Ham and Potato Soup

 This soup is very delicious!  It's a great way to use leftover Easter ham.

Ham and Potato Soup

1-2 T. oil

3 Carrots, chopped

1 onion, chopped

2-3 ribs celery, chopped

1 tsp. salt

1 tsp. minced garlic

1 tsp. dried parsley

1/2 tsp. thyme

Black pepper

4 cups chicken stock

2 lbs. russet or gold potatoes, chopped

2 cups ham, diced

1/4 cup butter, melted

3 T. flour

1 1/2 cups milk

1 cup shredded cheddar cheese

More cheese and sliced green onion for garnish

In a large pot, heat the oil and add the carrots, onion, and celery.  Saute until softened- 4-5 minutes.

Add the seasonings and stir.

Add the broth, ham, and potatoes.  Bring to a simmer over med. high heat, then reduce heat, cover and cook until the potatoes are soft.

In a saucepan or small fry pan, melt the butter.  Whisk in the flour.  Whisk for about three minutes.  Then whisk in the milk.  Whisk until thickened.  Stir the milk mixture and the cheese into the potato soup.  Stir until thickened and well blended.  Garnish with grated cheese and green onion, if desired.  

He is Risen!

 

Happy Easter!

Rhodes Orange Rolls Supreme

 This is basically the same recipe as the Rhodes Cinnamon rolls Supreme, but you use their orange rolls.  The frosting is different to compliment the orange flavor.

Rhodes Orange Rolls Supreme

1 package (12 rolls) Rhodes Orange Rolls

1 cup heavy whipping cream

6 T. melted butter

1/2 cup brown sugar

Frosting

2 packets of frosting that come with the rolls

2 oz. cream cheese, soft 

2 t. melted butter

1 tsp. vanilla

grated rind from an orange

pinch salt

Juice from 1/2 orange

Spray a 13 x 9 pan.  Arrange the frozen rolls in the pan.  Cover the rolls with plastic wrap that has been sprayed.

Let rise until doubled.

Preheat oven to 350.

When risen, pour the cream over the rolls and let rest for about five minutes.  

Mix together the butter and brown sugar.  Pour over the cream evenly.

Bake for 21-28 minutes until golden brown.

Mix together the frosting ingredients and spread over the rolls after they cool for about 5 minutes.

Chicken Cobbler

 This casserole is so delicious!  We both love it!  It makes a big pan- perfect for sharing.

Chicken Cobbler

Turn oven to 350 degrees.  Cut up a stick of butter and put in a 13x9 pan.  Put the pan in the oven until the butter is melted.  

Add the meat from one rotisserie chicken.  Add 1 bag of peas and carrots.

In a large(quart) measuring cup or bowl, measure 2 cups of milk.  Add to that two small packages of Bisquick biscuit mix with cheesy garlic.  Mix together and pour over the chicken. 

Measure 2 cups of chicken stock.  Add 1 can of cream of chicken soup.  Whisk together and pour over all.  

Bake at 350 for about 50 minutes.

Oreo Pie

 

A delicious dessert!

Oreo Pie

Crust:

22 regular Oreo cookies

5 T. butter, melted

Crush the Oreos in a food processor or in a gallon sized zip lock bag with a rolling pin.  Pour the crumbs into a bowl and add the butter.  Mix well.  Put the mixture in a 9- inch pie pan and press the crumbs into it and up the sides.  Bake at 350 for about 8-12 minutes.

When the crust is cool, put 1/2 gallon softened cookies and cream ice cream in a large bowl.  Mix and stir until the ice cream is creamy and softened evenly.

Put a bottle of hot fudge sauce in the microwave.  Heat until pourable.  Pour about 1/2 the bottle into the cooled crust.  Spread evenly.  Add the softened ice cream and spread evenly.  Freeze.

When read to serve, cut into pieces.  Reheat the fudge sauce and pour some sauce on each piece.  Top with a dollop of fresh sweetened whipped cream.  Put 1 oreo in the top of the whipped cream for garnish.

Chicken and Swiss Casserole

 This is a delicious family-friendly dinner.  I can't wait to make it again.

Chicken and Swiss Casserole

1/2 lb. egg noodles

3 T. olive oil

1 onion, chopped

3 cloves garlic, minced 

1/3 cup flour

2 cups chicken stock

3/4 cup milk

1-2 teaspoons thyme

1/2 teaspoon salt

1/4 teaspoon nutmeg

1/4 teaspoon pepper

5 cups cubed rotisserie chicken

1 1/2 cups frozen peas (or peas and carrots)

2 cups shredded Swiss cheese (or other cheese)

1 cup breadcrumbs or cracker crumbs

2 T. butter, melted

Preheat oven to 350.  Cook noodles according to package instructions.  While they are cooking, heat a large Dutch oven.  Pour in olive oil and cook the onions until soft.  Add the garlic and cook another minute or two.  Stir in the flour.  Cook and stir for a couple of minutes, then add the chicken broth, milk, and spices.  Cook until thickened.  Add the chicken and peas and cook for a few minutes.  Add the noodles and cheese.  Transfer to a sprayed 13 x 9 .  In a small bowl, mix the crumbs and butter and then spread over top of the casserole.  Bake until the top is browned.  About 10-15 minutes.  

Fire Roasted Tomato Soup

 This may be my new favorite soup.  It is delicious!  We ate it with fresh sourdough bread.  

Fire Roasted Tomato Soup

2 T. olive oil

1 onion, diced

3 cloves garlic, minced 

1 1/2 cups diced potatoes

Salt and pepper to taste

2 T. tomato paste

2 1/2 tsp. Italian seasoning

1/2 - 2 tsp. red pepper flakes (according to taste)

2- 14 oz. cans fire roasted tomatoes 

2 -14 oz. cans white beans, drained

1 quart vegetable or chicken broth

3/4 cup heavy cream

1/2 cup grated Parmesan cheese

In a large Dutch oven, heat oil and add the onion and potato.  Cook for 3-4 minutes (Stir constantly so the potatoes don't stick to the pan), then add the garlic and cook until the potatoes are tender.  Add the tomato paste and seasonings cook another five minutes, stirring often.  Add the tomatoes, beans and broth and simmer for 20 minutes.  Stir in the cream and Parmesan. Serve with crusty bread.