Recipes Reviews and Gadgets

OK! My friend dug this up for me. She said it is quick and easy and her boyfriend loves it. I am going to have to take her word for it, as I do not like Cheese Whiz! When we go to Canada to visit my husbands family, I notice it is a staple there. It is served at breakfast just as we serve butter with our toast. I am sure this is a delightful recipe and it makes a nice meal with a sandwich our salad.

1 large can chicken broth
1 medium jar cheese whiz
1 can stale beer
cayenne pepper to taste
Heat broth to boiling, reduce heat, add cheese whiz, stir till melted, add
beer and reheat, but do not boil. Top with bacon bits and green onions

This is how I make my chili, I like it with many ingredients and a lot of texture. I made this for my husbands and brother in law this past weekend, and did not get a picture because it was gone so fast! This should serve about 4-6 people, but it fed me and two very hungry men who were tearing apart a deck all day.

1 pound of ground beef cooked and drained

1/2 pound boneless chicken cooked and cut into small pieces

1/2 pound steak cooked and cut into small pieces (this weekend I was bad and used a T-bone boy was that good)

1 medium size onion sauteed

1 or two green peppers sauteed

4 jalapenos seeded and chopped (or more)

1 small can of chopped olives

1 large can of whole tomatoes

1 small can of tomatoe paste

one of two cans of red beans drained

Few dashes of hot sauce

Plenty of Chili powder

Put everything in a crockpot on low for three hours, about a half hour before serving add in the beans. Serve with cheese, sour cream, tortilla chips and saltines.  Enjoy!

This is one of my favorite soups to make. Of course is it more popular to make in the fall, when there is an abundance of fresh butternut squash available, but I love to make it throughout the winter and spring!

Butternut Squash Soup

8 C butternut squash, peeled and cube

4 C chicken broth

1 large onion, peeled and chopped

1 tbls curry powder

1 tbls ginger minced

1/2 tsp coriander

salt and pepper to taste

sour cream

Combine squash, broth, onion and curry powder, minced ginger and coriander in a large pot. Bring to boil on high heat. Reduce to simmer and cover. Simmer for 40 minutes or until squash is soft. Puree in blender in food processor in small batches until smooth. Add salt and pepper as needed. Soup may be reheated now and served, or refrigerated and heated and served later. Serve in balls and garnish with dollop of sour cream.

My friend Amanda in the UK is pregnant with twins. She is eating very healthy these days to ensure she delivers those little ones with ease. She plans to deliver them at home unassisted and wants to be as healthy as possible.

She created this nice healthy vegetable rice soup for those cool winter evenings, and says it is best with fresh vegetables if they are available.

yummy!!

3 cups water

veggie stock (as much as you think you would like)

a carrot peeled and sliced on the diagonal

11/2 cups frozen sweet corn

cabbage (add as much as you like)

salt and pepper

1 C cooked brown rice

Bring the water and stock to a boil, next add the carrot and sweet corn. Cook on a low boil for 3-5 minutes then add the salt and pepper. Cook on low boil for another 2 minutes longer. Add cabbage and cook until tender, finally add rice and serve…enjoy!