Hearty Vegetable Barley Soup: Back of the Box Recipe

Hearty Vegetable Barley Soup: Back of the Box Recipe

Hi everybody :)

Do you love to used recipes found on the back of the box? I do. Every once in a while I find interesting recipes from boxes of cereals, dry mixes, can goods, etc... Being a recipe fanatic,     I collect them all in notebooks, tablets, and binders. This recipe I'm sharing today is from the back of a QUAKER Medium Barley's box. Let's get it started...

Hearty Vegetable Barley Soup 

Ingredients:
1/2 lb. Lean ground beef
1/2 cup Chopped onion
1 clove Garlic minced
7 cups water
1 (14 1/2 oz.) can Unsalted whole tomatoes. undrained, cut into pieces
1/2 cup QUAKER Medium Barley, uncooked
1/2 cup Sliced celery
1/2 cup Sliced carrots
2 Beef bouillon cubes
1/2 teaspoon Dried basil, crushed
1 Bay leaf
1 (9 oz) pkg. Frozen mixed vegetables

Directions :
In a 4-quart saucepan or Dutch oven. brown meat Add onion and garlic: cook until onion is tender Drain. 

Stir in remaining ingredients except frozen vegetables. 

Cover: bring to a boil. Reduce heat; simmer 50-60 minutes, stirring occasionally. Remove bay leaf. Add frozen vegetables: cook about 10 minutes or until vegetables are tender. 

Additional water may be added if soup becomes too thick upon standing. MAKES 12 (1 CUP) SERVINGS


What I Did and/or Think:
I love homemade soup, this one was really great. It's also was another first for me. I never tasted barley before! I know, shocking isn't it :) It kind of remind me of oatmeal, look and taste. It's small before cooking and swell up afterward, and have a chewy oatmeal taste. This is another great REPEAT especially on the cold Winter days ahead. 

BTW, it's also a Chicken Barley Chili recipe on that same box, I'll be trying very soon, so stay tune :)

Chicken Barley Chili

ENJOY! Come again...

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Chicken Salad Sandwich with Mini Hoagie Roll

Chicken Salad Sandwich with Mini Hoagie Roll

Hi everybody :)

Going by what I already had on hand, I search for the perfect recipe. It was a hard search but I manage to come up with something, I really need to go shopping soon :) When I saw the chicken salad recipe I made some changes to it according to my likes.

Here's What I Did...

Chicken Salad slightly adapted Taste of Home Quick Cooking Annual Cookbook (2010)

Ingredients

About 6 Mini Herbal "Hoagie" Rolls or whatever rolls you like
3 cups cooked chicken, rotisserie or canned (well drained, if using canned) (I love using the breast meat)
1/4 cup chopped celery (I also added 1/4 teaspoon celery seeds)
1/4 cup sliced almond
1/2 cup dried cranberries or raisins
1/4 cup mayonnaise
1/4 cup sour cream
1/2 teaspoon lemon juice (not shown)
1  teaspoon Salad Supreme
1 teaspoon dried ranch dressing mix (not shown)
Tomato Slices,  optional
Fresh Spinach Leaves, optional
Cheese Slices, optional

Split rolls in half horizontally, butter and toast each halves lightly; if desired.

Combine the first 4 ingredients in a medium bowl. 

In a smaller bowl combine the mayonnaise, sour cream, lemon juice, Salad Supreme and dressing mix.  

 Pour over chicken mixture; toss to coat. 

Place salad mixture on top of the bottoms. Top with Spinach Leaves, Tomato Slices, and Cheese Slices. Replace the tops.

What I Think:

Although, my first choice would have been a roast beef sandwich, like Heather suggested :) The chicken salad turn out to be very tasty. I love the sweet tartness the craisins (dried cranberries) added.  The rolls were still delicious.  So... great combination right? Wrong. 

I think these two different flavors were definitely GREAT, BUT NOT TOGETHER, so they will be REPEATED, BUT SEPARATELY, next time :)

****Update: I made this sandwich again left out the tomato slice and cheese, added 2 tablespoon  guacamole dip on it, DELICIOUS!!!

Now, I'm craving that roast beef sandwich :)
 
ENJOY! Come again...

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Mini Herbal "Hoagie" Rolls: From a Basic Roll Dough

Mini Herbal "Hoagie" Rolls: From a Basic Roll Dough

  
Hi everybody :)

I been missing from making fresh homemade breads lately, so when I saw this Basic Roll Dough recipe, temptation took over me.  After reading the 411 (information) on the dough, it claims it's use to make a varieties of breads from sweets to savory, easy to make and work with, can be made ahead up to 5 days and stored in the refrigerator; I had to give it a try. 

 Basic Roll Dough adapted Southern Living 1982 Annual Recipes

1  package dry yeast
1 cup warm water  (105° to 115°)
3 tablespoons sugar
2 tablespoons shortening
1 egg
3/4 teaspoon salt
3 to 3 1/2 cups all-purpose flour, divided

Dissolve yeast in warm water in a large bowl. Add sugar, shortening, egg, salt, and half the flour; beat at low speed of electric mixer until smooth. 

Stir in enough of remaining flour to make a soft dough.

Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°). free from drafts, 1 hour or until doubled in bulk or cover and refrigerate up to 5 days.(freeze up to 1 month)
Punch dough down; turn out onto a lightly floured surface, and knead 4 or 5 times.(I added the herb seasoning at this point) Shape and bake as directed.

I decided to try my hand at making hoagie rolls, so here's what I did:

For the Mini Herbs Hoagie Rolls
1 recipe Basic Roll Dough
1 egg white
1 tablespoon water
2 tablespoons  Mrs. Dash Onion & Herb Seasoning + more for sprinkling
1 teaspoon  Coarse Salt

Divide dough into 8 equal pieces. Shape into rolls, and place on greased baking sheets; pull lightly with fingertips to resemble a hoagie, cut 3 small horizontal slices  across the top.
Cover and let rise  in a warm place (85°), free from drafts, about 30 minutes or until doubled in bulk. Combine egg white and water, beating until frothy: gently brush over buns. Sprinkle buns with salt and more herb seasoning, lightly go over slices with a sharp knife.
Bake at 400° for 15 to 20 minutes or until brown. Yield: 8 buns.

What I Did and /or Think:

I love this recipe, it was simple and quick!  The dough was super easy to work with too. 

The Taste: I love the taste. The rolls were soft, fluffy and delicious, full of flavor. They smell wonderful while cooking. I just love the smell of hot bread cooking in the oven. This recipe is definitely a REPEAT. I can't wait to make it again with a sweet flavor next time :)
BTW, I'll be posting what I did with these rolls later, so stay tune in :)

ENJOY! Come again...

Chicken Salad Sandwich with Mini Hoagie Roll

Linked to:
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Jumbo Chocolate Chip Turtle Pudding Cookies: Cookie Dough with Options

Jumbo Chocolate Chip Turtle Butterscotch Pudding Cookies 

Counterclockwise: Jumbo Chocolate Chip Turtle Pudding Cookies, Jumbo Triple Chocolate Chip Pudding Turtle Cookies, and Jumbo Marble Chocolate Chip Turtle Pudding Cookies

Hi everybody :)

    CRAVING COOKIES ?  TRY COOKIE DOUGH WITH OPTIONS!

I had plenty of turtles candies left over from the Chocolate Turtle Pudding Poke Cake, that I decided to use some in these cookies. I've seen the idea of stuffing cookies with candies and even other cookies done a lot on Pinterest.  So I had to join in on the bandwagon. I sandwiched the turtles between the chocolate chip cookies for a double chocolaty  delight.

I wanted to have a little fun with the color of the cookies also, so I made the first one; golden brown, the second; chocolate, and the last a marbleizing of the first two.  Let's get it stared...

Here's one of the Jumbo Triple Chocolate Chip Turtle Cookies; pull apart to reveal  the turtle goodness inside. 

Jumbo Chocolate Chip Butterscotch Turtle Cookies adapted Southern Living 1982 Annual Recipes

The Ingredients:

1/2 cup butter or margarine, softened
1/2 cup shortening
1 cup firmly packed brown sugar
1/2 cup sugar
2 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon instant coffee granules
1 teaspoon soda
1/2 teaspoon salt
1 (3.4 ounce) box instant butterscotch pudding mix (not shown)
1 (12-ounce) package semisweet chocolate morsels (I used Ghirardelli Milk Chocolate)
1 cup chopped pecans
18 turtle candy pieces
 
Cream butter and shortening; gradually add sugars, beating until light and fluffy.

Add eggs and vanilla, beating well. 

Combine flour, soda, coffee granules, and salt; add to creamed mixture, beating well. Stir in  pudding mix, chocolate morsels, and pecans.

Shape dough into 1/4 cup balls, divide balls in halves. 

Place a turtle candies between the halves and press back together. Continue as directed in baking.

 From ball - 2 halves - 2 halves; 1 topped with turtle = 1 big stuffed cookie

Drop dough by scant one-fourth cupfuls onto ungreased cookie sheets. (I used a Silpat Baking Mat  Bake at 375° for 10 to 12 minutes. Cool slightly on cookie sheets; remove to wire racks. Yield: 2 dozen (I got 18 BIG Cookies)

 What I Did and or Think:

The changes I made are in Bold Print, Italic, and Purple. Another great way to change up this recipe is to chop the turtle candies into pieces and add them along with the chips and nuts. Vanilla or cheesecake instant pudding can be used in the place of butterscotch, try the chocolate pudding mix with the chocolate version.

TIP:  To get the gooey center, press down on the center slightly when remove from the oven.

I also love to make cookies in advance, here's what I did:
  
Make Ahead Instrustions: adapted Make-Ahead Meals For Busy Moms  
Prepare and shape dough as directed.  Place the cookie dough on a large sheet pan in a single layer. Cover with plastic wrap. Freeze for 2-3 hours. Place the frozen cookie dough in labeled freezer bags and freeze up to 2 months. Be sure to write the cooking directions on the bag.

To Cook:
Cover a large sheet pan with parchment paper and place the frozen cookie dough on it about 2 inches apart. Thaw the cookie dough at room temperature for 45 - 60 minutes. Preheat the oven to 375°F and bake for 10 minutes.
 


 

Jumbo Chocolate Chip Turtle Pudding Cookies (recipe shown above)

Below are 2 More Options:


















For Jumbo Triple Chocolate Chip Turtle Pudding Cookies add 2 tablespoons cocoa along with the flour mixture.

For Jumbo Marble Chocolate Chip Turtle Pudding Cookies combine the 2 to have a marbling effect.

The Taste: Wonderfully Delicious!! If you love chocolate, turtles, coffee and butterscotch flavors in your cookies, these cookies are for you!  ANOTHER GREAT REPEAT!


ENJOY! Come again...

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Quick Hot Cocoa: Cold Outside? Warm Up In Minutes!

Quick Hot Cocoa

                 Cold Outside? Warm Up In Minutes!

   
Hi everybody :)

Is everyone feeling the cool breeze of Jack Frost yet? It's slowly creeping down to the southern states. You want a quick and easy chocolaty solution to warming up in a matter of minutes? This hot cocoa may be your answer. In 5 ingredients or less and 3 minutes over the stove top help makes this recipe a quick fix. It is done in single-servings but can easily be doubled or tripled. 

Quick Hot Cocoa adapted Southern Living 1982 Annual Recipes
2 teaspoons cocoa; or to taste
2 teaspoons sugar; or to taste
1/4 cup water
3/4 cup milk
Miniature marshmallows (optional)
 
Combine first 3 ingredients in a small saucepan, and bring to a boil, 

Boil 3 minutes, stirring constantly. Stir in milk; heat to boiling point (212°). 

Top with marshmallows, if desired. Serve immediately. Yield: 1 cup.

What I Did and/or Think:

For Quick Mocha Hot Cocoa add about 1/2 teaspoon instant coffee or 1 teaspoon Kahlua to your mix.

I think this is a good basic recipe, that can be adjusted to your taste so it's worthy of a REPEAT

ENJOY! Come again...
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