Pumpkin Dessert Cake

Ann Bradley

1 package (18 1/2 ounces) yellow cake mix
1 egg
1 stick butter (1/2 cup)
l large can pumpkin pie mix
2 eggs
2/3 cup milk
1/2 cup sugar
1 tsp cinnamon
3 Tbsp butter
whipped cream

Pour cake mix into mixing bowl.  Remove 1 cup of mix and set aside.
To remaining mix in bowl add the 1 egg and 1 stick of butter, softened. 
Mix well and press into a 9 x 13 baking pan, greased and lightly floured.
Combine pumpkin pie mix, 2 eggs and 2/3 cup milk. 
Blend well and pour over mixture in baking pan.
Mix the 1 cup reserved cake mix and the 1/2 cup sugar and cinnamon.  Cut in 3 tbsp of butter.  Sprinkle over the top of the pumpkin pie mix .
Bake at 350 degrees for 60 to 70 minutes or until done.
Cut in to squares to serve.  Top with dollop of whipped cream.

No-Cream Creamy Basil Spinach Soup

From:  Mel's Kitchen Cafe

INGREDIENTS:

• 1 tablespoon olive oil
• 1 clove garlic, crushed
• 1 large or 2 medium leeks, green parts trimmed and discarded, white parts washed well and chopped
• 2 medium zucchini, ends trimmed, and chopped (about 4 cups total)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups low-sodium chicken stock
• 2 tablespoons fresh basil
• 2-3 cups fresh spinach, coarsely chopped
• 1-2 cups cooked chicken

DIRECTIONS:

1. In a saucepan, heat the olive oil and add the garlic, leeks and zucchini. Stir in the salt and pepper. Cook, stirring often, 3-4 minutes, until the leeks have softened. Add 1 cup of the broth, cover and cook, stirring every once in a while, until the zucchini is falling apart and very tender, 8-10 minutes.
2. Transfer the mixture to a blender and add the basil. Carefully blend (in batches if needed). Pour the soup back into the pot. Stir in the remaining 1 cup of chicken broth. Stir in the chopped spinach and cooked chicken and cook until heated through, 4-5 minutes.

NOTES:

Plan ahead since the recipe calls for cooked chicken – or just leave it out (like I’ve done a time or two – makes a delicious, vegetarian dish).

Paleo Chicken Tortilla Soup

from:    http://paleomg.com/chicken-tortilla-soup/ 

For your chicken

• 3-4 large boneless, skinless chicken breasts (about 2.5lbs worth)
• 1 tablespoon cumin
• 2 teaspoons cayenne pepper
• 2 teaspoons garlic powder
• salt and pepper, to taste
• 1 tablespoon olive oil

For your soup

• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 1 poblano pepper, diced
• 1 jalapeño, finely diced
• 1 (4oz) can diced green chiles
• 1 (14oz) can fire roasted tomatoes
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• salt and pepper, to taste
• 32 oz fluid chicken stock (I used low sodium, no sugar added)
• juice of 2 limes
• chopped cilantro, to garnish
• crushed plantain chips, to garnish
• sliced avocado, to garnish

1. Preheat oven to 375 degrees.
2. Place chicken on a parchment lined baking sheet. Pour on some olive oil and then sprinkle with cumin, cayenne pepper, garlic powder, and salt and pepper.
3. Bake for 20-30 minutes (depending on the thickness of the chicken breasts). Once your chicken is done baking, use two fork to shred the chicken.
4. While your chicken is baking, get your soup ready. Heat 2 tablespoons of olive oil in a large pot over medium-high heat then add your minced garlic.
5. Add onions, red bell pepper, jalapeño pepper, and poblano pepper. Mix around to help coat.
6. Once your onions begin to become translucent, pour in your green chiles and diced fire roasted tomatoes, along with the rest of your spices. Mix together.
7. Then add your shredded chicken and chicken stock to the pot.
8. Simmer on low heat for 30 minutes.
9. When your soup has simmered, add in your lime juice and a bit more salt and pepper.
10. Add your soup to a bowl along with avocado, cilantro, and plantain chips.
11. Stay warm. Being cold is stupid.