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Cream of Anything Soup Two Ways!

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While waiting for the first of my two surgeries, I'm on a liquid diet. Now, the doc has an interesting definition of "liquid" which includes semi-solids like Greek yogurt, and vegetables processed to a semi-solid state. Not bad at all, when you consider the options include delicious "cream of" soups. I'm a big fan of vegetable soups, so this is not a hardship. Especially when you have these two great options for soup base, in addition to a powdered consomme I found in the international section of my favorite grocery store.

This first one is my favorite for pure flavor! I can even substitute beef broth or vegetable broth, since both are also available. Now that's versatile.

And now for your choice of vegetables and seasonings.


Now think of the mix and match possibilities. Believe it or not, carrots, parsnips, and potatoes go together. Leeks go with onions, or go it alone if you're feeling adventurous. I'm from the deep South, so I know for a fact…

Spiced Fruit Cups

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A little something that could replace that craving for a cinnamon bun, if my cinnamon bun shakes don't work. Can't to take this to work.

Close Enough to Ice Cream

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I love ice cream. It's my Kryptonite. This recipe keeps me from losing my mind and breaking my diet on a hot summer's day when everyone around me is enjoying the sweet, creamy and forbidden dessert I crave.

Hint: Syrupy happens in less than an hour in my fridge! Don't panic if you let it sit until it's firm. Just sit the pan or freezing tray in hot water for a few minutes until it's back to syrupy.

Crown Jewel Desserts

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One of the best and spectacular desserts. You can make this on a theme simply by changing the flavors and colors.

Bavarian Desserts

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I've posted about this recipe before, but never the full monte all at once. I love this dessert. Because the recipe was published before Cool Whip, it doesn't mention that convenience. However, a low carb dieter knows that sometimes doing it "old school" and whipping some whipping cream to stiff peaks beats everything. (Pun intended.) 
The "jewels" for the Crown Jewel Bavarian will be posted tomorrow when I post Crown Jewel Dessert. (Who says Jell-O is boring?) 

Hawaiian Dessert

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Sorry the recipe scanned crooked. Anyway, here's some updated hints. This Jell-O recipe book has no date on it, but I'd guess before Cool Whip was invented in 1966. 

1. Crush the ice ahead of time. Use a blender if you have one powerful enough to crush ice. Crushing ahead of time gives you a more accurate measure. 

2. Set out 4-6 dessert dishes on a tray or cookie sheet. Feel free to chill them on the tray in the refrigerator to help the dessert set up faster, but it isn't necessary.

3.Measure all ingredients ahead of time. Put in ramekins, coffee cups, custard cups, whatever. It's better to be ready than to get halfway through and find out you don't have enough extract and the milk was sour.

4. Drain the pineapple in a glass measuring cup and add water to make it 3/4 cup. Microwave the liquid for a minute or two to get it hot.

5. Pour the drained pineapple into your food processor bowl or blender.

6. Add the hot to a bowl containing the Jell-O and stir until diss…

Cream of Anything Vegetable Soup or Sauce

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This delicious sauce is awesome! I vow to keep this miracle in my pantry for those times when I need a sauce right now. Don't try to read off the picture. Show Crazy Mama some love and go to her site.

http://losingweightalongtheway.blogspot.com/2013/03/how-to-make-cream-of-something-mix-and.html



While it makes a great sauce, it makes an even better "cream of" soup that tops anything you can buy in the store.

Now think of all those bags of frozen vegetables waiting in the freezer at the grocery store to be featured in your soup. Bacon and Brussels Sprouts, Asparagus, Broccoli, and Mushroom just to get the party started with familiar flavors.

I got this chart from my old Better Homes and Gardens cookbook from 1989. It doesn't exist in newer versions of the cookbook that I have.


Is your mouth watering yet? Mine is. I added a little bit of leftover cooked bacon to my cream of Brussels sprouts soup. It should be noted that I used my food processor to chop up my sprouts  be…

A Few Surprises and a Bariatric Change

For those who follow my blog, you probably noticed I dropped off the face of the earth and stopped posting for three months. There were two reasons. The first was that I got a job that demanded all my time and attention for awhile. I love my new job, and I'm very happy being an appeals specialist. 

The second influences the nature of this blog. I had an endoscopy done after years of mysterious chest pains that were clearly not my heart. I have an ulcer and, most importantly, a "very large" hiatal hernia. I had also gained back everything I'd lost with the lap band and now weighed a shocking 290 lbs.

The hernia and an enlarged liver moved my band out of place and quite literally turned it on its side. The hernia and the band must come out ASAP. I'm scheduled for surgery in early August, and as soon as four weeks later (depending on how I heal) I will be back on the operating table for a gastric sleeve.

Like it or not, I'm now back on a very strict pre-surgery …

Baked Corn Tortilla Chips

Baked Corn Tortilla Chips Prepare your own homemade chips without frying them. These authentic, Baked Tortilla Chips have satisfying crunch you'll love without the added calories. Course Side Dish Cuisine Mexican Prep Time5mins Cook Time15mins

Crock pot Bread Pudding

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Crock Pot Bread Pudding

Credit:
http://www.inthekidskitchen.com/holiday-fun/crockpot-bread-pudding/

Crockpot Bread Pudding RecipeNote: This recipe can be made gluten free and/or dairy free with a few simple substitutions. Simply use non-dairy milk and/or gluten free bread. Slow-cooker Bread Pudding Ingredients2 loaves of french bread8 eggs2 cups milk of your choice1 tsp. cinnamonBrown sugar topping: 3/4 cup butter softened3/4 cup brown sugar2 tsp. cinnamonMelt butter in microwave-safe container and whisk in brown sugar and cinnamon until smooth and thick. Kitchen supplies you might find useful: Crock-pot

Re: Burgundy Bean Soup

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Sounds yummy! I vaguely remember you making this when I was younger
On Fri, Apr 13, 2018, 12:41 Lena Austin <voiceomt2002@gmail.com> wrote: Burgundy Bean Soup
This is a great way to use up that bit left in the bottle from the party or intimate gathering before it goes to vinegar. The next morning after the party, pour the wine(s) into ice cube trays and freeze. Remove the wine cubes and store in a labeled freezer bag until needed for a recipe. It's a handy way to have wine available for recipes without having to keep bottles around.
We use a lot of bacon in our recipes, so we normally don't fry. We cut it up with kitchen shears, then  bake it in the oven, drain,  and store it in 1-lb increment freezer bags until needed. Pre-cooking bacon and ground meats in 1-lb increments (pre-cooked weights) saves time and trouble later. Just remember to label those freezer bags very well with a fat Sharpie!



Quick Beef Noodle Soup

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Quick Beef Noodle Soup


Simple and delicious. Yes, the top picture is my own electric skillet when I made this recipe.

Banana Raisin Bread

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Banana Raisin Bread
I'm a sucker for bread, especially quick breads. It's pretty easy to see this recipe came off the side of a box of graham cracker crumbs. I also recommend that you use bananas that have turned black on the outside. The sugars are fully developed, and they're "mushy" so easy to stir in. If you don't have time to use the bananas immediately, peel them and throw in a zippered freezer bag until you can use them. That way, you'll always have a supply of bananas for banana bread, muffins, and other treats.




Burgundy Bean Soup

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Burgundy Bean Soup
This is a great way to use up that bit left in the bottle from the party or intimate gathering before it goes to vinegar. The next morning after the party, pour the wine(s) into ice cube trays and freeze. Remove the wine cubes and store in a labeled freezer bag until needed for a recipe. It's a handy way to have wine available for recipes without having to keep bottles around.
We use a lot of bacon in our recipes, so we normally don't fry. We cut it up with kitchen shears, then  bake it in the oven, drain,  and store it in 1-lb increment freezer bags until needed. Pre-cooking bacon and ground meats in 1-lb increments (pre-cooked weights) saves time and trouble later. Just remember to label those freezer bags very well with a fat Sharpie!



Cheesy Sausage Skillet

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Cheesy Sausage Skillet
A few years ago, my roomie David talked me into buying an electric skillet. I'm addicted to it now! This recipe is perfect for an electric skillet, where you can monitor the temperature more accurately, and even bring it to the table to serve directly.
When times were especially lean, I substituted Spam for the sausage. It doesn't require pre-cooking. Just cut it up into bite-sized chunks and toss it in with the vegetables at the end to warm up. Spam now comes in a variety of flavors like bacon, chorizo, and jalapeno. So give it a try. It's better for you than Ramen!


Diet Kool Pops

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Diet Kool Pops


Kool Aid pops were a part of my childhood, and probably kept Mom from killing us in summer. They're a cheap and easy snack even now, with some modifications to avoid all that sugar. Who says Mom can't enjoy a frosty treat, too? I got my kool-pops mold from someone who no longer wanted them, but you can pick them up in dollar stores or even online. In a pinch, use Dixie cups, cover with foil, stick in a stick (available at craft stores by the box), and freeze. But frankly, the mold is worth the purchase. Most molds can also be used to freeze fruit smoothies, juices, and yogurts.

Here's a link for cheap ice pop molds. https://www.amazon.com/SODIAL-Popsicle-Yogurt-Icebox-Freezer/dp/B00TJPYEMW/ref=sr_1_2?s=kitchen&ie=UTF8&qid=1523650631&sr=1-2&keywords=popsicle+molds&refinements=p_36%3A1253523011
No , I don't get a kickback from Amazon, or anyone else. I just happen to be an Amazon Prime member.

Double Layer Pumpkin Pie

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Double Layer Pumpkin Pie
What do you say to Pumpkin Pie? (Come here you round plate of deliciousness…) Here in the Deep South, sometimes a cool alternative to hot pie might be needed. This is a lovely alternative when temperatures soar. Who says you have to wait until fall for all that delicious nutrition in pumpkin?


Lee Plumb, NCICS