Three Sisters Soup

Yes, it's me with another soup recipe.  If you haven't figured it out, I love eating soup, and I love making it.  I especially enjoy a good hearty soup that fills me up.  This soup is super-yummy and surprisingly easy.  I found it on allrecipes and tweaked it according to what I had on hand.  I was especially glad to find a great new recipe, since most of the new stuff I've tried lately has ranged from disappointing to disastrous.  Mark, who adamantly dislikes squash and isn't a fan of meatless, loved it and is taking the rest to work for lunch.  Sarah, who doesn't love veggies, had a couple of bowls.

It's name comes from the Iroquois who planted the three sisters (corn, squash and beans) and believed they would only grow and thrive together.  Go here for a better explanation.

2 c. frozen corn-you could also use canned corn or hominy
2 c. fresh green beans trimmed and snapped. Frozen beans just don't quite taste as good.
2 c. peeled and cubed (bite-size) butternut squash
2 c. diced (bite-size), peeled potatoes- red or yellow potatoes work best
5 c. water
5 tsp. vegetable broth base-or the equivalent of whatever you soup base you like
1-2 cloves garlic, minced
2 Tbsp. melted butter
2 Tbsp. flour
1/4-1/2 tsp. pepper
1 tsp. kosher salt

Put everything but the butter, flour, salt and pepper in a pot.  Bring to a boil and then turn down the heat and simmer until vegetables are soft (about 30 minutes).  Blend the flour into the butter and stir into the soup. Add the salt and pepper.  Increase heat to medium and cook a few more minutes until soup thickens.

Crock Pot directions:  Put everything but the butter, flour, salt and pepper in the crock pot.  Cook on low for 5-6 hours.  After five hours stir the flour into the melted butter and add to the pot.  Add the salt and pepper.  Turn crock pot to high and cook until soup thickens.

We served ours with cornbread.

Pumpkin Cream Cheese Muffins

I found these muffins on Annies Eats. They are worth the extra effort!!







Filling:



8 oz cream cheese, softened

1 cup powdered sugar



Muffins:



3 cups flour

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. cloves

1 tbsp. plus 1 tsp. pumpkin pie spice

1 tsp. salt

1 tsp. baking soda

4 large eggs

2 cups sugar

2 cups pumpkin puree

1 1/4 cups oil



Topping:



1/2 cup sugar

5 tbsp. flour

1 1/2 tsp ground cinnamon

4 tbsp cold unsalted butter, cut into pieces



To prepare the filling, combine the sugar and cream cheese in a bowl until smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1 1/2 inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours.

To make the muffins, preheat the oven to 350*. Line muffin pans with paper liners. IN a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.

Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. The cream cheese filling gets hot.

Pumpkin Pie Squares

PLEASE NOTE: THIS RECIPE IS FOR A STONEWARE BAR PAN.
IT NEEDS TO BE REVISED TO WORK FOR EITHER A SHEET PAN OR A CAKE PAN.

I like this recipe, because I prefer to make these instead of pie.
They seem to be less work, and they are great for large gatherings.
Plus it’s easy to divvy them up to give away to the neighbors.

CRUST:

1-1/4 C flour
3/4 C oats (quick or old fashioned)
1/2 C brown sugar
1/2 C pecans, chopped
2/3 C butter, melted

FILLING:

4 eggs
2 (15oz) cans pumpkin
2 (14oz) cans sweetened condensed milk
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1 tsp salt

DIRECTIONS:

Preheat oven to 350

Combine flour, oats, brown sugar and pecans. Add melted butter and mix well. Press into the bottom of a stoneware bar pan. Bake for 15 min. Meanwhile, beat the eggs and then add in the rest of the ingredients and whisk until smooth. Pour over cooled crust and bake for 30-35 minutes or until filling is set and a knife comes out clean.

I top these with a dollop of whipped cream and they are just as tasty as pie. I even like the brown sugar oatmeal crust better than traditional pie crust.