Butternut Squash Apple Soup

Seriously, it doesn't look it, but this was delicious!  An awesome fall soup!

Adapted from Canadian Living Oct 1010

1 small butternut squash (peeled & cut in pieces)
1 granny smith apple (cut in quarters, skin on)
1 onion (quartered)
2 tsp chopped garlic
2 tsp oil
2 c broth
4 slices bacon
2 tsp coriander
salt and pepper to taste

Place cut squash, apple, onion and garlic in a baking dish.  Coat and toss with oil.  Place in the over at 350F for 40 minutes, stirring frequently until all is tender.  Peel apple and place in blender along with squash and onion.  Pour 1 cup broth into pan and scrape all the bits off. (You may have to return it to the over for a bit)  Add the broth and bits to the blender and blend until smooth.

In a heavy pot cook chopped bacon until crisp.  Remove and place on paper towel to drain.  Add puree, remainder of broth and 1-2 cups of water.  Simmer over low heat for 10 minutes.

Serve with crisp bacon on top.

Surf & Turf

A little ginger lime shrimp and marinated beef tenderloin!

Ginger Lime Shrimp

1 piece ginger root (grated)

3 tbsp coriander

2 tbsp soya sauce

1 tbsp lime (I used half a lime)

2 tsp oil (I used garlic infused)

pinch of sugar

Mix all of the above ingredients together in a bowl and toss with shrimp.  Marinate for at least 1 hour.  Skewer and cook on the BBQ until done.

Marinated Beef (borrowed from Dad)

1/3 C soya Sauce

3 tbsp Honey or Ginger marmalade

1/2 Lime juice

2 tbsp Ginger

2 tsp Oxo

1 pckg Onion soup mix

2 tbsp Olive oil
2 tsp Paprika
2 tbsp Garlic
1 tsp Blended sesame oil



Mix together and pour in ziploc bag with beef. Marinate a couple of hours to overnight.  Grill as desired.

Crock Pot Pork

1 C bbq sauce

1/2 C apple cider vinegar

1/2 C chicken broth

1/4 C brown sugar

1 Tbsp mustard

1 Tbsp Worcestershire sauce

1 Tbsp chili powder

2 cloves garlic (I used the chopped kind you find in a bottle)

1 1/2 tsp thyme

Mix all ingredients in a crock pot and toss in a pork loin.  Cook on low 4-6 hours or high 2-3 hours.  Shred if desired.  I usually serve with rice or on buns.  Even Corbyn eats this!

Apricot Cranberry Rice Crispy Squares

Borrowed from here

1/4 butter or margarine

5 C marshmallows (40 big ones)

1 1/2 C dried cranberries

1 C dried apricots chopped (I cut them in 4 with scissors)

4 C rice crispies

Melt butter and marshmallows in a saucepan over medium heat until combined and melted.  Stir in remaining ingredients and pour into a greased 9 x 9 pan.

Rhubarb Pie

I used the recipe from here and while it was good, next time I will add strawberries!

Spiced Pecans

I usually double or triple this recipe and store them in the fridge in an air tight container.  They are an awesome addition to any salad!

2/3 C pecans or walnuts

1 tbsp brown sugar

1 tbsp olive oil

1/4 tsp salt

pinch cayenne

2 tsp thyme

Roast the nuts on a cookie sheet at 350F for 7-10 minutes.  Mix remaining ingredients in a bowl and toss with nuts when they come out of the oven.

Blueberry, Lemon & Brie Scones

1 egg
1/2 C milk
1/4 C melted butter
1 tsp vanilla
1 1/2 C whole wheat flour
2 tsp baking powder
1/4 C sugar
1/2 tsp salt
1 tbsp lemon zest (used orange)
1 C fresh, frozen or dried blueberries (used fresh)
6 oz brie, sliced

Preheat oven to 425F & cover a cookie sheet with parchment paper.  Beat egg and then add milk, butter & vanilla.  In a separate bowl combine flour, baking powder, sugar, salt and zest.  Make a well in the center of the dry ingredients and add the liquid, mix until well blended.  Add blueberries.  Divide dough into 12 balls and place on cookie sheet.  Flatten and bake 12-15 minutes or until the scones are well browned.  When ready to eat, split and insert brie slice.

Borrowed from All You Need is Cheese (Spring 2010)

Stawberry Rhubarb Coffee Cake

In a medium sauce pan combine the following and bring to a boil to thicken

2/3 C sugar

1/3 C cornstarch

2 C chopped rhubarb
1 1/4 C strawberry
2 tbsp lemon juice

Mix the following in a medium bowl
3 C flour
1 C sugar
1 tsp baking powder
1/2 tsp baking soda

Cut in 1 C of cold butter until mixture is crumbly.  Make a well in middle and add
2 eggs
1 C buttermilk
1 tsp vanilla

Mix to combine.  Spoon 2/3 of bread mixture into a buttered 9 x 13 pan.  Cover with berry mixture and then drop spoonfuls of bread mixture over top.  Bake at 350 F for 45 minutes.

Strawberry-Rhubarb Pie

My son asked for this, and when picky eater Corbyn asks for something, I usually make it.  Plus we already have a ton of Rhubarb.  It was excellent!

Small container of Strawberries, sliced

Approximately 2 C Rhubarb, chopped

3/4 C white sugard

1/3 C flour

cinnamon to taste

Combine and let sit for 30 minutes.  Pour into prepared pie crusts (I cannot make pastry to save my life, but Safeway makes excellent frozen crusts)  Dot with butter and top with second crust.  Seal edges and poke holes in top to let steam escape.  Place on lined baking sheet and bake for 35 minutes at 400F.

Blueberry Muffins

These are awesome, but not calorie friendly.  Borrowed from here.

2 eggs

1 C sugar

1/2 C oil

1/2 tsp vanilla

2 C flour

1/2 tsp salt

1/2 tsp baking soda

1 C sour cream

1 C blueberries

Whisk together eggs and sugar.  Gently pour in oil & vanilla and continue mixing.  In a separate bowl combine dry ingredients.  Alternate mixing dry ingredients and sour cream into egg mixture until combined.  Fold in blueberries.  Pour into lined muffin tins and bake for 20 minutes at 400F. (Suppose to make 12, but made 18)

***I love blueberry muffins with a slice of aged cheddar..try it!

Apple-Cranberry Crisp

Darc has been asking me to use the apples we froze from our apple tree last year. So this was it...

2 lbs apples sliced
3/4 C cranberries
1/4 C white sugar
3 tsp cinnamon
1 tsp nutmeg

Topping
1/2 C oats
1/4 C flour
1/2 C brown sugar
1/4 C melted butter
1/2 C pecans

Combine apples, berries, sugar, cinnamon & nutmeg.  Toss to coat and dump in a greased 8 x 8 dish.  Place pecans in plastic bag and smash with rolling pin.  Combine all the topping ingredients and sprinkle over the apple mixture.  Bake 35-45 minutes at 375F.

Pulled Pork

1 C BBQ sauce
1/2 C apple cider vinegar
1/2 C chicken broth
1/4 c brown sugar
1 Tbsp mustard
1 Tbsp Worcestershire
1 Tbsp chili powder (I use the stuff that comes in the big jar from Costco)
2 cloves garlic
1 1/2 tsp thyme

Combine the above.  Pour a little in the bottom of the crock pot, place roast and pour the remainder of the sauce over top.  Roast on high for 3-4 hours or low for 6-8.  Shred with two forks.  Serve with rice or over toasted buns.

Black & White Cupcakes

Borrowed from Bake or Break

Filling

8 oz cream cheese

1 egg

1/3 C sugar

Cupcake

1 C sugar

1 1/2 C flour

1/4 C cocoa

1 tsp baking soda

1/2 tsp salt

1 C warm water

1/3 C vegetable oil

1 Tbsp apple cider vinegar

1 tsp vanilla

Preheat the over to 350 F.  Beat in mixer the first 4 ingredients.  Meanwhile, in a medium size bowl combine dry ingredients.  Make a well in the center and add water, oil, vinegar and vanilla.  Stir until smooth.  Pour into lined cupcake tins 1/3 full, top with cream cheese mixture.  Bake 20-22 minutes.  Makes 24 cupcakes (but I usually only get 18 :)

Roast Chicken

1 tsp salt

1 tsp paprika

1/2 tsp onion powder

1/2 tsp thyme

1/4 tsp cayenne

3/4 tsp pepper

1/4 tsp garlic

Combine all ingredients and rub all over chicken.  This can be done 24 hours before hand.  Roast covered 4-5 hours at 250 F.  Uncover for the last 30 minutes.

**I buy 3 packs of chicken from Costco and will rub this on before I freeze them.

Scones

1 3/4 C flour

1/3 C sugar

2 tsp baking powder

1/2 tsp salt

zest from one orange

5 Tbsp butter

8 Tbsp orange juice (juice from one orange)

1/2 C chocolate chips

Combine the first 5 ingredients in a medium size bowl.  Cut in butter until mixture is crumbled.  Mix in orange juice and chocolate chips.  Shape into 12 scones place a on parchment lined baking sheet.  Bake for 12 minutes at 400 F.

**substitute chocolate chips for cranberries

Stuffing

5 1/4 C of bread cubed (approx. baguette & half)
1 lb sausage (I use hot)
clove of garlic
1 C onion chopped
2 1/2 tsp sage
1 1/2 tsp rosemary
1/2 tsp thyme
1 apple, corred & diced
3/4 C cranberries
1 C mushrooms, chopped (I usually omit)
3/4 C chicken stock
4 TBSP butter, melted

In a large skillet cook sausage, onions & garlic, breaking up lumps until evenly browned.  Add spices and cook 2 minutes.

In a large bowl mix bread, apples, cranberries & mushrooms.  Add the mixture from the skillet and combine.  Drizzle with stocket and melted butter.

Spoon into the turkey to loosely fill.  Place remaining in a greased casserole dish and put in the fridge until time to cook.  Cook for 30 minutes at 350F until nicely browned.

Banana Chip Muffins or Bread

1 1/2 C flour
3/4 C sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon (I use way more)
2 egg whites
1 C bananas mashed
1/4 C apple sauce
1 C chocolate chips

Mix the wet (I sometime puree them in a mini chopper), mix the dry and then combine the two!  Grease or line tins

Make 8 x 4 pan or 18 muffins.  Bake at 350 F for 50 minutes for the loaf or 15 minutes for the muffins.

Bruschetta

1/2 C Roma Tomatos, sliced

2 Tbsp Red Onion chopped
1 tsp garlic mashed
4 sprigs basil (I used about 1-2 tsp)
Splash of Balsamic vinegar
2 Tbsp olive oil
2 Tbsp grated parmesan
Sea salt & black pepper to taste
Part of Baguette, sliced

Add first 9 ingredients to bowl, place in fridge for hours or days.  Using broiler toast sliced baguettes.  Drizzle baguette with olive oil and place a tbsp of brushetta on each slice.  Sprinkle some parmesan over top and broil until cheese melts.

Asparagus with Goat Cheese Dressing

I got the recipe from the Tasty Kitchen and adapted it a little.

2lbs aspasagus

3 tbps balsamic vinegar

1 tsp dijon mustad

1/4 C olive oil

6 oz goat chees

1 tbsp minced onion

Steam aspagus for about 3 minutes, until bright green and tender crisp.  Arrange aspagus on a platter and season with salt and peppper.  Beat vinegar and mustard until smooth.  Beat in olive oil.  Crumble cheese and onion over asparagus and drizzle with dressing. 

Cinnamon Bun Pancakes

If you don't frequent the Tasty Kitchen for recipes, you really should start. 

I am just going to link to the recipe because I duplicated it exactly!  Make sure to make the icing...I mean syrup that does along with these.  They taste exactly like cinnamon buns.  A hit with me, husband, husband's co-workers but not the kids :(  They were lacking chocolate chips.