Butternut Squash soup

YUMMMmmm, YUM is all I can say.

You may wonder the reason I post recipes on my blog. I am not really trying to promote anything. I post these recipes because I want to make them again and remember why they were so good.  Anymore I really use the internet as my recipe book. Our family computer is in/near the kitchen and I usually pull a recipe and follow from the computer screen.  That's easy to do from my blog.

I have never been a great cook but I think these last five months of being home has turned me into a cook. Not a master chef but for sure a cook. Funny how life works. Who would of guessed?

I changed the original recipe (what? I never do that but I did - see a, cook).  No photos but seriously - kill you - good. Here is my version.  My friend Lauren also made a yummy (and much healthier) version you can access here.


Ingredients

  • 1/2 chopped onion
  • 4 tablespoons butter
  • 6 cups peeled and cubed butternut squash (or 1 large squash)
  • 3 cups water
  • 4 cubes chicken bouillon
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground cayenne pepper
  • 1 (8 ounce) package cream cheese

Directions

  1. Cut and bake squash for about 40 minutes.
  2. In a large saucepan, saute onions in margarine until tender. Add water, bouillon,black pepper and cayenne pepper. Bring to boil.
  3. Puree squash and cream cheese in a blender or food processor in batches until smooth. Add to saucepan, and heat through. Do not allow to boil.

Eat a Peach



As you may know from my previous posts - we did not get peaches from our tree this year largely because Lucy ate them all right off the tree.  Even if she hadn't been such a bad dog we wouldn't of had enough peaches to can or make jam. Mom's tree however produced hundreds of pounds of peaches and she was generous enough to share.

We picked a couple hundred peaches and then set to work.  I was able to can 21 quarts of peaches and made 10 batches of jam (roughly 40 jars).  YUM.  Even after all of that work I still had peaches to cook with and to freeze.

I hunted for some peach recipes and found this bread recipe. The original recipe is here and I also pasted it below.  It was good but perhaps too much cinnamon if you try it?

Ingredients

  • 3 eggs
  • 2 cups white sugar
  • 2 teaspoons vanilla extract
  • 1 cup vegetable oil
  • 2 cups diced canned peaches, drained
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3 teaspoons ground cinnamon
  • 1/2 cup chopped walnuts (optional)

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 x 4 inch loaf pans.
  2. In a large bowl, beat the eggs lightly. Blend in the sugar, oil, and vanilla. Add flour, baking powder, baking soda, salt, and cinnamon; mix just to combine. Stir in the peaches and nuts. Pour batter into prepared pans.
  3. Bake for about 1 hour, or until a tester inserted in the center comes out clean.

Coconut Macaroons

I am in love with these cookies! I have always loved macaroons but these little guys have turned out to be my favorite. I was first introduced to this recipe from Amy at SU. She created this fun recipe card on her blog. And here is another link to the same Macaroons recipe on yummly. I made them today and they turned out just as expected... delicious. Enjoy.

Pumpkin cookies



We've been baking a ton. Too much probably. These pumpkin cookies have always been a favorite and this recipe makes a boatload.

1-1/2 c. margerine
3 c. pumpkin (or 1 large can)
3 c. sugar
6 eggs
3 t. vanilla
3 t. cinnamon
3 t. baking powder
3 t. baking soda
3/4 t. salt
6 c. flour
Chocolate chips

Mix together in order listed and then add chocolate chips (I usually add about 1-1/2 cups). Spoon onto greased cookie sheet.

Bake at 350 for 10-12 minutes.  The cookies should be a little spongy on top when done.