Veggie Soup with Barley (crock pot)

Yet, another recipe from Kate's Kitchen, and her cookbook, Pantry Principles...

2 c white, garbanzo, or lima beans, soaked (I used can)
1/4 c pearl barley
1 onion, chopped (I used 1/2 of an onion)
3 carrots, sliced
3 stalks celery, chopped
3 red potatoes, cubed
2 Tbsp olive oil
1 (14-oz) can diced tomatoes
4 c water or broth (I used 1/2 beef broth and 1/2 water)
1/2 tsp salt
1/4 tsp cayenne

Saute veggies in oil and place in crock pot. Add everything else except salt. Cook on high for 3 hours. Add salt. Serve with sliced bread, rolls, or bread sticks. Top with cheese.

Once again, my family loved it.

Chicken Chasseur

12-16-oz chicken breasts, cut into strips
1 onion, chopped
3 cloves garlic, minced
2 Tbsp tomato paste
1 c chicken broth
1 tsp thyme
1/2 tsp salt
1/4 tsp pepper
1 bay leaf
1/4 c flour
1/4 c cream

In a large skillet, brown chicken and remove from pan. Add onions and garlic and saute until soft. Mix flour with cream until smooth. Add all ingredients and simmer for 15-20 minutes.

I wish I got a picture of this dish, but it got put away before I could get it.

This recipe is from Kate's Kitchen from her cookbook, The Pantry Principles.

Calico Beans

1/2 c. of any 3-5 different beans - or how every many you want (if using dry, soak overnight)

1 onion. chopped

6 carrots, chopped

4 stalks celery, chopped

2 bell peppers, chopped

1 lb. fresh spinach, sliced thin

broth or water to cover

Saute onion, carrot, celery, and peppers in oil until softened. Place everything except spinach into crock pot. Cook on high for 3-4 hours or low for 6-8 hours. Add spinach during the last 10 minutes of cooking. Serve and sprinkle with cheese.

I modified this recipe a bit, and I also turned it into more of a soup. This is a very good dish, especially when paired up with homemade dinner rolls or bread.

I got this recipe from Kate's Kitchen from her cookbook, The Pantry Principles.

Stove Top Mac and Cheese

2 c elbow macaroni
1/4 c butter
1/4 c flour or a little more (I use wheat)
1/2 tsp salt
1 pinch pepper
2 c milk
2 c shredded cheese (or more, depends on taste)

Cook macaroni according to package directions. Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour, salt and pepper; cook until bubbly. Gradually add milk; cook and stir until thickened. Stir in cheese until melted. Drain macaronil; add to cheese sauce and stir to coat.

My kids love this. It is so easy to make as well. Tastes so much better than the box kind

Black and White Truffles

1 pkg (1-lb 2-oz) creme-filled chocolate sandwich cookies
1 pkg (8-oz) cream cheese, softened
36-oz almond bark (vanilla flavored candy coating)
1/2 c semisweet chocolate chips
1/2 tsp vegetable oil

Line 2 cookie sheets with wax paper. Place cookies in a large food processor. Cover; process with on-and-off pulses until consistency of fine crumbs (I put them in a zip-lock bag and took a rolling pin or a mallet to them to crush them). In a large bowl, stir cookie crumbs and cream cheese until well blended and mixture forms a dough like consistency.

Chop 8-oz of the almond bark; stir into dough mixture. Roll dough into 1-inch balls; place on cookie sheets. Freeze 30 minutes or until very firm.

In a small microwaveable bowl (or you can do this on the stove in a medium pot), microwave half of the remaining 28-oz candy coating on High for 90 seconds; stir. Continue microwaving and stirring in 15 second intervals until melted and smooth.

Remove half of the balls from the freezer. Using 2 forks, dip and roll each ball in coating; return to cookie sheet. Melt remaining candy coating; dip remaining balls.

In a 1-qt resealable freezer plastic bag, place chocolate and oil; seal bag. Microwave on High 35-50 seconds, squeezing chips in bag every 15 seconds, until chips are melted and mixture is smooth. Cut small tip from bottom corner of bag. Drizzle chocolate over truffles. If desired, sprinkle with cocoa. Refrigerate 30-45 minutes or until chocolate is set. Store covered in refrigerator.

Prep Time: 30 min Start-Finish: 1 hr 45 min Makes: 6 dozen Recipe was taken from Betty Crocker

Festive Vanilla Fudge

1 bag (12-oz) white chocolate chips
1/4 c whipping cream
1 Tbsp honey
3/4 c red and green candies

Line bottom and sides of 8-inch pan with foil, leaving foil overhanging 2 opposite sides of pan; spray foil with cooking spray.

In a large microwavable bowl, mix chips, cream and honey. Microwave on High about 90 seconds, stirring every 30 seconds, until chips are melted and mixture is smooth. Cool about 30 minutes or until just slightly warm. Quickly stir in 1/2 c of the candies. Spread evenly in pan. Sprinkle remaining 1/4 c candies over the top; press lightly into top. Refrigerate about 30 minutes or until completely set.

Remove fudge from pan onto cutting board by lifting with foil; peel back foil. With a large sharp knife, cut into 4 rectangles. Cut each rectangle crosswise into 8 pieces.

Prep Time: 10 minutes Start-Finish 1 hr 10 min Makes 32 candies From Betty Crocker