In thinking about Halloween and carving pumpkins, thought I would share my favorite pumpkin soup recipe. Hope you enjoy it.
– 1 small onion finely chopped
– 2 medium potatoes, peeled and cubed
– 1 large carrot, peeled and diced
– 1 tsp crushed garlic
– 4 cups chicken broth/stock
– 2 chicken bouillon cubes crumbled
– Salt and pepper to taste
– 1/2 cup half & half
– 1/2 cup cooked, chopped bacon
Place all ingredients, except cream, in a large saucepan. Bring to a simmer over medium heat until vegetables are tender.
Remove from heat, use a stick blender and blend until smooth. Add the cream and stir through (do not boil after adding cream). Add any salt or pepper if needed, and serve with bacon sprinkled on top (can put parsley or roasted pumpkin seeds on top if desired).
My Mother passed away on August 11, 2018 and the last month has been hard. We know she is in a good place but I miss her dearly. She was a great cook, had a gentle heart and was very much a Southern gal! She taught me everything I know about cooking and the love of food. She had many recipes so I can’t say I had a favorite cause they all were good. To name a few: red velvet cake, pumpkin poll, oyster dressing, biscuits and gravy (with scratch biscuits), hot dog sauce, peanut butter fudge, orange cake, cornbread and beans, pickle relish (which she canned every year), apple butter (made outside over an open fire in a kettle), and I could go on forever. Thanks Mom for helping me become the woman I am today and for showing me how to cook!
So, in memory of Mom, aka Mollie B., aka Mammie, here is her Orange Cake recipe:
- 1 box Duncan Hines Orange cake mix
- 1 cup powdered sugar
- 8 oz sour cream
- 1 large tube of Cool Whip
- Mix cake according to directions using milk instead of water and bake accordingly
- Bake in 2 round cake pans
- Once cooled, split in the middle to make 4 layers
- Mix icing ingredients until smooth
- Ice each layer on top only, not on sides and stack on top of each other
- Sprinkle the top with crumbs left in the pans or from the bottom of a section
- Serve and enjoy
Fall is here and the first step to getting ready is prepping your kitchen. It is good to clean out your pantry and kitchen at the beginning of each season. I am not saying, throw everything away, but it is smart to reorganize and take inventory of what you have – you don’t want to be caught baking a pie and realize you are out of a main ingredient. Here are fall pantry staples I know you will be using the entire season.
- Spices: cinnamon, nutmeg, cloves, allspice, ginger, cardamom, turmeric
- Almond butter
- Canned pumpkin
- Whole-wheat flour
- Old-fashioned oats
- Nuts: pecans, walnuts, and almonds
- Brown sugar
- Dried thyme, rosemary, sage and bay leaves
- Your favorite whole-wheat pasta
- Root vegetables
- Chicken stock – canned or homemade
- Winter squashes
Make sure you keep a collection of hearty recipes close by for those cool fall nights to keep you cozy.
Here is one that is filling and light that everyone will enjoy:
BUTTER PECAN MASHED SWEET POTATOES
- 4 sweet potatoes (about 2 pounds) – peeled, diced and cooked to be tender
- 1 1/2 tablespoons butter – I use I Can’t Believe It’s Not Butter or Country Crock
- 2 tablespoons fat-free milk
- 1/4 teaspoon salt
- 1/4 cup chopped pecans, toasted
Mash sweet potatoes until desired consistency, put into a serving dish and set aside. Heat butter in a small saucepan over medium heat until melted. Stir butter, milk, and salt into potato mixture and top with pecans. You can use a small amount of natural brown sugar mixed in to add a little sweetness. Serve warm with your favorite meat.
With summer winding down and gardens producing great veggies, I thought I would share one of my favorite summer salads. It is quick, easy and very filling. You can serve it with just about any kind of meat. I hope you enjoy!
- 1 1/2 lbs red potatoes, cut in half
- 3/4 lbs of fresh, trimmed and snapped green beans
- Chopped fresh basil
- 1 small red onion, finely chopped
- Salt & Pepper to taste
- 1/4 cup balsamic vinegar, I like raspberry flavored
- 2 tbsp Dijon mustard
- 2 tbsp fresh lemon juice
- Dash of Worcestershire sauce, I just about 1/3 a cup
- 1/2 cup extra virgin olive oil
- Place the potatoes in a large pot, and fill with about 1 inch of water. Bring to a boil, and cook for about 15 minutes, or until potatoes are tender. Add the green beans to steam after the first 10 minutes. Drain, cool, and cut potatoes into quarters. Transfer to a large bowl, and toss with fresh basil, red onion, salt and pepper. Set aside.
- In a medium bowl, whisk together the balsamic vinegar, mustard, lemon juice, Worcestershire sauce and olive oil. Pour over the salad, and stir to coat. Taste and season with additional salt and pepper if needed.
Summer is always a fun time of year, and it’s full of great food and friends. It’s a time to unwind, enjoy the sunshine and be grateful for all that God has blessed you with.
When I prepare meals or socials I like to do quick and easy recipes; so here is one for you to enjoy and it is somewhat healthy.
1 container Mozzarella balls
1 package Old Wisconsin Honey Brown Sausage Snack Bites
1 small package of Spinach leafs
1 small package Cherry Tomatoes
Balsamic Vinegar (I used Raspberry flavored)
1 package skew sticks
Alternate placing 1 of each item on the skew until the skew is half full. Once all ingredients are used, drizzle with balsamic vinegar and let set in refrigerator until ready to serve. Can also be put in a dish without the skews and served as a salad.
Enjoy!!! Thanks Marcia L. for the recipe.
It’s been a cold and long winter but Spring is just around the corner, fingers crossed. With that in mind, thought I would add a grilling recipe. Hope you enjoy!
- 4 tomatoes (1 pound), quartered
- 1 pint grape or cherry tomatoes (10 ounces)
- 1 pint small mixed heirloom tomatoes, halved if large
- 1/2 cup extra-virgin olive oil
- 1 cup Feta cheese
- Sea salt and freshly ground pepper
- 1 large garlic clove
Once grill is ready, arrange large sheets of heavy-duty foil on a work surface, layered. Mound the tomatoes in the center the sheets, drizzle with the olive oil and season with sea salt and ground pepper; then place garlic clove on top. Fold up the foil to create tight packet. May have to divide into two packets.
Set the packets on the grill and cover. Grill over moderately high heat for 18 – 20 minutes, until the tomatoes begin to soften and burst. Carefully cut open the foil packets. Serve over a toasted crostini or grilled ciabatta bread and sprinkle feta on top before serving.