Seasonal Dishes

Roasted Sweet Potato Soup

This delicious soup is perfect for fall and easy to make. It’s bound to become a favorite. Next time I’ll probably pair it with a sandwich…I’m thinking turkey or grilled cheese would go well.

Roasted Sweet Potato Soup


  • 1 (2-lb) bag Schwan’s roasted sweet potatoes, prepared according to package instructions
  • 1 large onion, chopped
  • 3 (14.5-oz) cans chicken broth
  • 1 to 1.5 teaspoons ground thyme (2 teaspoons was too much)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 2 cups water
  • 1/2 cup cream

TOOLS: Large boiling pot, large colander, large mixing bowl, food processor.


  1. Add onion and chicken broth to the large boiling pot and cook over medium to high heat until boiling. Reduce heat to low and simmer until the onion is translucent (approximately 10 minutes).
  2. Add the sweet potato and stir to distribute heat before removing from heat.
  3. Place the colander in the large mixing bowl and use it to separate the solids from the liquid.
  4. Use the food processor to puree the solids in 2-3 batches, depending on the size of the bowl, adding the reserved liquid as needed (I use a measuring cup for this). Add the puree back into the boiling pot, along with any remaining liquid.
  5. Return to low heat.
  6. In a small bowl, mix the flour slowly with a small amount of water until is forms a smooth, thin paste. Add the paste to the pot and stir until well blended.
  7. Add the remaining ingredients, stir until blended, and remove from heat.
  8. Serve when the soup is cool enough to eat.

CREDITS: This recipe was adapted from Simply Recipe’s Roasted Sweet Potato Soup to fit the ingredients I had on hand.

Rolled Sugar Cookies

We had fun making cookies with our kids this weekend. This is a great recipe but takes a while to make because the cookie dough (which is delicious!) needs to be chilled for at least an hour. ~K

Sugar Cookies

From The Best Rolled Sugar Cookies, 1/4/2015

Rolled Sugar Cookies

  • Servings: 60
  • Difficulty: medium
  • Print


1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Other items: Rolling pin, cookie cutters, cookie sheets, cooling racks


1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F. Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with cookie cutters. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.


Recipe from The Best Rolled Sugar Cookies, 1/4/2015

Black-Eyed Pea Casserole

This is creamy, savory, delicious dish can serve as a side or a small entree. Don’t forget the sour cream–it really makes the dish. Best wishes for the new year!


Black-Eyed Pea Casserole, aka New Year's Casserole


1 small package Owen’s breakfast sausage (16 oz.)
¼ large onion, chopped
3 cans black-eyed peas, strained
1 can cream of mushroom soup
1½ cups grated cheese (e.g., monterrey jack, colby, cheddar)
sour cream (for serving)


Preheat oven to 350 degrees F.

Cook the sausage and onions together over medium-low heat, breaking the sausage into small pieces as it cooks. When sausage is browned and onions are tender, turn off heat and strain.

Mix up everything EXCEPT THE CHEESE (and sour cream). Put the mixture in an 8″ x 8″ ungreased casserole dish and top with the cheese. Bake at 350°F for 20 minutes or until heated through and the cheese is all melted.

Serve with a dallop of sour cream.