Curry Chicken Noodle Soup

I'm always looking for a new soup. Just love having soup with homemade bread on cold nights.. nothing better:) This soup packed a lot of awesome flavor. It took the traditional flavors of carrots, onion, and celery and replaced it with ginger, jalapeño, bell pepper and curry. It was very tasty and will definitely be adding to my soup favorites.

SWEAT:
1 Cup each diced onion and red bell pepper
3 Tbsp. curry powder
3 Tbsp. minced fresh ginger
3 Tbsp. seeded and minced jalapeño (about 1 chile)
2 Tbsp. minced fresh garlic

STIR IN:
8 Cups low-sodiumchicken broth
8 oz frozen or dry kluski or egg noodles

ADD:
2 Cups shredded rotisserie chicken
2 Cups chopped fresh spinach
1/4 Cup chopped fresh cilantro
Fresh lime juice, salt, and black pepper

Sweat onion, bell pepper, curry powder, ginger, jalapeño, and garlic in oiling a large pot over medium-low heat until onion begins to soften, about 3 minutes.

Stir in broth, cover pot, increase heat to high, and bring soup to a boil until al dente (according to package directions or about 10 minutes)

Add chicken,spinach, and cilantro, stirring just to heat through. Season soup with lime juice, salt, and black pepper.

Cherry Bread Pudding

Talk about comfort food.. this yummy bread pudding has it all! I served this last week after rib eye steak with blue cheese cream sauce. My husband said this is exactly what he would of ordered down to the dessert if we were at a restaurant. that goes to show you the dessert is REALLY that good :) I'm actually not a huge fan of cherries but loved every bite of this bread pudding. it was a perfect warm dessert on a cold night. Surprisingly, only 285 calories per serving this dessert gives you all the pleasure without all the pain. :) Enjoy!

DIVIDE:

8 oz French bead, cut into 1-inch cubes
6tsp. cherry pererves

WHISK

1 Can nonfat evaporated milk (12 oz)
1 1/14 cups 2% mil
1/4 cups honey
1/4 cup egg substitute (such as egg beaters)
1/4 tesp. pure almond extract
6 Tbsp. cherry pererves
creme fraishe optional

PREHEAT: oven to 350. Coat six 8 oz ramekins with nonstick spray.

DIVIDE: bread cubes among the ramekins to fill halfway, and top each with 1 tsp. preserves. Divivde remaining bread cubes among ramekins and fill to top.

WHISK: together evaporated milk, 2% milk, honey, egg substitute, and almond extract in a large glass measuring cup. Pour 1/2 cup liquid over bread cubes in each ramekin. Press bread cubes into liquid: top with 1 TBsp. pererves.

BAKE: pudding until bread is slightly toasted and liquid is absorbed, about 35 min. Let pudding stand 15 min before serving with a dolloep of creme fraishe.

Sour Cream Apple Walnut Pie

This is a family favorite and tradition every year on Thanksgiving. This pie is awesome with the sour cream filling and the yummy streusel topping. Such an amazing pie! ENJOY!

Ingredients

Crust
1 Pillsbury® refrigerated pie crust (from 15-oz. box), softened as directed on box
Filling
1 1/4 cups sour cream
3/4 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
2 teaspoons vanilla
1 egg
6 cups 1/4-inch slices peeled baking apples

Topping

1/2 cup all-purpose flour
1/2 cup chopped walnuts
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
Dash salt
3 tablespoons cold butter or margarine

Directions

Heat oven to 400 degrees F. Unroll pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In large bowl, beat sour cream, granulated sugar, flour, salt, vanilla and egg with wire whisk until well blended; stir in apples. Pour into crust-lined pie plate.

Bake 15 minutes. Reduce oven temperature to 350 degrees F; bake 30 minutes longer.

Meanwhile, in medium bowl, mix all topping ingredients except butter. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs; refrigerate until ready to use.

Sprinkle topping over pie. Bake 20 to 25 minutes longer or until topping is golden brown. Cool completely on cooling rack, about 2 hours. Cover and refrigerate any remaining pie.

Cinnamon Roll Pancakes

These are amazing pancakes. The pumpkin pie spice in both the maple syrup and the actual pancake batter gives this dish such nice flavor. The two syrups, one maple based and the other cream cheese/sweetened conduced milk are smothered or gently piled upon these pancakes, making them truly mouth watering. These are so perfect for a crisp fall morning. What a way to say, "welcome fall, welcome." :) Enjoy

COMBINE:
1 1/2 cups flour
1/4 cup sugar
1 1/2 tsp. apple pie spice
1 tsp. baking soda
1/2 tsp table salt

WHISK:
1 1/2 CUPS BUTTERMILK
4 OZ Philadelphia Original Cooking Cream
3 Tbsp. pure maple syrup
1 egg
1/2 tsp vanilla extract

COMBINE dry ingredients into bowl and set aside.

WHISK buttermilk, cooking cream,syrup,egg, and vanilla in a separate bowl. Fold buttermilk mixture into dry ingredients just until moistened. let batter rest 10 min.

COOK batter on hot griddle 2-3 minutes flip pancakes cook 2-3 minutes more or until golden.

CREAMY ICING

6 OZ PHILADELPHIA ORIGINAL COOKING CREAM
1/3 CUP SWEETENED CONDENSED MILK
1/4 CUP BUTTERMILK
1/2 TSP. VANILLA EXTRACT
1-2 TBSP WARM WATER

Whisk cooking cream, sweetened condensed milk, buttermilk and vanilla in a saucepan over medium heat until warm

SPICED MAPLE SYRUP

3/4 CUP PURE MAPLE SYRUP
1/4 CUP SWEETENED CONDENSED MILK
2 TBSP UNSALTED BUTTER
1/4 TSP. APPLE PIE SPICE

Heat maple syrup, sweetened condensed milk, butter, and apple pie spice in a small saucepan over medium until butter melts and apple pie spice dissolves, about 5 minutes.

Feta Burger with Gourmet Cheese Spread

Had to add this.. my burger monster! She loved it :)

We served these burgers for Julia's Bday cookout. They're awesome. So much flavor. I had small grape tomatoes from the garden so I used those. Put lots of cheese spread on your bun.. you won't regret it. Enjoy!

Ingredients

1 (8 ounce) package cream cheese, softened
1 clove garlic, minced
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh dill

2 tablespoons extra virgin olive oil
1 clove garlic, minced
1 red onion, minced
1 3/4 pounds ground beef
1/4 pound ground pork sausage
1 1/2 cups crumbled feta
1/4 cup red wine
1 egg
1 teaspoon salt
1 teaspoon fresh-ground black pepper

1 large heirloom tomato, sliced
1 medium red onion, sliced
8 leaves green leaf lettuce leaves
8 Kaiser rolls, split

Directions

In a medium bowl, combine cream cheese, 1 clove minced garlic, basil, and dill. Cover and set aside.
Heat the olive oil in a medium skillet over medium heat and cook 1 clove minced garlic and onion for 4 to 6 minutes, or until translucent. Remove from heat and allow to cool.
Preheat an outdoor grill for high heat and lightly oil grate.
While the grill is heating, gently mix together the cooked garlic and onion, ground beef, pork sausage, feta cheese, red wine, egg, salt, and pepper in a large bowl. Do not over work the meat mixture. Divide into 8 equal parts and form into patties.
Grill patties on preheated grill for 5 to 10 minutes per side, until well done. Toast the split buns on the grill for 1 to 2 minutes. Assemble the burgers by spreading 1 1/2 tablespoon of the cheese and herb spread to both the top and bottom of each roll. Place patties on the bottom half of the rolls and stack a slice of tomato, sliced red onion, and a leaf of lettuce on each burger. Add the roll tops and serve.

Raspberry Frozen Yogurt

I've made this before. This is what the recipe looks like if you cut it in half. The recipe cut in half makes two batches in my 1.5 quart Cusine Art ice cream maker. Which is plenty for our small crowd. I usually make the first batch and put the second batch in the fridge, refreeze my ice cream bowl... and make the second batch later in the week! It's so good and so refreshing! Perfect for a summer dessert. I ate way too much..

Ingredients

4 Cups plain yogurt
4 Cups raspberries
1 whole smashed bananas
1/8 cup O.J
1/8 cup lemon juice
3/4 cup sugar
1 tsp. vanilla
1/2 cup heavy cream
1 cup milk

Steps

Whip bananas and milk in a blender. Add orange juice, lemon juice, sugar, vanilla, and cream. Mix yogurt and berries in separate bowl, then add to the banana mixture. Freeze according to manufacture directions.

Grilled Jalapeno Bacon Wraps

These are easy to make and so delicious! They went great with our grilled steak fajitas. If you like a little bit more heat, you can leave some of the seeds in. I also threw them in the freezer for about 10 min to get cream cheese firm before grilling. These are a great side for any last summer cookouts on the grill.

Ingredients

6 fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) package cream cheese
12 slices bacon


Directions

Preheat an outdoor grill for high heat.
Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.
Place on the grill, and cook until bacon is crispy.

Peaches and Cream

PERFECT SUMMER BREAKFAST. PERIOD.

Blueberry Midnight Muffins

This recipe had amazing reviews so I had to give it a try. I call these my "midnight muffins" because both times I've made them I start craving them late at night and decide to start making muffins late in the evening :) Last time I made them I doubled the recipe. The brown sugar-cinnamon crumb topping is amazing! They make nice big cafe style serving when you feel the batter almost reaching the top of the cupcake liner. Theses blubbery muffins are amazing!

Yield: 8 Large muffins

Ingredients

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar ( i USED BROWN SUGAR..SO MUCH BETTER WITH BROWN SUGAR!)
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.

Poppy Seed Spinach Salad

This salad has great FLAVOR! I love having salads in the summer, they taste so fresh and go great with food from the grill. Don't add the dressing to soon before serving or it will make the salad soggy. Enjoy this salad!

Salad

1 bunch spinach
1/2 head of lettuce
1/2 c. swiss cheese (grated)
5-8 slices of bacon (well cooked and crumbled)
1/2 c. cottage cheese
1 purple onion in rings
1 bunch mushrooms

Marinate purple onion and mushrooms in dressing for 3 hours. Add dressing to salad JUST before serving.

Dressing

1c. oil
1/2 c. vinegar
1/2 tsp. dry mustard
1 T poppy seed
1/2 c. sugar
1 T grated onion
1/2 tsp. salt

Blend together in blender

Fry Fish with Beurre Blanc Sauce

Fisg

This sauce is so good.. you'll be scrapping the plate with your finger for every last drip! I do :) It's so yuumy over fish and I serve it along side with mash potatoes. It's also very good on top of veggies. That way you can justify all that butter. Anyways, this recipe is awesome. I've made it for Easter, Mondays, Fridays any day.. try it!

4-6 tilapia fish
2 cups heavy cream
1 cup white wine
12 whole pepper corns
1/4 cup lemon juice
2 shallots diced
1 pound butter, cut into pieces, softened

Heat wine with dry ingredients on high till almost dry. Add reduced cream, whipping constantly. Remove from heat and add butter butter until thickened and smooth. Salt and pepper each piece of fish. Cook Fish in hot skillet both sides for a few minutes. Serve butter sauce over fish. ENJOY!

Bacon Wrapped Meatloaf

Ok, well i'm kind of a "meatloaf junkie" I have made it so many differetn ways. (Italian style meatloaf recipe coming soon!) When I saw this recipe featued on pioneer women. I knew I had to try it. My husband loves meat and bacon.. so waaa laaa.. Happy man :) The bacon was yummy. I might try and fry it a liitle bit before wrapping it around the bacon to see if I can get it a little crunchier. I will make this again! Great for sandwiches the next day.

Ingredients

Meatloaf:

1 cup Whole Milk
6 slices White Bread
2 pounds Ground Beef
1 cup (heaping) Freshly Grated Parmesan Cheese
¼ teaspoons Seasoned Salt
¾ teaspoons Salt
Freshly Ground Black Pepper
⅓ cups Minced Flat-leaf Parsley
4 whole Eggs Beaten
10 slices Thin/regular Bacon
Sauce:
1-½ cup Ketchup
⅓ cups Brown Sugar
1 teaspoon Dry Mustard
Tabasco To Taste

Preparation Instructions

Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.
Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.
With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)
Lay bacon slices over the top, tucking them underneath the meatloaf.
Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.
Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.

Serve with mashed potatoes. Yummy!

Chicken Diane

This dish was so yummy! It came "adapted" from the new issue of Cuisine at Home. The noodles were surprisingly VERY good too. Definitely use fresh parsley and double the sauce. We didn't use truffle butter.. and it still turned out wonderful. You can use a butter or oil infused and blended with truffles flavor to get the taste without the expensive cost as truffle butter.


Chicken Diane is an alternative to the traditional Steak Diane, which is a dish consisting of a pan-fried filet mignon with a sauce made from the seasoned pan juices. The dish takes its name from Diana the Roman goddess of the hunt.

•2 Chicken breast fillets with skin
•Salt and black pepper
•1 tbsp Butter
•1 tbsp Olive oil
•2 Shallots, finely chopped
•1 clove Garlic, finely chopped
•80 ml Chicken stock
•1 tsp Dijon mustard
•1/2 tbsp Worcestershire sauce
•30 ml Brandy
•80 ml Heavy cream
•1 tbsp Flat leaf parsley, chopped
•1 tsp Lemon juice

1.Season chicken with salt and pepper. In a large skillet, melt butter and olive oil over medium-high heat. Add chicken and brown them 5 minutes each side. Place on a serving dish and set in warm oven.
2.Add shallots and cook, stirring, until softened and aromatic, about 1 minute. Add in chopped garlic, stirring briefly. Stir in stock, mustard, Worcestershire sauce, brandy and cream, bring to the boil, then simmer on medium heat for 2-3 minutes to reduce by half. Stir in parsley and lemon juice.
3.Pour over warm chicken and serve with Linguine with truffle butter

LINGUINE with truffle butter

3 Tbsp. black truffle butter
2Tbsp. chopped fresh parsley
1Tbsp. chopped fresh ed chives
1/2 tsp. extra virgin olive oil
salt and pepper to taste

Cook pasta in boiling salted water until al dente, about 3 minutes. Reserve 1/3 cup pasta water, then drain pasta.
Toss cooked pasta with truffle butter, parsley, chives, and oil. Add pasta water a tablespoon at time to loosen sauce, if needed. Season pasta with salt and pepper.