I can't remember if I have shared about this on my blog or not. But it's what I'm working on now, so I wanted to write a post about it. I realized some time back that I was completely ignoring my recipe collection and recipe books. Without thinking about it, I had come to rely on online resources only for my recipe sources. Once I realized I was doing this, it really made me miss the days when I would grab a recipe book or two and pen and just sit down and take some time to go through and find new things to try and plan menus. When I was a young wife, I used to do this all the time. There were only a few spots online back then that I could get recipes from. 98% of my recipes came from books, newspaper or magazine clippings and hand written recipe cards shared from other cooks.
Then along came all the choices the internet eventually brought and....Pinterest. Oh my, Pinterest. It's kind of a recipe wonder land, isn't it? But I wasn't happy when I realized that my recipe collection that I had literally worked painstakingly on over many years to compile was never getting used. This really gave me the push I needed to set aside all the internet recipe sources and get back to my real, tangible collection sitting right there on the shelf. I've also been slowly over the last few weeks taking the recipes I have tried from online sources and know I want to keep and copying them out by hand on recipe cards for my recipe box. I also compiled a lot of our favorites from different books and websites and copied them off and put them in a binder. I have several binders from years ago as well. Right now between the new binder and my recipe box I have all of my "go to" and "must have" recipes all together for easy access.
I'm sure I'll still find new recipes to try online, but if we like them - I'm going to write them down and get them put into my collection instead of trying to just remember which website it was at and attempting to look it back up every time I want to make it in the future.
So in this spirit, I'll share two of our favorite recipes for this time of year. These are two soups that I will be making this weekend.
This is a very simple, very quick convenience type of meal. My family loves it. I always serve it with rice for them to mix in if they choose.
1 can pinto beans
1 can kidney beans
1 can corn
1 can diced tomatoes
1 (4 oz.) can green chilies
1 envelope taco seasoning
1 envelope ranch dressing mix
1 lb. ground beef
Cook and drain ground beef. Add in all the ingredients to the crock pot. Do not drain the cans. Cook on high 2 hours or on low 4-5 hours.
Butternut Squash Soup
There is some disagreement among my friends and family as to if this should be qualified as a soup or a dip, because it is very thick. To me, it's a soup. Others have felt it's more of a dip because of it's thick consistency. (Which you could easily thin out if you chose to do so.) But regardless of which it is, I do always serve it with plenty of crackers or a crusty bread for dipping. It's truly addictive!
6 Tbls onion
4 Tbls butter
3 C. water
4 cubes chicken bouillon
(I prefer to use real chicken stock, but this is the original recipe as I received it.)
2 (8 oz.) packages cream cheese
First cook your squash. I always half them down the middle, drizzle the cut side with olive oil and a bit of salt then bake with cut side down. Once done, scoop out the flesh with a spoon and discard the skin. Saute your onion in the butter. Then add the squash, water, bouillon and peppers to taste. Place this mixture (still warm) into a blender or food processor with the cream cheese. Blend/process until smooth and creamy. Return to the saucepan to make sure it is heated through, but do not bring to a boil. Serve immediately.
What recipes do you enjoy this time of year?