Cook Once, Eat Twice: Tilapia Edition

  I was raised in a “Waste Not, Want Not” Home.  We ate leftovers until they were gone, like it or not.

   The kids and I usually eat supper leftovers for lunch, or if there is a lot leftover, we have it for supper again a few days later.  Something I am always on a look out for, are recipes whose leftovers can be repurposed.

  Like the time I cooked 1 Pot roast and made 2 different dinners with it:

Cook Once, Eat Twice; pot roast

  You can head over to my friend, Mrs. Bakers site today, to find these yummy recipes.  She has allowed me to guest post over there and that is what I am sharing: Philly Cheese Steak Pizza & Texas Cowboy Pie! YUM!

 We will be doing this SAME CONCEPT over here, except with Tilapia. 

Yes, Tilapia is fish.

Don’t say Ew, it’s really good! 

  Tilapia is very light and buttery, not fishy at all, and you will be delighted to know, we will be smothering it in butter and cheese today. 


  This recipe got 6, 5 star ratings after I shared it on Tasty Kitchen, so don’t be scared, lots of people have gone before you and liked it!  🙂

Parmesan Tilapia

(Click title to be taken to TK to print)



  • ½ cups Grated Parmesan Cheese
  • ¼ cups Butter
  • 3 Tablespoons Mayonnaise Or Miracle Whip
  • 2 Tablespoons Lemon Juice
  • ¼ teaspoons Basil
  • ¼ teaspoons Black Pepper
  • ⅛ teaspoons Onion Salt
  • 2 pounds Tilapia

Mix ingredients (except fish) together; set aside.

Grease pan and evenly space the fish. Broil on the top rack for 2-3 minutes. Flip, repeat, and broil 2-3 minutes. Remove from the oven.

Spread the top side of fish with the butter mixture. Broil 2 more minutes or until golden brown. Serve fish with pan drippings.

   We like to serve this with Uncle Ben’s Wild Rice and steamed broccoli.

  Now for us, there was not enough left for day two, but remember, we have 6 hungry mouths to feed.  This is why I will always double the above recipe.  The kids devour this so why not make a bunch!?

  Here is what I have planned for day 2:

Tilapia Corn & Potato Chowder

{this recipe adapted from Mother Thyme}



  • 3 Tablespoons Butter
  • 4 Garlic Cloves, Pressed
  • 1 small Red Onion, Diced
  • 1 Red Pepper, Diced
  • ¼ cups All-purpose Flour
  • 2 cups Half-and-half
  • 2 cups Low Sodium Chicken Broth
  • 2 cans (15 Ounces each) of Corn
  • 3 cups cubed Potatoes, Skins On
  • 3 oz package of Pre-cooked Real Bacon Bits
  • 1 teaspoons Salt
  • ½ teaspoons Pepper
  • 1/2 tsp. Garlic powder
  • 2 cups Shredded Cheese, like Cheddar or Colby Jack
  • Leftover Parmesan Tilapia, warmed

  Melt butter in your soup pot over medium heat. Add in garlic, onion and pepper and cook until tender, about 7 minutes. Add in flour and stir until combined. Slowly add in half and half, stirring well after each addition, making sure it’s thick before adding more.  Then gradually add in chicken broth. Stir in corn, potatoes, bacon, and seasonings.  Cook, stirring occasionally until potatoes are tender, about 45 minutes.

When potatoes are tender, add cheddar cheese into the soup and stir until cheese is melted.  Pour desired amount of soup into bowls and top with shredded tilapia.



Be brave, try the fish!

You can thank me later….. tee-hee.  🙂

Head on over to see Mrs. Baker’s site, and check out the original Cook Once, Eat Twice: Pot Roast Edition…..


Picnik collage fish


Amish Cheeseburger Soup

I am guest posting at Marathon Mom again today, and I will be sharing this delicious Amish Cheeseburger Soup recipe plus several more, come see me!


Amish Cheeseburger Soup

(Click recipe title for easy printable)

Amish Cheeseburger Soup


  • 1 pound Ground Beef
  • 8 Tablespoons Butter, Divided
  • 1-½ cup Carrots, Sliced or Roughly Chopped
  • 1-½ cup Celery, Sliced
  • 1 whole Small Onion Chopped
  • Fresh Parsley, Snipped
  • Basil, To Taste
  • 6 cups Chicken Broth
  • 8 cups Peeled And Cubed Potatoes
  • ½ cups Flour
  • 3 cups Milk
  • Salt And Pepper, to taste
  • 16 ounces Velveeta or a more real cheese like 16 ounces extra sharp cheddar cheese, grated is lovely
  • 16 ounces, weight Sour Cream

In a skillet, cook ground beef and set aside. In a large stockpot, melt 2 tablespoons butter and saute carrots, celery, onion, parsley and basil. After 10 minutes, add the chicken broth and potatoes, reduce heat to a simmer and cook until potatoes are tender.

In a saucepan, make your roux by melting the remaining butter. Add flour, salt and pepper to taste, and cook until bubbly, about a minute. Slowly, add milk and cook on medium, stirring constantly until thickened. Add to the broth and veggies. Turn the heat to low and add the cheese and beef. When the cheese is melted, stir in the sour cream. Taste and add more seasonings according to your liking.


Cheap Eats: Ham Bone Soup

  Everyone and their dog has a favorite Ham and Beans recipe it seems, so who am I to put ONE more nearly identical recipe out there in the www.


  Selfishly, it needs to be done so I have a pretty copy with photo for my recipe binders.  Forgive me and read on anyhow?!


  So, I HATED Ham and Bean soup when I was a kid. H-A-T-E-D it!  Now? I love it and I am so proud of my 4 little Ferguson’s, who gobbled it right up.  Well, except Avery.  She hemmed and hawed and sighed and flopped around on her chair, until threatened with no cornbread.  That got her moving and her bowl was empty in NO time!

  I saved my ham bone from Christmas (they freeze wonderfully in ziplock, btw) knowing that I’d be able to make this soup when the craving hit.  If you don’t have a ham bone, I guess you are outta luck.  (anyone have a recipe that DOESN’T need the bone?)

  Unless you want to go get a Cooks Butt Cut bone-in ham and stick it in your crock pot, flat side down.  Add 1 can of coke for every 7 pounds of Ham. Cook on low 8 hours. Eat it, marvel at it’s deliciousness, then save your ham bone with some meat left on it for this:

Cheap Eats: Ham Bone Soup

(Click title to be taken to TK for an easy printable format)



  • 1 pound Dried White Beans
  • 6 cups Water
  • 1 whole Ham Bone
  • Additional Leftover Ham Chunks (if Available)
  • 4 stalks Celery With Leaves, Finely Chopped
  • 1 whole Onion, finely chopped
  • 6 cloves Garlic, Pressed
  • 1 whole Bay Leaf
  • 1 teaspoon Garlic Powder
  • 1 pinch Pepper
  • ½ teaspoons Salt, More To Taste
  • 1 teaspoon Onion Powder

Soak beans overnight in 6-8 cups hot water. Drain in the morning.
Place soaked beans, 6 fresh cups of water, chopped veggies, seasonings and ham bone in your slow cooker. (I did a big pot on the stove since I doubled it)
Cook on low for 8 hours, or until you can’t take the suspense any longer!  Remove bay leaf and ham bone. Taste and re-season as necessary.

Serve with Nana’s Perfect Cornbread, found HERE.

BONE appetite!

{Oh my goodness, I totally just cracked myself up right there….}



Shared with the Ultimate Beans and Rice Linky Party

Dinner For 4: Part II, The Recipes

  If you are just tuning in, I am sharing the recipes from the Dinner Party for 4 we catered this past week.  Head back a Post to see photos from the dinner:

Shrimp Martini Appetizer’s

(click title for printable)

Adapted from Southern Living cookbook


  • 1/2 lb. medium shrimp, peeled
  • 1 T. chopped fresh cilantro
  • 1 T. fresh lemon juice, about half a lemon
  • 1/4 tsp. salt
  • 2 plum tomatoes, seeded and chopped
  • 8 pimento stuffed Spanish olives, coarsely chopped
  • 1 small jalapeno pepper, seeded and minced
  • 1 large garlic clove, minced

Cook shrimp in boiling water until it turns pink.  Drain. Place shrimp in ice water until chilled, drain again.

In a small bowl combine cilantro, tomatoes, olives, jalapeno, garlic and salt.  Squeeze lemon juice over all and stir.  Add shrimp and toss gently.  Serve immediately or refrigerate until serving time. Spoon shrimp mixture into 4 martini glasses, garnish with a toothpick of Spanish olives.

Creamy Mushroom Soup

(click title to be taken to Tasty Kitchen for easy printing)

Creamy Mushroom Soup


  • 4 Tablespoons Butter
  • 1 whole Onion, Minced
  • 2 whole Dried Bay Leaf
  • 20 ounces, weight Fresh Mushrooms, Chopped (Shiitake Are Amazing, Crimini Or Button Or A Combo Would Be Delish)
  • ¼ teaspoons Ground Nutmeg
  • 2 teaspoons Sea Salt
  • 1 teaspoon Freshly Ground Black Pepper
  • 2 quarts Chicken Stock
  • 3 cups Heavy Cream
  • 4 Tablespoons Minced Chives

1. Heat a pot with butter over medium high heat. When the butter starts to bubble, add onions and bay leaf. Saute for about 3 minutes or until onions are translucent.
2. Turn the heat to high and add chopped mushrooms. Saute for 5 minutes until mushrooms are cooked and soft. Season with nutmeg, salt and pepper.
3. Add the stock and cream. Bring to a boil and immediately turn heat to low. Simmer for 10 minutes. Taste and add more salt if needed. Garnish with fresh chives and serve after removing with bay leaf.

This creamy soup is so easy and tastes delicious! It’s very brothy, which I LOVE, but feel free to adjust liquids or add some corn starch in cold water to thicken per your liking.  We served this for an appetizer, but when serving for supper, I recommend you eat it with Pioneer Women’s Buttered Rosemary Rolls, made in a cast iron skillet.  The combo is simply AMAZING, you’ll think you’ve died and gone to Heaven!

Crab Cakes

by Gutsy Gourmet


1 pound  Dungeness or Chesapeake Bay crabmeat
1 egg, beaten
2 teaspoons yellow mustard
1/2 cup mayonnaise
1/4 teaspoon Worcestershire sauce
1/2 cup diced onion
1/2 teaspoon ground black pepper
3/4 teaspoon crab seasoning (Eileen used Old Bay)
1 cup fresh grated bread crumbs

Put crabmeat in mixing bowl, leaving large pieces intact. Add beaten egg. Mix lightly. Add remaining ingredients in order listed.
Form the crab cake mixture into the desired size. Fry in skillet with olive oil on medium to high heat (about 1/2-inch of oil in bottom of skillet). Fry on one side until golden brown and turn over on other side to get the same.

Yield: 6 servings

Oven Roasted Bacon Dripped Asparagus

(click title to be taken to Tasty Kitchen for an easy printable)

Oven Roasted Bacon Dripped Asparagus


  • 2 bunches Garden Fresh Asparagus, About 50 Stalks
  • ½ cups Bacon Drippings (You Can Substitute Olive Oil, But There Is No Comparison In Flavor)
  • Generous Amount Of Kosher Salt, Or To Taste
  • Cracked Pepper To Taste

Preheat oven to 425ºF.

After you wash the asparagus, lay out on a tea towel and thoroughly pat dry. This is important so you don’t steam your asparagus. We’re going for roasted here.

Get out a cutting board and knife, you’ll need to remove the hard end of the stalk. Do test cuts in tiny increments, starting at the bottom of the asparagus. You’ll know where to cut by when knife easily slides through.

Line up your asparagus on a couple of baking sheets, or your Pampered Chef bar pans work excellent! Drizzle with bacon drippings and generously sprinkle with kosher salt and cracked pepper. (Kosher salt will make all the difference in something like this, you want the large-grained crunch and the mellow flavor this salt brings.)

Roast asparagus for about 10 minutes, then test, so that you don’t overcook it! You want to maintain a bit of crisp still, but with tender insides.


Hot Buttered Rum Batter

(click title to be taken to TK for easy printable)

(adapted from All Recipes)



  • ½ pound Sweet Cream Butter
  • ½ pound Brown Sugar
  • ½ pounds Powdered Sugar
  • ½ quart Vanilla Ice Cream, Softened
  • ½ Tablespoon Ground Cinnamon
  • ½ teaspoon Nutmeg

Melt butter in a large pot over medium heat. Stir in sugars. Remove from heat, and whisk in the ice cream, cinnamon, and nutmeg. Pour mixture into a plastic container, seal, and freeze. When ready to serve, set out to soften and stir as it separates.
In a coffee mug, measure 1/2 cup Hot Buttered Rum Batter and 1 fluid ounce of Captain Morgan’s Rum, then fill cup with boiling water.
Enjoy your Hot Buttered Rum!

*Apple Cider can be used in place of water.
*Rum can be eliminated as well, but use Apple Cider, not water for a delicious non-alcoholic drink.



Tex Mex Brats & Beans and Nana’s Perfect Cornbread

This is post 2 for today, be sure to check out “Keeping It Local” for gift giving ideas in post 1.


I don’t remember when or how we came across this recipe years and years ago, but I can tell you one thing….you are going to LOVE this!

  Sweet BBQ meets smoky brats with a variety of colorful beans, all this topped with a bloop of sour cream and fresh snipped cilantro…A-MAAAAAZING!

  Tex Mex Brats & Beans

{click for easy printable}

  • 2 cans (15 Oz. Can) Northern Beans
  • 2 can (15 Oz. Can) Kidney Beans
  • 2 cans (15 Oz. Can) Black Beans
  • 10 whole Johnsonville Brats
  • 8 ounces, fluid Tomato Sauce
  • 1 cup Your Favorite BBQ Sauce
  • 1 can (4 Oz. Can) Chopped Green Chilies
  • 1 cup Salsa, You Decide The Heat Level
  • ¼ cups Brown Sugar

Drain and rinse beans. Slice brats diagonally in 1-inch pieces. Combine remaining ingredients in your slow cooker. Cook on low for 4 hours.

Just before serving, sprinkle with some cilantro, cheese and sour cream. 

You are gonna LOVE this!

Tastes great with Corn bread, and I just so happen to have a favorite Corn Bread Recipe to share with you, straight from my Momma’s kitchen!

Nana’s Perfect Cornbread


  • 1 cup flour (we used whole white wheat)
  • 2 eggs
  • 1 cup milk
  • 1/4 cup oil
  • 1 cup yellow cornmeal
  • 1/3 cup sugar
  • 1 T. baking powder
  • 1 t. salt

Preheat oven to 425*.  Mix dry ingredients well.  Stir in corn meal.  Beat eggs, then add eggs, milk and oil to dry ingredients.  Beat just until smooth.  Pour into 9×9 baking dish or deep dish baking stone. Bake for 15-20 minutes.  We grew up putting butter, honey or syrup on our cornbread.  It’d be good crumbled up in the above Brats and Beans recipe too.


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Melt In Your Mouth Monday

Ultimate Beans & Rice Party

Wild Rice & Potato Soup

   Be sure to check out Post 1 for today: Old Timey Photos.

  This is a family favorite! And it’s SO easy, just make some rice, open a few cans and dump!  Creamy, hearty and delicious!

Wild Rice & Potato Soup



  • 1 box (6 Oz) Uncle Bens Long Grain Rice, Cooked According To Package
  • 1 package (5.4 Oz) Lipton’s Mushroom Rice, Cooked According To Packet
  • 1 cup Diced Onion
  • 2 cups Diced Celery
  • 2 packages (3 Oz Each) Real Bacon Pieces
  • 2 containers fresh sliced mushrooms
  • 2 cans (10.75 Oz. Can) organic Potato Soup (Wolfgang puck is really good)
  • 1 can (10.75 Oz. Can) Cream Of Celery
  • 1 can (10.75 Oz. Can) organic Cream Of Mushroom
  • 2 cans (10.75 Oz. Can) Chicken Broth 
  • 2 cups Shredded Cheese
  • 1 quart Half-and-half

Cook rice according to directions on the packages; set aside. Sautee mushrooms, onions and celery in the bottom of a large pot (8-quart pot) over medium heat. Add all remaining ingredients (including the cooked rice) to the pot except the half-and-half. Heat through. Remove from heat and add half-and-half. Then place back on the stovetop over medium-low heat and warm until serving. Don’t boil or this soup will curdle. Makes a nice BIG batch!

Tastes best with a loaf of crusty French bread with an herb and garlic butter. Oh man, is it good together!

Dig in!



This post shared with:

Tasty Tuesday

Wonka Wednesday

This Chick Cooks

Tastetastic Thursday

Madly In Love, plus Brats & Tots Soup with Homemade Crescents

Ahh! Sorry this is late posting today! I was up until midnight wrapping gifts with Dale and I guess I didn’t hit “schedule”.  Here it is, better late than never! Happy Monday!!!!!!!!!!!!!!!!!

  Dale and I had the privilege of investing in our marriage this weekend at a Madly In Love seminar we went to with my best friend, Kasey and her husband, Monty.

In the Madly In Love marriage seminar you will learn:

  • What is at the core of conflict
  • Why she keeps bringing things up from the past and what to do when she does
  • Why he doesn’t talk much, and what you can do to help
  • The best time to work through conflict – and it’s not when you think
  • How to actually benefit from conflict – not bury it or just resolve it
  • A tried and true process for working through conflict
  • What to do when no amount of talking seems to work
  • A required shift in thinking to becoming madly in love once again
  • A gift to give your children
  • Laughter, tears, hope and much more!

We had so much fun, the interaction between speaker and audience was fantastic!

Here are some of the highlights from my notes:

We all have a story to tell, one that makes us who we are today.  One that makes us respond the way we do to certain situations, if you keep this story in mind, it will help you better understand your spouse.

Ephesians 4:1-3 “….lead a life worthy of your calling…Always be humble and gentle.  Be patient with each other, making allowance for each other’s faults because off your love. Make every effort to keep yourselves united in the Spirit, binding yourselves together with peace.”

 Make a habit to read I Corinthians 13:4, but put in your first name in the place of LOVE.  This is a good check point:

Tonya is patient, Tonya is kind, Tonya keeps no record of wrong, Tonya endures through every circumstance, Tonya never gives up.

Proverbs 10:19 “When words are many, sin is not absent, but he who holds his tounge is wise.”  Keep the peace in arguments by limiting “Word Vomit” and pushing the pause button to think and pray before discussing said argument. 

  “What if God designed marriage to make us HOLY, more than make us HAPPY?”

Wherever there is conflict, there is a STORY to be heard…..

Seek to discover your spouse…  Proverbs 20:5 “A man of understanding draws out his deep thoughts from inside.”

The glass is half empty AND half full, what you choose to see is your right and opinion, but both must be recognized as truth.

“Understand this:
In marriage, if I choose to live for self, my marriage will die.
If instead I choose to live for my wife/husband, I must die to self.
Make no mistake about it: in marriage, death is always involved.  Either we both die to ourselves, or the marriage itself WILL die.”

“Seek first to understand, and then be understood.” Steven Convey
Choosing to deny the part of you demanding to be heard, allows grace, understanding and disarming of the conflict.  This begins the healing process.

How to be a Gracious Giver:
1) Be honest
2) Understand my spouses story: past and present, to soften my heart and give me understanding.
3) We, as wives, call our husbands to their best, even when they are at their worst. We can do this with soft words and a gentle touch.

When we learn to appreciate each other’s story, it helps us to be gracious and loving to each other.

Satan loves nothing more than to turn couples against each other so that they are in a Tug of War against each other rather than united in a Tug of War against him for their marriage.  He knows he can’t win when 2 are united with Christ, a cord of 3 strands is not easily broken!

In a world of divorce and hurt, we can have HOPE.  Our hope is in Jesus and the strength He brings to a marriage when we totally wrap ourselves around Him.  We must do things to win our spouses heart, we must invest in each other and date each other! 

 We MUST find DAILY “Together Time” to talk and interact face to face, not staring at the tv, but having fun, connecting and seeking God together.

The whole purpose of this seminar was learning to “Fight Fair” and doing everything in Love.  They had it broken down really nicely into an acronym for the word PLEDGE.  I am not going to share it with you because I am scared it’s copyrighted and I don’t want to get into trouble!  It was REALLY well stated and simple really as long as you stick to the steps during a disagreement.

These marriage conferences are such a good way to invest in your marriage!  We learned a lot, but also, it felt good to know, that we had been “fighting fair” in our marriage and hadn’t even realized we were doing something right.  Those pats on the back are nice too. 🙂

If Madly In Love ever comes to your town, make sure you go, it is GREAT!  Check out the website:

  On to the recipe part of this post:

This unusual soup was delicious!  I especially like where you take your immersion blender and puree all the veggies;  makes for a nice thick soup!

Brats & Tots Soup



  • 2 Tablespoons Butter
  • 2 whole Small Onions, Chopped
  • 5 whole Garlic Cloves, Pressed
  • 4 cans Chicken Broth (14 Oz Total)
  • 6 whole Potatoes, Peeled And Diced
  • 3 cups Chopped Carrots
  • 2 packages (14 Oz Each) Johnsonville Cooked Brats, Sliced
  • Generous Amounts Of Salt And Pepper

Melt the butter in a large soup pot. Sautee onions, garlic and carrots with some salt and pepper. Cook until tender. Add broth and potatoes, then cover and simmer for 25-20 minutes, or until potatoes are tender. Use your immersion blender to create a puree, leaving a few chunks of potatoes. Add in sliced brats and simmer for another 15-20 minutes.  Season to taste.

This tasted GREAT with buttery homemade crescents! You can totally make these, even if you are scared of yeast like I am!

I got my recipe for crescents HERE.

I had lots of good “help” that day, and we all pretty much were wearing flour by the time it was all said and done, thanks to Paxton.



These tasted SOOOO good with the soup!!!!  Try your hand at them, you will be amazed how simple they really are to make….

Especially if you don’t have too much um, “help”.



Enjoy your supper, invest in your marriage daily, and STAY WARM!  It’s supposed to get COLD this week!


This post shared with:
Melt In Your Mouth Monday

Tasty Tuesday

Wonka Wednesday

This Chick Cooks

Artisan Bread Bowls

Welcome to Post 2 for today, head back one post to see Mini Makeover: Part II. 

These bread bowls are SO cool!  And yummy too.  They could house your favorite Beef Stew or Broccoli Cheese soup.  They come together easily, even if you hate yeast like I do!!!!!

Artisan Bread Bowls



  • 3-¾ cups All-purpose Flour
  • ½ cups Whole Wheat Flour
  • ¼ cups Nonfat Dry Milk
  • 2 teaspoons Yeast
  • 2 teaspoons Salt
  • 2 Tablespoons Oil
  • 1-½ cup Lukewarm Water (more As Needed To Make A Smooth, Soft Dough)

Let yeast dissolve in warm water until creamy, about 5 minutes. Add the rest of the ingredients—by hand, mixer or bread machine— and knead till you’ve created a smooth dough.
Allow the dough to rise, covered, for 45 minutes; it should become puffy. Divide the dough into 5-6 pieces, depending on how large you want your bread bowl to be. Roll each piece into a ball. Place on a lightly greased or parchment covered baking sheet.

Cover the bread bowls with greased plastic wrap. Refrigerate for 4 hours (or up to 24 hours); this step will give the bread bowls extra flavor, and a delightfully crisp-chewy texture. Two or more hours before serving, remove the bread bowls from the refrigerator. Uncover, and let them sit for about one hour while you preheat the oven to 425°F.
Just before baking, slash the top surface of the bowls several times with a sharp razor/knife to allow them to expand. Bake for 22 to 28 minutes, until the bowls are deep brown, and sound hollow when thumped on the bottom. Remove from the oven, and cool on a rack.
 Before serving cut off “lid” and carefully hollow out bread bowl, reserving pieces to be used as toasted seasoned croutons for your soup, or tuck away for a later use like fresh bread crumbs.


We filled these bread bowls with a recipe called “Broccoli Cheese Soup (Just like Panera Bread).”  It was NOT just like Panera Bread, and it was NOT our favorite soup.  Next time I will fill it with THIS soup, our favorite Broccoli and Cauliflower soup from Drea, its WAAAY better!  Sorry I don’t have a photo of it yet, I will come back and add one soon after we make it……just trust me, its creamy and GOOD!

Broccoli & Cauliflower Cheese Soup

  • 2 packages Frozen Broccoli/Cauliflower Mix
    (12-24 Ounce Packages Each, depending on how chunky you want your soup)
  • Generous amounts of garlic powder, and fresh pepper.  Salt, to Taste
  • 12 ounces, weight Velveeta, Cubed
  • 2 cans Cream Of Chicken Soup (10.75 Ounce Cans)
  • 1-½ cup Boiling Water
  • 1 quart Half-and-half

Steam veggies according to directions on the package. Add seasonings to taste – garlic salt and pepper are our favorites.

While your veggies cook, heat cheese until melted in a large soup pot over medium heat. Once cheese is melted, add soups, boiling water and half-and-half. Carefully stir in steamed broccoli and cauliflower. Heat through – but make sure that you do not boil it! YUM!



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On the Menu Monday

This Chick Cooks

Wonka Wednesday

Full Plate Thursday

Creamy Colorful Ham & Veggie Soup

Welcome to Post 2 for today:  It is all I can do to keep from typing how SOUPER- delicious this recipe is…..

Haha.  I crack myself up sometimes.  🙂

Moving on.

I was looking for something hardy to feed my extended family, as we all got together over the weekend, and my best friend, Kasey, suggested this.  I am not a fan of veggie soup really, but when I heard it had a cup of cream in it, I was a bit more convinced that I needed to give ‘er a go.  Not only was it delicious, but it was colorful and pretty too. AND every one gobbled it up!  A keeper for sure, this one will make the rotation again!!!!!

  Here is the trick, this recipe calls for “real” ham cubed and I’d throw in the ham hock too if I had it! Not the processed boneless stuff. Unfortunately for me, I only had the cubed stuff on hand, so I made it work, I will give you the 2 variations below so you can decide which one to make based on your meat status……

Creamy Colorful Ham & Veggie Soup



  • 6 cups Water
  • 2 cubes Chicken Bouillon
  • 1-½ pound Cooked Ham Cubes
  • 6 whole Medium Potatoes, Peeled And Cubed
  • 1 whole Onion, Chopped
  • ½ pounds Frozen Peas
  • 2 cups Fresh Corn, Off The Cob (canned If You Have To, But Fresh Is SO Much Better!)
  • 1 can (14 Oz. Size) Green Beans
  • 2 cups Frozen Sliced Carrots
  • Salt And Pepper
  • 2 teaspoons Or More Parsley Flakes
  • 1 can (14.5 Oz. Size) Diced Tomatoes
  • 1 cup Cream
  • Basil
  • Garlic Powder

Boil water with bouillon cubes and ham cubes for 10 minutes. Meanwhile, peel and cube potatoes and cut onion; add to the pot along with frozen peas and corn. Cook 10 more minutes. Add drained green beans, carrots, generously add salt and pepper and parsley. Cook 10 minutes more. Add tomatoes and cream, bring to barely a boil just to heat through. Taste and season with basil, garlic powder and more salt and pepper to taste.  I was very surprised at how much I used to season this, but the end result? Amazing!

It was a huge hit at our family function!

Option 2 goes like this: if you have the ham hock leftover from your holiday function, throw it along with 1 1/2 pounds of ham, cubed, in 6 cups of water; simmer 30 minutes.  Continue as above, eliminating chicken boullion cubes.  You also will not need as many seasonings.


Dig In! It is SOOO good!


P.S.  My Easy Bierocks made Top 3 at Lark’s Country Heart today! Check it out!

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On the Menu Monday

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Tuesday Talent Show

Tasty Tuesday

Made It On Monday

Wonka Wednesday

Full Plate Thursday