Albondigas Soup

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A little olive oil for the bottom of a stock pot
1/2 of a white onion, diced
2 carrots peeled, cut in chips
2 russet potatoes, diced
4-14 ounce cans beef broth plus 2 cans of water
1 large can of peeled tomato, rough chopped juice and all
2 zucchini, diced

FOR THE MEATBALLS
1/2 cup cooked white rice
1/2 lb ground beef
1/2 lb ground pork
1/2 tsp garlic powder
1/4 tsp cumin and ground oregano
1/8 tsp pepper
1 bunch of cilantro, chopped
Mix all together and roll in to balls. I used about a Tbsp or so of meat for each meatball (about 30 meatballs)

Place oil in bottom of stock pot and cook onion until soft. Add broth, water, potato, carrots and tomato. Bring to a boil and reduce to low place lid on and let simmer about an hour and a half. Add meatballs and zucchini and continue to let simmer about an hour and half more.
ENJOY

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Cheesy Hash Brown Casserole

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2 lbs shredded hash browns, defrosted
1/2 cup melted butter
1 tsp salt
1/4 tsp pepper
1 can cream of chicken soup
1 cup milk
1 cup sour cream
2 cups shredded cheese, I used cheddar but feel free to change it up. Using pepper jack is my favorite
Mix above ingredients and place in a 9×13 baking dish. Bake at 350 degrees for 45 minutes. Remove and sprinkle with 1/4-1/2 cup of French’s French fried onions. Let rest about 5 minutes.
ENJOY!!:)

Pretzel Dogs

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3/4 cup water
2 tsp sugar
1 tsp kosher salt
1-1/2 tsp active dry yeast
2-1/4 cup flour
1 Tbsp butter, melted
Veggie oil for pan
10 cups water
2/3 cup baking soda
1 egg beaten with 1 Tbsp water
Kosher salt for tops
8 hot dogs

Combine water, sugar and kosher salt in bowl of mixer. Sprinkle yeast on top. Let sit about 5 minutes. The mixture will begin to foam. Add flour and butter, with dough hook on mixer, mix on low speed until combined. On medium speed knead until dough is smooth and pulls away from bowl, about 5 minutes. Place dough in a clean, oiled bowl. Cover with dish towel and let sit in a warm place about an hour, till dough doubles in size.
Preheat oven to 400 degrees, line cookie sheet with parchment paper and oil the parchment paper.
Bring water and baking soda to a boil.
While water is boiling using a pizza cutter cut the dough in 8 parts. Roll the dough into ropes using your hands and wrap around hotdogs
Place the pretzel dogs one at a time sliding off a slotted spoon into boiling water about 30 seconds each and place on prepared cookie sheet. Brush the tops with egg wash and sprinkle with kosher salt. Bake at 400 degrees 12-16 minutes until dark golden brown.
ENJOY!!:) 🙂

Chocolate Caramel Kiss

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Preheat oven to 350 degrees. Line cupcake tins and set aside, this recipe will make 24 cupcakes.

In the bowl of mixer add
2 cups sugar
1-3/4 cup flour
3/4 cocoa powder
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1 tsp salt
Mix together until combined.
Add
2 eggs, room temperature
1 cup milk
1/2 cup veggie oil
2 tsp vanilla
Beat with mixer on medium for about 3 minutes.
Add
1 cup boiling water
Mix in by hand
Fill cupcake liners with 1/4 cup batter
Bake at 350 degrees for 17-20 minutes until toothpick inserted in center comes out clean.
Remove from oven and immediately place 1 caramel Hershey’s kiss into center of each cupcake. Let cool in tins on rack about 10 minutes. Remove from tins and let cool completely.

Caramel Butter Cream

2 sticks of butter, room temperature
1/3 cup caramel sauce, I used ice cream topping caramel
2-1/2 cups powdered sugar
1-1/2 tsp vanilla
1/8 tsp salt
Beat butter and caramel together until creamy and sort of fluffy. Add powdered sugar, vanilla and salt, beat until frosting consistency.
Frost cooled cupcakes, drizzle with chocolate sauce and caramel. Top with a caramel Hershey’s kiss!:)
ENJOY!!:)

Oatmeal Cookies

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Preheat oven to 375 degrees

1 cup Raisins
6 Tbsp raisin juice
1/2 cup shortening
1/2 cup butter, softened
1 cup sugar
3 eggs, room temperature
2 cups flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp all spice
2 cups oatmeal
1/2 cup nuts
1 package butterscotch chips

Cover Raisins with water and boil for 5 minutes. Drain, reserving 6 Tbsp of raisin juice. Cream shortening, butter and sugar. Add eggs and beat. Add raisin juice and beat. Add flour,
Salt, baking soda and spices (sifted together), mix well. Add oatmeal, raisins, nuts and butterscotch chips and mix.
Drop by teaspoon full on cookie sheet. Ungreased and bake until light brown, about 10-15 minutes.
Makes about 6 dozen cookies.
ENJOY!!;)

Italian Barley Pastina Soup

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Copy Cat Banchero’s Soup recipe….

52 ounces (6-1/2 cups) chicken stock
not broth
1/2 cup pearl barley
1-2 ribs of celery, diced
1-2 carrots diced
4 oz tomato sauce
1/2 cup pastina (small pasta like orzo)

In a large stock pot..
Bring chicken stock to a boil, add veggies and barley. Place lid on and let simmer for about 40 minutes. Add tomato sauce and pastina continue to simmer until pastina is cooked.
Top with Parmesan cheese if you like.
ENJOY!!:)

Stuffed Peppers

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4 large peppers
1 lb ground beef
1/4 cup chopped yellow onion
1 cup cooked rice, white or brown
1 tsp salt
1 clove garlic chopped
1 (15oz) can tomato sauce
Shredded mozzarella cheese

Cut off tops of peppers, remove seeds and rinse. Bring a large pot of water to boiling add peppers and cook for about 2 minutes. Drain.
In a skillet cook beef and onion until browned, drain. Stir in rice, salt garlic and 1 cup of tomato sauce. Cook till hot.
Heat oven to 350 degrees.
Stuff peppers with beef mixture and stand up in an 8×8 baking dish. Pour remaining tomato sauce over top. Cover in cheese. Tightly wrap foil on top and bake for 10-15 minutes. Remove foil and continue to bake another 20 minutes or so till peppers are tender.
ENJOY!:)