Butternut Squash Soup

-I go this recipe from Aileen! Its so tasty and delicious! Serve with warm bread and maybe a salad!


Butternut Squash Soup

2lbs butternut squash
2 cups chopped onion
2 TBSP olive oil
4 cups low-sodium chicken broth
1 tsp salt
3/4 tsp curry powder
1/4 tsp each ground nutmeg, white pepper, ground ginger
2 bay leaves
1/2 cup Land o'lakes fat-free half and half

1. Preheat oven to 350 degrees. Cut squash in half and scoop out the seeds.
2. Place in casserole dish cut side down in about 1 inch of water.
3. Bake for 40-45 minutes. Allow to cool, then remove skin and cut into chunks. (Prepare other ingredients while the squash is baking).
4) Saute onion in olive oil until transparent, about 3-4 minutes, over medium heat. Stir in the chunks of squash, chicken broth, an seasoning. Bring to a boil in a suitably sized pot, reduce heat and simmer for 15 minutes.
5. Remove bay leaves and blend the soup in a food processor in batch. Return to pot, heat through and add half and half.

Jambalaya

Got this recipe from Southern Living. My Louisiana man loveeees this. OUEEE! ;)

Jambalaya

1lb andouille sausage
2 TBSP canola oil
2 cups diced sweet onion
1 cup diced celery
1 large red bell pepper, diced and seeded
4 garlic cloves, minced
1 bay leaf
2 tsp. Creole seasoning (Tony's)
1 tsp dried thyme
1 tsp dried oregano
2 (10oz) cans of MILD Rotel, drained
3 cups chicken broth
2 cups uncooked long-grain rice
2 cups shredded cooked chicken (optional/could use Deli-roasted chicken)
1 lb peeled, medium-size raw shrimp, deveined (optional)  use either chicken or shrimp or both.
1/2 cup chopped fresh flat-leaf parsley
Garnish with chopped green onions

1/ Cook sausage in hot oil in a Dutch oven over medium-high heat, stirring constantly, 5 minutes or until browned. ( I like to do it longer and basically make the sausage crispy). Remove with a slotted spoon.
2. Add diced onion and next 7 ingredients to hot drippings, saute for 5 minutes or until veggies are tender. Stir in tomatoes, next 3 ingredients and sausage. Bring to a boil over high heat. Cover, reduce heat to medium and simmer, stirring occasionally, 20 minutes or until rice is tender (typically 15 min for my stove).
3. Stir in shrimp, cover and cook for 5 minutes or until the shrimp is done and turns pink. Stir in parsley. Serve Immediately.

French Toast

This is my husbands favorite breakfast! 

French toast

      3 whole Eggs

            1 cup Milk (I sometimes do half milk half cream if I have it)

            2 Tablespoons Granulated Sugar

            1 teaspoon Vanilla Extract

            1 teaspoon Ground Cinnamon

            ¼ teaspoons Ground Nutmeg

            ¼ teaspoons Ground Cloves

            10 slices Texas Toast

                        1 teaspoon Butter, For Frying

1. Break the eggs into a tin or large Tupperware container, add the milk, cinnamon and vanilla, then beat with a fork.


2. Set a griddle or wide frying pan over medium heat. Drop 2 tablespoons of butter in and move the pan around to grease the whole bottom.


3. Dip the bread slices into the egg mixture, and turn them over. Don’t to soak them, just get them wet.


4. As the bread slices come out of the batter, put them onto the griddle or frying pan immediately, and cook both sides until golden brown. Use your spatula to look underneath to make sure you don’t burn it. You may need to add some butter in between batches to keep them from burning.


5. Serve with whipped cream, syrup, powdered sugar or nutella! 

Apple Turnovers

Fast Apple Turnovers
(Old magazine clipping)

2 C peeled, finely-chopped apples
1/3 C sugar
2 TBSP flour
1/2 tsp cinnamon (or to taste)
Dash nutmeg (opt.)
Two 8 oz. cans refrigerated crescent rolls

Glaze:
1/2 C powdered sugar
2 to 3 tsp water

Heat oven to 350 degrees. Mix together first 5 ingredients; make sure apples are well-coated. Separate dough into 16 triangles. Spoon about 1 rounded TBSP of apple mixture into the center of each. Fold 3 corners of dough over the filling, overlapping. Place 1 inch apart on ungreased cookie sheets.

Bake at 350 degrees for 20-25 min. Remove from pans to cool. Combine glaze ingredients and mix till smooth. Drizzle over warm rolls.