This recipe is my father’s but I have spent more than a few attempts trying to measure out into actual measurements his “little of this, little of that, a bit of wine for the soup, a bit of wine for me” approach to cooking.
The end result is a soup that is so easy to make, tastes fantastic and is definitely company-worthy.
It’s also one of the recipes my friends ask me for the most.
This soup makes you feel like a cook-from-scratch mom (or hostess) but whether you serve this with homemade biscuits or the ones from the refrigerator section of the grocery store, no one will ever guess how easy this recipe is to make.
One Yam (or Sweet Potato)
4 Medium White Potatoes (I typically use Russet)
2 cups peeled and chopped carrots (or baby carrots because they are easier!)
2 cloves garlic
4 cups chicken broth
1 cup white wine
Salt and pepper to taste
Peel and chop all of the vegetables (including garlic) and place in soup pot.
Add chicken broth, salt and pepper and bring to a boil.
Reduce heat; cover and simmer until vegetables are soft (can stick a fork through them). Approximately 20-25 minutes.
Using a handheld blender or a food processor puree the vegetable mixture (I prefer to use a handheld blender because it is one less dish to clean!)
Add wine, stir, and let simmer for an additional 10 minutes (If soup is too thick feel free to add a little more chicken stock or wine—whatever suits your taste).
Serve with biscuits.
If you're like me, you're busy, which means you're constantly on the look-out for quick, easy, make-ahead recipes that your family will actually eat. I like this meatloaf recipe because it is all of that and freezes well too.
I have prepared this meatloaf, thrown it in a pan and left it covered in the fridge all day then baked it when I got home. I've also made it the night before and then sliced and re-heated in the microwave. Either way it always tastes great.
I usually serve this with mashed potatoes and steemed vegetables but it also makes FABULOUS meatloaf sandwiches if you slice thinly and put on crusty white buns (topped with cheese of course!).
As an extra bonus, this is also one of my kids' favourite school lunches. Which as you know, when you can put leftovers in school lunch boxes it's a win-win for everyone.
1 1/2 lb. lean ground beef (You can also substitute ground turkey)
1/4 cup salad dressing (Make sure you use oil-based not the creamy kind. I like using Italian or Greek)
1/2 cup ketchup
1 package of Stove Top Stuffing (I prefer the one for chicken)
1/2 cup water
1 egg (lightly beaten)
A couple extra squirts of ketchup for the top.
Preheat oven to 375F.
Put all of the ingredients (except the extra ketchup for the top) into a large mixing bowl (that's right, I said ALL—it doesn't get much easier than that!)
Using your (clean) hands, mix all of the ingredients until blended.
Pat ingredients into a glass loaf pan sprayed with non-stick spray (If you do not have a loaf pan, form mixture into a loaf shape and bake in any glass baking dish).
Top with extra ketchup.
Bake uncovered for 1 hour.
Let stand 5-10 minutes before slicing.
I have three children and not surprisingly they all want to bring something different to their class Valentine's Day parties.
At first, my eight year old daughter asked for cake pops but I once looked at a recipe and it called for A LOT of ingredients and something about forming balls out of barely-cooled-cake so I stopped reading. I was sure I could come up with something much simpler that didn't involve wrecking a perfectly good cake.
1/4 cup butter
250g Package of marshmallows
Red food colouring (I used Wilton's gel but liquid would work too)
1 tsp Vanilla (optional)
6 cups Rice Krispies cereal
1 box of Baker's White Chocolate
Candy decorations (I used heart-shaped ones from the grocery store)
Cookie/Candy sticks (I bought mine at Michael's Craft Store)
In a large sauce pan melt butter over low-medium heat. Add marshmallows and stir until melted.
Remove from heat and stir in vanilla. Adding a little bit at a time (I used the tip of a teaspoon for the gel) add small amounts of food colouring stirring between additions until the desired colour is reached.
Add Rice Krispies and stir until well coated.
Turn out onto rimmed cookie sheet lined with wax paper (alternatively you can pour into greased 9 x 13 casserole). With damp hands (to prevent sticking) pat Rice Krispies mixture flat approximately 1.5 inches thick. Let sit for 15-30 minutes until set.
Using heart-shaped cookie cutter cut out as many hearts as possible. Gently push a stick into bottom of each heart until approximately halfway up the heart. Place on another cookie sheet lined with wax paper and press firmly on the sides to secure the stick. Once you've cut out all of your hearts and inserted the sticks, place cookie sheet in freezer for approximately 15 minutes.
Before removing your Rice Krispies Heart Pops from the freezer, place all the Baker's White Chocolate from the box into a heat-proof bowl and microwave for 2-3 minutes (stirring at the halfway mark and being VERY careful not to burn the chocolate).
One by one dip the frozen Rice Krispies Heart Pops into the chocolate and cover (I had to use a spoon to help get the best coverage but it definitely doesn't have to look pretty). Return to the cookie sheet and sprinkle with candy decorations. Repeat until each Heart Pop is covered in chocolate then place the cookie sheet in the refigerator until the chocolate is set (approximately 15 minutes).
Carefully remove from wax paper and package for transportation and/or wrap individually in cello bags (available from any Dollar Store) and tie with ribbon for a perfect Valentine's Day treat.
If you liked these Rice Krispies Heart Pops, you’ll also like these Rice Krispie Mini Cupcakes.