Cure-All Hamburger Soup

It seems that there are some nasty “Bugs” going around right now, and I’ve had several requests for the recipe for my Cure-All Soup (because it WORKS!!).  So, I’m reposting the recipe here for you so you don’t have to search for it – and for those of you who’ve never seen it before.   🙂   

Make yourself (or a sick friend) up a quick batch of this and you WILL be 100% better in 24 hours! Miracle stuff!!

Enjoy!!   🙂    

 

Shady’s Cure-All Hamburger Soup

 

 

The main benefit to this soup is that No matter what cold/flu/sickness you are afflicted with, eat 2 – 3 bowls of this soup and it cures whatever ails you within 24 HOURS!!! Everytime!!! I’m not sure how – and I don’t care, I just know by personal experience – IT WORKS!!

*NOTE: Recipe can easily be doubled (this is how I normally make it now, I also will use bags of mixed frozen veggies when I can) or you can even triple the recipe for freezing leftovers. Recipe freezes wonderfully, and will keep up to 6 months this way – just thaw and reheat*

1 1/2 to 2 lbs ground beef , browned and drained

2 cans corn (drained)

2 cans green beans (drained)

1 can carrots or mixed veggies (drained)

1 can peas (drained)

2 cans stewed tomatoes (do not drain) (optional)

1 large can tomato juice (or 2 cans plain tomato sauce mixed with 1 can water if you are out of juice)

1 tsp. garlic powder

1 tsp (or more to taste) ground black pepper (this soup LIKES pepper)

2 tsp Italian seasonings (or 1 tsp each Oregano and Basil)

1/2 tsp. onion powder (optional)

*if more soup broth is desired, you can add 1 can plain tomato sauce to above ingredients*

Dump all into large pot and simmer on med-low heat until heated thru, stirring occasionally.

Serve and enjoy! I occasionally top with shredded cheddar cheese if I have some on hand, and a dollop of sour cream tastes great too!  :)

 This soup warms your insides, makes a nice change from chili on really cold days, and I haven’t met a kid yet who doesn’t like this one!     :)

Hope y’all enjoy!

Shady

 

 

 

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BBQ Pulled Pork or Beef

Okay, I know this is not a traditional Pulled Pork recipe. However, sometimes you need to “fudge” on long-cooked items for today’s crazy lifestyles. This is my “I-Don’t-Have-Time-To-Do-It-The-Way-They-Say-To” Pulled Pork recipe so that you can throw it on before you leave for work, and have dinner ready when you get home. Shhhh – just don’t tell them you cooked it this way and “they” will never know!!  ;)   

Here’s what you need to do:

Grab your Crock-pot, plug it in, set it on LOW.

Grab a 4 – 6 LB FROZEN  Pork Roast out of your freezer, unwrap it, throw it in Crock-pot. Sprinkle on some Garlic Powder and lots of Black Pepper.

Grab a bottle of BBQ Sauce outta the cupboard and dump it over Roast, Refill bottle 1/4 full of WARM or Hot water, swish around to clear bottle, and dump it over Roast.

Now cover crock-pot and walk away. In 8 hours you will have a Falling-Apart, Melt-In-Your-Mouth BBQ’d Pork Roast! 

Now take Roast out of crock-pot and place into a large mixing bowl. Take 2 large forks and pull roast apart – at this point it will fall almost completely apart on its own!!!

Now, you have 2 options – you can either dump the BBQ sauce cooking mixture back over roast and stir to serve – OR – take a new bottle/batch of BBQ sauce and pour it over the shredded meat, mixing in well (I prefer the later method since the sauce the meat cooked in is a bit “watery” at this point, but either method works well! I then use the sauce that is remaining in the crock-pot as gravy for smashed potatoes that I serve on the side of this dish – sounds weird, but tastes GREAT!!). 

Now, scoop meat out of the bowl onto buns for Pulled Pork Sandwiches!

Enjoy! 

Shady

P.S. This also works for BBQ Beef  for sandwiches as well – same instructions, just a different meat.  ;)

P.P.S.  This is an awesome recipe for the “Game Day” buffet. Just return the shredded meat/bbq sauce mixture to an empty (no cooking liquid remaining) crock-pot,  and set crock-pot to “WARM” or “LOW” once you reach your destination to watch the game.  Just be sure to stir the meat every so often while watching game so the sauce doesn’t burn to the sides of the crockpot.    🙂

Chocolate Treasure Cupcakes

Okay – who’s ready for a massive chocolate fix????

This kind of warm, gooey chocolate fix???

Mmmmmmmm……Cheesecake middles…….

Well then, here you go:

Chocolate Treasure Cupcakes 

preheat your oven to 350 degrees 

prepare muffin tins for 24 cupcakes (either use liners, or grease and sugar; or grease and cocoa powder – if you REALLY love chocolate – the tins) 

Filling: 

1 – 8 oz. pkg softened cream cheese 

1 egg, beaten 

1/3 cup sugar 

1/8 tsp salt 

1  (6 oz.) pkg semi-sweet chocolate chips (1/2 a regular size pkg) 

 

Combine cream cheese, egg, sugar and salt. Beat with mixer on medium speed until well blended. 

 

Now stir in chocolate chips, using a spoon. Set aside for later. 

 

Cupcake Batter: 

3 cups flour 

1/2 cup cocoa powder 

2 cups sugar 

2 tsp baking soda 

1 tsp salt 

2 cups water 

2/3 cup vegetable oil 

1 tblsp white vinegar 

2 tsp vanilla extract 

Combine first 5 ingredients (dry team) in a large mixing bowl. 

 

Mix thouroughly – I use a whisk for this part. 

 

Assemble the rest of the ingredients (wet team). 

 

Now, SLOWLY add (in order) water, oil, vinegar and vanilla while mixing on LOW speed with electric mixer (otherwise you will be consumed in a dust cloud of chocolate…..sounds good, breathes bad).  🙂  Mix well. 

 

Now, fill cupcake tins 2/3 full of Batter, then drop heaping teaspoons full of cream cheese Filling in center on top of batter. Don’t worry – it will sink into batter while it bakes.  😉  

  

Arrange pans on center oven racks so that they are not touching. 

 

Bake at 350 degrees for 30 – 35 minutes. 

Remove from oven and place on trivets or wire racks to cool before removing cupcakes from pans. 

 

You must let them cool a bit before eating – you don’t want to hurt yourself! But, most importantly of all…….BEWARE that blasted Hand Monster thief!! 

 

Because you are going to want all of this yummy goodness for yourself!!! 

 

Although, in order to avoid possible over-consumption and extra “jigglies” where you don’t want them, you MIGHT want to consider sharing….. Notice I only said “might” though.  🙂   

Enjoy!! 

Shady

My Breakfast Casserole

I origionally posted this recipe last January – but considering the cold/nasty weather conditions that most of us are experiancing, I thought you might like to try this out this weekend.    🙂

 

This recipe can be made with ANY cheese you have on hand, and it’s awesome for ANY meal – not just breakfast!!

Enjoy!    🙂  

 

 

Shady’s Breakfast Casserole

 

Breakfast Casserole

Easy Breakfast Casserole

 

 

 

(Approx. one hour from start to finish)

Oven set to 350 degrees, rack in center of oven

9 x 13 glass baking dish

non-stick cooking spray

2 LBS sausage – spicy is best (or 1 lb sausage, 1 lb hamburger, or 1 lb pork sausage and 1 lb turkey sausage – any combo will work)

12 eggs

2 cups milk

2 cups +/-  cubed bread/ stuffing mix (unseasoned works best)

5 slices taco cheese (deli cheese…can substitute any cheddar) crumbled

5 slices Chipolte cheese (can substitute pepper jack) crumbled

12 thin (1/4 – 1/2 inch thick) slices of Velveeta cheese

1/2 tsp. Paprika

1 tsp Italian Seasonings

1/2 tsp Black Pepper

1/4 tsp. Garlic Powder

 

Brown sausage in skillet (approx. 20 min over med. heat) DO NOT DRAIN, most of grease will cook off and you need what is left for the bread cubes.

While meat is browning;

 preheat oven, spray baking dish, place bread cubes in bottom of baking dish 1 layer deep only, set aside.

Whisk eggs, milk and spices (like making scrambled eggs) and set aside.

Crumble up cheeses and slice Velveeta, set aside.

Once meat is browned pour meat and any remaining pan drippings over bread cubes and level out. Next, place crumbled cheeses over meat. Now Pour egg mixture over top of that. THEN place velveeta slices on top (if you pour the eggs over the velveeta you will have a black, burned top).

Place in oven on center rack – UNCOVERED for 30 – 35 min. at 350 degrees

Let cool 10 – 15 min before eating or the cheese will burn you.

ENJOY!!! Serves 8 – 13 people, or makes GREAT leftovers for the next few days :)   Reheat individual servings in microwave for approx. 1 min 15 sec.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Homemade Butter and Buttermilk

Here’s a recipe for you to make your own (flavored or unflavored) Butter and Buttermilk. 

With butter (and esp. flavored butter) prices going thru the roof, I thought I’d share this one with you to help stretch your grocery dollars a bit farther.    🙂   

Sorry for the lack of photos  – my camera wasn’t around for this one.    🙂

 

 

HOMEMADE BUTTER AND BUTTERMILK

 
2 pints heavy whipping cream

 

 

Leave the cream out for 12 hours before making the butter.

Put the mixing bowl and beaters for your mixture into the freezer for a half hour before you make the butter.

 

 

Pour the cream into the mixing bowl and beat until the cream turns yellow and clumps, and the liquid separates out. This is buttermilk! Don’t leave the mixer unattended or when that separation happens the buttermilk will splatter all over your kitchen!!!

Pour the buttermilk into a container and save for another use.

Pour the butter into a cheesecloth-lined strainer. Using a large spatula, press as much liquid as you can out of the butter.

Put the butter in a bowl and pour a few cups of cold water over it. Stir, press, and fold the butter, then drain off the cloudy water. Repeat 8-10 times until the water is clear.

Add salt to taste.

Add minced chives or basil to use on vegetables or pasta.  Add chopped peaches, a bit of honey, cinnamon or strawberries for a sweet flavored butter spread.

 

Enjoy!!!

    🙂   

 

The Daily Funnies

This one’s on my fridge!!

 

 

Last, but not least:

 

Love this!!

 

Have a Great Day!!

 

 

 

 

 

 

Thought For The Day…

A friend had this displayed – and it is sooooo true. I just had to share it with everybody as today’s “Food For Thought”.     🙂