V-elvetta DIY

 

 4 oz. cream cheese 

4 oz. cheddar, American, or white cheddar

 

Shred, melt and use as you would normally would in any recipe calling or V. 

Pecan Pie Pudding Cake

 

                                              from Ihearteating.com

Ingredients

• 1/2 cup butter melted
• 1 1/4 cups all-purpose flour*
• 2/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2/3 cup milk**
• 1 teaspoon vanilla extract
• 1 1/2 cups coarsely chopped pecans
• 1 cup brown sugar packed
• 1 1/2 cups hot water***

Instructions

• Preheat oven to 350 F.
• Pour melted butter into a 9x13-inch baking dish. Set aside.
• In a medium bowl, whisk flour, sugar, baking powder, and salt together.
• Make a well in the center.
• Add milk and vanilla extract, and whisk until just combined. Batter will be on the thicker side.
• Add batter to pan.****
• Sprinkle with brown sugar and then pecans.
• Pour hot water over the top. DO NOT STIR.
• Bake for 30-40 minutes, or until the top looks set. You will see the pudding bubbling up in spots, and that's ok.
• Let sit 10 minutes before serving. The pudding portion will continue to thicken as it sits.

Notes

*Be sure to aerate (stir), spoon, and sweep when measuring your flour to avoid packing in extra flour. 

**Anything from skim to whole milk will work. 

***Hot tap water is fine. 

****Since the batter is thick, it's easier to drop dollops of batter over the bottom of the pan and then gently spread them together. It's ok if the butter shows in spots or around the edges. 

Hoppin' John

 

adapted from bettycrocker.com

Ingredients

• 1bag (1 lb) dried black-eyed peas, soaked overnight and rinsed
• 1tablespoon EVOO or avocado  oil
• 1medium onion, chopped
•         2  green peppers or 6 multi colored sweet mini peppers
• 3cloves garlic, minced
•        1 cup chopped smoked ham, sauasge links or ground sausage
• 1carton (32 oz)  chicken broth (4 cups)
• 1can (10 to 14.5 oz) diced tomatoes with green chiles, undrained
• Salt to taste
• 6cups hot cooked white rice

• Sort and rinse peas. Soak peas in enough water to cover at least 8 hours or overnight.
• Cook in slow cooker or insta pot. 
• 1
  In large pot, heat oil over medium heat. Add onion and peppers; sauté about 5 minutes or until onion is translucent. Add garlic; sauté about 2 minutes or until fragrant.
• 2
  Add ham , broth, tomatoes. Heat to boiling. Reduce heat to simmer; stir in soaked peas. Add salt to taste. Cook 50 to 60 minutes or until peas are tender.
• 3
   Serve over hot cooked rice.

Sausage Balls

 

•       3 cups of Bisquick mix Original or Gluten Free 
• 1lb uncooked bulk pork sausage (chicken, deer...)
  
• 4cups shredded cheddar cheese (16 oz)
•   1/2cup grated Parmesan cheese
• 1/2cup milk

Preheat oven to 350. 

Mix all ingredients together. 

Roll into 1 inch balls. 

Place of cooking sheet and bake 20-25 mnutes. 

These can be placed in freezer for 1 month, uncooked, in ziploc bag and cooked as needed.

 

Marry Me Chicken Soup

 

Adapted from Original Recipe on Marry Me Chicken Soup - I Am Homesteader

• ▢1 tablespoon extra virgin olive oil (or avocado)
• ▢1 small yellow onion, diced (about ½ cup)
• ▢½ cup (about 8) sun-dried tomatoes, softened in hot water, drained, chopped (although delish omit for for sulfite and GERD) 
• ▢1 teaspoon garlic, minced
• ▢8 cups (64 ounces) chicken broth
• ▢1 cup (238 g) heavy whipping cream
• ▢1 package (8 ounces) cream cheese, softened, cubed
• ▢1 cup (100 g) parmesan cheese, shredded
• ▢2 cups (280 g) cooked chicken, cubed 
• ▢8 ounces orecchiette pasta (or pasta of your choice)
• ▢1 teaspoon salt
• ▢1 teaspoon black pepper
• ▢½ teaspoon crushed red pepper flakes (opt)
• ▢1 cup (30 g) fresh baby spinach 
• ▢parmesan, grated, for garnish

Instructions

• To a large pot over medium heat, add the olive oil. Once hot, add the onion and sun-dried tomatoes. Cook until softened (about 3-5 minutes).
• Add the minced garlic and cook for 1 minute.
• Pour in chicken broth and heavy whipping cream, stirring to combine.
• Add the cream cheese and parmesan, stirring continuously until the cheese is fully melted and the soup becomes creamy.
• Add the dry orecchiette pasta, salt, black pepper, and red pepper flakes. Stir to combine.
• Cover the pot with a tight-fitting lid and cook, stirring occasionally until the pasta is cooked (14-16 minutes).
• In the last five minutes of cooking the pasta, add the rotisserie chicken. In the final minute, add spinach, cooking until the spinach wilts slightly.
• Serve hot, garnished with parmesan cheese.