Creamy Vegetable Soup

We had a lot of produce from the grocery store so I decided to put it to good use in a soup. This is a great tasting soup. Don't leave out the rosemary - it adds that perfect flavor to the entire dish.

Ingredients:
3 1/2-4 C water
3 potatoes, peeled & cubed
1 tsp salt
2 carrots
2 stalks celery
1/4 onion
1 cube beef bouillon
1 10.75 oz can of cream of chicken
1/4 Tbs parsley
1/2 Tsp garlic powder
black pepper
1/4-1/2 tsp rosemary

Directions:
Boil potatoes in water until tender - about 10-15 min. Add carrots, celery, onion, salt, and beef bouillon. Boil until vegetables are cooked. Turn down heat and add the cream of chicken, parsley, garlic powder, pepper, and rosemary. Stir and heat through.

Chocolate Chip Muffins

Here is a new recipe I tried on Sunday. These are not my favorite muffins ever but they were quick and easy and tasty enough!

Ingredients:
2 1/2 Cups pancake mix
1/2 Cup sugar
1 egg
2/3 Cup water
1/4 C canola oil
Chocolate Chips

Directions: Mix pancake mix and sugar in a large bowl. In a separate bowl, whisk egg, water, and oil. Pour into dry ingredients, mixing until just moistened. Fold in chocolate chips (or blueberries or raspberries if you prefer).

Spray muffin tins with Pam or line with muffin cups. Fill two thirds full with batter. Bake at 400 degrees for 14-16 min.

Brownie Cream Pie Cake

This fabulous dessert was adapted from Brownie Mix Bliss, a cookbook that has inspired many delicious treats. Jeff and I were going to some friends for dinner and were delegated the great task of providing dessert. This brownie cream pie has cake-like brownies (don't stop here if you are the type who only eats fudge brownies. Think of it as a brownie-like cake and you will be delighted) with a chocolate pudding filling and a dark fudge icing. Can you say chocolate attack?

Ingredients:
1 19.5 to 19.8 ounce brownie mix
3 large eggs
1/2 C vegetable oil
1 1/2 C cold milk, divided
1 3.5 ounce package instant chocolate pudding
1 tub chocolate icing

Start by preparing your pans and oven. Preheat to 350 degrees. Line two round cake pans with aluminum foil (cut to fit the bottom of the pans). Spray the foil with cooking spray.

Mix the brownie mix, eggs, oil, and 1/4 cup of milk in a medium bowl until well blended. Divide the batter evenly between the two pans. Bake for 18-21 minutes until the edges are set. Let cool completely on a cooling rack.

While the cakes/brownies are cooling, mix the remaining 1 1/4 C milk with the pudding mix. Refrigerate until ready.

When the cakes are cooled, run a knife around the edge of each pan to loosen from sides. Flip one cake out onto serving dish. Remove foil.

Retrieve pudding from the fridge and spread on top of first layer.
Carefully remove the second cake from the pan. Remove the foil and put flat side down on pudding. Ice the cake top and sides with icing. Refrigerate until served.

Cooking Blog

I decided to start a blog where I share my experiences baking, frying, grilling, sauteing, and any other type of cooking I come across. I hope to improve my skills in cooking as well as photography (which you will see is in need of some help). What I lack in experience and knowledge, I make up for in fun and a willingness to try new things.

Join me as I begin this journey...