I got this from Pioneer Woman and have made it so many times. It is so delicious, I serve it with grilled cheese sandwiches.

It also freezes well. I have done this and taken it along with us in the motor home.

It is also delicious without the Sherry.

Cathy’s Sherried Tomato Soup

Ingredients
6 Tablespoons Melted Butter
1 whole Medium Onion, Diced
1 bottle (46 Oz.) Tomato Juice
2 cans (14 Oz. Cans) Diced Tomatoes
1 Tablespoon (up To 3 Tablespoons) Chicken Base
3 Tablespoons (up To 6 Tablespoons) Sugar
1 pinch Salt
Black Pepper To Taste
1 cup Cooking Sherry
1-1/2 cup Heavy Cream
Chopped Fresh Parsley
Chopped Fresh Basil

Preparation Instructions
Sauté diced onions in butter until translucent. Then add canned tomatoes, tomato juice, chicken base, sugar, pinch of salt, black pepper and stir. Bring to a near boil, then turn off heat. Add in sherry and cream and stir. Add in parsley and basil to taste.

Ma's Economical Cake

3/4 c. shortening
2 1/4 c. sugar
3 eggs beaten
2 t.vanilla extract
3 3/4 c.all purpose flour
1 1/2 c. milk
3 1/2 t. baking powder

Optional chocolate frosting or fruit

Using an electric mixer on medium speed, blend shortening and sugar together. Add eggs and vanilla, mix well. Add flour and milk alternately as you continue to beat batter. Mix in baking powder until smooth. Pour batter into a greased and floured 13 x 9 inch baking pan. Bake at 325 degrees for 25 to 35 minutes or till a tooth pick inserted near the center tests clean. Top with frosting or fruit if desired. Serves 10 to 12 servings.

Sue

I made this over the holidays and definitely will make again and again!

Tuscan One Pot

1 tablespoon olive oil
1 pound turkey sausage, casing removed I used Jimmy Dean bulk Italian sausage
1 small onion, chopped
2 garlic cloves, chopped
3 (15-1/2-ounce) cans great northern beans, undrained
1 (14-1/2-ounce) can diced tomatoes, undrained
2 cups chicken broth
1 teaspoon Italian seasoning
1/4 teaspoon black pepper
2 cups fresh spinach, washed and patted dry

1.In a large soup pot, heat oil over high heat. Add sausage, onion, and garlic, and cook 6 to 8 minutes, or until no pink remains, stirring frequently to break up the meat.

2.Add remaining ingredients except spinach; bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes, or until thickened. Stir in spinach, and serve.

All of those soups sound good. Nita is the soup sweet? That sounds like a lot of sugar. One reason I am not fond of canned tomato soup is because it tastes too sweet to me. I am sure you could just leave out the sugar?

I'm making this today, for Tues and Thurs lunches. Tuesday, two kt'ers are coming.

Here's white chili with my rendition:
1 can chicken broth
1Tbl olive oil
2 boneless chicken breast, chopped ****Use WalMarts, and use breast only shredded.
1/4 cup or more chopped onion
1 4 oz can green chiles, chopped ***I puree mine with my hand blender WITH juice
1 19 oz can navy beans, undrained
1 tsp garlic powder
1/2 tsp cilantro ***I use instead 2 tsp chili powder
1/2 tsp oregano
1/8 tsp red pepper
Sauce chicken and onions 4-5 minutes in olive oil **If using Wal Marts cooked, saute onions only till translucent
Stir in spices, broth, simmer about 15 minutes, then add beans and shredded chicken and simmer 5 more minutes, to get the flavors blended.
We love it topped with fritos, shredded cheese, and a dollop of sour cream

This is one of my original throw it together soups. My husband named it Damn good soup!

1 bag frozen corn ( I like the baby yellow and white mix)
1 bag pictsweet brand Smokey bacon flavored seasoned baby Lima beans
1 lb smoked sausage like Hillshire sliced in to bite size pieces
1 can diced tomato ( I use the ones that have bell pepper and onion included)
1 can cream of celery soup
1 large wedge of cabbage chopped
1 bunch of fresh asparagus cut into about 2inch long sections (remove bottoms that are woody)
Grab a couple of handfuls of your fave pasta or what ever you have on hand. I used fettuccini broken in to pieces.
1tsp garlic salt
1tsp or so of Tony’s Cajun seasoning
Water about 3 or 4 tomato cans of water add more if you want it thinner or less if you want it thicker.
Shredded cheese (I had Colby jack) Do not add this to the pot!

Throw all that stuff into your soup pot except the cheese and bring to a boil then turn down and let it simmer for an hour or so.
Pour into serving bowls and sprinkle with shredded cheese.

Great with cornbread or French bread for dipping.

I made this yesterday, but we're having it tonite for dinner

Balsamic Chicken (BH&G)

4 small boneless chicken breasts
1 tbsp paprika
1 tbsp olive oil
1/2 tsp snipped fresh rosemary
2 cloves garlic, minced
1/4 tsp pepper
1/4 cup red wine
3 tbsp balsamic vinegar

Combine paprika, olive oil, rosemary, garlic and pepper.
Mix until it becomes a paste.

Rub both sides of the chicken and place in a 9x13 baking dish that has been coated with cooking spray. Cover and refrigerate 2-6 hours.

Preheat oven to 450
Drizzle chicken with wine and bake 10-12 minutes, turning breasts halfway through.

Remove from oven and drizzle balsamic onto chicken. Remove to serving plates, stir the juices in the dish and drizzle over the chicken.

Raven, I don't think it is too sweet. You might want to make it the first time with half the sugar and see what you think.

I love ham loaf. It's great if you have leftover ham from the holidays that you want to use up. I bought a chunk of ham and will grind it with the attachment to my KA. I think you can do it in a food processor, too. I found this recipe and now use it rather than my mother's.

Ham Loaf
1-1/2 lb. ground ham
1-1/3 lb. ground pork
1-1/2 c. soft bread crumbs
2 beaten eggs
1/2 c. milk

Mix and form into loaf. Top with glaze and bake at 350 for 1-1/4 hours.

Glaze: Mix brown sugar with enough pineapple juice to make a moist paste. Brush on top of ham loaf after it's been in the oven about half an hour.

This post was edited by patti43 on Tue, Jan 7, 14 at 10:30

cheesy chicken and cheese casserole *Grandson love this!!

Ingredients:
◾2 cups leftover cut-up chicken ***I had leftover jerk chicken which made it extra good
◾2 cups cooked brown rice ***Had leftover rice cooked in coconut milk
◾15-oz can black beans, drained and rinsed
◾8 oz sour cream
◾1/2 cup salsa
◾1 cup shredded cheese (I used a combination of cheddar that I shredded myself and a Mexican cheese blend that I had in the fridge)
◾salt and pepper to taste
◾

Instructions:
1.Combine all the ingredients (saving out some shredded cheese for the topping) and spread it into a casserole dish.
2.Sprinkle the remaining cheese on top and pop it in the oven!
3.Bake at 350 degrees for 25-30 minutes.

Dixie Stampede Homestyle Cream of Vegetable Soup

Cheryl makes this all the time and it is really good.

3 T. margarine or salted butter
1/2 t. onion powder
1/2 t. garlic powder
1 t. corn syrup
3 T. all purpose flour
1/4 t. white pepper
1/2 teaspoon salt
1/2 cup chicken broth
1 1/2 cups water

3/4 cup finely chopped cooked vegetables, I use diced canned potatoes and canned carrot slices diced very small, Veg All will work.

1 pint half and half cream. For a richer taste use heavy cream.

In a 3 quart sauce pot, melt margarine or butter. Add onion, garlic and corn syrup. Simmer 1 minute. Do not brown.

Add flour, white pepper, salt, chicken broth, water and vegetables. Simmer 3 minutes.

Add half and half, and simmer until desired consistency. Stir constantly. To not bring to a boil.

May garnish with chopped parsley and serve.

Sue

My DGD and her husband are coming to visit at the end of the month. She is on a gluten-free diet so I have to watch what I cook. This recipe's gluten-free and sounds really good. I'll serve it with a salad and crusty bread (for her DH). The best part is I can get it started early in the day.

CROCKPOT JAMBALAYA (Luckymommyto2boys)

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
½ pound andouille sausage, diced
1 (28-ounce) can diced tomatoes
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1 cup reduced-sodium chicken broth
2 teaspoons dried oregano
2 teaspoons Cajun or Creole seasoning
1 teaspoon hot sauce
2 bay leaves
½ teaspoon dried thyme
1 pound frozen peeled and cooked shrimp, thawed
2 cups cooked rice

In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.
**Amy's notes: I used chicken thighs and polish sausage. I also just added the uncooked rice (about 1.5 cups) to the crockpot at the end and put the lid on for another 10 minutes.

patti, this is Paula Dean's Jambalaya that I use. Sharing just for comparison.

Paula Dean's Jambalaya
1/2 pound Smithfield Smoked Sausage, cut into 1/4-inch slices
2 1/2 cups water
1 (14-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 bay leaf
3 tablespoons dried minced onion
1 teaspoon dried thyme leaves
1 teaspoon garlic powder
1 tablespoon dried parsley flakes
1 teaspoon cayenne pepper
3 beef bouillon cubes, crumbled
1 teaspoon salt
1 cup long-grain rice
1/2 to 3/4 pound medium, fresh shrimp, peeled and deveined.
Steps
In a Dutch oven add water, tomatoes, tomato sauce. Add dry ingredients, smoked sausage and rice. Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 20 minutes. Add shrimp and cook for an additional 5 minutes, or until shrimp are pink. You do not want to overcook the shrimp.

A tip from Paula: Never cook the shrimp before you add it to the jambalaya. You want all of the wonderful shrimp flavors to cook into your jambalaya and cooking it before would make the shrimp overcooked (rubbery). Shrimp cooks so quickly, it is best to add it at the last few minutes.

I've been wanting to try this recipe since Christmas 2011 and never got around to it. Have you ever made them and, if so, did you like them enough to make them again?

MUD HEN BARS (Two Peas and Their Pod)

1/2 cup butter, at room temperature
1 cup granulated sugar
3 large eggs, divided (1 egg, 2 yolks, and 2 egg whites)
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semi-sweet chocolate chips
1 cup mini marshmallows
1 cup chopped nuts, optional
1 cup light brown sugar

Preheat oven to 350 degrees F. Grease a 9x13 pan and set aside. In the bowl of a stand mixer, beat together butter and granulated sugar until creamy. Beat in 1 whole egg and 2 egg yolks (put aside the whites for later.) Beat in the vanilla extract.

In a separate medium bowl, whisk together the flour, salt, and baking powder. Add the dry ingredients to the wet ingredients. Blend until just combined. Spread mixture into 9x13" pan. Sprinkle with marshmallows, chocolate chips, and nuts-if using.

Beat egg whites until stiff peaks form. Gently fold in the brown sugar. Spread mixture evenly over marshmallows and chocolate chips. Bake for about 30 minutes or until bars are a deep golden brown. Let bars cool completely. Cut into squares and serve. Makes 24.

No Fry Doughnuts or Rolls

This will work to mix the dough in the bread machine

Scald 1 cup of milk and let cool down.

2 Eggs mixed with fork

¼ cup of shortening

¼ cup sugar

Put the above in your bread machine, then add:

½ t. salt

1/8 t. cinnamon

½ t. nutmeg

2 ½ cups all purpose flour add an extra cup of flour if it seems sticky in the bread machine pan.

1 package of rapid rise yeast

Put on dough cycle. When finished roll out into the shape you want, brush melted butter on top, let raise in a warm place and baking on greased baking sheets or pans for about 12 minutes at 400 degrees. Do not over bake.

These are very soft and good. Can be made into dinner rolls.

I made these yesterday and I have a batch in the machine now. I liked them really well. They are nice and soft, do not over bake but brown on top.

Sue

This post was edited by Marilyn_Sue on Thu, Jan 9, 14 at 11:52

We boiled a ham last week with potatoes and green beans. Something that's so simple, we just love it! I wanted to make a ham soup using lentils and tried this recipe of Emeril's on Sunday. I switched it to use cooked ham, so basically, made it backwards, cooking the veggies and lentils then adding the ham. It's delicious, and we're eating the soup even now, it just gets better and better. I also saved the stock from cooking the ham and used that, and water instead of the chicken stock. Too much ham stock would make the soup too salty, I think.
I omitted all of the salt in the recipe.

Ham Hock and Lentil Soup

2 tablespoons olive oil
2 cups small diced onions
1 cup small diced celery
1 cup small diced carrots
Salt
Freshly ground black pepper
2 tablespoons chopped garlic
2 bay leaves
6 sprigs of fresh thyme
2 quarts chicken stock
3 to 4 smoked ham hocks
1 pound orange lentils
2 tablespoons chopped parsley

In a large saucepan, over medium heat, add the oil. When the oil is hot, add the onions, celery, and carrots. Season with salt and pepper. Saute for 4 minutes.

Add the garlic, bay leaves and thyme. Saute for 1 minute. Add the ham hocks and stock. Bring the liquid to a boil, reduce the heat to medium-low and cook about 1 hour, or until the hocks are tender.

Add the lentils and continue cook for 25 to 30 minutes or until the lentils are tender. Remove from the heat and stir in the parsley. Re-season with salt and pepper if needed. Remove the ham hocks and remove the meat. Add the ham back into the soup. Ladle the soup into individual serving bowls and serve with crusty bread.

I got this recipe from a sister who got it from a friend who was born in Cuba and came to the US when he was 17.

Black Beans and Rice

1 - 12 oz. pkg. black beans
2 small green peppers, diced
1 large white onion, diced
1/4 c. garlic powder (or 1-2 cloves, chopped)
1 scant Tbsp. salt (these days I'd cut back)
8 oz. bacon, uncooked
1/2 c. olive oil
2 bay leaves

Wash beans and soak overnight in enough water to cover. Leave in this water while cooking. Saute peppers and 1/2 the onion in olive oil. Add to the beans along with the remaining ingredients. Cook until beans are tender. Remove bacon and bay leaves before serving. Just before serving, stir in 1 or 2 Tbsp. more olive oil. Use remaining onion as topping. Serve over rice--white or yellow.

Sue? Your recipe for no fry donuts says to put on dough cycle then shape and butter tops....then bake. Does this mean there is no resting or rising of the dough at all? I have everything ready to make them...by hand... but was not sure of this part. They sound yummy.

Yes, they must raise after the cycle and being shaped. It does not take very long if in a warm place.

Sue

WOW...now that was quick. Thank you very much ...off to the kitchen to put a smile on everyone's face. Looks like this will fit the sweet tooth. ;^)

Patty thanks for the Black Bean recipe. I have a different Black Bean recipe that I have made many times. Its my own version of Feijoada which is sometimes referred to as the National Dish of Brazil.

FEIJOADA -- BRAZILIAN BLACK BEAN STEW

Serves 12 or so. If you cannot find the linguica, you can use chorizo or even smoked sausage.

1.5 lbs pork (cubed)
1 lb linguica (cubed)(Portuguese smoked sausage)
6 oz thick bacon chopped
3 oz Armour dried beef (chopped fine)
3 medium onions (chopped)
2 Tbsp minced garlic
3 29oz can Black Beans
1 15oz can Refried Black Beans w/ lime
2 Tbsp adobo sauce (optional)
2 chipotle peppers (seeds removed and minced) (optional)
1 1/2 cups water

In large pot over medium heat cook bacon until most of the grease is out and the bits are lightly browned, remove bacon from pan and reserve. Add onions to bacon grease, and cook until onions are soft and translucent. Remove onions and reserve.

Raise heat, and add pork and cook, stirring frequently, until the outside of the pork is completely cooked and lightly browned. Add the garlic, the sausage, the dried beef, the adobo sauce and the (optional) peppers and return the bacon and onion to the pan and cook and stir for another 5 minutes.
Add the beans including the water in the bean cans using about 1/2 cup additional cup of water per can to rinse out the cans. Bring to a low boil and simmer for 15 to 20 minutes, stirring occasionally.
Add the can of refried black beans and stir it in well.

It can either be served immediately or be put into a crockpot on low to keep warm for later.
Serve over white rice and drink a caipirinha with it.

5 Stars

I made Sue's No Fry Doughnuts yesterday and they were delicious. It was requested I make more today. I rolled out the dough and cut it like a doughnut and brushed half with just butter. The other half I dipped the tops in the butter and then into cinnamon sugar before the second rise. The dough was very light and tender. I was expecting it to come out with a bagel like texture, but that was not the case. The dough would be perfect for hot cross buns for Easter. I would just up the cinnamon and add some raisins.

I am glad you like the recipe threej's. I have made the recipe 3 times. I found it in one of my many cookbooks and it was doubled but you could not make it in your bread machine so I adjusted it so it could be. I have not tried it for a doughnut but just make them into rolls or bread sticks. I know this recipe is a keeper for me. Thanks for posting how you liked it.

Sue in Central Indiana

Let's keep this thread going.

We enjoy Lidia's Family Table/ Italian-American shows. She featured an easy recipe using chicken breasts, capers, red wine vinegar. She said it could be made using pork chops.

This appealed to hubby so he made it for dinner one nite this week, using boneless pork chops. It's a delicious sauce.

Skillet Chicken Breasts Aglio e Olio
source: Lidia's Italy

6 chicken breast halves, skinless and boneless, about 2 pounds (we used boneless pork chops)
3/4 teaspoon salt, plus more as needed
1/2 cup flour, for dredging the chicken
1/4 cup extra-virgin olive oil
2 tablespoons butter
8 garlic cloves, sliced
1/4 teaspoon red pepper flakes
3 tablespoons capers, drained
2 tablespoons red wine vinegar
1 cup vegetable broth
3 tablespoons Italian parsley, freshly chopped
1 tablespoon bread crumbs

Trim the chicken breast halves of all bits fat, skin or connective tissue with a paring knife. Do not cut off the tenders-the small loose flap of muscle on the underside of each half-but flatten them firmly against the larger piece, to form a neat oval.

Sprinkle both sides of the breasts with salt, using about 1/2 teaspoon in all. Spread the flour on a piece wax paper and press and toss each breast to coat lightly on all surfaces; shake off excess.

Heat 2 tablespoons of the oil and all the butter in the pan over medium heat. When the butter is almost completely melted, lay the breasts in the pan, with space between them. Let them cook in place, without moving them, until they're sizzling. After 2 minutes or so, lift the first breast you put in the pan and check the underside. You want it to be lightly tinged with brown (not merely pale, but not brown all over either). Cook longer if needed, and then turn all the breasts over when they've just begun to color.

Quickly scatter all the garlic slices into the spaces between the chicken, turn the heat up slightly, shake the pan and stir the slices around in the hot fat so they separate. After a minute or a bit more, when the garlic has begun to sizzle, sprinkle the red pepper flakes in a hot spot; toast for a minute; then spill the capers in several hot spots around the pan. Give the skillet a few good shakes to distribute the seasonings and run the hot juices all around the breasts.

Raise the heat another notch: when everything's sizzling hard, pour the red wine vinegar into the open spaces and shake the pan to spread it. Let the vinegar sizzle and reduce for a 1/2 minute or so, then pour in the broth.

Cook at full blast now, quickly bringing the liquid to a boil. As it cooks, drizzle the remaining two tablespoons of oil all around the pan and sprinkle on another 1/4 teaspoon of salt. Let the sauce bubble and reduce for a couple of minutes, shaking the skillet frequently, then sprinkle the bread crumbs into the sauce (not on the chicken) and stir and shake to mix it in. Within a minute or two, the crumbs will thicken the sauce visibly; cook, shaking the skillet, until it has the consistency you like. Turn off the heat, scatter the parsley over everything-and shake the skillet again. Serve immediately.