Caramel Puffs

2 C brown sugar
1 C corn syrup
1 can sweetened condensed milk
1/2 C butter and margarine
corn puffs
Combine 1st 3 ingredients on medium low heat, and slowly bring to a boil. You don't want it to burn. Allow mixture to boil for about 1 1/2 min. STIRRING CONSTANTLY. Remove from heat and add butter. Mix well. Pour over puffs.

P.S. The puffs are like puff cheetos without the cheese. I use to be able to find a big bag of them at maceys and albertsons, I think they were called Barrel of fun puffs, I can't find those here, so I use the Cheetos brand butter puffs found in the chip aisle.

brunswick stew with smoked paprika

2 cups cubed gold potato

2 cups thinly sliced yellow onion

2 cups frozen corn kernels, thawed

1 cup frozen baby lima beans, thawed

1/2 cup tomato sauce

2 14 oz cans of chicken broth

5 bacon slices, cut and cooked

3 cups shredded cooked chicken breast

1/2 tsp sweet spanish smoked paprika

1/2 tsp kosher salt

1/4 tsp ground red pepper

combine first 7 ingredients over medium high heat, bring to a boil. reduce heat to low, simmer 30 minutes or until potatoes are tender, stirring occasionally. stir in chicken, paprika, s&p; simmer for 15 mins.

lots of time Ii leave out the lima beans and use regular paprika and it still tastes yummy! i also like to cook it down a little bit so it is not so juicy but a little more thick and stewy.

amy that is one of my favorite cooking blogs too. another one that Ii really like is jamiecooksitup.blogspot.com

i am jealous you can all enjoy some yummy warm soup on a cool crisp day. i will still make mine because it is raining and turn up the ac.

Did you notice...

I don't know if anyone has noticed, that when I started this blog, I added a website off to the right side, called My Kitchen Cafe. I LOVE this website. I have tried a lot of stuff off of that website, and have loved everything I have tried. You should check it out.

Witch Cupcakes

This coven of witches is neither toil nor trouble. Heap on green icing; press on mini-candy-coated-chocolate eyes, a candy-corn nose, and licorice-lace hair and eyebrows. An upside-down chocolate ice-cream cone makes a wicked hat.

We made these last year, and Landry loved them. *Photo and recipe courtesy of Martha Stewart*

Butternut Squash Bisque

2 T. olive oil
1 yellow onion, chopped
2 stalks of celery, chopped
1 medium carrot, chopped
2 potatoes
1 medium sized butternut squash, peeled, seeded and cut into cubes
32 oz Vegetable stock
1/2 t. poultry seasoning
salt and pepper to taste
1 c. half and half or 1 c evaporated milk

In a large pot, heat oil. Saute onion and celery for 5 minutes. Add the rest of the veggies and cook another 5 minutes. Add seasonings. Cover veggies with stock and bring to a boil. Reduce heat and simmer for 40 minutes or until everything is very tender. Transfer all ingredients to a blender (one half at a time) and blend until very smooth. Return to pot, bring to a simmer and add half and half or evap milk to obtain desired consistency.

This is one of my fall favorites!

Chili's chicken enchilada soup

1 T vegetable oil
3 boneless, skinless chicken breasts, shredded
1/2 C diced onion
1 clove garlic, minced
4 C chicken broth
1 C mada harina (can be found in Mexican aisle in store, kind of like flour)
3 C water
1 C enchilada sauce
16 oz Velveeta cheese
1 t salt
1 t chili powder
1/2 t cumin

Add onions and garlic to pot and saute over medium heat for about 2 mins, or until onions begin to become translucent. Add chicken broth. Combine masa harina with 2 C water in a medium bowl and whisk until blended. Add masa mixture to pot with oninos, garlic, and broth. Add remaining water, enchilada sauce, cheese, and spices to pot and bring mixture to a boil. Add chicken to pot. Reduce heat and simmer soup for 30-40 minutes or until thick. Serve soup, garnished with shredded cheese, crumbled corn tortilla chips, or pico de gallo.

Cheese Soup

5 small carrots, chopped
4 stalks celery, chopped
1 head cauliflower in small pieces
1 onion diced
10 oz pkg Frozen peas (add the last 10 min of cooking)
1 1/2 squares of butter
1 1/2 QTS hot water
3/4 C flour
3 cubes chicken boullion, mixed with 1 1/2 C water
16 oz jar cheese whiz

Boil vegetables until tender. Soften cheese whiz until runny. Melt butter, add flour, then add broth and water. Cook until mixture is thickened and smooth. Slowly add cheese whiz. Add vegetables, and simmer.