Dry Soup Mix in a Cone

A couple of weeks ago, our local woman’s club held a holiday craft-making session for all of its members.  During one of the sessions, I saw a group assembling a dry soup mix in a cone shaped bag.  The leader of the session had carefully measured out ingredients for all to use for their individual bags.  The layered mix looked colorful and interesting.  I complimented her on the clever idea of making such an inexpensive gift packaged in a compact and attractive cellophane bag.  Two days later, she left a couple of different soup packages on my desk while she visited my office.  She included a little note card explaining how each of the soup mixes should be cooked.  I was so appreciative of her gift.  What a kind gesture!

Naturally, I made a pot of soup when I returned home that evening. The Italian Curly Soup recipe made just the right amount and tasted delicious poured over a few mini-meatballs.  Warm and flavorful with a crisp green salad and some crusty bread…

I’d like to send a big shout out to my dear friend… Thank you for the delicious mixes.  Can’t wait to try the Wild Rice Soup recipe.  This is a great and inexpensive “anytime” gift to pass along to someone special in your life… A warm and wonderful gift from the kitchen.

I recently remade the soup  and I have posted a slightly different recipe below…

Italian Curly Soup In a Cone

Layer in a cake decorating disposable cone (or quart sized-jar) the following ingredients:

  • 2 tsp. Italian seasoning
  • 1teaspoon garlic powder
  • 1 tsp. pepper
  • 2 T beef bouillon
  • 1/4 C minced dry onions
  • 1 tsp. sugar
  • 3 cups rotini or curly tri-colored pasta
6 cups water
1 jar of Curly Soup Mix
1 (14 oz) can crushed or diced tomatoes
 
Bring 6 cups of water to a boil in a large soup pot. Add the Curly Soup Mix and can of tomatoes. Bring back to a boil. Lower heat and simmer uncovered for 12-15 minutes or until pasta is tender. Tip: For a full meal pour over Italian sausage pieces or min-meatballs; sprinkle with grated Parmesan cheese. Serve with crisp salad and crusty bread.
 
 
 

How about a piping hot bowl of wild rice soup?   


Here’s another great soup in a jar recipe…

http://foodchannel.com/recipes/creamy-wild-rice-and-mushroom-soup-in-a-jar

 

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Lemony Strawberry Jam

I was recently asked to do a food demonstration at a local county fair.  I thought it might be fun to showcase some of the new home food preservation products and make some lemon and strawberry jam.  I bought a bag of lemons, some sugar, pectin and fresh strawberries for the occasion.  A few portable appliances were easy to load into the back of my car and plug into the electrical outlet at the Home and Family Arts Building.  I had a blast making jam for all of the folks visiting the fairgrounds.  I was happy to answer questions and drum up some new found interest in canning.  If you have never preserved food or if you’re looking for a fresh new way to can fruit with ease, check out some of the new items on the market and get busy canning nature’s bounty!



Sprinkle in the pectin…

Add the crushed strawberries…

A fresh additon… lemon zest

Time to give this a stir…

Add sugar and bring to a rolling boil…    This is an amazing little appliance.  Portable, electric, and easy to clean…  Small batch canning is highlighted with this jam and jelly maker.

Getting ready to process…

Set to “canning mode”…

Simply delicious!

Lemony Strawberry Jam

Strawberries

Lemons

Sugar

Pectin

Check out the recipe at the link below.  Follow the recipe exactly as written.  This is a must when preserving foods.  No substitutions, unless directed.  Always use reputable, tested recipes for home food preservation.

https://www.freshpreserving.com/lemony-strawberry-jam—ball-auto-canner-recipes-br1393.html

Refreshing Whipped Jello Dessert



I was looking for a refreshing, lite dessert this past Halloween weekend and I remembered this four-ingredient, low-sugar treat that everyone seems to enjoy.  I usually store the finished product in the fridge for a grab-and-go snack, but it’s also crazy delicious frozen. 

If freezing this treat, dump the mixture into a 13X9 baking dish, spread evenly and freeze.  Then, slice it into squares before serving.  (I use the sugar-free ingredients to assemble this recipe but using the “regular”  ingredients will work just as well.)

Refreshing Whipped Jello Dessert (low-sugar)

1 (8 ounce) container Cool Whip, sugar free

1 (16 ounce) container cottage cheese

2 (3 ounce) packages orange sugar-free Jello

1 can Del Monte Mandarin Oranges (no sugar added), drain well


In the order provided, mix all ingredients in a medium sized bowl.  Refrigerate for 1 hour before serving.

Honey Nut Snack Mix

By popular demand, I am posting one of my all-time favorite snack mix recipes.  It never fails, whenever I make this mix, I am always asked for the details of the recipe.  During the holidays, I usually pack this lip-smackin’ snack into decorative jars to pass along as a homemade gift from the kitchen.  Light, buttery, and full of that scrumptious honey flavor, this sweet treat is a winner.  Make a big batch and keep a watchful eye as it cools on the kitchen counter.  The mix has a tendency to disappear as the minutes tick by … Irresistible!



Honey Nut Snack Mix

6 cups Chex or Crispix cereal

1 1/4 cups mini pretzels

1 cup nuts (peanuts, lightly chopped pecans, or lightly chopped walnuts)

1/3 cup butter or margarine

3/4 cup firmly packed brown sugar

1/4 cup honey

1 teaspoon vanilla

Coat a 13×9″ pan with cooking spray.  Add cereal, pretzels, and nuts; set aside.

In a large saucepan, combine butter, brown sugar, and honey.  Over medium heat, bring the mixture to a boil and continue to boil for 5 minutes, DO NOT STIR.  Remove from heat and stir in vanilla. Carefully pour the hot syrup over the cereal mixture, stirring until well coated.  

Bake at 250 degrees for 1 hour; gently stirring every 15 minutes to distribute the syrup evenly over the mix. Let cool on cookie sheets lined with parchment or wax paper.  Store in an airtight container.

Recipe adapted from “The Family Table” by Brenda Hyde

Finger-Licking Pizza Roll

A sheet of Pillsbury crescent dough and a few spicy ingredients make this recipe a snap to pull together for a weekday dinner or afternoon snack. 

I’ve seen (and tasted) a version of this recipe posted elsewhere using a traditional bread dough loaf.  I found the dough to be dense and heavy… Frankly, the “dough to filling” ratio was a bit overwhelming.  

Here, I have used Pillsbury crescent roll sheets to bundle up the tasty Italian ingredients to make this undeniably delicious roll.  I just love the way the traditional filling sits within the light and flaky crust.  This Finger-Licking Pizza Roll recipe is incredibly hard to resist! 

Finger-Licking Pizza Rolls

1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheets

1/2 6 oz. package pepperoni rounds

1 cup shredded Mozzarella cheese

1/2 cup pizza sauce 

Heat oven to 350°F. Spray cookie sheet with cooking spray. Lightly flour counter surface.  Unroll dough.  With a rolling pin, flatten dough evenly to stretch dough to 13×9″ rectangle. Spread pizza sauce over surface.  Layer on pepperoni, overlapping rows. Sprinkle evenly with mozzarella cheese. 

Starting with one short side, roll up rectangle; press edge to seal. Place cut side down on cookie sheet.

Bake 25-35 minutes or until roll is dark golden brown. Cool for 5 minutes. Slice roll into 3/4″ slices. Serve warm with leftover warm pizza sauce for dipping. 

Cranberry and Pecan Glazed Donuts



For the longest time, I’ve wanted to try making baked donuts. This past Christmas, I ordered two donut baking pans to put under the tree as a gift to myself.  (How many moms out there have done that before?)

I did my homework before ordering the pans…  I wanted something that was non-stick and had no seams in the donut bed so that the batter could lay evenly without getting trapped in the metal seam.  I found the perfect pans at Norpro.  

This past week, as my oldest daughter celebrated a birthday, I decided to make a tray of donuts in lieu of a traditional cake. She was scheduled to have back surgery the afternoon of her birthday and I wanted to bring a special bite-sized treat along so that she could nibble on a mini-birthday-donut the morning of the procedure.  

As I scoured my cookbooks and kitchen files for a suitable recipe, I spied a boxed muffin mix that carried a small picture of a basket of mini-donuts posted on the back of the package.  To my surprise, the recipe posted beside the picture was for baked donuts.  I thought…well, let’s give this a try.

So after a few alterations, I came up with this recipe adapted from Krusteaz Guilt Free Baked Donuts.





Sweet Cranberry and Pecan Glazed Donuts

Donuts:

1 package Krusteaz Cranberry Orange Fat Free Muffin Mix

1 can cranberries (enclosed in the box), drained and liquid reserved

3/4 cup orange juice

1 teaspoon almond extract

Icing:

1 cup powdered sugar

2 tablespoons milk

1/4 teaspoon almond extract

Reserved cranberry liquid

1/2 cup finely chopped pecans

Preheat oven to 350 degrees.  Lightly spray with cooking spray, the donut baking pans.  For the donuts:  In a medium bowl, carefully stir together the muffin mix, cranberries, orange juice and extract.  Combine just until blended.  Place the batter in a gallon-sized sealable bag (or a pastry bag). Snip the plastic bag 1/8″ from the corner.  Evenly pipe the batter into the mini-donut baking pans.  Bake 8-12 minutes or until donuts spring back when touched.  Cool and remove to wire rack.  

For icing:  Place all icing ingredients (except nuts) in a small bowl and whisk until smooth.  Drizzle or dip donuts into the icing then sprinkle with chopped nuts.  

Note:  I also used the regular sized donut baking pan for this recipe.  Alter baking time by adding 10 minutes or until light golden brown and donuts spring back when touched.









Holiday Cutouts

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As I mentioned in one of my earlier posts, I’m all about sending goodies to my college kids living on campus. Receiving a thoughtful care package from home is always a welcome surprise for students. Last week, while I was visiting campus, I dropped off decorative trays of Holiday Cutouts to each of my children. I’m told they were a big hit as M shared her tray with her Resident Assistant, roommate and a few of her friends from home. K and P shared their cookies as well. M confessed that she couldn’t imagine eating too many of the cookies without putting on a few pounds so, “out of site, out of mind”, was her motto when passing off the tasty treats to friends and floor mates.
This cookie is quick and easy to assemble as the recipe doesn’t call for the traditional wait time for refrigeration when making the stiff rolled dough. Use your favorite cookie cutters to represent holidays, birthdays, or other special occasions. After a quick cool down, top with icing and colorful sprinkles. Pack in airtight containers or transfer to a platter for a friendly holiday tray. (I found a few Halloween buckets at a local discount store so I packed a few cookies in with a bit of tissue paper.)
Kids, no matter what their age, always enjoy a flavorful treat for the holidays.

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Holiday Cutouts

1 cup butter, softened ( 2 sticks)
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

Preheat oven to 400 degrees. Cream together the butter and sugar. Add the egg, vanilla, and almond extract; mix until well blended. In a separate bowl sift together the flour, baking powder and salt. Carefully, add the dry ingredients to the butter mixture and combine well. Form the dough in to a smooth ball. Roll dough on a lightly floured surface to 1/4″ thick. Cut out with cookie cutters and place on ungreased cookie sheets. Bake 6-8 minutes or until very lightly browned. Remove from cookie sheets and cool on wire racks. Decorate as desired when cool.