Salsa Bean Soup

Cook beans from a bag, follow directions on the back of the bag.  I used a 15 bean variety bag. (you could also use canned beans which would be way quicker, but this way made me feel like I could actually cook without using canned everything!)
I actually didn't do exactly as it directed on the bag, I rinsed the beans really good, then I put the beans in my crockpot around 4 the day before and set it on high until 8 that evening, then I turned it off and let the beans sit overnight.  The next morning the beans were DONE, all I needed to do was add the rest of the ingredients.  I also used half a bag, a whole bag makes A LOT of beans :)  Drain all the water the beans have been sitting in then I added,

(all of these measurements are "about", then I added a little of what I thought it needed until it tasted yummy!)
about 2 cups of salsa
1 tsp. seasoned salt
1 tsp. pepper
1 1/2tsp. celery salt
1 tsp. ground cumin
1/2 cup taco seasoning
and enough water to make it soupy

You can also add ground or meatballed hamburger, turkey or sausage.
Serve with chips or rolls.
Easy, cheap and Yummy!
Enjoy!!

Easy Tortellini Tomato Soup

Ingredients:

2 14oz. cans chicken or vegetable broth (I'm cheap and just use 3 1/2 c. water and 3 chicken bullion cubes)

9oz pkg. of tortellini (I buy frozen tortellini and just double the recipe or only use half the bag)

4oz. (or half of one tub) cream cheese w/chives and onions

11oz. can tomato soup

Snipped fresh chives (optional)

Instructions:

In medium sauce pan bring broth to a boil. Add tortellini: reduce heat. Simmer, uncovered, for 5 minutes. In a bowl wisk 1/3 c. hot broth with cream cheese until smooth. Return all to sauce pan along with tomato soup. Heat through. Sprinkle with chives (or maybe mozzerella cheese) before serving. Makes 4 servings.

Note: This seems to be pretty high in sodium as I type it out. I imagine if you used low sodium chicken broth, low sodium tomato soup, and low fat cream cheese this would still taste divine. Oh! And if you decide to use vegetable broth you can even call this vegetarian! Not that I'm vegetarian....

Chrissy Parkinson

Cheesy Mashed Potato Soup and French Bread

Cheesy Mashed Potato Soup

3 tsp. Chicken Bouillon
1 tsp. Salt
2 C. Water
3 Carrots
3 Stalks of Celery
3 Scallions

Bring water, salt and bouillon to a boil, add vegetables until soft.
Add:

2 C. Mashed Potatoes
1 - 2 C. Ham

Whisk 2 Tbs. of flour into 2 1/2 C. Milk and add to the soup when Potatoes are all incorporated.

Bring soup to a simmer then take off heat and add:

2 C. Grated Cheese

French Bread

1/2 C. Water
2 Tbs. Yeast
2 C. Hot Water
3 Tbs. Sugar
1 Tbs. Salt
1/3 C. Shortening
6 C. Flour

Dissolve yeast in warm water. In a large mixing bowl combine hot water, sugar, salt and shortening and allow to stand until lukewarm. Add yeast and 3 C. Flour. Beat until smooth and well blended. Add remaining flour to make a soft dough that can still be mixed with a spoon. Allow to rest 10 min. Stir batter down. Rest again. Repeat 5 times.

Form dough into balls for bread bowls or shape into 2 loafs. Let it rise for 30 min. Bake at 400 for 35 min. or until done.
Megan Murdoch

Toscana Soup

1 1/2 Cup sausage
1 1/4 tsp garlic
2 Tbl chicken base
1 qt water
3/4 Cup diced onions
2 medium potatoes
2 Cups kale leaves
1/3 Cup heavy whipping cream

Brown sausage with garlic, salt and pepper and set aside. Simmer veggies and chicken bouillon in 1 qt. of water. Do not drain water...In fact you can add a little more water if needed. Once potatoes are tender add sausage and whipping cream.

Sharon

Loaded "Baked Potato" Soup

Loaded "Baked Potato" Soup

1 lb. baking potatoes (about 2 large), peeled and cubed
1 can (14 1/2 oz.) fat-free reduced-sodium chicken broth
1 cup milk
3 slices bacon, cooked, crumbled and divided
1 cup shredded cheddar cheese, divided
1 green onion sliced, divided
1/4 cup sour cream

Microwave potatoes in large microwaveable bowl on HIGH 5 min., stirring after 2 1/2 minutes. Stir in broth adn milk. Microwave 10 minutes, stirring after 5 minutes. Carefully crush potatoes with potato masher.

Reserve 2 Tbsp. EACH bacon and cheese and 1 Tbsp. onions for topping. Stir remaining bacon, cheese and onions into soup.

Serve topped with reserved bacon, cheese, onions and sour cream.

Some Recipes from Karin

Hey girls! Here are a few fabulous recipe's I've recently discovered that I want to share.

Karin Dance :)

Spinach, Bacon, and Mushroom Quiche

(The best quiche recipe ever, especially cuz of the fab crust recipe I found)

Didn't it turn out pretty??? I'm so proud!

I discovered this on my new favorite website, AllRecipes.com. Click here if you want to see their quiche recipe, but I made few changes which I think make it better. Also, they just suggested using a store-bought crust. But, I found the most delicious crust recipe I have ever tasted in my life on their website (I took it from their Danish Pastry Apple Bars recipe). This crust is so fabulous--it makes all the difference. You'll want to use it with all you pies, etc. from now on, I tell you!

Ingredients:

• 6 slices bacon
• 4 eggs, beaten
• 1 1/2 cups light cream
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups chopped fresh spinach
• 2 cups chopped fresh mushrooms
• 1/2 cup chopped onions
• 1 cup shredded Swiss cheese (I didn't have swiss, so I used Mozzerella--although, I would have preferred Swiss. Also, I didn't put any cheese on top like the directions say, so I only grated 3/4 cups of both cheeses.)
• 1 cup shredded Cheddar cheese

Pie Crust: (this makes a lot of dough, so you'll only use less than half of it. You can just save the rest in your fridge to make a pie or something later.)

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup shortening (I like butter for better taste, but shortening for flakiness. So, I did 2/3 cup butter and 1/3 cup shortening. It was much better this way than when I made this crust the last time with just butter).
• 1 egg yolk (Save the egg whites if you ever use this crust recipe for pie. You can whip the whites till they're frothy, then dust in onto the top pie crust with pastry brush before baking. This makes the pie come out beautiful and golden.)
• 1/2 cup milk
  

Directions:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, combine flour and salt. Cut in shortening/butter until mixture resembles coarse crumbs (I used frozen/cold stick of butter and use a cheese grater to grate the butter into the mixture. This makes it blend better). Beat egg yolk in measuring cup and add enough milk to make 2/3 cup total liquid. Stir into flour mixture until all flour is damp. Divide the dough in half. On floured surface, roll half the dough and mold into pie pan or tart pan (it's best to use a tart pan with removeable bottom. Much prettier effect.) Set pan aside (Put remaining dough in a container in fridge to use for another day/recipe).
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Sautee onions in olive oil until transparent and softened (the recipe didn't suggest cooking them first, but I added this step cuz I think it is a must--I don't like undercooked onions in things like this). Set aside.
• In a large bowl, whip together eggs, cream, nutmeg, salt, and pepper. Stir in bacon, spinach, mushrooms, onions, 3/4 cup Swiss cheese, and 3/4 cup Cheddar cheese. Transfer to the pie crust. Top with remaining cheese (optional--I didn't do this because it's just more fat, and the quiche is much prettier without the cheese on top).
• Bake uncovered in the preheated oven 35 minutes, or until bubbly and lightly browned (I baked it in my new, large tart pan with a removeable bottom. The quiche was gorgeous when I removed the rim to serve it).

Honey Whole Wheat Bread

Awww...look at my cute little loaf!

My in-laws gave us a wheat grinder for Christmas! I have a ton of wheat I've been wanting to try out, so I found this wheat bread recipe on my sister-in-law's blog (thanks, Lindsay!). It turned out great! Easy and healthy.

• Grind 4 1/2 cups wheat into flour.
• In mixer, place:
  2 1/2 cups warm/hot water
  1 tbsp. salt
  1/2 cup oil (or 1/4 cup, if adding flax seed. I used olive oil to be healthy.)
  1/3 cup honey
• Add half of flour (about 5 cups) and blend.
• Add:
  1/4 cup ground flaxseed (optional--I used this)
  1-2 tbsp. dough enhancer (optional--I don't have this, so I didn't use it.)
  1 tbsp SAF yeast (I just used regular yeast)
  Mix until blended.
• Add remaining flour just until dough pulls away cleanly from bottom of mixer. Mix for 10 minutes.
• While mixing, adjust oven racks so that loaves will rest in center of oven. Turn on oven to lowest temperature (mine was 170 degrees). Grease 2 8x4 inch loaf pans (I made one big loaf, and then 3 small loaves).
• Divide dough into 2 equal balls. Shape into loaves. Place into pans.
• Turn off oven. Place pans into oven evenly spaced. Let rise unitl 2-2 1/2 inches above pan. Remove dough from oven.
• Turn oven on to 350 degrees. Put dough back in and bake for 25-30 minutes (or longer for crustier bread).
• Remove from pans to cool.

Tortilla Soup

I got this recipe from my Stake Women's Conference last month. It is to die for! This one's for you, Karlene :) This recipe makes a ton.

• 2 chicken breasts, cooked and chopped (I actually got a COSTCO rotisserie chicken and used half of the meat from it for this soup. I saved the rest for another chicken recipe)
• 3 cans chicken broth
• 1 can beef broth
• 2 cans tomato soup
• 2 cans tomatoes (I used the tomatoes I canned from my garden last year. Sweet! Yes, I am the homemaking queen!)
• 1 can corn, drained
• 1 can black beans, rinsed and drained
• 1 can garbanzo beans/chickpeas, drained
• 1 T. cumin
• 1 T. chili powder
• 1/2 onion, diced (I didn't happen to have an onion when I made this, so I used a green bell pepper instead)
• 1/2 C. fresh diced cilantro, chopped (This makes all the difference to me! I am obsessed with cilantro. Chop some extra to put on top of the soup for a yummy garnish.)

Directions:

• Combine all ingredients and bring to a boil.
• Turn down heat and let simmer for one hour at least.
• Serve with tortilla chips, grated cheddar, sour cream, guacamole, fresh cilantro, etc.

Panera Bread's Black Bean Soup

I will give you the doubled recipe, but feel free to half it if you only have two or three people and don't like leftovers.... we on the other hand LIVE for leftovers...

2 onions chopped

4 cloves of garlic (pressed or minced)

4 celery ribs chopped

1/2 red bell pepper chopped (When I don't have this I have used a dash or red pepper spice and a pinch of sugar)

3 chicken bullion cubes

3 c. boiling hot water

5-6 cans black beans (or 1 1/2 bags of dried beans, soaked and cooked)

1 tsp. salt

1 tsp. cumin

2 Tbsp. Lemon juice

Combine onions, garlic, celery, red bell pepper, bullion cubes, and hot water (if you want to make it totally vegetarian, use 3 c. vegetable broth instead of chicken bullion and water). Let simmer 10 minutes. Add salt, cumin, and 2 cans of black beans (or 1/3 of your cooked beans). Simmer for 5 minutes, then puree together. Add rest of black beans, and lemon juice. Heat through, and enjoy! I frequently serve this with cheese and tortilla chips.

This also could easily go inside a tortilla with rice, salsa, and cheese the next day to make black bean burritos!

Chrissy Parkinson

Fruit Soup

Heat until clear:
1 cup water
1/2 cup sugar
3 TBSP tapioca
(sometimes not all the tapioca goes clear, that's okay as long as the mixture is getting thick and the majority of the tapioca is clear)

ADD:
6 oz. frozen orange juice
2 1/2 cups water (I use some of the peach juice from the can of peaches for this)
1 big can peaches sliced
3 pealed oranges
3 sliced bananas
1 box strawberries

Chill and Serve

***Cut the peaches and orange slices into chunks. I sliced the strawberries into quarters. If strawberries aren't in season you can use frozen too. We always had this Christmas morning...it definitely brings back childhood memories. I hope you enjoy it as much as I do!!!

Becca Fluhman

Labels

I also added the labels to the sidebar - I hope that makes sense and no one minds! If you can't find a label that fits your post then just make a new one. It's really easy.

Happy Eating!

Since Natalie is out of town I (Becca Fluhman) am taking the liberty to post the two recipes that she emailed out. Really I am just dying to try this blog out! I think this a great idea! Thanks for getting it up and running. And now some recipes.....
Tortellini Soup
1 LB Italian Sausage
1 cup coarsely chopped onion
2 cloves garlic
1 green bell pepper
½ cup water
5 beef bullion
½ cup white grape juice
1 cup sliced carrots
1 28oz can crushed tomatoes
½ teaspoon basil
½ tsp oregano
1 8oz can tomato sauce
4 cups tortellini or two 9oz packages
3 T parsley
Garnish with parmesan cheese
Brown sausage, set aside and drain on paper towel.
Chop and blend onions, pepper, and garlic with ½ cup water. Then sauté’ in a non-stick pan.
Add 5 cups water, beef bullion, grape juice, carrots, crushed tomatoes, tomato sauce, sausage, and spices (except parsley)
Bring to boil, reduce heat, and simmer ½ hour.
Stir in tortellini and parsley and simmer for another ½ hour.
Garnish parmesan cheese and serve immediately!

Pumpkin Roll
3 large eggs
1 cup sugar
2/3 mashed pumpkin
1 tsp lemon juice
¾ cup flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
½ tsp nutmeg
½ tsp salt
1 cup finely chopped walnuts
1 recipe Cream Cheese Filling
Cream Cheese Filling:
6 oz cream cheese, softened
4 Tablespoon butter, softened
1 cup powdered sugar
½ tsp vanilla
Grease a 15x1/2 inch cookie sheet well, I use cooking spray. In a bowl, beat eggs and sugar until creamy, about 3 to 4 minutes. Mix in pumpkin and lemon juice. Then add dry ingredients, EXCEPT the walnuts! Mix well. Pour into pan and smooth top evenly. Sprinkle the nuts over the top. Bake at 375 degrees for 12-15 minutes or until top springs back. While baking, sprinkle powdered sugar through strainer onto clean, thin dish towel. Remove cake from oven and turn upside-down onto towel. Beginning at the narrow end of cake, roll towel and cake together (I feel like a pioneer when I do this). Set aside to cool, seam side down. While pumpkin roll cools, make filling. Filling: In bowl, blend cream cheese and butter until light and fluffy. Slowly beat in powdered sugar and vanilla. When cake is completely cooled, unroll and remove towel. Spread filling over top. Roll up again. Refrigerate for several hours and serve in slices. So Yummy!