Spicy Cheeseburger Soup
1 1/2 c. water
2 peeled, cubed potatoes
2 sm. carrots, grated (I actually used a fat handful of baby carrots and match-sticked them)
1 sm. onion, chopped
1/4 c. chopped green pepper
1 seeded, chopped jalapeño (I used half)
1 clove garlic, minced
1 tbsp. beef bouillon granules (I used a Knorr cube, crumbled)
1/2 tsp. salt
1 lb. ground beef, thoroughly browned & drained (I used 90% lean)
2 1/2 c. milk (I used 1%)
3 tbsp. flour
8 oz. Velveeta, cubed (I used 2%)
1 tsp. cayenne (I used half, tasted, then added the rest. I would simply use half next time)
1/2 lb. crumbled, cooked bacon (Frankly, I don't think this added anything, really, and the texture was a little awkward, so I would skip it next time)
In a soup pot, mix water through salt. Bring to a boil. Cover and simmer 15-20 minutes. I found that 15 was fine, but I cut my veggies small. Add beef and 2 cups of the milk. Heat while mixing flour with half a cup of milk until smooth. Add gradually to pot, mixing well. Bring to boil. Cook, stirring constantly, 2 minutes. Reduce heat and add Velveeta, stirring to melt. Add cayenne. Top each serving with bacon on the way to the table.
2 peeled, cubed potatoes
2 sm. carrots, grated (I actually used a fat handful of baby carrots and match-sticked them)
1 sm. onion, chopped
1/4 c. chopped green pepper
1 seeded, chopped jalapeño (I used half)
1 clove garlic, minced
1 tbsp. beef bouillon granules (I used a Knorr cube, crumbled)
1/2 tsp. salt
1 lb. ground beef, thoroughly browned & drained (I used 90% lean)
2 1/2 c. milk (I used 1%)
3 tbsp. flour
8 oz. Velveeta, cubed (I used 2%)
1 tsp. cayenne (I used half, tasted, then added the rest. I would simply use half next time)
1/2 lb. crumbled, cooked bacon (Frankly, I don't think this added anything, really, and the texture was a little awkward, so I would skip it next time)
In a soup pot, mix water through salt. Bring to a boil. Cover and simmer 15-20 minutes. I found that 15 was fine, but I cut my veggies small. Add beef and 2 cups of the milk. Heat while mixing flour with half a cup of milk until smooth. Add gradually to pot, mixing well. Bring to boil. Cook, stirring constantly, 2 minutes. Reduce heat and add Velveeta, stirring to melt. Add cayenne. Top each serving with bacon on the way to the table.
Chocolate Raspberry Cake
1 chocolate cake mix (I used Devil's Food)
12 oz. chocolate chips
1/4 c. raspberry liqueur (optional & I skipped it)
1/2 c. raspberry jam
8 oz. sour cream (I used light without any texture or taste issues)
2 tbsp. chopped, toasted pecans (I subbed hazelnuts with no regrets at all...they seem right)
Preheat oven to 350 degrees. Stir up the cake mix according to the directions on the box. Add 1 cup of the chocolate chips to the batter and pour into 2 greased and floured 9" round pans. Bake 25-30 minutes at 350, using the toothpick test to determine doneness. Cool on wire racks 10 minutes, then remove from pans to cool completely. Brush top of each layer with liqueur, if using. Spread one layer with jam. Add second layer. Melt the rest of the chips, cool and gradually add sour cream. Spread the frosting on top and sides of the cake. Sprinkle with nuts. Chill 2 hours. (It did seem as though the frosting would have done just fine if eaten right away rather than being chilled, but I went ahead and chilled it anyway)
Apparently, the boys were still raving about this cake in the car on the way back to PA. It wasn't my favorite cake ever, but the rest of the family sure loved it. I have been spoiled by my chocolate nemesis, I suppose.
12 oz. chocolate chips
1/4 c. raspberry liqueur (optional & I skipped it)
1/2 c. raspberry jam
8 oz. sour cream (I used light without any texture or taste issues)
2 tbsp. chopped, toasted pecans (I subbed hazelnuts with no regrets at all...they seem right)
Preheat oven to 350 degrees. Stir up the cake mix according to the directions on the box. Add 1 cup of the chocolate chips to the batter and pour into 2 greased and floured 9" round pans. Bake 25-30 minutes at 350, using the toothpick test to determine doneness. Cool on wire racks 10 minutes, then remove from pans to cool completely. Brush top of each layer with liqueur, if using. Spread one layer with jam. Add second layer. Melt the rest of the chips, cool and gradually add sour cream. Spread the frosting on top and sides of the cake. Sprinkle with nuts. Chill 2 hours. (It did seem as though the frosting would have done just fine if eaten right away rather than being chilled, but I went ahead and chilled it anyway)
Apparently, the boys were still raving about this cake in the car on the way back to PA. It wasn't my favorite cake ever, but the rest of the family sure loved it. I have been spoiled by my chocolate nemesis, I suppose.
1 comment:
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