Soups and Salads

Cheeseburger Paradise Soup

Cheeseburger Paradise soup
Taste Of Home

I didnt have any bouillon granules so I used some beef stock. Also I didnt have mushrooms or bacon for the top but Oh My this is so creamy cheesy and delicious. I will definitely make this again

Ingredients:

* 6 medium potatoes, peeled and cubed
* 1 small carrot, grated
* 1 small onion, chopped
* 1/2 cup chopped green pepper
* 2 tablespoons chopped seeded jalapeno pepper
* 3 cups water
* 2 tablespoons plus 2 teaspoons beef bouillon granules
* 2 garlic cloves, minced
* 1/8 teaspoon pepper
* 2 pounds ground beef
* 1/2 pound sliced fresh mushrooms
* 2 tablespoons butter
* 5 cups milk, divided
* 6 tablespoons all-purpose flour
* 1 package (16 ounces) process cheese (Velveeta), cubed
* Crumbled cooked bacon

Directions:
In a soup kettle, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
Meanwhile, in a large skillet, cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain. Add to soup. Stir in 4 cups milk; heat through.
In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Garnish with bacon. Yield: 14 servings (about 3-1/2 quarts).

Cheese Topped Apricot Salad

What You Need:

2 (4 oz.) pkgs. orange gelatin

2 C boiling water

1 (15 oz.) can apricots, reserve 1 C juice

1 (20 oz.) can crushed pineapple, reserve 1 C juice

3/4 C of colored mini marshmallows

1/2 C sugar

2 T butter

3 T flour

1 egg

1 C whipping cream

3/4 C Cheddar cheese, grated

How to Make It:

Place the gelatin powder into the boiling water and whisk until dissolved.

Add the 1 C of apricot juice to the mixture and stir to combine.

Place the mixture into the refrigerator for about 30 minutes or until just beginning to set.

Fold the fruit and marshmallows into the mixture.

Pour the mixture into a 13X9 size pan, cover and refrigerate until firm about 4 hours.

Place the sugar, butter and flour into a saucepan.

Break the egg into the mixture.

Pour the 1 C of pineapple juice into the pan and stir to combine.

Place the pan over medium heat and bring to a slight boil.

Stirring constantly stir the mixture until the sauce thickens.

Remove the sauce from the heat and allow it to cool for about 15 minutes.

Stir the whipping cream into the sauce thoroughly.

Spread the mixture over the top of the salad.

Sprinkle the grated cheese over the entire top of salad.

Serves: 12

The colored marshmallows make this dessert a pretty picture. If you can’t find colored marshmallows regular white marshmallows will work. Try making this with lime or lemon gelatin for something a little different.

Creamed Grapes with Sweet Pecans

What You Need:

1 (8 oz.) pkg. cream cheese, room temperature

1 C sour cream

1/3 C sugar

2 t vanilla extract

2 lbs. seedless green grapes

2 lbs. seedless red grapes

3 T brown sugar

3 T pecans, chopped

How to Make It:

Place the cream cheese into a large mixing bowl.

Add the sour cream to the bowl.

Sprinkle the sugar into the mixture.

Pour in the vanilla extract.

Use an electric mixer on medium speed and beat the ingredients until smooth and well blended.

Fold the grapes into the cream mixture being sure they are covered well.

Cover the bowl tightly and refrigerate 1 hour or until chilled through.

Place the brown sugar in a mixing bowl.

Add the pecans and coat them with the brown sugar.

Sprinkle the mixture over the salad just before serving.

Serves: 16

The brown sugar and pecans set this salad. Use any type of grape you like as long as they are seedless. This makes a great salad for potluck dinners or family get together.

Apple Butterscotch Delight

What You Need:

1 (4 oz.) pkg. instant butterscotch pudding

1 (20 oz.) can crushed pineapple in juice

1 C dry roasted peanuts

2 sweet apples, chopped

1 (8 oz.) container whip topping, thawed

How to Make It:

Place the pudding into a mixing bowl.

Add the can of pineapple with the juice and stir until completely combined.

Stir the nuts into the pudding mixture.

Blend the apples into the mixture until well combined.

Fold the whip topping in until combined and smooth.

Serves: 4

Grapes and marshmallows can be added to this recipe for a special treat. If butterscotch pudding isn’t your favorite; try vanilla, chocolate, lemon or any flavor that’s at the top of your list.

Sweet Toasted Pecan Apple Salad

What You Need:

3 T brown sugar, packed

3 T pecans, finely chopped

3 small sweet apples, cored and halved

1 T butter, melted

1/3 C canola oil

1/4 C apple cider

1/4 C cider vinegar

1 T honey

1/4 t salt

1/4 t pepper

6 C mixed salad greens

1/4 C toasted pecans, coarsely chopped

How to Make It:

Place the oven temperature on 425 and allow the oven to heat while preparing the apples.

Line a baking sheet with heavy duty aluminum foil being sure to cover completely.

Place the brown sugar in a bowl.

Add the finely chopped pecans and toss to coat.

Place the apples, cut side up, on the prepared baking sheet.

Bruch the apple halves with the melted butter.

Sprinkle the brown sugar pecan mixture over the apples.

Bake 15 minutes or until the apples are just beginning to tender.

Place the oil in a shaker or a jar with a tight fitting lid.

Add the apple cider, vinegar and honey to the shaker or jar.

Sprinkle in the salt and pepper.

Shake until all the ingredients are incorporated together well.

Place 1 C of greens onto 6 serving plates.

Top each plate with a half of an apple.

Shake the dressing again then pour over all 6 salads.

Sprinkle the salads with the toasted pecans.

Serves: 6

The dressing may be kept in an airtight container in the refrigerator for up to 2 days. Use sweet apples that are firm, well colored and have bright smooth skins. Apples should be fragrant but have no musty smell to them. Always use apples within 2 to 3 days of purchase.

Classic Macaroni Salad

Classic Macaroni Salad

Recipe found at Allrecipes

* 4 cups uncooked elbow macaroni
* 1 cup mayonnaise (or Miracle Whip)
* 1/4 cup distilled white vinegar (I use red wine vinegar)
* 2/3 cup white sugar
* 2 1/2 tablespoons prepared yellow mustard
* 1 1/2 teaspoons salt
* 1/2 teaspoon ground black pepper
* 1 large onion, chopped
* 2 stalks celery, chopped
* 1 green bell pepper, seeded and chopped
* 1/4 cup grated carrot (optional)(I use one chopped tomato instead)
* 2 tablespoons chopped pimento peppers (optional)

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
2. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

Hamburger Soup

Hubby isnt a fan of soup really , he seems to think its not filling and more of a side dish..well I proved him wrong tonight with this YUMMOLA soup. you MUST try it, heck add some potatoes for more body if you want. I did add a 28 oz can of whole tomatoes which I chopped up, liquid in too soo good omgosh let me know if you try it and how you like it. My carrots were frozen from the freezer, so easy to add in.

Hamburger Soup

1 1/2 to 2 lb ground beef
1/2 t salt
1/4 t pepper
1/4 t oregano
1/4 t basil
1/8 t seasoning salt/lawrys
1 pkg dry onion soup mix
6 C hot water
1 8oz can tomato sauce
1 Tablespoon Soy sauce
1 C celery chopped
1/4 C celery leaves
1 C carrot (I used frozen)
1 C macaroni
I also added a 28 oz can of whole tomatoes that i cut up YUM

Brown meat and add all spices
add water, tomato sauce and soy sauce
Cover and simmer for 15 mins
then add veggies and simmer 30 more mins..

then add macaroni and boil about 20-30 more mins til noodles are done.. k…EASY right ? Yep Go try it and let me know how it turns out

Easy Vegetable Beef Soup with Campbells CHEAP

Ok like many Mommies out there trying to curb their budget I wanted to share a real hit with my family this week! I made a Vegetable Beef soup with Campbell’s Tomato Juice that was so easy and so yummy! My family aboslutely loved it and I made two pots full so I could put one in the freezer for a later time!

Ingredients

• Cubed Stew Meat (Cost me $4.47)
• 1 Jar of Campbells Tomato Juice or V8 Juice  Cost me $2.10
  
• Beef Stew Soup Mix (for the spices) (Cost me $2.23)
• 2 cans of mixed veggies (Cost me $1.10)
• Dash of Garlic Powder
• Dash of Season Salt
• Dash of Salt and Pepper

First take your cubed stew meat and you want to brown this in your saucepan until all sides have a nice golden brown color. Drain the grease and then add your Campbell’s Tomato Juice or V8 Juice, then open and drain your cans of mixed veggies and add them to your saucepan. Then add your spices and 4 cups of water. Then simply stir and cover for two hours on low! This is going to make your whole house smell so wonderful and it makes about 10 cups of soup!! HUGE Bargain! So the whole soup costs me $9.90 to make and it was hearty and delicous soup that I was able to make left overs for another meal for when we are on a run or just plain busy!

Now an alternative to making this is instead of using canned mixed veggies is to use fresh! I have made this several times using fresh veggies it is also delicious just costs a little more and I was trying to keep this a low budget meal! But when I do use fresh veggies I chopped up celery, onions, carrots, potatoes SOO Good!

I hope you enjoy this EASY recipe and please let me know if you try it!
Angie