Ham and Potato Soup

This was really yummy!  Serve with warm rolls on a cold windy day, and you've got a wonderful fall meal.

I originally made this to serve 11 people.  I doubled the recipe, and it was just enough.  For my family, I won't need to double.

• 3 1/2 cups peeled, diced potatoes
• 1/3 cup celery, diced
• 1/3 cup finely chopped onion
• 3/4 cup ham, cooked and diced
• 3 1/4 cups water
• 2 TBS chicken bullion granules
• 1/2 tsp salt, to taste 
• 1 tsp ground pepper, to taste
• 5 TBS butter
• 5 TBS flour
• 2 cups milk

1. Combine potatoes, celery, onion, ham, and water in stock pot and bring to boil.  Allow to boil over medium heat until potatoes are tender, about 15 minutes.  Stir in the chicken bullion.  
2. In a separate sauce pan, melt butter over medium-low heat until it has melted.  Whisk in flour slowly, and cook about 1 minute, stirring constantly.  Slowly stir in milk, whisking to be careful lumps don't form.  Continue stirring over medium heat until mixture thickens, about 4-5 minutes.
3. Stir the milk into the stockpot and cook soup until heated through.  Serve immediately.  

Granola

I've been wanting a yummy granola recipe for a while.  I got this one from Relief Society, and um mmm mmm.  :)

• 1/2 cup honey
• 1/2 cup oil
• 3 cups rolled oats
• 1/2 cups wheat germ
• 1/2 cup flaxseed
• 1/2 cup nuts
• 1/2 cup sunflower seeds
• you can also add raisins or coconut, if desired

1. Mix oil and honey.  In separate bowl, combine all remaining ingredients, except raisins or coconut.  Pour honey over mixture and mix well. 
2. Spread onto cookie sheet and bake at 350 for about 15-20 minutes.  
3. If adding raisins or coconut, add after the granola has baked, but before it has cooled.

Tuna Casserole

Here's a casserole we do for a little variety.  Not fantastic, but good enough to use every once in a while.  Easy and adds a little variety.

• 3 cups cooked macaroni
• 2-3 (6 ounce) can tuna, drained
• 2 (10.75 ounce) can condensed cream of chicken soup
• 1 cup shredded Cheddar cheese
• 1/2 cup French fried onions

1. Preheat oven to 350 degrees
2. In a 9x13-inch baking dish, combine the macaroni, tuna, and soup. Mix well, and then top with cheese.
3. Bake at 350 for about 25 minutes, or until bubbly. Sprinkle with fried onions, and bake for another 5 minutes. Serve hot.

Shredded Chicken

We make this on a weekly basis.  Oh so yummy, oh so easy, and oh so versatile.  I got this recipe from a spicy chicken soup recipe, and it's been a family favorite ever since.

• 2 quarts water (8 cups)

• 8 boneless, skinless chicken breast halves - the meat can still be frozen!  Ah!  Not having to defrost meat!

• 1/2 tsp salt

• 1 tsp ground black pepper

• 1 tsp garlic powder

• 2 TBS dried parsley

• 1 TBS onion powder

• 5 cubes chicken bouillon (5 tsp)

In large pot over low heat, combine water and seasonings.  Place chicken in pot and boil over low heat for 1-1 1/2 hours.  Remove chicken and shred.  (Awesome tip from my sister-in, to shred, use a mixer instead of forks.  Shreds the chicken in like a quarter of the time!) 

Chicken TacosAdd about 1/3 cup salsa, a few tsp of taco seasoning, and a few tsp of the chicken broth.  Top it in a tortilla with lettuce, tomato, onion, jalepenos, and sour cream, and you've got a yummy dinner with minimal effort.  


Chicken TaquitosUse with this recipe! mmm.Still looking for other ways to use this yummy shredded chicken.

Spicy Chicken Soup

I made this a few nights ago.  We had a few sickies in the house and it had been raining, so what could be better than soup (especially if said soup had a little heat to clear the sinuses)!  Found this on allrecipies.com, and it is definitely a keeper.  It was simple, just took some time to simmer.  All in all, I think it took about three hours, but only about 20 minutes of actual prep work.  John, Cory, and I really liked it.  The others tolerated it, but they really liked the rolls that went with it.  :)

• 2 quarts water (8 cups)

• 8 boneless, skinless chicken breast halves

• 1/2 tsp salt

• 1 tsp ground black pepper

• 1 tsp garlic powder

• 2 TBS dried parsley

• 1 TBS onion powder

• 5 cubes chicken bouillon (5 tsp)

• 3 TBS olive oil

• 1 onion, chopped

• 3 cloves garlic, chopped

• 1 (16 oz) jar chunky salsa

• 3 (14.5 oz) cans diced tomatoes

• 1 (10.75 oz) can condensed tomato soup

• 3 TBS chili powder

• 1 (15 oz) can whole kernel corn, drained (I used a bag of frozen corn)

• 2 (16 oz) cans chili beans, undrained (I used one chili beans, one black beans)

• 1 (8 oz) container sour cream

1. In a large pot over medium heat, combine water, chicken breasts, salt, black pepper, garlic powder, and chicken bouillon cubes.  Bring to boil, then reduce heat and simmer over low heat for 1 hour, or until juices are clear.  Remove chicken and reserve broth.  Shred chicken.

1. In a large pot over medium heat, cook onion and garlic in olive oil until slightly brown.  Stir in remaining ingredients (including sour cream) and 5 cups of the reserved broth.  (I didn't have enough broth, so I added a little water and a little extra sour cream).  Simmer at least 30 minutes.  

*I didn't have a pot big enough for the 2nd step, so I used to pots.  One I added dried minced jalepenos and cayenne pepper, for some extra heat.  It was wonderful.  The other I left mild for the kids.  

• 
  

Pancakes

I found a good kid-approved pancake recipe today.  Nothing too fancy or special, but they liked it.  I doubled the recipe to feed my herd of boys.

• 3/4 Cup milk
• 2 TBS white vinegar
• 1 Cup flour
• 2 TBS white sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 egg
• 2 TBS butter, melted

1. Combine milk and vinegar in a small bowl, set aside 5 minutes to allow milk to sour.
2. Combine dry ingredients in separate, medium sized mixing bowl.  
3. Whisk egg and melted butter into the soured milk.
4. Pour the flour into wet ingredients and whisk until lumps are gone.
5. Heat large skillet over medium heat, and lightly grease.  Pour 1/4 cupfuls of batter onto hot skillet.  When bubbles appear on the surface, flip with spatula, and cook until browned on the other side.  

I don't like using straight maple syrup because of the utter lack of protein in the meal.  The kids, even after eating 5 or 6 pancakes each, will be hungry by 9am unless I give them a little extra something.  So, in a microwave safe bowl I pour about 1 cup maple syrup (Just a fake maple syrup girl myself), then I add about 1/4 cup creamy peanut butter.  Cook on hi for about 30 seconds, stir together, and use that for syrup.  The kids will fill up faster, and it'll last longer in their little growing bodies.  

Biscuits and Gravy

I got this recipe from a friend of mine, Laura Richins.  (Thanks, Laura!)  I have made this time and time again.  Easy.  Delicious.  I use the Pillsbury refrigerator biscuits, and top them with this gravy:

• 2 TBS butter
• 16 oz ground pork sausage (I prefer Jimmy Dean, regular or mild flavor)
• 3 TBS flour
• 1 TBS Worcestershire sauce
• 1 1/2 Cups milk

1. In large skillet, melt butter over medium-hi heat for 1-1 1/2 minutes, or until browned.  Add sausage and cook until browned, stirring to crumble.
2. Add flour to coat, mix well.  
3. Add Worcestershire sauce and milk, mix well.  Cook 2-4 minutes, or until sauce thickens, stirring constantly.  
4. Pour over biscuits, serve warm.

Cinnamon Roll Pancakes

My sister-in-law showed me this recipe and it has become an instant favorite.  It has become our go-to breakfast for birthdays and special occasions.  All the taste of a cinnamon roll, with a quarter of the work!  :)

I used a Bisquick pancake mix, then added the cinnamon swirl.  

Cinnamon Filling

1 cup butter, melted

1 1/2 cup brown sugar

2 TBS ground cinnamon

Mix ingredients until smooth, then spoon into disposable piping bag.  If you don't have one, you can just use a zip lock bag, then cut the tip off.  

Pour pancake batter on preheated (325 degrees), lightly greased skillet.  Add filling, starting from the center and swirling out.  

When the pancake has lots of bubbles, flip the pancake.  This will melt the cinnamon filling, leaving a cinnamon swirl crater.  (If the griddle is too hot, it will burn the cinnamon).  

Once slightly cooled, you can add a glaze, frosting, or even just plain maple syrup.  

Glaze

1/2 cup butter, melted

4 oz cream cheese

1 1/2 cup powdered sugar

1 tsp vanilla

In microwave safe bowl, melt the butter and cream cheese, then stir together.  Whisk in the powdered sugar and vanilla.  Add milk to make desired glaze consistency.