Monday, September 13, 2010

Delicious Ham and Potato Soup (or bacon and potato soup)

Made this the other night!! Was so good!! Leftovers the next day was even better!!

Makes enough for about 4-5
3 1/2 cups peeled and diced potatoes (I used red potatoes, but I'm sure russet would be great too)
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham (I did bacon and it was great too)
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/4 teaspoon salt
1/2 teaspoon black pepper
5 tablespoons butter
5 tablespoons flour
2 cups milk

Combine the potatoes, celery, onion, ham, and water in a pot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10-15 minutes. Stir in the chicken bouillon, salt, and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all the milk has been added. Continue stirring over medium-low heat until thick, 4-5 minutes.
Stir the milk mixture into the pot. (If doing bacon put the cooked bacon in at this point.) Cook soup until heated through, and enjoy!!!

Sunday, September 12, 2010

Funnel Cakes

Who needs the fair when you can make your own funnel cakes at home?? A fun and yummy treat!!

1/2 tsp. salt
2 tsp. baking powder
2 1/2-3 c. flour
3 eggs
1/2 c. sugar
2 c. milk
2 tsp. vanilla

  1. In a medium bowl, mix salt, baking powder, and half of the flour. Set aside.
  2. In a large bowl, cream eggs, sugar, milk and vanilla. Add flour mixture and beat until smooth. Continue to add remaining flour, but use only enough to achieve desired consistency. Batter will be thin enough to run through a funnel.
  3. In an eight inch skillet, heat the oil to 375 degrees F.
  4. Put your finger over the bottom opening of the funnel, and fill the funnel with a generous 1/2 cup of the batter. Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion. Fry until golden brown. Use tongs and wide spatula to turn the cake over carefully. Fry the second side one minute. Drain on paper towels, and sprinkle with sifted confectioners' sugar, cinnamon sugar, jams, syrups, and whip cream. Whichever you prefer!

Thursday, September 2, 2010

Zucchini Cake

Mmmmm, this was the perfect fall treat! Tastes a lot like zucchini bread, but with a cakey texture and a little sweeter. Can't forget the cream cheese frosting on top!

3 cups all-purpose flour
3 cups white sugar
1 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon baking powder
2 1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
4 eggs
1 1/2 cups vegetable oil
3 cups grated zucchini

  1. Preheat oven to 350 degrees. Lightly grease and flour 9 x 13 in pan.
  2. In a medium size bowl combine the flour, baking soda, baking powder, cinnamon, white sugar, and salt. Mix well.
  3. In another bowl beat eggs, vegetable oil, and 1 teaspoon vanilla together. Pour into egg mixture into the flour mixture and mix well. Stir in the shredded zucchini. Pour batter into prepared pan.
  4. Bake at 350 degrees for 45 minutes or until toothpick inserted in center comes out clean. Allow cake to cool and frost with cream cheese frosting.
Cream Cheese Frosting:

8 tbsp. softened margarine or butter
1 1/2 c. powdered sugar
1/4 c (2 oz.) cream cheese
1/2 tsp. vanilla
1/8 tsp. salt

Beat all ingredients together and frost.

Donut Muffins

These muffins are really good and they do taste a lot like cinnamon sugar donut holes. Tyler loves them and asks for them all the time.

1/2 cup white sugar
1/4 cup margarine, melted
3/4 teaspoon ground nutmeg
1/2 cup milk
1 teaspoon baking powder
1 cup all-purpose flour

1/4 cup margarine, melted
1/2 cup white sugar
1 teaspoon ground cinnamon

  1. Preheat oven to 375 degrees F. Grease 24 mini-muffin cups.
  2. Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
  3. Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
  4. While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.