Search Results for: cream of something

Cream of “Something” Soup

Ingredients:

1 cup of non-fat dried milk
¾ cup of cornstarch
¼ cup of bouillon (if you have cubes, you gotta smash them up). You can use any kind you like: chicken, beef, veggie.
4 teaspoons of onion powder
1 teaspoon of dried basil
½ teaspoon of dried thyme (Couldn’t find the thyme, so I used dried parsley instead)
1 teaspoon of pepper

What to do:

To make the equivalent of one can of condensed cream soup, mix ⅓ cup of dry mix with 1 ½ cups of water or milk. Cook it until it becomes thick and creamy. Enjoy!

Main Dishes

This comfort food classic is sure to be a new family favorite! Canned tuna, peas and egg noodles smothered in a creamy soup filling top with buttery Ritz crackers, potato chips, crispy fried onions or crunchy Panko-Parmesan topping…..yummm!

Prep Time: 5 minutes

Cook Time: 30-40 minutes

Serves: 6-8

Ingredients:

3 C. uncooked egg noodles

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

To make your own condensed soup, click the link below:

http://cooknwithmrsg.com/2015/12/01/cream-of-something-soup/

2 1/2 C. milk

4 oz. cream cheese

1/2 tsp. ground mustard

1 tsp. garlic powder

1 tsp. onion powder

2 can (5 ounces) of albacore white tuna in water

1 to 2 C. mixed vegetables or peas (or any combination)

Salt and pepper to taste

2 C. crushed potato chips or crushed crackers

2 T. Butter, if using crackers

Parsley for garnish

What to do:

Preheat the oven to 400 degrees F.

Cook the egg noodles according to the directions on the package.

Combine the soup, milk, garlic powder, onion powder, cream cheese, and ground mustard in a large bowl. Then, stir in the tuna and mixed vegetables and/or peas. Finally, mix in the noodles.

Lightly grease a 9×13-inch baking dish with cooking spray. Then, add the noodle mixture to the dish.

Crumble the chips on top of the casserole (use extra if you like more crunch). If using crackers, take the butter and slice into smaller pieces, dabbing 6-8 pieces around the chip topping.

Bake for about 30-40 minutes, or until bubbly and browned slightly on top. If you’d like to add a garnish, sprinkle with fresh parsley.

Main Dishes

Slow-Cooker Pork Chops with a Rich Gravy

Slow cooker pork chops are not just delicious but also incredibly quick, easy, and convenient, especially on those busy days. Just drop everything in your slow cooker and forget about it. Slow cooker pork chops will be a new family favorite

Prep Time: 5 minutes

Cook Time: 5-7 hours depending on slow cooker

Serves: 4

Ingredients:

Getting the chops ready:

4 pork chops, thick with bone-in is best, about 3 lbs. or so.

Salt and pepper to taste

Paprika

Garlic powder

Onion powder

Oregano

Basil

1 T. Olive oil or advacodo oil

10.5 oz. cream of mushroom soup

10.5 oz. cream of chicken soup

or make your own: https://cooknwithmrsg.com/2015/12/01/cream-of-something-soup/

¾ C. Beef broth, low sodium

2 C. Mushrooms sliced

1 Large onion sliced

2 Cloves garlic, minced

What to do:

Dust your chops on both sides with salt, pepper, paprika, garlic powder, onion powder, oregano, and basil. Preheat oil over medium-high heat. Brown the pork on each side (about 3 minutes per side).

Remove the pork and set it aside. Add the onions and mushrooms and cook them for 1-2 minutes. Then add the garlic and cook until fragrant. Add the soup and broth to the pan and whisk to release any browned bits on the bottom.

Place your pork chops and soup mixture in your slow cooker. Cook on low for 7-8 hours or until the pork is tender. Thicken the sauce with a slurry (see notes) if desired. Serve over rice, potatoes, or noodles.

To make a slurry:

Combine 1 tablespoon each of flour or cornstarch with water. Whisk the slurry into the sauce in the slow cooker and let it thicken for about 5 minutes. Add more slurry to thicken the sauce to your liking.

Desserts

Dutch Apple Pie Recipe (Apple Crumb Pie)

This Dutch apple pie recipe has the BEST apple flavor! Something about warm apples, brown sugar, and cinnamon with an amazing golden-crisp, buttery crumb streusel topping that pairs perfectly with whipped cream or ice cream.

Prep Time: 20 minutes

Cook Time: 60 minutes

Serves: 8 large pieces or 16 small pieces

Ingredients:

For the filling:

1 pie crust for the bottom, homemade or store bought

2 lbs (about) apples, 7 medium apples

2 tsp. Cinnamon

8 T. Butter

3 T. All-purpose flour

1/4 C. water

3/4 C Brown sugar

1 tsp. Vanilla extract

For the crumb topping:

1 C. All-purpose flour

1/3 C. Packed brown sugar

1 tsp. Cinnamon

1/4 tsp. Salt

1/2 C. Chopped walnuts or pecans

8 T. Butter

What to do:

Preheat the oven to 375°F (190°C).

Have your pie dish ready with your pie dough, whether you use a pre-made or homemade one.

Peel, core, and thinly slice the apples to about ¼” thickness. You should have about 7 cups of sliced apples. While you are slicing the apples, occasionally sprinkle with lemon juice and mix gently. This will prevent the apples from browning. Place them in a mixing bowl and stir in the cinnamon.

Melt butter in a medium saucepan over medium heat. Whisk in 3 tablespoons of flour, then stir until combined. Stir in water and sugar, ensuring the mixture is thoroughly mixed together. Next, pour in your apples and continue simmering for 2 minutes, stirring frequently. Remove from heat and add in your vanilla, mixing well. Pour the apples into your pie crust.

The Crumb Topping:

In a bowl, combine the flour, sugar, cinnamon, salt, and chopped nuts. Grate the butter, and occasionally, coat and mix it into the dry ingredients to prevent it from sticking together. Spread the crumb topping evenly over the apples.

Bake uncovered at 375°F for 50-60 minutes or until the center of the pie registers 175°F. Place the pie on a cookie sheet or baking dish to catch any drips. If the topping is browning too much, cover it with a sheet of foil. Remove from the oven and cool for 1 hour to allow the filling to set so that it’s easier to slice and the flavors can meld.

Boxed Spice Cake Cookie with Browned Butter Frosting

Let’s talk about the easiest Spice Cookies you’ll ever make – yup, we’re using a box of cake mix! They’re super soft and have that perfect old-school spice kick that just screams sweater weather and holiday vibes. Now, pair them up with some ridiculously good browned butter frosting that’s all nutty and caramel-y, and you’ve got yourself something straight-up magical. Trust me, it’s a game changer!

The Cookie

Ingredients:

1 Package spice cake mix (regular size)

1 Egg

1/2 C. Water

3 T. Oil

1/4 C. All-purpose flour

What to do:

Preheat oven to 350 degrees.

Prepare your cookie sheets with cooking spray. Mix cake mix, egg, water, oil, and flour together in a medium-sized bowl. Use a small scoop or two spoons (to ensure they are all the same size) to drop spoonfuls of dough onto the prepared baking sheet, and bake for 10-12 minutes. You don’t want these overdone; don’t bake these any longer than 12 minutes. Let the cookies cool completely.

Browned Butter Frosting

3 C. Powdered sugar

1 tsp. Vanilla

4 T. Milk

1/3 C. Butter (do not use margarine or spread; it will burn)

What to do:

In medium bowl, place powdered sugar, 1 teaspoon vanilla and 4 tablespoons milk. In a small saucepan, heat butter over medium heat, stirring constantly, just until light brown and toasty.

Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth, then on high until light and fluffy. Generously frost cooled cookies.

Elevation above 7,000 feet add an additional 1/4 cup flour and baked 13-15 minutes.

Desserts

Homemade Vanilla Pudding

Making your own Vanilla Pudding at home is a piece of cake, and the results are absolutely scrumptious! It’s just what you need when you’re craving something sweet and creamy. You can have it as is, or get creative with all kinds of yummy toppings.

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Servings: 6 – 1/2 cup per person or 3 – 1 cup per person

Ingredients:

2/3 C. Sugar

3 T. Cornstarch

1/4 tsp. Salt

3 C. Whole milk

3 Egg yolks

2 T. Butter

2 tsp. Vanilla extract

What to do:

Combine all the ingredients together in a medium-sized saucepan, but hold off on adding the butter and extract. Let the mix heat up until it starts steaming, but make sure it doesn’t boil.

Cook and stir with a whisk or rubber spatula until the mixture gets all thick and starts to bubble. Let it bubble away for 1 to 2 minutes. Whisking occasionally, but not too vigorously (this can break down the binding properties). Take the pan off the heat. Toss in the vanilla extract and butter. Then, keep stirring, gently until the butter melts and the vanilla is all mixed in.

Top the pudding with some plastic wrap directly on the surface to stop a skin from forming. You can either serve it warm or pop it in the fridge for a few hours before serving.

Desserts

Candied Pecans

If you’re in the mood for something totally yummy, crispy, and absolutely irresistible, then look no further! Homemade candied pecans are a breeze to whip up with this super easy recipe. They’re the ultimate mix of sugary goodness and savory deliciousness, with a satisfyingly crunchy texture that’ll make your sweet tooth scream with joy. Get ready to snack on these addictive treats and never look back!

Prep Time: 10 minutes

Cook Time: 45-50

Serves: about 10

Ingredients:

3/4 C. white sugar or you can use a combination of brown sugar and white sugar

1 tsp. ground cinnamon

¼ to ½ teaspoon salt, or to taste

1 large egg white

1 T. water

1 tsp. Vallina extract or try using Maple extract, Rum extract etc.

1 pound pecan halves or whole pecans, almonds and walnuts work also.

What to do:

Preheat the oven to 250 degrees F

Get a baking sheet all set with some cooking spray or parchment paper.

Mix the sugar, cinnamon, and salt together in a tiny bowl. Easy peasy!

Whisk the heck out of that egg white, water, and vanilla extract in a medium-size bowl until it gets all frothy and foamy. Toss those pecans in the eggy goodness, making sure they get a nice coat all over. Then, slowly pour in the sugar mixture and give it a good stir, making sure every single pecan gets all sweet and coated. Finally, spread ’em out nice and even on a baking sheet, ready to be transformed into pure deliciousness.

Bake the pecans in the preheated oven for a total of 10 minutes. Make sure to stir the pecans and spread them out in a single layer. Proceed to cook them further, stirring every 10 to 15 minutes, until the pecans are uniformly browned. This may take an additional 40 to 50 minutes.

Side Dish

Hash Brown Casserole

Prep Time: 5 minutes

Cook Time: 1 hour

Serves: 6-8

Ingredients:

1 lbs. frozen hash browns

1/2 C. margarine or 1/2 cup butter, melted

1 (10 1/4 oz.) can cream of chicken soup or to make your own go to www.cooknwithmrsg.com

2 cans of milk

1 pint sour cream

1/2 C. onion, peeled and chopped

2 C. cheddar cheese, grated

1 tsp. salt

1/4 tsp. pepper

1 T. garlic powder

1 tsp. dry mustard

What to do:

Preheat oven to 350°F

Spray an 11 x 13 baking dish with cooking spray.

Mix the above ingredients together, place in prepared pan and bake for 45 minutes to 1 hour or until brown on top. I sometimes will put the broiler on for the last couple of minutes to get that cheese brown and bubbly. Yum……yummy!!!!

Christina’s Notes:

You can make it a day ahead and then pop it in the oven in the morning. Also, don’t be afraid to add some meat to this dish: ham, sausage or bacon.

Halloween Monster Cookies

Prep Time: 15 minutes

Cook Time: 20 minutes

Serves: 12 depending on size

Ingredients:

1 white cake mix

½ cup oil

2 eggs

Food Coloring ( I used NEON food coloring to make them more vibrant)

Candy Eyeballs (these can be found in the Baking/Wilton Section at Walmart, Hobby Lobby, Michael’s or JoAnna)

What to do:

Preheat oven to 350 degrees.

Prepare your cookie sheets with cooking spray.

Mix cake mix, oil and eggs together in a medium size bowl. Divide batter into bowls for the amount of colors you want. Add food coloring to each individual bowl and mix until all combined. Use an ice cream scoop or something smaller (to make sure they are all the same size) to drop spoonful’s of dough onto the prepared baking sheet. Next place your eyes balls on your cookies, bake for 7-9 minutes. You don’t want these overdone; don’t cook these any longer than 9 minutes. Let cookies cool completely.

Cream of “Something” Soup

Creamy Tuna Noodle Casserole

Slow-Cooker Pork Chops with a Rich Gravy

Dutch Apple Pie Recipe (Apple Crumb Pie)

Homemade Vanilla Pudding

Candied Pecans

Hash Brown Casserole

Halloween Monster Cookies

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