Spaghetti & Meatball Soup

Standard

spaghettiandmeatballsoup

Spaghetti & Meatball Soup

This soup is classic comfort food.  My husband says this is one  of the best soups I have ever made.  You can make your own meatballs if you like, but buying them is a quicker way of getting supper on the table.  And you can use any small pasta you like.

  • 1 lb. purchased frozen beef meatballs
  • 1/2 cup each chopped carrots, celery and onion
  • 3 cloves garlic
  • 1 tablespoon dried Italian herbs
  • 1/2 teaspoon red pepper flakes, opt.
  • 2 tablespoons olive oil
  • 6 cups low-sodium beef broth, divided
  • 2 (15-oz.) cans petite diced tomatoes
  • 6 oz. dry spaghetti, broken into 2-inch pieces
  • 1/2 cup chopped fresh basil
  • Salt and pepper to taste

Preheat oven to 375 degrees.

Arrange meatballs on a baking sheet.  Bake meatballs according to package directions.

Mince carrots, celery, onion, and garlic in a food processor.

Saute’ carrot mixture, Italian herbs, and pepper flakes in oil in a pot over medium-high heat until softened, about 3 minutes.

Stir in 4 cups broth and tomatoes; bring to a boil.  Add spaghetti and meatballs and simmer soup until pasta is al dente, 10 minutes.  Stir in remaining 2 cups broth and season with salt and pepper.  Stir in basil right before serving.  Sprinkle with a little Parmesan cheese and serve.

Makes 6 servings (12 cups).

“The best way to escape temptation is to run to God.”

 

Copycat Chick-fil-a Sauce

Standard

copycatchickfilasauce

Copycat Chick-fil-a Sauce

If you like Chick-fil-a sauce like I do, you need to try this.  It is spot on and delicious!!

  • 1/2 cup mayonnaise
  • 2 teaspoons prepared mustard
  • 1 teaspoon lemon juice
  • 2 tablespoons honey
  • 1 tablespoon smoky BBQ sauce (I used Bull’s Eye Original)

Whisk all ingredients together.  Enjoy!

“God is our refuge in times of trouble.”

Chicken Spaghetti

Standard

chickenspaghetti

Chicken Spaghetti

This casserole is absolutely delicious!!  It makes a huge amount, so next time I make it, I am going to make the same amount, but put it in two 8-inch square pans.  I will fix one to eat and freeze the other for another time.

  • 1 cut-up fryer chicken
  • 1 pound thin spaghetti, broken into 2-inch pieces
  • 1 (4-oz.) jar diced pimientos, drained
  • 1 small onion, finely diced
  • 1/4 cup finely diced green bell pepper
  • 2 cans cream of mushroom soup
  • 2 1/2 cups grated cheddar cheese
  • 1 teaspoon salt
  • Pepper to taste

Preheat oven to 350 degrees.

Add chicken to a stock pot.  Cover with water and bring to a boil.  Reduce heat to medium and simmer until the chicken is cooked, about 25 minutes.

Remove chicken from water using tongs or a slotted spoon and set it aside on a plate to cool.

Remove 2 cups of broth from the pot and set aside.

Bring the remaining broth back to a boil and add the spaghetti.  Cook al dente.

Drain the spaghetti, discarding the cooking liquid.  Set aside.  With two forks remove the chicken from the bones.  Shred or cut the meat into bite-size chunks.  Drain the pimientos.

Place the cooked spaghetti in a large bowl.  Add the cream of mushroom soup.  Add 2 cups of the cheddar cheese.  Add the onion, green pepper, pimiento and salt.  Then add chicken and broth.  Stir together well.

Pour the mixture into a 9 x 13-inch baking pan, and top with the remaining 1/2 cup cheddar cheese.  Bake for 35 to 45 minutes, until bubbly.

Serves 8.

“Prayer is an intimate conversation with our God.”

Cranberry Eggnog Scones

Standard

cranberryeggnogscones

Cranberry Eggnog Scones

I had some extra eggnog leftover this year and decided to make these scones.  Very easy to make and will be done in less than a half hour.

  • 2 cups all-purpose flour (10 oz.)
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • 5 tablespoons cold butter, cut into 1/4 inch cubes
  • 1/2 cup dried cranberries
  • 1 cup heavy eggnog

Preheat oven to 425 degrees.

Combine flour, baking powder, sugar and salt in mixing bowl.  Whisk to combine.  Cut in butter with pastry blender until it looks like course corn meal with a few slightly larger lumps.  Stir in dried fruit and mix in.  Add heavy eggnog and stir with spatula or fork till dough begins to form.

Pour out onto counter top and knead by hand till it comes together (it will be slightly sticky), only about 5 to 10 seconds.  Pat into a round about 1 inch tall, cut in 8 wedges.

Place onto ungreased  or Silpat lined baking sheet.  May brush with cream and sprinkle with sugar, if desired.  (I did both.)  Bake 12 to 15 minutes till light brown.  Cool on rack 10 minutes before serving.  May serve warm or at room temperature.  These freeze well.

You may also make these in the food processor.  Be careful not to over process.

Makes 8 scones.

“God wants to hear your heart.”

Zuppa Tuscana

Standard

 

zuppatuscana

Zuppa Tuscana

This sausage, potato and kale soup is a very close copycat recipe for Olive Garden’s Zuppa Tuscana.  It is so quick and easy to make and just “delicious”.  Now, I have to explain the spiciness of this soup.  I used mild sausage and put all the red pepper flakes and black pepper in.  Next time, I will use hot sausage and probably not put the pepper flakes and black pepper in, or I will use less.  I would say, you need to make it to your liking for the spiciness.  Even though it was spicy hot, both my husband and I loved it!  It is definitely a keeper.

  • 1 pound bulk Italian sausage
  • 4 cups half and half
  • 3 cups cubed potatoes
  • 2 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 onion, finely diced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon black pepper
  • 2 cups torn kale leaves (bite-size pieces)

Heat a large soup pot over medium-high heat.  Crumble sausage into pot;  cook and stir until browned, about 10 minutes.  Drain and discard grease.

Stir half and half, potatoes, chicken broth, milk, onion, oregano, and red pepper flakes into sausage.  Bring to a boil and reduce heat to low.  Simmer until potatoes are tender, about 30 minutes.  Season with black pepper, stir kale into soup.  Simmer until kale is tender, 10 to 15 minutes.

Serves 6.

“Christ’s ultimate sacrifice for us motivates us to sacrifice ourselves for others.”

Orange Marmalade Cookies

Standard

orangemarmaladecookies

Orange Marmalade Cookies

These are the famous cookies Helen Corbitt made at the Neiman-Marcus restaurant.  They are really delicious!

For the cookies:

  • 3 cups (15-oz.) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegetable shortening or unsalted butter
  • 1 cup sugar
  • 2 large eggs, beaten
  • 1 cup orange marmalade

For the orange icing:

  • 2 teaspoons grated orange zest
  • 1 teaspoon grated lemon zest
  • 1/4 cup freshly squeezed orange juice
  • 1 teaspoon freshly squeezed lemon juice
  • 3 tablespoons unsalted butter, softened
  • 3 cups (12-oz.) confectioners’ sugar
  • 1/8 teaspoon kosher salt

 

Preheat oven to 300 degrees.  Either butter cookie sheet, line with parchment or use a silpat.

To prepare cookies, sift together flour, baking soda and salt into a bowl and set aside.

Place the shortening in the bowl of an electric mixer fitted with a paddle attachment and beat on low speed.  Add the sugar and continue beating for about 2 minutes, until light and fluffy.  Add the eggs and mix well.  Add the reserved dry ingredients and the marmalade and mix thoroughly.

Remove the bowl from the mixer and, using a small cookie scoop, drop the cookie dough onto the cookie sheet.  Transfer to oven and bake for about 20 minutes, or until the cookies are light brown in color.

While the cookies are baking, prepare the icing.  Combine the orange and lemon zests and juices in a bowl.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on low speed.  Add 1 cup of the confectioners’ sugar and blend thoroughly.  Add the remaining 2 cups sugar, salt and the citrus juice mixture and blend until smooth.

Remove cookies from the oven and transfer to a wire rack to cool.  When completely cooled, ice the cookies.

Makes about 36 cookies.

“God is our refuge in times of trouble.”

Black-Eyed Pea Dip

Standard

blackeyedpeadip

Black-Eyed Pea Dip

This says it serves 12, but there were three people eating it and it really didn’t go very far.  So I would say you need to make a double recipe.  Comments were “it’s delicious” and “it needs to be spicier”.

  • 1 (14-oz.) can Black-Eyed Peas
  • 1/4 cup onion, chopped fine
  • 1/4 cup sour cream
  • 8 slices jarred Jalapenos (I used mild)
  • 1 cup grated sharp Cheddar cheese
  • 3 tablespoons salsa
  •  Hot sauce, to taste
  • Salt and Pepper, to taste

 

Preheat oven to 350 degrees.

Drain black-eyed peas and partially mash, leaving some whole.  Add all other ingredients, stirring to combine.

Spread into a baking dish and bake for 20 to 30 minutes until hot and bubbly.

Serve with tortilla chips!

Serves 12.

“The promise of heaven is our eternal hope.”