Fall harvest soup

Once again, no pics. I was going to make an old recipe, then couldn't find an ingredient that was right in front of me, so I switched things up.
Next time, pics!!!
You need:
1 sweet onion
about 1 cup each diced apples and pears (don't worry about being exact)
2 TBSP butter
1/2 C. sweet white wine (I'm an alcoholic cook!)
1 can pumpkin puree
1 TBSP each ginger, nutmeg, cinnamon
1/2 tsp Vanilla bean paste (I am addicted to this stuff, its better than just vanilla. And I have 5 unopened bottles, so I'm trying to go through inventory)
1 tsp cayenne pepper
2 TBSP honey
Broth as needed to thin out to your preference

In a soup pot, melt the butter. Meanwhile, peel and chop the onion. Place onion in butter. cook on low till onion browns. Add the apples and pears. Coat all with butter. Add wine. Simmer until apples and pears soft. Using a slotted spoon, transfer the onion, apple and pear into a blender or food processor. Add the pumpkin. Blend until smooth. You may need to use some of the cooking wine to thin it out. Return to the pan and mix well with the wine.add the spices, vanilla, and honey. mix well!!! (The honey will stick to the bottom of the pan at first). cook on low till serving time. If too thick, add broth.

Sweet curry citrus chicken with citrus salsa

I just threw this together and didn't take pictures cause I didn't know how it would turn out. Sorry. I will next time!
You need
1 whole chicken
2 TBSP sweet curry powder
2 TBSP Vanilla bean paste
1 tsp each: Cinnamon, nutmeg, ginger, clove
1/4 C. lemon juice
1 can each pineapple chunks and mandarin oranges in juice
1/4 C. each Cilantro, green onion and red onion, all chopped

Remove insides of chicken(unless you want to eat them). Mix curry, 1 TBSP of vanilla, spices, lemon juice. Strain the cans of fruit, reserving the juice. Mix juice with the above mixture. Pour the other 1 TBSP of vanilla in cavity. Marinade chicken in mixture, flipping frequently. Marinade at least 1 hour, more if wanted.
Place chicken and sauce in crock pot. turn on low. cook 8+ hours.
Mix the pineapple, and oranges (the cans you drained) with the cilantro and onions. Serve with chicken.

Lemonade Ice Cream pie

Looks like you worked harder than you do.
Make a graham cracker crust in 9*13 pan (I used 1 cube butter and about 1 1/2 C. graham cracker crumbs)

 

 bake at 350 for about 10 minutes, then remove to cool.
Meanwhile, mix 1/2 gallon ice cream (I usually choose a fruity flavor, but plain vanilla works too).  Mix and add 1 can pink lemonade concentrate.

 

 

Mix well then pour over crust. Place in freezer. Freeze at least 1 hour, up till time to eat!

You can serve alone, top with toasted coconut and or berry topping.

Berry topping:
1 can cherry pie filling
8 oz. each: whole raspberries, hulled and sliced strawberries, any other berries
Mix well without smashing berries.

Watermelon limeade

Its BBQ season!!! Heres a quick and easy drink to go along with all the yummy grilled stuff. I simplified the original recipe that called for freshly squeezed limes and sugar and lots of work.
 You will need 1 can limeade concentrate (2 if making a big batch)
1 baby seedless watermelon (1 regular size, seedless if making a lot)

Cut the watermelon and place in a blender.

Pour the concentrate over the watermelon. Blend. Continue blending watermelon, mixing with the mixture already blended.

Pour and enjoy!!! To keep cooler, pour some in ice cube trays and freeze while the rest is in fridge, and when you serve use the ice cubes to keep cool.

The best enchiladas... ever

Okay, okay! I've had requests for this since... forever ago! So, here goes!

For the filling (This makes a lot, I always freeze 1/2 and have it for the next time)
1 LB. ground beef
1 LB. Chorizo sausage (a Mexican sausage)
Brown together.Add
1 red + 1 yellow pepper, diced
1 yellow onion , diced
1 cup pico de gallo
1/4 tsp cinnamon (yes, really) and cumin
1 tsp each chili powder, red pepper flakes, steak seasoning
1 can fire roasted tomatoes diced
1 can diced chilies(fire roasted is best, but if you can't find, any will work)
(optional 1 can black or pinto beans)
cook until veggies are tender. Drain.
pour about 1/4 can red enchilada sauce in bottom of 9*13
Take a flour tortilla (yes, I use flour! I really like the whole grain ones you cook yourself). Spoon some filling into center of tortilla. Roll. Place seam side down in pan. Continue with rest of tortillas. When pan is full, you can put some filling on sides. Pour rest of sauce over. Top with grated cheddar and jack cheese. Top with chopped green onions and sliced olives. Cook at 350 for 25 min (until cheese melts and everything is warm!)

Serve with sour cream, guacamole, and salsa!!!