AMANDA'S MINESTRONE SOUP...A FAMILY FAVORITE!

Good Morning Kindred Spirits
and lovers of the Autumn season...
I have got a real treat for you today
and it's gonna be sooo good....
We all know that this is THE season
for soups and chili's!
This is a family favorite recipe
shared by our good friend Amanda
who told me this was a speciality of her Mother's
and those are the very best kind of recipes
to make the "must make" list at Estelle's!
It's easy to prepare with few ingredients!

1 lb. ground beef-browned
2 cans (19 oz.) minestrone soup
1 can corn (do not drain)
1 can Rotel tomatoes
1 can Ranch Beans (do not drain)
1 package of Dolly Parton Cornbread Mix

Toppings
Shredded cheddar cheese
Sour Cream
Chopped green onions or chives
Jalapenos

I sometimes find canned soup lacks flavor,
so to enhance flavor, I add the following seasonings to taste....

Seasonings I Use
Salt and Pepper
Worcestershire Sauce
Garlic Powder
Onion Powder
Red Pepper
Paprika
Italian Seasoning

We are in the season for heartwarming recipes such as
this delicious chili-like Minestrone, so I hope you enjoy
Amanda's recipe as much as we did.....

Who doesn't love a topping of Sour Cream?

I also love recipes that do not use a ton of ingredients...
I hope y'all enjoy......

OUR FAVORITE TACO SOUP

Oh October...I love you so......

Big Tex went up a few weeks ago at the fairgrounds and last Friday was
the opening of our state fair.
Our weather has been just delightful....sunny, cool days.....

Today, I am sharing a delicious soup recipe that you will want
to add to your "must make" recipe list for when
you are enjoying a crisp and cool autumn evening.....

ESTELLE'S TACO SOUP
1 lb. ground chuck
1 can black beans, drained and rinsed
1 can pinto beans
1 can Great Northern Beans
1 can Rotel Tomatoes
1 can diced Mexican style tomatoes
1 can Southwestern Corn
1 can Beef Broth
2 T. Taco Seasoning
2 T. Hidden Valley Ranch Dressing Mix
Tortilla Chips
South Cream
Cheddar Cheese

Brown ground chuck in large Dutch oven
Drain grease from the browned beef.
Drain and rise the black beans Add to the ground chuck.
Add remaining undrained cans of veggies..
Heat to a simmer.
Allow to simmer for at least one hour for flavors to combine.
Serve hot topped with Tortilla chips, sour cream and cheddar cheese.

Hope y'all enjoy this one...it's so good!

ITALIAN SAUSAGE TORTELLINI SOUP and CHRISTMAS COOKIES

Good Morning Loves....
we are midway through the holiday season....
Thanksgiving was just delightful and we are
probably excited for Christmas day.....
I have a fabulous recipe for you today
and a fun baking idea you will want to try
with your grandchildren!



I did manage to capture this tiny bit of Autumn beauty
this morning...the sun was shining brightly
and our neighbors trees were just vibrant ...
we do not have a lot of foliage color, so this was rather special!

While we entertained Miss M and her family,
I tried this delicious soup recipe and just 
had to share it with y'all....it was two thumbs up 
from everyone....if I find a five star recipe,
you can count on me bringing it to you!

With cold, sometimes rainy weather days ahead,
this will warm you heart and your tummy!

ITALIAN SAUSAGE TORTELLINI SOUP

1-pound Italian sausage hot, mild or sweet

1 ½ cups chopped yellow onion

1 tablespoon minced fresh garlic

1 (32 ounce) container chicken broth 4 cups

1 (28 ounce) can diced tomatoes undrained

1 teaspoon Italian seasoning

½ teaspoon black pepper freshly ground

1 bay leaf

1 (9 ounce) package refrigerated cheese tortellini

1 (5 ounce) package fresh baby spinach

¼ cup finely shredded Parmesan cheese optional garnish

 

Cook sausage and onions in a 6-quart Dutch oven or soup pot over medium high heat, crumbling sausage with a wooden spoon while it is cooking. Cook until sausage is browned, no longer pink and fully cooked.

Add garlic and cook until fragrant (about 30 seconds), stirring constantly.

Drain off excess fat.

Add chicken broth, diced tomatoes with juices, Italian seasoning, black pepper and bay leaf. Stir to combine and bring to a boil.

Add tortellini and return to a boil. Cook for 5 to 8 minutes, or until tortellini is almost tender, stirring occasionally.

Reduce heat to medium low and add spinach. Stir to combine. Cook an additional 2 minutes, or until spinach is wilted and tortellini is tender.

Remove and discard bay leaf.

Sprinkle with Parmesan cheese when serving, if desired.

I wanted to share some time with our Luke the Duke
and decided we would do an easy Christmas Cookie Bake....
it's not easy enticing a teen boy to come into the kitchen
and spend a few hours with his Grandma...but we had fun together 
for this particular afternoon.....

His part was simply placing the cookie dough evenly on the baking sheet.....

I actually placed the cookie doughs on top of each other
and they were delicious.....
if you are trying to think of a teen holiday activity...this was a winner!

Y'all enjoy!

PREPARATIONS FOR A BIRTHDAY CELEBRATION, SPRING BREAK IN THE BLUE RIDGE MTS. AND PATIO TIME

 

Good Morning Loves....
I hope this finds you happy and feeling good this April morning!
The weather has been gorgeous here in Texas, minus
an evening of thunderstorms, which is expected during
our spring months.
It's time to spruce up the yard, flower beds and patio for
the upcoming days.....

Today, as I write this post, our son is celebrating
a birthday....we are celebrating as a family Saturday
and will be meeting him for dinner tonight...
he is in town for work and finding a new home
back here in Texas so it's a very packed schedule in the
few days he is home.
I have a trip to Costco planned for our menu on Saturday...
should be a fun time!
I have bought many a birthday cake from Costco,
just in case you didn't know how wonderful their bakery is!

My hyacinth has bloomed every year since I planted it about
five years ago...and it's thriving through winter.....
I love seeing something I planted grow well.....
I consider it a gift of sorts.....
God shows us his love in many ways you know....

I don't know about you, but I adore hearing
wind chimes softly making their note sounds when the wind blows....
it's so peaceful.......

I sometimes make a good lunch for the darling and me
and today, it was the Mississippi Chicken Soup......

It's a very spicy chicken soup and would be
great if you were feeling a bit under the weather....

I also finally tried the new Chick Fil A' MAC AND CHEESE....
I will say, it's pretty delicious.....

And, how long has it been since you made
a vintage pear salad.....
Mother used to make this often....absolutely delicious!!!!!

Mae Mobely turned twelve on April 1st....
I love her to the moon and back.....

Over in Atlanta, Miss M packed up the family,
including Piper Rose and off they
went to a cabin in the Blue Ridge Mountains
for Spring Break ......

Oh yes.....cool weather, sunny skies, a cozy fire
and relaxing on the porch.....

I think I could get used to this........

Love this beautiful family......

The cocktail hour.....

Are you planning your Easter dinner?
Isn't Easter a lovely time to celebrate
all the goodness in life....
Loved your visit today......take good care!

CREATING A COUNTRY INN VIBE FOR A FALL WEEKEND

Company is coming for the weekend!

I always want a visit from the children
to enable them to use all of their senses
as they come through the front door...
It's a passion of mine to create
an autumnal home refresh for a seasonal gathering.

It's just plain fun to go through the fall bins
and place thoughtful touches throughout your home.

Of course, everyone migrates to the kitchen
to see what's cooking, which today,

features a yummy brunch, a fresh and light appetizer, a heartwarming
healthy soup and a hand held sweet ending......

This brunch idea came from my sweet and lovely friend, Linda
over at Linda's Life Journal...
this was my very first Dutch Baby.....

Hop over to Linda's blog for her delicious recipe.......

LINDA'S LIFE JOURNAL

The darling had two servings of this....
I topped mine with fresh berries, bananas, powdered sugar and whipped cream!

CARPACCIO OF RAW ZUCCHINI

Fresh Zucchini, salt and pepper, Lemon Juice,
Ricotta, Green Onion, Olive Oil and fresh herbs

SACRED HEART ALL YOU CAN EAT SOUP

Onions, Bell Peppers, Cabbage, Celery, Garlic, Tomatoes,
Vegetable Broth, and Dry Onion Soup Mix

Apple Pie Cinnamon Rolls

Lovingly layered home furnishings are used in
the upstairs bedrooms.....
soft sheets, quilts, velvet pillows and soft chenille throws

I have been a lover of quilts from the time I was a child...

both my grandmother's made beautiful quilts and there
was something very comforting about soft quilts on every bed
in the house....so I continue that with our home.....

I just treasure my collection of velvet pumpkins....

I purchase all these from ETSY......
If you are interested, I'll send you the name of my
favorite maker of these beautiful handmade pumpkins......

I had one particular quilt that I have been searching
for for over one year, and lo and behold, found
a twin size on Wayfair...oh happy day....
just what I wanted for our guest bedroom
that features our antique spindle bed which
was the darling's little childhood twin bed!

This quilt did not include a pillow sham,
which was fine with me....I wanted to layer
the shams, and chose a beautiful velvet shade of blush,
along with cottage style floral sheets....

A luxurious touch of the season with more velvet pumpkins....

This pattern is just so very romantic featuring birds, butterflies
and vintage post script.....

Jack the Jack Russell terrier, belongs to Luke the Duke...
he stays right on top of this bed waiting for a visit from him.....

This bedroom is actually referred to as "Robbie's room",

which features his bedroom furniture from his childhood years....
it all belongs to him....if I could turn back time, I would...
I would have all the children back home...I miss that....

You may say that I’m a dreamer,

but I’m not the only one…….

 

ESTELLE'S FRENCH ONION SOUP

We simply love French Onion Soup...
if it's on the menu, we almost always will order some
for a starter or even a light lunch!
Believe it or not, when I actually thought about it,
I can't remember making it myself!
So, I started researching many, many versions
of this savory soup and there are all kinds
of preferences out there.... 
from the types of onions used, to different herbs,
and topped with various breads and cheese!
Some add Cognac or Wine.....
I have always felt the broth needed to have depth
and that you could actually taste the herbs used.....
Do you need to broil the cheese, along with the bread?
Well, this is my version and I will say...
we thought it was THE most delicious version we have
ever tried!!!

ESTELLE'S FRENCH ONION SOUP
3-4 large sweet yellow onions, preferably Vidalia
1 32-ounce carton beef broth
2 beef bouillon cubes
1 can Progresso French Onion Soup
1 stick butter
Fresh Thyme
Bay Leaves-two
Garlic Powder

Pepper to taste
1/4 cup Worcestershire 

A good loaf of Italian Bread
Fontina Cheese

Parmesan Cheese

Melt 1/4 cup butter in stockpot
Peel and slice yellow onions and season with a tiny bit of salt and pepper.
Stir the onions frequently while they are slowly browning.....

Sauté the onions until lightly caramelized

Stir in Beef Broth, Progresso Soup, garlic powder
and Worcestershire Sauce

Bring to a low boil and add Bay Leaves, fresh Thyme,
and remaining 1/4 cup butter.
Allow to simmer for one hour

Ladle soup into oven safe crocks

Slice bread and toast in a 375 degree oven until lightly toasted
into glorious croutons.
Top each crock with toasted Italian croutons
and top this with shredded Fontina Cheese.

Sprinkle with a bit of Parmesan Cheese.
I placed these back in the 375 degree oven for about
10-15 minutes until the cheese was nicely melted 

I would not change one thing..
There is something very satisfying in cooking
your own version of a classic and having it turn out so beautifully 
not to mention soooooooo delcious!

If you have made French Onion Soup,
I would love to have you share your version!