I can’t believe how long it’s been since my last post. And again I apologize. I don’t even have anything prepared to post but I wanted to at least say HI!
Somehow I am sick again 🤒🤧🙄. With all the medication I take for my brain injury, finding something to take for anything else seems impossible… so I trudge through. The word pneumonia is now on the table, so with that in mind… I thought I would repost a “feel good” homemade soup recipe!
I hope everyone is doing well and hopefully I will be back to posting regularly soon!
Although we had to postpone our visit again due to weather to the coming weekend, I still made another pot of soup for when Kim and family were coming up last weekend. I did freeze it, well most of it because Chris wanted a bowl lol, so that I would still have it to simply reheat for this weekend’s visit because once I told Kim what kind of soup I had made, her response was a resounding Yummmmmmm lol! Below is the recipe for this soup… if you love broccoli cheese soup, this is definitely a recipe you will want to try!
Who doesn’t love cabbage rolls? Yum!!! But who loves the work it takes to make them? While very worth the effort, sometimes you just want the taste of homemade (not frozen) cabbage rolls without the work. This soup gives you that and is perfect for some of the rotten winter weather we have been having! Dillon even liked it and he swears up and down that he doesn’t like cooked cabbage! Who doesn’t like cooked cabbage? That’s just wrong!!! To me there is nothing like the smell (and of course the taste) of just boiled cabbage, with a little bit of butter and salt…double yum!
This soup is very easy to make and with a little preparation you can have the delicious taste of cabbage rolls in a soup!
(We were into our bowls of soup so fast I didn’t even get a “nice” picture of a bowl of soup to add to my post lol!!!)
Yesterday I spent trying to catch up on 3 weeks of minimal cleaning ☹. Ask me how much fun that was, or how much my head liked it lol… but the house is now clean again which means I can play again!!!
For now I thought I would share/repost one of our favourite fall/winter “comfort” desserts! 😊
I make this dessert a lot in the winter. It is warm, chocolatey, gooey and just an all round delicious dessert. I know it isn’t winter yet but it is fairly cool our right now so it seemed as good a time as any to make it again!
Not a Christmas craft sale post lol… at least today!
With being so busy preparing for the craft sale, I haven’t had a lot of time to make bread or anything like that. When I was starting to prepare dinner last night I realized I didn’t have any bread to have with dinner. That reminded me about a quick cheese bread I like to make.
Big secret here lol….do you know what the secret ingredient is in this bread that just makes it taste better? It’s mustard!!! I add about 2 tbsp. to the batter when I add the wet ingredients!
Here are my ingredients. The only thing is that for some reason I put baking soda in the picture instead of the baking powder… strange… I am again going to blame it on exhaustion lol… thankfully I noticed before I made the batter!
I didn’t take as many pictures as I usually do. Probably because I was trying to do 2 things at once and it messed me up.
The first thing to do is to put the cup of milk in the microwave with the 2 tbsp. of butter/margarine for about 1 minute, to warm up the milk a bit and melt the butter.
While the milk was heating I whisked together the flour, baking powder, salt, grated cheese garlic powder in the bowl of my stand mixer.
I added the milk mixture, the egg and the mustard.
Then mixed it until it was just combined, finishing off by mixing it with my spatula.
I spread the mixture into my parchment paper lined loaf pan,,,
And baked it at 350 degrees for about 1 hour, until the top was nicely browned and it was cooked through.
I let it stand in the pan for about 5 minutes (not as long as I should have) before slicing it for dinner.
Cheese Quick Bread
2 cups flour
4 tsp. baking powder
1 tbsp. sugar
2 tsp. garlic powder
2 cups grated cheese
1 cup milk
2 tbsp. butter
2 tbsp. yellow mustard
Preheat oven to 350 degrees. Line loaf pan with parchment paper.
In bowl of stand mixer whisk together the flour, sugar,garlic powder,salt and grated cheese.
In measuring cup, add one cup of milk and the butter/margarine.
Microwave milk on high heat for about one minute, until the butter starts to melt and the milk is warm.
Add milk mixture, egg and mustard to bowl of dry ingredients.
Mix until it is just blended then finish off with a few stirs of the spatula.
Pour into prepared loaf pan.
Bake at 350 degrees for about 1 hour, until it is cooked through and nicely browned on top.
We hope everyone had a great Thanksgiving! I thought I would repost this recipe/directions to make Poutine with leftover turkey and the fixings. It is a great Boxing Day meal and is very easy to make. It is also a great way to use up any leftovers you might have !
I knew I was going to be out of town today but didn’t get anything ready to post, so I thought I would reshare my pumpkin pie recipe. It seems fitting since it is our Canadian Thanksgiving this weekend !
I did a lot of cooking yesterday and hopefully I will get it all posted before Thanksgiving actually arrives.
I know it seems easy to just buy a can of prepared pumpkin pie filling but it really isn’t that much more difficult to mix it up yourself with a can of pumpkin puree. I have been making this same recipe for probably almost 30 years now… and yes, that was hard to admit to… and other than the one time I forgot to add the sugar lol, it has always tasted great.
Not only homemade… but made with tomatoes from my garden!!!
A family member isn’t feeling up to par, so I thought I would make a few different kinds of soup for them. I don’t know about anyone else, but hot, homemade soup always makes me feel better. There are some soups that are always my go to when feeling under the weather, but I think any soup that someone else makes for you is definitely going to hit the spot!
(Sorry about the picture… because I was making it for someone else, and freezing it, the picture isn’t the greatest!)
A different, healthy take on Pumpkin muffins… lots of flavour in a few bites (I made them in my mini muffin pan lol). I made the muffin batter and before baking I sprinkled some of the cinnamon sugar I had leftover from my Pumpkin Donuts to give it just that little bit of extra flavour, but you can leave that out if you like.
As with the Pumpkin Donuts I made the same day, not all of the muffins even made it to the plate before they were being devoured lol!
I used oatmeal in place of some of the flour in these muffins and put the oatmeal through my food processor on grind until it was almost a flour but still a bit “grainy,” almost a graham crumb type texture. With some of the wonderful fall spices, maple syrup and some walnuts, these are delicious tasting, easy to make muffins!!!
It’s official… it’s Pumpkin Season! I was more than ready to hop on board… although I really don’t know why we only tend to eat/make pumpkin recipes this time of year. It’s not like pumpkin, whether it be in a can or not, isn’t available year round!!! I will have to ponder that one lol!
This time it is Pumpkin Donuts I made, baked Pumpkin Donuts to be exact! While baking as opposed to frying them probably doesn’t make them healthy, it definitely makes them better for you than fried donuts…. at least that’s what I am telling myself!