W4DW- Cream of Chicken and Vegetable Soup

What's for Dinner Wednesday?  How about a guest post from Erin from Diaries from the Dirt Road.  She is a Missouri farm girl that is currently serving as the Missouri Honey Queen.  Erin also participated in the Christmas in the Country.  She has been sharing some of her favorite recipes on her blog and was kind enough to share one with all of you.-KFM

Cream of Chicken and Vegetable Soup

2 tbs. Butter

1/4 cup flour

3 cups low-sodium chicken broth

2 cups water

1 cup cream

1/2 tsp Salt

1/4 tsp pepper

1 tsp thyme 

1 cube chicken bouillon 

3 chicken breasts cooked and cubed

2 medium potatoes peeled and cubed

1 1/2 cups mixed peas and carrots (frozen kind)

Melt the butter in a large pot, over medium heat. Add flour and stir until well combined. 

Whisk in broth, water, cream, and seasonings including the bouillon. 

Add chicken and potatoes, cover and cook over medium heat until the potatoes are done. 20-25 min. 

Add mixed peas and carrots and cook another 5-6 min or longer if peas and carrots are still frozen. 

Enjoy!!

Super Bowl Recipe Roundup

Looking for recipes for your Super Bowl Party?  I just love appetizers, but I know some of you would like to have a crock pot of soup available at your parties as well.  Here is my roundup of appetizers and soups for your dining pleasure.

Hot Dog Snacks 

• Bacon, Hot Dogs, Brown Sugar, Maple Syrup

Pork Meatball Appetizers

• Ground Pork, Cranberry Sauce, Chili Sauce

Touchdown Taco Dip

• Refried beans, sour cream, cream cheese, cheddar cheese, all served WARM

Taco Bites

•  Ground Beef, Pepper Havarti Cheese and corn chips

Jalapeno Poppers

•  Jalapenos, cream cheese, bacon

Smoked Chipotle Spinach & Artichoke Dip with Bacon from Dairy Carrie

Taco Soup

Spicy Cheeseburger Soup

Beefy Nacho Potato Soup

Sausage Soup

Calypso Beef Soup

Haskamps of Tulip Super Bowl Snacks

• Lil Smokies
• Taco Dip
• Toffee Apple Dip

Minnesota Farm Living

• Fajitas
• Quesadillas
• Sliders

I hope you all enjoy the food  and commercials on Sunday!  Oh and yeah, don't forget to watch a little of the game.  :)

-A Kansas Farm Mom

Spicy Cheeseburger Soup

What's for Dinner this Wednesday?  Well, it happens to be the local hospital foundation's annual fundraiser.  Area cooks prepare a variety of soups and for a donation you may choose 3 yummy soups to try (small bowls of course).  I was honored to be asked to provide a soup for the Taste of the Town this year.  Here is one of my family's long time favorite soups that I have adapted from a Taste of Home recipe that I found over 10 years ago.  My recipe for Beefy Nacho Potato Soup was a recipe from this annual fundraiser that I found a few years back.  I love that they also sell a cookbook with all the recipes in it, so I will have some new soup recipes to try in the coming weeks.

Follow along on my Facebook page and I will show you what I choose for my lunch.

 

Spicy Cheeseburger Soup

1 ½ cups water

2 cups cubed potatoes

2 small carrots

1 small onion

1 garlic clove, minced

1/8-1/2 tablespoon dried chili flakes

3 bouillon cubes

½ teaspoon salt

1 pound ground beef, browned and drained

2 ½ cups milk, divided

3 tablespoons all-purpose flour

8 ounces process American cheese, cubed

½ teaspoon cayenne pepper, optional

In a large saucepan, combine the first eight ingredients; bring to a boil.  Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.  Stir in beef and 2 cups of milk; heat through.  Combine flour and remaining milk until smooth; gradually stir into soup.  Bring to boil; cook and stir 2 minutes or until thickened and bubbly.  Reduce heat; stir in cheese until melted.  Add cayenne.

Make 2 quarts

-A Kansas Farm Mom

Shared on: Thursday's Treasures

W4DW-Calypso Beef Soup

I just returned from a three day program sponsored by the Kansas Livestock Association, so today's What's For Dinner Wednesday is something that we ate during the conference.  We had a fabulous meal prepared by Chef Alli.  This delicious soup was a National Beef Cookoff winner in 1997.  You may remember that the Taco Bites recipe I shared and changed a bit was a 2003 winner of the cookoff.
Chef Alli works in the Topeka HyVee store and does cooking classes at the store.  If you live in the area, I highly recommend checking out her classes.
 Chef Alli also had the in store Dietician working with her that evening.  Amber let us in on a few secrets about the ingredients we used in this soup:

• Red Bell Peppers actually have more vitamin C that citrus fruits.

• The only reason sweet potatoes should be considered healthier than white potatoes is that they are high in vitamin A.

Calypso Beef Soup

1-1/2 pounds ground beef
1 cup diced peeled sweet potato
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 teaspoon curry powder
2 tablespoons all-purpose flour
2 cups water or ready-to-serve beef broth
1 can (15-1/2 ounces) black-eyed peas, rinsed, drained
1 can (13-1/2 ounces) light unsweetened coconut milk
(A note from Chef Alli: if you don't like the flavor of coconut, almond milk could be substituted)
2 cups packed fresh baby spinach leaves
3 tablespoons chopped fresh thyme
Salt and ground black pepper

 Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon. Pour off drippings in pan; add sweet potato, onion, bell pepper and curry powder. Cook 4 to 5 minutes or until onion and pepper are crisp-tender, stirring occasionally. Stir in flour; cook and stir 1 minute.

 Stir in water, black-eyed peas and coconut milk; bring to a boil. Reduce heat; cover and simmer 5 to 8 minutes or until sweet potato is tender. Stir in spinach and thyme. Cook 1 minute or until spinach wilts. Season with salt and black pepper, as desired.

I encourage you to follow Chef Alli on her Facebook page or her blog.  I am also excited that Amber would like to share a recipe with all of you her on my blog next month.  Can't wait to see what she gives us!  If you like this recipe, come back next week for my Spicy Cheeseburger Soup.

-A Kansas Farm Mom

Shared on:
Thursday's Treasures 
Down Home Blog Hop
Foodie Friends Friday 
Farmgirl Friday Blog Hop

W4DW- Taco Soup

  Wow!  It finally got cold here in southern Kansas and has stayed that way for several days.  The Farmer and I have been busy feeding the cows and making sure they can get to water.  When the ponds freeze over, we have to make sure they have running water in a creek or can step on the ice and break it close to the edge.  If they walk too far out on the pond before it breaks, they fall in deep water and can drown.  The cows are also eating a lot more trying to stay warm which means I have to haul more hay to them almost every day.

One of my friends, made this soup when my family went to visit her family a couple of weeks ago.  Jodi and I met many years ago at a Farm Bureau conference and really hadn't seen each other since until we both attended the Ag Chat Foundation social media conference this fall.  We have had a great time with each other ever since and I have a great time talking to her on the phone.  Jodi volunteers a tremendous amount of time to Kansas Farm Bureau as a committee member and as a classroom educator. 

This is one of those easy recipes that as long as you can run a can opener you should be able to make it.  It goes great in the Crock Pot for those days when you are on the run and need supper to be ready when the family stops to eat.

 

Taco Soup

1 pound ground beef
1 small onion chopped
1 can corn undrained
1 can kidney beans, drained and rinsed
1 small can tomato sauce
3 cans diced tomatoes, undrained
1 package taco seasoning

Brown Hamburger and onions.
Put everything in a pot and simmer. Or put it in a crockpot.
Top with Fritos, cheddar cheese and sour cream.

-A Kansas Farm Mom

 Shared on:
 Foodie Friends Friday
Farmgirl Friday Bloghop 
Melt in Your Mouth Monday

W4DW- Beefy Nacho Potato Soup

What's for Dinner this Wednesday was selected by my Facebook Followers.  Maybe next week I will post my recipe early, so you all can make my warm Taco Dip for New Year's Eve.

Our local hospital foundation has an annual fundraiser that includes a soup tasting.  For a set price you get to select 3 soups made by area cooks and a selection of desserts.  They sell the cookbook of recipes for a whopping $2.00.  We found this recipe and had to add a little meat, but it is certainly a family favorite.  I took it to one of our family dinners over Christmas and assured them all that I would post the recipe to the blog.  Perfect for a cold winter day, but it is also quick and easy to make.

Beefy Nacho Potato Soup

1 pound ground beef, browned and drained
1 package (5 1/4 ounces) Au Gratin Potatoes
1 can (11 ounces) whole kernel corn, drained
1 can (10 ounces) diced tomatoes with green chilies (RoTel), undrained
2 cups water
2 cups milk
2 cups cubed Velveeta cheese
Dash hot pepper sauce (optional)

In a 3-quart saucepan, mix ground beef, potatoes, sauce mix that came with potatoes, corn, tomatoes, and water.  Bring to a boil; reduce heat.  Cover and simmer for 15-18 minutes or until potatoes are tender.  Add milk and cheese and hot pepper sauce if desired.  Cook and stir until cheese is melted.

I added the milk and cheese and then poured it all into my Crockpot for serving. 

Makes 6-8 servings.

If you are new to my blog, I invite you to follow me on Facebook or with your e-mail.  Just click on the box to the right that says "Follow by e-mail" and type your e-mail address and you will be notified every time I post something new to this blog.

-A Kansas Farm Mom
Shared with:
Thursday's Treasures
Down Home Blog Hop
Farmgirl Friday Blog Hop


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W4DW- Sausage Soup

One of my favorite fellow Kansas Farm Moms has once again insisted that I share one of her most requested recipes.  Shirley Felts shared her Spicy Sausage Skillet back in October for pork month.  She has now given me one of her most requested recipes for Sausage Soup.  Shirley also assured me that if I ever run out of recipes to share with you, she will help me out.  She is doing a great job of sharing recipes with me already and for that I am very thankful!

I was told I had to try this soup and even my mom agreed that it was pretty good.  Don't get overwhelmed by the long list of ingredients.  There really isn't anything that wasn't already in my pantry and it was quick and easy to make.

Sausage Soup

1 lb Sausage

1 cup water

1 medium potato, diced

1 onion, chopped

1 bay leaf

1 tsp liquid smoke

½ tsp pepper

½ tsp summer savory

1 10oz package frozen mixed vegetables

1/3 cup water

1 tsp sugar

2 cans cream of chicken soup

1 can cream of mushroom soup

1 can cream of celery soup

1 soup can of milk

½ cup butter

2/3 cup Velveeta cheese, grated

Crumble sausage in large saucepan and cook until done.  Drain fat.  To sausage add 1 cup water, potato, onion, bay leaf, liquid smoke, pepper and summer savory.  In small pan, cook the frozen vegetables with 1/3 cup water and sugar until they are tender.  Pour mixed vegetables into the sausage mixture, and then add remaining ingredients.  Stir until well blended and simmer until the potatoes are tender and flavors blended, about 30 minutes.  Serves 6-8.

-A Kansas Farm Mom