Articles Tagged "Recipe Of The Month"

BEST-EVER PUMPKIN SOUP 

'Tis the season to warm your body and soul with hearty comfort foods. Nothing says autumn more than a pot of wonderful, homemade soup simmering on the stove. Give this seasonal favorite a try. Pumpkin isn't just for lattes!  We think you're bound to love this soup. 

INGREDIENTS 

• 3 cups chicken broth
• 2 cups pumpkin puree
• 1 small onion, chopped
• ½ tsp. fresh thyme, chopped
• 2 cloves garlic, minced
• ½ tsp. freshly ground ginger
• ¼ tsp. ground cinnamon
• ⅛ tsp. ground nutmeg
• ½ cup heavy whipping cream
• 4 pieces cooked bacon, chopped (optional)
• Sour cream or plain Greek yogurt (optional)
• Roasted pumpkin seeds (optional)
• Chopped green onion (optional)

In large pot, combine the first 8 ingredients and bring to a boil. Reduce heat to low and simmer for 30 minutes, uncovered. Using a food processor or blender, puree soup in small batches. Return soup to pot and bring to a boil. Reduce heat to low and simmer for another 30 minutes, uncovered. Remove from heat and stir in heavy cream. Pour into bowls and garnish with as many toppings as desired.

Terrific BBQ Recipes

Fantastic recipes just in time for your late summer get-together!

Tequila Baby Back Ribs

Combine all the above and season 2 full slabs of ribs, each cut in half. Refrigerate 2-4 hours.  Put half of 1 slab in 1-gallon ziploc bag, layer with onion, cilantro, and garlic. Place other half on top, repeat with onion, cilantro, and garlic. Pour in half bottle tequila. Add juice of half lemon and 1 lime. Seal. Repeat with other slab. Marinate at least 4 hours. Grill with onion, cilantro, and garlic at 350 degrees until done.

Honey Mango-Glazed Baby Back Ribs

Remove ribs from packaging, rinse and pat dry. Remove membrane from backside of ribs. Place ribs in shallow pan, sprinkle salt and pepper evenly and set aside. In a small saucepan, add chipotle/adobo, mango and honey. Cook over medium heat, stirring constantly until cooked down and thick enough to coat the back of a spoon. Using the slow and low method of BBQ'ing, set temperature to 225-240 degrees. If using coals, let them burn off and move over to one side of the grill. Wrap the ribs and 2/3 of the sauce mixture in aluminum foil tightly and place on grill. Close lid. After 2 hours, flip the ribs and let cook for another 2 hours. Open the aluminum and remove ribs, place them on grill and brush on remaining sauce and let cook another 30 minutes.

Sweet-Tart: Refreshing & Lemony Recipes for Summer

Summer is here, and it's time to celebrate all things lemony! These refreshing treats are sure to please at your next get-together.

Frozen Raspberry Yogurt Lemonade Pops

• 1 can (12 oz.) frozen lemonade concentrate
• 1 c. water
• 1 c. fresh raspberries
• 1/2 c. plain yogurt
• 10 ice pop molds

In a saucepan, heat lemonade concentrate & water over medium heat just until the concentrate is thawed. Remove from heat & cool. In a blender, place 3/4 c. of the cooled mixture, 1/2 c. of the raspberries, & 1/4 c. of the yogurt. Blend on medium until smooth. If you don't like the seeds, press this mixture through a small strainer to remove them. Divide the mixture among ice pop molds & freeze slightly.

Distribute the remaining raspberries in molds. Combine the remaining lemonade mixture & yogurt and spoon evenly into molds. Return to freezer until firm, about 4 hours.

Perfect Lemonade

• 1/3 c. sugar or 2/3 c. agave
• 1 c. freshly squeezed lemon juice
• 7 c. water

Mix well. Serve over ice with a lemon wedge garnish.

Lemon-Lime Spritzer

• 1 liter lemon-lime soda
• 4 limes, cut into wedges
• frozen cherries
• fresh mint leaves

Mix ice, soda & sliced limes. Add cherries & garnish with mint leaves. Serve immediately.

Adult Lemonade

• 1 shot El Patron Tequila
• 1/4 shot Grand Marnier
• 4 oz. beer
• 4 oz. lemonade
• ice
• strawberries for garnish

Mix together and serve immediately

Strawberry Lemonade Icebox Pie

• 1 9" graham cracker pie crust
• 2/3 c. frozen lemonade concentrate
• 1 can (14 oz.) sweetened condensed milk
• 1 c. heavy whipping cream
• 3 Tbsp. powdered sugar
• 1 c. strawberries
• 3 Tbsp. honey
• 1 Tbsp. water

 In a blender or food processor, blend strawberries, honey, & water until pureed. Set aside. In a separate bowl, mix lemonade concentrate with sweetened condensed milk until combined. Set that aside, too.

With a mixer, whip heavy cream until soft peaks form. Add powdered sugar & whip until it stiffens. Gently fold into lemonade mixture. (The pureed mixture is still kept separate.)

Pour half the strawberry puree on the bottom of the crust. Top with lemonade filling, smoothing evenly. Spoon on the remaining puree in evenly spaced dollops and swirl with a toothpick or knife. Freeze at least 6 hours before serving. Store leftovers in the freezer.

What's your favorite summertime recipe? Tell us in the comments!