Two New Recipes

Last night I had the sister missionaries over for dinner, and it made me make a three course meal. I was such a homemaker and I loved it! 

Do you love the Pioneer Woman as much as I do? She's awesome. I made her 7 can soup (technically 14 since I doubled it!) and her Strawberry Pretzel Pie. These are two easy and yummy recipes to make for your next time hosting a dinner. I threw the soup into the crockpot for extra time saving, and with a side of cornbread muffins-it was heavenly!

Enjoy!

7-Can Soup

September,14,2015 0

PREP TIME:

5 Minutes

DIFFICULTY:

Easy

COOK TIME:

20 Minutes

SERVINGS:

6 Servings

INGREDIENTS

• 1 can Meat-only Chili
• 1 can 15-ounce Kidney Beans
• 1 can (15 Ounce) Pinto Beans
• 1 can (15 Oz. Size) Black Beans
• 1 can 15-ounce Diced Tomatoes
• 1 can (15-ounce) Corn (I Used Fiesta Variety)
• 1 can (10 Ounce) Rotel
• Salt And Pepper, to taste
• 8 ounces, weight Velveeta, Cubed

INSTRUCTIONS

Without draining the cans, empty the corn, chili, kidney beans, pinto beans, black beans, tomatoes and tomatoes with green chilies into a large pot over high heat. Bring to a boil, reduce the heat and simmer for 10 to 15 minutes to bring all the flavors together. Add salt and pepper as needed.

Dice the cheese and stir it into the soup until melted. Serve immediately.

Strawberry Pretzel Pie

July,27,2015 117

PREP TIME:

4 Hours

DIFFICULTY:

Easy

COOK TIME:

10 Minutes

SERVINGS:

8 Servings

INGREDIENTS

• 4 cups Pretzel Sticks
• 1 stick (8 Tablespoons) Butter, Melted
• 1/3 cup Brown Sugar
• 1-1/2 cup Sugar
• 3 Tablespoons Cornstarch
• 1 package (3.5 Ounce) Strawberry-flavored Jello
• 1-1/2 cup Water
• 3 pints Strawberries, Hulled And Halved
• Unsweetened Whipped Cream

INSTRUCTIONS

For the pretzel crust: Preheat the oven to 350 degrees F.

Crush the pretzels in a large resealable plastic bag with a rolling pin. Mix in a bowl with the butter and brown sugar. Press into a pie pan and bake for 8 minutes. Remove and set aside to cool.

For the strawberry filling: Put 1 1/2 cups water, the granulated sugar, cornstarch and gelatin powder in a saucepan. Stir together and bring to a boil. Reduce the heat and cook until it starts to thicken, about 2 to 3 minutes, then remove from the heat. Let the liquid cool for a good 10-15 minutes, stirring occasionally.

Put the strawberries in a bowl and pour over the sauce, gently tossing together. Allow to sit for 5-7 minutes, then carefully pile the coated strawberries into the cooled pie crust. Spoon over a little leftover sauce if needed, and refrigerate, uncovered, for 4 hours.

Cut into slices and serve with whipped cream. (Unsweetened is nice because the pie is so sweet!)