Nothing says loving quite like homemade, warm and cozy food. This month, we celebrate those around us we love with treats that warm not only the tummy but the heart.
We start with our easy slow cooker chicken and green beans, which is a busy cook’s dream. It combines vegetables and protein in one recipe and can be ready to eat when coming home after a busy day.
Five (yes, five!) cheese roasted veggie soup brings all the comfort of warm deliciousness to the table and is loved by all ages. Eating vegetables never tasted so good! And why not involve the children in making mug cakes for their family and friends? Red velvet mug cakes are simple and require no stove time, making it a safe and successful recipe for children to manage. Decorating the mugs adds a special touch. ’Tis the season for showing love to those around us. Happy cooking!
Five Cheese Roasted Veggie Soup
Preheat oven to 425 F.
In a rimmed baking sheet, place frozen veggies sprayed liberally with olive oil cooking spray. Sprinkle pepper, salt
and oregano on top. Place in the oven and roast for 25 to 30 minutes or until veggies are slightly charred.
In a large soup kettle, whisk together the broccoli-cheese soup, one can of water and two cans of milk. Whisk until
smooth and cook on medium-low heat. Add cubed easy-melt cheese, sharp cheddar and cream cheese. Continue
whisking until heated and incorporated.
After veggies are charred, remove from the oven and scoop into cheese mixture. Stir.
To serve, ladle soup into individual bowls, and sprinkle Parmesan cheese and croutons on top.
Sue Hutchison was born and raised a block from the freeway in Southern California. She had an early start with industrial, large-scale cooking before age 20. She's always been both a beach bum and
at home in the kitchen, where she enjoys making new creations.
Red Velvet Mug Cakes
In a medium-sized microwaveable mug, combine flour, sugar, cocoa, baking powder and salt.
Add butter, vanilla, milk and food coloring. Stir.
In a small bowl, mix powdered sugar and cream cheese with a fork until smooth. Make a well in the cake
mixture, drop powdered sugar mixture into the well, and fold the cake mix over.
Cook in the microwave on high for 1 to 1ó minutes or until a toothpick comes out clean when inserted.
After the mug cake has cooled, decorate as desired with frosting, sprinkles, whipped cream, etc.
Sue Hutchison was born and raised a block from the freeway in Southern California. She had an early start with industrial, large-scale cooking before age 20. She's always been both a beach bum and
at home in the kitchen, where she enjoys making new creations.
Slow Cooker Chicken and Green Beans
Prepare your slow cooker with a light coating of cooking spray.
Place chicken, potatoes and onion in the slow cooker.
Sprinkle Italian dressing over the chicken.
Add green beans and cover.
Cook for four to six hours on low.
Serve warm with crackers, bread or grated cheese.
Sue Hutchison was born and raised a block from the freeway in Southern California. She had an early start with industrial, large-scale cooking before age 20. She's always been both a beach bum and
at home in the kitchen, where she enjoys making new creations.