Pumpkin Gorgonzola Soup

Author: Summer // Category:
1 can (15 oz) Libby's 100% pure pumpkin
1 1/2 c. water
2 tsp MAGGI Instant Chicken Flavor Bouillon
1 tsp ground sage
1 can (12 oz) evaporated milk
3/4 c. (3 oz) crumbled gorgonzola cheese
1 large green onion, finely chopped

Cook pumpkin, water, bouillon and sage in a large saucepan over medium-high heat, stirring frequently, until mixture comes to a boil

Stir in evaporated milk and cheese. Reduce heat to low. Stir frequently until most of the cheese is melted. Sprinkle with green onion before serving. Season with black pepper.
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Chicken Cobb Burger

Author: Summer // Category: , ,

For the burgers:

  • 8 (1/2- thick) strips bacon
  • 1 1/2 pounds ground chicken, 90 percent lean
  • 2 tablespoons canola oil
  • Salt
  • Freshly ground black pepper
  • 1/2 cup crumbled blue cheese
  • 4 burger buns, split
  • 1 large ripe beefsteak tomato, cut into 4 slices
  • 1 ripe avocado, peeled, pitted and cut into 8 slices

For the vinaigrette:

  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 clove garlic, finely chopped
  • 1/4 teaspoon sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 1 cup finely shredded romaine lettuce

    • Heat the grill to medium.

    Place the strips of bacon on the grill (lay them across the grate so they don't fall through) and grill for 3 to 4 minutes on each side, until golden brown and slightly crispy. Remove the bacon to a plate lined with paper towels. Increase the heat of the grill to high.

    Form the meat into 4 (8-ounce) burgers, brush with the oil and season with salt and pepper on both sides. Grill the burgers until golden brown on both sides and cooked completely through, about 5 minutes per side. Top the burgers with the blue cheese, close the cover, and continue cooking until the cheese begins to melt, about 1 minute longer.

    Place the burgers on the bottom half of each bun and top with a slice of tomato, 2 slices of avocado, 2 slices of bacon and some of the dressed romaine. Cover each burger with the bun tops and serve.

    For the vinaigrette:

    Whisk together the vinegar, lemon juice, mustard, Worcestershire, garlic, sugar, salt, pepper and oil in a small bowl. Cover and refrigerate for at least 30 minutes before using to allow the flavors to meld.

    Just before assembling the burgers, place the romaine in a medium bowl and toss with the vinaigrette.
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Salmon with Brown Sugar & Mustard Glaze

Author: Summer // Category: ,
3 Tbsp light brown sugar
1 Tbsp honey
2 Tbsp butter
1/4 c. Dijon mustard
2 Tbsp soy sauce
2 Tbsp olive oil
1 Tbsp finely grated ginger
vegetable oil
salt and freshly ground black pepper
8 salmon fillets, 6 ounces each

Melt the brown sugar, honey, and butter in a small saute pan over medium-high heat. Whisk in the mustard, soy sauce, olive oil, and ginger. Let cool.

Preheat grill to medium heat. Brush salmon with vegetable oil and season with salt and pepper to taste and coat with the brown sugar mixture. Grill for 6-8 minutes to medium doneness turning once after 5-6 minutes.

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Cream Cheese Brownies

Author: Summer // Category: , , ,
4 oz. Unsweetened baking chocolate
1 c. stick butter
2 c. sugar
2 tsp. vanilla
1 lg eggs
1 1/2 c. flour
1/2 tsp. salt

Cream cheese filling:
2 pkg (8 oz each) cream cheese, softened
1/2 c. sugar
2 tsp. vanilla
1 egg
(beat until smooth)

Melt chocolate and margarine in sauce pan over low heat, stirring frequently; cool.
Prepare cream cheese filling-set aside.
Beat chocolate mixture, sugar, vanilla and eggs in large bowl with mixer on medium. Beat in flour and salt on low. Spread half of the batter in pan. Spread filling over batter. Carefully spread remaining batter over filling.

Bake at 350 degrees for 45-50 minutes. Refrigerate any remaining brownies.
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Tropical Candy Corn

Author: Summer // Category: , ,
3 quarts popped corn
1 can (8 oz.) crushed pineapple in heavy syrup
3/4 c. margarine
1 1/3 c. packed brown sugar
1/3 c. white karo
1/2 tsp. vanilla
1/2 tsp. baking soda cup flaked coconut

Turn freshly popped corn into an oven safe bowl and keep it warm in a 250 degree oven.

Put undrained pineapple in a heavy 3 qt saucepan and cook over moderate heat until reduced to about 3/4 cup. Add butter, brown sugar, karo. bring to boil over moderate heat stirring occasionally until mixture reaches medium-firm state or 240 degrees on a candy thermometer. Remove from heat, add baking soda and vanilla and stir well. Pour over popped corn and mix gently until coated evenly. Turn popcorn onto 2 buttered cookie sheets with sides. Or using that new non-stick foil called "Release" works well-no need to butter. Sprinkle with coconut.

Return to oven and bake 1 hour at 250 degrees stirring every 25 minutes.
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Chedder-Bacon Dip

Author: Summer // Category: , , ,
1 pkg (8 oz) cream cheese, softened
1 c. sour cream
5 green onions thinly sliced
4 medium tomotoes, chopped
1 lg green pepper, chopped
1 jar (16 oz) taco sauce
2 c. shredded cheddar cheese
1 lb sliced bacon, cooked and crumbled

Beat cream cheese and sour cream. Spread in an ungreased 13X9X2 in dish or 12 in. plate. Combine onions, tomatoes, and green pepper-sprinkle over the cream cheese layer. Pour taco sauce over the vegetables. Sprinkle with cheddar cheese. Refridgerate. Just before serving, sprinkle with bacon. Serve with taco chips (Tostitos)
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HCG Chili

Author: Summer // Category:
100 grams lean ground beef (less than 7% fat)
1 c. chopped tomatoes
1/2 c. wanter
2 Tbsp minced onion
1 cloves garlic crushed and minced
pinch of garlic powder
pinch of onion powder
1/4 tsp chili powder
pinch of oregano
Cayenne pepper to taste
Salt and pepper to taste

Brown ground beef in small frying pan, , add onions and garlic. Stir in tomatoes and water. Add spices and simmer until liquid is reduced. The longer it cooks, the more tender and flavorful. Add a little water to prevent burning. Serve with chopped green onion and salt and pepper to taste.
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Down Home Baked Beans

Author: Summer // Category: , , ,
  • 1 pound bacon
  • 2 (28 ounce) cans baked beans
  • 1 (12 ounce) bottle chili sauce
  • 1 large sweet onion, chopped
  • 2 cups packed brown sugar

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  3. In a large bowl combine beans, chili sauce, onion, brown sugar and bacon. Pour into a 9x13 inch casserole dish.
  4. Bake in preheated oven for 45 minutes to 1 hour.
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Angel Chicken Pasta

Author: Summer // Category: , , ,
  • 6 skinless, boneless chicken breast halves
  • 1/4 cup butter
  • 1 (.7 ounce) package dry Italian-style salad dressing mix
  • 1/2 cup white wine
  • 1 (10.75 ounce) can condensed golden mushroom soup
  • 4 ounces cream cheese with chives
  • 1 pound angel hair pasta

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.
  3. Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.
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Japanese Ginger Salad Dressing

Author: Summer // Category: , ,

1/2 cup minced onion

  1. 1
    Combine all ingredients in a blender.
  2. 2
    Blend on high speed for about 30 seconds or until all of the ginger is well-pureed.
  3. 3
    This recipe yields 1 3/4 cups.
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Wakame Seaweed Salad

Author: Summer // Category: , ,
60 grams fresh wakame seaweed

3 tablespoons vinegar
1 1/2 tablespoons sugar
1 tablespoon soy sauce
dash salt
3 tablespoons dashi stock
kinome sprigs for garnish

Wash fresh wakame seaweed well and boil lightly. Briefly immerse
in water to improve color, remove roots and shred.

Mix vinegar dressing.

Wash kinome sprigs and drain.

Drain wakame seaweed and serve, pour vinegar dressing over and put
kinome sprigs on top.
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Black Bottom Cupcakes

Author: Summer // Category: , , ,
1 package cream cheese (softened)
1 egg
1/3 c. white sugar
1/8 teaspoon salt
1 c. miniature semisweet chocolate chips
1 1/2 c. all-purpose flour
1 c. white sugar
1/4 unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/3 c vegetable oil
1 Tbs cider vinegar
1 tsp vanilla extract

1.) Preheat oven to 350 degrees F. Line muffin tins with paper cups or spray with cooking spray
2.) Beat cream cheese, egg, 1/3 c. sugar and 1/8 tsp salt until light and fluffy. Stir in the chocolate chips and set aside.
3.) Mix together flour, 1 c. sugar, cocoa, baking soda and 1/2 tsp salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir until well blended. Fill muffin tins 1/3 full and top with a dollop of cream cheese mixture.
4.) Bake in pre-heated oven for 25-30 minutes.
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Aunt Sue's Salsa

Author: Summer // Category: , , , , ,
3 cans tomatoes (1 lb 12 oz) drained
1 bell pepper
1 bunch green onions
3 stalks celery
1 cucumber, peeled
4 sprigs cilantro, chopped fine
1 small can green chiles
1 1/2 c pace picante sauce
1/2 c catsup (ketchup)
salt & pepper

Dice all the veggies and mix together.
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Easy Oven Yogurt

Author: Summer // Category: ,
2 qts milk (whole)
1/3 c. sugar
2 c. intant milk powder
1 c. Dannon Yogurt

In sauce pan add sugar to 1 qt. milk. Heat barely to boiling. In blender, mix 1 qt. milk, milk powder & yogurt. Pour into large bowl. Add hot milk to cold milk mixture & stir well. Pour into clean jars (2 qt size & 1 pint size). Put on lids. turn oven on for 20-60 seconds. turn oven off. Place jar in oven and leave untouched for 12 hours. Refridgerate. Save 1 cup yogurt for starting next batch.
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Green Death

Author: Summer // Category: , ,
2 small cans jalepeno peppers
1 small can chili peppers
1 med green pepper
3/4 c. water
3/4 c. water
3/4 c. wine vinegar
1 pkg pecktin
3 drops green food coloring
5 c. sugar

Remove seeds & stems from peppers and put all but sugar in blender. Puree. Cook all including sugar-bring to a boil and boil for 7 minutes. Remove from heat and skim off foam.

Best to serve over cream cheese with triscuit crackers.
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Buttermilk Pancakes

Author: Summer // Category: , ,
1 1/2 c. buttermilk
1 egg
3 Tbs butter
1 Tbs vanilla
1/2 tsp baking soda
1 c. flour
3 Tbs sugar
1/2 tsp baking powder
1/2 tsp salt

Blueberries make this even better.

*Tip: if you don't have buttermilk, mix 1 1/2 Tbs lemon juice with 1 1/2 c. milk-let sit for 5 minutes. Works just as well!
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Vanilla Crepes

Author: Summer // Category: ,
INGREDIENTS:
1 1/2 cups milk
3 egg yolks
2 tablespoons vanilla extract
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons melted butter
DIRECTIONS:
1.In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
2.Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
3.Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.
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