Creamy Sourdough Snack

This EASY dip was a hit at a party I went to the other night. Enjoy! And, THANKS TASTE OF HOME! I love that website. I didn't use parsley, and I also used ALL of a 16 oz sour cream and all of an 8 oz. cream cheese. I added green onion to taste and guessed on the ham. It tasted lovely.

Creamy Sourdough Snack

Ingredients

• 1-1/2 cups (12 ounces) sour cream
• 2 packages (3 ounces each) cream cheese, softened
• 1/2 cup chopped green onions
• 1 teaspoon Worcestershire sauce
• 2 cups (8 ounces) shredded sharp cheddar cheese
• 1-1/2 cups cubed fully cooked ham
• 1 round loaf (1 pound) sourdough bread
• Chopped fresh parsley, optional

Directions

• In a saucepan, combine sour cream, cream cheese, onions and Worcestershire sauce; cook and stir over low heat until blended. Add cheese and ham; cook and stir until cheese is melted and ham is heated through. Cut off top of loaf; carefully hollow out top and bottom, leaving a 1/2-in. shell. Cut bread into cubes. Pour dip into shell; sprinkle with parsley if desired. Serve with bread cubes. Yield: 3-1/2 cups.

Relief Society Recipes

Hey everyone...I finally got all the recipes from the Pheasant Pointe Third Ward Fall Recipe Exchange posted.  I hope I got them all right.  If you see any errors please let me know!  Thanks so much for the great recipes! 

Tres Leche Milk Cake

Cake

1 ½ cups flour
1 tsp baking powder
½ cup unsalted melted butter
2/3 cup sugar

Milk Sauce
2 cups whole milk
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
1 ½ cups heavy whipping cream
1 cup sugar
1 tsp vanilla
1 TBSP vanilla

Preheat oven to 350 degrees. Line the bottom of a 9 X 13 pan with parchment paper.
In a standing mixer, beat the eggs with sugar until light in color and thick, about 5 minutes. Stir in butter and vanilla.
Sift the flour with the baking powder and salt.
Fold the dry ingredients into the egg and sugar mixture. Fold gently and do not over mix.
Spread the batter into the pan and bake for 30-40 minutes or until toothpick inserted into center of cake comes out clean, and cake just starts to spring back to the touch.
Whisk together the condensed milk, the evaporated milk and the cream, and pour over the hot cake.
Let cake cool and soak up the liquid. (I like to let it sit over night in the refrigerator.)
 Beat remaining cup of whipped cream with 2 TBSP of sugar and 1 tsp vanilla until stiff peaks form. Fill pastry bag fitted with a

star tip with the whipped cream.
Leaving cake in pan, decorate surface of cake with whipped cream, then top with fruit. Chill for several hour or overnight.
Serve chilled
**to make individual servings: when the cake comes out of the oven, cut circles of cake with a biscuit or cookie cutter to fit individual serving dish. Soak cake circles with the milk mixture and let cool. Decorate with whipped cream and fruit and refrigerate.
**Note about baking pans: tres leche is often served right out of the pan, but there are certain occasions like birthdays where you might want a more attractive presentation. You can bake the cake in 2 round cake layer pans, but once they are out of the oven, give them at least 12 hours to soak up the milk while the cakes are still in the pans, in the refrigerator. Once they have soaked up all the milk and are very well chilled, you can unmold them, and ice them with the Italian meringue or whipped cream. It helps to line the bottom of the pans with parchment paper. Another possibility is to bake the cake in a 10 inch spring form pan, and then remove the band around the cake once it is well chilled and has absorbed the milk.

submitted by Tiffany Fletcher

Best Ever Cobbler

1 cup flour

1 TBSP baking powder
1 cup sugar
1/8 tsp salt
2/3 cup milk
¼ cup melted butter
32 oz. can fruit

Melt butter in the bottom of a baking dish.
In separate bowl sift together dry ingredients and stir in milk.
Spread batter in the bottom of the baking dish.
Pour the fruit and the juices over the top of the batter.
Bake at 350 for 40 minutes.
Great for Dutch oven cobbler. Best if doubled when using Dutch oven.

submitted by Tiffany Fletcher

Pumpkin Delight

6 eggs

3 cups pumpkin
1 ½ cups sugar
2 cups milk
1 tsp salt
1 tsp ginger
2 tsp cinnamon
½ tsp cloves

Topping
1 box yellow or white cake mix
½ cup butter
½ cup chopped nuts (almonds or pecans)

Mix all ingredients together and place in 9 X 13 pan.
Mix together topping ingredients and crumble on top of pumpkin mix.
Bake at 350 degrees for 50 minutes
Top with whipped cream to serve.

submitted by Kristi Gagon

Chocolate Mint Apple Fondue

Combine:

1 can of sweetened condensed milk
1 cup chocolate chips
10 peppermint patties

1. Cook over low heat until melted.
2. Serve with apple slices. Note: you can substitue a cup of peanut butter for peppermint patties.

submitted by Cheryl Tenney

Betty's Butter Cookies

3 cubes soft butter

1 cup sugar or 1 1/3 cup sweetener
2 1/2 cups flour (too sticky or until not)
1 tsp. Vanilla
1/2 package of slivered almonds

1. Stir and knead well.
2. Bake at 350 degrees for 12 to 14 minutes.
3. Flatten cookies with wet fork in criss-cross markings.

submitted by Betty Hertig

Caramel Apple Crisp

1/2 cup caramel topping (the kind you would put on top of ice cream)

1/2 teaspoon ground cinnamon
6 baking apples (I like to use Golden Delicious), peeled, and cup into 1/2 inch
slices about 6 cups
2/3 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter, cut into small pieces
2/3 cups quick-cooking oats

1. Heat oven to 375 degrees.
2. In a large bowl, stir together caramel topping and the cinnamon until well mixed. Add peeled and sliced apples; toss until evening coated. Spread in ungreased 8-inch square (2 quart) glass baking dish.
3. In same bowl, mix 2/3 cup flour and the brown sugar. Cut in butter using a pastry blender or fork, until the mixture looks coarse crumbs. Stir in oats. Crumble mixture over apples in baking dish.
4. Bake 45-50 minutes or until apples are tender and topping is golden brown.
5. Top with a scoop of vanilla ice cream or whipped topping, then drizzle extra caramel topping over all.

submitted by Misty Shawcroft

Pupmkin Bars

1 2/3 cups granulated sugar
4 eggs
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon of cinnamon (optional-I usually don't use it)

1. Preheat the oven to 350 degrees F.
2. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 1cookie sheet. Bake for 30 minutes. Let cool completely before frosting.
3. To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and cinnamon mix again. Spread on cooled pumpkin bars.
4. Cut into bars and serve!

submitted by Misty Shawcroft

Back-to-School Granola Bites

These make a great after-school snack. I also like to put them in my kids' lunch instead of a treat! They are the perfect size to satisfy a sweet tooth without making you feel guilty! :)

1/4 cup natural nut butter (peanut, almond, etc)
1/4 cup honey
2 tbs butter
1 cup rolled oats
1 cup puffed grain cereal (I like Kashi 7 whole grain Puffs and I can get them wholesale by the case of 12 if anyone wants some)
1/4-1/3 cup dried fruit or chocolate chips (Of course I prefer them with chocolate but my kids will happily eat them with raisins!)
1. In a medium saucepan combine nut butter, honey and butter. Cook over medium-low heat, stirring often, until completely smooth.
2. Remove pan from heat and stir in oats and cereal. Add dried fruit or gently fold in chocolate chips (they well get all melty and you'll have chocolate swirling through your bites but they still taste yummy!).
3. Press into greased mini muffin pan or gently shape into balls on greased cookie sheet. Place in fridge until set.
4. Remove from pan or cookie sheet and place in air-tight container. Store in fridge.

Gingerbread Pumpkin Spice Cake with Carmel Sauce

Cake

2 ¼ cups flour
½ cup sugar
¾ cup butter
2/3 cup pecans, chopped
½ tsp cinnamon
1 ½ tsp. ginger
¼ tsp salt

Carmel Sauce
½ cup butter
1 ¼ cup packed brown sugar
2 Tbs. corn syrup
½ cup heavy cream
¼ tsp cloves
1 tsp baking soda
¾ cup buttermilk
½ cup molasses
½ cup canned pumpkin
1 egg

1. Combine flour and sugar. Cut in butter until mixture resembles fine crumbs. Stir in pecans. Press 1 ¼ cups crumb mix into an ungreased 9 x 9 square pan. To remaining mix add all spices, soda, buttermilk, molasses, pumpkin and egg. Mix well and pour evenly over crumb base. Bake at 350 for 40 - 50 min. or until center is done. Serve with caramel sauce.

Caramel Sauce

1. Melt butter. Stir in brown sugar and corn syrup. Bring to a boil, cooking about 1 minute or until brown sugar dissolves.
2. Stir in cream and return to boil. Remove from heat. Serve over warm cake with whipped cream or ice cream.

submitted by Veda Maples

Gluten Free Spice Cake with Maple Cream Cheese Glaze

3 1/2 cups bean flour mix (see note)

3 tsp xanthan gum
2 tsp baking soda
1 tsp salt
3 tsp cinnamon
2 tsp allspice
2 tsp nutmeg
1/2 tsp ground clove
1 cup canola oil (or shortening)
2 cups white granulated sugar
2 cups apple sauce
2 eggs
optional add ins - raisins, pecans, caramel pieces, diced apples. I did chopped pecans, a diced apple and some chocolate covered caramel balls.

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine bean flour mix, xanthan gum, baking soda, salt, and spices. Stir to combine.
3. In the bowl of a stand mixer, fitted with the paddle attachment, combine oil, sugar, apple sauce, and eggs.
4. Slowly add in the dry in, stirring until just combined.
5. Fold in the optional add-ins, if you are adding some.
6. Pour batter into desired cake pan.
7. Bake in preheated oven. Bake time will vary based on the type of use. Muffins should take 20-25 minutes, round pans approx. 30 minutes, a 9x13 pan approx. 35-40 minutes, and a bundt pan approx. 50-60 minutes. Bake until a toothpick inserted into the middle of the cake comes out clean.

Note: I used Bette Hagman's Four Bean flour mix - 2 cups Garfava Bean flour, 1 cup Sorghum Flour, 3 cups Cornstarch, 3 cups Tapioca Flour.

Maple Cream Cheese Glaze
4 Tbsp unsalted butter, room temperature
4 ounces cream cheese, room temperature (regular or light)
1 cup powdered sugar, sifted
1/2 tsp maple flavoring
4 Tbsp milk

1. In a small mixer bowl, beat the butter until creamy. Beat in the cream cheese until smooth. Add the sifted powdered sugar and maple flavoring, and beat until blended. Beat in the milk, 1 Tbsp at a time, until the glaze falls from a spoon in a continuous ribbon.
2. Refrigerate the cake until the glaze sets, but remove it from the refrigerator 30-45 minutes before you want to eat the cake.

submitted by Veda Maples

Pumpkin Squares

Mix:

1 ¾ cups graham crumbs
cup sugar
stick butter, melted

Press into bottom of 9 x 13 pan

Mix:
1 pkg (8 oz) cream cheese
eggs, beaten
sugar

Pour over crust and bake 20 minutes at 350 degrees. Let cool completely before mixing 3rd layer.

Mix:
½ cup heavy cream
small pkgs instant vanilla pudding
¾ cup milk
2 cups pumpkin
Dash of cinnamon

Spread over 2nd layer. Whip remaining cream with a little sugar and top.

submitted by Kristy Southwick

Meat loaf with sauce

Meatloaf

3 lbs ground beef
1 onion, chopped
½ of 8 oz can tomato sauce
1 cup breadcrumbs or oats
2 eggs
1 ½ tsp salt
¼ tsp pepper

1. Mix together ingredients for meatloaf. When well mixed shape into a loaf in a deep baking dish.
2. In separate bowl, mix together sauce ingredients. Pour over the meatloaf.
3. Bake at 350 for 1 hour.

Sauce
2 (8 oz) can tomato sauce
4 TBSP brown sugar
4 TBSP mustard
2 cups water
4 TBSP vinegar

submitted by Tiffany Fletcher

Olive Garden Alfredo Fettucine

1 pint heavy cream
1 stick butter
2 TBSP cream cheese
½-3/4 cup parmesan cheese
1 tsp garlic powder, add in more to suit your taste if you prefer
Salt and pepper to taste
8 ounces fettuccine, cooked and drained

In a saucepan combine butter, heavy cream, and cream cheese. Simmer thin until all is melted and mixed well.
Add the parmesan cheese and garlic powder. Simmer this for 15-20 minutes over low heat.
Toss pasta lightly with sauce, coating well.
Leftovers freeze well.

submitted by Tiffany Fletcher


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Porcupine Meatballs

1 box Beef rice a roni

1 pound ground beef
1 egg

1. Mix together beef, rice from box and egg and form into meatballs.
2. Simmer meatballs in a pan with 2 ½ cups water and sauce paket until rice is cooked. (when rice has absorbed most of the water it will be done)

3. Serve with mashed potatoes and brown gravy.

submitted by Tiffany Fletcher

Turkey Sausage Pasta

2 tsp extra virgin olive oil

1 medium yellow onion, diced
1 Tbsp fresh thyme leaves
1 lb. smoked lean turkey sausage, sliced
1/4 tsp chili flakes
3 cloves fresh garlic, diced finely
1/4 c. low sodium chicken stock
1- 14.5 oz can diced tomatoes in juice
1- 14.5 oz can tomato sauce
1 Tbsp fresh oregano leaves, torn
3 c. fresh spinach
1 Tbsp balsamic vinegar
3/4 lb penne, or pasta of choice
1/2 c. flat leaf parsley, for garnish
Parmigiano Reggiano cheese, for garnish

1. In large stock pot over high heat, bring water to boil and cook pasta according to instructions.
2. Meanwhile, in large pan over medium heat, add oil and bring up to almost smoking. Add chopped onion and cook, stirring occasionally, until beginning to brown, about 10 minutes.
Add thyme and sliced sausage and cook, stirring occasionally until beginning to brown, about 5 minutes.
Add chili flakes and garlic and cook, while stirring, until fragrant, about 1 minute.
Deglaze the pan with chicken stock, scraping up browned bits from bottom of pan.
Add diced tomatoes and tomato sauce, stirring to combine well. Add oregano, spinach, and balsamic vinegar and bring to a boil.
When pasta is finished cooking, drain well and place into pan with tomato sauce. Toss and remove from heat. Let cool slightly, mix well, plate and garnish.
Serve immediately.

submitted by Misty Shawcroft

Pork Carnitas

2 - 4 pounds pork roast

1/2 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
7 cloves garlic (whole intact)
1/2 tablespoon kosher salt
1 tablespoon cumin
1/2 cup beef broth
corn tortillas
sour cream, salsa, cheese, lettuce

1. In a small bowl, combine the salt and cumin. Rub mixture all over the pork, then plop into a crock-pot OR slow cooker. Add whole garlic cloves. Squeeze on the citrus, and pour the beef broth evenly over the top.
2. Cook on low for 8-10 hours, or until the pork shreds quite easily with a fork.
3. Shred meat fully and serve on warmed corn tortillas with desired toppings.
4. 6 servings

submitted by Misty Shawcroft

Spinach Lasgna Rolls

9 lasagna noodles, cooked

10 oz frozen chopped spinach, thawed and completely drained
4 teaspoons olive oil
1/2 cup finely chopped, onion
4 garlic cloves, minced
15 oz container of ricotta cheese
1/2 cup grated Parmesan cheese
1 1/2 cups shredded Mozzarella cheese
1 egg
salt and pepper
24 oz Marinara Sauce (I like to use the brand Classico- Tomato Basil)

1. Preheat oven to 350. Spread about 1 cup sauce on the bottom of a 9 x 12 baking dish.
2. Combine spinach, ricotta, Parmesan, Mozzarella, egg, salt and pepper in a medium bowl.
3. In a small sauce pan heat the oil and cook onion for about 5 minutes, add garlic and cook for 1 minute. Mix the cooked onions and garlic with the spinach and cheese mixture.
4. Place a piece of wax paper or foil on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over all the noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
5. Spread marinara sauce over the noodles in the baking dish and top each one with remaining mozzarella cheese. Tightly place foil over baking dish and bake for 40 minutes, or until cheese melts.
6. Makes 9 rolls.

submitted by Misty Shawcroft

Chicken Lettuce Wraps-

3-4 chicken breasts

1 can of water chestnuts, diced small
3-4 Tablespoons of Kikkoman's teriyaki marinade and sauce

Cook the chicken and shred with a fork when cooked through.
1. Add water chestnuts and onions, vegetables, or whatever else you might like. (We've done broccoli or carrots and it was good.)
2. Add enough teriyaki sauce to cover the chicken and leave a little extra juice. You can also season your chicken as it cooks.
3. Feel free to experiment with different spices and flavors. If you want it to be sweeter try putting in a little bit of honey.
4. Serve over rice on a lettuce leaf. Enjoy!

submitted by Kristy Southwick

Tomato Basil Pizza

2 cups mozzarella cheese, grated

½ cup parmesan cheese, grated
2 TBSP basil
2/3 cup mayo
2 garlic gloves, chopped or pressed
4-6 tomatoes, thinly sliced
Pizza crust

1. Mix everything but tomatoes and spread mixture on crust.
2. Spread tomatoes on top.
3. Bake at 400 degrees for 10-12 minutes.

submitted by Kristy Southwick

Sweet Potato Casserole

4-5 large yams peeled and boiled (you can also use canned yams) Mash them then add:

2 eggs well beaten
1/2 cup cream
1/4 cup butter
3/4 cup sugar
1 tsp vanilla
1/4 tsp nutmeg

Mix all and spread into a 2 1/2 quart casserole dish.

Topping:
1/4 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans

Mix together and sprinkle evenly over yams
Bake at 350 degrees for 30-40 minutes until topping is light brown

submitted by Jill Barton

Cornbread & Honeybutter

½ cup cornmeal
1 ½ cup flour
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 ¼ cup milk

1. Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny -don't be alarmed!).
2. Bake in an 8 inch square pan at 350 degrees for 35 minutes.
3. You can double in a 9 by 13 pan

Honey Butter:
2 sticks butter, softened
1/2 cup honey
1/2 cup marshmallow fluff

1. Whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).

submitted by Misty Shawcroft

Ribbon Pumpkin Bread

Filling:
6 ounces reduced-fat cream cheese
1/4 cup sugar
1 tablespoon all-purpose flour
2 egg whites

Batter:
1 cup canned pumpkin
1/2 cup unsweetened applesauce
1 egg
2 egg whites
1 tablespoon canola oil
1 2/3 cups all-purpose flour
1 1/4 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/3 cup chopped walnuts [optional]

Combine cream cheese, sugar, flour and 2 egg whites in a bowl; set aside.
In a mixing bowl, beat the pumpkin, applesauce, 1 egg, 2 egg whites and oil.
Combine the flour, sugar, baking soda, salt, cinnamon and cloves together and add to pumpkin mixture. If desired, stir in walnuts.
Divide half of the batter between two 8-in. x 4-in. x 2-in. loaf pans coated with nonstick cooking spray.
Spread filling in each loaf pan, then top with remaining batter.
Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely. Refrigerate leftovers.


submitted by Chelsey Jones

Apple Spinach Salad

1 bag spinach

1 bag romain lettuce
sugar coated walnuts
4 fuji apples
feta cheese
1 sm. Bag craisins
cooked bacon
mushrooms, sliced

Dressing:
1/2 cup sugar
2/3 cup olive oil
pinch of salt
6 tbs red wine vinegar
1/2 sm. Red onion grated

submitted by Cassie Mark

Eggnog

1 gallon milk or 1 quart whole milk and 1 quart heavy cream

2 ½-3 cups sugar
4-6 eggs separated
Vanilla- to taste
Sprinkle with nutmeg or pumpkin pie spice

1. In a large pot combine milk and sugar. Bring to a boil stirring constantly.
2. Temper egg yolks before adding to milk mix.
3. Cook while beating egg whites until fluffy and stiff.
4. Fold in egg whites. Remove from heat and cool.
5. Add vanilla and nutmeg.

submitted by Tiffany Fletcher

Hot Orange Drink

Bring to a boil:

1 tsp cloves
2 sticks cinnamon (i usually add extra)
5 qts water

Simmer for 30 minutes
remove spices and add:

3 cups sugar
1 small can orange juice
6 oz lemon juice

submitted by Tasha Childs

Mix’n Match party cheese ball

2 pkg cream cheese, softened

1 pkg shredded sharp cheddar cheese
2 tsp Worcestershire sauce
4 slices bacon, cooked, crumbled
1 cup chopped mixed nuts

1. Mix all ingredients except nuts and crackers; cover. Refrigerate 1 hour.
2. Shape into ball and roll in nuts. Serve with crackers.

submitted by Celeste Beck

Tortellini Sausage Soup

1 lbs. Italian sausage (turkey Italian sausage works great)

4 cloves pressed garlic
1 onion, diced
1/2 cup water
2 cans chicken broth
1/2 c. apple cider
1 16 oz. can diced tomatoes
1 8 oz. can tomato sauce
1 cup sliced carrots
1 tsp dried basil
1 tsp dried oregano
2 medium zucchini, grated
8-10 oz. pkg. Cheese tortellini ( I usually double this)
2 T. dried parsley
1. Begin cooking sausage over medium heat, stirring frequently. If your sausage is fatty, you’ll want to drain. Chop onions and garlic and add to the sausage. Continue cooking until onions are translucent and your sausage is cooked.
2. Add tomatoes, tomato sauce, juice, water, chicken broth, carrots, oregano and basil. Cover and simmer for 1/2 hour.
3. Add parsley and zucchini and simmer for another 15 minutes or so.
4. Add the tortellini and cook until tender, and then serve with bread and freshly grated parmesan.

submitted by Karen Mortensen

Spicy Chicken Stew

1/2 cup chopped onion

1 green pepper, chopped
2-3 T. butter or margarine, sauté these until tender
3 cans chicken broth
2 cans cream of chicken soup
1/2 cup medium picante sauce
1 tsp. Cumin
1/4 tsp cinnamon
salt and pepper to taste
3 chicken breasts, cooked and cut up or shredded.

1. Cook all soup ingredients until smooth and creamy looking.
2. To serve: crush tortilla chips in the bottom of the soup bowl, pour soup over chips. Top with sour cream, shredded cheese, avacados, chopped green onions, chopped tomatoes, and olives. This is a delicious dinner.

submitted by Brooks Wynn

Garden Vegetable Soup with Grilled Chicken

-2-3 cups of vegetable or multicolored rotini pasta

-1 tsp extra virgin olive oil
-3/4 cup of chopped red onion
-2 gloves minced garlic
-1 tsp chopped fresh oregano OR 1/4 tsp dried oregano
-4 -5 cups of reduced sodium chicken broth
-1 can (14 1/2 oz) diced tomatoes, drained
-1/2 cup chopped carrots (I use baby carrots)
-2 chicken breasts grilled, chopped
-1/2 cup chopped fresh basil

1. Prepare pasta per package directions.
2. Meanwhile, in a medium saucepan over medium, add oil then onion, garlic,
and oregano. Cook, stirring often, until onions and garlic are tender, about 7 minutes.
3. Add broth, and bring mixture to a boil.
4. Add tomatoes and carrots. Lower heat and simmer until vegetables are tender, about 15 minutes.
5. Stir in chicken and pasta. Simmer to heat chicken through, about 2 minutes. Stir in basil. Season with salt and pepper to taste. Makes 4 servings.

submitted by Misty Shawcroft

Cheesy Potato and Corn Chowder

2 tablespoons margarine
1 cup chopped celery
1 cup chopped onion
2 (14.5 ounce) cans chicken broth
3 cups peeled and cubed potatoes
1 (15 ounce) can whole kernel corn
1 (4 ounce) can diced green chilies
1 (2.5 ounce) package country style gravy mix
2 cups milk
1 cup shredded cheese

1. In large saucepan, melt margarine over medium high heat. Add celery and onion and cook and stir until tender, about 5 minutes.
Add chicken broth and bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
Stir in corn and chilies; return to boiling.
In a bowl, dissolve gravy mix in milk according to package directions; stir into boiling mixture.
Add cheese; cook and stir over low heat until cheese is melted.

submitted by Chelsey Jones

Butternut Squash Soup

**Since squash are not all a uniform size it is difficult to make a precise recipe. But, don't worry! I've never had it turn out bad! It's hard to mess it up. :)

1 medium or large butternut squash
8-12 garlic cloves (optional but yummy)
1 sweet apple (such as gala, pink lady or fuji)
olive oil
herbes de provence
salt
pepper
6-8 cups chicken stock or broth
sour cream for topping
1. Using a good vegetable peeler, peel the squash. With good knife, cut off top and bottom to remove stem. Cut squash in half top to bottom and remove seeds with spoon. Cut into 1 1/2" cubes.
Cut apple into similar size cubes (I leave the peel on).
Peel garlic and toss squash, apples, and garlic in very large bowl with enough olive oil to coat. Add herbes de provence and salt & pepper (you can be generous with the herbs!) and toss.
Place on rimmed baking sheets and cover with foil. Place in 375 degree oven for 45-60 minutes or until squash is very tender.
When the squash is almost done, place a large soup pot over medium-low heat with chicken broth/stock and begin heating (this way your soup will stay warm when it's pureed).
Remove squash from oven and be careful when removing foil because a lot of steam will escape! Scoop squash into pot with broth/stock and blend with immersion blender to desired consistency adding salt and pepper as needed.  If you don't have an immersion blender you will want to heat your broth in a smaller saucepan and blend the squash with the broth in batches in your normal blender pouring it into your soup pot as you go. 
Ladle into bowls and top with a dollop of sour cream. YUM!
*I like to add a little coconut milk with my broth

Cauliflower Soup

1 Medium head of cauliflower broken into florets

Matchstick Carrots( Equal to 1 shredded medium carrot)
1/4 Cup Chopped Celery
2-1/2 Cup Water
2 tsp chicken bouillon granules
3 TBS Butter
3/4 tsp salt
1/8 tsp pepper
2 Cups milk (I prefer 2% or whole it makes it creamier)
1 Cup shredded cheddar cheese
1. In large saucepan combine water, bouillon, cauliflower, carrots, celery, Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or just until tender if you cook for too long the cauliflower will get mushy. DO NOT DRAIN.
2. In another large saucepan, melt butter then stir in flour salt and pepper until a smooth paste. Gradually add milk. Bring to a boil over medium heat, cook and stir until milk has thickened.
3. Turn heat down and stir in the cheese until melted. Once cheese is melted in the milk add the milk mixture to the pan of cauliflower.
4. Simmer for a short time. ENJOY!!!

submitted by Christina Lynch

Mexican Chicken Corn Chowder

1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup chopped onion
1 clove garlic, minced
3 tablespoons butter
2 cubes chicken bouillon
1 cup hot water
3/4 teaspoon ground cumin
2 cups half-and-half cream
2 cups shredded Monterey Jack cheese (I used Cheddar)
1 (15 ounce) can black beans, drained & rinsed
1 (14.75 ounce) can cream-style corn
1 (4 ounce) can diced green chiles
1 dash hot pepper sauce
1 tomato, chopped
fresh cilantro sprigs, for garnish (optional)

1. In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
2. Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
3. Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.

submitted by Veda Maples

Creamy White Chili

1 lb boneless, skinless chicken breasts cut into 1/2 inch pieces

1 medium onion, chopped
1 ½ tsp garlic powder
1 TBSP vegetable oil
2 cans (15 oz) Great Northern beans, drained & rinsed
1 can (15 oz) white beans, drained
2 cans (4 oz) chopped green chilies
1 can (14 oz) chicken broth
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
½ tsp pepper
¼ tsp cayenne pepper
1 cup sour cream
½ cup whipping cream
In a large saucepan, sauté chicken, onion and garlic powder in oil until chicken is no longer pink.
Add beans, chilies, broth and seasonings.
Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
Remove from heat, stir in sour cream and cream.
Serve immediately.
**chicken can be substituted with lean turkey polka kielbasa sausage
**you can use any combo of white beans (white beans, white kidney beans, or great northern beans)
submitted by Heather Harper

Corn Chowder

5 slices bacon
1 medium onion, diced
2 medium potatoes
Water
2 cups milk
1 can creamed corn (17 oz)
1 cup white sauce
Dash of pepper
1 tsp salt
1 TBSP butter

Fry bacon until crisp, crumble.
Sauté onions in bacon grease.
Add potatoes (diced) and enough water to cover. Cook over medium heat 10-15 minutes.
Combine milk and white sauce in pan. Cook until thick. Stir in corn, salt, and pepper. Add to potato mixture and heat thoroughly.
To serve top each serving with crumbled bacon and butter.
Serves 6.

submitted by Leslie Small