Festive Cheese Ball

I promised this clear back at Thanksgiving.  Talk about procrastination!  Forgive me.  :)  Happy Mothers Day!

Festive Cheese Ball

2 packages cream cheese
2 C sharp cheddar
3 T green onions
1/4 C bell pepper
2 t seasoning salt
1 small can crushed pineapple, drained well
1/2 C pecan pieces

mix all into a ball, roll in pecans, chill well

Fish Recipe for Emily

Emily! I made this last night and was thinking of you and your giant freezer stuffed with fish. I would think with all that fish, you would welcome some yummy recipes for fish, am I right? Well, here's one I think you'll enjoy! I think all my cousins who LOVE fish would love this recipe too. It's one of those recipes that looks like you took all day to make, but is actually very simple. Found on Pinterest, of course. :)

http://disrecipebook.blogspot.com/2012/11/broccoli-stuffed-fish.html

I hope you are taking good care of yourself! Can't wait to see you next week!

Loves
Di

Key Lime for Beth

Key Lime Pie

Baked pie shell

½ c chocolate Fudge topping

2/3 c chopped macadamia nuts (optional)

Whipped cream

Chocolate shavings

1 c sugar

1 tsp unflavored gelatin

1 c milk

1/3 c key lime juice

¼ c cornstarch

3 egg yolks lightly beaten

¼ c butter flavored shortening

8 oz sour cream

In a saucepan mix the sugar, cornstarch, gelatin.  Add the lightly beaten eggs and milk.  Let it stand for a few minutes and then turn on low heat.  Stir constantly until thickened and then boil for one minute.  Remove from heat and add shortening.  Add lime juice and cool in fridge for about 35 minutes.  When it starts to set up add the sour cream.  Line the bottom of a baked pie crust with a layer of fudge topping.  After it sets, pour in the key lime filling.  Top with whipped cream and chocolate shavings.  Serve cold.

Key Lime Cupcakes with Coconut Meringue

1 large lime, scrubbed (for 1 teaspoon zest and 2 tablespoons juice)


4 large eggs


1 package (18.25 ounces) plain yellow cake mix


1 package (3.4 ounces) vanilla instant pudding mix


1 1/4 cups water


1/3 cup vegetable oil


1 teaspoon coconut flavoring

Preheat the oven to 350 degrees.  Zest the lime and reserve 1 teaspoon. Cut the lime in half and squeeze the juice over a strainer into a small bowl; you should have 2 tablespoons. Set aside. Separate 3 of the eggs; place the whites in a large clean mixing bowl and the yolks in another mixing bowl.  Add the remaining egg, cake mix, pudding mix, water, oil, coconut flavoring and lime zest and juice to the yolks. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended. Spoon or scoop ¼ cup batter into each lined cupcake cup, filling it two thirds of the way full.  Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 18 to 22 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Increase the oven heat to 450 degrees.  Cool for 15 minutes before filling.

Filling

1 can (14 ounces) sweetened condensed milk


1/3 cup Key lime juice

Place the sweetened condensed milk and Key lime juice in a small bowl and stir to combine. Spoon the mixture into a pastry bag fitted with a medium tip. Press the tip 1/4 inch into the top center of each cooked cupcake and squeeze the bag to release about 1 tablespoon filling into the cupcake.

Coconut Meringue

1/4 teaspoon cream of tartar


Reserved 3 large egg whites


1/2 teaspoon coconut flavoring


1/3 cup granulated sugar

Add the cream of tartar to the reserved egg whites and beat with an electric mixer on high speed until frothy, 45 seconds. Add the coconut flavoring and 1 tablespoon of the sugar. Continue beating on high, adding 1 tablespoon sugar at a time, until the whites form stiff peaks. Spoon 2 tablespoons meringue onto the top of each cupcake and swirl to spread it just to the edges with a short metal spatula or a spoon. Place the pan in the oven. Bake until the meringue is light nutty brown in color, 5 to 6 minutes.  Serve at once.

My latest....

A friend asked for these recipes so I thought I might as well post them here seeing as it took sssooo long to type them up!!!


Caramel Toffee Fruit Dip (Our Best Bites)

1 8-oz. package cream cheese (you can use light cream cheese)
3/4 c. brown sugar
1 1/2 tsp. vanilla (you can add more to taste)
Toffee bits (look by the chocolate chips and try and find the chocolate covered ones if you can! Your dip won’t be pretty, but it will sure taste good!)
1 tsp. cinnamon
1/8 tsp. (about a pinch) nutmeg



Blueberry-Pineapple Pina Colada Pie


Preheat oven to 400

Place 1 single crust pie shell into the freezer


3 cups blueberries, canned (drained), frozen (partially thawed), or fresh

1 cup canned crushed pineapple, drained

1/3 cup thawed frozen pina colada concentrate

1/4 cup sugar

1 1/2 tablespoon cornstarch

1/2 teaspoon coconut/vanilla extract

pinch of salt


Topping:

3/4 cup all-purpose flour

3/4 cup sweetened flaked coconut

1/2 cup sugar

1/4 teaspoon salt

5 tablespoons cold unsalted butter, cut into quarter inch pieces


Combine the blueberries, pineapple and pina colada concentrate in a large bowl. Mix the sugar and cornstarch together in a small bowl, then stir the mixture into the fruit. Stir in the coconut extract and salt. Scrape the filling into the chilled pie shell and smooth the top with a spoon. Place the pie in the center oven rack and bake for 30 minutes.

Meanwhile, make the crumb topping. Put the flour, coconut, sugar and salt in the food processor and pulse briefly to mix. Scatter the butter over the top and pulse until the mixture starts to form gravelly crumbs. Dump the crumbs in to a large bowl and rub between your fingers to form large, buttery crumbs. Refrigerate until ready to use.

Remove the pie from the oven and reduce the temperature to 375. Carefully dump the crumbs in the center of the pie, spreading them evenly over the surface with your hands. Tap them down lightly. Return the pie to the oven, placing it so that the part that faced the back of the oven now faces forward. Just in case, slide a large aluminum foil-lined baking sheet on to the rack below to catch any spills. Continue to bake until the juices bubble thickly around the edge, about 30 minutes. If it to starts to get too brown, cover loosely with aluminum foil for the last 15 minutes. Transfer the pie to a wire rack and let cool for at least 1 hour before serving.



Blueberry Sour Cream Pie


1 graham cracker crust OR baked pie shell


A one pound bag individually frozen blueberries (not packed in syrup)

1 1/2 tablespoons fresh lemon juice

1/3 cup granulated sugar

2 tablespoons cornstarch

1/2 teaspoon vanilla


Cream Cheese Sour Cream topping:


one 8 oz. package full-fat cream cheese, softened

1/3 cup confectioners' sugar

2 tablespoons granulated sugar

1 teaspoon finely grated lemon zest

1/2 cup full-fat sour cream

1/4 teaspoon vanilla


Combine the frozen blueberries and lemon juice in a medium-sized nonreactive saucepan. Cover and cook over medium to low heat until the blueberries are almost simmering in their own liquid. Mix the granulated sugar and cornstarch together in a small bowl, then stir the mixture into the blueberries. Bring the fruit to a boil, stirring. Once the fruit starts to boil, reduce the heat a little and cook, stirring nonstop, for 1 1/2 minutes. Remove from the heat and stir in the vanilla. Scrape the fruit into a shallow bowl and let cool for 15 minutes. Spoon the partially cooled filling into the cooled pie shell and smooth with a spoon. Refridgerate for 30 to 60 minutes.

Meanwhile, make the topping. Using an electric mixer, beat the cream cheese, sugars, and lemon zest together in a medium-sized bowl until smooth. Add the sour cream and vanilla and blend briefly until smooth. Spoon the filling over the chilled pie and smooth the top with a spoon. Cover loosely with aluminum foil and refridgerate for at least 2 hours.



Chocolate Chip Cheese Ball


one 8 oz. package cream cheese, softened

1/2 cup butter

1/4 teaspoon vanilla

2 tablespoons brown sugar

3/4 cup powdered sugar

1 cup milk chocolate chips (divided)

1/2 cup diced almonds


In a mixing bowl, combine the cream cheese, butter and vanilla. Mix together until fluffy. Gradually add the sugars, mixing only until the sugars are combined with the mixture. Chop 3/4 cup of the chocolate chips into very small pieces. (I use my food processor to do this.) Carefully fold the small pieces into the cream cheese mixture. Cover and chill for about 2 hours. Toast the almonds for 5-10 minutes on a baking sheet in a preheated 375 oven. Stir almonds often while roasting. Place the remaining chocolate chips in a blender/food processor and chop into a fine powder. Mix the fine powder with the almonds. After the cream cheese mixture has cooled for the 2 hours remove it from the fridge. Place the mixture in plastic wrap/wax paper and form into a ball. Set the wrapped ball into a bowl and place back into the fridge to chill for another hour. Immediately prior to serving, remove the cheese ball from the wrapping and roll in the almond and chocolate mixture.

Serve with a variety of honey, cinnamon, and chocolate graham crackers OR fruit!!!


(I have never used almonds when I make this, I just roll in the chopped swirled chocolate chips. I have also used flavored cream cheese, strawberry)

Cheesy Vegetable Soup

This is my all time favorite soup that my mom makes! I love it! I hope you do to. I don't know if this is exactly her recipe, but I made it Halloween night and it was a very nostalgic meal for me. So I must be close!
(Potatoes are good in this too!)


Cheesy Vegetable Soup

1 large onion, diced
2 cloves garlic, chopped
5 carrots, cut on a bias
2 heads broccoli, chopped
1 head cauliflower, chopped
4 teaspoons chicken boullion
4 cups water
1 stick butter/margarine
1/2 cup flour
3 cans evaporated milk
1 teaspoon garlic salt
1 teaspoon nutmeg
salt and pepper
2 cups cheddar cheese

Saute the garlic and onion in a large stock pot with a couple of tablespoons of oil until tender. Sprinkle with salt and pepper. Add the carrots, broccoli and cauliflower. Stir to coat. Next add water and boullion and let vegetables cook until tender.
In another pot you will make a rue. Melt the butter and add flour. Stir for a minute so the flour taste can cook out. Pour in the milk and add the garlic salt, nutmeg and pepper. When the mixture has thickened pour into vegetable soup and let simmer until desired consistency. Stir in cheese and serve!

You can try and do the rue with the onion and garlic, but I've found it never thickens as much as I like. But go ahead and try if you don't want to wash another pot!!! ;)

Avocado Dressing

Alright, when I say that this is the BEST dressing ever, I really mean it.  It's so so so delicious and when my dinner guests leave I eat it with a spoon.  Wait, what?  Yeah, guilty.

Ingredients: 
2/3 cup olive oil
1/3 cup rice wine vinegar
1 medium/large shallot
4-5 large tablespoons peach jam (to taste)
1 avocado
Salt and pepper to taste

Directions:
It's super tricky - just blend together in a food processor until its thick and creamy.

I was afraid that without some lemon juice that it would turn ugly brown but the acidity in the vinegar did the trick and it stays green and beautiful!  Although you can put this on anything, I love it on a bbq chicken Cobb salad.  Its perfect with mixed greens, bbq chicken, a little blue cheese, and some bacon.  I'm also a huge fan of it on spinach with some thick slices of fresh Parmesan.  But I won't lie, you could give this to me on a stick and I'd still love it. 

Enjoy!

-Dana

Cooking Light's Thai Coconut Curry Soup

This is fabulous.  Super healthy. Very filling.  Completely delicious.  Make it today!

Coconut Curry Thai Chicken Soup

4 c water

3 c fresh spinach leaves

½ lb snow peas, trimmed and cut in half crosswise

1 (5 ¾ oz) pkg pad thai noodles

1 Tbsp canola oil

¼ c thinly sliced shallots

2 tsp red curry paste

1 ½ tsp curry powder

½ tsp tumeric

½ tsp ground coriander

2 garlic cloves, minced

6 c chicken broth

1 (13.5 oz) can light coconut milk

2 ½ c shredded cooked chicken breast

½ c chopped green onions

2 Tbsp sugar

2 Tbsp fish sauce

½ c chopped fresh cilantro

4 small hot red chiles, seeded and chopped, or ¼ tsp crushed red pepper

7 lime wedges

Bring 4 c water to a boil in a large sauce pan.  Add spinach and peas to pan; cook for 30 seconds.  Remove vegetables from pan with a slotted spoon; place in a large bowl.  Add noodles to pan; cook 3 minutes.  Drain; add noodles to spinach mixture in bowl.  Head canola oil in pan over medium heat.  Add shallots and the next 5 ingredients (through garlic) to pan; sauté 1 minute, stirring constantly.  Add chicken broth to pan and boring to a boil.  Add coconut milk; reduce heat, and simmer 5 minutes.  Add chicken, onions, sugar, and fish sauce to pan; cook for 2 minutes.  Pour chicken mixture over noodle mixture in bowl.  Stir in cilantro and chiles.  Serve with lime wedges.  

For Maggie...

Jambalaya

2 tablespoons olive oil

1 1/2 pounds boneless skinless chicken thighs

Kosher salt and freshly ground black pepper

Creole seasoning (to taste)

1 pound smoked sausage, sliced into circles (Andouille, Cajun style)

1 large Vidalia onion, chopped

1 green bell pepper, chopped

2 ribs celery, chopped

4 cloves garlic, chopped

2 cups long grain white rice

2 tablespoons tomato paste

1 (14-ounce) can fire-roasted diced tomatoes

2 1/2 cups chicken broth

1 dried bay leaf

1/4 cup thinly sliced green onions

3 tablespoons chopped fresh parsley

Heat the oil in a large Dutch oven over medium-high heat.  Season the chicken with salt and pepper. Add chicken to the Dutch oven and brown on each side, about 8 minutes total. Remove to a plate and reserve.  Add sausage, onion, bell pepper, celery, garlic, and thyme and saute until translucent and sausage is browned, about 8 minutes.  Stir in rice, tomato paste, diced tomatoes, broth, bay leaf, and reserved chicken, and bring to a boil, then reduce to a simmer, and cook on low, covered, for 20 minutes.  Turn off heat and let rice stand, covered, 5 minutes. Remove bay leaf. Fluff rice with fork and stir in green onions and parsley.

5 minute dinner

Next time you fry up some bacon or a chicken breast, make a little extra so you can make these.  They are delicious, so fast, super easy, and men love them.  Add a little spinach salad on the side...yum!

Enjoy!

-Em

Bacon Avocado Quesadilla

Tortillas

Bacon, chopped

Chicken breast, cubed

Avocado, chopped

Cheese, shredded

Taco seasoning

Warm tortilla in pan and sprinkle with cheese.  Sprinkle taco seasoning over the cheese.  On half of the tortilla place the cubed chicken, bacon, and avocado.  Fold tortilla over and warm until the cheese is melted and bubbly.  Serve with salsa and sour cream.

from Kevin and Amanda.com

Tortellini Sausage Soup

My friend Aunna made this soup for me after I got home from the hospital with Elise. It was so heavenly! I've been wanting to make it myself for awhile, and tonight, I did. Mmmmm. I thought I'd share the recipe with you.

1/2-1 lb Italian sausage (I bet some well-seasoned ground turkey would be good too)
4 cloves pressed garlic
1 onion diced
1/2 c. water
2 cans low-sodium chicken broth (I ended up having to use 3)
1/2 c. apple cider- don't leave this out or it won't taste the same!
1 16 oz can diced tomatoes
1 8 oz can tomato sauce
1 c. sliced carrots
1 t. dried basil
1 t. dried oregano
1 medium zucchini grated or chopped (I didn't have zucchini, so I used yellow squash and added fresh spinach for color!)
8-10oz package cheese tortellini- use frozen as it is usually less. I like Buitoni three-cheese whole wheat tortellini
2 T. dried parsley

Brown and crumble the sausage, drain if necessary. Add onions and garlic, cook until onions are translucent. Add tomatoes, tomato sauce, juice, water, chicken broth, carrots, oregano, and basil. Cover and simmer 1/2 hour. Add parsley and zucchini and simmer another 10-15 minutes. Add the tortellini and cook until tender (check package directions), then serve with bread and freshly-grated parmesan.

Pita Chip Panzanella

If you ever find yourself with left over pita chips because you bought the HUGE bag at Costco and then realized mid-dinner party that your in-laws and generally anyone from that generation just really do not like hummus, then this is a really great way to use them up.  

Pita Chip Panzanella 

6-ounce bag Stacy’s Simply Naked Pita Chips

5 medium ripe tomatoes, tops and bottoms cut off, cut into eight wedges

1/2 medium red onion, sliced very thin

1-2 English cucumbers, chopped

1/4 cup freshly shredded Parmesan cheese

1/4 cup extra virgin olive oil

3 tablespoons red wine vinegar

Freshly ground black pepper

Kosher Salt

Combine pita chips, tomato wedges, onion slices, and Parmesan in a medium bowl. Mix together oil and vinegar, add a dash of salt, and pour over ingredients. Add lots of freshly ground black pepper and toss together to thoroughly combine. Cover with a tea towel or plastic wrap and allow Panzanella to sit at room temperature for 30 minutes to 1 hour before serving to make sure the pita chips absorb the flavors. 

Traditional German Cabbage Salad

We all know German cuisine isn't necessarily world acclaimed or anything (except for the bratwurst--I gotta give it to them for that) but one of my favorite things to eat at German restaurants is their cold marinated cabbage "salats" (they occasionally do it with chopped carrots and cucumber too).  This is probably the only vegetable other than a potato that you will ever eat in Germany.  In fact, it almost seems painful for them to serve anything but different variations of fried meat.

After months of searching for the most authentic tasting recipe, I broke down and asked one of the locals who clean my office building.  From her broken English, this is what I concocted back at home.  I was expecting some intricate recipe, but no, its only four ingredients!


A little over 1/2 cup Apple Cider Vinegar
1/2 cup sugar
1 or 1 1/2 teaspoons salt (to taste)
1/2 cup vegetable oil

In a small saucepan, bring the top three ingredients to a boil.  Add the vegetable oil and return to a boil.  Boil until the salt and sugar have dissolved and the oil is rippling.  Pour over a finely shredded combination of green and red cabbage, and carrots.  Cover and chill.  Extra liquid will pool at the bottom, but a little extra sauce never bothered any German I've met (or just drain with a slotted spoon). :)   I think I'm going to try it with cucumbers later tonight--I'll let you know how they turn out.  I was shocked at how similar it tasted to the stuff I've had in restaurants.  But don't just take my word for it...come out and visit us and try for yourself!!

Enjoy!

-Dana

Christmas Eve Dinner

I love this soup.  It's delicious and looks pretty too.  The red pepper and green vegetables make it look a little Christmassy!  Though if you switch out the red pepper for an orange one and serve it in orange bread bowls, it's great on Halloween too!  This is what we have on Christmas Eve with this yummy salad (the dressing is incredible).  It's a nice winter meal.  Hope you like it!

-Em

Salt Lake Style Clam Chowder

4 Large Potatoes, Peeled and Cubed

4 Large Carrots, Cut into 1 ½ Inch Julienne Strips

½ Pound Bacon, Sliced into Small Strips

1 Large Onion, Sliced

3 Stalks Celery, Sliced, Leafy Tops Included

1 Red Pepper, Sliced into Thin Rings

1 10 Oz.  Pkg. Frozen Corn

3 6 ½ Oz. Cans Chopped Clams, Juice Reserved

½ Tsp. Coarsely Ground Pepper

½ Tsp. Salt

½ Tsp. Old Bay Seasoning (Optional)

2 10 ¾ Oz. Cans Cream of Potato Soup

1 Quart Whole Milk

2-3 Tbsp. Fresh Parsley

2 Cups Grated Mild Cheddar Cheese

In a large stockpot boil cubed potatoes and carrot strips in water and cover for 20-30 minutes.  Drain and return to pot.  Saute bacon in medium skillet until done, but not crisp.  Remove bacon and sauté onions and celery until limp.  Place onions and celery into the stockpot with the vegetables.  Add bacon, red pepper, corn, clam juice and seasonings.  Simmer for 15 minutes.  Add potato soup and milk; simmer for 15 minutes more.  Add clams and parsley 5 minutes prior to serving.  Allow to heat thoroughly.  Serve with grated cheese on top.

Green Salad with Pears

2 Heads Romaine Lettuce

1 Head Mixed Greens or Red Lettuce

½ Pound Bacon, Cooked and Broken Up

4-5 Ripe Pears, Sliced

½ Cup Almonds

1 Pkg. Craisins

4 Oz. Crumbled Gorgonzola Cheese

Dressing:

2 Cups Sugar

2 Tsp. Salt

1 Small Onion, Chopped

2 Tsp. Poppy Seeds

1 ½ Cups Canola Oil

2 Tsp. Dry Mustard

1 Cup Red Wine Vinegar

Sausage Rolls (Beth)

These are my family's favorite breakfast food. So easy! I got this recipe off the back of a Hormel sausage package a couple of years ago. I usually make 2 batches of these. They go fast!

1 package (10) sausage links (I like to use Banquet Brown and Serve Turkey links)
1 package (10) biscuits
cheese
mustard

Preheat oven to 400 degrees. Pop open biscuits and flatten out. Place a very small amount of mustard on. (I smear it around the biscuit) Sprinkle some cheese on and then place the sausage on top. (I like to microwave the sausages for 2 minutes beforehand, so they aren't frozen in the middle of the biscuit. It takes longer for them to cook all the way through.) Roll up the biscuit and seal all edges. Cook for 10 minutes.

Virtually Fat Free Black Forest Cake (Beth)

Oh How I have missed swapping recipes with my incredibly amazing cousins!!!! I hope you are all having a wonderful new year and that all of your loved ones are healthy and happy!!!
I thought maybe I would post this recipe because I just came up with it a couple of months ago and everyone seems to be focusing on diet right now with it being the new year. So I'm giving you the opportunity to have your cake and eat it too!!!

1 can pumpkin (approximately 2 cups)
1 chocolate cake mix (I love Betty Crocker Triple Chocolate Fudge)

Mix together and bake in 2 9" cake pans according to package directions.

Let cool.

Black Forest Frosting:

1 tub fat free Cool Whip
3 containers black cherry yogurt

Mix together and frost cake.

This is so good, so easy and very guilt-free! I made this for a neighborhood party and it was the first thing gone! I also shaved some chocolate on top for decoration.

*You can also change the yogurt flavors for a different variation (strawberry, raspberry). But the pumpkin only works for chocolate cake. Unless you want to make maybe a pumpkin cake using a spice cake mix with vanilla yogurt frosting. That would be awesome!!! I just thought of that!

Here's your challenge:
What is your new low-fat, fat-free, low-cal, whatever recipe?

Creamy Chicken and Dumplings

Hello ladies,

Last night, I had no plans for dinner, no motivation, and no good ideas. Jed hates that I serve chicken 9/10 dinners. I say tough luck, and when I suggested we have chicken and dumplings (which I've never made before), he said "No," I glared, and he followed up with "I mean, sure."
So, I found this recipe online, and I was oh so pleasantly surprised. I knew it would be good, but it was delicious. Every time I make a new meal, I ask Jed to rate it 1 to 10, 10 being the best. Guess what he said-- 10! That is true success in my eyes. So, I know I will be making this recipe from now until the end of time.

I changed a few things along the way, so I will include my changes in parentheses.

Creamy Chicken and Dumplings

Ingredients:
1 lb chicken breasts (I used boneless skinless, but you can also use bone-in and skin-on, just cook for longer)
10 bouillon cubes (I used two cans of chicken broth and 4 cups of water, with 5 bouillon cubes... that's all I had)
2 quarts water (That's 8 cups, in case you're wondering. I added a bit of water during the process, so you might need to too)
2 cups Bisquick (I just made my own using this recipe)
2/3 cups milk
2 tbsp butter
4 eggs
2 stalks celery (I used carrots, onions, peas, corn, and celery. I love vegetables, so it equaled 2 cups of veggies total)
salt & pepper (I used kosher)

Place chicken breasts & bouillon cubes in a large pot & cover with 2 quarts of water. Bring to a boil, reduce heat to medium and simmer for 20-25 mins until chicken is done.

Meanwhile, boil the eggs. Then mix together the bisquick and milk until soft dough forms. When chicken is done, remove from pot and set aside. Drop spoonfuls of dough into the chicken stock. Simmer over low heat, covered, for 10 mins, then uncovered for 10 mins.

Meanwhile, dice 2-4 stalks of celery until you have approximately 1/2 – 1 cup of diced celery. Cut or shred chicken into bit sized pieces. Saute celery in 2 tbsp of butter for a couple of mins. Add in chicken & season well with salt and pepper. Stir to combine. Add the chicken and celery to the soup. Remove yolk from boiled eggs and chop whites and add to soup. Stir all to combine. Serves 4.



I thought the eggs would be weird, but they made all the difference. If you click on the link, you will find more detailed steps such as the best way to boil an eggs and other stuff.

No go make it, and LOVE it, like we do!

Adrianne

Sweet Potato Biscuits

I bought sweet potatoes at Costco because the whole box was cheaper than buying 3 at Walmart.  Alaska is awesome like that.  Anyways, I'm swimming in sweet potatoes and have been trying to find different ways to hide them in Sophie's food.  These were a major hit.  They are sooooo good.  They are especially delicious if you have them with Trader Joe's Pumpkin Butter!  You can simply use the mashed potatoes in place of all the wet ingredients, but if you want you can add the milk and butter.

Sweet Potato Biscuits

2 ½ c Bsquick

1/3 c butter softened

1 c mashed or smashed sweet potatoes

½ c milk

Heat oven to 450°F. Stir all ingredients until soft dough forms.  Place dough on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Shape into a ball; knead 3 or 4 times. Roll 1/2 inch thick. Cut with 2 1/2-inch round cutter dipped in Bisquick mix. Place on ungreased cookie sheet.  Bake 10 to 12 minutes. Serve warm.

Fresh Cranberry Salsa Salad

Still looking for another side dish for your Thanksgiving? I've never really gotten into cranberries on my turkey, so every year I look for a new way to use cranberries in a creative way, but this way is so yummy I think it may become part of our yearly Thanksgiving repertoire. I had three plates full of it for dinner tonight!

Fresh Cranberry Salsa Salad

any kind of salad greens you want
fresh cranberry salsa (see recipe below)
crushed toasted pecans and tortilla chips
honey vinaigrette dressing (see recipe below)

Fresh Cranberry Salsa

chop in a food processor or by hand if you have a lot of energy:
a bag of fresh cranberries
1/4 of an onion (any flavor)
6 sprigs of fresh cilantro or parsley

After everything is chopped mix in 1/2 a cup or more of honey or agave. Or white sugar if you don’t care about that sort of thing.

Honey Vinaigrette Dressing

1 cup olive oil
1/2 cup raw apple cider vinegar
1/2 cup honey

Shake or mix in a blender. You can use regular apple cider vinegar instead of raw but it won’t taste as fabulous. You can buy Braggs Raw Apple Cider Vinegar at a health food store like Good Earth.

I'll sure miss you all on Thanksgiving this year...almost as much as I'll miss all your yummy pies!

Pumpkin Roll

This recipe doesn't even need an explanation.  It's positively delicious.  Plus, every morsel screams of the holidays...and what could be better than that??

Pumpkin Roll

Ingredients

• 1/4 cup powdered sugar (to sprinkle on towel-the thin dish clothes with no fuzzies on them)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt

• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup LIBBY'S 100% Pure Pumpkin
• 1 cup walnuts, chopped (optional)
• 1 (8 ounce) package cream cheese, softened
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• 1/4 cup powdered sugar (optional)

Directions

1. PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
4. BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

ENJOY!

Tagine

A tajine or tagine (Berber: taǧin) is a type of dish found in the North African cuisines of Algeria, Morocco, Tunisia, and Libya, which is named after the special pot in which it is cooked.

I first had Tagine when I was living in London.  I had forgotten all about it until Logan's cousins came back from living in Quatar and made it for us.  I fell in love with it.  I have since tried several Tagine recipes, but then I saw that Mary (Beesley) Jolley had one in her book, so I had to make it.  It's delicious, it's beautiful with all the different colors, AND it's really healthy.  You have to try it.

Tagine is fantastic because you can pretty much put in whatever you want.  It can be a vegetarian dish or more like a stew.  Just make sure to serve it over couscous...that's a must!  It doesn't have to be cooked in a 'tagine' pot either; I just use a casserole dish with a lid.

Enjoy!

-Emily

Vegetable Tagine

2 medium Yukon gold potatoes

1 large onion

1 small butternut squash

1 red pepper

1 zucchini

1 yellow squash

½ c chopped carrots

1 can diced tomatoes in juice

2 cups chicken broth

diced chicken (optional)

drizzle of Olive oil

salt and pepper

½ tsp ground coriander

½ tsp turmeric

½ tsp cumin

¼ tsp cinnamon

¼ tsp paprika

couscous

Chop all vegetables into bite size pieces.  You can pretty much use any fresh vegetables you have on hand.  Combine all ingredients except the couscous in a glass covered casserole dish. Bake at 400 degrees until vegetables are soft and tender (about 1 hour).  Season chicken well with salt and pepper. Cook chicken (if adding) on the stove top and then add to vegetables and cook for 15 minutes longer.  Cook couscous according to package.  Serve Tagine over couscous.