By CAITLYN PRAY
Photo Editor
As the winds blow in cold and blustering currents, the weather outside can become frigid and even at times frightful.
While the weather outside may continue to grow nippy, there is a plethora of warm, comforting options you can take to usher your chills back outside for the winter.
Next time Jack Frost knocks on your door, be prepared to greet him not with any icy glare, but a bowl of hot, savory soup instead, like one of the five delicious recipes shared below by the Northwestern faculty and staff.
Who knows? One of these savory sensations just might put your winter blues on ice all winter long!
Eric Schmaltz’s Favorite Baked Bean Soup
Eric Schmaltz, professor of history, dates this recipe back to his mother’s kitchen. Schmaltz also suggests that this recipe is excellent with a side of cornbread or a multitude of breads for a side.
1 lb. hamburger
1 large onion, chopped
2 21-oz. cans pork and beans
½ c. ketchup
1 T. Worcestershire sauce
2 T. brown sugar
2 T. Vinegar
1 t. prepared mustard
1. Preheat oven to 375 degrees.
2. In a skillet, brown hamburger and sauté onion over medium heat.
3. Add all remaining ingredients to the hamburger mixture and combine evenly.
4. Pour soup into a casserole dish and bake for about 45 minutes.
Kaylyn Hansen’s
favorite Crock Pot Cheese Chicken Chili
Kaylyn Hansen, director of students and housing, reports that this recipe is a favorite that she received from her co-worker, Rebecca Cook, and is a regular winter pleasure in the Hansen household. She notes that this recipe can also be used as an excellent dip.
2 chicken breasts, still frozen
1 can Rotel tomatoes
1 can corn kernels, undrained
1 can black beans, drained and rinsed
1 pkg. Ranch dressing mix
1 T. cumin
1 t. chili powder
1 t. onion powder
1 8-oz. pkg. cream cheese
1. Put the chicken in the crock pot.
2. Top with the tomatoes, corn, the drained and rinsed beans, Ranch dressings mix, cumin, onion powder and chili powder. Stir to combine, then top with cream cheese.
3. Cook on low for 6-8 hours, stirring once or twice to blend in the cheese.
4. Shred the chicken into large pieces and serve over rice. One can also serve in tortillas or taco shells.
Jennifer Oswald’s Favorite Potato Soup
Jennifer Oswald, assistant professor of education, was quick to recall this savored recipe when asked what her favorite soup recipe was. Oswald mentioned that one of the reasons this recipe was her favorite was because of how it is not only a warming comfort food, but it is easy to put together earlier in the day.
1 30-oz. bag frozen, diced hash browns
1 32-oz. box chicken broth
1 10-oz. cream of chicken soup
3 oz. bacon bits
Salt and pepper to taste
1 8-oz. pkg. cream cheese
1 c. shredded cheddar cheese
1. Place the hash browns in a crock pot.
2. Add in the chicken broth, chicken soup, half the bacon bits and salt and pepper.
3. Cook on low for seven to eight hours or until potatoes are tender.
4. An hour before serving, but the cream cheese into cubes and stir into the potato mixture.
Continue to stir throughout the hour until cream cheese is melted.
5. Serve in bowls and top with remaining bacon bits and cheddar cheese. Enjoy!