Vegetable Ham Soup

I had some leftover ham that I wanted to use and it was a cold rainy day so what better than to have soup. This was so good and of course, goes well with fresh rolls. 

You could do this in an instant pot like the original recipe from Simply Happy Foodie, you can find the link HERE but I made mine on the stove. 

Try it, you'll LOVE it!

Ingredients

4-5 medium potatoes, cubed

3 carrots, chopped

3 celery stalks, chopped

1 small onion, chopped

4 cups chicken broth

1/2 tsp ground coriander

1 tsp thyme, or more to taste

1 tsp salt, or more to taste

1 tsp pepper, or more to taste

2 cups ham, diced 

1/3 cup flour

1-1/2 cups whole milk

1/2 cup cream

1/2 cup tex-mex shredded cheese. (or cheese of choice)

In a large pot add carrots, celery, onion, and chicken broth in a pot and simmer for 5 mins. Add potatoes, coriander, thyme, salt and pepper. Simmer for about 10 mins or until veggies are tender. Add ham. Whisk milk, cream, and flour together in a small bowl and add to soup. Stir simmering until thickened. Add cheese and stir to incorporate. 

Blackberry Lemon Cake Roll

I made this cake for one of the monthly birthday cakes I do at work. It was so light and yummy and enjoyed by all. I will definitely make this one again and again. You could also do raspberries or strawberries. This recipe comes from Natasha's Kitchen and you can get the original recipe HERE.

Pictures also from Natasha's Kitchen. I love her recipes. 

INGREDIENTS:

Sponge Cake

5 large eggs -room temp

3/4 cup sugar

3/4 cup flour

1/2 tsp baking powder

For the Lemon Syrup

1/4 cup warm water

1 Tbsp sugar

4 Tbsp freshly squeezed lemon-about 1 large lemon (don't use concentrate, it's gross)

For the Blackberry Frosting

8oz cream cheese softened

8 Tbsp (113 g) which is approx 1/2 cup, unsalted butter, softened

1 cup powdered sugar

6 oz blackberries chopped (reserving 6 whole berries to garnish)

Optional Garnish

3/4 heavy whipped cream chilled

1 Tbsp powdered sugar

2 lemon slices cut into triangles

INSTRUCTIONS:

1. Preheat oven to 350. Line the bottom of an 18x13 baking sheet (this is a large cookie sheet) with parchment paper (do not grease).

2. Add 5 eggs to the bowl of a stand mixer fitted with whisk attachment and beat on high speed 1 min, or until foamy, Gradually add sugar and beat on high 7 mins (THIS IS VERY IMPORTANT - so don't skimp on the time). it will be thick, fluffy and tripled in volume. 

3. Whisk together flour and baking powder and sift into egg batter one third at a time, folding to incorporate between each addition and scraping from the bottom to catch hidden flour pockets. Stop mixing when you no longer see streaks of flour. 

4. Transfer to lined baking sheet and bake right away at 350 for 13-15 min (mine took about 16 mins) or until top is golden. Remove from oven and right away run a thin-edged spatula or knife around edges of your cake to loosen from the pan. While cake is hot, invert cake face down onto a clean linen towel that has been dusted with icing sugar. Remove parchment paper, dust with powdered sugar on top and then roll up into the towel. Let the cake cool to room temp (30min-1hr) in a draft-free room. 

5. Meanwhile, combine all ingredients for lemon syrup (water, sugar, lemon juice) stir to dissolve sugar and set aside. 

6. In a large mixing bowl, combine 8 oz softened cream cheese, 8 Tbsp softened butter and 1 cup powdered sugar. Beat together starting on low speed to incorporate sugar, then turn the mixer up to high speed for 2-3 mins or until whipped, white and fluffy, scraping down the bowl as needed. Add coarsely chopped blackberries and stir into the cream with mixer on low or by hand, just until incorporated. 

7. Carefully unroll cake and loosen from the towel. Brush the top evenly with your lemon syrup (you might not need all of it but use a good portion). Put dollops of blackberry frosting over the surface and spread evenly. Roll the cake tightly in the same direction you rolled it before. Slice off the crusty ends if desired and dust generously with powdered sugar. 

8. Whip the whipped cream and sugar and transfer into a piping bag with a star tip. Make 6 flowers over the top and garnish with blackberries and lemon triangles. 

Enjoy!

Rhubarb Custard Bars

I always get excited about rhubarb season so I can pull out my rhubarb recipes and try new ones. One of my coworkers is nice enough to give me some of the rhubarb she grows since I don't have a plant - thanks Debbie! This yummy recipe I found comes from dulcedough.com. You can click HERE to find the original recipe. I took these to work to share them so I doubled the recipe. Mmmmm. I love rhubarb season!!

picture from dulcedough.com 

Ingredients

2 cups all-purpose flour

1/4 cup sugar

1 cup butter, cold

Filling:

2 cups sugar

1/2 tsp nutmeg

7 tbsp all-purpose flour

1 cup heavy whipping cream

3 eggs, beaten

5 cups fresh rhubarb, finely chopped or frozen, thawed and drained

Topping:

1 pkg (8 oz) cream cheese, softened

1/2 cup sugar

1/2 tsp vanilla extract

1 cup heavy whipping cream, whipped. 

Instructions 

1. Preheat oven to 350 and grease 9x13 baking pan.

2. Prepare crust by combining the flour and sugar in a bowl. Cut in the butter with pastry blender or fork until mixture resembles coarse crumbs. (I do this in a food processor) Lightly press into prepared pan and bake for 10 mins in the preheated oven. 

3. While crust is baking, prepare filling. Combine sugar, nutmeg, and flour in a large bowl. Whisk in the cream and eggs, then gently fold in the rhubarb. Pour over the crust and bake for 40-45 mins or until the custard is set. Cool completely. 

4. Prepare topping by beating cream cheese, sugar, and vanilla until smooth then fold in the whipped cream. Spread the topping over the top and cover and chill. Cut into bars before serving. Store bars in the refrigerator. 

Chicken Mexican Haystacks

This is one of my favorite recipes, it's just so good! I've made this in a slow cooker and also my instant pot. In the Instant Pot, I've cooked the chicken breasts from frozen with a couple of cups of chicken broth for about 40 mins and then shredded the chicken, I remove some of the broth and add the rest of the ingredients and put the setting on saute for a while to warm everything up adding some broth if needed. It makes it pretty saucy, but that makes it good when you serve it over rice. 

You can go HERE for the original recipe. The recipe and photo come from togetherasfamily.com. 

Ingredients

• 3 large boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (115 oz) diced tomatoes, undrained (I used spicy Rotel)
• 1 -1/2 cups frozen corn or 1 can

Cream Tex-Mex Sauce

• 1 3/4 cups chicken broth
• 1 can chopped green chilies
• 4 oz cream cheese
• 1 cup sour cream
• 1 small sweet onion, roughly chopped
• 1 packet ranch seasoning mix
• 1 packet taco seasoning

Mexican Haystacks

• Corn chips
• white or brown rice
• taco toppings of your choice (shredded cheese, lettuce, tomato, avocado, onion, olives, jalapenos, etc)

Instructions

Put chicken breasts into the slow cooker. Add the beans, tomatoes, and corn. 

In a blender combine all ingredients for the creamy sauce and blend until smooth and combined. 

Pour into the slow cooker and mix everything together. Cover with the lid and cook on low for 5-6 hours or until chicken is tender and can easily shred. 

Shred chicken and add back into the slow cooker Serve with rice, corn chips, and toppings fo your choice. You can also keep this on the warm setting until ready to serve. 

Slow Cooker Creamy Mashed Potatoes

I made these potatoes for a Christmas party, they are good alone or with gravy. So rich and creamy for that special occasion or just because you want to treat your family to some extra special potatoes. This recipe comes from Six Sisters Stuff you can click HERE for the original recipe. 

picture from Six Sisters Stuff

Ingredients

5 pounds red potatoes, cut into chunks

1 tbsp minced garlic, or to taste

3 cubes chicken bouillon

1 (8oz) container sour cream (light or fat-free is fine also)

1 (8oz) package cream cheese, softened (light is fine also)

1/4 cup butter

salt and pepper to taste. 

Instructions

In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm (about 15 mins). Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency. 

Transfer the potato mixture to a slow cooker, cover, and cook on low for 2-3 hours. Just before serving, stir in butter and season with salt and pepper to taste. 

Hamburger Soup

This soup is sooo yummy and makes a big pot so you can have leftovers or invite someone over for supper. This recipe comes from The Pioneer Women and you can click Here to find the original recipe. The original recipe is not made in an instant pot but that is how I made mine. 

picture from The Pioneer Women

Ingredients

• 2-1/2 pounds ground beef
• 1 whole large onion, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 large can diced tomatoes
• 3 cups beef stock or broth
• 1 each whole yellow, green & red bell peppers, seeded and diced
• 4 carrots, peeled and sliced
• 5 red potatoes, cut into chunks
• 3 tbsp tomato paste
• 1/2 tsp salt (or more to taste)
• 1/2 tsp pepper (or more to taste)
• 2 tsp dried parsley flakes
• 1/2 tsp ground oregano (or more to taste)
• 1/4 tsp cayenne pepper (or more to taste)

Preparation

In a large pot or instant pot with the saute setting, brown the meat with the onion, celery, and garlic. Drain as much fat as you can. 

Add the rest of the ingredients (I wasn't able to get everything in my 6 quart instant pot so I had to cut down the measurements a bit) Stir to combine. Close lid on the instant pot and close valve. Set on manual for 8 mins using the quick release when done. If using a large pot after adding remaining ingredients bring to a boil then reduce the heat, cover the pot and simmer the soup for 15-20 mins, until potatoes are tender but not overly mushy. 

Soup should be somewhat thick, but if you'd like it to be more "soupy" add 1 to 2 more broth or hot water and heat through. Taste and adjust seasonings, adding more salt if needed. 

Instant Pot Cheeseburger Macaroni

So the Instant Pot has been my new best friend. I do so much in it now and I love how fast it is. As new recipes come out I'll post our family favorites. 

This recipe comes from by Pink.com you can click to find the original recipe Here. 

My whole family loved this and it was so easy to do, even my picky son loved it and it had tomatoes in it..yikes! 

picture from bypink.com

Ingredients

1 lb lean ground beef

16 oz elbow macaroni dry

2 cups chicken broth

1 tbsp Franks Red Hot (or to liking) 

1 tsp garlic powder

1 tsp oregano

1 tsp parsley flakes

28 oz can diced tomatoes

2 tbsp tomato paste

Salt and pepper to taste

16 oz shredded cheese of choice. 

Instructions

Press saute and add ground beef, oregano, and garlic. 

Cook until no longer pink and also crumbling. Drain oil as much as you can. 

Add all other ingredients except cheese, give it a good stir. 

Put on the lid and lock with the valve closed. 

Press manual, cook 4 mins on high and then do a quick release when done. 

Stir in the cheese allow to melt and serve.