Kathy’s Vintage Modern Recipes🍕🍔🍝!!

Monday, February 27, 2017

••••HAPPY STRAWBERRY DAY🍓🍓🍓🍓🍓!!••••

(Source: weeklyglamour.wordpress.com & Google+ photos & centercutcook.com & fruitdaybouquets.blogspot.com & Pinterest.com & neworleansingreen.com southernkissed.com & miles & blessings & amp-myworldofconfetti.wordpress.com & zazzle.com)

****HAPPY STRAWBERRY 🍓 DAY!!

Saturday, February 25, 2017

••••BASIC CREAMY VEGETABLE BLENDER SOUP🥕🌶🌰🍅🍠🥒🥑!!••••

(Source: AARP, David Joachim & Google+ photos)

****BASIC CREAMY VEGETABLE

****BLENDER SOUP!!

http://aarp.com

****STEP 1: Sauté 1 chopped small onion and 2 minced garlic cloves in 1 tablespoon oil in saucepan until tender.

****STEP 2: Add 1/2 cup raw cashews and 2 cups chicken or vegetable broth; simmer for 15 minutes.

****STEP 3: Add VEGGIES and enough broth to cover. Simmer until tender.

****STEP 4: Blend with ADD-INS until super smooth, about 5 minutes. Reheat and season to taste with salt and pepper, if too thick, add more broth. Serve with optional TOPPINGS. Makes 4 to 6 servings.

Friday, February 24, 2017

••••GINGER CURRY CARROT SOUP🥕🥔🍚🌰!!••••

(Source: Inlanderhealth.com & magazine photos by Kitchen Counter in Moscow,Id & Young Kwak photo & Patty Brehm of Kitchen Counter)

****GINGER CURRY CARROT SOUP!!

http://inlander.com

2 tablespoons coconut oil

1 onion, diced

1 tablespoon grated ginger

1 tablespoon yellow curry (whichever curry blend you prefer)

1 tablespoon sea salt

4 pounds carrots, peeled and chopped in 1-inch rounds

2 pounds Yukon gold potatoes, 1-inch diced

Sauté onion in coconut oil on medium-low heat until soft, but not browned. Add ginger and sauté until fragrant. Add curry powder and cook for a minute or so, allowing the oils in the powder to come out (or "bloom" in culinary terms). Add carrots and salt, cook until the carrots start to sweat and soften (that's when they release all their sugar, giving you a more flavorful soup). Add potatoes and water to cover by an inch or so. Bring to a low boil, then simmer until potatoes and carrots are cooked through. Blend and season to taste. If you prefer a thinner soup, add water or milk. The soup will continue to thicken as it sits. For a spicier soup, add red pepper flakes when you add the curry powder. Serves 8

****NOTE: ADD ANY SPARE

****VEGETABLES FROM THE

****FRIDGE!!

Thursday, February 23, 2017

••••BACON DOUBLE CHEESEBURGER BEER CHEESE SOUP🥓🧀🍔🍺🥛🍻🍶🐄🥘🍞!!••••

(Source: theslowroasteditalian.com & photos also)

****BACON DOUBLE

****CHEESEBURGER BEER

****CHEESE SOUP!!

http://theslowroasteditalian.com

Serves 8

12 ounces thick cut bacon, uncooked
1 pound lean ground beef
¼ cup all-purpose flour
1 tablespoon Montreal steak seasoning
2 teaspoons smoked paprika
1 (12 ounce) beer (I used Blue Moon)
4 cups half and half
16 ounces mild cheddar cheese, shredded
croutons, pickles, bacon bits (optional garnishes)

Warm an 8 quart pot over high heat. Using clean scissors; cut bacon into pot. Cook bacon until lightly crisp, stirring occasionally.

Add beef into pot. Break beef up with a wooden spoon. Cook until cooked through, stirring occasionally. Drain bacon/beef drippings as necessary; only leave about 2 tablespoons of drippings in the pan. Tip for checking drippings: Scrape all meat to one side, tip pan. Drippings will pool on the side. Use a spoon to remove drippings as necessary.

Stir in flour, seasoning and paprika. Stir until flour is coated. Add beer and scrape the bottom of the pot with a spoon to deglaze the pan, allow to cook for 3 minutes. Add half & half. Stir to combine and bring to a bubble. Add cheese and stir until cheese is melted. Allow to simmer until ready to serve, stirring occasionally.

Garnish with croutons, bacon, pickles, whatever you like on your burger. Enjoy!

DONNA’S NOTE: Half and half is a US dairy product made up of half cream and half milk. Feel free to substitute accordingly. You may also use all cream, which would make the soup more rich. All milk would tone down the soup.

Wednesday, February 22, 2017

••••CHOCOLATE SOUR CREAM POUND CAKE🍫🥛🍳🍮🍶🍪🥚🍩!!••••

(Source: melissassourthernstylekitchen.com & photos also)

****CHOCOLATE SOUR CREAM

****POUND CAKE!!

http://melissassouthernstylekitchen.com

Chocolate Sour Cream Pound Cake

Author: Melissa Sperka

Serves: 12 slices

Ingredients

2 cup all-purpose flour
1 [3.4] oz chocolate fudge instant pudding mix
¾ cup dutch process cocoa [i.e. Hershey's Special Dark]
½ tsp salt
1 tsp baking powder
¼ tsp baking soda
1 cup butter, softened
1 cup brown sugar
¾ cup granulated sugar
1½ tsp pure vanilla extract
½ tsp pure almond extract
4 large eggs
8 oz sour cream
Glaze:
1 cup milk chocolate chips
⅓ cup heavy cream
2 Tbsp dark corn syrup
¼ tsp pure almond extract

Instructions

Preheat the oven to 325°F. Spritz a 9 x 5 x 4 inch loaf pan with baking spray or butter and flour. Sift together the flour, pudding mix, cocoa, salt, baking powder and baking soda. Set aside.
In the bowl of a stand mixer, cream the butter, granulated sugar and brown sugar with the vanilla and almond extracts.
Beat for 3 minutes until creamy and light beige in color. Add the eggs one at a time beating well after each addition.
Add the sifted dry ingredients alternately with the sour cream. Beat on medium speed until combined.
After all of the ingredients are added, increase the mixer speed and beat just until fully combined. The batter will be stiff.
Spread evenly into the loaf pan. Bounce on the counter a couple of times to settle the batter in the pan.
Move the oven rack to the bottom ⅓ of the oven. Bake for 1 hour 20-25 minutes or until a cake tester inserted into the center comes back with moist crumbs.
Cool completely. Wrap tightly and store overnight. [The flavor of the cake intensifies after resting]
To make the glaze, melt the milk chocolate chips and heavy cream in the microwave on 50% power stopping to stir every 20 seconds. Repeat until smooth, then mix in the corn syrup and almond extract. Drizzle over the cooled cake.