Best Ever Apple Fritter Cake

Best Ever Apple Fritter Cake.

So… this happened the other day…. this absolutely amazing “cake” that is like a pan full of apple fritters.

O M G!

It might not be the healthiest or quickest or easiest to make….

but it is sooo worth it!

With all the snow and colds and flu and healing going on around here…. we needed some serious comfort food.  We needed the house to feel warm and smell wonderful.
We needed some sweetness.  We needed some yummy for our tummy.

Everyone I’ve shared this with pretty much moaned with delight.

And I am right now trying to ignore it calling me from the fridge!  (Eat me…. you know you want me…)


If you are in the mood to treat yourself….

Or need to treat yourself…

Look no further!

Here is the recipe that I slightly tweaked from Cookies and Cups.

Best Ever Apple Fritter Cake

Ingredients:Fillings:

  • 2 cups peeled and diced apples (I used 2 large Gala – use your favorite!)
  • 1/3 cup granulated sugar
  • 1 tsp. cinnamon
  • 2 Tbsp. cornstarch
  • 2 tsp. water
  • 1/2 cup brown sugar + 1 tsp cinnamon

Cake:

  • 1/3 cup butter, room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup chunky applesauce
  • 2 tsp. vanilla
  • 2 eggs
  • 2 1/4 cup flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 cup Greek yogurt (or you can use sour cream)

Glaze:

  • 2 cups powdered sugar
  • 1/3 cup milk
  • 1 tsp. vanilla

Directions:

Fillings:

Combine apples, granulated sugar, cinnamon, cornstarch, and water in a medium saucepan.  Heat on medium-high heat for approximately 5 minutes until apples soften and a syrup forms.  Set aside.

Mix the brown sugar and cinnamon in a small bowl, and set aside as well.

Cake:

Preheat oven to 350 degrees F.

Blend butter and sugar for 3 minutes with electric mixer until fluffy.  Add applesauce, vanilla, and eggs, and mix until combined.  Gently mix in baking powder, baking soda, salt, and cinnamon.  Finally, add flour and Greek yogurt in alternating parts (flour, yogurt, flour, yogurt).  Mix until just combined.

Spread half of the cake in an Deep Dish Baking Stone (or your favorite 10-12 inch round or square or 11×13 rectangle baking dish).  Top with all of apple filling to cover batter.  Sprinkle with 2/3 of the brown sugar/cinnamon mixture.  Add remaining cake batter and top with remaining 1/3 brown sugar/cinnamon.

Bake approximately 30 minutes until center of cake is set, but do not overbake.

Glaze:

While cake is baking, prepare glaze by mixing powdered sugar, milk and vanilla in a medium bowl until smooth.

As soon as cake is removed from oven, poke holes using a butter knife or wooden spoon handle all over the cake – 20-30 pokes.  Pour glaze over the top, spreading to cover completely and allowing to soak in the holes and edges.

Allow glaze to set approximately 20 minutes, and cake is ready to serve warm.  Also very good refrigerated cold – just depends on your preference.  (In our case, hubby likes it warm, and I adore it cold!)

Enjoy!

Cheers & Hugs,
Jodi

Quick & Easy Egg Roll Lettuce Wraps

Egg Roll Lettuce Wraps.

I am so excited to share this recipe!

A friend on Facebook recently shared a recipe for a Sausage Egg Roll Bowl that had me so intrigued…

and so hungry….

that i couldn’t wait to try.

All the yummy ingredients of an egg roll without the deep fried wrapper in a bowl sounded divine!

But then I thought……  how about wrapping it in crisp Romaine lettuce leaves and making it into yummy, healthy, quick, and easy Egg Roll Lettuce Wraps?!

What I loved, and I think you will too, is how FAST and EASY this recipe is – especially for how DELICIOUS it is!

This is definitely a 20-minute meal from start to finish.  Who isn’t looking for one of these a few times a week?!

And there are so many possibilities for changing it up…  switch out chicken or turkey sausage for the pork sausage…  add raisins or craisins….  add walnuts or slivered almonds…  add chopped sweet red peppers or crisp celery or mushrooms…

I think the key ingredients to this recipe are the soy sauce (low-sodium!) and the sesame oil (I used Trader Joe’s Toasted Sesame Oil).

I am a salt LOVER, but I only buy low-sodium soy sauce (believe it or not).  If you want the full flavor of soy sauce without all the sodium, you will love low-sodium soy sauce.  In fact – you can add more flavor!  You can always add a dash of salt later if you really think it needs, but you can never take away too much of a salty flavor.

Here is the recipe as I slightly tweaked and made into a wrap!

I hope you will try, and I hope you love as much as I did!

Quick & Easy Egg Roll Lettuce Wraps

Ingredients1 lb bulk sausage (pork, chicken, turkey)

  • 1 14-oz bag Fresh Express Cole Slaw Shredded Cabbage & Carrots Mix
  • 4 cloves garlic, minced
  • 1 tsp ground ginger
  • 1-2 Tbsp. low-sodium soy sauce
  • 1/3 cup chopped green onions
  • 1 Tbsp sesame oil
  • 1 bunch fresh Romaine Lettuce

Directions

Cook sausage in a large stir-fry skillet over medium-high heat, stirring often to crumble, until fully cooked.

Add cabbage mix, garlic, ginger, and soy sauce.  Cook for 3-4 minutes until cabbage has softened a bit.

Remove from heat and top with green onions and drizzle with sesame oil.  Stir to combine.

Serve over a bed of fresh romaine leaves or scoop into leaves to serve.

Enjoy!

Cheers & Hugs,
Jodi

Butternut Squash, Caramelized Onion, & Feta Cheese Pizza

Butternut Squash, Caramelized Onion, and Feta Cheese Pizza.

I am always looking for new ways to enjoy butternut squash, so I did a quick search and found a variety of pizzas using butternut squash.  Yum!

The one I found that had the flavors I love (and ingredients I had on hand), called for mashing the butternut squash as the “sauce” on the pizza, but I prefer the taste of cubed and roasted butternut squash, so I changed it up.

Each roasted chunk gets a bit browned and even a bit crispy on the outside corners, but is soft and sweet and tender on the inside.   I prefer that texture to mashed.

And I might just possibly eat anything with caramelized onions on top.  Just saying…

Add feta cheese – and SCORE!

We had this for dinner with a tossed green salad.

If you are looking for a new twist on pizza or a meatless meal, this may just be the ticket!

Here is how I made it.  Hope you will give it a try.

Butternut Squash, Caramelized Onion, and Feta Cheese Pizza

Ingredients:

  • 1 medium butternut squash, cubed
  • 1 large sweet onion, sliced
  • 1/2 cup crumbled feta cheese
  • 2 Tbsp olive oil, divided
  • 1 Tbsp butter
  • 2 tsp brown sugar, divided
  • 1 Tbsp balsamic vinegar
  • salt & pepper to taste
  • Pizza dough or Pillsbury crescent roll tube

Directions:

Preheat oven to 400 degrees F.  Place cubed butternut squash on stoneware baking pan or baking sheet.  Drizzle with 1 Tbsp olive oil, 1 tsp brown sugar, salt and pepper.  Roast approximately 20 minutes, turning once midway through roasting, until slightly browned and tender.

While squash is roasting, saute onions in 1 Tbsp olive oil and 1 tsp. butter, salt and pepper over medium heat until onions begin to caramelize, approximately 10-15 minutes.  Add balsamic vinegar and brown sugar, and continue to cook for another 5 minutes.

Bake pizza crust five minutes short of done on a round baking stone.  Remove from oven, and layer butternut squash cubes, caramelized onions, and feta cheese on crust.  Return to oven for 5-10 minutes.  Serve immediately.

Enjoy!

Cheers & Hugs,
Jodi

 

 

Hearty Beef Barley Stoup & Homemade Beef Broth

Hearty Beef Barley Stoup and Homemade Beef Broth.

Stoup…  Yep…  That is not a typo.

This “soup” recipe is so hearty, you might almost consider it a stew, so my clever blogging friend Kathryn at Another Foodie Blogger, aptly named this recipe Stoup.

I was dying to try this recipe, as I am a huge fan of soups, and a huge fan of barley.  (Grandma used to make a Beef Barley Soup, and I haven’t had it in years!)

Hubby is not much of a soup lover, but when I read Kathryn’s recipe and saw how hearty it was, I thought I might be able to get away with this one.

And did I ever!  Hubby actually ate it with a fork and happily ate leftovers the following night.

This is one of the best new recipes I have tried in a long time!  If all of Kathryn’s recipes are this amazing, I will be excited to try more.

This stoup literally tantalizes your taste buds with it’s bounty of complex textures and flavors, and I think what really took it over the top was the fact that I made homemade beef broth  for it (not canned beef broth or water and bouillon cubes).  I made the broth from scratch with beef bones ROASTED in the oven first with vegetables and then simmered for hours until it became a rich, dark brown pot of goodness.  I found the recipe at Taste of Home and will share below.

This recipe is not hard, but it takes time.  It is great for the type of weather we are experiencing in our part of the world right now… very cold and snowy.  It’s a recipe for when you have time to roast and simmer all day while you are home.  A recipe for when you are in the mood for chopping and dicing and then just totally curling up under a blanket by a fire with a crusty piece of bread to dunk in it and sop it up with.

I tweaked up Kathryn’s recipe just a bit.  She added mushrooms.  For those that like, please do add.  Mushrooms are one thing I just can’t eat.  Hubby on the other hand would have loved, but I just can’t put them in my mouth.  I added a bit more beef and veggies to make it even thicker.  And Barley is such a wonderful healthy grain.

I do hope you try this when you have time, and I hope you will visit Kathryn’s blog (or her Austin Street Taco Food Truck if you are anywhere near Bend, Oregon in the summertime) to check out some of her recipes.  She has become a great blogging friend.

Beef and Barley Stoup

Ingredients:

1 1/2 lb. high-quality beef roast, cut into 1 inch pieces
Salt and pepper, for seasoning meat
Flour, for dusting meat
2-3 tablespoons olive oil
1 cup chopped sweet onion
1 cup chopped carrots
1 cup chopped celery
1 tablespoon tomato paste
3 cloves garlic, minced
1/2 cup dry red wine
1 14.5-ounce can diced or stewed tomatoes
4 cups homemade beef broth (recipe follows)
1 bay leaf
3 small sprigs thyme (or 1/2 teaspoon dried)
1/2 cup uncooked pearl barley
Salt and pepper, to taste

Directions:

Season cubed meat with salt and pepper, then toss with some flour to dust it. In a large soup pot or dutch oven, heat olive oil over medium-high heat. Add beef to pot, and sear cubes on all sides until browned. Remove to a bowl and set aside.

Add onion, carrots, and celery to pot that you seared meat in, and cook 8-10 minutes to allow veggies to wilt and brown slightly. Add garlic and tomato paste in the last minute of cooking.

Pour in the red wine, and deglaze the pot by scraping up the browned bits. Add tomatoes, beef broth, bay leaf and thyme. Stir well to combine. Add the meat, including any accumulated juices in the bowl.

Bring to a boil, then stir in the barley. Reduce heat, cover and simmer for about 45-60 minutes or until the barley is cooked. Remove bay leaf and thyme sprigs and taste for additional salt and pepper.

Enjoy!

Best-Ever Homemade Beef Broth

  • Servings: approx 10 cups
  • Print

Ingredients:

4 lbs meaty beef bones (beef shanks or short ribs)
3-4 large carrots, cut into chunks
3-4 ribs of celery with green leafy tops, cut into chunks
2 large onions, quartered
1/2 cup warm water
3 bay leaves
3-4 large garlic cloves
1 tsp coarse black pepper or peppercorns
3-4 sprigs fresh parsley or 1 Tbsp dried parsley
1 tsp dried thyme
1 tsp dried oregano
1 beef bouillon cube
1 tsp salt
12 cups cold water

Directions:

Preheat oven to 450 degrees F.  In a large dutch oven, roast soup bones, uncovered, for 30 minutes.  Add carrots, celery, and onions, and roast an additional 30 minutes.

Remove from oven, and add warm water, stirring to loosen browned bits.  Add remaining ingredients.  Bring to a boil, and slowly boil for 30 minutes.  Reduce heat, and simmer, uncovered 4-5 hours.  Skim any foam that forms.

Remove bones (and send for Charlie!).  Strain broth through a colander, discarding solids.  If time allows, refrigerate to allow removing fat that forms on top.  Otherwise skim as best possible from top.

Broth can be refrigerated for up to 3 days or frozen for 4-6 months.

If you want a super easy, homemade crusty rustic bread to go with it, try this recipe.

Stay warm, and enjoy this hearty and healthy meal.

Cheers & Hugs,
Jodi

 

Grandma’s Old Fashioned Poppy Seed Cake

Grandma’s Old-Fashioned Poppy Seed Cake.

One of the things I love to do around my birthday is bake Grandma’s Old-Fashioned Poppy Seed Cake.

Having a birthday so close after Christmas, when everyone is really “over” sweets, Grandma made this simple cake for my birthday every year for as long as I can remember until she passed away.

May sound kind of strange that I like to bake my own cake these days, but I really do.  For me, it’s more than baking.  It’s reminiscing.  It’s sweet, loving memories.  It’s kind of a tribute to my Stella Star.

I use Grandma’s old tin measuring cup as I measure out the flour and sugar.  I grease and flour the pan – a square tube pan – because that is the way Grandma did it.   I crack eggs and stir and think of conversations Grandma and I had in the kitchen while she cooked and baked.  I put it in the oven and wait for the smell…. That smell that takes me right there to her kitchen.  Right back to that feeling of comfort and peace and unconditional love.

So yep – baking my cake gives me almost as much joy as eating it!

I love the way the outside is crisp and crunchy, and the inside is tender and moist and just a little sweet, but packed full of flavor.

This is a very basic cake.  A cake likely made in times when ingredients were simple, money was tight, and everything was made from scratch with love.  And I love it!

Do you have a recipe like this that is just as much of a memory as it is something to eat?  Something that is a ritual of love?

Here is our recipe:

Grandma's Easy Poppy Seed Cake

  • Servings: One Yummy Cake
  • Print

INGREDIENTS:
3 cups flour
2 cups sugar
1/2 tsp baking soda
1/2 tsp salt
4 eggs
1 tsp vanilla
1 cup vegetable oil
1 can evaporated milk
1/4 cup poppy seeds
DIRECTIONS:
Preheat oven to 350 degrees F.  Grease and flour 10 inch tube or bundt pan.
In a large bowl, mix dry ingredients.
Make a well in the center and add eggs, vanilla, oil, and milk.  Mix well.
Fold in poppy seeds.
Pour into prepared pan, and bake for 1 hour or until toothpick inserted into cake comes out clean.
Cool 10 minutes in pan, then turn onto rack to cool.

When cool, sprinkle generously with sifted powdered sugar.

Enjoy!
Cheers & Hugs,
Jodi

Perfect Prime Rib Roast

Perfect Prime Rib Roast.

On Christmas Eve this year, we decided on a Simple Surf and Turf Dinner menu to have with the family.  The Surf was Bacon Wrapped Scallops.  The Turf was Prime Rib.  Both were prepared simply, and turned out delish!  Baked potatoes, Roasted Brussels Sprouts and a Salad of romaine lettuce, apples, dried cranberries and walnuts accompanied the entrees.

I managed to quickly snap this iPhone photo of Hubby cutting the prime rib.  Not the best photo, but this recipe I found and slightly modified is such a keeper, I had to share!  The roasted vegetables not only help to make the perfect base for the au jus, they also taste great too as an extra veggie.

Whenever you want a simple, but elegant entree, this is a winner you will want to try.

Perfect Prime Rib Roast

Ingredients:

  • 7-8 lb Prime Rib Roast (with bones)
  • 1-2 Tbsp Horseradish
  • 1-2 Tbsp Dijon Mustard
  • 2 tsp coarse salt
  • 2 tsp coarsely ground black pepper
  • 4 tsp fresh thyme
  • 2 tsp garlic powder
  • 4-6 stalks celery, cut into 1-2 inch pieces
  • 1 cup carrots, cut into 1-2 inch pieces
  • 1 large sweet onion, quartered
  • 2 beef bouillon cubes
  • 1 1/2 cups water
  • 1 tsp cornstarch
  • 1 tsp water

Directions:

Preheat oven to 450 degrees F.  Rub roast with horseradish and mustard.

Combine salt, pepper thyme and garlic powder, and sprinkle over roast.

Place celery, carrot, and onion chunks in the bottom of a large roasting pan.  Place roast on top of vegetables.

Roast for 30 mins.  Reduce oven temperature to 350 degrees F, and roast until meat is 135 degrees F.

Remove from oven, cover with foil, and allow to rest for 30 mins.

Make  au jus sauce by placing pan drippings in roasting pan (veggies removed and reserved to serve) over a burner set to medium.  Stir in beef bouillon and water.  Bring to a boil.  Combine cornstarch and water, and whisk into sauce.  Allow sauce to thicken slightly, and serve with roast.

Enjoy!

Cheers & Hugs,
Jodi

A Merry Grinchmas Celebration

Grinchmas Feast Christmas Party - TheCreativeLifeinBetween.comA Merry Grinchmas Celebration.

As I sit by the fire late Christmas evening – basking in the warmth and glow of a wonderful Christmas holiday spent over the past week or so with many of those I love most, I feel so grateful.  The house is quiet, except for the dishwasher running, the fire crackling, and a holiday movie playing in the background.

I’m feeling peaceful and content.

There is nothing like the excitement leading up to Christmas, and I loved hosting three dinner parties three days in a row (and that’s not counting one the weekend before).  But there is also something very special too about the days that follow Christmas….

The calm afterglow…  The snuggling in…  The nesting…  Looking at pictures… Smiling at the memories.

Movies, books, leftovers, jammies…

Today, I want to share a fun party we had this past Saturday, the eve of Christmas eve, with our McHendy family.

My bestie, Jill and I decided we wanted to surprise our families with a theme, so we created a McHendy Grinchmas Celebration.

Grinchmas Feast Christmas Party - TheCreativeLifeinBetween.comA Happy Whoville feast –

complete with Roast Beast (Beef Tenderloin),

Grinchmas Feast Christmas Party - TheCreativeLifeinBetween.comWho Mash (Mashed Potatoes),

Grinchmas Feast Christmas Party - TheCreativeLifeinBetween.comGrinch Greens (Sauteed Fresh Green Beans with garlic),

Grinchmas Feast Christmas Party - TheCreativeLifeinBetween.comand Cindy Lou Who Salad (Crisp Greens, Tart Pomegranate Seeds, Crunchy Pecans, and Creamy Goat Cheese).

Grinchmas Feast Christmas Party - TheCreativeLifeinBetween.comThis feast was preceded by some fun appetizers earlier in the day, including Grinchy Green Deviled Eggs,

Grinchmas Feast Christmas Party - TheCreativeLifeinBetween.comGrinch Santa Hats,

Grinchmas Feast Christmas Party - TheCreativeLifeinBetween.comand a Tortilla Wrap Christmas Tree.

Grinchmas Feast Christmas Party - TheCreativeLifeinBetween.comAnd it was followed by a tiered tray of Grinchmas Cookies,

Grinchmas Feast Christmas Party - TheCreativeLifeinBetween.comand plenty of other sweet treats.

Grinchmas Feast Christmas Party - TheCreativeLifeinBetween.comEach guest received a little favor bucket that included a green ornament with a tiny red heart and lime green and red candies,

Grinchmas Feast Christmas Party - TheCreativeLifeinBetween.comas well as a Grinch beanie hat (which we all wore for a fun family photo – with the exception of hubby who wore a full furry Grinch onesie!)

Grinchmas Feast Christmas Party - TheCreativeLifeinBetween.comThe games planned took a different twist than intended, but ended up being just as fun!

Grinchmas Feast Christmas Party - TheCreativeLifeinBetween.comThere were sleigh rides and races,

Grinchmas Feast Christmas Party - TheCreativeLifeinBetween.comI Spy the Who Hash,

Grinchmas Feast Christmas Party - TheCreativeLifeinBetween.comand boxed games around the cleared dinner table.


Grinchmas Feast Christmas Party - TheCreativeLifeinBetween.comGuests of honor

adorned the powder room and office doors.

Grinchmas Feast Christmas Party - TheCreativeLifeinBetween.comAnd as we ate and played and talked and laughed and cried, we celebrated being family in every true, authentic sense of the word.  And we reminded ourselves that “Merry Christmas doesn’t come from the store.  Maybe Christmas perhaps is a little bit more.”

Grinchmas Feast Christmas Party - TheCreativeLifeinBetween.comCheers & Hugs,
Jodi

Apricot Kolaches

This week leading up to Christmas, I am sharing a few of my favorite posts from the past.  It just wouldn’t be Christmas without baking Grandma’s Apricot Kolaches.  This year, I made them for our annual cookie exchange party.  Do you have classic cookie recipes you must make every year?

Apricot Kolaches & Christmas Cookie Baking

I finally got around to some Christmas cookie baking this weekend, and the highlight for my gang is the Apricot Kolaches.

apricot kolaches

Mine are not quite as perfect and beautiful as Grandma used to make, but they are getting thumbs ups around here.  Apricot Kolaches are a traditional Polish tender cream cheese pastry cookie with a sweet-tart apricot filling.  Grandma was 100% Polish, and her cooking and baking were like none other!

apricot kolaches 3

I remember Grandma painstakingly measuring each 2 inch by 2 inch square so that every singly one looked exactly the same.  I don’t have nearly the patience, but I smile remembering those days in the kitchen with her.  I can also now relate to the aching back and feet she had at the end of the day after rolling, cutting, filling, folding, baking, cooling, packing up…  And I wish I had a young Jodi to rub my feet and massage my legs with Jergen’s cherry almond lotion like I did for Grandma in the evening after an all-day baking session.

apricot kolaches 2

But the joy on Marty’s and Nick’s faces and the “Mmmmm’s” that escape their lips between bites make it all worth it!

(and then I have to hurry up and freeze some or they would be gone quicker than it takes me to clean up the dishes!)

I also made some of my Jodi’s Almost Famous Chocolate Chip Cookies – a perennial favorite around here…

chocolate chip christmas cookies

…as well as some with dried blueberries and white chocolate chips using the same recipe (another of Marty’s faves).

And it wouldn’t be Christmas without some Peanut Butter Blossoms…

peanut butter cup cookies

And gotta have some Pittsburgh Thumbprint cookies too.  I made a batch with chocolate fudge and another with colorful sprinkles and green icing centers.

chocolate pittsburgh thumbprints

Here is the recipe I use for the Apricot Kolaches.

(The Chocolate Chips and Pittsburgh Thumbprints can be found by following the links to previous posts.)

apricot kolache making

APRICOT KOLACHES

2 8-oz blocks of cream cheese, softened
2 cups (4 sticks) butter, softened
5 cups all-purpose flour
1 1/2 cups apricot preserves or apricot filling (I use Baker’s)
1 Egg, beaten
Confectioner’s (Powdered) Sugar, for dusting

Beat cream cheese and butter on medium-high speed of stand mixer until light and fluffy, about 3 minutes.  Turn mixer on low, and gradually mix in the flour until a smooth dough forms.

Knead dough on lightly floured work surface, and gently form a ball.  Divide dough into fourths, flatten, and wrap each in plastic wrap.  Refrigerate at least 4 hours.

When ready to bake, preheat oven to 400 degrees F.  Line cookie sheet or baking stone with parchment paper.  Working with one piece of dough at a time (after bringing back to room temperature from refrigeration), roll out to approximately 1/8 inch thick rectangle.  Trim edges and cut dough into 2 inch squares.

Spoon about 1/2 teaspoon of apricot filling into the center of each square.

Fold one corner into the center, dab with the beaten egg, then bring the opposite corner into the center and press firmly to seal.

Place on parchment-lined cookie sheet, and bake for approximately 10 minutes.

Dust with confectioner’s sugar and cool on wire rack.

These cookies freeze well, and thaw quickly.

This recipe makes about a million ….  or at least feels like it when you are making them!  🙂
I hope you and your family will try these and enjoy them as much as we do.

Cheers & Sweet Hugs,
Jodi

Dark Chocolate M&M Chocolate Dipped Cookies

Dark Chocolate M&M Chocolate Dipped Cookies.

So the thing about Christmas cookies is that it’s fun to make them fancy.

Well – sometimes fancy might mean taking a usual cookie (like my “Jodi’s Best Ever  Chocolate Chip Cookies,” and using Dark Chocolate M&Ms instead of chocolate chips (DARK Chocolate M&Ms is the key here! They are insanely delicious!), and then dunking them in some more dark chocolate….

…. but only half way….

to be fancy!

They are sure to be a crowd pleaser.

You can make these by simply following my tried and true recipe here and substituting Dark Chocolate M&Ms or your favorite Maybe you want to use chopped up Butterfingers or Snickers or Milky Way candies or maybe even peppermint sticks.

Go wild.  Get fancy!

Cheers & Hugs,
Jodi

Dill Pickle Soup

Dill Pickle Soup.

Have you heard of it?!

This was something new and intriguing to me when mentioned by a friend on Facebook who said she was making it because she was coming down with a cold.

I couldn’t get it out of my mind, and I finally made it this past week.

O M G!

What have I been missing?!?!

As far as I can tell, this recipe was originally posted on The Noble Pig several years ago, and I totally missed it.

It is a wonderful combination of tart, sour, salty pickles and creamy potato soup.  It reminds me of a delicious potato dish we’ve eaten at a local favorite restaurant that combines potatoes and cheese and pickles.

What a great comfort food recipe!

What a wonderful flavorful, warm meal in a bowl.

I can’t wait to hear if you’ve heard of it or if you are going to try it.

I tweaked it up a bit by adding a few more potatoes (especially some small gold, red, and purple ones to add color and texture).

Here is how I made it.

Dill Pickle Soup

Ingredients:

  • 6 cups chicken broth (I use 6 cups water and 6 tsp. chicken base)
  • 2 lbs potatoes (large potatoes peeled and quartered or small yellow, red, and purple potatoes halved – I used a combination of all)
  • 2 cups chopped carrots
  • 1 cup chopped dill pickes
  • 1/2 cup (1 stick) butter
  • 1/2 cup flour
  • 1 cup sour cream
  • 1/4 cup water
  • 2 cups dill pickle juice
  • 2 tsp. Old Bay Seasoning
  • 1 Tbsp. coarsely ground black pepper
  • 1/2 tsp. cayenne pepper

Directions:

In a large pot, combine chicken broth, potatoes, carrots, and butter.  Bring to a boil, and cook until the potatoes are tender.  Add chopped pickles, and continue to boil.

In a medium bowl, whisk together flour, sour cream, and water, making a paste.  Vigorously whisk paste into soup, small portions at a time, breaking up lumps.  Add pickle juice, Old Bay Seasoning, pepper and cayenne.  Cook 5 more minutes to incorporate.

Soup is now ready to serve.

Enjoy!

Cheers & Hugs,
Jodi