Split Pea Soup

1 pkg. dry split peas
3-4 carrots, peeled and sliced
3-4 celery, sliced
¼ cup onion, diced
2 cloves garlic, minced
6 cups chicken broth
Natures seasons to taste
Diced ham
1 cup milk or cream

Place all items in crock pot except ham and cream.  Cook on low for 6 hours.  Add ham and cream 30 minutes before serving.

Homemade Donuts - EASY!

1 can refrigerated biscuits

oil

Glaze

Heat 1-2 inches of cooking oil.

Meanwhile, open and separate biscuits. Hole donuts with circle punch (use a small strip of card stock and tape to make a small circle). Fry donuts and donut holes in hot oil until golden brown on both sides. Place on paper towel lined plate.

While donuts are still warm, dip in glaze.

Glaze:

1 cup powdered sugar

2 Tbsp. butter, softened

1/2 tsp. vanilla

1 1/2 Tbsp. hot water

Halibut Nuggets

Halibut filets

flour (enough to coat filets)

salt (to taste)

pepper (to taste)

parmesan cheese (to taste)

eggs (enough to coat filets)

Panko bread crumbs (enough to coat filets)

Oil (enough for frying)

Cut Halibut filets into "nugget" size pieces; set aside.

Combine flour, salt, pepper, Parmesan cheese, any other spices, in a small bowl; set aside.

Whisk eggs in another small bowl; set aside.

Place Panko bread crumbs in another small bowl; set aside.

Dip Halibut pieces in flour wash, then in egg wash and then in bread crumbs; coat well in each. Fry in hot oil until golden brown. Serve with tartar sauce.

Mexican Rice

3 Tbsp. oil
1 cup uncooked rice
1/2 tsp. garlic
1/2 tsp. ground cumin
1/2 tsp. onion powder
2 tsp. chicken bouillon
1/2 cup tomato sauce
2 cups water

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. Remove from heat, add spices, bouillon, tomato sauce and water.  

Return to heat and bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.  Salt and pepper to taste.

Honey Lime Enchiladas

1/3 cup honey

1/4 cup lime juice

1 Tbsp. chili powder

1/2 tsp. garlic powder

3 boneless chicken breasts

1 15-oz can black beans

2 10-oz. cans green enchilada sauce

Shredded Mozzarella cheese

Shredded Cheddar cheese

6 large flour tortillas

Mix honey, lime juice, chili powder and garlic powder in a small bowl.  Place chicken in crock-pot and pour honey mixture over the top.  Cook on on high (for 5 hours if frozen - less if refrigerated).  Shred.

Lightly spray 9x13 pan with nonstick cooking spray. Pour 1 can of enchilada sauce into pan. Fill tortillas with chicken, mozzarella cheese and beans.  Roll, & put into pan.

Pour remaining enchilada sauce over top of enchiladas and sprinkle with Cheddar cheese. Bake uncovered at 350 for 30 minutes.

Creamy Tomato Soup

1 cup onion, diced

1 carrot, peeled & sliced

4 cloves garlic, minced

1 tsp. sugar

1 tsp. salt

1/4 tsp. pepper

1 Tbsp. dried basil

1/2 tsp. dried oregano

2/3 cup sun dried tomatoes packed in oil

2 14.5-oz cans diced tomatoes, undrained

1 14-oz can chicken broth

1 cup cream

Optional: Parmesan cheese and fresh basil for garnish

Add all ingredients except cream to an instant pot and pressure cook for 10 minutes. 

Place soup in a blender (do in 2-3 batches if necessary). Add cream. Remove center piece of blender lid to allow steam to escape. Process for a few minutes until smooth.

Add additional salt and pepper to taste. Garnish each serving with a sprinkle of shredded Parmesan cheese and a fresh basil leaf if desired.

Print recipe HERE.

Cream Cheese Filled Pumpkin Muffins

Muffins
2 1/4 cup flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. coriander
1/2 tsp. cinnamon
2 eggs
2 cup sugar
1 cup pumpkin
1/2 cup vegetable oil
1/2 tsp. vanilla

Combine flour, baking soda, cinnamon, salt, and coriander in a bowl. Set aside. In another bowl, mix eggs, sugar, pumpkin, oil, and vanilla. Mix well. Mix in dry ingredients, stirring until moist.

Filling
6 oz. cream cheese
1 egg
1 Tbsp. sugar

Beat cream cheese until smooth. Add egg and sugar. Beat until well mixed.

Topping
3/4 cup coconut
1/2 cup finely chopped pecans
1/4 cup sugar
1/2 tsp. cinnamon

Combine all topping ingredients together. Spoon batter into 12 muffin cups (about half full). Spoon about 1 tablespoon of filling on top. Fill muffin cups with remaining batter (it will come up to the top). Spread batter to edges of cups. Sprinkle generously with topping.