May 10th, 08
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I participated in this round of the WC Recipe Exchange. I have been a horrible procrastinator and finally got around to making my soup today.
Sadly Adam doesn’t like squash so I most likely wouldn’t make this again, but it was very good for me and I liked the texture the beans gave to it. Sadly my camera batteries died as I turned it on to take a picture of the soup, so no pictures this round 
Thank you for whomever submitted it.
Butternut Squash Soup
- 2 squash, chopped into 1″ chunks
- 1 onion, chopped
- 1 celery stalk, chopped
- 4-6 c. chicken broth
- 2 cans Goya pink beans, rinsed and drained
Sauté onion and celery until starting to brown.
Add chopped squash and sauté until squash is browning. Add approximately 4-6 cups of chicken broth, just enough to cover.
Keep on lowest heat possible and simmer for approximately 1 hour; add beans and cook for about 5 more minutes.
Add salt and pepper to taste.
Apr 28th, 08
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Elizabeth at Elizabeth’s Cooking Experiments has awarded me a blogging for purpose award. I was very honored to be awarded this as I feel like I am just a normal Midwestern cook. I like to make the family favorites as well as go out on a limb.
I always love receiving comments from others, as well as seeing how many people actually look at my blog.
It’s my job to nominate five other bloggers whom I feel deserve this award.
Amber at Amber’s Delectable Delights. Amber’s pictures and bread recipes get me every time. I have noticed whenever I am searching for a recipe I always start at her blog.
Joelen at Joelens Culinary Adventures. I love reading about all the events that Joelen does around her community and all the interest things she puts in her blog.
Melissa at Meli can cook. Meli definitely can cook, almost everything in her blog makes me drool, I love her food and pictures.
Jamie at Good Eats ‘n Sweet Treats. Whenever I log into my google reader I look at her blog first, I love all her posts and desserts!
Michelle at Sugar and Spice. I love reading about all the events Michelle participates in, and all her dessert recipes.
Now, here’s what you five have to do
Nominate 5 blogs that haven’t had this award before
Each of the blogs must have a purpose
The nominated blogs must have a link back to this blog
The logo from this award must be displayed in your blog
Apr 24th, 08
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I had so much fun participating in last months tasty tools I made a promise to participate in every month no matter what the tool was. I was so happy to see that this month was the scoop, I have recently bought the medium and large Pampered Chef scoops, and hope to buy the small soon.
I love these scoops. I knew I wanted to make cookies with them, but wasn’t really in the mood for cookies so I called Adam up and said “If you could have ANY kind of cookie right now what would you have?”
“Ummm… M & M.”
My problem was solved M & M cookies, I picked up a bag of regular M & M last week, but today when I stopped at the store they had mint so I grabbed those and made 2 batches.
These are the best M&M Cookies I have ever had… They are so soft and moist. You definitely have to try them.
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter, softened
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 1/3 cups M&M’s, divided
- 1 cup chopped pecans (I omitted)
Heat oven to 350 degrees. Stir together flour, baking soda and salt; set aside. Beat butter, brown sugar, granulated sugar and vanilla in a large bowl until well blended. Add eggs; beat well. Gradually add flour mixture, beating until well blended. Stir in 3/4 cup M&Ms and all the nuts. Drop by rounded teaspoons onto cookie sheet. Press 5-6 of remaining M&Ms on each cookie before baking.
Bake 9-11 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Yields about 3-3 1/2 dozen cookies.
