Cheesy Zucchini Soup

It's fall and I had to share one of my favorite fall soup recipes! I always hesitate to tell people the name because it doesn't do this soup justice! It is yummy, and easy. Try it, I promise you'll love it! I'm making it for dinner tonight so I'll add a picture tomorrow!

- Put following in large pan over medium heat and saute until almost tender. Don't saute too much, you don't want the the zucchini to get mushy! Better when it's crunchy!

2 medium zucchini, chopped

1 small onion, finely chopped

1 tsp. dried basil (or 1 Tbs. fresh, chopped)

2 Tbs. fresh minced parsley (or 1 Tbs. dried)

1/3 cup butter

- Stir in:

1/3 cup flour

1 tsp. salt

1/4 tsp pepper

-Add gradually:

3 c. water

3. chicken bouillon cubes

- Bring to a boil stirring constantly. Remove from heat when it comes to a boil and add:

2 medium chopped tomatoes

1 14.5 oz. can of diced tomatoes

1 12 oz. can of evaporated milk

1 10-14oz. pkg. of frozen white corn

- Return to stove and reduce heat. Simmer 5 minutes and add cheeses:

1/4 cup fresh grated parmesan

2 cups shredded cheddar cheese

crispy herb chicken

my cousin tara gave me this recipe...finger-lickin' good.
{it got matt's seal of approval tonight, and my kids asked for more}

1 & 1/4 C crushed Rice Crispies
1 envelope (6 oz) Good Seasons Dry Italian miz
1 T dried parsley flakes
4 boneless, skinless chicken breasts (i cut them into 3 pieces each)
1/4 C butter, melted

Combine cereal, dressing, & parsley. Brush chicken with butter. Roll chicken in cereal mixture. Place chicken on ungreased cookie sheet. Bake @ 375 degrees for 30 min {or until chicken is done}

Pear Gorgonzola Salad

Ingredients

1 pkg. Romaine Lettuce

2 thinly sliced pears

1 container gorgonzola cheese

1 pkg. emerald glazed walnuts (I prefer to candy my own nuts, and I like pecans)

1 (32 oz.) can Pears (drain syrup)

1/4 cup white sugar

1/4 cup white vinegar

Prep

Mix salad ingredients.

Put canned pears, vinegar & sugar into blender for dressing (I use my magic bullet).

Blend until smooth.

You might need more or less vinegar depending on taste.

Variations

Do strawberries or apples instead of pears for the fruit in the salad.

Add some honey glazed grilled chicken to make the salad more filling.

hawaiian banana bread

i totally made 4 mini loaves and gave them to some friends to thank them for helping me out babysitting my kids. {p.s. i just bought the cheap throw-away mini loaf pans and wash them} my mom got this recipe from a gal in her ward who is from hawaii...this is the real thing! {and super easy...yes, A, you could make this! i made it while holding super baby in one arm the whole time}

ingredients:
*3 ripe bananas, smashed
*1/3 C melted butter
*2-3 Tbs milk
*1 C sugar
*1 egg, beaten
*1 tsp vanilla
*1 tsp baking soda
*pinch of salt
*1 & 1/2 C flour
*2 handfuls coconut flakes
*2 handfuls of macadamia nuts
*2 handfuls milk chocolate chips

instructions:
*no need for a mixer for this recipe
*preheat oven to 350 degrees
*mix butter into the mashed bananas in large mixing bowl
*mix in milk
*mix in sugar, egg, and vanilla
*sprinkle the baking soda and salt over the mixture and mix in. add the flour last, mix.
*pour mixture into 1 buttered 4/8 loaf pan or 4 mini loaf pans.
*add the coconut, macadamia nuts, & chocolate chips to the top and "fork-whirl" it around
*for large loaf, bake 1 hour & 15 min - 1 hour & 30 min
*for mini loafs, bake 30 min -50 min
*the bread should slightly crack at the top, and coconut will be dark brown...make sure you can stick a toothpick in and pull it out with nothing on it.
*cool for 15-20 min
*remove from pan and drizzle icing on top

icing:
*1/2 C - 3/4 C powdered sugar
*3-4 cap fulls of milk
*mix two together until the consistency is bright white and runs slowly off the spoon. add more powdered sugar or milk to reach desired consistency. Make sure it's not too runny b/c it won't stick to the bread.

Pumpkin Cupcakes

I haven't baked these yet, but I had them at Bunco last night and they were GOOD! My friend Courtney made mini cupcakes instead of regular size, and they were the perfect little bite size treat. I will probably do Anne's Cream cheese frosting instead of the one listed here because I like her's better

Ingredients

• 1 18.5-ounce box yellow cake mix (plus the ingredients called for in the package directions)
• 1/2 teaspoon pumpkin pie spice
• 1 15-ounce can pumpkin puree
• 2 8-ounce bars cream cheese, at room temperature
• 2 cups confectioners’ sugar
• 24 pieces candy corn

Directions

1. Heat oven to 350° F. Line two 12-cup muffin tins with paper liners. Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
2. Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
3. Meanwhile, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.

Recipe came from RealSimple.com and you can check it out here.

Refried Beans

from Dinner's Ready
3 cups of dry pinto beans (rinsed)
1 onion, peeled & halved
9 cups of water
5 t salt
1 3/4 t pepper
2 T minced garlic (I use granulated when I'm in a hurry)
1/8 t ground cumin

Put all the ingredients in a crockpot and cook on high for about 8 hours. After the beans are soft, drain, reserving the liquid. Mash beans with a potato masher or use an immersion blender to reach the desired consistency. Add liquid, a bit at a time, to desired thickness, remembering they will thicken with time. Add salt and pepper to taste and enjoy!

Creamy Chicken Pasta with Spinach

I loved this at Mimi's!

It turned out good and I think it's pretty quick and easy!

1 box bowtie pasta

1 cup chicken bouillon

2 cups cooked chicken, cubed

1 8-oz package cream cheese

1/2 package frozen spinach, drained

2 cloves garlic, minced

2 fresh roma tomatoes, chopped

salt and pepper to taste

1/2 cup Parmesan cheese, grated

(add flour milk mixture to thicken if necessary)

Cook the pasta till al dente. Strain and rinse with hot water. Set aside.

Thaw the spinach in microwave by heating for 1 minute. Then let drain in strainer.

Simmer in a skillet, the bouillon, cream cheese, chopped and drained spinach and garlic.

Stir till cheese is mixed in completely. Add the chicken, tomato, salt & pepper.

Simmer gently for 5 minutes. Pour over the pasta.

Top with Parmesan cheese.

Serve!

**I also added mushrooms and it was yummy!

- this recipe comes from my good friend Courtney ;o)