Cabbage Soup

Yeah, I know, “Cabbage SOUP? Where’s the cabbage and noodles recipe?” Soon, I promise. I’m going to blame this on Doug because he wants to post his version. So, this soup I made yesterday was seriously good and even better for lunch today. I made up the recipe all by myself too.

1 tbs olive oil
1 cup onion diced
1 clove garlic
28 oz can diced tomatoes 
15 oz can tomato sauce
6 cups water
6 bouillon cubes (or you could use chicken stock in place of this and the H2O, I didn’t have any on hand) 
1 1/2 tsp chili powder
1/4 tsp cumin
1/8 tsp black pepper
2 bay leaves
1 small head cabbage chopped 

Sauté onion and garlic. Add all other ingredients except cabbage. Bring to a boil. Add cabbage. Simmer until cabbage is well cooked (probably an hour or so?? I didn’t time it). Again, this is a really big pot. It’s the way I cook, sorry. I did freeze some, I’ll report back if it turns out okay.

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Corn Drop Biscuits

I made this one up too. It goes really well with the cabbage soup and it’s super easy (or souper easy, I’m so funny).

2 1/2 cups bisquick
1/4 tsp black pepper
1 15 oz can corn with juice

1/2 cup shredded cheddar cheese ( I haven’t tried this so I can’t take responsibility if it doesn’t work out, but I think it would be really good) 

Mix all ingredients. Drop spoonfulls on a lightly greased baking sheet (I have a large cookie scoop which makes this super duper fast). Bake at 450 for about 15 minutes or until brown on top.

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Easter at the Blog

If you think you would like to host a family holiday but are a little intimidated, Easter is the way to go. Seriously easy. Make the ham and when your guests ask the obligatory, “What can I bring?” assign them a side dish… “Oh, and do you mind bringing a bottle of wine too.” Done. You look like a hero and you’ll have a bunch of wine leftover because families don’t drink much (at least mine doesn’t).

If you’re feeling extra adventurous, try one of the other Easter recipes we have posted. I would especially like to point out Dana’s “Smeeps.” A delicious desert made with peeps. Make this and it will give you something other than the weather to talk about with Aunt Matilda.

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“Nothing’s Easier than Ham” Ham

This is how my grandma’s southern family fixes a ham. This is the fall off the bone kind of ham. I don’t even eat red meat and I think this looks pretty good.


Wrap in foil shinny side in. Roast at 275 for 4 or more hours, the longer the better. I think you can go up to about 8. You really can’t screw it up.

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Admit You Love ‘Em Cheesy Potatoes

My stomach feels sick just looking at the ingredients list, but this is the first thing to go at every holiday or picnic. I actually reduced this by a whole stick of butter. I guarantee you won’t miss it.

Main Ingredients
2 lb bag of hash brown potatoes (defrosted)
1 can cream of chicken soup
8 oz shredded cheddar cheese
1 pt. sour cream
1/4 cup dried onion flakes

Toping Ingredients
1 cup crushed corn flakes
1/4 cup melted butter 

Mix together main ingredients. Spread in baking dish. Mix together toping ingredients. Spread over potato mixture. Bake at 350 degrees for 45-60 minutes. Loosen your belt buckle and enjoy.

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Even Eric Likes it Swiss Vegetable Medley

My mom makes this and it’s fab. Eric Lowrey actually asked me for the recipe one time. 

2 16 oz bags broccoli, carrots & cauliflower, thawed
1 can cream of chicken & mush soup
1 1/2 cups shredded swiss cheese
1/3 cup sour cream
¼ tsp black pepper
1 4 oz jar pimiento drained (or 1/3 cup chopped red pepper)
1 2.8 oz can French fried onions 

Combine all ingredients except reserve ½ cup cheese & ½ can of onions. Microwave 10 minutes to heat. Bake covered at 350 for 30-40 minutes. Top with remaining cheese & onions. Bake uncovered for 5 minutes.

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Lemon Jello Mold

My favorite thing about jello molds is that they are considered “salads.” I think we have the 1950’s to thank for that. As with all jello molds, this is not for the weak at heart. I’m a big fan of them myself. A serving suggestion I haven’t tried would be to find a bunny shaped cake pan to make this in, that would be “TOO KUTE.”

1 can crushed pineapple
1 large can mandarin oranges
2 small packs lemon jello
1 small container LIGHT COLORED fruit yogurt (it doesn’t matter what kind, just don’t use something like black cherry or your mold will look like red wine vomit)
1 apple chopped small
1 banana chopped small
¾ cup chopped walnuts
¾ cup green grapes cut in half
1 cup multi-colored mini marshmallows (key ingredient!!)

Drain pineapple and oranges, reserving juice. Heat juice in microwave until boiling. Add jello. Chill until it starts to set. Mix in yogurt. Mix in all ingredients and pour into mold. Chill until firm. Fill sink with warm water and submerge mold until edges start to loosen. Turn onto plate (put plate on top, then flip plate and mold together or you will have a big yucky mess)

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An Easy Easter Dessert!

Graham Crackers
Hershey’s Chocolate (preferably the big bars)
1 Package of Peeps (pink bunnies or yellow chics, your choice)

Break Graham cracker in half so that you have 2 squares. Set aside one square. Place 2-3 pieces of chocolate bar on graham cracker square. Place one Peep atop chocolate. Put on microwave-safe plate or dish and zap on medium for 5-10 seconds. Depending on how strong your microwave is, you’ll need to do a test run or two to reach optimal level of melty-ness. Be prepared to carefully monitor this process. If you get careless, you could potentially have a big yellow or pink mess on your hands. Once you’ve mastered the timing, you can microwave a few a time. Then, remove from microwave and place the other half of graham cracker (that we set aside earlier) on top to make a lovely little sandwich. Serve warm.

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Too Many Enchiladas

Here’s my super-easy recipe for Too Many Enchiladas. Enjoy!

1 lb chicken OR ground beef
1 can of Old El Paso refried beans
1 Old El Paso Enchilada dinner kit
1 package of tortillas (you’ll need it in order to make too many)
1 package of shredded taco cheese

Cook chicken or beef on the stove top, and stir in flavor packet as directed on Old El Paso box. Preheat the oven. Ok, on the box, it says to wrap desired amount of chicken/beef into the tortilla and place seam-side down in a 13 x 9 baking dish. You’re still going to do that, however you’ll need to add some refried beans into tortilla. Three reasons: A-number-1) The beans are soft and mushy, so they help the enchilada hold together when you roll it all up, B) Enchiladas will now have half meat/half beans which is super-mexi-fun, and 3) A little filler goes a long way, so there’s guaranteed leftovers. Then, cover with packets of enchilada sauce (I believe there’s two included in the box), sprinkle some cheese on top, and cover with foil. Toss in the oven for 20-25 minutes, and wah-laa. Too many enchiladas.

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Irish Soda Bread

Yield: Makes 2 loaves


4 cups flour
1 tablespoon baking powder
1 teaspoon salt
3/4 teaspoon baking soda
1 cup raisins or dried currants, rinsed in hot water and patted dry
1 tablespoon caraway seeds
2 cups buttermilk


Into a large bowl sift together the flour, the baking powder, the salt, and the baking soda and stir in the raisins and the caraway seeds. Add the buttermilk and stir the mixture until it forms a dough. Turn the dough out onto a well-floured surface and knead it for 1 minute. Halve the dough, with floured hands shape each half into a round loaf, and transfer the loaves to a lightly greased baking sheet. Cut an X 1/4 inch deep across the tops of the loaves with a sharp knife and bake the loaves in the middle of a preheated 350°F. oven for 45 to 55 minutes, or until a tester comes out clean. Transfer the loaves to racks and let them cool.

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