Ann's Vegetable soup

This is just the best soup and men LOVE it. I sometimes  use a combination of hamburger and ground Elk when I have it. Just enhances the flavor. Throw in any veggies you might have hanging around. I like squashes in it like zuchinni and summer yellow when in season. you can add spinach also. I run my tomatoes through the food processor as my husband does not like chunks of tomato in things. Very adaptable. Another comfort food winner!!

3-4 lbs. ground round or use half hamburger and half elk, buffalo whatever works for you
2 medium onions, thinly sliced
one 28 ounce can of diced tomatoes run thru food processor or can leave diced if you like.
1 16 ounce can stewed tomatoes, broken up with a spoon
1 can tomato soup
1 can consomme or beef broth
3 cups water
1 Tablespoon beef granules
1 16 ounce package frozen mixed vegetables( I really like C and W)
1 cup frozen or fresh corn
1 cup frozen or fresh green beans, cut in 1 inch pieces(I like the haricort verts).
I cup sliced carrots
1/2- 14 ounce pkg. coleslaw mix or shredded cabbage
Any other veggies you might like,I add 1 cup sliced zuchinni or mixed summer squash in season

1 Tablespoon brown sugar
1 Tablespoon prepared mustard
salt to taste
Freshly ground pepper

In a large stockpot saute beef, or beef and elk, with sliced onions, until onion is translucent. Drain off fat and add, diced tomatoes, stewed tomatoes, tomato soup, consomme,water, bouillon granules, and vegetables. Stir well and bring to a boil over medium high heat. Reduce heat to low and simmer, partially covered for 2 hours. Stir in brown sugar and mustard and season to taste. Makes quite a bit... At least 10-12 servings.. Also freezes nicely... Serve with warm french bread...

Cream Cheese Coconut Pecan Pound Cake

Last Christmas my dear friend, Carla gave me this fabulous cookbook "Southern Living Christmas Cookbook". I have found many new great recipes but this is my favorite so far. My husband said when I made it last week " YOu have to put this up on your website, It is wonderful!" so here it is and just in time for the holidays this year!

1 1/2 cups butter, softened(I use 1/2 cup(one stick) butter and a cup of butter flavor Crisco, here at high altitude)
1 (8 oz) package cream cheese, softened
3 cups sugar(I use about 2 3/4 cups sugar)
6 Large Eggs
3 cups unbleached flour(I prefer King Arthur and Pillsbury)
1/2 teaspoon salt
1/4 cup milk(can use bourbon if you like, gives it a slightly different taste)
1 1/2 teaspoons vanilla
1 cup toasted, chopped pecans
1/2 cup  shredded coconut
Powdered sugar glaze
1/3 cup toasted coconut

Preheat oven to 325 degrees(I bake at 350 degrees at high altitude). Grease and flour a 12 cup tube pan.
Beat butter(or butter and Crisco) and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, one at a time, beating just until the yellow yolk disappears.
Sift together flour and salt; add to butter mixture. Beat batter at low speed just until blended after each addition. Stir in vanilla, coconut and pecans. Por batter into prepared pan. Bake for 1 hour 30 minutes to 1 hour and 35 minutes or until long wooden pick inserted in center comes out clean. Cool in pan on rack for 15 minutes. Remove from pan and cool completely. Top with powdered sugar glaze(recipe follows) and toasted coconut.

Powdered Sugar glaze:

Stir together 2 cups powdered sugar, 3 Tablespoons cream and 1 -1 1/2 teaspoons vanilla extract until smooth, adding more cream, if necessary, until desired consistency. Pour over cake and sprinkle with toasted coconut. Sit back and listen to the rave reviews!!

Fall Gingerbread with lemon sauce and whipped cream

What says Fall more than a warm piece of gingerbread with lucious lemon sauce and real whipped cream. Have one of the comfort food dinners on this website and then end with gingerbread!! What a treat on a crisp Fall evening!

Serves 12
2 1/4 cups flour
1/3 cup sugar
1 cup dark molasses
3/4 cup hot water
1/2 cup shortening
1 Egg
1 teaspoon soda
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt
Lemon Sauce
1 cup whipping cream, whipped with sugar or Splenda added to taste and 1 teaspoon vanilla
Combine all ingredients in a large mixing bowl. Mix well for 3 minutes. Pour into a greased and floured 9x13 inch pan. Bake 40-50 minutes at 325 degrees(I bake at 350 degrees at high altitude). Serve warm topped with lemon sauce and whipped cream.

Lemon Sauce: Makes 1 cup
1/2 cup sugar
4 teaspoons cornstarch
dash ground nutmeg
dash salt
1 cup water
2 beaten egg yolks
2 tablespoons butter
1/2 teaspoon grated lemon peel
2 Tablespoons lemon juice

In saucepan, mix sugar, cornstarch, nutmeg and dash salt. Gradually stir in cup water. Cook and stir over low heat until thickened. Stir half the hot mixture into egg yolks; return to pan. Cook and stir 1 minute. Remove from heat, blend in remaining ingredients. Spoon over hot gingerbread and top with whipped cream.

Colorado Chile- Cheese Scrambled Eggs

When chile season is going in Colorado. Most of us like to green chiles, of varying degree of hotness to our dishes. I love to make cheese scrambled eggs and add chopped green chiles.... So good.. One of the secrets is frying the bacon first and leaving some of the bacon grease as that is what gives the eggs so much flavor..

4 Large or Extra Large Eggs
4 Tablespoons milk
1/2 cup shredded sharp cheddar cheese
Seasoned salt and pepper(Lawrys)
1/2 Anaheim chile cleaned and seeded and chopped(some people like to wear gloves, altho Anaheims are milder) You can use pueblos too but wouldn't use Jalapenos, too strong.
4 strips of bacon

 In a small mixing bowl, mix the eggs and milk and seaoned salt and pepper with a wire wisk. In a 10 inch non- stick skillet, fry bacon until crisp and drain off all but 1 tablespoon fat. Add eggs, chopped green chiles and 1/4 cup of the cheese and stir until soft but set.Sprinkle the other 1/4 cup cheese on top and let it melt down. Serve hot with bacon.  So scrumptious!!

Ann's famous chicken and dumplings

this is the epitome of comfort food and an all time favorite. I even trade with a friend, he makes me cabbage rolls and I make him chicken and dumplings!! What a deal for both of us!! Have this on hand on a cold winter's night coming up and hear the rave reviews.. these are the best chicken and dumplings you will ever taste
1 large chicken about 4 lbs. PLUS 4 skin on, bone in chicken breasts
1 small onion sliced
5 carrots, sliced( I like organic)
3-4 ribs celery with leaves chopped
1 tsp. salt
1 Tablespoon or more to taste chicken bouillion granules
4 Tablespoons butter
6 Tablespoons flour
1/8 tsp. Hungarian paprika
1/2 cup light cream
white pepper to taste
parsley

Dumplings: ( these are the best, so light and airy!! Just do not peak while cooking!!!!

2 cups flour
1 teaspoon salt
4 teaspoons baking powder
1 Tablespoon shortening
3/4 cup milk

Simmer chicken, chicken breasts, onion, carrots, celery, chicken bouillion and salt, in enough water to cover. Cook until the chicken is done, 1 1/2 to 2 hours. Remove chickec and chicken breasts from broth,remove and save 1 quart of broth or so to freeze. When cool enough to handle, remove skin and bones and dice or shred meat. Melt butter in a cup. Stir in the flour mixed with paprika. Add flour paste to chicken stock gradually, stirring constantly; cook for 2 minutes. Add chicken, cream, pepper and adjust seasonings to taste. Spoon dumplings on top of gently bubbling chicken mixture and cover. Cook for 15 minutes AND DO NOT LIFT LID!!! Cover top with some snipped parsley. Serve at once.

To make dumplings, sift dry ingredients together. Blend in shortening with pastry fork. Add milk and mix well. Dip teaspoon into cold water then into dough, and spoon dough onto chicken mixture, covering the top. Cook as per instructions above.

Summery Lemon Bars

These are just the best and always wonderful for a group of women get together!! Rich and lemony, they just melt in your mouth... and Easy!!

Crust:
 2 cups flour
1 cup butter, melted
1/2 cup powdered sugar

Filling:
4 Eggs
2 cups granulated sugar
1 tsp. baking powder
4 Tablespoons flour
6 Tablespoons lemon juice
Powdered sugar for dusting
 Mix crust ingredients. Press into a greased and floured 9x13 inch, glass baking dish, leaving edges higher than center. Bake at 350 degrees for 20-25 minutes or until crust begins to brown.

To make filling: combine all ingredients in large bowl and mix well with beater. Pour into baked crust and bake 20-25 minutes more at 350 degrees. Bars are done when fairly firm to the touch. Chill. Dust with powdered sugar and cut into squares.

German Chocolate Cake

I have had this recipe too for ages. As I make cakes for people, this is always an ordered favorite. You can bake this in 3 ckae pans or in a 9x13 cake, if you need to transport it. Much easier and user friendly.

1 - 4 oz. pkg. German's sweet chocolate
1/2 cup boiling water
1 cup butter(I use 1/2 cup butter and 1/2 cup butter flavor Crisco, at high altitude)
2 cups sugar(I use 1 3/4 cups sugar at high altitude)
4 Egg yolks
1 tsp. vanilla
2 1/2 cups unbleached flour(I prefer King Arthur or Pillsbury)
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
4 Egg whites stiffly beaten

Cocnut Pecan Frosting:
3/4 cup evaporated milk
1/2 cup brown sugar
1/2 cup sugar
1/2 cup butter
1 tsp. vanilla
3 Egg Yolks, beaten
1 1/2 cups coconut
1 cup pecans, toasted and chopped

Melt the chocolate in the boiling water and let cool. Cream butter and sugar, add yolks, beating well after each. Blend in vanilla and chocolate. Sift flour with salt and soda. Add to chocolate mixture alternating with buttermilk. Beat until smooth. Fold in beaten egg whites. Pour into 3 round cake pans that have been sprayed, parchment rounds put in and then sprayed again. Bake at 350 degrees for 30-35 minutes. Cool in pans on wire racks for 10 minutes, then invert onto racks and cool completely and frost with Coconut-Pecan Frosting.

Frosting: Combine milk, sugars, butter, and vanilla in saucepan. Bring to a full boil, stirring constantly. Remove form heat. Mixture may appear curdled. Quicl;y stir small amount of hot mixture into beaten egg yolks. Stir this back into saucepan with rest of hot mixture. Return to a boil, stirring constantly. Remove form heat. Add coconut and pecans. Cool, beating occasionally. Ice cake layers when cool.