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Creamy Vegetable Soup

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It has definitely been a winter to remember…..or not?  While we haven’t had any snowfall accumulation and for the most part the weather has been mild, it still seems bone chilling cold to me on many days.  What is the best cure for bone chilling cold? Soup, of course.

My family adores the old standbys such as chicken noodle and vegetable beef, but we enjoy soup of all kinds and it is a terrific way to “hide” vegetables from our 14 year old.  While she is not a picky eater, it is always a great day when she eats vegetables cheerfully.

Recently, my dear friend, Karen Adler (aka BBQ Queens) served Celebration Soup at a fireside dinner in her home.  It was a great change of pace and it was delicious.  This recipe comes from a wonderful book she wrote,  A Kansas City Christmas: Traditions and Recipes from the Heartland. She inspired my version of Creamy Vegetable Soup.  I hope it becomes your family favorite too.

Don’t forget to enter our contest for the 175 Best Babycakes Cake Pops Recipes giveaway.   There are only a few days left to enter, so do it now.  Follow this link back to the announcement of the book and learn how.  It will be out at stores and available on web sites soon, but enter before January 31 and you just might win a copy now.

Creamy Vegetable Soup

3 tablespoons butter

3 carrots, thinly sliced

3 stalks celery, thinly sliced

3 green onions, thinly sliced

1 small zucchini, diced

2 cans (14.5 oz. each) low sodium chicken broth

2 cans (10 3/4 oz. each) cream of potato soup

1 cup milk

1 cup sour cream

2 jars (5 oz. each) Old English Cheese Sauce

Heat butter in large saucepan over medium high heat.  Add carrots, celery, onions, and zucchini. Cook for 5 to 7 minutes.  Add chicken broth and simmer for 30 minutes. Add remaining ingredients and stir until cheese melts and soup simmers.  Sprinkle with chopped green onions before serving.

Makes 6 servings.

 

 

175 Best Babycakes Cake Pops Recipes

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It’s here! Our newest book, 175 Best Babycakes Cake Pops Recipes is out and we are thrilled.

Packed inside the new cookbook are recipes for cake pops of all kinds and flavors, plus muffins, biscuits, meatballs, appetizers, ebelskivers, doughnuts, scones, bread bites and more. You will find recipes that will inspire you to use your Babycakes Cake Pop maker every day—from morning to night. Most of all, when cake pops are just the right treat, you will discover the perfect flavor, plus awesome decorating and gift suggestions so your cake pops will steal the show. Weddings, showers, holidays, teacher gifts, thank you gifts, elegant affairs, simple gestures, big graduation parties, and even a dog treat are just a few of the special occasions that are described in detail so you can easily make and serve fantastic cake pops.

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Winter Salad

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We are still trying to stay focused on increasing the amount of vegetables in our family meals. Winter is the perfect time to add soup and salad to the menu. While the weather doesn’t make me yearn for the grilled salads of summer, I still turn to leafy greens as often as possible. This Winter Salad has been a favorite for years. The ingredients provide a heartier profile that suits these winter days perfectly.

I served this hearty salad with a bowl of Cheesy Vegetable soup over the weekend and everyone clamored for more. It’s a great recipe to warm your soul during these gloomier winter months. I would love to know if you give this salad a try.

Winter Salad

6 cups salad greens, such as spring mix with arugula
2 slices bacon, cooked crisp and crumbled
3 tablespoons toasted, coarsely chopped walnuts
3 tablespoons dried sweetened cranberries
1/4 cup crumbled goat cheese

Dressing

3 tablespoons extra virgin olive oil
1 tablespoon honey
1 tablespoon coarse grain mustard
2 tablespoons freshly squeezed lemon juice
1 clove garlic, minced

In a large salad bowl, toss all the salad ingredients.

In a small bowl, whisk together the dressing ingredients. Drizzle desired amount of dressing and toss gently.

 

Souvlaki Pork

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What’s for dinner? Such a simple question and yet, it strikes terror in our hearts almost daily. I have a confession to make—and that is sometimes I hate that question as much as you do. I know, I write about food and love to develop new recipes. But, when stuck between a rock and a hard spot (you know–hunger pangs with time pressing in,) I turn to a few, same old tried and true recipes. Do you do that too? Worst of all, those same old familiar ones get boring—but this one just never bores me.

Pork with lots of garlic and oregano with pita bread is one of my favorite recipes. It is my version of a Greek inspired fast food—souvalaki, and I make it with the traditional foods and flavors but then, just cause it is me, add more veggies than the classic recipe and love every bite. It sounds so very exotic, but really, it uses every day foods, so that makes it easy to do–even when you can’t think of what else to do.  It is best to marinate the meat–and several hours or even overnight as that adds more flavor then marinating just an hour–but do what you can.

This winter, in my part of the country, it has been incredibly mild, so you will find me outside grilling many nights. I know sooner or later, the cold and ice will  keep me indoors –but never fear—this recipe is such that I can do the whole thing in a skillet on the stove or out on the grill. Easy, no-brainer, year-round food. That makes it tried and true in my book. How about yours?

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Black Eye Pea Dip

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If you’ve been reading our blog very long or if you know me very well, you have probably figured out that I love all things Southern. I mean Louisiana, Georgia, Alabama, Tennessee, North Carolina, South Carolina, Mississippi, Virginia and Texas. Since I was born and raised in Missouri, I like to think I am a Southerner…..oh, well sort of.

That said, a tradition that our family has shared for many, many years is eating black eyed pea dip on New Year’s Day. This ritual is said to bring prosperity and much “good luck” to all who partake. We take a moment to reflect on all the blessings of the past year and say a prayer of gratitude. Some years this has been easier to do than in others, but each and every year is sprinkled full of so much to be thankful for that this is an important time for each of us. After we have reflected on the past year, we turn our thoughts to the New Year and share our hopes and dreams for all that the New Year holds. It is always a bit magical to enjoy this dip and have fun with our plans for the future.

Kathy and I want to take this opportunity to thank you for reading our blog this past year. We never imagined that 2011 would hold so much for us and that we would complete not one, but two cookbook manuscripts! Wow! A lot can happen in 12 months.

We have some special announcements to make in 2012, so please come back, pull up a chair, savor recipes and stories with us. We would love to hear from you.

Happy New Year!

 

Black Eyed Pea Dip

1 can (15 oz.) black eyed peas, drained
3 green onions, cut into 1-inch pieces
1/2 cup sour cream (light works well)
1/2 cup salsa
1 teaspoon garlic salt
4 slices bacon, cooked until crisp and crumbled

Place black eyed peas into food processor bowl, reserving 1 tablespoon for garnish.  Add green onions, sour cream, salsa and garlic salt. Pulse until smooth.

Pour into a bowl and fold in bacon, reserving 1 tablespoon for garnish.

Sprinkle with reserved black eyed peas and bacon.

Serve at room temperature or cold.

Tip:  This dip is best served with scoop corn chips or fresh vegetables.