Homemade Vegetable Soup

I hope everyone had a very happy thanksgiving. We went to Ruston and got to spend the weekend with Lee's family. We had a blast! I love spending time with his family! They really are the best. Unfortunately, I got sick on Saturday and Sunday. It did not conclude my holiday with a happy ending but I'm feeling better now. I was in the mood for a hearty soup and this one does the trick. My dad used to make this one a lot and it reminds me of growing up so it holds a special place with me. You can't mess it up either. I always serve it with buttery cornbread. Mmmm hmmmmm it is good!! Enjoy!!


1 1/2 to 2 lbs of tenderized stew meat, cubed (I used deer steaks this time and it was good!)
1 small onion, chopped or 1/2 bag of frozen chopped onions
1 big container of hot n spicy V8
1 can stewed tomatoes
3 potatoes, cubed
1 bag of small carrots (I like the thin ones)
1 family size canned corn
1 family size canned green beans
2 T of Worcestershire (I usually eyeball it)
salt/pepper
bay leaf


Brown meat in oil over medium meat in a skillet. (I like to add seasonings and Worcestershire sauce while meat is browning.) Add some to the soup too. In a big pot, add meat, V8, seasonings, onion, and tomatoes. Add 1 c of water. Let that sit for 1-2 hours on low heat. Add veggies and cover 1-2 hours until done. This makes a lot so feel free to half it. I like to freeze it.


Now that's what my dad's recipe calls for. Last night, after I browned the meat, I dumped everything into a pot and let it boil about 30 mins then simmer for a couple hours and it was perfect!!

Pumpkin Dip

Here is another great pumpkin recipe courtesy of Mardi Gras to Mistletoe from the Shreveport Jr League. I've served it as a dessert or an appetizer. It is a great snack too!! Serve with ginger snaps or apples. If you like softer cookies, buy the Betty Crocker gingerbread cake mix. There is a recipe on the back of the box for soft ginger snaps. (And that gingerbread cake is perfect for a fast dessert. I serve it with fat free whipped cream when it's warm.... mmmmmmmmm mmmmmm it's a good seasonal treat that is SUPER easy). Now back to the pumpkin dip.... It is served cold! Enjoy!


6 oz of cream cheese, softened
1/2 cup packed brown sugar
1/2 cup canned pumpkin
2 t maple syrup
1/2 t ground cinnamon
Apple slices or ginger snaps


Combine cream cheese, brown sugar, and pumpkin in a mixing bowl and beat at medium speed until blended. Add the syrup and cinnamon and beat until smooth. Chill, covered, for 30 mintues.

Cozy Deer Chili

Well as some of you know, I married an avid hunter. It's his love, his passion, and it's his life. During hunting season he breathes, sleeps, eats deer.... Because I cook it! I have learned to love deer meat as well as cook whether it's steaks, sausage, back strap, or ground meat. Deer meat can have a gamey taste/smell so there are certain dishes I use it for. It just doesn't work in others; however, I just love deer chili. I made it last night when it was raining and cold. It really warms you up... but that may be because I like it spicy! Lee is not much of a fan of hot foods but I like my nose running when I eat to know it's good! A lot of people like to eat their chili with Frito's and cheese, in other words... chili pie. I have to be in the mood for that b/c Frito's can be really salty and chili powder is so strong that I need a little extra something to soak up that strong flavor. So I serve my chili over rice with a side of saltine crackers. The crackers give that crunch and the rice settles the chili. This is all my personal preference and others may like their chili plain as day... to each their own my friends! Now to the recipe..... I don't see the need in making homemade chili when there is a little box called 2 alarm chili kit. It is the greatest invention for the perfect chili. I add a little extra to make it hearty... of course. So I hope you like it.




1 2 Alarm Chili Kit (I use all red pepper and I use the mesa bc I like mine thicker)
1 1/2 - 2 lbs of deer meat (may use ground beef or turkey)
1 8 oz can of tomato sauce
2 cans of water
1/2 to 1 onion, chopped
1/2 bell pepper, chopped (I use frozen onions and bell pepper and just eyeball it)
1 can of rotel (can add stewed tomatoes too)
1 can of ranch style beans
1 can of kidney beans (can use any type of beans that you like; for more chili, add more beans to it)
Shredded cheddar cheese


Cook according to package. I add all the tomatoes and beans after I add the seasonings. Top with cheddar cheese. Serve with Frito's or rice and saltine crackers.

Happy Thanksgiving!!!

Well the time has come. It seems the holidays always seem to sneak up on me. But year after year I can't wait to eat all the delicious foods that are full of flavor, spices, and the ones that give the true meaning to the word casserole but most of all.... I can't wait to cook/eat foods that are made with love so friends and family can gather to give thanks for each other and everything we have. I am always so thankful for my life and take in the moment no matter what time of year but when everyone comes together to do the same... it means so much more!! So when people gather.... food must be served!! I wanted to do a thanksgiving blog to give y'all ideas on new ways to make the same classic dishes. All of the casseroles are from Lee's mom, Mrs. Virginia or MeMe. She has THE BEST thanksgiving dinner I've ever eaten... Well with my dad's fried turkey, it would be complete but her baked turkey is pretty much the best. I am going to try and cook it with her this year so I know what her secret is to making it so juicy. As well as her dressing... omg my mouth is watering thinking about it!!! YUMM!! With that being said, let's get to the food!


Cranberry Pork Loin

The best thing about this dish??? Throw it in the CROCK POT my friends!! So easy to impress with a slow cooker. My friend, Cat, text me the other day with a few crock pot recipes and one was her cranberry pork loin. I made it last year but completely forgot about it. I looked at a couple recipes online too so I mixed all of them together to make my own.


1 (3-3 1/2 lb) pork loin roast (I used two medium size ones since I was cooking for more people... Go to Sam's for a good selection)
5 T oil, divided
1 package of dry onion soup mix
ground pepper
1 1/2 t garlic powder
8 garlic cloves (optional; I cut each clove in 1/2)
1 can of whole cranberry sauce
1 can jellied cranberry sauce (I used 2 of these since I had 2 pork loins)
cinnamon
nutmeg


Using a strainer, separate dried onions from the dry powered; place the dry onions in a small bowl aside.
Heat about 3 T of oil in skillet over medium heat. Rub the roast all over with 2 T of oil, onion soup powder, pepper, and garlic powder. Brown roast on all sides; remove and allow to cool enough for handling.
Make small slits all over the roast and stuff with garlic cloves. Place roast in the slow cooker. In a bowl, mix the cranberry sauces, dried onions, sprinkle of cinnamon and nutmeg. Pour this mixture over the pork.

Cover and cook on HIGH for 4 hours or LOW for 7-8 hours. Internal temp should be at least 160 degrees.



Broccoli and Rice Casserole

This is my go to dish when it comes to gatherings during the holidays. If it's at work or friends house, this is ALWAYS a hit!! I had to write this recipe down and make 6 or 7 copies last year. It's just good. You can always add chicken to it and make it your main course. When I'm in a hurry sometimes I'll use seasoning blend for the veggies and it's just as good.


1 stick of butter
1 onion, chopped
1 celery stalk, chopped
1 pkg of frozen chopped broccoli
1 can cream of chicken
1 cup of grated cheese or 1 small jar of cheese whiz (I use the cheese whiz)
1 1/2 cups cooked rice (I use 2 boil in the bags)
Tabasco to taste
salt/pepper to taste
bread crumbs

Preheat oven to 350. Start the boiling process of rice. In a large skillet, saute the onions and celery in butter until the vegetables are clear. Cook broccoli according to pkg; drain well. Mix broccoli with soup and cheese; add to celery and onions. Stir in rice; season and mix well. Put into a greased casserole dish; top with bread crumbs. Bake 45 minutes. Can be mixed ahead and frozen.




Sweet Potato Casserole

OK now really folks..... I can't tell you how many people are scared of yams. Either it's just the name or something your great aunt used to make that made you resent them for life. It is time to get over your fears... and it can be done with this dish!!! The picture really doesn't do it justice! A little true life story for you.... My dad and sister have NEVER EVER eaten sweet potato casserole at thanksgiving. I would b/c my aunt made the one with the big marshmallows and I loved that. I made this last year for my family. Laura and dad were the first to go back for seconds on this one. The ones who HATE yams! Yeah... so that should tell you a little something about this dish. And let me tell you... the topping of this dish is the best kept secret. It is crunchy pecan sugar heaven. Just try it.

3 cups of sweet potatoes, mashed
1/2 butter, melted
1/2 cup sugar
2 eggs beaten
1/3 cup milk
1 t vanilla

Mix the above ingredients together and put in a casserole dish.

Topping:
1/3 c butter, softened
1 c light brown sugar
1/2 c flour
1 c chopped pecans (optional)

Mix and sprinkle on top of sweet potatoes. Bake at 350 for 20-25 minutes. Can be made ahead and frozen.




Green Bean Casserole

I can't believe I'm giving this secret away.... It is always a hit and I get asked "what is different about this green bean casserole?!" Well lady and gents... it's all in the cheese. Libby made this one time and I've made this way ever since. I like to make it when we have steak, chicken, or any dish. Not just during thanksgiving. I don't think I could go all year without this one.

2-3 cans of green beans
1 can of cream of mushroom soup
1/2 of a small pkg of Velveeta pepper jack cheese
Milk (I don't usually measure so I'd say 2/3 a cup.... You want a thick soupy mixture)
Few splashes of Worcestershire
garlic salt
pepper
Fried onions


In a saucepan, melt cheese, soup, milk, Worcestershire, garlic salt, and pepper. Pour drained beans into a casserole dish. Add melted mixture of over top of beans. Bake at 350 for 25-30 minutes. Add friend onions and cook until browned

Taco Soup

So we just got back in town from New Orleans and after a weekend in the Big Easy, heading straight to the couch is the first thing on my mind. While I unpack, I throw together this great taco soup that is impossible to mess up. My friend, Heidi, made this for me one night while we were in grad school. It is actually a weight watcher recipe but I've made it my own. It's different every time I make it, just depends on what I have on hand. You really just throw a bunch of stuff in a pot and your done! It's so good on a cold night plus it's healthy so you can't beat that.

1 lb of ground turkey (can use ground meat or deer)
1/2-1 cup of onions (I usually just eyeball it... depends on how much you like)
1 packet of taco seasoning
1 packet of ranch seasoning
1 can of corn
1 can of rotel
1 can of stewed tomatoes
1 can of pinto beans
1 can of kidney beans
1 can of ranch style beans
salt/pepper to taste
Cheddar shredded cheese
tortilla chips

** I use whatever is on hand. I usually add 2-3 cans of beans. I've used chili beans too. If your making a smaller batch, I would use just 2 but I eat on this all week so I add more.

Brown turkey in stockpot. Add onions and cook until clear. Add taco and ranch packets. Stir. Add all canned food but DO NOT DRAIN. Stir. Bring to boil and simmer for 1 hour. Serve with cheese and crushed tortilla chips.

Momma's Shrimp-n-Rice

Yet another wonderful recipe from my SIL, Libby. She always makes the best, easiest, flavorful recipes! She made this years ago when Lee and I went to visit and I fell in love with it. I've made it with chicken and I'm sure crawfish would be good too. My dad is always boiling shrimp so this is my shrimp go to recipe when we have left overs. If the shrimp is already cooked, I don't cook it as long in the skillet. Sometimes I add mushrooms too! Enjoy!!


1 lb or 3 c of shrimp
1 can cream of mushroom
1 bell pepper
1 small onion
3 stalks of celery
1/2 stick butter
1/2 t garlic
2 c shredded cheddar cheese
2 1/2 cups rice, cooked**
Bread crumbs
Salt/pepper to taste

** I use two boil in the bag packages of rice.

Preheat oven to 325. Chop and sautee pepper, onion, and celery in butter. Set aside. In saucepan, add garlic and shrimp. Cook until pink. Add soup and cheese; pour in veggies ans salt/pepper. Bake for 20 minutes. Top with bread crumbs and bake until browned/bubbly.

The REAL breakfast of champions

I threw a baby shower for one of my oldest and dearest friends this weekend. The food was supplied by yours truly!! It turned out great!!! I made two casseroles, blueberry and banana nut muffins, assorted fruit and Julie Anne's pedifores. Jessica wrapped the utensils with her pretty flair! She got a lot of cute stuff for baby Sophia and we cannot wait till she arrives so we can meet her.

Now on to the casseroles.... They were a hit!!! These are good for showers, Christmas morning, at the deer camp, and even a sleep over breakfast. The kids and adults loved both of these..... They feed a lot!!!



Sausage and Egg Casserole

I got this recipe from Lee's mom, Virginia. She is such a great cook but she makes so many of her recipes from memory so when she has one written down, I get it!! She made this a long time ago when everyone was in town and I have never forgotten it. It's great because you make it the night before and throw it in the oven in the morning!! Very good!!!


3 T finely chopped onion (sometime I don't use onions)
6 eggs
2 c milk
3 slices of bread, toasted and cubed
1 t salt
1 t dried mustard
1 c sharp shredded cheese
1 lb breakfast sausage (I always use the spicy Jimmy Deen but I didn't for the shower b/c some people don't like spicy foods so when making it for a big group may want to consider that)

Brown sausage and cool on paper towel. Beat eggs. Add milk, salt, onions, and mustard then beat again. Add bread cubes and stir. Stir in cheese and sausage. Put in greased 13x9 baking dish.

Refrigerate over night. Bake 40-45 mins @ 350 degrees. Be sure to let casserole get close to room temp before putting in the oven.



Garlic Cheese Grits

Well if these are the best grits you've ever eaten then please tell me where to get better ones!! (well homemade at least) This is another one of Paula Deen's fantastic creations!!! I'll be honest, I'm not a grit eater. I've never been a big fan.... until now......


4 eggs, beaten
1/2 c milk
16 oz cheddar cheese, cubed
1/4 t garlic powder
2 c regular grits
1/4 t pepper
1 t salt
6 c chicken broth
1 stick butter
8 oz grated sharp white cheddar cheese

Bring the broth, salt, pepper, and garlic powder to a boil in a 2-quart saucepan. Stir in the grits and whisk until completely combined. Reduce the heat to low and simmer until the grits are thick, about 8 to 10 minutes. Add the cubed Cheddar and milk and stir. Gradually stir in the eggs and butter, stirring until all are combined. Pour the mixture into the prepared casserole dish. Sprinkle with the white Cheddar and bake for 35 to 40 minutes or until set.

Serves 12
Prep time: 10 mins
Cook time: 50 mins

Ooey Gooey Pumpkin Cake

Stop what your are doing and make this!!!! OH MY GOSH.... This pretty much puts pumpkin pie to a dirty shame!!! Paula Deen really knows what she is doing. We ate this warm for dessert and I took a couple bites and thought "this is ok". I took the rest of it to work. Everyone raved how good it was so I thought well maybe I should try it again. EAT IT COLD!! So unbelievably better. It's like pumpkin pie... always better chilled with a dollop of cool whip. Seriously..... heaven in your mouth!!

 

Cake:

1 (18 1/4-ounce) package yellow cake mix

1 egg

8 tablespoons butter, melted

Filling:

1 (8-ounce) package cream cheese, softened

1 (15-ounce) can pumpkin

3 eggs

1 teaspoon vanilla

8 tablespoons butter, melted

1 (16-ounce) box powdered sugar

1 teaspoon cinnamon

1 teaspoon nutmeg

Directions

Preheat oven to 350 degrees F.


Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.


To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.


Serve with fresh whipped cream.



Variations:
For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.


For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.


For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

All time FAVORITE dinner

 

Carolyn's Casserole

I love this recipe!! When I was in college, I would make this for dinner once a week. My roommate (Jessica) and I would eat half of it in one night and the other half for lunch the next day (and may I remind you that it's cooked in a 13x9 inch pan). And Lee's family loves this recipe! I lived with the Rainwater family when I was in grad school. I always cooked this for dinner b/c it was a number 1 request. Every time I cook it, I think of Lee's dad, Mr. Aylmer. We were ALWAYS in the kitchen helping each other out, depending on who was the main chef. It is a great memory I have of him that I will never forget. So I hope this recipe is a great addition to your family dinners!! I usually serve it with cabbage and corn bread or garlic cheese biscuits (recipes below).


1 lb. ground beef
1/2 onion, chopped
1/2 bell pepper, chopped
1 can mushrooms, drained (optional)
1 can of rotel
1 can of cream of celery OR cream of mushroom
1 can of water
1 bag of minute rice (If you use regular rice [20 min], I would cook before and omit the can of water)
shredded cheese... can use cheddar or mixed cheeses
salt, pepper, and garlic powder
Generous amount of Worcestershire (I usually cover the meat)

Preheat oven to 350. Brown meat and drain. Add onions, peppers, and mushrooms. Cook until tender. Add Worcestershire and seasonings. Add rotel and simmer for 10 minutes. Add soup, can of water, and rice. Pour into a greased casserole dish. Bake for 25-30 minutes. Cover with grated cheese and cook until melted and bubbly. (Can substitute chicken).

Cabbage

1 head of cabbage, rinse and chopped into squares

2 slices of bacon, cut in half

dab of butter

salt, pepper, garlic powder, and Tony's

Cover the bottom of a stockpot with water. Bring bacon, butter, and seasonings to a boil. Boil for 1 minute then add cabbage and cover. Cook until tender (approximately 25-30), stirring occasionally.

Garlic Cheese Biscuits

1 1/4 cups of biscuit mix

1/2 cup grated sharp cheddar cheese

1/2 cup water

Garlic Butter:

1/2 stick butter, melted

1/4 t garlic powder

1/8 t dried parsley flakes

Preheat oven to 400 degrees.  Combine the biscuit mix and cheese in a small bowl. Add water and stir until combined. The dough will be slightly moist. Drop the dough by tablespoonfuls onto a baking sheet. Bake for about 10 minutes, until the biscuits are firm and beginning to brown.

While the biscuits are baking, make the garlic butter. In a small bowl, combine butter, garlic powder, and parsley flakes. Mix well. As soon as you bring the biscuits from the oven, brush them with the garlic butter using a pastry brush.

Pesto Chicken Pasta

Seriously, you cannot take just one bite of this pasta dish. Our old neighbors, Laura and John Bowman, would have us over for dinner and one night Laura WOWed us with this dish. Lee and I could not get out how much we liked it b/c our mouth was stuffed full until we cleaned our plates. It is so easy and it has baby corn in it!! Who doesn't love baby corn?! It's nice to have a baby corn dish that isn't Chinese. So I hope you enjoy this recipe as much as we did!!

2-3 big chicken breasts (we like less bc we like more veggies)

1-2 cans baby corn (break into small pieces)

1-2 cans artichoke hearts- quartered

1-2 Bertoli pesto tubs

1 box medium shells or pasta of choice (boil whole box but I usually only end up using ¾)

Garlic salt

cracked black pepper

olive oil

grated Parmesan cheese (optional)

Boil noodles while cooking other ingredients. 

In large pan sauté baby corn & artichoke hearts in olive oil, season with pepper and garlic salt real well. Cook for about 10-15 minutes, to soften veggies.

Add cut up chicken. Add more garlic salt and pepper (this is really where the flavor comes from besides the pesto, we like ours really seasoned)

Cook until chicken is done.

Add Pesto. Stir, and fold pasta into mixture!

Top with grated parmesan cheese (optional)

Serve with Garlic Bread and a salad!

Servings: 6-8 servings

Prep Time: 10 mins

Cook Time: 20 mins