Andrea's Ham & Bean Soup

  I took 3 recipes I found online & came up with this DELICIOUS recipe for your leftover Easter Ham.  I don't know how many calories, but there's nothing fattening in it, except the ham itself.  Hope you enjoy!!

Ham & Bean Soup

1 lb of dry white northern beans (2 cups)

1 onion - diced

8 cups water

4 cups cubed fully cooked ham

1 ham hock

2 cups chopped celery

2 cups chopped carrots

1/2 tsp. dried basil

1/2 tsp. pepper

2-3 cloves garlic - minced

1 tsp dry mustard

~ Place beans in a pot with about 6 cups water. 

Bring to a boil; boil for 2 minutes.  Remove from heat & cover for 1 hour.

Drain & rinse beans, discard liquid.  Return beans to pan. 

Add all remaining ingredients.  Cover pan & place on stove, medium heat. 

Cook for 1 hour or until beans are almost tender.  Uncover & cook for 30 more minutes

or until beans are tender.  Discard ham hock & serve with rolls.

~ Note:  I think you could add corn, cabbage &/or fresh parsley

& it would be really good too:)

Easy, Yummy Carmel's

 
  I have had this recipe for about 10 years, but have never made it due to the fact that I don't like cooking in the microwave because I feel that it takes a lot of the nutritional value out of foods. . . but let's be serious . . . how much nutritional value can you get from Carmel's?  LOL  So, this year I decided to try them & all I can say is "Why did I wait so long?"  It was REALLY easy & cheap to make!  The hardest part was actually getting the Carmel's our of the baking dish, so that I could wrap them.  But I figured it out, & the time & energy it took was well worth it!!  These would also be good dipped in chocolate!!  Hope you enjoy them as much as I do!!

Easy Carmel's (Microwave Style)

In a large glass bowl, melt 1 cup butter

then add:

1 cup sugar

1 cup brown sugar

1 cup white Karo syrup

1 can sweetened condensed milk - stir well

~ Microwave on high for 14 minutes, stirring a couple times while cooking. 

Beat with mixer for 2 minutes, then pour into buttered 9x13 baking dish. 

Freeze for 1/2 hour or place in fridge for 2 hours. 

Cut & wrap in wax paper.

Fresh Cranberry Salsa Over Cream Cheese

  My new found friend, Carrie, introduced this DELICIOUS recipe to me about a month ago & I have made it a few times.  You will definitely want to share this mouth watering, unique appetizer with your family & friends this holiday season!  It's very yummy & very festive with it's red & green colors! 

  This recipe makes enough to cover 2 (8 ounce) blocks of cream cheese.  So I would make the whole recipe, put 1/2 on one block of cream cheese, then store the rest in the fridge until I needed it.  It keeps well in the fridge for several days:)

Cranberry Salsa Dip

1 (12 ounce) bag fresh cranberries

1 bunch green onions, chopped

(the entire thing all the way down to an inch from the end)

1 jalapeno pepper, seeded then chopped

2 Tbs chopped cilantro (about 1/4 of a bunch is what I used)

 1/2 cup sugar

1/2 - 1 tsp. cumin

2 (8 ounce) blocks cream cheese, softened

Instructions:

Wash and pick through fresh cranberries.  Discard any soft or wrinkled cranberries. Put cranberries, green onions, jalapeno, & cilantro in a food processor. 

Pulse until ingredients are chopped finely.

Add sugar & cumin, then stir together. 

Put in a bowl, cover & let season for at least 1 hour in the refrigerator. 

Spread softened cream cheese on a serving plate. 

(I divided the cream cheese between two plates.)  

Spread cilantro salsa over the cream cheese. 

Serve at room temperature with chips or crackers. 

(I used Ritz crackers & loved it:) 

Note--this dip needs at least 1 or more hours for the flavors to blend.  It is a little bitter when it is first made, but tastes different after it has had a chance to sit for a while. 

Enjoy & Happy Holiday's!!

Turkey Potato Soup

  Thanksgiving has come & gone . . . so now what to do with all those leftovers!  Here's a easy, yummy recipe that you can use a lot of what you already have.  Enjoy!

 

Turkey Potato Soup

1 stick butter

5 stalks of celery, medium diced

2 medium onions, small diced

6-8 small potatoes, large diced

1 large carrot, chopped

8-10 cups Turkey broth

(Can use chicken broth. plus any leftover gravy:)

2-3 cups chopped leftover turkey

2 cups mashed potatoes

seasoned salt & pepper to taste

~ Melt butter in large pot.  

Sauté onions & celery until onions are translucent.

Add potatoes & carrots, & sauté them briefly in the butter. 

Add broth & turkey, bring to a boil. 

Test broth for salt & pepper & add as needed.

Once potatoes are done, dip out about 2 cups of broth

& place in large bowl. 

Then add mashed potatoes & whip/stir/blend

together until all lumps are gone.

Add back to soup.  

Serve with rolls or turkey sandwiches!!

Hot Artichoke Dip

  With the holiday's fast approaching, I thought I would share some of my favorite recipes that I like to make for social events.  I have two different Artichoke Dip recipes.  One is spicy & has more ingredients, while the other one is just as yummy, without the spice, & easy to make for those times you need a quick appetizer.  Both are absolutely DELICIOUS!!!  I serve with torn pieces of french bread, but you could serve with crackers, chips or toasted baguette bread.

Spicy Artichoke Dip

1 (8 oz) cream cheese, softened

1 1/2 cups real mayo

1 can (14 oz) artichoke hearts, slightly chopped

1 can (4 oz) green chilies

1 can (4 oz) diced jalapeno peppers

1 cup shredded Parmesan cheese

1/2 cup slivered almonds

paprika

~Preheat oven to 325 degrees.  Spray a 9 inch baking dish w/Pam cooking spray. 

Combine cream cheese & mayo, stir until smooth.  

Stir in Parmesan cheese, artichokes, chilies, jalapenos, & almonds. 

Spoon into baking dish.  Top with paprika. 

Bake at 325 for 30 minutes. 

OR

Easy Artichoke Dip

1 can artichoke hearts, cut up

1 (4 oz) can diced green chilies

1 cup real mayo

1 cup shredded Parmesan cheese

~Stir together.  Bake at 350 for 20 minutes.

DO NOT stir while baking.

Andrea's Meatballs

  I took a few different recipes & combined them into this yummy recipe for Meatballs.  This recipe will make 30 big or 60 small.  (If you make 60 small meatballs, freeze half & use later in the Turkey Meatball Soup recipe found on my Monthly Meal Planner:)

  Andrea's Meatballs

1 lb. ground beef

1 lb. ground pork or sausage

1 small onion, chopped

2-3 cloves garlic, minced

1/4 cup shredded Parmesan cheese

3 slices of bread (torn by hand)

1/4 cup FRESH parsley, finely chopped

2 tsp. Italian seasoning

2 eggs

1/4 tsp. salt

1/8 tsp. pepper

~  Preheat oven to 350.  Line cookie sheet w/aluminum foil, spray w/cooking spray.  
In large bowl, mix all ingredients.  Roll into the size of meatball you like.  
Place on baking sheet (can be close together, they won't stick).  
Bake 30 to 35 minutes.

Chicken Avocado Tortilla Soup

  I got this recipe from my sister, Krista, & it is AMAZING!!  I have tried other tortilla soup recipes & this one is the best I have found.  Hope you like it as much as my family & I do!!

Chicken Avocado Tortilla Soup

1/2 onion chopped

1 1/2 tsp. ground cumin

1 tsp. chili powder

3 cloves garlic, chopped

1 tsp. dried oregano

1/2 tsp. pepper

8 cup chicken broth

1 (4 oz) can diced green chilies

1 cup chunky salsa

10 corn tortillas

1 1/2 lbs. chicken, cooked

3 Tbs. cilantro, chopped

salt to taste

1 large avocado, sliced

1 (14 oz) diced tomatoes

2 Tbsp. sugar

shredded cheddar cheese to top

1 ~ In large nonstick pot, stir first 6 ingredients over med. heat for about 1 minute.  (onion, garlic, cumin, oregano, chili powder, and pepper until spices are fragrant)  Add broth, tomatoes w/juice, green chilies, salsa, & sugar.  Cover & bring to a boil over high heat.

2 ~ Meanwhile, stack tortillas & cut into 1/8-inch-wide strips.  Add to boiling broth (this will thicken your soup).  Reduce heat, cover & simmer for 15 minutes, stirring occasionally.

3 ~ Slice & chink chicken  into 1/2 inch pieces. Peel the avocado, pit, & thinly slice.

4 ~ Add chicken to broth, stir in cilantro & salt to taste. Ladle into soup bowls, top with grated cheese & avocado. 

** Note:  Can top with sour cream, & it helps cool it down if it's too spicy. 

Can also add a can of corn & black beans for color.

Serve with chips, corn bread, or rolls.

Enjoy!!



My Bruschetta Recipe

 I had the BESTEST Bruschetta at a local Italian Restaurant & I knew I wanted to try to recreate it!  I took a little from one recipe & some other stuff from another recipe & this is what I came up with!  I shared it with 2 of my girlfriends & they LOVED it!!  So here it is!!  Enjoy!

My Bruschetta

6 roma tomatoes, chopped in pieces the size of a quarter

3 cloves of garlic, minced

1/4 cup olive oil

2 Tbs. balsamic vinegar

1/4 cup FRESH basil, stems removed, choppedin big pieces

1/4 tsp. salt

1/4 tsp. pepper

1 loaf of Artisan bread

Mozzarella

~ Preheat oven on broiler setting.  In large bowl combine tomatoes, garlic, oil, vinegar, basil, salt & pepper. 

Allow to sit for 10 minutes.  Cut bread in slices, then in 1/2.  Lay on baking sheet.  Broil for 1-2 minutes, flip bread, broil for 1-2 minutes.  Cut fresh mozzarella.  Put on bread, top with tomatoes.  Broil for 1-2 minutes.

DELICIOUS!!

Pumpkin Chocolate Chip Cookies

1 cup pumpkin

1 cup sugar

1/2 cup oil

1 egg

2 cups flour

2 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. salt

1 tsp. soda

1 tsp milk

1 cup chocolate chips

1 tsp. vanilla

* Combine pumpkin, sugar, oil & egg.  Mix well. 

Combine flour, baking powder, cinnamon, & salt, then add to pumpkin mixture. 

 Add soda to milk, combine all, add chocolate chips & vanilla.

Bake at 375 for 10-12 minutes.

Surprisingly Yummy Pasta

  I have a recipe on my Monthly Menu Planner that is called "Farfalle Al Salmone" & I was wanting to make that, but didn't have any smoked salmon, so I found a recipe & added my own touch, & it is SURPRISINGLY very good!!  I didn't know if it was going to be all that good.  I thought that the tuna was going to be too "fishy" tasting for my kids, but they didn't even know it had tuna in it!  BONUS!!!  My 3 yr old had SECONDS & my 6 yr old ate ALL his!  So here you go, hope you like it!!

Alfredo Tuna Pasta

8 oz. pasta noodles

(I used angel hair, whole wheat spaghetti)

1 (6 oz) can tuna - drained

1 (15 oz) frozen peas

1 (16 oz) jar of Alfredo sauce

1 tsp. minced garlic

1 tsp. dried oregano

1 tsp. dried basil

shredded Parmesan cheese to top

~ Combine tuna, peas, sauce, & seasonings in pan. 
Stir together & heat over medium-low heat. 

Stirring often so it doesn't burn.  Cook pasta, drain & add to sauce. 

Top each dish with shredded Parmesan.  Serve with garlic bread & salad.

Let me know how it turns out for you!!

My Vegetable Beef Soup Recipe

 
  It's my favorite time of year, Fall!  The leaves are changing, the air is getting crisper, & my time in the kitchen gets to be longer!!  Love it!  All I wanted to do today was make home made Vegetable Beef soup, because I had a lot of rolls I needed to use up & you can only use them to dip in soup;)  LOL  I threw some stuff together & it turned out DELICIOUS!!!!  So here it is:

Andrea's Vegetable Beef Soup

1 lb. ground beef

2 stalks chopped celery

1 med. chopped onion

2 cloves minced garlic

1 pkg. frozen mixed vegetables

1 can diced tomatoes

2 c. cubed potatoes

3 c. beef broth

salt & pepper to taste

garlic salt (a few shakes)

bay leaves, a few shakes

1/4 tsp. marjoram (if you don't have it, that's ok...it will still be good:)

1/2 tsp. thyme leaves (also, if you don't have it, don't use it)

~Brown ground beef, drain.  Sauté celery, onion & garlic with beef until celery is tender.  Add all the other ingredients to meat & simmer for 1 hour.  Serve with rolls:)

   There ya' go!  Sorry I don't have exact measurements on some of the seasonings, but that's how I cook.  My rule of thumb is, start with a little bit & you can always add more.

Monthly Meal Planner with Recipes

  It's here!!!!  WAHOO!!!  I'm so excited to share my Monthly Meal Schedule with you all!!  I made up this meal planner about 3 years ago & have been using it ever since.  It has helped me SOOOOO much when it comes to grocery shopping, planning & helping me not stress out about what to cook for dinner!  So, what I do is print the schedule on one side of bright colored card stock, then print the recipes on the other side, then put it on my fridge!  And Presto.....you're an organized guru for meal planning!  LOL  
  I have seen a TON of great meal planner's on the internet, & they all have wonderful recipes, BUT they are all on the internet.  I don't want to have to go to the computer or look up my recipes everytime I want to cook....ok, not everytime, but for the recipes I don't have memorized.  So, that's where I got the idea of putting the recipes on the back.  Now knowing the history of "Andrea's Monthly Meal Planner", you'll all be able to sleep better tonight.  LOL
  Also, I have different Meal Planner's for each season, because I don't like using the oven that much in the Summer & I don't like BBQ'in in the snow!  I know, I'm crazy:)  I'll share those different planner's when the season's approach.  PLEASE feel free to change whatever you'd like to better fit the tastes of you & your family.  And, if you have a great recipe that you've added, then please share it with all of us.  Most of these recipes are pretty easy due to the fact that we're all busy.  I try to save the most time consuming,or new, recipes for the weekends.  Anyway's, I hope you all enjoy & please let me know what you think.  I would love your feed back!! 
Happy, stress free cooking!!!

Monthly Meal Planner- PDF

Monthly Meal Planner - Word