Friday, January 3, 2014

Ham Bone Soup

Ham bone soup is one of the most comforting foods I know. It doesn't sound like the most appealing thing, but it sure tastes that way. As a leftover from Christmas, this fed my huge family of 16 for the holiday. It it probably the simplest recipe ever, although it does take all day to cook.

Servings: 16

1 bone-in leftover ham with at least 1/3 of ham left
1 onion, quartered
40 ounces pinto beans
1 tablespoon pepper

In a very large pot, place the ham bone, onion, beans, and pepper over medium heat. Add water so that it covers the beans by about 1.5-2 inches. Heat on stove for 6-8 hours.

Saturday, December 28, 2013

Cheesy Potato Soup

I love potato soup, and I keep looking and trying to find my favorite kind. This has definitely satisfied my appetite for it. It's both flavorful and creamy. Ahh, finally... A potato soup recipe that I love. Did you know that soups are the hardest to try to photograph and still look appealing? Ok, maybe soups and casseroles. Enjoy!

Serving: 6
Calories per serving: 365

4 tablespoons butter
2 teaspoons garlic
1 carrot, finely chopped
1 rib celery, finely chopped
1 onion, finely chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 and 1/2 cups chicken stock
1 cup milk
2 large russet potatoes, peeled and chopped
2 cups grated extra-sharp cheddar cheese
Dash Worcestershire sauce

Melt the butter in a large saucepan over medium heat. Add the garlic, carrots, celery and onions, and cook until the vegetables begin to soften, about 4 minutes. Sprinkle the flour into the saucepan to toast the flour, stirring constantly, about 2 minutes. Sprinkle with salt and pepper. Gradually whisk in the stock, and then the milk. Stir in the potatoes and bring the soup to a boil. Reduce the heat and simmer the soup until the potatoes are tender, 20 to 30 minutes.

Remove the saucepan from the heat and, using an immersion blender, puree the soup until smooth. Return the soup to low heat. Add 1 cup of the Cheddar, a handful at a time, stirring until melted and smooth after each addition.

Adapted from The Neely's

Sunday, December 22, 2013

Oatmeal Walnut Chocolate Chip Cookies

I have really begun to love oatmeal cookies. No raisins though, eww... This recipe comes from one of my favorite, trust-worthy bloggers and is the perfect recipe. It has the best balance of flavors, and are chewy like I prefer. Look at the amount of cookies it makes, because it is a lot!

Servings: 5 dozen cookies

1 and 1/4 cups brown sugar
1 and 1/4 cups granulated sugar
1 and 1/4 cups butter
3 eggs
1 teaspoon vanilla extract
1 and 1/4 teaspoon baking soda
1 and 1/4 teaspoon baking powder
1 and 1/4 teaspoon salt
2 and 1/2 cups all-purpose flour
2 and 1/2 cups oats
2 cups semisweet chocolate chips
1/2 cup chopped walnuts

Preheat oven to 350 degrees.

Cream brown sugar, granulated sugar, and butter together in a stand mixer. Beat in eggs, one at a time, and vanilla. Mix in baking soda, baking powder, salt, flour, and oats and mix well. Stir in chocolate chips and walnuts.

Round a tablespoonful of cookie dough with your hands and place onto greased baking sheets. This is the size I made mine... Just to give you an idea of why it makes so many.

Bake for 12 minutes; they will still look a little dough-y in the middle, but don't overcook them.

I like to make some even smaller so that I can put them in a fun little jar and gift to people.

Adapted from Mel