Sweet Potoato, Carrot, Apple, and Red Lentil Soup

Prep:20 Min Cook:50 Min 

1/4 cup butter

2 large sweet potatoes, peeled and chopped

3 large carrots, peeled and chopped

1 apple, peeled, cored and chopped

1 onion, chopped

1/2 cup red lentils

1/2 teaspoon minced fresh ginger

1/2 teaspoon ground black pepper

1 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon paprika

4 cups vegetable broth

plain yogurt

1.) Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.

2.) Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.

3.) Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

4.) Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish.

*This soup is also great served with crumbled feta cheese instead of yogurt as garnish.

Peanut Butter Balls

Prep 30 minutes

Peanut Butter Balls
2 cups peanut butter
2 cups powdered sugar
4 tablespoons butter
1 cup crushed nuts
1 cup coconut
3 cups rice krispies

Chocolate Coating
1/2 stick paraffin wax
3 cups chocolate chips

1.) Mix together peanut butter mixture and shape into golf ball sized balls.
2.) Melt the chocolate chips and paraffin wax in a sauce pan, being careful the chocolate doesn't burn.          
3.) Remove from heat.  Place a few balls in the chocolate and using tongs toss around until fully coated then place on wax paper to harden.

Perfect Chocolate Chip Cookies

Prep:15 min Bake: 10-14 min

1 3/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1 3/4 sticks unsalted butter
1/2 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 3/4 cups semisweet chocolate chips
3/4 cups chopped pecans or walnuts (best when toasted!)

1.) Adjust oven rack to middle position and heat to 375 degrees.  Line 2 large baking sheets with parchment paper (or a Silpat ;) ).
2.) Whisk flour and baking soda together in medium bowl; set aside.
3.) Heat 10 tablespoons of butter in 10-inch skillet over medium-high heat until melted (about 2 min).  Continue cooking, swirling pan constantly until butter is dark golden brown and has a nutty aroma (1-3 min).  Remove skillet from heat and, using heatproof spatula, transfer into a large heatproof bowl.  Stir remaining 4 tablespoons of butter into hot butter until completely melted.
4.) Add both sugars, salt and vanilla to bowl with butter and whisk until fully incorporated.  Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining (about 30 sec).  Let mixture stand for 3 minutes, then whoosh for 30 seconds.  Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny.
5.) Using rubber spatula or wooden spoon, stir in flour mixture until just combined (about 1 min).  Stir in chocolate chips and nuts, giving dough a final stir to ensure no flour pockets remain.
6.) Place dough on cookie sheet and bake cookies one tray at a time until cookies are golden brown and still puffy, and edges have begun to set, but centers are still soft, 10-14 minutes, rotating baking sheet halfway through baking.  Transfer baking sheet to wire rack; cool completely before consuming ;)

*Cook's Illustrated May/June 2009

Best Ever Banana Bread

Prep: 10 min Bake: 45-60 min Cool: 15 min

1/2 cup melted butter
3 very ripe bananas mashed with a fork
2 eggs
1/3 cup sour cream
1 tsp vanilla extract
2 cups flour
1 cup sugar
1/2 tsp baking soda
1/2 tsp salt
*Add nuts or chocolate to your liking

1.) Preheat oven to 350 degrees
2.) Prepare a loaf pan (line with a baking sheet or crisco the inside)
3.) Combine dry ingredients in a bowl and set aside.
4.) Beat bananas, eggs and sour cream together.  Add vanilla and beat again.
5.) Add combined dry ingredients and beat until just blended.
6.) Pour into loaf pan and bake for 45-60 mins depending on your oven.  The bread will be slightly brown, cooked through the center, yet still moist.  Set pan on wire rack and cool for 15 min before slicing.

Pumpkin Bread

Prep: 20 min Cook: 1hr 15min

2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1.5 cups sugar
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 cups shredded fresh pumpkin (sugar pumpkins taste best)
1 cup toasted pumpkin seeds (we left this out and ate them alone)

Preheat the oven to 325 degrees F

1.) Sift the flour, cinnamon, baking soda, baking powder, and salt together.
2.) In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla.
3.) Combine both mixtures and fold in the shredded pumpkin and seeds.  Once the ingredients are all incorporated pour into a non-stick 9x5x3-in loaf pan (if pan is not non-stick coat with butter and flour).
4.) Bake for 1 hr 15 min.  At this point a knife inserted in the middle of the loaf should come out clean.
5.) Cool for 15 minutes and turn onto cooling rack.

*For muffins temperature should also be 325 degrees, but bake for 30 minutes

*FoodNetwork.com-Alton Brown

Caribbean Crunch Squash

I loved this recipe because it dressed up the squash in a new way that was very simple, yet delicious.

Prep: 15 min Bake 1 hr 4 servings


1 buttercup squash (2 to 2.5 lb)*
2 tablespoons butter or margarine, melted
2 tablespoons peach or apricot preserves (we tried the peach and liked it)
2 tablespoons graham cracker crumbs
2 tablespoons shredded coconut
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon pepper

1.) Heat oven to 350 degrees.  Cut squash into fourths; remove guts.  Place squash, cut sides up, in ungreased 13 X 9-inch pan.

2.) In small bowl, mix butter and preserves.  Brush about half of preserve mixture over cut side of squash pieces.  In another small bowl, mix remaining ingredients, sprinkle over squash.  Drizzle with remaining preserves mixture.

3.) Bake uncovered 45 to 60 minutes or until tender.

*Two acorn squash (1 to 1.5 lb each) can be substituted (we used the acorn and it turned out great)


*Betty Crocker Cookbook

Alfredo Sauce

This sauce is really easy to make and very tasty :)

1/2 cup butter or margarine
1/2 cup whipping (heavy) cream
3/4 cup grated Parmesan cheese
1/2 teaspoon salt
Dash of pepper

In a 10-in skillet, heat butter and whipping cream over medium heat, stirring frequently, until butter is melted and mixture starts to bubble; reduce heat to low.  Simmer 6 minutes, stirring frequently, until slightly thickened; remove from heat.  Stir in cheese, salt and pepper.

*For lighter sauce decrease butter to 1/4 cup and cheese to 1/2 cup; substitute evaporated milk for the whipping cream.

*Betty Crocker Cookbook