Islamoon Reel

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12/30/2024

Remove 1 from the platter

12/30/2024

Easy Crockpot Potato Soup
1 bag (30 oz) shredded hash browns
5 1/2 cups chicken broth
1 can cream chicken soup
1/2 cup chopped onion
1/4 tsp ground pepper
1 pkg. cream cheese, room temperature. (don't use fat free, won't melt)
- In 6 qt crockpot, combine everything EXCEPT cream cheese. Cook on low, 6-8 hours. About an hour before serving, put cream cheese in a bowl, add a couple ladles of the hot soup and mix well, before adding back to the soup. No lumps!
- Serve with cheese, sour cream, bacon bits, green onions, or whatever. But it's delicious all by itself.

12/30/2024

Take one thing off these trays ‼️

12/30/2024

Take one thing off the plate

12/30/2024

Started around 9am, went til about 8pm. Sounds insane, but because I work at night I had to leave it til someone got home and that was the earliest someone had gotten to it.
Meat: Chuck Roast
2c beef broth
1 can French onion soup
1/2c mirepoix (celery onion carrots diced)
Seasoning of choice (I used garlic herb & butter that I found at Costco)
Salt, pepper to taste
2 tblsp Worcestershire sauce
Coat meat in dry seasoning then dump/add everything else in. Set it and forget it according to your crock pot.
Edited to add: I don’t sear my meat before going in the crock pot and it comes out just as tender! Not sure if it’s necessary, but I find that it isn’t.
Potatoes: 4lbs gold 1 lb russet(used up what I had on hand)
2c heavy whipping cream
6tblsp butter
1tblsp garlic
Pepper to taste
Add cream, butter, garlic and pepper to a small sauce pan and heat up on med-low while cooking potatoes or whenever is convenient for you. Do not boil or over simmer the cream lol
And voila. You can turn the juices into gravy but I wasn’t able to get that far. I usually would, but it worked out just fine.

12/30/2024

Ground Beef Vegetable Soup
Ingredients
2 pounds ground beef
4 carrots, diced
4 celery ribs, chopped
1 onion, chopped
4 potatoes, peeled and cut into 1-inch pieces
1 (15.25 ounce) can whole kernel corn, drained and rinsed
1 (15 ounce) can green beans, drained and rinsed
1 (15 ounce) can peas, undrained
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can whole tomatoes, crushed
ground black pepper to taste
1 bay leaf, or more to taste
⅛ teaspoon ground thyme
¼ cup water, as needed
Directions
Crumble ground beef into a stockpot over medium-high heat; cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease.
Stir in carrots, celery, and onion; cook and stir until vegetables are soft, about 5 minutes.
Stir in potatoes, corn, green beans, undrained peas, tomato sauce, and crushed whole tomatoes. Season with black pepper; add bay leaf and thyme.
Pour in 1/4 cup water if needed, replenishing as needed while cooking.
Bring soup to a simmer; cover and cook, stirring regularly, until potatoes are tender, about 1 hou

12/30/2024

Another delicious fresh veggie meal! Purple hull peas, fried okra, buttered corn cut off the cob, sliced tomatoes, fried potatoes, pickled onions and a big glass of sweet tea!

12/30/2024

Long John Silver’s Batter - Don't Lose This Recipe
Ingredients
3/4 cup flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
Must express something to keep getting my recipes.... Thank you.♥️

12/30/2024

Made potato soup using frozen hashbrowns! It was so good and my husband loved it 🥰
*** recipe: 1 bag of shredded hashbrowns ( next time I’ll use the cubed kind but I only had shredded at home. Still was really good tho!)
1 block of cream cheese
1 can of cream of chicken soup
4 cups of chicken stock
Dump everything in the crockpot cook on high for 6 hours. I seasoned with an onion soup packet, minced garlic, sprinkle of mustard powder, celery salt, and pepper.
Last cook bacon ( add a spoon full of the bacon drippings to the soup) and add cheddar cheese 💕

12/30/2024

-will someone PLEASE tell me they have had this before or at least heard of it! my husband tells me i’m gross for eating it. my mama made it for me growing up, as did her mom, and long before that. we call it “macaroni and tomatoes”. elbow noodles-can of diced tomatoes-with sugar-and pepper! side note: i have 3 kids and only one of them eat it, so the family tradition might stop here. 🤣🫠

12/30/2024

One of our favorite cheap, easy dinners! I get the $1 French bread from Walmart, cut it in half, and top it with pizza sauce, cheese, and whatever toppings everyone wants. My boys love to build their own! Bake it at 475 for 10-15 minutes.

12/30/2024

One of my favorite meals! It was also my Momma’s favorite too! We have this meal every now, and then. It’s not something we have all of the time because it’s a lot, so that makes it even better when we do have it! I always have leftovers, so there’s a couple meals from this one plate.
Soup beans, jalapeño cornbread, macaroni and tomatoes, mustard greens, kraut & wieners, salmon Pattie’s, and French onion potatoes! I love buttermilk cornbread, but my husband loves the jalepeno cornbread, so we have it at times too.
Macaroni & Tomatoes:
-I boil my noodles, then drain them. Add a can of petite diced tomatoes, and enough tomato juice to cover them. I also add some bacon grease, and some pepper to taste. Let them simmer for a while.
Salmon Pattie’s:
Can of salmon, I use the juice. Add enough flour, and cornmeal to get it to come together. Add an egg, salt & pepper. Sometimes I add diced onion. Fry until golden brown.
French Onion Potatoes:
Diced potatoes with French onion soup packet sprinkled over them. I add a bit of oil to them, before I sprinkle the packet over them to help keep them moist! Bake at 350 for 35-40 minutes.
I have these recipes, and more, on my personal cooking page. A Taste Of Appalachia

12/30/2024

Good Morning My Friends Let's Eat 😋 Rib Eye Steak 🥩 Fried Potatoes 🥔 OE Eggs 🍳 Tomato 🍅 Toast And Coffee ☕☕😁🌹

12/29/2024

Went to the local farmer market to get apples that were on sale for 50 cents a pound. Living where apple do not grow happily. It is a joy to find them on sale. As I was headed out I seen a cart full of bags of very large, very ripe Fugi apples for .50 cents a bag so I also grabber three bags about 15 lbs. So making Apple Sauce, Apple Butter and some apple scrap jelly... I still have about 12 lbs of the honey crisp that I originally went to buy, but that will be tomorrows project. I will Can them as Sliced Apples and make Apple Cider Vinegar out of the peels and cores.
Out of the Fugi I got 7 pints Apple sauce, 10 - 1/2 cup jars Apple Sauce for lunches. out of the cores and peels I got 6 jars apple scrap jelly and 8 jars apple butter. I used to throw the scraps in the compost... but now I only toss in about 2 cups of the mash that is left after I run the scraps thru the food mill.
I call this no waste caning.
Apple Scrap jelly
Ingredients:
Apple peels and cores from about 20 apples
6 cups of water
6 TBSP classic pectin
9 cups of white sugar
Cheesecloth
Directions
Peel the apples. Prepare your canner, lids, and jars.
Cook the peels and cores in 6 cups of water until soft (30-45 minutes).
Place cheesecloth inside of a strainer. Pour the apple parts and water into the cheesecloth and allow them to drain. Don’t squeeze out the excess liquid or your jelly will be cloudy!
Add water to the liquid, as needed, to obtain a total of 7 cups. Put the 7 cups of liquid back into your clean pot. Add classic pectin and bring to a rapid boil.
Add sugar, stir, and boil hard for 1 minute. You’ll know it’s ready when the jelly starts to bubble up the pot. Remove the pot from the heat.
Ladle the hot jelly into hot, sterilized jars, remove bubbles and check head space (1/4 inch), tighten lids to finger-tip tight, and process for 5 minutes in a water-bath. After 5 minutes, turn off the burner and remove the lid. Allow the hot jelly to rest for 5 minutes in the water. Remove the jars, allow them to cool, then check that they sealed properly. Label and store

12/29/2024

I made potato soup. This picture was of my potatoes cooking down. It is not quite finished in photo. After the potatoes break down more, the soup will be thicker.
We had it for supper twice and one lunch and loved it. I cooked 1 piece of bacon for each and crumbled it on top. I made some homemade bread for dipping.
My daddy used to buy slab bacon from my Aunt Mabel's country General store. My Aunt Mabel had a big old butcher block and meat case and my Daddy would buy a piece of slab bacon that she used a meat cleaver to cut a chunk off with. He would cut it into little cubes and fry them up nice and crispy and put the slab bacon and some of the grease into the potato soup. Oh how my heart yearns for that soup, but I know better then to use all that pork and pork grease in my soup. my daddy was an excellent cook. but he passed away too young. I am afraid the way people used to eat was very unhealthy. He sure could cook a mean pot of potato soup and I would love dearly to make it his way. With the relationship we had with my daddys food , oh it would be so wonderful to taste of it. I just cant bring myself to consume all that pork grease though.
I have altered my Daddy’s recipe to suit my needs and it runs a great second to my Daddy’s potato soup. It is a very easy to make.
RECIPE
Just peel you potatoes and cut into halves or fourths depending on the size of your potatoes. Cover about two inches above the potato’s and salt and pepper to taste and about 4 table spoons of butter in the pot and stew away those potatoes and stew them till there is only small pieces of potatoes left.
Yes It is similar to stewed potatoes, but stewed a bit longer then stewed potatoes.
And when you are all done, this is where that piece of crumbled bacon comes into play. You can opt out of bacon if you don’t want pork in your food or your a vegetarian. It is great with or without it.

12/29/2024

Been craving some meatloaf so that was our supper last night. I wanted green beans, but the hubs wanted peas and carrots. He rarely makes a request, so peas and carrots it was. Had a fantastic southern supper with meatloaf, mashed potatoes, peas and carrots, fried white sweet corn, fried okra, slaw and some rolls because I got too lazy to make cornbread.

12/29/2024

My daughter is almost 30 weeks pregnant & lately, she says she’s always hungry. Last night she wanted me to make her some more egg salad. I made her some last week and it was gone in a day. Last night, I made twice as much. We’ll see how long it lasts.
(She likes to make bell pepper boats with it, or have it on crackers. I like a simple sandwich)
Edit for my recipe:
I boiled 6 eggs
Smashed with a fork
Salt & pepper to your liking
Fat spoon of mayo to the consistency you like
Sq**rt of yellow mustard
Dill salad cubes to your own taste
Stir & chill

12/29/2024

Pumpkin Pecan Cobbler
This Pumpkin Pecan Cobbler is a comforting fall dessert that combines the creamy richness of pumpkin pie with the crunchy goodness of a pecan topping. Perfect for autumn gatherings or holiday celebrations, this sweet and spicy cobbler is sure to be a hit with family and friends. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat!
Ingredients:
- 1 can (15 oz) pumpkin puree
- 1 cup granulated sugar
- 1 cup heavy cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 1/2 cup chopped pecans
Directions:
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
In a large bowl, whisk together the pumpkin puree, granulated sugar, heavy cream, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth and well combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
Pour the batter into the prepared baking dish.
In a small bowl, mix together the melted butter, brown sugar, and chopped pecans. Sprinkle this mixture evenly over the top of the pumpkin batter.
Bake for 45-50 minutes, or until the cobbler is set and the topping is golden brown.
Allow the cobbler to cool slightly before serving. Enjoy it warm with a dollop of whipped cream or a scoop of vanilla ice cream!
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes
Kcal: 350 | Servings: 8

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