Best Ever Split Pea Soup w/ ham

All the fresh herbs really make this soup rich and savory!

1 pound dried split peas
5 carrots peeled and chopped
1 onion chopped
3 cloves garlic minced
1 sprig rosemary
1-2 thyme sprigs (take leaves off)
3 bay leaves
8 cups chicken broth/stock
salt/pepper
1 ham bone (try and have it with a lot of meat left)
extra ham - chopped

Put all ingredients in a stock pot / simmer 2 hours. Remove ham bone, and take meat off, chop. add back to soup.

Sweet & Spicy Caramel Chicken with peanuts

This is a delicious chinese dish. Sweet and spicy!!! Very easy!!
INGREDIENTS
8-10 boneless skinless chicken thighs, quartered.
1 TBLS oil

SAUCE (below)
3/4 cup dark brown sugar
1/3 cup cold water
1-2 tsp soy sauce
1/3 cup fish sauce
1/3 cup rice vinegar
1 TBLP ginger paste, or fresh grated ginger
4 cloves garlic minced
1 dash hot Chinese sauce or any hot spice
(mix everything together in a bowl)

ALSO NEED
peanuts
chopped green onion

OPTIONAL
chopped green or red peppers
chopped onion
Diced Jalapenos
Any other veggies you desire, or cashews

In a LARGE skillet or wok, add a little oil and start to brown chicken. Once chicken is about half cooked, add about 1/3 cup of the sauce. Sautee about 5 minutes (on high heat). Add the rest of the sauce and the raw vegetables. Keeping on high, allow the sauce to reduce into a glaze. (will take about 10 minutes at least). Just before the dish is complete add the green onions, peanuts and jalapenos. Serve with rice, or fried rice. ENJOY!



**note. It will seem like a lot of sauce at first, and really watery. Keep it on high heat, boiling - stir every couple minutes. Once it is nearly reduced, it will go fast, so keep a close eye on it, stir constantly. Remove from pan immediately, so it stops cooking. :)

Southwest green chili tater-tot casserole

Just threw this together, hope its good!!

1 pound ground beef
1 green pepper chopped
1/2 medium onion chopped
1 can green enchilada sauce
1 can green chilies
1 can corn
1 bag tater-tots
2 cups shredded cheese (Mexican blend or cheddar)
1/2 cup sour cream
Salt, pepper, garlic salt.

Preheat oven according to tater-tot directions. Cook the tater-tots half way according to package. Meanwhile, Sautee the ground beef with the onions and green pepper until vegetables are soft and meat is browned. Drain. In separate bowl, mix enchilada sauce, sour cream and green chilies. Add to beef mixture (in pan). Add corn. Mix well. Add to baking dish (I sprayed with non-stick spray first). Sprinkle 1/2 of the cheese over the beef mixture. Lay tater-tots in a single layer over the mixture, make sure the whole thing is covered. Sprinkle remaining cheese on top. Bake at same temp another 15-20 minutes. Let sit 5-10 minutes before serving.

Oriental Chicken Soup

1 pkg sliced baby bella mushrooms
2 carrots sliced
2 celery stalks chopped
One onion - diced
4-6 c. chicken broth
1 c. fresh bean sprouts
1 (6 oz.) pkg. frozen snow peas, thawed
1/3 c. sliced scallions
2 tbsp. dry sherry
2 cloves garlic – minced
one medium bok choy with leaves, cleaned and cut into 1/4 inch slices
2 chicken breasts cooked and shredded
1 sm. can bamboo shoots
1 TBLS soy sauce
1/2 tsp Chinese sesame oil
Salt and pepper to taste

In a soup pot, combine garlic, sesame oil, onion, carrot, celery and 1/2 cup broth. Cover and let them cook 10 minutes. Add the remaining ingredients, and simmer covered until vegetables are cooked. Enjoy! Can add fried wonton strips if you want.

Caramel Apple Salad

Description
Quick, easy and tastes like a caramel apple without the stick!

Ingredients
1 8oz. frozen whipped topping, thawed
1 small box instant butterscotch pudding
1 8 oz. can crushed pineapple with juice
3 C. diced apples
1 C. chopped peanut topping
1 C. mini marshmallows

Directions
Mix cool whip, pudding, pineapple with juice. Add apples, nuts and marshmallows and mix well. Keep in the refrigerator until ready to serve.

Chex® Muddy Buddies® from Betty Crocker

These are HIGHLY ADDICTIVE!! beware! LOL

9 cups Rice Chex
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar (You may need more)
The largest ZIP TOP baggie you can find. 2-5 gallon?


In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Be gentle so you dont crush the cereal. Pour into resealable food-storage plastic bag.
Next pour in the powdered sugar, close the bag and shake it until they are completely coated.

Store in Frige

Snowy PB Chocolate Crunch Bars

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 cup butter or margarine, softened
1 egg
1 package (12 oz) semisweet chocolate chips (2 cups)
2 1/2 cups peanut butter
6 cups Rice Chex® cereal
1/2 to 1 cup powdered sugar


1. Heat oven to 375°F. Spray 13x9-inch baking pan with cooking spray. In large bowl, stir cookie mix, 1/2 cup butter and egg until soft dough forms. Press dough in bottom of pan. Bake 10 to 12 minutes or until edges are light golden brown. Cool 15 minutes.
2. In large microwavable bowl, microwave chocolate chips and the remaining 1/2 cup butter on High about 1 1/2 minutes, stirring after 1 minute, until melted and smooth. Add peanut butter; mix until well blended.
3. Place cereal in 1-gallon resealable food-storage plastic bag. Using your hands, gently break cereal into small pieces. Gently stir cereal into chocolate mixture until cereal is coated. Spread cereal mixture evenly over cookie crust; gently press. Sprinkle with powdered sugar. Refrigerate about 1 hour or until bars are set. For bars, cut into 6 rows by 6 rows. Store covered at room temperature.

Red Velvet Sandwich cookies

Ingredients --
• Ingredients:
1 (18 oz.) box package Red Velvet cake mix
2 eggs
1/2 C. shortening
1 tbsp. water

For the Cream Cheese Filling
• 1 pound cream cheese, softened
• 2 sticks butter, softened
• 1 teaspoon vanilla extract
• 4 cups powdered sugar
• 3/4 cup finely chopped pecans, optional
Directions
Instructions: 1. Preheat oven to 375 degrees F. With a wooden spoon or mixer, combine all ingredients in medium mixing bowl. Chill in refrigerator about 30 minutes.
2. Shape into 1" balls. Roll in powdered sugar, if desired.
3. Bake on a parchment paper lined baking sheet, 10-12 minutes.
For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter, and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Let chill in fridge a couple hours before assembling.
Spread the cream cheese frosting between 2 cooled cookies and roll the edges in finely chopped pecans, if desired. Store in refrigerator.

Southwest Corn Salad

This is SO delicious... I have made it twice, and has been a huge hit both times!

3 cans corn. drained
1 can black beans, drained and rinsed.
1 sm. can green chilies
1 cup mayo
1/4 cup ranch dressing
1 cup cubed cheddar - cut into pieces a little bigger than the corn
1 pkg bacon, crispy and crumbled
1 bunch green onion, diced (Green only)
1/2 cup finely chopped cilantro
1 bag Chili Cheese Fritos
salt and pepper to taste

mix together everything, except the Fritos. Chill in fridge until serving. Add the Fritos just before serving.

Albondigas Soup

Meatballs (I made them the day before and stored covered in the fridge on the cookie sheet)
1 lb, lean ground beef
2 links chorizo sausage, removed from casing (not the cooked kind)
2 eggs beaten
4 garlic cloves, minced
1 carrot, shredded
1 to 1-1/2 cups cooked rice
2/3 cup chopped cilantro
salt and pepper to taste
2 tsp ground cumin

Soup
6-8 cups chicken broth
1 minced onion
3-4 celery stalks, chopped
1 16 oz. can diced tomatoes
1 tsp ground cumin
1 tsp oregano
1/2 cup chopped cilantro
4 carrots sliced
2 zucchini sliced
1/2 head cabbage, chopped
salt & pepper to taste.

Make the meatballs first. Combine everything together and form 1" meatballs. Make sure you roll them tight so they dont fall apart. Place them onto a lightly greased cookie sheet. Bake at 350 about half hour or until cooked through.

In a soup pot, combine onion, carrot, celery and 1/2 cup broth. Cover and let them cook 10 minutes. Add the remaining ingredients, and the meatballs and simmer covered until vegetables are cooked. Enjoy! this also freezes very well!