Whatever Floats Your Boat Vegetable Soup Leftovers Recipes

"WHATEVER FLOATS YOUR BOAT" BROWNIES!

These are absolutely the chewiest, moistest, fudgiest brownies ever! I have tried adding so many different things to the batter, and they ALWAYS comes out great. They are also great without ANY add-ins! BUT by varying the add-ins, you can make different brownies every week (or day!!) SUPER EASY PREP! So, add "whatever floats your boat" and you will not believe how yummy they come out :) Oh, and the recipe doubles just fine--use a 9 x 13 inch pan instead and add a few more minutes of baking!

Provided by Karen..

Time 35m

Yield 16 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup butter, melted
1/2 cup unsweetened cocoa
1 cup sugar
2 eggs
2 teaspoons vanilla
1/2 cup flour
1/4 teaspoon salt
1 -2 cup chocolate chips (semisweet, white, butterscotch, peanut butter)
1 -2 cup raisins
1 -2 cup chopped maraschino cherry
1 -2 cup chopped nuts
1 -2 cup M&M'
1 -2 cup Reese's pieces
1 -2 cup miniature marshmallow

Steps:

Preheat oven to 350°F.
Grease an 8 inch square pan or line with foil.
In a medium bowl combine melted butter and cocoa and stir until cocoa is dissolved.
Add sugar and mix well.
Add eggs one at a time and stir until well combined.
Stir in vanilla, flour and salt until you no longer see any flour (do not overmix).
Fold in "WHATEVER FLOATS YOUR BOAT"!
Spread in pan and bake for approximately 25 minutes.
DO NOT OVER-BAKE -- your brownies will come out dry. Adjust time/temp accordingly for your oven. If you do the knife/toothpick test, it should come out with moist crumbs, not clean.
Cool completely before cutting into squares.
For vegetarian omit the marshmallows.
For double recipe, bake in 9x12 pan and add 5 minutes to baking time.

LEFTOVER BEEF VEGETABLE SOUP

Leftover Beef Vegetable Soup image

Whenever I cook a roast, I use whatever beef is left over to make this soup. Any leftover vegetables may be used as well. It's a family favorite!

Provided by SHORECOOK

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 10

Ingredients

2 medium potatoes, peeled and cubed
4 stalks celery, diced
1 small onion, diced
6 cups water
2 tablespoons beef base (such as Better than Bouillon®)
½ pound cubed cooked beef
1 (16 ounce) package frozen peas and carrots
½ teaspoon parsley flakes
½ teaspoon dried oregano
½ teaspoon dried basil

Steps:

Combine potatoes, celery, and onion in a pot. Mix water with beef base and pour on top of the vegetables. Bring to a boil over medium-high heat. Add beef, frozen peas, and carrots. Reduce heat to a simmer. Season with parsley, oregano, and basil.
Cover and simmer until vegetables are tender, about 40 minutes.

Nutrition Facts : Calories 241.1 calories, Carbohydrate 22.8 g, Cholesterol 37.5 mg, Fat 10.2 g, Fiber 4.8 g, Protein 16 g, SaturatedFat 3.6 g, Sodium 1128.8 mg, Sugar 1.5 g

VEGETABLE BEEF SOUP FROM LEFTOVERS

Vegetable Beef Soup from Leftovers image

When I was growing up my mom would try to have a nice dinner on Sundays. About one Sunday out of the month, she would make a pot roast with potatoes, onions, and carrots. The next day she would take the leftover meat, veggies and broth and any other leftover vegetables we had on hand and she would make a big pot of soup. She...

Provided by Elaine Bovender

Categories Vegetable Soup

Time 5h15m

Number Of Ingredients 12

Ingredients

1-2 lb leftover pot roast
3-4 medium leftover potatoes from your pot roast or you can add fresh peeled and cut into chuncks
2 or 3 small leftover carrots from your pot roast or you can add fresh
1 medium onion
1 can(s) whole kernel corn, drained (you may substitute whatever vegetable you like best)
1 can(s) campbell's vegetarian vegetable soup (optional)
2 can(s) diced stewed tomatoes, 14 ounce size
1 Tbsp sugar
salt and pepper to taste
2 or 3 bay leaves, dried
2 sweet basil leaves
1 to 2 c water or beef broth

Steps:

1. Cut leftover pot roast into bite-sized chunks and place in a crock pot or pressure cooker. Add potatoes, carrots, onion, corn, soup, tomatoes, sugar, salt, pepper and stir well. Add water or beef broth one cup at a time until desired thickness is reached.
2. Crock pot method: Cover and cook on high for about one hour. Reduce heat to low/medium and cook for 3 to 4 hours or until potatoes are tender. Remove bay leaves and basil leaves. Serve with your favorite bread or crackers.
3. Pressure cooker method: Place all ingredients into your pressure cooker and secure lid. Once pressure regulator is in place, turn to high until pressure regulator begins to rock. Reduce heat to medium to maintain gentle rocking motion and cook for about 30 minutes. Remove from heat and release pressure. Once safety valve has dropped and all pressure has been released, remove lid. Remove bay leaves and basil leaves and serve with your favorite bread or crackers. CAUTION: DO NOT FILL PRESSURE COOKER MORE THAN 2/3 FULL!
4. Power Cookers: Place all ingredients into your Power Cooker and secure lid. Make sure that release valve is closed. Set for stew and cook (mine cooks for 30 minutes). When cooking time is complete, release pressure and remove lid. Remove bay and basil leaves and serve as above.

HEALTHIER "WHATEVER FLOATS YOUR BOAT" BROWNIES

Healthier

This is a healthier variation of Karen=^..^='s "Whatever Floats Your Boat Brownies (Recipe #32204). I also tripled the batch for a large crowd. These were a real hit!

Provided by Chef J Rae

Categories Bar Cookie

Time 35m

Yield 48 brownies (16 per pan, 3 pans), 48 serving(s)

Number Of Ingredients 12

Ingredients

3/4 cup coconut oil, melted
1/4 cup butter, melted
1 1/2 cups cocoa powder
3/4 cup honey
3/4 cup maple syrup
1/4 teaspoon stevia, powdered
6 eggs
2 tablespoons vanilla
1/2 cup ground flax seeds
2 -2 1/2 cups flour
1/2 teaspoon salt
1 1/2 cups chocolate chips (or your food of choice)

Steps:

Preheat oven to 350°F and grease three 8x8 pans.
In a bowl mix the coconut oil, butter and cocoa powder.
Add the honey, maple syrup and stevia and mix well.
Blend in the eggs one at a time.
Add the vanilla, flax, flour and salt (don't overmix).
Fold in the chocolate chips or your item of choice.
Spread the mixture evenly into your pans and bake them for 25 minutes. Don't overbake them!
Remove from the oven when tester (toothpick or knife tip) comes out with moist crumbs on it.
Let the pans cool completely before cutting the brownies into squares.

LIGHTEN-UP WHATEVER FLOATS YOUR BOAT BROWNIES #32204

Lighten-Up Whatever Floats Your Boat Brownies #32204 image

The original recipe for these brownies was submitted by Chef Karen =^..^=. I tried this recipe for the lighten up game. I substituted the butter with an equal amount of applesauce to try to lower the fat content. WHATEVER FLOATS YOUR BOAT is what you add in. Like 1-2 cups of chocolate chips, mini marshmallows, m&m's, nuts, raisins or whatever you like. I did not include any in this recipe so you would what the nutritional values were before adding in whatever floats your boat! The original recipe had 180 calories and 9.9 grams of fat.

Provided by Junebug

Categories Dessert

Time 35m

Yield 16 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup applesauce (or a little less)
1/2 cup unsweetened cocoa powder
1 cup sugar
2 eggs
2 teaspoons vanilla
1/2 cup flour
1/4 teaspoon salt

Steps:

Preheat oven to 350.
Spray an 8 inch square pan with cooking oil.
In a medium bowl mix applesauce and cocoa until the cocoa is dissolved.
Add sugar and mix well.
Add eggs one at a time until well combined.
Stir in vanilla, flour and salt until you can no longer see the flour.
Do not overmix!
Fold in WHATEVER FLOATS YOUR BOAT.
Put in pan and bake for 25 minutes.
Do not overbake or your brownies will be dry. If you do the toothpick test it should come out with moist crumbs.
Cool completely and cut into squares.

Nutrition Facts : Calories 85.2, Fat 1, SaturatedFat 0.4, Cholesterol 23.2, Sodium 48.3, Carbohydrate 18.7, Fiber 1.1, Sugar 12.6, Protein 1.7