Split Pea Soup

Wow! This soup is to die for! I was looking for a recipe to use up the leftover ham from Easter, as I had already gone through my tried and true ones. It was a cold spring day outside, which put me in the mood for soup. I came across this one with raving reviews. I loved split pea soup as a kid, so I thought, "Well, let's try it and see if the kids will go for it." I always, always serve a side dish that I know they'll eat on these nights when we try a new recipe. Well, there was no need because they all gobbled it up! (It did take a bit of convincing on my part since they all thought it looked like baby food! HA!!) Seriously. Super yummy! Another bonus: It's chock full of nutrients, and they have no idea!!

Mom's (best ever) Split Pea Soup (from here)

Serves: about 10 cups

Ingredients:

1 ham bone (I didn't have this, and it turned out delicious anyway)

8 cups water (you can also do half chicken broth/half water, which is what I did)

2 cups chopped onions

2 cups chopped carrots

1 Tablespoon butter

2 Tablespoons olive oil

2 cups (a 1 pound bag) dry split peas (no need to soak beforehand)

2 cups diced ham

2 bay leaves

1 1/2 Tablespoons onion powder

1 Tablespoon minced garlic (I used about 3 medium cloves)

2 teaspoons salt (not needed if using ham bone)

1 large russet potato, peeled and chopped into cubes

Instructions.

1. Put the water, onions, carrots, and ham bone in a large pot together and bring to a boil.

2. Add all remaining ingredients, except for the potato. Reduce the heat and let simmer for approximately 2 hours, stirring occasionally.

3. Add the potato about 40 minutes to an hour prior to eating. The soup is ready to serve when most of the water is absorbed and the potatoes are soft.

4. Serve with warm rolls.

*I already added my notes above, but just for clarification.

1. There is no need to soak the peas. You can. It'll cut down on the cooking time, but I found that I liked the taste of the peas soaking up the broth.

2. I did not have a ham bone, as recommended. I buy boneless ham most of the time. It was delicious; I can't imagine how much better it would be with it!

3. I used 1/2 chicken broth, 1/2 water. Highly recommend.

4. My ham had a sweet glaze on it. I was worried it would be too sweet for the soup, but it was perfect!

5. When reheating, it is super thick. Just thin out with water or milk, if desired.

Copycat Johnny Carino's Italian Chili

This has quickly become one of our favorite cold weather recipes, and I just had to share.

Ingredients

• 1 lb Italian sausage
• 1 bell pepper, chopped
• 1/2 onion, chopped
• 3 c. tomato juice
• 1 (14.5oz) can diced tomatoes
• 1 c. chicken broth
• 1 can navy beans
• 1 tsp. minced garlic
• 1/2 tsp. dried oregano
• 1 tsp. dried basil
• salt and pepper, to taste
• 1/2 cup heavy cream
• Parmesan cheese, grated (garnish)

Instructions

1. Place Italian sausage, chopped pepper, and chopped onions in a large saute pan. Crumble sausage and brown until cooked; drain the fat.
2. In a large pot, add tomato juice, tomatoes, chicken broth, garlic, navy beans, oregano, and basil. Add sausage mixture and stir together. Turn heat to medium-high and bring to a boil. Lower the heat to medium-low and simmer for 30 minutes, stirring occasionally.
3. Add the heavy cream. Mix and heat.
4. Add Parmesan cheese to garnish. Serve and enjoy!

Serves 6-8.

*You can make this one in the crockpot. Follow step 1 as stated. Then add all ingredients to crockpot, except heavy cream. Cook on low. When ready to serve, add cream and mix in.

Adapted from: http://www.cupcakediariesblog.com/2016/02/copycat-johnny-carinos-italian-chili.html

Pepperoni Twist

We haven't written on here in awhile, but I just had to share this simple family favorite. We've adapted the original recipe a bit (the original recipe is a bit healthier, using whole wheat pizza dough and turkey pepperoni). We usually make 2 of these to feed my family of 5 (with leftovers); adapt as needed.

Ingredients:

1 pound/can pizza dough (you can use any pizza dough you like, even homemade; we like Pillsbury)

pepperoni, quartered (you can put them on whole, as well; it's just harder to fold)

shredded mozzarella cheese

1 egg white

italian seasoning

shredded parmesan cheese

your favorite pizza sauce for dipping

Directions:

1. Preheat oven to 400°F (or the temperature that your brand of dough specifies).
2. Divide dough equally in half. On a lightly floured surface, roll each half into a large rectangle (about 18 inches x 6 inches). The dough will relax into a slightly smaller size, which is fine.
3. Lay both rectangles of dough side-by-side on a parchment-lined baking sheet.
4. Spread half of the cheese and half of the pepperoni down the center of each dough rectangle.
5. Beginning at the end of one dough rectangle, pull the dough up and over the fillings. Pinch it together (the dough should be slightly sticky and will hold together). Continue folding the dough in and gently pinching to secure, working down the entire length of the dough. Repeat with the other dough rectangle.
6. Once both rectangles have been pinched closed, turn them over so the "seams" are on the bottom, and the rectangles are closely side-by-side.
7. Gently "braid" the two dough rectangles together, twisting them around each other (over and then under).
8. Using a sharp knife, cut 2-3 inch slits along the top of the pizza bread, one slit on each braided section.
9. Lightly beat the egg white in a small bowl. Using a pastry brush, lightly coat the entire top and sides of the dough with egg wash.
10. Sprinkle the top of the dough with italian seasoning and parmesan cheese.
11. Bake for 12 minutes (or follow your specific dough's recommended bake time), until lightly browned.
12. Remove from oven and cut into 1-2 inch slices. Serve with sauce for dipping.

Simple Homemade Bread

This is my friend's recipe. I love how simple it is (you dump all the ingredients in together, mix it, and let it rise in the same bowl), and I love that it makes 3 loaves. My family could easily devour all 3, but it's also great to have a loaf to give away (and two to enjoy! 'cause you can never have too much homemade bread!).

Basic Bread Recipe

2 cups warm water (not hot, just warm)

1 Tbsp. yeast

1/2 cup sugar

1 1/2 tsp. salt

1/2 cup oil

6 cups flour

1. Mix all ingredients together until it pulls away from the side of the bowl (I use my mixer for this.)

2. Cover and let rise until doubled. (I heat my oven to 200 degrees then TURN IT OFF, cover the bread, and put it in the warm oven.)

3. Knead until all air bubbles are out and cut into three equal pieces (cut with a serrated knife; do not tear).

4. Roll into bread shape and place into three greased bread pans. Let rise until doubled again.

5. Bake at 350° for 20-25 minutes. (You can bake all 3 loaves at the same time.)

6. Remove from pans and rub butter across the tops.

My friend also says this is a good basic bread recipe; you can use it for cinnamon rolls, an herb bread by adding seasonings, or even for pizza rolls. Yum!

Pancake Mini-Muffins

I made these pancake mini-muffins for my family this morning for breakfast, and we have a new favorite! The fun of dipping (my toddler's favorite) combined with the yumminess of a pancake can't be beat!

Ingredients

• 3 cups All-purpose Flour
• 1 Tablespoon Baking Powder
• 3 Tablespoons Sugar
• 3/4 teaspoons Salt
• 2-1/2 cups Milk
• 1 Tablespoon White Vinegar
• 2 whole Eggs
• 1 Tablespoon Vanilla Extract
• 4 Tablespoons Butter, Melted
•  Blueberries (optional)
•  Warm Syrup, For Serving

Preparation Instructions

Preheat the oven to 425 degrees. (**See note below.)

Sift together flour, baking powder, sugar, and salt. Set aside.

Stir together the milk and vinegar and let it sit for 1 minute. Whisk in eggs and vanilla.

Combine dry ingredients and wet ingredients, then stir in melted butter. If batter is too thick, stir in a little milk.

Spray a mini-muffin pan generously with baking spray. Fill cups 2/3 full. If using blueberries, drop 2 to 3 blueberries into each cup.

Bake for 8 to 9 minutes, or until golden brown on top. Let sit in the pan for 1 to 2 minutes, then turn them out of the pan. (Use a small knife if any are stubborn.)

Serve warm with warm syrup!

**425 will result in crisper edges. For a softer muffin, bake at 400 for 11 minutes.

Notes by me:

Be sure to re-spray your muffin tin well in between batches, especially if using blueberries.

The plain pancake recipe is kind of plain. We loved it with the blueberries, but my kids didn't like them plain. I'm assuming you could use your favorite pancake recipe.

I halved the recipe, and it made 4 dozen. So, the original recipe must make about 8 dozen.

This recipe takes a bit of time so it's a good one for a slow morning. :)

*Original recipe found via The Pioneer Woman here. Picture from her site, as well.

Chicken Pot Pie

Another family favorite from a good friend of mine. We've had lots of pot pies through the years, and they've all been so-so, but this one is different for some reason. The secret is in the crust. Seriously, no substitutions!

Ingredients:

1 pkg Pillsbury refrigerated pie crusts (2 crusts), softened as directed on package (I sometimes buy the frozen kind and thaw them, but it needs to be Pillsbury!)

1/3 cup butter or margarine

1/3 cup chopped onion

1/3 cup flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 cups chicken broth (If using bouillon cubes, just use 1 1/2 cups water and 2 cubes. Extra flavor!)

2/3 cup milk

2 1/2 to 3 cups shredded cooked chicken or turkey

2 cups frozen mixed vegetables, thawed (I buy the bags of baby peas and carrots, and then add corn. I hate the big beans you get in mixed veggies for pot pie, and I'm too lazy to chop them down.)

Directions:

1. Heat oven to 425. If using refrigerated crusts, prepare crusts as directed on package for two-crust pie using 9-inch pie pan (pretty much, unroll one crust and put in pie pan).

2. In medium saucepan, melt butter over medium heat. Add onion; cook for 2 minutes or until tender. Add flour, salt, and pepper; stir until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Add chicken and mixed vegetables; mix well. Remove from heat. Spoon into crust-lined pan. Top with second crust; seal edges and flute. Cut slits or shapes in several places in top crust.

3. Bake 30 to 40 minutes or until crust is golden brown. (I usually place a cookie sheet below the pie because I sometimes don't seal it well enough and it leaks.)

Let stand about 5 minutes before serving.

Makes 6 servings.

This is another one you can make earlier in the day, and refrigerate until ready to cook. Great for busy afternoons!

Banana Bread Pancakes

These pancakes have turned into a family favorite so I figured I should share. They taste just like warm banana bread. Oh, yum! You can eat them with normal maple syrup and they're delicious, but we really, really like them with homemade cinnamon syrup. (I included that recipe, as well. It takes about 5 minutes to make!)

Note: I thought I knew where I originally got the recipe, then went to that blog today to learn I was wrong, so at this time, I can't give credit where it's due... Oh! And I don't have a picture so you'll just have to imagine. :)

Banana Bread Pancakes

Ingredients:
3/4 cup milk
2 Tbsp vinegar
1 cup flour (white or wheat)
1 Tbsp baking powder
1/2 tsp baking soda
2 Tbsp sugar
1/2 tsp salt
1 tsp cinnamon, plus more for topping
1 egg
1 banana, sliced

Directions:
1. Combine the milk and vinegar in a bowl and let sit for 5 minutes. THIS step is what makes the pancakes so fluffy. It simulates buttermilk, so the milk will look a little curdled and weird, but it's supposed to. This step does not work well with non-dairy milk/milk substitutes.
2. Combine all the dry ingredients in a bowl and mix well.
3. Add egg to the milk/vinegar and beat well.
4. Add wet mixture to the dry ingredients, trying not to overmix. The mixture will start to puff up due to the buttermilk making it fluffy. If you overmix it, you'll "kill" the fluffiness.
5. Slice the banana over the pancake batter and carefully fold in.
6. Pour batter onto a greased and heated skillet (Note by me: Keep the griddle LOW, like 300 degrees or less. Otherwise the pancakes cook too quickly, and the insides will be soggy.) You can make the pancakes as big or as small as you like. The size I make them gives me about 6-8 good sized, big pancakes (Note by me again: I make mine smaller and usually end up with about 12.)  Flip when the pancakes are bubbling on the uncooked side and let cook through for a few minutes on the other side.
7. Serve with more bananas and a dusting of cinnamon.
Makes between 6-12 pancakes, depending on the size.

Cinnamon Syrup*

Ingredients:
1 cup sugar
1/2 cup corn syrup
1/4 cup water
1 tsp cinnamon
1 tsp vanilla extract
1/2 cup evaporated milk

Directions:
Place sugar, corn syrup, water, and cinnamon in a small saucepan and stir well to combine. Heat over medium-high heat, stirring constantly. When the syrup starts to boil, cook for about 4 more minutes, stirring constantly. Remove from heat and add vanilla and evaporated milk. Whisk together. Serve warm.

Store any leftovers in the fridge and reheat when ready to use.
Makes about 2 cups.

*recipe for syrup found here (I did some re-wording of the directions for clarification)

Asian Noodle Salad

This recipe is from The Pioneer Woman- one of my all time favorites! It has a lot of healthy ingredients and the dressing flavor is phenomenal! For the noodles, I used whole wheat-  turned out great. This makes A TON, so it would be perfect for a potluck or big gathering. You could easily half the recipe. It's even better the next day.


 SALAD INGREDIENTS:

• 1 package Linguine Noodles, Cooked, Rinsed, And Cooled
• 1/2 head Sliced Napa Cabbage, Or More To Taste
• 1/2 head Sliced Purple Cabbage, Or More To Taste
• 1/2 bag Baby Spinach, Or More To Taste
• 1 whole Red Bell Pepper, Sliced Thin
• 1 whole Yellow Bell Pepper, Sliced Thin
• 1 whole Orange Bell Pepper, Thinly Sliced
• 1 bag Bean Sprouts (also Called Mung Bean Sprouts)
•  Chopped Cilantro, Up To 1 Bunch, To Taste
• 3 whole Scallions, Sliced
• 3 whole Cucumbers Peeled And Sliced
• 1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet

 FOR THE DRESSING:

• 1 whole Lime, Juiced
• 8 Tablespoons Olive Oil
• 8 Tablespoons Soy Sauce
• 2 Tablespoons (up To 3 Tablespoons) Sesame Oil
• 1/3 cup Brown Sugar
• 3 Tablespoons Fresh Ginger Chopped
• 2 cloves Garlic, Chopped
• 2 whole Hot Peppers Or Jalapenos, Chopped
•  Chopped Cilantro

Preparation Instructions
Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.
Note: dressing keeps for up to three days before serving, without cilantro.

Oreo Cheesecake Bars

Sorry about the name on the pic... that's the original name haha :) These seriously are AMAZING. Something I may or may not have had several dreams about after eating them.

8oz. cookie dough (ready-made or homemade)
16 Oreos
12 oz. cream cheese, room temperature
1/3 cup sugar
1 egg
1 teaspoon vanilla

TOPPING
3 oz. Whoppers, chopped
5 Oreos, chopped

Directions:

PREPARATION

Heat oven to 350 degrees F.  Line pan with a foil sling.

1. Roll out or using your fingers, press cookie dough to an 1/8 inch thickness. Place pan in oven and bake at 350 degrees F for about 20 minutes or  until crisp. Remove from oven and place on a wire rack to cool. In mean time, prepare the cheesecake filling. Place cream cheese, sugar, egg and vanilla in a bowl and beat until blended. Place whole Oreos on top of slightly baked cookie crust. Pour cheesecake mixture over Oreos. Sprinkle chopped Oreos and Whoppers on top. Bake at 350 degrees for about 35-40 minutes. Remove from oven and cool completely before cutting.

Skillet Creamy Macaroni and Cheese

• Pic and recipe from Mel's Kitchen Cafe
• We love this recipe! Much yummier than any box mix.
• 
  
• 
  
• 3 1/2 cups water, plus extra if needed
• 1 (12-ounce) can evaporated milk
• 12 ounces (about 3 cups) elbow macaroni
• 1/2 teaspoon salt
• 1 teaspoon cornstarch
• 1/2 teaspoon dry mustard
• 1/4 teaspoon hot sauce
• 6 ounces cheddar cheese, shredded (1 1/2 cups)
• 6 ounces Monterey Jack cheese, shredded (1 1/2 cups)
• 2 tablespoons butter, cut into small chunks
• Ground black pepper to taste

Directions:

1. Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.
2. Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer slightly thickened, about 1 minute.
3. Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce (I didn’t need any additional water when I made it). Stir in the butter and season with salt and pepper to taste. Serve immediately.

Marlene's Halibut Dip

I'm sure some of you have this recipe already, but I want it on here for easy access. This is the best way to enjoy all that halibut we caught in Alaska, in my opinion!

Directions, according to Marlene:

I broil the halibut on a cookie sheet until cooked through.  I baste the fillet with olive oil, and then sprinkle some garlic powder, parsley flakes and cracked pepper on top.  Broiling thin fillets should only take a few minutes if you leave the oven door slightly ajar.  If you are worried the fish might dry out, you can always cover it with foil to keep the moisture in.  Once cooked and cooled, flake the fish in a bowl and add mayo, chopped red, yellow and/or orange bell peppers, red onion, parsley and pickles.   Stir together and enjoy on crackers, bread or just plain!

 

I also like to add a little bit of seasoning to taste if needed.  Another variation if you like spicy food is to add chopped, fresh jalapenos and cilantro instead of parsley.

While we were there, Marlene had a dip with only pickles that was also yummy. The variations are endless!

Black Bean Salsa

I got this recipe from my friend, Natalie, years go. It's perfect for parties because it makes a lot! And honestly, who doesn't like black bean salsa?!

Ingredients:

3 cans black beans (don’t drain)

3 cups corn (2 cans or 16 oz bag frozen)

6 roma tomatoes, diced

3 avocados, diced

1 bunch of green onions, chopped

1 bottle Hendrickson’s dressing (you can find it at Smith’s, or other higher-end grocery stores)

Instructions:

Mix all ingredients together and serve with tortilla chips.

This recipe makes A LOT; for my own family, I cut the recipe into thirds.

(picture found through a Google search; it's a bit different, but close enough to give you a good idea)

Fruit Salsa with Baked Cinnamon Chips

I made this for Sara's baby shower, and I had people requesting the recipe (even the sweet old ladies). It was the only food that was completely gone! Sooo yummy!

Ingredients for fruit salsa:

2 kiwis, peeled and finely diced

2 apples, peeled, cored, and finely diced (the recipe says golden delicious; I used gala)

8 oz raspberries

1 (16 oz) carton of strawberries, finely diced

2 Tablespoons white sugar (more or less to taste)

1 Tablespoon brown sugar (more or less to taste)

3 Tablespoon fruit preserves, any flavor (I used homemade strawberry jam)

Ingredients for cinnamon chips:

10 (10-inch) flour tortillas

Melted butter, or cooking spray

1 cup white sugar

2 Tablespoons cinnamon

Instructions:

1.  In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar, and fruit preserves.  Cover and chill in refrigerator at least 15 minutes.

2. Preheat oven to 350 degrees.

3.  Mix 1 cup white sugar and 2 Tablespoons cinnamon in small bowl.

4. Using a pizza cutter, cut each tortilla into 8 wedges. 

5.  Arrange in a single layer on a large baking sheet.  Coat one side of each wedge with melted butter or cooking spray.  Sprinkle tortillas with desired amount of cinnamon/sugar mix.  Spray again with cooking spray (not necessary if using melted butter).

6.  Bake in preheated oven 8 -10 minutes.  Repeat with remaining wedges.  Allow to cool approximately 15 minutes.  Serve with chilled fruit salsa.  This salsa can also be served with cinnamon graham crackers or cinnamon pita chips.  Best when made and eaten the same day; otherwise, the fruit gives off too much juice, and it gets runny.

Note:  I replaced the raspberries with 2 bananas for the shower; also very good.

• I made these this weekend for the first time. They are so rich and decadent! Mark said, "These are like Cupcake War worthy." And I have never used ganache before so I was so excited to try it (and I'll be honest, I did feel like a Cupcake War baker!).

INGREDIENTS

Cupcakes:
• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY’S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
Chocolate Mint Filling:
• 1/2 cup chocolate chips
• 3 tablespoons heavy cream
• 1 teaspoon peppermint extract
• 1/3 cup powdered sugar
Mint Buttercream:
• 1 cup (2 sticks, 16 tablespoons) butter, softened to room temperature
• 8 ounces cream cheese, softened to room temperature
• 32 ounces powdered sugar (about 7 cups) *I just bought one 32 oz bag
• 1/2 cup heavy cream
• 1 teaspoon pure vanilla extract
• 2 teaspoons peppermint extract
• Green food coloring
• 
  
• 30 Andes mints for garnish

DIRECTIONS

1. For the cupcakes, preheat oven to 350°F. Line muffin cups with paper baking cups. In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; using a handheld electric mixer or an electric stand mixer, beat on medium speed for 2 minutes. Stir in boiling water. The batter will be on the thinner side. Fill the muffin cups 2/3 full (For our high altitude, 2/3 was a little too full so I filled my cups a little over 1/2 full) and bake for 18-20 minutes, until a toothpick inserted in the center comes out with moist crumbs. This recipe makes about 30 cupcakes. So you may need to bake the cupcakes in installments if you only have 1 or 2 muffin tins. Let the cupcakes cool completely on a wire rack, after removing them from the muffin tin.
2. For the mint filling, while the cupcakes are baking, place the chocolate chips and heavy cream in a small microwave-safe bowl and heat for 1 minute at 50% power. Stir. Repeat the process until the mixture is smooth. Stir in the peppermint extract and powdered sugar, whisking until smooth. Let the mixture cool to room temperature (but don’t let it get too stiff) and pour it into a squeeze bottle or a ziploc bag (it helps to place the ziploc bag, one point down, in a tall glass while filling). (I don't know how you can do this while the cupcakes are baking because it'll be too cool when it's time to use it. I just did it when I was ready. Also, the Ziplock didn't work well so I ended up using a squeeze bottle.)
3. When the cupcakes are cool, insert the tip of the squeeze bottle into the center of the cupcake and press gently to fill the middle of the cupcake with the mint ganache.
4. For the frosting, in a large bowl, beat the cream cheese and butter until light and fluffy. Add the powdered sugar and mix until smooth. Add the heavy cream and peppermint and vanilla extracts. Beat until light and fluffy. Add green food coloring until the color you like is achieved.
5. Frost the cooled, filled cupcakes with frosting (using a large star tip) or simply spread the frosting in a large dollop with a butter knife or flat spatula. Garnish with an unwrapped Andes mint and a drizzle of leftover ganache (make sure the ganache is completely cool or it will melt the frosting when you drizzle it on top of the cupcake). (I didn't drizzle the ganache on top. Kind of forgot this step.) Refrigerate until serving.

*Makes about 30 normal sized cupcakes. Perfect for giving to neighbors!

(recipe from Mel's Kitchen Cafe, of course)