Corn Chowder

  This recipe is my oldest son, Taevin's favorite! He asks for it all of the time and I don't mind making it because it's so easy to whip up and it's warm, comforting and perfect on a cold day.
   I found the original recipe here, but I've changed a few things and made it my own so here is my version of the perfect corn chowder.

Corn Chowder

     2 tablespoons chopped onion

     2 garlic cloves, minced

     2 tablespoons butter

     2-3 large russet potatoes, cubed

     1-2 large carrots chopped

     2 cups chicken broth

     1 can creamed style corn

     2 cans corn, drained (frozen is fine too)

     4 oz cream cheese cubed

     1 cup half & half or milk

     Salt & Pepper to taste

    

  In a large saucepan, saute the onion and garlic in butter until soft. Add the broth, carrots and potatoes and cook until potatoes are tender. Add corn, half & half, cream cheese and pepper. Simmer, uncovered, for 5 minutes or until warm and cream cheese is melted. 

  I like to add a little crushed red pepper flakes for a little kick but that's optional, and if you're feeling super ambitious this is also excellent topped with crumbled bacon.  

Note: If you need to add a little extra of chicken broth while the potatoes are cooking, do so. I've noticed that sometimes quite a bit of the broth evaporates while boiling.                         

Creamy Lemon Chicken Soup

  I have a few recipes that are staples at my house. The kind of stuff that when you make it, people gobble it up and ask for the recipe (yeah, it's THAT good).
  Well, this particular recipe that I'm about to share is one that I got while I was on my mission and it's one of my favs! In fact, every year I celebrate the coming of fall by making this soup, buying a new sweater and warming my pumpkin spice scentsy. I started this tradition several years ago because I'm so in love with the fall season.
  Anyway, my sister Jenny called today and asked for the recipe so I figured I'd share it with whomever might be interested. Enjoy!

Lemon Chicken Soup

12 C. Chicken broth

1/3 C. Lemon Juice

1/4 C Butter

1 Pint Heavy cream

12 oz. Bowtie pasta (or whatever you've got)

1 1/2 C cooked chicken

1 1/2 C. Sliced carrots

3/4 C. Chopped celery

1/4 C. chopped onion (optional)

1/2 C. Flour

1 1/2 C Water

In  a small saucepan combine and heat 1 cup of the chicken broth with lemon juice and butter. Set aside to cool and condense.

In a large pot combine remaining 11 cups of chicken broth, vegetables and pasta, boil until veggies are soft and noodles are cooked then add chicken.

Add heavy cream to lemon mixture and add to soup. Blend flour and water in the blender and add to soup. Season with a little Mrs. Dash and serve warm.

PS, the leftovers are just as good if not better that the first serving!

White Chocolate Banana Cream Pie

  I must be in a pie mood, this time of year always does that to me and this pie happens to be one of my favs!
  I started making Banana cream pie every year for Thanksgiving because it's my dad's favorite, and I hate to admit this, but as an amateur I would fill a pre-made crust with bananas, boxed pudding & cool whip but I'm happy to report that I've come a long way since then.
  This pie is always a win with a hint of white chocolate and creamy custard (which I usually sneak a spoonful or two of before filling the pie) you can't go wrong so without further adieu...


Best ever White chocolate banana cream pie:

¾ C white sugar

3 TBSP cornstarch

¼ tsp salt

2 C. milk

3 egg yolks

2 TBSP butter

3 oz white chocolate chips

1 tsp Vanilla extract

½ tsp banana extract

4 sliced bananas

1 baked 9” pie crust (a graham cracker crust will work too)

In a saucepan combine sugar, cornstarch and salt. Beat together milk and egg yolks and add to saucepan, whisk constantly on med/ high heat until mixture reaches a full boil and thickens. Remove from heat and add butter, white chocolate and extracts, stir until smooth.

Place sliced bananas into pie shell and pour in pudding mixture, chill at least 3 hours, top with whipped cream and serve.

Note:  I top mine with more melted down white chocolate and caramel, but this is totally optional!

Perfect pumpkin pie

  The countdown is on! With Thanksgiving being my favorite holiday I couldn't help but share this pumpkin pie recipe that I've finally mastered. Now I've always liked pumpkin pie but never LOVED it, but I was determined to find a recipe that I would love so I tried several recipes and alas, I have found one, and after a little tweaking, it is in my opinion, perfect! 

Perfect Pumpkin Pie


1 1/2 C pumpkin puree (1 can) fresh pumpkin is even more fabulous if you're feeling ambitious.
1 12 oz. can evaporated milk (cream will work too)
2 eggs
4 oz cream cheese- this is what really makes it
3/4 C white sugar
1 tbsp all purpose flour
1/2 tsp salt
2 tsp vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg
1 unbaked pie crust

Put all of your ingredients into a food processor (a blender or hand mixer works too) then pour it into the pie shell. Bake at 450 for 20 min then drop the temp to 350 and continue baking 40 more minutes. cool completely before serving

Before serving I drizzle a little caramel over it and top with cinnamon whipped cream. This one is fool proof!

  I don't know about y'all but I plan on weighing about 5 lbs more by Black Friday.  (I'll deal with that later), So with that in mind, Happy Thanksgiving everyone!