Butternut Squash Soup

This Butternut Squash Soup is perfect for a cold fall day! 
Original recipe compliments of Allrecipes.com. 
 I have slightly altered some ingredients with ones I usually have on hand or left overs I want to use up.

2 tablespoons butter
1 small onion 
1 celery stalk
1 medium carrot- or left over cooked carrots from previous dinner
2 medium potatoes, cubed- or left over mashed potatoes from previous dinner.
1 medium butternut squash --- peeled, seeded, cubed.
32 ounce chicken stock- I use water and chicken bouillon cubes.
Salt and Pepper to taste.

1- Melt butter in large pot, and cook the onion, celery, carrots, potatoes and squash 5 minutes. 
Until lightly browned
(Unless you are using cooked carrots and potatoes don't add them just yet.)

2- Pour in enough chicken stock to cover veggies. Bring to boil. 
Reduce heat to low, cover, and simmer 40 minutes, or until all veggies are tender. 
(If you are going to used previously cooked carrots
 and potatoes add them the last 10 minutes just to warm through)

3-Transfer soup to blender a cup or two at a time and blend until smooth.
Return to pot, mix in any remaining broth to attain desired consistency. 
Season to taste with salt and pepper.

This soup tastes so luxurious and buttery!  You can really see how the squash got its name. 
Plus, it doesn't call for any milk or cream and still tastes so creamy.
Enjoy with club crackers and a drizzle of sour cream if you wish!





Baked Acorn Squash

Yummy fall side dish!

Cut medium acorn squash in half.
Scoop out seeds.
Place upside down on foil lined greased baking sheet.
Bake 350 degrees for 30 minutes until soft.
Remove baking sheet and turn squash over.
Spread about 2 Tablespoons of butter on each squash half then sprinkle brown sugar on top.
Place squash halves back together.
Bake on 350 for another 30 minutes.

This recipe is compliments of AllRecipes.com

Zucchini Fries

Cut zucchini in long fry shapes. About 3-4 inches long
In bowl melt 3-4 Tablespoons Butter
Add one egg to melted butter, mix well.

In another bowl toss 1 1/2 Cups Italian Bread Crumbs and 1/4 C Shredded Parmesan Cheese
Add a dash of garlic powder.

Dip zucchini wedge in egg mixture
Then roll in breadcrumb mixture

Place on greased baking sheet. (line with tin foil for easy clean up)
Sprinkle with Kosher Salt

Bake 400 degrees for 20- 25 mins

Enjoy with fresh ranch dressing, alfredo sauce, or marinara sauce

This is a sneaky way to try and get kids to eat their veggies.

ALOHA

I made this Hula cake for a girl turning 10. 

Be Mine - Valentine's Day

I was looking back to a few years ago when I only had one baby, and I can't believe how much more productive I was.  Valentine's Day has always been one of my favorite holidays.  Since we are in Indiana this year I will miss delivering plates of pink heart sugar cookies to our loved ones.  I hope they know we are thinking of them.