Sante Fe Soup

I just made (and ate for lunch!) my friend Tonya's Sante Fe Soup. Just a little spicy and perfect for a cool fall day, it's great with tortilla chips!

Sante Fe Soup

2 pounds ground beef, cooked, crumbled (drained, if necessary)
2 cans Rotel tomatoes with chilis
1 1-pound pkg. Mexican Velveeta
1 1-pound pkg. plain Velveeta
2 15-oz cans pinto beans w/juice
2 15-oz cans corn w/ juice
2 15-oz cans diced tomatoes w/juice (I really like the Muir Glen fire-roasted kind. They're worth the extra few cents)

Put everything in the crock pot on low until the cheese is melted and the soup is heated through. (You can also prepare it on the stove top.)

Mornings Made Easier

Two recipes that make morning a little more interesting and a little more nutritious than boxed cereal. My kids loved the Morning Cookies when they were little (with peanut butter in between) and Todd and I really like the Breakfast Cups. I make them ahead of time and micro them for about 45 seconds when we're ready to eat them.

Morning Cookies
1/4 cup margarine or butter
1/2 cup packed brown sugar
3/4 cup whole wheat flour
3/4 cup applesauce
1/2 cup rolled oats
1/3 wheat bran (I use All-Bran cereal)
1/4 nonfat dry milk powder
1 egg white
1/2 t. baking soda
1/2 t. cinnamon (or better yet, Pampered Chef Cinnamon Plus)
1/4 t. baking powder
1/4 t. salt
1/8 t. ground cloves (omit this if you're using Cinnamon Plus)
1/2 cup raisins
1/4 cup chopped walnuts
1/2 c. soft-style cream cheese or peanut butter

In a mixer bowl, beat butter and brown sugar with a mixer until well combined. Add whole wheat flour, applesauce, oats, bran, milk powder, egg white, soda, cinnamon, baking powder, salt and cloves. Beat on low speed just till combined. Stir in raisins and nuts. Spray a baking sheet (or use your baking stone). Drop rounded tablespoons (PC Medium Scoop) of dough, 2-3 inches apart onto baking sheet. Spread dough so each cookie is about 2 inches across. Bake in a 375 degree oven for 10 minutes or until set. Cool on a wire rack. Spread bottoms of half the cooled cookies with cream cheese or peanut butter; top with remaining unfrosted cookies. Chill until serving or wrap individually and freeze. Makes 8 sandwich cookies.


Sausage and Cheese Breakfast Cups

8 ounces sausage or crumbled bacon
1 green bell pepper, chopped
1/2 onion, chopped
10 large eggs, beaten
1 can (12 ounces) sliced mushrooms, drained
1 cup shredded cheddar cheese.

Preheat oven to 350 degrees. Line a 12- cup muffin pan with paper baking cups.

In a skillet over medium heat, cook the sausage, pepper, and onion until the sausage is cooked through. Drain if necessary and let cool slightly. Divide evenly among muffin cups. Divide drained mushrooms evenly among mushroom cups. Fill muffin cups with beaten eggs about 2/3 full. Sprinkle with cheese. Bake for 20-25 minutes until set. Let cool completely and store in a zipper bag in the refrigerator.

Welcome to my Kitchen!

I'm often asked for what I cook for my family to eat or for a good recipe for all kinds of things. I've also been encouraged to start a blog. So... as a very non-threatening way to venture into the blogging universe, here it is. Expect nothing very grand or very personal. Only expect to know what we're eating at the Stombaugh house. Maybe someday I'll be wise enough and secure enough to post lofty thoughts and inspirations but for now, here's a great recipe for homemade Pimiento Cheese!

Pimiento Cheese (makes 2 cups)

1 cup mayonnaise (I much prefer Hellman's)
1 teaspoon fresh lemon juice (or a sprinkle of True Lemon and a teaspoon of water)
1 teaspoon dry mustard
1/4 teaspoon cayenne pepper (I always use Ground Chipotle Chili pepper-- it adds a bit of smokiness)
1/2 teaspoon Worcestershire sauce
8 ounces Colby cheese, grated (2 cups)
8 ounces sharp Cheddar cheese, grated (2 cups) (If you have little ones, mild cheddar might be better)
1 (4-oz) jar chopped pimientos, drained
salt and freshly ground black pepper
hot pepper sauce.

Mix together the mayo, lemon juice, mustard, cayenne and Worcestershire. Add the cheeses and pimientos blending thoroughly to combine. Season with salt, pepper, and hot sauce. Refrigerate until ready to use.

I eat mine on thin, lightly toasted wheat bread and it's also great on Triscuits.