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.