This is a sponsored post written by me on behalf of Bear Creek® Soup Mixes.
So as you can imagine, we cook a lot around here. It’s important to me that I pass the love and knowledge of cooking on to my children. I also know that in order for children to have a diverse palate it’s important for them to help in the kitchen. Hannah has really been exposed to many different foods over her young life and therefore I think eats and likes many different foods than some of her friends. It’s really because that is what we expose her to. I firmly believe that.
The trick to getting the kids involved in almost anything is to make it fun. They really like to be hands on and get messy and dirty. That can be a challenging factor as a mom. I want to keep everything neat and tidy and like to clean as I go so that I don’t have a huge mess at the end. Kids are the opposite, the messier the better. So one thing that Hannah absolutely loves to make is bread. Bread is a lot of fun to make. There’s a lot of learning about measuring, and letting the yeast bloom and give it something to eat. It also is a lesson in patience, waiting for it to rise and then rise again. Nothing, nothing, is better than smelling bread baking in the oven.
Now because bread can be tedious and time consuming, I like to do something delicious and easy to go with it. There is nothing better on a cold winter’s day than warm bread and soup. For delicious and easy warm your belly soups I turn to Bear Creek. Bear Creek Soup mixes are easy and delicious, with easy to follow instructions right on the bag. There’s no spicing up needed to the soup and it’s so good as is right out of the package. While the bread bakes in the oven, Hannah and I made the Bear Creek Cheddar Broccoli soup. This soup mix serves 8 and could not be easier. Bring 8 cups of water to a rolling boil, whisk in soup mix, reduce heat and simmer for 10-15 minutes and serve! We chose to serve in our homemade bread bowls and this was so yummy! Check out Bear Creek Foods and see what comforts you can whip up for #NationalSoupMonth!
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Cozy up with Bear Creek Soups this Winter!
7 cups of All-Purpose Flour (you can use 1/2 bread flour if you want)
2 ½ cups of warm, but not burning hot water
2 tbs of oil
1 tablespoon of sugar
2 packets of yeast
2 tbs of melted butter
2 tsp of salt
Bear Creek Soup Cheddar Broccoli
In a stand mixer or in a large mixing bowl, combine warm water, yeast, and sugar and mix light to dissolve, add in oil and half of flour and mix on low to combine.
Add in the rest of the flour and salt and switch to kneading attachment and knead on medium speed until dough pulls away from the sides of the bowl about 5 minutes. You can do this by hand by kneading the dough and turning it over and pushing through the middle until the dough is springy.
Place dough in a warm area in an oiled bowl and cover with a damp cloth and allow to rise for 30 minutes.
Separate the dough into 6 equal sections and roll into a ball shape tucking excess underneath.
Place on pan and make an “x” on the top and brush with melted butter. Allow the bread bowls to rise again for 30 minutes and place in the oven to back for 20-30 minutes or until the outside is golden brown in a 400-degree oven.
Meanwhile, make soup according to package directions.
This is a sponsored post written by me on behalf of Bear Creek Soup Mixes.