Golden Corn Chowder

I got this recipe from allrecipes.com but made a few modifications. It was a yummy, mellow soup. Just right for a winter evening!

INGREDIENTS

* 4 tablespoons butter
* 1/4 cup diced onion
* 1/2 cup diced celery
* 6 tablespoons all-purpose flour
* 28 ounces all natural vegetable broth
* 6 ears frozen corn--cooked with the niblets cut off
* 1/2 cup chopped carrot
* 1 can evaporated milk
* 3/4 cup skim milk
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground black pepper
* 1 pinch salt
* a few dashes of red pepper sauce (like Tabasco or Cholula)

DIRECTIONS

1. In a large saucepan over medium heat, melt butter. Cook onions, celery, and carrots in butter 3 minutes. Whisk in flour and cook 6 minutes more, until light brown. Whisk in broth and simmer 10 minutes.
2. Stir in corn,evaporated, milk, nutmeg, pepper and salt. Simmer over low heat 10 minutes more.

Festive Pineapple Cranberry Salad

A new alternative to traditional cranberry sauce.

1 can (20 oz.) crushed pineapple, undrained
2 pkg. (4-servings each) raspberry flavor gelatin
1 can (16 oz.) whole berry cranberry sauce
1 green apple, chopped
2/3 cup chopped walnuts, (opt.)

Drain pineapple, reserving juice. Remove 1 Tbsp. pineapple; set aside. Add enough cold water to juice to measure 3 cups; pour into saucepan. Bring to boil; remove from heat. Add dry gelatin mixes; stir 2 min. Stir in cranberry sauce. Pour into large bowl. Refrigerate 1-1/2 hours or until slightly thickened.

Stir in pineapple, apple and walnuts (if desired).

Refrigerate 4 hours or until firm. Garnish with reserved pinapple. Makes 14 (1/2 cup) servings.

Tip: Give the salad "superstar" status on your table with thin apple slices, reserved pinapple and mint.

Sweet Potato Souffle

3 cups mashed sweet potatoes
¾ cup white sugar
1/3 cup butter, softened
2 eggs
1 tsp. vanilla extract
½ cup milk
1 cup flaked coconut
1/3 cup all-purpose flour
1 cup packed brown sugar
1 cup chopped walnuts
1/3 cup melted butter

Preheat oven to 350 degrees F.
Combine the mashed sweet potatoes with the white sugar, soft butter or margarine, beaten eggs, vanilla and milk; spoon into a 2-qt. oven proof baking dish.
Combine the coconut, flour, brown sugar, chopped nuts and melted butter. Sprinkle over the top of the sweet potatoes.
Bake at for 30-35 minutes.

Butternut-White Bean Soup

Ingredients
3 bacon slices (if I'm in a good mood I up this a touch) :)
1 cup chopped onion
2/3 cup chopped celery
3 garlic cloves, minced
4 cups (3/4-inch) cubed peeled butternut squash (about 1 1/2 pounds)
1/4 cup dry white wine
4 cups fat-free, less-sodium chicken broth
1 teaspoon ground cumin
1/4 teaspoon ground red pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 cup whipping cream
1 tablespoon chopped fresh oregano (1/2 T if dried)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (15-ounce) cans Great Northern beans, rinsed and drained


Cook bacon in a Dutch oven over medium heat until crisp. Remove the bacon from pan, reserving 2 teaspoons of drippings in pan; crumble the bacon, and set aside.Add onion, celery, and garlic to pan; cook 3 minutes or until tender, stirring occasionally. Add squash; cook 3 minutes, stirring occasionally. Add wine; cook until liquid almost evaporates. Stir in broth, cumin, red pepper, cinnamon, and cloves; bring to a boil. Reduce heat; simmer 5 minutes or until squash is tender. Stir in cream, oregano, salt, black pepper, and beans; bring to a boil. Remove from heat.

Strawberry Cream Puffs

This recipe comes from the Taste of Home Cookbook. My mother made them and was raving about them so I had to try them myself. I made them last night but used raspberries instead of strawberries and halved the cream mixture. I still had enough cream to fill my puffs and they were super yummy. I am including the recipe without my changes.

Puffs:
1 cup water
1/3 cup butter, cubed
1 Tbs sugar
1/8 tsp salt
1 cup all purpos flour
4 eggs

In a small saucepan bring the water, butter, sugar and salt to boil over medium heat. Add flour all at once. Stir until a smooth ball forms. Remove from the heat; let stand 5 minutes. Add eggs one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.

Drop by 2 rounded tablespoonfuls onto greased baking sheets. (I ended up with 16 puffs that I crammed onto one cookie sheet, the recipe says 3" apart, but I wanted to only cook one pan) Bake at 400 for 30-35 minutes (mine were more like 25 min) or until golden brown. Remove to wire racks. Immedietly split puffs open, remove tops and set aside. Discard soft dough from inside. Cool puffs.

Strawberry Cream:
2 pkg cream cheese, softened
1 cup sugar
4 cups whipped topping
3 cups coursly chopped strawberries

Beat cream cheese and sugar until fluffy. Fold in whipped topping and strawberries.

Fill puffs with heaping tablespoonfuls of cream, replace tops, dust with confectioners sugar. Serve immedietly. Refrigerate leftovers.

$500 Cookies

Cooke exchage recipe sumbitted by Donnella B.

1 lb melted butter
1 cup sugar (or 1/2 c sugar and 1/2 c coconut)
2 cups brown sugar
2 tsp baking poweder
2 tsp soda
1 tsp salt
4 eggs
2 tsp vanilla
4 cups flour (can do half wheat flour)
5 cups oatmeal

Mix butter and sugars. Add remaining ingredients. Add chocolate chips, raisins, nuts, coconut, dried cranberries or butterscotch chips.

Bake at 400 degrees for 6-8 mins

Sugar and Spice Cookies

A recipe from an Enrichment cookie exchange. Submitted by Jan L.

Mix together:
1 1/2 cups shortening (1/2 butter, 1/2 crisco)
2 cups sugar
2 eggs
1/2 cup molasses

Sift together and stir in:
2 cups flour
4 tsp soda
1/4 tsp salt
2 tsp cinnamon
1 1/2 tsp cloves
1 1/2 tsp ginger

Mix thoroughly. Form into balls size of a walnut. Place 2" apart on greased cookie sheet. Bake 10 10 12 mins at 350 degrees.

Divinity Cookies

Another recipe from an Enrichment Cookie Exchange. Submitted by Vannalee F.

2 Egg whites
1/8 tsp salt
1/8 tsp cream of tarter
3/4 cup sugar
1 tsp vanilla
1/4 cup finely chopped nuts
1 cup chocolate chips

Beat egg white with salt and cream of tarter till soft peaks form. Then add the sugar gradually and beat until stiff. Fold in gently the vanilla, nuts, and chocolate chips. Drop by rounded tablespoon on waxed paper covered cookie sheet. Bake 20 minutes at 300 degrees. Makes 2 dozen.

Honey Spice Snaps

Another recipe from an Enrichment cookie exchange. Submitted by Heather M.

3/4 cup shortening
1 egg
1/4 cup honey (or you can use molasses)
1 cup sugar
2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg (or cloves if you use molasses)
2 1/4 cups flour (or 2 cups for molasses)

Combine all ingredients and divide into 6 parts. Roll each part into a skinny snake and place on ungreased cookie sheet. Brush with water over the top of dough and sprinkle with sugar. Bake 10-15 minutes at 350 degrees. The will be lightlygolden brown. Take out of oven and cut on a diagonal. Let cool and enjoy.

Hidden Mint Cookies

This recipe came from an Enrichment cookie exchage. It was submitted by Judy C.

Premade suger cookie dough roll
Mint wafers
Beaten egg
Ground nuts

Slice one roll of sugar cookie dough into 1/4 inch slices (about 30). Place on greased cookie sheet leaving room for them to spread. Put a mint wafer in center of each slice. Cover with another slice of cookie dough. Crimp edges. Brush egg on top and sprinkle with ground nuts.

Bake at 375 for 11-12 minutes or until lightly browned. Cool on wire rack.

Lion House Peanut Butter Cookies

Makes 5 dozen 3” cookies

5 ¼ cups flour
2 tsp. baking soda
1 tsp. salt
1 cup butter
¾ cup shortening
1 ¾ cup sugar
1 ¾ cup brown sugar
4 eggs
1 tsp. vanilla
¾ cup peanut butter

Preheat oven to 350 and line cookie sheet. Mix first 3 ingredients together. Cream next 6 ingredients together. Stir in peanut butter. Add flour mixture and stir until well blended. Drop onto cookie sheet. Lightly flatten with crisscross pattern. Bake until golden brown, about 8-10 minutes. Do not overbake.

Beefy Crock Pot Chili

This is Josh's "recipe" for the chili he took to our ward's annual chili cook off. It was my favorite one though I might be a little bit partial.

2 lbs chuck roast
2 cans pinto beans (drained, washed)
2 cans kidney beans (drained, washed)
2 cans black beans (drained, washed)
2 cans corn (drained, washed)
2 cans chopped tomatoes (not drained)

1 pint package of small sweet peppers, or 2-3 bell peppers (of different colors), chopped
1 onion, chopped
1 cup water
2-4 jalapenos and/or 1-2 habaneros, to taste
2 Tbs jarred minced garlic*
3 Tbs chili powder*
1 Tbs salt*
2 tsp oregano*
Any other spice you think sounds good (black pepper, red pepper flakes, shriracha chili sauce, paprika, etc.)*

* These measurements are my best estimate of what I do and are by no means exact. I will usually taste it a few times as it’s cooking and throw in some more of whatever I think it still needs.


Put the roast in the crock pot. Throw everything else in on top of it and simmer for 5-8 hours. Yes, I just put the roast in raw. After about 4-5 hours, fish the roast out again, it should be tender. Shred the roast and put it back in the chili. Let it simmer for a couple more hours, or until dinner time.

Joyce's Homemade Noodle Dough

Here is the no-fail recipe for homemade noodles that we use to make Chicken Noodle Soup. Joyce is my aunt and this is her recipe. So now I have to put a plug in for her blog: http://www.chefdoughty.com/ This is not your ordinary cooking blog. It is not full of recipes. She has taken the approach to train the next generation of cooks by teaching you how to cook, rather than what to cook. It's pretty cool - check it out! There is even a question and answer page that can be very helpful.

2 cups flour
1/2 tsp. salt
2 eggs
3 tbsp. oil
1/4 cup water

Mix flour and salt with fork. Put remaining ingredients in center and mix, then shape into ball. Let rise for 20 minutes in fridge. Does not have to be totally mixed.

Chicken Noodle Soup (Asian Style)

Wok & Stir Fry Cookbook
Yields 4-6 servings

9 oz. dried egg noodles or equivalent amount of
freshly made noodles
1 tbsp. oil
4 skinless, boneless chicken thighs, diced
1 bunch scallions, sliced
2 garlic cloves, chopped
2 tsp. finely chopped fresh root ginger
3 1/2 cups chicken bouillon
1 cup scant coconut milk
3 tsp. red curry paste
3 tbsp. peanut butter
2 tbsp. light soy sauce
1 small red bell pepper, chopped
1/2 cup frozen peas
Salt
Pepper

Put the noodles in a shallow dish and soak in boiling water as instructed on the package.

Heat the oil in a large preheated wok or pan. Add the chicken and cook for 5 minutes, stirring until lightly browned. Add the white part of the scallions, garlic, and ginger, and cook for 2 minutes, stirring. Stir in the chicken bouillon, coconut milk, curry paste, peanut butter, and soy sauce.

Season with salt and pepper to taste. Bring to a boil, stirring, then simmer for 8 minutes, stirring occasionally. Add the red bell pepper, peas, and green scallion tops and cook for 2 minutes.

Add the drained noodles and heat through. Spoon the chicken noodle soup into warmed bowls and serve with a spoon and fork.

Tara's Notes:
We always make homemade noodles and add curry paste to the dough, but usually end up doubling or tripling the bouillon water. We always add one whole can of coconut milk and use chunky peanut butter, extra bell peppers and frozen peas. With our revisions this soup easily serves 6-10, depending on how many noodles you make.

Fragrant Indian Butter Chicken

Tara invited me to join her in going to the Taste of Home Cooking School show in Loveland last month. We had a lot of fun. For the show they demonstrated 10 recipes and it was like watching Food Network EXCEPT you could ask questions about subsitutions etc. and you could SMELL it. mmmm... We came home with lots of new recipes to try. I really needed something like this to pull me out of yet another dinner rut.

This recipe is one of the one's they demonstrated. I went home and tried it and we really liked it. It has a different taste than my usual cooking. Josh kept going on about how it tasted authentic (not that he is an expert in Indian food). The recipe is super easy, fast and yummy.

2 Tbs butter
1 cup chopped onion
2 tsp minced garlic (I used it from the jar)
1 Tbs grated fresh gingerroot (I used ground ginger spice, gingerroot is expensive and I don't use it enough to warrent buying it though supposedly you can freeze it whole)
1 tsp chili powder
1/2 tsp ground turmeric (this I bought special for the recipe, it gives it that great yellow/orange color)
1/4 tsp ground cinnamon
1 can (14.5 oz) diced tomatoes, undrained
2 Tbs tomato paste (I didn't have, I subsituted in some tomato sauce)
1 Tbs brown sugar
1/2 tsp salt
1/4 tsp freshly ground pepper
1 whole cooked rotisserie chicken, skin removed and cut into chunks (I just put two chicken breasts in a small crock pot with a little water and cooked them all afternoon then shredded them)
1/3 cup half-half cream (I used fat free half and half, also great for soups)
1/4 cup reduced-fat sour cream
1 Tbs minced fresh cilantro (I omited this because I didn't have it)

Hot cooked rice for serving

In a large skillet, melt butter ove medium heat. Add onion and garlic; cook and stir until onion in tender, about 5 minutes. Add gingerroot, chili powder, turmeric and cinnamon; cook and stir 1 minute. Stir in tomatoes, tomato paste, brown sugar, salt and pepper.

Reduce heat; cover and simmer for 10 minutes; stirring occasionally. Add chicken, cream and sour cream; simmer, uncovered for 5 more minutes. Remove from heat and stir in cilantro. Serve over rice if desired.

Check it out!

I came across the TasteSpotting website through a blog that I subscribe to. I went there out of curiousity and fell in love. It is a website that pulls recipes from various other blogs and websites. Be sure that you aren't hungry when you check it out, it will make it 10 times worse. Everything looks fabulous!

Heartland Freezer Brownies

These brownies stay soft so you can eat them straight from the freezer without waiting for them to thaw! This is another one from my freezer cookbook.

1 cup butter, melted
2 cups sugar
1/2 cup baking cocoa
4 eggs, beaten
2 tsp. vanilla
1 1/2 cups flour
1/2 tsp. salt
1/2 cup nuts (opt)
Powdered sugar

Combine butter, sugar and cocoa. Add beaten eggs and vanilla. Mix together well. Beat in flour, salt, and nuts. Spread in greased 9x13 pan. Bake in a preheated 350 oven for 20-25 min. Test for doneness; do not overbake. Sprinkle powdered sugar over warm brownies. Cool brownies completely. Freeze by wrapping in plastic wrap and then placing in plastic bag.

Frozen Pumpkin Dessert

from "Don't Panic - Dinner's in the Freezer" book

2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup sugar

Prepare graham cracker crust by mixing crust ingredients. Pat into 9x13 pan. Bake at 375 for 10 minutes. Remove from oven and cool.

2 cups pumpkin puree
1 cup sugar
1 tsp. salt
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1 cup chopped pecans
1/2 gal. vanilla ice cream, softened
(or omit pecans and use an ice cream with nuts already included)

In a large bowl, combine pumpkin, sugar, salt, spices, and nuts. Fold ice cream into pumpkin mixture. Pour pumkin mixture into pan. Seal top of pan with plastic rap, then foil. Freezer until firm.

Remove from freezer about 15 minutes before serving. Cut into squares and serve.

Downeast Maine Pumpkin Bread

This is the recipe I submitted. I really was coming up emptyhanded trying to figure out what to bring so I went allrecipes.com and found this recipe. It got a zillion good ratings so I thought it was a safe bet. I wasn't dissapointed. I did replace half of the oil with applesauce to make me less guilty. The result was still a yummy moist bread that smelled like heaven!

Prep Time : 15 Min Cook Time: 1 Hr

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
3 1/2 cups all-purpose flour

Directions
Preheat oven to 350 degrees F. Grease and flour three 7x3 inch loaf pans or 2 5x9 pans.
In a large bowl, mix together pumpkin puree, eggs, oil (applesauce), water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 1 hour + in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Pumpkin and Coconut Milk Soup

This recipe was a nice mix to all the sweet ones brought to Enrichment. It was submitted by Amanda G.

1 TBS vegetable oil
1 onion, chopped
1 leek, chopped
1 lb pumpkin, diced
1 lb sweet potato, peeled and diced
1 qt chicken broth
1 1/4 cup coconut milk

Heat oil in soup pot. Add onion and leek, cook until soft.

Stir in pumpkin, sweet potato, and broth. Bring to boil, cover, and reduce heat.

Simmer for 15 minutes. Mash veggies and stir in coconut milk.

Season to your liking. I prefer cinnamon, curry, and a little cayenne pepper. Top with sweetened coconut or pumpkin seeds. Enjoy!

Pumpkin Spice Bread/Muffins

Another recipe included in our pumpkin recipe exchange for Enrichment.

2 cups canned pumpkin
3 cups sugar
1 cup water
1 cup vegetable oil
4 eggs
3 1/3 cups all purpose flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 tsp baking bowder
1/2 tsp nutmeg
3/4 tsp ground cloves

Heat the oven to 350. In a large mixing bowl, combine the pumpkin, sugar, water, vegetable oil, and eggs. Beat until well mixed. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg, and ground cloves into a separate bowl, then stir until combined. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth. Grease two 9x5 loaf pans, or muffin pans and dust them with flour. Evenly divide the batter between the two pans, or fill the muffin pans 3/4 full. Bake 60-70 minutes, or 25 to 30 minutes for muffins, or until toothpick inserted into the center comes out clean. Slice and serve plain, buttered, or with cream cheese.

Pumpkin Pie Cake

This pumpkin recipe was submitted by Stacy F. for our Enrichment recipe exchange.

1 yellow cake mix-reserve 1 cup
1/2 cup melted margarine/butter
1 egg

Mix together and spread into a greased 9x13 pan.

2 eggs
1 1/4 cup pumpkin pie filling
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/8 tsp cloves
1 2/3 cup evaporated milk

Mix together and pour over cake mixture.

1 cup cake mix (reserved from above)
1/8 tsp cinnamon
1/4 cup sugar
1/4 cup softened butter

Drop teaspoon size onto pumpkin mixture.

Bake 350 for 50-60 minutes.

Pumpkin Roll

Another recipe from Enrichment. This one was submitted by Marie W.

3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 tsp lemon juice
3/4 cup flour
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking powder
1 tsp ground ginger
1/2 tsp salt

Cream Cheese Filling:
1 pkg cream cheese
1 cup powdered sugar
4 oz cool whip

Beat eggs on high speed for 5 minutes. Gradually beat in sugar, pumpkin and lemon juice. Fold in dry ingredients. Line a 9x13 inch pan with wax paper and spray with Pam. Pour pumpkin mix into pan. Bake at 375 for 15 minutes. Turn out onto kitchen towel sprinkled with powdered sugar. Starting at narrow end, roll towel and cake together. Cool; unroll and fill with cream cheese filling. We like it almost frozen.

Pumpkin Cookies

Our Enrichment had a recipe exchage this week centered around pumpkin recipes. I figured I would post the recipes I got here to share with one and all. This one was submitted by Suzanne M.

3/4 cup sugar
1 15 oz can pumpkin
1/2 cupe coconut oil
1 TB orange peel
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt

Heat oven to 375. Mix sugar, pumpkin, coconut oil and orange peel. Stir in flour, baking powder and soda, cinnamon, and salt.
Drop dough by teaspoonful onto cookie sheet.
Bake for 15-20 minutes. Remove, cool and add frosting.

Frosting:
2 TB soft butter
2 cups powdered sugar (approx)
buttermilk or milk for consistency
1 tsp vanilla

Chickpea (Garbanzo Bean) Curry

For being so easy, this recipe is surprisingly good. It makes for a great lunch the next day too.

1 can (16 oz.) chickpeas, drained and rinsed
1 onion, diced
1 teaspoon ginger
Diced tomatoes (1 if fresh, or a can)
Garlic
Curry powder or paste
2-3 Tbs. oil
water

Saute onions in oil 2-3 minutes. Add ginger, curry powder, and garlic (I didn't include quantities on curry and garlic, it really depends on how strong you like the flavors -- so experiment with different quantities). Add chickpeas, a bit of salt, and water (about a tablespoon). Cook and stir 1 minute. Add tomatoes, cook about 5 minutes, adding water as necessary.
Serve with rice, pita, or whatever you like with curry.