Applesauce and Dumplings

Dumplings:

1 cup flour

2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup sugar

1/2 teaspoon cinnamon

3 Tablespoons shortening

1/2 cup milk

 

Applesauce mix:

1 quart applesauce (if using homemade applesauce, add 1 cup water)

1/3 cup sugar

2 teaspoons cinnamon

 

Drop dumplings by spoonful into hot applesauce  mix;  Cook covered on low heat for 15 minutes.  Uncover and cook for 5 more minutes

Crazy Cake

3 cups flour

2 teaspoons baking soda

1 teaspoon salt

2 cups sugar

4-6 Tablespoons cocoa

2 Tablespoons vinegar

3/4 cups vegetable oil

1-2 teaspoons vanilla

2 cups cold water

Mix dry ingredients.  Add wet ingredients.  don't over mix.  Pour into well greased 9 X 13" pan.  Bake at 375 degrees for 30 min. or until done.

Gnocchi

About 2 pounds of Russet or Yukon gold potatoes

1 egg, lightly beaten

3/4 to 1 1/2 cups flour

1/2 teaspoon salt

Preheat oven to 425 degrees. Bake potatoes for at least an hour, or until they can easily be pierced with a knife.

Remove the potatoes from the oven, and using a knife, carefully split them in half. Allow them to cool slightly, then gently remove the skin, and scrape out any remaining potato. If you have a potato mill or a meat grinder, run the potatoes through so you end up with smooth mashed potatoes. Alternatively, you can use a fork to fluff your potatoes until there are no lumps.

Let your potatoes cool enough to work with, and then pile them in a mound on a cutting board or in a large bowl. Drizzle the egg over the top of the potatoes, and add in 3/4 cup of the flour and the salt. Using your fingers or a bench scraper, combine the ingredients to form a soft dough. If the dough is too sticky, continue to add in more flour, a little at a time. Continue to knead the dough until your dough becomes smooth. The dough should be moist, but not sticky.

Cut the dough into 4 equal pieces. Taking one piece at a time, roll it into a long roll. Use a knife to cut the roll into 1/2 inch pieces. Dust with a little bit of flour.

To shape the gnocchi, place a piece of gnocchi against the backside of a fork. Use your thumb to gently press down on the gnocchi, and it should curl into a slight "c" shape. Set each gnocchi aside until you are ready to boil them. Shaping gnocchi takes a little practice, but after a few tries you'll get the hand of it.

To cook your gnocchi, bring water to a boil. Drop your gnocchi in, and cook until the gnocchi floats. Drain, and serve with your favorite sauce.

*Freezer friendly tip* Flash freeze the gnocchi on a baking sheet, then place in a Ziploc bag. Cook straight from the freezer as directed above.

Tomato-Basil Parmesan Soup

(From BYU Magazine)

Makes about 2 quarts

 

2 (14 ounce) cans diced tomatoes, with juice

1 cup finely diced celery

1 cup finely diced carrots

4 cups chicken broth

1 cup finely diced onions

½ bay leaf

1 teaspoon dried oregano or 1 Tablespoon fresh oregano

1 Tablespoon dried basil or ¼ cup fresh basil

½ cup butter

½ cup flour

1 cup Parmesan cheese

2 cups half and half, warmed

1 teaspoon salt

¼ teaspoon black pepper

 

In a large slow cooker, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil (if using fresh oregano and basil; if using dried oregano and basil add those two ingredients in the last hour of cook time). Cover and cook on low for 5 to 7 hours, until flavors are blended and vegetables are soft.

 

About an hour before serving, prepare a roux: Melt butter over low heat in a skillet and add flour; stir constantly with a whisk for 5 to 7 minutes. Slowly stir in 1 cut hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.

 

Add all back into the slop cooker. Stir and add Parmesan cheese, warmed half and half, salt, and pepper. Cover and cook on low for another hour until ready to serve.

Artichoke Bisque

1 small onion

2 teaspoon minced garlic

1/2 cube of butter

2 - 14 ounce cans of artichoke in water

1/3 cup apple juice

2 Tablespoon vinegar

1/2 teaspoon thyme

4 ounce cream cheese

1/2 cup milk

cornstarch or flour to thicken*

 

1. cook onion and garlic in butter until onions are soft and somewhat clear (*if you want you could add a few Tablespoons of flour here to make a roux - I didn't, so I had to thicken with cornstarch at the end)

2. add artichokes, apple juice, vinegar and thyme. mix well. bring to boil and let simmer a few minutes.

3. add cream cheese & milk. mix until cream cheese is mostly melted in.

4. put soup in blender and puree to your desired texture.

5. return soup to stove. heat. thicken with cornstarch and water if necessary.

Mango Salsa Soup

1 48 ounce container of the Mango Salsa from Costco.  (Winco has Mango Salsa too.  Just get two 24 oz containers.  I just like Costco's better.)

2 cups regular salsa

2 quarts of chicken broth

2-3 chicken breasts cooked and cut into small pieces (equal to 4 cans chicken)

1-2 teaspoon cumin

1 can black beans

1 can white beans

Just dump it all in a pot, stir, and let it heat through.  It's especially good if it can simmer on low for an hour or more.  But it doesn't have to. 

Feeds A LOT of people and is so easy!

 

You can also serve it with chips and sour cream.  Yummy!

Chicken Tortilla Soup

Servings: 6-8

Poached Chicken:  ***(This will make the chicken more tender)
2 skinless, boneless chicken breasts
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
½ teaspoon salt

***My side note:  A quick trick would be to a store bought rotisserie chicken from the deli section and just shred or chop it up (without skin) and add it to the soup base towards the end of cooking just to heat through

Soup Base:​
4 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
1/2 teaspoon chili powder
1 -2 tablespoon lime juice
1 cup chunky salsa ***(I use a high quality fresh salsa – not bottled salsa)
1 can of diced tomatoes
***Optional:  You may also add a can of rinsed black beans and/or cooked rice

Condiments/Toppings:
Chopped Cilantro
Sour Cream
Tortilla chips
Shredded Monterey Jack cheese
Diced Avocado

DIRECTIONS:
Poaching Chicken Breasts:
Place chicken breasts in bottom of a small, heavy-bottomed pot. They should fit in a single layer but fit quite snugly. Pour in just enough water or broth to cover the chicken. Add seasonings.

Bring to a boil, and then quickly reduce heat to low so that the water is barely at a simmer. Partly cover with a lid and gently simmer for 10 minutes. Turn off heat completely, and allow chicken to remain in hot water for 15-20 minutes. Remove from water/broth and allow to cool slightly before shredding or chopping it for desired recipe.

Making the Soup Base:
In a large pot over medium heat, add all listed soup base ingredients.  Bring to a boil and reduce heat to low and simmer for about 20 to 30 minutes.  After this is completed, add the precooked chicken.  Stir and serve with the optional toppings.  Enjoy – Freeze any left overs (without the toppings) for future meals.

Clam Chowder

51 oz chopped can of clams and juice (from Costco)

1/4 cup butter or margarine

1 large onion

8-10 raw potatoes (cubed bite size)

1 cup flour

2 cups cream

1/4 cup bacon bits

Salt and pepper to taste

Peel and dice onion and potatoes, keeping them separate.

Melt the butter in a stockpot. Add the diced onions and saute until translucent.

Add 1 cup of water, then raw, diced potatoes. Add up to 1 more cup of water if necessary.

Bring potatoes to a gentle boil and cook until almost done, still a little firm.

While potatoes are cooking, drain the clams over a bowl and save the juice. Whisk the flour into the juice until their are no lumps. You can add some salt and pepper also.

When the potatoes are cooked, add the clam juice and flour mixture to the pot. Stir well and let cook 5 minutes or so, until thickened and there is no flour taste. Turn the heat to low and add the cream, clams and bacon. Taste and add more salt and pepper if needed. Simmer on low heat, stirring a lot to prevent scorching. Take off the heat and serve. Also great to let the soup cool, refrigerate and serve the next day to allow the flavors to meld.

When reheating, if the soup is too thick, add a little water or milk to it.

Creamy Potato Soup

1 bag Bear Creek Potato Soup

1-2 cans white or cannelloni beans

Corn- however much you like

1 lb bacon

Cayenne pepper to taste

Salt and pepper

Make soup according to package. Add in the rest while it simmers. Simmer until beans are tender- about 15 minutes. Super easy!

Zuppa Toscana

Serves 4-6

1 lb Italian sausage mild or hot

1 can evaporated milk (skim is fine)

6 red or russet potatoes cubed

2 cloves garlic or use garlic powder

1/2 onion diced

2 chicken bouillon cubes

2 cups chopped spinach

Salt and pepper

Brown sausage in bottom of soup pan. Drain grease. Add 6 cups of water. Add (potatoes leave skin on), garlic, onion, and bouillon. Bring to a boil and simmer until potatoes are done. Right before serving add spinach, when it is wilted, add evaporated milk. Add salt and pepper to taste.