Sausage, Sauerkraut, and Bisquick Dumplings

Family classic. So delicious. Ready in 20 minutes. Just add love, ehem, I mean ketchup. What a dreamboat! Nummy!

French Bread

This bread is amazing. Add extra salt though. And I'm pretty sure people will think you're amazing when you make it and serve it. I am now going to attempt making it without a kitchen aid and leaving it in the fridge overnight.

Keep your finger's crossed it'll come out okay.

Sank you.

-Sar

PS Lady in Red is on Pandora right now. Wow. Most romantic bread-making session, ever.

PPS Oooh, he just whispered: "I love you." Yikes.

Don't be Duped, Make Pumpkin Soup

Sometimes life happens. Blogging becomes second priority.

Hey punkins! So...it's been awhile. How are you? How's life? Good? Great. Glad to hear it.

Now, food...

I feel like a full-blown woman in every sense of the word when I buy a pie pumpkin and turn it in to something amazing i.e. pumpkin pie, which I did this week. Then there's leftovers of the pumpkin innards. This is when you have to get creative. I was thinking of making pumpkin french toast but then I didn't. I went for pumpkin soup. Which you should too.

I glanced at a couple of recipes and went for it! Here's a rough recipe. That's how I roll. Sorry...?

1 part pumpkin moosh

1-1.5 parts water

Appropriate amount of chicken broth (I like Better Than Bouillon)

Cream cheese (I used about 2-2.5T for 1-1.25 cups of pumpkin)

Pepper to taste

A little brown sugar (I used 1-2T for about 1-1.25 cups of pumpkin)

Salt to taste

A bit of butter

Wow. I could not believe how delicious this was. And so fast. Oooh-la-la!

Boy do I feel daft for not fulfilling my urges to make pumpkin soup previously. Yes Heather, I heard that on one of your "weird British shows" on netflix just now. Had the craving to use it. So I did. And I'm okay with it.

A thank you to those of you who have donated yourselves to the cause of finishing off the pumpkin pie I made. You know who you are. Take a bow.

Sar

Missionaries sometimes teach you food tricks too

I didn't want to believe it. I was a little disgusted. However, I learned while eating dinner with the missionaries yesterday a new delicious treat. It follows.

Strawberries, dipped lightly in sour cream then rolled in brown sugar.

Touche Elder, Touche

Great Grandma's Raspberry Jello

Big family dinner tradition, in little individual round jello molds

1 large box of raspberry Jello

2 cups boiling water

1 cup cold pineapple juice (from the can of pineapple)

~14 oz can of pineapple tidbits

1 cup of frozen raspberries

1 cup of whipping cream (prior to whipping)

1 Tbl powdered sugar

1 tsp Vanilla

Add Jello to boiling water and stir until dissolved. Add pineapple juice. Stir and chill until almost set. In the meantime, whip the cream and combine with powdered sugar and vanilla. Once the Jello is close to being set, fold the whipped cream into the Jello and then fold in the drained pineapple and the frozen raspberries. Add chopped pecans to taste if you want. Continue chilling until firm.

Sar

Tomato Appetizer for Bread

I made this delicious mess a while back
(will not let me add the pic right now...I will add it in a bit)

Ingredients:
Cherry or grape tomatoes
Olive oil
Cloves of garlic cut in halves or quarters
Salt
Pepper
Fresh mint

Put it in the oven until tomatoes are soft. Eat on toasted bread.

Sar

Beef Stew with Polenta

Many new foods are being discovered this week as Heather and I unite our forces. We made Thai coconut milk soup, quinoa, pizza, stir-fry, and beef stew w/polenta. I was excited to make polenta for the first time.

It is super easy. The recipe is from the red and white cookbook. I can never remember if it's the better homes and gardens or betty crocker. I think it's better homes and gardens.

I'll add the recipe in a bit.