Soup, Gumbo, Oatmeal Bread and a pie for Today’s Recipes YUM!

by | Feb 20, 2012

February can be such a cold month so I thought these might warm you up a bit!  It is so hard to believe that we are already approaching the end of February!  Please don’t tell me this will be another one of those years that just fly by – if so then let’s all focus on enjoying all of the “great moments” of the year we can find!

 

Cheesy Potato Soup

INGREDIENTS

1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
1/2 cup frozen chopped onion (from 12-oz bag), thawed
1 medium stalk celery, diced (1/2 cup)
1 carton (32-oz) Progresso® chicken broth
1 cup water
3  tablespoons all-purpose flour
1 cup milk
1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
1/4 cup real bacon pieces (from 2.8-oz package)
4 medium green onions, sliced (1/4 cup)

DIRECTIONS

1In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.2Cover; cook on Low heat setting 6 to 8 hours.3In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.
Instead of using purchased bacon pieces, cook 2 strips of bacon until crisp, then drain and crumble.
Southern-style hash brown potatoes are diced instead of shredded. These work best in this recipe.
Oatmeal Bread
Prep time:  25 MIn   Rising & Bake Time:  35 Min

Ingredients

  • 1-1/2 cups old-fashioned oats
  • 3/4 cup whole wheat flour
  • 1/2 cup packed brown sugar
  • 1/4 cup toasted wheat germ
  • 3 teaspoons salt
  • 1 package (1/4 ounce) active dry yeast
  • 2-1/2 cups water
  • 2 tablespoons butter
  • 5-1/2 to 6 cups all-purpose flour
  • Melted butter, optional
  • Additional old-fashioned oats, optional

Directions

  • In a large bowl, combine the oats, whole wheat flour, brown sugar, wheat germ, salt and yeast. In a small saucepan, heat water and butter to 120°-130°. Add to dry ingredients just until moistened. Add 3 cups all-purpose flour; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide into five portions. Shape each into a loaf. Place in five greased 5-in. x 3-in. x 2-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
  • Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks. Brush with melted butter; sprinkle with additional oats if desired. Cool. Yield: 5 mini loaves (5 slices each).

Shrimp Gumbo

Ingredients

  • 1/4 cup all-purpose flour
  • 1/4 cup canola oil
  • 3 celery ribs, chopped
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 1 carton (32 ounces) chicken broth
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon cayenne pepper
  • 2 pounds uncooked large shrimp, peeled and deveined
  • 1 package (16 ounces) frozen sliced okra
  • 4 green onions, sliced
  • 1 medium tomato, chopped
  • 1-1/2 teaspoons gumbo file powder
  • Hot cooked rice

Directions

  • In a Dutch oven over medium heat, cook and stir flour and oil until caramel-colored, about 12 minutes (do not burn). Add the celery, green pepper and onion; cook and stir for 5-6 minutes or until tender. Stir in the broth, garlic, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
  • Stir in the shrimp, okra, green onions and tomato. Return to a boil. Reduce heat; cover and simmer for 10 minutes or until shrimp turn pink. Stir in file powder. Serve with rice. Yield: 11 servings.

    Note: Gumbo file powder, used to thicken and flavor Creole recipes, is available in spice shops. If you don’t want to use gumbo file powder, combine 2 tablespoons eachcornstarch and water until smooth. Gradually stir into gumbo. Bring to a boil; cook and stir for 2 minutes or until thickened.

Here is a simple but delicious recipe from Pillsbury!

Almond Butter-Chocolate Pie

INGREDIENTS

Crust
1 Pillsbury® refrigerated pie crust, softened as directed on box
Chocolate Filling
1/2 cup whipping cream
1 cup semisweet chocolate chips (6 oz)
1/2  teaspoon vanilla
Almond Butter Filling
1 package (8 oz) cream cheese, softened
1/2 cup butter, softened
1/2 cup almond butter
1 cup powdered sugar
1 container (8 oz) frozen whipped topping, thawed
Topping
1 cup toasted coconut
1/2 cup toasted sliced almonds

DIRECTIONS

1Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch pie plate.2In medium bowl, microwave whipping cream uncovered on High 30 seconds. Stir in chocolate chips and vanilla until smooth. Spread chocolate filling over bottom of baked shell. Refrigerate 30 minutes.3In large bowl, beat cream cheese, butter, almond butter and powdered sugar with electric mixer on medium speed until smooth and fluffy. Carefully spread over chocolate filling.4Spread whipped topping over almond butter filling. Mix toasted coconut and toasted almonds. Sprinkle over whipped topping. Refrigerate about 2 hours or until set. Cover and refrigerate any remaining pie.
Coconut can be toasted 5 to 7 minutes on ungreased small cookie sheet while oven preheats. Then almonds can be toasted 8 to 10 minutes on same cookie sheet after removing coconut.
I hope you have an incredibly blessed day!
God Bless,
Janet Scott