Hi everyone! Sorry I haven’t been posting theses last couple weeks, I’ve been trying to find a new job and I just haven’t stopped running 😦 , and my poor house is showing the results lol. But I decided to take a day off of running and spend it catching up on my house work and do a little in the kitchen – here is the result ;).
The cold weather turns my thoughts to soups. The old standby that comes in a can works in a pinch but if you take a few minutes in the morning add in a crock pot and presto you have a yummy homemade soup that tastes great and was super easy!
Ok so I’m gonna be honest. I’m NOT a bean eater normally but I love ham and bean soup! The combination of flavors……..YUM!
So here’s the super easy recipe:
1 48oz Chicken Stock plus 3 Cups Water
1 Decent sized ham hock
1 large Onion – chopped
4 stalks of Celery – chopped
4 – 6 large Carrots – peeled and chopped
3 or 4 cloves of Garlic – chopped
2 or 3 bay leaves
1 48oz jar of precooked Navy Beans drained
1 package spiral sliced ham – Chopped into bite sized pieces (I found this right by the cubed ham)
In the morning place the first 7 ingredients in the crockpot and turn on low for 6 to 8 hours (or while your at work 😉 ).
Add the ham and beans for about an hour – just long enough to heat through.
Serve with a good crusty bread for dipping and enjoy.
So for my job I work with people with intellectual disabilities. Basically I assist with skills needed to remain living on their own. I also do respite with a couple young adults.
Today I was working with one of my respite kids whose 18th birthday happens to be tomorrow. One of the goals we work on is cooking so I gave her a few options for her birthday cake. She chose rainbow cupcakes! Basically its a super easy recipe since I used boxed cake mix.
Prepare one white cake mix as directed and divide into 6 equal bowls. Add food coloring gel to each bowl with a toothpick and stir with a spoon. I use gel to avoid extra liquid in the batter. I bought mine at Walmart in the cake decorating isle. Put a teaspoon of each color in the cupcake liners. The batter doesn’t need to cover the whole bottom. It will spread out as you add the layers of color. Fill 2/3 with batter and bake as directed on the box. The end result makes for some colorful tasty fun! This recipe can be adapted to most any color scheme. Red white and blue for the 4th of July or black and white for your zebra loving teen. The possibilities are endless!
One of the most common recipes I make is Friendship Bread. Perhaps because the starter is ready every 10 days but also because it’s one of the favorites in my house. I can make 6 or 7 loaves and it’ll be gone long before it’s time it start the next batch. The basic recipe I follow if from here http://www.friendshipbreadkitchen.com/amish-friendship-bread and from this basic start there are so many places you can go.
I started my own personal starter back in July 2013. And have kept it going, you’d never believe how forgiving a starter can be LOL. I have forgotten about it for a couple week before and it was still good – yes I was amazed!
Once you’ve gotten your starter through the 10 day cycle and separated into your new 1 cup starter this is where I will pick up the recipe.
1 cup starter
1/2 cup milk
1 cup oil
1 tsp vanilla
1 cup sugar
2 cups flour
1 large box INSTANT pudding (cook and serve won’t bake up right) – I use Banna this time
2 tsp Cinnamon
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Preheat oven to 325 degrees.
Using 2 loaf pans grease and use cinnamon sugar to ‘flour’ your pans.
Combine wet ingredients in a glass or plastic bowl and stir using a wooden spoon.
Combine dry ingredients in a bowl and wisk together.
Add dry ingredients to wet and stir until combined.
Spoon into the 2 prepared pans
bake for 1 hour or until tooth pick come out clean.
Cool and enjoy!