Brrrr Pass the Veggie Soup!

Ingredients

  • 1 (14 ounces) can chicken broth
  • 1 (11.5 ounces) can tomato-vegetable juice cocktail
  • 1 cup water
  • 1 large potato, diced
  • 2 carrots, sliced
  • 2 stalks celery, diced
  • 1 (14.5 ounces) can diced tomatoes
  • 1 cup chopped fresh green beans
  • 1 cup corn kernels
  • salt and pepper to taste
  • Creole seasoning to taste

INSTRUCTIONS

  1. In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender
RECIPE COURTESY OF ALLRECIPES.COM

Halloween Mummy Hot dogs

INGREDIENTS

  • 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
  • 2 1/2 slices American cheese, quartered (2.5 oz)
  • 10 large hot dogs
  • Cooking spray
  • Mustard or ketchup, if desired

INSTRUCTIONS

  1. Heat oven to 375°F.
  2. If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
  3. With a knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
  4. Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like “bandages,” stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate “bandages” so hot dog shows through for “face.” On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
  5. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on “face.”
    Recipe courtesy of bettycrocker.com

 

Mom’s Peanut Butter Fudge

INGREDIENTS

  • 3 cups white sugar
  • 3/4 cup margarine
  • 2/3 cup evaporated milk
  • 1 Cup Peanut Butter
  • 1 (7 ounces) jar marshmallow creme
  • 1 teaspoon vanilla extract

INSTRUCTIONS

  1. Grease a 9×13-inch pan.
  2. Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly.
  3. Remove from heat. Beat in marshmallow creme and vanilla extract. Add 1 cup of peanut butter then mix well. Transfer fudge to the prepared pan and let cool before cutting into squares.

Baked Chicken Alfredo

Ingredients

  • 1 (16 ounces) package uncooked penne pasta
  • 1 (22 ounces) jar Alfredo sauce (I used Prego Roasted Garlic Parmesan Alfredo)
  • 3 cups chicken stock
  • 2 cups diced  cooked chicken
  • 2 teaspoons minced garlic
  • 2 cups shredded mozzarella (or Italian blend) cheese
  • Optional: Parmesan cheese and fresh chopped herbs (such as basil, oregano, and parsley) for garnish

Instructions

  1. Preheat oven to 425 degrees F.
  2. In a large baking dish, stir together uncooked pasta, alfredo sauce, chicken stock, chicken, and garlic. Cover tightly with aluminum foil and bake for 30 minutes.
  3. Uncover; stir. At this point, you should check the pasta to make sure that it is al dente (firm but just about finished cooking). I have had good luck with the 30-minute cook time; however, some readers have noted that it required about 10 or 15 minutes longer. If it’s still too hard after 30 minutes, just cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
  4. Sprinkle mozzarella over the top. Bake uncovered for 10 more minutes (or until cheese is melted and pasta is tender).
  5. Garnish with freshly grated Parmesan or fresh chopped herbs, if desired.

Recipe credit to theseasonedmom.com

Stuffed Zucchini

INGREDIENTS

  • 2 Tomatoes
  • 1 small onion
  • 2-3 Zucchini
  •  1 pound ground beef
  • 1 1/2 cup cooked rice
  • 4 oz feta
  • 2 tbsp butter
  • shredded Gouda
  • Taco seasoning
  • Salt and Pepper to Taste

INSTRUCTIONS

  1. Preheat oven to 350
  2. Wash zucchini and cut into two long halves and scoop the inside out with a spoon.
  3. Put zucchini halves on baking sheet add salt and pepper.
  4. Set the scooped out zucchini aside.
  5. cook rice set aside.
  6. Cook hamburger meat add taco seasoning, set aside.
  7. In a pot melt butter, peel and cut tomatoes add them to the pot.
  8. Add scooped out zucchini and salt and pepper to taste.
  9. Mash it all up and cook until soft.   
  10. Cut up feta in small cubes.
  11. Add hamburger meat, rice, and feta to pot- this will be your filling.
  12. Fill zucchini and top with Gouda cheese.
  13. Bake at 350 degrees until zucchinis are soft( about 25 minutes)

 

Sweet Corn on the Cob

There is nothing like fresh corn on the cob, quickly boiled, spread with lots of sweet butter, and sprinkled with salt. Two ears per person may seem like a proper serving, but appetites run high when corn is in season and freshly picked.

INGREDIENTS

CORN ON THE COB

INSTRUCTIONS

Just before cooking, husk the corn, pull off the silky threads, and cut out any blemishes with a pointed knife. Drop the corn into a large pot filled with boiling salted water. Cover the pot and let the water return to a boil again, then turn off the heat and keep the pot covered. After about 5 minutes, remove enough ears for a first serving. You can keep the remaining corn warm in the water for another 10 minutes without its becoming tough. Serve with lots of butter and salt.

We purchased the pictured corn at West Orchards Farm Market in Perry, Ohio.

Chicken Bacon Alfredo Fettuccine

INGREDIENTS

  • 1 package (12 ounces) fettuccine
  • 8 bacon strips, cut into 1-inch pieces
  • 1 pound boneless skinless chicken breasts, cubed
  • 1 garlic clove, minced
  • 1-1/2 cups half-and-half cream
  • 1/2 cup shredded Parmesan cheese
  • 1/2 teaspoon coarsely ground pepper
  • Additional shredded Parmesan cheese

 

 

 

INSTRUCTIONS

  1. Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon until crisp. Remove to paper towels to drain, reserving 1-2 tablespoons drippings.
  2. Saute chicken in drippings until no longer pink.  Add garlic; cook 1 minute longer. Stir in the cream, cheese and pepper. Reduce heat; simmer, uncovered, for 5-10 minutes. Stir in reserved bacon.
  3. Drain fettuccine; place in a serving bowl. Add chicken mixture; toss to coat. Garnish with additional cheese. Yield: 6 servings.

Recipe adapted from tasteofhome.com

 

Pulled Pork Instant Pot and Slowcooker

INGREDIENTS

  • 2 tablespoons smoked paprika
  • 1 tablespoon packed light brown sugar
  • 2 teaspoons garlic powder
  • 1 teaspoon freshly-ground black pepper
  • 1 teaspoon sea salt
  • 3-4 pound boneless pork roast*, cut into 2-inch cubes
  • 1 tablespoon olive oil
  • 2 cups of your favorite BBQ sauce, divided
  • 1 cup chicken stock or water

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INSTRUCTIONS

  1. Whisk together the smoked paprika, brown sugar, garlic powder, black pepper, and salt in a large bowl until evenly combined.  Add the pork, then gently toss with the spice blend until it is evenly coated.  Cover and refrigerate for at least 30 minutes, or overnight.
  2. When you’re ready to cook the pork, press “Sauté” on the Instant Pot.  Add the oil.  Then once it is hot (it will be shimmering), add a single layer of the pork pieces.  Brown the pork on all sides, then transfer the pork to a clean plate and set aside.  Repeat with the remaining pieces of pork.  (This may take you 2 or 3 batches.)
  3. Once all of the pork has been browned, turn the Instant Pot off.  Then add the browned pork, chicken stock, and 1 cup of the BBQ sauce to the Instant Pot, and give the mixture a quick toss to combine everything.  Twist on the lid, turn the vent to “Sealing”, then set the pressure cooker to “Manual” for 60 minutes.  Once the time is up, let the vent naturally release.  (Don’t do the quick release option.)
  4. Carefully open the lid.  Transfer the pork to a separate clean plate with a slotted spoon, leaving the juices behind.  Press the “Sauté” button once more, and let the sauce simmer for 10 minutes or until it has thickened and reduced by more than half.  Meanwhile, shred the pork with two forks.**
  5. Once the sauce has reduced a bit, skim some of the fat off of the top with a spoon or use a fat separator to separate and discard it.  Then add the shredded pork back into the sauce, and give everything a good toss so that it can soak up those tasty juices.
  6. Serve immediately, topped with an extra spoonful or two of the remaining BBQ sauce.

 

This recipe is for slow cooking*

  1. Whisk together the smoked paprika, brown sugar, garlic powder, black pepper, and salt in a large bowl until evenly combined.  Add the pork, then gently toss with the spice blend until it is evenly coated.  
  2. Place pork in a slow cooker and add enough water and one cup of BBQ sauce to cover the bottom of the slow cooker.
  3. Cook on Low for 7 hours. Transfer pork to a bowl and shred with 2 forks. Return pork to slow cooker and stir in barbeque sauce. Continue to cook on Low for 45 minutes to 1 hour.
  4. Spoon a generous amount of pork into each roll.

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Recipe Adapted from gimmesomeoven.com

 

Basic Boxed Mac ‘N’ Cheese Upgrade

Broccoli Cheddar Mac ‘N’ Cheese

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INGREDIENTS

1 box of Mac ‘N’ Cheese

1 cup broccoli, cooked

1/2 cup cheddar cheese, grated

Pepper

 

 INSTRUCTIONS

1. Prepare 1 box of Mac ‘N’ Cheese according to instructions on the box.

2. Add cooked broccoli, cheddar cheese, and pepper stir until fully mixed.

 

 

Loaded Bacon Mac ‘N’ Cheese

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INGREDIENTS

1 box of Mac ‘N’ Cheese

1 cup bacon, cooked

¼ cup Monterey jack cheese, grated

¼ cup mozzarella cheese, grated

Pepper

 

INSTRUCTIONS

1. Prepare 1 box of Mac ‘N’ Cheese according to instructions on the box.

2. Add cooked bacon, Monterey jack cheese, mozzarella cheese and pepper, stir until fully mixed.

 

Four Cheese Mac ‘N’ Cheese

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INGREDIENTS

1 box of Mac ‘N’ Cheese

¼ cup monterey jack cheese, grated

¼ cup mozzarella cheese, grated

¼ cup cheddar cheese, grated

¼ cup parmesan, grated

Pepper

 

INSTRUCTIONS

1. Cook 1 box of Mac ‘N’ Cheese according to instructions on the box.

2. Add Monterey jack cheese, mozzarella cheese, cheddar cheese, parmesan cheese and pepper, stir until fully mixed.

 

Chili Cheese Mac ‘N’ Cheese

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INGREDIENTS

1 box of Mac ‘N’ Cheese

½ pound ground beef, cooked

¼ cup cheddar cheese, grated

1 cup red kidney beans

1 4 ounces can of green chilis

2 teaspoons chili powder

 

 INSTRUCTIONS

1. Cook 1 box of Mac ‘N’ Cheese according to instructions on the box.

2. Add cooked ground beef, cheddar cheese, kidney beans, green chilis, and chili powder, stir until fully mixed.

 

RECIPES AND PICTURES FROM BUZZFEED.COM

Corn on the Cob

 Boil 

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Boiling is the classic way to prepare sweet corn. You can either use a wide, flat pan and lay the corn on its side or use a taller stockpot to boil a big batch at once. Either way, fill the pan with enough water to cover the corn and bring it to a boil.

Shuck off the outer husk and silk from the corn. Dissolve a tablespoon of salt in the water and add the corn. If your corn is very fresh, cook it for three to five minutes. For corn that’s a few days old, go for six to eight minutes.

 

Microwave 

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For one medium to large ear, start with three minutes on high. For two ears, try four minutes. The husks trap the heat and steam the corn, which means peeling them back as soon as the corn comes out of the microwave is hot, steamy work. Let them sit for a few minutes, then grab them with a kitchen towel and shuck carefully.

 

 Grill 

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Roasting on the grill gives the corn a smoky flavor. Peel back the husks, but leave them attached at the stem. Remove all the silk and then brush the corn with olive oil (butter can sometimes burn). Cover the corn back up with the husks and secure them closed with a piece of string or aluminum foil.

Roast the ears of corn over a medium-hot grill, turning occasionally, until the outer husks are charred and toasted. This usually takes about 15 minutes. Let the corn cool enough to handle, then strip off the husks and eat.

Information from the www.thekitchn.com