Chicken and Broccoli with béchamel sauce

chicken breasts

1 onion

1 celery stalk chopped

2 bay leaves

parsley

salt and pepper

1/2 recipe of béchamel sauce

1 head broccoli- steamed

1 can white beans

parmesan and mozzarella cheese

Place chicken in pot and add enough water to cover. Add chopped onion, celery, bay leaves, parsley, salt, and pepper. Bring to a boil and lower heat. Cook 30 minutes.

Meanwhile make sauce.

Shred the chicken and place in oven safe pan. Drain out onions from stock to place over chicken. Layer with broccoli, beans and sauce. Bake 350 for 15 minutes then top with cheeses and bake until they are browned.

Bechamel Sauce

Makes 3 cups

5 TBSP butter

4 TBSP Flour

4 cups milk

1 tsp salt

1/2 tsp nutmeg

In medium Saucepan heat the butter over medium low heat until melted. Add flour and stir until smooth. Over medium heat, cook until light golden sandy color, about 5-6 minutes.

Heat milk in a separate saucepan until just about to boil. Add hot milk to butter mixture 1 cup at a time, whisking continuously until smooth. Bring to a boil. Cook 6-7 minutes, stirring constantly then remove from heat. Season with salt and nutmeg.

If not using right away, cover top of sauce with plastic wrap. Leave the edges a little open to allow steam to escape.

Gingersnap Dip

I loved this! I could eat a whole thing by itself! It is also good with gingersnaps!

• 8 oz package cream cheese, softened
• 1 cup confectioners' sugar
• 2 teaspoons pumpkin pie spice
• ½ tsp vanilla extract
• 1-8 oz carton frozen whipped topping, thawed

Method:

In a small mixing bowl, combine the cream cheese, confectioners' sugar, vanilla and pumpkin pie spice. Beat in whipped topping until blended. Refrigerate until serving.

Cream Cheese Filled Pumpkin Cookies

• 1 package (8 oz) lite cream cheese, softened
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 3/4 cups packed brown sugar
• 1 teaspoon vanilla
• 1 cup canned solid pack pumpkin (or homemade puree)
• 1 egg
• Red, Yellow and Green food colors, optional
• 2 cups semi-sweet chocolate chips, 12 oz package
• 3 cups flour
• 1 tablespoon pumpkin pie spice
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1 cup powdered sugar
• 3 tablespoons flour

Method:

Beat together softened butter, white sugar and packed brown sugar. Stir in vanilla, pumpkin, egg and a couple drops each red and yellow food color (enough to make cookie dough orange); stir in chocolate chips. Add 3 cups flour, pumpkin pie spice, salt and baking powder; stir to thoroughly mix. Remove approximately 1/2 to 2/3 cup cookie dough and set aside. Roll remaining cookie dough out between two sheets of lightly floured wax paper or parchment paper into a 12x15x1/4 inch rectangle. Freeze dough while preparing cream cheese filling.

Knead a couple drops green food color into reserved 1/2-cup cookie dough. Roll dough into approximately 36 small marble size balls, refrigerate/freeze until ready to use.

Beat cream cheese until smooth; add powdered sugar and 3 tablespoons of flour; beat until smooth and creamy. Remove cookie dough from freezer; peel off top parchment paper; spread prepared cream cheese over 2/3 the width of the rectangle (keep cream cheese on one side of dough and spread out to both ends). Using the parchment paper to carefully lift, roll cookie into a log, starting on the long cream cheese side (jelly roll fashion with cream cheese in center). Wrap log in parchment, return to freezer for 2-3 hours, preferable overnight (or until stiff).

Preheat oven to 375 degrees. Spray cookie sheet with non-stick spray or line cookie sheet with parchment paper. Remove cookie dough from freezer, remove parchment wrap, cut into 1/4 to 3/8-inch thick slices; place on prepared baking sheet. Place a green marble size piece of dough at the top of each cookie and slightly flatten to form a stem. Bake about 12-13 minutes or until lightly browned. Cool cookies on rack. Enjoy with a glass of cold milk.

Makes approximately 3 dozen cookies

* NOTE: Pumpkin Pie spice may be replaced with mixture of 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves.

A Twist on Chicken Noodle soup

We loved how "fallish" this tasted!

• Extra-virgin olive oil, as needed
• 1 large onion, cut into 1/2-inch slices
• 4 ribs celery, cut into 1/2-inch dice
• 3 carrots, cut into 1/2-inch dice
• Kosher salt
• 2 cloves garlic, smashed
• 2 teaspoons crushed red pepper flakes
• 1 bunch thyme
• 3 pounds bone-in chicken legs and thighs, skin and excess fat removed
• Water, as needed
• 2 bay leaves
• 1 lemon, halved
• 1 teaspoon ground cinnamon
• 2 grates fresh nutmeg
• Freshly ground black pepper

I add one Chicken Bouillon cube

• 2 cups small pasta, preferably small shells such as orecchiette, or orzo (I made the noodles)
• 1 (15-ounce) can white beans or chick peas
• 1 bunch cilantro, leaves coarsely chopped

Directions

Coat a large stock pot with olive oil and add the onions, celery and carrots. Season with salt, to taste, and bring the pot to medium-high heat. Cook the vegetables until they start to soften and are very aromatic, about 10 minutes. Add in the garlic, crushed red pepper and thyme and cook for another 2 to 3 minutes. Add thechicken and fill the pot with enough water to cover the chicken. Add the bay leaves, bring the ingredients to a boil, then reduce the heat to a simmer. Cook for 30 minutes and skim off any particles that accumulate on the surface. Squeeze the juice of the 2 lemon halves into the soup and drop in the lemon halves. Add the cinnamon and nutmeg and taste for seasoning. Adjust the flavors with salt and pepper, if needed. Simmer the soup for an additional hour.

While the soup is simmering, bring another pot of well-salted water to a boil over high heat. Add the pasta and cook until "al dente," firm but not crunchy. Drain the pasta and transfer to a medium bowl. Add 1 teaspoon of olive oil and toss. Reserve.

After the soup has finished, switch the heat off and remove the chicken to a cutting board. Discard the lemon halves, thyme and bay leaves. Let the chicken cool, then remove the bones and discard. Pull the meat into bite-sized pieces and return them to the pot. Taste the soup for seasoning, which should be spicy with a bright lemon flavor and a warm cinnamon chicken feel. It should be very full-flavored and warm your soul. Rinse the beans and add them to the pot. Adjust the seasoning, if needed.

Spoon some of the reserved pasta into the bottom of each serving bowl and ladle the hot soup over the pasta. Garnish with the chopped cilantro and serve. This soup is perfect for a cold day! YAY!

Introducing Liam Stanford Bagley

We are having so much fun getting to know our little boy! He is now 4 weeks old and growing so fast! He starting to smile and coo more which makes it really seem as if he is talking to us. He has at least a million different facial expressions, his favorite being a scowl. One of our favorite things he does is when he sneezes he thinks that he will sneeze twice so after the first one he lets out a loud yell thinking he needed to sneeze again!

pumpkin spice cake

I used this recipe to make cake balls. Mix the cake with cream cheese frosting and freeze in balls then dip in white or dark chocolate.

• 2 cups white sugar
• 1 1/4 cups vegetable oil
• 1 teaspoon vanilla extract
• 2 cups canned pumpkin
• 4 eggs
• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 cup chopped walnuts (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
2. In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan.
3. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Autumn Chicken Pot Pie

I used roasted banana squash and seasoned the dish with parsley and oregano.

For the crust:

• 1 stick butter, cut into pea-size pieces
• 1 (8-ounce) container cream cheese, cut into pieces
• 1 1/2 cups all-purpose flour, plus extra for kneading
• Pinch kosher salt
• 1 egg yolk
• 1 to 2 tablespoons cold water

For the filling:

• Extra-virgin olive oil
• 1 large onion, cut into 1/2-inch dice
• 2 ribs celery, cut into 1/2-inch dice
• 1 large or 2 small carrots, peeled and cut into 1/2-inch dice
• Kosher salt
• 2 cloves garlic, smashed and finely chopped
• 3 pounds skinless chicken legs and thighs
• 4 cups rich chicken stock, (preferably homemade)
• 2 cups butternut squash, peeled and cut into 1/2-inch dice
• 1 1/2 cups 1/2-inch pieces haricots verts
• 6 sage leaves, finely chopped
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 1 egg beaten with 2 tablespoons of water, for egg wash

Directions

To make the crust: In the bowl of a food processor, combine the butter, cream cheese, flour and salt. Pulse to combine. Pulse, pulse, pulse until the ingredients start to come together and resembles Parmesan. Add the egg yolk and 1 tablespoon of water.Pulse a couple of more times until the ingredients start to form a ball. If the mixture is exceedingly wet, add some more flour. Or conversely, if the mix is dry, dry, dry, add in a few more drops of water.

When the mixture has come together into a ball, turn it out onto a floured work surface and knead it a couple of times to help it come together. Dust it with flour, form it into a disk and wrap it in plastic wrap. Refrigerate until ready to use. This can be done a day ahead.

Cook's Note: When ready to use the dough, remove it from the refrigerator about 20 minutes before rolling, to allow it to warm up and soften.

To make the filling:

Coat the bottom of a stock pot lightly with olive oil put over medium heat. Add the onions, celery and the carrots and sprinkle with salt, to taste. Saute the vegetables for 7 to 8 minutes. Add the garlicand sweat for another 2 to 3 minutes. Season with salt, then add the chicken and the chicken stock. If the stock doesn't cover the chicken, add water until it does. Bring the stock to a boil, over high heat, then reduce the heat and simmer for 30 minutes.

While the chicken is simmering, add the butternut squash to a large bowl, drizzle with some olive oil and add salt, to taste. Toss to coat the squash with the oil and transfer to a baking sheet. Roast until the squash is cooked but still has some texture, about 15 to 20 minutes. Remove from the oven and reserve.

Remove the chicken and vegetables from the stock and put into a large bowl. Reserve the stock. When the cool enough to handle, remove the bones from the chicken and stir into the vegetables. Add the roasted squash to the chicken and vegetables. Stir to combine and season with salt, if needed. Stir in the haricots verts and the chopped sage.

Melt the butter in a large saucepan over low heat. Add the flour and stir to combine with melted butter. Cook stirring frequently until the mixture is the consistency of wet sand and is starting to turn a little beige, about 6 to 7 minutes. Gradually whisk in the reserved chicken stock. Taste and adjust seasoning, if needed. When the stock is combined into the roux, bring to a boil, then reduce the heat and simmer until it has a gravy-like consistency, about 20 to 25 minutes. If the gravy reduces too much and becomes too thick, whisk in a little more chicken stock or water.

Preheat the oven to 375 degrees F.

Add the chicken mixture into a 2-quart casserole dish or 4 individual (2 cup) crocks. Ladle the "gravy" over the chicken mixture until the dish(s) are 3/4 filled.

Dust a clean work surface with flour and roll the dough into the shape of the casserole dish or large enough to cut circles to cover the individual casserole dishes. Whichever dishes are being used the dough needs to have generous overhang of dough on the edges of the dish. Brush the outside edges of the dish with a little of the egg wash to help "glue" the dough to sides of the dish. Fold the edges of the dough under and press it onto the edges of the dish. Brush the top of the dough with the remaining egg wash. Cut a couple of vents in the top of the dough to allow the steam to escape.

Bake in the preheated oven until the dough is golden brown and the inside is hot and bubbly, about 30 to 35 minutes. Remove from the oven and serve hot.

Garlic Mashed Potatoes Secret Recipe

• 4 pounds unpeeled red potatoes, quartered
• 10 ounces butter, room temperature
• 1/4 pound Romano cheese, grated
• 3 tablespoons and 2-1/2 teaspoons chopped garlic
• 2 teaspoons salt
• 2 teaspoons dried oregano

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 45 minutes; drain. Stir in butter, cheese, garlic, salt and oregano. Mash with a potato masher or with an electric mixer.

Sweet Dinner Rolls

• 1/2 cup warm water (110 degrees F/45 degrees C)
• 1/2 cup warm milk
• 1 egg
• 1/3 cup butter, softened
• 1/3 cup white sugar
• 1 teaspoon salt
• 3 3/4 cups all-purpose flour
• 1 (.25 ounce) package active dry yeast
• 1/4 cup butter, softened

I mixed the water and milk, nuked in in the microwave for 1 minute and 15 seconds, poured it into the bowl of my KitchenAid mixer, then stirred in the sugar until it dissolved, then stirred in the yeast. I use yeast from a jar instead of packets, and I used 2.5 teaspoons. After it got foamy (I only waited about 10 minutes...I'm impatient) I mixed in the salt, butter and egg, then I started mixing the flour a half cup at a time. I let it rise for about 45 minutes in the bowl, then punched it down, divided it into 16 balls (I didn't feel like making crescents) and let it rise for another hour, then baked for 10 minutes.

Chocolate and Pumpkin Pie Shortbread Bars

2 sticks softened butter

1 Cup granulated sugar

1/4 Cup packed light brown sugar

1 3/4 Cup all purpose flour

1/2 teaspoon kosher salt

2 Cups canned pumpkin

1/2 Cup granulated sugar

1/2 Cup heavy whipping cream

2 large eggs

1 teaspoon ground cinnamon

1/2 teaspoon fresh grated nutmeg

1 Cup chopped chocolate or chocolate chips

Sprinkles of choice if desired

1. Preheat oven to 350 degrees F. In a stand or electric mixer cream the butter and sugars until well combined. Slowly add in flour and salt until dough forms. Press into the bottom of an 8×8 inch baking dish that’s been lined with foil and sprayed with cooking spray.

2. To prepare pumpkin layer, mix pumpkin sugar, cream, eggs, cinnamon and nutmeg into a mixing bowl until well combined. Pour over shortbread layer. Bake for 45 minutes or until pumpkin layer is golden brown.

3. Let cool for 30 minutes then cut into bars. Melt chocolate over a double broiler or in microwave until smooth then spread over bars. Sprinkle with white sprinkles if desired and serve room temperature or chill until ready to serve.