To be honest, I'm not a fan of split pea soup. That is, except for this one which is super easy and yummy. Enjoy!
1 pound split peas
8 cups water
1 1/2 cups diced carrots
1 1/2 cups diced celery
1/2 cup diced onion
1/2 cup parsley sprigs
2 teaspoons dried thyme
1 teaspoon celery seed
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 bay leaf
1 pound fully cooked smoked kielbasa, coarsely chopped
Preheat oven to 350 degrees. Rinse the split peas in cold water, then place in a large (oven proof) kettle with all the remaining ingredients except the sausage. ( I used my Pampered Chef Stoneware Covered Baker.) Bake, covered, for 2 hours. Remove from oven.
Discard the bay leaf and puree the soup with a hand blender or in a food processor until smooth. Return to kettle. Add the chopped sausage. Bake 30 minutes longer, or under the sausage is heated through.
Tuesday, March 17, 2009
Monday, January 26, 2009
Children's Ministry Appreciation Lunch
The much-requested recipes from the Heartland Children's Ministry Appreciation Lunch. All the recipes were from the net with Lori freehand included!
Peanut Butter Sheet Cake
Ingredients:
2 cups all-purpose flour
2 cups white sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup water
3/4 cup butter or margarine, softened
1/2 cup peanut butter
1/4 cup vegetable oil
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
2/3 cup white sugar
1/3 cup evaporated milk
1 tablespoon butter or margarine
1/3 cup chunky peanut butter
1/3 cup miniature marshmallows
1/2 teaspoon vanilla extract
Directions:
1.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15x1 inch jellyroll pan.
2.
In a large bowl, stir together the flour, 2 cups sugar, baking soda and salt. Set aside. Combine the water and 3/4 cup of butter in a saucepan, and bring to a boil. Remove from the heat and stir in 1/2 cup peanut butter and vegetable oil until well blended. Stir this mixture into the dry ingredients. Combine the eggs, buttermilk and vanilla; stir into the peanut butter mixture until well blended. Spread the batter evenly in the prepared pan.
3.
Bake for 18 to 26 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.
4.
While the cake bakes, place 2/3 cup sugar, evaporated milk, and butter in a saucepan. Bring to a boil, stirring constantly. Cook stirring for 2 minutes. Remove from heat and stir in the peanut butter, marshmallows and vanilla until marshmallows are melted and the mixture is smooth.
5.
Spoon the frosting over the warm cake and spread in an even layer. Allow to cool before cutting and serving.
Outback Alice Springs Chicken Imitation
Ingredients
4 boneless, skinless Chicken Breast 1/2" thick (maybe frozen)
Honey Mustard
6 Pieces of Bacon Sliced in Half and Fried Crisp
1/2 tsp McCormick Season All
1 C. Sliced Mushrooms (Canned or In Jar) drained
3 C. Shredded Colby/Monterey Jack CheeseParsley for Garnish
Methods/steps
Rub chicken breast with Seasonal All and set aside to marinated for 1 hr. While the breast is marinating fry bacon crisp and drain. Shred cheese and set aside.Gather all other items together and make ready for the preparation.
Saute chicken on medium heat in pan with just enough oil to prevent sticking. Cook on both sides until a slight golden color and cooked in the middle but not dry. Remove from pan. (I baked them from frozen at 350 degrees for about 45 minutes.)
Spread chicken breast with honey mustard, cover with a layer of mushrooms, three slices of bacon and then sprinkle with shredded Colby/jack cheese, chicken should be covered with shredded cheese.
Pop in heated oven at 350 degree's or a micro just until the cheese melts. Sprinkle with parsley and extra honey mustard may be served on the side.
I used Honey Mustard salad dressing as a shortcut but this Honey Mustard is oh, so yummy!
Honey Mustard
1/2 C. Prepared Salad Mustard
1/4 C. Honey
1/4 C. Light Corn Syrup
1/4 C. Mayonnaise
Blend all together until completely until smooth and free from lumps. The corn syrup may be adjusted depended on how sharp the mustard might be or to your taste.
Recipe from the website CopyKat Recipes
Mustard Vinaigrette Salad Dressing
1/4 cup extra-virgin olive oil
2 large crushed cloves of garlic
1 fl. oz. white wine vinegar
1 teaspoon lime or lemon juice
1 teaspoon sugar
2 teaspoons Dijon mustard
Salt and cracked black pepper
Place the crushed garlic into bowl, add mustard, and sugar. Whisk in the lemon/lime juice and vinegar, then slowly whisk in extra-virgin olive oil. Check seasoning.
From the Today Show
Peanut Butter Sheet Cake
Ingredients:
2 cups all-purpose flour
2 cups white sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup water
3/4 cup butter or margarine, softened
1/2 cup peanut butter
1/4 cup vegetable oil
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
2/3 cup white sugar
1/3 cup evaporated milk
1 tablespoon butter or margarine
1/3 cup chunky peanut butter
1/3 cup miniature marshmallows
1/2 teaspoon vanilla extract
Directions:
1.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15x1 inch jellyroll pan.
2.
In a large bowl, stir together the flour, 2 cups sugar, baking soda and salt. Set aside. Combine the water and 3/4 cup of butter in a saucepan, and bring to a boil. Remove from the heat and stir in 1/2 cup peanut butter and vegetable oil until well blended. Stir this mixture into the dry ingredients. Combine the eggs, buttermilk and vanilla; stir into the peanut butter mixture until well blended. Spread the batter evenly in the prepared pan.
3.
Bake for 18 to 26 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.
4.
While the cake bakes, place 2/3 cup sugar, evaporated milk, and butter in a saucepan. Bring to a boil, stirring constantly. Cook stirring for 2 minutes. Remove from heat and stir in the peanut butter, marshmallows and vanilla until marshmallows are melted and the mixture is smooth.
5.
Spoon the frosting over the warm cake and spread in an even layer. Allow to cool before cutting and serving.
Outback Alice Springs Chicken Imitation
Ingredients
4 boneless, skinless Chicken Breast 1/2" thick (maybe frozen)
Honey Mustard
6 Pieces of Bacon Sliced in Half and Fried Crisp
1/2 tsp McCormick Season All
1 C. Sliced Mushrooms (Canned or In Jar) drained
3 C. Shredded Colby/Monterey Jack CheeseParsley for Garnish
Methods/steps
Rub chicken breast with Seasonal All and set aside to marinated for 1 hr. While the breast is marinating fry bacon crisp and drain. Shred cheese and set aside.Gather all other items together and make ready for the preparation.
Saute chicken on medium heat in pan with just enough oil to prevent sticking. Cook on both sides until a slight golden color and cooked in the middle but not dry. Remove from pan. (I baked them from frozen at 350 degrees for about 45 minutes.)
Spread chicken breast with honey mustard, cover with a layer of mushrooms, three slices of bacon and then sprinkle with shredded Colby/jack cheese, chicken should be covered with shredded cheese.
Pop in heated oven at 350 degree's or a micro just until the cheese melts. Sprinkle with parsley and extra honey mustard may be served on the side.
I used Honey Mustard salad dressing as a shortcut but this Honey Mustard is oh, so yummy!
Honey Mustard
1/2 C. Prepared Salad Mustard
1/4 C. Honey
1/4 C. Light Corn Syrup
1/4 C. Mayonnaise
Blend all together until completely until smooth and free from lumps. The corn syrup may be adjusted depended on how sharp the mustard might be or to your taste.
Recipe from the website CopyKat Recipes
Mustard Vinaigrette Salad Dressing
1/4 cup extra-virgin olive oil
2 large crushed cloves of garlic
1 fl. oz. white wine vinegar
1 teaspoon lime or lemon juice
1 teaspoon sugar
2 teaspoons Dijon mustard
Salt and cracked black pepper
Place the crushed garlic into bowl, add mustard, and sugar. Whisk in the lemon/lime juice and vinegar, then slowly whisk in extra-virgin olive oil. Check seasoning.
From the Today Show
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