Monday, January 15, 2024

Cream of Potato & Cheddar Cheese Soup

One day my daughter had given me some of her Yukon Gold Potatoes from her garden.  I then decided I'd quickly throw a potato soup together in my crock-pot.  Within 3 hours and 15 minutes, we had a delicious potato soup for our dinner.  (Pictures taken of soup, are without croutons displayed on top.)





Cream of Potato & Cheddar Cheese Soup

6 cups peeled, cubed, Yukon Gold Potatoes

1 cup diced red onion

1/2 cup diced celery

1 teaspoon garlic powder

1/4 teaspoon ground white pepper

1 (14 ounce) can chicken broth

1 (14 ounce) can low sodium chicken broth

1 (10.5 ounce) can cream of celery soup

1 cup half-and-half cream

1-1/2 cups shredded sharp cheddar cheese

cheese & garlic flavored croutons, to garnish the soup (opt.)


1.)  Put the potatoes, onion, celery, garlic powder, white pepper, and both cans of chicken broth, in a 3-1/2 quart size crock-pot.


2.)  Stir in the cream of celery soup; place the lid over the crock-pot, and cook on high for 3 hours, or 3 hours and 15 minutes, until the potatoes are cooked through.


3.)  Once the potatoes are completely cooked; stir in the half-and-half cream, then stir in the shredded cheddar cheese.


4.)  Cover the crock-pot, and let sit until the cheese melts.


5.)  Once the cheese has melted, stir the soup, then ladle soup into bowls, and garnish each bowl with the cheese & garlic flavored croutons, if desired.


6.)  This soup makes: 6 servings



-------- An up close picture of the soup. --------

Thursday, December 28, 2023

Turkey Cranberry Sandwich 😍

 I adapted this recipe which was originally posted by Emily Mathews (a.k.a. Seasoned Cook) at food.com., so I cannot take credit for the recipe nor the photos.  I have made this sandwich several times, and I 'am hooked on it!!  It's one of my "favorite" ways to make a turkey sandwich.

Emily Mathews did post this about the recipe...
"This sandwich is similar to the one on the menu at Applebee's Restaurant, and is absolutely delicious! Bread of your choice can be used, but it must be grilled to get the true flavor and the goodness of melted cheese."



Photos By: Emily Mathews (a.k.a. Seasoned Cook)                                     0


Turkey Cranberry Sandwich

2 slices cooked turkey

2 slices cooked bacon (I used 3 slices)

1 slice provolone cheese (I used 2 slices)

1 Tablespoon mayonnaise

2 Tablespoons whole cranberry sauce

1 teaspoon finely chopped red onion

2 slices wheat bread (or bread of choice)

2 teaspoons butter, for grilling (I used a bit more)


1.)  Spread mayonnaise on one side of sliced bread.


2.)  Mix red onion with the whole cranberry sauce.
Spread cranberry-onion mixture on the other slice of bread.


3.)  Layer turkey slices, bacon, and provolone cheese on one side of the bread, and top with other slice of bread.


4.)  Using a skillet or grill pan, grill sandwich with butter, then remove from heat when cheese has melted.  (I grilled the sandwich over medium heat anywhere from 2 minutes and 30 seconds, to 3 minutes per each side.)


5.)  Cut sandwich into 2 halves and serve.


6.)  Yields: 1 sandwich


7.)  Note: When making this sandwich, I used a multi grain bread, (which I purchased at an Aldi's Grocery Store) plus I did not add any lettuce.  (As lettuce is shown in both photos.)  Also, when it comes to adding butter to the skillet, I added a bit more (1/2 a Tablespoon more per each side when grilling the sandwich).  The second time I happened to make this sandwich, I just carefully buttered the outside of both slices of bread, so no need to add butter to the skillet.



Photo By: Seasoned Cook

Link to Season Cook's recipe at FOOD.COM:

Sunday, December 24, 2023

Eggnog Bundt Cake with Eggnog Glaze

 πŸŽ„ Since I enjoy eggnog, I thought this Eggnog Cake with an Eggnog Glaze, would be perfect for Christmas.


Eggnog Bundt Cake with Eggnog Glaze


Prep Time: 15 Minutes
Cook Time: 38 Minutes


1 (15.25-oz.) box Betty Crocker Super Moist Butter Recipe Yellow Cake Mix

1 (1-oz.) box Baker's Corner Sugar Free Vanilla Instant Reduced Calorie Pudding & Pie Filling

4 large eggs

1 cup eggnog (I used Kemps Eggnog, which I really like)

1/4 cup canola oil

1 teaspoon McCormick All-Natural Pure Vanilla Extract

1-1/2 teaspoons ground nutmeg

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Eggnog Glaze Ingredients:

1-1/2 cups confectioners' sugar
1/4 teaspoon vanilla extract
7 teaspoons Eggnog


1.) To make the cake: In a large bowl, combine the cake mix, pudding mix, eggs, eggnog, canola oil, vanilla extract and nutmeg.


2.) Using an electric hand-held mixer, beat ingredients on medium speed for 2 minutes. (Or until all the ingredients are well combined.)


3.) Pour the batter into a well-greased 10-inch nonstick fluted tube cake pan.


4.) Bake in a 350°F oven for 38 minutes, or until a toothpick inserted in the center of the cake comes out clean.


5.) To Glaze the cake: In a small bowl, combine the confectioners' sugar, vanilla extract and enough eggnog; to achieve a drizzling consistency.


6.) Quickly drizzle the glaze over the cooled cake, and sprinkle desired amount of green colored sugar on top of the glaze.


7.) Yields: One 10-inch Bundt Cake.


Photo of (15.25-oz.) box Betty Crocker Super Moist Butter Recipe Yellow Cake Mix.



Photo of (1-oz.) package of Baker's Corner Sugar Free Vanilla Instant Reduced Calorie Pudding & Pie Filling.



Photo of Kemp's Eggnog, which I used when preparing the Eggnog Cake with Eggnog Glaze.                                                                                 


When it came to adding the vanilla extract, always use McCormick's All-Natural Pure Vanilla Extract. 



Photo of Eggnog Cake after it's been baked in a 10-inch Bundt Pan.




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                                     Eggnog Bundt Cake with Eggnog Glaze | Just A Pinch Recipes

Saturday, December 23, 2023

Jen's Pumpkin Pie Baked In The Middle Of A Cake❓

Have you ever heard of someone baking a pie in the middle of a cake❓πŸ€” Believe it or not, it can be done, as my daughter Jenny baked this unusual dessert for her sister Wendy for Thanksgiving several years ago.


And surprisingly, it was quite delicious

Thursday, December 14, 2023

Rhubarb Cream Cheese Torte

Rhubarb Cream Cheese Torte

"My family loves this 3-layered dessert!  With it's slightly sweet graham cracker crust, it's delectable cream cheese filling, and the yummy rhubarb-strawberry-gelatin topping, it's one of those desserts you just can't resist.  I look forward every Summer to make this dessert. Note: Prep time is 2 hours and 55 minutes, which includes cooling and chilling."












Prep Time: 2 Hours & 55 Minutes
Cook Time: 20 Minutes
Yields: 12 Servings

Crumb Mixture:

1-1/2 cups graham cracker crumbs 
1/2 cup granulated sugar 
1 Tablespoon granulated sugar 
 9 Tablespoons melted butter 


Filling:

2 eggs, beaten well
8-oz. cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract


Topping:

1-1/2 pounds thinly sliced rhubarb (5-oz.) 
1/2 cup granulated sugar
1/4 cup water
1 (3-oz.) package strawberry gelatin


  • To make the crumb mixture: In a bowl, add the graham cracker crumbs, the 1/2 cup of sugar, plus the 1 Tablespoon of sugar, and the butter; mix well.  (I used a fork to mix the ingredients together.)  Press the crumb mixture in the bottom of a greased 11x7-inch glass baking dish.  Set baking dish aside.
  • At this point, preheat the oven to 350ΒΊF.
  • To make the cream cheese filling: In a bowl, beat the cream cheese until smooth. Gradually beat in the eggs.  Finally beat in the sugar and extract, until mixture is creamy and smooth.  Pour the filling over the crumb mixture, and bake in the oven for 20 minutes.
  • After removing the baking dish from oven, allow to cool at room temperature for 2 hours. (But, after cooling for 30 minutes, start preparing the rhubarb topping.).
  • To make the rhubarb topping: In a 3-quart saucepan, add the rhubarb, sugar, and water. (You may not think a 1/4 cup of water is not enough to cook the rhubarb, but trust me it is!) Cook over medium heat for 10 minutes; stirring continuously.  Lower the heat to a simmer, and continue cooking for 5 minutes; stirring continuously.  Then add the gelatin powder, and stir for 1 minute.  Remove from heat, and allow to cool at room temperature for 30 minutes.
  • Once the rhubarb mixture has cooled, place the saucepan in the refrigerator to chill for 20 minutes, then pour the mixture over the cream cheese filling.
  • Place the baking dish back in the refrigerator, and chill the dessert for 3 hours before slicing and serving.
  • Note: This is one dessert that doesn't need to be covered while stored in the refrigerator. (Refrigerate any leftovers.)











Saturday, November 18, 2023

Banana Cranberry Pecan Muffins

I've prepared these muffin twice already, and the second time I made them, I made sure I used "large-sized" bananas. Using 2 (12.5-oz.) size bananas, so the banana flavor really came through. Plus, it made the muffin seem a bit more moist.














Banana Cranberry Pecan Muffins
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Prep Time: 15 Minutes
Cook Time: 20 Minutes
Total Time: 35 Minutes
Yields: 13 Muffins
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2 ripe (large-size) bananas (The un-peeled large bananas I used, weighed exactly 12.5-ounces.)

¼ cup (packed) light brown sugar

¼ cup 100% Pure Maple Syrup

2 Tablespoons vanilla extract (Yes, I said 2 Tablespoons!)

¼ cup 2% milk

2 Tablespoons vegetable oil

2 large eggs

1-½ cups all-purpose flour

2 cups (finely crushed) Millville Bran Flakes Whole Ground Wheat and Bran Cereal. (See *Note)

1 Tablespoon baking powder (Yes, I said 1 Tablespoon!)

½ teaspoon baking soda

¼ teaspoon salt

3/4 cup dried cranberries, plus additional cranberries to place on top of the batter in muffin-cupcake liners; before baking.

1/3 cup pecan pieces, plus additional pecan pieces to place on top of the batter in muffin-cupcake liners; before baking them.
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1.) Preheat oven to 375°F.

2.) Line several muffin pans with muffin cupcake liners. (I used 13 of the paper cupcake liners.)
3.) In a large bow add the bananas, and mash them with a fork.

4.) Now add the (packed) light brown sugar, maple syrup, vanilla extract, 2% milk, vegetable oil, and eggs; combine ingredients together using an electric hand-held mixer.

5.) Now add the flour, finely crushed bran flakes cereal, baking powder, baking soda and salt; mix well.

6.) Stir in the dried cranberries and pecan pieces.

7.) Scoop batter into already lined muffin pan. (I filled each cupcake liners almost to the top. The batter will rise quite a bit, but seems to settle down while the cupcakes are cooling.)

8.) At this point, I also placed a few additional dried cranberries, as well as a couple pecan pieces, on top of the batter as well.
9.) Bake in oven for 20 minutes, or until toothpick inserted in center of a muffin comes out clean.

10.) *Note: Be sure to crush the cereal first, with a rolling-pin, then measure the cereal to equal exactly 2 cups. (I place the un-crushed cereal in a "heavy-duty size" Freezer Gallon Ziploc Bags.)
11.) ***Additional Note: The muffins do puff-up quite a bit after they've been baked. But they seem to shrink a bit, after they've cooled. Also, the muffins can be frozen. Just place the cooled muffins in a Zip-Loc sealable freezer bag, and store them in the freezer. When serving, remove outer cupcake liner, cut muffin in half, then place on a paper plate, and microwave for 20 second. Cut muffin in half, and spread on a bit of butter. (I did warm cupcakes in a 1,000 watt microwave oven.)


Photo of 2 (large-size) bananas (The un-peeled large bananas I used weighed exactly 12.5 ounces.)










Photo of one (18-oz.) box Millville Bran Flakes Whole Grain Wheat and Bran Cereal. This cereal can be purchased at Aldi's.













Photo of the Banana Cranberry Pecan batter, placed in 13 cupcake paper liner; before they've been baked in oven.  (I also placed extra dried cranberries and a few pecan pieces on top, before they were baked in the oven.)









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Thursday, October 26, 2023

* ~ Hey everyone, meet Howie 😽 ~ *

My daughter Wendy sent me pictures of her and her sweet cat Howie.  I absolutely adore Howie, and wish he was my kitty. πŸ’—






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Tuesday, October 24, 2023

* ~ Spending some time with my sister Linda. ~ *

Recently both my husband and I had a lonely visit with my sister Linda.  It had been quite some time since I had seen my sister, so we had a lot of catching up to do.  

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Who says sisters can't be naughty.  Linda and I were naughty, and couldn't resist sticking out our tongue just when Dave decided to take our picture.  😲    


Guess you're wondering what we were talking about 

But like my husband says to me, "It's A Secret"  πŸ˜‰

                                                                                   -

Monday, October 16, 2023

Rhubarb Strawberry Upside Down Cake

This is one of my favorite cakes to make with rhubarb!

Rhubarb Strawberry Upside Down Cake














Rhubarb Strawberry Upside Down Cake

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Prep Time: 30 Minutes
Cook Time: 34 Minutes
Yields: 12 to 15 Servings
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5 cups sliced rhubarb (See *Note)
2 (3-oz.) pkgs strawberry gelatin (I used sugar free strawberry gelatin)
1/2 cup sugar, or 12 packets of Saccharin Sweetener
2 cups miniature marshmallows
1 box (15.25-oz.) white (or) yellow cake mix
1-1/4 cups water
1/2 cup vegetable oil
4 egg whites
Reddi Wip Whipped Topping, to garnish the cake
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1.) Place rhubarb in a greased 13 x 9 x 2-inch baking pan. Sprinkle both packages of strawberry gelatin over the rhubarb. Now place the mini marshmallows on top.

2.) Prepare cake mix according to package directions. (I used a white cake mix.)

3.) Pour the cake batter over the marshmallows.

4.) Bake the cake for 34 to 38 minutes. Use a toothpick inserted in the center of cake, and if it comes out clean, the cake is done. (I baked mine for 37 minutes.)

5.) Allow cake to cool completely, before cutting and serving. If desired, top with Reddi Wip Whipped Topping.

6.) *Note: Prep Time varies, since you'll need to cut, rinse, and trim the rhubarb. If using rhubarb that's been frozen, then thawed, prep time won't take as long.


Photo of 2 (3-oz.) packages of sugar free strawberry gelatin
(Which I used when preparing this recipe.)













Instead of granulated sugar, I used 12 packets of Saccharin Sweetener when preparing this dessert/cake.













Photo of Kraft Jet-Puffed Miniature Marshmallows, which I used for this recipe.













Photo of (15.25-oz.) Baker's Corner Classic Yellow Cake Mix. Which can be purchased at Aldi's.  Also, you could use a (15.25-oz.) box of Great Value Deluxe Moist White Cake Mix.














Photo of Original Reddi Wip Whipped Cream, which I placed on top of the Rhubarb Strawberry Upside Down Cake.






















Cream of Potato & Cheddar Cheese Soup

One day my daughter had given me some of her Yukon Gold Potatoes from her garden.   I then decided I'd quickly  throw a potato soup toge...