Friday, October 24, 2014

Homemade Condensed Cheddar Cheese Soup

Homemade Condensed Cheddar Cheese Soup: Savory Sweet and Satisfying

It is not often that I come across a recipe that calls for canned condensed cheddar soup. But recently I did and so I found a homemade version and it worked perfectly.

This recipe is equivalent to 1 can of condensed cheddar cheese soup and can be substituted in place of the canned in any recipe.

Homemade Condensed Cream of Cheddar Soup
3 tablespoons unsalted butter
3 tablespoons all purpose flour
1 cup milk
1 cup shredded cheddar cheese

In a medium saucepan melt the butter over medium low heat. Add in the flour and whisk until smooth and bubbly. Slowly add in the milk whisking the entire time. Continue to whisk and bring mixture to a gentle boil. Whisk until mixture has thickened. Remove from heat and stir in cheese until completely melted.


Serves: 1 batch
Calories: 1,008
Total Fat: 78.9g
   Saturated: 50g
   Polyunsaturated: 2.7g
   Monounsaturated: 21.5g
   Trans: 0g
Cholesterol: 235mg
Sodium: 952.3mg
Potassium: 571.4mg
Total Carbs: 31.5g
   Dietary Fiber: 0.6g
   Sugars: 0.8g
Protein: 44g
Vitamin A: 48.1%
Vitamin C: 4.1%
Calcium: 126.7%
Iron: 11.6%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Meal Planning with Connie.

Read More »

Thursday, October 23, 2014

Pumpkin Oat Chocolate Chip Cookies

Pumpkin Oat Chocolate Chip Cookies: Savory Sweet and Satisfying

I discovered last christmas how much my husband likes chocolate chips cookies. So when I came across this recipe that combined his like of chocolate chip cookies and his love of pumpkin, I knew I needed to make them for him.

Pumpkin Oat Chocolate Chip Cookies: Savory Sweet and Satisfying

These cookies are a delicious combination of a pumpkin cookie and a chocolate chip cookie, with some oatmeal thrown in for good measure. A perfect fall cookie that I am sure I will be making again, since my entire family loved them.

Pumpkin Oat Chocolate Chip Cookies
2 1/2 cups all purpose flour
1 1/2 cups quick cook oats
1 teaspoon baking soda
1 3/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup unsalted butter, softened
1 1/3 cups light brown sugar, packed
2/3 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups canned pumpkin
1 1/2 cups semi-sweet chocolate chips

Preheat oven to 350º F. Line several cookie sheets with parchment paper or a slipmat and set aside.

In a large bowl whisk together the flour, oats, baking soda, cinnamon, nutmeg and ginger.

In the bowl of a stand mixer combine the butter, brown sugar and granulated sugar until mixture is creamy. Add in egg, vanilla and pumpkin and mix until combined. Set mixer to low and slowly add in the dry ingredients and mix until combined. Mix in chocolate chips and let the batter rest for 5-10 minutes, this give the oats some time to absorb the liquids so they do not spread out as much.

Scoop out 2 tablespoons of dough at a time and place on prepared cookies sheets. Place cookies about 2 inches apart, leaving room for some spreading. Bake for 12-14 minutes. Allow to cool for a few minutes on cookie sheet and then transfer to a cooling rack to cool completely.


*Adapted from Cooking Classy.
Read More »

Wednesday, October 22, 2014

Three Cheese Sausage Bake

This casserole is packed with lots of ingredients which makes it filling and tasty.

The unique thing about this casserole is it come with directions for making and freezing the casserole. Actually the directions call for making two casseroles, and you freeze one of them. I have not tried freezing the casserole, but I will include the directions if you want to try it.

Three Cheese Sausage Bake
16 ounces elbow macaroni
14 ounces turkey sausage, halved lengthwise and sliced
1/2 tablespoon olive oil
1 medium yellow onion, chopped
1 medium zucchini, quartered and sliced
1 medium carrots, grated
1/2 teaspoon minced garlic
26 ounces spaghetti sauce
1- 14 1/2 ounce can stewed tomatoes
1 egg, lightly beaten
1- 15 ounce carton ricotta cheese
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 green onion, chopped

Preheat oven to 350º F. Grease a 9x13 casserole. Grease a 9x13 baking dish.

Cook macaroni according to package directions and drain.

Heat oil in a large skillet over medium heat. Add in sausage and cook until browned. Add in onions, zucchini, carrots and garlic. Cook for 5-6 minutes or until crisp tender, stirring occasionally.

In a medium bowl, combine the egg and ricotta cheese.

Stir in spaghetti sauce and tomatoes. Bring to a boil. Reduce heat and simmer for 15 minutes.

In the prepared baking dish layer half of the noodles, half of the meat sauce half of the cheese and egg mixture, sprinkle with half of both cheddar and mozzarella cheeses. Repeat layers and top with green onions.

Cover casserole and bake for 15 minutes. Uncover casserole and bake for an additional 15 minutes.


If you want to make two casseroles, one to eat and one to freeze just double the recipe above and instead of layering half of the ingredients layer a fourth of the ingredients in two 9x13 baking dishes.

To Freeze Casserole
Once casserole is put together cover and freeze, do not bake in the oven. Casserole can be frozen for up to 2 months.

To Bake Frozen Casserole
Thaw casserole in the refrigerator for 24 hours. Remove from refrigerator 30 minutes before baking. Bake covered at 350º F for 35-40 minutes or until heated through.

Serves: 8
Calories: 346
Total Fat: 15.8g
   Saturated: 7.7g
   Polyunsaturated: 0.3g
   Monounsaturated: 0.6g
   Trans: 0g
Cholesterol: 61.9mg
Sodium: 813.5mg
Potassium: 55.5mg
Total Carbs: 29.2g
   Dietary Fiber: 2.7g
   Sugars: 8.2g
Protein: 21.9g
Vitamin A: 21.8%
Vitamin C: 11.4%
Calcium: 28.4%
Iron: 10.6%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Taste of Home Dinner on a Dime Cookbook.

Read More »

Tuesday, October 21, 2014

Chicken in Cream Sauce

Chicken in Cream Sauce: Savory Sweet and Satisfying

I do not know what it is about dishes with a cream sauce, but I am always drawn to them. I just love the creaminess of them. So of course I had to make this dish and was so glad I did. 

Chicken in Cream Sauce
2 tablespoons unsalted butter
2 boneless skinless chicken breasts, cut into strips
1 medium red pepper, cut into strips
1/4 cup sliced green onions
1 teaspoon Italian seasoning
1/4 cup low sodium chicken broth, divided
1- 8 ounce package cream cheese, cubed
1/2 cup milk
8 ounce linguine, cooked and drained

In a skillet, over medium heat, melt butter. Add in chicken, red peppers, green onions and Italian seasoning. Cook until chicken is completely cooked, stirring occasionally. Add in 2 tablespoons chicken broth and simmer for 5 minutes.

In a small saucepan add in cream cheese, milk and remaining 2 tablespoons chicken broth. Heat on low, stirring occasionally until smooth.

Place warm linguine on a plate and top with chicken mixture and cream cheese sauce.


You can substitute dry white wine for the chicken broth.

Serves: 4
Calories: 522
Total Fat: 20g
   Saturated: 10.5g
   Polyunsaturated: 0.2g
   Monounsaturated: 1.4g
   Trans: 0g
Cholesterol: 125mg
Sodium: 419.8mg
Potassium: 67.1mg
Total Carbs: 47.2g
   Dietary Fiber: 2.7g
   Sugars: 7.4g
Protein: 37.4g
Vitamin A: 40%
Vitamin C: 65.2%
Calcium: 12.7%
Iron: 11.2%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Philadelphia Cream Cheese Collection Cookbook.

Read More »

Monday, October 20, 2014

Sausage and Potato Bake

Sausage and Potato Bake: Savory Sweet and Satisfying

This casserole is perfect for those mornings when you want a delicious breakfast, but do not have a lot of time to prepare one. It comes together very quickly and taste delicious.

Sausage and Potato Bake: Savory Sweet and Satisfying

Sausage and Potato Bake
20 sausage links, cooked and cut into bite sized pieces
3 1/2 cups frozen cubed hash browns
1 1/2 cups shredded sharp cheddar cheese
1 cup milk
6 large eggs, lightly beaten
1 teaspoon dried mustard

Preheat oven to 350º F. Grease a 9x13 baking dish.

In a large bowl combine all of the ingredients until well mixed. Pour into prepared baking dish. Bake for 50 minutes or until an inserted knife come out clean. Let stand for 10 minutes before cutting and serving.


Serves: 8
Calories: 352
Total Fat: 23.2g
   Saturated: 9.1g
   Polyunsaturated: 0.7g
   Monounsaturated: 1.4g
   Trans: 0g
Cholesterol: 191.8mg
Sodium: 738.8mg
Potassium: 288.5mg
Total Carbs: 14.7g
   Dietary Fiber: 1.3g
   Sugars: 2.3g
Protein: 21.6g
Vitamin A: 11.8%
Vitamin C: 0.5%
Calcium: 21.9%
Iron: 4.7%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Real Mom Kitchen.

Read More »

Friday, October 17, 2014

Cherry Coke and Jalapeño Glazed Meatballs

Meatballs that are a little sweet and a lot spicy, such a good combination.

Cherry Coke and Jalapeño Glazed Meatballs: Savory Sweet and Satisfying

These meatballs are right up my alley. I love Cocoa Cola, any flavor (but vanilla is my favorite) and I love things nice and spicy.

When I glaze the meatballs I make sure to have some of the jalapeños on them, cause you know I like things nice and spicy. If you want a little less spice, do not included the jalapeños when you glaze the meatballs.

Cherry Coke and Jalapeño Glazed Meatballs

1 1/2 teaspoons paprika powder
1/2 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon ground nutmeg
1 teaspoon brown sugar
1/4 teaspoon garlic powder
1 teaspoon dried parsley
1/8 teaspoon cayenne powder
1/2 cup bread crumbs
1 pound ground turkey
1 large egg, lightly beaten

1/2 cup brown sugar
3 jalapeños, seeds removed and finely diced
1/2 cup cherry coke

Preheat oven to 400º F. Line a baking sheet with a slipmat or parchment paper. Set aside.

In a large bowl combine the paprika, onion powder, black pepper, nutmeg, brown sugar, garlic powder, dried parsley, cayenne powder and bread crumbs. Add in the ground turkey and egg. Mix until just combined.

Scoop out a rounded tablespoon of meat mixture, roll into a ball and place on prepared baking sheet. Continue until no meat mixture is left.

Bake the meatballs for 15 minutes, then flip and cook for additional 10 minutes.

While the meatballs are cooking add the brown sugar and jalapeños to a skillet. Pour in the cherry coke and stir until mixed. Bring mixture to a boil over medium heat and cook, stirring ocassionaly, for 7-10 minutes or until the mixture stops bubbling after you stir. You want a nice thick glaze with a spreadable consistency.

Brush the glaze over the meatballs and return to the oven for another 5 minutes.


Serves: 4
Calories: 325
Total Fat: 9.9g
   Saturated: 4.0g
   Polyunsaturated: 0.1g
   Monounsaturated: 0.4g
   Trans: 0.0g
Cholesterol: 72.2mg
Sodium: 202.6mg
Potassium: 30.8mg
Total Carbs: 38.8g
   Dietary Fiber: 1.6g
   Sugars: 30.0g
Protein: 47.4g
Vitamin A: 12.3%
Vitamin C: 11.9%
Calcium: 1.1%
Iron: 14.0%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Kayotic Kitchen.

Read More »

Thursday, October 16, 2014

Creamy Bacon and Mushroom Alfredo

Creamy Bacon and Mushroom Alfredo: Savory Sweet and Satisfying

This dish is similar to a Fettuccine Alfredo. It has a creamy sauce and fettuccine noodles, except this dish also has bacon and mushrooms. If you wanted to make it more of a main meal versus a side dish you could add some cooked chicken breasts.

Creamy Bacon and Mushroom Fettuccine
8 ounces fettuccine, uncooked
1- 12 ounce package turkey bacon, cut into 1/2 inch pieces
8 ounces mushrooms, sliced
6 green onions, sliced
1- 8 ounce package reduced fat cream cheese, cubed
2/3 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
1 Roma tomato, chopped

Cook fettuccine according to package directions and drain.

In a skillet, over medium heat, cook bacon until crisp. Add in mushrooms and green onions cooking and stirring for 4 minutes. Remove from heat and set aside.

When pasta is done draining return to pot. Add in cream cheese, milk and all of the seasonings. Cook over medium heat stirring constantly until cream cheese is melted. Stir in bacon and mushroom mixture. Top with tomatoes.


If sauce is too thick for your liking add in a little bit more milk.

Serves: 4
Calories: 508
Total Fat: 23g
   Saturated: 14.3g
   Polyunsaturated: 0.8g
   Monounsaturated: 0.2g
   Trans: 0g
Cholesterol: 73.3mg
Sodium: 889.3mg
Potassium: 343.9mg
Total Carbs: 52.6g
   Dietary Fiber: 4.2g
   Sugars: 6g
Protein: 26g
Vitamin A: 21.8%
Vitamin C: 29.1%
Calcium: 7.7%
Iron: 22.2%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Philadelphia Cream Cheese Collection.

Read More »