Some Additional Recipes – Enjoy



1 butternut squash (1 TO 2 LB.)

½ small onion

1 clove of garlic

1 Tbsp olive oil

3 cups chicken broth

1 tsp fresh thyme

¼ tsp of pepper

1/8 tsp. of salt

½ cup cream

¼ cup crushed cashews


Slice the stem off the squash and halve it lengthwise.  Scoop out the seeds.  Place the squash cut-side down in a glass baking dish with about a ½ inch of water.  Cover baking dish with aluminum foil.  Bake in a pre-heated 375 degree oven until tender, about 30 to 45 minutes.

In a sauce pan, heat olive oil.  Sauté onions, garlic and thyme until onion is tender.  About 10 minutes.

Remove squash from oven, allow to cool then scoop out the meat.  Place ½ squash, onion, garlic, thyme and 1 ½ cups chicken broth in food processor or blender.  Mix until smooth.  Transfer to a saucepan.  Repeat process with other half of squash and remaining broth and add to saucepan.

Add the cream and season with salt and pepper.  Heat the soup through but not to the point of boiling.

Serve hot garnished with crushed cashews and fresh thyme.  (serves 6)






1 lb chicken breast, cut

1 pkg fajita seasoning mix

½ cup onion, chopped

½ cup celery chopped

1/3 cup parsley chopped

4 Tbsp. flour

1 can green chilies

1 can cream of chicken soup

8 oz grated Colby/Jack cheese

¼ cup water

2 Tbsp. oil

½ c. bell pepper, chopped

1/3 cup green onion chopped

½ stick butter

1 can Ro-Tel w/ chilies

1 can chicken broth

2 cups milk


Mix fajita seasoning mix with water and oil.  Add to chicken and marinate.  Melt butter in pot, add onion, bell pepper, celery, green onion and parsley.  Cook until soft.  Add chicken and marinade. Cook chicken completely.  Puree tomatoes with chilies and green chilies all together  Add to pot and cook until heated.  Add flour and stir until lumps are removed.  Add broth, soup and milk.  Cook until heated thoroughly.  Add cheese and stir until melted.  Remove from heat.






1 lb. Split peas, green or yellow   (Place dried peas and cold water in a kettle, cover and soak overnight)

Cold water 2 ½ quarts


¼ Cup Diced salt pork or other fat (Cook salt pork about 4 minutes or heat other fat in a skillet)   I just use Ham with a Ham bone if I do not have salt pork and it tastes just as good.

½ cup Leaks chopped

½ cup Carrots diced

½ cup Onion Chopped (Add leeks, carrots and onions to the salt pork and cook about 10 minutes until soft but not browned.  Add to peas)

1/8 tsp. Thyme

1 small piece of bay leaf

2 tsp. Salt

1 Ham bone or shank

1 ½  tsp. sugar

1 tbsp. Butter

1 tbsp. Parsley, chopped (optional)


Add seasonings and ham bone; cover and bring slowly to boil. Reduce heat and simmer gently about 2 hours.  Remove ham bone.  Strain; press vegetables through sieve and add to liquid.  Remove any meat from the ham bone.  Dice and add to the hot soup.  Add sugar and butter.  Add ½ cup thin cream if desired.  Garnish each serving with chopped parsley.  (6 – 8 servings)

Or you can cook this slow in the Crock pot and not worry about watching the stove.  It gets nice and thick and tastes fabulous.








3 squares Unsweetened chocolate (3 ounces)

1/3 cup shortening

1 cup Sugar

2 eggs well beaten

½ cup flour

½ teaspoon baking powder

Salt, ½ teaspoon

1 cup walnuts or pecans chopped

1 tsp. vanilla


Melt the chocolate and shortening together.  Add the sugar to the well-beaten eggs.  Combine the mixtures


Sift flour; measure, add baking powder and salt and stir again.


Add the dry ingredients to the egg mixture.  Add nuts and vanilla.


Spread the dough evenly in a greased pan, 8 x 8 x 2 inches.  Bake in a moderate oven  (350 F)  25-30 minutes.


(For  a specialty desert, use SMALL cupcake papers for individual brownies.  Fill each cup with 1/2 of the batter and drop a dove chocolate in each.  Once baked, place a sliced strawberry on each brownie/cupcake.)





½ cup margarine

2 cups all purpose flour

1 lb cheese

½ tsp garlic powder

1 tsp baking powder

½ tsp salt

½ tsp red pepper

2 Tbsp water


Grate cheese.  Mix with margarine.  Add dry ingredients and water last if needed.  Press through press and bake on ungreased cookie sheet at 325 degrees for 12 minutes.

I would suggest using a cookie press (not plastic) because by using a decorating press it may break.


Karin for the blog

Leave a Reply