Butternut Squash, Apple & Carrot Soup

Today I'm going to share with you my favorite fall recipe. I make this soup once a year. One because it is a higher priced meal to make and two because once I've finally finished the one batch I am ready to save it again till the next year. A couple of years ago I came across this soup at the grocery store Earth Fare. They have samples of soup everyday and this particular day I got to try this soup. It was so good I had to try and recreate it! The soup was labeled with all the ingredients but not the measurements. So, I bought all the ingredients that day so the taste would be fresh in my mind and with a lot of tasting and hovering over the stove top I finally got to the store taste! I was so thankful! Thankfully it doesn't take as long to make and I now have my recipe! I wasn't sure if I was going to share because I love the idea of secret family recipes but then I thought what a disservice to others! I really hope you enjoy this special recipe!

There it is, my favorite soup!

Well, I didn't take step by step pictures this time because I have changed this recipe into a Crock Pot recipe, so there aren't very many steps now! The great thing about the Crock Pot is not only the ability to leave it but also the great smells it adds to your home! After only an hour your home will start to smell like Fall!

Butternut Squash, Apple & Carrot Soup

Here's what you need:

7-8 cups Butternut Squash cubed (You can use fresh or frozen or refrigerator bags)

4 medium Apples peeled and cubed (I usually use Gala or Fuji)

1 1/2 cup Carrots

1 medium Yellow Onion quartered

6 cups Chicken broth

1 stick Salted Butter

1/4 cup Honey

1- 1 1/12 cup cooking Cream Sherry

1 cup Half n Half

1/4 cup Sour Cream

1 tbsp Rosemary

1 tsp each Salt & Pepper

1/2 tbsp each Cloves, Nutmeg, All Spice

Alrighty! Step by Step:

Step 1: Veggies go in first.

Step 2: Add Sherry and Chicken broth, Spices, Honey and Butter (cut into tablespoons), mix well.

Step 3: Cook on low for 6 hrs or high for 4. This meal is great because it won't hurt it to cook for a long time but after two hours everything should be soft enough to mix!

Step 4: After it has cooked for the duration you need it to, puree. For this step, I have used it all! I have poured into a blender, used a mixer but now I have the best kitchen tool ever; the Cuisinart Smart Stick, which is an immersion hand blender! It works wonders!

Step 5: Add the Sour Cream and Half & Half, mix well.

Step 6: Taste test! This will be your time to see if you want to add anything else! Sometimes it needs more salt, sometimes more Sherry. :)

Step 7: Enjoy! 

I hope you all enjoy! I'm planning to make this again for Thanksgiving dinner as an appetizer! 

Bacon Cheddar Bites

Last Saturday I had the privilege to do my first Pampered Chef Party as a new consultant. We had a brunch party and this recipe was so yummy I had to make it for my husband! You'll see some of the Pampered Chef products displayed in this post as well. You can see the original recipe here, I changed it a bit- not on purpose this time but because I was doing it by memory and I love more garlic :).

Bacon Cheddar Bites

Here's what you need:

• 1 pkg of Pie Crusts (from the refrigerator section)
• 1 pkg 8oz Cream Cheese, softened
• 8 slices of thick cut Bacon, baked
• 1 cup Shredded Cheddar Cheese
• 2 Cloves of Garlic, pressed

Preheat oven to 400

Step 1: I already had cooked bacon saved from the other day, but you'll want to cook 8 slices of Bacon on a baking sheet lined with foil at 350 for 12-15 minutes. Once cooled you can chop the slices into small pieces. I used my Manuel Food Processor for this step.

Step 2: Whisk the cream cheese, bacon pieces, cheese and garlic together.

Step 3: Turn your attention to the pie crusts. They will need to be softened. Then cut small round disks from the crusts. I used my Measure All cup to make the disks. Then I rolled the scraps and rolled them out. I don't like to waste! Place the disks onto the mini muffin pan and press them down, I used my Mini-Tart Shaper, but your fingers will work just fine. I was able to make 22 tarts with one pie crust.

Step 4: Scoop the Cream Cheese, Bacon, Cheddar mix into the shaped tarts. I used my small scoop- its a tablespoon.

Step 5: Place into your preheated oven and bake for 16-18 minutes.

Step 6: Enjoy! We ate them for breakfast :) But they are great appetizers too, I plan to make them for my next house guests!

Sriracha Ranch Chicken

The other day on Pinterest I found this picture of yummy "Crispy Sriracha Chicken" and it looked so good and my Husband and I love Sriracha Sauce so I went to the website. Come to find out that they had the list of ingredients and pictures of the steps but no bake temperature, no cook time and no real instructions! When I went back later I realized there was a link to take you to another page to get the instructions but but by that time I had already decided how I was going to make it, HA! So anyways I used some of the ingredients and added my own twist!

Sriracha Ranch Chicken

Here's what you need:

• One individual size Vanilla Greek Yogurt (about 1/4-1/2 cup)
• 2 tbsp Olive Oil
• 2 tbsp Lemon Juice
• 2 tsbp Rosemary (I used dried, but fresh is always good, too!)
• 2-3 tsp minced Garlic (For Garlic lovers go 3)
• 1/2 tsp Salt and 1/4 tsp pepper
• 1/8 cup Grated Parmesan Cheese
• 1- 1 1/2 lbs. Thawed Chicken (I used 5 chicken drumsticks, the original recipe called for boneless chicken breast- so whatever you have on hand or prefer)

Not pictured: Parmesan Cheese and Chicken

Step 1: Place Chicken into a gallon zip lock baggie. Then add all the ingredients except for the cheese, shake well! Set in fridge to marinade for at least an hour. Tip: If you are using boneless Chicken Breasts slightly slice the tops in a crossed pattern- The Chicken will take in more marinade.

Step 2: When you are ready to bake place chicken in a greased pan. Use a basting brush to smother the chicken in left over marinade.

Step 3: Grate Parmesan Cheese on top!

Step 4: Bake in oven at 400 for 40 minutes.

Step 5: Transfer the chicken only (no sauce) onto a baking sheet lined with foil. Bake for 8-10 More minutes. Your chicken will get slightly more crispy, yum! (Sorry don't have a picture for this step-we were getting hungry!)

Step 6: Enjoy! 

I served the chicken with quinoa and summer veggies! My Husband used Blue Cheese for dipping and I used Ranch! Both so yummy!

Fall Soup: Potato, Broccoli & Cheddar

Its starting to feel a lot like fall here in Chattanooga! Fall is my favorite season, I love to cuddle up with warmth surrounding me, watch the leaves change color and feel the brisk air outside. One thing I love for fall especially for my tummy is a good hearty soup. I hope you enjoy this as much as my Husband and I did. He is still talking about it (days later).

Potato, Broccoli & Cheddar Soup

Here's what you need!

• 8-10 slices thick cut bacon (Or more for you bacon lovers)
• 1 Medium Onion, minced
• 3 Garlic Cloves about 1 1/2 tsp, minced
• 1 Medium size crown of Broccoli (or more if you'd like), cut into small florets
• 1/2 tsp Thyme
• 2 tbsp Flour
• 4 cups Chicken Broth - I used regular sodium but you can use low sodium it won't change the taste
• 6-8 Medium Russet Potatoes, peeled and diced
• 1/2 Cup Half and Half
• 3 Cups Shredded Cheddar Cheese
• 1/2 Cup Sour Cream (light or regular- doesn't matter)
• 4 oz Cream Cheese, softened
• 1 tsp Salt and 1/2 tsp Pepper or more to taste

Not pictured: Broccoli and cream cheese, sorry i'm human! Forgot them! Ha! :)

Step 1: Cook the Bacon in the oven on a baking sheet lined with foil at 350 for 12-15 min. Your bacon will cook evenly and not shrivel up! Yay! Tip: This makes for an easy clean up to, when foil has cooled roll up and throw away. No dealing with grease or washing yet another pan!

I know there is a lot pictured there, you only need 8-10 pieces, I'm using the rest for another recipe!

Step 2: Heat Skillet on medium high heat with about 2 tbsp of Cooking Oil (I used Olive Oil). Meanwhile mince the onions. I have a great Pampered Chef Product that makes it easy: Manuel Food Processor

Step 3: Add the Garlic and Flour

It will start to smell soooo yummy!

Step 4: Mix ingredients well- It should become lumpy. Tip: Pour flour only onion, not directly on pan. You are currently making a rouge, aren't you proud of yourself!

Step 5: Add in 1 cup of Chicken broth and stir till mixture becomes thick. During this time turn your crock pot on to low. You will be adding the hot mixture to it so you'll want it to be warm to avoid cracking the stone.

Step 6: Turn the mixture to low/simmer while you dice the potatoes. (Next time I will cut mine smaller). You want them to be small enough pieces to fit on your spoon!  Remember to rinse your potatoes before you peel. I warn you because I forgot and had to rinse after- much harder to handle!

6-8 Medium Potatoes: Should be equal in cups.

Step 7: Add you rouge (onion mixture), the potatoes, 1 tsp salt, 1/2 tsp pepper, thyme and the remaining amount of Chicken broth (3 cups) to the Crock Pot. Cook on low for 6-8 hrs.

Step 8: About 1 hour before serving. Take about three cups of the potatoes out of the crock pot and mash them with the half and half, sour cream, cream cheese and shredded cheese. Mix well and pour back into the crock pot along with the broccoli florets and bacon pieces. 

Here's what the bacon looks like- You can do this step anytime.

I used my Pampered Chef Salad Choppers to cut my bacon. I've always found that cutting bacon with scissors is so much easier than using a knife. Then I added it to the Manuel Food Processor to get it even smaller.

Step 10: Enjoy! Top with shredded cheese and sour cream.

Other ways to make this yummy meal.

1. Leave it on the stove instead of crock pot, it won't change the taste. (If you plan to leave the house, go with the crock pot.)

2. Sub bacon for ham or Canadian bacon.

3. Leave out broccoli to make it a Baked Potato Soup and serve with bake potato toppings such as chives, chili, various cheeses, gravy the possibilities are endless there.

4. Make it Gluten Free by substituting Rice Flour.

Kick Start Cooking! The Pampered Chef

Just recently I was invited to a Pampered Chef Party, I gladly accepted the invite because I love Pampered Chef Products and all the yummy recipes and tips you get to learn and try. Unknown to me at the time going to that party would change my life! When I left that party I was determined that I could join this business and start selling Pampered Chef, too. I came in under a wonderful director that has a heart to serve and an apt for leadership. She has helped me so much getting started! After much discussion with my husband we decided we would go ahead and take the chance on me and The Pampered Chef business. When I got my Pampered Chef kit in the mail it was literally like Christmas! I carefully unpacked each product and cut out each new recipe.

I knew I was going to be getting quite a few things but it really hit me when the Mail Man had to help me drag it into the house! If you would like to see what is in the new consultant kit you can go here. Just a week later I had my grand opening party with my director! She graciously let me use the date I had chose to use to host a party for her for my party. It was a great success! I was really enjoying all my guests and displaying the great products. From my Grand Opening Party I also earned $60 in free product from The Pampered Chef and I was able to use it to add even more great things to my collection. Before my next party I ordered the Business Building Kit. I really wanted to have the fold out (pictured bottom right) for Booking and Recruiting- Or as I like to call it "sharing the business."

In it also came the Garlic & Brie Baker along with six new spices and new recipes, too! Again, when I opened the package it felt like Christmas! Today marks the end of my 30 days, fitting to post about it today, I think. By God's provision and my sweet friends and family I reached my first two goals and I am so looking forward to enjoying the rewards that it brings.
If your interested in Pampered Chef products or The Pampered Chef business please visit me at my personal website with The Pampered Chef: www.pamperedchef.biz/emilyday