Creamy Potato Soup

From Deceptively Delicious by Jessica Seinfeld



Ingredients:
Nonstick cooking spray
2 teaspoons olive oil
1 small onion, chopped (I omitted.)
1 clove garlic, cut in half
2 (14 oz) cans reduced-fat low-sodium chicken broth
2 pounds potatoes, any kind, peeled and chopped
1/2 cup cauliflower puree (Not pictured)
1 1/2 cup butternut squash or carrot puree (I used butternut squash.) (Not pictured)
1 cup lowfat buttermilk
1/2 teaspoon salt
1/4 cup shredded reduced-fat Cheddar cheese (optional)



Directions:

Coat a large pot with cooking spray and set it over medium heat. When the pot is hot, add the oil, onion, and then the garlic, and cook, stirring occasionally, until the onion is soft but not brown, 5 to 6 minutes. (Be careful not to burn the garlic!)

Add the broth and potatoes and bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, 20 to 25 minutes.



Carefully spoon the mixture into a blender or food processor and add the vegetable purees, buttermilk, and salt; puree until smooth. (I left some of the potatoes unblended in my soup.) Ladle into bowl and sprinkle with cheese, if you like.



Verdict:

Laura - Thumbs Up - This tastes like a big bowl of mashed potatoes. It is very, very creamy. I loved it!!! Next time I make it I'll add some turkey bacon bits to the top.

Randy - Thumbs Down - Randy does like soup.

Nathan - Thumbs Down - Nathan was not interested in eating it. He was eating his new favorite thing, carrots and ranch. But, as you know with a two year old, his favorite thing will change by tomorrow. So, when I tried to spoon in some soup, he wasn't having any of it.

Leftovers: The leftovers were great. I had some for lunch and can't wait to eat some more tomorrow.

Chocolate Fudge

This is the easiest fudge recipe ever. It's fool proof.



Ingredients:

12 oz. chocolate chips
1 cup butterscotch chips
14 oz. condensed milk
1 teaspoon vanilla



Directions:

Melt all ingredients in sauce pan on medium heat. Stir until melted.



Line a 9 x 9 pan with wax paper. Pour mixture onto the wax paper.



Cool in the refrigerator. Once the fudge has hardened, cut into squares. Store in the refrigerator.

Verdict:

Laura - Thumbs Up - This fudge is easy make and delicious to eat.

Randy - Thumbs Up - Randy likes it.

Nathan - Thumbs Up - Nathan had a piece and loved it. Then he ran circles around the living room. Too much sugar.

Leftovers: The leftovers don't last long because everyone eats them up. Keep them in the fridge so they don't melt.

Baked Ziti with Turkey Sausage

This is one of my personal recipes.



Ingredients:
1 pound penne or ziti rigate
Course salt
2 cups ricotta cheese
1/2 cup Parmigiano-Reggiano or Romano cheese
2 tablespoons EVOO
1 jar pasta sauce
1 pound bulk turkey sausage



Directions:
Bring a large pot of water to a boil. Add the pasta and salt the water. Cook the pasta al dente, with a bite to it.

Heat a skillet over medium heat. Add the EVOO and brown the sausage.



Layer the remaining ingredients in 13 X 9-inch pan. Start with sauce in the bottom of pan. Add half of the pasta, then 1/3 of the cheeses. Repeat layers ending with cheese on top.



Heat in the oven on 350 F for 30 to 45 minutes or until the sauce is bubbling and the cheese is melted and browned.



Makes 6 to 8 servings.

Verdict:

Laura - Thumbs Up - There is nothing like a big bowl of pasta.

Randy - Thumb Down - Randy doesn't like pasta.

Nathan - Thumbs Up - Nathan ate a plate of the pasta. He enjoyed the sausage.

Leftovers: Nathan and I ate the leftovers for lunch for several days. They were delicious.

Apple Pie

Ingredients:
1 box refrigerated pie crusts, softened as directed on box
6 cups thinly sliced, peeled apples (6 apples)
3/4 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice



Directions:
Heat oven to 425 F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.

In large bowl, gently mix filling ingredients.



Spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge; pressing edges together to seal. Cut slits or shapes in several places in top crust.



Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2 to 3 inch wide strips of oil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.



Makes 8 servings.

Verdict:

Laura - Thumbs Up - This pie was the best. I'll have to make another one.

Randy - Thumbs Up - Randy loved it.

Nathan - Thumbs Up - Nathan loved it.

Leftovers: Of course they were delicious.

Honey Chicken over Snow Pea Rice

From Rachael Ray 365: No Repeats

Make your own take out at home.



Ingredients:
3 tablespoons vegetable oil
1 tablespoon unsalted butter
1 1/2 cups long-grain rice
Salt and Pepper
1/2 cup dry white wine
4 1/2 cups chicken stock or broth
Zest and juice of 1 lemon
2 large handfuls snow peas, thinly sliced
2 pounds chicken tenders, cut into bite-size pieces
1/2 teaspoon crushed red pepper flakes
1 large onion, sliced (I omitted.)
3 large garlic cloves, chopped
3-inch piece of fresh ginger, peeled and grated
3 tablespoons honey
1 tablespoon cornstarch
5 scallions, thinly sliced (I omitted.)



Directions:

Heat a medium saucepan or pot over medium-high heat. Add 1 tablespoon of the vegetable oil and the butter to the pot. Once the butter melts, add the rice, season with salt and pepper, and lightly brown the rice for 3 to 4 minutes. Add the wine and allow it to evaporate entirely, 1 to 2 minutes. Add 3 cups of the stock and the lemon zest to the rice. Bring the liquid to a boil. Cover and reduce the heat. Cook the rice for 18 to 20 minutes, or until tender.



Once the rice only has about 3 more minutes of cook time, remove the lid and add the sliced snow peas. Don't stir the rice; just add the snow peas on top and put the lid on. Once cooked; fluff the rice with a fork and stir in the snow peas. They should still have some crunch to them.

While the rice is cooking, preheat a large skillet over medium-high heat with the remaining 2 tablespoons of vegetable oil. Add the chicken, season with salt and pepper, and brown for about 3 minutes. Add the red pepper flakes, onions, garlic ginger, and honey. Stir frequently and continue to cook 3 to 4 minutes, or until the onions are tender.



Add the remaining 1 1/2 cups of chicken stock to the pan and bring up to a simmer. Once at a simmer, combine the cornstarch with a splash of water, and mix to create a thin paste. Add the cornstarch mixture to the simmering chicken, mix throughly, and continue to cook for 2 minutes, or until the liquid is thickened. Add the sliced scallions and the lemon juice to the chicken and stir to combine.

Serve the honey chicken over the snow pea rice.

4 Servings

Verdict:

Laura - Thumbs Up - This honey chicken is delicious. The snow pea rice was also good. The chicken was a big hit with the family. I'll make it again.

Randy - Thumbs Up - Chicken is good but a bit juicy. Randy didn't eat the rice.

Nathan - Thumbs Up - Nathan ate a big plate of the chicken. He is not a fan of rice, so I made him some broccoli on the side.

Leftovers: The leftovers were great. The rice was a bit dry.

Butternut Squash Mac-n-Cheese

From Rachael Ray 365: No Repeats

I took this dish to a pot luck at my Mom's work. My sister, Samantha, was also there. Everyone loved it and I only had one spoonful leftover.



Ingredients:

1 pound macaroni with ridges, such as tubettini or mini penne rigate
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
2 tablespoons chopped fresh thyme
1/2 medium onion (I omitted this)
3 tablespoons all-purpose flour
2 cups chicken stock or broth
1 10-ounce box frozen cooked butternut squash, defrosted
1 cup cream or half-and-half
2 cups (8 ounces) grated sharp cheddar cheese
1/2 cup grated Parmigiano-Reggiano
1/4 teaspoon nutmeg
Freshly ground black pepper, to taste



Directions:

Heat a pot of water to boil for the pasta. Salt the water, then add the pasta and cook al dente, or with a bite to it.



While the pasta cooks, heat a medium heavy-bottomed pot over medium heat. Add the EVOO and butter. When the butter melts into the oil, add the thyme and grate the onion directly into the pot with a hand-held grater or microplane. Cook the grated onions for a minute or 2, then add the flour and cook together for a minute or 2 more. Whisk in the stock, then add the butternut squash and cook until warmed through and smooth. Stir in the cream and bring the sauce to a bubble. Stir in the cheeses in a figure-eight motion and season the completed sauce with salt, nutmeg, and pepper. Taste to adjust seasonings.



Drain the cooked pasta well and combine with the sauce. Garnish with thyme leaves.

Makes 5 servings.

Verdict:

Laura - Thumbs Up - This is the best tasting mac & cheese that I have ever had. It was SO delicious. I'm going to make this again.

Randy - Randy didn't get to taste it.

Nathan - Thumbs Up - Nathan had a few bites but was distracted.

Samantha - Thumbs Up - Samantha loved it.

Leftovers: I didn't have any leftovers.

Chocolate Crinkles

Ingredients:

1 1/3 cups firmly packed light brown sugar
1/2 cup vegetable oil
1/4 cup low-fat sour cream
1 egg
1 teaspoon vanilla
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup powdered sugar



Directions:

Beat brown sugar and oil in medium bowl with electric mixer. Mix in sour cream, egg and vanilla. Set aside.

Mix flour, cocoa, baking soda, salt and pepper in another medium bowl.

Add flour mixture to brown sugar mixture; mix well. Refrigerate dough, until firm, 3 to 4 hours. ( I wrapped my dough in plastic wrap before storing it in the refrigerator.)

Preheat oven to 350F. Place powdered sugar in shallow bowl. Set aside. Cut dough into 1-inch pieces; roll into balls. Roll balls in powdered sugar.



Bake on ungreased cookie sheets 10 to 12 minutes or until tops of cookies are firm to touch. Do not over bake. Cool on wire racks.

Makes 6 dozen cookies

Verdict:

Laura - Thumbs Up - These cookies look fancy and are easy to make. They taste delicious. They would be great to give as a gift this holiday season.

Randy - Thumbs Up - Randy liked them and keep popping them in his mouth.

Nathan - Thumbs Up - Nathan loves all cookies.

Samantha - Thumbs Up - Samantha liked these cookies. They were great.

Leftovers: The leftovers were great. I stored them in a plastic container. After a couple of days the powdered sugar started to get gummy. Not sure why this happened. They still tasted great but were a little messy to eat.

Creamy Broccoli Cheese Soup

It's cold and windy out today. My family has been sick the past two weeks, so homemade soup sounded like the perfect meal.

From Rachael Ray 365: No Repeats



Ingredients:
2 tablespoons extra-virgin olive oil
4 slices bacon, chopped (I omitted this.)
1 large yellow onion, chopped (I omitted this.)
3 garlic cloves, chopped
1 tablespoon fresh thyme leaves, chopped
Salt and Pepper to taste
2 10-ounce boxes frozen chopped broccoli, defrosted
1 quart chicken stock or broth
1/2 cup heavy cream or half-and-half
1 cup shredded sharp cheddar cheese



Directions:

Heat a large soup pot over medium-high heat with the EVOO. Add the bacon and cook until crisp, about 3 to 4 minutes. Remove the crispy bacon from the pan with a slotted spoon to drain on a paper towel. Add the onions, garlic and thyme to the pot and season with salt, pepper. Cook, stirring frequently, for 4 to 5 minutes, or until the onions are tender. Add the broccoli and continue to cook until the broccoli is heated through, 2 to 3 minutes. Transfer the onions and broccoli to a blender or food processor with 1/2 cup of the chicken stock and puree until smooth. Add the pureed broccoli back to the soup pot and stir in the remaining 3 1/2 cups of chicken stock and the cream, bring to a simmer, and cook for about 8 to 10 minutes.



Stir in shredded cheese. Transfer soup to a serving bowl and top with some more shredded cheese.

Makes 4 servings.

Verdict:

Laura - Thumbs Up - This soup was very easy to make. I loved that it was homemade and not from a can. It felt great on my sore throat. It was good, but I need to work on the recipe a little. Next time, I won't puree all the broccoli.

Randy - Thumbs Down - Randy doesn't like soup, BIG SURPRISE! He wouldn't even give it a try. (I have seen him eat soup before.)

Nathan - Thumbs Sideways - Nathan had a couple of spoonfuls. Soup is hard for a two year old to eat. I think if it was more chunky, I could strain out the broccoli and he'd be able to eat it better.

Leftovers: I stored the leftovers in the refrigerator and I've been eating it for lunch. It's good, but I wish it was a bit thicker.

Pumpkin Muffins

Ingredients:
1.5 cups all-purpose flour

1 tsp baking powder

1 cup canned solid-pack pumpkin (from a 15-oz can) (I accidentally put the entire 15 oz. can in, with no ill effects at all)

1/3 cup vegetable oil

2 large eggs

1 tsp pumpkin-pie spice (a combo of cinnamon, nutmeg, cloves, ginger, and allspice)

1.25 cups plus 1 Tbsp sugar

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon




Directions:


Put oven rack in middle position and preheat oven to 350F. Put liners in muffin cups.

Whisk together flour and baking powder in a small bowl. Whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1.25 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined. Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.

Divide batter among muffin cups (each should be about 3/4 full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wooden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack for 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

Makes 1 dozen


Verdict:

Laura - Thumbs Up - These are the best muffins I have ever had. Yummy!!! I'm going to make these again and again.

Randy - Thumbs Up - Randy said these muffins were ok.

Nathan - Thumbs Up - Nathan loved these muffins. He ate a whole muffin all by himself.

Samantha - Thumbs Up - Samantha loved them.

Leftovers: I put the leftovers in the freezer. Then, I just pull one out when I'm ready to eat one. I put it on the counter to thaw for a few minutes. These are so good!

Pumpkin Polenta with Sausage and Black Beans

From Rachael Ray 365: No Repeats



Ingredients:
1 tablespoon extra-virgin olive oil
3/4 pound chorizo, casing removed, chopped (I used turkey sausage.)
1 medium onion, chopped (I omitted the onions.)
1 15-ounce can black beans, rinsed and drained
2 pimiento peppers or roasted red peppers, chopped (I omitted the peppers.)
3 cups chicken stock or broth
2 tablespoons unsalted butter
1 14-ounce can pumpkin puree
1 cup quick-cooking or instant polenta
1 tablespoon chopped fresh thyme
Salt and Pepper
1 cup shredded Manchego or sharp or smoked Cheddar cheese
1/4 cup fresh flat-leaf parsley, chopped



Directions:

Heat a medium nonstick skillet over medium-high heat. Add the EVOO and chorizo. Cook for a minute or two, then add the onions and cook for 3 minutes. Add the black beans and pimientos and heat through for another minute to two.



In a large saucepan, bring the chicken stock and butter to a boil and stir in pumpkin. Add the polenta and stir until it masses, about 2 minutes. Remove from the heat and add the thyme, salt, pepper and cheese. Adjust the seasonings.



Pour or spoon the polenta onto the plates. Top with chorizo and beans and garnish with parsley, then serve.

Makes 4 or 6 servings.

Verdict:

Laura - Thumbs Up - This meal was fast and simple. It also tasted delicious. The polenta was very filling. This recipe would be 6 servings for my family.

Randy - Thumbs Down - Randy only ate the sausage. He doesn't like black beans and didn't want to try the polenta.

Nathan - Thumbs Up - Nathan loved the turkey sausage and beans. He had about three bites of the polenta. I call that a success.

Leftovers: The leftovers heated up well. I seem to have lots of polenta leftover. Next time I make it, I'll half the recipe.

Turkey Spanakopita Burgers

From Rachael Ray 365: No Repeats



Ingredients:
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 garlic cloves, chopped
1/2 red onion, chopped (I omitted the onions.)
1 10-ounce box frozen spinach, defrosted
1 teaspoon dried oregano
1/4 pound feta crumbles
1 package ground turkey
1 tablespoon grill seasoning, such as McCormick's Montreal Steak Seasoning



Directions:

Heat a large nonstick skillet over medium heat. To one side, add the olive oil and butter. When the butter melts, add the garlic and all the onions and cook for 5 minutes. Transfer the garlic and onions to a bowl to cool. Return the pan to the heat.

Wring the defrosted spinach dry by twisting it in a clean dish towel over the sink. Separate the spinach as you add it to the bowl with the cooled onions and garlic, and season with the oregano. Add the feta crumbles, then the turkey, grill seasoning, and a drizzle of olive oil. Mix, score the meat into 4 equal sections, (I made 6 patties), 1-inch thick.



Raise the heat on the pan to medium high. Add the patties and cook for 6 minutes on each side. (I cooked the burgers on the grill.)

Serve with chips.

Makes 4 or 6 servings.

Verdict:

Laura - Thumbs Up - These burgers were great and full of flavor. I loved sneaking the spinach inside the burgers. I will make these again.

Randy - Thumbs Up - Randy liked the burgers. He wished there was less spinach in them. Thinks they would be great as sliders.

Nathan - Thumbs Up - Nathan ate 1/4 of a burger. He had sliced apples as a side instead of chips.

Samantha - Thumbs Up - Samantha ate a leftover burger for lunch. She wasn't too sure of the feta cheese at first but ended up loving them.

Leftovers: The leftovers were great. I've been eating them for lunch. They are just as good as when they came off the grill.

Stove Top Easy Chicken Bake

Prep: 10 minutes Total: 30 minutes

Ingredients:
1 pkg Stove Top Stuffing Mix for Chicken
1 1/2 lb boneless, skinless chicken breasts, cut into 1-inch pieces
1 can condensed cream of chicken soup
1/3 cup sour cream
1 bag (16 oz) frozen mixed vegetables, thawed, drained



Directions:

Preheat the oven to 400 degrees F.

Boil 1 1/2 cups of water and 1/4 cup butter in medium saucepan.



Stir in stuffing mix.



Cover and remove from heat. Let stand 5 minutes. Fluff with a fork.



In a 13 x 9-inch baking dish; add soup.



Add the sour cream.



Add the chicken chunks.



Add the vegetables.



Mix it all together.



Top with the stuffing.



Bake 30 minutes or until chicken is cooked through. (I baked mine for a total of 45 minutes.)



Makes 6 servings.

Verdict:

Laura - Thumbs Up - This was like chicken pot pie but with stuffing instead of a crust. I liked the creaminess of the vegetables.

Randy - Thumbs Down - Randy didn't taste this; here's why: He hates stuffing and doesn't eat green beans, peas, corn that is not on the cob or cooked carrots. If there were no veggies or stuffing, he would have tasted it and probably liked it.

Nathan - Thumbs Up - Nathan ate the chicken and stuffing. He wasn't interested in the green beans, but he has eaten them before.

Leftovers: The leftovers were great. I'm so glad that I get to eat them all!