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Cheese Soup Recipe

10/06/2009 By

I know some of you are in the cold right now. Believe me I’m anxious for us to get some of that cooler weather! It’s 89 degrees right now and the record is 90! We have a heat index of 97, and I’m posting a soup recipe.

Enjoy~

Ingredients Needed:

* 1 Medium onion chopped
* 1 T margarine
* 1 can Cheddar Cheese Soup, undiluted
* 1 can water
* 1 can Cream of Celery Soup, undiluted
* 1 cup milk
* 1 lb. Velveeta, cut into chunks
* 1 sm. Can evaporated milk

* Directions:
Saute’ onion in margarine. Add other ingredients and cook over medium heat until it thickens, approximately 15 minutes. Sprinkle with pepper and dried parsley before serving.

VARIATION: One-half cup chopped frozen broccoli may be added after mixture is thickened OR peel, chop, and cook potatoes, add to thickened soup and sprinkle bacon bits on top.

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Tortellini Florentine Soup

10/01/2009 By

I read a lot of blogs about saving money, freebies, being frugal and to get deals on shopping. I also read different blogs for Recipes!

You can only imagine just how many blogs there are! My favorite recipe blogs are the ones that break down the cost of fixing the recipe. I love that idea. Makes you realize you don’t have to spend a lot to be a good cook!

I found a recipe that I haven’t tried yet, but I will be just as soon as the weather drops to 60 or below for a full day! Sounds so good, I’d make it this weekend, but it’s still a bit too hot for soup!

Frugal In Virginia has posted a $5 Tortellini Florentine Soup Recipe!

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Pumpkin Crunch Muffins

10/01/2009 By

1 3/4 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup raisins, chopped nuts, or chocolate chips
3/4 cup milk
1/3 cup vegetable oil
1 egg
1/2 cup plain canned pumpkin
Brown sugar


In a large mixing bowl, mix together the flour, granulated sugar, baking
powder, salt, cinnamon, nutmeg, and cloves.

Stir in the raisins nuts, or chocolate chips. In another bowl, mix
together, milk, oil, egg, and pumpkin. Stir well.

Pour the liquid ingredients onto the dry ingredients and gently stir
until the dry ingredients are just moistened. Do not overmix.

Generously grease muffin cups and fill 2/3 full with batter.

Heavily sprinkle the top of each muffin with approximately 1 tablespoon
brown sugar.

Bake at 400 degrees F for 15 to 20 minutes.

Resource

Thanks C~

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Caramel Apple Cheesecake

09/28/2009 By

1 can (21 ounces) apple pie filling, divided
1- 10″ graham cracker crust
2 packages (8 ounces each) cream cheese, softened
1/2 C. sugar
1/2 t. vanilla extract
2 eggs
1/4 C. caramel topping
12 pecan halves plus 2 tablespoons chopped pecans

Preheat oven to 350º F.

Reserve 3/4 cup apple pie filling.

Spoon remaining filling into pie crust.

Beat together cream cheese, sugar and vanilla until smooth.

Add eggs and mix well.

Pour over apple filling.

Bake 35 minutes or until center is set.

Cool to room temperature.

Mix reserved apple filling and caramel topping in a small saucepan.

Heat, about 1 minute.

Arrange apple slices around outside edge of cheesecake.

Spoon caramel sauce onto the cheesecake and spread evenly.

Decorate with pecan halves around edge. Sprinkle with chopped pecans.

Refrigerate until ready to serve.

Resource

Thanks C~

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Pumpkin Spice Butter

09/22/2009 By


1/4 cup (1/2 stick) unsalted butter, softened
1/4 cup canned pumpkin puree
1 teaspoon brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon salt

Combine butter, pumpkin, sugar, cinnamon, cloves, ginger, nutmeg and salt. Mix well. Keep tightly covered in the refrigerator up to 3 weeks.

Resource

For other flavored butters/cream cheese click here

Thanks C~

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Caramel Apple Muffins

09/17/2009 By


2 C. all-purpose flour
3/4 C. granulated sugar
1/4 C. butter, melted
2 1/2 t. cinnamon
2 t. baking powder
1/2 t. salt
1 egg, lightly beaten
1 C. milk
1 1/2 t. vanilla extract
1/2 C. apples, peeled and finely diced
3/4 C. diced caramel candy squares (about 12)

Preheat oven to 350° F. Grease muffin tins or line with paper cups.

In a large bowl, combine flour, sugar, baking powder, cinnamon and salt.

In another bowl, combine egg and milk. Stir in butter and vanilla extract. Add flour mixture and stir just to blend. Stir in apples and caramels. Divide batter evenly among prepared cups.

Bake for 25 minutes or until tops spring back when lightly pressed. Serve warm.

Resource

Thanks C~!

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