Do you like potato soup? Do you like cauliflower? Then you will love this soup. I just made it tonight for the first time and it was a hit! It was a cold rainy day today, and it was perfect! Thanks to Rebecca Sawyer for the yummy recipe!

Creamy Cauliflower Soup

1 head cauliflower, chopped (or broccoli)

½ c butter

2/3 c chopped onion

2 TBS flour

2 c chicken broth (made from cauliflower water and bullion)

2 c milk

½ tsp worchestershire sauce

¾ tsp salt

2 c cheese grated

Cook cauliflower reserving 1 cup of cooking liquid. In saucepan, melt butter and sauté onion. Add flour and then chicken broth. Stirring constantly, cook until boiling. Add reserved liquid, cauliflower, milk, worchestershire sauce and salt. Heat until hot. Remove from heat and stir in cheese until melted. Serve with hot bread.

Chicken Taco Soup

You'll need:
2 large chicken breast cooked(you can use canned chicken if you like you'll need 2 cans)
1 can of pinto beans
1 can of water after you dump pinto beans
1 can of corn
2 cans of rotel
1/2 cup of rice (uncooked)
1 can of chicken broth
A packet of chicken taco seasoning
simmer all day you can add cheese and chips if you would like.

Corn-Potato Chowder

My favorite time of the year is here! I love all the soups and chowders to make you feel warm and cozy inside! (Although Arizona is an exception!) They are still fun to eat! Here is one of my favorite recipes:

1/3 c. butter, opt.

2 1/4 c. water

4 c. potatoes, cut up

2/3 c. celery, cut up

3 green onions, sliced

Cook together, simmer 20 minutes.

Make white sauce:

6 T. butter

6 T. flour

2 1/2 c. milk

1 1/2 tsp. dill weed

1 tsp. salt

1/2 tsp. pepper

Add to cooked vegetables and water. Add 16 oz. can corn and 2 c. grated cheese. Heat through. Enjoy!

Caramel

I don't know about you, but I always crave apples and caramel in October! I thought I would share a super simple, delicious recipe from my Aunt Debbie.

1 cup sugar

1 can condensed milk (Sego brand is best!)

1 cube butter

Boil slowly until desired thickness.

You can use as an ice cream topping and of course for apple dipping! Enjoy!

chicken burritos

yummy chicken burritos

mix together:

2 cans chicken chunks, shredded

1 bunch cilantro (optional if you don't like it)

1 cans black beans, drained

cumin to taste ...reallly good,
sauted onions, garlic and bell pepper. (optional)

salt and pepper to taste

3/4 to 1 jar of salsa

tortillas---uncooked are best, heated

or regular flour tortillas at room temp

Fill each tortilla with chicken mixture, top with cheese and roll up and place in baking dish. Top with more cheese. Bake at 375' for 10-15 minutes until hot and heated through and cheese is melted and browned.

Serve with sour cream, salsa and guacamole. (also lettuce and tomato)
picture to come later.....

good chili

I made this chili tonight for the first time, and everyone loved it! My finicky little eaters snarfed it down. I think one thing that helped my kids to eat it was that I let them be a part of making it.

They helped add ingredients, stir and even an occasional taste test along the way. Once they had helped be a party of making it, they were excited to try "their" dinner. They also liked that they could add a little cheese and sour cream. It was also quick and easy to make. If you brown the meat and onions first, then you could also add it all to a crock pot to simmer all afternoon. Hope you like it!

Ingredients

(I didn't have garlic cloves, so I added garlic powder. I also used canned pinto beans since I was out of chili beans, and it turned out great!)

• 2 lbs ground beef
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 (15 ounce) cans tomato sauce
• 1 (6 ounce) can tomato paste
• 1 (15 ounce) can tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 2 teaspoons chili powder
• 1 teaspoon oregano
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon worcestershire sauce
• 1 (28 ounce) can chili beans

Directions

1. Saute meat, onions and garlic until done.
2. Add remaining ingredients and simmer for 2 hours.

Top with cheese and a dollop of sour cream and serve!!

Philly Cheesesteak

Ok, so Philly Cheesesteaks never look too appetizing but they take less than 5 minutes to make and they are Deeliccciousss!!

1 box of Thinly Sliced Philly Beef Steak (You can buy a box at Walmart in the meat department in their freezer chests for I think $3.00)

2 slices of provolone cheese per sandwich

Hoagie bread (I like to get Le Francais soft french rolls, they are sooo soft, can be found near the bagels)

1/2 an onion, sliced

1/2 a bell pepper, sliced

Sprinkle Italian Seasoning over the top.

Cut up your onion, bell pepper, and prepare provolone cheese in the hoagie sandwhich as the next part goes quick.
Toss your sliced veggies in a medium to high frying pan and then add your meat cooking everything together.
Meat may be cooked from frozen or thawed. Place beef in preheated pan for 20- 30 seconds, tun beef over and begin to stir the meat to break it apart. Cook for another 2 1/2 mintues or until throughly browned.
Salt and Pepper the meat and vegetables really well.
Place inside the haogie with cheese already layed out inside.
Sprinkle italian seasoning over the sandwhich. Enjoy!
Total cooking time is 3 minutes.
Depending the number of beef patties used determines the serving size.