Corn Chowder with Chilies

Photo by The Pioneer Woman

When I saw this recipe on The Pioneer Woman's web site, I knew I'd have to try it!
Considering the snow and freezing temperatures in Utah the last few days, I decided to make it last night, and let me tell you--it was delicious! Perfect soup for a chilly night.

Find the recipe, and step by step instructions  HERE. 
Here are a few, minor (but I deem necessary) alterations I made:

1. I used half and half, instead of cream. Whole milk would also work--anything is better than using heavy cream!
2. I added 1 large potato (add 2 potatoes if making the full recipe) How can you have corn chowder without any potatoes??? Dice the potatoes into small cubes and add them just after you add the onions, and before you add the corn.  
3. I halved the recipe and it was perfect for two people, with a bit of leftovers.

*Choose frozen corn instead of canned corn as canned corn often contains uneeded sodium

Caramel Apples

Caramel Apples are such a fun treat, and super easy to make.  A common complaint is that the caramel slides off the apples and puddles at the bottom while they cool, but follow these instructions and yours should turn out perfect!

Ingredients:
4 large or 6 small apples
1 14 oz. bag caramels
2 Tbs. milk
Melted chocolate or other candies for decorating
Skewers or popsicle sticks
Wax paper


Directions:

1. Wash and remove stems from the apples. Place them in the refrigerator 24 hours or overnight before using so that they are nice and cold.
2. Place desired candies in seperate bowls for decorating. 
3. Place a piece of plastic wrap on a cookie sheet and place in the freezer until ready to use.
4. Unwrap caramels and place in a medium size pot to melt along with 2 Tbs. of milk. 
5. Stir continuously until the caramels are melted, remove from heat. (Don't overcook the caramel). 
6. Remove the cookie sheet from the freezer.
7. Dip each apple into the caramel and use a spoon to help spread it evenly around the entire apple. Scoop off an excess caramel from the bottom of the apple.
8. Place apples on the cookie sheet and return to the freezer for 2-3 minutes.
9. When the caramel has set, remove the apples from the freezer.
10.  Smooth on a layer of melted chocolate, or decorate with candies as desired.
11. Enjoy!

*Fun Facts
To slow the ripening process and keep your apples crisp, store them in the fridge in a plastic bag

Pumpkin Chocolate Chip Cookies

Photo from here

My favorite fall cookies!  I'm not going to lie, I've tried many different pumpkin cookie recipes and this one is definitely the best--courtesy of Mama Bailey!  Enjoy!

Yields 6 dozen

Ingredients:
4 cups flour
2 cups sugar
1 cup oil
2 tsp milk
2 eggs
16 oz. canned pumpkin
2 tsp. vanilla
3 tsp cinnamon
1 tsp salt
4 tsp baking powder
2 tsp baking soda
12 oz. pkg. chocolate chips

Directions:
Beat together sugar and oil. Add eggs, milk, pumpkin and vanilla and blend well.
Add the dry ingredients. Mix and then blend in chips. Drop by teaspoons onto a greased cookie sheet.
Bake at 375 degrees F for 10-12 minutes.

*Fun Facts
Pumpkin is a great source of fiber and, like all orange colored vegetables, it is rich in beta-carotene.  Beta-carotene is a source of vitamin A.

Wedding Cake Recipes

As promised, here are the cake recipes used in our recent wedding cake.

Pumpkin Chocolate Chip Cake:

 Ingredients:
1/2 c. shortening
1 1/4 c. sugar
1 c. pumpkin
2 eggs
3/4 c. milk
1/2 soda
1 tsp. baking powder
1/2 tsp. cinnamon, ginger, nutmeg
2 1/4 c. flour
12 oz. chocolate chips

Directions:
Mix dry ingredients and wet ingredients separately. Combine and mix just until blended. Stir in chocolate chips. Batter will be thick.
Pour batter into 2, greased 8 or 9'' round cake pans.Bake at 350 for 25-30 min.

Cream Cheese filling/frosting:
1 (8 oz) package cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 1/2 teaspoon vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use, up to one week.

Lemon Blueberry Cake adapted from here

Ingredients:
3 1/3 cups flour- sifted
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup butter, room temperature
2 cups sugar
1/3 cup fresh lemon juice
1 teaspoon (packed) grated lemon peel
4 large eggs
1 cup plus 2 tablespoons buttermilk
2 1/2 cups fresh blueberries

Directions:
Preheat oven to 350°F. Butter and flour two 9-inch cake pans
Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until blended, scraping down sides of bowl occasionally. Beat in lemon juice and peel, then eggs 1 at a time. Continue to beat until well blended. Beat in dry ingredients in 4 additions alternately with buttermilk in 3 additions.
Pour blueberries into medium sized bowl. Add 1/4 cup of flour and stir blueberries until coated. Fold berries into cake batter.
Transfer batter to pans. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on racks for 10 minutes before removing.

Lemon Curd filling from here
yields 3 cups
1 tablespoon plus 2 teaspoons finely grated fresh lemon zest
1 cup fresh lemon juice
1 1/3 cups sugar
4 large eggs
1 3/4 sticks butter, cut into tablespoon pieces


Whisk together zest, lemon juice, sugar, eggs, and a pinch of salt in a heavy saucepan. Add butter all at once and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 10 minutes. Immediately pour curd through a fine sieve into a bowl. Place piece of plastic wrap directly over curd, touching, then chill, covered. Keeps for up to one week in fridge.


Chocolate Cake:

Hershey's 'Perfectly Chocolate' Chocolate Cake- adapted 
Ingredients:

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup Cocoa
1 teaspoons baking powder
1 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Directions:

1. Heat oven to 375°F. Grease and flour two 9-inch round baking pans. 

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. 

3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely before frosting.


Chocolate filling/frosting:
1/2 cup butter
2/3 cup cocoa
3 cups powdered sugar
1/3 cup evaporated milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Mexican Chicken Tinga and Chimichangas

Tinga is an authentic Mexican dish, traditionally made with pulled pork or chicken in a spicy tomato, chipotle sauce.
Jeff and I are on a mexican kick lately--the only thing that ever sounds good is some nice, spicy mexican food!

Below I give directions for serving tinga in a tostada or chimichanga.

Chicken Tinga
Ingredients:
1 large onion
4 chicken breasts, cooked and shredded chicken
1 can diced tomatoes
Can chipotle chiles in adobo sauce
2 tsp Thyme, Oregano
Salt, to taste
1 tbs. minced Garlic
Dash of cinnamon
1/4 cup chicken broth

Directions:
Slice medium onion into long strips and cook in large saucepan until translucent.

In a food processor puree diced tomatoes. Add half of the can of adobo sauce and 1-2 chiles from the can, depending on desired spice.  Puree until smooth.  Add to saucepan with onions. Add pre-cooked, shredded chicken, garlic, thyme, oregano, cinnamon and chicken broth. Simmer, covered, for 15-20 minutes.

Tinga Tostada

Directions:
Toast desired number of corn tortillas in the oven--Spread them out in a single layer on a cookie sheet, spacing them at least 1/4" apart.

Bake at 400 degrees 8-12 mins or until chips are starting to get crispy and slightly golden brown at the edges. Remove from oven and let cool 5-10 mins before serving.

Add desired toppings:
Tinga
Re fried beans
Cheese
Sour cream
guacamole
Lettuce
Tomato


Tinga Chimichangas:

 Jeff LOVES chimichangas, but I refuse to deep fry anything, so here is a healthified version, that still tastes DE-LI-CIOUS!

Yields 5-6 chimichangas

Ingredients:
2 cups chicken tinga

1 can re fried beans
1/2 cup shredded cheese
1/2 cup chunky salsa, OR 1/2 cup red enchilada sauce
1 tsp. cumin
1 tsp. oregano
1/2 small onion, diced
1 can black olives
5-6 large flour tortillas

Directions:
Mix all ingredients in a large bowl.  Heat 1 Tbs. of canola oil in large skillet, on medium heat.
Layer about 1/2 to 3/4 cup of mixture onto a large flour tortilla. Roll tortilla like a burrito, folding in the sides.  Pin with toothpicks, if needed, to keep the ends closed.

When the oil is hot, place a few of the chimichangas in the pan, laying flat on one side.  Rotate each slowly, every few minutes, until all sides are brown.

Serve with Mexican rice. Top with lettuce, salsa, sour cream, or other desired toppings.

German pancakes

This was one of my favorite breakfasts growing up. I just love how they puff up in the pan. Top them with powdered sugar and syrup and they're to die for! 
If these are new to you (as they were to Jeff), make them! Make them NOW! You wont regret it. :)

Ingredients:

• 3 eggs
• 1/2 cup milk
• 1/2 cup flour
• dash of salt
• 1/2 tsp vanilla
• 1 Tbs butter

Directions:
Preheat oven to 425 degrees F. As oven preheats, put the butter in an ungreased  8 x 8-in. baking dish and place in oven, just until melted.  
 Place the eggs, milk, flour, salt and vanilla in a blender; cover and process until smooth. Pour batter into baking dish. Bake, for 20 minutes or until edges are golden brown and puffy. 
When done, sprinkle generously with powdered sugar and syrup. Enjoy!

Chicken Yakisoba

Soba noodles add a great twist to any stir fry. You can find them really cheap at your local Asian market.
This recipe includes traditional yakisoba ingredients, with some of my own additions that I think make it more flavorful.

Print this recipe
Yields 6 servings

Ingredients:
1/2 tsp sesame oil
1 Tbs olive oil
1 Tbs Sriracha or 2 Tbs. chile paste
3 cloves garlic, chopped
1 Tbs chopped fresh ginger
4 skinless, boneless chicken breast halves - cut into 1 inch cubes
Tofu, *optional
1/4 cup soy sauce
1/4 cup Yoshidas teriyaki sauce
2 Tbs. Worcestershire sauce
1 onion, sliced lengthwise into long strips
1/2 medium head cabbage, coarsely chopped
2 carrots, sliced into thin matchsticks
1/4 cup chicken broth
8 ounces soba noodles, cooked according to package instructions
Picked ginger and nori for garnish, *optional
Additional veggies, as desired i.e bean sprouts, broccoli, peas, bamboo shoots, mushrooms etc.

Directions:
   1. In a large skillet on medium heat combine sesame oil, canola oil and chili sauce. Add garlic and ginger and stir-fry for 30 seconds. Add chicken and 1/8 cup of the soy sauce and 1/8 cup of yoshidas. Stir-fry until chicken is no longer pink. Remove mixture from pan and set aside.
   2. In the pan combine the onion, cabbage, carrots and additional desired veggies. Stir in chicken broth. Stir-fry until cabbage begins to wilt. Stir in the remaining soy and yoshidas sauce, cooked noodles and the chicken mixture to pan and mix to blend.
Garnish with picked ginger and nori if desired.
Serve and enjoy!

Squash and Sweet Potato Soup

This is one of my favorite fall soups! I’ve never given the recipe to anyone who doesn’t like it, so I hope you do too!

Print this recipe


Ingredients:
•    1 butternut squash
•    2 sweet potatoes
•    1 lb. Italian sausage
•    1 medium onion
•    1 can diced tomatoes
•    2 Tbs. tomato paste
•    3 cups chicken broth
•    1 can garbanzo beans, drained
•    1 tsp whole fennel seed
•    1 tsp whole cumin seed
•    salt and pepper to taste

Directions:
•    Peel the squash and sweet potatoes and chop into half-inch cubes.
•    Sauté onion until translucent; set aside.
•    Brown sausage. Drain well and set aside.
•    In large pot combine squash, sweet potatoes chicken broth, diced tomatoes, tomato paste. Cook for approximately 7-10 min. or until squash and sweet potatoes are slightly firm on the outside but softer in the middle. Don’t overcook or they will be mushy.
•    Add garbanzo beans, fennel, cumin and salt and pepper.

**This tastes even better the next day!

Perfect Cinnamon Rolls

Sometimes you just feel like something warm, sweet, and delicious...and nothing else matters!
Recipe adapted from here.

Yields 12-15 servings
Print this recipe


Ingredients:
Dough:
    * 1/4-ounce package yeast
    * 1/2 cup warm water
    * 1/2 cup scalded milk
    * 1/4 cup sugar
    * 1/3 cup butter or shortening
    * 1 tsp salt
    * 1 egg
    * 3 1/2 to 4 cups all-purpose flour

Filling:
    * 1/4 cup melted butter
    * 1/3 cup sugar
    * 1/3 cup brown sugar
    * 2 tablespoons ground cinnamon
    * 3/4 cup raisins, walnuts, or pecans, optional

Glaze:
    * 4 Tbs. butter
    * 2 cups powdered sugar
    * 1 tsp vanilla extract
    * 3 to 6 tablespoons hot water

Directions:
Heat oven to 350 degrees F.

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, lightly punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread thin layer of melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Coat the bottom of baking pan with non-stick spray. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.

Simple Chicken Parmesan

This is one of Jeff's favorites...which is convenient because it's so easy to throw together on nights when I don't feel like cooking.

Ingredients:
4-5 boneless, skinless chicken tenders (or chicken breasts pounded thin)
1/2 cup seasoned bread crumbs
1 egg
1/4 cup milk
2 Tbs. olive oil
Marinara/spaghetti sauce
1/2 cup Mozzarella cheese
1/2 cup Parmesan cheese

Directions:
Place large skillet on medium heat. Add olive oil.
Sprinkle the bread crumbs on a large plate. Beat the egg and milk in a medium sized bowl.
Dip the chicken tenders in the milk mixture and then dredge them in the breadcrumbs.
Place chicken tenders in skillet and cook until bread crumbs are brown; 3-4 minutes on each side.

Place the chicken tenders in a casserole dish, and cover with a thin sprinkle of Parmesan cheese and mozzarella cheese. Layer marinara sauce over everything. Finish with another layer of cheese! YUM!

Bake at 350 degress for 25-30 minutes or until bubbly.

Great served with spaghetti noodles or salad.