Cream of Cauliflower Soup

2 tablespoons butter

1 large onion, chopped

4 cloves garlic, minced

2 large potatoes, peeled and cubed

2 carrots, chopped

2 (14.5 ounce) cans chicken broth

1 head cauliflower, chopped

1 cup milk

1 teaspoon salt

1/2 teaspoon ground black pepper

1 tablespoon chopped fresh parsley

In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.

Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, and pepper.   Heat through. Serve garnished with parsley.

Shared by Ie Li 

Fun Fall Recipes

Olive Garden Fagioli  
Seriously one of my FAVORITE recipes lately. SO GOOD and easy! 
1 pound ground beef
1 small onion, diced (1cup)

1 large carrot, julienned (1 cup)

3 stalks celery, chopped (1 cup)

2 cloves garlic, minced

2, 14.5 ounce cans diced tomatoes

1, 15 ounce can red kidney beans (with liquid)

1, 15 ounce can great northern beans (with liquid)

1, 15 ounce can tomato sauce

1, 12 ounce can V-8 juice

1 tbsp white vinegar

1.5 tsp salt

1 tsp oregano

1 tsp basil

1/2 tsp pepper

1/2 tsp thyme

1/2 pound (1/2 package) ditali pasta 

Brown the beef in a large saucepan or pot over medium heat.  Drain off most of the fat.

Add onion, carrot, celery and garlic and sauté for 10 minutes.

Add remaining ingredients, except pasta, and simmer for 1 hour.

About 50 minutes into the simmering, cook the pasta in 1.5 to 2 quarts of boiling water over high heat.  Cook for 10 minutes or just until pasta is al dente, or slightly tough.  Drain.

Add the pasta to the large pot of soup.  Simmer for 5-10 minutes more and serve.

World’s Best Cornbread  
Really, it is more like cake! It is YUM-O! 
1 cup butter
2 cups sugar

4 eggs

1/2 cup yellow cornmeal

3.5 cups flour

4 tsp baking powder

1 tsp salt

3 cups milk

Pre heat oven to 350 degrees.  Cream together butter, sugar, eggs and cornmeal.  In a separate bowl combine flour, baking powder and salt.  Add 1/3 of the dry mixture to the creamed mixture and mix until combined.  Add 1 cup milk and mix until combined.  Continue to alternate dry and wet mixing after each addition until all combined.   Bake uncovered in a 9x13 pan for 30-40 minutes or until top is light brown.  (I like to cut in squares and freeze half of it for later use!)

Shared by Jodi

Crockpot Honey Sesame Chicken

2.5 pound boneless, skinless chicken breasts (thighs would be fine too)

Salt and pepper

1 cup honey

1/2 cup soy sauce

4 tablespoons diced onion

4 tablespoons ketchup

2 tablespoon canola oil

2 cloves garlic, minced

1/2 teaspoon red pepper flakes (optional)

4 teaspoons cornstarch dissolved in 6 Tablespoons water

Sesame seeds

Season both sides of chicken lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken.

Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through.

Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce.

Replace lid and cook sauce on high for ten more minutes or until slightly thickened.

Cut chicken into bite size pieces, then return to pot and toss with sauce before serving.

Sprinkle with sesame seeds and serve over rice or noodles.

Shared by Brenna