8 Can Soup

This is a fast and easy recipe from my dear friend, Jennifer Burke.  We met in the Springfield II Ward when I lived in Illinois.  She brought this soup to us when Morgan was born.  I think I ate most of it by myself.  I loved it and still do!!!

1 can corn
1 can green beans
1 can diced tomatoes
1 can sliced potatoes
1 can mixed vegetables
1 can condensed vegetable soup
1 can chili with beans (turkey if you want to make it a weight watchers recipe)
1 can chili without beans

Depending on the consistency you want, you either drain or don't drain the vegetables.  If you do drain them, it is more like a stew.  Otherwise, it is more like a soup.

Empty cans into a slow cooker or large pot.  Heat to almost boiling and then simmer on low til it is time to serve.  The longer you let it simmer, the better it is.

An easy recipe for a busy night.  Jordan, Rylee and Cameron would eat this stuff up when I used to make it.

Pumpkin Waffles

I made these for my kids this morning for a good fall breakfast. I added chocolate chips and they loved them! I was told they were an excellent halloween breakfast
Ingredients:
1 cup pumpkin puree
1 1/4 cups buttermilk
1 egg
1/4 cup ) melted butter
1 3/4 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup sugar
1 1/2 tsp. pumpkin pie spice
optional - chocolate chips

Instructions:
1. Combine the pumpkin puree, buttermilk, egg, and melted butter. Stir to combine.
2. In a large mixing bowl, whisk together the remaining (dry) ingredients. Add wet ingredients to dry and stir just until moistened.
3. Preheat waffle iron. Grease waffle iron and cook waffles until browned.

spaghetti sauce for canning

I use this for pizza sauce also. It is good and thick and works great!

1 c. olive oil
12 cloves of minced garlic
1-2 c. chopped onion
1 heaping Tablespoon of each–
oregano
basil
celery salt
pepper
1 c. brown sugar
tsp. red pepper flakes (optional…. I don’t use them)
4 small cans tomato paste
16 cups fresh tomatoes (usually around 10 – 12 lbs) Roma’s work best
½ c. lemon juice

Skin the tomatoes and remove water and seeds from the inside. (This step is a must or your sauce will be super watery)
Slice tomatoes to the thickness you prefer or blend them up.
In a saucepan, heat olive oil, then put in your minced garlic and onion and sauté until garlic begins to turn golden brown. !uickly add spices and continue to stir. Pour the mixture into a large pot. Add tomatoes and tomato paste and heat to a boil. Reduce heat and add remaining ingredients. Cook until sauces reaches the thickness you desire. (I do mine in a big roaster oven and just leave it on high… simmering and stirring occasionally for an hour or two.)

Water bath for 45 minutes.

Chicken (or Turkey) Tetrazzinni

If you can believe this, my daughter who has to be very nearly force fed everything ate her whole bowl of this and then asked for seconds. My entire family LOVED it. That never happens to me. (Somebody always tells me dinner is gross) So this recipe is now going to be a frequently made one.


12 ounces homemade style egg noodles ( the kind like Grandma DaBell uses for chicken noodle soup. You can find them dried or frozen)
2 Tablespoons butter
1/4 cup chopped onion
1 clove garlic, minced
2 cans cream of mushroom soup
1 cup chicken broth
1 teaspoon seasoning salt
1/2 tsp. celery salt
3 cups shredded cheese (divided)
4 cups cooked and cubed chicken
1 1/2 c. frozen or fresh peas
optional : carrotts, celery, green peppers......
Directions
1.Preheat oven to 350 degrees
2.Cook noodles according to package directions, only do it a few minutes less so the noodles are not quite tender. 3.In large saucepan over medium heat, melt butter. Add onion and garlic. Cook, stirring occasionally, 2 minutes. Add soup, broth, seasoned salt and 1 1/2 cups of the cheese. Cook and stir until cheese melts and mixture is smooth. Add noodles and chicken or turkey and any desired vegetables. Cover with remaining cheese. Transfer to 2-quart baking dish.
4.Bake at 350 degrees for 30 minutes or until hot and bubbly.

8 Can Soup

As Phinneas and Ferb would say, "Easy Peasy, Lemon Squeezy"....

1 can Chili
1 can Chili without beans
1 can vegetable beef soup
1 can dice tomatoes
1 can sliced potatoes
1 can corn
1 can beans
1 can mixed vegetables

Drain liquid off of all vegetables.  Add all cans to a pot and cook until boiling.  Turn to low and let simmer as long as you want.  The more you simmer, the better it gets.  It is also a great recipe to throw in a crockpot.

Try it, you'll like it :)

Pumpkin cobbler bars

1 package yellow cake mix
1 egg
1/2 cup butter, melted
1 (29 ounce) can pumpkin puree
2 eggs
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 cup white sugar
2/3 cup evaporated milk
3/4 cup white sugar
1/2 cup butter, softened
Directions
1.Preheat oven to 350 degrees .Set aside 1 cup cake mix for the topping. Combine remaining cake mix, 1 egg, and melted butter or margarine. Pat into a 9x13 pan.
2.In a large bowl, mix pumpkin, 2 eggs, spices, 1/2 cup sugar, and milk. Pour pumpkin mixture over the cake mix crust.
3.In a small bowl, combine 1 cup cake mix and 3/4 cup sugar. Cut in 1/2 cup softened butter until mixture resembles coarse crumbs. Sprinkle mixture on top of pumpkin mixture.
4.Bake at 350 degrees for 55 minutes.

BEST SERVED COLD

Grandma's pink popcorn

2 c. sugar
2/3 c. half and half or evaporated milk
1 Tbsp. White karo
1/4 tsp. salt
1 tsp. vanilla
Red food coloring

Cook until slightly firm ball (230 on a candy thermometer) Stirring frequently.
Pour slowly over 6 quarts of popped corn. (I use 3/4 c. unpopped kernels for this recipe) Pour out on wax paper to cool. *Recipe does not make popcorn balls. Kernels cluster when poured on.

THIS STUFF IS ADDICTING!

Marci's Crock Pot Apple Butter

A great way to use up all the extra aples this time of year!

Peel, core, and slice apples
Fill a large crock pot almost to the top with apple slices
Add 3 c. sugar
3 tsp. cinnamon
1/2 tsp. cloves
dash of salt
Slow cook 12-14 hours
Take lid off to cook the last hour to cook off a little of the liquid
Blend with a hand blender until all the chunks are gone.

ENJOY!

Oatmeal Cake (Dutch Oven)

This can be used for a 9x13 pan in the oven ....or it works awesome in the dutch oven!

Add water to 2 c. dry oatmeal and let stand 20 min.
Cream together:
1/2 c. shortening
3/4 c. white sugar
3/4 c. brown sugar
2 eggs
add prepared oatmeal.
Stir in :
1 1/3 c. flour
1 tsp. salt
1 tsp. baking powder
1 tsp. soda
1/2 tsp Cinnamon
Pour into dutch oven (we used 12 inch) or a 9x13 cake pan

Bake 350 for 35 min. Or in a dutch oven 35-40 min, with 15-18 coals on top and 8 on bottom.

TOPPING:
In saucepan combine:
1 1/2 sticks butter
1 c. brown sugar
1/2 c. cream
1/2 tsp Vanilla
1 - 2 c. coconut (optional)
1 c. chopped pecans
We also put small caramel pieces on top and they were yummy!
Boil in pan until brown and bubbly. Pour over baked cake and broil until browned, about 5 min. (To broil in a dutch oven move all the coals to top)

Leftover- roast vegetable soup

Michelle gave me this recipe....and it is hands down the best vegetable beef soup I have ever had. Thanks Michelle!

1 pound shredded leftover pot-roast (or you could use cooked stew meat, or browned hamburger.....but I recommend the pot-roast.yummy.)
4 cups beef broth
4 cups water
2 (1 ounce) packages dry onion soup mix
1 (15 ounce) can tomato sauce
2 stalks celery, chopped
1 onion, chopped
1 (16 ounce) package frozen mixed vegetables (or fresh veggies of your choice)
1 c. ditalini, macaroni, or your favorite kind of pasta

In a large stock pot or your crock pot, combine roast, beef broth, water, onion soup mix, tomato sauce, celery, onion, frozen vegetables and pasta. Bring to a boil and then simmer until pasta is done.

I put mine in the crock pot most of the afternoon, and just threw the pasta in about 1/2 hour before I was ready for dinner!
(couple of hints for everyone) - when I buy celery, I chop it in my cuisinart immediately and store in serving size portions in the freezer. That way I always have some on hand and my kids can't freak out about seeing celery in their food, but we still get the flavor of it. Also, I never use fresh onions in anything. I use onions that I have minced and dried out of my garden and I think it still tastes fantastic!

Honey-Oat wheat Bread

Got this one off of the Tasty Kitchen website...(tweaked it slightly) LOVE IT! Very light and soft!

* 4-½ teaspoons Active Dry Yeast
* 1 heaping T. vital wheat gluten
* ½ cups Honey
* 4 Tablespoons Butter
* 2-¼ cups Water
* 1 Tablespoon Salt
* 2-¾ cups Bread Flour
* 4 cups Whole Wheat Flour
* 1 cup Quick Cooking Oats (I used a rounded 1/2 c. finely ground oat flour)
* 1 whole Egg

Preparation Instructions

In the microwave, heat the butter and honey until the butter is melted. Add the water; the mixture should be warm (120-130 degrees). Stir in the yeast and let sit until bubbly, about 10 minutes (this is called making a sponge).

In your mixer, combine salt, yeast mixture, 2 cups whole wheat flour and 1 cup bread flour. With mixer on low, gradually blend liquid into dry ingredients until just blended. Increase the speed to medium, beat for two minutes, occasionally scraping bowl. Gradually beat in the egg and one cup of whole wheat flour to make a thick batter. Continue beating for two minutes. Stir in oats, 1 cup whole wheat flour and 1 cup all purpose flour. Knead till smooth and elastic. (dought should be following the hook around the bowl ) Use more flour if dough is too sticky
Place in a greased bowl and cover. Let rise in a warm place until doubled, about 1 hour. Punch down and let rise again until doubled. (will raise faster than last time)

Shape into loaves and let rise for 1 hour in greased loaf pans. This makes two REALLY big loaves...or 4 medium ones.

Bake at 350 degrees for 35 to 40 minutes.
Make sure to eat some while it is hot. ITS FANTASTIC!

Hint for oven frying

An interesting baking hint I found today at cafe zupa's blog.....I'm definitely trying it

Have you ever taken a food that the recipe said to fry and baked it instead to save a few calories? I’m sure all of us have done that a time or two. But unfortunately, what you usually get is not crispy at all, like the fried counterpart would have been. But there is a way to get those oven “fried” foods nice and crispy!

All it takes is a baking sheet and a cooling rack. Just place the cooling rack on top of the baking sheet (you can line the baking sheet with foil to make clean up a breeze!) and set your food on top of the cooling rack. Into the oven it goes, and out comes crispy food! Since the food is up off the surface, the air is able to move around the food and keep it crispy, instead of getting soggy where the food would normally just lay on top of the baking sheet. Try it next time you are making some crispy chicken tenders or french fries at home - you’ll be amazed at the difference!:

75 uses for Baking Soda

75 uses for Baking Soda
Health Uses
1. Use it as an antacid.
2. Use it as underarm deodorant by applying it with a powder puff.

3. Mix half a teaspoon with peroxide paste and use it as toothpaste.
4. Use it as a face and body scrub.
5. Add a cup to bathwater to soften your skin.
6. Relieve skin itch from insect bites and pain from sunburn.
7. Remove strong odors from your hands by rubbing them with baking soda and water.
8. Put two tablespoons in your baby’s bathwater to help relieve diaper rash.
9. Apply it on rashes, insect bites, and poison ivy irritations.
10. Take a baking soda bath to relieve skin irritations.
11. Heartburn? Take a teaspoon of baking soda mixed with one-half glass of water.
12. Freshen your mouth by gargling half a teaspoon of baking soda mixed water.

13. Relieve canker sore pain by using it as mouthwash.
14. Use it to relieve bee stings.
15. Use it to relieve windburns.
16. Apply it on jellyfish sting to draw out the venom.
17. Unblock stuffy nose by adding a teaspoon of baking soda to your vaporizer.
In the Home
18. Keep cut flowers fresh longer by adding a teaspoon to the water in the vase.
19. Put out small fires on rugs, upholstery, clothing, and wood.
20. Put an open container of baking soda in the fridge to absorb the odors.
21. Sprinkle it on your ashtrays to reduce bad odor and prevent smoldering.
22. Sprinkle it on your slippers, boots, shoes, and socks to eliminate foul odor.
23. Turn baking soda into modeling clay by combining it with one and 1/4 cups of water and one cup of cornstarch.
24. After feeding your baby, wipe his shirt with a moist cloth sprinkled with baking soda to remove the odor.
25. Wipe your windshield with it to repel rain.
26. Improve the smell of dishrags by soaking them in baking soda and water.
27. Suck it in with your vacuum cleaner to remove the odor.
28. Freshen the air by mixing baking soda with your favorite perfumed bath salts. Put the mixture in small sachet bags.
29. Restore stiff brushes by boiling them in a solution of 1/2 gallon of water, 1/4 cup of vinegar, and a cup of baking soda.
30. Put it under sinks and along basement windows to repel cockroaches and ants.
31. Scatter baking soda around flowerbeds to prevent rabbits from eating your veggies.
32. Sweeten your tomatoes by sprinkling baking soda on the soil around your tomato plants.
33. Sprinkle it onto your cat’s litter box to absorb the bad odor.
34. Sprinkle it on your pet’s comb or brush to deodorize their fur and skin.
In Cooking
35. Use it as a substitute for baking powder by mixing with it with cream of tartar or vinegar.
36. Wash fruits and vegetables with it.

37. When boiling a chicken, add a teaspoon of baking soda to the water. Feathers will come off easier, and the flesh will be clean and white.
38. Soak dried beans to a baking soda solution to make them more digestible.
39. Remove the distinctive taste of wild game by soaking it in a baking soda solution.
40. Make a sports drink by mixing it with boiled water, salt, and Kool-Aid.
41. Remove the fishy smell from your fillets by soaking the raw fish in a baking soda solution for an hour inside the fridge.
42. Make fluffier omelets by adding half a teaspoon of baking soda for every three eggs used.

43. Reduce the acid content of your tomato-based recipes by sprinkling them with a pinch of baking soda.
Cleaning Purposes
44. Add a cup to the toilet, leave it for an hour, and then flush. It will clean the toilet and absorb the odor.

45. Use it to scrub sinks, showers, plastic and porcelain tubs
46. Spray it on walls, mirrors, and countertops.
47. Add a spoonful to your dishwasher to make scrubbing dishes easier.
48. Remove grease from pots and pans.
49. Dry clean carpets and upholstered furniture by sprinkling baking soda over the fabric and gently brushing it. Leave it for an hour or overnight, then vacuum.
50. Boost your laundry detergent’s cleaning power by sprinkling a handful on dirty clothes.
51. Combine it with water to make a paste for polishing stainless steel and chrome.
52. Remove scratches and crayon marks from vinyl floors and walls.
53. Clean your shoes with it.
54. Clean garbage cans with it.
55. Use it to wash diapers.
56. Clean the fridge with it.
57. Soak brushes and combs in a baking soda solution.
58. Mix it with water to wash food and drink containers.
59. Put three tablespoons of baking soda to a quart of warm water, then use the mixture to wash marble-topped furniture.
60. Absorb it with a damp sponge
, then clean Formica countertops with the sponge.
61. Use it to get rid of stale odors from cooling containers and thermos bottles.
62. Run your coffee maker with a baking soda solution, then rinse.
63. Combine with hot water to clean baby bottles.
64. Sprinkle it on barbecue grills, then rinse it off.
65. Scatter it on your greasy garage floor, scrub the floor, and rinse.
66. Remove burned-on food from a pan by soaking it in a baking soda solution for 10 minutes before washing.
67. Clean your ashtrays with a baking soda solution.
68. Keep your drains clean by putting four tablespoons of baking soda in them each week. Flush it down with hot water.
69. Clean your shower curtains by soaking them in baking soda and water.
70. Put it on a small brush to rub canvas handbags clean.
71. Use it to remove melted plastic bread wrapper from a toaster. Sprinkle baking soda on a damp rug, then use the rug to clean the toaster.
72. Use it to clean your retainers and dentures.

73. Make a thick paste of baking soda and water, and used it to scrub enameled cast iron and stainless steel.
74. Mix four tablespoons of baking soda with a quart of warm water, and use it to clean the inside part of an oven.
75. Use it to unclog gas stoves.
The most amazing thing about baking soda is that it’s very cheap. You can do all these things for a very small cost. Baking soda is truly a miracle product, whether it’s used for baking or not.

LEFTOVER TURKEY POT PIE

Found this one off of p.w.'s blog. Shay loved it.



1 pie crust (1/2 of Perfect Pie Crust recipe)
1/2 stick butter
1/2 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
2 cups leftover turkey
1/4 cup flour
2 cups chicken or turkey broth
splash of 7-up
1 cup heavy cream or evaporated milk
Frozen peas (optional)
1/2 - 1 tsp. thyme
salt and pepper to taste

Preheat oven to 400 degrees.

Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent (a couple of minutes.)
Add turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.
Pour in chicken or turkey broth, stirring constantly. Splash in 7-up. Pour in cream. (May add frozen peas at this point if you’d like.)
Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not underseason), and fresh or dried thyme to taste. Do one final taste at the end and add what it needs.
Pour mixture into a casserole dish or deep pie pan.
Roll out crust so that it’s about 1 inch larger than the pan you’re using.
Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.
Bake for 30 minutes or until very golden and bubbly.
Allow to cool for a little bit before serving.

PERFECT PIE CRUST (1/2 the recipe for this pot pie)
Ingredients

* 1-½ cup Crisco
* 3 cups Flour
* 1 whole Egg
* 5 Tablespoons Cold Water
* 1 Tablespoon White Vinegar
* 1 teaspoon Salt

Preparation Instructions

In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.

Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.

With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

Chewy Oatmeal cookies

You can change this recipe however you'd like by adding butterscotch, white, or chocolate chips, or even reeses pieces. Yummy!

Ingredients

* 1 cup butter, softened
* 1 cup white sugar
* 1 cup packed brown sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 1/2 teaspoons ground cinnamon
* 3 cups quick cooking oats

Directions

1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Fudge puddles

Got this one off of allrecipes. Very easy but fancy.
Ingredients

* 1/2 cup butter, softened
* 1/2 cup creamy peanut butter
* 1/2 cup white sugar
* 1/2 cup packed brown sugar
* 1 egg
* 1/2 teaspoon vanilla extract
* 1 1/4 cups all-purpose flour
* 3/4 teaspoon baking soda
* 1/2 teaspoon salt
*
* 1 cup milk chocolate chips
* 1 cup semi-sweet chocolate chips
* 1 (14 ounce) can sweetened condensed milk
* 1 teaspoon vanilla extract
* reeses pieces or sprinkles

Directions

1. Preheat oven to 325 degrees F
2. Sift together flour, baking soda and salt.
3. Cream butter, peanut butter and white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Stir the flour mixture into creamed mixture. Shape the dough into 48 balls, 1 inch each. Place each ball in one compartment of a mini muffin tin.
4. For filling, put chocolate chips in microwave until melted. Stir in milk and vanilla, mix well.
5. Bake for 14 to 16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller. Cool in pan for 5 minutes. Then carefully remove to wire racks. Using a measuring cup fill each shell with the chocolate mixture. Top with candy or sprinkles

Homemade Caramel Sauce

If you want to turn plain ol' vanilla ice cream into something unbearably delicious...try this. It is to die for!


* 1/4 cup butter
* 1 1/4 cups packed brown sugar
* 16 large marshmallows
* 2 tablespoons light corn syrup
* 1 dash salt
* 1 cup evaporated milk
* 1 teaspoon vanilla extract



DIRECTIONS

1. Melt butter in a saucepan over low heat. Stir in brown sugar, marshmallows, corn syrup and salt. Bring to a boil over low heat, stirring constantly. Boil for 1 minute. Remove from the heat. Stir in evaporated milk stirring constantly while you add it, add vanilla; mix well.

Makes about 2 cups. Store in the fridge

Fresh Corn Salsa

This recipe is from my sister in law. The salsa isn't for canning....just for eating fresh. But HOLY SMOKES you've gotta try it!

Corn Salsa
2 cans corn
4 roma tomatoes, diced
2 green bell peppers, diced
3 green onions, diced
1 can chopped olives
1 bottle kraft zesty italian dressing
garlic salt, salt and pepper to taste
Combine above ingredients and chill. YUMMY!

Carolynn's Salsa for Canning

4-5 Quarts Tomatoes (peeled and diced)
3 tsp. Crushed Red Pepper
2 Large Green Peppers (diced)
4 Large Onions (diced)
12 small 8 oz cans of Tomato Sauce (That equals 96 oz. if you want to buy large cans)
3 tsp. ground cumin
3-4 tsp. oregano
4 tsp. salt
1 small can diced green chiles

Combine ingredients in LARGE saucepan. Simmer for about 2 hours Stir often with lid off. Makes 12 - 15 pints

Water bath for 25 minutes.

Tasty Burritos

I found this off another recipe blog recently (can't remember which one...and I really liked it....super simple and my husband LOVES crispy burritos!)


1 lb. ground beef
1 envelope taco seasoning
1 can (16 oz) refried beans
6 flour tortillas warmed
1 c. shredded cheese
4 tsp. canola oil
sour cream and salsa

In a large skillet, brown beef and drain. Stir in taco seasoning. In a saucepan, cook refried beans over med-low heat for 2-3 min. Spoon about 1/3 c. on each tortilla; top with 2 rounded tablespoons of beef mixture. Sprinkle with cheese. Roll up tortilla, tucking ends in. In a large skillet, over med-hi heat, brown burritos in oil on all sides. Serve with sour cream and salsa.
Makes 6 burritos