Southwest Pumpkin Soup

3 CUPS CHICKEN STOCK

1 CUP WHIPPING CREAM

1 (15OZ) CAN PURE PUMPKIN

3 TBSP PACKED BROWN SUGAR

1 TSP GROUND CUMIN

½ TSP CHILI POWDER

½ TSP GROUND CORIANDER

1/8 GROUND NUTMEG

¾ PACKED GRATED SHARP CHEDDAR CHEESE

CHOPPED FRESH CILANTRO

 

 

Bring chicken stock & whipping cream to boil in heavy medium pot.  Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander and nutmeg.  Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes.  Season to taste with salt and pepper.  (Soup can be made up to 1 day ahead.  Cool.  Cover and refrigerate.  Rewarm over medium-low heat, whisking occasionally.)  Ladle soup into bowls.  Garnish each serving with cheddar cheese and cilantro and serve.

Kims Tomato Bisque

2TBS Butter
3/4 Chopped Onion
1/2 Cup Celery
1/2 Cup Carrots
3/4 tsp Garlic
1/4 LB Prosciutto

Saute Together until tender

then add:
2TBS Flour and stir in completely

then
1 small can tomato paste
2 cans diced Italian Tomatoes
3 cups chicken Stock
1 bay leaf

Simmer for 20-to 30 min
Remove Bay leaf.  Pour into blender and pulse until desired consistency

Put back into Pot or Crock Pot and add
1-2 Tbs Sugar
2/3 cup cream
2-3 Tbs cooking Sherry
 

Fresh Salsa

1 medium onion, diced
1-2 cloves garlic, diced
1-2 tsp. lime or lemon juice
1 tsp. onion salt
1 tsp. garlic salt
1 T. red wine vinegar
1 can diced green chili peppers
1 large can whole tomatoes
1 can stewed tomatoes
1 can diced jalapenos
1 bunch cilantro chopped
1 pkg. salsa mix Concord foods mild mix found in the produce section. Nicolle could you give us the exact name of the mix I gave you?
crushed red pepper to taste

combine all ingredients in a blender for 5 seconds. No longer or the salsa will be runny!

chili's salsa

2 cans (14.5 oz each) whole tomatoes, drained
1 small (4 oz) can diced or whole jalapenos (not pickled)--about 4-5 jalapenos (or less if you don't like a lot of spice)
1/4 c. yellow onion, cut into quarters (you can also use dried minced onion)
1 tsp. garlic salt
1/2 to 1 tsp. salt (depending on how much you prefer)
1 tsp. cumin
1/2 tsp. sugar
1 tsp. lime juice

Place all of the ingredients together into a food processor or blender and puree until smooth. Serve with tortilla chips.

Spudnuts

Spudnuts:
4 c. milk
1 c. sugar
1 c. shortening
1 tsp. baking soda
1 tsp. baking powder
1 Tbl. vanilla
2 pkg. yeast
1 c. warm potato water (water that potatoes have been boiled in)
1 c. mashed potato

Mix the above ingredients and let set about 30 minutes or until foamy.

Then add:
4 well beaten eggs
1 Tbl. salt
12 c. flour

Knead, let rise until double in size. Roll out about 3/4" thick, cut as for doughnuts (we used two different sizes of circle cookie cutters). Let rise until double in size. Cook in hot vegetable oil, flipping when one side is golden. While still hot dip, in glaze.

Glaze:
1/2 c. boiling water
1 lb. powdered sugar
2 tbsp. butter
2 tbsp. vanilla

Chocolate Glaze:
1 1/2 cups powdered sugar
4 Tbl. unsweetened cocoa powder
3 Tbl. milk or water
2 tsp. pure vanilla extract

In a medium bowl, whisk together powdered sugar and cocoa powder. Slowly stir in milk and vanilla extract. Whisk until silky and smooth. If you need a touch more milk to make this a dippable glaze, add a bit more.

Dip doughnuts in chocolate glaze and let rest to harden slightly.

*Recipe by 6 sisters stuff

Iced Oatmeal cookies

{someone posted these on pinterest and we tried them out...} 
Brandons new favorite cookie

Ingredients (2-3 dozen)
For the Cookie:
1 cup butter, melted and slightly cooled
1 cup granulated sugar
1/2 cup brown sugar
2 eggs
2 tsp cinnamon
1 tsp nutmeg
1 tsp kosher salt
1 tsp baking soda
1 Tbsp baking powder
2 cup quick oats
2 cup flour
For the Icing:
2 cup powdered sugar
1/2 cup heavy cream
1/2 tsp cinnamon




Instructions
In food processor, add oatmeal and pulse until partly ground. Don’t make into a fine powder, leave some chunks. I pulsed mine 6 times, at 1-2 seconds each. Set aside.
In mixing bowl, blend together butter with sugars. Mix 1-2 minutes until combined. Add eggs, one at a time. Mix in remaining cookie ingredients and blend until thoroughly combined.
Drop by several tablespoons onto a parchment paper lined cookie sheet. Bake in a 350 degree oven for 14-16 minutes. I like mine a little bit crunchier, so I went closer to 16 minutes. Remove and cool.
To make glaze, whisk together powdered sugar with heavy cream and cinnamon until smooth. Frost each cookie and allow to harden. You can put them in refrigerator to speed up process (about 30 minutes).
Enjoy!

Fresh Peach Pie with cream cheese crust

Fresh Peach Pie with w Cream Cheese Crust

1 1/4 C Flour
1 1/2 tsp bak powder
1/2 tsp salt
6 oz cream cheese, softened
6 Tbsp butter, softened
1 1/2 tsp vanilla
1/2 tsp almond extract (I think I did one tsp)
1/2 C sugar

Filling:
9 ripe peaches
3/4 C sugar (more or less depending on peaches)
1 C heavy cream

Crust:
Sift dry ingredients together in one bowl. In another beat together cream cheese and butter until well blended. Add vanilla and almond then sugar and stir until well blended. Add flour mixture and blend. Don't overmix.
With floured hands form dough into flat round. Wrap and refrigerate for about one hour.
On lightly floured surface, roll dough out into a 12 in round. 1/4 to 1/2 inch thick. Put into 2in deep by 9 in pie pan. Press dough onto sides and bottom of pan. Trim excess dough. Cover with plastic and refrigerate 30 to 40 min.
Preheat to 350 Bake crust 25-30 min. Cool completely.

Filling:
Peel, pit and slice peaches. Mix with 1/2 C sugar and spread over crust. Whip the cream and rest of sugar. Top peaches with whipped cream. Refrigerate for 2 hours or longer.

Cafe Rio Rice

1 1/4 C Rice
2 Tbsp Butter
2 1/4 C chicken broth
3/4 tsp salt
Juice of 1 large lime and lime zest
2 Tbsp cilantro
1/4 tsp cumin

Melt butter. Add chicken broth and boil. Add rice. Cover until cooked. Then add the lime, cilantro and cumin.

Cafe Rio dressing

1 1/3 C sour cream
3/4 C mayonnaise
1 bunch cilantro
1 pkg ranch dressing mix
4 Tbs salsa verde
2 cloves garlic
1/8 tsp Tabasco sauce
juice of one lime

Mix together in blender. Refrigerate before serving. (making this the day before lets the flavors soak in but it's not necessary if you don't have time.)

Cafe Rio Black Beans

2 cns black beans, rinsed and drained
1/2 C tomato juice
2 cloves garlic, minced
1 tsp ground cumin
2 T olive oil
1/2 tsp salt
2 T chopped cilantro

In a skillet, cook garlic and cumin in olive oil over med heat till you can smell it. Add beans, tom juice, and salt. Continually stir until heated through. Stir in cilatnro right before serving.

Cafe Rio Chicken

5 lbs chicken breast
1 small bottle kraft zesty italian dressing
1 T chili powder
1 T cumin
3 cloves garlic

Cook all together in crock pot for 6 hours. Shred and cook another hour.

Cafe Rio Pork

1 C salsa
1 C brown sugar
1 C Dr Pepper
Pork sirloin roast (about 2 lbs)

Mix salsa, sugar, & Dr Pepper together and pour 2/3 of mixture over pork. Cook in crock pot on low all day. About an hour before serving, shred pork in the crock pot, add the remaining mixture and let simmer till ready.

Rainier Cherrry Crumble

2 T cornstarch
2 T fresh lemonjuice
dash of salt
3 lbs. Rainier cherries, pitted

1 cup flour
1 cup brown sugar
1 T finely chopped toasted almonds
1/4 tsp ground cinnamon
1/8 tsp salt
7 T chilled butter, cut into small pieces

Combine cornstarch, juice, dash of salt and cherries in a large bowl, tossing well to coat. Pour cherry mixture into greased 9 in cast iron skillet or a pie pan works as well.

Combine flour and next 4 ingredients (through 1/8 tsp salt) in a bowl, cut in butter with a pastry blender until mixture is crumbly. Sprinkle flour mixture over cherries

Bake at 350 for 35 minutes or until filling is thick and bubbly and topping is lightly browned.

YAM, SWEET AND WHITE POTATO AU GRATIN

1 yam, about 1 1/2 lbs., peeled and thinly sliced
1 sweet potato, about 1 1/2 lbs., peeled and thinly sliced
2 russets, about 2 lbs., peeled and thinly sliced
1 red onion, thinly sliced
4 T. butter, cut into small pieces
1 T. dried thyme
1/2 tsp. ground nutmeg
1 T. Kosher salt
1/2 tsp. ground black pepper
2 cups heavy cream
2 cups grated Swiss cheese


Place the sliced potatoes and the onions in a mixing bowl and toss well.
Grease a 2 quart baking dish. Place half of the potatoes and onions in the dish and top with half of the butter, layer the remaining potatoes and onions and add the rest of the butter on top. In a separate bowl combine the thyme, nutmeg, salt, pepper, cream and cheese. Pour over the potatoes and cover with foil. Bake at 375 for 1 hour; remove the foil and bake an additional 5 minutes. Serves 10-12.

This recipe is from a cooking class I took from Marguerite Henderson. I love it and could eat it all the time but it so rich I just consider it a Holiday Dish. It has become a must have for Thanksgiving wheverever I happen to be.

Tortellini Soup

1 medium onion
2 cloves garlic
1 pound Italian sausage
6 cups beef broth
1/2 cup water

2 Tablespoons balsamic vinegar

2 teaspoons Italian seasoning

1 cup carrots, chopped

1 (14.5oz) can diced tomatoes

1 (15oz) can tomato sauce

1 (16oz) package frozen tortellini

1/2 cup parmesan cheese

Saute' onions and garlic for 2-3 minutes, add Italian sausage and cook until done. Add beef broth, water, vinegar, Italian seasoning, carrots, tomatoes and tomato sauce. Bring to a boil, reduce heat and simmer uncovered for 30 minutes. Stir in tortellini. Simmer covered 30 minutes. Sprinkle with parmesan cheese just before serving.

White Chocolate Popcorn

2 cups white chocolate
1 bag buttered microwave popcorn
1 cup of peanut/pretzels/m&ms whatever you like

Melt chocolate for 1.5 minutes at 60% in your microwave
Mix everything together and spread on wax paper
Sprinkle cinnamon on it and let it dry

Cranberry Salad

This is a family favorite and has been served at our Thanksgivings for as long as I can remember...

1 pkg cranberries, chopped {pulsed} but NOt completely blended
3/4 of a 10 oz bag mini marshmellows
1 pt whipping cream
1 cup sugar
1-2 apples peeled and grated
1 pomegranate, peeled and seeded

Combine cranberries and sugar; let stand 2 hours. Whip cream and mix with marshmallows let stand for 2 hours.  Then combine these mixtures and add apple and pomegranate.  Can be done the night before serving.

Ramano's Macaroni Grill Penne Rustica

GRATINATA SAUCE

3 tablespoons butter

2 tablespoons minced garlic

3 tablespoons marsala wine

2 cups heavy cream

1 cup grated parmesan cheese

1/2 cup milk

1/2 cup chicken broth

1 tablespoon cornstarch

1 tablespoon Grey Poupon Dijon Mustard

2 teaspoons minced fresh rosemary

1/2 teaspoon salt

1/2 teaspoon minced fresh thyme

1/4 teaspoon ground cayenne pepper

1 lb penne rigate, cooked

12 medium shrimp, peeled and deveined

2 skinless chicken breasts

1/2 cup about 2 ounces thick-sliced prosciutto, chopped

TOPPING

3 tablespoons grated parmesan cheese

1 1/2 teaspoons paprika

GARNISH

12 sliced pimientos

4 sprigs rosemary
Directions:Prep Time: 25 mins

Total Time: 37 mins

1 Preheat bbq grill to high. 2 Prepare gratinata sauce by melting 3 tbls of butter over medium/low heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn't brown. Add the marsala wine and cook for another 5 minutes. Add the remaining ingredients for the sauce and whisk until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until it's thick. Cover sauce and remove from heat. 3 Cook past following directions on the package (7-9 minutes in boiling water). You want the pasta tender, but not mush (al dente). Strain pasta and set it aside when it's done. 4 Pound the thick end of your chicken breast a bit with a kitchen mallet to make them a uniform thickness. Rub chicken with olive oil, then sprinkle on a bit of salt and pepper. Spear the shrimp on skewers (6 per skewer should work fine), then rub them with oil, and sprinkle with salt and pepper. 5 Grill chicken for 5 to 6 minutes per side. Grill shrimp for 2 minutes per side. When chicken is done, slice each breast into strips. 6 Preheat oven to 500 degrees. Build each dish in a large shallow baking dish. Or you can use a 9 inch glass or ceramic pie plate. Load 3 cups of pasta into each baking dish. Add one quarter of the chicken, 3 shrimp, and 2 tbls of prosciutto onto each serving. Spoon 3/4 of a cup of gratinata sauce on each serving and toss to coat. Combine 3 tbls of grated Parmesan cheese with 1 1/2 tsp paprika, then sprinkle about 1 tbls of this mixture over the top of each serving. Bake the dishes for 10-12 minutes, or until tops begin to brown.

Pumpkin Whoopie Cookies

•3 cups all-purpose flour

•1 teaspoon salt

•1 teaspoon baking powder

•1 teaspoon baking soda

•2 tablespoons ground cinnamon

•1 tablespoon ground ginger

•1 tablespoon ground cloves (I didn't use this)
•2 cups firmly packed dark-brown sugar

•1 cup vegetable oil

•3 cups pumpkin puree, chilled (did not chill... who has time to chill?)
•2 large eggs

•1 teaspoon pure vanilla extract

•FOR THE CREAM-CHEESE FILLING

•3 cups confectioners' sugar

•1/2 cup (1 stick) unsalted butter, softened

•8 ounces cream cheese, softened

•1 teaspoon pure vanilla extract

Directions:

1.Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
2.In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.

3.Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.

4.Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)

5.Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

Jules Red-and-White Mostaccioli

1 pound Uncooked mostaccioli or tubular pasta

Alfredo Sauce

1 26- ounce jar meatless spaghetti sauce

3 cups shredded mozzarrella cheese

Preheat oven to 350

Cook pasta according to directions. drain.

Prepare Alfredo Sauce

1/2 cup butter

1 3-ounce package cream cheese

1 pint heavy cream

1 teaspoon garlic powder

1/2 cup grated Parmesean cheese

salt and pepper

Spread thin layer of spaghetti sauce in 9x13 baking dish. Layer half the pasta, half the Alfredo sauce, half the spaghetti sauce and 1 1/2 cup of cheese. Repeat layering.

Cover with aluminum foil and bake for 30 until bubbily.

Cranberry meatballs

Cranberry Meatballs
2 eggs, beaten
1 c dry bread crumbs
1/3 c minced fresh parsley
1/3 c ketchup
2 T finely chopped onion
2 T soy sauce
2 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. pepper
2 lbs. ground beef
SAUCE:
1 can (16 oz) whole-berry cranberry sauce
1 bottle (12 oz) chili sauce
1 T brown sugar
1 T prepared mustard
1 T lemon juice
2 garlic cloves, minced
In a bowl, combine the first nine ingredients (see above pic) Add beef and mix well. 
Shape into 1 inch balls. Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 450 degrees for 8-10 minutes or until no longer pink
Transfer with a slotted spoon to a slow cooker or chafing dish.
Combine sauce ingredients in a saucepan; simmer for 10 minutes, stirring occasionally. Pour over meatballs. Serve warm.
My meatballs were slightly bigger than 1" and yielded about 60. Total time about 1- 1.5 hours.   

Anna's Spinich Salad

1 1/2 bags baby spinich
1 head lettuce
1 cup swiss cheese
8-10 slices of bacon
Green apples or pears
Sugar almonds

Dressing:
3/4 cup sugar
1 tsp dry mustard
1 tsp salt
1/2 cup vinegar
1 cup veg oil.
1/2 TBSP poppy seeds
{Blend}

Jules Bowtie Pasta with Cherry and Basil

1 pound uncooked bowtie
1 1/2 pounds cherry tomatoes
1/3 cup chopped fresh basil
1/4 cup capers, drained
1/3 cup olive oil
1 large garlic clove minced
15 pitted black olives sliced
1/2 grated parmesean cheese
crushed red pepper

Cook Pasta according to package directions.

Meanwhile, slice the tomatoes in half and place them in a large skillet. Add the basil, capers, oil, garlic, and olives.

Drain the pasta. Place above mixure over med-high heat and cook until heated through. Stir in the pasta. Sprinkle on cheese. Add a few shakes of red pepper. Season to taste with salt and pepper.

Amber's Carmel Apple Cheesecake Bars

2 C flour
1/2 C brown sug
1 Cup butter, softened
2 8oz pckages cream cheese, softend
1/2 C plus 2 Tblsp sugar, divided
2 large eggs
1 tsp vanilla
3 Granny smith apples- peeled, cored and finely chopped
1/2 tsp cinnamon
1/4 tsp nutmeg

Streusel Topping:(combine before adding)
1 C brown sugar
1 C flour
1/2 C oats
1/2 C butter, softened
1/2 C caramel topping

Preheat oven to 350. In a med bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 9x13 pan. Bake 15 min or until lightly browned.In a large bowl, beat cream cheese with an electric mixer at med speed until smooth. Beat in 1/2 C sugar, eggs, and vanilla until smooth. Pour over warm crust.In a small bowl, stir together chopped apples, 2 Tbs sug, cinnamon, and nutmeg. Spoon over cream cheese mixture. Sprinkle evenly with Streusel Topping. Bake 30 min or until filling is set. Drizzle with caramel topping.

Holiday Scents

1 orange, sliced
1 lemon, sliced
3-4 cinnamon sticks
1 tsp. whole cloves
1 handful of cranberries
1 bay leaf

Put everything together and fill pan with water. Boil together and then let simmer on stove. It will fill your home with a wonderful holiday smell.

Poppy Seed Dressing

3/4 cup sugar
1 tsp. dry mustard
1 tsp. salt
1/3 cup vinegar
1 cup vegtable oil
1/2 T poppy seeds.

Wisk together, refrigerate, and serve over a bed of greens.

orange, brown sugar glaze

1 cube butter
2 med. oranges, sliced
2 cups fresh orange juice
2 cups brown sugar
1 cup water
1/4 tsp cloves
2 cinnamon sticks

Mix all ingredients into sauce pan, and cook for 30-40 minutes. Strain out orange slices, cloves and cinnamon sticks and serve over ham.

Katie's Chicken & Wild Rice Soup

8 cups chicken broth
3 cups sliced carrots
½ cup slice celery
1 small bunch green onions, sliced
1 box Uncle Ben's Wild Rice, original recipe with seasoning packet
1 tsp. dried thyme
2 Tbls butter
3 Tbls flour
1 cup milk
1 Tbls lemon juice
½ tsp. Italian seasoning
3 cups chopped cooked chicken (rotisserie works well)

Mix broth with vegetables, rice and seasoning packet, and thyme. Bring to a boil. Reduce heat and cover. Simmer for 50 minutes. Melt butter, stir in flour, stirring until smooth. Add milk. Stir and cook until bubbly, then cook for 1 minute. Slowly add to hot rice mixture. Add chicken and lemon juice. Salt and pepper to taste. Heat through and serve.

Christmas Salad

1 head red leaf lettuce
1 head green leaf lettuce
1 large pomegranate
1 large pear
1 cup Asiago cheese shaved or shredded
1/2-1 cup toasted cashews
2 large grapefruits

Note: last night I added 1 head of Romaine and left out the grapefruits.)

Dressing:
1 cup sugar
2 Teaspoons dry mustard
1 teaspoon salt
2/3 cup apple cider vinegar
2 cups vegetable oil
1 tablespoon poppy seeds
(This makes a TON of dressing....you could easily half it)

Sour Cream Rolls

Grandma Garff’s Sour Cream Rolls

Ingredients:

1 large carton of sour cream (2 cups)1/4 cup shortening
Heat them together in a little pan, but don't boil.Place in mixing bowl and stir in:

1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
2 eggs, well beaten
Directions:Take 2 packages of dry, fast rising yeast and dissolve in 1 cup of luke warm water. Then mix with other ingredients in large bowl. Add 7 1/2 cups flour, and knead.Cover the bowl with aluminum foil and place a dishtowel over it. Place bowl and contents, well covered, in a refrigerator overnight (or in a cold oven for 3 hours) and until the dough has doubled in bulk. Make rolls and place in roll pans, cover with dishtowel and let raise for about 3-4 hours.Don't make them too small. If you fold them over, put a little butter between the folds. Bake 9-12 minutes, depending on oven, at 350 degrees. Bake until rolls are light brown--not dark brown.
I cut the dough into 4 equal parts and then roll it out into a 16 inch circle. Then I use a pizza cutter to cut the circle into 16 even triangles. I roll them up like Cresent rolls and butter them with a melted butter and a pastry brush hot out of the oven.
Make them tastier!

This dough is an excellent base for cinnamon or orange rolls.
After the first rising, divide dough 4 ways. Roll each section out into a circle. Brush dough with softened butter. Sprinkle with brown sugar & cinnamon (for cinnamon rolls) or sugar and orange zest (for orange rolls). Roll into log shape and slice 1 ½ inch rolls. Place in buttered pyrex and bake.

Optional Frosting: While the rolls are still slightly warm, frost with a butter, milk, powdered sugar frosting (cinnamon rolls). Or butter, OJ and powdered sugar (orange rolls).