Butternut Squash Soup

This is a puree soup, no chunks. I'm normally not a fan, but this is so good. Try it.
























Ingredients:
2 T olive oil
2 pounds butternut squash, cubed (available from Costco)
salt and pepper


2 T olive oil
1 T garlic, minced

4 bouillon cubes
4 cups water

Preparation:
1. Pour 2 T olive oil in a plastic bag.
2. Toss squash with olive oil, coating each piece
3. Lay squash onto a silpat, and sprinkle with salt and pepper.
4. Roast 25-30 minutes at 400 degrees. It's fine if the squash gets a little brown on the edges.

While the squash is in the oven:
5. Using a large saucepan, saute the minced garlic in the olive oil, just until the garlic turns a dark tan.
6. Add the water and bouillon cubes to stop the garlic from turning too dark.

7. Add the roasted squash and the bouillon water to the blender and puree until smooth.
(At first, I left a few chunks, but surprisingly didn't like it at all)
8. Return the soup to the large saucepan where you  roasted the garlic and simmer for 30 minutes.

Optional:
Serve with a few drops of hot sauce and a dollop of sour cream.

Vegetable Beef Soup

Ingredients

1-2 pounds of beef stew meat, cut into bite-sized pieces
1 large onion, chopped
2 T olive oil

1 T minced garlic 
1 t salt
1/2 t black pepper
1/2 t dried italian seasoning spice
1/2 t ground cumin

2 medium-diced celery stalks
4 medium-diced carrots

3 chicken bouillon cubes
3 cups of water 
1/3 small can of tomato paste, put the rest in a baggie, freeze in 2 spoon fulls
1/2 c frozen corn
1/2 c frozen peas
1 large peeled potato, diced

2 T red wine or red wine vinegar
Freshly grated Parmesan cheese

Directions

1. In a large stockpot on medium heat, brown the beef with the olive oil.
2. Add onions and saute until translucent.
3. Add garlic, salt, pepper, Italian seasoning, and cumin. 
4. Add the celery and carrots and saute for 10 more minutes.
5. Add the bouillon cubes, water and tomato paste, along with the corn. peas and potatoes.
6. Cover and bring to a boil. Reduce the heat and simmer covered for about 1 hour.
7. Check the seasonings. Salt if needed.
8. Add the red wine and serve hot, and sprinkle with grated Parmesan.

Creamy Tomato Basil Soup

4 T butter
1/4 cup finely chopped green onions
2 T flour
1 tsp roasted garlic puree
1 cup chicken stock
1 lg can crushed tomatoes
1 T brown sugar
2 T sherry
1 T fresh chopped basil
1 cup heavy cream

Melt butter in dutch oven and add shallots. Cook 5 min, then add flour and cook 2 more min. Add all other ingredients (except for a pinch of basil for garnish when you serve, and the heavy cream) and bring to a simmer and cook 10 min. Add cream and garnish with basil then serve.

Recipe from Frozen in Thyme via Joy Tuneberg.

Spritz Cookies

The chocolate cookies pictured are made using the Chocolate Moose recipe. It worked fine in the press. If it's a little stiff, just add 1T butter. Dough should be fairly soft.

• 
  
• 3/4 cup sugar
• 1 cup plus 2T butter
• 
  
• 2 egg yolks
• 1 tsp vanilla

• 2 1/4 cups flour
• 1/2 tsp salt

1.Cream together sugar & butter.

2. Add egg yolks & vanilla. 

3.Stir in the flour and salt.

4.Beat well.

5. Load the dough log into cookie press and press into desired shapes.

6. Sprinkle with desired toppings.

Bake 12 minutes in a 350° oven until lightly browned. Makes about 4 sheets of small cookies.

Cheesy Tortilla Soup

2 T butter/olive oil
1 minced clove of garlic
1 medium onion, chopped

2 cooked chicken breast- chopped
1 can cream of chicken soup
1 can regular or creamed corn, drained
20 oz can of Rotel tomatoes, drained (can also use 20 oz can of tomatoes and 1 can of green chilies, drained)
1/2 cup uncooked rice
1-2 T chopped cilantro
2 1/2 cups milk
11/2 t chicken bouillion
12 oz water
8 oz cubed Velveeta cheese
1 teaspoon oregano

Sauté onions and garlic in butter. 
Add the rest of the ingredients and bring to a boil. 
Cover with lid while cooking.  
Turn down and let simmer for 20 minutes, stirring occasionally. 
Okay to cook ahead and reheat the next day.
Serve with chips, cheese and sour cream.

Diana Ballantyne brought this for Mahjongg lunch at my house Dec 2012

Mexican White Bean Soup-Crockpot Version

Makes: 6 servings

ingredients

• 6
  cups water
• 8
  ounces dried navy beans ( 1 1/4 cups)
  
  
• 1
  large onion, chopped (1 cup)
• 2
  stalks celery, sliced (1 cup)
• 2
  medium carrots, sliced (1 cup)
• 3
  cloves garlic, minced (3 tsp of minced garlic in the jar)
• 1
  tablespoon vegetable oil
  
  
• 2
  teaspoons ground cumin
• 1/8 - 1/4
  teaspoon cayenne pepper flakes
• 3
  teaspoons chicken bouillon mixed with 3 cups water
  
  
  
  Right before you serve the soup, add:
• 1
  cup salsa verde or canned tomatillos if that's what you have on hand
  
  
• Topping:
  Dairy sour cream 
  1/4   cup chopped cilantro
  
  
  
  Optional:
  1 orange
• 
  

directions

1.Soak beans overnight in the 6 cups of water. Discard water and rinse beans.

OR

Rinse beans. In a 4- to 5 quart Dutch oven combine beans and 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain off the water and rinse beans.

2.Add all ingredients, including the 3 cups of water, into a crockpot and cook until beans are tender, approx 8 hours.

3.Scoop about half the soup into a blender and blend slightly. (You can also use a fork or potato masher and just mash the soup until it's the thickness you like.)  Return to crock. Add salsa verde. Top with chopped cilantro and sour cream. 

Optional:

Finely shred 1 teaspoon peel from orange; then juice the orange. Stir in both orange juice and peel.

Makes 6 servings.

Chocolate Moose Cookies

This is an Ann Clark cookie cutter. http://www.annclark.com/product/249/Whats-New

Cookies:

Cream together: 1 1/4 cups softened butter 1 1/2 cups sifted powdered sugar Beat in: 1 egg Mix together then add: 3 cups sifted flour 1/2 cup unsweetened cocoa powder 1/4 Teaspoon salt Chocolate Glaze Ingredients: 2 oz. bittersweet chocolate 1 T vegetable oil Pre-heat oven to 350. Mix until all ingredients are well blended. Divide into quarters and chill for 2 hours. Roll out to 1/4" thickness between two sheets of waxed paper or on a floured board. Cut into shapes and bake for 8-10 minutes. Cookies can be frosted or eaten just plain. I have also used this recipe in a cookie press. Chocolate spritz cookies, mmmmm. Chocolate  glaze directions: Melt the chocolate with oil using double boiler or use a water-filled saucepan and pyrex measuring cup. Make sure to not fill the water too high. If water gets into the chocolate, it will ruin the chocolate. Boil the water and stir the chocolate and oil until all is melted. Spread the chocolate onto the moose feet and antlers. Sprinkle with jimmies.