Fried PB & J or Nutella Sandwiches

I was recently reminded of this "recipe" - again from my college days.......... stretching a nickel.

2 slices of bread
Peanut butter
Your favorite jelly   or Nutella
Butter

Spread peanut butter on one side of the bread, top with jelly then the other slice of bread.  Put butter on the outside of the sandwich. Place buttered sandwich in a heated skillet until each side is browned.

Perfect Two-Crust Apple PIe

Crust:


1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling:

6 cups thinly sliced, peeled apples

3/4 cup sugar

2 tablespoons all-purpose flour

3/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

1 tablespoon lemon juice

Directions

1.Heat oven to 425 degrees F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.

2.In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.

3.Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

Ida Mae's Easy Chicken and Noodles

It doesn't get any easier than this!  That said, I did not grow up in Ohio and noodles are never part of our "home food" but this is traditional "good eats" in Ohio and often found at family gatherings, including Thanksgiving.

1 large can chicken
6 cups broth
1   8 oz package of noodles
4 TBSP butter
salt and pepper
1 can condensed cream of chicken or cream of celery soup

Mashed Potatoes

Cook noodles in broth until tender.
To this add:
the chicken, butter, salt, pepper and can of cream soup for more flavor.

Heat through and serve over mashed potatoes.

Nigella Lawson Caramel Croissant Pudding

Comfort Soup - Califlower and Potato

Serves 8

Ideal for dinner after a long afternoon in the cold, seasonal vegetables and fresh herbs are blended into a soothing, creamy soup that takes the chilly edge off and really hits the spot.

3 ounces butter
1 cup rough chopped onion
1 teaspoon rough chopped garlic
1/2 cup chopped celery
1.5 cups peeled, rough chopped baking potatoes (not red skin)
2 quarts chicken stock 2 bay leaves (remove before blending)
A pinch of each of the following dried herbs and spices: ground thyme, marjoram, and tarragon
1 cup whole milk ( or 2 %)
1 medium head of cauliflower (roughly 1 pound)
1 cup (1/4-inch) diced Yukon gold potatoes, peeled or not
1/4 tablespoon chopped fresh parsley
1/4 tablespoon chopped fresh chervil
1 tablespoon chopped fresh chives
Salt and pepper to taste

(if you have left over bacon or sausage, add it for garnish)


Melt butter in a large pot over medium-high heat. Add onion, garlic, celery,and baking potatoes and cook, stirring often, for 5 minutes. Do not brown. Add stock , bay leaves, and dried herbs and spices and bring to a boil. Lower heat to medium-low and simmer until soup reduces by one-third its volume.

Remove the florets from the cauliflower and set aside. Remove the bay leaves and blend the soup smooth with a hand-held blender. Strain the soup through a medium strainer and return blended soup to the pot and add the milk, Yukon potatoes and cauliflower florets.

Bring the soup to a boil over medium-high heat. Lower heat to medium and simmer the soup until the potatoes are cooked but still holding their shape, approximately 15 to 20 minutes. Add the fresh chopped herbs to the soup just before serving, to maximize the bright color and fresh flavor of the herbs.

Top with bacon or sausage crumbs.

She Love Wine’s Ham and Bean Comfort Soup

1 pound dry Great Northern beans
8 cups of water to soak bean ( will discard before adding vegetables and ham hock)

4 cups water
4 cups chicken broth
½ tsp salt
1 meaty ham hock
2 cup chopped carrots
1 cup celery, chopped
2 cups chopped onion
1 TBSP minced garlic
1 tsp. mustard powder
2 bay leaves
2 cups chopped ham
½ tsp white pepper 

Rinse beans and discard broken or discolored beans.

In a large pot, over high heat, bring the water to a boil. Add the salt and beans and remove from heat.

Let the beans sit in hot water for at least 60 minutes. 
After soaking for an hour, discard the water the beans soaked in.

Replace the water with  the 4 cups of chicken broth and 4 cups of water.  (If you like a thicker soup, puree about 1/3 of the beans with some liquid and return to the pot)

Place the pot back on the stove – on high heat – bring to a boil and add the ham bone, carrots, celery, onion, garlic, mustard and bay leaves.

Stir well, bring it back to a boil, reduce heat to low and simmer at least another hour. 

Remove the ham bone and discard.

Stir in the chopped ham and simmer for another 30 minutes or more.

Season with white pepper to taste.

Serve with chopped onion and  ketchup
( I personally detest ketchup but many in my neck of the woods eat it this way)

David’s Bacon and Bean Soup

½ pound dry Cannelloni Beans
½ pound dry Butter Beans
8 cups of water to soak bean ( will discard before adding vegetables and meat)
½ tsp salt
1 meaty ham hock
1 cup chopped red peppers
1/2 cup celery, chopped
1 cup chopped onion
1 tsp. minced garlic
1 tsp. mustard powder
2 bay leaves
2 cups chopped cooked bacon
½ tsp white pepper

Rinse beans and discard broken or discolored beans.
In a large pot, over high heat, bring the water to a boil.
Add the salt and beans and remove from heat. Let the beans sit in hot water for at least 60 minutes.

After soaking for an hour, discard the water the beans soaked in.

Replace the water with 8 cups of fresh water. (If you like a thicker soup, puree about 1/3 of the beans with some liquid and return to the pot) Place the pot back on the stove – on high heat – bring to a boil and add the ham bone, red peppers, celery, onion, garlic, mustard and bay leaves. Stir well, bring it back to a boil, reduce heat to low and simmer at least another hour.

Remove the ham bone and discard. Stir in the chopped bacon and simmer for another 30 minutes or more. Season with white pepper to taste.

Top with grated jack cheese and freshly ground black pepper

Jan's Wild Sausage Soup

Ok, it's actually wild rice, mushroom and sausage soup.......great comfort food - often I throw some canned potatoes in it too.

Now on with the soup!

5 cups chicken broth - low sodium and fat free

1 clove of garlic, diced fine

1 cup wild rice

2 Tbs extra-virgin olive oil

8 ounces polish or italian sausage, cut into ½-inch slices

1 large onion, chopped

2  ribs celery, diced

4 ounces cremini or white mushrooms, sliced (about 2 cups)

½ cup heavy cream or whole milk

1/4 cup chopped parsley

salt and freshly ground black pepper

In a medium saucepan, combine the broth, garlic and wild rice, cover partially and simmer, stirring occasionally, for 30 minutes.

Meanwhile, heat the oil in a large Dutch oven or pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Add the onion, celery and mushrooms and cook until the onions are softened, about 3 minutes.

Add the cooked wild rice and its broth to the sausage and vegetables and simmer, uncovered, until the rice is tender, about 15 minutes. Add the cream and parsley and heat through. Season to taste with salt and pepper.

Serve with crusty bread.

Servings: 4

Crockpot Potato Chowder - GREAT Comfort Food - 5 Stars

8 cups diced potatoes
1/3 cup onion, chopped
3 (14 1/2 ounce) cans chicken broth
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (8 ounce) package cream cheese, cubed, softened
1/2 lb bacon, cooked and crumbled
chives
Change Measurements: US | Metric

Directions:Prep Time: 30 mins
Total Time: 1/2 day
1 Combine potatoes, onion, broth, and cream of chicken soup in crock pot. 2 Cover and cook on low 8-10 hours or until potatoes are tender. 3 Add cream cheese and blend. 4 Top with bacon and chives before serving.

Calorie count based on 12 servings -
Calories 271.4 Calories from Fat 155

Julia Child's Onion and Rice Soubise'

This recipe and photo are from KitchenParade's foodie site.

This classic French side dish is pronounced "sue-beez" and it is to die for ... pure comfort food!  You won't want to count calories with this one... just the smiles when they indulge! Thin slices of onion, rice, cream and cheese.......... 

Get the recipe here

Hearty Beef Stew

Hearty Beef Stew

(Adapted from America’s Test Kitchens)

Ingredients:
3 lbs. beef chuck roast, trimmed and cut into 1 1/2 in. cubes
Salt and ground pepper
3 tablespoons vegetable oil, divided
1/4 teaspoon salt
2 medium onions, chopped (about 2 cups)
3 medium garlic cloves, minced
3 tablespoons unbleached all-purpose flour
1 cup dry red wine (I substituted 1 cup beef broth + 2 teaspoons red wine vinegar)
2 cups low-sodium beef broth
2 bay leaves
1 teaspoon dried thyme
4 medium red potatoes, peeled and cut into 1-in. cubes
4 large carrots (about 1 lb.), peeled and sliced 1/4 in. thick
1 c. frozen peas

Directions:
1) Dry beef throughly and season generously with salt and pepper.

2) Heat 1 tablespoon oil in heavy-bottomed pot over medium high heat. Add half the meat so that pieces are not touching and cook not moving until brown (about 2-3 min). Use tongs and rotate pieces until all sides are browned (about 5 additional min.). Transfer beef to medium bowl and add another 1 tablespoon oil to pan, repeating previous steps with other half of beef.

3) Reduce heat to medium and add remaining 1 tablespoon oil to now empty pan and swirl to coat bottom. Add onions and 1/4 tsp salt and cook, scraping bottom of pan for brown bits until softened (about 5 mins). Add garlic and continue to cook for 30 sec. Stir in the flour and cook until lightly colored (1-2 min.). Add wine, scraping the bottom and stiring until thick and flour is dissolved.

4) Gradually add the beef broth, stirring constantly, scraping up the remaining browned bits on bottom of pan. Add bay leaves and thyme and return to simmer. Add beef, return to simmer, reduce heat to low, and cover. Simmer for 1 hour.

5) Add potatoes and carrots, leave uncovered, increase heat to medium and cook for additional hour. (After adding the carrots and potatoes is when I added a slurry of approximately 1/4 cup broth and 1 tablespoon flour – whether or not to add this would be based on personal preference and how thick or thin you like your stew sauce!)

6) Add the peas, reduce heat to low, cover and simmer for 5 min.

7) Discard bay leaves, adjust seasoning and serve immediately.

Rich Macaroni and Cheese - Tastefully Simple

* 2-1/2 cups uncooked elbow macaroni
* 6 tablespoons butter, divided
* 1/4 cup all-purpose flour
* 1 teaspoon salt
* 1 teaspoon sugar
* 2 cups milk
* 8 ounces process American cheese (Velveeta), cubed
* 1-1/3 cups 4% cottage cheese
* 2/3 cup sour cream
* 2 cups (8 ounces) shredded sharp cheddar cheese
* 1-1/2 cups soft bread crumbs

* Cook macaroni according to package directions; drain. Place in a greased 2-1/2-qt. baking dish. In a saucepan, melt 4 tablespoons butter. Stir in the flour, salt and sugar until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
* Reduce heat; stir in American cheese until melted. Stir in cottage cheese and sour cream. Pour over macaroni. Sprinkle with cheddar cheese. Melt remaining butter and toss with bread crumbs; sprinkle over top.
* Bake, uncovered, at 350° for 30 minutes or until golden brown. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 cup) equals 508 calories, 31 g fat (20 g saturated fat), 101 mg cholesterol, 1,109 mg sodium, 33 g carbohydrate, 1 g fiber, 23 g protein.

Turkey Pot Pie (Tastefully Simple)

* 2 medium potatoes, peeled and cut into 1-inch pieces
* 3 medium carrots, cut into 1-inch slices
* 1 medium onion, chopped
* 1 celery rib, diced
* 2 tablespoons butter
* 1 tablespoon olive oil
* 6 tablespoons all-purpose flour
* 3 cups chicken broth
* 4 cups cubed cooked turkey
* 2/3 cup frozen peas
* 1/2 cup plus 1 tablespoon heavy whipping cream, divided
* 1 tablespoon minced fresh parsley
* 1 teaspoon garlic salt
* 1/4 teaspoon pepper
* 1 package (15 ounces) refrigerated pie pastry
* 1 egg

* In a Dutch oven, saute the potatoes, carrots, onion and celery in butter and oil until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the turkey, peas, 1/2 cup cream, parsley, garlic salt and pepper.

* Spoon into two ungreased 9-in. pie plates. Roll out pastry to fit top of each pie; place over filling. Trim, seal and flute edges. Cut out a decorative center or cut slits in pastry. In a small bowl, whisk egg and remaining cream; brush over pastry.

* Cover and freeze one potpie for up to 3 months. Bake the remaining potpie at 375° for 40-45 minutes or until golden brown. Let stand for 10 minutes before cutting.

* To use frozen potpie: Remove from the freezer 30 minutes before baking. Cover edges of crust loosely with foil; place on a baking sheet. Bake at 425° for 30 minutes. Reduce heat to 350°; remove foil. Bake 55-60 minutes longer or until golden brown. Yield: 2 pies (6 servings each).

Ricotta Stuffed Spinach and Broccoli Pizza Pie

This recipe is from the Picky Palate - As a foodie, I'm always glad to find a great recipe site, it's better than winning the lottery for me... her recipes all look like things my college-age sons would eat - and love. Click here to see a photo of this pizza and be taken to her recipe site.



16 oz whole wheat or white pizza dough (I pick it up at Trader Joes or Fresh and Easy)

1 Cup ricotta cheese

¼ Cup grated parmesan cheese, like Kraft

1 Tablespoon extra virgin olive oil

2 Cups fresh spinach leaves, chopped

2 Cups fresh broccoli florets, steamed until fork tender, about 3 minutes in boiling water

Pinch of salt

½ Cup Roasted red bell peppers, from can or fresh

1 ½ Cup shredded mozzarella cheese

2 Tablespoons extra virgin olive oil

½ teaspoon dried Italian Seasoning

1. Preheat oven to 375 degrees F. Divide dough into 2 equal pieces. Spread and press one piece of dough into the bottom and sides of a 9-9 ½ inch round cake or tart pan that has been sprayed with non-stick cooking spray. (I used a 9 ½ inch deep quiche pan with a removable bottom that worked perfectly) In a medium bowl, mix together the ricotta and parmesan cheese until well combined. Spread into pressed pizza dough.

2. Place olive oil into a medium skillet over medium heat. Saute spinach until wilted down, about 3 minutes. Place evenly over ricotta cheese layer. Place steamed broccoli florets over spinach and season with a pinch or two of kosher salt. Layer roasted red peppers, then mozzarella cheese over top. Press out remaining piece of dough and place over filling, tucking edges inside of pan. Brush with olive oil and sprinkle with Italian Seasoning. Bake for 25-35 minutes or until crust is golden brown and cooked through.

3. Let cool for 10 minutes before removing from pan or cutting into wedges.

8 slices

Baked Potato Soup like Tony Roma's

This thick, rich, soup is one of their specialties, full of chopped baked potatoes, topped with bacon, green onions and shredded cheddar cheese. Don't think about the calories, think about the comfort you get while warming your belly.

Plan at least an hour for baking the potatoes (or better yet, make them the night before) and another hour to assemble the ingredients and let the flavors meld. This soup is thickened with flour, some half and half, and instant mashed potatoes. Garnish each bowl with the toppings.

3 medium potatoes (about 2 cups chopped)
3 tablespoons butter
1 cup diced white onion
2 tablespoons flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potatoes
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1 cup half and half

Garnish
1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
2 green onions, chopped (green part only)
Sour cream, optional

Preheat oven to 400 degrees and bake the potatoes or 1 hour or until done.
When potatoes have cooked remove them from the oven to cool.
As potatoes cool, prepare soup by melting butter in a large saucepan, and sauté onion until light brown.
Add the flour to the onions and stir to make a roux.
Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil.
Reduce heat and simmer for 5 minutes.
Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin.
Chop baked potato with a large knife to make chunks that are about 1/2-inch in size.
Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil, then reduce heat and simmer the soup for another 15 minutes or until it is thick.
Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of chopped green onion.
For a special treat, add a dollop of sour cream!

Angela's Comfort Food Potatoes

This is one of those "comfort food" recipes. I am not fond of CheezWhiz or Velvetta but my sons like these potatoes.

Prep Time: approx. 20 Minutes. Cook Time: approx. 1 Hour 30 minutes. Ready in: approx. 1 Hour 50 Minutes.

Makes 12 servings.

2 pounds potatoes, peeled and sliced
3 tablespoons water
1 pound processed cheese food –Velvetta
or CheeseWhiz
½ cup butter
1 ( 1 ounce pkg dry Ranch Style dressing mix)
¼ cup milk

Preheat oven to 350 degrees F
Line a 9 x13 inch baking dish with aluminum foil.
Place potatoes and water in baking dish and cover with aluminum foil.
Bake in the preheated oven 1 hour

In a medium saucepan over medium heat, melt together:
processed cheese food and butter.
Stir in dry ranch-style dressing mix and milk.
Pour the processed cheese food mixture over potatoes.
Return to oven, reseal and continue cooking 30 minutes, until potatoes are tender and processed cheese food mixture is bubbly.

She Love Wine's Potato Soup

This is one of my favorite soups, it says comfort food to me. This recipe came from my mother's friend, Adele, she would bring it to us when we were sick.

She never had a set recipe, neither do I........this is how I make it.

Peel and cut up potatoes, enough to fill your saucepan or soup kettle halfway.
Add peeled and quartered onions, several of them
Next add several stalks of celery, include the leafy tops after trimming off the ends.

Add water to cover and 2 tsp.salt. Cover and bring to a boil.
Boil until tender. Cool.

When very cool, put all in a blender, including the water....puree. ( Or blend together with the middle of the blender cap removed and covered with a towel)

Put the puree in a clean soup kettle.
Stir in milk until you get to the desired consistenc, depending on how thick you like it.
Add a very generous chunk of butter, about a pat per serving
Add salt and pepper to taste. Sprinkle in dried parsley or fresh if you have it.
Next add some cooked and crumbled bacon. Heat through on medium, stirring often so you don't scorch the soup. Adjust seasonings.

If you have some left over baked potato in the refrig.........peel and cut it up – add to the soup.

Add cheese if desired..... serve.

Dad's Turkey Rice Soup for a Crowd

6 cups turkey 4 cups carrots chopped
4 cups celery chopped 1 huge onion- diced
3 TBSP chicken soup base 2 TBSP salt
Liquid:--1 qt. turkey broth + 4 lg. cans chicken broth

Combine all of the above EXCEPT the turkey and simmer 2 1/2 hours.

3 cups long grain rice
1 large can chicken broth


Add: 3 cups long grain reg. rice and cook as directed, it will be very thick---add turkey and lg. can of broth before serving.

One 21# turkey will make 3 batches.

77 4oz. servings.