Butternut Squash Soup

4 pounds butternut squash

1 cup finely chopped onion

2 bay leaves

2 teaspoons brown sugar

1 tablespoon minced fresh ginger (I use dried)

1 teaspoon cinnamon
1/8 teaspoon fresh grated nutmeg (I use dried)
1/8 teaspoon ground allspice
4 cups chicken broth
1 teaspoon salt
1/2 teaspoon white pepper (I use black)
2 cups heavy cream
1/2 cup mango chutney (I have NO idea what this is, so I leave it out)

Cut squash in half and seed. baek on greased sheet at 375 covered in foil for 45-60 minutes. Scrape out meat and discard peel. In large pot, melt butter. Add onions, bay leaves, and sugar. Cook until onions are golden (10 minutes). Add ginger, cinnamon, nutmeg, and allspice and cook for 1 minute. Puree squash and add to pot with chicken stock, salt, and white pepper. Bring to a boil then reduce and simmer and cook 30-45 minutes. Use handheld immersion blender to puree soup. Stir in cream and cook on low 5 minutes.

I like this recipe because: It is so fall-y! The spices just smell and taste like October.

My least favorite thing about this recipe: It takes a LOT of time to make. It has a very strong flavor so you can only eat a small bowl at a time but it sure is good!!!

Ranch Dressing (THE BEST!)

This is better than the resturaunt stuff.

2 cups mayo

1 1/4 cups buttermilk

1 1/2 teaspoon pepper

1 1/2 teaspoon accent

1/2 teaspoon salt

1 1/2 teaspoon garlic powder

1/2 teaspoon garlic salt

1/2 teaspoon dried parsley

1 1/2 teaspoon onion flakes

Whisk and chill before serving.

I like this recipe because: It is SO much better than store bought ranch!!

My least favorite thing about this recipe: I rarely have buttermilk lying around to make it.

Potato Ham Chowder

4 potatoes

2 tablespoons butter

1/4 cup green onions (I use what I have if no green)

2 cups water

1 teaspoon salt

1/8 teaspoon pepper

1/4 teaspoon paprika

3 tablespoons flour

2 cups milk

1 12 ounce can corn

2 cups ham

parsley

Sautee onions in butter. Add potatoes, water, and spices. Simmer until potatoes are done. Make paste of flour and 1/3 cup water. Add to pot. Add milk and cook until thick. Stir in corn and ham and parsley.

I like this recipe because: It's good and I can use leftover ham to make it.

My least favorite thing about this recipe is: It takes a while for the potatoes to cook.

Easy Chicken Pot Pie

1 prepared pie crust (frozen department at the grocery store. Usually $2 for 2!)

4 tablespoons butter

1 cup chopped onion

1 rib celery, chopped

1/2 cup flour

1 1/2 cup chicken stock (I use 1 1/2 cup water with 2 chicken bullion cubes)

1 1/2 cup milk

1/2 teaspoon dried sage

1/2 teaspoon dried thyme

2 1/2 cups diced cooked chicken

2 cups veggies (use what you like, peas, carrots, broccoli, mushrooms etc.)

Melt butter in pan. Add onion and celery. Cook until clear and soft. Add flour until lightly brown. Add chicken stock. When it thickens, add milk. Add remaining ingredients. Cook at 375 degrees for 20-30 minutes.

I like this recipe because: It's not flavored or thickened with cream of chicken soup. This is old fashioned flour gravy style! I don't have to worry about topping the pie with crust, I leave it open.

My least favorite thing about this recipe: It takes a litte bit of time to prepare the chicken/vegetables.

Deviled Eggs (By The Lion House)

Ethan loves these!!

6 hardboiled eggs

1/4 cup mayo

1 teaspoon vinegar

1 teaspoon mustard

1/8 teaspoon salt

dash white pepper (I don't have white, I use black)

1/8 teaspoon Worchestershire Sauce

drop tobasco (I also omit this if I don't have it around)

paprika

Peel eggs and cut in half lengthwise. Slip out yolks and mash. Add remaining ingredients. Spoon back into eggs. Sprinkle with paprika.

I like this recipe because: It's easy and good!

My least favorite thing about this recipe is: Pronouncing the 'Worchestershire' part....

Hamburger (or Turkey) Stroganoff

I use ground turkey in this instead of hamburger. No fat to drain and more healthy!

1 pound ground beef or turkey

1 can cream of mushroom soup

1 can milk

1 cup sour cream

1 small onion chopped

1 small can mushrooms

1 tablespoon parsley

1 squirt ketchup

Rice, noodles, or potatoes (We like noodles)

While you are cooking this, cook you rice, noodles, or potatoes. Brown beef or turkey. If you use beef, drain grease. Add onion, salt, pepper, parsley, mushrooms, milk and soup. Cook until bubbly. Add sour cream and simmer 5-10 minutes. Serve over rice, noodles, or potatoes.

I like this recipe because: Sometimes I crave the saltiness of Hamburger Helper, but this stuff is better! I usually have these ingredients sitting around too. that means no special trips to the store! I can also use whatever noodles I have sitting around.

My least favorite thing about this recipe is: It doesn't last long! And I never defrost my meat so it takes me a while to unfreeze it in the pan.

Vegetable Cheese Chowda!

I made this last night and everybody loved it! It was easy too. Here is my adaptation.

2 bags of California Mix Vegetables (That's carrots, broccoli, and cauliflower)

4-5 potatoes, chopped into wee bits

1/2 cup chopped onion

4 cups water

1 pound Velveeta Cheese (Update: I used Western Family Cheese Quik. It was $5 for TWO pounds, rather than $5 for ONE pound of Velveeta. It tasted the same.)

1 Can Cream of Celery Soup (The recipe called for chopped celery, and Cream of Chicken Soup. I didn't have any celery, so I used celery soup instead. I despise celery!)

Cook the vegetables in 4 cups of water until they start to boil. At the same time, cook the potatoes in another pot. When the vegetables are bubbling, add the celery soup. By the time this starts to boil, the potatoes should be done so add them too. Then cut the Velveeta into chunks and add it to the pot. Stir and continue to cook until bubbly. I made some rolls from the can too. Yum!!!

I like this recipe because: It's easy and I don't have to chop anything, I just dump it all in. Adding chunks of ham would make it yummy too! Ooh, bread bowls would be great as well.

My least favorite thing about this recipe is: Velveeta is a little pricey! 1 pound is 5-6 bucks! Like I said before, I tried Western Family Cheese Quik and it was the same and half the price!