Christmas Thoughts and Cheeseburger Potato Soup

Things I remember most about Christmas from my childhood: Alabama Christmas songs, being together as a family, lots of fun and laughter, watching Christmas movies on Christmas Eve and eating party food.

Traditions I'd like to keep: 3 gifts from my husband and I (one for each present given by the Wisemen) plus Santa's gift and a gift from the other sister, making a birthday cake for Jesus on Christmas Day, putting an emphasis on giving (maybe cleaning out toys to give to charity before Christmas?)

Favorite Christian Christmas Song: "A Strange Way to Save the World" followed closely by "Mary Did You Know"

Favorite Secular Christmas Song: "Baby, It's Cold Outside"

Favorite Christmas Movie: Elf - Although we don't own it :0/

Favorite Christmas Cookie: hmmm...this is a hard one! I can't choose! I love Molasses, Soft sugar cookies, and quite the fan of a recipe I inherited after marrying my husband - Andes Mint Cookies (I'll post this one next week after our staff cookie exchange!).

Okay, so the cold weather always puts me in the mood for soup and one of my favorites I discovered in college. During my four years at Purdue University (Boiler Up!) Scotty's Brewhouse opened at the levee. My only desire would have been that they served this fabulous soup every day instead of only once a week on the rotation! It's been awhile since I've had the cheeseburger soup at Scotty's so I can't swear it tastes just like it but it is so good, I don't even care! I hope you enjoy!

Cheeseburger Potato Soup

Ingredients:

1 1/2 cups water
2 cups peeled and cubed potatoes
2 carrots, grated (I diced)
1 small onion, chopped
1/4 cup chopped green bell pepper
1 jalapeno pepper, seeded and minced (optional - I did not include)
1 clove garlic, minced
1/2 teaspoon salt
2 cubes beef bouillon, crumbled
1 pound ground beef
2 1/2 cups milk, divided
3 tablespoons all-purpose flour
1/2 pound Velveeta, cubed
1/4 teaspoon cayenne pepper


1. In a large saucepan over medium heat, combine water, potatoes, carrots, onion, bell pepper, jalapeno and garlic. Sprinkle salt and bouillon over the mixture. Bring to a boil, then reduce heat, cover and simmer 15 to 20 minutes, until potatoes are tender.
2. Meanwhile, in a large skillet over medium heat, cook beef until brown; drain.
3. Stir cooked beef and 2 cups milk into the soup and heat through. Combine remaining 1/2 cup milk with flour, stirring until smooth; stir into soup. Bring to a low boil and cook, stirring, until thickened, 3 minutes.
4. Reduce heat to low and stir in cheese until melted. Season with cayenne.

Cooler Weather and Cream Cheese Chicken Soup

Today's weather screamed "soup" to me as I walked back into school after taking my students to the bus. It was 50 degrees, extremely dark clouds, and 20-30 mph winds. I just wanted to come home, warm up, and enjoy a relaxing evening with my family. We've had chili and taco soup (see my first post for the recipe) several times since the weather turned cooler so I was in the mood for something different. Several years ago, my sister-in-law bought me a Taste of Home magazine subscription for my birthday. I really enjoyed the days when I opened the mailbox and there was a new magazine full of wonderful recipes to try! In one such magazine I came across a recipe for Cream Cheese Chicken Soup. I've added a few things to this recipe to make it my own. It's fairly quick and easy to make which makes it a wonderful recipe for a gloomy day! Enjoy...

Cream Cheese Chicken Soup
8 Servings Prep/Total Time: 30 min.

Ingredients
1 small onion, chopped
1 tablespoon butter
1 cup frozen corn
3 cups chicken broth
2 cups water
3 medium carrots, cut into 1/4-inch slices
2 medium potatoes, peeled and cubed
2 cups cubed cooked chicken (sometimes I use a rotisserie chicken if I'm in a hurry)
2 handfuls wide egg noodles
2 tablespoons minced fresh parsley
Salt and pepper to taste
1/4 cup all-purpose flour
1 cup milk
1 package (8 ounces) cream cheese, cubed

Directions
In a large saucepan, saute onion and corn in butter. Add the broth, carrots and potatoes. Bring to a boil. Reduce heat; cover and simmer for 5 minutes; add noodles and simmer for about 10 more minutes or until vegetables are tender. Add the chicken, parsley, salt and pepper; heat through.
Combine flour and milk until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cream cheese; cook and stir until melted.

A New Beginning and Taco Soup

Okay, so I have been inspired by lots of you to start my own blog. I really enjoy cooking and baking and am often asked for recipes so I wanted to have a place to share my thoughts, ideas, and favorite recipes. These recipes are not really things I have created on my own but have discovered and want to share with others. I hope you enjoy them!


Today I stayed home from church with our littlest angel (G) while daddy and the eldest angel (L) went to church. I wanted to make something warm and tasty to have ready when they returned so after a trip to the store I got busy making Taco Soup. This recipe came from my good friend Megan and boy is it delicious!


Taco Soup
* 1 large can tomato sauce
* 1 can Rotel
* 1 can diced tomatoes
* 1 can sweet corn
* 1 can pinto beans (drained)
* 1 can black beans (drained)
* 1 packet taco seasoning
* 2 packets Ranch Seasoning
* 1-1.5 lbs. ground beef or turkey


Brown meat. Combine with other ingredients. You can cook this 2 ways...


1. Place in slow cooker. Heat on High for 2-3 hours or Low for 4-5.
2. Usually I'm in a hurry so I mix it all in a large stockpot and heat together on the stove for about 20 minutes.


Serve with your favorite shredded cheese, sour cream, and tortilla chips!