Thursday, February 10, 2011

Kahlua Cocoa Balls



It's time for a serious talk. Just between you and me. I have never made this recipe. I don't even know where I originally found it. The magazine clipping is taped to an index card, and that card is showing its age. But it sounds so good, and easy, and I think it would be a wonderful thing to make for your sweetheart. Would one of you give it a try and let me know if it's a "keeper"?


Kahlua Cocoa Balls

Ingredients
  • 1/2 cup Kahlua
  • 1/4 cup light corn syrup
  • 1/3 cup chopped candied cherries
  • 1/3 cup chopped golden raisins
  • 1 cup powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 1/2 cups fine vanillla wafer crumbs
  • 1 cup finely chopped pecans
  • Powdered sugar, cocoa powder, coconut or ground nuts for decoration

Instructions
Combine Kahlua with syrup and fruits. Blend sugar, cocoa, crumbs, and pecans. Combine mixtures. Shape into small balls. Roll in desired coating. Freeze or store in an airtight container. 

Makes 4 dozen.

Photo Credit: Image by Daniel Dan outsideclick from Pixabay 

Wednesday, January 26, 2011

White Bean Rosemary Soup (So easy I can do this with my eyes closed)



OK, this has been a  r-e-a-l-l-y busy day. I need to get dinner on the table in a hurry. I'm tired, I'm hungry, and even pancakes feels like too much work right now. And, I need to give you a soup recipe, don't I? So what am I going to do? ...You'll have to trust me on this one. It's good!!:

White Bean Rosemary Soup

Ingredients
2 16-ounce cans white beans, drained
2 cups chicken or vegetable broth
1 cup of your favorite marinara (red) pasta sauce
2 large cloves garlic, minced
1/4 cup packed fresh basil leaves
1 tsp. minced fresh rosemary
1/4 tsp. red pepper flakes

Instructions
Puree all ingredients in blender until smooth. Pour into a large saucepan or Dutch oven and bring to a simmer. Simmer, partially covered and stirring frequently, to blend flavors, 4 to 5 minutes.

Serves 4

Photo Credit: Image by piyalis14 from Pixabay 

Sunday, January 23, 2011

Cream of Broccoli Soup




We had a beautiful memorial service at our church this afternoon for one of our members who passed away almost two weeks ago. The service was filled with scripture passages, psalms, and hymns that were very meaningful to Ruth--ones that she had picked out knowing that her time on earth was nearing its end.

But that's not why I'm writing about soup.

After the service, as all good Lutherans do, we had refreshments in the church basement. Now, to most people "refreshments" means coffee and perhaps some stale cookies from the nearest grocery in-store bakery. Or, if you're lucky, a sheet cake from the warehouse store. But as the teens would say "that's not how we roll."

There were sandwiches--at least 8 different kinds, and just as many if not more salads. Plus cookies (homemade, of course), coffee, and iced tea. None of us had eaten lunch, and so when 3 p.m. rolled around...well, I know I should have restrained myself, but I was starving and husband and daughter were in the same condition. We ate, chatted with friends, shared our remembrances of Ruth with the family, and ate some more. All of us, and still there were leftovers.

But that's not why I'm writing about soup.

Somehow, when 7 p.m. rolled around, the spaghetti sauce I had planned to reheat just didn't sound quite so alluring anymore. Too heavy. Too much. We wanted/needed something lighter. But not a 2-hour-simmer-on-the-stove production. Soooo.....


Cream of Broccoli Soup

Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 leek, sliced (white part only)
  • 1 large stalked celery, chopped
  • 3 cups chicken or vegetable broth
  • 8 cups broccoli florets
  • 3 tablespoons margarine
  • 3 tablespoons flour
  • 2 cups non-fat milk
  • salt and pepper to taste

Instructions
  1. Heat olive oil in a large pot over medium heat; add onions, leek, and celery and saute until the vegetables begin to soften, about 10 minutes.
  2. Add broccoli and broth. Cover and simmer for about 10-15 minutes or until broccoli is tender. Puree soup in blender and pour into a bowl and set aside. (NOTE: Use extreme caution when blending hot liquids in your blender. It is best to do it in small batches. Some blender manufacturers suggest removing the center section of the lid and covering with a clean cloth.)
  3. Place the large pot over medium heat and melt the butter. Once the butter has completely melted, whisk in the flour and cook, stirring constantly until there are no lumps. Continue to whisk while adding the milk. Stir until thickened and bubbly. Add the pureed broccoli and stir. When hot add salt and pepper to taste.

Photo Credit: Image by Silvia from Pixabay 

French Onion Chicken and Pasta

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