1 Tbsp olive oil
1 yellow onion, chopped
1 cup matchstick carrots
4 potatoes, chopped in to 1/2 inch pieces
32 ounces chicken broth
2 cups ham, chopped
6 Tbsp butter
2 cloves of garlic, chopped
1/4 cup flour
1 cup half and half
1 cup milk
1 cup frozen peas
1/8 tsp cayenne pepper
1/4 tsp black pepper
shredded cheddar cheese for topping
In a stock pot……
Heat olive oil, add onion and carrots and saute for 2-3 minutes. Add potatoes and chicken broth, turn heat to high and bring to a boil, let boil until potatoes are tender but not mushy. Stir in the ham.
In a Medium sauce pot……
Melt butter, stir in the garlic and saute for a minute or 2. Whisk in your flour and cook until thick. Slowly add half and half and milk, whisking constantly, until your mixture becomes thick. Stir your milk mixture into your stock pot potato mixture.
Stir your peas into your stock pot. Add cayenne pepper and black pepper. Heat until your peas are cooked through. Serve, sprinkle some cheddar cheese on top and ENJOY!! 🙂
Preheat oven to 350 degrees. Lightly spray one loaf pan with nonstick spray and set aside.
3 ripe bananas
1/3 cup melted butter
1 tsp baking soda
1/8 tsp salt
1 cup sugar
1 lrg. Egg, beaten
1 tsp vanilla
1-1/2 cup flour
In a medium bowl…..
Place bananas in your bowl and mash with a fork until smooth. Add melted butter and stir until combined.
Add baking soda and salt, stir until combined.
Add sugar, egg and vanilla, stir until combined.
Finally, stir in the flour.
Pour into already prepared pan and bake at 350 degrees for 50-60 minutes or until knife inserted in center comes out clean. ENJOY!!:)
3 cups broccoli florets, chopped
4 cups chicken broth
1 cup matchstick carrots
1/2 onion, diced
2 cloves of garlic, minced
4 Tbsp butter
4 Tbsp flour
1 cup heavy cream
1/2 tsp garlic powder
1/2 tsp onion powder
1/8 tsp nutmeg
1/4 tsp cayenne pepper
1/2 tsp salt
1/4 tsp black pepper
In a medium pot place the chicken broth, broccoli, diced onions, minced garlic and carrots. Bring to a boil and let boil stirring occasionally until veggies are tender about 7 minutes.
In a medium stock pot place butter and flour, whisking constantly on medium heat until butter is melted with flour (your roux). Remove from heat and slowly pour your broccoli mixture into your butter/flour roux, mix well. Slowly add your heavy cream, place pot back on the stove on low, uncovered and let simmer. Once it has begun to simmer add your garlic and onion powder, nutmeg, cayenne and salt and pepper. stir till combined. While stirring constantly add your cheese.
Simmer on Low/Med for about 7 minutes stirring occasionally. Serve your soup with a little cheese sprinkled on top and a side of crackers and ENJOY.
1 wedge (about 1/2 lb) Fontina Cheese, cut into cubes
1/2lb fresh mozzarella, cut into cubes
1 cup pitted Italian Green olives
1 cup pitted taggiasca olives
1 cup artichoke hearts, quartered
4 cloves of garlic
2 sprigs fresh rosemary
1 pinch dried thyme
1/4 cup olive oil
1/4 cup champagne vinegar
juice of half a lemon
juice of 1 orange
pinch of salt and pepper
Mix all ingredients and refrigerate until ready to serve. Allow to marinate at least one day for best flavor. Serve with crackers, sour dough rounds or a fresh sliced baguette. Enjoy!!
Preheat oven to 350 degrees. Grease and line with parchment paper one 9 inch loaf pan and set aside.
In a small bowl combine
1-1/2 cups flour
1 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
In a medium bowl whisk together
1 cup veggie oil
1-1/2 cups brown sugar, packed
1/4 cup molasses
3 eggs, room temperature
Add dry ingredients to wet ingredients and stir until combined well.
1/2 cup chopped walnuts
1/2 cup golden raisins
1/2 cup raisins
1 cup shredded carrots
Stir until combined well, Pour into already prepared loaf pan and bake at 350 degrees for 60-70 minutes. Remove from oven and let cool in pan on a wire rack for 10 minutes. Remove from pan and let cool completely. ENJOY!! 🙂
First, I need to start with I received free product from Uncommon Goods in exchange for a product review all the opinions in the post are my own. 🙂 Now with that out of the way…. Have you started your Christmas shopping yet?? What if I told you that I have a found just a place that you can get a little something for everyone on your? And you don’t have to get out of your PJ’s or fight the crowds of people?? Interested?? I was a little nervous at first too, but after receiving just a few items from Uncommon Goods I quickly went from nervous to excited.
First Item I received was the Macaron Kit. It is absolutely perfect for the person that has almost everything but loves to bake. The Silicone mat is great quality and saves time having to trace all those little circles. The instruction book was easy to follow and full of delicious ideas and no need for a piping bag and tip. I had always been afraid of Macarons, but the Macaron Kit put all my fears to rest and the bonus EASY clean up. Just look at these Peppermint Crunch Macarons I was able to make….
I also received the Ooma Bowl and Weener Dog Oil and Vinegar Set, one look and I was in love. The Ooma bowl is described as a single serving chip and dip bowl but it was and is so much more!
It IS perfect for chips and dips but this microwave and dish washer safe bowl is full of potential. I found that it was perfect for a salad and a grilled cheese sandwich, because if you are like me you like to dip your sandwich in the dressing that is left in the bottom of the bowl ?!?!
BLTA panzanella salad and a grilled cheese worked perfect in the OOMA BOWL but the possibilities are endless!!
Do NOT forgot to order Weener Dog Oil and Vinegar Set no kitchen is complete without them. As soon as I opened the box I feel in love. My oil and vinegar has never been happier nor look as cute sitting on my counter. Not only are they cute they are functional and easy to fill.
So what are you waiting for?? Head over to Uncommon Goods and start shopping!! You won’t be sorry their items are quality and fun all rolled into one, but let me warn you be prepared to get all your shopping done in one easy order.
Makes about 30 macarons.
280 grams powdered sugar (1-1/4cup)
160 grams Almond Flour (3/4cup)
3 egg whites, room temperature
1 pinch cream of tater
1 pinch of salt
50 grams sugar (1/4cup)
1/2 tsp vanilla
In a blender or food processor add powdered sugar and almond flour, give it a spin until combined well. Remove from blender and sift into a medium bowl.
In bowl of mixer place ROOM TEMPERATURE egg whites and cream of tater, beat until frothy, slowly add sugar and continue to beat until stiff peaks have formed. Add have your almond flour and powdered sugar mixture to your egg whites and gently fold in until combined. Once combined add vanilla and the rest of your almond flour/powdered sugar mixture stirring gently until blended. Transfer mixture to a piping bag fitted with a medium round tip.
On a piece of parchment paper trace 30- 1 inch circles, set parchment paper upside down (you do’t want the pencil to transfer to your cookies) onto a baking tray. Pipe your mixture onto your circles, then smack your tray once or twice and the counter. Let your cookies rest now for 35 minutes on the counter.
Preheat oven to 300 degrees, bake for 25 minutes or until firm to touch. Once baked let cool completely on baking tray.
Filling and Peppermint Crunch
1/3 cup butter, softened
3/4 tsp vailla
1/4 tsp peppermint extract
1 Tbsp milk
1-1/2 cups powdered sugar
5-6 candy canes smashed into little bits (peppermint crunch)
Beat all the ingredients together till soft and creamy, Pipe onto your cooled cookies and sandwich second cookie on top, roll into peppermint crunch and enjoy. 🙂