Petunia Bloom

 

Mom’s Midmorning Pick-Me-Up June 27, 2012

Filed under: Espresso,Food,Health,Recipe — 10:15 am

1 cup skim milk
1 tsp CocoPure
1 shot espresso
2 cups crushed ice

Mix in Vita Mix

 
 

Cheesburger Soup January 4, 2011

Filed under: Family,Food,Health,Recipe — 9:48 am

Cheeseburger Soup

1 lb ground beef
3/4 cup onion
3/4 cup shredded carrots
1 tsp dried basil
1 tsp dried parsley flakes
4 Tbs butter (divided)
3 cups Chicken broth
4 cups peeled and diced potatoes
1/4 cup flour
1 1/2 cups milk
8 oz Velveeta (half a block)
3/4 tsp salt
1/4 tsp pepper
1/4 cup sour cream

Cook ground beef.  Drain and set aside.   Saute onions, carrots, basil, and parsley with 1 Tbs of butter until veggies are tender. (about 10 mins)

Add broth, potatoes, and beef and bring to a boil.  Reduce heat, cover, and let simmer 10-12 min or until potatoes are tender.

Meanwhile, in a small skillet, melt remaining 3 Tbs of butter. Add flour; cook and stir for 3-5 mins or until bubbly. Add to soup; bring to boil.  Cook and stir for 2 mins. Reduce heat to low. Add cheese, milk, salt, and pepper; cook and stir until cheese melts.  Remove from heat; blend in sour cream.

Should yield 8 servings.

Cheeseburger Soup – Reinvented by me last night….

Ok, I seriously whipped this out in 30 mins. last night!

1 lb ground beef
3/4 cup onion
3 cups shredded carrots
1 cup sliced celery
4 Tbs butter (divided)
3 cups Chicken broth
1/4 cup flour
1 1/2 cups milk
4 oz Velveeta
3/4 tsp salt
1 T pepper
1/4 cup sour cream

Cook ground beef.  Drain and set aside.   Saute onions, carrots, and celery with 1 Tbs of butter until veggies are tender. (about 10 mins)

Add vegetables and chicken broth to ground beef.  Keep on med-high heat.

Meanwhile, in a small skillet, melt remaining 3 Tbs of butter. Add flour; cook and stir for 3-5 mins or until bubbly.  Wisk in milk until thickened and add salt and pepper.  Add to soup; bring to boil. Cook and stir for 2 mins. Reduce heat to low. Add cheese; cook and stir until cheese melts.  Remove from heat; blend in sour cream.

Should yield 8 servings.

 
 

Fresh Berry Rut April 1, 2009

Filed under: Food,Health,Recipe — 6:36 am

I am in a Fresh Berry rut again!!  They were so rude that I didn’t go for several months, but my mom got me going again.  She always likes to go there when she is in Tulsa and remind me how wonderful it is.  In this post that I wrote, I complained that the toppings weren’t fresh.  Since going back, I haven’t had that problem again.

I have tried making it a home several more times, but I just couldn’t get it to taste exactly like Fresh Berry’s Tart flavor.  My mom told me to try Sour Cream — that it could be their secret ingredient.  Sounds weird — I know!!  BUT–I made it with Sour Cream and it tasted exactly like Fresh Berry’s Tart.  It makes sense in a way – Sour cream is white so it would not change the color, it is tart….

Here is the recipe:

1.5 cartons (48 ounces) Lowfat Plain Yogurt
1/8 – 1/4 C. Sugar (to your taste)
2-3 heaping spoonfuls of Sour Cream

Blend ingredients very well until the mixture is very smooth.  You should not be able to feel any sugar granules.  I usually blend it in my blender.
Pour mixture into yogurt maker/ice cream maker – whatever you have.  I leave it in there until it looks like soft-serve consistency.  It is probably 10-15mins.
Serve with your favorite toppings.

 
 

Free or Almost Free March 28, 2009

Filed under: Coupons,Food,Health,House,Shopping — 8:00 pm

I have been couponing for several months now.  There are good weeks and bad weeks.  One Frugal Chick got me started.  I read Money Saving Mom everyday and several other blogs that help me find good deals for things that I use.  This week was a good week.  Here is what I got for free or almost free:

100_0565

The three baguettes were free.  The Hunts tomato sauce was 15 cents/can, the ribeye steak was free and the two T-Bone steaks were $1 each.

I am off to make French Toast Bake with one of my baguettes.

 
 

Vegetable Soup with Lentils December 7, 2008

Filed under: Food,Health,Recipe — 4:00 pm

It seems that I have read several articles/books lately that have praised the nutritional value of lentils, so I bought a small bag of green ones.  After looking online, I decided I would make vegetable soup and add lentils to it.  To be honest, I didn’t think I would like lentils one bit but wanted to try them just in case.  They are VERY cheap and VERY healthy.  I couldn’t find a recipe online that fit my fancy so this is who I made it:

2 T Olive Oil (I don’t like olive oil so I always use grapeseed oil in its place…yes, I am weird)
1 small onion chopped
7-8 carrots, peeled and sliced
1.5 green pepper chopped
6-8 cups of water
1 can fire roasted tomatoes
1 can diced tomatoes
1 large can of tomato sauce
1 can garbanzo beans
1 bag green lentils
2 large handfuls of baby spinach
2 bay leaves
1 t Italian seasoning (mine has marjoram, thyme, rosemary, savory, sage, oregano, and basil in it)
1 T dried parsley flakes
Pepper and Salt to Taste (I don’t ever add salt but you could.  I love pepper so I added a lot of pepper.)

Use a large stock pot.  Saute onion, carrots, and green pepper until soft.  Add the the other ingredients except the spinach and stir.  Put the lid on and bring to a medium boil.  Let simmer for 30-40 mins until your lentils float to the top.  Turn the heat off, put the spinach on top, put the lid back on for five mins or until the spinach has wilted.  Then stir in the spinach.

This was so good!  It makes a lot.  I would say it makes 12 individual servings.  It freezes very well, so I like to freeze it individually for nice easy meals to pull out of the freezer at anytime.  I had never bought Italian seasoning before, but it was also very good.

You could use any vegetables that you like in place of what I used.