Fall Recipes

I have been looking forward to making these delicious soups. Both of these are family favorites. Try them out.

Autumn Chowder

6 slices bacon, chopped or 2 cups of ham, cubed

1 cup onion, chopped

1 cup water

3 cups potatoes, diced

1 carrot, sliced

1 tsp instant chicken bouillon

3 cups milk

2 cans corn, drained

½ tsp pepper

3 cups Cheddar cheese

3 Tbsp flour

Fry bacon. Add onions. Brown until bacon is crisp. Stir in water, potatoes, carrots, and bouillon. Simmer until potatoes are tender, about 15 to 20 minutes (it goes faster with the lid on). Stir in milk, corn, and pepper. Heat until simmering. Mix cheese and flour and add to soup mixture. Stir constantly until cheese is melted. 

(image copied from the web...it doesn't look good but it SO is)

Zuppa Toscana Soup

(From the Olive Garden)

1 lb sausage

2 large potatoes cubed

¾ cup chopped onion

1 ½ tsp minced garlic

2 cups kale- washed, dried, shredded

2 Tbsp chicken bouillon powder

1 quart water

1/3 cup heavy cream

½-1 tsp crushed red pepper

Cook sausage. Place onions in large saucepan. Cook over medium heat until onions are almost clear. Add garlic to onion, cook an additional minute. Add chicken bouillon, water, potatoes and simmer for 15 minutes. Add sausage, kale, and cream. Simmer for 4 minutes. Serve and enjoy!!

Zuppa Toscana Soup

As a Relief Society we had a party catered by Olive Garden and some ladies wanted the Zuppa Toscana Soup recipe I have so here it is.

1 (16 oz.) package sausage
2 Large potatoes cute in 1/4 inch slices
3/4 cup chopped onion
1 1/2 teaspoons minced garlic
2 cups kale - washed, dried, shredded
2 Tablespoons chicken bullion powder
1 quart water
1/3 cup heavy whipping cream
Approx. 1 teaspoon crushed red pepper (only do 1/2 tsp. for not too spicy)

Cook sausage. Place onions in large saucepan. Cook over medium heat until onions are almost clear. Add garlic to onion, cook an additional minute. Add chicken bullion, water, potatoes; simmer for 15 minutes. Add sausage, kale, cream. Simmer for 4 minutes. Serve and enjoy!

Cooking and the Fall

I love cooking in the fall. I love soups and stews and all the smells and spices of fall. The other day I made some Tortellini Soup and I wanted to grab my camera and take a picture of the lovely vegetables as they were sauteing. This was the best picture I could find but it doesn't do it justice.I just love everything about fall. We live in the best place for this time of year. Trees everywhere! Chris and I love to go driving in the canyon and just absorb all the beautiful colors. I feel like I'm looking at a painting. God really is an amazing artist.

Okay, secondly. I have the hardest time trying to figure out what to make for lunch. Gordon gets on a kick where he eats the same thing everyday for a few weeks and then he switches to something else. Right now it is peanut butter and jelly sandwiches. Before that, spaghetti-os. But now he won't even touch spaghetti-os. Anyway so I was looking up some recipes that Gordon could make with me and I found this one on the Family Fun website. Gordon loved being able to cook his own lunch, plus it was something new (and nutritious) and super easy! What do you guys usually do for lunch?

And lastly, my friend wanted me to post a recipe of this yummy salad/dessert I made the other day so here it is:

Strawberry Preztel Salad

2 cups crushed pretzels (I like them in big chunks)

1/2 cup margarine

2 Tbsp sugar

1 (8 oz.) package of cream cheese

1 (8 oz.) package of Cool Whip

1 cup sugar

2 cups hot water

1 large package strawberry Jell-O

1 (20 oz.) package frozen stawberries (I used fresh strawberries - SO much better!)

Mix pretzels, margarine, sugar and press into 9x13 inch pan. Bake at 350 for 10 minutes. Let cool. Beat cream cheese, Cool Whip and sugar utnil smooth and creamy. Place on cooled crust. Mix the hot water, jello, and strawberries, let chill slightly, and place on top of cream cheese layer. Chill until jello is set. Enjoy!

Apple Dumplings

These are the best things ever! I love them especially right now because I can't eat chocolate when I am nursing and for any of those who know me, know I have a sweet tooth (more like a sweet obsession). I have to give credit to Pioneer Woman, that is where I got the recipe. They are so easy to make and soooo delicious!

Apple Dumplings

2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla
cinnamon
1 small can Mountain Dew

Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Valentine's Day Tradition

My mom always made this cake for my dad on Valentine's Day. She would make one just for him and then another one that all the kids had to share. I thought it would be fun to continue the tradition for Chris. He loves it; I must admit it is very delicious! I thought I would share the recipe. It is pretty simple but takes a lot of time. I hope everyone had a great Valentine's Day and President's Day weekend!

Cherry Berries on a Cloud

MERINGUE SHELL
Heat oven to 275˚. Cover baking sheet with heavy brown paper with a 9” heart shape drawn on.

Beat until foamy: 3 egg whites
¼ tsp cream of tartar

Beat in: ¾ cup sugar, 1 Tbsp at a time.

Continue beating until stiff and glossy. Do not under beat. On brown paper, shape meringue into 9” heart, building up side. Bake 1 ½ hours. Turn off oven; leave meringue in oven with door closed for 1 hour. Remove from oven; finish cooling meringue away from draft. Top with either cherry or raspberry filling.

FILLING
3 oz cream cheese, softened
½ cup sugar
½ tsp vanilla
1 cup chilled whipping cream
1 cup miniature marshmallows

Blend cream cheese, sugar, and vanilla. In chilled bowl, beat cream until stiff. Gently fold whipped cream and the marshmallows into cream cheese mixture. Pile into shell. Cover; chill at least 12 hours. Just before serving, top with Cherry Topping or Raspberry Danish Dessert.

CHERRY TOPPING
Stir together 1 can (1 pound 5 ounces) cherry pie filling and 1 tsp lemon juice.

RASPBERRY DANISH DESSERT
Follow package directions using 1 ¾ cups cold water and 12 oz frozen raspberries.