Butter, with a side of Bread // Easy family recipes and reviews.

Saturday, October 25, 2014

KITCHEN STEALS: Canning Supplies, Digital Meat Thermometer, Baster, Disney Waffle Iron & More

Post may contain affiliate links. We make a small amount off items purchased through these links.


We have another Saturday feature here on Butter- one that I hope you will all enjoy! For years I authored a frugal living blog so getting a great deal is just a part of who I am. I have a good understanding of what specific items cost so when they're heavily discounted, I can recognize it for the steal that it is. So on a regular basis I'll pass along some current great deals- most, if not all of these are 30-75% off! Enjoy! 


Friday, October 24, 2014

CREAMY TOMATO SOUP with TORTELLINI

CREAMY TOMATO SOUP with TORTELLINI: Butter With A Side of Bread
I'm sure I'm not alone when I say: I love soup. Like, adore it. It's what I eat for lunch most of the fall and winter seasons. It's so warm and satisfying! I'm always on the hunt for a great soup recipe and this, my friends, is a great one. The tortellini just makes this soup, so be sure to not leave it out. This recipe is really a merging of 3 delicious tomato soup recipes...one I took more inspiration from that others so I've listed it below. Enjoy! 

Creamy Tomato Soup with Tortellini
Adapted from Two Peas & Their Pod's Recipe here (although I made quite a few changes)


  • 2 TBSP olive oil
  • 1 small red onion, chopped
  • 2 cloves garlic, minced
  • 1 cup chopped celery
  • 1 cup sliced carrots
  • 1 bay leaf
  • 1 tsp dried basil
  • dash of crushed red pepper flakes
  • a splash of balsamic vinegar {probably about 2 tsp}
  • 1/2 tsp sugar
  • 3 (14.5 oz) cans diced tomatoes {or substitute 1 can each with 4 fresh tomatoes}
  • 2 cups chicken or vegetable broth
  • 4 oz cream cheese
  • 1/4 cup heavy cream
  • 1 package cheese tortellini {we used a box of 7 oz dried}
  • 1/3 cup grated Parmesan cheese
  • Salt and pepper, to taste


In a large pot, heat the olive oil over medium heat. Add the onion, garlic, vinegar, salt and basil and cook until tender, about 5 minutes. Stir in the carrots, celery, bay leaf,  and crushed red pepper flakes. Continue cooking until everything is hot. Add the chicken broth, bring to a boil, then simmer, with a lid on for about 10 minutes.

Add the diced tomatoes- undrained; you want all the liquid. Season with salt and black pepper, to taste. Increase the temperature until the soup is boiling again, then decrease temp and simmer on low for 15 minutes.

Remove the bay leaf from the pot. Use a hand immersion blender to blend the soup (or carefully transfer soup to a blender to blend and return to the pot). I like this soup well blended, so I used my immersion blender for a good 3-4 minutes, stirring and making sure it was as smooth as possible.

In a small bowl, heat the half-block (4 oz) of cream cheese in the microwave for about 30 seconds. Add in the cream and microwave another 30 seconds. Whisk until it's smooth and creamy. Add in to the blended tomato soup. Also add in the 1/3 cup Parmesan cheese.

The tortellini we used was dried, so we boiled it separately for about half the time it called for on the box (we boiled ours for 7 minutes.)  If you bought the refrigerated kind, simply add it to the soup, no boiling required.

Stir in the cheese tortellini and continue to simmer with the lid on for about 10-15 minutes. Top with additional Parmesan cheese and enjoy!

CREAMY TOMATO SOUP with TORTELLINI: Butter With A Side of Bread

CREAMY TOMATO SOUP with TORTELLINI: Butter With A Side of Bread
Even though this recipe calls for just a small amount of balsamic vinegar and sugar, they contribute to a nice, deep flavor of the soup, so I wouldn't leave them out! 

CREAMY TOMATO SOUP with TORTELLINI: Butter With A Side of Bread

CREAMY TOMATO SOUP with TORTELLINI: Butter With A Side of Bread
I used 4 small/medium sized tomatoes in place of 1 can of diced tomatoes. I washed and cored them, then sliced them into 4th and squeezed out the seeds. No need to remove the skin- once you blend the soup you won't even be able to tell they're on still. 

CREAMY TOMATO SOUP with TORTELLINI: Butter With A Side of Bread
Pre-blended soup

CREAMY TOMATO SOUP with TORTELLINI: Butter With A Side of Bread

CREAMY TOMATO SOUP with TORTELLINI: Butter With A Side of Bread
Blended with cream added.

CREAMY TOMATO SOUP with TORTELLINI: Butter With A Side of Bread
 

Wednesday, October 22, 2014

ICED MAPLE PECAN BARS

ICED MAPLE PECAN BARS: Butter With A Side of Bread


My husband and I accidentally left a window open last night in our house. {Aaaaand it dropped to 43 degrees!} We woke up and the temp in our family room was a whopping 61 degrees. It's actually supposed to be a pleasant week, weather wise, so instead of cranking up the heater, I decided to bake! I marked this recipe in an old cookbook and love how it turned out. I had to make quite a few adjustments {the book was really old!} but the results were delicious- an easy, sweet, nutty dessert.

Iced Maple Pecan Bars

  • 1 box yellow cake mix (15.25 oz)
  • 1/3 cup butter, melted
  • 4 eggs
  • 1/2 cup maple syrup
  • 1/3 cup packed brown sugar
  • 1/2 tsp maple flavoring (or vanilla)
  • 1 cup chopped pecans (or walnuts)

Preheat the oven to 350 degrees F. Spray a 9x13 or half bakers pan with cooking spray.

The recipe is divided into 2 parts, the crust and the topping. First, measure out 2/3 cup of the cake mix and put it in a small mixing bowl. This will eventually be the topping, but just set aside for now.

Pour the remaining cake mix into another small mixing bowl and add 1 of the eggs and the melted butter. Mix well with a rubber spatula and press into the prepared pan. Bake for 10-12 minutes, until golden brown.

While the crust is baking, add in the remaining 3 eggs to the cake mix previously set aside. Whisk in the brown sugar, maple syrup and flavoring.

Once the crust has baked, pour the topping over it, sprinkle on the chopped nuts and return back to the oven for an additional 15-18 minutes.

Remove from oven and cool. If you'd like to add an icing, whisk together 1 cup powdered sugar with 1 TBSP melted butter and about 1 TBSP milk. Add in milk until you reach the desired consistency- I like mine a little firm, so I don't add much milk in at all. Transfer to a small bag, snip the corner and ice the bars however you'd like.

Enjoy!
ICED MAPLE PECAN BARS: Butter With A Side of Bread

ICED MAPLE PECAN BARS: Butter With A Side of Bread

ICED MAPLE PECAN BARS: Butter With A Side of Bread

ICED MAPLE PECAN BARS: Butter With A Side of Bread

ICED MAPLE PECAN BARS: Butter With A Side of Bread

ICED MAPLE PECAN BARS: Butter With A Side of Bread
 

Monday, October 20, 2014

PUMPKIN PUDDING BREAD


Butter With a Side of Bread: Pumpkin Pudding Bread

I've tried many pumpkin breads and this one is my favorite so far.  The pudding in the batter gives this bread the best texture!  

PUMPKIN PUDDING BREAD

15 oz can pumpkin
6 eggs, lightly beaten
2/3 cup cinnamon applesauce (I used regular applesauce and just added 1 tsp cinnamon to the batter)
1/2 cup oil
2 cups flour
1 1/2 cups sugar
1 sm. box cook and serve vanilla pudding
1 sm. box cook and serve butterscotch pudding
1 Tbsp. pumpkin pie spice
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

In a large bowl whisk together the pumpkin, eggs, applesauce and oil.  In another large bowl, mix together all of the other ingredients.  Stir the pumpkin mixture into the flour mixture just until combined.  Pour the mixture into greased loaf pans.  You can either make two large loaves or five 5.75X3 inch pans.  I actually made one large loaf and two smaller ones and it worked out great.  Bake at 350 for 55-60 minutes (larger pans) or 40-45 minutes (smaller pans), or until a toothpick inserted in the center comes out clean.  Place the pans on a wire rack for about 10 minutes before removing the loaves from pans.  Cool completely on wire racks (or do as I did and enjoy a couple slices while warm!).  Enjoy!

Butter With a Side of Bread: Pumpkin Pudding Bread
(flour, sugar and salt not pictured)

Butter With a Side of Bread: Pumpkin Pudding Bread

Butter With a Side of Bread: Pumpkin Pudding Bread

Butter With a Side of Bread: Pumpkin Pudding Bread

Butter With a Side of Bread: Pumpkin Pudding Bread


Saturday, October 18, 2014

KITCHEN STEALS: Over 70% off Calphalon Pans, Mixing Bowls, Strainers & More

Post may contain affiliate links. We make a small amount off items purchased through these links.

We have another Saturday feature here on Butter- one that I hope you will all enjoy! For years I authored a frugal living blog so getting a great deal is just a part of who I am. I have a good understanding of what specific items cost so when they're heavily discounted, I can recognize it for the steal that it is. So on a bi-weekly basis I'll pass along some current great deals- most, if not all of these are 50-75% off! Enjoy! 

Friday, October 17, 2014

CHOCOLATE BROWNIE COOKIES

CHOCOLATE BROWNIE COOKIES: Butter With A Side of Bread



Don’t get me wrong, I admire desserts of all kinds, but to be a true dessert obsession, it must be chocolate. If you’re nodding your head right now, these cookies are for you. Chocolate three different ways and a tasty brownie-like texture.

CHOCOLATE BROWNIE COOKIES

  • ¾ cup cocoa 
  • ½ cup (1 stick) butter
  • ¼ cup shortening
  • 2 cups sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 ½ cups flour
  • ¾ tsp salt
  • 1 cup chocolate chips

Preheat your oven to 325°F. Microwave the cocoa, butter, and shortening for 1:30 to 2 minutes. Stir until the cocoa dissolves. Stir the sugar into the chocolate until well-blended. Stir in eggs and vanilla. Once those are incorporated add the flour and salt. Mix well and then stir in the chocolate chips.

Drop by tablespoons onto a cookie sheet that is lightly greased or covered with a silicone baking mat. Bake for 18-20 minutes. You should be able to see the tops crack just slightly. Allow to cool for about 10 minutes before removing from pan.

These cookies are good to eat right now, but if you’re ready for more chocolate, let’s add some.


Chocolate Glaze
  • ½ cup chocolate chips (I prefer semi-sweet here)
  • 1/3 cup heavy cream
  • ½ Tbsp butter

Heat the cream and butter in a saucepan until the butter melts and the mixture just begins to boil. Pour the mixture over the chocolate chips and allow it all to sit. After 5 minutes, stir the mixture. The chocolate chips will melt into the hot cream leaving you a chocolate ganache with which you can dip or drizzle your cookies. 

At this point, the cookies are super versatile. Orange sprinkles = Fall. Red/Green sprinkles will give you a holiday cookie. Pink is for Valentine’s. They’re fantastic any time of year. Enjoy.
CHOCOLATE BROWNIE COOKIES: Butter With A Side of Bread

 
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