Yum Yum!

I made Quick Corn Chowder and Herb Quick Bread on Tuesday night for supper. I thought for sure this would be a hit with Wee-one. NOPE...Wrong-o! Oh wait I take that back....the bacon bits we put on the soup were a hit with him AND Wee-one did (FINALLY) eat soup out of Hubs bowl (with Hubs feeding him). So I guess it wasn't a complete bust! He wouldn't touch the Herb Bread. Hubs and I enjoyed both the soup and the bread. I actually had them both for the past two days for lunch (delicious leftovers!).

I found these recipes in my new Dinner on a Dime Cookbook by Taste of Home. And I found the beautiful pictures (ha...yeah so I didn't take my own yet...I'm workin' on it) on the Taste of Home website. Here you go...whip up a batch of both real soon! You won't be disappointed.


Quick Corn Chowder


1 bacon strip, diced (I cheated and used bacon bits)
1 med. onion, diced
1 can (14 1/2 oz.) chicken broth
2 c. water
2 lg. potatoes, peeled and diced
1 can (15 oz.) whole kernel corn, drained
1 c. milk, divided
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. flour
Chopped parsley flakes



In a large sauce pan, cook bacon over medium heat until crisp (I skipped this and just went straight to cooking my onion). Using a slotted spoon, remove bacon to a paper towel to drain. Saute onion in drippings, until tender (I did mine in about a Tbsp. of butter). Add broth, water, and potatoes; bring to a boil. Reduce heat, cover and simmer for 15 minutes or until potatoes are fork tender.

Stir in corn, 3/4 c. milk, salt and pepper. Combine flour and rest of the milk until smooth; gradually add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon and parsley. YIELD: 6 servings


Herb Quick Bread

3 c. flour
3 Tbsp. sugar
1 Tbsp. baking powder
1 Tbsp. caraway seeds
1/2 tsp. salt
1/2 tsp. dried thyme
1/2 tsp. ground nutmeg
1 egg
1 cup milk
1/3 c. vegetable oil

In a large bowl, combine flour, sugar, baking powder, caraway seeds, salt, thyme and nutmeg. In a small bowl, whisk the egg, milk and oil; stir into dry ingredients just until moistened.

Transfer to a 9x5x3 inch loaf pan coated with cooking spray. Bake at 350 for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from the loaf pan. YIELDS: 1 loaf (14 slices).

All recipes can be found on www.tasteofhome.com


Tonight I'm making another new dish. Last night it was just Breakfast for supper BUT I'm going to post another recipe tomorrow for Chocolate Pumpkin Pancakes. My Hubs, Wee-one and I have been just snarfing these bad boys up...DELICIOUS. So keep checking back for more recipes. ENJOY!!!