Category Archives: Recipes

Collard Green Soup Recipe

My son who doesn’t like greens much loves this soup.

1 teaspoon oil

14 to 16 ounces smoked sausage

¼ cup chopped green pepper

2 teaspoons minced garlic

3 (14.5 0z) cans chicken broth or about 6 cups if using homemade

1 (15 oz) can black eyed peas

8 ounces frozen collard greens

½ teaspoon paprika

1 teaspoon onion powder

 

Chop the smoked sausage into bite sized pieces. Heat oil in bottom of soup pot over medium heat. Add sausage, green peppers, and garlic. Cook until green pepper is soft and sausage starts to brown.

Add chicken broth, black eyed peas, collard greens, paprika, and onion powder. Bring to a boil. Lower heat and simmer for about 10 to 15 minutes (or until collard greens are well cooked).

If using a sausage that has a higher fat content the oil may be unnecessary. You could use chopped onion added with the peppers instead of onion powder. If you like more heat add hot sauce or a stronger pepper (like cayenne or chipotle).

I made collard green soup the first time using a recipe off a card given away free at Wal-mart. When I lost the recipe card I made it using what I could remember from the card and a few changes from various recipes I found online. I’ve changed amounts and ingredients slightly each time I made it until I came up with a recipe that works for us.

Vegetable Beef Bow Tie Skillet Recipe

I made this last night and it turned out really well. It was a nice light supper and the whole family liked it. Here is the recipe as it appeared in the cookbook.

1 pound ground beef

1 cup chopped onion

1 can (14 ½ ounces) beef broth

1 ½ cups uncooked bow tie pasta

½ cup water

1 teaspoon Italian seasoning

1 teaspoon chili powder

½ teaspoon salt

½ teaspoon garlic powder

¼ teaspoon pepper

1 cup chopped sweet yellow pepper

1 cup chopped zucchini

2 cups chopped tomatoes

1 cup (4 ounces) shredded cheddar cheese

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the broth, pasta, water and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.

Add yellow pepper and zucchini; cover and cook 2-4 minutes longer or until pasta and vegetables are tender, stirring occasionally. Stir in tomatoes; sprinkle with cheese.

I modified the recipe slightly. My son likes peppers better cooked and my daughter prefers tomatoes cooked.

So I added the peppers with the beef and onion and added the tomatoes with the zucchini to give both a little extra time to cook. I also used a little extra zucchini and a little less tomato because that’s what I had on hand.

The recipe comes from the small Farmers Market Cookbook.

Recipes provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com.

Creme Filled Cupcake Recipe

I made this recipe for the second time last week.

1 (18 ¼ ounces) devil’s food cake mix

2 teaspoons hot water

¼ teaspoon salt

1 jar (7 ounces) marshmallow crème

½ cup shortening

1/3 cup confectioners’ sugar

½ teaspoon vanilla

GANACHE FROSTING:

1 cup (6 ounces) semisweet chocolate chips

¾ cup heavy whipping cream

 

  1. Prepare and bake cupcakes according to package directions for cupcakes. Cool for 5 minutes before removing to wire racks to cool completely.
  2. For filling, in a small bowl, combine water and salt until salt is dissolved. Cool. In a small bowl, beat the marshmallow crème, shortening, confectioners’ sugar and vanilla until light and fluffy; add the salt mixture.
  3. Use a pastry bag or cut a small hole in the corner of a storage or freezer bag; insert round pastry tip. Fill the bag with cream filling. Push the tip through the top to fill each cupcake.
  4. Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency.
  5. Dip cupcake tops into frosting; chill for 20 minutes or until set. Store cupcakes in the refrigerator.
The Ganache and creme filling ready to go

This is from the Taste of Home Cupcakes for Every Season small cookbook.

I wish I’d remembered to take pictures the first time I made these cupcakes. They were a little prettier that day.

This time around the Ganache was a little thin and didn’t cover the spot where the cream was put in very well. I think it was thin either because it was so hot that day or because the cream I used wasn’t heavy whipping cream. They still tasted great. My son likes the Ganache because it isn’t as sweet and it has more flavor than regular icing. My daughter likes it because she likes almost anything chocolate.

It’s a little hard to tell when you have enough cream in the cupcakes. Usually the cupcake swells just a tiny bit and then I stop. Every once in a while it doesn’t swell and if you keep pushing creme in, the cupcake will end up looking like this

Other than that they were really easy to make and even the uncle who doesn’t like cupcakes wanted me to give his wife the recipe.

 

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com.

Italian Turkey Burgers

I tried a new recipe a couple of weeks ago and am finally getting around to posting it. I chose this recipe because while I know lean turkey burgers are supposed to be better for you than hamburger, my family finds them too bland if you don’t add some flavorful extra ingredients.

Here is the recipe as it appeared in the April/May 2011 issue of Healthy Cooking Magazine.

½ cup sun-dried tomatoes (not packed in oil)

¾ cup boiling water

1 egg white, beaten

½ cup dry bread crumbs

1 small onion, finely chopped

¼ cup ketchup

1 teaspoon dried basil

1 tablespoon minced fresh parsley

1 tablespoon spicy brown mustard

2 garlic cloves, minced

1 teaspoon dried oregano

¼ teaspoon Italian seasoning

1 pound lean ground turkey

½ pound extra-lean ground turkey

3 slices reduced-fat provolone cheese, halved

6 whole wheat hamburger buns, split

 

 

  1. Place tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes.
  2. In a large bowl, combine the egg white, bread crumbs, onion, ketchup, basil, parsley, mustard, garlic, oregano and Italian seasoning. Drain and chop tomatoes; add to egg white mixture. Crumble turkey over mixture and mix well. Shape into six burgers.
  3. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350 degrees for 16-20 minutes or until a meat thermometer reads 165 and juices run clear. Top with cheese; bake 1-2 minutes longer or until melted. Serve on buns with ketchup and mustard if desired.

The only alteration I made was to use all lean ground turkey instead of part lean and part extra-lean. The family rated it as Good and it’s easy to make. I especially like the sun-dried tomatoes in them. I will make these burgers again.

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com.

Mexican Beef and Pasta Recipe

I tried a new recipe last night. Here’s the recipe as it appeared in the April/May 2011 edition of Healthy Cooking.

3 cups whole wheat spiral pasta

1 pound lean ground beef (90% lean)

1 small onion, chopped

2 cans (14 ½ oz. each) no-salt added diced tomatoes, undrained

1 can (15 oz.) black beans, rinsed and drained

1 cup frozen corn, thawed

1 cup chunky salsa

1 can (4 oz.) chopped green chilies

1 can (2 ¼ oz.) sliced ripe olives, drained

3 tablespoons taco seasoning

½ cup reduced-fat sour cream (optional)

Crushed tortilla chips (optional)

 

Cook pasta according to package directions; drain. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

Stir in the pasta, tomatoes, beans, corn, salsa, green chilies, olives and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through. Serve with sour cream and chips if desired.

I didn’t have a can of green chilies so I used 1 can of tomatoes with jalapeño peppers added in place of one of the cans of diced tomatoes. I also added a little extra corn (on purpose) and extra olives (I should have paid more attention to the size of the can in the recipe).

It was very easy to make and the entire family gave it a thumbs up. I will be adding this recipe to my list of possible quick meals especially since I already keep all the ingredients except for spiral pasta and canned chilies around most of the time.

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com.

Easy Tortellini Soup Recipe

Last night I tried a new recipe that my daughter chose out of my newest Healthy Cooking magazine. Here is the recipe as it appeared in the magazine.

Easy Tortellini Soup Recipe

1 medium onion, chopped

1 tsp. olive oil

1 garlic clove, minced

2 cans (14 ½ oz. each) reduced sodium chicken broth

1 can (14 ½ oz.) diced tomatoes, undrained

9 oz. refrigerated cheese tortellini (or tortellini of your choice)

3 cups chopped fresh spinach

1 Tbsp. balsamic vinegar

¼ tsp. pepper

Shredded Parmesan cheese, optional

 

In a Dutch oven, sauté onion in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.

Add tortellini; cook for 7-9 minutes or until tender. Stir in the spinach, vinegar and pepper. Cook and stir until heated through and spinach is wilted. Sprinkle with cheese.

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com.

 

 

The grocery store didn’t have any fresh spinach that looked good so I used about 2/3 of a can of canned spinach instead of fresh. I was also out of parmesan cheese so I used mozzarella cheese instead. Since I was fixing it for supper I also added about 8 oz. of chopped cooked chicken breast for more protein at the same time I added the tortellini and served it with homemade garlic bread.

The soup was very easy to make and tasted pretty good. I think the rest of my family liked it even better than I did. The cheese added quite a bit to the soup in my opinion and Parmesan would probably be even better. When I make it again I will probably use a little more garlic and a little less balsamic vinegar.