Cabbage Soup with Sausage

Cabbage Soup with Sausage

Cabbage Soup with Sausage

This is a hearty soup perfect for chilly winter days, so flavorful!

1/2 – 1 tablespoon olive oil

1 (16 oz) package smoked Kielbasa sausage, cut into 1/4″ slices

1 – 2 tablespoons butter

2 carrots, peeled and thinly sliced

1 medium sweet onion, chopped

2 cloves garlic, minced or pressed

1 small head green cabbage, chopped

1 (14.5 oz) can chicken broth

1 1/2 – 2 cups water

1 – 2 chicken bouillon cubes

2 medium potatoes, cut into 1/2″ cubes

1 tablespoon packed brown sugar

1/2 teaspoon pepper

1/4 teaspoon dried thyme

1/3 cup heavy cream

1  Heat oil in Dutch oven.  Add sausage and cook until browned.  Remove with slotted spoon and set aside.

2  Add butter to Dutch oven and cook carrots and onion over medium heat until soft.  Add garlic and cook 1 minute.

3  Add cabbage and cook and stir for 1 – 2 minutes, until wilted some.

4  Add potatoes, chicken broth, water, bouillon, and brown sugar.  Bring to a simmer, cover and cook until potatoes are tender.

5  Add sausage, pepper, thyme and heavy cream; bring to a simmer until heated through.  Enjoy!

recipe from Spicy Southern Kitchen

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Southwestern Style Salsa

Southwestern Style Salsa

Southwestern Style Salsa

And the last recipe from Kristi’s Pampered Chef Open House, and what a recipe it is!  So yummy!  The lime really gives this salsa that special kick, I might just add two limes the next time I make it.

1 red bell pepper, chopped

1 green bell pepper, chopped

1 jalapeno pepper, seeded and chopped

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can corn, drained

1 bunch green onions, thinly sliced

1/3 cup Italian dressing

1 lime

1 garlic clove, pressed

1/4 teaspoon salt

tortilla chips

1  Chop all peppers and place in medium size bowl.  Add beans, corn, and green onions and mix gently.

2  Pour dressing in small bowl.  Zest and juice lime.  Add lime zest, juice, garlic and salt to dressing and mix the drizzle over veggies and toss gently to coat.  Serve with chips.

recipe from Pampered Chef

Taffy Apple Salad

Taffy Apple Salad

Taffy Apple Salad

Dessert?  Yes!  Breakfast?  Yes!  Lunch?  Yes!  Dinner?  Yes!  Snack?  Yes!  You get the idea.  Another yummy recipe from Kristi’s Pampered Chef party.

1 cup pineapple tidbits in juice

4 oz cream cheese, softened

1 cup Cool Whip, thawed

2 medium red apples, cored and diced

2 medium Granny Smith apples, cored and diced

1/2 cup dry roasted peanuts, coarsely chopped

1 cup mini marshmallows

1  Drain pineapple and save juice.

2  Whisk together cream cheese and pineapple juice until smooth.  Stir in Cool Whip and mix until blended.

3  Add pineapple, apples, peanuts and marshmallows to cream cheese mixture and mix gently.  Refrigerate until ready to serve.

recipe from Pampered Chef

Brown Sugar Dijon Brie

Brown Sugar Dijon Brie

Brown Sugar Dijon Brie

Please forgive the picture.  I totally forgot to take one until we had already dug into the brie!  But it was so good and irresistible!  This is another appetizer that I made for Kristi’s Pampered Chef party and it was dreamy and so easy to make.

1/2 cup sliced almonds, divided

1/2 cup packed brown sugar

1 tablespoon Dijon mustard

1 4″ round (8 oz) Brie cheese with rind, room temperature

1 (16 oz) loaf French baguetter

oil

1  Preheat oven to 425.  Coarsely chop 1/4 cup of almonds.  Combine chopped almonds, sugar and Dijon and mix well.

2  Cut brie in half horizontally.   Place one half of Brie, cut side up, on center of pizza stone.  Spread with half the sugar mixture then top with remaining Brie also cut side up and spread with remaining sugar mixture.  Top with remaining almonds.

3  Cut baguette into 24 1/4″ slices.  Arrange slices around Brie on stone and spray with oil.  Bake 8 – 10 minutes or until baguette slices are golden brown and Brie begins to soften.  Let stand 5 minutes before serving.

recipe from Pampered Chef

 

Tempting Toffee Crisps

Tempting Toffee Crisps

Tempting Toffee Crisps

I used to be a Pampered Chef consultant and I decided recently that I wanted to be one again so last night my friend Kristi hosted my first party as a brand new PC consultant and this is one of the treats I made for the party.  It was so delicious and so easy!  Give it a try and see!

12 – 14 whole graham crackers

3/4 – 1 cup packed brown sugar

3/4 – 1 cup butter

1 teaspoon vanilla

1 – 1 1/2 cups chocolate chips

1/2 cup almonds, chopped

1  Preheat oven to 350.  Arrange crackers side by side in large cookie sheet with sides, a jelly roll pan.  (They said 12 crackers but my pan fit 14 so I upped the sugar and butter to a cup each to compensate.)  In medium saucepan, combine sugar, butter and vanilla.  Cook over medium heat, stirring occasionally, until mixture comes to a full boil across surface.  Continue to boil for 4 minutes stirring constantly.

2  Remove saucepan from heat and immediately pour mixture evenly over crackers, quickly spreading with knife as needed.  Bake 10 – 12 minutes or until bubbly and lightly browned.  Remove pan from oven to cooling rack.  Sprinkle with chocolate chips and allow to soften then spread evenly over baked layer.  Chop almonds and sprinkle over chocolate.  Cool completely until chocolate is set.

recipe from Pampered Chef

Happy Doggie Treats

Happy Doggie Treats

Happy Doggie Treats

Last night we had a doggie birthday party celebrating my corgi Finn’s 2nd birthday and my daughter’s black lab Ziggy’s 1st birthday and it was a blast, especially for the dogs!  We had it at the Unleashed Dog Hotel in their indoor dog park which sported an indoor bone shaped doggie swimming pool and lots of room to run and play.  What’s a party without treats, right?  So I made these little yummies for the doggos to snack on after the party and they were a hit too!

1 egg

1/ 3 cup peanut butter

1 cup whole wheat flour

1/2 cup oats

1 mashed banana

1  Preheat oven to 300. Oil silicone pans (I got the paw and bone shaped silicone pans from Amazon, not sure where I picked up the heart shaped one but probably from Michaels) with olive oil.

2  Mix together all ingredients until smooth and thick.  Fill each cavity of molds with dough, fill each cavity to the top, the dough won’t expand.

3  Bake at 300 for 20 minutes.  (The treats will seem too soft after 20 min but they will harden slightly while cooling.)

recipe from Pampered Chef

Cookies and Cream Cheese Ball

Cookies and Cream Cheese Ball

Cookie and Cream Cheese Ball

YUM!  I don’t even like cheese balls that much but apparently I like this one!  What’s not to like?  It’s full of cream cheese and butter and powdered sugar and Oreos and chocolate syrup!  On top of Nilla Wafers!  Heck yeah!

1 (8 oz) package cream cheese, softened

1/2 cup (1 stick) unsalted butter, softened

2 cups powdered sugar

2 tablespoons chocolate syrup

18 – 20 Oreos, crushed

1 cup mini semi sweet chocolate chips

Nilla Wafers, pretzels, graham crackers, apples, whatever you like for dipping

1  Beat cream cheese and butter for 3 minutes.  Add sugar and beat for 2 more minutes.  Remove a big spoonful, place in a Ziploc bag and set aside (this will make the laces on top of your football.)

2  Beat in chocolate syrup and crushed Oreos.

3  Line a bowl with plastic wrap.  Drop cream cheese mixture into plastic wrap lined bowl.  Fold plastic wrap around cheese ball and refrigerate for 1 hour.

4  Shape cheese ball into football shape and then remove plastic wrap.  Press chocolate chips over the whole surface of the cheese ball.  Use your reserved baggie of the cream cheese mixture to pipe laces on the top of your football, just snip a corner of the baggie off and away you go.

5  Serve with dippables.

recipe from Shugary Sweets