Angel Food Cake

Welcome to Sweet 16’s Country Kitchen!

 Angel Food Cake        Angel Food Cake

Angel Food Cake

  • 2 1/2 cups sugar
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 2 1/2 cups egg whites (about 12 eggs)
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice

Lemon Cream Cheese Frosting:

  • 1 (8 oz.) package cream cheese, softened
  • 1/4 cup butter
  • 2 TBSP. lemon juice
  • 2 tsp. lemon zest
  • 1 tsp. vanilla extract
  • 5 cups confectioners’ sugar
  • Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together until smooth and fluffy. Add confectioners’ sugar in 2 additions. Beat until creamy. Add more icing sugar or juice as needed for easy spreading. Makes about 3 2/3 cups.

Garnishes:

  • Fresh Strawberries, halved
  • Fresh mint leaves

Preheat oven to 375°. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides of pan. (Do not grease pan or foil.) Sift together first 3 ingredients. Beat egg whites and cream of tartar at high speed with a heavy-duty electric stand mixer until stiff peaks form. Gradually fold in sugar mixture, 1/3 cup at a time, folding just until blended after each addition. Fold in vanilla and lemon juice. Spoon batter into prepared pan. (Pan will be very full. The batter will reach almost to the top of the pan. Bake at 375° on an oven rack one-third up from bottom of oven 30 to 35 minutes or until a wooden pick inserted in center of cake comes out clean. Invert cake onto a lightly greased wire rack; let cool, with pan over cake, 1 hour or until completely cool. Remove pan; peel foil off cake. Transfer cake to a serving platter. Spread Lemon-Cream Cheese Frosting evenly over top of cake. Garnish, if desired.

*recipe from: http://www.myrecipes.com/recipe/heavenly-angel-food-cake-10000001723342/
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Italian Cheese Bread

Good afternoon~  This is a cheesy, flat bread that would go great alongside Spaghetti, or any Italian meal. Enjoy!
 
“If you concentrate on finding whatever is good in every situation, you will discover that your life will suddenly be filled with gratitude, a feeling that nurtures the soul.” ~ Rabbi Harold Kushner

“What sunshine is to flowers, smiles are to humanity. These are but trifles, to be sure; but, scattered along life’s pathway, the good they do is inconceivable.” ~Joseph Addison
Italian Cheese Bread Recipe

Italian Cheese Bread

  • 2 1/2 cups all purpose flour
  • 1 tsp. salt
  • 1 tsp. sugar
  • 1 TBSP. quick rise yeast
  • 1 cup warm water
  • 1 TBSP. vegetable oil

Topping:

  • 1/3 cup Italian salad dressing
  • 1/4 tsp. salt
  • 1/4 tsp. garlic powder
  • 1/4 tsp. dried oregano
  • 1/4 tsp. dried thyme
  • dash of pepper
  • 1 TBSP. grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese

In a bowl, combine the first four ingredients. Combine water and oil; add flour mixture/ Add additional flour if needed to form a soft dough. Knead 1-2 minutes or until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 20 minutes. Punch the dough down; place on a greased 12″ pizza pan and pat into 12″ circle. brush with salad dressing. Combine the seasonings; sprinkle over top. Sprinkle with cheeses. Bake @ 450 degrees for 15 minutes or until golden brown. Serve warm.

*picture from: http://www.tasteofhome.com/recipes/italian-cheese-bread

Pot Roast

This has been a recipe that has been our family favorite. It is a hearty meal and is quick to pull together and easy to make. Great for one of those days you don’t have much time, just throw everything in the crock-pot in the morning and it simmers and awaits all ready to go by dinner time. Enjoy!

This is a song by, Kari Jobe, that has encouraged me many times, especially when going through rough times. I thought I would share it with you in hopes that it will bless you as well. Its called, “Steady My Heart” http://www.youtube.com/watch?v=BJi_7f1cpbk

Melt-in-Your-Mouth Pot Roast Recipe

Pot Roast

  • 1 pound red potatoes, quartered
  • 1 cup carrots
  • 1 boneless beef chuck roast (3-4 lbs.)
  • 1/4 cup Dijon mustard
  • 2 tsp. dried rosemary
  • 1 tsp. garlic salt
  • 1/2 tsp. dried thyme
  • 1/2 tsp. pepper
  • 1/3 cup chopped onion
  • 2 cups beef broth

Place potatoes and carrots in a 5 qt. slow cooker. Cut roast in half. In a small bowl, combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast. Place in slow cooker; top with onion and broth. Cover and cook on low for 6-8 hours or until meat and vegetables are tender.

Yield: 6-8 servings

*picture and recipe from: http://www.tasteofhome.com/recipes/melt-in-your-mouth-pot-roast

Easter Nest Cookies

This is a quick, easy, and festive Easter delight! 🙂 Enjoy!

I thought today, instead of a quote I would share a song with you that has encouraged me many times, by Sara Groves. I hope you enjoy it and that your Spirits are lifted and encouraged!

“Add to Beauty” song: http://www.youtube.com/watch?v=yMzsTgaDrQo

 

monicas pictures 078monicas pictures 052

Easter Nest Cookies

Make sugar cut out cookies and let cool. Frost cookies. Add coconut to a 1-quart resealable plastic bags. Add 2-3 drops of food coloring in each bag, shaking each bag to blend color. I may be necessary to add 1-2 tsp. water to help disperse the color evenly or additional food color until desired color is reached. Sprinkle about a couple tsp. of coconut onto each cookie. Top with three chocolate eggs.

Nesting Chicks

Happy Easter! Welcome to Sweet 16’s Country Kitchen~

I was looking for some new treats to make for Easter this year, and my mom handed me this recipe, I knew I had to try it! So, today in preparation for tomorrow, made them! Here is what I found: They are super easy, really cute, and, just plain fun to make! 🙂 Enjoy!

“God says to His children: Are you lonesome?… Come to Me and I will be your friend. Are you sick? Come to Me for healing. Are you left out of things? Feeling rejected and pushed aside? Come to Me.” ~Alice Chapin

“Lift up your eyes. Your heavenly Father waits to bless you—in inconceivable ways to make your life what you never dreamed it could be.”~Anne Ortlund

Nesting Chicks

  • 1 package (10.5 oz.) miniature marshmallows
  • 2 TBSP. butter
  • 1 TBSP. water
  • 1 tsp. water
  • 4 drops of green food coloring (or any other color you desire)
  • 1 1/2 cups flaked coconut
  • 6 cups Corn Pops cereal
  • 1/2 cup jelly beans
  • 16 peeps

“Glue” (to keep chicks and jelly beans on nests)

  • Confectioners sugar
  • milk

-(Mix in enough of each until a thick frosting is achieved)

In a large saucepan, combine marshmallows and butter. Cook and stir over low heat until melted and smooth. Meanwhile, divide the coconut into three different small resealable bags, add desired food coloring to each bag and drip some water in each bag. Seal bag and shake to tint. Set aside. Place the cereal in a large bowl; add marshmallow mixture and stir until combined. (Spray fingertips with cooking spray to keep them from sticking to the mixture while handling) Press into greased muffin cups. Remove nests from cups; top with tinted coconut, frost bottom of peeps and stick to nests, do the same with each jelly bean you add.

Yield: 16

Hot Cross Buns

These are delicious rolls, especially with a little butter melted inside. 🙂 For as long as I can remember, my family has made these every year near Easter time. While we would sit down together at the table to enjoy these tasty delights, my mom and dad would explain the symbolic meaning of the ingredients in the bun: The raisins represent, the nail piercing of Jesus hands and feet, the cross represents His crucifixion, the spices in the bun represent the spices that Jesus’ body was wrapped in after his death on the cross. And lastly, the raised bread represents Jesus’ raising from the dead on the third day. What an incredible sacrifice He made for us, how great and big is our God!

“For God so loved the world that He gave His only begotten Son, that whoever believes in Him shall not perish but have eternal life.” ~John 3:16

“Though we are incomplete, God loves us completely. Though we are imperfect, He loves us perfectly. Though we may feel lost and without compass, God’s love encompasses us completely. … He loves every one of us, even those who are flawed, rejected, awkward, sorrowful, or broken.”
-Dieter F. Uchtdorf

“Therefore, if anyone is in Christ, he is a new creation; the old has gone, the new has come!” ~ 2 Corinthians 5:17

Hot Cross Buns (photo)

Hot Cross Buns

  • 1 1/4 cup lukewarm, milk
  • 2 1/4 tsp. active dry yeast
  • 3 1/2-4 cups flour
  • 1 tsp. salt
  • 3 TBSP. brown sugar
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground allspice
  • 2 eggs
  • 3 TBSP. unsalted butter, at room temperature, cut into small pieces.
  • 1 cup raisins

Glaze:

  • 1/4 cup milk
  • 1/2 cup sugar heated to bubbling, for glaze

Frosting:

  • 1/2 cup confectioners sugar
  • 1-2 TBSP. milk

Pour the milk into a small bowl and whisk in the yeast and 1/2 cup of the flour. Let stand until bubbly, about 10 minutes. In a large bowl or the bowl of an electric stand mixer, combine 3 cups of the flour, the salt, brown sugar, nutmeg, cinnamon, cloves and allspice. Stir in the yeast mixture. Beat in the eggs, one at a time, then beat in the butter.

Knead by hand or with a dough hook, adding flour as necessary. Knead by hand until smooth and elastic, about 10 minutes; knead by hook until dough is not sticky and pulls cleanly from the bowl sides, 6-7 minutes. The dough will be soft.Form the dough into a ball and place in a clean, greased bowl, turning to grease all sides. Cover with a kitchen towel and let rise in a warm place until doubled, 1 1/2- 2 hours.

Turn out the dough onto a lightly floured work surface and press flat. Scatter with raisins over the dough. Fold in half, then knead to distribute the fruits. Dust lightly with flour and let rest for 10 minutes.

Grease and flour a baking sheet. On the work surface, roll the dough into a log 9 inches long. Cut into 18 equal pieces. Knead each piece into a ball. Arrange the balls, well spaced, on the prepared sheet. Cover with a kitchen towel and let rise until doubled, about 40 minutes. Preheat an oven to 400 degrees.

Place a shallow pan of boiling water on the floor. Using a sharp knife, slash a cross 1/2 inch deep on each bun. Bake until golden brown, 15-20 minutes. Transfer the buns to a wire rack and immediately brush with the hot glaze. Let cool and then drizzle the frosting in a cross on each bun. Serve slightly warm.

Yield: 18 buns

*picture from: http://www.simplyrecipes.com/recipes/hot_cross_buns/

Banana Bread/Cake

This is a tasty, cake-like, bread recipe. A wonderful way to use up bananas that have gone-by, actually old bananas are the best for this recipe. Enjoy!

“When I started counting my blessings, my whole life turned around.” ~Willie Nelson

“Gratitude unlocks the fullness of life. It turns what we have into enough, and more. It turns denial into acceptance, chaos into order, confusion into clarity…Gratitude makes sense of our past, brings peace for today and creates a vision for tomorrow.”~Melodie Beattie

Rye bread with banana and honey  Stock Photo - 8946235

Banana Bread/Cake

-Preheat oven 350 degrees

-Grease and flour pan

  • 2/3 cup shortening
  • 2 1/2 cups flour
  • 1 2/3 cup sugar
  • 1 1/4 tsp. Baking Powder
  • 1 tsp. salt
  • 1 tsp. Baking Soda
  • 1 1/4 cups Bananas mashed (3 bananas)
  • 2/3 cup Buttermilk (add 1 scant Tablespoon vinegar to 2/3 cup regular milk if you don have buttermilk)
  • 2 Eggs
  • 1 tsp. Vanilla

-Mix wet and dry ingredients separately then mix together add mashed bananas last

-Makes 2 loaves

Other ideas…

-Bake Muffins- 20 minutes

-9×13 cake- 30 minutes (can be frosted and served as cake)

– Bread 30-35 minutes

– Bunt pan 45 minutes this is a good way to do it, it still cuts like bread but you only have 1 pan to wash!) 🙂

*picture from: http://www.123rf.com/photo_8946235_rye-bread-with-banana-and-honey.html

Bread Bowls (how to make them!)

My goodness, it has been a quite a while since I lasted posted anything, due to the fact that I was having some difficulties with my account. Thanks to my good friend, “Cookin’ Cowgirl” I am back up and running again! 🙂

I found this recipe while browsing the internet for a good bread to make “soup bowls”. I  tried this recipe and really liked it. If your in a hurry this is probably not the day to make “bread bowls”,  they take a while to make. Once I tried to cut the rising time of the bread and it didn’t turn out very good. Make sure when you make this recipe that you allow yourself plenty of time so that you don’t feel rushed.

“He that can have Patience, can have what he will.” – Benjamin Franklin

 

Bread as a Bowl

Bread (How to make  homemade bread bowls)

  • Add 2 1/2 cups of warm water to a large mixing bowl, sprinkle 4 1/2 tsp. yeast into the water, stir until thoroughly dissolved.
  • Add 1 TBSP. salt,1 TBSP. sugar, and 2 TBSP. vegetable oil ti the yeast mixture. Stir well to combine, and then add 3 cups of all-purpose flour. Beat with an electric mixer until the mixture is smooth.
  • Stir in up to 4 more cups of flour, until a stiff dough is formed. Transfer the dough to a lightly floured working surface. Knead for 10-12 minutes, or until a smooth, elastic consistency is achieved.
  • Lightly coat a large,  clean mixing bowl with nonstick cooking spray, and then place the dough inside. Roll it around to coat all the sides with the spray, and then cover the bowl with a kitchen towel. Place in a warm area of the kitchen, and allow the dough to rise for one hour, or until doubled in size.
  • Place the dough back onto the floured surface and punch it down to release any air. Divide into 6 equally sized portions and place them on two 9×13 greased cookie sheets and cover with a towel (allow each roll to have plenty of space to rise and expand) Let them rise for 45 minutes.
  • Combine one egg and 1 TBSP. of milk in a small mixing bowl. Whisk until thoroughly mixed. Remove the towels from the bread rolls, and use a basting brush to brush each with the milk and egg mixture. This will ensure a golden, crispy texture is achieved. (be careful not to overdo the glaze so that it flows down on the pan, if this happens it will burn on the bottom of the bread bowls) Place cookie sheets in the oven and bake at 400 degrees for 15-18 minutes.
  • Remove the cookie sheets from the oven when the bread bowls are golden brown and done. Immediately cut the top about an 1 1/2 inches from the diameter in a full circle of the bread bowl, dig out the inside of the bread bowl until just the outer layer of the bread is left, (be careful not to break the sides of the bowl that will hold the soup in.) I put the bits of bread from each bowl into separate little glass bowls and place it next to each persons soup to eat and add to there soup. To serve ladle soup into each bowl, filling about 3/4 of the way full.

*picture from: http://www.craftpassion.com/2012/04/recipe-bread-bowl.html/2

Candy-Stripe Cookie Sticks

Welcome~

A bend in the road is not the end of the road… unless you fail to make the turn.  ~Author Unknown

If you can find a path with no obstacles, it probably doesn’t lead anywhere.  ~Frank A. Clark

This is a festive, Christmas treat, enjoy!

Candy-Stripe Cookie Sticks

  • 8 egg whites
  • 2 cups sugar
  • 2 cup flour
  • 1 1/4 sticks, unsalted butter
  • 1/4 cups plus 2 TBSP. heavy cream
  • 1 tsp. pure vanilla extract
  • Red food coloring

Preheat oven to 400 degrees. Put egg whites and sugar in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until foamy. Reduce speed to low. Add flour and salt; mix until just combined. Add butter, cream, and vanilla, and beat until combined. Transfer 1 cup batter to a bowl (set remaining batter aside). Stir in red coloring until desired color is reached. transfer tinted batter to a pasty bag fitted with a small plain round tip. Secure end of pastry bag with rubber band. Set aside. Spoon a heaping tablespoon of plain batter on a greased 9″ X13″ pan (there will be enough room on the pan for two small rectangle shape cookies spread with a small spatula. Pipe evenly spaced diagonal tinted stripes onto each rectangle. Bake until pale golden  about 4 minutes (don’t overcook!) Immediately loosen edges with a spatula, and flip cookie over after it comes out of the oven, roll cookie into a thin cylinder, Place seam side down on a clean work surface; let cool and set aside. Quickly repeat with second cookie. Repeat process, tinting and baking two cookies on a pan at a time.

*Tip- I found that before rolling each cookie dip your fingers in cold water, that way the heat of the cookie won’t be as hot to the touch.
*Recipe from Martha Stewart’s Cookie Cookbook

Three- Chocolate Fudge

Christmas season is upon us! Time to bring out all the delicious true and tried recipes to share with family and friends. One day, I was feeling quite in the mood to bake, especially after seeing  some pictures in a Martha Stewart cookbook  of all sorts of  creative, and yummy goodies. I was feeling very inspired, and quickly, decided to get to baking! I was especially delighted when I found this fudge recipe, not only was it super easy, it is also superbly delicious.  I hope you enjoy it too!

“Let us always meet each other with a smile, for the smile is the beginning of love.” ~Mother Teresa

Three- Chocolate Fudge

  • 3 1/2 cups sugar
  • 1 cup butter
  • 1 cup dark brown sugar
  • 1 can (12 oz.) evaporated milk
  • 32 large marshmallows, halved
  • 2 cups semisweet chocolate chips
  • 2 milk chocolate candy bars (7 oz. each), broken up
  • 2 squares (1 oz. each) semisweet chocolate, chopped
  • 1 tsp. vanilla extract
  • 2 cups chopped pecans, walnuts or almonds

Line a 15x10x1″ baking pan with foil and butter the foil lightly; set aside. In a large saucepan, combine the first four ingredients. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Remove from the heat; stir in marshmallows until melted. Stir in chocolate chips until melted. Add chocolate bars and baking chocolate; stir until melted. Fold in vanilla and pecans; mix well. Pour into prepared pan. Chill until firm. remove from the pan and cut into 1-inch squares.

Yield: about 12 dozen pieces

*recipe from the cookbook: “Country Cooking”

Pork Roast Supper

Greetings~
“Obstacles are those frightful things you see when you take your eyes off your goal.” – Henry Ford
As the cold, winter season draws near, I find it is time to bring out the steaming, warm meals. This is a hearty dinner and seems quite fitting for those chilly days. Enjoy!

Pork Roast Supper Recipe

Pork Roast Supper

  • 1 tsp. minced, fresh thyme
  • 1 tsp. minced, fresh tarragon
  • 1 tsp. minced, fresh rosemary
  • 1/2 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp. curry powder
  • 1/2 tsp. pepper
  • 1/3 cup vegetable oil
  • 1/2 cup chicken broth
  • 1 boneless, lion roast (4 lbs.)
  • 1 cup barbecue sauce
  • 1 1/2 tsp. mustard
  • 2 TBSP brown sugar
  • 3 small onions cut into chunks
  • 3 medium carrots cut into chunks
  • 3 celery ribs – cut up
  • 6 med. red potatoes cut up

In small bowl, combine herbs, salt, garlic powder, curry powder and pepper. Set aside 1 TBSP. Rub remaining mixture over roast. Place in greased shallow roasting pan. Combine BBQ sauce and mustard; spread over roast. Sprinkle with brown sugar. In resealable bag combine veggies and oil and reserved herb mixture: Toss well arrange vegetables around roast. Pour broth into pan. Bake uncovered at 350 degrees for an 1hr. and 40min. or until meat thermometer reads 160 degrees. Let stand for 10 minutes before serving.

Yield: 8 servings

*picture from: http://www.tasteofhome.com/Recipes/Pork-Roast-Supper

Apple Pie

Welcome to Sweet 16’s Kitchen!

“Gratitude unlocks the fullness of life. It turns what we have into enough, and more. It turns denial into acceptance, chaos into order, confusion into clarity…Gratitude makes sense of our past, brings peace for today and creates a vision for tomorrow.” Melodie Beattie

“If you concentrate on finding whatever is good in every situation, you will discover that your life will suddenly be filled with gratitude, a feeling that nurtures the soul.” ~Rabbi Harold Kushner

Apple Pie

Scrumptious Apple Pie

Crust:

  • 2+ cups flour
  • 3/4 tsp. salt
  • 2/3 cup butter
  • 7 TBSP cold water

In a bowl, combine flour and salt; cut in the butter until crumbly. Add water, tossing with a fork until dough forms a ball. Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge. Pour apple filling into crust. Roll out second ball; position over filling and fold top crust over bottom crust. Flute edges. Cut slits in pastry. Bake according to recipe directions.

Apple filling:

  • 8 cups thinly sliced peeled apples (Granny Smith apples are great)
  • 2 TBSP lemon juice
  • 1 cup sugar
  • 1/4 cup flour
  • 1+ tsp ground cinnamon
  • 1/4 tsp. salt
  • 1/4 tsp. ground nutmeg
  • 2 TBSP butter
  • 1 TBSP water

Line a 9-in. pie plate with bottom crust. Set aside. In a bowl, toss apples with lemon juice. Combine sugar, flour, cinnamon, salt and nutmeg; add to apples and toss. Pour into crust; dot wit butter. Roll out remaining pastry to fit top of pie; cut slits in pastry. Trim, seal and flute edges. Lightly splash water over the top of pastry and sprinkle with white sugar. Cover edges loosely with foil. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees; remove foil and bake 40-45 minutes longer or until crust is golden brown and filling is bubbly. Cool on wire rack.

Yield: 6-8 servings

*photo from http://www.bettycrocker.com/recipes/scrumptious-apple-pie/a41b6992-efb5-4b8a-998c-26d25f05e05a

Beef Stew

Welcome To Sweet 16’s Country Kitchen!

“I still find each day too short for all the thoughts I want to think, all the walks I want to take, all the books I want to read, and all the friends I want to see. The longer I live the more my mind dwells upon the beauty and the wonder of the world.” ~ John Burroughs

“Cultivate an attitude of happiness. Cultivate a spirit of optimism. Walk with faith, rejoicing in the beauties of nature, in the goodness of those you love, in the testimony which you carry in your heart concerning things divine.” ~Gordon B. Hinckley

This is my mom’s delicious Beef Stew recipe. Enjoy!

Beef Stew

  • 2 lbs. beef stew meet
  • 1/4 cup flour
  • 2 tsp. salt
  • 1/2 tsp. pepper
  • 4 cups beef broth
  • 1 tsp. Worcestershire sauce
  • 2+ cloves garlic
  • 1 bay leaf
  • 1 1/2 tsp. paprika
  • 4 carrots, sliced
  • 3 potatoes, diced
  • 2 onions, chopped
  • 1 stalk celery, sliced

Place meat in crock-pot. Mix flour, salt and pepper and pour over meat. Stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on low 10-12 hrs. (or on high 4-6 hours) stir stew thoroughly before serving. Enjoy!

Cheeseburger Soup

Good afternoon everyone!
 
“In ordinary life we hardly realize that we receive a great deal more than we give, and that it is only with gratitude that life becomes rich.” ~ Dietrich Bonhoeffer
 
Fall is here, my how time truly fly’s… A time where one can get inspired and encouraged by just looking about them to see the beauty that surrounds. The cool, brisk, Autumn air dancing the blanket of cheery, bright colored leaves all around. What a lovely season in the year, this is a time that seems quite fitting to bring out warm, steaming, delicious, soups for dinner. This is a recipe that I got from my Aunt. It’s a creamy, cheesy, hamburger soup!
Enjoy!
 
Cheeseburger Soup
  • 1 lb. ground beef
  • 1 onion, chopped
  • 2 carrots, shredded
  • 1 stalk celery, diced thin
  • 1 tsp. basil
  • 1 TBSP. dried parsley
  • 4 TBSP. butter
  • 3+ cups chicken broth
  • 3 cups hash brown potatoes
  • 1/4 cup flour
  • 8 oz. cheese (American, Cheddar, ect. a little Pepper Jack  too)
  • 1 1/2 cups milk
  • salt and pepper to taste
  • 1/4 cup sour cream

Brown beef, drain and set aside. Saute’ onion, carrots, celery, basil and parsley in 1 TBSP butter until vegetables are tender, about 5 minutes. Add broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer for about 10 minutes. Meanwhile, in a small skillet, melt remaining butter. Add flour and cook and stir until bubbly. Add to soup. Cook and stir soup for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper and cook and stir until cheese melts. Remove from heat. Add sour cream, stir well and serve immediately. Enjoy!!!

 

Peanut Butter Chocolate Chip Cookies

Welcome to Sweet 16’s Country Kitchen~

This quote really stuck out to me, something I often like to ponder. It’s so easy to complain about our circumstances which we are going through or anything really, and often times we miss the beauty of the flower that is blooming in the dry desert. It is there waiting for us to pick it and enjoy its true loveliness.

“Instead of complaining that the rose bush is full of thorns, be happy the thorn bush has roses.” – Proverb

“Cultivate an attitude of happiness. Cultivate a spirit of optimism. Walk with faith, rejoicing in the beauties of nature, in the goodness of those you love, in the testimony which you carry in your heart concerning things divine.” – Gordon B. Hinckley

This is a yummy cookie, enjoy! 🙂

Peanut Butter Chocolate Chip Cookies

  • 1 cup butter
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 3 eggs
  • 3 cups flour
  • 2 tsp. baking soda
  • 1/4 tsp. salt
  • chocolate chips (amount as desired)

In a mixing bowl, cream butter, peanut butter and sugars. Add eggs one at a time, beating well after each addition. Combine flour, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips. Roll into 1-1/2 inch balls and place 3 inches apart on ungreased baking sheets/ Flatten with a fork. Bake at 375 degrees for 10-15 minutes or until bottoms are lightly browned. Remove to wire racks to cool.

Yield: about 4 dozen