Archive | January 2016

Panda’s Cheeseburger Soup

My family is always telling me that I need to write down my recipes so I can create a cookbook.  I am not one for measuring my ingredients, so every time I make something it is never the same, and sometimes I can’t even recreate it at all because I don’t write down what I put in it.  I am the type that might start from a recipe and then add what every I want to it and make it my own.  In fact I hope that is what you do with this recipe, tweak it to make it your own.  As for the name I chose referring to “Panda” it is named for my daughter Freya who loves Pandas and really likes my Cheeseburger Soup.  I have to admit that because I had to measure the ingredients to write this it was actually the best batch of cheeseburger soup I’ve made (what a surprise).   So here goes:

 

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PANDA’S CHEESEBURGER SOUP

Ingredients for step 1

  • 1 pound of Hamburger
  • 1/2 to 1 chopped medium Onion ( I used sweet onion)
  • 2 to 4 Garlic Cloves  minced  (we like garlic so I used 4)
  • 1 Tablespoon of Chicken Bouillon
  • 1 1/2 to 2 teaspoons of Montreal Chicken Season
  • 1/2 teaspoon of Granulated Garlic
  • 1/4 to 1/2 teaspoon of Pink Salt or your salt of choice  (we only use pink salt now I get mine from Amazon in bulk.)
  • 1/8 teaspoon of Pepper
  • 1/8 teaspoon of Paprika
  • 1/8 teaspoon of Turmeric

Ingredients for step 2

  • 2 teaspoons Worcestershire Sauce ( I used Lea & Perrins)
  • 1 (10 3/4 oz) can of Condensed Cheddar Cheese Soup

 

Ingredients for step 3

  • 1 1/2 Tablespoons of Better than Bouillon Beef Base (plus) 32 oz  of Water {OR} 32 oz of Beef Broth
  • 1/4 cup Ketchup
  • 2 Tablespoons Mustard
  • 2 to 4 cups of Potatoes ( I like lots of potatoes so I used 5 large Gold Potatoes)
  • 1 cup shredded Cheddar Cheese ( I used Sharp)
  • 1 Serrano Chile  minced*

*( I used  plastic gloves to avoid direct contact when I cut up the Chile, because hot Chile peppers contain volatile oils that can burn your skin and eyes. If your bare hands do touch the Chile peppers, wash you hands well with soap and water.)

 

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  1. Put all the ingredients for step 1 into your crockpot (if you have one that has a brown/sauté feature like mine) or in a large skillet, cook over medium heat until the meat is brown.

 

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   2.  Add the ingredients for step 2 and cook for 1 to 2 more minutes.

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  3.  If you used a skillet to brown in put the mixture into the crockpot.  Add the ingredients for step 3 into the crockpot, stir to combine.  Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 5 1/2 hours.

 

 

Serve and enjoy

Serve and enjoy

 

 

You may think that the Serrano Chile is going to make this hot but it doesn’t.  I made it once without the Chile (only because I forgot to get it and didn’t have time to get one) and I found that it does need the Chile, it really adds a lot of flavor.

I hope you try this and enjoy it as much as we do.  Let me know how you liked it.  When you made it did you make any changes, if so what were they?

Thanks for stopping by and have a Blessed day,

Vickie (Zebiesmom)

 

Creating my first printable

Hello,

I am so excited because yesterday I created my first printable.  I took a webinar class from I Heart Planners to learn how to create your own planner pages.  They taught us how to use excel to do this, which was great because I had been trying to figure out how to use excel, and had no clue.  I now understand why most people would rather buy them then to try to create them themselves.  It does take sometime to create them and when you are first learning it takes a really long time, but for me it was worth it.  I really like learning new things and by learning how to create my own I can customize them just for me and my family, or even one day start making them myself to sell.

 

I made this for my daughter, she likes to do list. It is an A5 size and will fit perfect on the new paper we bought to go in her planner binder.

I made this for my daughter, she likes to do lists. It is an A5 size and will fit perfect on the new paper we bought to go in her planner binder.

 

If you would like to learn how to do your own go visit I heart planners.  The class made it easy for me to learn and as a I heart planner club member I was able to get the class for 50% off.  If you like printable planners and don’t want to make them yourself they have a club you can join and you can download all the planner pages that they make.  In fact if they don’t have something you want you can send a request to see if they can create it for you.  Because I am member not long ago I asked if they would create a printable to keep tract of craft supplies and they did, it’s really cute too.

I heart planners in no way ask me to write this blog.  This is my own opinion, I wanted let you know of a great place that I found for the things I need, and perhaps something you may need.

 

Do you like to use planners like “to do list”?  If so what kind do you like to use and where to you get them from?

Thanks for visiting and have a Blessed day,

Vickie (Zebiesmom)

 

Peppers Anyone?

Hello,

I am the main cook in my family for better or worse.  Some days it’s worse, like the time I burned the chicken.  It was really crispy (black) on the outside and still a little moist on the inside.  My family not only ate it, but even said it was good (go figure).  That has not always been the case.  In all my  years of cooking I have only made a few things you couldn’t eat (not even the dog would eat it, so you know it was bad).

But that wasn’t the case when I made my stuff peppers last night. When I make my peppers they are never the same twice, even if I try to make them the same exact way.  The only thing I always use is the pepper (of course), hamburger and cheese.  I use what ever else I may have and even the cheese may not be the same kind that I used the time before.   They were so good even my picky eater Sonja ate the stuffing part of the pepper (she never eats the pepper itself).  I was very surprised I didn’t think she would eat it because it had hot Italian sausage and cilantro in it, but when I  cook  the sausage with the hamburger and add the other ingredients it wasn’t that hot anymore.  Of course there was some sour cream involved.

Ok I forgot to put the eggs I used to bind the stuffing in the first photo.  I browned the hamburger and the sausage with a little pink salt, garlic pepper and turmeric (of course I forgot to put those in the photo too).  While the meat was cooling I cut the end of the peppers off, took out the seeds and then rubbed them with extra virgin olive oil ( that’s in the brown container) to help soften the skin during cooking.  After the meat cooled I put it in a bowl and combined it with the panko, cilantro, cheese and eggs.  I then stuff the peppers put them in the oven at 350 degrees for 40 minutes.  I served them with a little (or a lot) of sour cream.  I must say this again they were sooooo good.

Do you like stuffed peppers?  If so what do you like to stuff them with?

Thanks for visiting  and have a Blessed day,

Vickie (Zebiesmom)