Zuppa Toscana

This soup turns out the best if you have some time to let it simmer!

Makes apx 4 bowls

Ingredients:

1/2 Onion

4 Cloves of Garlic or 1 tablespoon garlic paste

2 LARGE potatoes or4 smaller ones

3 Italian sausage links removed of their casings (or the equivilent in patties)

4 strips of bacon

3 cans of chicken broth

1/2 quart of heavy cream

Grapeseed or Olive Oil

Kosher salt

Black pepper

Red pepper flakes

Kale

Remove the sausage links from their casings and bake at 350 for about 30 minutes

Meanwhile dice the onion into small pieces as well as the garlic and sautee on medium low heat with a tablespoon of oil

Dice the potatoes (I keep the skin on, but that's up to you) and add to the onion mix and cook for a few more minutes

Add 2 cans of chicken broth and let the potatoes come to a boil

Remove the sausage from the oven and place on a cutting board to cool

Cook bacon until crisp and then set aside to cool

Once sausage has cooled enough to handle (insert joke here) slice down the center, then slice down the centers again to create 4 small spear shaped pieces, dice into little bite sized pieces.

(Note: After I chop up the sausage I put the sausage between a bunch of paper towels *or regular cloth towels if youre not afraid to stain them* and place my cast iron skillet ontop and press to remove the grease. I do this twice. If you don't do it you'll just have extra grease that sits a little ontop of the soup, it's not a big deal, I just don't prefer it)

Add the sausage to the soup and add the cream and third can of broth.

Let the soup simmer on medium low for at least 30 - 45 minutes

In the meantime chop up the Kale - I remove as much of the stalks as possible, but you don't need to if you don't mind them. 

I prefer my soup a little thicker so I kind of mash down some of the potatoes with the back of my spoon or a whisk to thicken it, but this is optional.

add about 1 tsp of red pepper flakes and salt and pepper to taste

Add the kale and simmer for another 30 minutes or so

Add the crumbled bacon right before serving.

Bread Dip

Bread Dip

1 1/3  c. sour cream

1 1/3 c. mayo

2 tbsp parsley

2tsp beau monde

1.5 tsp dill weed

1.5 tsp dill seed.                 

Mix everything together and pour in a bread bowl. Serve with pumpernickel bread. It is delicious. I just made it for my cousins baby shower. I also heard it is really good with veggies.

PB and CC Pancakes

For you, Rachel!

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3 tablespoons sugar

2 large eggs, lightly beaten

3 cups buttermilk

2 spoonfulls peanut butter

1 banana

1/2 bag chocolate chips (I used Ghiradelli Milk Chocolate)

Mix flour through buttermilk together and whisk, add the peanut butter and whisk till smooth. 

Dice up the banana into small bite sized pieces and add to the batter with the chocolate chips, stir with spoon until well mixed.

Heat a griddle and scoop 1/2 a cup of batter at a time and grill as usual

Sausage and Egg Breakfast casserole

4 C frozen shredded hashbrowns

2 C shredded cheddar

1 lb (cooked) breakfast sausage - I use sweet sausage, because it's more "breakfasty" to me

1/2 C onion, minced

1 minced bell pepper

8 eggs, beaten

2 (12 oz) cans evaporated milk

1/2 to 1 tsp pepper

1/2 tsp salt

Arrange hashbrowns in an even layer in the bottom of a greased 9X13 pan

Sprinkle with pepper, onion, sausage, and cheese

Combine eggs, milk, salt and pepper and whisk together, then pour over hashbrown mixture, cover and refrigerate for several hours, or overnight

Bake, uncovered at 350 degrees until the center is set: 40 to 50 minutes if chilled. 50 to 60 minutes if chilled overnight.

Suz's Canadian Bacon Breakfast Casserole

The only breakfast bake I usually make...

12 slices Canadian bacon -- sliced thin

1 1/2 cups Swiss cheese -- grated

12 eggs

1 cup whipping cream

1/2 cup parmesan cheese

Salt

Pepper

Paprika

Parsley

Lightly grease a 13 x 9 pan. Layer the bacon on the bottom of the pan, followed by the Swiss cheese. Break the eggs over the Swiss cheese, being careful not to break the yolks. Pour the cream over the eggs. Bake @ 450 for 10 minutes. Remove from the oven and sprinkle with the Parmesan cheese. Sprinkle with the desired amount of salt and pepper and paprika. Bake for another 8-10 minutes. Let stand for 5 - 10 minutes before serving and sprinkle with parsley.

Sooooooooooo good. Serve with toasted, lightly buttered english muffins.

Webley's Weight Watcher Chicken

Pulled Chicken Sandwiches (although I put mine over greens)

4 skinless, boneless chicken breast halves (about 2 lbs)
Salt and pepper
1 onion finely chopped (I used 2)
4 cloves garlic, finely chopped (I prob used like 6)
1 1/3 C. BBQ sauce
1/2 C. Apple Cider Vinegar
Hot pepper sauce
6 Kaiser rolls
6 slices cheese

1. Season the chicken with salt and pepper and place in a heavy pot with the chopped onion, garlic and just enough water to cover (about 1 1/2 cups). Add the bbq sauce, vinegar and a few drops of hot sauce and bring to a boil. Reduce the heat and simmer until chicken is cooked through, about 15 min. Remove the chicken from the sauce and shred with 2 forks. (NOTE: I usually let the breasts cool for almost 30 min b/c one time I burned myself on really hot chicken breasts durr)
2. Boil the sauce, skimming occasionally, until reduced by half, about 15 min. Season with salt, and pepper. Add the shredded chicken and heat through. Spoon mixture onto rolls and top with cheese. (or put over greens for pulled chicken salad like I do)

Suz's Mom's Chinese Chicken Salad

4c cooked chicken (I boil it in chicken broth... or roast it)

1 1/2 oz chinese bean thread

1 head lettuce

4 green onions

2 1/2 tbsp almonds

2 tbsp sesame seed

1 3/4 c sliced water chestnuts (me gusta water chestnuts)

Dressing 

4 tbsp sugar

1 1/2 tsp salt

1 tsp pepper

6 tbsp cider vinegar

1/2 c salad oil

Mix the day before and chill overnight for the flavors to blend.

Cook and dice chicken, deep fry bean thread in 6c oil.

Toast almonds and sesame seeds in skillet until brown

Slice onions and chestnuts

Arrange in large bowl as follows:

lettuce

bean thread

chicken

onions

chestnuts

almonds

sesame seeds 

dressing.

Duffy Family BBQ Chicken

1c ketchup

1/3 c margarine

2 tbsp sugar

1tsp salt

1/2t dry mustard

1/2 t chili powder

1/4 t black pepper

2 tbsp flour

1/4c cider vinegar

2 tbsp tobasco

1 tbsp chopped parsley

2 tbsp worcheshire sauce

Mix and heat. 

Cook chicken in baking dish covered in sauce @350 for 45 minutes.

Suz's Best Evah Shrimp Salad

2 lbs shrimp - start with raw and boil with shrimp boil, then chill.

4 eggs (hard boiled)

4 sticks celery (chopped fine)

A couple "dashes" Louisiana hot sauce

Mayo to consistency

Salt and pepper to taste

I would eat this on a plate, I would cook this for a date, I would take it to a party, I would eat it with Sheen's dad Marty.

Suz's Aunt Sue's Pancit

1 lb shrimp - peeled and deveined

1/2 head of cabbage sliced

2 medium onions cut in quarters

2/3 lb thin spaghetti

1/4 c soy sauce

1 clove garlic minced

4 chicken breasts

5 carrots sliced thinly on the diagonal

2-3 stalks celery sliced diagonally

2 cans chicken broth

1-2 tbsp cornstarch

Boil chicken and cut into 1/2 to 1 inch cubes

Cook spaghetti in chicken pot with water and chicken broth

In wok or large skillet add t-3 tbsp vegetable oil and fry the chicken 1-2 minutes. 

Add the shrimp.

Cook 3 mins til shrimp pinks up.

Take meat out of pan and add 2 more tbsp of oil. 

Add carrots, onion and celery and cabbage and cook 2-3 more minutes

Add spaghetti, shrimp, chicken, soy sauce and cornstarch (mixed with a little water to dissolve)

Salt and pepper to taste.

Stir and let the flavors blend a few minutes before serving.

Suz's Mamaw's Scalloped Potatoes

A little slice of cheesey heaven.

5-6 large potatoes

1 tbsp oleo (mamaw for "margarine")

1 lb velveeta cheese

2 tbsp flour

1 cup milk

Slice potatoes 1/4 in thick. In medium sauce pan heat flour and oleo till well blended. Makes a thick rue (1-2 min)

Add milk and stir till it thickens.

Add cheese (cubed) and melt til it looks golden. 

Put potatoes in large baking dish and sprinkle with salt and pepper. Pour cheese sauce over potatoes and bake (covered) for 45 mins at 350. Pierce with fork to make sure potatoes are done.

Remove cover and bake 15 minutes until cheese lightly browns.

Overnight Monkey Bread

Monkey bread (this is a new recipe, not my norm, so don't try it yet lol)

24 Frozen Rhodes Rolls (dinner rolls)

1 cup brown sugar

1 box butterscotch cook & serve dry pudding mix - NOT instant

1/4 cup sugar

1 tsp cinnamon

1 stick butter, (not margerine)

pecans or walnuts, chopped, optional

Sprinkle pecans or walnuts into a greased Bundt pan, then put the frozen Rhodes Rolls into pan. Only fill 1/2 - 2/3 the way!! If you fill it further it will overflow as it rises. Mix brown sugar and dry pudding mix together and sprinkle over frozen rolls. Mix sugar and cinnamon and sprinkle on top of that.

Melt butter and slowly pour over rolls in Bundt pan, trying to cover all of the sugar. Leave on counter overnight and when you get up, the rolls should have risen nicely and you will put Bundt pan on a cookie sheet in a preheated 350°F oven and bake for 30 minutes.

Remove from oven and pour rolls upside down onto a large platter. Serve warm.

Cheddar Biscuits

I borrowed this recipe from allrecipes.com These biscuits taste just like red lobster's

Ingredients

• 2 cups biscuit baking mix
• 1 cup shredded Cheddar cheese
• 2/3 cup milk
• 1/2 teaspoon garlic powder
• 2 tablespoons margarine, melted
• 2 teaspoons dried parsley
• 1 teaspoon garlic salt

Directions

1. Preheat oven to 400 degrees F (205 degrees C). Grease a cookie sheet, or line with parchment paper.
2. In a large bowl, combine baking mix, Cheddar cheese, and garlic powder. Stir in milk. Drop batter by heaping tablespoonfuls onto prepared cookie sheet.
3. Bake in preheated oven for 10 minutes. Brush biscuits with melted margarine, and sprinkle with parsley and garlic salt. Bake for 5 more minutes, or until lightly browned on the bottom.

Peanut Butter Balls

My son loves these, they remind me of Halloween

Ingredients

• 2 cups peanut butter
• 2 1/2 cups whole bran cereal
• 2 cups powdered milk
• 1 1/2 cups raisins
• 3/4 cup honey

zor you can use raisin bran to save time and money like I did

Directions

1. In a large bowl, mix together the peanut butter, bran cereal, powdered milk, raisins and honey using your hands or a wooden spoon. Roll dough into walnut sized balls. Refrigerate until serving.

Amanda Norwood's Slow Cooker Pot Roast

Recipe:

Slice potatoes into rounds (I used about 4 smaller red potatoes), slice carrots into rounds (about 4 carrots) and dump into pot. Sprinkle 2-3 lb chuck roast w/ salt and pepper, then brown in oil on stove. Carefully place roast on top of veggies. Sprinkle 1 packet of Lipton onion soup mix on top of the meat/veggies. Deglaze pan used to brown the roast w/ 1/4 c red wine. Pour this over everything. Also pour one 8 oz can of beef broth and 2 Tbsp of worcestershire sauce over everything. Cook on low for 6-8 hrs (mine took about 7). It would probably be super easy to turn all the juices into gravy when it's all done, but I like to serve it w/ rice and have the rice soak it up. Be sure to eat w/ a nice glass of whatever red wine you used to deglaze. :)

Freaktastic Insanely Yummy Artichoke Appetizer

Ok, I came up with the name all by myself - don't hate!

2 Cans Artichoke Hearts (not marinated! The kind in the veggie aisle packed in water)

1 C Mayo (Best Foods dude, not that Miracle Whip shit)

3/4 C Parmesan Cheese (the powder, not the shred)

2 Tbsp Minced Garlic

1 tsp or more to taste of Dill Weed

Drain and chop artichoke hearts (I prefer to use my Pampered Chef chopper here). Mix with mayo, cheese, and garlic. Sprinkle with dill. Bake 30 minutes at 350. Serve with Ritz crackers.

Restaurant Quality Steak

- Sit the meat out well in advance. Cold meat constricts when cooked, if you allow it to warm to room temperature, your steak will be more tender.

- Lightly coat with olive oil. Sprinkle with Kosher Salt, Cracked black pepper and (optional) a dusting of garlic powder.

Preheat oven to 400 degrees.

On medium high heat, sear each steak 1-2 minutes JUST to brown. Lay on foil lined baking dish and bake for - 

5 minutes for medium-rare

7 minutes for medium

9 minutes for well done

If possible, test doneness with pressure instead of cutting.

This link illustrates the test with pictures.

http://simplyrecipes.com/recipes/the_finger_test_to_check_the_doneness_of_meat/

If you like bleu cheese, you can top the steak with some crumbles before baking. You could also use mushrooms/onions or top with crabmeat.

Peppermint Meltaway Cookies

Cookies:

1 c butter (softened)

1/2 c powder sugar

1/2 t peppermint extract

1 1/4 c flour

1/2 c corn starch

Frosting:

2 T butter (softened)

1 1/2 c powder sugar

2 T milk

1/4 t peppermint extract

1/2 c crushed peppermint candies

Cookies

Cream butter and sugar until light and fluffy. Beat in peppermint. Combine flour and cornstarch, gradually add to mixture. Place in 1-inch balls 2-in apart on ungreased baking sheet bake for 10-12 minutes at 350 degrees F. remove to wire racks to cool.

**Make sure they're golden brown, let them cool a little before taking them off the cookie sheet, they are really crumbly and really meltaway LOL

Frosting:

Beat butter and sugar until fluffy. Add powder sugar, milk and peppermint, beat until smooth. Spread over cooled cookies. Sprinkle with crushed candies. Store in an airtight container.

**I used the soft individually wrapped peppermint candies because they're a little sweeter and they turn out delicious! PS Don't use heavy cream in place of the milk if you're out... It doesn't work as well.

Tater Tot Soup

8 slices of Bacon

1 Onion, diced

4 cups (48 peices approx) Tater Tots

1 can Corn, drained

2 cups Buttemilk

2 cups Chicken Broth

2 cups Cheddar Cheese, shredded

Salt

Pepper

Cut the bacon into one inch peices and fry in the bottom of a 4 quart sauce pan. Remove and set bacon aside, Sautee onion in bacon fat, drain off excess.

Put Tots in pan over low heat, stirring until partly thawed, 1-2 minutes. Add buttermilk, corn, bacon and broth. Simmer for 12-15 minutes, stirring and mashing Tots as they cook. Stir in cheese  slowly. Seaoson to taste with salt and pepper. Garnish with chives or green onion. Serves 4.