This is for all you people who have drooled over my food talk! Love you all!!
<3
Ely
Easy Peanut Butter Fudge
2 Cups sugar
1/2 Cup milk
1 tsp Vanilla
3/4 Cup Peanut butter
Bring sugar and milk to a boil. Boil 2.5 minutes, remove from heat and stir in peanut butter and vanilla. Pour into a buttered dish and let set.
----------
Creamy Tomato Basil Soup
1 15 oz. can of peeled diced/crushed tomatoes
4 Cups tomato juice
2.5 Tbs. freeze dried basil, chopped
1 Cup heavy whipping cream
1/2 Cup butter
1 tsp. Garlic powder
1/4 tsp. Onion powder
salt and pepper to taste
Place tomatoes, basil, and tomato juice in a medium pot over medium heat. Simmer mixture for about 15 minutes. Put into blender and puree until as smooth as you want it. Return to pot and continue to simmer.
Chop up the butter and put into the mixture, allow to completely melt and then stir in the heavy whipping cream. Stir in your seasonings and continue heating until you get your desired temperature. Do NOT boil.
----------
Cookies from Cake Mix
1 Cake Mix, Any
2 Eggs
1/2 Cup Vegetable Oil
Mix well and drop by the teaspoonfuls onto an ungreased cookie sheet 2 inches apart. Bake at 350 degrees for 10-12 minutes.
--------
Spaghetti Sauce
4 14.5 oz Cans of Diced tomatoes (garlic, basil, oregano) No Salt added
4 Extra Large Cubes of Knorr Vegetable bouillon
1 medium sweet onion (cut in half. Toss when done.)
3/4 Can of water (use tomato can)
Seasoned salt and ground black pepper to taste
1 tsp of fresh basil, chopped
3 cloves garlic, chopped
4 baby carrots (toss when done)
pinch of red pepper flakes
1/2 tsp paprika
1/2 tsp southwest chipotle seasoning
Bring everything to a boil and reduce heat to simmer. Let simmer for 45 minutes then removed the onion and carrots. Place into blender and puree to desired consistency.
Makes about 6 cups
---------
Ely's Sloppy Joes
1/2 stick of butter
1 lb ground meat (turkey, in my recipe)
1/2 lb sliced white mushrooms
1 small can of tomato sauce (garlic, basil, oregano flavored)
1 can of Rotel
Seasoned salt, pepper, garlic powder, and onion powder to taste
In a deep frying pan, melt the butter. Once it's melted add the mushrooms, and sautee for a few minutes. Move them to the outside of the pan, and add the ground meat. Get it good and brown, while stirring everything all together. Once it's browned, add the tomato sauce, and Rotel. Stir it well so it doesn't stick. Add the seasoning to taste. Make sure you simmer it to your desired consistency.
**note**
If you make this with meat that has more that 1-3% fat (such as beef), make sure you do the meat first so you can drain the grease off of it. The turkey has so little grease that I don't have to drain it.
----------
Lemonberry pie
6 egg yolks
2 (14 oz) cans sweetened condensed milk
1 cup lemon juice
1 lb frozen blueberries
1 cup sugar
1 tsp vanilla
1 Tbs cornstarch
2 pack of 9 inch deep dish frozen pie shells
Whisk together egg yolks, sweetened condensed milk, and lemon juice in a large bowl. Set Aside. Take the berries and heat on the stovetop in a pot/skillet on Medium heat until berries are warm and are releasing their juices. Next add the Sugar and stir until it starts to bubble. Add in the vanilla and the cornstarch and stir while it thickens. Once it gets to your desired thickness remove from heat and pour into the bowl of Lemon mix. Poke holes into the bottom of the thawed pie shells with a fork (to prevent bubbling up). Stir the blueberry/lemon mix well and then pour into the pie shells. Bake in a preheated 350 degree oven for 15 minutes then cool completely. Chill for 4 hours then enjoy!
2 Cups sugar
1/2 Cup milk
1 tsp Vanilla
3/4 Cup Peanut butter
Bring sugar and milk to a boil. Boil 2.5 minutes, remove from heat and stir in peanut butter and vanilla. Pour into a buttered dish and let set.
----------
Creamy Tomato Basil Soup
1 15 oz. can of peeled diced/crushed tomatoes
4 Cups tomato juice
2.5 Tbs. freeze dried basil, chopped
1 Cup heavy whipping cream
1/2 Cup butter
1 tsp. Garlic powder
1/4 tsp. Onion powder
salt and pepper to taste
Place tomatoes, basil, and tomato juice in a medium pot over medium heat. Simmer mixture for about 15 minutes. Put into blender and puree until as smooth as you want it. Return to pot and continue to simmer.
Chop up the butter and put into the mixture, allow to completely melt and then stir in the heavy whipping cream. Stir in your seasonings and continue heating until you get your desired temperature. Do NOT boil.
----------
Cookies from Cake Mix
1 Cake Mix, Any
2 Eggs
1/2 Cup Vegetable Oil
Mix well and drop by the teaspoonfuls onto an ungreased cookie sheet 2 inches apart. Bake at 350 degrees for 10-12 minutes.
--------
Spaghetti Sauce
4 14.5 oz Cans of Diced tomatoes (garlic, basil, oregano) No Salt added
4 Extra Large Cubes of Knorr Vegetable bouillon
1 medium sweet onion (cut in half. Toss when done.)
3/4 Can of water (use tomato can)
Seasoned salt and ground black pepper to taste
1 tsp of fresh basil, chopped
3 cloves garlic, chopped
4 baby carrots (toss when done)
pinch of red pepper flakes
1/2 tsp paprika
1/2 tsp southwest chipotle seasoning
Bring everything to a boil and reduce heat to simmer. Let simmer for 45 minutes then removed the onion and carrots. Place into blender and puree to desired consistency.
Makes about 6 cups
---------
Ely's Sloppy Joes
1/2 stick of butter
1 lb ground meat (turkey, in my recipe)
1/2 lb sliced white mushrooms
1 small can of tomato sauce (garlic, basil, oregano flavored)
1 can of Rotel
Seasoned salt, pepper, garlic powder, and onion powder to taste
In a deep frying pan, melt the butter. Once it's melted add the mushrooms, and sautee for a few minutes. Move them to the outside of the pan, and add the ground meat. Get it good and brown, while stirring everything all together. Once it's browned, add the tomato sauce, and Rotel. Stir it well so it doesn't stick. Add the seasoning to taste. Make sure you simmer it to your desired consistency.
**note**
If you make this with meat that has more that 1-3% fat (such as beef), make sure you do the meat first so you can drain the grease off of it. The turkey has so little grease that I don't have to drain it.
----------
Lemonberry pie
6 egg yolks
2 (14 oz) cans sweetened condensed milk
1 cup lemon juice
1 lb frozen blueberries
1 cup sugar
1 tsp vanilla
1 Tbs cornstarch
2 pack of 9 inch deep dish frozen pie shells
Whisk together egg yolks, sweetened condensed milk, and lemon juice in a large bowl. Set Aside. Take the berries and heat on the stovetop in a pot/skillet on Medium heat until berries are warm and are releasing their juices. Next add the Sugar and stir until it starts to bubble. Add in the vanilla and the cornstarch and stir while it thickens. Once it gets to your desired thickness remove from heat and pour into the bowl of Lemon mix. Poke holes into the bottom of the thawed pie shells with a fork (to prevent bubbling up). Stir the blueberry/lemon mix well and then pour into the pie shells. Bake in a preheated 350 degree oven for 15 minutes then cool completely. Chill for 4 hours then enjoy!
I think I need to try that Lemonberry pie recipe immediately..
ReplyDelete