Recipes

As I am preparing for my trip to visit Bill in a month (YIPPEE!!!), I started thinking about some of my favorite recipes and realized that I won't be taking any cookbooks with me, so I should write a few down. What better place than right here on our family blog where you can all enjoy them, and I can look them up from any computer, not just where I save them on my own. Some of them I am typing up and others I am copying and pasting from the internet, so I can find them easily without having to search for them online and get distracted by the black hole that is the internet, inevitably delaying dinner or my trip to the grocery store. I am also going to use this spiffy tagging system that Blogger has so the recipes can all be found in a jiffy. Here are some of my favorite soup recipes and my all time favorite and super easy Pumpkin Chocolate Chip Bread. MMMMMMM. Kaity had early release today and we are going to bake some yummy bread to send to Daddy (and, of course, to enjoy for ourselves ;D). Happy fall and happy cooking/baking!

Chicken and Wild Rice Soup
Courtesy of Ashley S.

1 onion chopped
1 large carrot shredded
1 large celery stalk chopped
¼ cup butter
½ cup flour
8 cups chicken broth
3 cups prepared wild rice (I use two pouches of
the 90 second chicken and wild rice that
you do in the microwave – fast and easy)
1 cup (+) diced cooked chicken
1 can evaporated milk
Salt and pepper to taste

Saute onion, carrots, celery and butter in large stock pot until soft. Stir in flour until blended.
Add chicken broth, wild rice, & chicken. Boil and stir until thickened. Reduce heat and stir in 1 can evaporated milk. Season to taste.


Santa Fe Soup
Courtesy of Heather

2 lbs ground beef browned and drained (sometimes I use turkey, or a mixture of turkey and beef)
1 can dark red kidney beans
1 can light red kidney beans
1 can pinto beans
1 can black beans
2 cans white corn
1 can diced tomatoes (I use the petite cut)
1 can Rotel (I use mild for the kids and then spice ours up after)
1 packet Hidden Valley Ranch mix
1 packet taco seasoning
Chili powder, garlic powder, salt to taste

Mix in a pot and cook until boiling. I often throw this in the crockpot if my afternoon is busy and it turns out great. Makes a ton and is super easy and quick to cook.

Freezes well

Optional toppings: sour cream, jack cheese, crunched up tortilla chips or cornbread


Tortellini and Sausage Soup
6 generous servings – courtesy of Colleen

1 pound bulk Italian sausage, or links, but you have to take the wrapping off them
1 medium onion, coarsely chopped
3 cups water
1/2 teas dried basil leaves
1/2 teas dried oregano leaves
1 med zucchini or yellow summer squash, halved and sliced
2 cans (10 3/4 oz each) condensed tomato soup
8 oz uncooked dried or frozen cheese (I prefer) or meat-filled tortellini (approx 2 cups)

Grated Parm cheese

Cook and stir sausage and onion in 4 quart Dutch oven until sausage is light brown, drain grease. Stir in remaining ingred except cheese.

Heat to boiling, reduce heat. Cover and simmer until veggies and tort are tender, about 20 minutes.

Serve w/cheese.


White Chicken Chili
Courtesy of Heather

1 pound dried Great Northern Beans rinsed
6 cups (or more) chicken broth
2 cloves garlic
2 medium onions finely chopped
1 tablespoon olive oil
1/8 teaspoons cloves
2 teaspoons cumin
1 teaspoon oregano
¼ teaspoon ground red pepper
20-25 ounces canned white chicken drained
2 cans chopped green chilis

Combine beans, broth, garlic and 1 onion in a large pot. Bring to a boil, cover and simmer one hour.

Heat olive oil and remaining onion for 5-8 minutes in a skillet. Add remaining spices, cook one more minute. Add to beans, cover and cook for 1-1 ½ hours or until beans are tender and soft. You may need to add more broth during cooking.

Add Chicken and chilis and cook 15 more minutes.

Doubles easily and freezes well.

Additional toppings: sour cream, jack cheese, crunched up tortilla chips, salsa or cornbread.

Chocolate Chip Pumpkin Bread
Courtesy off allrecipes.com

3 cups white sugar
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
2/3 cup water
4 eggs
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts (optional) *** I always use pecans because they are a staple in our home and it always turns out great!

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans.
In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.
Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.

Also freezes well and makes quite a bit.

P.S. If you see a recipe on my blog that you shared with me and would prefer for me not to share, please just shoot me an e-mail and I will remove it. If not, thanks so much for sharing...if it made it here, it is one of our favorites! :) Thanks!