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
Monday, October 27, 2008
Getting Ready for the Game
Thanks to my friend, Stasia, I'm sharing a recipe that's the perfect partner with football and friends. It's SUPER easy and SUPER good! Go Colts! Go Bucks!
Buffalo Chicken Dip
8 oz. cream cheese, softened (low-fat is okay, no-fat is not okay)
1 cup blue cheese dressing (Ranch is okay if you don't like blue cheese)
1 cup Frank's Buffalo Wing Sauce (or your favorite flavor from B-Dubs)
2 cans chicken (Grabill brand is the only brand that doesn't taste like it should be cat food. Use two large cans)
2 cups sharp cheddar cheese (shredded)
some blue cheese crumbles (as much as you like)
celery sticks
tortilla chips
Break chicken up. Mix all ingredients together (except chips and celery). Mix thoroughly. Place in Pampered Chef Oval or Square Baker. Bake at 375 degrees for 20 minutes, until bubbly. Serve with tortilla chips and celery sticks.
Buffalo Chicken Dip
8 oz. cream cheese, softened (low-fat is okay, no-fat is not okay)
1 cup blue cheese dressing (Ranch is okay if you don't like blue cheese)
1 cup Frank's Buffalo Wing Sauce (or your favorite flavor from B-Dubs)
2 cans chicken (Grabill brand is the only brand that doesn't taste like it should be cat food. Use two large cans)
2 cups sharp cheddar cheese (shredded)
some blue cheese crumbles (as much as you like)
celery sticks
tortilla chips
Break chicken up. Mix all ingredients together (except chips and celery). Mix thoroughly. Place in Pampered Chef Oval or Square Baker. Bake at 375 degrees for 20 minutes, until bubbly. Serve with tortilla chips and celery sticks.
Wednesday, September 17, 2008
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.)
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.)
Monday, September 8, 2008
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.
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.
Tuesday, September 2, 2008
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.
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.
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