Fluffy Vanilla Frosting

Easy and good for birthday cupcake decorating!  By MARTHA STEWART.

Sour Cream Pasta Bake

Easy & pretty yummy -- great for a weeknight dinner.  RECIPE by Pioneer Woman.

Neopolitan Cupcakes

 

I've been so bad at updating this lately!  But these were such a delicious find on Pinterest that I had to post.  I used THIS recipe, but used strawberry cake mix instead (as the pin I found did).  So super yummy!  I used THIS cream cheese frosting recipe for the topping.  Highly recommended!

Pioneer Woman's Potato Soup

I've made several things since my last post but have been lazy in taking pictures and staying caught up.  So, instead of worrying about all that, I will get back into the swing of it now. 

Last night I made PW's potato soup.  It was very easy to make and so, so good.  The toppings make the soup worthwhile.  Also, I served mine in toasted bread bowls and that made it even better. 

HERE is the recipe.  I definitely recommend it for one of these subzero nights we've been having.

Cranberry Orange Muffins

I made THESE cranberry orange muffins for breakfasts last week and they are SO delicious!  I love how tart they are.  I also adore my new stoneware muffin pan - it's awesome. 

Harvest Pumpkin Soup with Cheddar

I made this soup and served it in bread bowls covered in cheddar.  It was really easy and very delicious. 

2 t canola oil
1 cup frozen chopped onions
3 cans chicken broth
1 29 oz can solid-pack pumpkin (not pie filling)
1 2.5 oz. package cooked bacon (about 1/2 cup)
1 T sugar
1/2 t dried thyme
1 cup cream or half/half
1/4 t nutmeg
1 t curry powder (optional)
1 cup granted cheddar cheese

1.  Add oil to pot and turn heat to high.
2.  Add onion and saute, stirring, until it begins to soften and turn golden, about 10 minutes
3.  Stir in broth, pumpkin, bacon, sugar and thyme.  Bring to a gentle boil and reduce heat to medium-high and simmer about 5 minutes.
4.  Remove the soup from the heat and add cream, nutmeg and curry powder (if using)
5.  Puree soup in two or three batches in a blender, leaving the middle of the lid open to avoid pressure build-up of steam.  Start on low speed to prevent splashing. 
6.  Season with salt and pepper.  When serving, spoon a little of the cheese on top of each bowl.

Found in Deseret News by Valerie Phillips

Slow Cooker Harvest Stew

I made this harvest stew last week and my husband LOVED it.  It's really yummy.  I'll definitely make again -- probably next fall!

 

 

Harvest Stew (Slow Cooker)

1 medium sweet potato, peeled and chopped in ½ inch chunks

1 medium yam, peeled and chopped in ½ inch chunks

3 large carrots, peeled and diced ½ inch thick

1 cup chopped onions

1 granny smith apple, peeled, cored and chopped

2 pound boneless pork loin cut into 1 inch cubes

¼ cup flour

¾ t salt

½ t sage and thyme

1 T sugar

¼ t pepper

2 cups apple cider

 

Layer the potatoes, yams, carrots, onions, apples, and pork loin in a slow cooker.  Stir flour and seasonings together in a small bowl. 

Add cider to flour mixture and stir until mixed.

Pour over meat and vegetables.  Cover and cook on low 7-9 hours.

 

Recipe found in Deseret News by Kim Grant.

Italian Crockpot Chicken

Ho-ly deliciousness.  I can't really give credit to one place because my friend told me about this recipe - but whoever made it up in the first place is brilliant.  It is the easiest and most delicious dinner. 

4 Chicken Breasts (frozen or thawed)
2 cans Cream of Chicken soup
2 small packets Italian dressing powder
1 8 oz. cream cheese
1 pound spiral noodles

Put the first 4 ingredients in the crockpot on low and cook for at least 4 hours.  I had mine in all day for about 8 hours and it was magnificent.  Mix it all up and make sure the chicken is shredded and everything is mixed well.  Make the spiral noodles, drain, and mix the chicken mixture into the pasta.  Serve with a crusty loaf of bread.  Yuuummmmm.  Comfort food!

Shredded Beef Enchilada Casserole

My husband doesn't really like ground beef in tacos, enchiladas, etc. so I decided to make shredded beef enchiladas based on Pioneer Woman's ground beef ones. 

I threw a 2 lb. chuck beef roast in the slow cooker all day on low (about 8 hours) with a large can of diced green chiles and a little water. 

I made the enchilada sauce from PW: 

1 Tablespoon Canola Oil
1 Tablespoon All-purpose Flour
1 can (28 Ounce) Enchilada Or Red Sauce
2 cups Chicken Broth
1/2 teaspoon Salt
1/2 teaspoon Ground Black Pepper
2 Tablespoons Chopped Cilantro
In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.

Once the sauce was done I dipped yellow corn tortillas in the enchilada sauce and laid a layer of them on a greased baking dish overlapping.  Then I added some shredded beef over the top of those.  Then I added some grated cheddar cheese to the top of that.  Then I drizzled (heavily) some sauce to the top of that.  Then I repeated the process, ending with tortillas covered in cheese and sauce on top. 

I did it this way because I didn't want to take the time to fry the tortillas or roll them all into individual enchiladas.  So I guess this is more of a beef enchilada casserole.

Anyway, this was delicious and I definitely prefer the shredded beef.  Top with sour cream and fresh cilantro leaves.

Pioneer Woman's Chicken Tortilla Soup

Last night I made Pioneer Woman's Chicken Tortilla Soup.  It was deeeeelicious!  It took some time because of the baking of the chicken.  I would recommend cooking your chicken in the crock pot all day so when you get home from work to make dinner, all you have to do is shred the chicken and the rest of the stuff is fast and easier.  I hate waiting for chicken to bake - even though it only takes like 25-30 minutes (big fat Costco breasts).  Anyway, everything else takes a little bit of time but not too much, and it's worth it.  The toppings really do make the soup better.  We added cheddar, sour cream, cilantro (a must), fresh salsa, extra tortilla strips and avocado to ours.  There's only two of us so there is a TON left and I am GLAD.  A definite thumbs up on this one!