Thai Coconut Soup

recipe slightly adapted from Our Best Bites

There is this little Thai restaurant that our friends introduced us to and at first, I wasn't sure I was going to like it. Hello!  What was I thinking? Thai food is now something I crave.  And when we were there, we had some Coconut soup. The broth base has this rich coconut flavor that is just awesome. I always wondered how I could recreate this delicious soup at home and then I stumbled across this recipe from the girls at Our Best Bites and this soup is exactly what I was looking for.  So if you need something easy and a little different than your classic chicken noodle soup, try this. I hope you like it as much as I do.

1 teaspoon canola oil

1 1/2 Tablespoons minced jalapeno pepper (Make sure to remove the seeds)

1 1/2 Tablespoons *freshly minced ginger, or 1 1/2 teaspoons ground, dried ginger

2 (14.5 ounce) cans chicken broth

1 (13.5 ounce) can light coconut milk (about 1 3/4 cups)

1/2 teaspoon salt

2 packages ramen noodles (don't use the seasoning packet)

3/4 cup sliced mushrooms (optional)

3/4 cup carrots, julienned

1 1/2 Tablespoons fresh lime juice

1 cup diced or shredded cooked chicken

2 Tablespoons chopped cilantro, plus more for garnish

Sliced green onions and lime wedges, for garnish

*You can buy ginger root in the produce section of the grocery store. I usually buy mine and cut the skin off and then chop it into individual pieces roughly about the size of a teaspoon. Then I store the pieces in my freezer and have fresh ginger whenever it is called for in a recipe.

1. Heat medium-sized pot to medium-high heat on stove. Add oil, jalapeno, and ginger (if using fresh ginger). Cook 1-2 minutes, stirring frequently, until jalapeno and ginger are softened and fragrant.  If using ground ginger, add to softened jalapeno and stir. Add chicken broth, coconut milk, carrots, and salt and increase heat to bring mixture to a boil. Reduce to simmer and add noodles. Simmer 3-5 minutes, until noodles are softened. If using mushrooms, add them in the final 2-3 minutes of cooking the noodles.

2. Add chicken and simmer about 30 seconds to heat through.  Remove pot from heat and stir in lime juice and cilantro. Ladle into serving bowl and garnish with additional chopped cilantro, green onions, and lime wedges, if desired.

For vegetarian option, omit chicken and use vegetable broth instead of chicken broth.

Mom's Scones (A.K.A. Utah Scones) with Honey Butter

recipe from Make It Do via Pinterest

These scones are so delicious. I almost can't find the words to tell you. They are just the perfect amount of crunchy on the outside and warm and tender on the inside.  I remember eating scones similar to these when I was little, but haven't made them since I've been doing the cooking. Why?  I don't know. It's crazy!  They are so good.  This recipe is definitely a keeper. 

For those of you who are thinking that these don't look anything like the English scones you are used to seeing when hearing "scones," you are right. Where English scones are baked and more like a sweet biscuit, these scones are fried and made with yeast dough. Try them. They are wonderful!  You can top them with honey butter, honey, syrup, jam, powdered sugar, use them as a fry bread for Navajo tacos. The possibilities are seemingly endless!  Can you tell I am a fan!?

Okay, here's the recipe!

1 cup warm water

1 cup warm milk

1 Tablespoon dry active yeast

3 Tablespoons granulated sugar

1/4 cup melted butter, cooled

1 Tablespoon salt

5-6 cups bread flour

Canola oil for deep frying

Combine warm water and warm milk.  Stir in the sugar.  Add dry active yeast and stir lightly.  Allow yeast to activate, about 10 minutes.  In a stand mixer, fitted with a bread hook, add milk mixture and cooled melted butter.  Add the salt.  Start the mixer and add the flour one cup at a time until the dough pulls away from the sides of the bowl. Dough should be slightly sticky but workable. Cover the dough in the bowl with a towel.  Set in a warm place and allow it to rise until double.

Pour your oil in a large saucepan (with sides deep enough to fully immerse the scones) or a deep fryer and heat slowly over medium to medium high heat.  While the oil is heating, roll the dough out onto the counter, without flour, into a large rectangle about 1/2 inch thick. You may choose to butter the counter lightly.  Using a pizza cutter, cut into squares or triangles.  Heat oil to between 350-400 degrees and cook scones until golden brown. Serve immediately.

Honey butter (recipe from the Lion House Classics cookbook (25th anniversary edition):

1/2 cup butter, softened
1/4 teaspoon vanilla
1/2 cup honey

Whip softened butter.  Add vanilla and honey gradually.  Beat for 20 minutes.  Makes 1 cup.

Herb Crusted Chicken in Basil Cream Sauce

recipe adapted slightly from my sister-in-law Kelly

If you are an Italian lover at all, then this recipe will definitely not disappoint.  I love how it takes the basic alfredo sauce and gives it a great new flavor with tomato and basil. So delicious!  

Serves 2-3

2 boneless, skinless chicken breasts, pounded thin

1/4 cup milk

1/2 cup Progresso Garlic & Herb Bread crumbs (or just Italian-style bread crumbs will work too)

2 tsp Roasted Garlic and Bell Pepper Seasoning

3 Tablespoons butter

3 cloves garlic, minced

2 Tablespoons flour

1/2 cup chicken broth

1/4 can of Italian diced tomatoes, drained and finely chopped

1 cup heavy cream (I used half and half and it worked great)

1/2 cup grated Parmesan cheese

2 Tablespoons dried (or fresh) basil

dash of freshly ground black pepper

Place bread crumbs and garlic and bell pepper seasoning in a shallow bowl; mix thoroughly. Place milk in a separate shallow bowl.  In a skillet, heat butter on medium heat.  Meanwhile, pound chicken flat and thin for even cooking. Dip the chicken in the milk, and then coat with the crumb mixture.  Cook chicken in butter until browned and cooked through (about 10 minutes). Remove and keep warm.  In the same skillet, add garlic and saute for approximately 1 minute.  Add 2 Tablespoons flour and whisk for about 1 minute over medium heat until golden.  Add chicken broth and bring to boil.  Stir occasionally to loosen browned parts from the pan.  Stir in cream and tomatoes; bring to a boil for one minute. Reduce heat to low; add Parmesan cheese, basil and dash of pepper.  Stir sauce and cook until heated through and thickened (about 5 minutes).  Serve by pouring the sauce over the chicken and cooked pasta (if desired).

Orange Rolls

recipe from my Mom

This was always a favorite roll recipe that my Mom made when I was growing up. I haven't made these forever and my sister recently brought them to a family gathering.  I was reminded of how much I love them and had to make them again.

Does anyone have an aunt like my Aunt Boni? Everything she makes is delicious and her recipes get passed throughout the entire family.  Such is the case with her basic roll recipe. So for these rolls, we start with Aunt Boni's basic roll dough.

First is the basic mix:

In the largest bowl or container you can find sift together:

 20 cups flour

1 1/4 cups sugar

4 tsp salt

1 1/3 cups powdered milk

This mix can be stored in an airtight container and stored for about 8 months. It makes about 22 cups of basic mix.

Aunt Boni's Basic Roll Recipe

1 Tablespoon instant yeast

1 1/2 cups lukewarm water

2 eggs, beaten

1/2 cup oil

5-6 cups mix

Sprinkle of sugar

Place warm water in mixer. Add a sprinkle of sugar and then mix in 1 Tablespoon of yeast. Let sit for about 5 minutes.  Add oil and eggs and mix.  Slowly add 5-6 cups of basic mix one cup at a time and continue to mix until dough pulls away from the sides of the bowl slightly. (You may not need to add the entire 6 cups) Try not to add too much flour mixture or your rolls will end up dense instead of light and fluffy. Continue to knead for about 5 minutes in stand mixer. Spray a large bowl with cooking spray, place dough in the bowl and turn over once. Cover with plastic wrap sprayed with cooking spray and allow to rise in a warm place until double (about 1 hour).  After dough has risen, punch down and roll dough into desired shapes.

Orange Rolls

Boni's basic roll recipe

Mix together:

1/2 square butter

1/2 cup sugar

grated rind from 1 orange (set aside 1/2 to 1 teaspoon for glaze)

Roll dough into a rectangle about 1/2 inch thick.  Spread orange mixture on dough and roll up. Cut with a sharp knife or circle with dental floss and cut into slices 1 inch thick.  Place rolls on greased cookie sheet and let rise for 10-15 minutes.  While rolls are rising, preheat oven to 375 degrees.  Bake rolls for 8-10 minutes or until golden brown on top.

Orange Glaze

Mix together:

1 1/2 cups powdered sugar

3 Tbsp water combined with 1/4 teaspoon orange extract or 3 Tbsp of orange juice

1/2 tsp grated orange rind

After taking rolls out of oven, spread glaze over warm rolls.

*In the rolls pictured, I went a little lighter on the glaze trying to keep these rolls a little bit healthier, but for use it generously for the delicious, sticky, lick-your-fingers good, original orange rolls.

Slow Cooker Honey Sesame Chicken

recipe from Six Sisters Stuff

I am a sucker for a great slow cooker recipe. I love that you can get it ready way in advance and then just let the day take its course and not be in stress mode around dinner time. This recipe gives the chicken a delicious flavor, but it is quite sweet, so when I try it again, I may decrease the honey a little and see how it turns out.  

4 boneless skinless chicken breasts

Salt and Pepper

1 cup honey

1/2 cup soy sauce

1/2 cup diced onion

1/4 cup ketchup

2 Tablespoons canola oil

2 cloves garlic, minced

1/4 tsp red pepper flakes (optional)

4 tsp corn starch

6 Tablespoons water

Sesame seeds

Season both sides of chicken breasts lightly with salt and pepper.  Place in slow cooker. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic, and pepper flakes. Pour over chicken. Cook on low 3-4 hours or high 1 1/2-2 1/2 hours or until chicken is cooked through. Remove chicken from cooker, leaving sauce in ceramic insert.  Dissolve cornstarch in water and pour into slow cooker. Stir to combine with sauce.  Replace lid and cook sauce on high for 10 minutes or until slightly thickened. Cut chicken into bite-sized pieces and then return to pot and toss with sauce before serving.  Sprinkle with sesame seeds and serve over rice or noodles.  Makes 4-6 servings.

*For a freezer meal, let chicken and sauce cool a little and then place in a freezer bag/freezer-safe airtight container. Seal tightly. When ready to use, defrost in refrigerator overnight, or until you are able to remove it from your bag/container. Place chicken and sauce in medium saucepan and heat through. Serve over rice/noodles.

Triple Layer Fudgy Mint Oreo Brownies

recipe from Averie Cooks via Pinterest

SUGAR COMA ALERT!  Okay. I saw these brownies on Pinterest and thought, "Oh my YUM!"  However, I must warn you. These are not for the sugary faint of heart. In fact, there are some ingredients in these that I am sure could be forgone and these would still be dreamy delicious. When I come down off of my sugar high, I will have to try them again omitting some of the ingredients I thought might be a little unnecessary. So here goes!

One 7 ounce jar of Marshmallow creme

1/8 teaspoon mint extract

8 drops + green food coloring

1 batch of brownies (brownie mix, water, oil, eggs)

One package of Cool Mint Oreo cookies

3/4 cup white chocolate chips (melted)

1 cup vanilla frosting

Preheat oven to 350 degrees. Line a 9x13 inch baking pan with foil and spray it with cooking spray.  In a medium bowl, stir together marshmallow creme, mint extract, and 4 drops of food coloring.

In a large bowl, prepare brownie mix as directed on box using water, oil, and eggs and fold in 12 hand-crumbled Oreos at the end.

Spread brownie batter in prepared pan.  Drop about 1/2 cup of minty marshmallow mixture onto brownie batter and reserve the remainder.  Gently pull a knife through the batter in S-shaped curves for a swirled design. Bake about 25 minutes or until brownies are set, taking care not to over bake. Cool completely, about 1 hour.

While brownies are cooling, make vanilla frosting by combining the following ingredients and beating until fluffy.

1/2 cup butter, softened

3-4 cups powdered sugar

1 teaspoon vanilla extract

splash of milk, if necessary for proper consistency

In another small microwave-safe bowl, melt the white chocolate chips (microwave on high for 30 seconds; stir and microwave 30 seconds longer taking care not to scorch the chocolate. Stir until smooth.  Add the melted white chocolate chips and the vanilla frosting to the minty marshmallow mixture. Stir in 4 drops green food coloring and carefully spread over cooled brownies.  Sprinkle with 18 hand-crumbled Oreo cookies, slightly pressing then into the green mixture. Allow top layer to set fully before slicing and serving. Averie said she prefers these bars chilled. She stores them in the refridgerator in an airtight container (or in the freezer for up to 3 months). 

Barbeque Pulled Pork Sandwiches

recipe from Our Best Bites

I am really trying to bring on the summer vibes here. We're on our 3rd round of croup at our house and I have just decided it is definitely time for winter to be over!  So... enjoy a taste of summer barbeque at it's finest with these yummy and easy pulled pork sandwiches. 

3 lb. boneless pork shoulder

Garlic powder

Onion powder

Kosher salt

Black pepper

Smoked paprika or liquid smoke

About 12 oz. of your favorite BBQ sauce (Bullseye anyone?)

About 12 high-quality rolls

Coleslaw 

Thick-cut dill pickle slices

Rinse pork roast well in cold water and trim off excess fat.  Pat dry.  Sprinkle roast with liquid smoke and seasonings and place the meat in a disposable freezer-safe container or gallon-sized Ziploc bag.

When ready to cook, place the seasoned roast in a slow cooker and cook on low for 9-11 hours or on high for 6-8.  Shred and add BBQ sauce. Serve on rolls with coleslaw and pickle slices.

Side dish suggestions: French fries, baked potatoes, fresh fruit, etc.

Texas Sheet Cake

recipe from Better Homes and Gardens New Cookbook (12th ed.)

There are just some recipes that you have to enjoy just for the sheer pleasure of eating them.  Sometimes I try to tweak recipes to make them a little "healthier," but it is my opinion that there are some recipes that are just so classic that you can't mess with them.  This, my friends, is one of those.  I don't claim that it is healthy by any stretch of the imagination, but delicious... oh yes!  So... if you have no self control (like me), make it for a party and I promise it will be so popular, that you will only be able to get one piece to yourself. (Where's the harm in that, right?) So here goes... the classic Texas Sheet Cake.

2 cups flour

2 cups sugar

1 cup water

1 teaspoon baking soda

1/4 teaspoon salt

1 cup butter

1/3 cup unsweetened cocoa powder

2 eggs

1/2 cup buttermilk or sour milk*

1 1/2 teaspoons vanilla

1 recipe Chocolate-Buttermilk Frosting

Grease a 15x10x1 inch or 13x9x2 inch baking pan; set aside.  In a medium bowl stir together flour, sugar, baking soda, and salt; set aside.

In a medium saucepan combine butter, cocoa powder, and 1 cup water.  Bring mixture just to boiling, stirring constantly.  Remove from heat.  Add the cocoa mixture to flour mixture and beat with an electric mixer on medium to high speed until thoroughly combined.  Add eggs, buttermilk, and vanilla.  Beat for 1 minute (batter will be thin). Pour batter into the prepared pan. 

Bake in a 350 degree oven about 25 minutes for the 15x10 inch pan or about 35 minutes for the 13x9 inch pan or until a wooden toothpick comes out clean.

**Make the Chocolate-Buttermilk frosting in enough time that you will be able to pour it warm over the warm cake.

Pour warm Chocolate-Buttermilk frosting over the warm cake, spreading evenly. (Use a very light touch when spreading the frosting, since the warm cake will easily stick to your utensil.)

Place cake in pan on wire rack; cool thoroughly.

Chocolate Buttermilk Frosting

1/4 cup butter

3 Tablespoons unsweetened cocoa powder

3 Tablespoons buttermilk

2 1/4 cups sifted powdered sugar (I used 2 cups unsifted and it worked great!)

1/2 teaspoon vanilla

In a medium saucepan combine butter, cocoa powder and buttermilk.  Bring to boiling. Remove from heat. Add powdered sugar and vanilla. Beat until smooth.  If desired, stir in 3/4 cup coarsely chopped pecans.

* If you don't have buttermilk on hand, substitute sour milk for the same amount of buttermilk called for in your recipe. For each cup of sour milk needed, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let mixture stand for 5 minutes before using.

Variation:

Chocolate-Cinnamon Sheet Cake

Prepare as above, except add 1 teaspoon ground cinnamon to the flour mixture.

Bean Curry with Naan (Indian Flatbread)

recipe from Mel's Kitchen Cafe

We love curry at our house and I stumbled across this recipe one day and thought I would try it. It did not disappoint. Besides being delicious, it fills your house with wonderful aromas from the different spices used. It is a great ethnic dish and is a great vegetarian option.

Bean Curry

1 Tablespoon canola oil

1 onion, chopped

1 teaspoon freshly grated ginger

1 large tomato, chopped

1/2 teaspoon turmeric

pinch cayenne, to taste

1/2 teaspoon salt

1 teaspoon paprika

1 teaspoon Garam Masala*

3/4 cup half and half

1 cup vegetable stock or chicken broth

1 can black-eyed peas, lightly drained (I used black beans because that is what I had on hand)

2 Tablespoons chopped fresh cilantro

*Garam Masala is an Indian spice mixture.  I found my bottle at Whole Foods market.

Heat oil in a large skillet over medium heat.  Add onion; saute 5 minutes or until translucent and slightly browned. Stir in garlic and grated ginger root; stir constantly for 30 seconds.  Add tomato; cook for 2 minutes.  Stir in turmeric, cayenne, salt, paprika, and garam masala; stir constantly for 30 seconds. Add half and half, stock, and black-eyed peas. Reduce heat and simmer 5 minutes, stirring occasionally. Stir in cilantro.  Serve immediately with rice, chapati, or naan. 

Naan (Indian Flatbread) 

recipe slightly adapted from Mel's Kitchen Cafe

Makes about 12 pieces of naan

3-4 cups all-purpose flour

1 teaspoon salt

1/2 teaspoon instant yeast

1 1/2 cups milk

1 teaspoon sugar

3-4 tablespoons butter, melted

Pour milk into a liquid measure and heat in microwave until warm to the touch. (about 110 degrees F with an instant-read thermometer).  Pour milk into a large bowl or the bowl of an electric stand mixer.  Add the sugar, yeast, salt and 2 1/2 cups flour.  Mix well to combine.  Continue adding flour gradually in small amounts until a soft dough is formed the cleans the sides of the bowl.  Knead the dough by mixer or hand until it is smooth and elastic, about 3-5 minutes in the mixer or 10 minutes by hand.

Place the dough in a lightly greased bowl and let it rest at room temperature, covered lightly with greased plastic wrap, for about 2 hours.

After the dough has rested, turn it onto a lightly floured surface or roul'pat and divide the dough into 12 equal pieces, rounding each into a ball shape. Cover the pieces with a towel and let them rest for 30 minutes.  While the dough rests, preheat your oven to 475 degrees F and place a pizza stone on the bottom rack of the oven.  (If you don't have a pizza stone, try grilling the dough on a lightly oiled outdoor grill or use a hot griddle to bake the naan - you'll have to experiment with cooking times but either of those methods would work as well.)

Once the dough has rested for 30 minutes, one by one, roll each piece into a circle about 6-8 inches wide, depending on how thick you want your naan.  Lay the circle of dough on the hot pizza stone and spritz lightly with water.  Close the oven and bake the naan for 2-4 minutes, until it is lightly puffed (some pieces will puff more than others) and brown spots begin to appear on the top. Remove the naan from the baking stone and place on a cooling rack. Brush lightly with melted butter. Stack the hot naan on top of each other as it comes out of the oven. Cover with towel and let the naan cool completely or serve warm.

Baked Creamy Chicken Taquitos

recipe from Our Best Bites

These taquitos are a frequent request at our house. They make a great appetizer, party food, or combine them with some spanish rice and a green salad and you've got a meal!  Dip them in this creamy lime cilantro dressing and you will have tasted a little mouthful of Mexican heaven! 

1/3 cup (3 ounces) cream cheese

1/4 cup green salsa (I like the La Costena brand ) 

1 Tablespoon fresh lime juice

1/2 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon onion powder

1/4 teaspoon granulated garlic

3 Tablespoons chopped cilantro

2 Tablespoons sliced green onions

2 cups shredded cooked chicken

1 cup grated pepperjack cheese

small corn tortillas

kosher salt

cooking spray

Heat oven to 425 degrees.  Line a baking sheet with foil and lightly coat with cooking spray. 

Heat cream cheese in microwave for about 20-30 seconds so it's soft and easy to stir.  Add green salsa, lime juice, cumin, chili powder, onion powder, and granulated garlic.  Stir to combine and then add cilantro and green onions.   Add chicken and cheese and combine well.

 (You can prepare up to this step ahead of time. Just keep mixture in the fridge)

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking.  It helps to place them between damp paper towels. Usually 20-30 seconds will do it.  If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 Tablespoons of the chicken mixture on the lower third of a tortilla, keep it about 1/2 inch from the edges.  Then roll it up as tight as you can.

Place the seam side down on the baking sheet.  Lay all of the taquitos on the baking sheet and make sure they are not touching each other.  Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip in salsa, sour cream, guacamole or this creamy lime cilantro dressing.

Gingerbread Cookies

recipe from my Mom

Merry Christmas!  These little gingerbread cookies are fun for kids to make and eat and your house will smell amazing while they are baking.  (My toddler was asleep while I was making these, or these might have turned out more like scary Halloween cookies rather than cute little Christmas gingerbread people! :)  It can be quite a project to make the cookies and frost all in one day, so you may want to make the cookies and then freeze them until you are ready to decorate. It makes them a little less time intensive.

1/2 cup butter

1/2 cup packed brown sugar

1/2 cup molasses

1 egg

3 cups flour

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

Combine butter, brown sugar, molasses and egg and beat until fluffy.  Add the flour, baking soda, cinnamon, ginger, nutmeg and allspice and beat until blended.  Cover dough and refrigerate for 1-2 hours. 

Preheat oven to 350 degrees.  Roll out dough to 1/4 inch thickness and then cut into desired shapes. Place on greased cookie sheet and bake at 350 degrees for 8-10 minutes.  

I used this glace icing to decorate the cookies. There is also an awesome tutorial on decorating cookies with this icing technique at Our Best Bites. 

Almond Poppyseed Muffins

recipe from bake-aholic.com

Sometimes there is nothing like a warm, fresh muffin for breakfast and these muffins come together so easily that there isn't really any excuse not to enjoy them whenever you want.  We devoured these at our house.  I guess that means we can make them again soon!

1/2 cup sugar

1/3 cup canola oil

1 egg

1/2 teaspoons almond extract

1/2 cup sour cream

1/4 cup milk

1 1/3 cup flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

2 Tablespoons poppy seed

3 teaspoons sugar

sliced almonds

Preheat oven to 375 degrees.  Line 12 muffin cups with paper baking cups (or spray them very well).  In a large bowl, stir together 1/2 cup sugar, the oil, egg, and almond.  Beat in sour cream and milk with a spoon until blended.  Stir in flour, baking powder, salt, soda, and poppy seed until well blended.  Divide batter evenly among muffin cups.  Sprinkle batter with 3 teaspoons sugar and the almonds.  Bake for 14-17 minutes or until a toothpick inserted in center comes out clean.  Remove from pan and cool on wire rack. 

Butternut Squash Soup

recipe slightly adapted from Our Best Bites

Delightful recipe for this time of year. I have made this soup several times for my family and they love it.  I love it because it is packed with vegetables and my toddler doesn't even give it a second thought!  It is a very light soup, so I usually make it with a grilled ham and cheese sandwich or a nice crusty panini.  For a little more money, you can save yourself some time and buy the butternut squash already cubed at Costco, or you can go for the experience of peeling and slicing one yourself. Either way, this soup is definitely a seasonal favorite.

1/2 Tbsp canola oil

1 Tbsp butter (You could omit the butter and use 1 Tbsp canola oil for vegetarian recipe)

1/2 cup sliced carrots (about 1 medium or 12 baby ones)

2 stalks celery, diced

1 cup diced onion

4 large garlic cloves, minced

1 medium butternut squash, (about 4 cups peeled and diced)

32 oz chicken broth (that's one box/carton) (You could substitute vegetable broth here for a vegetarian recipe)

1 Tbsp brown sugar

1 1/2 teaspoons salt

3/4 teaspoon dried sage

1 pinch cayenne pepper or douse of hot sauce

In a large stock pot, heat oil and butter. When butter is melted, add onions, carrots, celery, and garlic.  Saute for 2-3 minutes or until onion is tender.  Add the squash. Then add potato, sage, salt, red pepper, and chicken broth. Bring to a boil and then turn down to a simmer.  Simmer with the lid on for 30-40 minutes or until everything is tender. check a piece of squash and also a piece of celery and potato to make sure they are fork tender.  Stir in 1 tablespoon brown sugar.

Use an immersion blender, or let soup cool and transfer to a regular blender and puree until smooth.  

Drizzle with sour cream or heavy cream and garnish with a little parsley and some croutons.

Garlic Roasted Pork Loin with Raspberry Chipotle Glaze

recipe slightly adapted from The Food Network

I was searching for a recipe one day and came across this recipe from the Food Network.  I had some leftover chipotle chilies in adobo sauce from making this amazing chipotle chicken taco salad and decided to try this pork loin recipe.  The glaze was so delicious.  I think it would be a perfect menu item for a holiday party.  I also made the accompanying wild rice and cranberry dressing, but wasn't as big of a fan of that.  I will definitely make the pork loin again, though.

Raspberry Chipotle Glaze

1 Tablespoon olive oil

1/2 cup small diced onion

2 teaspoons minced garlic

2 teaspoons chipotle chilies in adobo, chopped

2 pints fresh raspberries, rinsed (I think you could have success with frozen raspberries as well)

1/2 cup raspberry vinegar (I used red wine vinegar with pomegranate)

3/4 cup granulated sugar

1/2 teaspoon salt

In a medium saucepan, heat oil over medium-high heat.  Add the onions and cook, stirring until soft and slightly caramelized, 4 minutes.  Add the garlic to the pan and saute for 1 minute. Add the chipotles and cook, stirring continuously, for 1 minute.  Add the raspberries and cook until soft, 2-3 minutes.  Add the vinegar and stir to deglaze the pan.  Add the sugar and salt, and bring to a boil. Reduce the heat to medium and simmer until thickened and reduced by half, 8-10 minutes.  Remove from the heat and strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible. 

Garlic Roasted Pork Loin

2 1/2 to 3 1/2 pound pork loin 

8 large garlic cloves, peeled and sliced in half lengthwise

1 Tablespoon chopped fresh rosemary

1 Tablespoon chopped fresh sage

1 Tablespoon chopped fresh thyme

olive oil

2 Tablespoons kosher salt

2 teaspoons freshly ground black pepper

For the pork loin, preheat the oven to 425 degrees.  Add oil to a large skillet until bottom is coated.  Season the pork loin with salt and pepper.  Sear the pork in the skillet on all sides until golden brown, about 2-3 minutes per side.  

In a food processor, combine the garlic, rosemary, sage, and thyme.  Process until smooth.  Add enough oil to make the mixture a good, spreadable consistency.  Season with salt and pepper.  

Remove the pork from the heat.  Carefully rub the garlic/herb mixture over the pork loin. Place pork on a roasting pan and roast until an instant read thermometer inserted into the center of the roast registers an internal temperature of 165 degrees F, about 40-45 minutes.  Five minutes before removing the roast from the oven, evenly spread the glaze over the top.  Remove the from oven and tent with aluminum foil to keep warm. Let rest for 10-15 minutes before carving.  Drizzle with leftover glaze.  

Pumpkin Chocolate Chip Bread

recipe from Mel's Kitchen Cafe

It is the time of year for all things pumpkin and this pumpkin bread recipe does not disappoint!  Mel from Mel's Kitchen Cafe  says that it tastes best when it has cooled completely for a few hours and even better the next day.  It is true... I tried a piece warm out of the oven, one a few hours later, and one after I had stored it in my refrigerator overnight, and it was definitely the tastiest the next day!  (Leave it to me to experiment with all three scenarios!)  

Recipe makes 2 (9x5 inch loaves) or 3 (8x4 inch loaves)

2 1/2 cups white flour

1 cup whole wheat flour

3 cups sugar (I got away with about 2 1/2 - 2 3/4 cups and it still tasted wonderful)

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon salt

1 (15 oz) can pumpkin puree (not pie filling)

1 cup canola oil

4 large eggs

2/3 cup water

1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees.  Grease two 9x5 inch loaf pans (or three 8x4 inch loaf pans).  In a  large bowl, mix flours, sugar, baking soda, cinnamon, nutmeg and salt together.  Set aside.  In a medium bowl, whisk together canned pumpkin, oil, eggs, and 2/3 cup water until well combined and stir into dry ingredients, just until the dry ingredients are moistened and no dry streaks remain.  Stir in chocolate chips. Pour batter into prepared pans.

Bake the bread for 60-70 minutes or until a toothpick inserted in center comes out clean.  Remove the bread from the oven and let sit for 10-15 minutes.  Run a knife gently around the edge of the bread and turn bread out, right side up, onto a wire rack to cool completely.

Judy's Sugar Cookies with Glace Icing

sugar cookie recipe from my Mom, Glace Icing recipe from Our Best Bites

 

I love Halloween!  I love Fall!  And ever since I can remember, my Mom would make these darling sugar cookies around Halloween. We would use chocolate chips to make the Jack O' Lantern faces, but I wanted to try making them with the Glace Icing that the gals from Our Best Bites have posted on their website.  It was so fun and easy!  The thing I love about the glace icing is how cute the cookies turn out. They look more like bakery cookies and less like cookies I have made with my toddler!  I was so proud of how these turned out. ** Be sure to go over to the Glace Icing tutorial at Our Best Bites to see how you use different consistencies of icing for covering the cookie and for piping.  I also love how after you let the icing set, you can stack them without worrying about sticking, so it makes them perfect for giving away as cute little treats for the neighbors.... has anyone else been "BOOED"  lately? So here are the recipes!  I hope you enjoy them.  Happy Halloween! :)

Judy's Sugar Cookies

* this recipe makes approximately 68 cookies

2 cups butter or margarine

2 cups sugar

6 eggs

7 cups flour

6 tsp baking powder

2 tsp vanilla extract

2 tsp almond extract

Preheat oven to 350 degrees. Cream butter and sugar in stand mixer.  Add eggs, vanilla, almond extract and mix.  Then add baking powder, and flour a cup at a time to reach desired consistency.  Dough can be stored in refrigerator or used immediately.  Roll out to approximately 1/4 inch thickness and cut into desired shapes.  Bake on greased cookie sheet for 8-10 minutes.  Remove from oven and let cool on cookie sheet for 3-5 minutes, then place cookies on cooling rack until completely cool.

Glace Icing

1 lb. powdered sugar (3 3/4 cups)

6 Tbsp whole milk

6 tbsp light corn syrup 

1 tsp extract (for our Halloween cookies my Mom always used Anise extract which gives the icing a black licorice flavor. I LOVE it, my husband hates it.  You can use vanilla or almond extract, whatever you prefer.)

With a whisk, combine sugar and milk until smooth.  Then stir in corn syrup and extract. You will use this same recipe for both glazing and piping. Thickened, you can pipe outlines, and as you thin it, you can use it for “flooding” cookies.  Make sure to let them dry overnight to fully harden for stacking.