Hi Y’all!
As you read this, I’ve decided to vacation someplace warm. I figure I kind of deserve it after getting a two foot dump of snow last Monday.
I’ve got a few guest posts lined up, and I’ll be here and there, but since I probably won’t be doing recipe building while I’m stateside, I’ll appease you with some of my fast and easy recipes from Yummy Mummy Club to keep you cooking while I’m not!
Carnation was nice enough to give me quite a few cans of condensed milk when I did the #FallSoups campaign (see Carrot Ginger Soup and Cream of Mushroom), and I’ve been using them up in all my creamy soups too. I wasn’t just telling you that it’s an easy way to make a thick creamy soup cause I was asked to… it’s really true. I’ve made this hearty cheeseburger soup for hubs and I before, but I’ve converted my recipe to use the condensed milk.
This recipe’s amazing, hearty and very slightly spicy. Perfect for the cold that may be plaguing you, and super kid-friendly (the vegetables are mostly pureed). A lot of my friends have made it, and they’ve all given it the thumbs up. If you’re unable to do a roux for dietary or technical reasons, then you’ll love this recipe – it’s roux/ gluten free (if you leave off the fried onions on top). You can make it either with spicy Jalapeno Monterey or Cheddar.
So go check out the recipe on my blog over at YMC! I promise you’ll find it a family favourite. 😉
