Easy Wheat Bread/Rolls (using bread machine dough cycle)
1 1/3 cup milk
¼ cup warm water
2 tbs honey
2 tbs butter (softened)
2 cups wheat flour
2 cups white flour
1 tsp salt
1 ¼ tsp yeast
Put all ingredients into greased bread maker pan in the order listed above. Select dough cycle on bread maker. After dough cycle is complete (1.5 hours), divide dough and shape into 2 medium greased loaf pans, 1 large loaf pan, or rolls on a cookie sheet. Let raise in warm location for 10-15 minutes. Bake @ 375 for 25 minutes. Brush tops with butter.
Brook’s Easy Cheesy Broccoli Soup
Shopping List
8-12 cups chopped, fresh broccoli 2 teaspoons thyme
2 cups shredded carrots 2-3 teaspoons black pepper
1 medium onion, finely chopped 2 teaspoons salt
2 bunches green onion, finely chopped 8 slices of processed cheese
3 stalks celery, finely chopped ½ cup half n half or milk
1 stick butter 2-3 tablespoons flour
1 large can of cream of chicken soup
1 large can of cream of mushroom soup
1 small can of cream of celery soup
In large non-stick pot, sauté onions, celery and green onion with stick of butter adding spices. When onions and celery are soft, add broccoli and carrots then fill pan with water to cover all ingredients. Boil on medium heat for 20-30 minutes or until carrots are crisp/tender and broccoli is tender. Turn pot down to low-medium heat. Add canned soup and processed cheese slices and stir well. In small cup add flour and then cold half/half or milk. Whisk until there are no lumps and then slowly pour into pot while you stir. Cover and slow cook on low until ready to serve. Garnish with shredded cheese if desired. J
Robert's Yummy Jambalaya
1 lb. chicken, cubed 1- 28 oz. can diced tomatoes
1 lb. Italian sausage 8 c. chicken broth
1 lb. shrimp (peeled & de-veined) 4 Tbsp. Creole seasoning OR
1 large onion, diced -2 tsp. cayenne pepper
4-5 stalks celery, diced -2 tsp. black pepper
1 green pepper, diced -2 tsp. white pepper
3-4 cloves garlic, minced -1 tsp. oregano
3- 8 oz. cans tomato paste -½ tsp. thyme
2 bay leaves 3 c. rice
In non-stick pot, sauté chicken & sausage w/2 tsp. of Creole seasoning (If you don’t have Creole seasoning you use the pepper, oregano, and thyme listed below it). In large stock pot, sauté onions, celery, and green pepper. Add tomato paste and let brown (Be sure not to burn. The browning helps the tomato paste merge with all of the other flavors in the pot). Add 2 cups broth & stir until smooth. Add rest of seasonings, tomatoes, and salt. Cook over medium-low heat for 10 minutes. Add meat & seafood and cook another 10 minutes. Add rest of stock & rice. Cook uncovered 20 minutes on low with lid removed from pot. At this point I turn the burner off, stir the pot and just let it sit for 10 minutes or so and then serve. Enjoy!
Brook’s Chunky Chili
Shopping List
3 lbs cooked burger (perfect for beef, elk, deer or antelope)
2 cans kidney beans (drained and rinsed)
2 cans white beans (drained and rinsed)
2 cans black beans (drained and rinsed)
2 cans diced tomatoes w/green chiles
1 can tomato paste
2 pkgs chili seasoning (or 4 tablespoons of your own homemade chili seasoning)
1 lrg green pepper diced into small chunks
1 medium white onion diced into small chunks
2 cans kidney beans (drained and rinsed)
2 cans white beans (drained and rinsed)
2 cans black beans (drained and rinsed)
2 cans diced tomatoes w/green chiles
1 can tomato paste
2 pkgs chili seasoning (or 4 tablespoons of your own homemade chili seasoning)
1 lrg green pepper diced into small chunks
1 medium white onion diced into small chunks
Add all ingredients to large Crockpot and then fill with water to just above the level of your ingredients. Cook on high for 2-3 hours stirring occasionally. Serve topped with crumbled corn bread and a dollop of sour cream.
Brook’s Chicken Tortilla Soup
Shopping List
2-3 large boneless skinless chicken breasts (diced into small chunks)
1 small onion chopped
2 pkg of taco seasoning or 2 tablespoons of your homemade version
2 cups green, yellow, or red peppers chopped into small pieces
1 can black beans (drained and rinsed)
1 can of corn drained
1 can diced tomatoes
1 cup chopped cilantro
1 avocado (cut up into small chunks)
Shredded Cheese
Tortilla Chips
Sour Cream
1 small onion chopped
2 pkg of taco seasoning or 2 tablespoons of your homemade version
2 cups green, yellow, or red peppers chopped into small pieces
1 can black beans (drained and rinsed)
1 can of corn drained
1 can diced tomatoes
1 cup chopped cilantro
1 avocado (cut up into small chunks)
Shredded Cheese
Tortilla Chips
Sour Cream
In large pot, add a small amount of oil to cover bottom of pan. Add chicken and cook thoroughly. Add taco seasoning, onion and peppers. Cook until veggies are tender. Add black beans, corn, tomatoes, and fill with water about 1 inch above ingredients. Simmer for 30 minutes (or on low all day in a crockpot) and then add cilantro just before serving. Top with avocado, shredded cheese, tortilla chips and sour cream. Enjoy!
Old-Fashioned Ham and Five Bean Soup
Shopping List
1/2 cup dry navy or white beans
1/2 cup dry red beans
1/2 cup dry lima beans
1/2 cup dry garbanzo beans
1/2 cup dry kidney beans
2-4 cups cooked or left over ham, cubed or shredded
1 medium onion, chopped
1 tsp dried or fresh basil
1 tsp dried or fresh oregano
2 bay leaves
6-7 cups water
Salt and Pepper
Rinse all of the beans and put them in a large soup pot. Cover completely with water about 1 inch above level. Bring to boil, reduce heat and simmer 10-15 minutes. Drain off water. At this point you can add the rest of the ingredients to the pot and cook your soup in there or put in a crockpot. Add remaining ingredients, stir well and cook on medium low heat for 8-10 hours. Serves 8 people. Enjoy!
1/2 cup dry red beans
1/2 cup dry lima beans
1/2 cup dry garbanzo beans
1/2 cup dry kidney beans
2-4 cups cooked or left over ham, cubed or shredded
1 medium onion, chopped
1 tsp dried or fresh basil
1 tsp dried or fresh oregano
2 bay leaves
6-7 cups water
Salt and Pepper
Rinse all of the beans and put them in a large soup pot. Cover completely with water about 1 inch above level. Bring to boil, reduce heat and simmer 10-15 minutes. Drain off water. At this point you can add the rest of the ingredients to the pot and cook your soup in there or put in a crockpot. Add remaining ingredients, stir well and cook on medium low heat for 8-10 hours. Serves 8 people. Enjoy!
Creamy Farmhouse Chicken and Garden Soup
Shopping List (This recipe can be made any time of year with either frozen or fresh vegetables. Substitute frozen for fresh when available.)
1 16oz pkg frozen stir-fry vegetable mix
1 cup frozen corn
1 medium zucchini, sliced
2 bone-in chicken thighs and/or breasts, skinned
1/2 tsp minced garlic
1/2 tsp dried thyme
1 cup half and half
1/2 cup frozen peas
2 tbsp chopped parsley
2 tbsp butter
1 tsp salt
1/2 tsp coarse ground pepper
1 can chicken broth
1/2 pkg grandmas soup noodles
Put all ingredients in crockpot. Cook on low 6-8 hours adding noodles during the last hour. Remove bones and break up chicken. Serves 6-8 people. Enjoy!
1 cup frozen corn
1 medium zucchini, sliced
2 bone-in chicken thighs and/or breasts, skinned
1/2 tsp minced garlic
1/2 tsp dried thyme
1 cup half and half
1/2 cup frozen peas
2 tbsp chopped parsley
2 tbsp butter
1 tsp salt
1/2 tsp coarse ground pepper
1 can chicken broth
1/2 pkg grandmas soup noodles
Put all ingredients in crockpot. Cook on low 6-8 hours adding noodles during the last hour. Remove bones and break up chicken. Serves 6-8 people. Enjoy!
Cheesy Creamy Chicken and Sweet Potato Stew
Shopping List
4 boneless, skinless chicken breasts cut up into bite size pieces
2 medium sweet potatoes, peeled and cubed
2 medium Yukon Gold potatoes, peeled and cubed
1 medium walla-walla or white onion, chopped
2 stalks celery, chopped
2 medium carrots, peeled and cubed
1 can whole stewed tomatoes
2 tsp salt
1 tsp paprika
1 tsp celery seeds
1 tsp ranch mix
1 tsp coarse ground black pepper
1/8 tsp cinnamon
1/8 tsp nutmeg
1 can chicken broth
1/4 cup fresh chopped basil
3/4 cup cubed velveeta cheese
Combine all ingredients except velveeta in crockpot. Add water to cover all ingredients by 1 inch. Cook on High for 3-4 hours or Low for 6-8 hours stirring occasionally. Add velveeta cheese chunks during last half hour and stir. Serves 6-8 people. Enjoy!
2 medium sweet potatoes, peeled and cubed
2 medium Yukon Gold potatoes, peeled and cubed
1 medium walla-walla or white onion, chopped
2 stalks celery, chopped
2 medium carrots, peeled and cubed
1 can whole stewed tomatoes
2 tsp salt
1 tsp paprika
1 tsp celery seeds
1 tsp ranch mix
1 tsp coarse ground black pepper
1/8 tsp cinnamon
1/8 tsp nutmeg
1 can chicken broth
1/4 cup fresh chopped basil
3/4 cup cubed velveeta cheese
Combine all ingredients except velveeta in crockpot. Add water to cover all ingredients by 1 inch. Cook on High for 3-4 hours or Low for 6-8 hours stirring occasionally. Add velveeta cheese chunks during last half hour and stir. Serves 6-8 people. Enjoy!
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