Monday, January 12, 2015

Zupa De Tuscana Soup

Zupa De Tuscana Soup
2 lbs jimmy dean all natural sausage
8 Cups water water
32 oz chicken broth
4 Chicken bullion
2t garlic (minced)
1 med onion (chopped)
8 red potatos(cubed)
2 Cups spinach (or 6-9 oz bag spinach)
1 Cup heavy whipping cream
salt & pepper taste
Italian seasoning to taste
brown sausage, drain set aside
In large pot, boil water & broth, add potatoes, garlic, onion, simmer over medium heat until potatoes are tender

Add sausage & simmer 10 min
Add spinach & heavy whipping cream, season w/salt & pepper and heat thru.

Chicken Pot Pie

Chicken Pot Pie
  • 1 pound skinless, boneless chicken breast halves - cubed
  • 1 cup sliced carrots
  • 1/2 cup frozen green peas
  • 1/2 cup grean beans
  • 1/2 cup sliced celery
  • 1 can diced potatoes
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 32 oz. carton chicken stock or broth for boiling(reserve 1 3/4 cups chicken broth)
  • 2/3 cup milk
  • 2 (9 inch) unbaked Pillsbury pie crusts...or if you're really feeling domestic go here and find the perfect pie crust!! I wasn't feeling that domestic last night so I used Mr. Dough Boys, and it was still yummy!
  1. Preheat oven to 425 degrees F
  2. In a pot, combine chicken, carrots, peas, potatoes and celery. Add the chicken broth and boil for 15 minutes. Remove from heat, drain (reserving 1 and 3/4 cup chicken broth for filling) and set aside.
  3. Place the bottom crust on the pie pan and dab with a fork a few times. Place in over and cook for 5-7 minutes.
  4. In a large sauce pan cook onions in butter (over medium heat) until soft and translucent. Stir in flour, salt, pepper, and celery seed. Next, slowly stir in chicken broth remains and milk. Simmer over medium-low heat until thick. Remove from heat and combine with the chicken, carrots, peas, and celery mixture.
  5. Remove pie crust from oven and bump oven down to 375. Place the chicken filling in bottom crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  6. Bake for 25 to 30 minutes, or until golden brown. Cool for 10 minutes before serving.

Tuesday, July 22, 2014

Chocolate Chip Cookies


1 cup unsalted butter, at room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
3.4 oz. package vanilla instant pudding mix
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips


1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat and set aside.
2. Using a mixer, beat together butter and sugars until creamy. Add in pudding mix, eggs, and vanilla extract. In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips.
3. Drop cookie dough by rounded tablespoons onto prepared baking sheet.  Bake for 10-12 minutes, or until slight golden and set. Remove cookies from oven and let cool on baking sheet for two minutes. Transfer to a cooling rack and cool completely.

Sunday, July 13, 2014

Lemon Curd Mousse

2 Cups Heavy Whipping Cream
Zest and juice of 2 lemons
8 ounces Cream Cheese Softened
2 tsp Vanilla
1/2 cup sugar
2 big spoonfuls of lemon curd

Mix cream cheese, vanilla, lemon, sugar, and lemon curd until smooth. Whip up the heavy cream and fold into the lemon mix. Store in an air tight container in the fridge

Friday, July 4, 2014

Schmutz’s Chili

Schmutz’s Chili
3 C pinto beans washed
1 lb ground beef browned
3/4 lb bacon cut up and browned
1 C chopped onion
1 C katchup
1/4 C brown sugar
1 T liquid smoke
3 T white vinegar
1 tsp salt
dash pepper
Cook for 3 hrs in crock pot. Add enough water to cook it all.
I rinse and soak my beans over night. The cook time will depend on how fresh the beans are. I would start them in the morning. Cook them on high and just keep checking them until they are soft.

German Pancakes

German pancakes

6 eggs
3 tbsp butter
1 c flour
1 c milk
1/2 tsp salt
Mix ingredients in blender
Bake in greased casserole dish at 450° for 15-20 minutes

Pumpkin Muffins with Cream Cheese Glaze

Pumpkin Muffins with cream cheese glaze

makes approx-  24 extra large muffins, 36 standard sized muffins, or 3 loaves of bread


3 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
2/3 cup vegetable oil
2 cups sugar
4 eggs
1 teaspoon vanilla
1- 15 oz. can pumpkin puree
2/3 cup water
Streusel Topping
1/2 cup brown sugar.
1/2 cup all purpose flour
2 teaspoons cinnamon
1/4 cup unsalted butter, melted
(optional) 1/2 cup chopped pecans or walnuts
Cream Chesse Glaze
4oz cream cheese
1 cup powdered sugar
3-4 Tbsp milk
blend cream cheese until smooth. Add powdered sugar and mix until all mixed in. Add milk one TBSP at a time until you reach a desired glaze consistency. Drizzle on muffins once done baking.


Preheat oven to 350 degrees F.
Place cupcake/muffin liners in a muffin pan.
Mix the batter...
In a large bowl, gently whisk dry ingredients (flour, baking powder, baking soda, salt, spices).
In another large bowl (or the bowl of your electric mixer), add oil, sugar, eggs, vanilla and pumpkin. Blend well. Add water and blend until fully incorporated.
While slowly mixing, pour the dry ingredients in with the wet. Mix until just combined.
Make the streusel...
In a medium bowl mix brown sugar, flour, cinnamon and nuts (if desired). Pour in the melted butter and stir gently until the mixture is combined, but some small lumps remain.
Scoop muffin batter into prepared pan, filling liners about 1/2-2/3 full. Top each muffin with a spoon full of streusel topping.
Bake muffins 18-20 minutes (for standard sized muffins).
Bake extra large muffins (as pictured) 25-28 minutes, or until a toothpick inserted in the center comes out with moist crumbs, but no wet batter.

Feel free to make this recipe into Pumpkin bread instead of muffins. Divide batter between 3 standard sized loaf pans. Bake loaves (in greased and floured pans) for 50-55 minutes.
This recipe makes a lot of muffins. Feel free to cut the recipe in half, or make some muffins and a loaf of bread.