Harvest Soup (butternut squash soup from Parenting Magazine).

*1 Tbs. olive oil.

*1/2 cup chopped carrot.

*1/2 cup chopped celery.

*1/3 cup chopped onion.

*1 1/2 lbs. butternut squash (about 3 1/2 cups)-

seeded and cut into 1-inch cubes.

*2 medium apples-

cored and cut into 1/2-inch pieces.

*4 cups low-sodium chicken broth (i used whatever i had- i don't remember if it was low-sodium.).

*ground black pepper to taste.

*croutons.

when i was sauteing the onions, celery, and carrots in olive oil i added:

*nutmeg

*kosher salt

*marjoram

*cayenne (just enough to give it kick but not too spicy)

*thyme

*minced garlic

*basil

*bay leaf (i actually added this later, in it's soup form)

*ginger

*rosemary

*and a little brown sugar

(just use whatever you have and sounds good to you)

MAKE IT:

1. in a big pot, heat oil on medium. add carrots, celery, onions. cook for 8-10 mins stirring occasionally. add squash, apples, and broth. bring to boil. reduce heat and simmer uncovered for 20 mins. cool slightly.

 2. puree soup, in two batches if needed, in a blender or food processor. add pepper & croutons. makes about 6 cups.

NUTRITION PER 1.5 CUPS: 185 calories; 6g protein; 4g fat (1g sat. fat); 35g carbs; 6g fiber; 88mg calcium; 1mg iron; 531mb sodium.

Stacia's Chicken Enchiladas

1. Either saute or boil, then chop: 4 chicken breasts.
2. mix together:
     1 can tomatoes with green chilies
     1 can cream of chicken soup
     1 can cream of celery soup
     1 small can enchilada sauce
     1/2 onion, chopped
     1 lb grated cheddar cheese (reserve some to sprinkle on top)
3. Add chipped chicken to half of sauce. Roll in flour tortillas. Put in large baking pan. Cover with remaining sauce, sprinkle with cheese (I did this when it had about 5 minutes left in oven).
4. Bake at 350 degrees for about 30 minutes.

calzones & french fruit dip

since i have pictures i will post them. :)

CALZONES

INGREDIENTS:

*frozen rhodes loaves (each loaf will make 2 calzones)

*pizza sauce of choice

*mozzarella cheese. i read a lot of recipes that call for feta too.

*toppings
*optional* if you beat an egg white with a little bit of water and brush on top of finished calzone it makes it shiny and pretty. i didn't do that.

DIRECTIONS:

*place frozen dough on greased cookie sheet, cover and put fridge to thaw overnight (around 10 hours- there is also shorter thawing times). in the morning pull out of fridge and let them sit out (still covered) for a few hours before you roll out. cut each loaf in half and roll out into rectangles. put tomato sauce in middle with toppings, and cheese then fold top over and press sides together to seal. bake @ 425 degrees on a lower rack than the middle for 10-15 minutes or until golden brown. serve with dipping sauce!

PAULA DEAN'S FRENCH CREAM FRUIT DIP

French Cream:

• 1 (8-ounce) package cream cheese
• 1 cup powdered sugar
• 1 cup whipping cream
• 1/4 cup granulated sugar
• 1 lemon, zested and juiced
• Pineapple juice

Directions

Soften cream cheese and then whip with powdered sugar. Whip cream and sugar together until it forms soft peaks. Combine beaten cream cheese, whipped cream, lemon juice and zest; continue to beat, adding just enough pineapple juice to achieve desired consistency. Serve with fresh fruit tray or fruit salad.

Mac and Cheese

Macaroni and Cheese - Stove top

1 lb. elbow noodles 1/4 cup butter 1/4 cup flour 3 cups half and half 1/2 tsp salt 3 Cups Monterrey Jack (or Colby Jack) Cook pasta according to package directions. In large saucepan, melt butter. Stir in flour making a roux. Gradually stir in half and half whisking until thickened. Stir in salt. Remove from heat. Add cheese, stir until cheese melts. Top with fancy shredded mild cheddar cheese.

Spinach Salad

Dressing:

Make in blender (or hand shakeable container) 1 hour prior so sugar dissolves

3/4 TBSP poppy seeds

3/4 Cup canola oil

3/4 TBSP grated onion

1/3 tsp dry mustard

3/4 tsp salt

1/3 cup sugar

1/3 cup red wine vinegar

Salad:

1 pkg spinach leaves

1 purple onion - sliced

3/4 lb fresh sliced mushrooms

3/4 lb grated swiss cheese

1 cup cottage cheese - drained if possible

1/2 lb bacon, cooked crisp and crumbled

hawaiian haystacks

ADD TO CROCKPOT SET FOR 4 HOURS
2 cans of cream of chicken soup
2 frozen chicken breasts (after it's all cooked you can use a fork and pull it apart)
1 thing of cream cheese or neufchatel cheese
whatever seasonings look good i usually do pepper and seasoned salt
 (i make it so there are chunks of cream cheese)

SERVE OVER YOUR CHOICE OF RICE

OPTIONAL TOPPINGS
coconut
cheddar cheese
tomatoes
jalapenos
asian noodles
celery
onions
pineapple
green peppers
olives
mandarin oranges

Tortellini Tomato Soup

I use this recipe blog a lot. It has some yummy stuff on it, including the tomato soup I made yesterday.

favfamilyrecipes.com

Tortellini Tomato Soup

1 pkg. (9oz) refrigerated cheese tortellini

2 cans (10oz) Campbell's tomato soup

2 c. chicken broth

2 c. milk

2 c. half-and-half

1/2 c. chopped oil packed sun-dried tomatoes

1 tsp onion powder

1 tsp garlic powder

1 tsp dried basil

Salt and pepper to taste

1 c. shredded mozzarella cheese

shredded mozzarella or Parmesan cheese (for topping)

Cook tortellini according to package directions. Meanwhile, in a large soup pot combine soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini well and add to soup. Stir in cheese. When cheese is melted serve immediately and sprinkle Parmesan or mozzarella cheese over the top.

Refried Beans

This is super easy and they are SO good!

Refried Beans (out of the American Test Kitchen Cookbook)

3 cans dark red kidney beans (drained)

1 cup water

5 T. olive oil

1 onion, minced

1 jalapeno, minced

1/2 t. salt

2 garlic cloves, minced

1 t. cumin

1/2 c. cilantro, minced

hot sauce

Process beans and water in food processor (I dont have a food processor so I use a blender).

Heat oil in non stick skillet over med. heat. Add onion, jalapeno, and salt. Cook until soft (about 5 minutes). Stir in garlic and cumin and cook until fragrant (15-30 seconds). Stir in beand and cook until thickened (about 10 minutes). Stir in cilantro and season with hot sauce (I don't use the hot sauce).

Baked Creamy Chicken Taquitos

Here is the link to the Creamy chicken Taquitos that I made last week. It is from ourbestbites.com website which is one of my favorite recipe blogs. They have some great stuff! http://www.ourbestbites.com/2009/05/baked-creamy-chicken-taquitos.html

White Chicken Chili

I got this recipe off RachaelRay.com but I can't find it anymore..

1 32 oz. box chicken stock

3 cans white beans, left undrained

5 cups cooked chicken, shredded ( 3 breasts)

1 16 oz. jar salsa

1 8oz. block pepper jack cheese, grated

2 t. cumin

black pepper to taste

1/2+ cup finely crushed corn chips

sour cream for garnish

Place all ingredients (minus the corn chips and sour cream) in crockpot or large pot on stove on medium high. Bring to a boil or until cheese is melted (I usually wait to put the cheese in until it's almost to a boil) Add corn chips 10 minutes before serving and simmer (the corn chips act as the thickening agent for the soup so it seems quite runny until you let it simmer for a few minutes). Serve with sour cream and tortilla chips... and thats it. Super easy!

new time?

so, julie brought up a good point that since our babes are all either transitioning from two naps to one or are already only taking one nap, maybe we should move playgroup a little earlier? i think kelly is up for it and i'm up for it. abbey, i know you're out of town and i haven't wanted to call and bug you. would you be up for an earlier playgroup?

Bummed

Hey Girls.. So sad I am going to be missing play group this week. We will be there the next week though. When I get back from my trip I will post some of my favorite recipes. Super excited for this blog.. Thanks Ash!

bbq chicken quesadillas

2 chicken breasts
1 can of green chilies
bbq sauce to taste
cheese
tortillas

boil chicken for 15 minutes, tear chicken apart, bring back to pot & add bbq sauce to taste and can of green chilies. put meat inside quesadillas. garnish with guacamole, sour cream, salsa, etc.

Barefoot Contessa: ROASTED RED PEPPER & GOAT CHEESE SANDWICH

• 4 large red bell peppers, may substitute yellow
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 2 garlic cloves, minced
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• 2 tablespoons capers, drained (optional)
• 1 large ciabatta, halved horizontally
• 1 (11 ounce) garlic and herb goat cheese, at room temperature
• 8 -10 large basil leaves
• 3 slices red onions, very thin
• kosher salt
• fresh ground black pepper
(serves 4)

Directions:

Prep Time: 10 mins
Total Time: 50 mins

1. 1 Preheat the oven to 500 degrees F.
2. 2 Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
3. 3 Meanwhile, combine the olive oil, balsamic vinegar, garlic, salt, and pepper in a small bowl. Set aside.
4. 4 Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil and vinegar mixture over the peppers. Stir in the capers. Cover with plastic wrap and refrigerate for a few hours (i think we have all decided overnight marinade is best) to allow the flavors to blend.
5. 5 To assemble the sandwiches, spread the bottom half of the loaf with the goat cheese. Add a layer of peppers and then a layer of basil leaves. Separate the onions into rings and spread out on top. Sprinkle with salt and pepper. Cover with the top half of the ciabatta and cut into individual servings.

Easy Crock Pot Chili.

2 cans of chili beans (drained)
2 cans of pinto beans (drained)
1 can of kidney beans (drained)
2 cans of chili ready tomatoes
1 can of chopped or stewed tomatoes
1 6 oz can of tomato paste
1 4 oz can of green chili peppers (drained)
1 cup chopped celery
1 chopped onion
1/2 c chopped green pepper
2 Tbsp sugar
1 bay leaf
1/2 tsp garlic powder or 2 cloves fresh garlic
1 tsp salt
1tsp dried crushed marjoram
dash of pepper
1 lb cooked ground beef

In skillet brown ground beef and drain. in crock pot combine all ingredients, cover, and cook on low heat for 8 to 10 hours (i have done less and it's just as good). remove bay leaf and stir before serving. approximately 10 servings.

Jill Lighten's Mozerella/Basil/Tomato Pasta

8 oz small pasta
1 mozerella ball
cherry or grape tomatoes
1 sm. handfull fresh basil
6 slices of bacon (i use chicken)
2 T olive oil
balsamic vinegar & salt/pepper to taste

cook pasta in salted water, rinse in cold water & let cool, cube cheese & tomatoes, chop basil. combine.