Butternut Squash Soup

This week's Souper Sunday selection! It was amazing and simple! Butternut Squash Soup 6 T chopped onion 4 T margarine (I only used 2) 6 c peeled and cubed butternut squash 3 1/2 c chicken broth 1/2 t dried marjoram 1/4 t black pepper 1/8 t ground cayenne pepper 2 8 oz packages of cream cheese (I used fat free this time) In a large saucepan, saute onions in margarine until tender. Add squash, chicken broth, margarine, pepper and cayenne. Bring to a boil and cook for 20 minutes. Purée with cream cheese in a blender until smooth. Return to saucepan and heat through. Do not allow to boil.

Double Layer Pumpkin Cheesecake

We had a nice little neighborhood get together this weekend, and this is what I made. It was a hit! It was gone by the end of the night. I had a small bite, and it was amazing. It's also super easy to make and the perfect fall dessert! Double Layer Pumpkin Cheesecake 2 8 oz packages of cream cheese (I used one reduced fat, one regular) 1/2 c sugar 1/2 t vanilla extract 2 eggs 1 9 in prepared graham cracker crust 1/2 c pumpkin purée 1/2 t ground cinnamon 1 pinch ground cloves 1 pinch ground nutmeg 1/2 c frozen whipped topping, thawed Preheat oven to 325. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove one cup of batter and spread evenly in the pie crust. Set aside. Add pumpkin, cinnamon and cloves to the remaining batter. Mix well. Spread over batter in the crust. Bake for 35-40 minute until center is almost set. Remove from oven and allow to cool. Refrigerate for at least 3 hours. Cover with whipped topping and serve.

Spicy Chicken Soup

This was last week's Souper Sunday selection. It was so good! This is the first time I'd ever made my own chicken broth, too. I saved the excess and plan to use it in a chicken pie! Hope you enjoy! Spicy Chicken Soup 2 qts water 4 chicken breasts 1/2 t salt 1 t black pepper 1 t garlic powder 2 T dried parsley 1 T onion powder 5 cubes chicken bouillon 3 T olive oil 1 onion, chopped 3 cloves garlic, chopped 1 16 oz jar chunky salsa (I used medium) 2 cans peeled and diced tomatoes 1 can whole peeled tomatoes 1 can condensed tomato soup 3 T chili powder 1 can whole kernel corn 2 cans kidney beans, drained 1 8 oz container sour cream (I used reduced fat) Combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes in a large pan over medium heat. Bring to a boil, then reduce heat. Simmer for about an hour, or until chicken is cooked through. Remove chicken, reserve broth. Shred chicken. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, kidney beans, chili powder, corn, sour cream, shredded chicken and 5 cups chicken broth. Simmer for 30 minutes.

Baked Potato Soup

Being a mashed potato lover my whole life (hence the mashed potato bar at my wedding), there is no other soup I enjoy like baked potato soup! I am so excited to make this tonight!


Baked Potato Soup

5 medium baking potatoes
12 slices bacon, cooked and crumbled (I am using turkey bacon)
2/3 c flour
2/3 c butter (I am using Smart Balance light)
8 oz sour cream (I am using low fat)
6 c milk (I am using skim)
3/4 t salt
1/2 t pepper
4 green onions, chopped
1 1/4 c sharp cheddar cheese


Bake potatoes and scoop out insides. Mash and set aside. Melt butter and flour on low heat. Stir for one minute. Gradually add milk until thick and bubbly. Add potatoes, salt, pepper, 2 T onion, 1/2 c bacon and 1 c cheese. Stir in sour cream. Heat thoroughly. Pour into bowls and top with remaining cheese and bacon.

Spicy Oven Fried Chicken

It's weird, but I have been craving fried chicken for a few weeks now. There are two reasons why this is strange: 1) I really don't eat fried chicken and 2) I am definitely NOT pregnant. So, I started searching for a recipe, and I am going to make this very soon. I can't wait!!!


Spicy Oven Fried Chicken

1 c buttermilk
1/4 c hot pepper sauce
4 boneless, skinless chicken breast halves
1 c dry breadcrumbs
1/2 c all-purpose flour
2 t onion powder
1 t cornstarch
1 t sugar
1 t garlic salt
1 t salt
1 t pepper
1 t paprika
1/2 t cayenne pepper
2 T olive oil

In a medium bowl, mix the buttermilk and hot pepper sauce. Place chicken in the mixture to coat. Cover, and marinate in the refrigerator 8 hours (or overnight). Preheat oven to 350. In a separate bowl, mix bread crumbs, flour, onion powder, cornstarch, sugar, garlic salt, salt, pepper, paprika and cayenne. Thoroughly coat the chicken in this mixture. Heat the olive oil in a medium skillet over medium heat and cook chicken 5-7 minutes on each side until lightly browned. Transfer chicken to a medium baking dish and bake for 30 minutes.

Baked Spaghetti

This is one of my all-time favorite recipes. It is so good, and I swear it is better after sitting in the fridge for a day or two. Baked Spaghetti 12 oz cooked spaghetti (I use whole wheat) 1/2 c butter 2 c sour cream (I use the reduced-fat variety) 1 c grated Parmesan 3 eggs, well beaten 11/2 lbs ground beef (you know I always use 96/4) 1 c chopped onion 1 c chopped green pepper 8 oz shredded mozzarella 2 15 oz cans tomato sauce 2 6 oz cans tomato paste 2 T sugar 1/3 c water Minced garlic, basil, parsley and oregano to taste To make sauce: Cook beef, onions and peppers. Drain well. Stir in tomato sauce and paste, sugar, water and seasonings. Heat well. Stir butter, Parmesan and eggs into chopped, cooked spaghetti. Form into a crust and cover the bottom of a buttered 9 x 13 pan. Spread sour cream on top of spaghetti crust. Top with sauce, cover with mozzarella. Bake at 350 for 30 minutes.