Monthly Archives: November 2014

Turkey Wild Rice Soup

Do you have lots of turkey left over after Thanksgiving? Is your family like mine & they start complaining after 1 meal of turkey sandwiches that “they don’t like turkey” or “leftovers AGAIN”?  This soup is the perfect remedy, it uses up some of the turkey you have left in the fridge and the family will think its something ‘new’ and might not even realize that its leftovers again.

The flavor is reminiscent of pot pie and is just the thing for a cold day.  If you want a soupier soup don’t add the cream cheese.  If its still not soupie enough add more broth. No peas in the freezer, leave them out and the soup will still be delicious.This is a recipe you can use all winter substituting leftover chicken instead of turkey.  Add some rolls or bread and your family will happily eat leftovers.

Stay warm, enjoy the leftovers and may you have a sweet morning!!


Turkey Wild Rice Soup


2 Tbsp butter
½ lb diced carrots
½ small onion, diced
minced garlic
2 Tbsp flour
2 cups milk
5 cups chicken broth
1 cup wild rice
1-2 cups cooked, shredded turkey or chicken
2 tsp poultry seasoning
salt and pepper to taste
1 cup peas (I used frozen)
2 oz cream cheese (optional)

In a saucepan melt butter with carrots, garlic, and onions.  Cook over low heat 5-7 minutes to soften vegetables.
Add flour and stir for 1 minute.
Slowly add milk stirring constantly.
Add broth, wild rice, turkey, poultry seasoning and salt & pepper.  Simmer over low heat for about 1 hour (if I have time I simmer it longer …just seems to taste better and the house smells good).

Add peas and cream cheese, stirring to melt the cream cheese and simmer about 15 minutes or until the cream cheese is melted and the peas are cooked.

Peanut Butter Chocolate Chip Bread

Peanut Butter Chocolate Chip Bread

It’s time to start think about holidays and baking and that got me to thinking about this poor neglected blog of mine… I decided that I am going to start writing it again!!!  Still figuring out what changes I am going to make but for today we are starting with a yummy, easy to make quick loaf. 

This loaf is my favorite flavor profile, peanut butter and chocolate, and is perfect for breakfast or an afternoon snack.  The crust is almost crunchy but the inside stays moist.  The peanut butter doesn’t overwhelm you but you definitely know its peanut butter and you can never go wrong by adding chocolate chips.  All in all its delicious and even my husband who is not a big fan of chocolate likes it and asked me to make it again.

My Mom gave me her Desert Rose dishes when I moved and I forgot about them… now that I’ve found them I am excited to use them!!!!  They remind me of Sunday dinners when I was a kid and eating in the dining room.  I also just love the way they look!!!  The pink roses just make me happy!!!  Of course I love, love, love dishes and love having variety, different dishes for different meals or type of food.  The dishes my food is on can bring back memories or just make me smile. Do you have a favorite set of dishes or dishes you use for a certain meal or food?

Enjoy!!!! Use your favorite dishes and have a sweet morning!!

Peanut Butter Chocolate Chip Bread
Makes 1 loaf
1 cup peanut butter
1/2 cup vegetable oil
1 cup sugar
1 egg
1/2 Tbsp vanilla extract
1/4 cup milk
1 1/4 cup flour
1/2 tsp salt
1/2 tsp baking soda
1/8 tsp baking powder
1 cup chocolate chips
Preheat oven to 350
Spray a loaf pan with nonstick spray
Mix peanut butter & oil until smooth.
Add sugar & mix.
Stir in egg, vanilla extract & milk.
In a separate bowl mix flour, salt, baking soda & baking powder. Add to peanut butter mixture.  Mix until just combined.
Stir in chocolate chips.
Pour into loaf pan.
Bake at 350 for 55-60 minutes.