Thanksgiving Vegetable Soup

This thick soup was a hit at our Thanksgiving gathering this year.  Mostly it’s just vegetables, but with some Indian-inspired flavors from the curry, coconut milk and white wine.  It filled my crock pot and served 12-15.  It is a thick and tasty, slightly spicy harvest treat.

4-5 large potatoes, peeled and cubed

1 large green pepper, seeded and chopped

1 large red pepper, seeded and chopped

1 large onion, peeled and chopped

2 cups frozen corn

2 cups frozen peas

2-4 cups frozen bean & carrot mix

(Vegetables quantities are approximate, substitute fresh for frozen and add more or less as available or desired)

1 cup apple juice

3 cups water (add extra as required)

1/2 package dry onion soup mix or bullion

1 Tbsp curry powder

1 tsp chili powder

1/4 tsp red pepper flakes

1/8 tsp cayenne pepper

1 can (14 oz) Coconut milk

1/2 cup white wine

Reserve 2-3 cups of a mixture of the corn, peas, peppers, and carrots (all chopped extra small) to add to the soup after pureeing the balance.

Bring water and apple juice to boil in large pot on the stove. Add all the veggies except the 2-3 cups reserved.  Simmer, stirring occasionally, until veggies are cooked, about 30 minutes.  Puree vegetables until smooth using hand blender.  Add spices, coconut milk and white wine. Add hot water if necessary to maintain desired consistency. 

Once you are satisfied with the flavor and texture, transfer to a crock pot, add the reserved small chopped vegetables, cover and simmer on low until serving time, 2 – 3 hours, or on high for one hour.

Cheesecake Brownies

1 (8 ounce) package cream cheese, softened

1/4 cup white sugar

1 egg

1 cup semisweet chocolate chips

1/4 cup butter

1 cup semisweet chocolate chips

1/2 cup white sugar

2 eggs

2/3 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

Preheat oven to 350°F.  Grease a 9 inch square baking pan.

Combine cream cheese with 1/4 cup sugar and 1 egg in a mixing bowl; beat until smooth. Stir 1 cup chocolate chips into the cream cheese mixture. Set aside.

Fill a saucepan with water and bring to a boil. Turn the heat off, and set a heatproof mixing bowl over the water. In the mixing bowl, combine butter with the remaining cup of chocolate chips; stir until just melted and blended together. Stir in the remaining 1/2 cup sugar and 2 eggs, then sift together flour, baking powder, and salt; stir into chocolate until evenly blended.

Pour half of the batter into the prepared baking pan. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture (this doesn't need to completely cover the cream cheese layer). Using a knife, swirl the top chocolate layer into the cream cheese to make a marble pattern.

Bake in preheated oven at 350°F for 25 to 30 minutes, or until top is crinkled and edges pull away from sides of the pan. Cool thoroughly before cutting. Cut into 12 to 16 squares. Store in the refrigerator or freeze.

Source: http://allrecipes.com/recipe/chunky-cheesecake-brownies

Mug Brownies

Its the new thing in our house - personal, individual brownies made to order in your favorite mug.  The recipe can be scaled up or down depending on the size of your sweet tooth.  The following quantities will make about the equivalent of one large brownie.  Don't forget to soak the mug when you're done!

In a microwavable mug, mix together
4 Tbsp white sugar (¼ cup)
4 Tbsp flour
2 Tbsp cocoa powder

Add
2 Tbsp vegetable oil
2 Tbsp water

Mix well, ensuring everything is mixed and there are no lumps.
Microwave on high for 30-45 seconds or until your desired texture is achieved.  By the time you make your third or fourth brownie, you will have figured out how long is necessary for your microwave and taste.  Enjoy!

Taco Casserole

    1 lb. (450 g) extra-lean ground beef
    1 onion, chopped
    1-1/2 cups salsa
    1 Tbsp. taco seasoning mix
    1 cup frozen or canned corn
    1 x 540-mL can black beans or mixed beans, rinsed
    3 large flour tortillas (trim to fit the casserole dish if required)
    1-1/2 cups shredded cheese

Heat oven to 400ºF. Cook meat with onions in large skillet. Add salsa, taco seasoning, corn and beans; mix well. Cover; simmer 5 min. Remove from heat.
Place 1 tortilla in greased covered casserole (ours is about 7"x10"x3"); top with layers of 1/3 each of the meat mixture and cheese. Repeat all layers twice;  Cover and bake 30 minutes or until heated through, uncovering for the last 5 minutes to brown the cheese. Let stand 5 min. before cutting to serve.