Creamy Zucchini & Carrot Soup

It won't be long and zucchini will be in season...and everywhere! 

This is such an easy and scrumptious soup.  I've made it for years, but was inspired to make it again when I saw Sheena's recipe at Hot Eats and Cool Reads. I love her recipes and she inspires me often.

My recipe is a tad different in that it has cream of chicken soup in it, but I hadn't added carrot before either. DUH!  The carrot not only adds color, but sweetness and it's a great flavor combo alongside the zucchini. 

You can be enjoying this lovely dish for dinner in less than 30 minutes!

Add or substitute potatoes for the zucchini. 

I think it would be good with pieces of ham or bacon also. 

Any way you whip it up, it's delicious and satisfying.

Add a salad or some crusty bread and enjoy every luscious slurp!

(If you prefer not to use the canned soup, mix 2 chicken bouillon into water instead). You can thicken with a water/cornstarch slurry* (see note below) if preferred. 

CREAMY ZUCCHINI & CARROT SOUP 

1 medium onion, chopped

3 Tb. butter

3 c. grated zucchini 

(about 2 medium) 

1 medium carrot, grated

1 c. water

1 (10.75 ozs) can cream of chicken soup

1 c. milk

1 c. 1/2 & 1/2 creamer

1 tsp. dried basil

salt & pepper to taste 

In a large saucepan, saute onion in butter for several minutes.  Add zucchini, carrot and water. Simmer about 10 minutes, or until veggies are tender. Mash with potato masher in pan. In medium bowl, combine soup, milk, creamer and basil, and spices.  Stir into soup in saucepan; heat to simmering.  Serve with cheese if desired. 

Yield: 4 - 5 serving 

*Slurry - Cornstarch is a common thickening agent, but if you add it directly to the liquid you want to thicken, it will clump up. To thicken a sauce or soup with cornstarch, you first need to make a slurry, which is a mixture of equal parts cornstarch and liquid (water or stock)

It's important to make the slurry with cold liquid, and then add the slurry to the simmering sauce.

If you're looking for another way to enjoy zucchini - everyone will be amazed with this Zapple Crisp ...they'll think they're eating apples!! 

Linked to Weekend Potluck
                   Meal Plan Monday

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Easy Coconut Custard Pie (Reduced Sugar Option)

Y'all know I just love S-I-M-P-L-E!!...this recipe caught my interest when I saw it shared at Judy's The Southern Lady Cooks. Judy has a very large following cause once you get a taste of her amazing recipes, you'll only want more.

Please pop over to see her - tell her I said hello. 

I love that this dessert only has a few ingredients, and I could use my homemade sweetened condensed milk that has little sugar in it. 

Hope you won't put off trying it.  Hubby and I ate the whole thing ourselves....(but not all at once.) *-* 

(I'm not sure why the filling looks thinner than it actually was??)

EASY COCONUT CUSTARD PIE 

1 - 9" deep dish pie shell, unbaked

1 (14 ozs.) can sweetened condensed milk

Or try my Homemade Sweetened Condensed Milk

(much reduced sugar option)

1 1/4 c. hot water 

(hot tap water is fine - you don't want to cook the eggs)

1/4 tsp. salt

1 tsp. vanilla extract

3 eggs, beaten

1 c. (unsweetened) coconut 

Few sprinkles ground nutmeg, optional

Preheat oven to 425. 

In a mixing bowl whisk together the milk, water, salt and vanilla extract.  Beat eggs well and add to milk mixture, along with coconut; continue beating with wire whisk until smooth.  Pour into pie shell.  Sprinkle nutmeg on top.  Bake at 425 for 10 minutes, then reduce heat to 350 degrees and continue baking for 50 minutes until filling is set.  Remove from oven, cool to room temperature; top with whipped cream to serve. Refrigerate any left overs.  Enjoy!

Other great pie recipes...

Impossible Coconut Pie with Rum Sauce

No Bake Lightened Up Coconut Cream Pie

Linked to Weekend Potluck

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God's Amazing Love for Us All

Your love, GOD, is my song, and I'll sing it!

Psalm 89:1 (The MESSAGE)



God's love is not human. His love is not normal. His love sees your sin and loves you still.

Does he approve of your error? No. Do you need to repent? Yes. But do you repent for his sake or yours? Yours. His ego needs no apology. His love needs no bolstering.

And he could not love you more than he does right now.



From: Everyday Blessings

Copyright (J. Countryman, 2004)

Max Lucado

Leader Enterprise - June 4, 2014 - Helpful Hints/Summer Recipes

Happy June! My next column won't be published until after Father's Day, so I want to take time to recognize dads. Grandpas play a very important role too. Happy Father's Day wishes to each of you who are blessed to be called dad, grandpa, papa, or whatever 'delicious' name your grandchildren call you.

F.A.T.H.E.R.S.

"F" aithful

"A" lways there

"T" rustworthy

"H" onoring

"E" ver-loving

"R" ighteous

"S" upportive

(Author Unknown)

"A Grandpa has ears that truly listen, arms that always hold, a heart that's never ending and a heart that's made of gold". 

I just LOVE practical ideas. I'd rather have something inexpensive and practical, than to receive something very expensive that I have no use for. 

I read a lot of practical hints and tips, so am sharing several of those with you today. Even if you only find one thing you love, I will be delighted. This will be the first of two parts.

-Toasting oatmeal in a 350 degree oven for 10 minutes before adding to recipes really brings out the flavor in cookies and breads. 

-To increase the volume of the frosting while making it fluffier and easier to spread, beat the frosting with an electric mixer for several minutes. You can also add 1/2 cup of whipped topping to the frosting while you're beating it to add even more volume. Or try beating an 8 ozs. pkg.of cream cheese, then add prepared frosting and blend until smooth.

-Keep brown sugar soft by storing with a couple of marshmallows or a slice of bread.

-The simplest way to slice a bunch of cherry tomatoes is to sandwich them between two plastic lids and run a long knife through all of them at once!

-Boil orange peel and cloves to get rid of unpleasant smells in the kitchen.

-Hang a bundle of chalk in the closet to keep everything fresh and dry. The chalk absorbs excess moisture - a thrifty alternative to an electric dehumidifier!

-Add half a teaspoon of baking soda to the water when hard-boiling eggs to make the shells incredibly easy to peel off. (I recently discovered this idea and thought it worked great! - Marsha)

-WD-40 can be used to remove crayon marks from any surface!

-Slot the stick of a popsicle through a cupcake paper to prevent drips on little fingers.

Sour Cream Rhubarb Pie (with crumble topping)

SOUR CREAM RHUBARB PIE (with crumbled topping)

1 c. sugar

3 TB. cornstarch

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1 c. sour cream 

1 egg

3 c. chopped fresh or frozen rhubarb

1- (9 inch) unbaked pastry shell

TOPPING:

1/2 c. quick-cooking oats

1/3 c. all-purpose flour

1/3 c. packed brown sugar

1/2 tsp. grated orange or lemon peel,optional

1/2 tsp. ground cinnamon 

1/3 c. cold butter or margarine 

1/3 c. chopped nuts 

Filling: In a large mixing bowl, combine sugar, cornstarch, cinnamon and nutmeg. Beat in the sour cream and egg. Gently fold in the rhubarb. Pour into pastry shell. Topping: In small bowl, combine the oats, flour,brown sugar, orange peel and cinnamon. Cut in butter until crumbly. Stir in nuts. Sprinkle over the filling. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees; bake 35 - 40 minutes longer or until topping is golden brown. Cool. Refrigerate leftovers.

A quick and easy (3 basic ingredients) treat even the older kids can make to satisfy dad's sweet tooth. (and mom's too!)

Mini Nutella Brownies

MINI NUTELLA BROWNIES 

1/2 c. nutella (chocolate hazelnut spread)

1 egg

5 Tb. flour

1/4 c. chocolate chips, optional 

Preheat oven to 350. Line 12 mini muffin cups with paper liners. In small bowl, mix ingredients by hand, adding chocolate chips last, if desired. Divide evenly between cups, almost 3/4 full. Bake 11 - 12 minutes or until they test done. (If you stick a toothpick in the middle of one, it doesn't come out gooey, it's done!) Cool and enjoy. Yield: 11 or 12 

CREAMY ZUCCHINI & CARROT SOUP

1 med. onion, chopped

3 Tb. butter

3 c. grated zucchini 

(about 2 medium) 

1 medium carrot, grated

1 c. water

1 (10.75 ozs) can cream of chicken soup

1 c. milk

1 c. 1/2 & 1/2 creamer

1 tsp. dried basil

salt & pepper to taste 

In a large saucepan, saute onion in butter for several minutes. Add zucchini, carrot and water. Simmer about 10 minutes, or until veggies are tender. Mash with potato masher (or immersion blender) in pan. In medium bowl, combine soup, milk, creamer and basil, and spices. Stir into soup in saucepan; heat to simmering. Serve with cheese if desired. Yield: 4-5 servings 

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Ice Cream Pies & Weekend Potluck #121

WELCOME TO WEEKEND POTLUCK!!

AND...

 

When I share something worth sharing...again....

This dreamy dessert has been a family favorite for years.  We've enjoyed it for many birthdays as this is a fudgy cake & ice cream all in one pan....fantastic!

Keeps in the freezer for up to 3 weeks...if it lasts that long!

Ice Cream Pies

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Top 10 Chinese Dishes by 4 Little Fergusons

Recipes that caught our attention ~

Mama’s Potato Salad by Hot Eats & Cool Reads

Nana’s Old-Fashioned Coconut Cream Pie by Kelli’s Kitchen

And, a personal favorite ~

Mac 'n' Pimento Cheese by Miz Helen's Country Cottage 

Your hostesses ~

• Sunflower Supper Club ~ Kim & Julie
• The Better Baker ~ Marsha
• Frugal Family Favorites ~ Tabitha
• 4 Little Fergusons~ Tonya
• The Country Cook~ Brandie

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video Please use a direct link within your post.

When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!

An InLinkz Link-up

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3 Luscious Desserts using Instant Pudding {Blast from the Past}

One of the most popular posts on my blog - 

Only 4 simple ingredients too...and you're ready to Par-tay! 

Dreamsicle Salad (Sugar free Option)

AAAHHH - the perfect 'marriage'  - PB & Chocolate!

Crunchy crust....cream cheese/peanut butter layer....chocolate pudding...whipped topping.

Peanut Butter Delight

Add pudding mix to a cake mix...topped with a fluffy cream cheese topping. 

Doncha just love dreamsicles???

Orange Dreamsicle Cake

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Oatmeal Cookie Smoothie {Lighter Option}

Y'all already know...I'm a big smoothie lover.

And I LOVE trying new recipes for them all the time..it's just a drive in me to do that I guess.

Well, I also am very fond of oatmeal cookies...love them with raisins, and my hubby loves them soft.  He's always very happy to try one at McDonald's...

(psst...they have VERY good cookies!) 

Anyway, I had to give this one a try. I found it at Kristen's 

Frugal Antics of a Harried Homemaker .  She didn't have any liquid in her recipe, but I added some milk, and couldn't have imagined making it without. 
(After all, we do love milk with our cookies, right?) 
Please pop over and check out her recipe. 

I adapted it slightly and it is ever so delicious! You won't know it has oatmeal because it gets ground up to fill you up too.

A perfect and satisfying after-school or after-work treat.  

OATMEAL COOKIE SMOOTHIE 

2/3 c. plain nonfat Greek (Chobani) yogurt

1/4 tsp. cinnamon
dash of nutmeg, optional

1/2 tsp. vanilla

3 Tb. (gluten free) oatmeal, or 'regular' or old fashioned

1 Tb. pure maple syrup 
(I used sugar free...could also substitute agave nectar)
1/3 - 1/2 c. milk

1 Tb. raisins
(I had craisins on hand)
dollop of Biscoff (cookie spread), optional

3 - 4 ice cubes 

Place all ingredients in the blender and whir until it's blended well & smooth, 

about 45 seconds. Enjoy! 

Yield: 1 serving

If you're interested about what's on the plate, here's my post about
a family traditional treat...

Brown Bobbies - A Family Tradition

I have A LOT more smoothie recipes...here's just a few...

Healthy Peanut Butter Cup Smoothie

Strawberry Pina Colada Smoothie

Nutella/PB Oatmeal Smoothie

Blueberry Banana Flaxseed Smoothie



Linked to Weekend Potluck
The Yuck Stops Here
Totally Talented Tuesday

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No Roll Sugar Cookies

After recently seeing this recipe in our weekly issue of The American Profile publication, I saved the recipe.  When I opened my little Blue Ribbon Winners AP cookbook (I have 2 recipes in that publication), I found another copy of this recipe.  I figured it was high time to make them!!

I have loved the simple family-friendly recipes found in American Profile.  I once won $100 for my Butternut Squash Bake recipe from AP....so it's no wonder I am very partial to them and the recipes they share. ;-}

These little cookies were very light and simple to make.   Just be sure not to press them down too hard prior to baking.  Pushing them halfway down is fine. 

The powdered sugar and butter make them a melt-in-your-mouth kind of treat!

This recipe originated from Mary Newton of Winterset, Iowa. 

NO ROLL SUGAR COOKIES 

1-1/2 c. powdered sugar

6 TB. white sugar

1-1/2 c. (3 sticks) butter (no substitutes), room temp

2 eggs

3-1/4 c. all purpose flour

1-1/2 tsp. baking soda

1-1/2 tsp. cream of tartar

1-1/2 tsp. vanilla extract

(I used half lemon/half vanilla) 

Preheat oven to 350. 

Cream together sugars and butter with a mixer at medium speed.  Add eggs and mix well.  Add flour, baking soda, cream of tartar and vanilla; mix well. Chill 15 - 30 minutes. 

Roll dough into walnut-sized balls.  Place on ungreased baking sheet.  Flatten slightly with the bottom of a glass that's been dipped in sugar. Bake about 10 minutes, until light golden. 

Yield: about 5 dozen cookies 

Linked to Meal Plan Monday

Be sure to check out this recipe for...
'Melt in Your Mouth' Pecan Toffee Cookies

Linked to Weekend Potluck
    The Yuck Stops Here

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