Apple Cheddar Squash Soup (0 Star)

I couldn't believe that none of the boys liked this soup. (How often have I said this? Will I never cease to be amazed at their lackluster palates?) I really thought they would. I think I would have liked it at their ages. It was smooth and creamy and the flavor was mellow, earthy, and cheesy. I doubled this recipe and Brandon and I happily took care of it within a few days. And it was even better the second and third days. I didn't have any prosciutto or bacon so I used some smoked canned ham. Sorry if that sounds gross, but we still really loved it.

Click here for the recipe from Perry's Plate.

Whole Wheat Pumpkin Pancakes

These are my favorite pancakes. This post might be better suited for fall, but I make these year round. They are a great way to use the pumpkin (and butternut squash works just as well) that I have frozen from my garden. They taste like pumpkin pie in pancake form. They are moist and tender inside and crisp outside from frying. I got the recipe here, from Allrecipes, and have copied it with my changes to whole wheat.

Whole Wheat Pumpkin Pancakes

2 cups whole wheat flour
2 Tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 2/3 cups milk
1 cup pumpkin puree, canned or fresh, or butternut squash puree can be used
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

1. In a medium bowl combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Pour the wet ingredients into the dry and stir until just combined.

2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot with butter and syrup or honey.

White Bean and Sausage Chili (3 Star)

This chili was so incredibly good! I found the recipe here on Enlightened Cooking and copied it below with my changes. This was the perfect recipe in which to use my homemade chipotle salsa.

White Bean and Sausage Chili

1 1-pound package bulk sage sausage
1 15-ounce can white beans, drained
1 and 1/2 cups canned solid pack pumpkin or butternut squash puree
1 cup chunky-style chipotle salsa (I used my homemade chipotle salsa )
1 1/2 cups chicken broth
1 cup crumbled goat cheese (I didn't have goat cheese--and feel a little scared of it--so I didn't use cheese at all and this was still excellent.)

In a large saucepan cook sausage over medium heat until brown and no pink remains, stirring to break up meat; drain fat. Stir in drained beans, pumpkin or squash, salsa, and broth. Bring to a boil, then reduce heat to low. Simmer, partially covered, for 10 minutes stirring occasionally. Serve topped with goat cheese. Makes 4 generous servings.