Homemade Cream Soup mix

Homemade Cream of Soup Mix

2 C powdered milk
3/4 C cornstarch
1/4 C chicken, beef, vegetable bouillon granules
2 T dried onion flakes or 1 tsp onion powder
1 tsp dried thyme, crushed
1 tsp dried basil or marjoram, crushed
1/2 tsp black or white pepper

Combine all ingredients and blend until mixed. Store in an airtight container in a cool dry place for up to 1 year. This recipe makes 3 cups and is enough for 9 cans of soup.

To substitute for one can of condensed cream soup:
In a 1-quart saucepan or microwave safe bowl, combine 1/3 cup of soup mix and 1 1/4 cup water. Bring to a boil or microwave on high for 2 to 2 1/2 minutes, stirring occasionally.

This can also be used as a quick fat free gravy, thin to the consistency you prefer.

Variations of Homemade Cream of Soup

The variations are endless, use your imagination and experiment with different ingredients.

• For example, instead of thyme and basil, substitute 1-teaspoon dry mustard and 1 teaspoon dill weed.
• You might like to add up to 1/4-teaspoon garlic powder to the dry soup mix.
• For another option: add a couple of tablespoons of any dried vegetable flakes to the dry soup mix.
• Asparagus Soup--add 1 cup cooked chopped asparagus
• Broccoli Soup--add 1 cup of cooked, chopped broccoli
• Carrot Soup--add 1 cup of cooked, chopped carrots
• Celery Soup--add 1/2 cup sautéed, minced celery
• Chicken Soup--add 1/2 to 1 cup cooked, finely diced chicken
• Chicken Herb Soup--add 1/2 to 1-cup finely diced chicken plus additional herbs to your taste, parsley, oregano or marjoram
• Creamier Cream Soup--add 1 tablespoon of butter to any of the variations
• Low Sodium--substitute equivalent amount of low sodium instant bouillon
• Mushroom Soup--add 1/2 cup sautéed, finely chopped mushrooms
• Mushroom and Roasted Garlic Soup--add 1/2-cup finely chopped mushrooms plus 1 or 2 roasted garlic cloves
• Onion Soup--add 1/2 cup of sautéed, chopped onions
• Roasted Garlic Soup--add 2 or 3 roasted garlic cloves
• Tomato Potato Soup--add 1/2 cup diced cooked potato plus 1/2 cup finely diced and seeded tomato
• Tomato Soup--add 1/2 to 1 cup finely chopped and seeded tomato
• Potato Soup--add 1 or two tablespoons instant mashed potatoes, 1/2 cup mashed potatoes or cooked diced potatoes
• Vegetable Soup--add 3/4 cup cooked mixed vegetables

Corn Soup

Corn Soup

Ingredients

• cans of corn (or 6 ears fresh corn)
• 4 tablespoons unsalted butter
• 2 tsp chopped onion, finely chopped
• 1/8 cups Flour
• 1 cup chicken Stock
• 1 cup Half and Half cream
• 1/2 teaspoon salt (more to taste)
• 1/2 teaspoon black pepper
• 2 tablespoons parsley, coarsely chopped
• 1 ounce parmesan cheese, grated

Directions

1. If using fresh corn: remove kernels from cobs into bowls. Using the dull side of a knife, scrape mild and pulp from cobs and add to the bowl.
2. Heat butter in med saucepan over med heat.
3. When melted and bubbling, add onion.
4. Cook, stirring until soft and translucent.
5. Add corn, and flour.
6. Cook stirring 1 minute.
7. Stir in chicken stock; turn heat to high and cook until liquid is reduced by half (about 3 min).
8. Add cream; cook mixture until thick and creamy, about 4 min more.
9. Remove from heat; stir in salt, pepper, herbs, and cheese.
10. Garnish with additional parmensan.
11. ENJOY!

Four-Cheese Herb Quiche

Ingredients:
1/2 cup Swiss cheese (shredded)
1/2 cup cheddar cheese (shredded)
1/2 cup Mozzarella cheese (shredded)
One pastry shell
1/2 cup Ricotta cheese
5 eggs
1 cup light cream
1 tsp dried Dill
1 tsp dried Parsley
1 tsp dried onion
1/2 tsp dried thyme
1/2 tsp chives

Mix first three cheeses together and place in Pie shell. Blend remaining ingredients together in blender, on high for two minutes. Pour over cheeses. Bake at 400 degrees for one hour. Serve with fresh fruit.

Soups on

Soups On!!

This is several of my favorites. I hope you enjoy them as much as we do!

Dana Lynn

BROCCOLI SOUP

Ingredients:
1 medium chopped onion
1 bunch broccoli, chopped
1 Tbsp. chicken base (boullion) or consumme'
2 Tbsp. margarine
1/2 # Velveeta
2 to 3 tsp. flour
Milk, as needed

Boil chopped broccoli in the chicken flavored water (from boullion) til tender. In a small stock pot, sautee' onion in margarine to soften. Add Velveeta cheese until cheesy tasting. Add the cooked broccoli to this and mix well. If the soup is too thick, add a little milk and if it gets too runny add a little flour to thicken. Salt and pepper to taste.

CHICKEN VEGETABLE SOUP (with dumplings)

Soup Ingredients:
1 whole chicken fryer
1# carrots, peeled and sliced
1/2 stalk celery (top half with leaves, chopped)
1/2 # frozen corn
1 can green beans, drained
7 med. potatoes, peeled and cubed
Garlic Salt
Coarse black pepper

Dumpling Ingredients:
3 cups all purpose flour
1 tsp. salt
Dash black pepper
4 eggs
Water as needed

Clean chicken throughly and remove all gizzards, heart, etc. and put into an 8 quart stock pot filled 3/4 full of cold water. Cook chicken until tender. Remove from broth, cool, and bone it into bite-sized pieces. Return chicken to pot. Add all vegetables (fresh, frozen, and canned). Start with approximately 2 Tbsp. of garlic salt and l Tblsp. coarse black pepper. As it cooks, taste occasionally, and add garlic salt and pepper as needed.
Cook on medium high until all the vegetables are tender. Keep the pot uncovered until they are tender and skim the foam off the top and discard. Put lid on and let cook at medium low heat for an additional hour. (This would be a good time to taste and use additional salt and pepper..As the soup cooks, the salt will absorb into the vegetables). The key to good-tasting soup is.......to let it cook slow and long and allow the flavors of chicken, veggies, and seasoning to blend. Your broth will look rich and have some fat on top. If there is too much fat, skim and discard. It has a somewhat yellowish color when it's rich.
The dumplings should be added no more than an hour before you serve it. In a medium bowl, put flour in and make a well in the middle. Add to this, the salt and pepper and all four eggs. With a fork, begin breaking up the eggs and mixing it into the flour. Start with 1/2 cup of water and slowly add and stir into flour mixture. The consistency will be somewhat lumpy, thick, and gooey. So add more water until it looks this way. If it's too thin, add a little more flour.Remove lid from soup, and turn heat to medium high ( so it comes to a low boil). With a teaspoon, dip into the hot broth and then get a spoonful of batter and drop it into the soup. Continue process until all the batter is gone. DO NOT mix the dumplings....because they will break up. Put lid back on and let boil slowly for about 5 - 10 minutes. Remove the lid. Turn down the heat to simmer and then mix the dumplings carefully. Put lid back on and let simmer for an hour or so before serving.

HAVE A SICK FRIEND?????.....This can cure anything....and it's so yummy, too.......

BACON POTATO CHEESE SOUP

8 slices bacon, fried crisp
1 cup chopped onions
2 cups cubed, peeled potatoes
1 cup water
1 can cream of chicken soup
1 3/4 cup milk
4 ounce container of sour cream
1/2 tsp. salt
Pepper to taste
8 ounces shredded cheddar cheese

In bacon fat saute onions 2 to 3 minutes. Drain. In a pot with sauteed onions, add potatoes and water. Bring to a boil. Cover and simmer for about 15 minutes. Stir in soup, sour cream and crumbled bacon. Add milk, salt, pepper and 1/2 of shredded cheese. Heat to serving temperature. Do NOT boil.

Sprinkle remaining cheese on top of each bowl of soup...

BEEF VEGETABLE SOUP

Ingredients:

2 - 2 and 1/2 pounds lean round steak
2 medium onions, chopped
1# carrots, sliced
1/2 bunch celery, sliced (including leaves)
5 medium potatoes, peeled and cubed
1 can green beans, drained
Corn (1/2 frozen bag or can)
8 oz. frozen peas
16 oz. can diced tomatoes
46 oz. can tomato juice
Hot sauce
Garlic Salt
Ground coarse black pepper

In a 6 to 8 quart dutch oven, put just enough oil to lightly cover the bottom..Brown the round steak on both sides and continue to cook this way until the meat is tender. This will take at least one hour. You must closely watch the meat and turn it as needed, also adding water to it and as it cooks down...so the meat doesn't stick and burn (this will be done many, many times while it is tenderizing). Just add enough water ...not totally covering the meat. When the meat is completely tender and you can cut it with a fork, it can be taken out of the pan and cut into bite-sized pieces.
While this is being done, add enough water into the pot so that it is half full. To this you will add the entire can of tomato juice, diced tomatoes, onions, carrots, celery, and potatoes. DO NOT ADD the canned or frozen vegetables until the fresh ones are tender. Return the cut up meat to the pot also. At this time, you may add at least 1 Tablespoon of garlic salt and 1 teaspoon of black pepper. Allow the vegetables to tenderize and the flavors come together for at least an hour over medium high heat, uncovered. Stir occasionally.
After the hour, taste the broth to see how the flavor is and add more salt or pepper as desired. Also add the remaining canned or frozen vegetables, cover the pot, reduce the heat to medium so that there is barely a mild rolling boil. This do for an additional hour.
Now it's time to taste the broth again. How is it?? Need a little more of pepper?? Well, now comes a little taste treat I add for our soup. Remember the hot sauce?? Yes....that's it.. Shake the bottle at least 4 times and then stir. MMMMMMMMM.. A little zing and wonderful flavor. This, of course, is optional. Just a little twist that I use. Now....the longer this cooks, the better it tastes...So I do suggest you start at least mid morning and let it simmer when you've gone through all the above stages.....reducing your heat to simmer..cover......and let it all come together.

Great for these cold winter days ahead.......ENJOY!!!

CHICKEN CHILI
Ingredients:
2 pounds ground beef
2 pounds boneless chicken breast (cooked and cubed)
2 - 15 ounce cans tomato sauce
1 large onion, chopped
2 packages Durkee Red Hot chili mix
Garlic salt (to taste)
Chili powder - 2 tablespoons
Hot sauce (to taste)
In a large pot, brown the ground beef and then drain.. add the chicken cubes to this and continue to cook til the chicken is done. Add the tomato sauce, chili mix, chili powder, garlic salt, and hot sauce and mix well.
Add a couple of cans of water to it, stir, and heat on medium high heat with the lid off for about an hour.. Stirring occasionally. Turn heat down to medium low and cover and cook for another 1 to 2 hours.. Stir during this time.. Take lid off and let cook for another hour.. stirring.. and the chili will thicken..
Serve with chopped onions and shredded cheddar on top.. and you're in store for another wonderful taste treat..

Ingredients:
1 pound hamburger
2 cups half and half
2 cups milk
1 pound frozen corn
1/8 cup red bell peppers, diced(dried is best)
1 cup diced onions
2 Tbsp. flour
1/4 tsp. garlic powder
3 tsp. sliced green scallions (otional)
Salt and pepper to taste
Brown and crumble meat in soup pot over medium heat. When meat begins to brown, add onion and red bell peppers. Cook until hamburger is no longer pink and veggies are tender. Drain excess grease. Add flour, stir well into mixture and cook 5 - 6 minutes. Add milk and half-and-half and combine with hamburger mixture. Add corn and simmer for 20-25 minutes,. until base thickens. Add garlic, and salt and pepper. Garnish with scallions. 4-6 servings.

Summer Triffle

Summer Triffle

Angel Food Cake Mix

• Vanilla Pudding Mix
• Cool Whip
• 2 different kinds of frozen or fresh fruit that taste good together.

Bake the angel food cake according to the directions and cool. While the cake is baking make your pudding.

Once the cake is cool, tear off pieces to line the bottom of your bowl or pan. (A glass bowl is best because you can see the layers)

Then spread a layer of pudding over the cake.

Then add a layer of fruit. If you are using frozen fruit, thaw your fruit first. For this trifle I chose strawberries.

Then add your second fruit layer.

Repeat until you reach the top of your bowl. Top with a layer of whipped cream.

Lazy Lasagna

Lazy Lasagna

Lasagna typically takes longer to put together than it does to cook. Precooked noodles and prepackaged convenience products, however, make this a zip to prepare.

Ingredients

1 pound ground round

1 (26-ounce) jar spaghetti sauce

1 (16-ounce) carton fat-free cottage cheese

2 tablespoons freshly grated Parmesan cheese

Cooking spray

1 (8-ounce) package precooked lasagna noodles

1 cup (4 ounces) pre-shredded reduced-fat mild cheddar cheese

Chopped parsley

Preparation

Preheat oven to 350°.

Cook meat in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well, and return meat to pan. Add sauce; bring to a boil. Reduce heat, and simmer 5 minutes. Combine cottage and Parmesan cheeses in a bowl; set aside.

Spread 1/2 cup meat mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over meat mixture; top with half of cottage cheese mixture, 1 cup meat mixture, and 1/3 cup cheddar cheese. Repeat layers, ending with noodles. Spread remaining meat mixture over noodles. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with 1/3 cup cheddar cheese, and bake 5 more minutes or until cheese melts. Let stand 10 minutes before serving. Garnish with parsley, if desired

Cornmeal Pie From the kitchen Mrs. Billie Hilton 1947

Cornmeal Pie From the kitchen Mrs. Billie Hilton 1947

6T.cornmeal

3 egg yokes

1 1/4c.sugar

1/2 t. salt

2 c.milk

1t.vanilla

2T. butter

mix in sauce pan cornmeal, sugar, egg yokes, salt, milk cook and stir until thick, remove from heat and add butter and vanilla cook and pour in bake pie shell.

Leta Hilton's Pecan Pie

Leta Hilton's Pecan Pie

4 eggs

1c. sugar

1/2t.salt

1c. white kayro,

3T. melted butter

1c. pecans

1 1/2 t. vanilla.

Beat 4 eggs slightly. Add sugar, salt, Kayro, melted butter,

pecans and vanilla.

Bake in 350F oven about 1 hour or until Golden Brown

Grandma's Buttermilk Biscuits

Grandma's Buttermilk Biscuits

2 C. all purpose flour

2 t. baking powder

1/2 t. baking soda

1/2 t. salt

1/4 C. shortening

3/4 C. buttermilk

In a bowl combine flour, baking powder, baking soda and salt; cut in shortening until mixture resembles course crumbs. Stir in buttermilk; knead dough gently. Roll out to 1/2" thickness. Cut with a 2 1/2 inch biscuit cutter and place on a lightly greased cookie sheet. Bake at 450 for 10-15 minutes or until golden brown.

Herbal Teas

LAVENDER HERB TEA

1 tsp. dried lavender flowers

1 tsp. dried chamomile flowers

1 tsp. green tea leaves

4 cups boiling water

Place the herbs in a warmed teapot. Pour in boiling water, cover, and steep

for 3-5 minutes. Strain and serve, sweeten with honey if desired.

ANISE TEA

1 cup boiling water

1 tsp. dried anise leaves

1 tsp. honey

Pour the boiling water over the leaves and steep for about 5 minutes-a

little longer if you like it strong. Strain and sweeten with the honey. This

makes a nice licorice type beverage.

CALMING HERB TEA

1 tsp. dried peppermint leaves

1 tsp. dried lemon balm leaves

Add these to a tea pot and add 1 1/2 to 2 cups of boiling water. Steep for

about 5 minutes, strain and add sugar or tea for a soothing herbal tea.

CHAMOMILE HERB TEA

2 tablespoons fresh chamomile flowers

2 cups boiling water

2 thin slices of apple

honey to taste

Rinse the flowers with cool water. Warm your tea pot with boiling water. Add

the apple slices to the pot and mash them with a wooden spoon. Add the

chamomile flowers and pour in boiling water (2 cups). Cover and steep for

3-5 minutes. Strain the tea into two cups (or one if it's just you!). Add

honey to taste.

MINT AND LEMON ICED TEA

3 cups of boiling water

4 black tea bags

2 fresh mint sprigs

1 cup granulated sugar

1/4 cup lemon juice

5 cups cold water

Fresh mint and sliced lemon for garnish

Use the boiling water to brew the black tea with the mint sprigs for 5

minutes. Strain or remove tea bags and mint. Add sugar and lemon juice,

stirring until sugar dissolves. Stir in cold water. Serve over ice, garnish

with fresh sprigs of mint and a slice of lemon. Makes 8 servings.

Ginger teas are especially soothing, and you can use purchased tea, fresh or

ground ginger.

FRESH GINGER TEA

2-inch piece of fresh ginger, peeled and minced

4 cups water

honey to taste

Place the ginger in a ceramic teapot. Bring the water to a boil and pour

over the ginger. Allow to steep for 5 minutes, and strain. If you are making

this one person, sweeten each cup with honey to taste, and lemon if desired.

I warm up the remainder in the microwave if it cools too quickly. This is

especially nice for a nervous stomach.

SPICY GINGER TEA

4 ginger tea bags, any brand

2 3 inch pieces of cinnamon stick

8 whole cloves

6 cups boiling water

2 Orange slices

4 tsp. sweetener, honey or sugar

Place tea bags, cinnamon sticks, cloves, ginger and sweetener into a large

teapot. Pour boiling water over and allow to steep 3 minutes. Remove tea

bags and allow to sit 5 minutes. To serve, pour tea into cups and float a

quarter slice of orange in each cup.

SPICY GREEN TEA

Green tea is not only good for you, but if you use soy milk (I like the

vanilla soy) it gives it that extra boost of goodness. Try this in the

morning!

1 cup milk (soy milk will work well too)

1 cup water

1/4 cup packed brown sugar

1/2 tsp. ground cinnamon

1/4 tsp. ground ginger

2 green tea bags

In medium saucepan, heat the water and milk until they JUST begin to gently

boil. Stir in the remaining ingredients. Reduce heat to low and simmer for

about 3 minutes. Remove tea bags and strain, and then serve.

Easy Crock Pot Brisket

Easy Crock Pot Brisket

1 (3-pounds) beef brisket flat

2 (12 ounces) bottles bbq/chili sauce

1 (1 ounce) envelope dry onion soup mix

2 teaspoons garlic powder

Place the beef brisket into a slow cooker. IN a medium bowl, mix

together the chili sauce, onion soup mix, and garlic powder. Pour

over the brisket. Cover, and cook on the low setting for 8 to 10

hours. Slice the brisket and pour some of the gravy over it.

Cut against the grain and pour the gravy over the slices

Vegetable Beef Soup

Vegetable Beef Soup

1 ear corn, corn cut from ear

2 medium potatoes cubed (about 2 cups)

2 medium tomatoes, chopped (about 1 -1/2 cups)

1 medium carrot, sliced thin, (about 1/2 cup)

1 medium stalk celery, sliced, (about 1/2 cup)

1 medium onion, diced finely, (about 1/2 cup)

1 cup green beans, 1 inch pieces

1 cup shelled green peas

1/4 tsp pepper

Add enough water to prepared beef broth to measure 5 cups. Stir corn and rest of the ingredients into the broth. Heat to boiling, and reduce heat to low, simmering for 30 minutes or until vegetables are tender.

You cannot imagine how wonderful this home made vegetable soup tastes. Don't be afraid to add a bit of barley. If you like frozen vegetables and find you have left-overs, save them frozen in small baggies for this wonderful soup.

Flavored Popcorns

Flavored Popcorns

Butter Pecan Popcorn

8 cups popped popcorn (about 1/3 to 1/2 cup unpopped)

Nonstick spray coating

1/2 cup broken pecans

2 tablespoons butter or margarine

1/3 cup light corn syrup

1/4 cup Instant butter pecan pudding mix

1/4 teaspoon vanilla extract

Discard unpopped popcorn kernels. Spray a 17 x 12 x 2-inch roasting

pan with nonstick coating. Place the popped corn and pecans in the

pan. Mix together the corn syrup, pudding mix and vanilla. Mix with popcorn

and pecans. Keep popcorn mixture warm in a 300 degree F oven for 16 minutes,

stirring halfway through baking. Remove the pan from the oven. Turn

mixture onto a large piece of foil. Cool popcorn completely.

When cool, break into large pieces. Store leftover popcorn, tightly

covered, in a cool, dry place for up to 1 week.

Makes about 9 (1 cup) serving

Key Lime Popcorn

1 teaspoon lime flavoring (optional)

1 tablespoons fresh lime juice

2 tablespoons fresh lime peel

1 tablespoon green colored decorator sugar

1/4 teaspoon salt (optional)

1/3 cup graham crackers, coarsely chopped

4 tablespoons popcorn

4 tablespoons oil

4 tablespoons granulated sugar

Measure and mix the lime juice, lime peel, sugar, flavoring, salt

and graham crackers in a small bowl. Have this mixture ready next to

popper. Have bowl ready for popcorn.

Put oil, popcorn and sugar into the popper. Fasten the lid securely

and hold hot pad with left hand over steam vent while stirring with

the right hand. Use high heat. Popping should start in about 2

minutes. Remove from heat when popping almost stops.

Quickly open lid and pour mixture over hot popcorn; then close lid

and continue stirring (no heat) until thoroughly mixed. Pour into

large bowl, tapping bottom of pan with hot pad to remove all the

popcorn and syrup. Finish stirring with large spoon. Cool and store

in airtight container.

6 servings

Lemon Meringue Popcorn

1 tablespoon lemon peel, freshly grated

1 tablespoon fresh lemon juice

3 tablespoons granulated sugar

1/4 teaspoon salt, optional

1 cup miniature marshmallows

4 tablespoons popcorn

4 tablespoons oil

4 tablespoons granulated sugar

Measure and mix the lemon peel, lemon juice, sugar, salt and

marshmallows in a small bowl. Have this mixture ready next to

popper. Have bowl ready to put popcorn in.

Put oil, popcorn and sugar into the popper. Fasten the lid securely

and hold hot pad with left hand over steam vent while stirring with

the right hand. Use high heat. Popping should start in about 2

minutes. Remove from heat when popping almost stops.

Quickly open lid and pour mixture over hot popcorn; then close lid

and continue stirring (no heat) until thoroughly mixed. Pour into

large bowl, tapping bottom of pan with hot pad to remove all the

popcorn and syrup. Finish stirring with large spoon. Cool and store

in airtight container.

6 servings

No Cook Snack Mix

This is actually an easy snack mix. It is a great recipe for children to make and is quick and easy. Tasty, too!

4 cups popped popcorn

2 cups favorite sugar cereal

2 cups mini-marshmallows

2 cups chocolate chips

2 cups golden raisins

1 cup peanuts

1 cup honey roasted peanuts

Mix together all of the ingredients and store in a tightly sealed container.

Ziplock Omelet

Ziplock Omelet

(This works great !!! The best part is that no one has to wait for their special omelet !!!)
Have guests write their name on a quart-size Ziploc freezer bag with permanent marker.
Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them.
Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc.
Each guest adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up.
Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.
Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.
Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece.

Imagine having these ready the night before, and putting the bag in boiling water while you get ready. And in 13 minutes, you got nice omelets for a quick breakfast!!!

Old Fashioned Egg Custard

Old Fashioned Egg Custard

* 2 large Egg Yolks
* 3 large Eggs
* 1/2 cup Sugar or Rapadura
* 1/8 teaspoon sea salt
* 3 cups Milk
* 1-1/2 teaspoon Vanilla extract
* Nutmeg

Preheat oven to 325 degrees Fahrenheit.

Butter a 1-quart baking dish or 8 ramekins. Set a shallow pan large enough to hold the baking dish or ramekins in oven and fill it with 1 inch of hot water.

Heat milk in a saucepan over low heat until just steaming. DO NOT BOIL. In a large bowl, beat the yolks and whole eggs together just enough to blend. Stir in the sugar and salt and slowly add the hot milk, stirring constantly. Add the vanilla. Pour into the baking dish or dishes and sprinkle with nutmeg (if you heated the milk too hot it may have curdled some of the eggs, you can "fix" the custard by simply straining it before adding to the dishes, but if you only heat it to steaming, you won't need to do this.)

Put ramekins or casseroles into the prepared water bath pan and bake for about 45 minutes; the custard is set when it looks puffy and a knife inserted in the center comes out clean. Allow to cool and enjoy at room temperature or cooled.

VARIATIONS:

COCONUT CUSTARD Add 1/2 cup flaked coconut before putting into the baking dishes.
CHOCOLATE CUSTARD Melt 1 1/2 ounces dark chocolate into the milk while it is being heated (picture above is chocolate custard - I just melted six small Dove dark chocolate squares with the milk, I did not measure it! :).
CARAMEL CUSTARD Melt 1/2 cup sugar in a heavy skillet and cook without stirring, swirling the pan so the sugar moves as it melts. When it becomes caramel-colored, pour about 1 tablespoon into each custard cup and swirl around to coat the bottom and sides. The caramel will harden at first but the next steps corrects that. Pour the custard on top of the caramel and bake as above.
COFFEE CUSTARD Add 2 tablespoons instant coffee or strong espresso to the milk before it is heated.

Crab Dip

Crab Dip

2 packages of softened cream cheese
1 Tbs spoon Garlic powder
1Tbs onion powder
1 tsp dried chopped onion
2 Tbs Parsley flakes
8-10 oz Imitation Crab

Mix all ingredients in bowl and refrigerate 1 hour before serving.
Serve with Ritz crackers.

When you just dont know what to make

There are days when we just don't know what to make so here are some ideas you can tape inside your cupboard so when your not sure you can get some ideas.

For Breakfast

We alternate a basic menu that's served with whole wheat toast, milk and fruit: Farina, Oatmeal, Cold Cereal 1 day per week, Muffins and fruit 1 day per week. And we generally fix a "big" breakfast one day per week. Sometimes we serve hot chocolate and sometimes we make smoothies instead of the hot food.

For Lunch

We have a wide variety of foods for lunches... if not "left-over's," then we choose an item from the lunches list I made up. This list will help when you stand in the kitchen and wonder: what in the world should I fix today?

Peanut butter and jelly sandwiches

For variety, instead of Jelly you can use

Honey, bananas, butter, marshmallow crème,

Nutella, pickles & onions, other fruit spreads

Also try almond butter, or other nut butters

Instead of the bread you usually use...

Try making sandwiches or fillings for tortillas, raisin bread, biscuits, muffins, rolls, pancakes

Pita bread, English muffins, hamburger or hot dog buns, Hoagie rolls

Experiment with new sandwiches:

and use the old stand-by's:

Cheese, tuna salad, egg salad, chicken salad, salmon salad,

Turkey, ham, chicken, salami, bologna, ham spread,

Meatloaf, fish, meat sauce, fried egg, tofu, sprouts & tomatoes,

Cream cheese 'n cucumbers, cream cheese and chopped olives

Cream cheese and diced dried apricots,

Wraps... cold cuts wrapped in a tortilla and sliced into 2" slices

French bread ham 'n cheese hoagies cut into 4" lengths

Hot dogs, Hamburgers, corndogs, burritos, Sloppy Joe's,

Fish sticks - fries, Chicken nuggets - fries

Tacos, burritos, fajitas, tostados, taco salad

Quesadilla - cheese, meat, beans, chilies, olives

Nachos with cheese or with meat, beans, chilies

Pizza - with sauce, pesto sauce, cheese or additional toppings

Make your own yeast dough, bisquick (master mix) crust or

Use Boboli, english muffins, or french bread.

Cheese 'n crackers - yogurt fruit salad

Milkshakes, Smoothies - protein and/or fruit...

Chili dogs, hotdogs and beans, hotdogs chopped in chili.

Biscuits or crescent rolls wrapped around hotdogs or ham, then baked.

Quiche, plain cheese or with veggies, bacon, etc.

Soups, stews make in large quantities & freeze in doubled freezer bags.
Or freeze portions in butter tubs or freezer containers for single servings that can be heated in the microwave.

Scrambled eggs 'n toast, biscuits, pancakes or waffles

Crepes with cream cheese and fruit or meat and sauce

Crackers, cold cuts, veggie sticks & dip

! ! ! LEFTOVERS ! ! ! ! ! ! Cold cereal ! ! !

For Dinner

Leftovers: don't forget to use what you have in the fridge!

o Breakfast for dinner: bacon, eggs, pancakes, waffles, toast, French toast, crépes, muffins, hash browns, hushpuppies, Dutch-babies, Eggs Benedict

o Egg: Strata... with ham, with beef, with bacon, with broccoli, soufflé, Omelets with cheese, or: chili, stir fry vegetables, onions, peppers, salsa; Quiche... spinach; tomato & sausage; broccoli & tomato, plain.

o Cheese: Toasted cheese Sandwiches-with soup, salad; Quesadillas, chili’s, meat and cheese

o Hors d’ Oeuvres: “snacks” dinner: meats and cheeses, crackers, snack-breads, Smokies, vegetables and dips, fondue, etc.

o Beef: Pot Roast with vegetables or baked potatoes, Stew, Soup, Shish Kabobs, Ribs - barbecued or roasted, grilled steaks, French dips, rolled roast, stuffed flank steak,

o Lamb: Chops broiled, roasted leg of lamb, curried over rice, kabobs, stew

o Fish: salmon, salmon loaf, fish-sticks & fires, halibut, tuna melts,

o Hamburgers/cheese burgers – with trimmings, or bacon & swiss, chili, veggie patties, avocado,

o Hot Dogs: in buns; with chili, cheese, onions; or chopped with beans

o Dinners made with ground beef: Tacos, Nachos, Tostados, spaghetti, beef gravy over rice or mashed potatoes; Meatloaf, Sloppy Joes, Tamales, Enchiladas, potato bars; Stroganoff, tater-tot casserole, beans and rice in tortillas, Spaghetti, Lasagna, Cannelloni, Ravioli ---all with green salad, garlic rolls

o Mexican Food: Enchiladas, Rellenos, Tacos, Tostados, burritos, Mexican rice, Fajitas, black beans, tortillas

o Chinese/Japanese food stir fry, rice, chow mien, soups; chicken or beef sweet and sour; soups, steamed rice, wontons, pork fried rice, egg rolls

o Chicken: Baked, fired, stewed, oven roasted, in a casserole over rice, pot pies, stir fry over rice and vegetables, on salad, with curry over rice, enchiladas, grilled on the barbecue, teriyaki or sweet & sour, Chicken 'n stuffing, crepes, Noodle soup and biscuits

o Sandwiches: (with salad or soup---or both!) Rueben, Dips, turkey, tuna, ham, B.L.T.'s, Chicken, meatloaf ---all with soup in winter, salad in summer, with deviled eggs, pickles, fruits. "Submarine sandwiches" or "foot-long" French bread and cut into portions. "Wraps!" these are fun... you can experiment with meats, cheeses, lettuce, spreads. Pita pockets with sprouts, cream cheese, avocado, tomato

o Pizza: on your own dough, English muffins, French bread, or focaccia, or refrigerator biscuit or bread dough

o Soups: Split pea with ham, ham & bean, vegetable beef, tomato, chicken noodle, chicken rice, beef barley, taco, chicken chili, wonton, black bean, Minestrone, lentil, meatball, clam chowder, cream of mushroom, cream of potato, cabbage patch, etc.

o Salads: Taco, Spinach with bacon and hard boiled egg, Cob salad, Shrimp or Crab Louie, Grilled chicken, Tuna in tomato on lettuce, Caesar, Grilled Chicken Caesar, Pasta

Most all meals go well with tossed salad, jell-O, mixed vegetables. A dessert is nice to prepare once in a while and a change in dinner beverage is nice, too. Setting the table uniquely is sweet for the family or for yourself! Choose a theme. Celebrate ½ birthdays! Eat outside or in the living-room. Use different cloths, china, dishes, paper. Set out candles, flowers, a cluster of small photographs in frames and a small plant...

Having a customary or established day to have a particular meal is also fun for the family... like pizza each Friday night or soup on Thursdays or chicken every Sunday... whatever makes your family know and feel like you are setting things up for them! Keeping things special will speak love to them. Families like traditions and things they can count on! Let them count on you… let them look back on their days with you and let their memories be sweet. Be a sweet heart… your husband, your children, your family need you.

"Every wise woman buildeth her house:

but the foolish plucketh it down with her hands."

Proverbs 14.1

Ok I feel I should add on a few snack items.

A Dozen Simple Snack Solutions

Simple snack ideas that are easy and quick to make!

1. Ants on a Log: Cut celery sticks into 3 or 4-inch lengths.
Spread peanut butter down the center, and then add raisins on top of the peanut butter.

2. Boiled or Deviled Eggs: Boil a dozen at a time.

Perfect Deviled Eggs

12 large eggs
1/2 C mayonnaise
2 T finely chopped onion
1 tsp snipped fresh chives
1 tsp snipped fresh parsley
1 tsp dry mustard
1/2 tsp paprika
1/4 tsp each salt, pepper and garlic powder

For perfect eggs with no green center (caused by overcooking), place 12 eggs in a large pan and cover with 3" water (any amount of eggs, same directions). Do not use hot water. Place on burner over medium-high heat and immediately start timing for exactly 20 minutes. When water comes to a rolling boil, turn heat to low. Cracking eggs while still hot makes the shells easily slip off. Slice in half and scrape out yolks into a mixing bowl. Blend remaining ingredients well and fill egg halves. Sprinkle with additional paprika, chill well.

3. Crackers and Cheese: Cut cheese into small squares. Serve cheese with a handful of saltines or other crackers. Kids love to make little sandwiches out of them. Add cut up squares or triangles of lunchmeat if you like.

4. Crackers and Peanut Butter or Cream Cheese: If your family has no peanut butter allergies, saltines with peanut butter are delicious! Top with raisins, banana slices, or substitute cream cheese for the peanut butter. Jam or jelly is also a great standby with peanut butter or cream cheese.

5. Fruit!: Fresh fruit such as apples, bananas, oranges, and any other in season fruit make super snacks. Dried fruits are also good: apricots, banana chips or raisins. Canned fruit, especially peach or pear halves, and pineapple slices all have great kid appeal.

Fast Fruit Dip

1 part marshmallow cream
1 part cream cheese; at room temperature

Blend the two and refrigerate until serving time. Fruit Dip may be thinned with fruit juice or milk, if desired. Mix all ingredients in mixer until fluffy. Cover and chill. Serve with fresh fruit for dipping.

Kool-Aid Yogurt Dip

2 T Kool-Aid sugar-sweetened soft drink mix, any flavor
1 C vanilla yogurt or sour cream

Stir soft drink mix into yogurt in medium bowl. Refrigerate 1 hour or until ready to serve. Stir.

6. Kabobs: These are fun! You need toothpicks, cheese cubes, pineapple or banana chunks, and cooked meat chunks (cubed spam, ham chunks, or hot dog slices). Use your imagination!

7. Popcorn: Popcorn, popped on the stove, or in popcorn popper-such a great invention! For a special treat, add some melted butter.

8. Quickie Quesadillas: Using a toaster oven, put one or two saucer-size soft flour tortilla on the toasting rack. Add shredded cheese of your choice. Toast until cheese melts. Fold over. Serve with salsa. This is one our favorites!

9. Sandwiches: Cut them into small triangles or squares for a great addition to the snack tray. Even PB&J gets added significance when served on a special tray.

10. Snow on the Chimney: Similar to Ants on a Log--except you use cream cheese instead of peanut butter. Cut clean celery sticks into 3 or 4-inch lengths. Spread cream cheese down the center, and then add raisins on top of the peanut butter. Grown-ups like this too!

11. Tortilla Chips and Cheese: Add a large pile of tortilla chips to a plate. Sprinkle the chips generously with your favorite shredded cheese. Microwave or toast until the cheese melts. This can be made in the oven using a pizza pan. Serve with salsa, bean dip or guacamole dip. To make an easy bean dip, combine several tablespoons of salsa with refried beans.

12. Vegetable Sticks: Carrot and celery sticks are the usual--but broccoli, radishes, turnip slices, green pepper and summer squash show up regularly. Serve with your favorite dip.