Here we are, back to October Eats and Sweets! I try and make soup at least once a week during the cold months…it’s a great way to get in a bunch of veggies and give a great comforting feeling. They are perfect to help ward off the chill in the air 🙂
This soup I tried the other day took me back to way back when. I used to love popping open a can of Campbells Soup when I was young and having it alongside a grilled cheese sandwich. Let me assure you, this is no condensed soup! I must say even the Hubby admitted this was pretty dang good, and he’s not a soup guy at all 🙂 Super easy, super good, super filling, super healthy, and super comforting. Enjoy!
Classic Chicken and Rice Soup
2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 tablespoon minced garlic
3 stalks celery, chopped
3 medium carrots, peeled and chopped
3 cups cooked, shredded chicken
7 cups chicken broth
2 cups cooked white rice
1 tablespoon whole grain Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh parsley
Heat oil in large Dutch oven or pot over medium heat. Add onions, and cook stirring until tender, about 5 minutes. Add garlic and cook, stirring for 1 minute. Add celery and carrots, cooking and stirring until tender, about 5 minutes. Add chicken, chicken broth, rice, Dijon, salt, pepper and parsley. Stir and reduce heat to low. Let simmer until ready to serve.
Makes 8 servings
Recipe Source: Picky Palate
We visited the local orchard this past weekend and had so much fun with some friends! We picked up some delicious Granny Smith and Cameo apples to add to the mix of the Golden Delicious ones we got a few weeks ago. Now, how to use them?! I have TONS of apple recipes on my radar, and this is the first of many I will be attempting.
These bars are great…kind of gave me feeling of caramel apple in my mouth with the toffee bits. They are super easy to make and will satisfy any sweet tooth!
Apple Toffee Blondies with Brown Sugar Frosting
2/3 cup room temperature butter
2 cups packed light brown sugar
2 eggs2 tsp vanilla
2 cups All-Purpose Flour
2 tsp baking powder
1/2 tsp salt1 cup peeled, chopped tart apple (1 large)
1/2 cup toffee bits
1/2 cup butter
1 cup packed light brown sugar
1/4 cup milk
2 cups powdered sugar
Preheat oven to 350°.
Spray 9×13 baking pan lightly with cooking or baking spray.
Cream butter and brown sugar in mixer until smooth.Add eggs and vanilla and beat on medium until combined. On low, add flour, baking powder, and salt. Mixing until just combined. Stir in the chopped apples and toffee bits until evenly distributed. Spread in prepared pan and bake for 30 minutes until the center is set (Mine took closer to 40…just check them :).
Let cool completely before slicing or frosting.
Melt butter in a medium saucepan. Add brown sugar and milk and bring to a boil. Remove from heat. Let cool for 5 minutes. Stir in powdered sugar with a whisk. Let cool until it thickens enough to spread.Stir before spreading on top of blondies. Let frosting set for 30 minutes and then cut into bars.
Recipe Source: Cookies and Cups
What yummy fall recipes have you been making?