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.

Shrimp & Basil Fettuccine


Shrimp & Basil Fettuccine

5 oz. fettuccine noodles

Cream Sauce:

2 tablespoons butter
1 tablespoon flour
1 cup cream, warmed

Shrimp and Basil Sauce:

2 tablespoons extra virgin olive oil
1 lb. medium shrimp, peeled and deveined
3-4 large fresh mushrooms, sliced
1/8 cup dry white wine
1 teaspoon minced garlic
1 teaspoon minced shallots
1/8 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon basil pesto
3 large unpeeled roma tomatoes, chopped
1/3 cup grated Parmesan cheese

Place fettuccine in large pot of boiling water and boil until al dente according to package directions. Drain and set aside.

Prepare Cream Sauce: Melt butter in skillet over low heat. Add flour and stir continuously 2-3 minutes until flour is cooked. Gradually add cream to flour, stirring continuously until well-blended, smooth and slightly thickened. Set aside.

Prepare Shrimp & Basil Sauce: Heat olive oil in large saute pan over low heat. Add shrimp and mushrooms and saute until shrimp are cooked and turn pink. Deglaze pan with white wine. Add garlic, shallots, salt and pepper and simmer 2-3 minutes. Stir in basil pesto and simmer 1 minute.

Add cream sauce, roma tomatoes and Parmesan cheese and stir to combine. Add prepared fettuccine to sauce and toss to coat pasta. Serve immediately. Makes 3-4 servings.

Brick Oven recipe (courtesy of the Austin American-Statesman).


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Perfect hard-boiled eggs.

Are hard-boiled eggs a guy thing? My husband, Alex, is the go-to person in our family for perfectly peal-able hard-boiled eggs. They’re a staple, but I’ve yet to learn how to make them myself. So when I came across these instructions on Picky Palate today and realized that they describe Alex’s technique, I thought I should save them…

How To Make Perfect Hard Boiled Eggs


  • 1 dozen eggs


  1. Set 12 eggs or as many as you desire (in a single layer) into a large saucepan. Fill pot with water to completely cover the eggs at least 1 inch above eggs and turn heat to high. Bring water to a boil, takes approximately 15 minutes. As soon as eggs start to boil, let boil for 10-12 minutes (I do 11 minutes). Set timer to help.
  2. Immediately remove from heat and set pot in a clean/cleared out sink. Fill with cold water and ice cubes to stop cooking. Turn water off and Let eggs sit in ice for 10 minutes. Eggs should feel cool to the touch.
  3. Carefully crack the egg shell all the way around the egg. Squeeze the shell until the shell has detached from the egg and peel. See photos for visuals.
  4. Keep hard boiled eggs in their shell in the refrigerator for up to 1 week.

Makes 12 Servings

Recipe from Picky-palate.com | How To Make Perfect Hard Boiled Eggs

Gingerbread Cookies


Gingerbread Cookies

1/2 cup (1 stick) butter
1/2 cup sugar
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon clove
1/2 teaspoon baking soda
1/4 cup molasses
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
1 egg yoke
2 cups all-purpose flour

Beat butter 30 seconds. Add sugar, spices, baking soda. Beat. Add molasses, lemon, vanilla, egg yoke. Beat. Beat in flour.

Knead mixture to make it into dough. Split dough in thirds, wrap, and chill for 3 hours (or overnight).

Roll dough and cut cookies. Place 2 inches apart on greased cookie sheet.

Bake at 375° for 6-8 minutes. Cool 1 minute then move to wire rack.

From Marsha Pace.


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Mulled Wine

Mulled Wine


4 cups apple juice or cider
1 (750-ml) bottle red wine, such as Merlot
1/4 cup honey
2 cinnamon sticks
1 orange or large tangerine, zested and juiced
4 whole cloves (can subsitute 1/16 tsp ground cloves)
3 star anise
4 oranges, peeled (optional for garnish)


Combine the cider, wine, honey, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan, bring to a boil and simmer over low heat for 10 minutes. Pour into mugs. If desired, add orange peel to each for garnish. Serve.


Adapted from http://www.foodnetwork.com/recipes/ina-garten/mulled-wine-recipe.html

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Cashew Chicken (Slow Cooker)

Cashew Chicken (Slower Cooker)


2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders*
1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
1 Tbsp brown sugar
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews
2 cups baby kale or chopped kale leaves, hard stems removed


Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, sugar, vinegar, ketchup, garlic, ginger, and pepper flakes in small bowl; pour over chicken.

Cook on LOW for 3 to 4 hours. Add cashews and kale. Stir.

Serve over rice. Makes 4-6 servings.


Next time double the sauce ingredients and try adding water chestnuts.


Adapted from http://www.sixsistersstuff.com/2011/10/slow-cooker-cashew-chicken.html

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