Something New: Old Fashioned Bean Soup

Since it's been snowing for a straight week now in Columbus, I knew that this week's new recipe had to be soup. Mostly because I wanted to make soup. This recipe was the first to fall into my hands when I was flipping through the cookbooks, and while I had to wait 20 hours between starting time and eating time, it was worth it. Nothing was complicated. That's just the nature of soaking beans and running the crock pot.

My grandma made this for all the cousins when she'd have us over for game days. We could smell the soup cooking all day as we played cards (caddy!), and then near dinner time our parents would come over so they could eat soup too.

So this chilly week, stay in and eat soup!

Happy cooking!

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Old Fashioned Bean Soup

Ingredients

1 lb dry navy beans

1 meaty ham bone (I used a 1.5 lb bone-in ham shank)

1 cup chopped onion

½ tsp salt

¼ tsp pepper

2 quarts (8 cups) water

Directions

1. Soak beans overnight according to package directions.

2. The next morning, drain and discard the soaking water (not the same thing as the 2 quarts water).

3. Combine all ingredients in a slow cooker. Cover.

4. Cook on high for about 8 hours.

5. Remove ham from cooker and debone. Shred the ham or cut to bite-sized pieces.

6. Stir the ham back into the soup. Serve.

Beans in a pot for their overnight soak.

Yes, this will turn into soup.

Ham off the bone (it fell off itself), waiting for shredding.

Delicious pile of slow-cooked shredded ham.

Happy cooking!

Something Simple: Pig Blankets & Purse Pockets

Here for you are two recipes that have 3 ingredients apiece. So easy, it's kind of scary. These are recipes my mom probably pulled off biscuit cans over the years. When she made them, my sisters and I were always allowed to help.

I'll allow that the names are kind of silly. But Caitlin and I called them Purse Pockets when we were little, and the name stuck. And "Pig Blankets" was so chosen because I'm a bit too lazy to say (or type more than once) "Pigs in a Blanket." Too many syllables.

These recipes are great for a meal, or made in miniature for appetizers. They're always a hit here because of all the cheese. Plus, Purse Pockets make a great breakfast item too!

Happy Wednesday cooking!

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Pig Blankets & Purse Pockets

Pig Blankets

1 can Pillsbury crescent rolls

4 oz. block cheese (I like Colby Jack)

8 precooked hot dogs

Direction

1. Preheat the oven to 375 degrees.

2. Slice the hot dogs lengthwise to make a slit that stops a half inch from either end, and doesn't cut all the way through the dog.

3. Slice the cheese into strips that will fit in the hot dog slit.

4. Place the cheese slices into the slit in the hot dogs.

5. Unroll your crescent rolls and stretch them slightly.

6. Place the stuffed hot dog on the wide end of the crescent roll, about an inch from the edge. Pull the edge up over the cheese, then roll the rest of the crescent over the hot dog. Repeat for all dogs.

7. Place the rolled dogs cheese-side up on a cookie sheet. Bake for 10-12 minutes, until golden brown.

8. Serve and enjoy. They're great with mustard!

Purse Pockets

1 can Pillsbury buttermilk biscuits

1 cup shredded cheese

1/2 cup sliced deli meat (I usually go with ham)

Direction

1. Preheat the oven to 375 degrees.

2. Separate the biscuits and stretch them until they are almost twice their original size and about a quarter inch thick.

3. Place about a tablespoon of cheese and a half tablespoon of deli meat in the center of the stretched biscuit.

4. Fold the biscuit in half so that the edges meet. Seal the biscuits closed with a fork.

5. Place on a cookie sheet and sprinkle with extra cheese. Bake for 10-12 minutes, until the biscuits are golden brown.

6. Enjoy!

Stuffed hot dog ready for rolling.

The cheese is covered and now the roll can be rolled!

Waiting for the oven.

Cheesy, flakey Pig Blankets.

Purse Pocket assembly line.

Folded and sealed with a fork.

Ready for baking.

Happy cooking!

Something New: Cheesy Broccoli Ham Casserole

Happy Thursday, everyone!

Last weekend was fairly busy for Chase and I. He was reading for classes and I was filling job applications. We both know that when days like that happen, it's better to cook something tried and true. Nothing is worse at the end of a crazy day than cooking something new, only to be left disappointed and hungry.

So we opted for Cheesy Broccoli Ham Casserole. We've made many times before, but somehow, the recipe never ended up as a Facebook note. So for you, it's Something New.

Added benefit: Lest anyone think this is a site for fancy puff-pastry-origami recipes, I thought a simple casserole recipe would add a great balance to week one.

Happy cooking!

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Cheesy Broccoli Ham Casserole

Ingredients

1 cup cubed ham

1 pkg. frozen broccoli (12 oz.)

1 can Cream of Chicken soup

½ cup Cheez Whiz

1 cup (dry) Minute Rice

Directions

1. Preheat your oven to 350 degrees.

2. Cook rice and broccoli according to package directions.

3. Once those are cooked, combine rice, soup and Cheez Whiz in a large casserole dish.

4. Add broccoli and ham and mix well.

5. Place in the oven and bake for 30 minutes.

6. Serve.

All the ingredients you'll need.

Rice, soup and cheese together.

All together now.

Ready for eating. Happy cooking!