Souper Sunday

Want to do a fun event with friends?  If so, then plan a "Souper Sunday" party!!!  Just ask your friends to bring their favorite soup to share or a favorite dessert.  It's that simple and a great way to have a fun get together for an afternoon or evening.


We attended Souper Sunday not too long ago and the soups were absolutely delicious.  We sampled Baked Potato Soup, Potato Soup, White Chicken Chili, Cajun 15 Bean Soup, 3 variations of Vegetable Soup, Italian Sausage Soup, Creamy Chicken N Veggie Soup and Clam Chowder.  Yep...it was a feast!!!  I made Neapolitan Cupcakes for the dessert table and they were yummy!!!!  Then top off your party with a game of East/West Hold Em!!! 


Dave shared his Italian Sausage Soup recipe with us and the next time we have a Souper Sunday I hope everyone will bring along copies of their recipes!!!!  It would be a great way to add to your soup recipe collection!!


Dave's Italian Sausage Soup

Ingredients:

1 pound ground Italian Sausage (hot or mild-your choice)
1 clove garlic, minced
1 can crushed tomatoes
2 cups water
1 can sliced carrots
1 can Italian green beans
1 can Northern Beans, undrained
1 small Zucchini, cubed
1 can sliced mushrooms
1 cup Spinach, chopped or torn
Salt and Pepper to taste

Directions:
Brown sausage with garlic, drain grease.
Put all ingredients in stockpot (except Spinach) and simmer for approximately 30 minutes or until zucchini is tender.
Remove from heat; add spinach; cover and let the heat of the soup cook the spinach.

It's Food Friday with a VDay Twist!!

Valentine's Day is just around the corner!  Need a sweet treat for your "special ones"??  Well check out this tasty Valentine treat from Six Sisters Stuff.

Valentine Neapolitan Cupcakes

Ingredients:

• 1 (19.5 ounce) package brownie mix
• 2 eggs
• 1/2 cup vegetable oil (you could also use canola oil)
• 1/4 cup water
• 1 (18.25 ounce) package strawberry cake mix (or any flavor you want)
• 2 tablespoons vegetable oil (you could also use canola oil)
• 1 1/3 cups water
• 3 egg whites

Directions:

1. Preheat an oven to 350 degrees F (175 degrees C). Line 40-48 muffin cups with paper liners (I only got about 40 cupcakes, but you may get more).
2. Whisk together the brownie mix, 2 eggs, 1/2 cup canola oil, and 1/4 cup water in a bowl. Stir just until fully incorporated, about 50 strokes; set aside.
3. Mix the cake mix, 2 tablespoons canola oil, 1 1/3 cup water, and 3 egg whites in a large bowl with an electric mixer on low speed until combined. Mix on medium speed for 2 minutes.
4. Spoon the brownie batter into prepared muffin cups, filling each cup 1/3 full. Spoon the cake batter over the brownie batter, until muffin cups are each 2/3 full.
5. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.

Buttercream Icing:

• 1/2 cup solid vegetable shortening
• 1/2 cup butter or margarine
• 4 cups (1 lb) sifted confectioners sugar
• 2 tablespoons milk
• 1 tsp vanilla
• Food coloring (if you want pink add 4 drops of red food coloring to the icing)

Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at a medium speed until light and fluffy.

If you need to thin this icing, add a small amount of light corn syrup.

For best results, keep icing bowl in refrigerator when not in use. It can be refrigerated in an airtight container for up to 2 weeks. Rewhip before using. Yields 3 cups.