Thursday, October 15, 2015

8 Can Soup (Packed with Potassium)

Jennifer S.

Make it from a Can Soup has been around for a long time, and no two recipes are identical, but they basically amount to this:
7-8 cans of whatever you want. Don’t drain the cans. Just add them into the pot.
 Some kind of cheese stirred in at the end. Velveeta isn't fancy, but it sure is tasty in this soup!

Recently a friend of mine was in the hospital for a very low potassium level and I was looking for something that was jammed packed with just that! SO I looked up some foods high in potassium and thought hey most if not all of those are in 7- Can Soup, but I reached just a step further and added the canned pumpkin, you'd never know it was in there!


  • 2 cans (15-ounce, each) Chili Con Carne (your favorite brand with both meat and kidney beans)
  • 1 can (15-ounce) Black Beans
  • 1 can (15-ounce) Diced Tomatoes
  • 1 can (15-ounce) Corn (I Used Fiesta Variety)
  • 1 can (10 Ounce) Rotel
  • 1 can (15-ounce) Pumpkin Puree (NOT pie mix)
  • Salt And Pepper, to taste
  • 1 Bay Leaf
  • 1/2 tsp Powdered Oregano
  • 4 ounces Velveeta, Cubed

  • Without draining the cans, empty all cans, and seasonings into a large crock pot set to high heat.
    Stir WELL.
    Bring to a boil, 1-2 hours, then reduce the heat to low.
    Stir occasionally, stuff likes to sink to the bottom of the crock pot, and stick to the sides. 
    Check seasonings before adding cheese. I added more pepper (Fresh cracked) for balance.
    Dice the cheese and stir it into the soup until melted.
    Serve immediately.

    Friday, October 9, 2015

    Pumpkin Pound Cake

    Jennifer S.

    Pumpkin goodness in a delicious, moist cake. This simple pound cake recipe uses pumpkin pie spice and the convenience of canned pumpkin to create the flavors of fall.


    Pound Cake

    3 3/4 cups all-purpose flour
    1 1/2 teaspoons baking powder
    1 tsp baking soda
    1 tsp salt
    2 teaspoons pumpkin pie spice (1 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp allspice, 1/4 tsp cloves)

    Sift all dry ingredients together and set aside.

    2 cups sugar
    1 cup butter, softened
    1/2 cup vegetable shortening, softened
    3 large eggs
    1 tsp vanilla
    15 oz. canned pumpkin (not pie mix)
    3/4 cup milk

    Combine sugar, butter, and shortening in bowl. Beat at medium speed, scraping bowl often, until creamy and light in color. Continue beating, adding eggs one at a time, until well mixed. Add vanilla and pumpkin; continue beating until well mixed, mixture may look "curdled".
    Add flour mixture alternately with 3/4 cup milk; beat at low speed until well mixed.

    Spoon batter into greased and floured loaf pans.  Bake at 350 degrees for 35-60 minutes or until toothpick inserted in center comes out clean.
    Cool 10 minutes; remove from pan. Cool completely.


    1 1/2 cups powdered sugar
    3 tablespoons cream cheese, softened
    1 tsp vanilla
    4 to 5 TBS milk

    Combine powdered sugar, cream cheese, vanilla, and 1 TBS of milk at-a-time for desired glazing consistency in bowl. Glaze cooled cake.