Soups

Soups are great for cleaning out the fridge.  Do you have a bunch of extra baked potatoes....Baked Potato & Ham soup!  Need to use the ton of fresh tomatoes....Vegetable Soup & Salsa!  Well, both of these things happened to me.  My mother and my friend Jen gave me these extra ingredients and we made some tasty soups!  Soups ingredients are so interchangeable too!

Quick & Easy Vegetable Soup

1 (14 oz) can of chicken broth

1 (11.5 oz) can tomato-vegetable juice cocktail

1 c. water

1 large potato, diced

2 carrots, sliced

2 stalks celery, diced

1 (14.5 oz) can diced tomatoes (or a bundle of fresh ones)

1 c. chopped fresh green beans

1 c. fresh con kernels

slat & pepper to taste

Creole seasoning to taste

In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn.  Season with salt, pepper and Creole seasoning.  Bring to a boil and simmer for 30 minutes or until all vegetables are tender. 

(adapted from allrecipes.com)

Fresh Tomato Salsa

3 tomatoes, chopped

1/2 c. finely diced onion

1-2 serrano chiles, finely chopped (WEAR GLOVES- THEY BURN!)

1/2 C. chopped fresh cilantro

1 t. salt

2 . lime juice

In a medium bowl, stir together all ingredients.  Chill for one hour in the fridge before serving. 
(I loved the flavor & how simple this was to make!)

Baked Potato & Ham Soup

5-6 baked potatoes (chopped)

1 T. vegetable oil

1/2 onion

1-2 c. chopped ham

3 T. chicken bouillon granules

1 c. chopped carrots

2 c. chopped broccoli

2 c. milk

1/2 c. sour cream

salt & pepper to taste

cheese (add as desired)

I've estimated the amounts.  

In a pot, heat oil, onions, and ham.  Add chicken bouillon granules & water.  Stir in baked potatoes, milk and sour cream.  After this has heated for about 20 minutes, use hand mixed to whip the potato mixture.  Add veggies (pre-steamed) to the pot.  Add more liquid or potatoes as needed to find the perfect thickness.  Add cheese at the end.

Peppermint

Peppermint hot cocoa & peppermint jelly roll cake....what says Christmas season more that this?  Well, my husband's family has had peppermint ice cream during the holidays and I've fallen in love with it.  I'll mix add chocolate candy bars to it or serve it with brownies and chocolate sauce.  Now, this was delicious but I almost died when I tried Cheesecake Factory's peppermint cheesecake.  I don't have the recipe but would love any ideas if anyone also loves chocolate peppermint cheesecake.  Here is one recipe that I found at cooks.com that sounds simple and yummy!

PEPPERMINT CHEESECAKE

Read more about it at www.cooks.com/rec/view/0,166,152171-227194,00.html Content Copyright © 2011 Cooks.com - All rights reserved. 1 c. chocolate wafer crumbs 3 tbsp. butter, melted 1 env. unflavored gelatin 1/4 c. cold water 2 (8 oz.) containers soft Philadelphia cream cheese 1/2 c. sugar 1/2 c. milk 1/4 c. crushed peppermint candy 1 c. whipping cream, whipped 2 (1.05 oz.) milk chocolate candy bars, finely chopped Combine crumbs and butter; press onto bottom of 9" springform pan. Bake at 350 degrees for 10 minutes. Cool.Soften gelatin in cold water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing on electric mixer until well blended. Gradually add gelatin, milk and peppermint candy, mixing until blended; chill until slightly thickened. Fold in whipped cream and chocolate. Pour over crust; chill until firm. Garnish with additional whipped cream and peppermint candy, if desired.

Tilapia

I want to tell you about Tilapia, a delicious, healthy & very easy to cook fish, even for someone who rarely cooks fish.  Tilapia is a low-calorie, non-fishy tasting, white fish.  I've been able to find both fresh and frozen at most grocery stores.

Orange Citrus Tilapia over Rice

In a skillet place orange slices in the bottom and a little bit of water and heat for about 1 minutes.  Then add the pieces of tilapia in the pan.  Move around with a spatula and add water as needed to avoid burning the fish.   Serve over brown rice & add veggies on the side.

(Food.com)

Tilapia Fish Tacos

Ingredients:

5 Tilapia fillets

1 T. Olive OIl

1 Lime (juice)

1 T. Cumin

2 T. Southwest seasoning

Salt

8 Corn Tortillas

Cooking Spray

Toppings/Ingredients: (Optional)

Sour Cream- plain greek yogurt

Guacamole

Minced onions

Beans

Rice

Cheese

Fresh Salsa

Lime Slices

Directions:

1. In a nonstick pan, heat over medium high heat the oil and then add the tilapia.

2. Season with half the lim juice, salf, cumin and southwest seasoning. 

3. Once that side is cooked, flip and season, cooking till golden.

4. Heat a small pan over medium heat and then spray with cooking spray.  Add tortilla, cooking and heating both sides.

5. Fill tortilla with a portion of fish and then top with desired toppings.

Ground Turkey

We love to use ground turkey instead of ground beef in most of our meals.  We had a guest over recently for our turkey tacos and he seemed pretty convinced after we told him that there was more protein and the the same flavor with turkey.

(Adapted from AllRecipes.com)

Southwestern-Flavored Ground Turkey Tacos

Serves 5

1 T. Olive Oil

1/2 Onion (chopped)

1 1/2 Large garlic cloves (minced) 

1 1/2 T. Chili powder

1 t. Died oregano

1/2 T. Ground Cumin

1 1/2 lbs Lean ground turkey

1 Can of died tomatoes (petite)  (We used fresh tomatotes)

Salt

Pepper

1/8 c. Cornmeal (We didn't use this because we didn't have it.)

(I think we also added some bell pepper)

Heat oil in a 12-inch skillet until shimmering.  Add onion; saute until soft, about 5 minutes.  Add garlic, chili powder, oregano and cumin; saute until fragrant, about 1 minute.  Add beef or turkey and cook, stiring often, until it loses its raw color.  Stir n tomatoes; simmer to blend flavors, about 5 minutes.  Add salt and pepper, to taste.  Stir in cornmeal; cook, stirring constantly, until it thickens, almost instantly.  Cool & refrigerate (or serve warm for dinner as tacos or taco salad.)

(We use wheat tortillas, and add cheese, sour cream, guacamole, salsa, shredded lettuce, more tomatoes & anything else that sounds good!)

Temporary Hold-up

I was temporarily not able to get an internet connection...and so you may get the rest of the 10 ingredients throughout the night.  :)

Brown Sugar

Brown Sugar is the key ingredient in carmel.  It makes everything more delicious.  Here are two fun recipes that were terrific!

My mother-in-law, Colleen, taught me to make these.  I couldn't ask for a better new mom.  She has made me feel so at home from the beginning.  I respect her so much and trust her completely.  When we we first started dating, I asked my husband about his mother.  He said she is a best friend.  He told me how she lived her life to brighten others and was such a good listener.  I've found this to be so true.  She wrote me often while I was in Jerusalem and it meant so much.  She is always making us incredible Sunday dinners and willing to teach me how to make fun recipes.  She has become close friends with my family and together we made this treat for them.  They almost died with joy.
 

Turtle Bars
1 1/2 c. Flour
1 1/2 c. oatmeal
1/3 t. salt
2/3 t. soda
1 1/8 c. brown sugar
2 cube melted butter

Mix the above ingredient together.  Put half on bottom of a 9x13 pan and save half for the top. 
Bake this crust 10 minutes at 350 degrees.
Melt 48 carmels (1 lb.) with 7 T. of cream canned milk or milk.  (Or use Carmel Ice Cream Topping.)
3/4 c. chocolate chips over the crust mixture
1 c. chopped nuts over this (optional)

Pour carmel mixture over this.  Put remaining crust mixture on top. 

Bake at 350 for 15 minutes. 

Colleen quoted her Aunt Marilyn to say, "The difference between a good cook & a great cook is the right recipe."  This gives me hope!

Carmel Popcorn

2 cups brown sugar

1 cup karo syrup

1 cube butter

1 can sweetened condensed milk

popcorn

In a medium saucepan, bring sugar, karo syrup & butter to soft boil temperature (about 240 degrees Fahrenheit).  Add 1 can of sweetened condensed milk & bring up to a boil.   Remove from heat & pour over 3 gallons of popped popcorn.  

(I spread the hot popcorn in a cookie sheet and drizzled the carmel over it and mixed it with my hands.)

(We got all the ingredients & recipe for this as a wedding gift!  We loved it!)

Pesto Packets

I discovered Pesto Packets and Alfredo Packets and love them!  They are delicious & save time, with the right recipe!

Lemon & Pesto Shrimp over Pasta

Spaghetti or angel hair pasta

1 T. Olive Oil

Shrimp (12 pieces per person)

1 lemon

2 cloves of garlic

1 T. of butter

Fresh Parmesan Cheese

Artichoke hearts or broccoli

Pesto Packet (Korr)

1 c. milk

1/4. Olive Oil

Cook pasta.

Thaw frozen shrimp  by running warm water over it in a strainer.  Put Shrimp in the skillet & put 1 T. olive oil.  Squeeze the entire lemon, 2 cloves of chopped garlic, & 1 T. of butter.  Cook all of this together and so the shrimp soaks up some of the juices (5 minutes on medium heat)  and then remove the juice and let the shrimp brown.  Once they are slightly browned then put over strained pasta & drizzle the pesto over it.  Sprinkle with fresh parmesan cheese.  Add artichoke hearts or broccoli (optional).

Pesto Sauce:

Pesto Packet (Korr) - Creamy Pesto

1 c. milk

1/4 c. Olive Oil

Cook in a pan until it boils and then lower the heat and let it simmer for 1-2 minutes. and thickens and then take it off of the heat. 

Waffles

Growing up my Dad always threw waffle parties and so I've always loved them and recently I spent a semester in Jerusalem and found The Waffle Bar.  It had deluxe waffle desserts!  The one I got looked like this picture below.

 Banana Boat Waffle Explosion

1 Waffle

Sliced bananas

Ice Cream

Hot Fudge Sauce

Whipped Cream

Carmel

Shana, Shay and I got together and made a birthday dinner for our dear friend, Annie, a couple months ago.  We had so much fun and finished off with these treats.  We all loved them!
 

Cream Cheese

Now, I know that cream cheese isn't very healthy, but even just a smidgen of it can bring a lot of flavor.  (Plus, think about how much salt we put on bland food.)

Philadelphia Cooking Creme is a newer product that makes me feel like a gourmet chef after only cooking for 20 minutes!  It has so much flavor and makes any dish taste amazing!  There are recipes online at cookphilly.com.  One that I made and loved was:

Creamy Italian Chicken & Orzo Skillet (with slight changes)

1 lb. chicken breasts, cut into bite-size pieces

1 small zucchini, chopped

1 tub (10 oz.) Philadelphia Italian Cheese & Herb Cooking Creme (I think I only used about 7 oz. of it and then added a scoop of fat free sour cream- a little bit healthier.)

1/2 c. chopped tomatoes

2 cups hot cooked orzo pasta (I used brown rice)

Cook chicken and zucchini in large nonstick skillet on medium heat 6-7 min. or until chicken is done.  Add cooking creme and tomatoes; cook & stir 2 min.

Serve over pasta/rice.

I think I added broccoli as well.  Ad as many veggies as you'd like. 


Cream Cheese Oreo Pops-
I tried one the other day that our dear friend LaVerna made.  I'll post the recipe when I get it.  My mom told me that it was smashed Oreos mixed with cream cheese & dipped in white chocolate with brown chocolate drizzled on top.  Add a sucker stick & cover the top in cling wrap with a ribbon to make it look like a sucker.  It was so heavenly.  If I make them, I'd ad peanut butter and use the peppermint Oreos that are out right now.

Fruit (In Salads)

Apples, Pineapple, Pomegranates, cranberries, oranges, grapes, pears & more!

Some of the fun salads I've made lately are:

Grilled Chicken Salad: Spinach, grilled chicken, chopped apples, carrots, cheese, cucumbers, bell peppers & fresh lemon juice!  (You'll feel so healthy that you won't be able to stop yourself from eating fries later that night to compensate!)

Pomegranate Fruit Salad: Pineapple, bananas, pomegranate seeds, apples, oranges & lemon juice.

Pineapple Chicken Salad:

Chop chicken breast into small bit size pieces and cook in a 4 in deep saute pan in the following mixture:
grated ginger
garlic
pineapple juice (all of it from the can)
soy sauce (1/3 c.)
vegetable oil (3 T.)
lemon juice (3 T.)

Serve the chicken over:
Spinach
Chopped orange bell pepper
Pineapple chunks
tomatoes
carrots

Use the pineapple mixture drippings from the pan as the dressing.

Lemons

Although lemons make me pucker they also have brought a smile to my face most recently.  My husband told me the other day that he'd always be a happy man if I'd just keep buying lemons.

What a lemon makes better:
Smoothies (cut off the peel & put an entire lemon in your smoothies)
Fresh lemon juice is the most refreshing and healthy salad dressing

My new favorite smoothie recipe:

1 whole lemon

3/4 c. frozen berries

2 ice cubes

1 c. milk

1/8 c. French vanilla coffee creamer

1 banana

1/4 c. orange juice concentrate

squirt of lime juice

10 Favorite ingredients in 10 min Fast increments

10 Favorite Ingredients in 10 min Fast Increments

1. Lemons 4:30

2. Fruit (in Salads) 4:40

3. Cream Cheese 4:50

4. Waffle desserts 5:00

5. Pesto Packets 5:10

6. Waffles 5:20

7. Ground Turkey 5:30

8. Tilapia 5:40

9. Peppermint 5:50

10. Soup 6:00pm

Starting at 4:30pm today, I'll start posting in 10 minute increments about each of these fabulous ingredients that I've discovered.  I've extended this challenge to myself and I will be writing each post in only 10 minutes.  I like challenges because they get me creative, plus I have my Christmas Music playing. :) 

Heathy's Heavenly Rolls

Blue Grass Music, Baking Bread, Eating Cheerios late at night and singing as we walked home from the BYUI library at 11pm...almost sums up my beautiful Heather.  Words can't actually describe the angel of a friend that she's been to me.  The week before my wedding, with a brand new baby, she and her mother (who was visiting to help her after the birth) made me my wedding veil.  The act was more than just thread and time, it was full of encouragement, excitement, & pure love.  Her mother, Gwen, is the queen of all things domestic and she fed my stomach, more than once, while Heather & I were roommates.  She'd send bread, chicken,  jam  & other treats down with Heather.  Heather's motto was, "What's mine is yours."  Her example changed the way I was as a missionary companion, friend, sibling & now wife.  She gives with all her heart and delights in doing so.  Her voice and smile are unbelievable and always make me happier.  

I was excited that Heather shared her mother's famous roll recipe. Heather made these almost weekly and we'd always squeal with excitement when she did.  She said that her mother following about her beloved mother:

"My mother makes these wonderful rolls for everything, Thanksgiving, Christmas, Sunday dinners & or special nights.  She brings them when she comes to visit, when she'd come visit at college for my and for all other special occasions.  My mother can create something wonderful and useful out of any and everything. She is the master of figuring out how to make anything that you can find online, in stores and at boutiques. She has a mind for making marvelous useful things that make life easier and she is not afraid to fail and try again. That is what creation is all about; we work and work and work till we get it absolutely right! Then it makes our life better and fuller and we move on to the next creation."

Rich Dinner Rolls 
1.5-3 cups flour  (start with just 1.5 cups & add all 3 cups if its too sticky)

1/4 cup powdered milk
1 tsp. salt
2 Tbs. Yeast
1/4 cup sugar
mix together and add:

1/4 cup margarine, butter, or shortening
Mix well together and add:

1 & 1/2 cups hot water out of the tap
mix in well and add:

2 eggs beaten in another bowl

Beat and add enough flour to need smooth (the trick in not to add too much! just smooth and soft)
Let rise in a greased bowl at least 10 min.
Punch down and shape into rolls.

Bake at 375 degrees for 15-18 min.
Enjoy :) 

Fudgy Pecan Chocolate Pie & getting lost in a novel -As divine as their creators- Antonella & Jessica

Last Friday, the day after Thanksgiving, my dear sister Shana and I went to Jessica and Antonella's home.  Jessica has been writing an incredible book about another magical realm and a predestined princess who has to overcome many obstacles.  She's woven deep truths and principles throughout the book which she has been trying to teach me since we were both 5 years old and in Kindergarten.  Antonella, Jessica's mother, and my mother, started chatting on the first day of our kindergarten class at Centerville Elementary.  I can just imagine us nervously holding our mothers' hands outside the Kindergarten room door, wearing our favorite outfits wondering if our mothers were ever going to stop talking to each other.  My favorite dress in elementary was a hand-me-down jumper that had Minnie Mouses' face as the top and a pink skirt as the bottom.  Minnie's head was bigger than mine.  We were probably as adorable as they come! 

Thus started the long friendship that we've shared.  When Shana and I had schedule to visit them on "Black Friday" we hadn't even thought about what scrumptious leftovers we'd find.  We were in for a treat.  Antonella had 11 people over but had cooked for about 44.  She had made over 31 pies, 4 types of stuffing, a huge turkey and loads of mashed potatoes and gravy.  (There never seems to be enough mashed potatoes at my house and so I also am in awe when someone has leftovers.)  She quickly loaded our plates and sent us off to Jessica's room to enjoy the two best things in life: Jessica's writing and Antonella's cooking! 

Not only do Antonella & Jess feed me with excitement and food but they unconditionally share ACCEPTANCE.  It doesn't matter who you are, you are adored and FAMILY in their home. 

Antonella still had over 10 pies left and Shana and my favorite was one that she had invented:

Fudgy Pecan Chocolate Pie

1 unbaked pie shell

1 package (4 oz) german sweet chocolate

1/4 c. butter

1 can sweetened condensed milk

1/2 c water

2 eggs beaten

1 tsp vanilla

1/4 tsp salt

1- 1.5 cups chopped pecans

Filling

1 c. cold milk

1 package instant chocolate pudding mix (3.9 oz)

i c whipped topping

Topping 

1 c whipping cream

1 tbsp sugar

1 tsp vanilla

Line unpricked pie shell with foil and bake at 400 degrees for 5-7 mintues.  Remove foil and set aside.  Reduce oven to 375 degrees. 

In a saucepan, melt chocolate & butter.  Remove from heat.  Stir in milk and water.  Slowly add some of the chocolate mixture to eggs, to temper them and so they don't cook, then return all to the pan.  Stir in vanilla & salt.  Pour the mixture to pie shell and add nuts.  Cover edges with foil.  Bake for 35 minutes or until done. 

Cool completely.

In a mixing bowl beat milk and pudding mix until smooth.  Fold in whipped topping.  Spread over nut layer.  Cover & refridgerate.

In a mixing bowl beat whipping cream until soft peaks form.  Add sugar & vanilla, beating until stiff peaks form.  Spread over pudding layer.  Refrigerate until set.  (About 4 hours.)

*Bonus: This fugdy pie wasn't too rich, it was just right!

Double Chocolate Rebels & Aunt Nat

Today's been a long hard day at the office and on the way home I listened to Amanda Dickson's book on CD, "Wake up to a Happier Life."  Those few minutes of listening got me smiling.  She said something so amazing that I stopped and replayed it the clip.  She said, "Why would you do anything because youshould when you could do it because you love it!"   Infusing all that I do with love stirs creative thoughts and ideas and gets me excited about life.  I'm sitting in the BYU Salt Lake Extension Center Library as I write this and asking myself, "What do I love about this place?"  "What things are going to make me wildly happy today?"  The answers come so easily when I ask these simple questions.

I feel so much better.

Now, I started with those thoughts because Amanda Dickson and the phrase "infuse joy" remind me of a very special woman in my life.  Aunt Nat.  She's an avid blogger and beautiful writer.  She's passionate about library books, treasure hunting at consignment stores, her family and God.

She always is helping me discover wonder in new hobbies and talents. 

When I asked her to send me a recipe, she said she loves to look to her mother's amazingly good recipes because they bring back memories.  She took me back to her childhood memory in McCallan, Texas.  She was holding a teaspoon in her hand near the kitchen sink and making a Nestle's cookie recipe when her mother pronounced her the "Best cookie maker in the family."  She's confidently lived up to that honor since that day.  As a young girl I remember going down to her house and making cookies with her and her kids on Sunday nights.  I always loved going to their house on Main Street!  I was younger than all of them but they made me feel so important.  I remember when all the McKassons (her family) would come up to our house for waffle parties on the holidays.  At one of these Fourth of July breakfasts, I can proudly remember running the waffle iron when my own mother proclaimed that I was the "little cook of the family."  Since then I too have tried to live up to that honor.  

Natalie's conversation uplifted me and she ended by telling me how much she loves me.  

She wanted to share my Grandma's Double Chocolate Rebels recipe

Mary Ann Bradford

1 ½ cup sugar

1 egg, beaten

1 1/4 cup margarine

1/4 cup water

1 tsp. vanilla

1 cup sifted flour

½ tsp. soda

½ tsp. salt

6 Tbsp. cocoa

3 cups rolled oats

6 oz. pkg. semi-sweet chocolate chips (or half white, half semi-sweet) (Nat's lil addition.)

Sift dry ingredients together, cream butter and sugar and vanilla.  Add beaten eggs in thirds.  Mix in dry ingredients and water in between.  Add oatmeal and chips.  Bake on ungreased cookie sheet 350° for 10 to 12 minutes. 

White Chili From the Kitchen of Mary

Mary Mary quite contrary how does your garden grow?

Mary is my big sister, previous roommate (when we were in Elementary), my example and friend.

For my wedding she spent hours making me a recipe book filled with her delicious favorites.  Now a mother of three and an excellent chef, she is always telling Shana and I about fun things to try.  As sisters we share this love for cooking.  

Although Mary is in Spokane, we had the fam over for one of her recipes: White Chili.

Ingredients

1 T. vegetable oil

2 medium onions (1 cup)

2 cloves garlic, finely chopped

3 cups chicken broth

2 T. chopped fresh cilantro or 1/2 tsp ground coriander

2 T. lime juice

1 t. ground cumin

1/2 t. dried oregano

1/4 t. red pepper sauce (I couldn't find this and used Cayenne pepper instead)

1/4 t. salt

1 (11-oz) can white shoepeg or whole kernel corn, drained

1 (15-oz) can great northern beans, drained

1 (15 1/2-oz) can butter beans, drained (I couldn't find these and used white canellini beans instead)

2 cups cooked chicken breast (we grilled our chicken)

Directions: 

1) In a large pot, heat oil over medium heat.  Cook onions and garlic in oil 4-6 minutes, stirring occasionally, until onions are tneder.

2) Stir in remaining ingredients except chicken  Heat to boiling, reduce heat.  Simmer uncovered 20 minutes.  Stir in chicken; simmer about 5 minutes until hot.

(Can cook in a dutch oven)

We enjoyed this with salad and tortilla chips!  I really appreciate Mary and that she in constantly igniting creativity in me in so many ways!

Serving Stroganoff Cooked in a Pumpkin

Now that Halloween is over, pumpkins are very inexpensive!  My husband said that one of his favorite meals he ate in Brazil as a missionary was stroganoff in a pumpkin.  I'd never heard of cooking dinner in a pumpkin nor had I ever eaten pumpkin like I would squash, but it sounded exciting.  We had his awesome side of the family over for dinner and it was scrumptious!  We place the cooked pumpkin in the middle of the table in a large serving bowl and scooped out the hot stroganoff onto our rice.  We ate it with a bread and salad.  After we had pumpkin pie milk shakes.

I used this recipe with a few changes.  I doubled the amount of veggies and used 1 pound of ground turkey instead of beef.  This serves about 8 people. 


dinner in a pumpkin: creamy spiced sausage stroganoff with broccoli, carrot and apple
an original recipe by rachelle

1 medium sized (10-12" diameter, basketball sized, ~10 lbs.) pumpkin
1 pound ground beef
1 pound (a chub.) mild sausage
1 large onion, chopped
2 teaspoons oil

1 head broccoli, chopped
2 carrots, diced
1 large green apple, diced

1 (8 oz.) package cream cheese, softened
1 cup milk
1 cup shredded cheddar/mozz/jack cheese
1/4 cup parmesan cheese
4 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
dash red pepper
dash pumpkin pie spice

6 cups cooked hot rice, for serving

remove top racks from the oven and preheat to 375 degrees.
cut the top off the pumpkin and remove all the seeds and stringy pulp inside. season inside pumpkin with a little salt, pepper, and pumpkin pie spice.
heat oil in a large saute pan and bring a big pot of water to a boil. add beef, sausage and onions into saute pan and cook until browned. add broccoli, carrots and apple into boiling water and cook for 8 minutes to soften. (skip this step if you like a little bite to your veg.) drain vegetables. in your biggest mixing bowl, whisk together the softened cream cheese, milk, cheese, parmesan, garlic, salt, pepper and red pepper. stir in meat and onions and veggies. carefully pour into prepared pumpkin and replace pumpkin top. place pumpkin on a heavy duty cookie sheet or in a casserole dish. carefully put in oven and cook for 1 1/2 hours at 375 degrees. to serve, scrape sides and bottom of pumpkin to get bits of pumpkin with stroganoff. serve over hot rice.

* recipe may be halved and prepared in a small pumpkin for a cute little family.
* cook in crock pot instead for a yummy meal post-holiday. 3 hours on low.*

I want to thank other exciting bloggers for sharing their family traditions and igniting that creativity in me. 
This recipe & picture comes from the following blog:  http://fashionablyfoodie.blogspot.com/2008/10/dinner-in-pumpkin-creamy-spiced-sausage.html 

Kerstin's Chicken Mushroom Delight

The lights are buzzing above me, the piles of paperwork are almost burying me and it's still only 2pm in the afternoon.  Nothing wrong with this scenario; it's just another day at work.  I sniff...someone's lunch smells divine.  My mouths is salivating.  Suddenly, my friend and co-worker turns the corner with TWO plates of Mushroom Chicken over rice.  Today I will name her my BEST CO-WORKER FRIEND!    She's told me about this recipe before, how tasty and easy it is but now I get to be the judge.  Woa, she was right.  The day totally changes because I am now loaded with a new recipe, to impress my husband, and a happy tummy.  Kerstin and I love to take our "breathers" at work and swap awesome recipes.  Kerstin and her husband both work, like us and so she loves her crock pot meals.  Here is the recipe:

3-4 thawed chicken breasts (sliced in half)

1 carton of fresh mushrooms
8 oz. Chive & Onion Cream Cheese
3/4 stick of butter (not margarine)
1 package Dry Italian Dressing Seasoning Mix (Find near Ranch & other dressing packets)

1 can of Chicken Broth (low sodium)
1 can of Cream of Mushroom (Garlic and Herb)
Spinach (optional)

Spray crockpot with Pam Spray really well (esp. on sides).  Lay Chicken in bottom and put a whole carton of mushrooms (sliced) all over chicken.  

In a saucepan, melt the 8 oz tub of chive and onion cream cheese with 3/4 stick of butter.  Add the italian dressing seasoning mix, chicken broth, and cream of mushroom.  Stir until it is all mixed together and pour the melted mixture over the mushrooms and chicken. 

Cook on low for 4-5 hours or on high for 2 1/2 hours.  

 

optional: Add spinach leafs in about 30 minutes before it's finished cooking. 

This is a very salty dish and so leave out some of the Dry Italian Dressing Mix if you want it less salty. 

When it is done cooking, use a fork and spoon to shred the chicken while it is still in the crock pot.

Kerstin said that this food reminds her of her grandmother's country cooking.  It's "feel good food" that makes her feel at home and think of Grandma.

Kerstin & her Grandmother

Kerstin is always getting me excited about the delicious meals she makes and especially loves how the house smells so good when she gets home from work.  I love that she shares her fun with me and also lets me get excited with her.  Sharing recipes and creativity has really helped the hours pass more quickly at work and helped become close friends!   

Creation of Igniting Creativity

Every week I'll spotlight family, friends and others and show how they ignite creativity.  Through interviews, pictures, recipes and more I hope you'll catch the goodness of these individuals.