Whoa!

Here's Gracie doing a pretty good imitation of Grandma Furn Cramer.

Also, per Lauren's request here are a couple of my favorite fall recipes.

White Chicken Chili

½ stick butter
¼ cup flour
¾ cup chicken broth
2 cups half and half
1 ½ tsp chili powder
1 tsp cumin
½ tsp salt
½ tsp pepper
2 small cans diced green chilies
3 cans Great Northern beans (Bush brand are best)
1 cup diced cooked chicken
½ onion, chopped and sautéed
1 ½ cup Monterey Jack cheese

In a large pot, melt butter then wisk in flour. Gradually add broth and cream and bring to a low boil over med heat until thick. Wisk constantly so it won’t burn. Stir in seasonings, then add the rest of the ingredients. Top with sour cream.

Super Easy Chocolate Chip Pumpkin Cookies

1 box Dry Spice Cake Mix
16 oz. Canned pumpkin (not pie pilling)
1 cup chocolate chips

Blend together cake mix and pumpkin and then stir in the chips. Drop teaspoonfuls onto a greased cookie sheet and bake for 12-14 minutes at 375 degrees.

Fall is here...

Which means that I am ready for Fall food. What is your favorite Fall recipe? I am in love with the Butternut & Fontina Ravioli they have at Costco right now. It tastes so good with a creamy Parmesan sauce and Italian sausage. It reminds me of one of my favorite Fall recipes...Butternut Squash Sauce with Sage. I got this from my dear friend Paige. It tastes great over gnocchi.

Butternut Squash Sauce with Sage

1 large (1 ½ lb) butternut squash (peeled and cubed)
2 T. olive oil
2 shallots, minced
1 bay leaf
1 pinch of ground nutmeg
6 fresh sage leaves, sliced into thin strips
1 C. chicken broth
½ C. freshly grated Parmesan (used as a garnish)

Cook shallots in the oil until they begin to soften. Toss in squash and cook for a few minutes until then begin to caramelize in the oil. Add remaining ingredients (except cheese) and cook until squash is soft, but still holds its shape (about 8-10 minutes). Puree mixture and serve warm.

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