Chicken Curry Soup

Chicken Curry Soup

     The one thing that I love about winter is the many wonderful soups that are out there. I love perusing Pinterest or simply looking through one of my many cookbooks/magazines looking for soups or stews to make on those chilly days.

     So today I've got a recipe that I kind of adapted from Taste of Home. It was basically a vegetarian soup, but I added chicken to it. I just couldn't help it. I need some protein in my soup. I ended up making a great big soup pot full. We have been eating soup for the past couple of days, but who cares it's been great, especially since it's been so darn cold out.

     It's been so cold I've been wearing my super thick socks and I've finally broken down and put my cuddle duds on. With this cold weather one just has to embrace it or the cold is going to really get to you.

     With this soup recipe it'll warm you up and you won't mind eating any leftovers.

Chicken Curry Soup
6 T butter, cubed
4 ribs of celery, chopped
3 medium carrots, shredded
1 medium green pepper, finely chopped
1 medium onion, chopped
1/4 C + 2 T flour
1 1/2 t curry powder
3/4 t salt
1/2 t pepper
1 1/2 C milk
1 carton (32 oz) chicken broth
2 C water
4 medium potatoes, peeled and cubed
1 can (83/4 oz) whole kernel corn, drained
2 1/2 C shredded cheddar cheese

2 Chicken breasts, cubed
1 T fresh parsley

1. In a 6 qt stockpot, heat the butter over medium heat. Add celery, carrots, green pepper and onion; cook and stir 3-4 minutes or until onion is tender. Stir in the flour, curry powder, salt and pepper until blended.
2. Gradually stir in milk. Add broth, water, potatoes, corn and chicken; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender.
3. Stir in cheese until melted. Add the parsley and serve.

Adapted from The Taste of Home

Banana Cake

Banana Cake

     Well it's getting to one of my favorite times of the year! I love November. Not because of the cold and snow, but because of the anticipation of Thanksgiving coming. 

     Thanksgiving is one of my favorite holidays. There are so many reasons that I like this holiday. For starters it is the official kick off to the Christmas holiday shopping. Who doesn't like Black Friday shopping. All those people who brave the crowds is amazing. More power to you. 

     Now I don't actually go out to the stores and shop on this day, I do it from the comfort of my computer. It's quick. It's easy and a lot of times there is free shipping. How simple is that?!

    I also love planning the Thanksgiving meal. That is the fun part. Over the course of the next few weeks I'll be slowly picking up those items that will keep for the big day. Like stuffing mix, pickles, olives and canned goods. It just gives me the warm fuzzies.

     I also anticipate the short work week. My students are only in class Monday and Tuesday. Wednesday is reserved as a work day for us teachers. As soon as that clock strikes 4:00 we will all be making a bee line home for some rest and relaxation.

     I also get into all the Christmas music. I love that radio station that starts playing Christmas music on Thanksgiving day all day, everyday until it's December 26th.  I just love it. It's programmed on my car radio, my kitchen radio and of course the radio in the main living room.

     Although today's recipe has nothing to do with Thanksgiving I just had to share with all of you because it was the yummiest banana cake that I've ever tasted. I did not make this cake it was made by my son's girlfriend. It was so good that I asked if I could get the recipe and put it on my blog and she was kind enough to oblige. 

     This cake is a great way to use up those overly ripe bananas that we all have staring us in the face on a regular basis. She tells me it is super easy to make and after looking at the recipe it looks like it is very easy to make and who doesn't like easy not to mention it tastes great? 

     So have a go at this recipe and let me know what you think.

Banana Cake
1 yellow cake mix (any kind, super moist is best. Leave out 1egg     for the bananas)

3-4 really ripe bananas

Bake as directed on box.

Frosting
1 container of Cool Whip
1 packet of Banana Pudding mix or Banana Cream Pudding mix

For the pudding put in 1 cup cold milk and mix and let it set.

Combine Cool Whip/Pudding. Frost when cake is cool. Store in refrigerator. 
(If you use the Banana Cream Pudding mix it tastes just like you're eating Banana Cream pie in a cake.)