Author Archive
Chocolate Covered Cherry Brownies
May 18, 2021 Lee
Leave a comment

Chocolate Covered Cherry Brownies

Sunrise Fruits Products
This recipe comes from a label on a package of Sunrise Fruit Products candied red cherries. The nice thing about this recipe is candied red cherries are available in Thailand, I have found them on Lazada.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 1 day
Course Dessert
Servings 24 brownies

Equipment

  • Oven
  • Baking Pan (9x13 inch)
  • Microwave

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup sugar
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ½ cup cocoa powder
  • ½ cup butter, (1 stick / ½ block)
  • ¼ cup chocolate chips
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 226-284 grams candied red cherries, cut in half, (8-10 oz)
  • 1 cup semi-sweet chocolate chips
  • ¾ cup sweetened condensed milk

Instructions
 

  • Preheat your oven to 180° C (350° F). Grease a 9x13 baking pan with butter or cooking spray, and set aside.
  • In a large mixing bowl, add the flour, sugar, salt, baking powder, and cocoa powder. Whisk together.
  • Add the butter and ¼ cup chocolate chips to a microwave safe bowl and microwave with 30 second intervals, stirring after each interval, until the mixture is smooth.
  • Mix the chocolate mixture, eggs, and vanilla into the dry ingredients until fully combined.
  • Press mixture into the prepared baking pan.
  • Sprinkle the top with the candied cherries and the 1 cup semi-sweet chocolate chips.
  • Drizzle the condensed milk over the top.
  • Place in the oven and bake for 28-30 minutes or until the edges are golden brown. Remove from oven and allow to cool to room temperate while in the pan.
  • Once cooled to room temperature, cover and leave on the counter overnight to allow to setup completely before cutting and serving. Enjoy.
DESSERTS
Honey Graham Cracker Cake
May 17, 2021 Lee
Leave a comment

Honey Graham Cracker Cake

Adapted from Valya's Taste of Home - No Bake Graham Cracker Cake.
This recipe comes from a friend and it is simply the best cake in regards to taste and easy of preparation. Only three ingredients needed. This is a no bake / ice box type of cake which needs time in the fridge to soften up. I made this by cutting the recipe listed here in half and the photos will reflect that.
Print Recipe Pin Recipe
Prep Time 20 minutes
Passive Time 4 hours
Course Dessert
Servings 12 servings

Equipment

  • Electric Mixer

Ingredients
  

  • 5 cups heavy whipping cream
  • 680 grams sour cream, (24 oz), Shortcut
  • 3 boxes honey graham crackers, (9 packs)

Instructions
 

  • Add the whipping cream to a large mixing bowl, beat with an electric mixer until the cream thickens.
  • Add the sour cream and beat that in until mixed in, scraping down the sides of the bowl so it is all incorporated.
  • Spread some of the cream mixture on a plate or cake tray, I used a rubber spatula, and place the first layer of crackers to set them in place to make the base of the cake. (I cut the recipe in half and only used 3 crackers wide to make the base, if using the full recipe, you will want to use two rows of 4 crackers each to make a square.)
  • Spread some cream mixture on top of the base crackers about twice the thickness of a cracker and place more crackers on top, pressing them into place. Repeat this process making the cake as tall as you like. (I made mine with 8 layers of crackers.)
  • Now spread another layer on the top and clean up the sides using more cream mixture as needed to cover the cake.
  • For decoration, crush 2-3 crackers in a zip lock bag with a rolling pin and sprinkle the top and sides with the crumbs. Cover and place the cake in the fridge for at least 4 hours, this is to soften the crackers. Or use a variant as I did and I used colored sprinkles on the top.
  • To cut this cake, and these instructions come from the author of this recipe and it is highly advised to follow this or you will have a crumbly sticky mess. Fill a tall glass with hot water and place a long knife in it to get warm. Remove the knife from the water, wipe dry with a paper towel and make one downward cut and remove the knife, wipe with a paper towel and place back in the water to warm, repeat that process to cut all the servings. Serve and enjoy!

Notes

Variant: 1. Use sprinkles as desired for decoration in place of the crushed graham crackers. 2. Use cinnamon graham crackers or chocolate graham crackers in place of honey graham crackers. 
# Buster Approved,#1 Go-To Recipes,DESSERTS
Vegetable Strudel
May 12, 2021 Lee
Leave a comment

Vegetable Strudel

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 142.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Sheet
  • Waxed or Parchment Paper

Ingredients
  

  • 1 tablespoon vegetable oil
  • ½ cup onion, diced
  • ½ cup fresh mushrooms, sliced
  • 1 can Soup Option, (10½ oz / 298 g)
  • ½ cup Cheese Option, shredded
  • Seasoning Option
  • 113 grams phyllo sheets, thawed, (¼ lb)
  • ¼ cup butter, melted
  • 2 cups Vegetable Option, cooked, drained
  • ⅓ cup milk
  • 1 tablespoon fresh parsley, chopped
  • ½ teaspoon prepared yellow mustard

OPTIONS

Soup - Use 1 Item

  • condensed cream of chicken & mushroom soup
  • condensed cream of onion soup
  • condensed cream of mushroom soup, Shortcut

Cheese - Use 1 Item

  • Edam cheese
  • Swiss cheese
  • Cheddar cheese

Seasoning - Use 1 Item

  • ¼ teaspoon ground nutmeg
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon fresh chives, chopped

Vegetable - Use 1 Item

  • cut asparagus
  • cut broccoli
  • diced carrots

Instructions
 

  • Heat the oil in a small saucepan on medium heat, when hot, add the onion and mushrooms and cook until tender, stir occasionally. Remove from heat and stir in Cheese and Seasoning Options as well as ½ cup of the Soup Option. Set aside to slightly cool.
  • Preheat your oven to 190° C (375° F), grease a large baking sheet with butter.
  • Lay out a sheet of waxed or parchment paper on your work surface. On the paper, lay out a sheet of phyllo and brush with melted butter. Place another phyllo sheet on top of the last one and brush with butter. Continue stacking the rest of the sheets and brushing with butter after each sheet is added.
  • Spread soup mixture on the dough, leaving a 1 inch border on all sides.
  • Arrange the Vegetable Option on top of the soup mixture, also keeping 1 inch from the edges.
  • Fold in 1 inch of the shorter ends of the dough.
  • Starting with one of the long sides, roll up the dough like a jelly roll. Use the waxed or parchment paper to get the roll started but do not roll the paper up in the strudel.
  • Carefully lift the strudel up and place on the prepared baking sheet, seam side down. Brush with melted butter.
  • Bake for 25 minutes or until golden brown. Cool slightly while preparing the sauce.
  • For the sauce, add remaining Soup Option, milk, parsley, and mustard to a small saucepan. Place on medium heat and heat through, stir occasionally.
  • Cut strudel into slices and serve with the sauce as a side dish, enjoy.

Notes

Shortcut: Condensed Cream of Mushroom Soup.
SIDES
Skillet Potatoes
May 11, 2021 Lee
Leave a comment

Skillet Potatoes

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 140.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 3 tablespoons butter
  • 1 cup Vegetable 1 Option
  • ½ cup Vegetable 2 Option
  • 2 cloves garlic, minced
  • 1 can condensed chicken broth, (10½ oz / 298 g)
  • ¼ cup water
  • 4 cups potatoes, cubed
  • 1 cup carrot, julienned
  • Seasoning Option
  • Garnish Option

OPTIONS

Vegetable 1 - Use 1 Item

  • celery, sliced
  • frozen green beans, French cut, thawed
  • mushrooms, sliced
  • tomatoes, diced

Vegetable 2 - Use 1 Item

  • onion, diced
  • spring onion, green and white parts, sliced
  • leek, chopped
  • green bell pepper, diced

Seasoning - Use 1 Item

  • ⅛ teaspoon black pepper
  • ¼ teaspoon dried thyme, crushed
  • ⅛ teaspoon dry mustard
  • ⅛ teaspoon crushed red pepper flakes

Garnish - Use 1 Item

  • fresh parsley, chopped
  • fresh chives, chopped
  • sesame seeds, toasted
  • pimento, jarred, chopped

Instructions
 

  • Melt the butter in a large non stick pan, when hot, add Vegetable 1 and Vegetable 2 Options, and the garlic. Cook until the vegetables are tender, stirring occasionally.
  • To the pan, add the broth, water, potatoes, carrot, and Seasoning Option. Bring to a boil then reduce to low. Cover and simmer 15 minutes or until potatoes are fork tender.
  • Uncover and increase heat to medium and simmer 5 minutes or until the broth has slightly thickened, stir often.
  • Sprinkle with the Garnish Option, serve as a side dish and enjoy.
POTATOES,SIDES
Vegetable Timbales
May 11, 2021 Lee
Leave a comment

Vegetable Timbales

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 139.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Passive Time 10 minutes
Course Side Dish
Servings 8 servings

Equipment

  • Custard Cups (5 oz)
  • Baking Pan
  • Oven

Ingredients
  

  • 4 eggs
  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 cup milk
  • Seasoning Option
  • 1 cup Cheese Option, shredded
  • ¼ cup butter
  • 3 cups carrots, shredded
  • 226 grams fresh mushrooms, chopped, (8 oz)
  • 1 package Vegetable Option, thawed, drained, (9-10 oz / 255-284 g)

OPTIONS

Soup - Use 1 Item

  • condensed cream of onion soup
  • condensed cream of asparagus soup
  • condensed cream of mushroom soup, Shortcut

Seasoning - Use 1 Item

  • ¼ teaspoon ground nutmeg
  • ½ teaspoon dried tarragon, crushed
  • ½ teaspoon dried dill weed, crushed

Cheese - Use 1 Item

  • Swiss cheese
  • Mozzarella cheese
  • Monterey Jack cheese

Vegetable - Use 1 Item

  • spinach, chopped
  • broccoli, chopped
  • green beans, French cut

Instructions
 

  • Generously grease eight 5 oz custard cups with butter or cooking spray.
  • In a large mixing bowl, beat eggs until foamy, then stir in Soup Option, milk, and Seasoning Option. Once well mixed, stir in the Cheese Option. Set aside.
  • Melt the butter in a large non stick pan on medium heat. When hot, add the carrot, mushrooms, and Vegetable Option, cook until tender and all the liquid evaporates. Stir occasionally while it is cooking.
  • While the vegetables are cooking, preheat your oven to 200° C (400° F). Get out a large baking pan, one that will hold all the custard cups.
  • Add vegetable mixture to the soup mixture and stir together.
  • Divide mixture evenly in the custard cups.
  • Place the baking pan on the oven rack then place the cups in the baking pan. Pour boiling water in the pan to reach halfway up the sides of the cups.
  • Bake for 30 minutes or until a knife inserted in the center comes out clean. Remove from oven and let rest for 10 minutes.
  • Unmold onto a serving platter.
  • Serve and enjoy.

Notes

Shortcut: Condensed Cream of Mushroom Soup.
Variant: 1. To make this a casserole, prepare using Steps  2. and 3. then pour mixture into a greased 2 quart casserole dish and bake at 200° C (400° F) for 45-50 minutes or until a knife inserted in the middle comes out clean. Let this rest for 10 minutes, then serve as a side dish, enjoy.
SIDES
Scalloped Vegetables
May 10, 2021 Lee
Leave a comment

Scalloped Vegetables

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 138.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Course Side Dish
Cuisine American
Servings 6 servings

Equipment

  • Casserole (1½ quart)
  • Oven

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • ½ cup milk
  • ¼ cup fresh parsley, chopped
  • dash black pepper
  • 4 cups Vegetable 1 Option
  • Vegetable 2 Option
  • 1 tablespoon butter
  • Garnish Option

OPTIONS

Soup - Use 1 Item

  • condensed cream of mushroom soup, Shortcut
  • condensed cream of celery soup, Shortcut
  • condensed cream of onion soup
  • condensed Cheddar cheese soup, Shortcut

Vegetable 1 - Use 1 Item

  • potatoes, thinly sliced
  • cauliflower, sliced
  • whole kernel corn, fresh or frozen
  • turnips, thinly sliced

Vegetable 2 - Use 1 Item

  • 1 small onion, thinly sliced
  • ½ cup celery, thinly sliced
  • ½ cup green bell pepper, finely diced
  • ½ cup carrots, thinly sliced

Garnish - Use 1 Item

  • paprika
  • pimento strips
  • cooked bacon, crumbled
  • Cheddar cheese, shredded

Instructions
 

  • Preheat your oven to 190° C (375° F), get out a 1½ quart casserole. If the casserole has a cover, perfect, you will need that too, if not, foil will work just as well.
  • In a small bowl, add the Soup Option, milk, parsley, and black pepper. Mix together.
  • To the casserole, alternate layers starting with Vegetable 1 Option, then Vegetable 2 Option, and the soup mixture, with the soup mixture on the top.
  • Dot with the butter. Cover and bake for 1 hour. Uncover and bake for another 15 minutes.
  • Sprinkle with the Garnish Option.
  • Serve and enjoy.

Notes

Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup, Condensed Cheddar Cheese Soup.
SIDES
Company Cauliflower
May 10, 2021 Lee
Leave a comment

Company Cauliflower

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 137.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Course Side Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 head large cauliflower, cut into florets, (about 1½ lb / 680 g)
  • 2 tablespoons butter
  • ½ cup green bell pepper, diced large
  • 1 cup fresh button mushrooms, sliced
  • 1 can Soup Option, (10½ oz / 298 g)
  • Liquid Option
  • Cheese Option
  • 1 tablespoon pimento, jarred, chopped
  • Topping Option

OPTIONS

Soup - Use 1 Item

  • condensed Cheddar cheese soup, Shortcut
  • condensed cream of celery soup, Shortcut
  • condensed cream of mushroom soup, Shortcut
  • condensed cream of onion soup

Liquid - Use 1 Item

  • ½ cup chicken broth, fresh or from powder, Shortcut
  • ½ cup milk
  • ⅓ cup light cream, or table cream, plus 2 tablespoons dry white wine
  • ½ cup water

Cheese - Use 1 Item

  • 1 cup Cheddar cheese, shredded
  • 1 cup Swiss cheese, shredded
  • ½ cup Romano cheese, grated
  • ¼ cup Bleu cheese, crumbled

Topping - Use 1 Item

  • fresh parsley, chopped
  • sesame seeds, toasted
  • breadcrumbs, buttered
  • almonds, sliced

Instructions
 

  • In a 2 quart saucepan, bring 1 inch of water to a boil, when boiling, add the cauliflower and cover, reduce heat to a simmer. Cook the cauliflower for about 10 minutes or until tender crisp. Drain cauliflower in a colander.
  • Melt the butter in a large non stick pan on medium heat, when hot, add the bell pepper and mushrooms and cook until tender, stir occasionally.
  • Stir in the Soup and Liquid Options to mix well.
  • Stir in Cheese Option and pimento.
  • Add the drained cauliflower and mix in, cook to heat through.
  • Sprinkle with Topping Option and serve. Enjoy.

Notes

Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup, Condensed Cheddar Cheese Soup, Chicken Broth (Pressure Cooker). 
SIDES
Onion Vegetable Bake
May 10, 2021 Lee
1 Comment

Onion Vegetable Bake

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 135.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Casserole (1½ quart)

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • ½ cup Liquid Option
  • 1 teaspoon light soy sauce
  • dash black pepper
  • 4 cups Vegetable Option, see Step 1 for clarification
  • 1 can French fried onions, (2.8 oz / 79 g), Shortcut

OPTIONS

Soup - Use 1 Item

  • condensed cream of mushroom soup, Shortcut
  • condensed cream of celery soup, Shortcut
  • condensed cream of chicken soup, Shortcut
  • condensed Cheddar cheese soup, Shortcut

Liquid - Use 1 Item

  • milk
  • light cream, or table cream
  • plain yogurt
  • sour cream, Shortcut

Vegetable - Use 1 Item

  • cut green beans, cooked and drained
  • carrots, sliced, cooked and drained
  • cut broccoli, cooked and drained
  • Brussels sprouts, cooked and drained

Instructions
 

  • For the Vegetable Option, feel free to use these approximate measurements: 4 cups cooked and drained vegetables = 1 package (16-20 oz / 453-566 g) frozen vegetables = 2 packages (9-10 oz / 255-283 g each) frozen vegetables = 2 cans (about 16 oz / 453 g each) canned vegetables = fresh (1½ lb / 680 g) vegetables.
  • Preheat your oven to 180° C (350° F). Get out a 1½ quart casserole.
  • To the casserole, add the Soup and Liquid Options, soy sauce, and pepper. Stir to mix together. (This is the cream of celery version being made.)
  • Stir in the Vegetable Option and half of the onions. (This is the cream of celery and carrots version being made.)
  • Bake for 25 minutes, top with remaining onions and bake an additional 5 minutes.
  • Serve as a side dish and enjoy.

Notes

Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cream of Chicken Soup, Condensed Cream of Celery Soup, French Fried Onions, Sour Cream. 
 
Variants: 1. Use Half & Half Cream in place of Light Cream. 2. Use as many French fried onions as you desire.
# Buster Approved,#1 Go-To Recipes,SIDES
Curried Vegetables
May 10, 2021 Lee
Leave a comment

Curried Vegetables

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 134.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Side Dish
Servings 6 servings

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • ⅓ cup milk
  • ½ teaspoon yellow curry powder
  • 4 cups Vegetable Option
  • Garnish Option

OPTIONS

Soup - Use 1 Item

  • condensed cream of chicken soup, Shortcut
  • condensed cream of celery soup, Shortcut
  • condensed cream of onion soup

Vegetable - Use 1 Item

  • cut broccoli, cooked, drained
  • cut green beans, cooked, drained
  • cut cauliflower, cooked, drained

Garnish - Use 1 Item

  • ½ cup French fried onions, Shortcut
  • 2 tablespoons almonds, toasted, slivered
  • 2 tablespoons peanuts, chopped

Instructions
 

  • In a 3 quart saucepan, add the Soup Option, milk, and curry powder. Stir together until smooth, place on medium heat.
  • Stir in Vegetable Option and cook to heat through, stirring occasionally.
  • Pour into a serving dish, sprinkle with Garnish Option. Serve and enjoy.

Notes

Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Celery Soup, French Fried Onion.
SIDES
Honey Glazed Vegetables
May 10, 2021 Lee
Leave a comment

Honey Glazed Vegetables

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 133.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. 
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Side Dish
Servings 6 servings

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • ¼ cup honey
  • 1 tablespoon cornstarch
  • 1 teaspoon orange peel, grated
  • ⅛ teaspoon Spice Option
  • Vegetable Option
  • Garnish Option

OPTIONS

Soup - Use 1 Item

  • condensed beef broth
  • condensed French onion soup
  • condensed chicken broth
  • condensed chicken gumbo

Spice - Use 1 Item

  • ground cinnamon
  • ground nutmeg
  • ground ginger
  • ground cardamom

Vegetable - Use 1 Item

  • 1 kiol sweet potatoes, cooked, drained, peeled, quartered lengthwise, (2 lb)
  • 1 kilo carrots, sliced, cooked, drained, (2 lb)
  • 2 large acorn squash, cooked, drained, cut into ½ inch slices
  • 1 kilo parsnips, peeled, sliced, cooked, drained, (2 lb)

Garnish - Use 1 Item

  • orange peel, slivered
  • Parmesan cheese, grated
  • raisins
  • peanuts, chopped

Instructions
 

  • In a large non stick pan on medium heat, add the Soup Option, honey, cornstarch, orange peel, and Spice Option. Stir constantly and cook until thickened.
  • Add the Vegetable Option and reduce heat to low, cook 10 minutes or until the vegetable is glazed, basting frequently.
  • Pour vegetables into a serving dish and top with a Garnish Option. Serve and enjoy.
SIDES