Carmel Apple Cider

Even if you don't like cider, this makes the house smell amazing. 

1 large jug apple juice or apple cider
3 cinnamon sticks
Whipping Cream
Caramel topping

Simmer on high in a crock pot apple juice with cinnamon sticks. 
Enjoy in a tall mug topped with whipping cream and drizzled with caramel sauce.

This is always a hit on game night or Saturday nights after church.

Cheese Tortellini Soup

This is another delicous soup recipe from my grammy.  Our family loves soups. 

Cheese Tortellini Soup
6 cups water
6 beef boulion cubes
6 oz tomato paste
2 Tblsp basil
pepper to taste
1 Tblsp crushed garlic
1/2 # bacon cut up
1 green onion stalk (green part only)
1 cup chopped zucchini
1 cup chopped yellow squash
2 pkg fresh cheese tortellini
fresh parmesan for garnish

Combine the first 6 ingredients in a pot and bring to a boil.  Reduce heat and simmer while you cook the bacon and green onion.  Drain the bacon and onion and add to soup pot.  Bring to a boil and then turn down to simmer.  Add the zucchini and yellow squash.  Boil slowly until tender.  Add the fresh tortellini and boil for just 3 minutes.  Serve with parmesan cheese.

Salmon Chowder

It's soup season!  My aunt cooked tonight and made a family favorite.  I know it might not "sound" yummy, but trust me, I have not met anyone who does not like this yummy fall soup.  My grandma gave all of us this recipe after she and my grandpa had this soup on their Alaskan cruise. 

Salmon Chowder
1/2 cup each: chopped celery, onion, green pepper
1 garlic clove, minced
3 Tblsp butter
1 can chicken broth (14.5oz)
1 cup uncooked diced, peeled potatoes
1 cup shredded carrots
1 1/2 tsp salt
1/2 tsp pepper
3/4 tsp dill
1 can cream style corn (14 3/4 oz)
2 cups fat free half and half
2 cups cooked salmon, flaked

Cook first 4 ingredients in butter until tender.  Add potatoes, carrots, and seasonings.  Bring to a boil and simmer for 40 minutes or until vegetables are done.  Stir in corn, half & half, and salmon.  Simmer 15 minutes.
Note:  do not use canned salmon for this recipe.  I buy frozen salmon and bake it until it flakes apart, about 20 minutes on 350 degrees.

Chicken Enchilada Pasta

I found this recipe on Pinterest and I forgot to take a picture.  But it is so so good and so fast.  I just put frozen chicken breasts in the crock pot in the morning and let it cook for the day.  Then I just shred it when I was ready to assemble dinner. 
Make this asap...and be sure to serve it with extra yummy toppings.

CHICKEN ENCHILADA PASTA

2-3 chicken breasts, cooked & shredded {or shredded rotisserie chicken…I used the breasts}

2 tbsp. olive oil

2 garlic cloves, minced

1 medium onion, diced

1 red pepper, diced

1 {4 oz.} can diced green chiles

1/2 tsp. salt

2 tsp. chili powder

1 tsp. cumin

2 {10 oz.} cans green chili enchilada sauce

2/3 cups red enchilada sauce

2 cups shredded cheese {I used colby & monterrey jack}

1 cup sour cream

Penne pasta

Cook chicken, drain, and shred {or shred your rotisserie}.  Meanwhile boil pasta according to package and chop the veggies.  The most time consuming part of this recipe is the time spent chopping the veggies. And seriously…it took like, 5 minutes ;) 

Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes.  Add garlic & red pepper and cook for another 3-5 minutes. 

Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces.  Let sauce simmer for about 8-10 minutes.

Add cheese and stir until the cheese is melted and heated through.  Now toss in the sour cream, but whatever you do, DO NOT bring to a boil!  Cook on low heat or the sour cream will curdle.  Gross.  Stir until sour cream is well mixed and heated through.

Drain pasta & return to pot.  Pour sauce over pasta and mix well.  Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream

Cinnamon Bread

When I first read this recipe, I noticed that pudding was on the ingredient list.  I then immediately printed it and went to the store.  I love anything that has pudding in it.   I also really really love cake.  And quick bread is just an acceptable cake for breakfast.
 
Cinnamon Bread
1 1/2 cup milk
1/2 cup vegetable oil
1/2 cup applesauce
2 eggs
1 tsp vanilla
Mix with a whisk in a large bowl and set aside.
3 cups flour
2 cups sugar
1 small box instant vanilla pudding
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
Whisk together and add to wet ingredients.  Mix until smooth. 
Pour in 2 greased loaf pans and sprinkle each loaf with 1 Tbsp cinnamon sugar mix.
Bake att 325 for 50-60 min or until toothpick inserted in the center comes out clean.

Balsamic-Garlic Pork Tenderloin

This was so easy and yummy.  My husband and I don’t typically love pork.  More often than not, it is like chewing on an eraser.  But this was tender and so so flavorful.  I give it 4 stars!
Of course, I found this recipe on Pinterest.  I did have to cook it longer because I was using a larger roast and making a double batch.

• 4-5 garlic cloves, finely minced or crushed
• 2 tablespoons balsamic vinegar
• 2 1/2 teaspoons coarse salt
• 1/2 teaspoon freshly ground pepper
• 2 tablespoons olive oil
• 2 pork tenderloins (about 1¼ pounds each)
• 2 tablespoons canola oil (if preparing in oven)

Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. If you like or have the time, marinate overnight. If not, no worries, it will still be great! Grill preparation: Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Try to let it rest before slicing. Oven preparation: Preheat oven to 400 degrees. Heat canola oil in a large, heavy saute pan over medium-high heat. Working in batches if necessary, add pork, and brown all over, about 4 minutes. Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing.

Spiced Pumpkin Bars

These are so good.  You will need to make these to welcome in fall. 



Spiced Pumpkin Bars
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
4 eggs
15 oz can of pumpkin puree ( 1 3/4 cup fresh pumpkin puree)
1 2/3 cup sugar
1 cup cooking oil
3/4 cup chopped pecan (optional)
1 recipe cream cheese frosting *listed below*
In a medium bowl, stir together flour, baking powder, cinnamon, baking soda, and salt.  Set aside. 
In a large mixing bowl, beat together eggs, pumpkin, sugar, and oil with an electric mixer on medium speed.  Add the flour mixture; beat until well combined  If desire, stir in the chopped pecans.  Spread batter into an ungreased 15x10x1 inch baking pan.  Bake at 350 degrees for 25-30 min or until a wooden toothpick inserted in the center comes out clean.  Cool completely in the pan on a wire rack.  Frost with cream cheese frosting. 
Cream Cheese Frosting
3 oz softened cream cheese
1/4 c butter softened
1 tsp vanilla
Beat with electric mixer until smooth and fluffy.  Gradually beet in 2 cups sifted powdered sugar.  Beat until smooth.

Slushburgers

This dinner is so easy and yummy.  Growing up, when my sister and I had Christmas with my dad, we ate these on Christmas eve.  I love family traditions. 
I made this dinner even faster by using frozen browned beef that had carrots, cauliflower, and onions.  I love making bulk ground beef for the freezer browned with veggies.  Carrots and cauliflower don’t add much for taste, but they sure do add a lot for nutrition. 
Slushburgers (Ware family favorite)
2# ground beef
1/2 onion, chopped
1 can cream of mushroom soup
1 can tomato soup
1 tsp chili powder
1 tsp yellow mustard
Brown the beef with the onion.  Drain.  Add in remaining ingredients and heat through.  Serve on toasted hamburger bun with cheese.  I love to eat this dinner with seasoned fried.  You know the kind; the fancy Great Value brand seasoned fries in the frozen food section of Walmart.   Just when you thought I was bordering on domestic perfection, I whip out the frozen fries. 

ENJOY!