Bacon and Cheese Puffs! Gads! January 8, 2010
Posted by Teresa in : Snacks/Party Food , add a commentBacon and Cheese Puffs
Although this recipe seems a bit strange when you are making it, these little nibbles are truly scrumptious! Go buy bacon now, start crisping it (“Ready Crisp” bacon works great) or use leftover ham! And they aren’t even deep fried…..!
Ingredients Supplies/Equipment
1 cup water heavy saucepan
1 cup white flour wooden spoon
4 eggs cookie sheet
1/3 cup butter
1 cup crisp bacon, or ham, finely chopped
1 1/2 cups sharp (old) cheddar cheese, grated
4 oz can jalapenos, or less (optional)
1/2 – 1 tsp dry mustard
Make sure you have enough bacon or ham already crumbled or chopped. Combine water and butter in heavy saucepan and bring to a boil. Meanwhile, grate the cheese and chop the jalapenos (if you’re using them). As soon as the butter-water mixture boils, remove from heat and add flour at once. Beat with a wooden spoon until well mixed. Return to medium heat and beat until moisture leaves sides of pan and mixture forms a ball. Remove from heat and one at a time, crack an egg, beat lightly, and add to pot to form a smooth mixture — be patient and beat thoroughly. You may build muscles! Stir in cheese, ham or bacon, mustard and jalapenos. Drop by small teaspoonfuls onto greased cookie sheet. Bake at 400°F for 15 – 20 minutes. Reheat if frozen in 350°F for 5 – 10 minutes. Be careful; they are addictive!
Yummy Winter Soups January 12, 2009
Posted by Teresa in : Dinner, Lunch , add a commentIt’s the season for soup, and I’ve made a few lately that I thought I’d share!
Easy Potato Soup
Easy because I already had left over mashed potatoes!
Melt in a soup pot over low heat:
- 3 Tbsp unsalted butter
Add and cook, stirring, until tender but not browned, about 20 minutes:
- 6 medium leeks, chopped (I used green onions; I’m not sure what the difference is, but they worked great)
Stir in:
- 11/2 pounds all-purpose potatoes, peeled and thinly sliced,
- 6 cups stock or broth – poultry, chicken, or vegetable, or water, or a combination to make 6 cups
Bring to a boil, reduce heat, and simmer until the potatoes are soft, about 30 minutes. Puree until smooth. For a finer texture, push through a sieve. Season with:
- salt and white or black pepper to taste
Thin, if necessary with water or additional stock or broth.
OR you can do like me and use already mashed potatoes, about 2 cups, and then only add about 1/2 cup stock. Mix, heat, done. (I actually used wasabi mashed potatoes, a recipe from the Rachel Ray cookbook I’ve been using a lot lately, and it was delicious! All you do is add 1-2 Tbsp of wasabi paste to your mashed potatoes when they are all mashed! Deeee-licious!)
Pumpkin Soup
Reminiscent of pumpkin pie, this is a yummy, flavourful soup!
Heat in a soup pot over medium heat:
- 1 Tbsp butter or olive oil
Add and cook until translucent, about 8 minutes:
- 1 cup minced onions
- 1/2 cup minced celery
- 3 cups canned pumpkin or 2 cups fresh pumpkin, cooked
- 3 cups scalded milk, or chicken stock or broth
- if you use stock or broth, add 3/4 cup heavy cream or half-and-half
- if you like, 1/2 cup finely julienned ham (I did, and it was great)
- 1 Tbsp sugar or 2 Tbsp brown sugar
- if you like, 1/2 tsp ground ginger
- if you like, 1/2 tsp ground cinnamon
- salt and black pepper to taste
Heat through, but do not boil. Puree (a whizzer that you can put right into the pot is easiest) and reheat.
Turkey Stew in Oven Bowls
Straightforward use of turkey leftovers… but so delicious! I used French Onion Soup bowls and warmed the stew in the oven!
- Leftover turkey, cut into cubes or small pieces
- 5-7 cranberries per bowl, frozen or fresh if you have ‘em
- frozen corn, spoonful per bowl
Combine the above ingredients into a bowl. Make sure there’s more turkey than corn or cranberries.
- croutons or bread cut to fit the top of the bowl
- turkey or beef gravy, drizzled on top
Put the lid on the bowls and warm in the oven at about 300 F until warmed through, 20-30 minutes. Add cheese to the top and broil for a few minutes if you like! (This recipe was my own creation.)
First 2 recipes come from the Joy of Cooking. 
