Chicken Broccoli Soup: A Family Recipe

Ingredients:

2-3 boneless skinless chicken breast
4c chicken broth
2c water
1c milk
2 bags of frozen broccoli
2 boxes dried hash browns (betty crocker makes them) If you can't find them, buy 2 refrigerated bags of shredded potatoes.
16oz bag shredded cheddar cheese
salt and pepper to taste
olive oil

Directions:

Cube chicken into 1 inch chunks.
Heat a pan (large soup pot or dutch oven) and add 2 tsp oil and add chicken to brown.
Add stock, water, hash browns, milk and broccoli to pot.
Add salt and pepper to taste and bring to a boil.
Reduce to medium, cover and stir occasionally so potatoes don't stick to the bottom.
The soup will thicken after awhile. The cook time is approximately 45mins to an hour.
Right before serving add in cheese and stir.

This makes a huge pot of soup and store well for up to a week.
It also reheats great!!

You can also make this vegetarian by omitting chicken and switching chicken broth our for veggie stock.

Pumpkin Pancakes w/ Cream Cheese Syrup: courtesy of 6 bittersweets

Pancakes
1 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon wheat germ
(I forgot to add this but I'm sure it adds great texture and nutty flavor)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
pinch of ground cloves
pinch of cayenne powder
1 egg
2 tablespoons vegetable oil
1 tablespoon molasses
1 tablespoon sugar
1/2 cup pumpkin puree (I used canned)
1 cup buttermilk (I substituted 1% milk plus 1 teaspoon vinegar)
vegetable oil for the pan

Cream Cheese Syrup
3/4 cup cream cheese frosting (any kind but I used extra from this recipe)
1/2 cup milk
1 tablespoon sweetened condensed milk, or more to taste

In a large mixing bowl, stir together the flour, wheat germ, baking power, baking soda, and spices. In a separate mixing bowl, whisk the egg until thoroughly combined, then add the oil, molasses, sugar, pumpkin, and buttermilk. (Cover and refrigerate the liquid mixture at this point if making ahead.) Pour the liquid ingredients into the dry ingredients and whisk gently until the batter is mostly mixed but still contains small lumps. Let batter rest while pan heats, at least 5 minutes. Use 1/4 batter to make pancakes. To make the syrup, simply mix all the ingredients together until smooth. You can play around with the proportions to get the perfect sweetness/thickness for you.

Chopped Steak with caramelized onions

Ingredients:

1lb ground sirloin ( you can use ground beef 80/20 to make this on the cheap)
kosher salt 
pepper
worchestire sauce
olive oil
1 large onion
1 can beef or brown gravy

Directions:

Mix meat, a good pinch of salt and pepper, about 4-5 dashes of worchestire sauce and  a good splash of olive oil in bowl.
Make into patties ( for 1 pound you can get about 6-8 patties).
Heat large skillet on med-high and add about 2 tsp olive oil in pan.
Place patties in pan and let brown on one side for 5-6 mins (you want a good crust) Flip and do the same on the other side.
Drain any grease or oil and add gravy.
Lower to a simmer and cover with a lid.
You can leave this on a very low simmer up to 30 mins. on the stove or turn off after 15 mins.

Caramelized Onions:
Slice onions thins and separate.
Heat skillet on med-high.
Add 1 tbsp olive oil and onions.
Add a pinch of salt and pepper and toss.
To make this process faster put a tight fitting lid on the pan.
Check periodically and stir onions until brown and soft.

Pumpkin Bread: courtesy of Parents.com

Ingredients:
1 box yellow cake mix
1c canned pumpkin
1c mashed banana
1tsp cinnamon
4oz cream cheese
1/4c softened butter
1c powdered sugar
1/2tsp vanilla

Directions:

Mix cake mix according to box omitting water and adding pumpkin, banana and cinnamon. You can pour batter into 1 sprayed loaf pan, mini loaf pans or muffin tins. Bake at 375 until toothpick inserted comes out clean.

For frosting:

Mix cream cheese and butter. Stir in vanilla and slowly mix in powdered sugar. Frost cooled pumpkin bread. Keep Refrigerated!

Yummy Easy Fudge: courtesy of Anne Thornton

Ingredients:

1 (14 oz) can sweetened condensed milk
2c semi sweet chocolate chips
1c milk chocolate chips
1 1/2tsp vanilla extract
1tsp fine sea salt
walnuts or pecans (optional)

Directions:

In saucepan gently heat condensed milk. Add chocolate chips and mix by folding until melted. Add vanilla and nuts. Pour fudge in any 9in parchment or wax paper lined baking dish, when lining make parchment about 4 inches to over hang(you can use this to pull fudge out). Let stand in fridge for about 3 hours. I cut them in small bite sized pieces. Keep refrigerated!

Spritzer Cookies

You do need to have a cookie gun in order to get the shapes for cookies!

Ingredients:

1c butter
3/4c sugar
1 egg
1tsp vanilla
2 1/4c flour
1/4tsp salt
1/2tsp baking powder

Directions:

Cream sugar and butter, mix in egg and vanilla. In separate bowl combine flour, salt and baking soda. Add dry ingredients slowing into wet while mixing. After combined, place in fridge covered with plastic (this step is not necessary, I think it makes the cookies flakier). Separate dough into different bowls and add food coloring. Use directions according to your cookie gun. Use non greased, non lined cookie sheets. 375 until edges are golden brown.

Scott's Favorite Meatloaf

1/2 lb ground sirloin
1/2 lb ground chuck 80/20 (you need some fat)
2 dashes worchestire sauce
good pinch kosher salt
 and pepper
3 tbs olive oil
seasoned breadcrumbs
1 egg
ketchup (for top)

In bowl add all ingredients together and lightly mix.
Free form loaf and put on baking sheet or baking pan.
Brush top with ketchup
Cook on 375 for 45-60 minutes.
Let rest and slice

Now, my hubby likes his meatloaf with a nice crispy and ketchupy crust. So after an hour in the oven, I turn the oven off and let the meatloaf sit in the oven for another 15 minutes. It still comes out moist and juicy.

Tailgate Dip (from my mama)

Ingredients:

16 oz plain cream cheese
2 cans no bean chili
2 cups shredded cheddar cheese

Toppings: Optional

2 scallions chopped
1 tomato diced
1/4 red onion diced
black olives

Directions:

Spread softened cream cheese in bottom of pan.
Spread chili on top of cream cheese and sprinkle cheddar on top of chili.
Heat in oven or microwave until melted and warmed through.

You can either put all topping on the dip or set up a topping bar for guests.
Serve with your favorite tortilla chips.