Soup's On!

It's perfect weather for soup. I always make so much chicken noodle...I decided to switch it up a bit. Both of these recipes are easy, delicious and perfect for a cold winter supper. I recommend a chunk of crusty bread or grilled cheese along side. Enjoy!

Italian Chicken & Vegetable Soup

1 rotisserie chicken, or 3 chicken breasts cut in chunks (cooked)

2 T. olive oil + 1 T. butter

2 stalks celery, chopped

2 carrots, chopped

2 zucchini, chopped

1 small onion, chopped

2 bay leaves

2 cans (14oz.) diced tomatoes with basil, oregano, and garlic

1 carton (32oz.) chicken stock or broth (low sodium)

1 c. rotini pasta

Shredded parmesan for garnish, optional

Heat olive oil and butter in large soup pot. Add celery, carrots, zucchini, onion, bay leaves, salt & pepper and saute until they start to get tender. Add in tomatoes and chicken stock. Bring to a boil and simmer for about 30 minutes. Add cooked rotisserie chicken or chicken breast chunks and pasta and continue to boil, uncovered, for about 15 minutes. Discard bay leave and serve with shredded parmesan on top.

Beef Barley Soup

2 T. olive oil + 1 T. butter

2 lb. beef stew meat

1 small onion, chopped

2 carrots, chopped

2 stalks celery, chopped

2 cloves garlic, minced

1 large potato, peeled & chopped

1 small can corn, drained (about 1/2 cup)

1 can diced tomatoes, drained slightly

2 (32oz.) containers beef broth or stock (low sodium)

1 c. barley

Heat olive oil and butter in large soup pot on medium-high heat. Brown stew meat and season with salt & pepper. Remove meat from pan and set aside. Add a little more olive oil if needed and add the onion, carrots, celery, and potato to the pot. Saute until just getting tender. Add minced garlic, corn, and tomatoes and saute. Add beef stock to pot and bring to a boil. Add in beef stew meat, cover, and cook for a couple hours on low until meat is very tender. You could do this in the crock pot as well. During the last hour of cooking, add the barley and cook until everything is very tender. Broth should thicken a bit because of the potato and barley. Delicious!

Chocolate Peanut Butter Snack

The kids are home from school and they will LOVE helping you make this... and eating it!

2 boxes mini Ritz peanut butter sandwiches

1 lb. chocolate bark (in baking isle by chocolate chips)

Melt chocolate in double boiler, or in a glass bowl over simmering water. Take off heat and start taking those peanut butter Ritz for a swim in the chocolate. Put on wax paper or parchement paper to cool. Store in an airtight container.

A Cup of Holiday Cheer

This homeade egg nog is perfect for all your upcoming holiday parties. Even people that don't normally like egg nog love it. Way better than the stuff you buy at the store!

Egg Nog

6 eggs, separated

3/4 c. sugar

1 pint heavy cream

1/2 gallon milk (I use 2%)

1/3 c. Southern Comfort (more or less)

1/3 c. Captain Morgan (more or less)

1 T. vanilla

Pinch of nutmeg & cinnamon

In a bowl, beat the egg yolks with 1/2 c. of sugar until thick. In another bowl, with mixer, beat the egg whites with 1/4 c. sugar until thick (almost like meringue). In third bowl whisk the cream until thick. Add the cream to the yolks and whisk in the egg whites until well incorporated. Whisk in the milk, alcohol (more or less to taste), vanilla, cinnamon & nutmeg. Chill in freezer before serving. Makes about 1 gallon.

Peppermint Brownies

This recipe combines my two favorites - chocolate and mint! This is a great holiday dessert to bring to parties. I cut mine with a round biscuit cutter, but you could use another cookie cutter or just cut in squares.

Peppermint Brownies
1 pkg. fudge brownie mix + 1/2 c. chocolate chips
Make according to package directions (adding chocolate chips) in 9x13 pan. Cool.
Filling:
1/4 c. butter, softened
2 1/2 c. powdered sugar
1/2 t. peppermint extract
1 T. water, or more
Combine ingredients until creamy. Spread over brownie layer.
Topping:
1/2 c. butter
1 1/2 c. chocolate chips
1/2 t. peppermint extract
Melt butter and chocolate chips in small saucepan over low. Take off heat when smooth and melted and add peppermint extract. Let cool 30 minutes and pour over filling. Crush peppermint candies or candy canes and sprinkle over top. Refrigerate until set. Let set on counter to take the chill off before cutting.

Brown Butter Glazed Oatmeal Cookies

All the spices and the glaze in these cookies make it perfect for the holidays. One of my favorites!
1/2 c. butter, softened
1/2 c. shortening
1 1/2 c. packed light brown sugar
2 eggs
1/2 c. buttermilk
1 3/4 c. flour
1 t. baking soda
1 t. baking powder
1 t. salt (if using unsalted butter)
1 t. ground ginger
1 t. ground nutmeg
1 t. cinnamon
1/4 t. ground cloves
1/2 t. allspice
2 1/2 c. quick-cooking oatmeal
1 c. raisins
1 c. walnuts, chopped (optional)
1 t. vanilla
Brown Butter Icing:
1/2 c. butter, softened
3 c. powdered sugar
1 t. vanilla
3-4 t. water
Preheat oven to 350. Spray cookie sheets or line with silicone mat or parchment. Cream together butter, shortening, and sugar until fluffy - about 2 minutes. Add eggs and mix well. Add buttermilk. Sift together flour, baking soda, baking powder, salt, ginger, nutmeg, cinnamon, cloves, and allspice; stir into creamed mixture until combined. Fold in oatmeal, raisins, walnuts, and vanilla until well mixed. Drop by rounded teaspoons onto cookie sheet and bake 12-15 minutes. Cool on cookie racks and drizzle with brown butter icing.
Icing: in small saucepan melt butter and heat until it starts to turn golden and smell nutty. Remove from heat and pour into a bowl with powdered sugar and vanilla. Whisk and add enough water to make a drizzling consistancy. Drizzle over cookies and enjoy!

Pot Pie!

One of my favorite comfort foods is pot pie. I've made this a million times, and it's so easy & delicious. I'm pretty sure your family will love it - perfect for a cold winter night! Switch it up how you like it, and double the recipe and freeze one.

Chicken Pot Pie

2 pie crusts (Pillsbury works well)

2-3 chicken breasts, cut in chunks (or rotisserie chicken, or leftover turkey)

1 pkg. frozen veggies, thawed (your preference)

2 cans chicken gravy

Take pie crusts out of the fridge to take the chill off (they're easier to unroll).

Saute chicken in olive oil until cooked through; season with salt & pepper. Add veggies and saute a couple minutes until veggies start to soften. Add gravy and combine.

Spray pie plate with non-stick cooking spray and unroll first pie crust in pan. Pour filling in and top with second crust*. Seal crust edges together and cut slits in the top to vent. Bake at 350 for 45 minutes to 1 hour, until golden.

*You can also use leftover mashed potatoes on top instead of another pie crust...equally delicious.