Creamy Ham and Potato Soup

This Creamy Ham and Potato Soup comes together in about thirty minutes making it the ideal wholesome weeknight meal. It is chock full of ham, potatoes, onions, carrots and celery in a creamy lightly seasoned broth. Thank you Small Town Woman

2 tablespoons olive oil
1 medium onion chopped
2 stalks celery chopped
1 carrot sliced in thin rounds
3 cups red potatoes chopped in large bite size pieces (jackets on)
1/2 lb sweet deli ham cut in strips (see notes)
2 cloves garlic minced
1/2 teaspoon onion powder
2 teaspoons dried parsley
3 cups low sodium chicken broth
3 tablespoons butter
3 tablespoons flour
1 cup milk
Salt and pepper

• In large stockpot heat oil over medium heat. 
• Add onion, celery, carrot, red potatoes and deli ham. 
• Cook until the onions and ham start to crisp on the edges; approximately 5-7 minutes. 
• Add the garlic, onion powder and parsley; cook for 1 minute. 
• Stir in the low sodium chicken broth. 
• Simmer until the potatoes are tender; approximately 15 minutes.
• In skillet melt butter and whisk in flour. 
• Whisk over low heat for 3-4 minutes. 
• Slowly whisk in milk working to make it creamy and to get out any lumps. 
• When thoroughly mixed and thickened slowly whisk or stir into soup. 
• Simmer until warmed. 
• Salt and pepper to taste.

Pear Upside-Down Bundt Cake

Our Pear Upside-Down Bundt Cake Recipe is a lovely way to celebrate the holidays this year! We can’t say enough about this beautifully delightful cake. Fresh pears with a moist, rich crumb that boasts a hint of orange. Make New Years Eve even more memorable when you serve our pear up-side down bundt cake for dessert! Cooking With Ruthie

For the Pear Topping:
6 tablespoons butter
2/3 cup packed brown sugar
1/4 teaspoon cinnamon
4 large pears, peeled and sliced large (about 2 cups)

For the Cake:
1 1/4 cups pastry flour
1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla
1/2 cup Simply Orange Juice
1 1/2 cup2 fresh cranberries, to garnish
1/3 cup decorative sugar

• Preheat oven to 350 degrees F.
• Spray a bundt cake pan with cooking spray.
• Combine the 6 tablespoons butter, brown sugar, and cinnamon in a microwave safe bowl
• Heat until butter is melted; stir until well combined.
• Evenly spread into bottom of prepared pan
• Arrange pear slices evenly around bundt pan with thick end of pear at bottom of pan- standing vertical in brown sugar mixture; set aside.
• In a medium bowl combine the pastry flour, baking powder and salt; set aside.
• In a large bowl beat 1/2 cup butter with an electric mixer on medium until light and fluffy.
• Add granulated sugar; mix 3 minutes, then add egg; mix 2 minutes.
• Add vanilla and alternately add the flour mixture and Simply Orange Juice, beating on low speed after each addition just until combined. (DO NOT over mix!)
• Spread batter evenly around the pears in the bundt pan.
• Bake for 40-45 minutes or until a wooden toothpick inserted near the center comes out clean.
• Cool in pan on wire rack for 10-12 minutes. 
• Tap sides of pan; invert onto a large serving plate.
• Cool for 10 to 15 minutes more. 
• Serve warm.

Mongolian Beef

A crispy homemade version that's less sweet and more flavorful than restaurant versions you're probably used to. Delicious! Thank you The Woks of Life

8 ounces flank steak(225g, sliced against the grain into 1/4-inch thick slices)
1 teaspoon vegetable oil (plus 1/3 cup for frying)
1 teaspoon soy sauce
1 tablespoon cornstarch (plus 1/4 cup, divided)
2 tablespoons brown sugar
1/4 cup hot water (or hot low sodium chicken or beef stock)
1/4 cup low sodium soy sauce or 1 1/2 tablespoons water and 2 1/2 tablespoons regular soy sauce
1/2 teaspoon ginger (minced)
5 dried red chili peppers (optional)
2 cloves garlic (chopped)
1 tablespoon cornstarch (mixed with 1 tablespoon water to make a slurry)
2 scallions (cut into 1-inch long slices on the diagonal)

• Combine the sliced beef with 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch.
• Marinate for 1 hour. 
• The beef should still be moist after it has marinated. If it looks too dry, add a tablespoon of water 
• Dredge the marinated beef in the remaining 1/4 cup of cornstarch until lightly coated.
• In a small bowl, mix brown sugar and hot water (or low sodium chicken or beef stock) until the sugar is dissolved. 
• Mix in 1/4 cup low sodium soy sauce. 
• If you don't have low sodium soy sauce, substitute 2 1/2 tablespoons regular soy sauce and 1 1/2 tablespoons water.
• Heat 1/3 cup vegetable oil in the wok over high heat. 
• Just before the oil starts to smoke, spread the flank steak pieces evenly in the wok
• Sear for 1 minute 
• Turn over and let the other side sear for another 30 seconds. 
• Remove to a sheet pan. tilted slightly to let the oil drain to one side
• The beef should be seared with a crusty coating.
• Drain the oil from the wok, leaving 1 tablespoon behind, and turn the heat to medium-high. 
• Add the ginger and dried chili peppers, if using. 
• After about 15 seconds, add the garlic.
• Stir for another 10 seconds and add the premixed sauce.
• Let the sauce simmer for about 2 minutes 
• Slowly stir in the cornstarch slurry mixture. 
• Cook until the sauce has thickened enough to coat the back of a spoon.
• Add the beef and scallions and toss everything together for another 30 seconds. 
• There should be almost no liquid, as the sauce should be clinging to the beef. 
• If you still have sauce, increase the heat slightly and stir until thickened. 
• Plate and serve with steamed rice

Slow-Cooker Mexajita Chicken

All you need are four ingredients (not counting salt, pepper and cooking oil!) for this easy chicken dinner that gets Mexican-inspired flavors from fajita seasoning. Instructions below are for either slow cooker or oven. Thank you Food Network

 

3 tablespoons canola oil 
4 boneless skinless chicken breast, rinsed and patted dry 
Salt and pepper 
2 (16-ounce) cans pinto beans, undrained 
2 (10-ounce) cans Mexican diced tomatoes e.g. Ro'Tel 
1 tablespoon low-sodium fajita seasoning 

• Heat the oil in a large skillet over medium-high heat. 
• Season chicken breasts with salt and pepper. 
• Place in the skillet and sear about 2 minutes per side. 
• Place pinto beans in the bottom of a 5-quart slow cooker. 
• Remove chicken from skillet and place the in the slow cooker on top of the beans. 
• Pour the tomatoes over the chicken and beans and sprinkle with fajita seasoning. 
• Cover and cook on LOW setting for 3 to 4 hours. 

Stovetop instructions: 

• Preheat oven to 350 degrees F. 
• Heat the oil in a large skillet over medium-high heat. 
• Season chicken breasts with salt and pepper. 
• Place in the skillet and sear about 2 minutes per side. 
• Place pinto beans in the bottom of a 9 by 13-inch baking dish. 
• In a medium bowl, stir together diced tomatoes and fajita seasoning. 
• Remove chicken from skillet and place in the baking dish on top of beans. 
• Pour the tomato mixture over the chicken and beans. 
• Cover with foil and bake for 25 minutes or until the chicken is tender.

Easy Johnny Appleseed Cake

An easy dessert using a yellow cake mix with apple pie filling and craisins. Thank you Magical Recipes

4 Table spoons Softened Butter

1 1/2 Cups Sugar
2 Cups Yellow Cake Mix
1/4 Cups water
1 Table spoons vanilla extract
2 Large Eggs
2 1/2 Cups Apple Pie Filling
1/2 Cups Craisins

• Pre-heat oven to 350 degrees.
• In a mixing bowl with a whisk, butter and sugar together.
• Add yellow cake mix, water, vanilla extract, eggs, and mix well.
• With a rubber spatula, mix in the apple pie filling, and Craisins.
• Spray the 11x9x2 cake pan with non stick spray.
• Fill the cake pan with the mix.
• Bake for 20-22 minutes or until toothpicks can be inserted and comes out clean.
• Serve warm with ice cream

Slow Cooker Vegetarian Lentil Tortilla Soup

Thick and hearty, this recipe is the perfect weeknight meal! You’ll love the spicy flavor and you won’t even miss the meat! Thank you Shugary Sweets

1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 can (15 oz) sweet corn, drained
¾ cup dried lentils
¾ cup onion, diced
1 green pepper, seeded and diced
1 jalapeno pepper, seeded and diced
4 cups vegetable broth
1 can (15 oz) tomato sauce
2 Tbsp tomato paste
¾ cup salsa verde
1 tsp cumin
1 tsp chili powder
1 tsp garlic powder
¼ tsp red pepper flakes
1 tsp kosher salt
½ cup heavy whipping cream, optional (add right before serving)

toppings (optional): pico de gallo, greek yogurt (or sour cream), tortilla strips, jalapeno, shredded cheddar cheese, avocado (or guacamole)

• In a large 6 qt. slow cooker add black beans, pinto beans, corn, lentils, onion, green pepper, jalapeno, vegetable broth, tomato sauce, tomato paste, salsa, cumin, chili powder, garlic powder, red pepper flakes, and salt. 
• Stir to combine.
• Cover and cook on low for 6-8 hours. 
• If desired, right before serving, add in heavy whipping cream. 
• Stir and serve. 
• Top with your favorite choices of toppings and enjoy!

Pumpkin Cake with Chocolate Ganache

Want an impressive dessert this fall? Make a double Pumpkin Bundt Cake with Cream Cheese filling and chocolate ganache. Thank you Shugary Sweets

1 cup canned pumpkin puree
⅓ cup sugar
¾ cup brown sugar
½ cup applesauce
2 eggs
1 cup flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp cinnamon
½ tsp ground cloves
1 tsp ground ginger
1 tsp ground nutmeg

For the frosting:

4 oz cream cheese, softened
2-3 cup powdered sugar
2 Tbsp milk
2 tsp vanilla extract

For the ganache:

1 Tbsp heavy cream
1 Tbsp milk
¼ cup butter
1 tsp vanilla extract
2 tsp corn syrup
1 oz bittersweet chocolate
1 oz semi sweet chocolate morsels
1 ¼ cup powdered sugar

• In mixer, beat together pumpkin, sugars, applesauce and eggs. 
• Blend in the flour, baking powder and soda, salt, and seasonings.
• Pour batter into well greased and floured bundt pan.
• Bake in a 350 degree oven for about 38-45 minutes. 
• Allow to cool in pan about 5 minutes before flipping onto a rack. 
• Repeat by making a second cake if you want two layers.
• Cool completely before frosting. 
• To make frosting, beat cream cheese until smooth. 
• Beat in vanilla, milk and powdered sugar and mix for 2-3 minutes.
• Invert one cake so the flat part is facing upwards. 
• Spread frosting evenly on cake and top with second cake. 
• If only using one bundt cake, carefully slice cake in half horizontally, lifting up the top layer. 
• Spread frosting between layers, return top layer above the frosting.
• To make chocolate glaze, in a small saucepan on medium low heat, mix together the cream, milk, butter, vanilla and corn syrup. 
• When butter is completely melted, turn heat to low and add in the chocolate. 
• Remove from heat and whisk in the powdered sugar. 
• When completely smooth, spoon over top of cake. 
• Allow to set about 15 minutes.