Category Archives: Abundant Crop

Mexican Salsa Soup Recipe

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This soup is spicy, so be forewarned! It is great if you have a little congestion though — clears those sinuses right up! I could eat it though, so it was not too spicy. This all started with a recipe that I got from a friend for my wedding. However, I could not find some ingredients (like Mexi-corn) and did not want to use others (processed Velveeta cheese); so I made up my own recipe.

Mexican Salsa Soup

  • 1 can diced Tomatoes with Green Chilies (10 oz.)
  • 1 can diced Tomatoes with Jalapeno Peppers (14.5 oz) – this is what makes it spicy, so switch with chilies if you do not want it too hot
  • 1 can Cream Style Corn (14.75 oz.)
  • 1 can Chicken Broth (14.5 oz.)
  • 1 jar Salsa (I used corn, black bean, and roasted pepper salsa – you want something with beans so you have a little in the soup)
  • 4 cups shredded Mexican 4 Cheese Blend (16 oz.)

Combine all ingredients in crockpot and cook on low for six to eight hours. Serve hot and top with shredded cheese or diced avocado. We like to have it with chips on the side, perfect for dipping or just cooling off your palate!

Are you having soup this week, or did the heat come back to your neighborhood, like it did to mine?

Broccoli Cheese Soup

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We are all about the soups this month on Newly Wife.  This one is a twist on a classic dish in my home growing up — broccoli with cheese.  You remember that green box of broccoli with cheese that you microwave, right?  Anyways, this is a more dressed up and less processed cheese version of that side dish.

Broccoli Cheese Soup

  • 1 1/2 Tablespoons Extra Virgin Olive Oil
  • 1 1/2 Tablespoons Butter
  • 1 clove Garlic, minced
  • 1 Onion, diced
  • 1 head Broccoli, chopped
  • 32 ounces Chicken Broth
  • 1 cup Milk
  • 1/2 cup Uncooked Rice
  • 1/2 cup Shredded Cheddar
Heat oil and butter, saute garlic and onion.  Mix in broccoli and cook for five minutes.  Whisk in everything else, except for the cheese.  Bring to a boil, then reduce heat.  Cover and simmer for twenty minutes.  To make the soup a bit thinner, take out some of the broccoli and rice and blend until smooth.  Mix everything back together and add the cheese.  Keep on the heat until cheese is melted.  Top with a bit of cheese for presentation!
I made a big batch of this soup and froze some in small baggies for lunch on really cold days.  I hope this soup finds its way into your home too!

Quick and Easy Pumpkin Spice Cookie Recipe

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These cookies are a great way to jump-start your fall season.  Pumpkin and spice are two words that conjure fall for most of us.  Thanks to Starbucks, we can now add latte to those two little words and have a complete fall season.  In all honesty, I am cheap and bought pumpkin pie spice syrup so that I can make my own pumpkin spice lattes at home!  Okay, enough about my coffee, let’s get onto the cookies.

Pumpkin Spice Cookies
from Laura at Everyday Valentine

  • 1 box Spice Cake Mix
  • 1 can Pumpkin Puree
  • 1 to 1.5 cups Chocolate Chips

Mix together the cake mix and pumpkin puree.  It seems dry at first, but it will slowly turn into a cookie batter-esque consistency.  If it is still super dry after a few minutes, add a tiny bit of water.  Mix in chocolate chips.  Place on parchment paper-lined cookie sheet and bake at 350 degrees for 10 to 15 minutes.

These are so good.  I brought them to church and was asked for the recipe from a lot of people.  So trust me when I say that you want to make these!

Mocha Chip Ice Cream

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This has to be one of my all time favorite ice cream recipes.  My dad loves coffee ice cream, so this has been a staple in my parents’ home for as long as they have had an ice cream maker.  This taste reminds me of every Fourth of July and time spent with my family.  So good!  Major thanks to my mom for sharing this recipe with me — and for making it for so many years!

Mocha Chip Ice Cream

  • 3 teaspoons Instant Coffee (but espresso powder is better)
  • 1-1/4 cup Sugar
  • 1/8 teaspoon Salt
  • 1 tablespoon Flour
  • 3-3/4 cup Half and Half, divided
  • 1 1/4 cup Coffee
  • 3 Egg Yolks, beaten
  • 2-1/2 teaspoons Vanilla
  • 1/2 cup chocolate chips or grated dark chocolate.

Combine dry ingredients in saucepan.  Pour in coffee and 1-1/4 cups half and half, stirring occasionally.  Cook over medium low heat until thickened, about 20 minutes (mine never thickened, but it did boil after 20 minutes, so I called it good).  Temper eggs (add a tiny bit of the hot mix and stir), then add to hot and cook for one minute longer.  Chill one or more hours.  Stir in rest of half and half and vanilla, freeze in ice cream maker.  Add chips about halfway through.

This tastes so good!  You will also be glad to hear this is my last ice cream recipe for this month’s Abundant Crop, so no more fattening foods for you! ha!  Anyways, there are a few optional items for this ice cream.  You can either add 1/4 cup liquor when you add in the vanilla, or put crumbled bacon on top for serving.  Yummy!

Cake Batter Ice Cream Recipe

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Do I have a great recipe for you today!  This is one of the favorites in our home.  I found this recipe online a few years back and have made it many times.  With just five simple ingredients, it is incredibly easy to make and sure to please any crowd!

Cake Batter Ice Cream
adapted from Food.com

  • 2 cups Milk
  • 3/4 cup Sugar
  • 1 cup Half and Half
  • 1 teaspoon Vanilla Extract
  • 3/4 cup Cake Mix

Blend milk and sugar until the sugar is dissolved.  Add half and half and vanilla.  Stir in cake mix until there are no lumps left.  Freeze as directed by ice cream maker.  It took about an hour in mine.  As usual, I leave it in the freezer overnight just to make sure it is set.

Make this.  Trust me.  Any questions, leave em in the comments!

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