Sunday, October 22, 2017

"Make It Your Own" Soup Bar / #SundaySupper

 If you enjoy entertaining, a "Make It Your Own" Soup Bar may be something you would like to try. It is a lot of fun! It's fun to plan the ingredients you will use, the way you will serve them, and the decor for the serving area. Once you get started in the planning, you will find you that there are a lot more decisions to make than you thought. 
The first thing I did when putting this Soup Bar together was to make a list of all the ingredients I wanted to have available for my guests. Once I was done with my list, I looked at it and knew I had to cross off a lot of items. I had way too many to choose from!They would all be very tasty in the soup, but this was one of those times, when less is more. So I scaled down my list to popular soup ingredients that I felt everyone would enjoy. 
"Make It Your Own" Soup Bar
(printable recipe at end of page) 

Chicken Broth
Chicken Breast
Shrimp
Red Onions
White Onions
Corn
Broccoli
Carrots
Celery
Mini Farfalle
Udon Noodles
Chow Mein Noodles 


The first thing to do is to heat your broth. Heat it on the stove, or in the crock pot. I used a packaged broth, and I doctored it a little. After I peeled and deveined the shrimp. I deglazed the pan, and put the drippings in the broth. Then I pan fried a chicken breast. While it was cooling, I deglazed the pan and poured the chicken drippings in the broth. Doing this gives the broth a deep, unique flavor.
I boiled the farfalle pasta. To prepare the udon noodles, brown some butter in a small frying pan. Let the butter come to a brown color, then add the noodles and a teaspoon of soy sauce and toss them as they are cooking. They will become covered in a delicious, nutty flavor that you will love. In between frying, deglazing, and deveining you will need to cook some broccoli, corn and carrots. Cut the carrots in to slices, then into quarters. Place in a bowl covered with water and microwave until done, about 1 minute. You can microwave the broccoli and corn, or cook them on the stove.
Chop the celery into tiny pieces and shred the chicken breast. Take the shrimp and cut it completely in half lengthwise. Then cut each piece in half.
To set up your bar, use serving dishes that are similar to establish a look of cohesiveness.I like using clear serving dishes for all the ingredients, except the broth. The clear dishes give a clean look.
As your guests go through the line, have them fill their bowl with all the items they want in their soup.
When they get to then end of the line, they can add their broth, which will heat all the other ingredients. Don't forget to add your hard noodles at the end of the bar. They are a great garnish for the soup. Place napkins and utensils at the end of the line. There is no reason for your guests to have to worry about carrying them until they are done, and need them.

That is pretty much all there is to building a "Make It Your Own" Soup Bar. It is easy to do, just be organized and you will have a great soup bar your guests will love.
A soup bar would be great for football parties, or birthday parties. You can substitute any type of soup as a base, like cream soup, or you could use a beef broth or a seafood broth. There are so many other ingredients to add also, like bread or cornbread. Just have fun!

We have lots of soup and stew recipes today! Scroll down to find some yummy ideas!

 

Comfort Food Soup and Stew Recipes #SundaySupper

 

Superb Soups

Stupendous Soups

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


 


"Make It Your Own" Soup Bar

INGREDIENTS:


  • Chicken Broth
  • Chicken Breast
  • Shrimp
  • Red Onions
  • White Onions
  • Corn
  • Broccoli
  • Carrots
  • Celery
  • Mini Farfalle
  • Udon Noodles
  • Chow Mein Noodles

INSTRUCTIONS:


  1. The first thing to do is to heat your broth. Heat it on the stove, or in the crock pot. I used a packaged broth, and I doctored it a little. After I peeled and deveined the shrimp. I deglazed the pan, and put the drippings in the broth. Then I pan fried a chicken breast. While it was cooling, I deglazed the pan and poured the chicken drippings in the broth. Doing this gives the broth a deep, unique flavor.
  2. I boiled the farfalle pasta. To prepare the udon noodles, brown some butter in a small frying pan. Let the butter come to a brown color, then add the noodles and a teaspoon of soy sauce and toss them as they are cooking. They will become covered in a delicious, nutty flavor that you will love. In between frying, deglazing, and deveining you will need to cook some broccoli, corn and carrots. Cut the carrots in to slices, then into quarters. Place in a bowl covered with water and microwave until done, about 1 minute. You can microwave the broccoli and corn, or cook them on the stove. Chop the celery into tiny pieces and shred the chicken breast. Take the shrimp and cut it completely in half lengthwise. Then cut each piece in half.
  3. To set up your bar, use serving dishes that are similar to establish a look of cohesiveness.I like using clear serving dishes for all the ingredients, except the broth. The clear dishes give a clean look.
  4. As your guests go through the line, have them fill their bowl with all the items they want in their soup.
  5. When they get to then end of the line, they can add their broth, which will heat all the other ingredients. Don't forget to add your hard noodles at the end of the bar. They are a great garnish for the soup. Place napkins and utensils at the end of the line. There is no reason for your guests to have to worry about carrying them until they are done, and need them.
  6. That is pretty much all there is to building a "Make It Your Own" Soup Bar. It is easy to do, just be organized and you will have a great soup bar your guests will love. A soup bar would be great for football parties, or birthday parties. You can substitute any type of soup as a base, like cream soup, or you could use a beef broth or a seafood broth. There are so many other ingredients to add also, like bread or cornbread. Just have fun!
Created using The Recipes Generator















Saturday, October 21, 2017

Chocolate Mini Waffles / #Choctoberfest

Chocolate Mini Waffles are really more dessert than breakfast, and they are so tasty and fun! They are easy and quick to make, and they are perfect for holiday parties, caterings, kids parties, and celebrating special days! They are easy to customize to various themes, and honestly, I've never met someone who didn't love waffles!             


Chocolate Mini Waffles
(printable recipe at end of page)

1 1/2 cups Flour
1/4 cup Cocoa Powder
1/2 cup Imperial Sugar
1 tablespoon Baking Powder
1/4 teaspoon Salt
2 eggs
1 3/4 cups Milk
1/2 cup Cooking Oil
Whipped Cream
Sprinkles

 Add the Flour, Cocoa Powder, Sugar, Baking Powder and Salt to a large mixing bowl. Make a well in the center of the mix. In another medium size mixing bowl, beat the eggs slightly. Add the milk and the oil to the eggs . Add wet mixture to the dry mixture. Stir just until moistened. It will be a bit lumpy.
Add batter to mini waffle iron. Follow your manufacturers direction for using the waffle iron. The waffles will cook within minutes.
Stack waffles on plate, drizzle with melted butter. Add a dollop of whipped cream and sprinkles!
Thank you for joining me today! I hope you enjoyed the last week of Chocolate recipes as part of #Choctoberfest! Don't forget to enter the #Choctoberfest Giveaway!


Follow The Freshman Cook here:
Pinterest

Here are some Chocolate Recipes you might have missed:

Corny Chocolate Mini Cakes



 

Chocolate Mini Waffles

INGREDIENTS:


  • 1 1/2 cups Flour
  • 1/4 cup Cocoa Powder
  • 1/2 cup Imperial Sugar
  • 1 tablespoon Baking Powder
  • 1/4 teaspoon Salt
  • 2 eggs
  • 1 3/4 cups Milk
  • 1/2 cup Cooking Oil
  • Whipped Cream
  • Sprinkles

INSTRUCTIONS:


  1. Add the Flour, Cocoa Powder, Baking Powder, and Salt to a large mixing bowl. Make a well in the center of the mix. In another medium size mixing bowl, beat the eggs slightly. Add the milk and the oil to the eggs . Add wet mixture to the dry mixture. Stir just until moistened. It will be a bit lumpy.
  2. Add batter to mini waffle iron. Follow your manufacturers direction for using the waffle iron. The waffles will cook within minutes.
  3. Stack waffles on plate, drizzle with melted butter. Add a dollop of whipped cream and sprinkles!
Created using The Recipes Generator



Thursday, October 19, 2017

Celebrate It! Blog Link Party!

I am so glad you are here! 
Feel free to link up and share what you have been creating!

Last weeks 3 featured link ups:

Halloween Recipe Idea
from

Cricut Maker Free Project
Bachelorette Party
from

DIY Thanksgiving Decorations For Your Table
from



Let's get to the party!


Chocolate Brownie Bowl w/ Caramelized Apples / #Choctoberfest

Chocolate Brownie Bowl with Caramelized Apples make a great fall treat! Top them with Caramel Apple Sauce for even more awesomeness! The recipe for the brownie bowls, sauteed apples, and caramel apple sauce can all be made ahead of time, then put together when you are ready to serve.

Chocolate Brownie Bowl w/ Caramelized Apples
(makes 3 bowls)
(printable recipe at end of page)

Brownie Bowls

1 1/4 cups Sugar 
3/4 cup Butter
1/2 cup unsweetened
2 Eggs
1 teaspoon Vanilla
1 1/2 cups Flour
1 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1 cup Milk 

Caramelized Apples 
 2 tablespoons Butter
2 Granny Smith Apples ( peeled and cut into slices)
1 tablespoon Dark Brown Sugar
1 tablespoon Cinnamon
2 tablespoon Water

Caramel Apple Sauce 
2/3 cup Brown Sugar
1 tablespoon Corn Starch
1/4 cup Apple Cider
1/4 cup Butter
1 Egg Yolk


Preheat oven to 350 degrees.
Heat the sugar, butter, and cocoa powder over medium heat. Stir until the butter is entirely melted. Remove from heat and let cool a bit. Add vanilla and add eggs, one at a time. Whip eggs just slightly, with a fork, before adding them to the pan. Do not put back on heat. Blend eggs and vanilla into pan, just until combined.
In another bowl, mix together the flour, baking powder and baking soda. Take turns adding flour mix and then milk to the pan. Beat after each addition. Continue adding the flour mix and then the milk until you have no more. 
This is the pan I used to make the bowls. Any type of pan bowl will work. These come in a set of two. After trying to use these pans several times, with no success, I decided to prepare them my way, and they worked great. I used a cooking spray with flour in it. I sprayed inside the pan, which ends up being the top. It is a narrow area. Then I went through and sopped up the excess spray. I filled the pan with the batter and them release very easily. Don't force them. They just slid out. Bake for 18-20 minutes. Check with a toothpick. Let cool completely. 
 Melt butter in saucepan. Add apples. Stir a round in the pan to cover with butter. 

Add dark brown sugar, cinnamon, and water to pan. Fold apples into sauce until they are completely covered. Cook until tender. Remove from heat.
 In a saucepan, combine 2/3 cup packed brown sugar and 1 tablespoon cornstarch. Add 1/4 cup apple cider and 1/4 cup butter. Cook and stir until over medium heat until thick and bubbly. Once bubbly, stir for 2 minutes, then remove from heat. In a separate bowl, beat the egg yolk. Add a 1/2 cup of the brown sugar mix into the bowl with an egg. Combine the two, then pour back into pan with brown sugar mix. Cook again until bubbly. Cook and stir for 2 minutes. Remove from heat.
  Drizzle with caramel.

 Thanks for joining me today! Don't forget to enter the #Choctoberfest Giveaway!

Follow The Freshman Cook here:

 

Chocolate Brownie Bowl w/ Carmelized Apples

INGREDIENTS:

Brownie Bowls
  • 1 1/4 cups Sugar
  • 3/4 cup Butter
  • 1/2 cup unsweetened Rodelle Baking Cocoa
  • 2 Eggs
  • 1 teaspoon Vanilla
  • 1 1/2 cups Flour
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1 cup Milk
Carmelized Apples
  • 2 tablespoons Butter
  • 2 Granny Smith Apples ( peeled and cut into slices)
  • 1 tablespoon Dark Brown Sugar
  • 1 tablespoon Cinnamon
  • 2 tablespoon Water
Carmelized Apple Sauce
  • 2/3 cup Brown Sugar
  • 1 tablespoon Corn Starch
  • 1/4 cup Apple Cider 1/4 cup Butter 1 Egg Yolk
  • 1/4 cup Butter
  • 1 Egg Yolk

INSTRUCTIONS:


  1. Preheat oven to 350 degrees.
  2. Heat the sugar, butter, and cocoa powder over medium heat. Stir until the butter is entirely melted. Remove from heat and let cool a bit. Add vanilla and add eggs, one at a time. Whip eggs just slightly, with a fork, before adding them to the pan. Do not put back on heat. Blend eggs and vanilla into pan, just until combined.
  3. In another bowl, mix together the flour, baking powder and baking soda. Take turns adding flour mix and then milk to the pan. Beat after each addition. Continue adding the flour mix and then the milk until you have no more.
  4. This is the pan I used to make the bowls. Any type of pan bowl will work. These come in a set of two. After trying to use these pans several times, with no success, I decided to prepare them my way, and they worked great. I used a cooking spray with flour in it. I sprayed inside the pan, which ends up being the top. It is a narrow area. Then I went through and sopped up the excess spray. I filled the pan with the batter and them release very easily. Don't force them. They just slid out. Bake for 18-20 minutes. Check with a toothpick. Let cool completely.
  5. Melt butter in saucepan. Add apples. Stir a round in the pan to cover with butter.
  6. Add dark brown sugar, cinnamon, and water to pan. Fold apples into sauce until they are completely covered. Cook until tender. Remove from heat.
  7. In a saucepan, combine 2/3 cup packed brown sugar and 1 tablespoon cornstarch. Add 1/4 cup apple cider and 1/4 cup butter. Cook and stir until over medium heat until thick and bubbly. Once bubbly, stir for 2 minutes, then remove from heat. In a separate bowl, beat the egg yolk. Add a 1/2 cup of the brown sugar mix into the bowl with an egg. Combine the two, then pour back into pan with brown sugar mix. Cook again until bubbly. Cook and stir for 2 minutes. Remove from heat.
  8. Drizzle with caramel.
Created using The Recipes Generator

Wednesday, October 18, 2017

Easy Fall Chocolate Tart / #Choctoberfest

It is #Choctoberfest this week, which means that a lot of your favorite bloggers will be sharing recipes featuring chocolate. My chocolate recipe today is an Easy Fall Chocolate Tart. I really do mean easy. There is no oven involved. Which is great because I know a lot of us are still experiencing summer! I made this recipe with four small tart pans thinking of a dinner party dessert, or maybe Thanksgiving.
You could also serve this for Christmas and decorate with candy canes. Crush them and sprinkle them all over, or use mini candy canes to decorate the way I did the pumpkins.

Easy Fall Chocolate Tart 
(printable recipe at end of page)
(Makes 4 mini tarts)

1 pound block solid Milk Chocolate 
3-5 ounces Heavy Whipping Cream
4 Mini Tart Pans (with removable bottoms)
9 ounce package Chocolate Wafer Cookies
4 ounces Butter
Candy Pumpkins

Royal Icing
1/2 cup Solid vegetable Shortening
1/2 cup Butter
1 teaspoon Clear Vanilla Extract
1 pound Imperial Sugar 10X Powdered Sugar
2 tablespoons Milk



Chop chocolate into small pieces for even and quicker melting. Place in double boiler to melt over low heat.
 Heat 6 ounces of heavy whipping cream in a separate pan. Do not get hot, just bring it to warm temperature.
Add warmed whipping cream to chocolate, a little at a time, and whisk together. The consistency should be slightly loose, and should take 3-5 ounces of cream. Keep double boiler on medium low heat.
Crush cookies with a food processor, or place cookies in a ziplock plastic bag, and crush with a rolling pin. Set aside.
The tart pans I used are 4 1/2" across, and 3/4" high. You will need 1/2 cup of crushed wafers per tart. Melt 1 tablespoon of butter, per tart, and add it to the crushed wafers. Add the butter a little at a time. If too much is added, they will become soggy. You can always add more.  Using a fork to mix the two together works very well. I mixed the crust for each tart individually, and not together. it is easier to use the correct amounts this way. Place the mix in each tart. Use your hands to push the crushed cookie mix against the sides of the tart pan and against the bottom. Try to keep the amount of cookie crust you are placing on the side of the pan even all the way around. That was my only struggle with these.
Pour chocolate in to each mini tart pan. Let set up. Make the buttercream frosting by creaming the butter and vegetable shortening together. Add the vanilla, and add the Imperial Sugar, (click for their awesome Halloween ideas!), a little at a time, mixing on medium speed. Once all the sugar is added, add the milk and mix again. This recipe makes 3 cups, so you may want to divide it in half. Color some of the frosting green for the leaves. Decorate with pumpkins and leaves.  Use a Wilton #4 for the stems and a Wilton #68 for the leaves. You can cover and refrigerate these, and they will collect moisture on them, but let them sit outside the fridge  for 15 minutes or so, before serving them so they will be soft and yummy! ( the moisture will dissipate)
 Thanks for joining me today! Don't forget to enter the #Choctoberfest Giveaway!


Follow The Freshman Cook here:


Easy Fall Chocolate Tart

INGREDIENTS:

Tart
  • 1 pound block solid Milk Chocolate
  • 3-5 ounces Heavy Whipping Cream
  • 4 Mini Tart Pans (with removable bottoms)
  • 9 ounce package Chocolate Wafer Cookies
  • 4 ounces Butter
  • Candy Pumpkins
Royal Icing
  • 1/2 cup Solid vegetable Shortening
  • 1/2 cup Butter
  • 1 teaspoon Clear Vanilla Extract
  • 1 pound Imperial Sugar 10X Powdered Sugar
  • 2 tablespoons Milk

INSTRUCTIONS:


  1. Chop chocolate into small pieces for even and quicker melting. Place in double boiler to melt over low heat.
  2. Heat 6 ounces of heavy whipping cream in a separate pan. Do not get hot, just bring it to warm temperature.
  3. Add warmed whipping cream to chocolate, a little at a time, and whisk together. The consistency should be slightly loose, and should take 3-5 ounces of cream. Keep double boiler on medium low heat.
  4. Crush cookies with a food processor, or place cookies in a ziplock plastic bag, and crush with a rolling pin. Set aside.
  5. The tart pans I used are 4 1/2" across, and 3/4" high. You will need 1/2 cup of crushed wafers per tart. Melt 1 tablespoon of butter, per tart, and add it to the crushed wafers. Add the butter a little at a time. If too much is added, they will become soggy. You can always add more. Using a fork to mix the two together works very well. I mixed the crust for each tart individually, and not together. it is easier to use the correct amounts this way. Place the mix in each tart. Use your hands to push the crushed cookie mix against the sides of the tart pan and against the bottom. Try to keep the amount of cookie crust you are placing on the side of the pan even all the way around. That was my only struggle with these.
  6. Pour chocolate in to each mini tart pan. Let set up. Make the buttercream frosting by creaming the butter and vegetable shortening together. Add the vanilla, and add the sugar, a little at a time, mixing on medium speed. Once all the sugar is added, add the milk and mix again. This recipe makes 3 cups, so you may want to divide it in half. Color some of the frosting green for the leaves. Decorate with pumpkins and leaves. Use a Wilton #4 for the stems and a Wilton #68 for the leaves. You can cover and refrigerate these, and they will collect moisture on them, but let them sit outside the fridge for 15 minutes or so, before serving them so they will be soft and yummy! ( the moisture will dissipate)
Created using The Recipes Generator

Monday, October 16, 2017

It's #Choctoberfest Week!

Choctoberfest-2015-2


Today is one of my favorite days of the year, because it is the official start of #Choctoberfest!

This is the third annual food blogger celebration of all things chocolate, made possible thanks to our gold sponsor Imperial Sugar and the other sponsors listed below. Over 70 bloggers are participating in #Choctoberfest 2017 and will be posting 200+ chocolate recipes over the next week. Keep your eyes peeled, visit any of the blogs listed below, or use the #Choctoberfest hashtag on Instagram, Twitter, and Facebook to follow along.

You can also check out our #Choctoberfest Pinterest board, where we post chocolate recipes all year long. You can also enter to win our #Choctoberfest prize pack. Thank to our amazing sponsors who are contributing the following items for the prize:
  • $100 gift card to Williams Sonoma or Sur La Table from our gold sponsor Imperial Sugar
  • 1 case of granulated white sugar (40 pounds), 1 case of light brown sugar (24 pounds), 1 case of dark brown sugar (24 pounds), and 1 case of powdered sugar (24 pounds) from our gold sponsor Imperial Sugar
  • 16 oz Barlean’s Butter-Flavored Coconut Oil, 9.52 oz canister of Chocolate Silk Greens, and 8oz bottle of Essential Women Omega-Swirl Chocolate Mint from our silver sponsor Barlean's
  • 300-piece Lindt LINDOR Truffles gift bag (you choose the flavors!) from blog sponsors The PinterTest Kitchen
This prize pack is valued at over $450! 
 To enter, simply follow participating sponsors and bloggers using the below giveaway widget.



Stay tuned to see the delicious recipes bloggers have cooked up using Imperial Sugar and Barlean's products. Thank you also to Davis Chocolate and Rodelle for being #Choctoberfest shoutout sponsors! Watch Instagram and Facebook to find out more about about their chocolate products.

 Here is a complete list of all the bloggers participating in #Choctoberfest 2017, so you can see the recipes they are posting throughout the week:

The PinterTest KitchenFix Me a Little LunchSavory MomentsCrumbs in my MustachioHouse of Nash EatsBake It With LoveThat RecipeHardly A GoddessCooking With CarleeA Kitchen Hoor's AdventuresBody RebootedCindy's Recipes and WritingsThe Redhead BakerFaith, Hope, Love, & Luck Survive Despite a Whiskered AccompliceSweet CoraliceSeduction in The KitchenCooks&Books&RecipesEveryday EileenUnder My Apple TreeFamily Around The TableBottom Left of the MittenThe Spiffy CookieFairyburgerJoin Us, Pull up a ChairJonesin' For TasteJane's Adventures in DinnerTake Two TapasJennifer BakesThe Unlikely BakerHostess At HeartKaren's Kitchen StoriesKate's Recipe BoxKelly Lynns Sweets and TreatsWildflour's Cottage KitchenChocolate SlopesLittle House Big AlaskaMakes, Bakes and Decor2 Cookin MamasThat Skinny Chick Can BakeBooks n' CooksMildly MeanderingLiving IdeasRestless ChipotleGet the Good Stuff!The Weekday GourmetAn Affair from the HeartWest Via MidwestCookie Dough and Oven MittThe Bitter Side of SweetCookaholic WifeDaily Dish RecipesFor the Love of FoodThe Saucy SouthernerCook's HideoutBy the PoundsTramplingrose: Cooking, Baking & Ranting in Small-Town South DakotaSarah Cooks the BooksChef Sarah ElizabethFantastical Sharing of RecipesSarah's Bake StudioThe Pajama ChefFrankly EntertainingLong Distance BakingPalatable PastimeThe Freshman CookThe Food Hunter's Guide to Cuisine ♥ A Day in the Life on the FarmWendy PolisiTampa Cake GirlMy Southern Sweet ToothCanning and Cooking at HomeFull Belly SistersSuperSizeGuy.comOur Good Life The Life Jolie

To get an idea of how fun #Choctoberfest is, check out these recipes I made for last years event: 


Chocolate Cookie Butter Cups


Corny Chocolate Mini Cake


Thanks for dropping by.
 Stop by tomorrow for this weeks first recipe of #Choctoberfest2017!