I’m gonna feature some soup. Soup is great for having on hand when the weather decides to turn. And maybe a spice cake. Something tasty to have on hand.
Bacon Cheddar Potato Soup
6 medium potatoes, peeled and chopped (6 cups)
2 1/2 cups water
1/2 cup chopped onion
2 teaspoons instant chicken bouillon granules
1/4 teaspoon ground black pepper
1 1/2 cups shredded cheddar cheese (6 ounces)
1 12 – ounce can (1-1/2 cups) evaporated milk
Cooked, crumbled bacon (optional)
Sliced green onions (optional)
In a 3-1/2- or 4-quart slow cooker combine potatoes, water, onion, bouillon granules, and pepper. Cover; cook on low-heat setting for 8 to 9 hours or on high-heat setting 4 to 4-1/2 hours.
Stir cheese and milk into mixture in cooker. Cover; cook on low-heat setting for 1 hour more or on high-heat setting for 30 minutes more. For a thicker soup, mash potatoes slightly. If you like, sprinkle each serving with bacon and green onions. Makes 4 main-dish or 6 side-dish servings
~ For 5- or 6-quart slow cooker: Use 8 medium potatoes, peeled and chopped; 4 cups water; 3/4 cup chopped onion; 1 tablespoon instant chicken bouillon granules; 1/4 teaspoon pepper; 2 cups shredded cheese (8 ounces); and one 12-ounce can evaporated milk plus one 5-ounce can evaporated milk. Prepare as above. Makes 6 main-dish or 8 to 10 side-dish servings. ~
2 tablespoons cooking oil
1 onion, chopped
2 cloves garlic, minced
1 pound skinless chicken thighs (about 4), cut into thin strips
4 teaspoons chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon salt
2 jalapeño peppers, seeds and ribs removed, chopped
1 1/2 cups canned crushed tomatoes with their juice
2 1/2 cups canned low-sodium chicken broth or homemade stock
1 2/3 cups drained and rinsed pinto beans (from one 15-ounce can)
1 2/3 cups drained and rinsed black beans (from one 15-ounce can)
1 can corn
1 can green chilis
1/2 teaspoon fresh-ground black pepper
1/3 cup chopped cilantro (optional)
In a large saucepan, heat the oil over moderately low heat. Add the onion and garlic; cook until they start to soften, about 3 minutes.
Increase the heat to moderate and stir in the chicken strips. Cook until they are no longer pink, about 2 minutes. Stir in the chili powder, cumin, oregano, and salt. Add the jalapeños, the tomatoes with their juice, and the broth. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes.
Uncover the saucepan and stir in the beans and black pepper. Simmer until the chili is thickened, about 15 minutes longer. You can adjust the thickness of the chili by adding more broth or water. Serve topped with the cilantro.
2 1/2 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup butter, soft
1/2 cup light brown sugar, firmly packed
1 cup granulated sugar
1 teaspoon vanilla extract
1 1/4 cups buttermilk
Sift together the flour, baking powder, soda, salt, cinnamon, ginger, cloves, and nutmeg. Cream butter in a mixing bowl; add brown sugar, granulated sugar, eggs, and vanilla extract. Beat at high speed of an electric mixer for 5 minutes, or until light and fluffy. Scrape bowl often. Add sifted dry ingredients, alternating with buttermilk, mixing at lowest speed just until smooth.
Pour batter into two greased and floured 8-inch round layer cake pans. . Bake at 350° 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool in pans on rack for 5 minutes, turn out of pans onto racks to cool completely.
~you can use pumpkin pie spice if you have that combo. Also mace, allspice and add’l cinnamon can be added in the spice mixture as well.
~And I’m not gonna lie. I like my spice cake spicy. So I double the spice amounts. But YMMV, so be aware.
~ Honey Frosting: Combine 1 softened stick (1/2 cup) of butter with 1 bar (8 oz.) of cream cheese and 1/4 cup honey.