Cabbage Soup

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Cabbage Soup

Author: Chef Matt

Ingredients

  • 6 large green onions
  • 2 green peppers
  • 2 cans diced tomatoes
  • 1 bunch celery chopped
  • 1/2 head cabbage chopped
  • 1 pkg. Lipton onion soup mix
  • 2 cubed chicken bullion
  • 6 C. water
  • Season to taste with Salt and pepper

Instructions

  • Simmer on low until the vegetables are soft.

This is a delicious and healthy alternative to most soups.  It is also known as diet cabbage soup.

Potato Cheese Soup

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Potato Cheese Soup

Author: Chef Matt

Ingredients

  • 8 large potatoes cooked and diced
  • 2 C. milk
  • 4 cups water
  • 1 chicken bullion cube
  • 2/3 C. flour
  • 2/3 C. butter
  • 1 lb. bacon cooked and crumbled
  • 1 C. sour cream
  • 8 oz. cheddar cheese shredded
  • salt and pepper to taste

Instructions

  • In a large soup pot, combine butter and flour to make a roux. Cook roux for 1 minute, then slowly mix in the remaining ingredients adding the sour cream and cheese last. Allow to simmer until all of the cheese is melted and the soup is warmed throughout.

 

Crock Pot Beef Stew

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Crock Pot Beef Stew

Author: Chef Matt of Sayerfoods.com

Ingredients

  • 3-4 lbs. Stew meat cut in one inch squares
  • 1 tbsp. olive oil
  • 4 tbsp flour
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • salt and pepper to taste
  • 4 C. water
  • 4 beef bullion cubes
  • 1/4 C. ketchup
  • 4 garlic cloves minced
  • 3 large potatoes cubed in 1 inch cubes
  • 1/2 lb carrots cut into coins
  • 1 onion sliced

Instructions

  • Coat the meat in the first five ingredients and brown in a skillet or dutch oven using the olive oil. Add meat and remaining ingredients to a crock pot. Cook in a crock pot on low for 5-8 hours or until beat is thoroughly cooked. Try to prevent boiling as this will make the meat tougher.

 

Slow cooker baked potato soup

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Slow cooker baked potato soup

Servings: 10
Author: Chef Matt of Sayerfoods.com

Ingredients

  • 2 large onions chopped.
  • 3 tbsp butter.
  • 2 tbsp all. Purpose flour.
  • 2 cups water divided.
  • 4 cups chicken broth.
  • 2 medium potatoes peeled and diced.
  • 1-1/2 cups mashed potato flakes.
  • 1/2 pound sliced bacon cooked and crumbled.
  • 3/4 tsp pepper.
  • 1/2 tsp salt.
  • 1/2 tsp dried basil.
  • 1/8 tsp dried thyme.
  • 1 cup half and half.
  • 1/2 cup shredded cheddar cheese.
  • 2 green onions sliced.

Instructions

  • In a large skillet, saute onions in butter until tender. Stir in flour. Gradually stir in 1 cup water. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a 5-qt slow cooker. Add the broth, potatoes, potato flakes, bacon, pepper, salt, basil, thyme and remaining water. Cover and cook on low for 6-8 hours or until potatoes are tender. Stir in cream; heat through. Garnish with cheese and green onions.

 

Sayer Foods: Slow cooker baked potato soup

Angel’s Delight

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Angel's Delight

Author: Rob of Kentucky

Ingredients

  • 1 cup milk
  • 1 tsp peppermint extract
  • 1 pt whipping cream
  • Food color
  • 1 box chocolate cookies
  • 38 large marshmallows

Instructions

  • Place half the cookie crumbs in an 8 x 8 baking dish. Place milk in top of double boiler; add marshmallows. Heat until marshmallows are dissolved; beat until smooth. Cool. Add peppermint extract. Whip cream; add to marshmallow mixture. Add any color food color if desired. Pour over crumb layer. Top with remaining crumbs. Cover with waxed paper; chill 24 hours.

 

Butterscotch Fudge

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Butterscotch Fudge

Author: Seawaters of California

Ingredients

  • 1 10 ounce package mini marshmallows
  • 1 12 ounce package butterscotch chips
  • 2 cups chopped walnuts
  • 4 1/2 cups granulated sugar
  • 1 can evaporated milk
  • 1 cup 2 sticks butter or margarine
  • 1 tablespoon vanilla extract

Instructions

  • Combine marshmallows, chips and walnuts in large bowl. Combine sugar, evaporated milk and margarine in large saucepan. Clip a candy thermometer to the side of the saucepan. Cook to soft-ball stage (236 degrees F). Stir in vanilla extract. Pour over marshmallow mixture in bowl; beat until morsels and marshmallows melt. Pour into a greased 15 1/2 x 10 1/2-inch pan. Cool. Cut into squares.

 

Christollen

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Christollen

Author: Sabine of Hockenheim, Germany

Ingredients

  • 500 g creamy Cottage cheese (2 Cups)
  • 2 eggs
  • 125 g butter 1/2 Cup
  • Rum flavoring vanilla flavoring,
  • 100 g melted Butter (
  • 500 g flour (4 Cups)
  • 15 g Baking Powder (1Tbsp)
  • 200 g sugar (1 Cup)
  • 15 g Vanilla Flavored sugar (1 Tbsp)
  • 100 g chopped almonds (1/2 Cup)
  • 100 g chopped candied orange peel and lemon peel raisins, (1/2 Cup Each)
  • Powder Sugar (1 Cup)

Instructions

  • - Sugar, eggs, butter and cottage cheese whip up, until it´s fluffy.
  • - Flour and other ingredients, knead alternately and knead into a nice dough.
  • - form Candy-sized pieces and place on the baking sheet covered with parchment paper
  • - Bake in a preheated oven at 347°F degrees
  • - about 15 to 20 minutes per sheet
  • - After the baking time put them immediately in a bowl and brush with melted butter and then immediately roll in powdered sugar.
  • - Or form as a bread and, bake in a 347°F preheated oven for about 1 hour. If you have formed a Bread you have to brush the Stollen after the baking time with melted Butter and cover with powdered sugar.

Notes

Store in a dry box, or, as Cake, in silver foil.

 

Wonderland Cake

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Wonderland Cake

Author: Lauriebear of New York

Ingredients

  • 1 ½ cups vegetable oil
  • 1 cup buttermilk make room temperature before using
  • 2 eggs
  • 2 tbsp red food color
  • 1 tsp white vinegar
  • 1 tsp of vanilla
  • 1/3 raspberry or strawberry jam (I like to use bakers jam, but you can really use regular if that is all you have, I just think the bakers jam has a better consistency)
  • Creamy White Chocolate Frosting see recipe below
  • cup whipping cream heavy cream
  • 2 ¼ cups whipping cream heavy cream
  • 2 tbsp butter
  • 9 ounces white chocolate baking squares with cocoa butter, grated (use your food processer if you cannot find them pre grated) sweetened (if you use unsweetened just add confectioners’ sugar to sweeten when you are whipping the cream this would be to taste)
  • 2 ½ cups flour
  • 1 ½ cups white sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp unsweetened cocoa powder

Instructions

  • Preheat oven to 350 degrees. Grease & flour (sometimes I mix this flour with a little cocoa powder so it is the same color as the cake) 3 9x1.5 inch round cake pans. In a bowl sift the flour, sugar, baking soda, salt, and cocoa powder
  • I use an electric mixer combine the vegetable oil, buttermilk, eggs (one at a time or whisk them in a small bowl first and then add), vinegar, vanilla, and food coloring. Mix the dry ingredients into the wet ingredients a little at a time until you have a smooth batter. Pour batter into cake pans try to get them as even as possible. Place in oven evenly spaced. Bake 30 minutes (15 minutes in rotate your pans) or until a tooth pick comes out clean. Cool about 10 minutes. Remove cakes from pan (run knife around the edge to loosen them place on cooling racks round side up – do not frost cakes until completely cooled.
  • DIRECTIONS (FROSTING): In a saucepan, add 1/2 cup whipping cream and butter; bring to a boil. Remove from heat and add the white chocolate baking squares (either chopped or grated); DO NOT STIR just put them in. Let this mixture stand, uncovered, for a few minutes, then stir until smooth. Cover and let stand at room temperature about a half hour to 45 minutes to cool. As you are letting that cool place you’re mixing bowl and beaters in to freezer. Once chocolate is cooled pull the bowl & beaters out of the freezer, and beat 2-1/4 cups whipping cream with chilled beaters on medium/high speed just until soft peaks form (or mixture gets stiff). Add the cooled white chocolate mixture, a little at a time, beating on low speed just until combined.

Notes

If you have a palette knife it makes it so much easier to spread frosting. But a regular knife or spatula will do just fine. Take one of the layers cakes and place it rounded side down on a cake platter. With a spoon and or knife spread some jam on the top of the cake, not too thick as then it becomes runny. Place the second layer round side down on top and repeat with jam. Now place your top layer on (I like to do round side up for this one but it doesn’t matter) and take your frosting and cover the entire cake, be generous, you have enough. Now you are ready to decorate your cake. If you are really good use some of your frosting and pipe out pretty rosettes, etc. Or you might be like me I do not have a great knack for that so I will sprinkle with red and green sugar. Or sometimes I grated extra chocolate (both milk & white) flakes on top. Or sometimes I write Merry Christmas with the extra Jam (I will pipe that on). You can also use fresh raspberries (or strawberries (also dipped in chocolate too).Once done decorating put in the refrigerator for about an hour or two before serving.