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.