Creamy Pumpkin Soup

My mother-in-law makes this every fall for me, because she's awesome. Absolutely heaven and perfect for this time of year!

• 1/4 cup butter
• 1 large onion, chopped
• 1 (16 oz) can pumpkin puree
• 2 cups half-and-half
• 2 1/2 cups chicken stock
• 1/2 tsp curry powder
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp salt or more to taste

Melt butter in a saucepan. Add onions and cook until soft. Add curry powder and cook 1-2 minutes more. Add chicken stock, pumpkin, cinnamon and salt and bring to a simmer. Reduce heat. Using an immersion blender, process until smooth. Add half-and-half. Stir until heated through. Top with extra cinnamon, a dollop of sour cream, and chopped parsley.

Cindy's Chocolate Cake

My Aunt Cindy makes the BEST chocolate cake.  She used this recipe to make cupcakes for my birthday this year and I enjoyed each and every one that I ate (the number of which will not be disclosed).  When she bakes a cake with this recipe, she likes to add cherry or strawberry pie filling to the center, but I prefer just the chocolate cake and whipped cream icing.  This recipe is the perfect chocolate fix!

The Cake

1 cup buttermilk (use whole buttermilk)
1 cup vegetable oil
2 egg yolks
1 tsp. vanilla

Beat all ingredients together.  The add the following:

2 cups flour

2 cups sugar

½ cup cocoa

1 tbsp. baking soda

¼ tsp. salt

Mix all ingredients together together until batter is smooth.  Then add 1 cup boiling water.  Mix until smooth.

Pour batter into (3) greased and floured 8 or 9 inch round baking pans.  Bake at 325 for 1 hour.  

Whipped Cream Frosting

Add 1/3 cup powdered sugar for every 2 pints of heavy whipping cream.  You can adjust the sugar to taste.  Whip until spreading consistency but be careful it doesn’t turn to butter.  To frost the cake, you need 3 pints of heavy whipping cream if you use the fruit filling in the center.  You'll need 4 pints if you don’t use the filling.

Nancy's Chicken Pasta Salad

This pasta salad is delicious and has a yummy, subtle Asian flavor. I got the recipe from Rob's cousin, Nancy. It is perfect for summertime!

• 12 oz rotini pasta, cooked al dente and cooled
• 1/4 cup sunflower seeds
• 1/2 cup oil
• 1/3 cup white vinegar
• 3 TBSP sugar
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 cups cold, cooked, shredded chicken
• 1/2 cup chopped green onion
• 1/3 cup soy sauce
• 2 cups torn spinach leaves

In a small frying pan, toast the sunflower seeds in oil over medium low heat. Stir together oil, seeds, soy sauce, vinegar, sugar, salt & pepper. Pour over pasta and chicken. Add spinach and onion an hour before serving. Serve cold.

Chicken Enchiladas

I have been looking for a good recipe for chicken enchiladas and I got one by combining two different recipes. With Cinco de Mayo around the corner, this is a perfect Mexican meal at home.

• 3 cups shredded cooked chicken
• 2-3/4 cup shredded Monterey Jack cheese, divided
• 1-1/2 cup sour cream, divided
• 1 (4.5-ounce) can chopped green chiles, drained
• 1/3 cup chopped fresh cilantro
• 8 (8-inch) flour tortillas
• 1/4 cup butter
• 1/4 cup flour
• 2 cups chicken broth/stock

In a large bowl, stir together chicken, 1 cup cheese, 1/2 cup sour cream, and green chiles. Spoon chicken mixture into tortillas, sprinkle with shredded cheese, roll up, and place seam-side down in a lightly greased 9x13 baking dish.

In a small sauce pan, melt butter over medium-low heat, stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently. Remove from heat and stir in 1-cup sour cream. Pour sauce over enchiladas and sprinkle with remaining shredded cheese.

Bake at 350 degrees for 30 - 40 minutes.

I served these with cilantro lime rice.

White Pizza Dip

Not sure how I lived my first 37 years without this dip! A friend of mine from church made it and I immediately demanded the recipe. Now I take it everywhere. Perfect dip to keep going back to over and over again. And so easy to put together!

1 package Lipton garlic and herb soup mix (comes in a box)
1 cup sour cream
1 cup ricotta cheese
1 cup shredded mozzarella cheese
mini pepperoni (I use about 15 of 'em)
cubed Italian bread for dipping

Preheat oven to 350. In a bowl, combine soup mix, sour cream, ricotta cheese, pepperoni and 3/4 cup mozzarella. Transfer mixture to a 1-quart casserole dish. Sprinkle remaining mozzarella over the top. Bake uncovered for 30 minutes. Serve warm with the bread.

Baked Pumpkin Oatmeal

The kids and I decided we wanted breakfast for dinner. :)

2 cups old fashioned oats

1/2 cup pure pumpkin purée

1/3 cup maple syrup

2/3 cup milk

1 medium apple, diced

1 egg

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ginger

1/2 tsp salt

1 tsp baking powder

Combine oats, cinnamon, nutmeg, ginger, salt and baking powder. In a separate bowl, mix together pumpkin, syrup, milk, and egg. Mix with oat mixture. Fold in diced apples. Bake in an 8x8 baking dish at 350 for 30 minutes. Cut into squares and serve with brown sugar on top. Yum!

Cindy's Tabouli

My Aunt Cindy made this last week's for my cousin's baby shower. It was a huge hit! It is the perfect summer salad!

1 cup bulgar wheat (look for it in the International aisle)
1 cup boiling water
2 large carrots, diced
1 medium green pepper, diced
1 medium cucumber, diced
3 medium tomatoes, diced
1 cup parsley, chopped
1 cup green onions, sliced
1/4 cup mint leaves
feta cheese (optional)

Dressing:
1/2 cup lemon juice
1/2 cup olive oil
1 tsp. salt
1/4 tsp. pepper

Put bulgar wheat in a large mixing bowl and pour boiling water over it. Let it stand for 10 minutes, then stir gently. Mix together dressing and pour over bulgar wheat. Add remaining ingredients annd toss gently to mix. Cover the salad and refrigerate for 3 hours before serving.