Tag Archives: cooking

How to make pancakes.

My kids love pancakes for breakfast! I have to say; their syrupy sweetness also goes pretty good with my morning cup of black coffee! :) So, I thought I would share my super easy recipe for fluffy pancakes.

How To Make Pancakes - Easy recipe!

The great thing about this recipe, is that you can just put all ingredients in one bowl and stir! I use a whisk and beat it good, till it is well mixed. You can also use an electric mixer – or even a blender. But the fastest way is just to whisk it good. It is ok if there are a few lumps in the batter. When you fry the pancakes the lumps will disappear. The batter is pretty runny, so you can add less milk for a thicker batter – which will also make slightly thicker pancakes.


How To Make Pancakes, easy recipe

You can use any skillet – but for our large family, I like to use my electric skillet. I can fry 4 at a time, which really speeds things up. Sometimes I make the pancakes a bit smaller, and fry 6 at a time. My Presto® electric skillet was a wedding gift – 17 years ago!! I didn’t use it much the first 7 years, but for the past 10 years I have used it quite a lot. I can also throw an egg on there with the pancakes, or some sausages…

It is non-stick, which makes cleanup a breeze. I usually think nonstick will get scratched too easily, but this skillet has lasted a long time. The spatula pictured is steel – probably not the best choice! But I am careful, and so far it has been fine.

How to make pancakes, easy recipeHow to make pancakes, easy recipe diyHow to make pancakes - easy recipe diy

We like syrup on our pancakes – but honey, maple syrup, or fruit is also delicious! Right now the days are getting colder, and somehow pancakes seem like the thing to make for the kiddos! They like peanut butter on theirs – which I encourage for the protein. :)

How to make pancakes, easy recipe diy

How to make pancakes.
 
Prep time
Cook time
Total time
 
Author:
Serves: 14 pancakes
Ingredients
  • 2 cups flour
  • 2 eggs
  • 2 cups milk
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup vegetable oil
Instructions
  1. Place all ingredients in bowl.
  2. Mix will with whisk or electric mixer.
  3. Use a ¼ cup measuring cup to pour onto hot griddle or frying pan.
  4. Fry till there are bubbles all over pancake - about 1-2 minutes.
  5. Flip to other side and fry for another 1 minute or till golden brown on bottom.
  6. Stack on a plate and cover with towel to keep warm.
  7. Spread with butter and drizzle with syrup.
Nutrition Information
Serving size: 1 pancake

 

3 Tips for a stress-free branding meal.

3 tips for a stress free branding meal. Strategies that work for any large crowd.

If you are new to cooking, it may look daunting to get a big meal ready all by yourself! I thought I would share some strategies I use for stress-free cooking for a crowd!

I have been cooking for a ranch crew several times a year (or more) for more than ten years. I have learned some things that help me keep my sanity! 😀 


I like to run out and take pictures while the cowboys are branding or shipping, and I can’t do that if my meal is helter-skelter and I am stressed out! So, I learned to prep the right way. These tips also work for other large-group meals. This is also how I manage church functions with very low stress. 

3 tips for a stress-free branding meal. Works for any large crowd

1. Plan ahead. 

If you take away nothing else – please, please, please plan ahead! This one tip will help you tremendously. If you know what needs done, you won’t get caught off guard. 

  • Menu. Write it all out. Even if it is just boughten cookies or jugs of tea. Next, write down everything besides food that you will need. Paper plates, garbage bags, napkins, plasticware, toothpicks, salt & pepper shakers, cream for the coffee? 
  • Groceries. Now, figure out what ingredients you will need for each dish. Write down everything you will need to buy. Make sure you figure enough! 
  • Time. Check recipes, and figure out how long you will need to cook each dish. If you are making meat and rolls and cake and potatoes and baked beans… do you have two ovens? What order will you bake them? Can you use a crockpot for something? You need to figure this out now, because there is nothing worse than needing to put rolls in the oven, but your meat has the oven busy all morning!

3 tips for a stress-free branding meal, works for any large crowd.

2. Prep the day before.

This is my biggest secret to a restful branding meal! I normally prep as much as possible the previous day. In fact, I try not to plan anything else the day before, so I can just prepare all the food! Trust me, you will not regret spending several hours the previous day! It makes branding day so much easier, and you will be less likely to get in a jam. (remember the oven cramming?)

  • Peel potatoes. If you are making a potato casserole, make it and have it ready for the oven. Or have your baked potatoes scrubbed and wrapped. You can make mashed potatoes and then reheat the following day, also. (Although – sometimes I just want those fresh, fluffy mashed potatoes. :) )
  • Cook your meat. I like to cook roasts slow overnight. It really frees up my oven and – bonus! – makes the roast fork-tender. Almost any meat can be cooked the day before and reheated. The exceptions would be prime rib and burgers. If you are doing pulled meat sandwiches, you can just shred and reheat on branding day. So easy!
  • Make your dessert. Bake your dessert the day before. If you want it warm-from-the-oven, you can still get it ready. For cobbler, I make the crumbs and put them in a ziploc bag, and get the fruit ready. Then you just have to assemble it right before baking. Pie crusts can be made and refrigerated overnight, filling can be made, etc. If nothing else – at least make sure your butter is sitting out overnight so it is soft the next day. If you want to bake your dessert the day of branding, be sure you have time to fit it in with your other oven dishes!
  • Chop salad veggies. Most salads you can prep the day before. Just wait to add dressing till you are ready to serve. Chopping veggies for salad is messy, and this helps keep your kitchen cleaner on branding day!
  • Thaw frozen things. Do you need to thaw vegetables? Fruit for cobbler? At a bare minimum, you need to get your meat out and let it thaw! 
3 tips for a stress-free branding meal, works for any crowd

The branding crew, Chugwater, WY. May 2016

3. Get up early.

I know – who wants to get up early?! (Well me, but I know most people don’t enjoy mornings! :) ) But if you want to have a smooth branding meal, you need to get up at a reasonably early hour. Maybe your man doesn’t want to eat at 5 am, but mine does, so I cook him breakfast. Sometimes I let him eat cereal, but I try to make him breakfast. Then I get started on my day.

  • Start your snack. If you will be taking a snack/coffee break to the crew, you need to make sure that is done first. Are you making cinnamon rolls? Get the dough mixed up to rise. Do you need to bake or make anything? Get it going. 
  • Check your meat. If you had a roast in the oven overnight, you need to check it first thing. Probably as early as 5 or 6 am. If it is done, take it out and let it rest. It can cool for an hour or so, while you start your snack, then you can slice or shred it.
  • Set your table. IF you have the room, get your tables set up for lunch. Set out the plates, cups, etc. Fill the water jugs. Put out butter to soften. Salt and pepper. Toothpicks. Chairs. Get a garbage can ready for all the trash.  Think about the flow… where will the guys come in? Where will they file through to get their food? Make it as easy as possible for them to go from door to sink to food to table. And PLEASE have a big towel by the sink for their hands! I can’t abide little wet rags to ‘dry’ my hands on! 😉 (pet peeve)
  • Get drinks ready. Water is perfectly fine, but whatever you have to drink – have plenty! Especially out West here, we get so dried out! Those hard-working cowboys are going to need lots to drink. 

These tips have served me well for feeding groups of cowboys – as few as 8 to as many as 30. I use the exact same strategy for feeding a church group of 200 or more. Yes, I have made mistakes, and you might, too. Cowboys are generally pretty forgiving of us cooks, as long as we have plenty of food! I appreciate that. 😀
Whether you are cooking for branding, processing, or shipping, you can follow these tips for a relaxing, stress-free meal. 

If you need some inspiration, check out these cookbooks! They are some of my favorite! Beautiful photos and fun stories throughout. 

This post contains affiliate links.

5 meal ideas for the ranch crew.

Gathering cows

meal ideas

Do you need some meal ideas for the ranch crew? It’s easy to run out of ideas for meals, when you have to cook for a dozen or more hungry cowboys. Especially if you need to cook several days in a row!


I’ll be the first – and maybe only – one to say; I love cooking for the ranch crew! But even I run out of ideas. I get into a rut and then I hate my own cooking, haha! Thankfully, cowboys seem to be fine with the same foods over and over again.

I have been on ranches where they expect a feast: 1-2 kinds of meat, potatoes, several vegetables, several salads, several desserts, plus rolls and drinks.
Some ranches take a more relaxed route, and tend to have more normal fare; meat, a couple sides and a dessert.
My husband has told tales of ranches he’s helped on, where they served only a small sandwich or burrito and nothing else. Yikes!

But aside from the obvious; Have Plenty Of Food rule, I thought I’d share some of my favorite meals to make for the crew.
Cowboy throwing a loop

table full of food

Meal idea #1
BBQ Sandwiches
Chips
Watermelon
Baked Beans
Jello Cake

Meal idea #2
Roast Beef
Mashed potatoes
Corn casserole
Spinach salad
Pie with ice cream

Meal idea #3
Brisket
Cheesy potatoes
Green Beans
Layered salad
Cherry Cheesecake

plate of food prime rib

Prime rib!

Meal idea #4
Beefy Enchiladas
Spanish Rice
Refried Beans
Homemade Salsa + chips
Texas Sheet Cake

Meal idea #5
Stew (for cool fall days!)
Cornbread
Blueberry cobbler

prime rib branding food

NOTES & TIPS

~The brisket in Meal #3 can be done at home, or – if that intimidates you – you can buy it pre-cooked at Sam’s Club. They sell it already smoked and cured. It is really delicious!! All you have to do it put in the electric roaster (or oven) and warm it up. Super easy!

~I was nervous the first time I served stew, thinking it wasn’t fancy enough. But it was a cold day and the guys loved it! It was warm and filling. I am considering making it over the fire with my dutch ovens, this fall. 😀 Wouldn’t that be fun?

~Enchiladas are a bit different for this area. We are too far north for it to be a big thing. But my husband loves Spanish-style food, so I sneak it in there occasionally. :) The guys don’t seem to mind, as long as I have really good homemade salsa! 😉 I don’t make it more than maybe once per year, because they do like their potatoes.

I am thinking about putting together a book with all my ranch meals; menus, meats, sides, desserts, recipes, servings. Is that something that would be helpful to you? Let me know in the comments!

branding meal for the ranch crew

One of my favorite sights: the cowboys filling their plates after a hard day of work. Branding lunch with the Double 8 crew, 2017.

Branding potbranding iron

ranch crew eating lunch

The crew eating lunch at the Nimmo Ranch, 2016.

I hope this list has sparked some ideas in you for meals! Now, I have a favor to ask of you: Would you please comment with some of your favorite meals for the crew? Or any large-crowd recipe that you use and love? I’d appreciate it!

Gluten-Free Peanut Blossoms

Welcome to another guest contributor: Mrs. Kauffman. This is my sister, and she runs a gluten-free cooking blog. Her husband is sensitive to gluten, so she cooks gluten-free daily in her home. I am anxious to try this recipe, myself! You can find her blog with more delicious GF recipes right here: Gluten Free Cook Shack

This is possibly the easiest gluten free cookie recipe ever. It only takes four ordinary ingredients. And I’ve had people say they taste better than regular peanut butter cookies. But that is for you to decide and then let me know what you think. 😊

Gather the ingredients.

Gather the ingredients.

You will need:


1 cup peanut butter

1 cup sugar

1 egg

1 tsp. baking soda

These amounts can easily be doubled for a bigger batch.

Mix the soda into the sugar a little. White or brown sugar will work.

Gluten-free Peanut blossoms.
Then dump all ingredients into a bowl and stir thoroughly.

Stir together.

Stir together.

Spoon on to a cookie sheet. Press with fork, if desired.

Gluten-free Peanut Blossoms.
Bake at 350* for approx. 10-12 minutes or until they look just barely done.

Gluten-free Peanut Blossoms

Now the most important part – leave them on the cookie sheet to cool at least 3-4 minutes before carefully removing to counter. You want them to be still warm. Too hot or too cold and they will crumble to pieces. And they need moved very carefully to counter to finish cooling. Once they are completely cool; then they will hold together well.

Enjoy fresh or frozen, dunked in milk or however you like to eat them!

Gluten-free Peanut Blossoms

Gluten-Free Peanut Blossoms
 
Prep time
Cook time
Total time
 
Author:
Recipe type: dessert
Serves: 10
Ingredients
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 egg
  • 1 tsp. baking soda
Instructions
  1. These amounts can easily be doubled for a bigger batch.
  2. Mix the soda into the sugar a little. White or brown sugar will work.
  3. Then dump all ingredients into a bowl and stir thoroughly.
  4. Spoon on to a cookie sheet. Press with fork, if desired.
  5. Bake at 350* for approx. 10-12 minutes or until they look just barely done.
  6. Now the most important part - leave them on the cookie sheet to cool at least 3-4 minutes before carefully removing to counter. You want them to be still warm. Too hot or too cold and they will crumble to pieces. And they need moved very carefully to counter to finish cooling. Once they are completely cool; then they will hold together well.

 

Balsamic Chicken Recipe

I don’t know about you, but chicken is one of my top comfort foods! Maybe because I ate a lot of it as a kid – and boy! was my mom ever a good cook! Growing up Amish will do that…

But this Balsamic Chicken Recipe is different than the chicken my mom made. This includes the rich flavors of balsamic vinegar and soy sauce to bring a tastiness to simple baked chicken legs.

 


Easy balsamic chicken recipeI bought a family-sized package of chicken drumsticks on sale, and wanted to make them tasty and yet easy. Right now, I am homeschooling three kids,I have a 3 year old, and an infant!  So,I don’t have much time to peruse cookbooks or experiment. I wanted a new fun flavor, though, so I came up with this simple marinade, and it was an instant hit!

Easy Balsamic Chicken recipeI didn’t take time to let it marinade – it was close to lunch, so I just popped it in the oven right way. But marinating it a few hours would only improve the flavor, I’m thinkin’.

I baked them for most of the time in a normal oven, but the last 30 min or so, I turned on the convection roast feature in my oven, to get the skin crispy and brown. If you don’t have that feature – just turn on broiler for a few minutes – watching closely so it doesn’t burn.

We loved this balsamic chicken recipe – so easy and yummy. Let me know if you liked it!

Balsamic Chicken
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8 servings
Ingredients
  • One family pack of drumsticks. Or a full 9X13 pan of preferred chicken pieces.
  • 3 TBL soy sauce
  • 3 TBL Balsamic vinegar
  • 1 teaspoon paprika
  • Pinch ground red pepper
  • 1 teaspoon salt
Instructions
  1. Preheat oven to 325 degrees.
  2. Place chicken in a baking pan. I used a 9X13 cake pan. Chicken shrinks when baked, so squish it in there tight!
  3. Mix sauces and spices together and pour over chicken.
  4. Bake, covered, at 325 for 2 hours.
  5. Optional: broil the last 10 minutes to brown the skin.

 

Easy Breakfast Tarts

Easy Breakfast Tarts

 

Breakfast quickly falls into a rut, for me. Toast, eggs, sausage… pancakes… biscuits and gravy…
Great food, of course, but once in a while I like to switch it up. So this week, I tried my hand at inventing some tasty little breakfast tarts! Now, ‘tarts’ may be a bit misleading, since they don’t have a crumbly, homemade crust. But I hope you forgive me when you realize how simple and tasty these are. :)


Take a package of wonton wrappers, place one in each muffin cup. I gave my muffin tin a light spray of cooking spray – to keep the cheese from sticking, and give it a bit of that fried texture.

They will look like they aren’t big enough – not coming up the sides very far – but they will be fine, no worries!

Easy Breakfast Tarts

Then you add the eggs and sausage, topping with a small slice (or spoonful of shredded) cheddar cheese. I think swiss would be good, too! I used about a tablespoon each of eggs and sausage.Easy Breakfast Tarts

 

Slide it in the oven for about 8-10 minutes, depending how crispy you like your crusts. Serve with fruit or juice. Perfect for little hands to grab and eat on the way to school! (not messy at all)Easy Breakfast Tarts

What are you serving for breakfast, these days? I’m always open to new ideas! :)

Easy Breakfast Tarts
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • ¼ lb sausage
  • 4 eggs
  • 1 TBLS milk
  • 2 oz cheddar cheese
  • salt and pepper to taste
  • 12 wonton wrappers
  • 1 TBLS butter or oil for frying
Instructions
  1. Heat oven to 400*.
  2. Whisk eggs and milk together, adding salt and pepper to taste.
  3. Fry eggs just till set.
  4. Fry sausage till no longer pink.
  5. Spray muffin tin lightly with cooking spray.
  6. Place wonton wrappers into each muffin cup.
  7. Fill wrappers with 1 tablespoon scrambled eggs, 1 tablespoon fried sausage, and 1 tablespoon (or small slice) cheddar cheese.
  8. Bake at 400* for 8-10 minutes.

 

Menu Plan for a Month

menu plan

Last month I asked my Facebook friends if they menu plan, and how. They gave me some great answers! I quickly decided on a plan that was suggested by a sweet ranch wife. Knowing she lives a similar lifestyle, and it worked for her – made me feel like I could do it too. 😉 So this is totally her idea, but I know she won’t care if I share it.

I got a piece of paper and a pen, and we began planning.


Supper: First, I sat down with my older kids (11, 13) and told them they will each be making one supper each week. They were allowed to pick the menu for that meal. So they each picked four meals.

Then, I wrote in the meals that we eat every week. We have ‘Saturday Night Pizza’ and Friday Night Burgers’. We do this every week and we love it! We also have been pretty consistent with Wednesday night sandwiches, so I went ahead and put that down too. So now I had 5 nights already done. I went ahead and planned the other two night of meals, and wrote them down.

Dinner: (lunch) We are eating mostly rice and beans for lunch. Easy, healthy, and we all like them. A lot. I make tortillas about 2-3 times per week as well. About one dinner per week ends up being leftovers from all the suppers.

Breakfast: I made a week’s menu for breakfast, and then just used the same weeks’ plan every week for the month. Next month I will be changing the breakfast menu, although I have a feeling the kids would rather I stick with the same food. They seem to really like knowing what food is going to be which day! :)

Then I took my menu and made a grocery list of all the supplies I needed for all the meals. I made two nice lists; one for Sams Club and one for Walmart. These are the main places I shop for food. (One reason I decided on the monthly menu, is because we get paid monthly, and I like to buy in bulk. It works better than shopping every week. )

One item I put on my grocery list was a whiteboard. I picked one up at Walmart for 8$. It is big enough to write my meals on, and it has a side panel that I can jot down grocery needs that come up during the month. Then I can just snap a photo of the list when I go shopping again. (theoretically!)

Anyways. So we had a huge shopping trip, spent hundreds of dollars and came home resolving to eat only beans and rice for every meal from now on!! (Food is crazy, I’m telling you! )

So far it has been nearly 3 weeks, and we are loving it! (I took the photo last Monday!) The kids and my husband like to walk over and see what meals we are having for the day. The older kids are enjoying cooking their chosen meals, too. They pretend they are on ‘Chopped.’

Cons: To really make this work for you, I think you have to stick pretty closely to the plan. Which I am doing. But I know during some seasons of life I couldn’t have done it.
Pros: It saves money and headache if you can stick to it. I just have to look at the board and I know what I am making for supper. No more last minute guessing.
The family loves it. Plus it’s healthy, although I have always cooked from scratch.
Things I would change: Next month I will plan for a couple quick meals that I can make for unexpected guests, etc. Maybe a couple freezer meals? I will also set aside a portion of money for fresh fruits/veggies later in the month.

Anyways, it is totally working and I am loving it. Since I only have 10 meals for the whole month to plan by myself, I feel so much more free to get on Pinterest and pick out a new one or two to try. 😉 I do love cooking and resisted a menu plan for years because of my tendency to ‘fly-by-the-seat-of-my-pants’. That is fine but when I am homeschooling 3 kids, and have a toddler, and frequently cook for the ranch crew, etc, etc… I must take charge of my time wisely. I am very thankful for this plan.

So the big question is: Do you menu plan? How? Do you stick to the plan? Do you eat the same things regularly? I’d love to hear your thoughts!

Easy Strawberry Cake

easy_strawberry_cake_recipeStrawberries are coming into season around the country right now, red and luscious and oh so delicious! Strawberry-anything suits me just about right!

Fun Fact: Did you know that strawberries have more vitamin C, oz for oz, than oranges? Yep. (but don’t ask me where I read that, because I forget. But go check it out yourself! Dare ya.) :)
IMG_4403After I’d made several batches of jam with these babies, I still had some bright berries left over. I decided to make a simple strawberry cake.

I didn’t feel like digging through my very un-organized recipes to find one, so I just made up my own. It was fabulous. (Yes it was!)


First, I sliced the strawberries and stirred in the sugar. Then I let them stew in their own juices while I mixed up the cake.
easy strawberry cake I cut the butter into the flour, added the sugar, salt and baking powder, then added the eggs and milk. Stir it together, spread it in a greased 9×9 pan, and into the oven it goes.easy strawberry cake I let the cake cool almost completely, (not in the fridge! You want it soft) then just before serving I spooned the strawberries over the top, drizzled with some soft whipped cream*, and served immediately. Yummy. Leftovers can be stored in the fridge. The cake stiffens up in the fridge, but it is still very tasty! This is a faster way to serve the scrumptious strawberry shortcake. Especially for a big group.

IMG_4421

Strawberry Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 9
Ingredients
  • 1 cup flour
  • ½ cup sugar
  • ¼ cup butter
  • 1 tsp baking powder
  • ¼ tsp salt
  • ⅓ cup milk
  • 1 egg, beaten
  • 1 lb strawberries
  • ¼ cup sugar
  • 1-2 cups whipped cream or cool whip
Instructions
  1. Slice strawberries, mix with ¼ cup sugar.
  2. Preheat the oven to 350*.
  3. Mix flour, sugar, baking powder, and salt together.
  4. Cut in butter with a pastry cutter.
  5. Add beaten egg and milk, stir.
  6. Spread batter in a greased 9x9 pan.
  7. Bake 20-25 minutes, or till toothpick inserted in center comes out clean.
  8. Cool.
  9. Spoon strawberries over cake.
  10. Spread cool whip over strawberries.
  11. Cut and serve immediately.
  12. Store leftovers in fridge.

*I had some real whipped cream leftover from another dessert, so I stirred it up, (which made it kind of runny) and drizzled it over top. Regular Cool Whip would act differently, of course.

Sharing at: http://www.livingwellspendingless.com/2014/04/17/thrifty-thursday-week-56/

http://www.theprairiehomestead.com/2014/05/homestead-barn-hop-158.html#sthash.3WjU7Qq0.dpbs

and: http://www.nancherrow.com/2014/04/welcome-fridays-unfolded-106.html

3~Ingredient Coleslaw Dressing

I just love a fresh, cold coleslaw, don’t you? I know it’s traditionally a summer dish, but really, I just love it any time. And I wanted to share it with you – because it is so, so simple!

And delicious.

Of course!


My kids (like many, I suspect!) are kinda tricky with salads. For the longest time they refused to touch coleslaw. Which made me sad.

‘Cause I like coleslaw. A lot!

But this week when I made it, guess what?! I overheard my son saying; “Coleslaw! Yum!” As he took a good portion. I was dee-lighted! 😀

Tip: My sister adds a shredded apple to her coleslaw. It sweetens it a bit for those picky kids. I like it too, so sometimes I add an apple – if I have one lying around. 

Easy coleslaw dressing recipe!

All you have to is mix the sugar and mayo (or Miracle Whip, if you are like me!), then add the vinegar.

Done.

IMG_2580

Mix sugar and mayo…

IMG_2582

Stir in vinegar.

IMG_2583

Store extra in fridge for later! Keeps up to two weeks.

coleslaw dressing

Yum.

coleslaw

I know – easy, right?! Of course, you can add more spices if you like, but I never do.  Sometimes I add a bit of milk to thin it out.

Mix the dressing with shredded cabbage and you’re good to go. I like to sprinkle a bit of paprika over the top of the salad… dresses it up a bit.

We like this dressing for regular salad too.

Sharing over at http://www.themodestmomblog.com/2013/12/best-modest-monday-link-contest/

and: http://www.theprairiehomestead.com/2014/02/homestead-barn-hop-146.html

Coleslaw Dressing
 
Prep time
Total time
 
Author:
Recipe type: salad
Serves: 4-6
Ingredients
  • ½ cup mayonnaise or whipped salad dressing
  • 2 TBSP sugar
  • 2 TBSP vinegar
Instructions
  1. Mix the mayo and sugar.
  2. Add vinegar and mix well.
  3. Add milk as desired to thin. (optional)
  4. Pour over ¼ head of cabbage, shredded.
  5. Mix well and garnish with paprika if desired.

 

 

Creamy Ham Chowder

Today is a very chilly, drizzly day. Thermometer reads 32 degrees, but with the sleet/freezing rain – it feels much colder than that! The Wyoming wind drives the cold into your bones…

To help combat the frigid temps, I stirred up a pot of ham and potato chowder for lunch. When I was a new bride, my cousin made this chowder for me one day and I was hooked. I have made it with alarming frequency ever since! It is a perfect comfort food for these cold fall days.

The great thing is how adjustable it is. If you don’t have ham – just leave it out and it becomes potato chowder. If you have some velveeta on hand, it adds a delightful richness! If you are dairy-free, just use water instead of milk, and so forth.


Ham and potato Chowder soup economical, diy homemadeGet a large kettle,  OnionsSaute the onion in butter while you dice the ham. hamThrow in the ham and continue sautéing while you dice the potatoes. potatoesDice the potatoes and toss them in the pot. pouringwaterPour the water into the kettle. stirsoupStir and scrape the browned bits from the bottom. Let it simmer for 20 minutes or till the potatoes are soft. milkinsoupAdd the milk,  soupLawry’s,  soupGarlic powder, soupand pepper. Stir well.soupStir the flour into the water till smooth. If it has a few lumps it’s OK. No one will notice.  soupSlowly dribble into the soup, stirring quickly as you pour. soupLet it cook a few minutes till it thickens. soupServe and enjoy!

*I am joining the party over at Thrifty Thursdays

And over at: What's Cooking Love?

 

5.0 from 1 reviews
Creamy Ham Chowder
 
Prep time
Cook time
Total time
 
Old fashioned Ham chowder
Author:
Recipe type: Soup
Cuisine: American
Serves: 4
Ingredients
  • 1 TBLS Butter
  • ½ Onion, diced
  • 1 cup Ham, diced
  • 3 med. Potatoes, diced
  • 2 cups Water
  • 2 cups Milk
  • 1 tsp. Lawry's Seasoned salt
  • ¼ tsp Garlic Powder
  • ⅛ tsp Black Pepper
  • 3 TBLS Flour
  • ¼ cup Water
Instructions
  1. Saute onion in butter.
  2. Dice ham and add to kettle.
  3. Dice potatoes, add to kettle.
  4. Add water to kettle.
  5. Simmer 20 minutes.
  6. Add milk.
  7. Add spices to kettle.
  8. Mix flour and water and add slowly to chowder. Stir constantly. Simmer 5 minutes or till thick.
  9. Serve and enjoy!
Nutrition Information
Serving size: 4