Ham Bone Soup

A great use for leftover ham. A filling, comfort food. Great for chilly winter nights. I used the cock pot but can be done on the stove as well. Serve with cornbread. Oh, and remember to soak the beans the night before!
Ps. Even my picky girl LOVED this. She said, "I just ate a carrot and it didn't even taste like a carrot!" Score.

Ingredients:
Leftover ham bone with some meat left on it. (You can throw in some extra ham if there's not much on the bone.)
1-2 carrots
1 stalk celery
1/2 cup-ish onion
1-2 cloves garlic (a spoonful of the jar garlic works great.)
1lb dry beans, pre soaked (I used a bag of mixed beans meant for soup, minus the flavoring packet. You can use just white beans or a mix)
Seasonings-parsley, thyme, pepper, paprika. To taste. (don't add salt until you taste it, it may not need it. Ham is usually salty enough)
4 cups chicken broth (or bouillon)
4 cups water (if your slow cooker doesn't fit that much, you can add more water after you take the bone out.)
Instructions:
Soak beans overnight in enough water to cover them plus an extra two inches. Dice veggies. Cut fat off of ham bone. Add all ingredients to crock pot. Mine was done on high in about 5 hours. Maybe over done... If its going to be in there all day, I'd suggest a low setting.

No Roll Sugar Cookies

I still hold to my previously posted favorite sugar cookie recipe, but if your in the mood for a more fluffy cookie out just don't want to roll and cut, these were excellent. Taste best next day.

Recipe from www.annies-eats.com

Ingredients:
For the cookies:
4½ cups all-purpose flour
4½ tsp. baking powder
¾ tsp. salt
1½ cups (3 sticks) unsalted butter, at room temperature
1½ cups sugar
3 large eggs
5 tsp. vanilla extract

For the frosting:
5 cups confectioners’ sugar, sifted
1/3 cup (5 1/3 tbsp.) unsalted butter, melted
1 tbsp. vanilla extract
7-8 tbsp. milk (plus more, as needed)
Food coloring (optional
DIRECTIONS
To make the cookies, preheat the oven to 350˚ F.  Line baking sheets with parchment paper or silicone baking mats.  In a medium bowl combine the flour, baking powder and salt, and whisk together to blend.  In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until soft and fluffy, about 2-3 minutes.  Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed.  Blend in the vanilla.  With the mixer on low speed, add in the dry ingredients mixing just until incorporated and evenly mixed.  Cover and chill the dough for 1 hour.

When you are ready to bake the cookies, scoop a scant quarter cup of dough and roll into a ball.  Flatten the ball slightly and place on the prepared baking sheet.  Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart.  Bake about 10-12 minutes or just until set.  (Do not overbake!  The edges should be no more than very lightly browned if at all.)  Let cool on the baking sheet for several minutes.  Transfer to a wire rack to cool completely.

To frost the cookies, place the confectioners’ sugar in a medium bowl.  Add the melted butter, vanilla, and milk to the bowl and whisk until smooth.  Whisk in additional milk as necessary, 1 teaspoon at a time, until you reach your desired consistency.  Tint with food coloring if desired.  Use an offset spatula or spoon to frost the cooled cookies.  (If the frosting begins to thicken as you decorate, just continue to whisk in small amounts of milk to keep it workable.)  Top with sprinkles if desired.  Store in an airtight container

Cauliflower Soup

Jim and I really like this. It's basically an awesome creamed broth with cauliflower in it. Kids are not thrilled with it.

Saute 1/2 cup onions, 1-2 carrots, 1 T garlic, and maybe some celery in a little butter. Add a head of cauliflower, chopped. Sprinkle in salt, pepper, parsley and a bay leaf. Add about 2 quarts of chicken broth (or water with bouillon) and cook until cauliflower is soft.

Meanwhile, cook white sauce. (melt 4T butter, add 6T flour and cook one minute. Add a couple cups of milk. Cook until thick, stirring regularly.) Add sauce to soup.

Wild Rice and Lentil Soup

Very yummy and healthy. We picked up some wild rice and lentil mix at winco and used that instead. It had a little more rice and less lentils than recipe calls for, but I liked it that way. Can be frozen after cooled.

Ingredients:
1 cup onion, diced
1/2 cup carrots, diced
1/2 cup celery, diced
2 garlic cloves, minced
1 cup wild rice
16 ounces uncooked lentils, rinsed
1 cup tomatoes
8 cups chicken broth
1 cup spinach
1 teaspoon oregano
1 teaspoon basil
1 bay leaf
salt and pepper
non-stick cooking spray
Directions:
Heat heavy pot on medium. Once hot spray with non-stick cooking spray, add the onion, carrot, celery, and garlic and sweat until the onions are translucent. Add the rice lentils, tomatoes, broth, spinach and spices. Increase heat to medium high and bring to a boil. Reduce heat to low, cover and simmer until the lentils and rice are tender, approximately 35 to 40 minutes.
Option: add chicken or sausage

Fluffy Whole Wheat Pancakes

Recipe from www.onceamonthmom.com.

Our family loves wheat pancakes and as much as we love blender pancakes, sometimes blending whole wheat kernels is too loud in the morning.
Oh, and they freeze great! Double or triple the batch, flash freeze them flat, them stack in freezer bag. Some for now, some for later! Kids can pop one in microwave anytime for a quick snack.

Ingredients:
1.5 cups whole wheat flour
1 Tablespoon baking powder
0.75 teaspoon salt
3 Tablespoons brown sugar
2 eggs
1.5 cups milk
3 Tablespoons oil or melted butter

Directions:
Combine dry ingredients. Beat in eggs, milk, and oil with a whisk or mixer. Heat a nonstick griddle or skillet to medium heat. Spray with cooking spray or coat with a little butter. Pour on pancake batter, about 0.25 cup per pancake. When bubbles form and edges are set, flip. Serve warm, or freeze.

Quick blender salsa

Good. Easy. Convenient. Fairly cheap.

Recipe from: http://www.mountainmamacooks.com/2012/01/quick-and-easy-blender-salsa/

INGREDIENTS

1- 14 oz can diced tomatoes
1- 10 oz can orginal Rotel (I used off brand with no problem)
1/2 small onion, roughly chopped
1 clove garlic, peeled and smashed
1/2-1 jalapeno, seeded or not (depends on how spicy you like it) (I used Serrano, less than half)
1 teaspoon honey (sounds weird, I know, but it works)
1/2 teaspoon salt
1/4 teaspoon ground cumin (no cumin, no problem)
small to medium size handful of cilantro, washed
juice of 1 lime
INSTRUCTIONS

Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos

Quick no bake granola bars

I only had large chocolate chips, but still turned out pretty good. Kids and hubby liked them. I cut and wrapped them in plastic wrap.

Recipe from Laurens latest blog:

INGREDIENTS:
1/4 cup butter
1/4 cup honey
1/3 cup packed brown sugar
2 cups quick cooking oats {not rolled oats!}
1 cup crispy rice cereal
1/2 teaspoon vanilla
2 tablespoons mini chocolate chips
DIRECTIONS:
In a large bowl, stir oats and rice cereal together. Set aside. In a small pot, melt butter, honey and brown sugar together over medium high heat until it comes to a bubble. Reduce the heat and cook 2 minutes. Pour in vanilla and stir. Pour over dry ingredients and mix well to moisten all ingredients. Pour into lightly greased pan. (fit perfectly in square glass pan)