Beef Vegetable Soup

I call this lazy beef vegetable soup since I use mostly canned vegetables and frozen for this recipe.  Feel free to replace with fresh vegetables if you like.  I use canned because the potatoes hold up way better during the slow simmer.

If you opt to use fresh vegetables for this recipe, I recommend par cooking your potatoes and carrots prior to peeling and dicing.  They will hold their shape a bit better like the canned vegetables would.  I have done this with decent results, but it is time consuming.  As long-time readers of the blog already know, I am lazy sometimes and prefer to skip steps that I don’t find necessary for producing great tasting food.

Canned vegetables are readily available these days with reduced sodium and even some with no salt or sugar added.  These are great shortcuts for this beef vegetable soup for those on controlled sodium and sugar diets.

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New Orleans Style Bread Pudding

New Orleans Style Bread Pudding is my kind of bread pudding.  This bread pudding does not have large pieces of bread hanging out.  This is creamier than other bread puddings, but not too egg-y.

If you want more bread in your pudding why not just make some French toast?

It can be made with any kind of leftover bread that you have laying around.

I prefer making this with some dried out quick yeast rolls.  I’m able to crumble them pretty quickly and these rolls absorb the liquid pretty easily.  As you are mixing up this bread pudding, the consistency will look like really wet oatmeal.  No worries, this will bake up and set just fine. You want it to be somewhat soupy.

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Beef Salad

Beef Salad is perfect for elegant cocktail parties and casual get-togethers.  It’s all in the presentation with this one.

It is easy enough that even beginners should be able to pull off beef salad so long as they own a food processor or blender.  I might be possible to mince the meat with a knife, but I have never done it.  I am too lazy for all of that, and patience is NOT by strong suit.

This recipe can be scaled down to use leftover roast beef.  I used to make it this way until I discovered that so many people liked it that I actually needed to make a full roast just for beef salad.  This is another one of those dishes that I carry to others’ parties as an appetizer.

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Caramel Corn

Caramel corn just tastes better when it is homemade.  Why do you think it tastes better at the fair than it does pre-packaged?  Because it is fresh and way closer to homemade!  This recipe makes a large batch and you might want to have a sharing plan before you make it, otherwise it might just get in your belly.

It will be buttery, sweet, crispy and irresistible.  You can add cinnamon, vanilla, pumpkin pie spice, or just about any kind of spice you want.  We have even added peanuts before and it they turned out fine.

Before you go to thinking that it is hard to make, it really isn’t hard.  It is a little time consuming, so you won’t be eating it nearly as quick as you would something out of a box.  It’s worth the wait though, I promise!

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Witch’s Stew

Witch’s Stew is just a Halloween party variation of Frog Eye Soup.

Frog Eye Soup is just a variation of chicken and pasta that had been started as a soup recipe and turned into more of a pasta dish.  But the name has stuck in our family for about 20 years.

Frog Eye Soup got its name from the pasta shape that I had on hand for a Frog Eye Salad.  For those of you who have never heard of Frog Eye Salad, it is kind of a sweet dish in which ambrosia and pasta salad got mixed up in the same bowl.  It was very popular in the 60’s and 70’s.

I’ll try to make some in time for the spring holidays.  Right now, my house is in full fall and winter holiday prep.  For the blog anyway, you won’t find any carved pumpkins, graveyard scenes, or Christmas trees in the house just yet.  But give it another month and you might.

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