Thursday, January 17, 2008

Cinnamon Streusel Cake

Here's a quick easy way to dress up a yellow cake mix.  It's really yummy!

Crumb Topping:
2 cups graham cracker crumbs
3/4 cup chopped nuts (I used pecans)
1/4 tsp. cinnamon
3/4 cup butter or margarine (I usually cut this back)

Mix dry ingredients together.  Melt margarine and mix with dry to make crumbs.

1 pkg. yellow cake mix
1 cup water
1/4 cup oil
3 eggs

In a 9 x 13 cake pan (spray with nonstick cooking spray) spread 1/2 of cake mixture and sprinkle with 1/2 of crumbs.  Spread other half of cake mixture and sprinkle with rest of crumbs.  Bake at 350 for 35-45 minutes or until done.  Cool and drizzle with glaze.

1 cup powdered sugar
1-2 Tbsp. water

Cheese Potato Soup

I was beginning to wonder if anyone ever checked this site so I'm glad that some of you are out there. Annie, thanks for the post and the motivation to finally get this thing up here. Sorry it took so long.

This recipe is, of course, from my mother and is really fast. You could substitue fat free canned milk if you wanted to lighten it.

1 C onion
1 C celery
dash white pepper
2 Tbsp parsely flakes
3 C chicken broth
6-8 large diced potatoes
Cover and cook 20 minutes

White Sauce:
3/4 C butter
1/2 C flour
1 can evaporated milk
3 C milk (or you can do 2 C cream and 2 1/2 C milk)

Bring to boil to thicken careful not to burn the bottom. Add to potatoes, last stir in 3 C cheese. Do not bring to a boil after cheese is added.

For Broccoli Soup:
Leave out parsley and potatoes
Add frozen broccoli

Turkey Chili

1 pound of ground turkey breast (can also use lean ground beef or chicken, if desired)
1 onion, chopped
1 clove of garlic, minced
1 green pepper, seeded and chopped
14 oz. pinto beans, drained
28 oz. diced tomatoes (sodium-free)
1 tsp. oregano
1/4 tsp. cumin
1/2 tsp. black pepper, freshly ground

Brown ground turkey breast in large pot over medium heat along with onion, garlic and green pepper. Add spices and beans. Stir for 1 minute. Add tomatoes and bring to a boil. Lower heat and simmer for 10-15 minutes, stirring occasionally.

You can also add chopped mushrooms or red onions to the chili, if you desire. I add a touch of Real Salt (brand) to this as well. I like it low sodium though.

This makes a yummy, hearty soup that will last for several days and gives you a great intake of veggies every time you eat it.

Monday, January 14, 2008

Homemade Chicken Noodle Soup

This is one of those recipes that is to goes as best I can:
Coming to you from me from my Aunt Heather in Santa Clara, Utah

Boil 2-3 chicken breasts in water with about 1/2 of a chopped onion. (My aunt will also just put the whole onion in the pot to flavor the broth, as one of her children will not eat onion in any form) Add as much sliced carrots and celery as you would like.
Take the chicken out after it's cooked and shred it. Add it back to the broth along with a can of Swanson's low sodium chicken broth. Sometimes I will add bullion cubes if I think it needs more flavor.
Add a can of cream of chicken soup and a big dollup of sour cream. Typically at our house we use low-fat of both products.
Add egg noodles.
Eat it up!