Bacon and Wild Rice Soup

Winter isn't over for us yet here in Iowa. It snowed another 8 inches yesterday. It was a pretty, soft snow. It was the kind of snow that makes you feel like you're looking out your window into a snow globe. Thankfully the sun is shining today and warmer temps this week will make it feel like spring is coming. I think that we deserve the warmer temps after this nasty cold spell we just had.

The farmer has to go move all that snow today. (He didn't think the snow was as pretty as I did. All this snow and melting just means more mud for calving season.) I know when he gets home this Bacon and Wild Rice soup will hit the spot and be just what he needs after working all day.

This soup has been a favorite in my husband's family for many years.  I took the recipe and tweaked it a little bit to add some more flavor and shed a few calories. The big and little farmers in my family both gave this version a two thumbs up.

I think you'll love this soup as much as we do! Enjoy!

Bacon and Wild Rice Soup

Author: The Marigold Kitchen

A boxed rice mix with the seasoning makes this soup quick and easy to prepare.

Ingredients

• 2 tablespoons butter
• 1/4 cup chopped onion
• 2 potatoes, peeled and diced
• 4 cups water
• 2 chicken bullion cubes
• 1, 6 ounce box of long grain and wild rice with the seasoning packet
• 1 1/2 cups milk
• 8 ounces velveeta cheese, cubed
• 10 slices bacon, cooked and chopped

Instructions

1. In a large pot or dutch oven, saute onion in butter over medium heat.
2. Add potatoes, water, chicken bullion cubes, rice, and seasoning packet from the box of rice. Cook until potatoes and rice are done, about 20 - 25 minutes.
3. Add milk and velveeta cheese. Stir until cheese and melted and soup is warmed through.
4. Add cooked and chopped up bacon.

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Vegetable Tortellini Soup

It is so cold here today. I think it is only supposed to reach 8 degrees today, and the wind chill will be well below zero. My farmer will still have to go out and do chores. The cattle can't feed and water themselves, and they need feed to stay warm in this weather! (Thank you farmers!) 

 

This Vegetable Tortellini soup is what I'll make for supper tonight to warm everybody up. It's full of vegetables that I canned from my garden. The canned veggies have me missing summer, especially in these frigid temps. I can hardly wait for spring to arrive and to get my garden started.

My canned goods!

 

The tortellini is my favorite part about this soup (no shocker there since I love my carbs!). The Parmesan in the middle adds an extra flavor that you aren't really expecting, but it pairs so well with the vegetables. If you don't have tortellini on hand, you could substitute another pasta you like. But it won't be the same without the sharpness of the Parm.  It's just so good.

Enjoy this comforting soup recipe!

Vegetable Tortellini Soup

Author: The Marigold Kitchen

My favorite dish to make to use my garden veggies!

Ingredients

• 1 pound ground beef
• 1/2 small onion, chopped
• 3 cloves garlic, grated
• 3/4 cup chopped carrot
• 28 ounce can crushed tomatoes
• 2 cups beef stock
•  1 cup water
• 1 14.5 ounce can green beans
• 1 14.5 ounce can corn
• 1 7 ounce box dry tortellini
• 1 teaspoon salt
• 1 teaspoon pepper

Instructions

1. In a large pot or dutch oven, brown the hamburger with the onion, garlic, and carrot.
2. When the hamburger is cooked through, add the tomatoes, beef stock, water, salt, and pepper. Bring to a boil then let simmer for 20 minutes. 
3. Add the corn and green beans. Stir to combine.
4. Add the dry tortellini. Simmer until the tortellini is al dente, about 5-10 minutes.

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Garlic Cheese Bombs

 Garlic. Cheese. Bombs. These are a must every single time I make homemade pizza. If I don't make these, everyone asks for them. Pizza night is just a disappointment without them. I can't NOT make these anymore.

To make the garlic cheese bombs, start with my basic pizza crust. One batch of my basic pizza crust recipe will make three dozen garlic cheese bombs. 

 

Once the dough has risen, divide the dough until you have 36 portions. I use a bench scraper and I just keep cutting halves until I get to 36 pieces.

Then I take chunks of mozzarella cheese, wrap the dough around them, and set them on a cookie sheet to rest and rise some more.

Before resting and rising.

Ready to bake!

Bake them in a 350 degree oven until they are starting to turn golden brown on top. While they are baking, melt 1/4 cup of butter and add 1/2 teaspoon garlic salt. When they are done, brush them with the garlic salt and butter mixture. Sprinkle with Parmesan cheese.

Ready to try these? Print the recipe off and add these to your next pizza night!

Garlic Cheese Bombs

Author: The Marigold Kitchen

Ingredients

• 1 batch of basic pizza dough
• 8 ounces mozzarella cheese block, cut into 36 equal chunks
• 1/4 cup butter, melted
• 1/2 teaspoon garlic salt
• Parmesan cheese

Instructions

1. Prepare basic pizza dough as directed.
2. Divide risen dough into 36 pieces.
3. Wrap each piece of dough around a chunk of mozzarella cheese. Seal to prevent cheese leaking out.
4. Let the balls rest and rise for 20 to 30 minutes.
5. Bake at 350 degrees for about 20 minutes, or until the balls start to turn golden brown on top.
6. While they bake, melt the butter and add the garlic salt.
7. Brush the baked cheese bombs with the garlic salt and butter mixture. Sprinkle with Parmesan cheese.

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Basic Pizza Crust

 Pizza. We love it all. (well, only if it doesn't have veggies on it 😆) I usually make pizza every other week, if not once a week. It is one meal that I know my whole family will love. If we have company I make multiple pizzas. You always win supper with homemade pizza.

This basic pizza dough recipe is how I start all my pizza recipes. It's easy to make and can easily make one large pizza or can be divided for smaller pizzas. Many times I make two batches so that I have enough recipe for garlic cheese bombs. (More on those later. They are so good.)

To make the dough, first you take 1 cup of warm water (110 to 115 degrees) and add it to a bowl with 1 packet (2 1/4 teaspoons) of active dry yeast. The temperature is important here. If the water is too hot it will kill the yeast and your dough won't rise. If the water is too cool it may take longer to rise. I then sprinkle some of the sugar on top to help get the yeast going. 

 

Once the yeast has developed some foam, I add my remaining ingredients and mix with my dough hook. Once the ingredients are combined I knead the dough for about 5-8 minutes with the dough hook. You will know the dough is ready once it comes together in a ball. Place the dough in a greased bowl and cover.  Let it rise until doubled, about an hour. 

Before rising

After rising

 

You can also freeze this dough for later. Just put it in a freezer ziploc bag after it has been kneaded and before you let it rise. When you are ready to use it, get it out the night before, put in a greased bowl, cover, and let rise in the fridge. You can also let it rise on the counter for 3-4 hours.

Once the dough has risen, you can punch it down and divide it into the portions that you will need. You can make one large pizza with thick crust, several individual pizzas, or two pizzas. It really is up to you and your preferences. The kids love when I pinch off enough for them to make individual mini pizzas. However I normally divide this dough into two equal parts to make two pizzas with a thinner crust. Or, you can make one pizza and some of those yummy garlic cheese bombs I mentioned earlier. If I divide the dough in half, I can get one 12 inch pizza with thin crust and a dozen garlic cheese bombs.

After the dough has risen, it is time to make the pizza! Roll your dough out the way you like and poke the surface with a fork. This will prevent any huge air bubbles from forming while it bakes. Prebake your crust for about 7-8 minutes in a 425 degree oven, or until the crust barely starts to develop some golden brown spots. 

 

 Next, add your sauce and toppings. Pepperoni and Italian sausage are my usual go to toppings. Bake for about 20 minutes in a 425 degree oven or until the cheese is golden.

Turn your next pizza night up a notch with this easy homemade crust!

 

 

Basic Pizza Crust

Author: The Marigold Kitchen

Ingredients

• 1 packet active dry yeast (2 1/4 teaspoons)
• 1 cup warm water (110 to 115 degrees)
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 2 to 2 1/2 cups flour

Instructions

1. In a bowl, add the yeast and sprinkle on 1 teaspoon of the sugar. Add the warm water and stir. Let sit until the yeast becomes foamy.
2. Add the remaining sugar, salt, oil, and flour and mix with the dough hook. Start with 2 cups flour, and add more if needed to make the dough come together.
3. Knead with the dough hook for about 5-7 minutes.
4. Place the dough in a greased bowl and let rise until double, about an hour.

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Ham Balls

 Can you believe that I had never heard of this classic Iowa dish until I met my husband? I have lived in Iowa my entire life, and I had never had a ham ball. I can only assume that everyone else had already heard of these tender beauties based on my husbands reaction when I asked him what they were. 

Fast forward 21 years, and I now make these delicious ham balls and my kids LOVE them. I'm sure it has everything to do with the sweet sauce that is poured over the top and baked. I usually have to make extra sauce so that my kids can pour it over mashed potatoes (although about half the time I make cheesy hash browns instead because well, that's the norm around here).

 This recipe calls for ham loaf, which I can purchase at my local grocer's meat counter. If your grocery store does not have ham loaf, a mixture of half ground ham and half ground pork can be used. 

Expecting company? This recipe is easy to double, and the ham balls stay nice and warm in a crock pot. 

You can also freeze these to cook later. I freeze mine without the sauce and add the sauce right before baking. If you do add the sauce, be sure to thaw completely before you bake.

 

 

 

Ham Balls

Author: The Marigold Kitchen

Tender meatballs with a sweet sauce over the top makes these an Iowa classic.

Ingredients

• 1 lb ham loaf
• 1 egg
• 1/2 cup milk
• 1 cup graham cracker crumbs
• 1 can tomato soup
• 1/8 cup vinegar
• 1 tsp mustard
• 1 cup brown sugar
• salt and pepper, to taste

Instructions

1. Mix together the ham loaf, egg, milk, and graham cracker crumbs.
2. Farm into 2 inch balls, about 1/3 cup.
3. Place in a greased casserole dish.
4. Mix together tomato soup, vinegar, mustard, brown sugar, and salt and pepper. Pour over ham balls.
5. Bake at 350 for an hour.

Notes:

You can reduce the amount of brown sugar if you prefer the sauce to not be so sweet.

Porky Jalapeno Popper Meatballs

 I'm always looking for new ways to use the home-grown produce in my garden. I can and freeze quite a bit of our veggies, but I also like to find ways to use it when it is fresh. I have a couple ways to use jalapeno peppers up my sleeve, and these meatballs are one way. While I don't have fresh jalapenos this time of year (since I am in Iowa and writing this in December during a snow storm), I do keep bags of chopped jalapeno in my freezer year round to use in recipes such as this one.

I first made these meatballs to take to a friend's gathering. They are full of jalapeno popper flavor, and have a surprise cream cheese center. I don't think anybody that night could eat just one. I just loved everyone's reaction when they realized these meatballs are filled with cream cheese.

If you want a crowd pleasing appetizer, look no further. These Porky Jalapeno Popper meatballs are what you are looking for.

Porky Jalapeno Popper Meatballs

Yield: makes 24 meatballs

Author: The Marigold Kitchen

Everyone loves a good jalapeno popper, and these meatballs are a real crowd pleaser.

Ingredients

• 1 pound ground pork
• 1/2 cup bread crumbs
• 1 egg
• 3 jalapenos, seeded and finely diced
• 4 slices bacon, cooked and crumbled
• 1/2 cup shredded sharp cheddar cheese
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 4 ounces cream cheese, cut into 24 small cubes

Instructions

1. Preheat oven to 400 degrees.
2. In a large bowl, mix together all ingredients except for the cream cheese.
3. Divide meat mixture into 24 meatballs.
4. Flatten each meatball, place a cream cheese cube in the center and work the meatball mixture around the cream cheese, making sure the cream cheese is in the center and fully covered with the meat mixture.
5. Place on a baking rack that is on a baking sheet lined with foil. Bake at 400 degrees for about 25 to 30 minutes.

Pumpkin Dessert

A few years ago (ok, more like maybe 15ish years) I was working at my first teaching job in a very small town. I had my first taste of small town Iowa at this job after a booster mom brought this AMAZING dessert to the teacher's lounge during parent teacher conferences. I had never really been a pumpkin pie lover. I would always go for the safer and more familiar option of apple pie. But I knew this mom was an excellent cook so I decided to give it a try. And then I immediately asked for the recipe, because a dessert this wonderful had to be shared. I went to the store that night and bought all the ingredients needed so I could take this dessert to my boyfriend's family Thanksgiving. They are now my in-laws and I have made this dessert every year since!

Over the years I have not changed the recipe, although I do substitute my own roasted pumpkin puree for the canned. And instead of the whipped cream from a tub or a can, I make my own!

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Pumpkin Dessert

Author: The Marigold Kitchen

This is a must at Thanksgiving. You won't miss the pie after tasting the buttery topping on this dessert!

Ingredients

• 2 15 ounce cans pumpkin
• 1 12 ounce can evaporated milk
• 3 large eggs
• 1 1/4 cup sugar
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 5 ounce box yellow cake mix
• 1 cup butter, cold, and cubed

Instructions

1. Preheat the oven to 350 degrees. Grease a 9x13 pan.
2. In a large bowl, combine the pumpkin, milk, eggs, sugar, cinnamon, and salt. Mix well. Pour into the greased pan.
3. In another bowl, work the butter into the cake mix with a pastry cutter until the mix resembles fine crumbs. Sprinkle on top of the pumpkin mixture.
4. Bake at 350 degrees for 50-60 minutes, or until a toothpick comes out of the topping clean. 

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Cider Mimosas

The holidays are quickly approaching, and I don't know about you but I am looking forward to some down time with my family. This year has definitely had its ups and downs, and the holidays always help lift me up a bit. So do these mimosas.

With the holidays approaching, I always take time to reminisce about my childhood, the people in it, and the traditions that we had. My grandmother always watched the Macy's Thanksgiving Day Parade, and if I was lucky enough to be at her house on Thanksgiving morning, I would watch with her. Now, my kids and I watch the parade. We love to look at all the floats and talk about our favorites. And I love to sip on these mimosas while I watch the parade and the excitement in my kids' faces.

 

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Cider Mimosas

Author: The Marigold Kitchen

A delicious, crisp, drink to make those holiday mornings extra special.

Ingredients

• Per serving:
• 1/2 cup champagne
• 1/2 cup apple cider
• apple slice for garnish
• cinnamon sugar blend to rim the glass

Instructions

1. To rim the glasses: Fill a small bowl with about 1/2 inch water. Fill another small bowl with about 2 tablespoons of cinnamon and sugar mixture. Dip the wine glass in the water, then the cinnamon and sugar.
2. In each glass, add 1/2 cup of champagne and 1/2 cup apple cider. Garnish with an apple slice.

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Freezing Sweet Corn

I've been busy freezing sweet corn! I've already put almost 20 bags in the freezer for us to enjoy all winter long. Who doesn't love that sweet taste of summer in the cold winter months? We love it for eating, stirred into soups, and mixed in casseroles. This no-cook method is super easy and doesn't use any fancy gadgets. I've been using this method for freezing sweet corn for many years now. 

Here is what you need:

16 cups corn (this can be anywhere from 2-3 dozen, depending on the size of the ears and kernels)

4 cups water

1/4 cup canning salt

3/4 cup sugar

1. Prepare your space. Here are some tips:

 - I lay down an old sheet on the floor to help make clean up easier. When I'm done, I pick it up, shake it off outside, and toss it in the wash!

 - A bath towel on the counter works great to set all your washed corn on.

 - I use my glass pyrex measuring cups to help me measure the water and corn.

 - A large pan is great for cutting the corn into. The sides of the pan catch most of the corn that wants to bounce around and fly across the counter. I have an 11x15 pan with two inch sides that I love for this.

 - You will need a large bowl for mixing the corn with the brine.

 - A large tub is handy for collecting all the cobs after you have cut the kernels off.

2. Husk and wash the corn. Try to get all the silk off that you possibly can. I do this by hand. I've tried different types of brushes that are designed specifically for removing silk, but haven't found one that I love. I've also noticed that some of the brushes can scratch the kernels. If you have one you love, let me know so I can try it.

3. Prepare your brine. In a bowl, measure 4 cups water, 1/4 cup canning salt, and 3/4 sugar. Stir until the salt and sugar dissolve. I usually take breaks from cutting kernels off the cob to stir.

4. Cut the kernels off the cob. Many people prefer to use an electric knife for this, I prefer to cut with some man power.

5. Mix the corn and the brine together. Make sure the salt and sugar are fully dissolved before mixing together. I also like to add some extra water at this point, just to make sure that there is enough brine, especially if you have a little over the 16 cups of corn. I just add enough until the water is almost even with the corn. (I forgot to take pics at this point, which bothers me because I wanted to show you what it looked like. Ugh.)

6. Scoop your corn into freezer bags. I like to use a 1 cup measuring cup and scoop out two cups per quart freezer bag because that is about how much my family will eat. It's also the amount I need for soups and casseroles that I make. I know people who fill the quart bags completely full. It's really a preference as to how full you fill the bags. When closing the bag make sure to force as much air out as you can. Be sure to write the date on the bag. (Again, forgot to take pics. I was watching reruns of Fixer Upper while freezing corn, so I'll blame my forgetfulness on being distracted by Chip and Joanna.)

7. Freeze your corn. I lay the bags down in the freezer so that the bags freeze flat and skinny. I also spread them out so they freeze faster. You can see in the pics how I have them spread out. Once they are frozen, I stack the bags. I would use the corn up within 9 months.

8. When you are ready to eat your corn, thaw it out and drain the brine from the corn. Warm the corn on the stove over medium heat with some butter until it is heated through and the butter is melted. Add your choice of seasonings to taste.

This method of freezing sweet corn really can't be much easier, you just need the time. Try it! You'll thank me later. :)