15 Bean Soup

I L-O-V-E this soup...it's been probably 10-12 years since I had it...I've never made it before today and I guess the last time I ate it I was living at home.  With the upcoming Winter Storm I thought it'd be a warm, comforting meal to have.

You need:
1 package of 15 Bean Soup Mix (found in dry beans section)...they have regular or cajun
1 pound of Ham or Smoked Sausage (I used sausage)
1 cup onion, chopped
1 15 oz can diced tomatoes
1 tsp chili powder
juice of 1 lemon
1-2 cloves garlic, minced

The night before, cover your beans and let them sit overnight (remove the flavor packet).  Once the beans have soaked for at least 8 hours, drain and return to pot.  Cover with 2 quarts water and meat (I went ahead and sliced up the sausage and browned it on both sides). Bring to a  boil.  Reduce heat and let simmer for 2 and a half hours.  After simmering add tomatoes, onion, chili powder, lemon juice, and garlic cloves. Simmer for an additional 30 minutes.  A few minutes before serving add the ham flavor packet and salt and pepper to taste.  This is amazing with cornbread!  Nothing better on a cold, snowy day!

Jalapeno Cheese Squares

You have to try these...

4 cups Shredded Cheddar Cheese

4 eggs (beaten)

4 Jalapeno Peppers (seeded and chopped)

Combine all ingredients...Spread mixture in 8 inch square pan.  Bake at 350 for 30 minutes.  Cut into squares to serve.

Sausage Balls

Christmas Morning Favorite...

10 oz Shredded Cheddar Cheese
1 pound hot bulk sausage
2 and half cups Bisquick

Mix all together...you probably will have to use your hands.  Roll into balls and place on cookie sheet.  Bake at 375 for 18-20 minutes.

Chicken Spaghetti

This is an easy Crockpot Chicken Spaghetti...

1/2 tube Velveeta

1 pound chicken breast (cooked and diced)

1 can Rotel

1 can Cream of Mushroom

1 can Cream of Chicken

cooked spaghetti

Mix ingredients and place in crockpot...seriously that easy.  I always top mine with Ritz crackers!

wassail

One of my fondest memories of Christmas or New Years is going to my grandma's house and having Wassail.  It is AMAZING!

2 quarts apple cider

1 cup packed brown sugar

4 cinnamon sticks

24 whole cloves

1/2 container orange juice concentrate

2 cups pineapple juice

orange slices

In a crockpot combine apple cider, brown sugar, pineapple juice, and oj concentrate.  In a cheesecloth place the cloves and cinnamon sticks.  This just makes it easier to get them out later.  You can just float them if desired!  Cut up an orange and float on top.  Let get super hot and then enjoy!!!!

Chex Mix

I thought I'd give this one a whirl...it's a sweet chex mix and SUPER easy.

3 cups any flavor Chex Mix (i used rice)
3 cups pretzles
1 cup peanuts (or mixed nuts)
3 TB butter
1/4 c honey
2 TB sesame seeds

Preheat oven to 275.  Mix cereal, pretzles, and nuts in a large pan.  Melt the butter and combine with the honey and sesame seeds.  Pour over the mix.  Bake for about 45 minutes stirring occasionally.  Spread on waxed paper to cool.

Pot Roast

I got this recipe from a friend and kinda tweeked it a bit...

3-5 pound pot roast

1 can cream of onion soup

2 cans cream of mushroom soup

Montreal Steak Seasoning

 roasted red bell pepper (I use the ones in the jar)

Sprinkle Montreal Steak Seasoning all over the pot roast and place in crock pot.  Pour on top the soups and add as many bell pepper strips as you like.   I usually use a few tablespoons.  Cook on low all day.  2-3 hours before you are ready to eat add in your potatoes and carrots if desired.  So yummy on a cold day!

Christmas Toffee

This week over at Kelly's Korner is Christmas Cookies...well I've never been big on making Christmas cookies...however, I do make Christmas Toffee every single year.  I have yet to make any this year but I found some pics from a few year back (we were living in our old house) but unfortunately didn't find a pic of the finished product! However I googled it and found a pic of a very similar finished product!  This is my absolute favorite thing at Christmas...oh, SO good!!!!



Here's the recipe:
1 cup sugar
1 stick Parkay
5 Tablespoons cold water
½ tsp. baking soda
4-5 Hershey bars
1 ½ cups pecan halves

Butter a large pan or platter (or use nonstick foil). Cover with pecans halves.



Stir together sugar, parkay, and cold water. Cook on medium high heat . Stir constantly, letting boil until a golden caramel color. This will take a while.



Once the mixture has turned a golden color and thickened significantly, take off heat immediately and add baking soda. This will make the mixture double in size. Quickly pour over pecans and spread to cover. Place Hershey bars over the mixture and allow to melt.



Spread chocolate to cover and allow to cool. Once cooled break into pieces.

Taco Chili

1 can kidney beans

1 can pinto beans

2 (16 oz) cans tomato sauce

1 (10 0z) can rotel

1 pound ground chuck

1 package taco seasoning mix

1 package ranch dressing mix

1 TB chili powder

2 tsp cumin

Brown meat-drain fat.  In slow cooker combine meat and remainder of ingredients...serve with chips and shredded cheese!

Peanut Butter Slide Pie

1 cup heavy cream

12 pieces of refrigerator peanut butter cookie dough

8 ounces cream cheese

2/3 cup sugar

2/3 cup packed brown sugar

1 TB vanilla

1/2 crushed peanuts

1/2 c peanut butter

1/2 c chocolate chips

Preheat to 350.  Coat a 9 inch pie plate with nonstick spray.  Beat cream until stiff peaks and refrigerate.

Roll out cookie dough between wax paper and place in pie pan.  push the dough up the sides of the pan as well.

Bake 18-20 minutes.

In lg bowl blend cream cheese, and sugars until smooth.  Add peanut buter and vanilla and mix.  Fold in 1/2 whipped cream.  Pour into pie pan and refrigerate 1 hour.

Top with remaining whipped cream, crushed peanuts, and drizzle with melted choc. chips.