The Bryan Times - September 16, 2019 - Filling Fall Fare

When the temps start dipping, we tend to think about spending more time in the kitchen. Here's a hodgepodge of recipes that are filling fall fare. 

This tasty chowder makes for a marvelous family meal. Add a sandwich and you're all set to enjoy.                  

Smoked Sausage, Bean and Potato Chowder

SMOKED SAUSAGE, WHITE BEAN AND POTATO CHOWDER

2-1/2 c. (low sodium) chicken broth 

3 c. potatoes, diced

(may use cubed frozen southern hash browns)

2 stalks celery, chopped

1/2 c. onion, chopped

1/2 c. carrots, diced

1-1/2 c. smoked sausage or ham, chopped

3 Tb. butter, melted

3 Tb. all purpose flour

2 c. half & half (or whole milk)

1-15 ozs. can northern beans, drained and rinsed

1/2 chicken bouillon cube, crushed

black pepper to taste

1  c. diced Velveeta or cheddar cheese, optional 

In large pot, add chicken broth, potatoes, celery, onions, carrots and smoked sausage; bring to boil and cook until veggies are tender, about 12 - 15 minutes. In medium saucepan, melt butter, stir in flour (a whisk works great) then add half and half a little at a time, stirring until smooth and thick. Drain some of the broth from sausage mixture, adding that to flour mixture, stirring until smooth. Add cheese and heat until it melts. Slowly add that back to the pot with veggies and sausage. Add beans, bouillon and pepper. Heat through and serve. 

FAMILY FAVORITE GOULASH 

2# ground beef

1 onion, chopped

1 green pepper, chopped

8 ozs. sliced fresh mushrooms

6 garlic cloves

3 c. water

1 can (29 ozs.) tomato sauce

1 can (28 ozs.) diced tomatoes, undrained

1 TB. Italian seasoning

1 tsp. smokey paprika

1 tsp. sugar

1-1/2 tsp. crushed red pepper flakes, optional

garlic powder, salt & pepper to taste

3 Tb. worcestershire sauce

3 c. uncooked elbow macaroni 

shredded cheese of choice to melt over the top

In large stock pot, cook beef over medium high heat, until no longer pink.  Add onion, pepper and mushrooms.  Cook until tender, about 3 - 5 minutes. Add garlic, water, tomato sauce, tomatoes, Italian seasoning, paprika, sugar, red pepper flakes, garlic powder, salt, pepper and worcestershire sauce. Bring to a boil; cover and reduce heat. 

Allow to simmer for 20 minutes.  Add elbow macaroni, stirring well.  Cover and simmer 15 minutes longer, or until macaroni is done. (Check to see if you need to add more water). If there's already too much, just allow to simmer until it thickens. 

If using cheese, add now. Allow to set covered for 10 minutes before serving. Yield: 8 servings

Simple Apple Crisp

I've taken this recipe with me all over the country as it is a favorite. 

SIMPLE APPLE CRISP

4 cups peeled, sliced cooking apples

1/4 cup water

1 tsp. cinnamon

1/2 tsp. salt

1/4 cup sugar

3/4 cup all purpose flour 

(substitute half the amount in oatmeal if desired) 

1/3 cup butter

Preheat oven to 350. Spread apples in bottom of 8" x 8" pan. Sprinkle with water. In medium bowl, combine remaining ingredients with pastry blender, until crumbly. Sprinkle over apples. Bake uncovered for 40 minutes at 350 or bake in microwave-safe dish for 12 - 15 minutes on high, testing after 10 minutes. Serve warm with milk or ice cream. Feel free to drizzle it with some caramel syrup if you'd like. YUUUUUM!

What a great way to help take off the chill. Sip-Sip-Hurray! 

(CROCKPOT) HOT CARAMEL APPLE CIDER

1/2 gal. apple cider, or juice (8 c.)

1/2 tsp. ground cloves

2 cinnamon sticks 

1/2 tsp. ground allspice

3/4 - 1 c. jarred caramel sauce (may use homemade) 

sweetened whipped cream (or from a can)

Pour cider into 5-6 qt. slow cooker (or saucepan on stove). Heat on low for 1 hour, stir again, then stir in spices and caramel. Continue heating on low for 3 more hours. If cooking on stove top, simmer for 30 minutes.  (It will make your house smell wonderful!) Ladle into mugs, top with whipped cream, then drizzle with caramel and add a sprinkle of cinnamon if desired. 

A lot of what weighs you down isn't yours to carry.~Unknown

The Bryan Times - Crockpot Recipes - March 18, 2019

Everyone needs some great recipes to add to your crockpot recipe arsenal.  Hope you'll consider trying these tasty dishes that let the crock do the work for you while you do other things.

Amazing Crockpot Caramel Sweet Rolls

Tips for using your crockpot: 

Check that your crockpot is the right size for the recipe you're making. In this day and age, they come in all different sizes. 

Make sure your crockpot is at least half full but no more than 2/3 full so foods cook safely in the given time range. 

Cut slow-cooking vegetables, like carrots, into small pieces. And quick-cooking veggies, like zucchini or sweet peppers, into larger pieces. 

For most crockpot recipes, you don't need to stir. Stirring can even be harmful because a crockpot cooks food with low heat, removing the lid can drastically reduce cooker's interior temperature. 

When you lift the lid or stir or add ingredients, replace lid as quickly as possible, especially when cooking on low heat. An uncovered cooker can lose up to 20 degrees of heat in as little as 2 minutes. 

This first recipe is a real winner. It also has options to 'lighten' the dish. Either way you make it, you're sure to like it. Serve with garlic bread and a salad for a filling meal. 

Crockpot (Skinny) Cheesey Chicken Spaghetti

CROCKPOT (SKINNY) CHEESEY CHICKEN SPAGHETTI

16 oz. dry spaghetti, cooked, but not overdone

1 lb. Velveeta (2%) cheese (or 2 c. shredded cheddar cheese) 

12.5 oz. can chicken breast, drained and flaked

(or 2 sm. chicken breasts, cooked) 

10-3/4 oz. can (98% fat free) cream of mushroom soup, undiluted

10-3/4 oz. can (98% fat free) cream of chicken soup, undiluted

10 oz. can diced tomatoes and green chilies (Rotel)

4 oz. can mushroom stems and pieces, drained

1/2 c. water

1 sm. onion, diced

1 med. green pepper, diced, optional

salt and pepper, to taste

Spray slow cooker with non-stick cooking spray. Combine all ingredients in slow cooker and stir to mix well. Cook on LOW for 2-3 hours. Stir again just before serving.

Did you have any idea you can 'bake' in your crockpot? These rolls are just wonderful!! (And a real conversation starter). Great on a busy morning. 

AMAZING CROCKPOT CARAMEL SWEET ROLLS 

1 c. brown sugar

1 tsp. cinnamon

1/2 c. butter or margarine, melted

2 - 10 ct. tubes refrigerated (buttermilk) biscuits

Line the crockpot (4 - 5 qt.) with parchment paper. (I cut out a circle using the lid as a guide for the bottom, then using a long piece to place around the sides.) Spray the paper with cooking spray. 

Mix brown sugar and cinnamon together in bowl. Separate biscuits and dip into the melted butter, then into brown sugar mixture, coating both sides. Place in crockpot. (Standing them more on the edge allows them to overlap and fit into the crockpot).  Place a paper towel over the top before placing lid on (this keeps the moisture from falling onto the rolls). Cook on high for 1 - 1/2 hours. Check after an hour to see how close they are to being done. Let stand 10 minutes, then place on plate and drizzle with frosting or glaze. 

Glaze:

1/4 c. melted butter or margarine

1 tsp. vanilla

1 Tb. milk

2 c. powdered sugar

Mix well until smooth.  Add more milk if needed for desired consistency. 

This dessert is definitely a family favorite.  I love that it uses canned peaches. It's impressive enough to serve company. 

CROCKPOT PEACH CRISP 

2/3 - 3/4 c. packed brown sugar

1 c. quick oats

1/2 c. flour

1 tsp. cinnamon

fresh grated nutmeg, optional

1/4 cup butter, softened 

2 large (20 ozs.) cans peaches, well drained

Spray the inside of the crock or butter it. In medium bowl, stir together brown sugar, oats, flour and cinnamon and nutmeg. Cut the butter into the dry ingredients with a pastry blender or 2 forks until the mixture is crumbly.

Place drained peaches in the prepared crock and stir 1/2 the crumbs into the fruit. Top with the rest of the crumbs. Before placing on the lid, I like to cover the crock with 2 paper towels, then add the lid. It keeps the moisture from falling on top of your dessert but this step is optional. Cook on low for 3 - 4 hours. (Check at 3 hours) Unplug and allow to stand for 15 minutes before serving. Serve with vanilla ice cream and caramel syrup if you choose. 

A great cook knows that it's not what is on the table that matters, it's what's in the chairs around the table. ~ Christy Jordan, cookbook author

Flashback Friday - Soup-er Soups to warm your body and soul

WELCOME TO FLASHBACK FRIDAY!!

All of these are simple soups to make...

not much fuss! Enjoy!!!

This is my most popular soup recipe.  It's been published in the 

American Profile 'magazine' across the country...sooo delish!

True COMFORT FOOD!!

Cheesey Chicken Chowder

A dish to remind you of mom...or grandma. 
So tasty and filling! Makes-you-feel-better soup!

Copycat Bob Evans Chicken Noodle Soup

Our Amish friends know how to make true comfort food! This is so flavorful
and filling. 

Amish Cheeseburger Soup


A simple and delicious soup that your family is sure to love! 
Cheese is optional...

Cheesey Hamburger Soup

Leader Enterprise - January 24, 2018 - Soups to Warm you Up

Cheesey Hamburger Soup 

Among the numerous food holidays in January, one of them is National Soup Month...so I'm happy to help you celebrate with these tasty soup recipes.  Slurp up and enjoy! 

I'm very pleased to share with you these favorite tried and true dishes that we enjoy. Trust they'll warm your tummies and fill your families. Dinner doesn’t have to be perfect or elaborate. A simple meal with your family is a weeknight gift. Enjoy it! Something I try to do on a regular basis, is cook chicken and beef for the freezer, so when I need a fast meal, it's ready to be added. I also keep chopped onions, celery and carrots in the freezer. It's a time-saver.

CHEESEY HAMBURGER SOUP 

1 lb. lean ground beef

1 small onion, chopped

2 Tb. minced garlic

1 (10.75 ozs.) can tomato soup

1 (soup) can water

2 (14 ozs.) cans beef broth

(about 2-1/2 cups)

1 sm. can corn, undrained

(or just add a cup of frozen)

1 c. uncooked pasta twists

4 - 6 ozs. Velveeta cheese, chunked

In a large skillet, brown ground beef with the onion and garlic. Season with salt & pepper (we are pepper lovers and I always use a garlic pepper from Watkins!) Drain grease. In large cooking pan, combine tomato soup, water, broth and corn (and/or beans). Add ground beef mixture and stir to combine. Heat just until it begins to boil, then add pasta. Cover pot and cook until pasta is just done (or el dente). Add Velveeta and heat on low until melted. Serve with a sandwich or salad, or even crackers and cheese, and you are ready to enjoy! 

It doesn't get much easier than this! 

BLACK & WHITE BEAN CHILI

3 chicken breasts, cooked and diced

1 (48 ozs.) jar great northern beans

2 (16 ozs..each) jars black bean and corn salsa

2 c. (16 ozs.) shredded cheddar cheese

Heat first 3 ingredients together until hot, then add cheese. Stir until melted. Serve hot alongside tortilla chips, cornbread, or a grilled cheese sandwich. 

Smoked Sausage, White Beans & Potato Chowder

SMOKED SAUSAGE, WHITE BEAN AND POTATO CHOWDER 

2-1/2 c. (low sodium) chicken broth 

3 c. potatoes, diced

(I use frozen cubed southern hash browns)

2 stalks celery, chopped

1/2 c. onion, chopped

1/2 c. carrots, diced

1-1/2 c. smoked sausage or ham, chopped

3 Tb. butter, melted

3 Tb. all purpose flour

2 c. half & half (or whole milk)

1 can (15 ozs.) northern beans, drained and rinsed

1/2 chicken bouillon cube, crushed
1 c. shredded cheese, optional

black pepper to taste

In large pot, add chicken broth, potatoes, celery, onions, carrots and smoked sausage; bring to boil and cook until veggies are tender, about 12 - 15 minutes. 

In medium saucepan, melt butter, stir in flour (a whisk works great) then add half and half a little at a time, stirring until smooth and thick. Drain some of the broth from sausage mixture, adding that to flour mixture, stirring until smooth. If using, add cheese and heat until it melts.  Slowly add that back to the pot with veggies and sausage. Add beans, bouillon and pepper.  Heat through and serve. 

I love serving these tasty crackers with any kind of soup!  If you like Ranch, substitute dry mix for the Italian seasonings. 

SEASONED BUTTERY CRACKERS

1 stick salted butter

1/2 tsp. Italian seasoning

1/2 tsp. dried basil

a few sprinkles garlic powder

(or substitute 1 tsp. Italian seasoning instead of all 3 spices above)

1/2 tsp. seasoned salt

1 sleeve saltine crackers

Preheat oven to 275. 

Melt butter in saucepan and add seasonings...stir until well blended. Add saltines, 2 (or more) at a time, coating with butter mixture on both sides. Place on baking rack over a cookie sheet.  Bake for 20 minutes.

Remove from oven; cool; place in sealed bag or container. 

Be a rainbow in someone else’s cloud.~Maya Angelou