Vegetable Beef Soup

This is based on a recipe I got from Taste of Home several years ago. I have added and subtracted and got it just how I like it.

Saute 1/2 onion, chopped, and some chopped celery. Remove from pan, then brown one pound ground meat sprinkled with garlic salt and Italian seasoning. Add 2 cans beef broth, 2 cups water, 1 can diced tomatoes, and vegetables: potatoes (sweet potatoes are good), carrots and the onion/celery mixture, and a bay leaf or two.  Bring to a boil, then reduce heat and simmer until vegetables are tender.

Serve with grated cheese and fresh hot rolls or bread. So good!

My Favorite Quinoa

Every member of my family loves this! I'm committing to making it once a week. It makes me feel so happy to know that I am feeding my family such nourishing and delicious food.

Directions:
Saute about 1/2 an onion (or more) in a little bit of olive oil in a medium saucepan. When it is tender, add 1/2 cup rinsed quinoa, 1 cup water, a teaspoon or so of chicken bouillon and a can of black beans (drained and rinsed). Bring to a boil, then put the lid on and reduce heat to simmer for 15 minutes.

I need to double it these days because everyone complains if we don't have leftovers!

So easy and healthy! The perfect replacement for rice.

Roasted Veggies

Update: 
I'm convinced that the best way to roast vegetables is also the simplest. I always try complicated fancy things and they don't turn out any better than just the good old fashioned way. Which is:

Put veggies on foil-lined baking sheet. Spray them with Pam and sprinkle with kosher or garlic salt. Bake at 375 for about 40 minutes.
This is the best way to roast cauliflower, Brussels sprouts, sweet potato fries, stir-fry veggies, squash, and probably anything else you can think of. Sprinkle with a little balsamic vinegar and wow! Best thing ever. I need to do this every single day for dinner.



I'm in the mood to try roasting vegetables! On the menu this week: Roasted Cauliflower and Roasted Brussels Sprouts. Here is the sprouts recipe:

Oven-Roasted Balsamic Brussels Sprouts
Recipe by Our Best Bites


1 lb. fresh Brussels sprouts
1 1/2 Tbsp. extra-virgin olive oil
2 1/2 Tbsp. balsamic vinegar, divided
3-4 cloves fresh garlic, minced
1/2 tsp. Kosher salt, plus more for sprinkling before serving
1/4 tsp. freshly ground black pepper
Preheat oven to 425. Line a baking sheet with aluminum foil and set aside.
Rinse sprouts in cool water and then chop off the tough ends. Pull any straggly leaves off the sprouts and then chop each sprout in half. Place in a medium bowl.
In a small bowl, whisk together oil, 1 1/2 Tbsp. balsamic vinegar, minced garlic, 1/2 tsp. salt, and the freshly ground black pepper. Drizzle it over the chopped sprouts and then toss to combine. Spread the sprouts out evenly over the baking sheet and roast for 20-25 minutes or until the sprouts are tender-crisp.
Remove from oven, transfer to a serving dish, drizzle with the reserved tablespoon of vinegar, and sprinkle with kosher salt to taste. Serve immediately. Makes 4 servings.



Here is the cauliflower recipe:


Roasted Garlic-Parmesan Cauliflower
Recipe by ourbestbites.com

Ingredients
3-4 tbs olive oil
3-4 cloves garlic, minced
1 head cauliflower
kosher salt and pepper
2-3 tablespoons crumbled Parmesan cheese (stuff in a green can a-okay!)

Instructions
Preheat oven to 400 degrees. Place olive oil and garlic in a small bowl. Heat in microwave for about 20 seconds and set aside.

Remove stem and leaves from cauliflower head and trim into large florets. Slice each floret into 1/4 inch slices and place on a foil-lined baking sheet. Drizzle with oil and garlic mixture and sprinkle with kosher salt and black pepper. Use clean hands to toss to coat. Add more olive oil if needed. Bake for 15 minutes and then toss with spatula. Bake 10 more and then toss with Parmesan cheese. Continue baking for 5-10 minutes until slightly golden brown on edges.

Taco Soup

There are very few recipes that are a sure hit with every member of the family, but this is one of them. From Jason to Jake, we all LOVE this soup. Let's be honest, most taco soups are good. I've tried millions of them. Well, okay, several different kinds, and while they are all good, this one wins because of its simplicity and flavor. My mother in law gave me this recipe as a "bag meal" where you have all the ingredients for a meal in one bag and can just grab it and go. I add ground meat (don't ask what kind, just pretend it's beef). This is originally a crock pot recipe, but I use my cast iron pot for a quick one-pot meal.

1 lb. ground beef or meat of your choice
1 16 oz can diced tomatoes
1 8 oz can tomato sauce
1 can chili with meat
1 can black beans
1 can corn (I like to use frozen corn)
2-3 Tbs. taco seasoning (about 1/2 a packet)


Brown the hamburger in a skillet or cast iron pot. Drain fat if you want to. Add the rest of the ingredients and heat through! Add taco seasoning to taste. Serve with grated cheese, sour cream, tortilla chips, etc. The end.

Caramelized Green Beans

These are by far the best green beans I have ever had. Ever. I will keep bacon and frozen green beans and red onions on hand for the rest of my life so I can whip these babies up any time I feel like it. They are that good! This post is copied straight from Our Best Bites (where else?) for my own personal future reference.

Caramelized Green Beans

1 lb. (actually, just a little bit more…maybe 1 1/8 lb.) fresh green beans (or several handfuls of frozen)
1/2 lb. bacon
1/2 red onion, sliced
3-4 cloves garlic, minced or pressed
olive oil
2 Tbsp. sugar
2 Tbsp. soy sauce
1/2 tsp. Kosher salt
Lots of freshly-ground pepper

Begin frying the bacon in a large skillet. Start boiling a large pot of water. Place beans in a colander and rinse them well. Then snap the ends off and snap them in half.


Prepare the sauce by mixing sugar, soy sauce, and salt in a small bowl.


Make sure your onions are sliced, garlic is pressed (or minced…but I think if you don’t have a garlic press, the Easter Bunny needs to bring you one this year), and everything is ready to go. Hold on tight…it’s a crazy, crazy ride.


Remove bacon from pan and drain on a paper towel. If you feel like it, you can crumble it now or wait until it’s cooled off a little. Pour bacon drippings out of pan (I keep an empty tin can around for this very purpose).

Now…if you want to be naughty (and who doesnt??), return a couple tablespoons of bacon drippings to the pan. Otherwise, just use some olive oil and heat pan to medium-high heat. When the pan is hot…

–Add onions and garlic. Give them a quick stir and then…

–Add beans to boiling water. Place colander in a clean sink. Boil for one minute; you’re not cooking them until they’re done, just blanching them to take the edge off. Meanwhile, stir the onions and garlic so they don’t scorch. After one minute, drain beans in the colander in the sink.

–Once beans have been drained, add them to the onions and garlic. Stir fry 2-3 more minutes.

–Give your sauce a quick stir and then pour on top of the beans. Keep stir-frying until the beans get kind of glazy. Yeah, I make up words. Do this (stir fry, not make up words…you don’t have time to make up words right now!) for another 2 minutes.


–Add crumbled bacon and lots of freshly-ground pepper to the beans. Keep stir frying until the sauce sticks to the beans and the bacon. Transfer to a serving dish and allow to stand a few minutes so the beans cool down a bit and the glaze thickens up a little.

Sierra's Granola

This granola is legendary in my family! It is very hard to live without. I usually add pecans.

Granola
makes 3 1/3 cups

3 c old-fashinoned oats
1/2 c pure maple syrup
1/4 c powdered milk
1/4 c brown sugar
2 T unsalted butter melted
1 1/2 t pure vanilla extract
1 t kosher salt

Triple Recipe
makes 10 cups

9 c old-fashioned oats
1 1/2 c pure maple syrup
3/4 c powdered milk
3/4 c brown sugar
6 T unsalted butter melted
1 T + 1 1/2 t pure vanilla extract
1 T kosher salt

1. Heat oven to 250. On a large rimmed baking sheet measure and spread out the oats. Bake to (1)toast slightly, 10 minutes for the (2)small batch, 20 minutes for the triple batch.

2. While the oats are toasting add the remaining ingredients to a large bowl. Mix well.

3. When the oats are toasted transfer them to the large bowl and mix well. Line the baking sheet parchment paper. Pour the mixture onto the prepared sheet. Bake 30 minutes for the small batch, 60 minutes for the triple batch.

4. Remove from oven. Holding onto a long side of the parchment paper, pull and flip the granola onto the baking sheet (3)upside down. Gently spread to an even thickness. Bake 20 minutes for the small batch, 45 minutes for the triple batch.

5. Remove from oven and stir gently. Push the edge bits to the middle and the middle to the edge for even baking. Bake 10-15 minutes for the small batch, 30 minutes for the large batch.

6. Remove from oven and stir again. Bake, check and stir every 10-15 minutes until oats are deep (4)golden in color and crunchy when chewed. The intial bite may be a little soft, but if it cools and crunches quickly in your mouth it is ready.

7. Place baking sheet on a cooling rack and cool completely. Serve or store in an airtight container up to 3 weeks at room temperature.

Notes

1. Toasting the oats helps form clumps. It also gets crunchier without over-baking the other ingredients.

2. I recommend making the small recipe first to get the crispness right. When you know how it should look and taste try the triple recipe. It's great to have granola on hand!

3. To form clumps, stir the granola as little as possible in the first two stirrings. Pulling the parchment paper out while flipping the granola is a good way to stir it without breaking up the clumps.

4. The trickiest part of making this granola is knowing when it is done. The last 2-3 times I remove it from the oven it looks about the same. Taste testing is the most accurate way to know if it's done. The first bite will be a little soft, but it will cool quickly and crunch in your mouth if it is done.

Underbaked- It may taste good and be crunchy the first day or two, but will start to soften after this.
Perfect- It will be good and crunchy and store well up to three weeks.
Overbaked- It will taste a little burnt even if it doesn't look like it. It will store fine however if it still good enough to eat.

Alicia's Granola Bars

This is my friend Alicia's recipe. I have made these twice in the last week! 

These granola bars are so easy! Better than store bought (and healthier, too!)

Homemade Granola Bars

1 1/2 cups Rice Krispies (can increase up to 2 cups)
1 1/2 cups quick cooking oats
1/2 cup brown sugar, packed
1/2 cup light corn syrup or honey (I used 1/4 c. of each)
1/2 cup peanut butter
1 teaspoon vanilla
1/2 cup raisins (optional) or chopped nuts (optional) or seeds (optional) or coconut(optional)
1/3 cup mini chocolate chips

Prepare a 13 x 9-inch baking dish by lining it with foil and spraying with nonstick spray.

In a large bowl combine Rice Krispies cereal, oats and raisins. (And any other fruit, nut or seed you choose to use.)

In a saucepan, stir the corn syrup or honey and brown sugar until just at a boil.
Immediately remove from heat and stir in the peanut butter and vanilla until well combined.
Pour over the dry ingredients in the bowl; mix to combine.
Mix in mini chocolate chips (if using). Work fast, the mixture hardens quickly.
Transfer the mixture into prepared baking dish, then using slightly wet hands push evenly down into the pan. (Be sure to press it all down firmly. I used the bottom of a measuring cup.)

While the mixture is still soft, for easier slicing take a sharp knife and slice into desired size bars.
Chill until firm.

Barbeque Salmon

Here is another salmon recipe I want to try! It sounds so good and easy.

Best BBQ Salmon

This is another one from The Sisters' Cafe.

This is my favorite salmon recipe, hands down! It is incredibly easy too…no more than 5 minutes prep time. I’ve submitted the original recipe but I have to be honest… sometimes I don’t cook the butter, honey and sugar together. I just throw all the ingredients (minus the butter) in a tupperware or gallon plastic bag, mix it together, and add the salmon. I even use the pre-chopped garlic in a jar sometimes (my sisters would be appalled!) – it is super fast and easy and grills up absolutely delicious!

Barbecue Salmon
submitted by Brittany
1 T. butter
1 T. honey
1 T. brown sugar
2 T. soy sauce
2 T. dijon mustard
1 T. olive oil
1 tsp minced garlic
2 lbs. salmon fillet
Stir honey with butter and sugar in small frying pan until butter is melted. Add remaining ingredients. Rinse fish and pat dry; place in sauce for 15 min to 1 hour. Place salmon on a large piece of aluminum foil, making a boat. Pour sauce over fish. Place foil boat on grill, lightly crimping the top together but not sealed.  Grill for approximately 15 minutes. Serve with lime wedges.
*I have tried grilling this but to be honest I think it is way better in the oven!! I cook mine under the broiler for about 8 minutes (depending on the thickness of the salmon-if it is very thick, I’ll turn it over part way through). Just broil it on a piece of tin foil but not wrapped in the boat; approx 6 inches from heat. It is very important that you DO NOT OVERCOOK!! Salmon is best if it is very moist. Test for doneness by poking with a fork and twisting gently – if it flakes, it’s ready.  The broiler will carmelize the marinade a little on top… fantastic!

Teriyaki Salmon

This is the salmon I should have made tonight, since Fit2Fat guy's salmon was WAY spicy. And I used Serrano peppers for the salsa because Wal Mart was out of jalapenos which was a very bad idea. Anyway, next time I am totally doing this!! Can't go wrong with OBB.

Orange Teriyaki Salmon
Recipe by Becca Smith for Ourbestbites.com
*This makes quite a bit of marinade.  You could definitely get away with a little more fish in there, or even half the recipe for smaller portions.

about 2  pounds salmon; one large filet or 2 smaller ones

3/4 C orange marmalade
4 Tablespoons butter
1/2 C orange juice
3 Tbs bottled teriyaki sauce
6 Tbs soy sauce
1 Tbs worshershire sauce
2 Tbs vinegar
1/4 cup olive oil
2 cloves garlic, minced
1 Tbs brown sugar
1/2 tsp liquid smoke
1/8 tsp ground red pepper, or 1/4 tsp red pepper flakes
several cracks black pepper
2 Tbs chopped dry onion, or 1/4 C minced fresh onion
3 Tbs dry parsley or about 1/2 C fresh

Preheat oven to 325 degrees.  Layer a piece of heavy duty foil over a large baking sheet  Lay on one more sheet in the opposite direction, leaving about 8″ of overhang on all sides.

Place marmalade and butter in a small microwave safe bowl and heat for about 30 seconds, or until butter is melted.  Whisk until smooth.  Combine this mixture with all ingredients (except fish) in a bowl and stir until smooth.  Rinse salmon in cold water and pat dry.  Place skin side down on baking sheet.  Pour marinade over fish.

Starting from one end, gather the foil overhang together and roll them together to seal a tent-like pouch.  Bake in oven for about 25 minutes. Fish should be opaque and flake easily with a fork.  Test fish and return pan to oven for an additional 5-10 minutes if necessary.  Serve salmon with sauce spooned over top.


Grill instructions: Preheat gas grill to 325. Place foil pouch on upper rack if you have one, or on indirect heat on the main rack.  Follow the same baking instructions as if it were in the oven.
Fish can also be cooked in a foil tent over a camp fire. Season the fish as desired (you can also add a couple of tablespoons of water to help it steam in the hot fire) and close up your foil tent. Nestle your foil pouch into the glowing embers where the heat isn’t as intense as the flames. Cooking time may vary depending on the size and variety of fish, so check it after 10 minutes. If it’s not done, check at 2-3 minute intervals after that.

Citrus Salmon

UPDATE: I made this last night, and it was okay. The avocado salsa was really good. I accidentally used serrano peppers instead of jalapeno so I had to pick them out and it was still way hot. The spices on the fish weren't anything special. Tomorrow I will try another recipe!

This recipe is a bit of an exception because I haven't actually tried it yet. It is from the Fit2Fat guy. I just love him. Jason wants me to make this tonight. We'll see if the kids are up for a trip to the store. There may be some bribery involved.

Doug Shepard’s Winning Recipe:

• Four 6-ounce fresh salmon filets
• 1 1/2 tablespoons olive oil
• 4 tablespoons fresh orange juice
• 1 teaspoon sea salt
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/8 teaspoon allspice
• 1/8 teaspoon cayenne pepper

Salsa:

• 1 large avocado, diced
• 1/2 cup diced red onion
• 1 orange, diced
• 1 jalapeño pepper, seeded, ribs removed, and diced OR 1/8 teaspoon cayenne pepper
• 2 teaspoons fresh lime juice
• 3 tablespoons fresh orange juice
• 2 tablespoons fresh cilantro, minced
• Sea salt and black pepper to taste

In a baking dish combine the olive oil and the orange juice. Lay salmon in it and turn to coat. In a small bowl combine the salt, onion powder, paprika, black pepper, allspice, and cayenne pepper. Sprinkle over each side of salmon filets. Set aside to marinate for 30 minutes.

In a small bowl combine all ingredients listed under Salsa. Mix, cover and chill in the fridge until the Salmon is done cooking.

Heat a large skillet over medium-high and lightly coat with olive oil or vegetable cooking spray. Add the salmonand cook for 4-5 minutes; turn and cook on the other side for 2-3 minutes or until fish flakes easily. Serve with chilled avocado salsa. Makes 4 servings.

Per regular-sized serving: 412 Cal; 42g Protein, 20g Total Fat, 8g Carb; 2g Fiber; 4g Sugar

Christa's Fried Ice Cream Dessert

My sister-in-law Christa first made this for us and it is amazing! Every time I take it somewhere I get rave reviews. It tastes just like the fried ice cream you get at Mexican restaurants. So good!

Fried Ice Cream Dessert

Ingredients:
1 stick butter
1 cup of sugar (I forgot to take a picture of that)
3 cups of crushed corn flakes
2 qts. of vanilla ice cream (softened)
1 container of whipped topping
1 t. cinnamon
Honey, for drizzling
(I didn't really use name brands because these flavors work together, and using the store brands of the ingredients works just fine)

Melt butter in frying pan.

Add corn flakes and sugar. Fry for about 3 minutes, stirring constantly so the sugar doesn't burn.

Pat about 1/2 - 2/3 of this mixture into a 9x13 pan.

I let the ice cream sit out for about 1/2 hour to soften it. In a LARGE bowl, beat together (I use a hand mixer) the ice cream, whipped topping, and cinnamon.


Pour ice cream mixture on top of crust in the 9x13 pan. Sprinkle the rest of the crumbs on top and freeze. Lightly drizzle each serving with honey. OLE!

Pork Chop and Rice Casserole

This is my mom's recipe and it goes way back. My mom's family created a cookbook a few years ago and almost every single one of her siblings' families included some version of this casserole. I feel very historic and proud when I make it. Also very happy because everyone always loves it. I'm recording the directions exactly as they appear on my recipe card. :)


Pork Chops and Rice

1 cup rice
1 can beef consomme soup
1 can cream of mushroom soup
1/2 soup can of water
pork chops

Brown pork chops and lay in stuff. Cook for 1 hour at 350.

Rolo Cookies

What can I say about these, except they are amazing and my favorite cookie. EVER.

Anne Marie's Rolo Cookies

1 Chocolate cake mix
2 eggs
1/3 cup oil
Rolos
2 tablespoons white sugar

Mix cake mix, eggs and oil. For best results, chill dough in the fridge so it will be easier to handle. Place about 1 tsp of dough in hand and flatten. Place 1 Rolo in the center and roll into a ball. Roll in sugar. Place on an ungreased cookie sheet. Bake 7-10 minutes at 350.

Note: I use the small Pampered Chef scoop and it makes exactly 36 cookies. The dough is pretty thick so I use my bosch to mix it with the dough hook, but you can use your muscles if you are so inclined. And one more note: there are 8 rolos in each package, so you will need 4 1/2 packages for this recipe. What you do with the other 4 rolos is up to you. Or, you could just buy one of those big bags, but then you have to unwrap the little buggars.

Creamy Broccoli Soup

This is a family favorite. Even my picky kids love it. You can chop the broccoli or use an immersion blender for smaller chunks of broccoli, or just leave them big and juicy. I got it from a Taste of Home magazine when I was but a newlywed. Ah, the days of yore.

Creamy Broccoli Soup

2 cups water

4 tsp. chicken bouillon granules

2 pkgs (10 oz. each) frozen broccoli (sometimes I use 1 16 oz. bag instead)

2 Tbs. finely chopped onion (I use frozen)

2 cans cream of chicken soup

2 cups evaporated milk

2 cups sour cream (low-fat works fine)
1 tsp. dried parsley flakes

1/4 tsp. pepper

In a large saucepan, combine the water and bouillon. Add broccoli and onion. Bring to a boil; reduce heat. Simmer for 10 minutes or until broccoli is crisp-tender. Combine soup, milk, sour cream, parsley and pepper; add to broccoli mixture. Cook and stir for 3-5 minutes or until heated through. Serves 6.

Peach Dessert

If you want to win friends and influence people, here is your ticket! I count down the months every year until peaches are in season for this very recipe. It is that good! And it couldn't be easier.

Peach Dessert

40+ crushed Vanilla Wafers, reserving some for top
1/4 cup sugar
1/3 cup butter or margarine

1 can Eagle Brand milk
1/4 cup lemon juice
8 oz. Cool Whip
5 cups diced fresh peaches

Combine first three ingredients in bottom of 9x13 pan. Combine remaining ingredients and pour over wafer mixture. Sprinkle with remaining crushed wafers. Refrigerate.

Mom's Baked Beans

These are seriously the BEST baked beans ever! This is a recipe of my mom's that I think came from my Aunt Deb. These are a staple in my family and all my sibling's families. Pair them with a baked potato and it is a complete meal! Or bring them to your next BBQ and wow your friends. Everyone loves them!

2 cans Van Camp's Pork & Beans
1/2 cup ketchup
1/3 cup brown sugar
2 Tbs. Worcestershire sauce
1/2 - 1 lb. ground beef
optional but amazing: bacon!

Brown hamburger (I usually add a few tablespoons of frozen onion). Add remaining ingredients. Bake in a casserole dish at 350 for 45 minutes.

Banana Cream Pie

This is a quick and easy banana cream pie recipe that I have used many times and I love it! It's so simple and yummy. It is from The Sister's Cafe.

Banana Cream Pie


1 3.4 oz (4 serving size) box of instant vanilla pudding (I¶ve substituted sugar free, and it worked fabulous)
1 c. cold water
1 14-oz. can sweetened condensed milk (don¶t use Wal-Mart brand – gritty and yucky)
2 graham cracker crusts.
Lots of bananas
1 pint whipping cream
1/3 c. powdered sugar
In a medium bowl, combine pudding mix, cold water, and sweetened condensed milk. Mix well and place in
the refrigerator to chill for a few minutes. In another bowl, whip 1 c. of whipping cream until soft peaks
form.
Slice the bananas (probably 4 small bananas or 2 large bananas) and layer them on the bottom of the crusts.
Be sure to save the plastic domes that come with the pie crusts–you¶ll need them later!
Set the banana filled crust aside. Remove pudding from the fridge and gently dollop the whipped cream on
top of the pudding. Gently fold the whipped cream into the pudding mixture until well-combined.
Now divide the mixture between the two pies.
Prepare sweetened whipped cream (whip the remaining cream with 1/4-1/3 cup powdered sugar) and
spread it on top of the two pies. Place the clear plastic shells back on the pies and allow to chill for several
hours. The chilling is important so the banana flavor can suffuse through the pie and the crust can absorb a
little moisture. Enjoy!

Idea #1

I want to create on online cookbook of all my favorite recipes so I don't have to consult 50 cookbooks/web sites every time I go to make something! Every recipe will be a tried and true or brand new favorite.

Categories  (one recipe may fit into several categories):

Tried & True
New Favorite

Side Dish
Main Dish
Bread
Rolls
Soup
Slow Cooker
Dessert
Cookies
Hunter Friendly
Appetizer