Posts Tagged “Comfort Food”

Creamy Rosemary Soup

rosemary soup

2- 12 oz. packages frozen cauliflower
1 tablespoon fresh rosemary diced
Salt and pepper to taste
2 beef bouillon cubes (enough for 4 cups broth)
3 cups water
1 onion, chopped
Olive Oil
2 tablespoons butter
1 tablespoon garlic, minced
1 tspn. stevia
Cayenne pepper, to taste (optional, gives it a little kick)


1. Saute onions and cauliflower in pan with olive oil, until cauliflower can be mashed with a potato masher.

2. Add garlic, stevia and butter to pan and stir until butter is melted.

3. In soup pot, put in 2 beef bouillon cubes, rosemary and water. Bring to a boil and stir to dissolve the cubes.

4. Add heavy cream.

5. Add vegetables and stir. Bring to a boil.

6. Simmer for 20 minutes or longer to allow flavors to blend.



Cheesy Bacon Soup in the Crock Pot

Bacon Cheese Soup


1 package of bacon, cooked
12 oz. frozen cauliflower
12 oz. frozen brocolli
3 cups cream
4 cups water or chicken broth
4 cups shredded cheddar cheese
1 tspn. garlic powder
1 tspn. onion powder
1/4 tspn. seasoning salt
1/8 tspn. pepper
2 chicken bouillon cubes (enough for 4 cups of water)


Put bacon, cauliflower, brocolli, chicken broth, garlic, onion, salt, pepper and bouillon cubes and cream in the crock pot. Let cook. Just before you are ready to eat, put the cheese in and wait for it to melt.
Delicious. Serve with a salad on the side.



Cornbread-Delicious Gluten & Sugar-Free

Heatlhy and comforting, who doesn’t love some warm, fresh baked cornbread out of the oven.cornbread


2 cups cornmeal
1 tspn baking soda
2 tspns baking powder
1 tspn salt
2 eggs
4 tblspn melted butter
1 cup sour cream                                                                                                                            1/4 cup unsweetened apple sauce
1/8 teaspoon pure Stevia

Preheat oven to 400 degrees.  Mix dry ingredients. Melt butter in pan. Let butter cool a little. Mix eggs in with dry ingredients, then add sour cream, apple sauce and butter. (You don’t want the butter to cook the eggs, so if they are mixed in, they will be fine). Use a mixer if you have one.  Bake in a 9×9 dish for 20-30 minutes.  Cornbread is done when toothpick or knife inserted in center comes out clean.  If the top is turning brown but it is not finished, cover it with some foil and continue to bake until the inside is done.  You don’t want to burn the top.

Be sure to cut your piece in half and put a pad of delicious real butter inside to melt.

Enjoy it with my Family’s Favorite Chili!  See Recipes.

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Family’s Favorite Chili

Our family loves this Chili.  I was trying to find a recipe that tastes like Wendy’s chili.  This one is similar, but not exact.  The whole family looks forward to dinner on the day I make this.chili



3 lbs. ground beef (or meat of choice) *I use ground venison
1 tblspn Worcestershire Sauce
4 tspn Chili Powder
1 tspn Cumin Seeds
1 32 oz. can chopped tomatoes
2 tomato/chicken bouillon cubes
2 beef bouillon cubes
1 can kidney beans
1 can pinto beans
1 onion chopped
1 tblspn minced garlic
1 small can tomato paste
Salt and pepper to taste
Water, add a little at a time until you get your preferred consistency. Don’t add too much, you don’t want to have to add flour to thicken the chili.

Sharp Cheddar shredded and Sour Cream (optional toppings)

Brown the ground meat and cook onions together, until onions are soft. Drain the fat if it is a fatty meat. Venison is pretty lean, so I leave the fat in. If starting early you can put all of the ingredients in a crock-pot and let it cook for a few hours. Otherwise, put all ingredients together in a big pot. Bring to a boil and simmer on a lower heat for as long as you can. You want the flavors to blend together.
Top with sharp cheddar and sour cream.

Serve with cornbread, crackers, on a hot dog, on french fries or with fritos.


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