mac & cheese soup with bacon

What's better than homemade mac & cheese?? Mac & Cheese Soup with bacon, perfect on a cold night or anytime!!

 

4 ounces (1 1/2 cups) uncooked dried small macaroni

1/2 pound shredded cheddar cheese

2 tablespoons salted sweet cream butter

2 tablespoons all-purpose flour
1 teaspoon Dijon-style mustard
1 (14-ounce) can chicken broth
2 cups half & half
1 cup finely diced bacon
Salt and pepper, to taste

Cook pasta according to package directions. Drain; set aside. Melt butter in 3-quart saucepan until sizzling; stir in flour and mustard. Add broth and half & half. Cook over medium-high heat, stirring constantly, until mixture comes to a boil (4 to 5 minutes). Reduce heat to low; stir in cheese until melted. Stir in cooked macaroni and ham. Cook until heated through (4 to 5 minutes). Salt and pepper to taste.

creamy asparagus soup

I LOVE soup and this is one of my favorites!! It is wonderful by it self  or will compliment any meal. It is creamy, fresh and warms the soul... Enjoy!!

1/4 cup salted sweet cream butter
1 white onion, finely chopped
3 stalks celery, finely chopped
3 tablespoons all-purpose flour
4 cups water
1 cup good chicken broth
4 tablespoons chicken bouillon powder
1 yellow potato, peeled and diced small
1 pound fresh pencil asparagus, trimmed and coarsely chopped
3/4 cup real cream
1 tablespoon soy sauce
1/4 teaspoon ground black pepper
1/4 teaspoon ground white pepper

Melt butter in a heavy cooking pot. Add onions and chopped celery; saute until tender, about 4 minutes. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Watch it carefully as it will burn and go lumpy. Add water, chicken broth, and chicken soup base; stir until smooth. Bring to a boil. Add diced potatoes and chopped asparagus. Reduce heat, and simmer for about 20 minutes. Puree soup in a food processor or blender in batches. Return to pot. Stir in cream, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste. Serve hot. ENJOY!!

sharee's easy turkey noodle soup with homemade noodles

This is my cousin super easy turkey noodle soup recipe and it is yummy!!

8 cups o water
a bunch o chicken bullion (to Taste)
3 carrots, sliced
3 celery stalks, sliced
1 onion, cooked in butter til browned
left over turkey strips
egg noodles

Bring to boil. Make egg noodles by mix eggs & flour till doughy, roll out, use pizza cutter to cut thin strips. Put noodles in boiling water one at a time. Immerse them in water, continue till you have a bunch o noodles. Add a little garlic powder and salt and pepper. Bon Appetite~ Sharee

renee's halloween chili

Chili is a Halloween tradition at our house, we enjoy it pipping hot before we head out in the cold to trick-or-treat. If we are lucky there is some to warm us up when we get back with our loot..enjoy!

2 tablespoons olive oil
2 cups chopped green bell pepper
2 cups chopped red bell pepper
1 cup chopped onion
4 garlic cloves, pressed
one med jalapeno, minced (without seeds)
one pound of ground beef (opt, I used 85% lean)
2 tablespoons chili powder
2 teaspoons cumin
2 bottles quarts size diced tomatoes (or 2 14.5 oz. cans of stewed tomatoes)
1 can (15.5 ounces) mild chili beans in sauce, undrained
1 can (15.5 ounces) kidney beans, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) garbanzo beans, drained and rinsed
1 can (7 ounces) whole kernel corn, drained
1 12 oz can of V8 regular or spicy

Toppings such as shredded cheddar cheese, sour cream and fresh onions

Heat oil in large skillet over medium-high heat until hot. Add bell peppers, jalapeno, onion, garlic, chili powder and cumin; cook until vegetables are crisp-tender, about 5 minutes. Add ground beef (opt) cook until brown. Add mixture to crock pot then add tomatoes, V8, beans and corn; mix well. Heat on low for 4 hours, stirring occasionally. Enjoy in a bread bowl with your favorite toppings!!!

autumn harvest chili

Autumn Harvest Chili Warms the whole family by the fireplace!!!
mmmmm

3 cans beans Black, Pinto, Kidney Beans
3 colors Whole Bell Peppers Cut
2 Whole Red Onions
2 Cans Stewed Tomatoes (No Sugar)
1 Cup Corn
10 Cloves fresh Garlic
MorningStar Farms® Breakfast Patties Organic Soy 6 Patties
MorningStar Farms® Fakin Organic Bacon Strips 6 Strips
1 1/2 t Clove Spice
1 1/2 Chile Powder
Cheyenne pepper to taste
Olive Oil

Cut the peppers & onions in half and then cut thin strips. Grill veggies with olive oil to golden brown in a stewing pot. Add rinsed beans, corn & stewed tomatoes. Cook 45 min. While cooking beans and veggies, brown the chopped breakfast patties and bacon strips in a fry pan.breakfast patties to beans. Add spices and chopped garlic.

Add bacon strips as crispy garnish.
~Serve with Homemade Pan Corn Bread.

homemade blender tomato soup

This is one yummy soup. And surprisingly easy. Once you make this, you'll never be able to go back to canned soups!!

10 Roma Tomatoes
1 White Onion
1 Red Bell Pepper
3 tbs Olive Oil for Grilling Onion and Pepper
8 Garlic Cloves
1 1/2 tbs dried Basil (to tell you the truth, I'm just guessing here cause I just throw it in :)
1 tbs Dried Oregano
1 tsp Dried Parsley
1/2 tsp Thyme
1/4 tsp Cayenne Pepper
1/2 tsp Garlic Powder
Salt and Pepper to Taste
Fresh Basil for Garnish
French Bread

Get out your best blender. We use a VitaMix Blender. Wash and cut out stems on tomatoes and put in blender on high. Blend till hot. While tomatoes are blending, cut the onion and pepper in big chunks, put olive oil in frying panand grill onion and pepper on high till golden brown. Add all spices and garlic. Blend for 10 seconds
onion and pepper and blend for 5 sec. We want this to be chunky. Taste to see if you have enough spices. Add more if needed When ready to serve, add fresh basil.
Toast french bread and ENJOY!! Makes 4 servings.

creamy clam chowder

perfect on a cold day!

5 slices bacon, diced
1 cup chopped onion
3 cups diced potatoes
1 bottle (8 ounces) clam juice
1 teaspoon salt
1/4 teaspoon pepper
2 cans (approximately 7 ounces each) chopped clams
3 tablespoons flour
2 cups half-and-half
1 cup milk

Cook bacon until crisp in a Dutch oven or large, heavy saucepan. Remove bacon to paper towels with slotted spoon; drain. Add onion to bacon drippings; sauté until softened. Add potatoes and clam juice, salt, and pepper. Cover and simmer for about 15 minutes, or until potatoes are tender. Remove from heat. Add minced clams with their liquid. Whisk flour into milk; add to chowder with half-and-half. Cook over medium heat, stirring constantly, until clam chowder thickens and bubbles, or about 3 minutes.

renee's pumpkin chowder

Fun fall twist on an old favorite!!

1/2 pound thick-cut bacon, diced
2 cups chopped onion
2 teaspoons curry powder, preferably Madras
2 tablespoons flour
1 pound pumpkin (eating or sugar type) peeled, seeded, and cut into 1-inch chunks
2 large potatoes, peeled and cut into 1-inch chunks
4 cups chicken stock
1 cup half and half cream
Kosher salt and freshly ground pepper
Garnish: toasted pumpkin seeds
Garnish: chopped green onion

Put the bacon in a large soup pot over low heat and cook gently until it releases its fat, about 5 minutes. Add the onions and cook, stirring occasionally, for 10 minutes. Stir in curry powder and flour and cook, stirring for 5 minutes. Add the pumpkin, potatoes, and stock. Increase the heat to medium-low and cook until the pumpkin and potatoes are tender, 10 to 15 minutes. Add the half-and-half and season with salt and pepper to taste. Simmer for 5 minutes, or until heated through. Do not allow to boil. Serve the soup in warm bowls, garnished with pumpkin seeds and a sprinkle of green onions. Serves about 6.

pumpkin stew in a pumpkin

This Pumpkin Stew recipe is baked and served in the pumpkin. It's a fun way to cook and serve pumpkin stew. Your family and friends will love it!

1 10 - 12 pound pumpkin
2 lb. Beef stew meat
2 tbs. Oil
1 Bell Pepper
1 Onion
4 Medium potatoes
3 Carrots
2 Cloves of Garlic
2 Sticks of Celery
1 15oz. can of diced tomatoes
2-3 cups Water
Salt and Pepper to taste

Carve a hole in the top of the pumpkin and remove seeds, and stringy insides. Set pumpkin aside. In a dutch oven brown 2 lbs of stew meat in oil. Add in 1 bell pepper(sliced into inch thick slices), 1 onion (sliced), 4 medium potatoes(cubed), 3 carrots(cubed), 2 cloves of garlic(diced), 2 sticks of celery(sliced), 1 - 15 oz can of diced tomatoes. Add salt and pepper to taste. Add 2 - 3 cups of water. Let simmer for 1 hour. Place pumpkin in shallow pan, and place stew inside pumpkin. Brush the outside of the pumpkin with a light coating of oil. Bake pumpkin and stew at 350 for 2 hours, or until pumpkin is tender. Serve while hot. Be sure to get chunks of pumpkin in your stew, as they enhance the flavor of the stew.

fall squash soup

Yummy Fall Harvest Soup!

I made this for lunch for my family and it was so good.

2 T butter
1 medium onion, chopped
2 lbs (1 squash is about right) butternut squash--peeled, seeded and cubed (it helps to put it in the microwave for a minute to soften before trying to cut)
2 c water (more if it is too thick)
1/2 t dried marjoram
1/4 t pepper
1/8 t cayenne pepper
4 chicken boulion cubes
8 oz cream cheese (this is what makes it so yummy!)

Add a toasted baguette on top for extra zap!

Saute onion in butter. Put onions and all other ingredients, except cream cheese into the crockpot and cook on low for 6-8 hours. Puree squash mixture in blender with cream cheese, you may need to do a couple batches to get it all mixed up without overflowing. Put everything back in the crockpot and heat through.

ENJOY!

harvest "fall" vegetable soup

the cooler weather has me craving my fall recipes :)

6 cloves garlic, crushed
4 tbsp olive oil
1 cup minced onion
1 cup sliced celery hearts (tender innermost stalks)
1 cup sliced carrot
1 cup seeded and diced green and yellow zucchini
1 sprig fresh thyme
4 bay leaves
6 cups vegetable stock
1 cup red kidney beans, precooked or canned
1 cup sliced leeks, including part of the green
1 cup squash or pumpkin diced into half-inch cubes
2 cups shredded Savoy cabbage
1/2 cup coarsely chopped Italian parsley
Extra virgin olive oil, for garnish
Grated cheese of your choice for garnish
Salt and pepper

In a stockpot over medium heat, sauté the garlic in olive oil. Before the garlic browns, add onion, celery, carrot, zucchini, thyme, bay leaves and vegetable stock. Simmer for a half-hour, or until the vegetables are soft. Season to taste with salt and pepper and add kidney beans, leeks, squash or pumpkin and cabbage. Simmer for 15 minutes. To serve top with parsley, a drizzle of olive oil and a handful of grated cheese of your choice.

Minestrone Soup

This is a really yummy recipe that's from a cookbook that I like. Don't worry though, I change it a lot! Now, I think all the vegetables are good that are in the broth. So if you want to just combine everything and take out the peppercorns, broccoli stems and the bay leaf then it will be great!!! I'll do the broth ingredients separate just in case~

Makes about 8 servings

2 tbsp olive oil
4 pancetta slices, chopped(I don't use it of course.)
1 1/2 cups chopped green cabbage
1 cup chopped onions
1 cup sliced carrots
1 cup chopped celery
2 garlic cloves, minced
8 cups vegetable broth(you can use canned but I like to make it fresh. look at the bottom)
1 cup peeled, diced potatoes
One 3-inch piece Parmesan cheese rind
1/2 cup bow tie pasta
1/2 cup chopped plum tomatoes, peeled and seeded
1/2 cup cooked chickpeas, rinsed and drained
1/2 cup cooked kidney beans, rinsed and drained
Salt and pepper as needed
Freshly grated Parmesan cheese to garnish

1. Get all vegetables ready. Heat oil in a soup pan over medium heat. If you are using the pancetta, then add it and cook, stirring frequently, until the fat has rendered from the pancetta and it begins to color and crisp, about 3 minutes.
2. Add all vegetables. Saute, stirring frequently, until the onions are soft and translucent.
3. Add the broth and Parmesan cheese rind. Bring to a simmer and cook until the vegetables are soft and tender, about 30-40 minutes. Don't overcook them.
4. When all the vegetables are tender, add the pasta, tomatoes, chickpeas, kidney beans and continue to simmer until the pasta is fully cooked and all the vegetables are very hot, about 20 minutes. Remove and throw away Parmesan rind. Add salt and pepper. Serve and sprinkle with Parmesan.

Vegetable Broth

2 tbsp olive oil
1 tbsp minced garlic
2 tbsp minced shallots
10 cups water
3 cups sliced leeks, white, light-green, and dark-green parts
1 1/4 cups thinly sliced onions
1 cup thinly sliced broccoli stems
1 cup thinly sliced fennel( with some tops)
1/2 cup thinly sliced celery
1/3 cup thinly sliced carrot
1/3 cup thinly sliced parsnip
1 tbsp salt, or to taste
4 to 5 whole peppercorns
1 bay leaf
3 sprig fresh thyme

1. Heat the olive oil in a soup pot over medium heat. Add the garlic and shallots and saute, stirring frequently, until they and translucent, 3-4 minutes.
2. Add the remaining ingredients and bring the broth slowly up to a simmer. Reduce the heat to low and continue to simmer until the broth has a good flavor , 45-50 minutes.
3. Strain the broth and then add it to the soup.

taco soup

Easy and yummy!

Slow Cooker (optional)
1lb ground beef, browned & drained
1 can small red beans, undrained
1 can black beans, undrained
1 can white corn, undrained
1small onion, diced
1 pkg Hidden Valley Ranch dressing mix
1 pkg Taco Seasoning
28 oz can crushed Tomatoes

tortilla chips for dipping
sour cream

Directions:
Combine all ingredients in crock pot and cook on low 4-6 hours (or if your impatient like me, cook it on the stove for 10-20 minutes!). Top with Grated Monterrey Jack cheese, sour cream and crushed tortilla chips.

I serve with rolls, cottage cheese and carrots and ranch.
Number Of Servings:7-9
Preparation Time: 10 minutes prep/4-6 hours low 2-3 hours high.

chilled peach soup

This quickly became our favorite on both of our Caribbean cruises!!

3 cardamom seeds*
3 whole cloves
2 pounds peaches, peeled and coarsely chopped
2 cups orange juice
3 tablespoons lime juice
1/4 cup honey
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 (8-ounce) container vanilla low-fat yogurt
1 teaspoon diced candied ginger
Garnishes: fresh mint sprigs, fresh peach slices

Put cardamom and cloves on a 6-inch square of cheesecloth; tie with string. Bring spice bag, chopped peaches, orange juice, and next 4 ingredients to a boil in a large saucepan. Reduce heat; simmer, stirring occasionally, 10 minutes or until peach is tender. Remove and discard spice bag; let peach mixture cool. Process peach mixture in batches in a blender or food processor until smooth; stir in yogurt and ginger. Cover and chill; garnish and serve very cold...Yummy!!

*1/8 teaspoon ground cardamom may be substituted; stir in with cinnamon and ginger.

beef stew

...it's what's for din!

It practically makes itself!

Slow Cooker

2 pounds beef stew meat, cut in 1 inch cubes

3 carrots, sliced (or use 2 c. baby carrots)

3 potatoes, cut in 1 inch cubes

3 onions, quartered

1-2 celery ribs, sliced

1 can beef broth

1 tsp. Worcestershire sauce

1/4 c butter ( I use olive oil instead)

2 cloves of garlic, minced

1 bay leaf

1 tsp. paprika

salt and pepper to taste

Combine all ingredients in slow cooker and mix. Cover and cook on Low for 10-12 hours or on High 5-6 hours. Serve with dinner rolls.

Serves 6-8

I got this recipe from one of my BFF's(Brianne) back in law school. This is a great meal for Sunday's and there's a lot of variations you can do.

grandma's chicken noodle soup

This is Ryan's grandma's recipe, I was lucky enough to get a couple of keepers from her before she passed away in 2007

2 1/2 cups wide egg noodles

1 teaspoon vegetable oil
12 cups chicken broth
1 1/2 tablespoons salt
1 teaspoon poultry seasoning
1 cup chopped celery
1 cup chopped onio
1/3 cup cornstarch
1/4 cup water
3 chicken breasts

Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water. In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes. In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.

chicken tortilla soup

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced 2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn or flour tortillas
vegetable oil

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Preheat oven to 400 degrees F (200 degrees C). Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup. We also like to top it with sour cream, cheddar cheese, avocado and a squeeze of lime...YUMMY!!

tortellini vegetable soup

To warm the soul!

2 tsp. dried basil
2 garlic cloves, minced
2 tsp. oil
4-6 c. chicken or vegetable broth
1 c. cheese tortellini (I actually use the whole bag)
1/4 tsp. salt
1/8 tsp. pepper
1 can diced tomatoes (undrained)(if you like tomatoes, use 2 cans)
1 can green beans (drained)(I prefer French cut)
½ c. sliced carrots (can use baby carrots sliced in half lengthwise)
grated Parmesan cheese (optional)

Heat oil in large pan, cook basil and garlic for one minute. Add broth, salt and pepper. Bring to boil, reduce heat, cover and simmer 10 minutes. Add tortellini, tomatoes, green beans and carrots. Return to boiling, reduce heat, cover and simmer 10-15 minutes until vegetables are tender. Add a baguette and sprinkle with Parmesan cheese.