Lasagna Soup

I love lasagna and this soup is no different. It was delicious and I will definitively be making it again. The recipe is adapted from Paula Deen's.

1 lb ground turkey

1 onion, chopped

2 cloves garlic, minced

1 tablespoon brown sugar

1 (32 ounce) box chicken broth

2 (14.5 ounce) can petite diced tomatoes

1 (15 ounce) can tomato sauce

2 teaspoon Italian seasoning

1/2 teaspoon salt

2 cup broken lasagna noodles

2/3 cup sour cream

1 (5 ounce) package grated Parmesan cheese

In a large pot, combine ground turkey, onion, and garlic. Cook over medium-high heat for 8 to 10 minutes until turkey is browned and crumbles. Drain.

Stir in brown sugar, broth, diced tomatoes, tomato sauce, italian seasoning, and salt. Bring to boil over medium high heat; reduce heat and simmer for 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese and sour cream, then enjoy.

Peanut Butter Bars

I made these for Anna Elise's baptism and they are SO GOOD!  Everyone loved them.  They are pretty rich so I cut them into really small bars, but I'd like to see you try and only eat one!

The recipe is from Our Best Bites:

Cookies
1 cup  butter at room temperature
1 cup granulated sugar
2 cups brown sugar
1  1/2 cups peanut butter
3 eggs
2 teaspoons vanilla
1 1/2 teaspoons baking soda
1/2 teaspoons table salt
3 cups all purpose flour
3 cups quick oats

Frosting
4 cups powdered sugar
1/2 cup cocoa powder
1/4 teaspoon salt
1/3 cup butter, softened
1/3 cup boiling water
1 teaspoon vanilla extract

Preheat oven to 350 degrees.  Spray a rimmed cookie sheet (jelly roll pan) with non-stick spray and set aside.

Cream butter and sugars for 2-3 minutes, until light and fluffy.  Add  peanut butter and vanilla and beat until combined.  Add eggs, one at a time and beat between each addition. Combine flour, baking soda, and salt and add mixture to dough.  Beat to combine.  Add oats and mix until incorporated.  Press dough into prepared pan into a flat layer.  Bake for about 10-12 minutes.  The center should be puffed and set, but still soft. (Mine took a couple minutes longer to bake, it still almost looked doughy, but it's suppose to)

While crust is baking, prepare frosting.  Whisk together powdered sugar, cocoa powder and salt.  Add butter, boiling water, and vanilla.  Beat until smooth and glossy.

When cookie crust is done baking, drizzle about 3/4 cups melted (just nuke it in the microwave) peanut butter on top and then spread on frosting while everything is still warm.  Let cool and cut into squares to serve. 

I made mine ahead and froze them and they were just as good defrosted as they were fresh!

Creamy Ham and Potato Soup

I Love soup! While I don’t fully enjoy the yucky weather outside I am thankful for the opportunity it brings to make warm, yummy dinners and gooey cobblers.

This soup from The Girl Who Ate Everything is quick, easy and delicious! I have made it using leftover pork roast instead of ham and it was fantastic!

Creamy Ham and Potato Soup

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
1 cup carrot, diced
1 cup frozen corn
1 cup diced cooked ham (buy a ham steak in the deli section)
3 1/4 chicken broth
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Combine the potatoes, celery, onion, carrot, ham and chicken broth in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the salt and pepper and corn.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk so that lumps don't form and until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot, slowly stir to combine. 

Top with cheddar cheese, chives, and bacon if desired. Serve immediately.

Cheesy Chicken in Poblano Sauce

I saw this on the Rachael Ray Show and thought that it sounded good and also easy. It was yummy! I would fix it again. I served it on rice but I think it would work on pasta or with nothing. Enjoy!

2 to 3 medium poblano peppers, seeded and stemmed, chopped
1 cup chicken or vegetable stock
1 small onion, chopped
2 cloves garlic, chopped
A small handful cilantro leaves, plus a few leaves for garnish
Salt and pepper
4 tablespoons butter, divided
2 tablespoons flour
1 cup milk
1/2 cup heavy cream or Mexican crema
1 tablespoon EVOO – Extra Virgin Olive Oil
4 pieces boneless, skinless chicken breast
1 1/2 cups shredded Manchego cheese (I used Monterey Jack)
1 tablespoon vegetable or olive oil
Thinly sliced red onions, for garnish, (I didn't do this)

Yields: 4
Preparation

In a blender or food processor, combine peppers with stock, onions, garlic, cilantro, salt and pepper, purée. In a saucepot over medium heat, melt 3 tablespoons butter. Whisk in flour; add milk and cream, and raise heat a bit. Add poblano purée and simmer to thicken and cook sauce, 20-25 minutes.
Preheat oven to 375°F.

Heat a tablespoon of EVOO in a large skillet over medium-high heat. Add 1 remaining tablespoon butter and melt. Season chicken breasts with salt and pepper, and brown 3-4 minutes on each side. Transfer to casserole dish, spread poblano sauce over the top and cover with cheese. Bake 15-20 minutes, depending on size of chicken pieces – it should be brown and bubbly on top.

Baked Potato Soup

So this soup was amazing. I think Marshall ate 3 bowls of it. Super Easy too. I adapted this recipe from myrecipes.com. Enjoy!

4 baking potatoes

2/3 cups all-purpose flour

6 cups 2% milk (I used non fat)

1 cup shredded cheddar cheese

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 cup sour cream

3/4 cup chopped green onion

6 slices of bacon

Pierce potatoes with a fork; bake at 400 for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.

Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes. 3/4 cup cheese. salt. and 1/2 teaspoon pepper, stirring until cheese melts.

Remove from heat.

Stir in sour cream and 1/2 cup onion. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Top soups with a little cheese, green onion, and bacon.