Old Fashioned Split Pea Soup

All I need are carrots and celery to make this yummy soup . . . my mom just brought me the ham bones from Easter dinner . . . can't wait for the aroma of this soup cooking to fill my house! Oh yeah . . . don't forget some really good bread to go with this.


INGREDIENTS:

1 pound dry green split peas
2 quarts water
1 meaty ham bone
1 cup chopped onion
1/4 teaspoon garlic powder
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon dried thyme, crushed
dash pepper
1 cup chopped celery
1 cup chopped carrot
1/2 teaspoon salt, or to taste


DIRECTIONS:

In a large saucepan or Dutch oven, cover dried peas with 2 quarts of water. Bring split peas to a boil; boil gently for 2 minutes. Set aside to soak for 1 hour. Add ham bone, chopped onion, garlic powder, marjoram, thyme, and pepper. Bring split pea soup to a boil; cover, reduce heat, and simmer for 2 hours, stirring occasionally. Remove meat from bone; dice and return to pea soup with chopped celery and carrot. Simmer split pea soup slowly for 45 minutes, stirring occasionally. Taste split pea soup and add salt.

Yield: 8 Servings



Source: my recipe files . . . I have no idea where this recipe came from

Strawberry Cheesecake Muffins

Ingredients:

1 package (3 ounces) cream cheese, softened
1/4 cup confectioners' sugar
2-1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 egg
1-1/4 cups milk
1/2 cup packed brown sugar
1/3 cup butter, melted
1 teaspoon grated lemon peel
1/4 teaspoon almond extract
1/4 cup strawberry jam



Directions:

In a small bowl, beat the cream cheese and confectioners’ sugar until smooth set aside.

In a large bowl, combine the flour, baking powder and salt.

In another small bowl, whisk the egg, milk, brown sugar, butter, lemon peel and almond extract.

Stir into dry ingredients just until moistened.

Spoon half of the batter into greased muffin cups. Top each with 1 tablespoon cream cheese mixture and 1 teaspoon jam. Top with remaining batter.



Bake at 375° for 18-20 minutes or until a toothpick comes out clean.

Cool for 5 minutes before removing from pan to a wire rack.

Yield: 1 dozen.

Banana Sour Cream Cake

18 oz. box yellow cake mix
3 eggs
1 cup mashed ripe bananas (about 3 bananas)
1 cup sour cream
1/4 cup oil
8 oz. pkg. Philadelphia cream cheese, softened
1/2 cup (1 stick) butter, softened
16 oz. pkg. powdered sugar (about 4 cups)
1 cup Planters Walnut pieces, finely chopped


1. Heat oven to 350. Beat cake mix, eggs, bananas, sour cream and oil
with mixer on low until moistened, scraping bottom of bowl often.
Beat on medium 2 minutes. Pour into greased and floured 13x9" pan.

2. Bake 35 minutes or until toothpick inserted in center comes out
clean. Cool cake completely in pan on wire rack.

3. Beat cream cheese and butter with mixer on medium until blended.
Gradually add sugar, beating well after each addition.

4. Remove cake from pan. Carefully cut cake crosswise in half using
serrated knife. Place 1 cake half, top-side down, on plate; spread
top with frosting. Top with remaining cake half; top side up. Frost
top and sides. Press nuts onto sides.


How to Neatly Frost the Cake:
Freeze cake layers about 20 minutes before frosting. This helps to
set the crumbs on the cut edges of the cake layers so they don't pull
up into the frosting. And don't worry if the frosting does not look
perfect on the sides of the cake - the nuts will cover any
imperfections.

Variation How to Prepare in Round Cake Pans
Prepare as directed. Pour evenly into 2 greased and floured 8- or
9-inch round cake pans. Bake 30 to 35 minutes or until toothpick
inserted in centers comes out clean. Cool 10 minutes in pans on wire
rack; remove from pans. Fill and frost with Philadelphia Walnut
Frosting. Store in refrigerator.


Source: Kraft.com

Apple Streusel Cheesecake Bars

1 pouch (1 lb 1.5 oz) Betty Crocker oatmeal cookie mix
1/2 cup firm butter or margarine
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
2 Tbsp. Flour
1 tsp. Vanilla
1 egg
1 can (21 oz) apple pie filling
1/2 tsp. Ground cinnamon
1/4 cup chopped walnuts

1. Heat oven to 350 degrees F. Spray bottom and sides of 13x9-inch pan with
Cooking spray.

2. Place cookie mix in large bowl. With pastry blender or fork, cut in
Butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb
Mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.

3. Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and
Egg with electric mixer on medium speed until smooth.

4. Spread cream cheese mixture evenly over partially baked crust. In medium
Bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture.
Sprinkle reserved crumbs over top. Sprinkle with walnuts.

5. Bake 35 to 40 minutes longer or until light golden brown. Cool about 30
Minutes. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4
Rows. Store covered in refrigerator.

Caramel Rice Krispies

1 bag caramels
1 stick butter
1 can sweetened condensed milk
1 pound bag marshmallows
1 med. box rice krispies

Mix unwrapped caramels, butter, and milk. Microwave on high for 3 minutes. Stir. Microwave for 3 more minutes.

Stir in marshmallows, stir until melted. Stir in Rice Krispies, mix until coated. Put into a greased 9x13" pan.

Scalloped Potatoes

Yummy, inexpensive and easy . . . the ultimate comfort food :)

Ingredients:

4 cups thinly sliced potatoes
1/2 cup thinly sliced onions
1 can (10 oz.) cream of mushroom soup
1/2 cup milk
Salt and pepper
Paprika

Directions:

Layer potatoes and onions in a 1 1/2 quart casserole.

Mix soup, milk, and salt and pepper. Pour over top the potatoes. Sprinkle with paprika.

Cover and bake at 375 degrees for about 1 hour to 1 hour 15 minutes, until potatoes are cooked.

Remove cover for the last 10 minutes.

Makes 4 servings.

Chicken and Stuffing Skillet

I can't wait to try this recipe . . . there hasn't been a Campbell's Kitchen recipe that I did not like. It has ingredients I already love . . . except that I will probably add mushrooms. This is one of those recipes that can be totally different using another flavor of soup, cheese or adding vegetables.


Ingredients:

1 tbsp. butter OR margarine
4 skinless, boneless chicken breasts
1 box (6 oz.) Pepperidge Farm® One Step Stuffing Chicken Mix
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup OR Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
1/2 cup milk
1/2 cup shredded Cheddar cheese


Directions:

HEAT butter in medium skillet over medium-high heat. Add chicken and cook 12 to 15 min. or until no longer pink. Remove chicken.

PREPARE stuffing in skillet according to package directions except let stand 2 min.

RETURN chicken to skillet. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Cover and heat through.

Serves 4.



Source: Campbell's Kitchen

German Chocolate Turtle Bars

Ingredients:

18 oz. German chocolate cake mix
3/4 cup melted margarine
5 oz. can evaporated milk
14 oz. pkg. caramels (50 candies)
1 cup chopped nuts
6 oz. pkg. chocolate chips


Directions:

Melt caramels with 1/3 cup (1/2 can) evaporated milk.

Mix together cake mix, margarine, 1/3 cup milk and nuts.

Press 1/2 of the cake mixture into 9x13 pan.

Bake at 350 for 6 minutes.

Sprinkle chocolate chips over crust. Pour on caramel mixture. Dab remaining dough over caramel layer.

Bake at 350 for 15-20 minutes.

Seafood Bisque

2 cans (10 3/4 ounces each) condensed cream
of mushroom soup, undiluted

1 can (10 3/4 ounces) condensed cream of
celery soup, undiluted

2 2/3 cups milk

4 green onions, chopped

1/2 cup finely chopped celery

1 garlic clove, minced

1 tsp Worcestershire sauce

1/4 tsp hot pepper sauce

1 1/2 pounds uncooked medium shrimp, peeled
and deveined

1 can (6 ounces) crabmeat, drained, flaked, and
cartilage removed

1 jar (4 1/2 ounces) whole mushrooms, drained

3 tbsp Madeira wine or chicken broth

1/2 tsp salt

1/2 tsp pepper

Minced fresh parsley



In a dutch oven or soup kettle, combine the first eight ingredients. Bring to a boil. Reduce the heat.

Add the shrimp, crab, and the mushrooms. Simmer, uncovered, for 10 minutes.

Stir in the wine or broth. Add the salt and the pepper.

Cook for 2-3 minutes longer.

Garnish with parsley.

Makes 10 servings


Source: Taste of Home

Seasoning mixes

I love making my own mixes . . . in my mixes, I use ground red pepper instead of black pepper . . . here are some general guidelines for several types of seasoning mixes:


CREOLE SEASONING
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

ITALIAN HERB SEASONING
1 teaspoon oregano
1 teaspoon marjoram
1 teaspoon thyme
1 teaspoon basil
1 teaspoon rosemary
1 teaspoon sage

SEAFOOD SEASONING
1 tablespoon ground bay leaves
2 1/2 teaspoons celery salt
1 1/2 teaspoons dry mustard
1 1/2 teaspoons black pepper
3/4 teaspoons ground nutmeg
1/2 teaspoons ground cloves
1/2 teaspoons ground ginger
1/2 teaspoons paprika
1/2 teaspoons red pepper
1/4 teaspoons ground mace (optional)
1/4 teaspoons ground cardamon (optional)

POULTRY SEASONING
1 tablespoon salt
1 tablespoon paprika
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon ground white pepper
1 teaspoon dry mustard
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground nutmeg

CHILI POWDER
3 tablespoons paprika
1 tablespoon ground cumin
2 tablespoons oregano
1 teaspoon red or cayenne pepper
1/2 teaspoon garlic powder

Ham and Broccoli Bake

SERVINGS: 8
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 15 min. + chilling Bake: 35 min.


Ingredients:

1 loaf (8 ounces) day-old French bread, cubed
1/2 cup butter, melted
2 cups (8 ounces) shredded cheddar cheese
2 cups frozen chopped broccoli, thawed
2 cups cubed fully cooked ham
4 eggs
2 cups milk
1/4 teaspoon pepper


Directions:

Toss bread cubes with butter. Place half in a greased 13-in. x 9-in. baking dish. Top with half of the cheese and broccoli; sprinkle with ham. Top with remaining broccoli, cheese and bread cubes.

In a large bowl, whisk the eggs, milk and pepper. Pour over casserole. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.


Yield: 8 servings.


Source:
Taste of Home
October/November 2008 issue

Chocolate Cherry Cheesecake

from Simple and Delicious magazine


1 jar (12 oz) maraschino cherries
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
2 eggs
1/2 cup miniature semisweet chocolate chips
1 chocolate cookie crust (9 inches)



Drain maraschino cherries, reserving 2 teaspoons juice. Cut cherries into quarters, set aside.

In a small mixing bowl, beat the cream cheese, sugar, and reserved cherry juice.

Add eggs; beat until just combined.

Fold in chocolate chips and reserved cherries.

Pour into crust, crust will be full.

Bake at 350 for 30-35 minutes or until center is almost set.

Cool on a wire rack.

Frugal and healthy cooking . . .

There is a new entry to my favorite food links (found on the side bar of this blog) . . .

The Country Cook is a new blog I discovered today with great articles and practical ideas about saving money in the kitchen and cooking healthy . . . hope you enjoy it as much as I do :)

Cream soup base

Since I use Campbell's Cream of whatever soups alot in my cooking, I have been on a quest to find a recipe so I can save money and make my own . . . this one looks promising. I'll comment on it when I have tried it . . . if you try it first, please comment . . . or if you have a recipe for cream soup base to share.

You can use this recipe to make cream soup from most vegetables. Consider this for asparagus, fresh pea soup, carrot soup, celery soup, and more. Since tastes and veggies vary, be ready to tinker with amounts until you have it just right. You can make hot or cold soup with this recipe.

This is a great recipe for summer when the garden is overflowing with produce.

1 sweet onion, diced
1/3 cup butter
1/3 cup all-purpose flour
4 cups chicken broth
4 cups vegetables of choice, diced
salt to taste
2/3 cup cream

Sauté the onion dices in the butter until they are tender and translucent but not browned.

Add the flour and stir and cook until a soft paste has formed but not browned.

While still cooking, pour in 1/2 cup of the broth while stirring with a whisk. Gradually add the rest of the broth, stirring to make the mixture smooth and not lumpy as if you were making gravy. Continue cooking until the mixture is bubbly and has thickened.

Add the vegetables and cook for 15 to 20 minutes or until they are soft enough to mash easily.

Pour two to three cups of the liquid into your blender. Puree the mixture until it is smooth. Continue in batches until the entire soup is puréed.

Pour the soup through a strainer into a clean pan. Press any pieces through the sieve with the back of a spoon.

Salt the soup to taste. Add the cream. If the soup needs further thinning, add water. Reheat and serve.


Source: http://groups.yahoo.com/group/BettyCrocker-PillsburysYesterdaysRecipes/

Cream Cheese Pound Cake with Sassy Fruit Salsa

Sassy Fruit Salsa
1 1/3 cups large chunks peeled kiwifruit (2 medium)
1 cup chopped peeled oranges (2 medium)
1 cup sliced strawberries
2 tablespoons lime juice
4 teaspoons sugar
1/2 teaspoon ground ginger or 1 teaspoon finely chopped ginger root, if
desired

Cake
1 box Betty Crocker® SuperMoist® yellow cake mix
1 cup milk
1 package (3 ounces) cream cheese, softened
1 teaspoon vanilla
3 eggs
Powdered sugar, if desired

In large bowl, mix salsa ingredients. Cover and refrigerate about 1 hour or until chilled.

Heat oven to 325°F. Generously grease and flour, or spray with baking spray with flour, 10- or 12-cup fluted tube (bundt cake) pan. In medium bowl, beat dry cake mix, milk, cream cheese, vanilla and eggs with electric mixer on low speed 1 minute, scraping bowl constantly. Beat 2 minutes longer. Pour into pan.

Bake 40 to 46 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate and remove pan. Cool completely, about 1 hour.

Place cake on serving plate; sprinkle with powdered sugar. Stir salsa; serve with cake. Store cake loosely covered. Store salsa covered in refrigerator.


http://groups.yahoo.com/group/DoriesDeliciousDishes/

Reese's Cookies

3/4 cup butter or margarine or 1 cup shortening
1 cup sugar
1/2 cup brown sugar
1 tsp. vanilla
2 eggs
2 cups flour
1 tsp. baking soda
1 cup peanut butter chips
1 cup chocolate chips


Preheat over to 350

Cream butter, sugar, brown sugar, and vanilla until light and fluffy.

Add eggs; beat well.

Combine flour and baking soda; blend into creamed mixture.

Stir in chips.

Drop by teaspoonfuls onto ungreased cookie sheet.

Bake at 350 for 10-12 minutes or until lightly browned.

Cool slightly; remove from cookie sheet.

Makes 5 dozen.


Source: Reese's Peanut Butter Chips package

Crab Quesadillas

Provided by

(an awesome resource for healthy recipes!)


These quesadillas have an irresistibly creamy filling.

They also make great appetizers.

Make it a meal: Serve with your favorite salsa on top and a cup of black bean soup topped with chopped avocado.

Ingredients:

• 1 cup shredded reduced-fat Cheddar cheese
• 2 ounces reduced-fat cream cheese , softened
• 4 scallions , chopped
• 1/2 medium red bell pepper , finely chopped
• 1/3 cup chopped fresh cilantro
• 2 tablespoons chopped pickled jalapenos (optional)
• 1 teaspoon freshly grated orange zest
• 1 tablespoon orange juice
• 8 ounces pasteurized crabmeat , drained if necessary
• 4 8-inch whole-wheat tortillas
• 2 teaspoons canola oil , divided

Preparation:

1. Combine Cheddar, cream cheese, scallions, bell pepper, cilantro, jalapenos (if using), orange zest and juice in a medium bowl. Gently stir in crab. Lay tortillas out on a work surface. Spread one-fourth of the filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
   
   
2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Place 2 quesadillas in the pan and cook, turning once, until golden on both sides, 3 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Cut each quesadilla into 4 wedges.

Serves 6

Lemony Olive Chicken

from Campbell's Kitchen

Ingredients:

1 tbsp. vegetable oil

4 skinless, boneless chicken breasts

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1/4 cup milk

1/2 tsp. lemon juice

1/8 tsp. ground black pepper

1/2 cup sliced pitted ripe olives

4 lemon slices

4 cups hot cooked rice

Directions:
HEAT oil in skillet. Add chicken and cook until browned.

ADD soup, milk, lemon juice, pepper and olives. Top with lemon slices. Heat to a boil. Cover and cook over low heat 5 min. or until done. Serve with rice.

Serves 4.

Double Fudge Cream Cheese Brownies

BROWNIES:

1 cup butter or margarine
4 (1-oz.) squares unsweetened chocolate
2 cups sugar
1-1/2 cups flour
4 eggs, slightly beaten
1 tsp. salt
1 tsp. baking powder
2 tsp. vanilla
1 cup chocolate chips


FILLING:

1/4 cup sugar
2 Tbs. margarine or butter, softened
3 oz. pkg. cream cheese, softened
1 egg
1 Tbs. flour
1/2 tsp. vanilla




Heat oven to 350.

In 2-quart saucepan combine 1 cup butter and unsweetened chocolate.

Cook over medium heat, stirring occasionally, until melted
(4-6 minutes).

Stir in remaining brownie ingredients except chocolate chips.

Fold in chocolate chips.

Spread half of batter into greased 13x9 pan.

In small bowl stir together all filling ingredients. Spread over brownie mixture.

Spoon remaining batter over cream cheese. (Batter will not entirely cover cream cheese mixture).

Bake for 30-35 minutes or until brownies begin to pull away from sides of pan.



Source: Land O'Lakes Butter

Cherry Cheese Pie

This recipe comes from the Eagle Brand Milk label and has been one of my favorite recipes for as long as I can remember. Very convenient recipe when I want to make something that is awesome and easy . . .



9-inch graham cracker crust or baked pie shell
8 oz. cream cheese, softened
1 can sweetened condensed milk
1/3 cup lemon juice
1 tsp. vanilla
21 oz. can cherry pie filling, chilled

In large mixer bowl, beat cheese until fluffy.

Gradually beat in milk until smooth.

Stir in lemon juice and vanilla.

Pour into prepared crust.

Chill 3 hours or until set.

Top with pie filling before serving.

Refrigerate leftovers.