“Even if something is left undone, everyone must take time to sit still and watch the leaves turn.” ~
Elizabeth Lawrence *
Why, yes, fall is right around the corner! The cooler weather is making me want to actually be in the kitchen and whip up something delicious. Seriously, it had to come to this when I realized that the cute man at Dairy Queen actually knew our order before we got to the counter! Here are a couple recipes to get you started. Both are delicious, easy to prepare, and can be frozen for later if you want to make big batches.
Vermont Cheddar Soup
This is one of those recipes no one ever tires of; it is the perfect comfort food at the end of a busy and chilly day! I like to serve mine with a fresh green salad and a loaf of fresh artisan bread on the side.
2 sticks butter
3 large leeks, white and light green part only, finely chopped
2 carrots, peeled and chopped
½ cup flour
8 cups chicken stock
2 cups half and half
1 pound sharp cheddar cheese, shredded
2 tsp. dry mustard
2 tsp. Worchester sauce
Salt and fresh ground pepper
Smidgeon of cayenne pepper
2 apples, peeled, cored, and finely chopped
½ to 1 pound bacon, fried crispy, drained, and broken into pieces (optional)
In sauce pan, melt 1 ½ sticks butter and sauté vegetables until tender. Sprinkle flour over and mix well. Pour in chicken broth, whisk until smooth, simmer until thickened. Puree in blender if desired. Add half and half, cheese, mustard, and Worchester sauce. Stir until cheese is melted. Add spices to taste. Saute apple in remaining butter until it begins to turn brown. Stir in bacon if desired. Ladle into bowls and top with apple bits when serving.
Hint: For absolutely perfect bacon, the only way I will ever cook bacon again, here is the secret…..line cookie sheet with foil or parchment paper. Arrange raw bacon side by side in strips on sheet and bake in 375 degree oven until crispy. Watch closely, each oven is different but it should take about 20 minutes! Say out loud, “why didn’t I do this before!”
***Also, I decided to add garlic with the veggies, of course, and it was extra good!
Pumpkin Crunch Cake
A delicious change from pumpkin pie!
1 box yellow cake mix
1 – 15 ounce can pumpkin puree
1 – 12 ounce can evaporated milk
1 ½ cups sugar
2 tsp. cinnamon
1 tsp. salt
1 ½ cups chopped pecans
1 cup melted butter
Whisk together pumpkin, milk, eggs, sugar, cinnamon, and salt until smooth. Spray 9 X 13 pan with Pam and pour in mixture. Over the top, sprinkle the cake mix. Sprinkle again with pecans and drizzle melted butter over all. Bake in 350 degree oven for about 50 minutes. Enjoy!
* This lovely wreath along with other beautiful fall decor is available at Tonya’s Etsy shop!