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Dirt Cups

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Dirt Cups

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Dirt Cups

"Mud (chocolate pudding), Dirt (Oreo cookie crumbs), and Night Crawlers (gummy worms), makes eating dirt FUN!!"
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

  • 2 c. cold milk
  • 1 (4 serving size) chocolate instant pudding
  • 1 (8 oz.) container Cool Whip
  • 1 (16 oz.) pkg. Oreo cookies crushed
  • 8 to10 (6 or 7 oz.) clear plastic cups
  • Gummy worms for decoration

Instructions

  • In a large bowl, whisk together pudding and milk until well blended, let sit for 5 minutes. Stir in Cool Whip and 1/2 cup dirt (crushed cookies).
  • Place 1 teaspoon dirt (crushed cookies) into each cup. Fill each cup 3/4 full with pudding. Top with remaining dirt (crushed cookies). Refrigerate one hour. Garnish with gummy worms, frogs, candy, flowers, or chopped nuts just before serving.
  • Cook's Note: To crush cookies - Place cookies in re-sealable plastic bag, roll with a rolling pin until finely crushed. Or, place in food processor, cover and process until finely crushed.
  • For Sand Cups - Prepare as directed, using 35 Nilla wafers and vanilla instant pudding.

Chocolate Bread Pudding

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Chocolate Bread Pudding

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Chocolate Bread Pudding

A rich and indulgent chocolate dessert!
Course: Dessert
Cuisine: American
Servings: 12

Ingredients

  • 1 lb. loaf day old French or Italian bread cubed
  • 3 c. milk
  • 1/4 c. heavy cream
  • 1/2 c. coffee flavored liqueur
  • 6 lg. eggs lightly beaten
  • 1 T. vanilla extract
  • 2 tsp. almond extract
  • 1 c. granulated sugar
  • 1 c. light brown sugar packed
  • 1/4 c. cocoa powder
  • 1 1/2 tsp. cinnamon
  • 8 oz. semisweet chocolate grated or mini chocolate chips
  • Whipped cream (optional)

Instructions

  • Preheat oven to 325 degrees. Lightly grease a 13 x 9-inch baking dish and place the cubed bread in the dish.
  • In a large bowl, whisk together the milk, cream, coffee liqueur. Add beaten eggs, vanilla and almond extracts.
  • In a another bowl, combine the sugar, brown sugar, and cocoa powder and cinnamon, and mix well. Add the sugar mixture to the milk mixture and mix well. Stir in semisweet chocolate.
  • Pour the mixture over the cubed bread in the pan. Let the mixture stand, for approximately 20 minutes, occasionally pressing down the bread cubes with the back of a spoon, until bread absorbs most of the milk mixture.
  • Bake pudding for 1 hour or until set. Check pudding by inserting a knife through the middle and it should come out clean.
  • Serve the pudding warm, or refrigerate and serve chilled with whipped cream if desired.

Butterscotch Pudding

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Butterscotch Pudding

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Butterscotch Pudding

Sweet, Creamy, and oh soooo GOOD!
Course: Dessert
Cuisine: American
Servings: 6

Ingredients

  • 2 1/4 c. whole milk, 2% milk or 1 % milk
  • 1 c. heavy cream
  • 6 T. unsalted butter
  • 1 1/4 c. light brown sugar packed
  • 3 egg yolks
  • 1/4 c. cornstarch
  • 1/4 tsp. salt
  • 1 1/2 tsp. pure vanilla extract

Instructions

  • In a large saucepan, combine the milk and cream and bring to a simmer over medium heat. Immediately turn off the heat and set aside.
  • In a large, heavy skillet, melt the butter over medium-high heat. Stir in the brown sugar and cook 5 to 7 minutes, stirring constantly to caramelize the mixture. When the butter browns the mixture is ready.
  • Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. If the mixture isn't smooth, blend for 20 seconds with a hand blender or pour through a fine sieve.
  • Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved. Whisk the egg/cornstarch mixture back into the hot milk mixture in the saucepan.
  • Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Turn off the heat and whisk in the vanilla extract.
  • Pour into 6 to 8 custard cups, ramekins, or mugs and chill, uncovered, at least 2 hours or overnight. Serve chilled.

Banana Pudding

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Banana Pudding

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Banana Pudding

Everyone’s favorite childhood dessert!
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

  • 1 (12 oz.) box vanilla wafers
  • 1 c. granulated sugar
  • 3 T. cornstarch
  • 1/4 tsp. salt
  • 2 (12 fl. oz.) cans evaporated milk
  • 2 lg. eggs lightly beaten
  • 3 T. butter cut into pieces
  • 1 1/2 tsp. vanilla extract
  • 5 ripe but firm bananas cut into 1/4-inch slices
  • Whipped cream for serving

Instructions

  • Line the bottom and sides of a 2 1/2 quart glass bowl with about 40 vanilla wafers.
  • Combine sugar, cornstarch, and salt in a medium saucepan. Gradually whisk in evaporated milk, until sugar and cornstarch begin to dissolve.
  • Whisk in eggs and add butter. Cook over medium heat, stirring constantly, until the mixture begins to thicken. Reduce heat to low, simmer and cook for 1 minute, stirring constantly.
  • Remove from the heat. Stir in vanilla extract. Let cool slightly.
  • Pour half of the pudding over the wafers. Top with half of the bananas. Layer remaining vanilla wafers over bananas. Combine remaining pudding and bananas then spoon over wafers.
  • Refrigerate for at least 4 hours. Top with whipped cream.
  • Cook's Note: Here we've displayed the pudding in ramekins.

Apple Bread Pudding with Vanilla Sauce

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Apple Bread Pudding with Vanilla Sauce

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Apple Bread Pudding with Vanilla Sauce

Warm apple cinnamon bread pudding, studded with raisins, drizzled with a sweet vanilla sauce and topped with whipped cream!

Ingredients

APPLE BREAD PUDDING:

  • 4 c. day old bread cubed
  • 2 c. apples peeled and thinly sliced
  • 1/4 c. raisins
  • 1 c. brown sugar firmly packed
  • 1 3/4 c. milk
  • 1/4 c. butter
  • 1 tsp. cinnamon
  • 1/2 tsp. vanilla extract
  • 2 lg. eggs beaten

VANILLA SAUCE:

  • 1/2 c, granulated sugar
  • 1/2 c. brown sugar
  • 1/2 c. whipping cream
  • 1/2 c. butter
  • 1 tsp. vanilla

Instructions

  • Preheat oven to 350 degrees. Grease a 1 1/2 quart baking dish.
  • APPLE BREAD PUDDING: In a large bowl, combine bread, apples, and raisins and set aside.
  • In a small saucepan, combine brown sugar, milk and butter. Cook over medium heat until butter is melted. Pour over bread mixture in bowl. Let stand for 10 minutes.
  • Gently fold in cinnamon, vanilla, and beaten eggs. Pour into prepared baking dish. Bake for 40-50 minutes or until the center is set and the apples are tender.
  • VANILLA SAUCE: In a small saucepan, combine sugar, brown sugar, whipping cream, and butter. Cook over medium heat until the mixture boils, stirring occasionally. Stir in vanilla. Serve warm over pudding.

Wild Huckleberry Pie

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Huckleberry Pie

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5 from 1 vote

Wild Huckleberry Pie

If you're lucky enough to get your hands on some huckleberries, you need to make this delicious pie! You and your family are in for a real treat!
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

  • 1 recipe Papa's Pie Crust (Makes two 9-inch crusts)
  • 1 c. granulated sugar
  • 1/4 c. brown sugar firmly packed
  • 1 tsp. ground cinnamon
  • 4 T. quick-cooking tapioca
  • 6 c. fresh huckleberries washed and drained
  • 1 T. fresh squeezed lemon juice
  • 2 T. butter cut into small pieces
  • 1 T. granulated sugar for top

Instructions

  • Preheat oven to 425 degrees. Prepare Papa's Pie Crust recipe according to directions. Roll out one pastry 2-inches larger than an inverted pie plate. Fold pastry into quarter folds and ease into pie plate, pressing firmly against bottom and side, trim overhanging edge of pastry 1/2 inch from rim of plate; set aside.
  • In a large bowl, combine 1 cup sugar, brown sugar, cinnamon, and tapioca. Gently fold in the huckleberries and lemon juice; let the mixture sit for 15 minutes. Spoon huckleberry mixture into the pastry-lined plate, dot with butter.
  • Roll out the second pastry and place over the filling. Trim overhanging edge of pastry 1-inch from the rim of the plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Cut slits so steam can escape. Alternately, make a lattice top. Sprinkle 1 tablespoon sugar onto the top of the pie crust. Cover the edge of the crust with aluminum foil to prevent excessive browning.
  • Bake for 35 to 40 minutes or until crust is golden brown and juice begins to bubble through slits in the top crust. Remove aluminum foil during the last 15 minutes of baking. Remove from oven and cool on a wire rack before cutting and servings. Serve warm or at room temperature.

Notes

Cook's Note: If using frozen huckleberries, thaw first and then drain before using.
Recipe Link: Papa's Pie Crust

Wild Blackberry Pie

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Blackberry Pie

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Wild Blackberry Pie

In rural areas of the PNW, you can find wild blackberries growing just about everywhere. They're ripe for picking late August thru the end of September. My family looks forward to this delicious pie every year!
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

  • 1 recipe Papa's Pie Crust (Makes two 9-inch pie crusts)
  • 5 c. fresh blackberries
  • 3/4 c. granulated sugar
  • 3 T. quick-cooking tapioca
  • 1/4 tsp. ground cinnamon
  • 1/2 tsp. fresh squeezed lemon juice
  • 1 T. cold butter cut into small cubes
  • 1 pinch granulated sugar for top

Instructions

  • Preheat oven to 400 degrees. Prepare Papa's Pie Crust recipe according to directions.
  • In a large bowl, gently toss blackberries, 3/4 cup sugar, tapioca, cinnamon, and lemon juice. Spoon into pastry-lined pie plate. Dot with butter. Cover with remaining pastry and flute edges. Cut 4 slits in pastry, to allow steam to escape. Sprinkle top with a pinch of sugar. Cover edges with aluminum foil to prevent excessive browning.
  • Bake for 10 minutes at 400 degrees, reduce heat to 375 degrees and bake another 30 minutes. Remove aluminum foil and continue to bake an additional 15 minutes. Remove from oven and cool on a wire rack before cutting and serving. Serve warm or at room temperature.
  • Cook's Note: Turn heat up to broil at the end of cooking to brown the top, if needed. Papa's Pie Crust Recipe: http://www.cookingmamas.com/papas-pie-crust.html

Sweet Potato Pie

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Sweet Potato Pie

This easy heirloom Southern Sweet Potato Pie has been loved for generations, Enjoy!
Course: Dessert
Cuisine: American
Servings: 8
Author: Marcie Eidsmoe

Ingredients

  • 1 (9-inch) unbaked pie shell (homemade or store-bought)
  • 1/2 c. butter softened
  • 1 c. brown sugar (light or dark)
  • 1 c. sweet potatoes (baked or boiled, then mashed)
  • 2 lg. eggs slightly beaten
  • 3/4 c. evaporated milk
  • 1/4 c. light corn syrup
  • 3 T. all-purpose flour
  • 1/4 tsp. ground cinnamon
  • 1 pinch ground nutmeg
  • 1 pinch salt

Instructions

  • Preheat the oven to 350 degrees. Line a rimmed baking sheet with foil. Place a pie plate lined with an unbaked pie shell in the middle of the prepared baking sheet; set aside.
  • In a large bowl, cream together the softened butter and brown sugar. Add the sweet potato mash, eggs, milk, and corn syrup; beat until smooth. Add flour, cinnamon, nutmeg, and salt; beat until well combined. Pour into the unbaked pie shell.
  • Bake for for 55-60 minutes. Cool to room temperature and serve with whipped cream. Store leftovers in the refrigerator.
  • Cook's Note: The original recipe called for 1 1/2 cups sugar, but I have reduced it to 1 cup. I didn't think it needed that much with the addition of corn syrup. I also added a bit of cinnamon (personal preference). It turned out beautifully!

Strawberry Rhubarb Pie

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Strawberry Rhubarb Pie

A homemade buttery, flaky crust, brimming with sweet strawberries and tart rhubarb topped with vanilla ice cream, Enjoy!
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

PIE CRUST:

FILLING:

  • 3 c. strawberries hulled and sliced
  • 3 c. rhubarb chopped
  • 1 1/3 c. granulated sugar
  • 1/4 c. plus 1 T. cornstarch
  • 1 T. lemon juice
  • 1/4 tsp. cinnamon

EGG WASH:

  • 1 lg. egg lightly beaten
  • 1 T. water
  • 1 T. granulated sugar for sprinkling on top of the pie

Instructions

  • PIE CRUST: Prepare All Butter Pie Crust recipe, divide into two disks; refrigerate until ready to use.
  • FILLING: In a large bowl, combine strawberries, rhubarb, 1 1/3 c. sugar, cornstarch, lemon juice, and cinnamon, gently toss; set aside.
  • On a lightly floured surface, roll out one of the dough disks to fit the bottom and up the sides of a 9-inch glass pie plate, spoon in filling. Roll out the second disk to cover with the top, cut away excess dough, seal, and flute edges. Make several small slits in the top to allow steam to escape.
  • Alternately, you can make a lattice top by rolling out the dough disk for the top crust; using a pastry wheel or knife, cut into eight 1-inch wide strips. Brush the pastry rim with some of the egg wash. Gently weave strips over the pie to form a lattice; trim and flute the edge.
  • EGG WASH: In a small bowl, combine 1 egg with 1 T. water. Brush the top of the pie with the egg wash then sprinkle the top of the pie with 1 tablespoon of sugar.
  • Preheat the oven to 425 degrees. Bake the pie on a rimmed baking sheet for 15 minutes. Reduce heat to 375 degrees and bake for 45 to 50 minutes or until rhubarb is tender, and the crust is golden.
  • NOTE: If the edges of the crust start to get too brown, cover with aluminum foil. Transfer pie to wire rack and let cool completely before cutting.

Grandma’s Strawberry Jello Pie

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Grandma's Strawberry Jello Pie

A tried and true summertime treat the whole family will love!
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

  • 1 frozen deep dish pie crust
  • 3/4 c. granulated sugar
  • 2 T. cornstarch
  • 1 c. water
  • 1 (3 oz.) pkg. strawberry gelatin
  • 4 c. sliced fresh strawberries
  • Whipped cream optional

Instructions

  • Bake the pie crust according to package instructions; set aside to cool.
  • In a saucepan, combine the sugar, cornstarch and water whisk until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; whisk in gelatin until dissolved. Refrigerate until slightly cooled, 15-20 minutes.
  • Meanwhile, arrange strawberries in the baked crust. Pour gelatin mixture over the berries.
  • Refrigerate until set about 2 hours. Serve with whipped cream if desired.

Papa’s Pie Crust

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Simple Pie Crust

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Papa's Pie Crust

Tender, flaky, and super simple to make, this truly is the PERFECT pie crust!
Course: Dessert
Cuisine: American
Servings: 2 (9-inch) pie crusts
Author: Gordon Gillihan

Ingredients

  • 2 c. all-purpose flour
  • 1 pinch salt optional
  • 2 T. granulated sugar (add when making a sweet pie)
  • 1 c. vegetable shortening
  • 1/2 c. cold water

Instructions

  • In a large bowl, combine flour, salt and sugar, if using. Cut in shortening with a pastry blender or fork until it resembles coarse meal. Add cold water, stir to combine. With floured hands, divide dough in half and shape into 2 disks. (Use right away or wrap in plastic and refrigerate or freeze until ready to use.)
  • On a well floured surface, roll out one dough disk to fit the bottom and up the sides of your pie plate. Fold dough in half and then into a quarter to make it easier to transfer dough to the pie plate. Unfold and arrange to fit plate. Take a fork and pierce holes in the bottom and sides to prevent bubbling. Fill with desired filling.
  • Roll out second disk to cover the top. Cut away excess dough, seal and flute edges. Cut slits on top to allow steam to escape. Bake according to recipe directions.
  • Cook’s Note: Top crust can also be cut into strips to make a lattice top.

Pumpkin Pie with Maple Whipped Cream

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Pumpkin Pie with Maple Whipped Cream

It wouldn't be Thanksgiving without Pumpkin Pie!!
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

PIE CRUST:

  • 1 (9-inch) un-baked deep dish pie crust All-Butter Pie Crust or Papa's Pie Crust

FILLING:

  • 2 lg. eggs
  • 1 (15 oz.) can 100% pure pumpkin
  • 1 (12 oz.) can evaporated milk
  • 1/2 c. brown sugar
  • 1/4 c. granulated sugar
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/8 tsp. fresh ground nutmeg
  • 1/2 tsp. salt

MAPLE WHIPPED CREAM:

  • 1 c. heavy whipping cream
  • 1 1/2 T. pure maple syrup

Instructions

  • Preheat oven to 425 degrees.
  • FILLING: In a large bowl lightly whisk the eggs. Add the remaining ingredients, whisk to combine. Pour the mixture into the prepared pie shell and place on a large baking sheet to catch any spills.
  • Bake for 15 minutes. Reduce temperature to 350 degrees, bake for an additional 40 to 50 minutes or until knife inserted near center comes out clean. Note: You may have to cover the edges with foil to prevent the crust from turning too brown.
  • Place the baked pie on a wire rack to cool. Serve at room temperature with maple whipped cream. Store leftover pie in the refrigerator.
  • MAPLE WHIPPED CREAM: In a large mixing bowl, using an electric mixer, whip the cream and maple syrup together until soft peaks form. Serve over pumpkin pie.

Notes

I used Williams-Sonoma Autumn Decorative Pie Crust Cutters to make the leaves.
All Butter Pie Crust: https://www.cookingmamas.com/all-butter-pie-crust/
Papa's Pie Crust Recipe: http://www.cookingmamas.com/papas-pie-crust.html

Pumpkin Pecan Pie

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Pumpkin Pecan Pie

Pumpkin or Pecan? Can't decide? Why not both? This Pumpkin-Pecan duet is sure to be your holiday favorite!
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

  • pie crust
  • 1/4 c. cold butter
  • 1/4 c. Shortening
  • 1 1/4 c. all-purpose flour
  • 1/2 tsp. salt
  • 1/4 c. ice water
  • PIE FILLING :
  • 3 eggs lightly beaten
  • 1/2 c. granulated sugar
  • 1/2 c. brown sugar
  • 1/2 c. Karo syrup
  • 1 c. 100% pure pumpkin
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/8 tsp. ground ginger
  • 1/8 tsp. ground nutmeg
  • 1 c. pecans halves

Instructions

  • Crust: In a food processor, pulse butter, Crisco, flour and salt until little balls of dough form. Slowly add water until one large dough ball comes together. Chill for 30 minutes. On a well floured surface, roll out dough to fit bottom of pie plate. Take a fork and pierce holes in the bottom of the crust to prevent bubbling. Cut away excess dough and flute the edges. Refrigerate until the filling is made.
  • Filling: Preheat oven to 350 degrees. In a large bowl, whisk together eggs and sugars. Add Karo syrup, pumpkin, vanilla, salt, cinnamon, ginger, and nutmeg, stir until well combined. Add pecans, toss to coat. Pour filling into pie shell. (You can arrange pecans in a pretty pattern, if desired.) Bake for approximately 40-50 minutes, or until center has set. Serve room temperature with whipped cream.

Turkey or Chicken Noodle Soup

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Turkey or Chicken Noodle Soup

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Turkey or Chicken Noodle Soup

Nothing is more comforting than homemade soup! Freezes well too.
Course: Soup
Cuisine: American
Servings: 10

Ingredients

  • 1/3 c. butter
  • 1 c. celery thinly sliced
  • 1/2 c. onion chopped
  • 8 c. chicken broth
  • 1 (16 oz.) pkg. Reames Frozen Egg Noodles
  • 1/2 c. carrots chopped
  • 1/2 tsp. salt if desired
  • 1/4 tsp. pepper
  • 2 c. cooked turkey or chicken shredded or cubed
  • 1/4 c. Fresh Parsley chopped
  • 1 tsp. ground sage optional

Instructions

  • Heat butter in a Dutch oven over medium heat until melted. Add celery and onion, cook about 3 to 5 minutes or until tender, stirring occasionally.
  • Add broth and bring to a boil. Stir in noodles, carrots, salt, and pepper. Simmer uncovered, about 35 minutes or until the noodles are tender.
  • Stir in cooked turkey and fresh parsley, heat through.
  • Add sage and season with more salt and pepper, if desired.

Zuppa Toscana Soup

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Zuppa Toscana Soup

A quick and hearty Italian soup made with sausage, potatoes, bacon, onion, and kale simmered in a delicious creamy broth, Enjoy!
Course: Soup
Cuisine: Italian
Servings: 4

Ingredients

  • 1 lb. hot Italian sausage casings removed
  • 3/4 c. diced onions
  • 1 slice bacon diced
  • 1 clove garlic minced
  • 1 quart chicken broth
  • 2 med. russet potatoes cut in 1/2 lengthwise, then cut in 1/4 in. slices
  • 2 c. chopped kale (cut into bite-size pieces)
  • 3/4 c. heavy whipping cream

Instructions

  • In a large stockpot or Dutch oven over medium heat, cook sausage, breaking it up with a wooden spoon until brown and no longer pink about 5 to 7 minutes. Transfer to a paper towel-lined plate and loosely cover with foil.
  • Add the onions and bacon to the pot, sauté until the onions are almost translucent, about 2-3 minutes. Add garlic and cook for 1 minute more.
  • Add chicken broth and potatoes, bring to a simmer for 15 minutes.
  • Stir in kale, whipping cream, and sausage, simmer for 5 minutes more.
  • Serve immediately garnished shredded parmesan cheese if desired and crusty French bread for dipping!

Tomato Tortellini Soup

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Tomato Tortellini Soup

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Tomato Tortellini Soup

Soup-er easy to prepare and only 4 ingredients!
Course: Soup
Cuisine: Italian
Servings: 4

Ingredients

  • 2 (10 oz.) cans condensed tomato soup
  • 1 (9 oz.) pkg. refrigerated cheese tortellini
  • 1 c. frozen peas optional
  • 1/2 c. grated Parmesan or cheddar cheese

Instructions

  • Dilute soup as directed on can. Heat over medium heat until the soup boils, stirring frequently.
  • Add tortellini and peas and bring back to a simmer; cook 3 more minutes until the tortellini floats to the surface of the soup and is tender.
  • Pour soup into bowls and sprinkle with cheese. Serve immediately, with crackers or toasted garlic bread.

Strawberry Soup with Pound Cake Croutons

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Strawberry Soup with Pound Cake Croutons

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Strawberry Soup with Pound Cake Croutons

This chilled soup is a Northwest favorite, served late June through early August, when the strawberries are at their peak.
Course: Soup
Cuisine: American
Servings: 4

Ingredients

  • 4 c. fresh strawberries sliced
  • 1 banana cut into 4 pieces
  • 1 c. orange or pineapple juice
  • 1 c. light sour cream
  • 1 T. raspberry liquor or raspberry syrup
  • 2 ice cubes
  • 6 Mint sprigs
  • 1 pound cake for croutons

Instructions

  • In a food processor or blender, pulse strawberries, banana, orange juice, sour cream, and raspberry liquor until smooth.
  • Add ice cubes and stir to chill the liquid, removing the ice cubes before they melt completely. Do not pulse the ice cubes.
  • To serve, divide into small chilled soup bowls.
  • Garnish with fresh mint, strawberries or pound cake croutons (recipe below). Serve immediately.
  • Pound Cake Croutons: Preheat oven to broil. Cut pound cake into 1/2-inch cubes until you have about 1 ½ to 2 cups. Toast cubes, turning once to brown on two sides. Float on top of soup.

Split Pea and Ham Soup

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Split Pea and Ham Soup

Warm, hearty, homemade soup in about an hour! Serve with crackers or toasted garlic bread.
Course: Soup
Cuisine: American
Servings: 6

Ingredients

  • 1/4 c. olive oil
  • 1 lg. onion finely diced
  • 2 stalks celery finely diced
  • 2 carrots finely diced
  • 1 lb. bag split peas rinsed and picked through
  • 1 1/2 lbs. smoked ham hock or left-over holiday ham
  • 2 quarts low sodium chicken stock
  • Salt and freshly ground black pepper

Instructions

  • In a large pot, sauté onion, celery and carrots in olive oil over medium-high heat.
  • Add peas and ham hock and cover with stock by a couple inches. Bring to a simmer and cook for about 45 minutes to 1 hour, until soup is thick and peas are very soft.
  • Remove ham hock and let cool. Pull meat from ham hock bone and add to soup. Season with salt and pepper, to taste.