Almost 7 years ago, I truly can't believe it has been that long ago, after first moving to my husband's first full-time ministry position in southern Alabama, I took my first ALL female Bible study. This study was set-up in a way that we would be studying about being "Apples of Gold" towards our husbands, basically following Proverbs 31.
Now I have to admit, if you had taken me to this study as a newly wed almost 9 years ago I would have thought you had lost your rocker. I was SO far from even glimpsing at what a Proverbs 31 wife should look like, let alone act like. For I was a young bride, by today's standards, of 21 ready to adapt to what society felt like a marriage should look like and act like today. Man! I sure am glad that God got a hold of my heart and turned me back around.
Back to "Apples of Gold"...Like I mentioned above this study was not only to help us realize what our roles were as Godly wives but there was also an aspect of the study I absolutely loved...cooking! For those of my readers that know me, who would have guessed that that was one of my favorites. We would end each study literally with a complete meal accompanied by the recipes that were prepared. It was like watching a mini live version of Food Network.
During one of the week's study's the meal's focus was on preparing ahead, so the women in charge used one of my favorite kitchen appliances...THE CROCKPOT! So today I though I would share 2 of my favorite soup recipes that were shared with me on that blessed evening. My family still refers to these as the Apple Soup recipes, even though they have absolutely nothing to do with apples. I hope you and your families enjoy them as much as we have over the last several years! As a bonus I have also thrown in 2 of my favorite staple seasoning mixes that I make!
Crock Pot Stew
We have renamed this Camper's Stew and is commonly referred to where we live now as Brunswick Stew.
1 can lima beans, drained
1 can cream corn
1 can whole kernel corn, drained
1 tub of premade BBQ
1 large can chunky chicken
1 can (16 oz.) stewed tomatoes
1 small can tomato sauce
1 chopped onion
2 diced potatoes
Put all ingredients in a LARGE (Trust Me! I have learned!) Crock Pot on low before you leave for work (8-10 hours). Enjoy!
Note: We like to top ours with shredded cheese, since everything is better with cheese. I also serve it with our favorite corn bread recipe found here. This recipe makes a lot, so either be ready to serve a crowd or have some gallon size freezer bags on stand-by to put some away for later!
Santa Fe Soup
2 lbs. ground chuck
1 onion, chopped
2 (5 oz.) pkgs. dry ranch dressing mix (see homemade version below)
2 pkgs. taco seasoning (see homemade version below)
1 (16 oz.) can black beans, undrained
1 (16 oz.) can great northern beans, undrained (You can also use pinto beans, which was in the original recipe we just like the taste of the northern beans a lot better)
1 (16 oz.) can Rotel, undrained
1 (16 oz.) can tomato wedges, undrained
2 cans corn, drained
2 C water
Sour cream, Corn chips and Cheese for garnish
Brown meat with onion. Drain and set aside. In a LARGE crock pot, add beans, tomatoes, corn, water, ranch dressing and taco seasoning. Stir. Add in cooked meat. Stir once more to combine. Turn on low for 8 - 10 hours or high for 4-6 hours. I like to stir mine, if I am home, periodically throughout the day. Serve with cheese, sour cream and corn chips.
Note: This recipe, too, makes A LOT! It can easily be cut in half or if you make the entire recipe be prepared to serve a crowd or freeze some.
BONUS RECIPES
The first of these came from one of my favorite eBooks
Easy. Homemade. by Mandi Ehman
Homemade Ranch
2 tablespoons dried parsley
1 tablespoon sea salt
2 teaspoon onion powder
1 teaspoons garlic powder
1 teaspoon dried dill weed
3/4 teaspoon ground black pepper
Combine all ingredients in a jar with a tight lid. Shake until all ingredients are well combined. Store in a cool dried place for 6 - 12 months.
To Use: 2 Tablespoons of the mixture equals 1 envelope of dried ranch dressing. For homemade ranch, combine 1 cup buttermilk, 1 cup mayonnaise and 1 tablespoon of dried mixture. Stir and chill in air tight container.
Taco Seasoning
1/4 C chili powder
1 1/2 teaspoon garlic powder
1 1/2 teaspoon onion powder
1 1/2 t cumin
1 1/2 teaspooon oregano
1/2 t paprika
1 t salt
1 t pepper
Mix all ingredients together in jar with tight lid. Stores 6 -12 months, if you can keep from using it that long!
2 tablespoons of mixture equals 1 taco seasoning packet.