Desert Mommas {by DesertChild} | coronarita
March 22, 2012 Rasberry Coronarita’s I love my classic coronarita recipe, but as the temperatures are warming up nothing screams SPRING than my raspberry Coronarita Recipe…Yummy! Enjoy! Raspberry Corona-Rita’s: 1 C Frozen or fresh raspberries 1 bottle (12 oz) of chilled Corona beer (other beers may be used) 1/2 container (6 oz) frozen raspberry lemonade concentrate 1/2 C raspberry vodka (plain or other fruit flavored vodka would work) 1 C of ice – varies on desired consistency Garnish: Fresh raspberries, and/or lemon wedges Directions: Blend together in blender the first four ingredients till desired consistency. *Plan Ahead: To make ahead, mix the raspberry lemonade and vodka and chill up to 2 days. Like this: Like Loading... January 14, 2012 Classic Corona-rita Perhaps I am missing the summer, or maybe I just need a vacation but I was craving one of my classic summertime drinks, and just have to share it with you. My Version of the Classic Corona-Rita: Garnish: lemon wedges
Lasagna Soup
Lasagna Soup This Lasagna Soup is truly like lasagna in a bowl. The flavors are lovely. With spring officially arriving last weekend, this house could pretty much assume that soup would be a rarity for a few months. But just as soon as spring finally decided to peek out, it disappeared. Gone. Nowhere to be found. When we awoke Wednesday morning, it was to the broadcast of yet another winter storm warning. But you know the saying…“if you can’t beat ’em, join ’em”… So I made soup! I found this Lasagna Soup recipe in our local Kowalski’s Markets magazine, originally from the cookbook 300 Sensational Soups. The soup is truly like lasagna in a bowl. I substituted mafalda pasta for the recipe’s fusilli, because aren’t they just the cutest mini lasagna looking noodles you ever did see? And after picking up 300 Sensational Soups, I know I will be trying more recipes from this book. But, next week, folks…I promise you’ll be seeing spring around here. Lasagna Soup Ingredients: for the soup: Directions:
Soup or Sauce [S.O.S.] Mix
This post is brought to you by Amazon where you can get deals on groceries My neighbor Debbie brought me the most amazing gift yesterday! It was a ziploc bag filled with what she called S.O.S. #1 It’s G L U T E N – F R E E! How do some of THESE grab you? So go ahead and download the booklet! Here is the recipe for the mix for perusing until then: Soup or Sauce [S.O.S.] Ingredients 2 cups powdered non-fat dry milk 3/4 cup cornstarch 1/4 cup instant chicken bouillon (regular or low sodium) 2 Tbsp dried onion flakes 2 tsp Italian seasoning (optional) Directions Combine all ingredients in a recloseable plastic bag, mixing well. To substitute for 1 can of cream soup Combine 1/3 cup of dry mix with 1 1/4 cups of cold water. Cook and stir on stove top or in microwave until thickened. Add thickened mixture to casseroles as you would a can of soup. Or just eat it! Storage Store in closed plastic bag or air-tight container until ready to use. Thanks again Debbie! Thanks again, again Debbie!
Cream of Zucchini Soup
This simple recipe is a favorite in my house. I make this a few times a month and my family loves it! Cream of Zucchini SoupGina's Weight Watcher RecipesServings: 4 • Size: 1 cup • Old Points: 1 pt • Points+: 2 pt Calories: 65.3 • Fat: 1.0g • Protein: 3.5 g • Carb: 11 g • Fiber: 2.8 g Ingredients: • 1/2 small onion, quartered • 2 cloves garlic • 3 medium zucchini, skin on cut in large chunks • 32 oz fat free chicken stock • 2 tbsp reduced fat sour cream • salt • pepper Directions: Combine chicken broth, onion, garlic and zucchini in a medium pot and cook on medium heat. Bring to a boil, lower heat, cover, and simmer until tender, about 20 minutes. Stir in remaining ingredients, and adjust seasonings to taste. Optional: Top with 2 tsp parmesan cheese - 1 point extra
Creamy Slow Cooker Tortellini Soup
1-1 1/2 - 2 ounce envelope white sauce mix4 cups water1-14 ounce can vegetable broth1 1/2 cups sliced fresh mushrooms1/2 cup chopped onion3 cloves garlic, minced1/2 teaspoon dried basil, crushed1/4 teaspoon salt1/4 teaspoon dried oregano, crushed1/8 teaspoon cayenne pepper1- 7 or 8 ounce package dried cheese tortellini (about 2 cups)1-12 ounce can evaporated milk6 cups fresh baby spinach leaves or torn spinachGround black pepper (optional)Finely shredded Parmesan cheese (optional) Directions: 1.Place dry white sauce mix in a 3-1/2- or 4-quart slow cooker. Gradually add the water to the white sauce mix, stirring until smooth. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper. 2.Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. 3.Stir in dried tortellini. 4.Stir in evaporated milk and fresh spinach.
Homemade Cream of Something Soup
It seems like canned Cream of Something or Other Soup crops up in so many recipes, especially now that it’s CrockPot season. And whether you don’t like to buy canned for health reasons, have dietary restrictions, or just want to try something different, this post is a simple guide to creating your own Cream of Something Soup at home. It’s also a great recipe for those times when you’re too lazy busy to drag a pair of toddlers to the store for a can of soup. Simply follow the recipe, consulting the SOUP BASE table for any substitutes to suit your dietary needs and also the MAIN INGREDIENT table for the same. Today, I made I made cream of mushroom with vegetable broth. Once you get the hang of your substitutions, you could make Cream of Just About Anything Soup by swapping in 1/2 cup of finely diced meats or veggies. There are countless recipes that contain Cream of Soup, but here are a few of our favorites: Cream of Something Soup Ingredients Cream of Something Soup Author/Source:
Season with Spice - Features: Homemade Mushroom Soup
The essence of the Christmas season should be about spending time, not money. Spending time away from work, with family and friends and a glass of eggnog. Spending time in the kitchen, slowing down, learning new dishes and relearning others, cooking from scratch for your loved ones to enjoy. Spending time smiling, laughing, remembering the joy this season brings each year. And the season of spending time warming up with warm drinks and warm soups. One of my favorite warming dishes – Homemade Mushroom Soup. Fresh, firm and plump mushrooms – swiss brown, white button, shiitake, portobello or a mix of them all – soaked in milk and cream, spiced with aromatic thyme and bay leaf, and a dash of freshly ground pepper and a pinch of Christmas nutmeg. You’ll never look at another can of mushroom soup again. Homemade Mushroom Soup by Season with Spice Serves 2 as appetizer Method: 1. Looking for more delicious soups?
Homemade Chicken and Dumplings
In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball. Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with. Roll the dough out thin with a heavily floured rolling pin. Use the floured spatula to put them on a heavily floured plate. To cook them, bring the broth to a boil. For more pictures and instructions, see the related link above!
