Monday, October 29, 2012

David's Chicken and Potato Florentine Soup

My husband created this recipe from the copy-cat recipe going around from Olive Garden (he can't ever just follow a recipe! - ha!!!!!)

2 boneless skinless chicken breasts
32 ounces chicken broth
1 1/2 T Italian seasoning
1 tsp ground black pepper
1 tsp basil
1 tsp thyme
1/2 T paprika
2-15 oz cans diced tomatoes with juice
1 cup grated carrots
4 medium potatoes, diced
4 green onions, diced
1 crown broccoli
1 cup sliced mushrooms
1 cup Greek Yogurt
8 oz mozzarella cheese, grated

Brown chicken.  Then heat chicken broth and all spices.  Add potatoes and cook until tender.  Blend tomatoes and yogurt in blender; add to chicken broth and whisk in.  Add carrots and cook until tender.  Add broccoli and mushrooms the last 10-15 minutes of simmering.  Add cheese in small amounts (to avoid balling and sticking) and stir in until melted.  

Serve with crusty bread.

Wonderful flavor and lots of great veggies.  Gotta hand it to my man - it's a winner!!!!!  Will try to remember to snap a pic before we eat the entire pot next time (we did that over a few days.....)

Thursday, October 25, 2012

Coconut Curry Pumpkin Soup

1/4 cup coconut oil (or butter)
1 cup chopped onions
1 clove garlic, minced
3 cups vegetable broth
1 tsp curry powder (or more if desired)
1/2 tsp cumin
1/2 tsp allspice
1/4 tsp crushed red pepper flakes
1 15-oz can pumpkin
1 cup coconut milk

Heat the coconut oil in a deep pot over med-high heat.  Stir in the onions and garlic and cook until onions are translucent, about 5 minutes.  Mix in the vegetable broth and all spices.  Cook and stir until the mixture comes to a gentle boil, about 10 minutes.  Cover, and boil 15-20 minutes more, stirring occasionally.  Whisk in the pumpkin and coconut milk, and cook another 5 minutes.

Pour the soup into a blender, filling only about half full and working in batches if necessary; process until smooth.  Return to pot, and reheat briefly over a medium heat before serving.

NOTE:  May add grated carrots and small chunks of cooked potato if desired.  

Thursday, October 11, 2012

Oatmeal Turtle Cookies




  • 3/4 c. butter
  • 1 c. packed brown sugar
  • 1/2 c. granulated sugar
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 2 eggs
  • 1 tsp. vanilla
  • 1 3/4 c. all purpose flour
  • 2 c. rolled oats
  • 1 c. rolos, unwrapped and halved
  • 1/2 c. semi-sweet chocolate chips
  • 1/2 c. chopped pecans


  1. In a stand mixer, beat together the butter, the brown sugar, and the granulated sugar for about 30 seconds. Add baking powder, baking soda, and cinnamon. Beat until combined.
  2. Add eggs and vanilla, beating until combined and scraping down the sides.
  3. Beat in as much flour as you can with the mixer, using a wooden spoon to mix in the rest.
  4. Stir in the oats, rolos, chocolate chips, and pecans.
  5. Drop by rounded tablespoons onto a parchment lined baking sheet. Bake at 375° for 8-10 minutes, until edges are golden. Let cool on baking sheet for a few minutes before transferring to wire rack.

Wednesday, October 10, 2012

Pumpkin Time!

So I had a couple of helpers with my pumpkin harvest this year - Izze and her cousin had a great time loading (throwing) pumpkins into the garden cart.  I ended up with 79 small pumpkins and 75 minis - SOOOOO fun!  The large ones are out on my porch and benches in the yard.  Didn't have as many big ones this year, but I really use more of the small ones in decorating anyway.  
Izze with her pumpkin

Cousin helping out

All our workers cutting and loading pumpkins

He's got his pumpkin!

Izze throwing pumpkins into the garden cart

Filling up!

Izze helping out with a big one!

Loading a medium size pumpkin

Helping cousin out

Check out all my pumpkins!

Can I get some more grandma?

Aren't I just the cutest thing ever?!

And IN the house we look like this:

Funny little double pumkins - twinners!

Happy Fall y'all!

Tuesday, October 9, 2012


3/4 cup cocoa
1/4 cup canola oil
1 cup butter
2 cups sugar
4 eggs
2 tsp vanilla
1 cup flour
1 cup nuts (optional)

Cream butter and sugar, add eggs and vanilla.  Fold in flour, cocoa and oil; mix until just blended.  Bake in 9X13" pan at 325 degrees for 35 minutes (do not over-bake!). 

Melissa, this is for you!  I don't have a picture - will have to work on that.  This is the first brownie recipe I ever made and is still my go-to favorite.  Can't believe I hadn't posted earlier!

Melt-in-Your-Mouth Buttermilk Chocolate Cookies

Tried these last night for a closing today - and must say - they are super yummy!  Baked up nice and fluffy with a great chocolate flavor!

2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter
3/4 cup cocoa powder
2 cups sugar
1 tsp vanilla extract
2/3 cup buttermilk
2 cups chocolate chips

Preheat the oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt.
Melt the butter in a small, microwave safe bowl.
In a large bowl, combine the melted butter (still warm) with cocoa powder and whisk until very smooth. Whisk in sugar, vanilla extract and buttermilk. Gradually stir in the flour mixture until no streaks of flour remain. Stir in the chocolate chips.
Drop dough in 1-inch balls into prepared baking sheet, leaving about two inches between cookies to allow for spread.
Bake for 10-12 minutes, until cookies are set around the edges.
Cool for 2-3 minutes on a baking sheet, then transfer to a wire rack with a spatula to cool completely.

Makes about 4 dozen cookies

Monday, October 1, 2012

Raspberry Oatmeal Bars

recipe image

1/2 cup packed light brown sugar
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup rolled oats
1/2 cup butter, softened
3/4 cup seedless raspberry jam
1.Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
2.Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
3.Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.

NOTE:  I substituted my Raspberry Sauce for the seedless raspberry jam - so much more flavorful!  Make the sauce first so it has time to set up and cool.

Raspberry Sauce

1 pkg frozen raspberries
2 T sugar
2 T cornstarch
¼ cup cold water

Mix raspberries with sugar in saucepan and heat to a boil, stirring constantly.  Mix cornstarch with cold water and add to raspberries.  Cook until thickened, stirring frequently.

Modified from: