Chicken and Corn Chowder with Sweet Potatoes

Sweet potatoes are one of those things that I didn't learn to appreciate until later in life. As in a year ago. Every time I saw them at Thanksgiving it was something I had no desire to taste. Finally, when trying to eat healthier I tried a plain one cooked just like a baked potato with butter of course, and guess what? It was so delicious. From there I branched out to Sweet Potato Souffle (I don't think I can have another Thanksgiving without this and will have to post it ASAP) and sweet potato fries. They are amazing in this soup and it is now one of my favorite fall meals. It combines both sweet and smoky flavors for a soup that's sure to please.

Chicken and Corn Chowder with Sweet Potatoes
Cooks Country

3 cups whole milk
1 cup yellow corn muffin mix (recommended Jiffy Brand)
2 tablespoons unsalted butter
1 onion , chopped fine
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 quarts low-sodium chicken broth
1 1/2 pounds boneless, skinless chicken breast , cut into 1/2-inch pieces
2 sweet potatoes (about 1/2 pounds), peeled and cut into 1/2-inch pieces
1 cup shredded Monterey Jack cheese
3 cups frozen corn (not thawed)
1/2 cup chopped fresh parsley leaves
Salt and pepper to taste

1. Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large Dutch oven over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin, and oregano and cook until fragrant, about 30 seconds. Add broth, chicken, and sweet potatoes. Bring to boil, reduce heat, and simmer until sweet potatoes are just tender, about 8 minutes.
2. Stir in milk and muffin mixture and simmer until soup thickens, about 10 minutes. Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper. Serves 8-10. (Soup can be refrigerated in airtight container for up to 3 days.)

Posted by: Sallie

Pumpkin Muffins and Pumpkin Marmalade

Last weekend, Vince and I went to Sunnyvale, California to visit our dear friends Rob and Crystal. To thank them for being such good hosts to us all weekend, I brought them some homemade pumpkin muffins and pumpkin marmalade. Both turned out really good and we were munching on them all weekend.

Pumpkin Muffins

adapted from Alton Brown

Ingredients:
2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 cups pumpkin puree
1 cup pecans

1/4 cup sugar in the raw

Directions:
Preheat the oven to 325 degrees F.
Line a muffin baking pan with 18 muffin tins and spray with cooking spray.

Sift the flour, cinnamon, baking soda, baking powder, and salt together.
In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into muffin pan. Sprinkle sugar and pecans on top.
Bake for 30minutes. At this point a knife inserted into the middle of the muffins should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely.

Pumpkin Marmalade

from Better Homes and Gardens

Ingredients:
2 cups cooked fresh pumpkin puree or one 15-oz. can pumpkin
1 cup orange marmalade
1 tsp. grated fresh ginger
2 Tbsp. lemon juice

Directions:

In a medium saucepan combine cooked fresh pumpkin puree, marmalade, and ginger. Bring to boiling. Reduce heat to medium-low. Simmer, uncovered, for 5 minutes, stirring occasionally. Remove from heat. Stir in lemon juice. Transfer to a serving bowl. Cover and cool. Serve as a spread with cheese and bread. Makes about 3 cups or 24 (2-tablespoon) servings. Spread will keep in the refrigerator up to 1 week. Makes about 3 cups spread (24, 2 tablespoon servings)

Posted By: Julia

Ranchero Mexi-Chicken Crostada

Everyone has those nights when they're wondering how they're going to get a meal on the table. This meal is perfect because It's made from simple ingredients you can keep on hand and it comes together without much work. It's also one that lets you use your imagination. You could easily substitute shredded beef for the chicken, change the kinds of cheese you use, maybe even throw in a can of black beans (rinsed and drained) for something extra. It's also delicious and hard to believe it's so easy to make. The tomatoes and green chilies give it a delicious kick and the cilantro adds a great fresh flavor. Just the word Crostada conjures up something special and no one ever has to know how easy it was.

This could also work as a great football snack. Serve with some tortilla chips and queso dip. Yum!

Ranchero Mexi-Chicken Crostada

Picky Palate

1 roll Pillsbury Pie crust, thawed
1 can chunk chicken (from Costco), or about 1 ½ Cups cooked shredded chicken
1 drained can Mild Rotel diced tomatoes with chilies
½ Cup fresh chopped cilantro leaves
1 Teaspoon Ranch dressing seasoning, from packet that makes the dip
1 teaspoon cumin
Pinch of salt and pepper
½ Cup shredded cheddar cheese
1 Tablespoon extra virgin olive oil
¼ teaspoon Lawry’s garlic salt with parsley

1. Preheat oven to 375 degrees F. Unroll pie crust and place onto a cookie sheet that has been sprayed with non stick cooking spray.
2. Place chicken, tomatoes, cilantro, ranch seasoning, cumin, salt and pepper into a large bowl. With a fork, stir and cut up chicken pieces until well combined. Pour chicken mixture into the center of pie crust and top with cheddar cheese, leaving about 1 ½ inch border around edges. Fold crust up over chicken forming little pleats every 2 inches or so pressing gently. Brush edges with olive oil and sprinkle crust with garlic salt.
3. Bake for 25-30 minutes or until crust is golden brown on edges. Let cool for 5 minutes then cut into wedges to serve.

Posted by: Sallie

Gooey Chocolate Marshmallow Brownies

Photo Courtesy of Mommy's Kitchen


This is another favorite brownie recipe of mine. The chewy brownie, gooey marshmallow, and rich chocolate frosting are the perfect combo. They're super simple and always a crowd pleaser.
It makes a whole jelly roll pan so it's perfect for feeding a big group.

Gooey Chocolate Marshmallow Brownies
Andrea Wittwer

Brownies:

2 cubes butter, softened

1/3 cup cocoa

2 cups sugar

Mix until fluffy.

Add:

4 eggs (beat well after each addition)

1 1/2 cups flour

2 tsp. vanilla

Mini Marshmallows

Spread on greased Jelly-roll pan. Bake 10-15 minutes or until done. remove from oven and cover with mini marshmallows. Bake 3 more minutes or until marshmallows are melted. Cool for one hour. Then frost.

Frosting:

1/3 cup cocoa

1 cube butter, softened

1 2/3 cup powdered sugar

1/3 cup canned evap. milk

Mix all ingredients until smooth. Frost after brownies have cooled for 1 hour.

*Note- You may substitute your favorite brownie mix (you'll need two boxes) for the brownie recipe above. Make according to package directions for CAKE-LIKE brownies.

Posted by: Sallie

Easy Chicken Pot Pie

This is my favorite easy recipe for chicken pot pie and this is the perfect time of year to make it. I usually just use the Pillsbury ready made pie crusts but homemade will work as well. I love dinners like this that I can just throw together, add a salad and wa la. Dinner is served. Amazingly, even though none of my kids like peas they will all eat this. This is a definite family favorite.

Chicken Pot Pie

Jen Jerman

1 10 oz. package peas & carrots

1/3 cup butter

1/3 cup flour

1/3 cup onion, diced

1/2 tsp. salt

1/4 tsp. pepper

1 3/4 cup chicken broth

2/3 cup milk

2 1/2-3 cups diced chicken or turkey

pastry for 2 pie crust (1 for top and 1 for bottom)

Rinse frozen peas and carrots in cold eater to separate. Drain. Heat butter in a 2 quart saucepan over medium heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly, remove from heat. Stir in broth and milk. heat to boiling stirring constantly. Boil and stir 1 minute. Stir in chicken and vegetables.

Heat oven to 425 degrees. Ease pie crust into pie pan. Pour chicken mixture into pastry-lined pan. Top with remaining pie crust. Turn edges under and flute. Bake about 35 minutes or until golden brown. 6 servings.

Posted by: Sallie

Creamy Macaroni & Cheese

In an attempt to get my kids to actually eat at dinner time I tried two different versions of this recipe which were both a great success.I'll post the first one today. Let me just say that even though I made this for the kids my husband and I enjoyed it too. My favorite part of this recipe is that it is actually creamy, not a stringy, gloppy, cheesy mess. See my notes at the bottom for a one pot dinner.

Creamy Macaroni & Cheese

Cooks Country

2 tablespoons unsalted butter
2 cups fresh bread crumbs (see note)
Salt and pepper
3 3/4 cups water , plus more as needed
1 (12-ounce) can evaporated milk
3 cups elbow macaroni
1 teaspoon cornstarch
2 teaspoons hot sauce
3 cups shredded sharp cheddar cheese
2 cups shredded Monterey Jack cheese

1. Melt butter in large nonstick skillet over medium-high heat. Add bread crumbs, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring frequently, until deep golden brown, about 5 minutes. Transfer to bowl and wipe out skillet.
2. Bring water, 1 1/4 cups evaporated milk, and 1/2 teaspoon salt to simmer in skillet over medium-high heat. Add macaroni and cook, stirring often, until macaroni is al dente, 8 to 10 minutes.
3. Whisk remaining evaporated milk, cornstarch, and hot sauce in small bowl, then stir into skillet. Simmer until slightly thickened, about 1 minute. Off heat, stir in cheeses, one handful at a time, adding water as needed to adjust consistency. Sprinkle with toasted bread crumbs. Serves 4.

*Bread Crumbs- This recipe recommends homemade breadcrumbs which are totally optional. If you would like to make them simply pulse 2 slices of hearty white sandwich bread in a food processor until coarsely ground.*

Ham and Pea Variation: Follow the recipe, adding 4 ounces deli-style baked ham, diced medium, and 1/2 cup frozen peas to the skillet with the cornstarch mixture in step 3.

Black Bottom Coconut Bars

I've been a slacker lately when it comes to the Cookie Carnival but as soon as they e-mailed the recipe for this month I knew I was in. The bottom layer is a rich chocolate brownie then topped with a chewy macaroon like coconut topping. They came together fairly easily and quickly, and used ingredients I had already. Bonus, I think they look so pretty. I refrigerated mine and they cut up really nicely. I think they would look great on a plate or in a celaphane bag with a pretty bow as a gift. I wish my brother in law Vince lived closer I'd rush some right over as he is a big fan of coconut.

Black Bottom Coconut Bars

Martha Stewart

Ingredients

FOR CHOCOLATE BASE
1/2 cup (1 stick) unsalted butter, plus more for pan
1/2 cup sugar
1/4 teaspoon salt
1 large egg
1/4 cup unsweetened cocoa powder
1/4 cup all-purpose flour (spooned and leveled)

FOR COCONUT TOPPING
2 large eggs
3/4 cup sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour (spooned and leveled)
1 package sweetened shredded coconut (7 ounces), 1/2 cup reserved for sprinkling

Directions
For chocolate base: Preheat oven to 375 degrees. Line a 9-inch square baking pan with aluminum foil, leaving a slight overhang; butter bottom and sides of foil (not overhang).
Place butter in a large microwave-safe bowl; melt in microwave. Add sugar and salt; whisk to combine. Whisk in egg, then cocoa and flour until smooth. Spread batter in prepared pan.
Bake just until sides begin to pull away from edges of pan, 10 to 15 minutes (do not overbake). Let cool slightly while preparing coconut topping. Keep oven on for topping.
For coconut topping: In a medium bowl, whisk eggs with sugar and vanilla. Gently mix in flour and coconut (except 1/2 cup reserved for sprinkling).
Drop mounds of mixture over chocolate base; spread and pat in gently and evenly with moistened fingers. Sprinkle with reserved 1/2 cup coconut.
Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Lift cake from pan, peel off foil, and cut into 24 bars. Store in an airtight container 3 to 4 days. Makes 24 bars. *I beg to differ. Those would be really small portions. I got about 16 out of mine.*

Posted by: Sallie