Pumpkin Soup

This is my most favorite soup of all time! I LOVE it. I would eat it a few times a week if it were up to me. I actually made this recipe up on my mission in Belgium. They eat a lot of pumpkin over there but not really in "sweets". You can even buy Campbell's Cream of Pumpkin soup over there. In fact, that is what inspired me to create this recipe. We bought a can one day and there was a recipe on the back of the label that included zucchini, ham, and spagetti noodles and I just went from there. When I returned home and found out I couldn't buy pumpkin soup I had to create my own recipe! I've contuned to adapt it a little since then. I finally have it just right! Try it with different noodles if you'd like. I think elbow macaroni might be my favorite pasta to use in this soup. It makes it a lot easier for the kids to eat. So yummy! I also tend to put more veggies and noodles than the recipe calls for. I like a good thick soup!


Pumpkin Soup

1 (15 oz.) can pumpkin (not sweetened pie filling)
1 (14.5 oz.) can chicken broth + 1 can milk or soy milk (or use 1 can evaporated milk)
1/2 c. diced onion
1-2 cloves of garlic, minced
1 large (or 2 small) zucchini, cut into small pieces
4-5 mushrooms, stems removed, chopped into small pieces
1-2 Tbsp. olive oil
1/4 tsp. allspice
salt and pepper to taste (I usually just use Lawry's Garlic Salt instead of salt)
1 cup finely chopped ham (optional)
spaghetti noodles (diameter of 1/2 dollar)-uncooked, break into quarters (or about 1 cup, uncooked, of your favorite pasta noodles-I've used penne, spirals, and elbow macaroni)

Boil quartered spaghetti (or other pasta) in salted water according to package directions. While spaghetti is cooking, in a separate large pot, heat olive oil and sauté onion, garlic, zucchini, and mushrooms. Add ham if using. Add canned pumpkin, chicken broth, and milk to vegetables. Add cooked noodles, salt, pepper, and allspice. If too thick, add more milk or chicken broth. Simmer till heated. Leftovers can be stretched further by adding milk when reheating. Tends to thicken as it cools.

Creamy Chicken Rotini Rice

I love all of the flavors in this dish. It makes a ton! My husband, Tory, actually created this recipe. I was pleasantly surprised! It is so good! Make it vegetarian by omitting the chicken and substituting a homemade white sauce (using soy or rice milk) for the cream of chicken soup.



Creamy Chicken Rotini Rice


1 box Rice Pilaf (I use Rice-A-Roni), prepare as directed
1 (14.5 oz.) box rotini noodles, boil as directed
1 small onion, diced
2 cloves of garlic, minced
1 cup finely chopped fresh mushrooms
1 can green beans, chopped
1 can cream of chicken soup (I use the 98% fat free)
1/2 can olives, chopped
1 (12.5 oz.) can chicken
1 can black beans, rinse and drain
1 can great northern beans, rinse and drain
1/2 c. slivered almonds, if desired


Prepare rice pilaf and noodles as directed. In a separate skillet, sauté onion, garlic, and mushrooms. Add green beans, olives, cream of chicken soup, chicken, and beans. Heat till warm. Combine with warm noodles and rice pilaf in a large serving bowl. Serve with slivered almonds sprinkled on top.

Sweet Potato-Peanut Soup with Nutmeg-Molasses Cream

I found this recipe in a holiday cookbook by Gooseberry Patch. I love the smooth creaminess of it. It has the yummiest smell as it is cooking. You might be tempted to leave out the peanut butter (as I was) when you smell how good it smells but trust me...the peanut butter is good! Mmmmm....Then top it off with some of the Nutmeg-Molasses Cream. Wow! You've gotta try the cream!


Sweet Potato-Peanut Soup with Nutmeg-Molasses Cream

1 Tbsp. butter
1/2 large sweet onion, chopped
2 small celery ribs, diced
2 carrots, sliced
1/4 tsp. ground red pepper (cayenne)-I would use half this amount if children are eating or omit all together
1 1/2 pounds sweet potatoes, peeled and cubed
3 1/4 cups chicken broth
1 cup half-and-half (I used soy milk)
1/2 cup creamy peanut butter
Nutmeg-Molasses Cream
Chopped toasted peanuts, if desired

Melt butter in a large soup pot or Dutch oven. Add onion, celery, carrots, and red pepper and saute over medium heat 3 minutes. Add sweet potato cubes and chicken broth; cook over medium heat 30 minutes, stirring occasionally.

Process mixture, in batches, in an electric blender or food processor until smooth. Return mixture to Dutch oven; whisk in half-and-half and peanut butter. Reduce heat to low and simmer 15 minutes, stirring often. Serve with Nutmeg-Molasses Cream and chopped toasted peanuts. Serves 8.

Nutmeg Molasses Cream

1 cup whipping cream
3 Tbsp. molasses
1/4 tsp. ground nutmeg

Beat whipping cream at medium speed with an electric mixer until soft peaks form; gradually beat in molasses and nutmeg. Chill until ready to serve. Makes about 2 cups.

Zucchinis with feta and mint

In France, we have a week per year, called 'The Taste week' ("La semaine du goût"). So during this week, which was in the beginning of october this year, I made a new recipe each day. You can see it here.

There were 2 favorites, which are, this recipe and a dessert (that I'll post later).

Let's discover zucchinis in a different way! (better during summertime...)

Zucchinis with feta and mint

For 4 people

6 zucchinis
2 tbsp olive oil
2 ½ ounces of crumbled feta
1 tsp of lemon zest
½ tbsp of minced garlic
1 tbsp of lemon juice
1 tbsp of chiselled mint

1- Cut the zucchinis in 4 lengthwise. Warm up half of the oil in a big pan and cook the zucchinis over a middle heat. When they are soft and browned, put them in a dish.
2- Crumble the feta on the zucchinis. Mix the lemon zest, the garlic and the lemon juice. Incorporate the olive oil, beat with a fork and coat the zucchinis with this sauce. Embellish with the mint, salt and pepper. Serve it warm.

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Courgettes à la feta et à la menthe

Pour 4 personnes

6 courgettes
2 c.s d’huile d’olive
70g de feta émiettée
1 c.c de zeste de citron finement râpé
1/2 c.s d’ail hâché
1 c.s de jus de citron
2 c.s de menthe ciselée

1- Détaillez chaque courgette en quatre bâtons dans la longueur. Chauffez la moitié de l’huile dans une grosse poêle antiadhésive à fond épais et faites cuire les courgettes à feu moyen. Lorsqu’elles sont tendres et dorées, disposez-les sur un plat de service.
2- Emiettez la feta sur les courgettes. Mélangez le zeste, l’ail et le jus de citron dans un récipient. Incorporez le reste d’huile, fouettez avec une fourchette et nappez les courgettes de cette sauce. Agrémentez de menthe ciselée puis salez et poivrez. Servez chaud.

Pumpkin Banana Bread

I found this recipe in "Country Home" magazine this month and thought it sounded good. It turned out great! It's very moist and full of fall flavors. I added 1 cup of toasted walnuts instead of the dried cranberries and used apple juice in place of cider or water. I also used all-purpose flour, but I think the white whole-wheat would be good. I just didn't have any ground up. I doubled the recipe and ended up with 4 large loaves.

Pumpkin Banana Bread
1 cup packed brown sugar
1 cup granulated sugar
2/3 cup cooking oil
4 eggs
3 1/3 cups white whole-wheat flour or all-purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
1 Tbsp. apple-pie spice or mix of 1 1 /2 tsp. ground cinnamon, 3/4 tsp. ground nutmeg, and 1/2 tsp. ground ginger
2/3 cup apple cider or water
1 15-oz. can pumpkin
1 medium ripe banana, mashed (1/2 c)
1 6-oz. pkg. dried cranberries (optional)

Grease four 7 1/2 x3 1/2x2-inch or two 9x5x3-inch loaf pans; set aside. In a very large mixing bowl with an elcetric mixer on medium speed beat sugars and oil. Add eggs 1 at a time, beating well after each; set aside.

In a large mixing bowl combine flour, soda, salt, and pie spice. Alternately add dry mixture and cider to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin and banana. Stir in cranberries, if using.

Spoon batter into prepared pans. Bake in a 350 degree oven for about 45 minutes for small pans or 50 to 60 minutes for larger pans or until wooden toothpick inserted in centers comes out clean. If necessary, cover with foil the last 15 minutes of baking to prevent oerbrowning. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing. Makes 4 small loaves or 2 large loaves (32 servings).

Make ahead: Seal cooled bread in an airtight freezer container or plastic freezer bag; freeze for up to 6 months. Thaw overnight in refrigerator or 6 hours at room temperature.

Apricot Squares

These are so easy to make but look and taste like something super special! The dried apricots and white chocolate chips are what make these so different. Tory LOVES these treats!



Apricot Squares

1 (18.25 oz.) yellow cake mix
1/2 cup butter, melted
1 cup dried apricots, chopped
1 cup slivered almonds (I used sliced because that's all I had)
1 cup coconut
1 cup white chocolate chips
1 (14 oz.) can sweetened condensed milk (I used the fat free kind)

Combine cake mix and butter; press into a lightly greased 15 x 10 inch pan. Evenly sprinkle apricots, almonds, coconut, and white chocolate morsels over the top; pour milk over cake. Bake at 350 degrees for 25 minutes. Cool completely in pan. Cut into squares. Makes 32 squares.

Potato Corn Chowder

I love a good bowl of potato soup on a cold evening! This is a healthier rendition without all of the cheese. Still nice and thick and creamy with lots of flavor!

Potato Corn Chowder

10-15 small red potatoes (I use about half of a 3 lb. bag)

1/2 onion, diced

1 clove of garlic, minced

1 can chicken or vegetable broth

1 cup frozen corn

2 cups milk (I use Soy milk)

1 can Great Northern beans, rinsed and drained

1/3 c. crumbled bacon or real bacon bits (if desired)

salt & pepper to taste (I like to use Lawry's Garlic Salt-coarse ground with parsley)

Wash potatoes and cut into small cubes. (I like to leave the skins on but if you prefer to peel them go ahead.) Boil until soft-about 20 min. Sauté onion and garlic in a tablespoon of butter or olive oil. Set aside. When potatoes are done, drain just a little over half of the water. I transfer my potatoes to my Kitchen Aid mixer and beat them with the wire whisk until about half mashed. Leave some potatoes big and chunky. (Or you could just use a masher and mash them right in the pot.) Place back into cooking pot. Add broth, milk, corn, beans, onions and garlic, and seasonings. Heat until warm. If too thick, add more milk or broth. Sometimes I like to add 1/2 c. salsa to change up the flavor. Garnish with sour cream, shredded cheese, chives, and/or bacon if you'd like.

Quiche

Since we have to limit dairy in our home I decided to make up a quiche that didn't need cheese and instead of milk I use soy milk. You could easily use regular milk instead and even sprinkle in some cheese if that's how you like it! We like to have our quiche with a big tall glass of fresh fruit smoothie.


Quiche


1 cup Jiffy Baking Mix
4 eggs
1 cup milk
1/2-1 cup frozen broccoli, chopped (I like to use a lot!)
chopped fresh tomato
chopped onion
bacon bits, ham, chicken, etc. (if desired)
1/4 tsp. salt
1/4. tsp. pepper
1/2 tsp. Mrs. Dash-Tomato Basil Garlic seasoning
dash of hot sauce


Mix baking mix with eggs until well mixed. Add milk. Mix until smooth. Add vegetables, meat, and seasonings. Pour into a sprayed 9 inch pie dish. Bake at 400 degrees for 20-25 minutes or until done.

Pumpkin Pie Pancakes with Honey-Pecan Butter

These are some of our favorite "special occasion" pancakes. They are so delicious and perfect for Fall! Very moist-almost like a muffin! The last time I made them I decided to use the waffle iron. I actually think they were easier to cook this way. Just make sure you spray the waffle iron with some nonstick cooking spray.

Pumpkin Pie Pancakes with Honey-Pecan Butter

Mix:

2 cups flour

4 tsp. baking powder

1 tsp. cinnamon

1/8 tsp. EACH of nutmeg and allspice

3/4 cup sugar

1/8-1/4 tsp. salt

Mix:

1 1/2 cups canned pumpkin

3 eggs

1 cup milk

1/2 cup vegetable oil

1 tsp. vanilla

Combine the dry and wet ingredients. It will be a thick batter. Pour 1/4 cup scoops of batter on hot griddle; cook until bubbles form. Flip and cook other side. (Or cook on a waffle griddle that has been sprayed with cooking spray.) Serve hot. These are very moist!

Honey-Pecan Butter:

1/2 cup pecans (I use walnuts instead sometimes.)

1/2 cup butter, room temp

1/4 cup honey (I usually use maple syrup instead)

Spread pecans on a baking sheet and toast in 350 degree oven for 8 minutes or until browned. Stir occasionally. Finely chop toasted nuts. Beat butter and honey together until smooth. Add nuts. Serve with Pumpkin Pie Pancakes. Makes one cup. A little goes a long way!

Peanut Butter Surprise Cookies

I found this recipe for Peanut Butter Cup Surprise Cookies on Picky Palate but had to do some variations due to missing ingredients. They turned out pretty good this way and very nice and simple. Probably not as rich, chocolaty, and peanut butter-y but still very tasty! I didn't have any Reese's peanut butter cups so I omitted them. I didn't have chocolate chips so I left out that step as well. I also used Mini Reese's Pieces baking pieces instead of the Mini M&Ms. As you can see they ended up to be quite different but very yummy! I will now call them Peanut Butter Surprise Cookies. Try them both ways if you'd like! They are very easy to make. You don't even need flour!

Peanut Butter Surprise Cookies

1 cup creamy peanut butter

1 cup sugar

1 egg

12 mini Reese's Peanut Butter Cups, unwrapped

36 mini marshmallows

1 cup semi-sweet chocolate chips

2-3 Tbsp. heavy cream

1/4 cup mini M&M's

1. Preheat oven to 350 degrees F. Place peanut butter, sugar and egg into a large bowl and mix until well combined. Scoop dough evenly into a 12 count mini cheesecake pan or mini muffin pan. Cook for 13-15 minutes until almost done. Remove from oven and press a peanut butter cup into the center of each cookie until flush with cookie top. (This was the step I left out. I baked them until completely done then topped them with the marshmallows.) Top each cookie with 3 mini marshmallows and return to oven for 2-3 more minutes or until marshmallows are puffed. Remove and set aside to cool for 10 minutes.

2. Place chocolate chips into a microwave safe bowl and microwave in 30 second intervals until melted smooth. Stir in 2-3 Tablespoons heavy cream until silky and smooth. (I left this step out, too. No chocolate in my version.) You can return back to microwave for 15 seconds to get a thinner consistency. Spoon chocolate over top of puffed marshmallows and sprinkle with mini M&M's.

12 cookie cups

Bayou Brownies

Blond brownies with a nutty crust topped with a soft cream cheese layer. Creamy and oh so sweet! Not for the faint of heart. A little square goes a long way with these babies! I didn't have pecans when I made these so I substituted 1/2 cup chopped walnuts and 1/2 cup chopped almonds.


Bayou Brownies

1 cup chopped pecans
1/2 cup butter, melted
3 large eggs
1 (18.25-oz.) package yellow cake mix
1 (8 oz.) package cream cheese, softened
1 (16 oz.) package powdered sugar (almost 4 cups)

Combine pecans, butter, 1 egg, and cake mix, stirring until well blended; press in bottom of a lightly greased 9x13 cake pan. Set aside.

Combine remaining 2 eggs, cream cheese, and powdered sugar in a large mixing bowl; beat at medium speed with an electric mixer until smooth. Pour cream cheese mixture over cake mix layer.

Bake at 325 degrees for 40 minutes or until cheese mixture is set. Let cool completely in pan on a wire rack. Cut into squares. (They're pretty tasty warm, too, if you just can't wait!)
Yield: 15 brownies

REAL Crannberry Sauce

My husband makes a really good Cranberry sauce for Thanksgiving and anytime you enjoy a turkey.

1 bag of Cranberries
3/8 cup of Sweetner (We used Agave Nectar)
1 cups water

You mix the water and sweetner to a very light boil then add the cranberries. (Cranberries will pop) Stir until thickens. Let it cool until room temperature, and then refrigerate. Serve Chilled. We usually make ours the day prior.

Hope you enjoy!