Oh my! The best split pea soup I’ve ever tasted. And super easy because you just through everything into a crock pot or slow cooker and leave.
Makes: Serves 8
Cooking Time: HIGH 5-6 hours or LOW 8-10 hours
Preparation Time: 30 minutes
What you need:
1 (16 oz.) package of dried green split peas, rinsed
1 meaty hambone, or 2 ham hocks, or 2 cups diced ham
3 carrots, peeled and sliced
1/2 cup chopped onion
2 ribs of celery plus leaves, chopped
1 or 2 cloves of garlic, minced
1 bay leaf
1/4 cup of fresh parsley, chopped, or 2 teaspoons dried parsley flakes
1 tbsp. seasoned salt (or to taste)
1/2 tsp. fresh pepper
1 1/2 qts. hot water
What to do:
Layer ingredients in slow cooker in the order given above. Pour in water. Do not stir ingredients. Cover and cook on HIGH 4-5 hours or on LOW 8-10 hours until peas are very soft and ham falls off the bone. Remove bones and bay leaf. Mach peas to thicken, if desired.
*Note: Great to freeze for later.
After eating these rolls, I could just die and go to heaven. My mom has made them for years and I’ve only recently started attempting them myself. I tend to save them for a special occasion or holiday, because you will need a good three hours to make them. Great for Easter, Thanksgiving or Christmas meals.
Makes: about 12-16 rolls
Cooking Time: 12 minutes (approx.)
Preparation Time: 3 hours
What you need:
2 packets yeast
3/4 cup milk
1/2 cup shortening
1/2 cup sugar
1 teaspoon salt
2 eggs
5 cups flour (approx.)
1/2 cup butter
What to do:
Dissolve the yeast in 1/2 warm water (not too hot or cold) then set aside. Scald (not quite to a boil) milk in a pot on the stove. Turn off the heat and melt in shortening, sugar and salt. Pour into a large bowl and let cool slightly. Beat in eggs, yeast mixture and flour (first add 1 cup, mix, then add in increments of 3/4 cup as needed until dough).
Knead bread until smooth. Place back into the bowl, place a towel over the bowl and let it rise in a warm place for 2 hours or until doubled in size. *Note: I would recommend turning on the oven at a lower temperature and placing them on top.
After it has risen, punch down the dough and knead again. Break into sections and roll into balls (about the size of a golf ball). Melt butter in a 9×12 pan and roll the balls in the butter to coat them. Place the rolls in the pan and let rise again for 30 minutes before cooking.
Bake at 375 degrees (f) for about 12 minutes or until the tops are golden brown.
Enjoy!
Originally, my mom got this recipe from Olive Garden, but has changed it over the past few years to be simpler and, in my opinion, tastier. She uses less ingredients, but more of them. I love it! It’s a fast soup to make for a big crowd. Your guests will rave about it.
*Note: If you want to make a big pot of soup for many, I would recommend tripling or even quadrupling the recipe. What makes this soup delicious is the process of simmering all the flavors together, not necessarily the amounts of each that are used.
Makes: 4 as appetizer or 2 as entrée
Cooking Time: 1.5 hours
What you need:
2 ¾ cups chicken broth or stock
¼ cup heavy cream
1 medium russet potato
2 cups chopped kale
½ pound spicy Italian sausage (can be substituted with non-spicy sausage)
¼ teaspoon crushed red pepper flakes
What to do:
Grille or sautee the sausage until fully cooked. Cut sausage into small (bite-sized or smaller) pieces. Slice the potato into ¼ inch slices (do not peel). Chop kale into larger chunks. Combine the chicken broth or stock and the heavy cream in a pot over medium heat. Bring to a simmer. While at a simmer, add sausage, potato, kale and crushed red pepper flakes. Let simmer for about an hour. Stir occasionally. Serve with bread for dipping.
*Change it up: Add chicken boulion and extra heavy cream for a creamier consistancy.
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