Like my fellow blogger, Kristen.... I, too, love and adore fall! I can't wait to decorate the house! So, instead of the house I will decorate the blog for now. I will get to the house soon enough, and I did make some awesome fall cards over the weekend.
My other favorite thing about fall is the food! So here is a couple recipes I wanted to share!
Potato Cheese Broccoli Soup~
1/3 cup chopped onions
1/3 cup chopped celery
2 Tbsp. butter or margarine
1/4 cup flour
4 cups diced peeled potatoes
2 1/2 cups chopped broccoli, steamed until crisp tender
3 cups chicken broth
2 cups shredded cheddar cheese
2 cups skim milk
1/4 tsp. pepper
salt
minced fresh parsley, if desired
In a large saucepan, sauté onion and celery in butter over medium heat until tender. Add flour, pepper,and salt; stir until smooth. Add broth, milk, and potatoes, stirring constantly until it boils and thickens. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in cheese and cooked broccoli and cook over low until cheese is melted and soup is heated through. Sprinkle individual servings with parsley if desired. Serves 8.
Tips: I did not use skim milk, I used 1 %. I put it in a crock pot, before I added the cheese and broccoli, kept it on the warm setting.
Cream Cheese Pumpkin Muffins*
(Preheat oven to 375°)
1 pkg. (8 oz.) cream cheese, softened
1 egg
1 Tbsp. sugar
Muffin:
2 1/4 cups flour
3 tsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
2 eggs, lightly beaten
2 cups sugar
1 cup canned pumpkin
1/2 cup canola oil
24 pecan halves, optional
For the filling, in a small mixing bowl, beat the cream cheese, egg and sugar until smooth; set aside. In a large bowl, combine the flour, pumpkin pie spice, baking soda and salt. Beat the eggs, sugar, pumpkin and oil; stir into dry ingredients just until moistened. Divide half of the batter among 24 greased or paper-lined muffin cups. Drop filling by teaspoonfuls over batter. Top with remaining batter. Place a pecan on each muffin if desired. Bake for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 2 dozen.
Tips: I tried with and without nuts on the top...I prefer the nuts but both are delicious!
My other favorite thing about fall is the food! So here is a couple recipes I wanted to share!
Potato Cheese Broccoli Soup~1/3 cup chopped onions
1/3 cup chopped celery
2 Tbsp. butter or margarine
1/4 cup flour
4 cups diced peeled potatoes
2 1/2 cups chopped broccoli, steamed until crisp tender
3 cups chicken broth
2 cups shredded cheddar cheese
2 cups skim milk
1/4 tsp. pepper
salt
minced fresh parsley, if desired
In a large saucepan, sauté onion and celery in butter over medium heat until tender. Add flour, pepper,and salt; stir until smooth. Add broth, milk, and potatoes, stirring constantly until it boils and thickens. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in cheese and cooked broccoli and cook over low until cheese is melted and soup is heated through. Sprinkle individual servings with parsley if desired. Serves 8.
Tips: I did not use skim milk, I used 1 %. I put it in a crock pot, before I added the cheese and broccoli, kept it on the warm setting.
Cream Cheese Pumpkin Muffins* (Preheat oven to 375°)
1 pkg. (8 oz.) cream cheese, softened
1 egg
1 Tbsp. sugar
Muffin:
2 1/4 cups flour
3 tsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
2 eggs, lightly beaten
2 cups sugar
1 cup canned pumpkin
1/2 cup canola oil
24 pecan halves, optional
For the filling, in a small mixing bowl, beat the cream cheese, egg and sugar until smooth; set aside. In a large bowl, combine the flour, pumpkin pie spice, baking soda and salt. Beat the eggs, sugar, pumpkin and oil; stir into dry ingredients just until moistened. Divide half of the batter among 24 greased or paper-lined muffin cups. Drop filling by teaspoonfuls over batter. Top with remaining batter. Place a pecan on each muffin if desired. Bake for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 2 dozen.
Tips: I tried with and without nuts on the top...I prefer the nuts but both are delicious!
4 comments:
Oh yeah sista!!!!! Bring on all things fall!!! Those recipes look deeelish!!!!
Fall is a loooong way off here but I think I'm gonna try those muffins anyway! They look scrumptious. How's the craft room coming along?
Oh my, this looks scrump-tummy-umptious! Can't wait to try it.
Carol - I shared your pumpkin muffin recipe with my sister. She made a batch and brought us some. OMG...delicious!!! :)
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