Creamy Pumpkin Soup

I've had this soup three times this season and I can't get enough of it! My friend even made a similar version of it using butternut squash and it was delicious. I don't have any pictures, but soup looks like soup, so just imagine that. And watch yourself when you puree, it can get messy.

Creamy Pumpkin Soup

1/2 c. butter (I use a little less)
1 yellow onion, diced
2 shallots, minced (I use a large onion or 1 1/2 onions if I don't have shallots)
3 cloves garlic, minced
2 Tbsp. brown sugar
4 cups chicken broth (I tried veg broth once to make it vegetarian and it isn't as good)
1/2 c. water (sometimes I just add the rest of the broth can instead of the water)
1 29 oz. can plain pumpkin puree (not pie mix)
2 12 oz cans evaporated milk
salt and pepper to taste (use plenty of salt)

In a large pot, melt butter and saute onion until just translucent but not browned. Add garlic and shallots and stir frequently, being careful not to let garlic burn. Lower heat if needed. Sprinkle brown sugar over onion mixture in pan and continue to saute until onion, garlic, and shallot are tender and caramelized.

Add broth and water to mixture in pan and season with salt and pepper to taste. Bring to a boil and then lower heat to a simmer. Simmer for 10-15 minutes, stirring from time to time.

Add pumpkin puree and evaporated milk to simmering broth. Stir until well combined. Simmer for 5-8 minutes, stirring occasionally. Taste for seasoning and adjust if needed. Remove from heat.

Using a blender, process soup until smooth.

Looking for a Recipe...

Does anyone have a good recipe for rice pudding?

Cranberry Almond Granola

This lasts about a week at our house. If I am lucky.

*1 cup packed brown sugar
*1/2 cup nonfat dry milk powder
*1/2 cup honey
*1/3 cup unsweetened apple juice concentrate
*2 Tbsp canola oil
*3 tsp almond extract
*6 cups old-fashioned oats
*1 1/2 cups dried cranberries
*1 cup slivered almonds

In a saucepan, combine the brown sugar, milk powder, honey, apple juice concentrate and oil. Cook and stir over medium heat until sugar is dissolved; stir in extract. In a large bowl, combine the oats, cranberries and almonds. Drizzle with sugar mixture and mix well.

Spread in a thin layer in two 15x10x1" baking pans coated with cooking spray. Bake at 375 for 15-20 minutes or until golden brown, stirring occasionally. Cool completely. Serve with yogurt or milk. Store in an airtight container. Yield: 3 quarts.

Sweet Potato & Apple Casserole

This is a recipe I found online & immediately fell in love with. It combines 3 of my favorite fall flavors: sweet potato, apple, & pecan. Definitely more of a dessert than a vegetable, and seriously delicious!

3 large sweet potatoes, peeled and quartered
1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 large cooking apples - peeled, cored and cut into 1/4 inch rings

1/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
1/4 cup butter
1/4 cup chopped pecans

Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil and cook 15-25 minutes, or until tender but firm. Drain, cool and cut into 1/4 inch slices. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking dish. In a small bowl, mix brown sugar, cinnamon and nutmeg. Layer sweet potatoes, brown sugar mixture and apples in the prepared baking dish. In a medium bowl, mix flour, brown sugar, butter and pecans. Sprinkle over the sweet potatoes. Bake in the preheated oven 30 minutes, or until lightly browned.

Cranberry Relish

Well, this is the week to share your tasty Thanksgiving recipes with the rest of us, I hope we will hear about some of your holiday favorites.

Here is our family's favorite recipe for cranberry sauce. It's super easy- you make it in the blender, and there's no cooking!

1 regular pkg. fresh cranberries

1 small can mandarin oranges, well drained

1 regular can pineapple chunks, well drained

1 cup sugar

Put all ingredients in the blender. It helps if you put the canned fruit on the bottom. Pulse and blend until it's the consistency of hot dog relish. Store in a covered container, can be made a day ahead. It has a very fresh and fruity taste, it's good stirred into jello before it sets, and it's great on your turkey sandwich the day after Thanksgiving.

Bourbon Chicken

I found this recipe on Recipezaar. It had almost 2000 votes of five stars, so I HAD to try it. I am glad I did because it is really easy and tasty.

35 min | 15 min prep

SERVES 4

* 2 lbs boneless chicken breasts, cut into bite-size pieces
* 1-2 tablespoon olive oil
* 1 garlic clove, crushed
* 1/4 teaspoon ginger
* 3/4 teaspoon crushed red pepper flakes (I left out--I don't like hot stuff)
* 1/4 cup apple juice (or orange juice)
* 1/3 cup light brown sugar (I used white sugar because they don't have brown sugar here)
* 2 tablespoons ketchup
* 1 tablespoon cider vinegar
* 1/2 cup water
* 1/3 cup soy sauce

1. Heat oil in a large skillet.
2. Add chicken pieces and cook until lightly browned.
3. Remove chicken.
4. Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5. Add chicken and bring to a hard boil.
6. Reduce heat and simmer for 20 minutes.
7. Serve over hot rice.

Nacho Cheese Dip

This recipe is so easy that everyone probably already knows it, yet so good that if you don't, you've got to try it!

1 lb Velveeta cheese (I use no-name brand)

1 can diced tomatoes with green chilies (I can't remember how big a can it was--small, though)

   (undrained)

Melt together and enjoy with tortilla chips.

Happy Birthday to Hailey!!!