Food for a cold winter day-Stuffed Soup
I adapted this recipe from the cookbook that came with my former roommate’s GT Express Countertop Grill. She left it, along with several other things when she moved out over two years ago and I’ve put it to use at times, making omelets and cakes. I tried this recipe in it, but it was difficult to get out any time I made it, so I figured out a way to make it on the stove.
- *Chicken Corn Chowder Soup (Campbells’ Chunky), 16 oz(I constantly use a small can of chicken noodle if I’m not wanting to make multiple servings)
*1/4 cup shredded cheese
*Stove Top Stuffing Mix Cornbread (unprepared), 2 cup (whole box, dry)(I use Wal-mart brand chicken stuffing)
- Basically, all you do is throw everything in a decent sized pot and wait and stir. This evening it took mine about 7 minutes for the stuffing to become soft and everything else nice and warm.
- The recipe book says you should get about 6 servings, but I’m lucky if I get 4 out of it. Hope you enjoy.
Nutella Chocolate Bread Pudding by Oven Haven
(serves four)4 slices of day-old bread
1 egg
1 cup chocolate milk
2 tsp sugar
Nutella
- Preheat oven to 170C.
- Spread Nutella over a slice of bread, roll it up, and cut into four rolls. Place the rolls into a casserole dish.
- In a bowl, whisk egg, chocolate milk and sugar.
- Pour the mixture onto the rolls. Leave aside for about 5 – 10 minutes, for the mixture to be absorbed.
- If desired, you may drizzle some Nutella on top.
- Bake at 170C for 20-30 mins, depending on your preferred consistency. Leave to cool for about 5-10mins.
Oh my stars.
