Recipe Box Swap

It's the first Thursday of the month, and you know what that means...or perhaps you don't...anyway, it's time for another Recipe Box Swap hosted by Randi @ I Have to Say. Usually there is a theme to the swaps, but not this month....today, anything goes.

I really had to think about what recipe(s) I wanted to share....I've tried a lot of new recipes in the last couple of weeks and found some really yummy ones. Don't get me wrong, there are a number of good "old" ones in my arsenal, but most of them have been "done" before. I would share a family favorite soup recipe, but unfortunately, the only soup that we eat during the winter is made by my husband and he has NO recipe, and I could only kind of tell you what's in it. So in honor of cooler weather (well, for those of you who live in parts of the country where Fall has fallen), I thought I would link you (since it's technically not MY recipe) to my most recent favorite discovery....

In looking for lighter recipes to help me get rid of these last 20 pounds of baby fat, I searched Cooking Light last week. I immediately was drawn to their Jambalaya recipe, which receives a rating of "Outstanding". How could I go wrong with something given 5/5 stars? And they were right, it's awesome! Even Josiah eats it up, which has been harder for him to do lately--his 2 year old tendencies and all. The only changes that I will incorporate the next time is to add chopped jalepeno and Louisiana Hot Sauce to add a little "heat" to the dish. Otherwise, it's delicious.

And because I couldn't just pick either a meal or dessert, I chose to post one of each. This time of year is, hands down, my most favorite....especially when it involves pumpkin. I *heart* pumpkin....pumpkin spice candles, pumpkin pie, pumpkin chocolate chip bread, pumpkin spice muffins, etc, etc.

A favorite that goes waaaaay back is Pumpkin Bars with Cream Cheese Frosting:

2 c. sugar
4 eggs
2 c. pumpkin puree
3/4 c. melted butter
2 c. flour
1 t. baking soda
1/2 t. cinnamon

Mix ingredients and pour into jelly pan. Bake at 350 degrees for 25 minutes (or until top springs back or toothpick in the center comes out clean).

Frosting:
3 oz. cream cheese
6 T. butter
1 t. vanilla
1 T. milk or cream
3 c. powdered sugar

Beat with mixer until smooth. Spread over cooled pumpkin bars. Enjoy!


Be sure to check out what others have swapped at I Have To Say.

Recipe Box Swap

I've mentioned before how much I enjoy finding and trying new recipes. So, to support my "habit", I found this swap, hosted by Randi @ I Have To Say. This month's edition is focused on Lunchtime Favorites.

One of my favorite lunchtime meals is a recipe that a dear friend shared with me a couple of years ago. I enjoy it so much that I make it at least twice a month.

Tortellini with Zucchini

1 pkg. refrigerated cheese tortellini
1 medium red bell pepper, chopped
3 cups julienne cut zucchini
1/2 t. garlic powder
1/2 t. dried basil
1/4 t. salt
1/4 cup water
1/2 t. chicken bouillon
1/4 cup shredded mozzarella cheese

Cook tortellini according to package instructions. Meanwhile, spray large skillet with non-stick spray. Heat on Medium-High until hot. Add zucchini, red pepper, garlic, basil, and salt. Cook and stir 3-5 minutes or until veggies are crisp-tender. Drain tortellini; rinse with hot water. Add tortellini, water and chicken bouillon to veggies. Mix gently. Cook for 3-5 minutes over Medium-Low until thoroughly heated, stirring occassionally. Add cheese. Toss gently to combine. Enjoy!

Recipe Box Swap

This is a recipe that my good friend (and great cook), Elaine, shared with me years ago. I had forgotten about it until my SIL shared a similar recipe with me. So I decided to make it for the company we had last weekend...and Sara asked me to share it. So here it is:

Ritz Poppyseed Chicken Casserole

3-4 chicken breasts, cooked and diced

1 can cream of celery soup

1 can cream of chicken soup

8 oz. sour cream (I use the reduced fat variety)

1 stick butter, melted (I cut back just a little and use 3/4 stick)

1 tube ritz crackers, crushed

1 T. poppyseed

Preheat oven to 350. Combine soups, sour cream, and diced chicken in a 9x13 casserole dish. Top with melted butter, crackers, and poppyseed. Bake for 20-30 minutes.

Thanks to Randi at I Have To Say for hosting "The Recipe Box Swap".