Cheddar Soup

All of my family loves this soup and since it is Fall at my house, soup season is on.  Hope you enjoy this as much as we do.  By the way, this is really easy to make a really big batch or as small as you want.

INGREDIENTS;

• 4 medium size potatoes, peeled and chopped in bite size pieces
• 2 c. frozen corn
• 1 large carrot, peeled and grated
• 1 T. salt
• 1/2 c. butter
• 1/2 c. flour
• 2-3 c. milk
• 2 c. sharp cheddar cheese
• salt/pepper to taste

Direction:

* In medium stockpot, put potatoes, corn, carrots and salt.  Add enough water to barely cover mixture.  Bring to boil and boil until potatoes are soft.

* Meanwhile, in small saucepan melt butter over medium heat.  Add flour and mix.  Add milk, whisk until smooth.  The amount of milk depends on how much soup you want to make.  Keep stirring every minute and do not let it burn.  When mixture starts to thicken, add cheese and whisk until cheese melts.  Keep over heat until it reaches a thick, pudding like consistency.  Remove from heat.

*  When potatoes are done, pour into large bowl (do not dump off the water).  Add cheese mixture and stir together.  Add salt and pepper to taste and serve.  Goes great with cornbread.

Chocolate Banana Cream Trifle

Sometimes we like to get fancy at the Farm Girl.  This was so easy to make and very yummy.  If you don't have a trifle bowl, it would work great in a regular bowl, you just wouldn't be able to see all the layers. I got this recipe from Pampered Chef, but have altered it to my liking.

18 whole graham crackers, divided
1 1/2 c. semi-sweet chocolate morsels
1 container (16 oz) frozen whipped topping, thawed
1 pkg, 3.4 oz, banana cream or vanilla instant pudding
1 c. milk
1 lemon
6 bananas

* Coarsely crumble grahoam crackers into a medium bowl.
* For ganache, place chocolate morsels and 2 1/2 cups of the whipped topping into small bowl. Microwave on HIGH 45-60 seconds or until melted and smooth, stirring every 15 seconds. Combine pudding mix and milk in another bowl and whisk until mixture begins to thicken. Fold in remaining whipped topping, set aside.
* Peel bananas and slice into bite-size pieces in medium bowl.  Cut lemon in half and squeeze juice onto bananas and toss gently. Set aside abt. 12-15 slices to garnish the top.
* To assemble trifle, place half of the crumbled graham crackers over bottom of Trifle Bowl. Place half of the bananas over the crackers and top with one-third of the ganache (see tip at bottom). Spread half of the banana pudding filling over ganache, spreading to edges. Repeat layers one time. Decorate with remaining ganache. Arrange reserved banana slices around edges of trifle.
*Tip: To make the ganache easier to spread, spoon into resealable plastic bag. Cut the corner of the bag to allow ganache to flow through. Pipe around the inside edges of the bowl, then drizzle remaining ganache over the bananas.

No Bake Cookies

This is a recipe from childhood and still one of my brothers favorites.  At our house though they go by a much more colorful name: "Gorilla Poops".  There is a story for the name, but that's for another blog and another day.

No Bake Cookies

(click here for printable version)

1/4 c. butter

1/2 c. brown sugar

1/2 c. white sugar

3 T. cocoa

1/4 c. milk

1/2 c. peanut butter

2 c. quick oatmeal 

1.  In saucepan, over medium heat, melt butter.  Add brown sugar, sugar, cocoa and milk.  Stir until mixed.  Let come to a boil and boil for 2 minutes.  Remove from heat.  Add peanut butter and stir until blended.  Add oatmeal and mix well.  Drop by tablespoon or medium scoop onto wax paper.  Let cool and serve.  Enjoy!

Poppyseed Chicken

I admit, I need a new camera, but until then this will have to do.  My husband and I really enjoyed this, my kids weren't too impressed.  We served it with rice and it made great leftovers.

3-4 chicken breasts, cooked and cubed

1 can cream of chicken

1 c. sour cream

2 T. butter

1 package (roll) Ritz crackers, crushed

2 T. poppy seeds

* Preheat oven to 350 degrees.  Mix chicken, crm of chicken and sour cream in 8x8 pan.  Melt butter and combine with crackers and poppy seeds.  Spread over the top.  Bake for 30 minutes and serve with rice.

Hillbillies

I know these are called many things (German Pancakes, Puff Pancakes, etc.), but at our house we call them Hillbillies and my kids love it for breakfast.  They love how they puff up so much and are so excited to see them when they come out.

1 cube butter

7 eggs

1 c. flour

1 c. milk

* Preheat oven to 400 degrees.  While oven is heating, put butter in 9x13 pan and let melt in oven (don't let it burn, watch closely).  While butter is melting, in medium bowl whip eggs.  Add flour and mix, will still be lumpy at this point.  Add milk and whip until smooth.  Take 9x13 pan out of oven, pour egg mixture into pan and return to oven.  Bake for 20 minutes.  Serve hot with maple syrup.

Shredded Pork Tacos

This recipe comes from my friend Erica.  It is a huge favorite and so easy to make.  It reminds me a lot of Cafe Rio pork.

3-4 lb pork roast

2 c. salsa

2 c. brown sugar

* Put roast in crockpot.  Mix salsa and brown sugar together and pour over roast.  Cook for 6-8 hours on low.  Before serving, pull apart with two forks and let sit in salsa mixture for half hour.  Serve with your favorite taco toppings: cheese, sour cream, lettuce, tomatoes, etc.  It's that easy.  Go great with Spanish Rice.

South of the Snake River Salsa

This is my salsa recipe that I can every year.  My husband loves it so much that he drinks it.

12 pounds roma tomatoes (any others will make it very runny)

4 onions

22 jalapenos

5-6 green bell peppers

3 c. white vinegar

3 large garlic cloves

1/2 c. salt

1/2 c. sugar

2 cans 12oz. tomato paste

* Grind, puree or chop all your vegetables.  We grind or blend them up at our house because my kids don't like chunks.  A note on the jalapenos.  Everyone is different so it could be roasting hot with 15 or very mild with 22.  I usually take out the seeds of every other pepper to reduce the hotness.  Remember you can always add more pepers if it is too mild and don't forget to wear gloves when working with the jalapenos.

* Put everything in thick-bottomed pot (I use my pressure cooker because it has such a thick bottom and it will hold a double recipe of salsa).  Add vinegar, garlic, salt, sugar and tomato paste.  Simmer on stove 1-2 hours, the longer you let it cook, the thicker it will be.

* Process 15 mins for pints.

Alfredo Sauce

My husband loves pasta and when we found this recipe from Family Favorite Recipes there was no going back.  My kids devour it every time I make it and it is so good with chicken, broccoli, shrimp and anything else you can think of.

1 cube butter

1 8oz package cream cheese

1/2 c. sour cream

1 t. minced garlic

2 c. milk

1 c. parmesan cheese

1 small package spaghetti noodles

* Over medium heat melt butter.  Add sour cream, cream cheese and garlic, whisking until smooth.  Add milk and parmesan cheese (I will tell you that if you use "real" parmesan it will taste better than the bottled stuff) and cook, stirring frequently until it reaches desired consistency.  Pour over noodles.  Hope you enjoy it, we sure do!

Sour Cream Streusel Coffee Cake

Yummy, Yummy, Yummy!

1 1/4 c. packed brown sugar

4 1/2 t. cinnamon

4 1/2 t. unsweetened cocoa powder

3 c. cake flour

1 1/2 t. baking soda

1 1/2 t. baking powder

3/4 t. salt

3/4 c. butter, softened

1 1/2 c. sugar

3 large eggs

1 T. vanilla

16 oz. sour cream

1 c. powdered sugar

1 T. milk

* Preheat oven to 350 degrees.  Butter and flour 12 c. Bundt pan.  Mix brown sugar, cinnamon and cocoa powder in small bowl.  Set aside.  In medium bowl mix flour, baking soda, baking powder and salt.  In large bowl, using electric mixer beat butter and sugar until well blended.  Beat eggs in one at a time. Add vanilla and mix.  Mix in dry ingredients and sour cream alternately into butter mixture.  Beat on high for one minute.

* Pour 1/3 into pan.  Sprinkle with half of brown sugar mixture.  Spoon another 1/3 of batter over that.  Sprinkle the rest of brown sugar over batter and then pour rest of batter on top.  Bake until tester inserted near center comes out clean, about 1 hour.  Cool for 10 minutes in pan on cooling rack.  Cut around sides to loosen and dump out on to cooling rack and cool for another hour.  Transfer to pretty plate or platter.

* Whisk together powdered sugar and milk in small bowl.  Drizzle over coffee cake.  Serve. 

Vanilla Buttermilk Cupcakes

1 1/2 c. flour
1 1/4 t. baking powder
1/4 t. baking soda
1/4 t. salt
1 1/2 sticks butter, softened
1 c. sugar
2 large eggs
1 egg yolk
1 1/2 t. vanilla
1/2 c. buttermilk

* Preheat oven to 350 degrees.  In medium bowl, whisk together flour, baking powder, baking soda and salt.

* Beat butter and sugar until fluffy (very important).  One by one, mix in eggs, egg yolk and vanilla.  Add flour mixture alternately with the buttermilk, mixing until smooth and blended.

* Spoon (or use large scoop) into cupcake pan with liners.  Bake 25 mins or until toothpick inserted in center comes clean.  Cool and top with Buttercream Frosting.

Peanut Butter Cookies

This is my favorite kind of cookie.  My husband makes cookies at our house and we have searched for many years for a cookie recipe that I love.  This one is a keeper.

3/4 c. peanut butter

1/2 c. shortening

1 1/4 c. packed brown sugar

3 T. milk
1 T. vanilla
1 egg
1 3/4 c. flour
3/4 t. baking soda
3/4 t. salt
1- 1 1/2 c. peanut butter chips (add more if you like them, less if you don't)

* Preheat oven to 375 degrees

* Combine peanut butter, shortening, milk, sugar and vanilla in large bowl, until well blended.  Add egg and beat until just blended.

* Combine flour, baking soda and salt.  Add to peanut butter mixture with peanut butter chips.  Mix until just blended.  Drop by tablespoon (medium scoop is perfect for this) onto cookie sheet and flatten slightly with fork.  Bake for 8 min. or until barely brown.  Remove to cooling rack and enjoy!

Fancy Dinner Rolls

This is another recipe that has been handed down for generations in my family.  They are light, fluffy, buttery and absolutely delicious.  This recipe is perfect for dinner or crescent rolls and it is also the same recipe I use for cinnamon rolls. 

Fancy Dinner Rolls
(printable version)

2 C. milk

1/2 c. butter

2 t. salt

1/2 c. water

1/2 c. sugar

2 T. yeast

2 eggs, beaten

8-10 cups flour

* Heat milk, butter, salt, water and sugar in saucepan on stove until warm.  Pour into mixer.  Add yeast and eggs and let stand until frothy.  Add enough flour to make a soft dough (in my Bosch mixer that is when the doughs stops sticking to the sides).  Let knead in mixer for 1 minute.  Dump into greased bowl and let rise until double in size.  Depending on what you are making you:

Dinner Rolls:  Pinch off small pieces and form them into round circles.  Place on greased cookie sheet and let rise again until doubled and cook at 375 degrees for 18 mins.

Crescent Rolls:  Divide into 2 parts and roll out one at a time into a circle.  Cut into about 20-24 wedges and roll from outside-in.  Place on greased cookie sheet and repeat with other dough.  Let raise until double in size.  Bake at 375 degrees for 15-18 minutes.

Cinnamon Rolls:  Divide into two parts and roll, one at a time, into large circle.  Spread with softened butter, then sprinkle with brown sugar and cinnamon (the amount depends on your preferences).  Starting at one edge, roll up tightly.  Cut with string or sharp knife into the size you like.  Put on greased cookie sheet with spaces in between.  Repeat with other circle.  Let rise until double in size and cook at 375 degrees for 18-20 mins.

Navajo Tacos

This is great to do for dinner on the night you make bread.  Very yummy and my kids love it.

Whole Wheat Bread Dough

1 lb hamburger

Taco Seasoning

1 can drained, black beans

Cheese

Sourcream

Lettuce, chopped

Tomatoes, chopped

Salsa

Anything else you like on tacos

*  Heat up oil in fry pan.  Pinch off small pieces of dough and spread out on greased surface using your fingers.  You can make them as big or as small as you want.  Put them in oil and fry until light brown on each side.  Drain on paper towels.

* Meanwhile, cook hamburger thoroughly, breaking into small pieces.  Add seasonings and black beans.  Then take your scone and layer on each topping.  Meat, cheese, sourcream, lettuce, tomatoes, salsa and any other toppings you enjoy.

Whole Wheat Bread

This is a recipe that has been handed down for generations in my family.  I still remember as I little kid with my Grandma standing over me teaching me how to knead the dough and form it into pretty loaves.  This is what I make for my family for bread every week and I hope you enjoy it as much as we do.

3 c. warm water

1 T. salt

1 T. yeast

1 T. dough enhancer

1/3 c. oil

1/3 c. honey

9-10 c. whole wheat flour (I use a wheat grinder)

* In your mixer (I use a Bosch and these directions are specifically for that.  They will work for all mixtures you just will have to work with it until you get it right).  Add water, salt, yeast, dough enhancer, oil and honey.  A trick with the oil and honey is to use the oil first and then add the honey to the same measuring cup so the honey will come right out without sticking.

*  Then turn mixer on and start adding the flour.  Add about 6 c. then turn off and scrap the sides off.  Turn back on and continue to add flour until the dough does not stick to the sides.  Then let mixer knead the dough for 10 mins.  When done, take out and form into two loaves and place in greased bread pans.  Let raise till double in size (about an hour, will take longer because wheat is heavier, just be patient with it and put it in a warm space).

* Cook at 375 degrees for 33 mins.  I have played with this time till the inside is perfect for us.  Don't be afraid to experiment.  If it is too doughy keep it in a little longer and vice versa.  Remove immediately from pans and let cool.

TIPS:  Bread is something that takes time to get right.  Don't be afraid to keep trying if it doesn't turn out many times.  You will get use to the feel and when you have the right amount of flour.  Everytime you make it it will get better.

Bread Pans

These are my favorite, favorite bread pans.  Once I started using stones I have never gone back.  They make breads cook so evenly with yummy crusts and soft insides.  They are awesome for sweet breads also.  They can get kinda pricey but make sure you get a good brand and I think they are worth the investment.

Dough Enhancer

I don't know if you have heard of this product but it is awesome in your bread.  If you are making whole wheat bread I think it is essential because whole wheat is dense and courser than white flour.  Dough enhancer will make it lighter.  Most Walmarts carry this in their food storage section or you can buy it online at Emergency Essentials or Bosch Kitchen Center.

Wheat Grinder

This is an essential item if you are wanting to bake with a lot of wheat flour.  I make a whole wheat bread for my kids, so I grind fresh flour when I am ready.  It makes making wheat bread very easy.  A great site to check these out is the Bosch Kitchen Center.

Crockpot BBQ Chicken

So I had some chicken that I needed to cook and a very full evening so I thought I better just throw it in the crockpot to make the evening less chaotic.  I made up my own sauce and it turned out great.  Sorry the family ate everything before I could get a picture.

1 c. BBQ sauce (we love Sweet Baby Rays at our house)

1 c. maple syrup

2 T. worchestershire sauce

4 T. ketchup

3 chicken breasts

* Stir first four ingredients together in crockpot.  Put chicken in crockpot, making sure all pieces are covered with sauce.  Cook for abt 6 hours on medium heat.  We put ours over rice and I'm sure it would be really good with mashed potatoes also. 

Favorite Apple Pie Filling

* Fill 6 quarts with peeled, cored and sliced apples (tart apples work best).

* In large bowl mix:  5 1/2 c. sugar
                               1 1/2 c. clear gel
                               1 T. cinnamon
                               1 t. nutmeg

* Then add:  1 1/2 c. cold water
                    5 c. apple juice
                    3/4 c. lemon juice

* Mix well and pour over apples in jars.  Wipe off tops of jars and put on your lids and rings.  Process 25 mins.  (make sure that you bring it slowly to heat because it will boil out very easily)

Canned Sweet-n-Sour Sauce

16 c. chopped, skinned tomatoes
8 c. chopped bell peppers
8 c. chopped onions
3 c. vinegar
1 c. soy sauce
4 20 oz cans pineapple tidbits
10 c. sugar

* Bring everything to a boil in a thick-bottomed pan (pressure cookers work great for this part).  So it slowly stirring well and often.  When it comes to a boil, mix 2 c. sugar w/ 2 c. clear gel, add 1 1/2 c. cold water.  Whisk well and stir into sauce.  Cook for 1 hour on a slow simmer.

* Pour into quarts and process in water bath or steam canner for 40 mins.

*This makes approx. 12 quarts.

Chocolate Fudge Frosting

This frosting comes compliment of the Pioneer Women.  Can be used for a variety of cakes and brownies.

1 3/4 sticks of butter.

4 heaping T. cocoa

6 T. milk

1 t. vanilla

1 lb minus 1/2 c. powdered sugar

* In saucepan melt butter.  Add cocoa and mix well.  Turn off heat and add the rest.  Stir well to remove all the powdered sugar lumps and pour over your recipe.  (This is not meant to be thick like regular frosting)

Texas Chocolate Sheet Cake

This recipe comes from the Pioneer Woman and we have loved it since the first time we tried it.  The frosting is to die for.

2 c. flour

2 c. sugar

1/4 t. salt

1 c. butter

4 T. heaping cocoa

1 c. boiling water

1/2 c. buttermilk

2 eggs, beaten

1 t. baking soda

1 t. vanilla

* Preheat oven to 350 degreees.

* In medium bowl mix flour, sugar and salt.  Set aside.

* In saucepan melt the butter.  Then add cocoa and stir till thoroughly mixed.  Add water and allow to boil for 30 seconds more.  Turn off the heat and pour over flour mixture.  Stir lightly to cool.

* In measuring cup put in buttermilk, eggs, baking soda and vanilla.  Stir into chocolate mixture.  Pour into greased jelly roll pan and bake for 20 mins.

* After removing from oven, pour chocolate fudge frosting over the top.  Serve and enjoy, so yummy!

Wheat Muffins

This is my 2 year olds favorite breakfast.  Great with fruit.

2 c. whole wheat flour

1 c. brown sugar

1/4 t. salt

1 t. baking soda

1/2 c. butter, melted

1 c. milk

1 egg

1 t. vanilla

* Preheat oven to 375 degrees.

* In medium bowl mix flour, sugar, salt and baking soda together.  In small bowl melt butter and add milk, egg and vanilla.  Stir into dry ingredients until just moistened. 

*Line muffin pan with liners and fill 3/4 full (large scoop works great).  Bake for 20 mins.  Serve warm.

French Bread

Another very simple and easy bread recipe.  Works great to mix in your Bosch or Kitchenaid.

1 3/4 c. warm water

2 T. yeast

3 T. sugar

3 T. oil

1 1/2 t. salt

4 c. flour

* Preheat oven to 375 degrees.

* Mix water and yeast and let sit until frothy.  Add remaining ingredients and knead for 1 min.  Let raise for 10 mins.  Split in half and form into 2 loaves and place on greased jellyroll pan.  Let raise 10 more mins.  Bake for 20 mins.  Let it sit 5 minutes before serving.

* You can make it look like french bread by using your bread knife and slicing across the top diagonally right after you have formed it into loaves.

Pizza Dough

This is a very simple dough, but so yummy.  Each recipe makes 1 large pizza.

1 c. warm water
1 T. yeast
1/2 t. salt
2 t. oil
2-3 c. flour (works great to mix half white and half wheat)

* Mix all ingredients together and let raise 1 hour.  It is okay to let raise less time if in a hurry, the dough still works awesome.  Roll out, put on toppings and bake.  Our favorite is on a stone at 425 degrees for 15 minutes.  Enjoy!

The Bosch

Boy do I use this all the time.  My mother and grandmother always used a Bosch so I have naturally used one.  It makes making breads so easy and fast.  The dough hook is awesome.  The blender that comes with it is great too.  I have never had one problem with it and I love the attachments that come with it; the slicer, shredder, grater; meat grinder; etc.  If you don't have a Kitchenaid or Bosch and are thinking about getting one, I would highly reccommend checking the Bosches out before making your purchase.  The Bosch Kitchen Center is a great place to look.

Scoops

I use these all the time.  They are so handy and makes things much less messy.  The large scoop is perfect for cupcakes and muffin batter.  The medium scoop is awesome for cookies.  The small one is just right for mini-muffin pans or small cookies for the little kids.  I think these are so helpful in the kitchen and I love to use them.

Country Fresh Biscuits

This is our all-time favorite biscuit recipe.  There has never been any going back since I found it.  You can also substitute 2 of the cups of flour for wheat and it works out beautifully!  Also the recipe can be cut in half and it will be just fine.

6 c. flour

1/2 c. dry milk powder

1/4 c. baking powder

1/4 c. sugar

2 t. salt

2 c. butter (butter flavored Crisco works great too)

2 c. water

* Preheat oven to 425 degrees.

* Mix all dry ingredients together in large bowl.  Cut butter into dry ingredients.  Add water to make a soft dough.  Roll out atleast 1-inch thick.  Cut into circles and bake for 12-15 mins.

Spanish Rice

This is my favorite spanish rice recipe.  Full of taste and so yummy!

2 c. white rice

1 medium onion, chopped

1 large green pepper, chopped

1 can stewed tomatoes, drained (save juice)

2 cloves garlic, chopped

1/8 t. garlic salt

2 T. Knorr Tomato boullion with chicken flavor (found in the mexican section)

3/4 t. cumin

Chicken stock + saved tomato juice to equal 4 c.

* In large pan, put in rice and enough canola oil that each grain is covered, but not in excess.  Put on medium heat, stirring constantly until rice is lightly toasted.  Add onion, green pepper and garlic.  Cook until tender.  Add stewed tomatoes.  Spread rice in pan until flat, sprinkle boullion, garlic salt and cumin over rice.  Add chicken stock.  Do not stir.  Put lid on and cook on low for 30 min.  Do not take lid off until done.  Serve.

Homemade English Muffins

We love breakfast at our house and this is one of our favorites.  Thanks Jeanene for the recipe.

6 c. flour

2 T. instant yeast

1 T. salt

1/2 c. dry milk

1 T. sugar

2 c. warm water

1/2 c. oil

1 c. sourdough starter (recipe below to make your own)

cornmeal

* In large bowl mix flour, yeast, salt, dry milk and sugar.  Add all at once, warm water, oil and starter.  Mix well and let rest 10 mins.  Roll out on well floured surface to 1/2 inch thick.  Cut into circles.  Heat electric fry pan to 350 degrees and sprinkle cornmeal on bottom.  Place muffins in pan and cover with lid.  Bake on each side 7 mins and then remove to wire cooling rack.  Makes about 2 1/2 dzn.  This recipe also works great when cut in half.  They also freeze well.

Sourdough Starter

2 c. flour

2 c. warm water

1 pck. or 1 1/2 T. dry yeast

* Mix ingredients in glass bowl with wooden spoon (no metal spoons or bowls).  Keep in warm place overnight (kitchen counter works great).  Next morning you can save some for next time by putting 1 c. in glass bowl, covering and putting it in the refrigerator.  The remaining batter can be used immediately for pancakes, muffins, breads, etc.

* A note on activating the remaining starter.  To activate it, add warm milk or water.  More flour than liquid.  Aprox. 1 c. liquid to 1 1/2 c. flour.  Stir well and wait till bubbly.

Grandma's Apple Crisp

6-8 apples (tart ones are best: Granny Smith, Jonathon, etc.)

1 c. sugar

1 T. cornstarch

Cinnamon

1/4 c. butter + 1/2 c. butter (just this one needs to be at room temperature)

1 c. brown sugar

3/4 c. oatmeal

1 1/2 c. flour

1 egg

1/2 t. salt

1 t. baking powder

* Preheat oven to 350 degrees.  Peel, core, and cut apples into greased 9 x 13 pan.  Mix the first cup of sugar with cornstarch and sprinkle over apples.  Then sprinkle desired amount of cinnamon over that.  Cut 1/4 c. butter into small pieces and dot on top of cinnamon.

* In medium bowl, mix 1/2 c. butter, brown sugar, oatmeal, flour, egg, salt and baking powder to a crumbling stage.  Spread over apples and bake 25-30 mins. or until top is light brown.

* Best served warm with vanilla ice cream.