Tuesday, December 16, 2014

Fantastic Cheesy Potato Soup and Christmas Shopping


Are you still Christmas shopping? I have been. I mostly shop online, though, so I don’t mind. As long as the gifts arrive before Christmas I’m happy. It’s easy to make my Fabulous Cheesy Potato soup with some basic household ingredients while shopping online. *Note* I don’t recommend peeling potatoes and using a laptop at the same time.

So what are your top Christmas gifts for you family this year? If you are still looking for last minute ideas, that can be easily ordered online, let me share my top gifts with you. Maybe you’ll find something you like.

For Speed Racer



For my Husband


For my Mom



I have eaten this potato soup most of my life. My grandmother used to make it and now I do. In fact, I make it for her now. It is one of my favorite soups and it’s really easy to make. You can make a lot or a little. If you like the potatoes firmer, don’t cook them as long.

Fantastic Cheesy Potato Soup

Ingredients 

About 10 Russet Potatoes (peeled)
2 cups of milk
Salt
Pepper
2 lb block of Velveeta (cubed)
Crumbled Bacon (optional)

Directions


Peel and cube the potatoes. 


Put in a large stockpot and cover with water. Throw in some salt. Bring the pot to a boil and allow it to boil until the potatoes begin to soften. 


Turn the heat down to medium and pour in 2 cups of milk while stirring. Add salt and pepper to taste. I like mine peppery. Allow to cook a little while longer.

Meanwhile cube your Velveeta.
Turn off the burner and stir in the cubed Velveeta. You can also throw in any odds and ends of cheese that you want to get rid of. Allow all of the cheese to completely melt before serving.



Garnish with crisp crumbled bacon. You can also throw some chopped green onion on if you like.  
Enjoy! And happy shopping.
*Note* If you click one of the amazon links and buy something will receive compensation. It's actually happened twice in 3 years.

Saturday, November 29, 2014

Splendid Ham Quiche

It’s the weekend after Thanksgiving and something we have plenty of is leftovers. At our house we prefer ham to turkey for most holiday meals. So, we have an abundance of leftover ham. I decided to use up some of that ham in a ham and cheese quiche. I thought I would make this dish and share it with others who might be looking for a way to use up Thanksgiving leftovers.
This dish is super easy to throw together and pop in the oven.

Splendid Ham Quiche

INGREDIENTS:



1 (9-inch deep dish) pie crust, store bought or homemade
3 eggs
1/2 cup whole milk
1 1/3 cup shredded cheddar cheese
1 cup diced ham
1 6.5 oz. can of mushrooms
4 cleaned, washed and chopped green onions
1/4 teaspoon each salt, pepper

DIRECTIONS:

Preheat your oven to 400 degrees F.


Spray your pie plate and lay out your pie crust. Poke holes with a fork. 


In a medium bowl, whisk eggs. Stir in remaining ingredients and pour over pie crust, filling to the top.

I laid some additional leftover Swiss and pepper jack cheese slices on top.
Bake for 20 minutes. Reduce heat to 325 degrees F, and continue baking for another 40 minutes.
Remove from oven and let rest for 10 minutes before slicing and serving.

I garnished mine with picked jalapeno rings. They add a little spice.
Enjoy!
This dish will also freeze nicely, in individual slices so it can be taken to work for lunch.

Now to get back to some online Christmas present shopping! 

Sunday, November 9, 2014

Lunch Box Crockpot Broccoli Cheese Soup


It’s getting cold outside. The sun is coming up when I walk into my office building and, oftentimes, it’s dark outside when I leave. With a two year old and all of those hours at work the last thing I really want to think about is lunch. I rarely have time to go pick something up and I normally work right through the lunch break. I eat whatever shelf stable food I have managed to pack away in the food drawer of my desk. Normally, my lunch consists of Cheese Its, Fig Newton’s, Little Debbie Brownies, and the occasional mini bag of chips. It’s not ideal, but it’s better than nothing. 

When I have the chance, I try to make something on the weekend that I can freeze and easily throw in my lunch box on my way out the door. This weekend I had a little time to work on my lunch box prospects. I had some fresh broccoli in the refrigerator the needed to be used up, so I made this Crockpot Broccoli Cheese Soup to put up in the freezer. It’s warm, cheesy and comforting on a cold day stuck in my office. This recipe made enough to take some soup over to my grandmother and fill 6 Rubbermaid lunch soup containers. I stuck these in the freezer and I can grab them any morning to take with me.

Lunch Box Crockpot Broccoli Cheese Soup


Ingredients

2 bunches of fresh broccoli (washed and chopped)
1 1/2 cups of baby carrots (finely chopped)
1 Celery Stalk (finely chopped)
½ Onion (finely chopped)
1/2 stick of butter
3 Cups of chicken Broth
1 Can of cream of chicken soup
Salt to taste
1 Cup of finely shredded cheddar
½ Cup of shredded mozzarella cheese
½ A brick of Velveeta (cubed)

Directions

Chop, finely, the Celery, Onion, and Carrots. I used our new Ninja Chopper to chop these and it was super easy and fast. I like this much better than a regular food processor. I chopped the broccoli by hand because I wanted larger chunks.

Put the vegetables, butter, chicken broth, can or cream of chicken soup and salt into the crockpot.
 


Let it cook on high for about 3 hours.

Switch the crockpot to low and stir in the shredded cheddar, shredded mozzarella, and cubed Velveeta.
 


Let the soup cook for about half an hour more to let the cheese melt.

Serve immediately or dish it up into freezer and microwave safe bowls and freeze it. It microwaves nicely.

Interested in the kinds of tools I used to make this dish? Click below to see them on amazon. If you decide to buy something, I might even be compensated. If it ever happens, I'll let you know. 

I'm on Weekend Potluck!