Monthly Archives: December 2013

Butternut Squash & Chipotle Chicken Stew (Leftover Delight)

Butternut Squash & Chipotle Chicken Stew

Butternut Squash &
Chipotle Chicken Stew

I have to admit we enjoyed the Butternut Squash Soup so much that I froze the leftover for future meals. Mark asked me to try adding leftover Turkey to the soup. Well, I loved his idea but why not bump up the flavors a bit by adding leftover shredded Chipotle Chicken? And that’s exactly what I did and discovered a wonderfully flavored stew. Just lovely and oh so belly warming during these cold days.


  • leftover Butternut Squash Soup
  • at least 2 cups, leftover, shredded, Chipotle Chicken

Now, I don’t know how much easier this could get…..oh yes I do. Combine both ingredients in pot and re-heat over medium-low. When heated thoroughly try serving this wonderful leftover combination with some nice hot Blue-Cheese Popovers. (All recipes can be found here on my blog, just search Butternut Squash Soup, Shredded Chipotle Chicken in a Crockpot and Blue-Cheese Popovers.)


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Blue Cheese Popovers

Blue Cheese Popovers

Blue Cheese

Yummy! That’s all to be said about adding crumbled Blue Cheese to a popover recipe. This recipe is probably more suitable for adults just because Blue Cheese has a strong flavor. We thoroughly enjoyed them.

Ingredients:  makes 1 dozen popovers

  • 4 eggs
  • 2 cups milk
  • 1 cup Blue Cheese, crumbled
  • 2 cups flour, sifted
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 2 cloves garlic, minced

Using butter, grease a regular muffin pan. In a large bowl whisk the eggs, milk and Blue Cheese together. Add all the remaining ingredients, flour, salt, black pepper and minced garlic, stir until well blended. Fill the muffin tins completely with the batter. Place in the cold oven and turn the oven on to 450 degrees. Bake for 30 minutes. Do not open the door, let the baking process go from a cold oven through the preheating process into the baking stage. Once the 30 minute baking time is up, remove from the oven and let set for 5 minutes and enjoy the show of them collapsing. Serve with butter.

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Posted by on December 30, 2013 in Breads


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Traditional Gingerbread Cookies

Gingerbread Cookies

Gingerbread Cookies

Christmas and the following week up to New Year’s Eve just doesn’t seem the same if I’m not nibbling on some homemade Gingerbread Cookies. This recipe is sure to bring a smile to the kids face. A great recipe for a cookie decorating party. If you become real ambitious try icing them with a thin white icing, then painting on them with food coloring. You could even punch a hole in the tops of them with a straw before baking so that you could hang them from your tree with ribbon. Any way you choose to use them over the holidays they are one of my favorites.

Ingredients:       makes about 5 dozen very large cookies

  • 1/2 cup shortening, softened
  • 1/2 cup light brown sugar, packed
  • 1/2 cup dark brown sugar, packed
  • 1 1/4 cups molasses
  • 1/4 cup honey
  • 2/3 cups cold water
  • 6 cups flour, sifted
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tsp of all these spices: Allspice, Ginger, Ground Cloves, Ground Cinnamon

Preheat your oven to 350 and line a few cookie sheets with parchment paper.

In a large mixing bowl cream together the shortening, brown sugars, molasses and honey. Stir in the water. Stir together all of the dry ingredients and mix these into the creamed ingredients, about half a cup at a time. Put the cookie dough into a gallon zip lock baggy and refrigerate for about 1 hour. Now on a floured surface work with about a quarter of the dough at a time. Roll about 1/2″-inch thick and cut with lightly flour cookie cutters. Bake for 15 minutes, let cool slightly on the cookie sheet before removing them to a wire rack to finish cooling. Ice when completely cooled.

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Posted by on December 29, 2013 in Cookies, Holidays


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Christmas Doodle Cookies

Christmas Doodles Cookies

Christmas Doodle Cookies

Well, I’m in the middle of baking all my favorite cookies for Christmas. I thought I had checked all of the ingredients I would need, but sadly I forget to check the cream of tartar. So….after already having the basic recipe started for Snickerdoodles and finding I only had 1/2 the amount of that spice needed I decided to change it up a bit. How about spicing it up with the Christmas flavors I love. A little ginger and cloves. Here’s my recipe for what I am calling Christmas Doodle Cookies.

Ingredients:  Yields 3 1/2 dozen cookies

  • 1/2 cup shortening, softened
  • 1/2 salted butter, softened
  • 2 eggs
  • 2 3/4 cups sifted flour
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 3 TB sugar
  • 3 TB ground cinnamon

DSC_1811 (2)Preheat your oven to 400 and line a couple of cookies sheets with parchment paper.

Cream together the shortening, butter and eggs. Stir the dry ingredients together and stir them all into the creamed ingredients. In a small bowl mix together the sugar and cinnamon. Shape a tablespoon of cookie dough into a ball and roll in the sugar cinnamon mixture until coated. Place on the lined cookie sheets about 2″-inches apart and bake for 10 minutes.


Posted by on December 22, 2013 in Cookies, Holidays


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Butternut Squash Soup

DSC_1768 (2)DSC_1770 (2)

I was inspired by my Daughter-in-Law who spent her first Thanksgiving with me this year. I asked her what she would like to have at the dinner table for the holiday. Two dishes came to her mind. The first was corn pudding, which she made for us and it was so delicious there was very little left. The 2nd dish was a butternut squash soup. Well, I have never made this type of soup before so I asked around and a co-worker generously shared an old Women’s Guild recipe with me. I generally serve a special homemade soup the next day and invite my guest back for lunch. So I decided I would make this soup for that day. Plans changed, as they do in a lot of families. Some guest needed to go back to their homes the next day, others had already made plans.  Fortunately my Son and Daughter-in-law were my exclusive guest for the entire weekend. Sadly they too had other plans for us. We visited, we shopped, we went sight-seeing and ate our meals while out and about. Don’t get me wrong it was a fabulous time spent with the two of them, but I never made the soup. That is until this weekend. We had a major snow storm blow through our area and I was hunkered down in the house. What better time than now to make this soup. I doctored up the recipe that was given to me, I don’t know what compels me to do that, but I did.  It was well worth the work. Mark and I loved it thoroughly. Here’s my stab at Butternut Squash Soup.

Ingredients:   yields 8 to 10 servings

  • 1 TB vegetable oil
  • 2 TB salted butter
  • 2 medium leeks, white parts only, roughly chopped
  • 1 yellow onion, roughly chopped
  • 4 cloves garlic, minced
  • 4 1/2 cups of chicken broth
  • 1 large butternut squash, peeled, seeded and cut into 2″-inch pieces
  • 1 3/4 sweet corn kernels, drained if using canned, thawed if using frozen
  • 1 tsp of salt
  • 1 tsp of nutmeg
  • 1 tsp of cumin
  • 3 to 4 TB heavy cream
  • ground black pepper to taste

In a large stock pot, heat the oil and butter together over medium heat. Add the leeks, onion and garlic, saute them until the onions become soft. Add the chicken broth, squash, corn, salt, nutmeg and cumin. Increase the heat to medium-high and bring to a boil. Once boiling reduce the heat to low, cover and simmer for about 30 minutes, until the squash is very soft.

Using a food processor or blender, strain off the vegetables and puree them until they are smooth. You may have to work in batches and possible use some of the broth to achieve a smooth consistency. Return the pureed vegetables back to the pot of broth. Over medium heat, stir in the cream and heat thoroughly for serving.

Suggestions: The original recipe suggested garnishing with chopped chives and molasses. I wasn’t sure about the whole molasses thing, maybe I’ll try that with the left overs. Now we would like to try garnishing with some shredded sharp cheddar. Or, how about adding some shredded turkey or chicken to the soup once the cream is added?


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Amish Peppermint Christmas Cookies

Amish Peppermint Cookies

Amish Peppermint Christmas Cookies

What a wonderful Christmas cookie and so simple to make. Just add 2/3 cup of peppermint candy bits to my Amish Church Cookie Batter. I used the crushed ones in a bag for baking, basically because it’s easy. After icing the cookies, just sprinkle more of the crushed peppermint candy over the top. Here’s the link to the cookie recipe on my blog.    The only problem is that Mark and I have already ate half of the batch, and Christmas is a few weeks away.


Posted by on December 8, 2013 in Cookies, Holidays


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