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).
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.
As the holidays grow closer it reminds us to stop and enjoy life. Talk with family, reunite with old friends and appreciate what you have.
I recently lost a life-long friend to cancer. It really puts life into prospective. People come and go in your life and you may have a lot of acquaintances but how many true friends do you really have? Something to ponder.
My Dad taught me growing up to always find the good in people; be positive and truthful; remember that when others are mean or sad there is something going on in their lives that is making them that way; and most of all, always take time for friends and family!!!
So my recipe I am sharing today is one that you can share with your friends and family anytime of the year.
PEANUT BUTTER PIE
- 1 graham cracker crust
- 1 box instant vanilla pudding (or white chocolate)
- 1 teaspoon vanilla
- 1 cup + 1/2 cup confectioner’s sugar
- 1 cup peanut butter
- 1 8-oz block cream cheese
- 1/4 cup chopped peanuts, chopped fine (optional)
- Chocolate syrup for drizzling (optional)
- Whip the pudding and confectioner’s sugar together. Set aside.
- Whip together the peanut butter, cream cheese, sugar, and vanilla.
- Sprinkle a little of the peanut butter mixture on the graham cracker crust. (less than 1/4 cup)
- Fold in half of the whipping cream into remaining peanut butter mixture and mix until blended.
- Pour into the graham cracker crust.
- Top with whipping cream.Optional: Sprinkle nuts on top when ready to serve and drizzle with chocolate syrup. Or you can reserve some of the peanut butter and sugar mixture and put on top (see picture below). Store in refrigerator.
People come and go in your life but a true friend is always there. No matter how long it has been since you have seen them or spoken with them. Take time to make that phone call or drop them a letter. Do it now while they are still here!!!
Today, I am sharing two of my favorite holiday recipes for you to share with your friends and family. I hope you enjoy it as much as my family and friends do.
- 4 egg yolks
- 1/3 cup sugar, plus 1 tablespoon
- 1 pint whole milk
- 1 cup heavy cream
- 3 ounces bourbon
- 1 teaspoon freshly grated nutmeg
- 4 egg whites
In the bowl of a stand mixer, beat egg yolks until they light in color. Gradually add 1/3 cup sugar and continue to beat until it is completely dissolved. Add milk, cream, bourbon and nutmeg and stir to combine.
Place the egg whites in the bowl and beat to soft peaks. With the mixer still running gradually add 1 tablespoon of sugar and beat until stiff peaks form.
Whisk the egg whites into the mixture. Chill and serve. Top with a sprinkle of nutmeg and cool whip (optional).
Milk Gravy and Biscuits
- 1/4 cup bacon or sausage drippings
- 1/4 cup all-purpose flour
- 1 tsp salt or to taste
- 1 tsp ground black pepper or to taste
- 4 cups of milk
- Bacon/sausage crumbles
- Biscuits, homemade are the best but Grands are good
Heat bacon/sausage drippings in a skillet over medium heat; whisk flour into drippings until smooth. Reduce heat to low and cook the flour mixture until it turns a caramel brown color, stirring constantly, about 15 minutes. Be careful, the roux burns easily. Stir in salt and black pepper.
Whisk 1/2 cup milk into the roux until thoroughly blended. Continue whisking milk into the gravy, 1/2 cup at a time, whisking in each amount of milk completely before adding more. Bring gravy to a simmer and whisk constantly until thick, smooth, and bubbling.
Add crumbled bacon or sausage then serve over biscuits or toast and enjoy. I have this for any meal of the day!!!
One of my favorite, fast, comforting dishes is beef stroganoff. So, thought I would share this one with you. This takes about 20 minutes to make and is very filling..
1 cup sliced fresh mushrooms
1 pkg. (11.6 oz.) VELVEETA CHEESY SKILLETS Dinner Kit Creamy Beef Stroganoff
Brown meat with mushrooms in large skillet; drain. Return meat mixture to skillet. Add milk, water, Seasoning Mix and Pasta; stir. Bring to boil. Reduce heat to medium-low; cover.
Simmer 8 to 10 min. or until pasta is tender and most of the liquid is absorbed, stirring frequently. Remove from heat.
Stir in VELVEETA Cheese Sauce.
I serve with garlic bread or a bread stick.
I recently attended a frozen meal workshop which I loved. Although the up front cost is a lot, you do get 10 meals so if you do the math, it is very much worth it. I selected the One Stop Crock-Pot plan and so far have loved every meal I prepared.
One of the best recipes I prepared was the Beef Enchilada Stew so I wanted to share this recipe with you.
1½ pounds beef stew meat
1 yellow onion, diced
3 stalks celery, diced
2 cups frozen cubed butternut squash,
1 (29 ounce) can tomato sauce, no salt added
1 (15 ounce) can diced tomatoes, no salt added
½ teaspoon black pepper
1 cup Enchilada sauce
1 1/2 tbsp Spicy Carne Asada Seasoning
Shredded cheddar cheese (for topping) – optional
Sour cream (for topping) – optional
Garnish with Cilantro and avocado slices – optional
Place all ingredients except optional items in crock-pot and cook on medium for 6 – 8 hours or until meat is cook through and vegetables are soft. Serve warm with toppings and crackers if desired.
You can also add a bag of frozen corn or black beans
Tortilla chips and japalenos for a garnish
Or you can substitute shredded chicken for the beef
One of the best recipes I have for apples is one of the easiest. With Fall upon us, I thought I would share it. Hope you enjoy……
Quick Apple Crisp
5 Granny Smith apples, peeled, cored and sliced
1 – 9 oz. pkg. yellow cake mix
2 tbsp. sugar
1 – 2 tbsp. cinnamon
1/4 cup butter or margarine, melted
1/2 cup chopped nuts (optional)
Preheat oven to 350 degrees. Place sliced apples in greased and floured pan. combine remaining ingredients. Mix until crumbly. Sprinkle mixture evenly over apples. Bake 35 – 40 minutes or until apples are tender. Can add Vanilla ice cream or thawed whipped topping when serving. Great served cold or warm. For a change, use any fruit like peaches, strawberries, etc.; quick and easy recipe.
Great for a game day or party dish.
- 1 lb of lean ground beef or turkey
- 8 oz package of cream cheese, cubed & softened
- 2 cup shredded sharp cheddar cheese
- 10 oz can of diced tomatoes with green chiles – do not drain
- 6 oz package of real bacon bits, divided
- 1 teaspoon dried parsley
- Nacho Chips
- Brown meat, drain and place in large skillet
- Over low heat, stir in cheeses, tomatoes and bacon bits except for 2 tablespoons
- Cook while stirring frequently until well blended and heated
- Pour mixture into a 2-quart crock pot
- Cover and cook on low for 2-3 hours stirring occasionally
- Stir in parsley and sprinkle with remaining bacon bits just before serving
Serve as an appetizer or main dish with Nacho Chips.
I just read an article that today (July 27) is National Creme Brulee Day. What a great day!!! So in honor of this, I am sharing a delicious recipe; hope you enjoy it.
Chocolate Creme Brulee
1 quart heavy cream
1 cup sugar
1 ounce chocolate liqueur (recommended: Godiva Liqueur)
1/2 Tbsp vanilla extract
2 ounces dark cocoa powder
1 ounce unsweetened chocolate (the better the quality, the better the taste)
11 large egg yolks
Preheat oven to 350 degrees F.
In medium-sized saucepan over medium-high heat, add heavy cream, sugar, liqueur, and vanilla. When mixture is warm add cocoa powder and chocolate and whisk until blended.
Place egg yolks in large stainless steel bowl.
Slowly add warm chocolate mixture to eggs a little at time while whisking.
Strain and pour into individual porcelain ramekins.
Place ramekins in a large baking pan.
Pour enough hot water into pan to come half way up sides of ramekins.
Bake until firm in center, about 30 minutes.
Remove ramekins from water bath and let cool completely.
Place in refrigerator for 2 hours.
Dust with sugar and caramelize with propane torch. Serve immediately.
- 1 1/2 cups ketchup
- 1/4 cup prepared horseradish
- 1/2 teaspoon freshly squeezed lemon juice
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1/2 teaspoon Tabasco
Stir all of the ingredients together in a medium bowl. Taste and season with more pepper as needed. Cover the bowl with plastic wrap and chill until ready to serve. Enjoy!!!!