Thursday, October 26, 2006

Butternut Squash Soup

6 Tbsp. chopped onion
4 Tbsp. butter
6 C. peeled and cubed butternut squash
3 C. water
4 cubes chicken bouillon
1/2 tsp. dried marjoram
1/4 tsp. ground black pepper
2 (8 oz.) packages cream cheese (I only use 1 package because I find that 2 make it too rich.)

1. In a large saucepan, saute onions in butter until tender. Add squash, water, bouillon, marjoram, black pepper, and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.

2. Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do no allow to boil.

Right now Costco has a bag of pre-peeled, pre-cut butternut squash to make this recipe fast and easy to make.

Monday, October 09, 2006

Alfredo Sauce

This is homemade alfredo sauce. It's very good - I know Ashley doesn't like alfredo so this recipe isn't for you - and super easy (pattern of all of my posts right?). Anyway, make this for a quick dish with some spinach noodles, garlic bread and a salt. Tasty. Sometimes we bbq some chicken with it, but I rarely eat meat, so it's only if Devin feels like bbqing!

1/2 Cup Butter
2 TB. Flour
1 tsp. garlic salt (or crushed garlic)
2 Cups cream (I use milk, less fat and still very good!)
1 Cup Parmesan cheese
pepper to taste

Melt butter over Medium heat, add garlic salt and flour and cook 1 minute. Add milk and parmesan cheese, and bring to boil. Set heat to low and continue stirring until it reaches your desired thickness.


Saturday, October 07, 2006

Cinnamon-Apple Pancakes

1 c. all-purpose flour
1 T. brown sugar, packed
2 t. baking powder
1/2 t. salt
1 t. cinnamon
1/4 t. vanilla extract
1 egg, beaten
1 c. milk
2 T. oil
1/2 c. applesauce

Combine dry ingredients together in a large mixing bowl; make a well in the center and set aside. In a small mixing bowl blend vanilla, beaten egg, milk, and oil. Mix into the dry ingredients until just moistened. Add applesauce, mix well. Pour a little less than a 1/4 c. of batter onto a hot, greased griddle. Cook until bubbly on surface; flip and heat until golden on both sides. Makes 8-10


Monday, October 02, 2006

Vegetarian Enchiladas

This recipe is so utterly simple that I can't even stand it. It's really good too so everyone should make it at least once. Unless you're Tonya whose husband needs meat at his meals (Megg told me that, hope it's true) and then you'll have to add some beef or chicken to it.

1 box of instant Spanish Rice
1 can of pinto or black beans (I like pinto)
8-10 tortillas
1 can of enchilada sauce (red or green, I've used both)
2 Cups cheddar cheese

Cook rice. Combine rice, beans, 1 cup cheese, and half of enchilada sauce. Mix. Spoon mixture into tortilla, roll and place in glass baking dish. Makes 8-10. Cover with leftover enchilada sauce and cheese. Bake at 350.

Serve with guacamole, sour cream, salsa, and tortilla chips. Sometimes I layer lettuce, sour cream, guac and salsa on top of the tortillas. So good. Salad as a side dish. Oh and you can spritz some lime on the top and you're good to go.