0 Soup's On! Ten Soups to Try

Is it still cold where you live?  Nothing better than a bowl or bread bowl full of soup to warm you up!
Here's a roundup of my favorite soups.  Enjoy!

Creamy. Comforting. With the perfect blend of seasonings and a hint of lemon pepper, give this Creamy Chicken Noodle Soup a try.

Yes, another creamy chicken soup, but this one is different. Use a Roasted rotisserie chicken and the drippings for a flavor that rivals the one from the Olive Garden. Add store bought gnocchi or make your own soft gnocchi dumplings and your family will gobble up this Roasted Chicken Gnocchi Soup in a hurry!

An authentic traditional Mexican soup, Pozole is chunk full of pork, hominy (white corn) and topped with corn chip strips, lime and avocado, this enchilada based soup is a real treat.

This Minestrone Soup is very hearty and makes a LOT. It is super easy to make and chock full of veggies, beans, meat and noodles. Soooo  good!

This Creamy Cheese Soup recipe is from a college roommate and is a kid friendly soup. It calls for onion and carrot, but you can easily put potatoes and bacon for a different twist.

Bahama Mamma Tortilla soup is a copycat from the one at Rhumbi's restaurant. What makes this chicken soup yummy and original is the use of coconut milk and shredded mozzarella cheese in the bottom of the bowl.... the kids love to dive in and bring up the melty, stretchy cheese!

Ok, technically, this is not a soup, but a very easy chunky All Day Beef Stew. Like the Minestrone, it is very easy to put together and makes a lot, which is enjoyed as leftovers. The flavors are rich and got rave reviews at a church get together. If you don't have all day, the post includes instructions for making it in a pressure cooker.

Love the Roasted Turkey Stew at Chuck A Rama? This recipe comes pretty dang close. There is a mystery ingredient that we all can't quite place. Try some soy sauce in place of some of the salt or experiment with this recipe and let me know what you think!

Of course, I have to add a Chinese soup, Egg Drop Soup. It is incredibly easy to make and you can control how many eggs to use and how much to 'swirl' them in. It's a perfect companion to General Tao's Chicken.

Oh, and you need to try a Creamy Roasted Tomato Soup....I can't even describe the taste of a fresh tomato soup. So much better than from a can. Basil, onions, carrots, and freshly ground pepper make this soup a winner. Top with crunchy croutons or add tortellini for a new take.


0 Peanut Brittle Microwave Style!

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I grew up with my mom making peanut brittle every year for a church bazaar and for Christmas. She told me that from beginning to end, it would take her about two hours. I think that also included bagging the peanut brittle for the bazaar.

Now, many years later, I am attempting a similar recipe, only using a microwave.  This recipe comes from King Arthur Flour, a site I trust with many of my bread recipes. I am not a proficient candy maker, and was pleasantly surprised by how easy this recipe was!

First, my microwave is 850 watts. You will need to check your wattage and adjust the final cook time as necessary.

Second, you will need a large microwave safe bowl.  My Pyrex Prepware 2-1/2-Quart Glass Mixing Bowl is the equivalent of 10.5 cups, or 2.6 quarts.

A tip: Spray your measuring cup with cooking oil to help the corn syrup come out easier. This works great for any sticky substance: molasses, honey, etc. I love using my Misto Sprayer!

Mix your granulated sugar and light corn syrup with a sturdy Silicone Spatula or a wooden spoon sprayed with cooking spray. It will be stiff and hard to stir.

Put this mixture into the microwave on POWER HIGH for 5 minutes. It will bubble vigorously.

Add your salted peanuts and 1 Tablespoon butter. I used raw Spanish peanuts and it worked out great.

Stir this very QUICKLY. As the mixture cools, it will become harder to stir. 

Put mixture into the microwave on HIGH for 2-4 minutes.

Watch the mixture at the 2 minute mark and keep watching.

Look for a medium brown caramel color.

When you see the color you want, remove the bowl from the microwave.

Add vanilla and baking soda.  It will FOAM quickly ...  this is why you need a large glass bowl.

Stir QUICKLY to combine.  QUICKLY pour onto a lightly greased baking sheet, Silpat Baking Mat  or parchment paper. Let cool for 30 - 60 minutes.

Break apart into bite sized pieces. Makes approximately 1 pound of brittle or 3 dozen pieces. 

Try this recipe with cashews or almonds.... Enjoy!


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