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Hot creamy soup and bread sticks, perfect for a fall day

One chilly evening last week my dear friend Karla brought over a container of a rich, creamy soup with a blend of wonderful flavors she had made in the afternoon. It was simply delicious!!! She had recently received the recipe from her mother-in-law Kathy and shared the recipe with me. You don’t need a lot of time to put this creamy soup on the table for dinner. I guarantee you will have your guests saying, mmm good!!!

Corn and Potato Chowder

Serving size: 4

2 cups cubed raw potatoes

1/2 cup diced carrots

1/4 cup chopped onion

1/4 cup diced celery

1 cup water

2 tablespoons butter

2 tablespoons flour

1 cup milk

1/2 pounds Velveeta Cheese, cubed

1 can creamed corn

Cubed ham, cooked bacon or browned hamburger

Put the potatoes, carrots, onion and celery in a soup kettle. Add water and season to taste. Bring to boil, boil 10 minutes or until vegetables are tender. In a saucepan, melt butter, blend in flour. Add milk, stirring constantly until heated. Add Velveeta cheese, cubed. Stir until cheese is melted and mixture is slightly thickened. Add to potato mixture. Add cubed ham, cooked bacon or browned hamburger. Stir in the can of creamed corn.

Yummy Bread Sticks

2 packages dry yeast

1/2 teaspoon sugar

1/2 cup warm water

1/4 cup olive oil

2 teaspoons salt

4 cups flour

1 1/2 cups warm water

Dissolve the yeast and sugar in the half cup warm water. Put all of the ingredients in a food processor. Mix on high until well mixed. Put dough in bowl and let raise about one hour. Do not punch dough down. Roll dough into strips to desired lengths. Brush top of strips with melted butter. Sprinkle with course salt, poppy seeds or sesame seeds. Bake at 350 degrees for 10 minutes. Lower heat to 325 degrees and bake 15 minutes or until bread sticks are nicely browned.

Fall Pumpkin Treat

Serving size: 12

2 1/2 cups finely crushed gingersnaps (about 40)

1/2 cup butter, melted

8 ounces cream cheese, room temperature

1/2 cup powdered sugar

2 tablespoons milk


3 cups cold milk

2 3.4-ounce packages instant vanilla pudding mix

1 15-ounce can solid-pack pumpkin

2 1/2 teaspoons pumpkin pie spice

2 cups whipped topping

Combine gingersnap crumbs and butter; press into an ungreased 9x13-inch baking pan. Bake at 325 degrees for 10 minutes. Cool. In a mixing bowl, beat the cream cheese, powdered sugar and milk until fluffy. Spread over the crust. In another mixing bowl, beat milk and pudding mix for one minute. Add pumpkin and pie spice; beat until well blended. Fold in whipped topping. Spread over the cream cheese layer. Refrigerate for at least three hours. Cut into squares; garnish with whipped topping if desired.

GARY’S TIP: To enhance the flavor of cooked vegetables, add a little sugar to the water.

FOOD FOR THOUGHT: A good listener is not only popular, after a while he/she learns something.