Chicken Florentine Soup

It's Sunday in December and nothing is better on a dark winter day than a hot bowl of soup and homemade rolls. There are some soups that are old favorites and always delicious, but I wanted to try something different today--which turned out to be amazing and possibly a new favorite!


It's called Chicken Florentine Soup. I've looked and looked to see where I got the recipe and can't find the source. I googled it and came up with a hundred recipes different than the one I used. But I'm going to stick to the recipe that I have because it turned out so well. In fact, I tripled it, so that we'd have leftovers and some to share. Glad I did that because it was an instant hit with the kids!

Chicken Florentine Soup

3/4 cup pasta shells--set aside

4 cups fresh spinach

1 fresh spring rosemary

½ c red peppers--finely sliced

½ tsp garlic powder

½ tsp pepper

3 tsp chicken bouillon

¾ cup Alfredo sauce--prepare from package or use jarred

3 T Pesto

3 cups water

2 cups cooked/cubed chicken



I started by using a store bought package of Alfredo sauce and preparing it according to the directions on the back--in a large pot. It called for a couple of tablespoons of butter and 3/4 cup of milk. It makes into a thick and flavorful sauce--which becomes your base. To that I added all the ingredients above, except the pasta, and brought it to a low, rumbling boil. Because I was in the process of making dough for the rolls, I just let it roll on a low simmer for over an hour. In a small pan, I boiled the pasta till al dente and added them to the soup about 15-20 minutes before I served it. The noodles finished cooking in the soup broth; which gave them a more finished flavored.

I know that you are supposed to serve this with grated Parmesan and a smattering of pine nuts on top--but we didn't get that far because of the numerous growling tummies...but that's the plan if you have the time. I think that a real crusty bread or garlic toast would be exceptional with this soup as well. I teamed it with homemade dinner rolls...which are delicious all by themselves!

I LOVED the hearty flavors from the pesto and the Alfredo concoction. The fresh sprig of Rosemary is a MUST when you make this recipe too! I know that some things are pretty forgiving--but follow the ingredients here because it creates the whole flavorful experience. So worth it in the end!!!!!

Homemade Turtles

The Holiday season brings out the best in our Epicurean delights.  And here is a family favorite that just goes to show you--it doesn't have to be hard to be completely delicious! Homemade Turtles are the best!!  You only need 3 ingredients to get started-pretzels, Rolo candy, and pecan halves.  And for as many as my hungry crew can go through--I like to make a few extra to hide for later..., if you know what I mean. [I have a friend, Amy, that named her favorite Pea Salad her "Costco Salad" because it was the only salad she could make where all the ingredients could be purchased at Costco.  That got me chuckling when I realized that I don't make these unless I buy everything in bulk--at Costco, no less.I should just rename these "Costco Candy" now, right?.]

You start by spreading out the pretzels onto a jelly roll pan.  Then one piece of Rolo candy goes on each pretzel.  Preheat the oven to 350 degrees and then turn it off.  I set the pan of pretzels inside the oven for 5 minutes.  That softens the caramel and chocolate so that you can push a pecan half on top.

As the candy cools, the chocolate won't be melted anymore--and they can be easily stored in a container...if they last that long.  The salty, chewy, crunchy, sweet combination covers the entire taste spectrum in one bite--and it is a real WINNER!!

Minestrone Soup

My sister, Becky, sent me a "Make a Mix" book about 13 years ago. A lot of the recipes were once-made wonders--with beautiful flashy pictures and calling for unusual ingredients--destined to not be repeated. But it is one of my favorite cookbooks, because it has the best Minestrone soup recipe in it. I've made it several times a year over the last decade, and it has become a reliable favorite at potlucks, socials, and around the family dinner table.

Minestrone Soup

1 can kidney beans beans 4 beef bouillon cubes-crumbled
1 tsp basil
1 tsp parsley
1 tsp oregano

1 tsp salt
1/2 tsp pepper

1 lb sweet/mild Italian sausage--cooked
2 stalks celery--chopped
2 carrots--peeled and chopped
1 medium onion--chopped
1--28oz can of dice tomatoes
8 cups of water
1 cup elbow macaroni or small pasta
1 cup grated Parmesan cheese

Cook and cut up sausage into bite-size pieces. Wash, peel and chop the vegetables. Place everything, except macaroni and Parmesan cheese, into a 6 quart crock pot and add 8 cups of water. [I tend to add more vegetables than the recipe calls for. Adding an extra teaspoon of bouillon and another cup of water would be fine when adding 1-2 cups more of the produce. I've also added extra tomatoes instead of water...the recipe is pretty forgiving of a few alterations--just don't add too much that will suck up all the broth and flavor.]

Cook on low for 6-8 hours. Add the macaroni about half an hour before serving. Serve with Parmesan cheese sprinkled on top and crusty french bread. I love it on cold and windy days--the perfect soup for Fall!

*I prepped all the ingredients for this soup last night and then turned it on before I went to bed.  It cooked all night.  I added the pasta right before lunchtime--and we had an instant meal that was very tasty...and the house smelled wonderful.
**This recipe also originally called for a 1/4 cup of green split peas. I quit adding them because I was lazy. They are really good if you want to take the time to add them.

Pumpkin Cookies

Fall is one of those times of year that there are a lot of great pumpkin recipes circulating and being made. Pumpkin rolls, breads, muffins, soup, cakes, and cookies. Out of everything--I think I love the cookies the most, because they don't require any more work then normal mixing and baking.

And for a full confession: they are a year-round favorite in our house because they are moist, soft, and utterly delicious. It's been tried and tested a hundred times without fail. And no one has ever been disappointed in this recipe either!

Pumpkin Cookies

1--29oz can of pumpkin
3 cups of white sugar
1 1/2 cup vegetable oil
3 eggs
3 tsp cinnamon
1 tsp nutmeg
2 tsp vanilla
Mix all these things together in a mixing bowl. Then add the following:
6 tsp baking powder
3 tsp baking soda
1 1/2 tsp salt
6 cups all-purpose flour
2 cups milk chocolate chips
1 cup chopped nuts--optional

Mix well with the well ingredients until the dough is smooth and shiny.

It's a "wet" looking dough--so don't be alarmed.

Drop by the teaspoon onto cookie sheets. Bake at 375 degrees for 12 minutes. YES! That is twelve minutes! You don't want to over bake these--but you don't want to under bake either. The cookies rise. This recipe makes almost 10 dozen cookies. [Don't worry--there's plenty to share and pumpkin is very high in Vitamin A and fiber--if you need some justification for eating a lot of them!]

Store the cookie in an airtight container or cover with saran wrap. They will be glossy and smooth the next day--and if possible, even more delicious! Enjoy.

Sensational Salmon

I love the salmon that you get from Costco. It's a little pricey...but it's cut nice and thick, it's fresh, and it's totally bone-free. Not only is it a northwest favorite-it's definitely a family favorite as well. I've always prepared it rather simple, because at $9 a pound, I want to know what I'm eating.

But a couple of years ago--Kristine told me how her mom prepared it--with a brown sugar and Dijon mustard glaze. Now, I've never had Arlene's yummy salmon...but I was intrigued my the concoction she glazed it with. I tried it--and it was AMAZING. But I've gotten a little lazy over time, and instead of Dijon mustard, I use whatever mustard I have in the fridge...which is generally, the regular yellow stuff. But no worries. It still turns out amazing.

In my old age, I've learned a few things about cooking too. I now use parchment paper to cook the salmon on. It's kind of funny, but I still have one baking sheet with the lines and grooves of the fish still emblazoned into the metal. The brown sugar tends to caramelize around the fish as it's cooking, almost creating a seal for the juices from underneath. While it's the most delicious piece of fish to eat-it was a nightmare to clean-up. So the paper has become a lifesaver in the kitchen and there's no more soaking the pan in water overnight!

I season the salmon with McCormick's Montreal Steak Seasoning. You can use anything--I just like their combination of these flavors the best. In fact, I use it on almost everything...chicken, beef, pork, and most definitely--salmon.

I mix about 1 cup of brown sugar (not packed) with at least 2 tablespoons of mustard in a bowl until it reaches a nice pourable consistency. Usually I just squirt the mustard down into the sugar until it looks like those couple of tablespoons. I can add more if it's not wet enough. Then I pour it across the fish until it's entirely covered. You don't want the sugar too be so loose and liquidy that it slides right off...but almost like a thick batter instead.

I bake the salmon at 350 degrees for about 35-40 minutes, which may seem longer than some recipes. But since the salmon is cut rather thick, it tends to need more time then the frozen fillets or portions with skin on them. The meat should be flaky when checked with a fork. The brown sugar is bubbly and the meat is firm to the touch. My family loves it best with scalloped potatoes and green beans with bacon. The flavor is so amazing that it makes it very hard to try new or different glazes...especially when salmon is a treat more then a weekly option on the dinner menu. Enjoy.

ORANGE ROLLS: A Baking First for Me

Orange Rolls
I got this recipe off of pinterest by a fabulous contributor by the name of Lisa Poulsen. http://www.the-girl-who-ate-everything.com/2009/04/conference-brunch-orange-rolls.html Pictures are worth a thousand words...and I liked the pictures of her rolls :) I've never worked with yeast, and it seems a little intimidating to me, but I wanted the rolls more than I didn't want to work with yeast! So I went gangbusters yesterday and decided if I was going to make the effort and chain myself to the kitchen for a big production--I'd make twice the amount--so there would be enough to share after my crew dug into them. They turned out wonderful. [I'm still in a little awe that they were so light and fluffy--because I wasn't too sure what "not sticky" anymore really meant...not having any experience with real live dough!] And I wasn't quite sure how thin to roll the dough out to...but it said "crescent"....and so I went to the thickness of a Pillsbury crescent roll. The buttery sugar and orange juice mixture was oozing out of the dough before it started to rise too. I guess that's normal.



Rolls:
2 cups milk
1/2 cup sugar
1/2 cup oil
3 teaspoons salt
6 cups flour
2 eggs
2 Tablespoons (2 packages) yeast
1/2 cup warm water
Filling:
1/2 cup (1 stick) soft butter
1 cup granulated sugar
grated peel of one orange
Glaze:
Mix together 2 1/2 cups powdered sugar and juice of one orange
(I juiced the orange and then added the sugar to the taste and consistency I liked. I had to made more...and just used orange juice as well.)

Stir milk, sugar, oil, and salt until sugar is completely dissolved. Add 2 cups of the flour and beat well. Add 2 eggs and stir in. Dissolve the 2 T. yeast in a 1/2 c. warm water and add to flour mixture. Mix in the remaining 4 cups of flour. Put some flour on a pastry board or counter and knead until dough is smooth and not sticky (more flour may be added if sticky). Put dough into greased bowl and let rise until double (about an hour) in a warm place. Divide dough into 6 parts and roll each into a circle. Spread with 1/6 of the filling mixture and cut into 8 wedges. Roll each into a crescent shape. Cover and let rise at least 1 hour in a warm place. Bake at 400 degrees for 8-10 minutes. Do not overcook! Pour on glaze when rolls are still warm.



They were a little time consuming...five hours or so. I did make dinner and get the dishes loaded while I was waiting for the dough to double in size. We started a movie for FHE (The Hiding Place--the Corrie Ten Boom story...which I highly recommend). And by the time the movie was done...it was time for warm rolls. Perfect way to spend an evening with the family.

Peanut Butter Cake

It was one of those days that I actually felt like cooking. Oh, don't get me wrong. I cook every day. But there are a lot of days that I'm not feeling the love of it...if you know what I mean. But I made a fabulous marinara sauce and cooked another round of those perfect meatballs. Then I made the Chicken Tortilla Soup...YUM! And I wasn't done yet. I needed a treat. And I had just the right thing to make. I had just seen a picture of a Peanut Butter Sheet Cake from http://www.pioneerwoman.com/ that looked like it would satisfy that home-cooked, "gotta-have-a-sweet" craving. You make the cake and frosting from scratch--why wouldn't it be good, right?

Peanut Butter Cake
2 cups Sugar
1 teaspoon Baking Soda
2 cups Flour
1 teaspoon Salt
2 sticks Butter
1 cup Water
1 cup Peanut Butter
½ cups Milk
1 teaspoon Vanilla
2 whole Eggs
Frosting:

1 stick Butter
½ cups Peanut Butter
6 teaspoons Milk
1 pound Powdered Sugar

In a large bowl, mix together sugar, baking soda, flour and salt. Set aside.
Combine butter, water and peanut butter in saucepan and bring to boil. Pour over flour mixture. Add milk, vanilla and eggs. Mix. Pour in large cookie sheet or jelly roll pan. Bake at 400F degrees for 20 minutes. To make the Frosting:
Bring butter, peanut butter and milk to boil in saucepan. Add one pound of powdered sugar. Pour warmed frosting over cooled cake.

**I added crushed Reese's Peanut Butter cups for some color and sheer yummy-ness! It was a hit. I took half of the cake to Pack Meeting and still have enough left to enjoy a piece with cold milk for breakfast! Protein--does a body good, right ;)

Chicken Tortilla Soup

A few weeks ago I wrote an entry on my couponing blog (savingspokane@blogspot.com) about the tremendous deal in a Rotisserie chicken. I've been challenging myself to get at least 2 full meals for my family of seven out of one $4.99 bird. I'm on the third chicken--and I've done it every time! Woo Hoo!!

So last night I made the creamy enchiladas with the breast meat. I quartered the rest of the chicken and put it in a stew pot with all the fixings for Chicken Tortilla Soup. I finished it today--and boy...is it delicious!! This is one of my new favorite recipes because I love the flavors combined with the heartiness of lots of beans, chicken, and hominy. I love using the rotisserie chicken to add flavor to the soup broth as well as adding dark and light meat to the stock.

I've been doubling the recipe amounts for everything except the chicken. I can usually get a dinner for seven and side for lunch out of the finished pot. It's still loaded with meat and serves up fabulously topped with avocado, crushed tortilla chips, green onions and shredded Monterrey Jack cheese.

Chicken Tortilla Soup
1 onion--chopped
3 minced cloves of garlic
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1tsp pepper
1 tsp cumin
1 (28 ounce) can crushed tomatoes
2 (10.5 ounce) cans condensed chicken broth
1 1/2 cups water
1 can whole kernel corn
1 can white hominy
1 (4 ounce) can chopped green chili peppers
1 (15 ounce) can black beans--rinsed and drained
1/3 cup chopped fresh cilantro
1/2 a rotisserie chicken or 2-3 boneless chicken breast halves--cooked and cut into bite-sized pieces

In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 10 to 15 minutes. Stir in corn, hominy, chilies, beans, cilantro, and chicken. Simmer for 20 minutes. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion. [This makes a great recipe for the crock pot as well. Just don't add the cilantro till the last 10-15 minutes before serving).

Creamy Chicken Enchiladas

Most people have their 10-12 recipes that they repeatedly reproduce throughout the month. We all get a little bored with the same old routine, because once "awesome" dinners have now become too predictable--and we crave a little Epicurean titillation! There are way too many yummy foods out there to have the same thing for dinner every 10-12 nights. But what do you do while you are finding all the new flavors and feasts you want to try?

You can "upcycle" some of the old favorites by adding a few twists to the original recipe. That's exactly what I did last night with the classic Creamy Chicken Enchilada recipe that I've been making for over 11 years.

A sweet neighbor brought my family dinner after I had the twins in July of 2000. There's an instant bond of gratitude when someone prepares a meal for you that they didn't have to. I think that meal tasted even better knowing that someone, not from my family or close group of friends, reached out and showed concern and support in the addition of two newborns to our family. I loved the food and will never forget who it was that first introduced me to this family favorite. I immediately called her and asked for the recipe. Here's what I got: Creamy Chicken Enchiladas--from Michelle Welsh

Sauce:

4 cups grated Monterey Jack cheese
2 cups sour cream
2 cans cream of chicken soup
1-2 cans diced green chilies (depending on your tastes)
Filling:
4 cups cooked/cubed chicken (could be baked chicken breasts, canned, or pieced from a boiled or rotisserie chicken
8 flour tortillas
Extra cheese, olives, green peppers, jalapenos, onions--optional

Cook this down to a smooth sauce over medium heat. Pour half of the sauce into the bottom of a 9x13 baking dish.

Assemble the "enchiladas" by rolling the cooked chicken into the flour tortillas and laying them seam-down on top of the sauce. Pour the remaining sauce over the top. Sprinkle with cheese and bake at 350 degrees for 30-40 minutes. Simple. Full of flavor. Delicious.

**So last night I was craving the rich texture of the enchilada cheese sauce. I've made it so many times that sometimes the kids say "Not again...." But they sit down for dinner anyway. So tonight I switched it up a bit for a little variation in the flavor, but kept the creamy sauce. It was a winner! I made the sauce as usual. But for the filling I added:
1 can black beans--drained
1 can sweet corn--drained

1 can petite diced tomatoes--drained
2 breast portions of Rotisserie chicken (I saved the rest to make a soup)
1 tsp cumin
(fresh chopped cilantro and garlic would have been yummy in the mix as well)

I mixed it all together with a couple of large spoonfuls of the cheese sauce and now had an "upcycled" filling from the old favorite. Coupled with some green beans and fruit--it was a marvelous dinner that made everyone happy! So don't be afraid to take an old, tried and true recipe, and tweak it to suit the occasion. You might just find a new family favorite.

The Perfect Meatball....

So I was surfing the web for yummy recipes, when I came across a chef that I wasn't familiar with. His name is Fabio Viviani and he's an Italian chef that has signed on to Yahoo to demonstrate his best Italian recipes. OH my goodness! His demonstration was easy to follow...and I found myself writing his amounts and portions on some scrap paper to later try. Well--today was the blessed day.

And, what a great day it was. My meatballs turned out amazingly delicious and I can't wait to make them again!

http://shine.yahoo.com/shine-food/the-perfect-italian-meatballs-2606824.html

I followed Fabio's directions on making the perfect tomato sauce first, because you have the perfect tomato sauce to cook the perfect meatballs in. It was sinfully simple. I browned a handful of garlic in olive oil and cooked 4 cans of stewed tomatoes down to a concentrated marinara sauce. The liberal amount of oil kept the sauce from burning and the garlic, which was previously cooked till it was a carmelly-color, just boiled in the tomato juices. Salt and pepper were the only seasonings besides the yummy garlic. I had no idea that it was going to be so simple...it just took time. Fabio said you know when he sauce is done was when the oil turns red. I never knew that!

While it was cooking down, I put 1lb of ground beef in my Kitchen-Aid mixing bowl with 2 cups of Panko bread crumbs, 3/4 c. ricotta cheese, 1/2 c. Parmesan cheese, 1 tsp salt, 1 tsp black pepper, 1 small onion--finely diced, 1 egg, and 2-3 cloves of garlic. I let the mixer do all the work. I shaped the meatballs smaller then Chef Viviani. [I also made a second batch of meatballs and froze them for a quick dinner on another night.]

I followed his instructions of adding a cup of water to the sauce as the meatballs are cooking for 15-20 minutes. The water cooked down into the marinara quite a bit. When I served up the meatballs on a bed of noodles, mixed with olive oil and Parmesan cheese, there wasn't a lot of sauce to add to each plate. The flavors were still amazing and the naked noodles were not lacking in the fanfare.

I'm so glad I gave this recipe a try, because it was a fast family favorite. I teamed the pasta and meatballs with a Spinach salad; topped with fresh raspberries, jicama, red onion, mandarin oranges, and drizzled with a Fuji apple dressing. It was Fantastico! Thanks, Fabio!

Vietnamese Spring Rolls

I've had these things since I was a kid--but now they are my adult-obsession.

We had lots of Vietnamese friends and refugees that our family had associations with while I was growing up. They didn't have much in terms of worldly possessions, but they always wanted to show their appreciation with food. One of the utmost favorites were Egg Rolls. In close second, and not easily dismissed, was the Spring Roll.

It is made fresh and served cold with a peanut dipping sauce. You can't describe the exact taste, because it's like having a massive infusion of multiple flavors all at once! I can't say enough about how delicious they are and how extremely healthy they are too. [I had to add the healthy part--which they are, but it justifies the amount I can eat without loading up on calories!] I've taken a new delight in making them myself now--because I was spending a fortune on them in the Pho soup restaurants, and left wanting MORE!! So here's the recipe for how I make them, although the variations and options are endless.

Vietnamese Spring Rolls

1 package Tapioca wraps (I get at the Cash and Carry store here)
1lb cooked/deveined shrimp (to extend the amount, cut vertically, or leave whole)

1/2lb cooked pork (I cheat--and get the Chinese BBQ pork and thinly slice)
Bean Sprouts--about 1lb, rinsed
rice vermicelli (I get at the Cash and Carry as well)
springs of fresh mint (found in the produce section of any grocery store)
fresh basil (approximately 20-30 leaves--depending on how many rolls)

I prep all the foods that go inside of the roll first. I wash the basil, mint, and bean sprouts first. Then I get the shrimp and pork ready. I buy the shrimp that is already cooked, but usually the tails are still on and I have to remove those first. I did not cut the shrimp that I used in the picture because they were smaller then I would normally like to use. The pork came pre-sliced in the package and then I cut those pieces in half, as well.

Bean sprouts can become quite pungent and nasty if they are not fresh. Because we live inland from any major cities or areas that grown these--it's hit or miss on their quality. I found these beauties at the Cash and Carry in a five pound bag for $3.50. That beat the socks off of the old, brown ones at the local supermarket at $1.29 for 8 ounces! [I didn't let all the extras go to waste, either. They went into a fabulous stir-fry for dinner!]

The spring rolls are wrapped in a "skin" that is similar to a tortilla or a crepe. But they come hard in a circular shape. You get a bowl of water and put one shell circle in the water at a time. It softens the skin and you are then able to work with it. This pack of 30 was only $1.19. I used most of the package, but they keep well since they are already dry.

The noodles are a must. When I was a kid--they kind of freaked me out because they were almost clear. They are made from a rice flour instead of a durum semolina. They aren't as dense as rice, and have a more translucent sheen to them. Boiling in water for just a couple of minutes--then rinsing in cold water--makes for fast work with these noodles!

To assemble, start with the wrap soaked in water. Lay it out on a clean cutting board and start the layering the items, much like a burrito.

3-4 shrimp
2 pieces of pork

a handful of bean sprouts

a handful of noodles

2 springs of basil

3-4 little leaves of mint

Pull the bottom flap up and over the vegetables. Then fold the two sides in and roll like a burrito. Tight is best, but you don't want to burst the vegetables through the thin skin! The tapioca skin will seal itself; but place seam down to be sure. Place on a trap lined with parchment or wax paper.

The Sauce:

It's just a concotion of Hoisin Sauce and peanut butter, mixed together for taste. I find that I like about a 60/40 ratio of Hoisin to peanut butter. I melt the peanut butter in the microwave and then stir the Hoisin in to temper it. Some restaurants use more peanut butter in their ratio...it's all about what tastes good to you. I also like to add a dousing of Sweet Chili sauce and/or some teriyaki sauce. The chili sauce adds a little kick to the spiciness, but it's sweet as well.

Some of the variations you could add: sliced chicken, other seafoods, cucumber, grated carrots, cabbage, iceberg lettuce, avocado, mushrooms, peppers, any vegetable or noodle, and so on.

Chicken Rolls

I got this recipe almost 13 years ago, when we were living in Lehi, Utah. I've made it almost once of month since then--it's been that good. I know that it has many different names--Chicken Pillows, Chicken Pockets, Chicken Packets, and some variations in between--but I just call them Chicken Rolls. They are so simple to make and totally delicious!

Chicken Rolls

3-4 cups cooked/cubed chicken breast (I've found that pieced rotisserie chicken meat works really well, also)

1-8oz package of cream cheese--softened

1 bunch of green onions--diced into little pieces
1 cube of butter--melted in a bowl

1 cup crushed bread crumbs (I use Pepperidge Farms Herb stuffing mix, crushed finer in a Ziploc bag)

2 tubes of crescent rolls

Mix the cream cheese, chicken, and onions together in a large bowl and set aside. That is your filling for the rolls. Then open the crescent roll tubes and start with one triangle of dough. Add a spoonful of mixture (about 1/4 cup) into the center of the dough. Start pulling up the sides and seal all the edges, creating a ball. Do that with all the crescent rolls and you should have 16 little balls. Then dip each ball into the melted butter and then roll in the crushed bread crumbs. Place on a baking sheet, evenly spread out--like cookies. Bake at 400 degrees for 20-22 minutes. They should be golden brown. Depending on your oven, you may need to go a couple of minutes longer. You don't want the dough not to be cooked all the way--but don't let it get too dark either.

To make the simple gravy, mix 1 can of Cream of Chicken soup with 1 cup of sour cream in a sauce pan. Bring to a boil; stirring well. You can add 1 tsp of lemon juice to peak the flavor--or do without the citrus infusion, if it's not your thing. The rolls are amazing with or without the gravy, but the gravy just adds the right balance in a full dinner serving.

I serve the rolls with garlic mashed potatoes and green beans. They are yummy reheated or even cold, like a sandwich in a lunch. I've tried variations of turkey, adding bacon or ham, no green onions, etc. But I always come back to this simple blend because it's like the MAGIC combination to perfection!

Bacon-wrapped Smokies

For an end of Summer shindig, our neighbors--Maurio and Kendra--hosted a BBQ/Potluck dinner where we fell in love with these little babies. I never actually tried them there because I left for all of 5 minutes and they were inhaled by the crowd. My kids ranted and raved about them and I so I went on an Internet quest to find the details on how to make them. [Kendra made it sound way too easy, but that's exactly what they turned out to be!]

BACON-WRAPPED SMOKIES
2 packages Beef Smokies (we like Hillshire Farms or the all-beef from Costco)
1/2 lb bacon--cut into 1 1/2" strips (I've found that the thinner cut works better) hand fulls of brown sugar (yep! That's what makes these the best!)

You cut the bacon into the pieces and then wrap one piece around each little smokie, securing it with a toothpick.

I make these almost weekly now--and I've also found that that the little skewers that are 6 inches long are fabulous to use because you can get 3-4 wrapped smokies on each skewer and then lay them on the baking sheet in more space efficient ways. Once they are cooked, you just slide them onto a plate for serving.

Once all the smokies are on the baking sheet, you take a hand full of brown sugar and scatter it over all the pieces. I usually go back for a second hand full and make sure that all of the smokies are covered. I don't think you can get too much of some stuff--namely, brown sugar and butter--which are definitely on top of that list!

Then put them in the oven on a Low Broil for 10-15 minutes. At that point, take them out of the oven and turn them over, then put them back in for another 3-5 minutes to crisp up the other side.

They are absolutely delicious! We've enjoyed them as appetizers, as a main dish, and just as a treat! I know that when we have shared them--they go over like wild fire. Albeit, the sharing doesn't happen very often, because they don't last past the kitchen; let alone, the front door!

7-UP Biscuits

Last night I made the start of a very delicious White Bean and Chicken Soup. I wanted to put a yummy bread with it to complete the meal. Since I did all the work on the soup last night--I don't mind making a little effort for dinner today. I decided I'm going to make a new recipe I came across on http://www.pinterest.com/, called 7-Up Biscuits. After doing a little research about these fab finds, I think it's going to be a winner!

7-Up Biscuits

2 cups Bisquick
1/2 cup sour cream
1/2 cup 7-up
1/4 cup melted butter

Preheat oven to 450. Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough. Sprinkle additional biscuit mix on board or table and pat dough out. Melt 1/4 cup butter in a 9 inch square pan. Place cut biscuits in pan and bake for 12-15 minutes or until golden brown. [I'm going to double the recipe because of the size of my family. And I was loving the suggestion of http://www.plainchicken.com/, about making a breakfast sandwich out of the left-overs by adding a little meat and cheese. Whip up a little egg in the microwave, and you just might have a doppelganger for a McBiscuit ;)

Verdict: They are AWESOME! My kids were thrilled and said that I had to make them at least once a week. They were also incredibly good with some homemade jam and melted butter. Did I said-Winner? They are a definite keeper in the recipe department. Light, fluffy texture, with just the right amount of consistency to hold some yummies on it.