tag:blogger.com,1999:blog-2686980766015382622024-03-05T14:11:54.392-08:00Country ReflectionsCountry Reflectionshttp://www.blogger.com/profile/12616402123282717569noreply@blogger.comBlogger87125tag:blogger.com,1999:blog-268698076601538262.post-48433964225241147212015-07-30T09:57:00.000-07:002015-07-30T10:13:16.872-07:00Strawberry Cheesecake TrifleWow, it has been so long since I have posted! I haven't been doing a lot of cooking as this heat is unbearable but did manage to make this and I can tell you in all honesty that it is very good and especially hits the spot on a hot summer night! :) <br />
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Strawberry Cheesecake Trifle<br />
<br />
1 lemon<br />
2 pints strawberries, hulled and cubed<br />
1/3 cup granulated sugar<br />
2 cups of powdered sugar<br />
21 oz. can strawberry pie filling<br />
1 tbs. vanilla extract<br />
1 Angel Food or Vanilla pound cake(cubed)<br />
2- 8 oz. cream cheese<br />
4 cups heavy cream<br />
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Mix together the cubed strawberries with the 1/3 cup of granulated sugar, add juice from one lemon. Stir well and set aside to macerate while you make the filling. Whip together the two pkgs. cream cheese with 1 1/2 cups powdered sugar and 1 1/2 cups of heavy cream. Add 1 tbs. pure vanilla. Whip for 2 to 3 minutes until creamy, fluffy, and combined. In separate bowl, whip remaining 2 1/2 cups of cream with 1/2 cup powdered sugar, more if desired. Whip until stiff peaks form and fold 2 cups of the whipped sweetened cream into the cheesecake mixture by hand. Reserve remaining whipped cream for the trifle. Add the strawberry pie filling to the macerated strawberries and mix well. To assemble the trifle, alternate layers of cubed cake, strawberries, and vanilla cheesecake mousse. Repeat layers and top with remaining sweetened fresh whipped cream and garnish as desired. Enjoy!Country Reflectionshttp://www.blogger.com/profile/12616402123282717569noreply@blogger.com1tag:blogger.com,1999:blog-268698076601538262.post-2096137463896974692014-12-21T16:38:00.000-08:002014-12-21T16:38:30.127-08:00MERRY CHRISTMAS!<div class="separator" style="clear: both; text-align: center;">
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Wishing everyone a Happy and Healthy New Year!! This is a picture of the floral arrangement I received from good friends. A very nice surprise!!!<br />
<br />Country Reflectionshttp://www.blogger.com/profile/12616402123282717569noreply@blogger.com0tag:blogger.com,1999:blog-268698076601538262.post-85318800714410095362014-08-17T12:13:00.000-07:002014-08-17T12:13:29.754-07:00Chocolate In Chili....who knew?<div class="separator" style="clear: both; text-align: center;">
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This recipe is from my Better Homes & Gardens magazine and they must have had me in mind when they came up with this recipe! I love the addition of the chocolate flavor and something I would never have thought to put in chili. They have 2 tbs. of chili powder listed but I put in just one and it really was too hot for me..have no idea how 2 tbs. would be, but I am sure it would be very hot! I really liked the flavor of this but next time just a dab of chili powder! LOL! Of course the fire-roasted tomatoes added to the heat!<br />
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<br />
Smoky Weeknight Chili<br />
<br />
1 tbs. vegetable oil<br />
1 medium green pepper, chopped (3/4 cup)<br />
1 medium onion, chopped (1/2 cup)<br />
1 15-16 oz. can chickpeas (garbanzo beans), rinsed and drained<br />
1 15-16 oz.. can great Northern beans, rinsed and drained<br />
2 tbsp. chili powder<br />
1 15 oz. can tomato sauce<br />
1 14 1/2 oz. can fire-roasted diced tomatoes, undrained<br />
1 tbsp. packed brown sugar<br />
1 tbsp. dark unsweetened cocoa powder<br />
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In large saucepan heat the oil over medium-high heat. Add sweet pepper and onion; cook and stir 4 to 6 minutes or until tender. Add beans and chili powder; cook and stir 2 minutes. Stir in tomato sauce, undrained tomatoes, brown sugar, and cocoa powder. Bring to boiling; reduce heat . Cover and simmer 25 minutes, stirring occasionally. Top each serving with sour cream and green onions. Makes 4 servings.Country Reflectionshttp://www.blogger.com/profile/12616402123282717569noreply@blogger.com2tag:blogger.com,1999:blog-268698076601538262.post-8770466519104212092014-08-03T19:54:00.000-07:002014-08-03T19:54:45.198-07:00Strawberries!<div class="separator" style="clear: both; text-align: center;">
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Finally using my strawberry dishes! Cannot believe we are into August and hope this month goes very, very slow. :) I made a new recipe of Tortellini Pasta Salad. It used 1 pkg. of tricolored cheese tortellini, 2 cups trimmed sugar snap peas, 2 cups baby carrots, 2 cups broccoli florets(I didn't have any), 2 tsp. pesto, 1 cup cherry tomatoes, halved, 40 black olives, chopped, 1/4 tsp. ground black pepper, fresh basil(optional). Cook tortellini per pkg. directions, stirring occasionally. Add sugar snap peas, carrots, and broccoli and cook until tender. I put the carrots in first as I like them tender. Drain pasta and vegetables and rinse with cold water. Drain and place in large bowl and toss with pesto. Fold in the tomatoes, olives, and pepper. Garnish with basil, if using. Dessert was Strawberry Trifle. Use 1 angel food cake, 24 oz. frozen strawberries, thawed(I used fresh) 3 cups sugar-free vanilla instant pudding,(make the pudding per pkg. directions) 16 ozs. whipped cream, Fresh strawberries for garnish. Tear cake in pcs. Begin by layering cake, strawberries, pudding and whipped cream in large glass bowl. Repeat layers, filling bowl. Top with a solid layer of whipped cream. Garnish with sliced berries. I had some fresh blueberries so used them also. Yum!!<br />
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Country Reflectionshttp://www.blogger.com/profile/12616402123282717569noreply@blogger.com0tag:blogger.com,1999:blog-268698076601538262.post-43916574635829635432014-01-30T19:35:00.000-08:002014-01-30T19:35:36.186-08:00Vegetable-Cheese Soup<div class="separator" style="clear: both; text-align: center;">
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This recipe was in my "Fix-It and Forget-It" cookbook and it is very good. The recipe calls for a jar of processed cheese spread but the only thing I had on hand was a jar of Spartan con queso salsa, in medium. It was good and I will use it again in this recipe but will buy the mild next time as even though it was a medium hotness, it still had more than I am used to! It had a kick to it! :)<br />
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Vegetable-Cheese Soup<br />
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2 14oz. cans cream style corn<br />
1 cup peeled and diced potatoes<br />
1 cup peeled and diced carrots<br />
2 14 oz. cans vegetable or chicken broth<br />
1/2 cup chopped onion<br />
1 tsp. celery seed<br />
1/2 tsp. black pepper<br />
16 oz. jar processed cheese spread<br />
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Combine all ingredients except cheese in slow cooker. Cover and cook on high for 3 1/2 hours. Stir in the cheese and cook on high for 30 minutes or until cheese is melted. <br />
Country Reflectionshttp://www.blogger.com/profile/12616402123282717569noreply@blogger.com0tag:blogger.com,1999:blog-268698076601538262.post-87142588918497914942014-01-30T19:03:00.000-08:002014-01-30T19:03:40.163-08:00Slowcooker Southwest Chicken Soup<div class="separator" style="clear: both; text-align: center;">
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I had this posted before and accidentlly deleted it today, so re-posting it again. This is another good soup recipe I found on the internet. Just add all of the ingredients to the slowcooker and your done. Love that!<br />
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Slowcooker Southwest Chicken Soup<br />
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28 oz. canned crushed tomatoes<br />
28 oz. chicken stock<br />
2 boneless skinless chicken breasts<br />
1 can corn<br />
1 medium onion, chopped<br />
3 cloves garlic, chopped<br />
salt to taste<br />
1 tablespoon chili powder<br />
2 teaspoons cumin<br />
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light sour cream for garnish<br />
low-fat shredded cheese for garnish<br />
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Add all ingredients to crockpot, cover and cook on high for 4 hours or on low for 6 hours. Shred chicken and stir everything together. Garnish each serving with a touch of sour cream and some shredded cheese.<br />
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I also added a can of black beans to the soup.<br />
Country Reflectionshttp://www.blogger.com/profile/12616402123282717569noreply@blogger.com0tag:blogger.com,1999:blog-268698076601538262.post-17076437575559571122013-12-21T15:00:00.001-08:002013-12-21T15:00:58.401-08:00MERRY CHRISTMAS!<div class="separator" style="clear: both; text-align: center;">
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Wishing everyone a "Merry Christmas" and a very "Healthy and Happy New Year"!!!<br />
Country Reflectionshttp://www.blogger.com/profile/12616402123282717569noreply@blogger.com0tag:blogger.com,1999:blog-268698076601538262.post-75079959308485673812013-10-29T19:13:00.000-07:002013-10-29T19:13:24.352-07:00Wendy's Chili<div class="separator" style="clear: both; text-align: center;">
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This is supposed to be Wendy's chili recipe, but if it isn't exactly like their version, it is still pretty good!! I went lighter on the chili powder, oregano, and cayenne pepper & that worked well for me. :)<br />
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Wendy's Chili<br />
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2 lbs. fresh ground beef<br />
1 qt. of tomato juice<br />
29 oz. can tomato puree<br />
15 oz. can red kidney beans, drained<br />
15 oz. can pinto beans, drained<br />
1 medium onion, chopped (about 1 1/2 cups)<br />
1/2 cup diced celery<br />
1/4 cup diced green pepper<br />
1/4 cup chili powder (or to taste)<br />
1 tsp. ground cumin<br />
1 1/2 tsp. garlic powder<br />
1 tsp. salt<br />
1/2 tsp. black pepper<br />
1/2 tsp dried oregano<br />
1/2 tsp. sugar<br />
1/8 tsp. cayenne pepper<br />
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In large skillet, brown ground beef and drain off fat. Put the beef and remaining ingredients in a 6 qt. pot. Cover and let simmer for 1 to 1 1/2 hours, stirring every 15 minutes. You can also cook this in a slow cooker on low for 3 to 4 hours<br />
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I used my slow cooker for this...love using my slow cooker! I can't believe the summer is now gone and we are into fall. I am searching for more soup recipes and hope to post more soon! Enjoy!!<br />
Country Reflectionshttp://www.blogger.com/profile/12616402123282717569noreply@blogger.com2tag:blogger.com,1999:blog-268698076601538262.post-19535277684588828852013-06-02T20:19:00.000-07:002013-06-14T19:29:08.802-07:00Crockpot Tortellini<div class="separator" style="clear: both; text-align: center;">
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This is a new recipe I found and since it is made in the crockpot, I was hoping it would be another favorite, and it was very good! So easy to prepare. I love this type of recipe!!<br />
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Crockpot Tortellini<br />
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1 bag frozen tortellini (I used cheese tortellini)<br />
1 small bag fresh spinach<br />
2 cans Italian style diced tomatoes<br />
1 box or 4 cups of vegetable broth<br />
1- 8oz. cream cheese, cut in chunks<br />
Cook on low for 5-6 hours<br />
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Twisted rolls are easy to make. Thaw out some frozen roll dough, roll each one out to make a rope. Spray some metal skewers with cooking spray and wind the ropes around. Place on sprayed cookie sheet and let rise to double in size.Bake at 350 until browned. 10 to 15 minutes. I rubbed them with butter and sprinkled on some sesame seedsCountry Reflectionshttp://www.blogger.com/profile/12616402123282717569noreply@blogger.com0tag:blogger.com,1999:blog-268698076601538262.post-17238549109258374792013-04-09T17:31:00.001-07:002013-04-09T17:31:39.595-07:00Salmon Potato Cakes With Honey Mustard Dressing<div class="separator" style="clear: both; text-align: center;">
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I found this recipe on the internet and I will NOT be going back to my old recipe as these were so good!!
The flavor was just right for me and I didn't add anything other than what the recipe called for. I used the canned salmon and got as much skin and bones out as I could. I bought the Kraft Honey Mustard Dressing & Dip and loved it with the salmon cakes. You already have the potatoes with the salmon so really all you need is a vegetable with these if you want any or just add more salad ingredients to the salad greens like I did. :)<br />
<br />
<br />
Salmon Potato Cakes With Honey Mustard Dressing<br />
<br />
14oz. fresh skinless salmon fillets<br />
2 cups Sour Cream & Chive flavored mashed potatoes(prepared according to pkg. directions)<br />
1/2 cup seasoned fine dry bread crumbs<br />
3 tablespoons snipped fresh dill<br />
<br />
Mixed salad greens<br />
Honey Dijon salad dressing<br />
<br />
If using fresh salmon-<br />
Rinse & dry salmon. Place in 2 quart square microwave-safe baking dish, cover with vented plastic and microwave on high (100%) power for 2 1/2 to 3 1/2 minutes or until salmon flakes easily with fork. <br />
<br />
Combine salmon, potatoes, bread crumbs & dill. Form into patties. Fry cakes 3 to 4 minutes on each side in a little butter until heated through and browned. Place greens on plate, top with salmon patty and serve with Honey Dijon dressing.Country Reflectionshttp://www.blogger.com/profile/12616402123282717569noreply@blogger.com0tag:blogger.com,1999:blog-268698076601538262.post-26623959491257973382013-03-30T11:40:00.000-07:002013-03-30T11:46:19.349-07:00HAPPY EASTER!<div class="separator" style="clear: both; text-align: center;">
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<br />
Skinny Coconut Cupcakes<br />
<br />
Box white cake mix<br />
2 egg whites<br />
1/3 cup unsweetened applesauce<br />
1 cup canned light coconut milk (thia kitchen)<br />
2 tsp. natural coconut extract<br />
1/2 cup sweetened coconut flakes<br />
72 Cadbury mini chocolate eggs (Easter)<br />
<br />
Preheat oven to 350 degrees. Line 24 cupcake tins with liners. In large bowl combine egg whites, coconut milk, and applesauce. Mix well, then add the cake mix and mix until combined. Pour into liners about halfway full. Bake for 22 to 24 minutes or until tests done. Cool to room temperature.<br />
<br />
Frosting<br />
<br />
8 oz. light cream cheese (not fat-free)<br />
3/4 cup powdered sugar<br />
1 tsp. natural coconut extract<br />
<br />
Top each cupcake with 1/2 tbs. frosting, then with 1 tsp. coconut flakes. For Easter, tint the coconut green and top with 3 mini chocolate eggs in center. The coconut mimics a nest for the eggs. Keep refrigerated.<br />
<br />
I used the premade cream cheese frosting. I did try and tint the coconut but all I had on hand was the gel kind and I should have made it darker, but shows more green then in the picture. I also couldn't find the Cadbury Easter eggs but did find some speckled chocolate almonds in the Easter colors that looked like mini eggs so worked perfectly! :)<br />
<br />
<br />Country Reflectionshttp://www.blogger.com/profile/12616402123282717569noreply@blogger.com2tag:blogger.com,1999:blog-268698076601538262.post-26191595043382708092013-03-12T10:27:00.001-07:002013-03-12T10:27:43.850-07:00Minestrone Soup<div class="separator" style="clear: both; text-align: center;">
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I am so happy to see spring finally coming! Counting the days until warm weather! I am still trying out different soup recipes and seen this one in the Better Homes & Gardens magazine. So easy to make and great flavor! Another keeper!! :)<br />
<br />
Minestrone Soup<br />
<br />
28 oz. can diced tomatoes with Italian herbs<br />
14-15 oz. can garbanzo beans(chickpeas), rinsed and drained<br />
1 cup low-sodium vegetable or reduced-sodium chicken broth<br />
1 medium yellow sweet pepper, chopped<br />
2 tsp. Italian seasoning or 1 tsp. each of dried basil and garlic powder<br />
1 cup dry rigatoni or penne pasta<br />
2 to 3 cups baby spinach<br />
Shaved Parmesan and/or fresh basil(optional)<br />
<br />
1. In a Dutch oven combine the tomatoes, 2 cups water, beans, broth, sweet pepper, seasoning, and pasta. Bring to boiling over high heat. Reduce heat to medium. Cook, covered, for 10 minutes, stirring occasionally, just until pasta is barely tender.<br />
<br />
2. Stir in spinach. Ladle into individual bowls. Top with Parmesan cheese and/or fresh basil, if desired. Makes 4 servings.<br />
<br />
Enjoy!<br />
<br />
Country Reflectionshttp://www.blogger.com/profile/12616402123282717569noreply@blogger.com0tag:blogger.com,1999:blog-268698076601538262.post-3502644800993239592012-12-30T11:06:00.000-08:002012-12-30T11:10:41.422-08:00Ladyfinger Cheesecake<div class="separator" style="clear: both; text-align: center;">
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I hope everyone had a fantastic Christmas! I wanted to post this before Christmas in case anyone wanted to try the recipe, but there is still time for your New Year's dinner! :) Sometimes it is hard to find the ladyfingers so if that is the case, you could make it without using them and it still would be very yummy!! Also, in the directions, it says to use the two crust mixes from both packages, but I find that is too much crust and I just use one of them. Save the other crust mix for another use, if you wish. I didn't use any pie filling on the top this time either but it is good with it, although as you can see, not necessary. This is so easy as you use the cheesecake mixes so doesn't take a lot of time to make. Hope you enjoy it!!<br />
<br />
No Bake Ladyfinger Cheesecake<br />
<br />
2 pkgs. (11 ozs. each) no-bake cheesecake mixes<br />
2/3 cup butter or oleo, melted<br />
1/4 cup sugar<br />
1 pkg. (3oz.) ladyfingers<br />
1- 8 oz. cream cheese, softened<br />
3 cups milk, divided<br />
12 oz. carton of cool whip, thawed<br />
1 can raspberry, cherry, blueberry, or flavor of choice<br />
<br />
Combine contents of crust mix pkgs, butter, & sugar. If you use just one, cut back on the butter & sugar.<br />
Press into bottom of ungreased 10 inch springform pan. Arrange ladyfingers around edge of pan. In large bowl, beat cheese and 1/2 cup milk until smooth. Gradually beat in remaining milk. Add contents of filling mix pkgs., beat until smooth & beat on medium speed for 3 minutes. Fold in cool whip. Pour over crust & smooth. Cover & refrigerate for at least one hour. Top with chosen pie filling if desired. Remove sides of pan before serving. Makes 12 servings Enjoy and "Happy New Year"!!!!!!Country Reflectionshttp://www.blogger.com/profile/12616402123282717569noreply@blogger.com2tag:blogger.com,1999:blog-268698076601538262.post-66951205259852466772012-11-24T15:13:00.001-08:002012-11-24T15:13:30.523-08:00Chicken Gnocchi Soup<div class="separator" style="clear: both; text-align: center;">
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I think we are finally into winter after cooling down this past weekend. Thanksgiving Day was so nice but what a change for the day after! Some parts had a little snow accumulation but in my area just snow covered roads that lasted only for the one night, which was fine with me! A week or so ago while looking for soup recipes on the internet, I came across this recipe and since I had company dropping in yesterday, I decided to make it...I know, not good to experiment for company, but since this had half & half in it, how bad could it be??! :) It turned out to be very good! I had never bought the Potato Gnocchi (or any Gnocchi, for that matter, didn't even know it existed!) before but I really like it. It could be used in chicken noodle or dumplings soup too as they are Italian dumplings. The recipe says to reserve the cup of broth from the chicken container but mine didn't have that much, maybe a quarter of a cup, so don't worry if there isn't much in the container. I suppose you could add some chicken broth but I didn't. I would cut back on the cornstarch again using only one tablespoon as mine was a little thicker than it should have been..but still good!!<br />
<br />
Chicken Gnocchi Soup<br />
<br />
1 medium onion, chopped<br />
2 large carrots, peeled and coarsely grated<br />
4 stalks celery, cut fine<br />
6 cloves garlic, peeled and chopped<br />
2 to 3 tablespoons olive oil<br />
1 Rotisserie chicken, plus 1 cup reserved broth from bottom of container<br />
7 cups hot water<br />
8 chicken bouillon cubes<br />
16 oz. pkg. Potato Gnocchi<br />
4 cups half & half<br />
1 1/2 cups fresh spinach, chopped<br />
1 tsp. thyme<br />
1/8 tsp. nutmeg<br />
1 tbs. sugar<br />
1/4 cup cold water<br />
5 tbs. cornstarch (or less if you want thinner soup)<br />
salt & pepper<br />
2 tbs. butter<br />
<br />
Chop onion, garlic, celery, and grate carrots. Heat large kettle over medium heat. Pour 2 or 3 tbs. of olive oil into pan. When hot, toss in vegetables and toss and cook until onions are translucent. Take chicken from pkg. and set on cookie sheet. Pour the broth that is on the bottom of the container into a measuring cup. You should have about 1 cup. Take the skin off the chicken and take the meat off the bones. Chop the meat up. When vegetables are done, pour broth in cooking kettle along with the 7 cups of hot water. Add 8 chicken bouillon cubes and stir. Add the chicken and bring to a boil. Open Gnocchi and pour into kettle. Let the soup come to a boil and allow Gnocchi to cook for 4 to 5 minutes. It will cooked through when they float to the top of the broth. It should happen fairly fast. Chop 1 1/2 cups fresh spinach and toss into soup. Pour in 4 cups of half & half, 1 tbs. thyme, 1/8 tsp. nutmeg, 1 tbs. sugar, and 2 tbs. butter. Stir and let come to a boil. In small bowl, combine 1/4 cup cold water and 5 tbs. cornstarch. Mix well and pour/stir into soup. Bring to a boil while you stir. It will thicken as the soup reaches a boil. Taste and season to your liking with salt and pepper<br />
Country Reflectionshttp://www.blogger.com/profile/12616402123282717569noreply@blogger.com0tag:blogger.com,1999:blog-268698076601538262.post-32879666698087645732012-11-20T19:11:00.000-08:002012-11-20T19:11:22.653-08:00My New Favorite Banana Bread Recipe<div class="separator" style="clear: both; text-align: center;">
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This is the second time I have made this recipe and it's now official, it is my new favorite! :) <br />
<br />
<br />
Banana Bread<br />
<br />
1 stick butter, at room temperature<br />
1 cup granulated sugar<br />
2 large eggs<br />
1 1/2 cups unbleached flour<br />
1 tsp. baking soda<br />
1 tsp. salt<br />
1 cup mashed very ripe bananas (3 medium)<br />
1/2 cup sour cream<br />
1 tsp. vanilla<br />
1/2 cup chopped nuts<br />
<br />
Preheat oven to 350 degrees. Butter or spray a 9x5x3 inch loaf pan. Or use 4 mini loaf pans. With electric mixer, cream butter and sugar until light and fluffy. Add eggs and beat to mix. In medium bowl whisk together flour, soda,, and salt. Add to butter mixture and mix until just combined. Add bananas, sour cream, and vanilla. Mix to combine. Stir in nuts and pour into prepared pan(s) If using one pan, bake about 1 hour 10 minutes or until tests done. If using the mini pans, bake 45 minutes to 1 hour or until done. Let rest in pan 10 minutes, then turn out onto a rack to cool. Country Reflectionshttp://www.blogger.com/profile/12616402123282717569noreply@blogger.com0tag:blogger.com,1999:blog-268698076601538262.post-58997868043187124682012-10-29T07:51:00.000-07:002012-10-29T07:51:03.846-07:00Cranberry Chicken Breast<div class="separator" style="clear: both; text-align: center;">
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I found this recipe on the Gardenweb site yesterday and had it last night. It is such an easy one to fix and it is delicious! The recipe says you can assemble the ingredients in a freezer bag, including the chicken breasts and the day you want to bake them, just take from freezer in the morning, place in refrigerator to thaw for the day and arrange in pan and bake that night. Great for working mom's, etc. Enjoy!<br />
<br />
<br />
Cranberry Chicken Breast<br />
<br />
4 boneless, skinless chicken breasts<br />
8 oz. bottle of Catalina dressing<br />
1 envelope of dry onion soup mix<br />
1 lb. can whole cranberry sauce<br />
Mix together dressing, onion soup mix, and cranberry sauce.<br />
<br />
Place in greased baking pan and bake at 350 degrees for 1 1/2 hours, uncovered. You can also mix all of the ingredients , including chicken, and put in freezer bag and freeze until needed. On serving day, thaw completely in refrigerator, place in baking pan and bake. <br />
<br />
If your not a huge fan of onions, you can always cut back on the onion soup mix a little.Country Reflectionshttp://www.blogger.com/profile/12616402123282717569noreply@blogger.com0tag:blogger.com,1999:blog-268698076601538262.post-10809569559448595452012-10-13T14:18:00.001-07:002012-10-13T14:18:37.702-07:0030-Minute Supper<div class="separator" style="clear: both; text-align: center;">
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<br />
PENNSYLVANIA DUTCH CORN AND CHICKEN SOUP<br />
<br />
<br />
<br />
Gently poaching the chicken breasts in the simmering soup improves their flavor and keeps them tender.<br />
<br />
16 oz. bag frozen corn, thawed<br />
8 cups low-sodium chicken broth<br />
1 tbs. unsalted butter<br />
1 onion, chopped<br />
1 celery rib, sliced thin<br />
salt & pepper<br />
2 boneless skinless chicken breasts , cut into 1/2 inch chunks<br />
2 to 3 cups egg noodles (Light & Fluffy Wide Egg Noodles is the test kitchen's top-rated brand)<br />
<br />
1. Combine 2 cups corn and 2 cups broth in a blender and puree until smooth. Melt butter in Dutch oven over medium heat. Cook onion, celery, remaining corn, and 1/2 tsp. salt until softened, 5 to 7 minutes.<br />
<br />
2. Stir in remaining broth, chicken, noodles, and pureed corn mixture. Bring to boil, then reduce heat to medium and simmer until noodles are tender and chicken is cooked through. Season with salt & pepper.<br />
<br />
This recipe is from the 'Cook's Country' recipes. A good choice for this cool fall day!<br />
Country Reflectionshttp://www.blogger.com/profile/12616402123282717569noreply@blogger.com0tag:blogger.com,1999:blog-268698076601538262.post-9264367904882999512012-08-10T08:20:00.000-07:002012-08-10T10:44:10.442-07:00Love Coney Dogs!This coney sauce is supposed to be the same recipe as Angelo's in Flint, Michigan. May be true...or not, but I am always asked for the recipe when I serve it. :)<br />
<br />
Coney Sauce-<br />
<br />
2 tsp. butter<br />
1 1/2 pounds finely ground beef (do not brown first)<br />
2 medium onions, chopped<br />
1 clove garlic, crushed<br />
salt & pepper to taste<br />
2 tsp. chili powder<br />
1 tsp. prepared regular mustard<br />
6 oz. can tomato sauce<br />
6 oz. can water<br />
4 or 5 Koegel's hotdogs, ground <br />
Combine everything except hotdogs and simmer until thick(making sure hamburg is cooked). Grind the dogs and add to sauce. Stir and cook for another 20 to 30 minutes, or as desired. Serve on over a Koegel's dog with chopped onion and mustard. Enjoy!<br />
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For dessert........ Layered Strawberry Cheesecake Bowl<br />
1 cup fresh blueberries (optional)<br />
3 cups sliced fresh strawberries<br />
3 tbs. sugar<br />
2- 8oz. packages cream cheese, softened<br />
1 1/2 cups milk<br />
1 small pkg. vanilla flavor instand pudding<br />
2 cups thawed cool whip, divided<br />
2 cups frozen pound cake cubes (1 inch cubes)<br />
1 square Bakers semi-sweet chocolate<br />
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Combine berries and sugar. Refrigerate until ready to use. Beat cheese with electric mixer until creamy. Gradually beat in milk. Add dry pudding mix and mix well. Blend in 1 1/2 cups cool whip. Layer in bowl and refrigerate. Top with some cool whip and drizzle melted chocolate over top. Dip a large strawberry, halfway in chocolate and set it in the center. Leave stem and leaf (clean well) on.<br />
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I am still working on my cupcake recipes! :)Country Reflectionshttp://www.blogger.com/profile/12616402123282717569noreply@blogger.com0tag:blogger.com,1999:blog-268698076601538262.post-70161104701687284712012-05-25T09:35:00.000-07:002012-05-26T06:37:07.665-07:00Cupcake Addiction!I have been on a cupcake recipe search lately. It seems like I have been seeing more cupcakes in magazines, showers, etc., than I have ever seen before so that has got me drawn to them big time! A couple of days ago while looking for cupcake baking cups in some different colors than the regular ones I normally buy at the grocery store, I came across a "Cupcake Corer". I haven't had a chance to try it yet but it sounds very promising!! It is a tool used to create a hole in the center of the cupcake that can be filled with all sorts of yummy creations!! The first thing I will try is to fill it with whipped cream filling!! YUM!!!! Maybe add some chopped fruit/ berries?!! This recipe is from Betty Crocker and very good!!! <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigOG1azwRCoVroDJu0vG0-UHr9PFt4TR22kympI-XVhS_-AnuMt1oRQwQQVYGUbO_WJMGHX_3xfZZtF5ehNPvutbUmY_ZIWl15BachevL6odbI26TdIGgQ_OM_qjjEHX7IgbexEC1apH1t/s1600/000_0081.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" qba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigOG1azwRCoVroDJu0vG0-UHr9PFt4TR22kympI-XVhS_-AnuMt1oRQwQQVYGUbO_WJMGHX_3xfZZtF5ehNPvutbUmY_ZIWl15BachevL6odbI26TdIGgQ_OM_qjjEHX7IgbexEC1apH1t/s320/000_0081.jpg" width="231" /></a><br />
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Strawberry- Cream Cheese Cupcakes<br />
<br />
1 box Betty Crocker Supermoist Yellow Cake Mix<br />
2/3 cup water<br />
1/2 cup sour cream<br />
1/3 cup vegetable oil<br />
2 eggs<br />
3 or 4 tbs. strawberry preserves<br />
3 ozs. cream cheese, cut into 24 pieces<br />
1 container Betty Crocker Rich & Creamy Cream Cheese Frosting<br />
Sliced fresh strawberries for garnish<br />
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Heat oven to 350 degrees (325 for dark or non-stick pans). Place paper baking cups in each of 24 regular size muffin cups. In large bowl, mix cake mix, water, sour cream, oil, & eggs, with spoon until blended. Divide evenly among the muffin cups. In small bowl, stir preserves until smooth. Place 1 piece of cream cheese on top of each cupcake center, press down slightly. Spoon 1/4 tsp. (or more) preserves on top of the cream cheese in each cupcake. Bake 20 to 25 minutes or until tops are golden brown and spring back when touched lightly in center. Some preserves may show in tops of cupcakes. Cool 10 minutes in pans, remove from pans to cooling rack and cool completely. Spread frosting over cupcakes and just before serving garnish each cupcake with 3 strawberry slices, overlapping slices.<br />
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If you only have one pan (for 12 cupcakes) , just cover the remaining batter and refrigerate while baking the first batch. Let the pan cool about 15 minutes, then continue with the rest of the batter. Add one to two minutes to the baking time. I filled them not quite 3/4 full of batter. This recipe has a lot of possibilities by changing the preserves and fresh garnish. I think just one large strawberry with the stem on and partly dipped in chocolate would look nice too.............told you, it's addicting!!!! Enjoy! :)Country Reflectionshttp://www.blogger.com/profile/12616402123282717569noreply@blogger.com3tag:blogger.com,1999:blog-268698076601538262.post-26665230800896155442012-04-07T14:48:00.001-07:002012-04-07T14:51:02.431-07:00Wishing Everyone A Happy Easter!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHd5n0P1E87h8Jls2PH5iKFzS_YtPQ4eC0XxbyHJKTSUbeb2kyjDXGCYw6n4qBe8ELZOyZ85P8eI4-BlY99gmDEz54V2VuXG-oZYF2a388Ffky08AvmuA-vm4GEsbQ39xljFrBt5vYcvy1/s1600/message.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 192px; DISPLAY: block; HEIGHT: 192px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5728779504034019314" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHd5n0P1E87h8Jls2PH5iKFzS_YtPQ4eC0XxbyHJKTSUbeb2kyjDXGCYw6n4qBe8ELZOyZ85P8eI4-BlY99gmDEz54V2VuXG-oZYF2a388Ffky08AvmuA-vm4GEsbQ39xljFrBt5vYcvy1/s320/message.jpg" /></a><br /><br /><div></div>Country Reflectionshttp://www.blogger.com/profile/12616402123282717569noreply@blogger.com0tag:blogger.com,1999:blog-268698076601538262.post-53005311154803998182012-04-06T18:28:00.002-07:002012-06-01T07:58:24.867-07:00A Slow Cooker SpecialThis is a good slow cooker recipe. Easy to prepare.... which is the best kind! <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi85ZrHxuCeg9fuuouYEwH_mro5AYMUxbUWWetyS7f8bucPv-xTDEVKFTxq2O2kFS1zjKq-ZNnmxuCkUQeNAO3ChCn4WzFFUwptEXmPqM2XRP8xq6qFe_s1vix6Tt5z0O2lFYZ3Btoq5BiG/s1600/000_0068.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5728470379251599730" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi85ZrHxuCeg9fuuouYEwH_mro5AYMUxbUWWetyS7f8bucPv-xTDEVKFTxq2O2kFS1zjKq-ZNnmxuCkUQeNAO3ChCn4WzFFUwptEXmPqM2XRP8xq6qFe_s1vix6Tt5z0O2lFYZ3Btoq5BiG/s320/000_0068.jpg" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a> Curried Chicken Stew<br />
<br />
8 bone-in chicken thighs (2 to 3 lbs.) I used chicken tenders<br />
2 tsp. olive oil<br />
6 carrots, cut in 2 inch chunks<br />
1 medium sweet onion, cut in narrow wedges<br />
1 cup unsweetened coconut milk<br />
1/4 cup mild (or hot) curry paste<br />
Chopped pistachios, golden raisins, cilantro, and/or<br />
crushed red pepper.<br />
1. Trim excess skin and fat from chicken. In skillet cook chicken skin side down, in hot oil for 8 minutes or until browned. Do not turn thighs. Remove from heat; drain and discard fat.<br />
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2. In 3 or 4 qt. slow cooker combine carrots and onion. In a bowl whisk together half the coconut milk and the curry paste; pour over carrots and onion. Refrigerate remaining milk. Place chicken, skin side up, on vegetables. Cover. Cook on HIGH for 3 1/2 to 4 hours or on LOW for 7 to 8 hours. Remove chicken and skim off excess fat, then stir in remaining coconut milk. Top servings with pistachios, raisins, cilantro and crushed pepper. Makes 4 servings.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtyxaomOrLSBjLxQyCx0Ymw8bi9w_vtk3Xc6bMfUTdlGl15Kz2aWCcyrMNXhd_pG8Y-D08mFcXoNJiZaAcBYHNqIiLvCGza0RVvSvG6grz7Pxqnr8OijMKzc1Eld0W6xv0jBGQe8etE3oA/s1600/000_0065.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5728468180335128962" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtyxaomOrLSBjLxQyCx0Ymw8bi9w_vtk3Xc6bMfUTdlGl15Kz2aWCcyrMNXhd_pG8Y-D08mFcXoNJiZaAcBYHNqIiLvCGza0RVvSvG6grz7Pxqnr8OijMKzc1Eld0W6xv0jBGQe8etE3oA/s320/000_0065.jpg" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a> I made some bread from frozen dough and used my mini pans again. I wanted something 'crusty' to mop up the sauce from the stew! Enjoy!<br />
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</div>Country Reflectionshttp://www.blogger.com/profile/12616402123282717569noreply@blogger.com0tag:blogger.com,1999:blog-268698076601538262.post-22252861354841077872012-03-08T12:08:00.003-08:002012-03-08T12:47:13.904-08:00Sour Cream Chocolate BreadWhile surfing a few days ago, I came across this recipe that had been posted on the Gardenweb site. I am always looking for new bread ideas and today I tried this one. I really like it, and the only change I will make next time is to add some chopped nuts. Upon searching my pantry, I discovered that I didn't have any. :( I think I will make this using my three mini pans next time also. It's nice to have something like this in the freezer for unexpected company or times when you want something with chocolate and don't have the time.... or ambition...to bake something! Speaking from experience here! :)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLrcExsjScMiTNerNLkzZTcLG3izEcMjvS9fgB0Fkfsvbj2Z1a7Rkf63nXRyLcADCAdWq3P-URwZBA9Pr3yutrQR06zJxWO5e5uZGHUvDVCersSXNcK5E54jaEjmO8_6zx_CzzJqVIWc_g/s1600/000_0069.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5717623580395107266" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLrcExsjScMiTNerNLkzZTcLG3izEcMjvS9fgB0Fkfsvbj2Z1a7Rkf63nXRyLcADCAdWq3P-URwZBA9Pr3yutrQR06zJxWO5e5uZGHUvDVCersSXNcK5E54jaEjmO8_6zx_CzzJqVIWc_g/s320/000_0069.jpg" /></a><br /><br /><br /><div>Sour Cream Chocolate Bread</div><br /><br /><div></div><br /><br /><div>1 stick butter, melted</div><br /><br /><div>1 cup sugar</div><br /><br /><div>2 eggs</div><br /><br /><div>1 cup sour cream</div><br /><br /><div>1 3/4 cups all-purpose flour</div><br /><br /><div>1/2 cup unsweetened cocoa (I used Hershey's Special Dark)</div><br /><br /><div>1/2 tsp. baking powder</div><br /><br /><div>1/2 tsp. baking soda</div><br /><br /><div></div><br /><br /><div>Preheat oven to 350 degrees. Cream butter & sugar with electric mixer on medium speed. Add eggs & beat until fluffy. Continue beating and add sour cream. Add remaining ingredients, mix until blended. Pour into 9x5 loaf pan that has been coated with cooking spray. Bake for 50 - 55 minutes or until tests done.</div><br /><br /><div>Makes 1 loaf</div>Country Reflectionshttp://www.blogger.com/profile/12616402123282717569noreply@blogger.com2tag:blogger.com,1999:blog-268698076601538262.post-30380456535735202932012-02-10T08:17:00.000-08:002012-02-10T09:21:59.683-08:00SWEET HEATLiven up desserts with a kick of heat! Traditional spices used in this recipe offers a familiar taste with a twist and a bit of South-of-the-Border flavor.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwYecQ3FchQWZQ3R1X5pYJI0p_w217LDCn4FTC9gAQEPsZUaZUvaZy9ctrOcMhcE01No9zCJXQ_Wnew3_Sdk94gYXzuFWJJeY-usUIoQOqpbStvJ4Nqr_7QA3B6nVVTXEd_l_aHQAuYRuk/s1600/000_0062.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5707548901148779314" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwYecQ3FchQWZQ3R1X5pYJI0p_w217LDCn4FTC9gAQEPsZUaZUvaZy9ctrOcMhcE01No9zCJXQ_Wnew3_Sdk94gYXzuFWJJeY-usUIoQOqpbStvJ4Nqr_7QA3B6nVVTXEd_l_aHQAuYRuk/s320/000_0062.jpg" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ilCH02HEDuSxiVhSODQ1iuQ9EFWJtPZrjXBsdOpaleagkZp-nP5wmKMIDJw_-3KyLMvrQLiFkohGZOiObkqLmffH06Q3u2bPFQgvduht7_ybojffEtWJhJdQGmzdCgN_B8ymtAto2IhU/s1600/000_0067.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5707546871323905122" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ilCH02HEDuSxiVhSODQ1iuQ9EFWJtPZrjXBsdOpaleagkZp-nP5wmKMIDJw_-3KyLMvrQLiFkohGZOiObkqLmffH06Q3u2bPFQgvduht7_ybojffEtWJhJdQGmzdCgN_B8ymtAto2IhU/s320/000_0067.jpg" /></a><br />Chipotle Apple Pecan Cake</div><br /><div></div><br /><div>3 cups all-purpose flour</div><br /><div>2 tsp. ground cinnamon</div><br /><div>1 1/2 tsp. ground nutmeg</div><br /><div>1 tsp. baking soda</div><br /><div>1 tsp. ground chipotle pepper</div><br /><div>3/4 tsp. ground ginger</div><br /><div>1/2 tsp. ground white pepper</div><br /><div>1/4 tsp. salt</div><br /><div>1/8 tsp. ground cloves</div><br /><div>1 1/2 cups cooking oil</div><br /><div>1 3/4 cups sugar</div><br /><div>3 eggs</div><br /><div>1 tbs. vanilla</div><br /><div>3 cups diced sweet-tart apples (peeled)</div><br /><div>1 cup chopped pecans, toasted</div><br /><div>1 recipe Spicy Caramel Glaze</div><br /><div></div><br /><div>Preheat oven to 325. Lightly coat a 10 inch bundt cake pan with cooking spray and dust with flour. Combine flour, cinnamon, nutmeg, baking soda, chipotle, ginger, white pepper, salt, and cloves. Set aside. In mixing bowl, beat oil and sugar with electric mixer on medium speed until combined. Add eggs, one at a time, beat well after each addition. Beat in vanilla and as much flour mixture as you can. Stir in remaining flour mixture, apples, and pecans. Spoon batter into pan. Bake 1 1/4 hours until tester inserted near center comes out clean. Meanwhile , prepare Spicy Caramel Glaze. Cool cake in pan for 10 minutes, invert on rack. Place rack on baking sheet. Drizzle warm cake with glaze, respooning glaze that drips on baking sheet. Cool and serve.</div><br /><div></div><br /><div>Spicy Caramel Sauce</div><br /><div></div><br /><div>In saucepan combine 1/2 cup packed brown sugar, 1/4 cup butter, 1/4 cup whipping cream, and 1/2 tsp. ground chipotle pepper. Bring to boiling, stirring occasionally. Boil gently 2 minutes. Remove from heat and stir in 1 tsp. vanilla. Let stand 1 1/4 hours until slightly thickened. Drizzle over warm cake.</div><br /><div></div><br /><div>Since this is the first time I have used the Chipotle pepper, I only used about 1/4 tsp. and I also didn't put it in the glaze. I liked the smaller amount in the cake and next time will leave it out of the glaze too as I am not a huge fan of "hot" and was not sure about putting it in a cake so decided to be safe..which worked for me! Enjoy!<br /><br /></div><br /><div></div>Country Reflectionshttp://www.blogger.com/profile/12616402123282717569noreply@blogger.com0tag:blogger.com,1999:blog-268698076601538262.post-67947416489233498542012-01-14T09:44:00.000-08:002012-01-14T10:14:24.075-08:00Comfort FoodOur luck finally ran out as we now have five inches of snow in my area of Michigan. I will have to say though that it is very pretty out with the tree branches loaded with snow. I knew our nice weather couldn't last forever, but I was hoping just the same! I found this recipe online and since the ingredients are so basic, and I had them all, I wanted to try it out and it was great! Another "keeper.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRwqSCDjkkBvCS2iVv9X8HtynxNLogdo2Jo6zPcHAXSutdHg_W-pt7Gpl80TGUXS4XYnViGQZCws5Q649S_Rvz1yRkXOAAhg4pdMWn3ISGJTSpUdDacw5epaK_J_OWSlsV1bdGIR_kEnl8/s1600/000_0070.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5697547278043111714" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRwqSCDjkkBvCS2iVv9X8HtynxNLogdo2Jo6zPcHAXSutdHg_W-pt7Gpl80TGUXS4XYnViGQZCws5Q649S_Rvz1yRkXOAAhg4pdMWn3ISGJTSpUdDacw5epaK_J_OWSlsV1bdGIR_kEnl8/s320/000_0070.jpg" /></a><br /><br /><br /><br /><div>VEGETABLE NOODLE SOUP</div><br /><div></div><br /><div>2 tbs. oil</div><br /><div>2 onions, chopped</div><br /><div>3 carrots, halved lengthwise and cut into one-half inch slices</div><br /><div>2 ribs celery, cut in one-half inch slices</div><br /><div>1 1/2 quarts canned low-sodium chicken broth</div><br /><div>1 3/4 cups canned diced tomatoes in juice (one 15 oz. can)</div><br /><div>1 tbs. tomato paste</div><br /><div>1/2 lb. of potatoes, peeled and diced</div><br /><div>1/2 lb. green beans, cut in pcs.</div><br /><div>1 1/4 tsp. salt</div><br /><div>1 cup of fine egg noodles</div><br /><div>1/3 cup chopped fresh parsley</div><br /><div></div><br /><div>Heat oil in large pan. Add onions, carrots, and celery, and cook until vegetables start to soften. Stir in broth, tomatoes, tomato paste, potatoes, beans, and salt. Simmer partially covered until vegetables are tender, about 20 to 30 minutes. Stir in noodles and simmer until noodles are done. Add parsley.</div><br /><div></div><br /><div>You could also add some corn, peas, or some of the frozen mixed vegetables.</div>Country Reflectionshttp://www.blogger.com/profile/12616402123282717569noreply@blogger.com0tag:blogger.com,1999:blog-268698076601538262.post-51640160457465211352011-11-24T13:58:00.000-08:002011-11-24T14:18:25.992-08:00HAPPY THANKSGIVING!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNhc9dmrvNnNehwLH44YKZJ44j25wSiZxeDJRY_YOMQ_CpjwQ1YB87T4-8m6DueJIIvFALft5QrLY9hIg-lTl0dNbot_oCnGcqxL2C5oddSqckUHyKWRha-zfWKcWOQxnPz1nnrOaFzv9D/s1600/000_0060.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5678689742953643058" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNhc9dmrvNnNehwLH44YKZJ44j25wSiZxeDJRY_YOMQ_CpjwQ1YB87T4-8m6DueJIIvFALft5QrLY9hIg-lTl0dNbot_oCnGcqxL2C5oddSqckUHyKWRha-zfWKcWOQxnPz1nnrOaFzv9D/s320/000_0060.jpg" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA4z9deJDB5qK0puUjE_18krFr24dsyyuc8yGwFIAM0FjHtWdL-N3r6bKbmfkcw2hkekjHT61JtojzvdSz1Gargmp3uyg-XY-3CEPFRbP3kbmqo2ajGk_sYQ_79Bf7ikW_BtMUvetQQH0n/s1600/000_0064.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5678687661267918866" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA4z9deJDB5qK0puUjE_18krFr24dsyyuc8yGwFIAM0FjHtWdL-N3r6bKbmfkcw2hkekjHT61JtojzvdSz1Gargmp3uyg-XY-3CEPFRbP3kbmqo2ajGk_sYQ_79Bf7ikW_BtMUvetQQH0n/s320/000_0064.jpg" /></a> And this little pumpkin says it all!! <br /><br /><br /><br /><div></div></div>Country Reflectionshttp://www.blogger.com/profile/12616402123282717569noreply@blogger.com0