The Iowa Housewife: Southwest Cheese Soup

The Iowa Housewife: Southwest Cheese Soup: This nice hot soup is quick and easy – simple enough to prepare while the cornbread is baking.  I used home canned corn and black beans...

This looks really yummy! She recommends using half of the cheese recommended in the recipe.

Southwest Cheese Soup

  1    Pound  Velveeta -- cubed (I used 1/2 pound)

  1    Pint  Corn -- whole kernel, drained (or 15 oz. can)

  1    Pint  Black Beans -- rinsed and drained (or 15 oz. can)

  10  ounces  Rotel Tomatoes -- undrained

  1    Cup  Milk

In a 4 quart Dutch oven, mix all ingredients.

Cook over medium-low heat, stirring frequently, until cheese is melted and soup is hot.  Garnish with cilantro if desired.

Serve with hot cornbread.
4 Servings

  "Betty Crocker Soups and Breads p24"

Chicken Cheese Enchiladas with Creamy Green Chili Sauce

http://recipesovertheworld.blogspot.com/2016/07/chicken-cheese-enchiladas-with-green.html

10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies


How to make it :
Preheat oven to 350 degrees.
Grease a 9×13 pan.
Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream and chilies. Do not bring to boil, you don’t want curdled sour cream.
Pour over enchiladas and top with remaining cheese, and if you like diced green onions and black olives.
Bake 22 min covered, remove foil and then high broil for 3 min to brown the cheese.

Rhubarb Strawberry Streusel Pie

http://www.mennonitegirlscancook.ca/2016/07/flashback-friday-canada-day-rhubarb.html

Line a pie plate with your favorite recipe for pie crust. 

Mix together : 

• 4 cups rhubarb, chopped
• 2 cups strawberries, sliced

In a separate bowl combine :

• 1 cup sour cream 
• 1 1/2 cups sugar
• 1/3 cup flour

Pour over the Rhubarb and strawberries.

Top with Streusel :

• 1/2 cup brown sugar
• 1/2 cup flour
• 1/4 cup hard margarine or butter

Bake at 450 degrees for 10 minutes then turn the temperature down to 350 and continue to bake for another 30-40 minutes until the topping is a golden brown. 

Rice Krispy bars, Scotcheroos

http://www.karosyrup.com/Recipe/Chocolate_Scotcheroos

• 
  

1 cup light corn syrup

1 cup sugar

1 cup creamy peanut butter

1 cup semi-sweet chocolate chips

1 cup butterscotch chips

Directions:

Cook corn syrup and sugar together in a large saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; sir until evenly coated.

Pour into greased 13 x 9 inch pan and pat into place.

Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal.

Cool at least 45 minutes, or until firm. Cut into bars.

Recipe note: almond butter may be substituted for the peanut butter.

Rice Krispie Treats, original recipe

INGREDIENTS

• 3 tablespoons butter
• 1 package (10 oz., about 40) JET-PUFFED Marshmallows
• OR
• 4 cups  Miniature Marshmallows
• 6 cups Rice Krispies

DIRECTIONS

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add Rice Krispies cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

Notes
-For best results, use fresh marshmallows.
-1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
-Diet, reduced calorie or tub margarine is not recommended.
-Store no more than two days at room temperature in airtight container.
-To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

S'mores Rice Crispy Bars

http://www.tasteofhome.com/recipes/s-mores-crispy-bars?trkid=FBPAGE_TOH_20160612_Chocolate_Dessert_DetailPage
 TOTAL TIME: Prep: 15 min. + cooling

MAKES: 24 servings

Ingredients

• 1/4 cup butter, cubed
• 1 package (10-1/2 ounces) miniature marshmallows
• 6 cups Rice Krispies
• 1-1/2 cups crushed graham crackers
• 1 cup milk chocolate chips
• FROSTING:
• 3/4 cup butter, softened
• 1 cup confectioners' sugar
• 1 jar (7 ounces) marshmallow 
• creme
• TOPPING:
• 1/4 cup crushed graham crackers
• 2 milk chocolate candy bars (1.55 ounces each)

• Directions

  1. In a 6-qt. stockpot, melt butter over medium heat. Add marshmallows; cook and stir until melted. Remove from heat. Stir in cereal and crushed crackers. Fold in chocolate chips. Press into a greased 13 x 9-in. baking pan. Cool to room temperature.
  2. For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Beat in marshmallow creme on low speed just until blended. Spread over bars. Sprinkle crushed crackers over frosting. Cut into bars. Break each candy bar into 12 pieces; place a piece on each bar. Yield: 2 dozen.

Chocolate Dump-It Cake

http://cooking.nytimes.com/recipes/9404-chocolate-dump-it-cake?utm_source=Facebook_WCA_Paid&utm_medium=CPC&utm_content=Recipe&utm_campaign=General_Retargeting

InGREDIENTS

• 2 cups sugar
• 4 ounces unsweetened chocolate
• 1 stick unsalted butter, plus more for greasing the pan
• 2 cups all-purpose flour, plus more for dusting the pan
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup milk
• 1 teaspoon cider vinegar
• 2 eggs
• 1 teaspoon vanilla
• 1 ½ cups Nestle's semisweet-chocolate chips
• 1 ½ cups sour cream, at room temperature

• PREPARATION

   
Preheat the oven to 375 degrees and place a baking sheet on the lowest rack to catch any drips as the cake bakes on the middle rack. In a 2- to 3-quart pot, mix together the sugar, unsweetened chocolate, butter and 1 cup of water. Place over medium heat and stir occasionally until all of the ingredients are melted and blended. Remove from the heat and let cool slightly.
Meanwhile, sift together the flour, baking soda, baking powder and salt. In a small bowl, stir together the milk and vinegar. Grease and flour a 9-inch tube pan (Tip: Be meticulous, and really work the butter and flour into the crevices of the pan. This is a moist cake, so it really needs a well-prepared pan to keep it from sticking).
When the chocolate in the pot has cooled a bit, whisk in the milk mixture and eggs. In several additions, and without overmixing, whisk in the dry ingredients. When the mixture is smooth, add the vanilla and whisk once or twice to blend. Pour the batter into the tube pan and bake on the middle rack until a skewer inserted in the center comes out clean, about 30 to 35 minutes. Let the cake cool for 10 minutes, then remove from the pan and cool on a rack. (This can be tricky -- if someone is around to help, enlist him.) Let cool completely.
Meanwhile, melt the chocolate chips in a double boiler, then let cool to room temperature. Stir in the sour cream, 1/4 cup at a time, until the mixture is smooth.
When the cake is cool, you may frost it as is or cut it in half so that you have 2 layers. There will be extra icing whether you have 1 or 2 layers. My mother always uses it to make flowers on top. She makes a small rosette, or button, then uses toasted slices of almond as the petals, pushing them in around the base of the rosette.

COOKING NOTES
Instead of using flour to dust the cake pan, dust with unsweetened cocoa powder. Just adds a bit more chocolate!
Use a bundt or regular cake pan.

Easter Egg Radish Salad

Easter Egg Radish Salad

yield: 1 to 2 servings as a salad or many servings as a garnish

1 bunch Easter Egg radishes, trimmed and thinly sliced

several sprigs of flat leaf parsley, trimmed and chopped

2 tablespoon mayonnaise

1 tablespoon apple cider vinegar

2 to 3 teaspoons granulated sugar

1/2 teaspoon ground black pepper

1/2 teaspoon kosher salt

Combine radishes and parsley in a bowl.

Whisk next five ingredients until smooth.

Pour over radishes and parsley and toss.

When ready to serve, grate Parmesan cheese on top.

http://syrupandbiscuits.com/easter-egg-radish-salad/

Avocado, Cucumber, Tomato Salad

http://natashaskitchen.com/2015/06/01/cucumber-tomato-avocado-salad/

Ingredients for Tomato Avocado Salad:

1 lb Roma tomatoes
1 English cucumber
1/2 medium red onion, sliced
2 avocados, diced
2 Tbsp extra virgin olive oil
Juice of 1 medium lemon (about 2 Tbsp)
1/4 cup (1/2 bunch) cilantro, chopped*
1 tsp sea salt or 3/4 tsp table salt
1/8 tsp black pepper
*Note: if you aren’t keen on cilantro, fresh dill is a good substitute

I have added garlic powder to the salad dressing.

 ****************************************************************************************

That was the original recipe. I usually cook for one person and this is what I use in a recipe for one:

1/2 or 1 smaller tomato, chopped

1 cucumber, chopped

1-2 tablespoon red onion, chopped

1/2 avocado, chopped

Dressing: I mix up a batch of this and store it in a bottle in the fridge to use when I want to make this salad..

2 Tbsp extra virgin olive oil
Juice of 1 medium lemon (about 2 Tbsp)
1/4 cup (1/2 bunch) cilantro, chopped*
1 tsp sea salt or 3/4 tsp table salt
1/8 tsp black pepper

1/8 tsp garlic powder

Strawberry Rhubarb Jam

http://ktwb.com/blogs/miss-cindys-sensations/1325/strawberry-rhubarb-jam-1

Strawberry Rhubarb Jam

Ingredients:

4 1/2 cups rhubarb, chopped

4 1/2 cups strawberries, sliced

8 cups white sugar

2 tablespoons fresh lemon juice

2 (1.75 oz.) packages of powdered fruit pectin

12 half pint canning jars with lids and rings

Instructions:

Place rhubarb, strawberries, lemon juice, fruit pectin into a large pot over medium heat. Stir the fruit mixture to help the juice start to form, then add sugar, about 1 cup at a time, stirring constantly until sugar is dissolved and the juice is starting to simmer. Turn heat up to medium-high, bring the mixture to a full rolling boil, and cook and stir for about 1 minute. Skim off any foam that forms.

Sterilize the jars and lids in boiling water for at least 5 minutes. With a soup ladle, fill the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any residue. Top with lids and screw on rings.

Place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between jars. Pour in more water if needed to make sure that water level is at least 1 inch above the tops of the jars. Bring the water to a full boil. Cover the pot, and let process for 5 minutes.

Remove the jars from the pot and place onto a surface covered with a towel. To help the jam set, don't move or touch the jars until cooled. Once they are cooled, press the top of each lid with a finger, making sure that the seal is tight. The lid should not move up or down at all. Store in a cool, dark area.