Tex-Mex Turkey Soup

This is the perfect soup to use up all those turkey leftovers in a few weeks!  I have adapted the recipe slightly from what I found on allrecipes.com about two years ago and we have made it regularly since then.  It is great with chicken too. 

Tex-Mex Turkey Soup
Serves:  8-10

1 T. olive oil
1/2 c. chopped onion
3 cloves garlic, minced
2 t. chili powder
1/2 t. cumin
1/2 t. oregano
4 c. low-sodium chicken broth
1 can (10.75 oz.) condensed tomato soup
1 (28 oz.) can diced tomatoes
1 c. salsa
3-4 c. shredded, cooked turkey (or chicken)
1 T. dried parsley
3 chicken bouillon cubes
1 (14 oz.) can black beans, rinsed, drained
2 c. frozen corn
1/2 c. sour cream
1/4 c. chopped fresh cilantro

Toppings:
Tortilla chips, crushed
Shredded cheddar cheese
Sour cream
Avocado chunks
Fresh cilantro

1.  Heat olive oil in a large saucepan over medium heat.  Add onions and cook until they begin to soften, about 4 minutes.  Add garlic, chili powder, cumin and oregano and cook, stirring for 1 minute.
2.  Stir in broth, tomato soup, diced tomatoes, salsa, shredded turkey, parsley and bouillon cubes.  Bring to a boil, then reduce heat and simmer 5 minutes or until bouillon cubes dissolve.  Add black beans, corn, sour cream and cilantro.  Simmer for 20-30 minutes.
3.  Serve soup with desired toppings. 

Frosted Pumpkin Bars

Sunday I was looking for a pumpkin bar recipe to use up a cup of pumpkin I had in the fridge.  I wanted a treat but not something with huge amounts of sugar and oil.  I found this recipe on allrecipes.com and made just a few changes.  They turned out great, sort of like pumpkin pie with cream cheese frosting-yum!  I didn't make the frosting because I had some cream cheese frosting already in the freezer. 


Frosted Pumpkin Bars
adapted from allrecipes.com

• 1/2 cup all-purpose flour
• 1/2 cup white whole wheat flour
• 1 cup sugar (I used 1/2 Splenda and 1/2 sugar)
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cloves
• 1 egg
• 2 egg whites (I used 1/2 c. egg substitute)
• 1 cup canned pumpkin
• 1/4 cup canola oil
• 2 tablespoons water
• 4 ounces reduced fat cream cheese
• 1 1/2 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon grated lemon peel

Directions

1. In a mixing bowl, combine the first six ingredients. Add egg, egg whites, pumpkin, oil and water; mix well. Transfer to an 8x8 baking pan coated with nonstick cooking spray. Bake at 350 degrees F for 30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
2. In a mixing bowl, beat cream cheese. Beat in confectioners' sugar, then vanilla and lemon peel. Frost bars. Chill for 15 minutes, then cut. Refrigerate leftovers.

Buttermilk Cornbread

I love cornbread, don't you?  But there are some that can be really disappointing.  You know the kind:  bland, dry, crumbly and not really worth the calories.  This however is moist and cakey, delicious and sooo worth the calories!  It goes perfectly with lots of soups, stews and chilis.  This is my all-time favorite corn bread hands down.  Best ever!  

Buttermilk Cornbread

1/2 c. sugar 
2 eggs
2 c. buttermilk

1 c. oil
2 c. flour
1 c. cornmeal
1 t. salt
2 t. baking soda


Whisk together sugar, eggs, buttermilk and oil.  Add remaining ingredients, whisking to combine.  Spray a 9x13 pan with cooking spray and bake at 400 degrees for 20-25 minutes.

Potato Bacon Chowder

This soup is warm, homey and soul-satisfying.  It's also fast, easy and cheap to make!  That's a win, win, win for me!  Make some the next time a cold day comes your way.

Potato Bacon Chowder
Serves 6

2 1/2 c. cubed potatoes
8 strips bacon
1 c. chopped onion
1 3/4 c. milk
1 can cream of chicken soup
1 c. sour cream
1 can corn, drained
1 1/2 t. dried parsley
1 1/2 t. salt
1/4 t. pepper

Place bacon in a large frying pan and cook until crisp; chop.  Add onion to drippings and saute until translucent.  Set aside bacon and onion.  Place cubed potatoes in a stock pot and cover with water.  Bring to a boil and cook until potatoes are tender.  When tender, drain most of the water leaving just enough to barely cover potatoes. Add bacon and onion to potatoes.  Gradually stir in milk, soup, sour cream, corn, parsley, salt and pepper.  Bring to serving temperature over low heat but don't boil. 

Apple Pancakes with Apple Syrup

This recipe from a friend is one of our favorites after we've been apple picking in the Fall.  It's bursting with apple-y goodness.

Apple Pancakes with Apple Syrup

Pancake batter:
2 eggs
2 c. buttermilk
4 T. oil
2 c. flour
2 T. sugar
2 t. baking powder
1 t. baking soda
1 t. salt
1 t. cinnamon
1 1/2 c. grated apples

Mix all ingredients together, adding apples last. 

Syrup:
1c. sugar
2 T. cornstarch
1/4 t. cinnamon
1/8 t. nutmeg
2 c. apple juice/cider
2 T. lemon juice
2 T. butter

Combine first 4 ingredients in a saucepan.  Add juices, boil 1 minute.  Add butter, stirring until melted completely. 

Classic Chicken Divan Casserole

Dinner tonight is an oldie but a goodie.  My mom made this when I was growing up and although I've made a couple of changes to it, it is basically the same delicious classic that my whole family gobbles up!  When I need a satisfying meal to take to someone this is definitely one I turn to often.  Add some warm, crusty bread, fruit and/or a green salad and this meal is sure to please.

Classic Chicken Divan Casserole

2 T. butter
1/4 c. flour
1 c. chicken broth
1/4 c. half and half
1/4 t. salt
2 c. cooked rice
2 c. cooked chicken, cut in chunks
1 16 oz. pkg. frozen broccoli florets, defrosted
1/4 c. parmesan cheese (the green can stuff works great here)

Melt butter in a small saucepan and whisk in flour.  Add chicken broth and whisk over medium-high heat until mixture becomes thick and smooth.  Remove from heat and stir in half and half and salt.  Set aside.  Layer cooked rice, chicken, and broccoli.  Pour white sauce over the broccoli and top with parmesan cheese.  Bake at 350 degrees for 30 minutes.

Grilled Chicken Thighs with Pineapple, Corn and Bell Pepper Relish

We grilled these chicken thighs this summer and loved the recipe.  Especially the relish that goes over the chicken.  I was eating it plain!  The leftover relish was also good with tortilla chips.   

Grilled Chicken Thighs with Pineapple, Corn and Bell Pepper Relish

from Eat Yourself Skinny

8 skinless, boneless chicken thighs

1 tsp. garlic powder

1 tsp. ground cumin

1/2 tsp. salt

1/4 tsp. ground black pepper

Cooking spray

Relish:

2 cups cubed fresh pineapple (about 1/2 pineapple)

1/2 cup fresh corn kernels (about 1 ear)

1/3 cup finely chopped red bell pepper

1/4 cup thinly sliced fresh basil

3 Tbsp finely chopped red onion

1 Tbsp cider vinegar

1 tsp. sugar

1/4 tsp. salt

Heat a grill pan over medium-high heat; lightly coat with cooking spray.  Combine garlic powder, cumin, 1/2 tsp. salt, and pepper in a small bowl; sprinkle over chicken.  Add chicken to pan; cook 10 minutes on each side or until done.

Meanwhile, combine remaining 1/4 tsp. salt, pineapple, and remaining ingredients in a medium bowl.  Serve relish over chicken and enjoy.

Blueberry Peach Cobbler

Two summers ago I made this for my husband's birthday.  It was a big hit and we've made it several times since.  I love that you stir the blueberries into the cobbler batter so they aren't swimming in the peaches.  I also love that it is not overly sweet so the fruit flavor really shines through.  This one is a keeper!

Blueberry Peach Cobbler
from Cooking Light, July 2010

5 lbs. peaches, peeled, pitted, and sliced
2 T. fresh lemon juice
1 c. granulated sugar, divided
3/8 t. salt, divided
6.75 oz. (about 1 1/2 c.) plus 2 T. all-purpose flour, divided
1 t. baking powder
1/2 c. butter, softened
2 large eggs
1 t. vanilla extract
3/4 c. buttermilk
2 c. fresh blueberries
2 T. turbinado sugar (sugar in the raw)

1.  Preheat oven to 375 degrees.
2.  Place peaches in a large bowl.  Drizzle with juice, toss. Add 3/4 c. granulated sugar, 1/8 t. salt, and 2 T. flour to peach mixture; toss to combine.  Arrange peach mixture evenly in a 9x13 in. glass or ceramic baking dish coated with cooking spray.
3.  Weigh or lightly spoon 6.75 oz. flour (about 1 1/2 c.) into dry measuring cups; level with a knife.  Combine flour, remaining 1/4 t. salt, and baking powder in a bowl, stirring well with a whisk.  Place the remaining 1/4 c. granulated sugar and butter in a medium bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes).  Add eggs, 1 at a time, beating well after each addition.  Stir in vanilla extract.  Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with the flour mixture, beating just until combined.  Stir in blueberries.
4.  Spread batter evenly over peach mixture; sprinkle with turbinado sugar.  Place baking dish on a foil-lined baking sheet.  Bake at 375 degrees for 1 hour or until topping is golden and filling is bubbly. 

Yield:  12 servings (serving size:  about 3/4 c.)
Calories 303; Fat 9.6g

Toll House Pan Cookies

Do you ever want a chocolate chip cookie but you don't want to take the time to bake individual cookies?  When I need cookies fast I stir together this recipe, throw the dough into one pan, bake and voila!  One pan chocolate chip cookie magic!

Toll House Pan Cookies

1 c. butter
3/4 c. sugar
3/4 c. brown sugar
2 eggs
1 t. vanilla
1 t. salt
1 t. baking soda
2 1/4 c. flour
1 12 oz. pkg. chocolate chips

Cream together butter and sugars.  Add eggs and vanilla, mix well.  Combine dry ingredients and add to the mixture.  Stir in chocolate chips.  Press into a 9x13 inch pan and bake at 375 degrees for 20 minutes.

Mom's Chocolate Peanut Butter Bars

This is a classic from my childhood that I love.   They are so fast, easy and delicious you'll love them too!  The great thing is that I usually have all the ingredients on hand so if I need a quick dessert to take somewhere, I make a batch of these and I'm all set. 

Mom's Chocolate Peanut Butter Bars

1/2 c. (1 stick) butter
1/2 c. sugar
1/2 c. brown sugar
1 egg
1/2 c. peanut butter
1/2 t. vanilla
1/4 t. salt
1/2 t. baking soda
1 c. flour
1 c. quick oats
1 12 oz. pkg. chocolate chips

Cream together butter and sugars.  Add egg, peanut butter and vanilla, mix well.  Combine dry ingredients and add to the mixture.  Press into bottom of a 9x13 pan.  Bake at 350 degrees for 20 minutes.  Remove from oven and while still hot sprinkle with chocolate chips.  Spread evenly over the top as they melt.  Allow chocolate to harden before cutting into bars.

*You can double the peanut butter mixture and cook for 30 minutes for a thicker bar.

Apricot Dipping Sauce

We love to eat this over Pecan-Crusted Chicken strips (recipe to come).  It would also be a good dipping sauce for spring rolls  It's a good combination of sweet and spice.  Yum! 

Apricot Dipping Sauce
from Cooking Light, March 2010

1/4 c. apricot preserves
2 T. fresh lime juice
1 t. minced shallots
1/2 t. grated, peeled fresh ginger
1/4 t. salt
1/8 t. ground red pepper
 

Chocolate-Cherry Heart Smart Cookies

When I want a treat but don't want to go completely overboard I compromise with this healthier chocolate-cherry cookie.  The dark chocolate and sweet cherries are the perfect combination.

Chcolate-Cherry Heart Smart Cookies
from Cooking Light, Jan/Feb 2010

1.5 oz. all-purpose flour (about 1/3 c.)
1.5 oz. whole-wheat flour (about 1/3 c.)
1 1/2 c. old-fashioned rolled oats
1 t. baking soda
1/2 t. salt
6 T. unsalted butter
3/4 c. packed light brown sugar
1 c. dried cherries
1 t. vanilla extract
1 large egg, lightly beaten
3 oz. bittersweet chocolate, coarsely chopped

1.  Preheat oven to 350 degrees.
2.  Weigh or lightly spoon flours into dry measuring cups; level with a knife.  Combine flours and next 3 ingredients (through salt) in a large bowl; stir with a whisk.
3.  Melt butter in a small saucepan over low heat.  Remove from heat; add brown sugar, stirring until smooth.  Add sugar mixture to flour mixture; beat with amixer at medium speed until well blended.

Add cherries, vanilla, and egg; beat until combined.  Fold in chocolate.  Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray.  Bake at 350 degrees for 12 minutes.  Cool on pans 3 minutes or until almost firm.  Remove cookies from pans; cool on wire racks.  Yield:  30 cookies

Calories 94; Fat 3.2 g; serving size 1 cookie.

Leftover Roast Beef Barley Soup

We often have a traditional roast, potatoes and carrots Sunday dinner.  The result is usually lots of leftover roast that I need to use up.  I found this recipe a few years ago and have used it ever since when looking for an easy, delicious way to use up some leftovers.

Leftover Roast Beef Barley Soup
Serves 12

1 c. chopped carrot
1/2 c. chopped celery
1/2 c. chopped onion
1 T. butter
8 c. beef broth (or a combination of leftover gravy, broth, and/or water)
2-3 c. chopped, cooked  boneless beef roast
1 (14.5 oz) can diced tomatoes, undrained
1/2-1 c. quick-cooking barley
1 t. salt
1/2 t. pepper
1/2 t. dried basil
1/2 t. dried oregano
1/2 c. frozen peas

1.  In a large stock pot, saute carrot, celery and onion in butter until translucent.
2.  Add the broth, beef, tomatoes, barley, salt, pepper, basil and oregano; bring to a boil.
3.  Reduce heat, cover and simmer for 20 minutes, or until barley is tender, stirring occasionally.
4.  Add the peas and simmer, uncovered, for 5 minutes.

Caramel Apples

The other day my kids came home from school hungry (as usual) and complaining that we had nothing good to eat (as usual).  Enter brilliant mom (me!) who happens to have both a fun, kid-pleasing recipe and all the ingredients to make said recipe a reality.  Caramel apples saved the day!

We actually used this recipe as a dipping sauce for sliced apples instead of dipping whole apples.  It worked great! 

Caramel Apples
from Cooking Light, October 2010

16 wooden sticks
16 small apples, chilled
2 c. granulated sugar
1/2 c. light-colored corn syrup
1/2 c. water
2 c. half-and-half
2 t. vanilla extract
1/4 t. salt

1.  Push wooden sticks into the top of chilled apples.  Return apples to the refrigerator until caramel is ready for dipping. 
2.  Place sugar, corn syrup, and water in a large saucepan; boil, stirring until dissolved.  Boil, without stirring, 9 minutes or until light golden.
3.  Combine half-and-half, vanilla, and salt; slowly stir into pan.  Boil until cany thermometer reaches 235 degrees (45 minutes), stirring frequently. 
4.  Pour caramel into a bowl sitting in a hot water bath.  Swirl apples in caramel, and place on baking sheet lined with wax paper. 

Calories 221; Fat 3.7 g

Baked Oatmeal with Apples & Cranberries

This is one of my favorite fall (or anytime) recipes.  I got it from a friend several years ago who is a fantastic cook.

Baked Oatmeal with Apples & Cranberries

1/2 c. vegetable oil (or applesauce)
1 c. brown sugar (1/2 c works great)
2 eggs
3 c. quick oats (uncooked)
2 t. baking powder
1 t. salt
1 t. cinnamon
1 c. milk
1 apple, peeled and chopped
1/2 c. dried cranberries

Mix oil, sugar and eggs in a large mixing bowl with whisk.  Add oats, baking powder, salt, cinnamon and milk.  Stir together well.  Stir in fruit.  Pour into lightly greased 9" square baking pan.  Bake at 350 degrees for 30 minutes.  Serve warm with milk.

Chicken and Dumplings

We tried this the other night for dinner and loved it.  It has good flavor and is really yummy to come home to on a chilly night.  To ease prep time the night of, I prepared the broth (see step#1) the day before and had it in the fridge ready to go. 

Chicken and Dumplings
adapted from Taste of Home Oct. 2011

6 c. reduced-sodium chicken broth
3 bay leaves
5 fresh thyme sprigs
4 garlic cloves, peeled
1/4 t. crushed red pepper flakes
1 c. chopped carrots
1 c. chopped celery
1 T. olive oil
1 T. butter
3 garlic cloves, minced
2 T. all-purpose flour
1 c. frozen peas
3 c. rotisserie chicken, shredded
1/4 c. half and half

Dumplings:
1 c. all-purpose flour
1 1/2 t. baking powder
1/2 t. salt
1/2 c. buttermilk
1 egg, lightly beaten
2 T. minced chives (optional)

1.  In a large saucepan, combine the first five ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, for 30 minutes.  Strain and set aside.
2.  In a Dutch oven, saute carrots and celery in oil and butter until tender.  Add minced garlic; cook 1 minutes longer.  Stir in flour until blended; gradually add prepared broth.  Bring to a boil; cook 2 minutes or until thickened, stirring frequently.
3.  Add peas; return to a boil.  Cook 3-5 minutes or until peas are tender.  Stir in chicken and cream; heat through.
4.  For dumplings, combine the flour, baking powder, and salt in a large bowl.  In another bowl, combine buttermilk and egg; stir into dry ingredients just until moistened.
5.  Drop by tablespoonfuls onto simmering chicken mixture.  Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).  Garnish with chives if desired.

Apple Muffins

We went apple picking Saturday on an unusally warm day for October in New England.  It was in the 80's!  We brought home a bushel of Cortland and Macoun apples.  So naturally I've been making lots of apple related goodies as well as enjoying lots of fresh apples to eat.  This recipe is very moist and delicious.  The perfect apple muffin!

Apple Muffins
makes 12 muffins
adapted from King Arthur Flour recipes


1 cup whole wheat flour
1 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 Tbsp cinnamon
1/4 cup butter at room temperature
1/4 cup unsweetened applesauce
1/2 cup white sugar
1/4 cup brown sugar
1 egg
1 cup buttermilk
2 apples, peeled, cored, and coarsely chopped

1. In a small bowl, mix together the flours, baking powder, baking soda, salt and cinnamon. In a large bowl, cream the butter, applesauce and sugars. Add the egg and beat until fluffy.
2. Mix in the buttermilk gently (don’t overmix or the buttermilk will curdle). Stir in the flour mixture gently and fold in the apples.
3. Pour the batter into 12 muffin cup liners (you can sprinkle the tops with an additional 1/4 cup brown sugar if you want a special treat).  Bake at 400 F for 15-20 minutes.  Allow the muffins to cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.

Butternut, Bacon, Spinach and Feta Pizza

We tried this recipe last Friday night--wow!  The perfect fall pizza has been found.  I loved all the flavors.  They were perfect together.  I wish I had a piece to munch right now....yum.

Butternut, Bacon, Spinach & Feta Pizza Recipe
Ingredients: from gimme some oven

• 1 butternut squash, peeled, cored and diced into 1/2″ cubes
• 1 small red onion, peeled and quartered
• 4 Tbsp. olive oil
• kosher salt and freshly-ground black pepper
• 1 medium pizza crust
• 1 cup shredded Mozzarella cheese
• 2 cups loosely-packed baby spinach
• 6 slices lean bacon, cooked and diced into 1/2″ pieces
• 1/3 cup crumbled ATHENOS feta cheese

Method:
Preheat the oven to 400°F (200°C). In a large bowl, toss together the squash, onion, and 2 tablespoons olive oil, then spread the mixture in a single layer on a baking sheet. Season with salt and pepper.  Roast in the oven for about 30 minutes, stirring and turning the vegetables about halfway through.
Brush the remaining 2 tablespoons olive oil over the top of the pizza crust.  Leaving a 1″ border for crust, toss the Mozzarella cheese evenly over the center of the crust.  Layer with spinach, then bacon, and the squash/onion mixture (breaking up the onions if needed).  Then sprinkle the top with feta cheese.
Bake pizza according to recipe/package instructions.  Or bake for 10-12 minutes, until crust is slightly golden and the Mozzarella is melted.  Slice and serve immediately.