Winter Squash Soup

Winter Squash Soup

2 T. unsalted butter

1 T. olive oil

2 C. coarse chopped yellow onion

1 (15-ounce) can pumpkin puree (not pumpkin pie filling!!!!!!!), it's a sugar pumpkin if you have one, just bake it and then puree

1 1/2 p. butter-nut squash peeled and cut into chunks, or any sweet fleshed squash or pumpkin that's not stringing fleshed

3 C. chicken stock

2 t. kosher salt

1/2 t. fresh ground blk pepper

1 C. half and half

home made croutons (recipe follows)

Heat butter and oil in heavy bottomed stockpot, add the onions, and cook over medium-low heat for 10 minutes, or until translucent. Add pumpkin puree, butternut squash, chicken stock, salt and pepper. Cover and simmer over medium-low heat for about 20 minutes, until squash is very tender. Process or put in blender in batches and puree. Return to pot, add half and half and heat slowly so milk doesn't curdle.  Serve with croutons:)

Croutons

6 C. (3/4 inch) bread cubes,(1 baguette or a good crusted chewy bread)

2 T. olive oil

salt

Heat large saute pan with oil until very hot but not smoking. Lower heat to medium-low and saute bread cubes, tossing frequently, until nicely browned. Add more oil as needed and sprinkle with salt. Serve on the side or sprinkled in the soap. I like to add as I eat:)

Peanut Butter Cornflake No-Bake Cookies

1 cup sugar 1 cup corn syrup 1 jar (18 oz.) peanut butter 6 cups corn flakes 1/2 cup chocolate chips 3 tablespoons butter 1.Combine sugar and corn syrup in a medium saucepan. Cook over medium heat, stirring until mixture comes to a full boil. Remove from heat and stir in the whole jar of peanut butter. Mix well. 2.Add corn flakes to a large bowl. Pour peanut butter mixture over corn flakes and mix well, taking care to coat all the corn flakes. 3.With a tablespoon or cookie scoop, scoop out and form into 1-2 inch balls, depending on your preference, and place them on a cookie sheet lined with wax paper. 4.Melt chocolate chips and butter in a small bowl in the microwave for about 30 seconds. Stir until smooth. 5.Dip tops of cookies into chocolate and allow them to set before eating. Makes about 3 dozen cookies. They keep well in an air tight container on the counter.

Low-Cal Fettuccine Alfredo

Low-Cal Fettuccine Alfredo


I made this with grilled chicken and steamed broccoli and it was super tasty.  Apparently, this recipe cuts out 400 calories from your classic alfredo....

1 Tbs. butter

1 clove garlic, minced

1 tsp. lemon zest

2 tsp. flour

1 cup milk (I used 1%)

2 Tbs. Neufchatel cheese or low-fat cream cheese

¾ cup grated parmesan cheese, plus more for topping

12 ounces fettuccine



1. Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and ¾ teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes.

Add the cream cheese and parmesan cheese, whisk until melted, about 1 minute.

2. Meanwhile bring water to a boil and cook pasta. Reserve 1 cup cooking water.

3. Add pasta to the sauce and add enough cooking water to loosen the sauce to desired consistency. Season with salt and pepper.

Nora's Chicken Salad

Can of Chicken
grapes (halved)
chopped pecans (optional)
poppy seeds
mayo
honey

Shred the chicken and then combine with grapes, pecans, and poppy seeds. Then mix with mayo and honey. You want the ratio to be 4 to 1. More mayo then honey. For example 1 cup of mayo to 1/4 cup honey. Obviously you don't need that much unless you're making a ton. I eyeball it to what I like.

Cinnamon Roll Bread

1/3 cup sugar
1/2 cup finely chopped pecans, toasted (I didn't use)
2 teaspoons ground cinnamon
1 cup sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/3 cup cooking oil

Preheat oven to 350 degrees. Grease/flour/spray the bottom and sides of a 9″x5″x3″ loaf pan.Combine 1/3 cup of sugar, pecans (if using), and cinnamon. Set aside.
Combine 1 cup of sugar, flour, baking powder, and salt in a bowl or mixer bowl. In a separate bowl, beat egg. Then, stir in milk and oil (I put these two together in a measuring cup). Make a well in the flour mixture (I didn't do this), and add the egg mixture. Stir just until mixed. Do not overmix.
Pour half of the batter into loaf pan. Sprinkle with half of the cinnamon mixture. Repeat. With a wide rubber scraper or spatula, swirl mixtures together with a down and up circular motion.
Bake for 40 to 50 minutes or until done. Cool in pan for about 10 minutes. Then, cool completely on a wire rack.

Glaze
1 cup powdered sugar
1 1/2 Tbsp milk
1/2 tsp vanilla extract (optional)

Banana Oatmeal Cookies

1 egg
1/2 cup brown sugar
1/2 cup white sugar
3/4 cup oil
1 cup mashed bananas

Beat until smooth. Add

1 1/2 cups white flour
1 3/4 cups quick oats
1/2 tsp. baking soda
1 tsp. salt
1/4 tsp. nutmeg
3.4 tsp. cinnamon

Mix until blended and add chocolate chips. Bake at 375 degrees for 9-10 minutes until edges are brown.

Recipe Substitutions

Substitutions for alcohol in recipes (Thank you Dallas Morning News from years back):

1 cup beer: 1 cup of chicken or beef broth in soup or stew dishes
1 cup red wine: 3/4 cup red grape juice plus 1/4 cup red wine vinegar, or equal parts beef stock or broth (for stews and sauces)
1 cup white wine: 3/4 cup white grape juice, apple juice or cider plus 1/4 cup white wine vinegar or lemon juice (for marinades)
1 cup sparkling wine: 1 cup of sparkling grape juice, sparkling cider (a carbonated beverage made from filtered apple cider) or grape juice
2 tablespoons rum: 2 tablespoons apple cider or water mixed with 3/4 to 1 teaspoon rum extract
(this will add a trace amount of alcohol)
2 tablespoons whiskey: 2 tablespoons apple cider or water with 1 to 1 1/2 teaspoons vanilla extract (adds a trace amount of alcohol)
Brady: Equal amount of fruit syrup

Key West Chicken (Erica's Recipe)

3 Tbsp soy sauce
1 Tbsp honey
1 Tbsp vegetable oil
1 tsp lime juice
1 tsp garlic, minced
4 boneless, skinless chicken breast halves

In a shallow container, blend soy sauce, honey, vegetable oil, lime juice and garlic. Place chicken into the mixture and turn to coat. Cover and marinate in the refrigerator at least 30 minutes. Preheat an outdoor grill for high heat. Lightly oil the grill grate. Discard marinade and grill chicken for 6-8 minutes on each side, until juices run clear.

It is sooooo good. We ate it with corn on the cob, rice, and a green salad. Hope you enjoy it too!

Kraft's Capellni Caprese

1/2 lb. capellini or spaghetti, uncooked
1/2 cup Kraft Tuscan House Italian Dressing and Marinade
1 onion, finely chopped
2 cloves of garlic, minced
3 cups halved grape or cherry tomatoes
1 cup shredded mozzarella cheese
1/3 cup fresh basil, finely sliced

Cook pasta as directed on package.
Meanwhile, heat dressing in large skillet on medium-high heat. Add onions and garlic; cook and stir 2 minutes. Add tomatoes; cook 5 minutes or until heated through, stirring occasionally.
Drain pasta. Add to tomato mixture; mix lightly. Sprinkle with cheese and basil.

Special Extras: add cooked chicken cut into strips.

Emma's Stuffed Peppers

This recipe is for one serving.

2 oz chicken shredded

1 green or red pepper

2 egg whites

1/4 c brown rice, cooked

2 Tbsp BBQ sauce

1/2 Tbsp sour cream

1/4 c chopped mushrooms

2 Tbsp onion of choice

Saute chicken with mushrooms and onions in frying pan with cooking spray. When meat is cooked, remove and place in bowl.

Combine whipped egg whites, brown rice, BBQ sauce, sour cream and sautéed veggies with meat into tight ball. Cut top of pepper and remove seeds. Stuff meatball into pepper; spray cookie sheet and cook in oven at 375 degrees for 25 min or until pepper skin is browned.

For a little extra: sprinkle with Parmesan cheese or any other cheese for the last 5 minutes of baking.

Sonoran Hot Dogs

Hot Dogs
Bacon
Hot Dog buns
Onion
Pinto Beans
Tomato
Shredded Cheddar Cheese
Mustard
Mayo
Tomatillo Salsa

Wrap your bacon around the hot dog and fry on skillet/fry pan. When bacon is cooked then the hot dog is ready! To dress your dog- top with remaining ingredients!

Tomatillo Salsa
1 1/2 lbs tomatillos
1/2 cup white onion
1/2 cilantro leaves
2 Tbsp lime juice
1/4 tsp sugar
2 jalapenos
salt to taste

Boil tomatillos for about 5 minutes. Place in food processor and add the remainder of ingredients except salt. Once you pulsed and combined ingredients then add your salt to taste.

Quick Black Bean Burgers

Courtesy of Cooking Light

Ingredients

• 1 cup breadcrumbs
• 3 tablespoons olive oil, divided
• 2 teaspoons chopped garlic
• 1 (15.25-ounce) can black beans, rinsed and drained
• 1 teaspoon grated lime rind
• 3/4 teaspoon chili powder
• 1/2 teaspoon chopped fresh oregano
• 1/4 teaspoon salt
• 1 large egg, lightly beaten
• 1 large egg white, lightly beaten

Preparation

• 1. Place breadcrumbs in a bowl and set aside.
• 2. Combine 1 tablespoon oil, garlic, and beans in processor; pulse 8 times or until beans make a thick paste. Scrape bean mixture into bowl with breadcrumbs. Stir in rind and remaining ingredients. With moistened hands, divide bean mixture into 4 equal portions (about 1/3 cup mixture per portion), shaping each into a 3-inch patty.
• 3. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add patties to pan; reduce heat to medium, and cook 4 minutes or until bottom edges are browned. Carefully turn patties over; cook 3 minutes or until bottom edges are done.

Mandarin Chicken by Erica Walker

2 eggs

1 Tsp garlic salt

1/2 - 1 c cornstarch

8 chicken breasts

1 1/2 c sugar

1/2 c chicken broth

1/2 c white vinegar

1/2 c ketchup

2 Tbsp soy sauce

2 Tsp salt

Beat together eggs and garlic salt. Dip chicken in egg mixture and then in cornstarch. Brown chicken in frying pan with oil. Place in a 9x13 baking dish. Mix remaining ingredients together and heat until sugar is dissolved. Pour over chicken and cover with foil. Bake 60-90 minutes at 350 degrees. Baste occasionally. 

I have made the Mandarin chicken before and it was really good. I am trying the Sweet and Sour chicken tonight. Hope it turns out.

Sweet & Sour Chicken by Erica Walker

4 chicken breasts

3-4 eggs beaten well

Garlic salt

Cornstarch

Sauce:

3/4 c sugar

4 Tbsp ketchup

1 Tbsp Worcestershire sauce

1/2 c white vinegar

1 Tbsp soy sauce

Sprinkle chicken with garlic salt and rub with cornstarch (I put both in a ziploc and then tossed until coated). Dip in beaten egg. Brown chicken, then place in baking dish. 

Place sauce ingredients in sauce pan and heat until sugar is dissolved. Pour over chicken. Cover with foil and bake at 350 for 1 hour. Remove foil for last 10 minutes. 

To enhance dish, add pineapple for extra taste. Double the sauce if you want to put it over your rice.

Bacon Cheddar Scones

Bacon Cheddar Scones
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Ingredients:
For the scones:
3 cups bisquick
1 tsp. salt
1-2 tsp. ground black pepper (depending on your preference)
8 tbsp. cold unsalted butter, cut into small cubes
1½ cups grated cheddar cheese
4 green onions, thinly slices
10 slices bacon, cooked and chopped or crumbled into small pieces
1 cup milk (plus up to ½ cup extra, if needed)
For the egg wash:
1 large egg
2 tbsp. water
Directions:
Preheat the oven to 400˚ F.  In the bowl of an electric mixer fitted with the paddle attachment, combine the bisquick, salt and black pepper; mix briefly to combine.  Add the cubes of butter and mix on low speed until the mixture is crumbly and the butter pieces are about the size of small peas.  (Alternatively, this can be done in a regular mixing bowl, using a pastry blender or two knives to cut the butter into the dry ingredients.)  Add in the grated cheese and mix just until incorporated.
Mix in the green onions, bacon, and 1 cup of the milk into the flour-butter mixture.  Stir by hand just until all the ingredients are incorporated.  If the dough is too dry to come together, mix in the remaining milk a tablespoon or two at a time until the dough can be formed into a ball.  Transfer the dough to a lightly floured surface and pat the dough into an 8-inch disk.  Slice the dough into 8 to 10 wedges.
In a small bowl combine the egg and water and whisk together.  Brush each wedge lightly with the egg wash.  Transfer the scones to an ungreased baking sheet.  Bake for 18-20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Easy Made Doughnuts

Ingredients

• 1 ten count can Texas style doughnuts (or your preference, just not flaky layers)
• 1 Cup Sugar
• 1 1/2 Tablespoon cinnamon
• Vegetable Oil For Frying

Instructions

1. Pour oil into skillet to the depth of a little less than 1/2 an inch and heat on medium to medium high for about five minutes. In a bowl, combine cinnamon and sugar.
2. Using a plastic bottle cap, cut the center out of each biscuit. Test oil with doughnut hole. Oil is ready when it sizzles and bubbles around the doughnut hole's edges. Drop dough into hot oil, watching carefully and turning when golden. Once doughnuts are golden on both sides, remove to paper towel lined plate. Repeat until all dough is cooked, including doughnut holes.
3. Press both sides of each doughnut into cinnamon sugar mixture. Serve warm.

Ice Cream Flavors

These flavors go with the 2 ingredient Ice Cream Recipe:

Cinnamon Bun Ice Cream
3 tablespoons butter, melted
1/2 tsp ground cinnamon

Add in with the condensed milk before you fold in the whipped cream.

Nutella Peanut Butter Chip Ice Cream
3 tablespoons butter, melted
1/2 cup Nutella
1 cup peanut butter chips
Cut out vanilla.

Fudge Swirl Ice Cream
1/2 cup Smucker’s Milk Chocolate Ice Cream Topping
1 bottle Smucker’s Magic Shell Chocolate Fudge Flavor
Whisk together sweetened condensed milk and chocolate ice cream topping (cut out vanilla) and then fold in
whipped cream. Store in freezer. After 1 hour, remove from freezer and swirl on the Chocolate Fudge Magic Shell. Stir gently once or twice. Return to freezer for another hour, then remove and gently stir, breaking up the fudge shell. Add more if desired, and repeat 2-3 times as desired.

Andes Mint
1 tsp of mint extract
chopped Andes mints 

Apple Crisp

Apple pie filling

crushed up cinnamon graham cracker

 

You get the picture! If you make a fun flavor post it!

Two Ingredient Ice Cream

2 Ingredient Ice Cream
Recipe from Eagle Brand
Ingredients
4 cups half and half or cream (*only 2 cups needed for non-machine version)
14 oz can Sweetened Condensed Milk
2 tablespoons vanilla extract
Instructions
Ice Cream Machine:  Combine all ingredients in a mixing bowl and mix well.  Freeze according to manufacturer’s instructions and place in freezer after to set up if needed.

Freezer Method:  Omit half and half.  Combine sweetened condensed milk and vanilla in large bowl.  In a separate bowl, pour 2 cups heavy cream into bowl and whip until soft-medium peaks form.  Slowly fold whipped cream into sweetened condensed milk mixture in 3 additions.    Fold until well combined.  Pour into container and freeze for at least 6 hours or until firm.

Add-ins may be added before freezing for both methods.  Try fresh fruit, crushed cookies or candies, and different flavored extracts and spices.

Shrimp Cabonara

What You Need

1/2 lb. spaghetti, uncooked

4 slices Bacon, chopped

1 lb. uncooked deveined peeled large shrimp

1 cup  frozen peas

1 tub (10 oz.) PHILADELPHIA Italian Cheese and Herb Cooking Creme

1/4 cup  Grated Parmesan Cheese

Make It

COOK spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. ADD shrimp to reserved drippings; cook and stir on medium heat 5 min. or until shrimp turn pink. Stir in peas; cook 1 min. Add cooking creme; cook and stir 3 min. or until heated through. DRAIN spaghetti; return to pan. Add shrimp mixture and bacon; mix lightly. Top with Parmesan.

Pumpkin Cupcakes with Cinnamon-Cream Cheese Frosting

What You Need

1 pkg. (2-layer size) spice cake mix

1 cup Sour Cream

1 can (15 oz.) pumpkin

1/4 cup  oil

3 eggs

1 pkg.  (8 oz) Cream Cheese, softened

1/4 cup butter, softened

1 tsp.  vanilla

1 pkg. (16 oz.) powdered sugar

1-1/2 tsp.  ground cinnamon

Make It

HEAT oven to 350ºF. BEAT first 5 ingredients with mixer until well blended; spoon into 24 paper-lined muffin cups. BAKE 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans. Cool completely. BEAT cream cheese, butter and vanilla in large bowl with mixer until well blended. Gradually beat in sugar. Blend in cinnamon. Spread over cupcakes. Store in the refrigerator.