Saturday, November 20, 2010
Facebook (1)
Facebook (1): "Today I went to Time out for Women. It was AMAZING. I have a new outlook on life. There was the most wonderful speaker Mariama Kallon she was from Sierre Leone she was one the MOST selfless, Christ like people I know. She is strong and she has a beautiful testimony. I can not begin to understand all the things that she has seen and had gone through in her life. I do know because of her stories she shared I have snapping out of my selfish ways and I will forever be greatful to her! I am blessed beyond words can tell. I have NOTHING to complain or whine about! I have trials and things that may be hard to me, but these things are nothing compared to others around the world. I will be THANKFULL ALL the time! I must never forget this. She really made an impact on my life and I will not forget."
Wednesday, May 20, 2009
New recipes
Sorry I have been super busy! But I have new recipes to share, so stay tuned for.......some delicious recipes!
Wednesday, March 11, 2009
Soup Exchange Recipes
Veggie Hamburger Soup
From the kitchen of Amber A
1/2 to 1 pound ground beef, browned and drained
2 cans(14.5 oz each) diced tomatoes
1 pkg (16 oz) frozen mixed vegetables
1 can tomato soup
1 envelope dry onion soup mix
2 cups water
1 tsp sugar
Combine ingredients in crock pot. Season with basil and oregano. Cook on low for 6-8 hours or high for 3 hours. Serve with warm corn bread!
Taco Soup
From the kitchen of Buffy M
1 lb. lean ground beef
1 med. onion, chopped
2 cans creamed corn
2 cans diced tomatoes ( I throw them in a blender/food processor for about 5 seconds)
1 1/2 cans water
2-3 cans beans (black, pinto, kidney)
1 packet taco seasoning
Brown meat with the chopped onion. In a stockpot, combine tomatoes, creamed corn, beans and taco seasoning. Add ground beef and simmer for 30 min on low heat. Serve with cheese, sour cream(optional) and tortilla chips or Fritos.
Broccoli-Cheese Soup
From the Kitchen of Harmony S
4 qt. water
12 chicken bouillon cubes
2 cubes margarine
1 1/2 cup flour
1 (16 oz.) jar Chez Whiz
3 small pkg. frozen broccoli or equivalent fresh broccoli
Bring the water and chicken bouillon cubes to a boil. Cut up broccoli in bite size pieces. Add flour and stir into boiling water. Stir until thickened and smooth. Add chez Whiz and stir until melted.
Makes 5 quarts
Creamy Chicken Noodle Soup
From the kitchen of Katie H
2 t. chicken bouillon
3 C. chicken broth
2 C. chopped carrots
2 C. chopped celery
3/4 C. chopped onion
2 cans cream of chicken soup
1/4 C. evaporated milk or 1/2 C. whole milk
2 C. cooked, diced chicken
2 1/2 oz. cooked noodles
salt and pepper to taste
Heat Bouillon and broth together. Add carrots, celery and onion and simmer until veggies are tender. Meanwhile, cook and drain noodles. Add soup and milk. And cooked chicken and noodles. And salt and pepper to taste.
Mexican Corn Chowder
From the Kitchen of Jenny B
2 1/2 Cups chopped cooked Chicken
1 11 oz. can Mexican Corn with red and green peppers
1 10 oz. can condensed Cream of Potato Soup
1 4oz. can diced Green Chilies
2 Tbsp. snipped fresh cilantro
1 envelope Taco Seasoning
3 Cups Chicken Broth
8 oz. Sour Cream
4 oz. Velveeta Mexican Cheese
Combine all ingredients except sour cream and cheese. Cook in a crock pot on low 4-6 hours. About 1 hour before serving add cheese and sour cream. Serve with tortilla chips. Serves 4-5
Italian Tortellini Soup
From the kitchen of Christine C
4 14 1/2 oz of Stewed Tomatoes (2 regular and 2 Italian)
2 14 1/2 oz cans of Beef Broth
2 Tbsp chopped fresh Basil
1 Medium Zucchini Chopped
3/4 lb sweet Italian Sausage browned and drained
3/4 lb fresh or frozen Green Beans
8 oz. fresh or frozen Cheese Tortellini's
1 tsp minced garlic
3/4 tsp Oregano
Combine Stewed Tomatoes, Beef Broth, and Basil Bring to a boil and then reduce heat. Add all ingredients and cook until the Tortellini is tender. Serve with Grated Parmesan Cheese.
Chicken Noodle Soup
From the kitchen of Natalie A
5 Chicken Breasts
3-4 Cups Chicken Broth
Carrots, sliced as desired
Celery, sliced as desired
1-2 onions, chopped
1 bag frozen noodles
Salt and Pepper to taste
Boil Chicken in water until cooked. Remove and break into pieces. Strain fat from water and return water to stove. Add chicken. Add broth. Add vegetables and boil until tender. Add noodles and boil until noodles are done. Add salt and pepper.
White Bean and Chicken Chili
From the Kitchen on Melissa E's Aunt
3-4 Chicken Breasts
8 Cups water
1 1/2 cans Chicken broth
2 cans White Beans
1 can Green Enchilada Sauce
1-2 cups frozen corn(optional)
2 cups grated Monterey Jack Cheese
Boil the Chicken on water when done remove chicken and shred, then set aside. Strain the water form the chicken and put back into the pot. Add (to the water from the chicken) Chicken Broth, White Beans, and Green Enchilada Sauce and Corn if you like(I do not use the corn!) Bring to a boil then add the chicken and turn to a simmer for 10 min. Serve with Monterey Jack Cheese and Tortilla Chips.
Pistou Vegetable Soup
From the Kitchen of Melissa B
3 Cans Navy Beans
1 large onion
4 Cloves of Garlic
3 Carrots, chopped
1 Celery rib, chopped
4 small-medium Potatoes, diced
28 oz. Can diced Tomatoes
1/4 head cabbage, shredded
8 leaves Kale, stiff ribs cut out and then shred leaves
6 Cups(or more) chicken broth
1 tsp. thyme
salt and pepper to taste
Directions:
Drain and rinse beans. Puree half the beans in a food processor or blender (may need to add a little chicken broth to help them blend-just don't use the liquid from the canned beans as it helps cause excess gas) and set aside
In a large pot, saute the onions and garlic in a little chicken broth for a couple of minutes. Add carrots, celery, and potatoes and saute another 2 minutes.
Add tomatoes, including their liquid, beans, bean puree and seasoning. Simmer for about 5 minutes. Add chicken broth to mixture ( or sooner if it seems to be drying out).
Add cabbage and kale, correct the seasoning and serve with hot, homemade bread!
This soup is traditionally served with Pesto on the top.
Recipe is from Healthy Foods : An Irreverent Guide to Understanding Nutrition by Leanne Ely.
From the kitchen of Amber A
1/2 to 1 pound ground beef, browned and drained
2 cans(14.5 oz each) diced tomatoes
1 pkg (16 oz) frozen mixed vegetables
1 can tomato soup
1 envelope dry onion soup mix
2 cups water
1 tsp sugar
Combine ingredients in crock pot. Season with basil and oregano. Cook on low for 6-8 hours or high for 3 hours. Serve with warm corn bread!
Taco Soup
From the kitchen of Buffy M
1 lb. lean ground beef
1 med. onion, chopped
2 cans creamed corn
2 cans diced tomatoes ( I throw them in a blender/food processor for about 5 seconds)
1 1/2 cans water
2-3 cans beans (black, pinto, kidney)
1 packet taco seasoning
Brown meat with the chopped onion. In a stockpot, combine tomatoes, creamed corn, beans and taco seasoning. Add ground beef and simmer for 30 min on low heat. Serve with cheese, sour cream(optional) and tortilla chips or Fritos.
Broccoli-Cheese Soup
From the Kitchen of Harmony S
4 qt. water
12 chicken bouillon cubes
2 cubes margarine
1 1/2 cup flour
1 (16 oz.) jar Chez Whiz
3 small pkg. frozen broccoli or equivalent fresh broccoli
Bring the water and chicken bouillon cubes to a boil. Cut up broccoli in bite size pieces. Add flour and stir into boiling water. Stir until thickened and smooth. Add chez Whiz and stir until melted.
Makes 5 quarts
Creamy Chicken Noodle Soup
From the kitchen of Katie H
2 t. chicken bouillon
3 C. chicken broth
2 C. chopped carrots
2 C. chopped celery
3/4 C. chopped onion
2 cans cream of chicken soup
1/4 C. evaporated milk or 1/2 C. whole milk
2 C. cooked, diced chicken
2 1/2 oz. cooked noodles
salt and pepper to taste
Heat Bouillon and broth together. Add carrots, celery and onion and simmer until veggies are tender. Meanwhile, cook and drain noodles. Add soup and milk. And cooked chicken and noodles. And salt and pepper to taste.
Mexican Corn Chowder
From the Kitchen of Jenny B
2 1/2 Cups chopped cooked Chicken
1 11 oz. can Mexican Corn with red and green peppers
1 10 oz. can condensed Cream of Potato Soup
1 4oz. can diced Green Chilies
2 Tbsp. snipped fresh cilantro
1 envelope Taco Seasoning
3 Cups Chicken Broth
8 oz. Sour Cream
4 oz. Velveeta Mexican Cheese
Combine all ingredients except sour cream and cheese. Cook in a crock pot on low 4-6 hours. About 1 hour before serving add cheese and sour cream. Serve with tortilla chips. Serves 4-5
Italian Tortellini Soup
From the kitchen of Christine C
4 14 1/2 oz of Stewed Tomatoes (2 regular and 2 Italian)
2 14 1/2 oz cans of Beef Broth
2 Tbsp chopped fresh Basil
1 Medium Zucchini Chopped
3/4 lb sweet Italian Sausage browned and drained
3/4 lb fresh or frozen Green Beans
8 oz. fresh or frozen Cheese Tortellini's
1 tsp minced garlic
3/4 tsp Oregano
Combine Stewed Tomatoes, Beef Broth, and Basil Bring to a boil and then reduce heat. Add all ingredients and cook until the Tortellini is tender. Serve with Grated Parmesan Cheese.
Chicken Noodle Soup
From the kitchen of Natalie A
5 Chicken Breasts
3-4 Cups Chicken Broth
Carrots, sliced as desired
Celery, sliced as desired
1-2 onions, chopped
1 bag frozen noodles
Salt and Pepper to taste
Boil Chicken in water until cooked. Remove and break into pieces. Strain fat from water and return water to stove. Add chicken. Add broth. Add vegetables and boil until tender. Add noodles and boil until noodles are done. Add salt and pepper.
White Bean and Chicken Chili
From the Kitchen on Melissa E's Aunt
3-4 Chicken Breasts
8 Cups water
1 1/2 cans Chicken broth
2 cans White Beans
1 can Green Enchilada Sauce
1-2 cups frozen corn(optional)
2 cups grated Monterey Jack Cheese
Boil the Chicken on water when done remove chicken and shred, then set aside. Strain the water form the chicken and put back into the pot. Add (to the water from the chicken) Chicken Broth, White Beans, and Green Enchilada Sauce and Corn if you like(I do not use the corn!) Bring to a boil then add the chicken and turn to a simmer for 10 min. Serve with Monterey Jack Cheese and Tortilla Chips.
Pistou Vegetable Soup
From the Kitchen of Melissa B
3 Cans Navy Beans
1 large onion
4 Cloves of Garlic
3 Carrots, chopped
1 Celery rib, chopped
4 small-medium Potatoes, diced
28 oz. Can diced Tomatoes
1/4 head cabbage, shredded
8 leaves Kale, stiff ribs cut out and then shred leaves
6 Cups(or more) chicken broth
1 tsp. thyme
salt and pepper to taste
Directions:
Drain and rinse beans. Puree half the beans in a food processor or blender (may need to add a little chicken broth to help them blend-just don't use the liquid from the canned beans as it helps cause excess gas) and set aside
In a large pot, saute the onions and garlic in a little chicken broth for a couple of minutes. Add carrots, celery, and potatoes and saute another 2 minutes.
Add tomatoes, including their liquid, beans, bean puree and seasoning. Simmer for about 5 minutes. Add chicken broth to mixture ( or sooner if it seems to be drying out).
Add cabbage and kale, correct the seasoning and serve with hot, homemade bread!
This soup is traditionally served with Pesto on the top.
Recipe is from Healthy Foods : An Irreverent Guide to Understanding Nutrition by Leanne Ely.
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