I will go and do.....

1 Nephi 3:7
“…I will go and do the things which the Lord hath commanded, for I know that the Lord giveth no commandments unto the children of men, save he shall prepare a way for them that they may accomplish the thing which he commandeth them.”


Creamy Pumpkin Bisque with Bacon & Crispy Sage Leaves  gluten free



Pumpkin and butternut squash are pureed together to create a sweet, thick and rich soup.

Ingredients:
2 Tbsp oil
1/2 onion, finely chopped
1 garlic clove, finely chopped
4 small white potatoes
2 cups pumpkin, peeled and chopped (or 1 cup pumpkin puree)
1 cup butternut squash, peeled and chopped (optional)
3  3/4 cups GF vegetable broth
1 cup cream or coconut milk
2 tsp  fresh ginger, grated
1/2 tsp lemon juice
1 pinch grated nutmeg
1/2 tsp ground sage
Salt and pepper to taste

Garnish
4 slices GF bacon, diced
5 fresh sage leaves
1 Tbsp  olive oil

Directions:
In a large fry pan, saute onions and garlic in oil until soft. Add potatoes, pumpkin and squash, sauteing for another few minutes.

Add stock and simmer for about 20 minutes or until the vegetables are soft. Pour into a food processor and puree until smooth. Return to large stockpot.

Add cream, and more stock depending on how thick you want the soup.

Add remaining ingredients, adjust seasonings to taste, then allow to simmer while preparing garnishes.
Fry chopped bacon until crisp, place on paper towels and set aside.  Using bacon grease, fry sage leaves for 10-20 seconds until crisp.

To serve, fill bowls and top with some bacon and sage.

Creamy Basil Dip  Gluten Free



Cream cheese and pesto make this creamy and super fast dip.

Ingredients:
1 8oz pkg GF cream cheese, softened
1/3 cup GF basil pesto
2 Tbsp GF mayonnaise
2 tsp lemon juice
Zest from 1 lemon
1/3 cup Parmesan cheese, grated
1/3 cup milk or milk alternative (may not use all of it)
Salt and pepper to taste

Directions:
Mix together all ingredients, except milk, using an electric mixer. Slowly pour in milk until you get the thickness you want.

Caramallow Dip-

4 cups Miniature Marshmallows
25 KRAFT Caramels (about 1/2 of 14-oz. bag)
1/4 cup evaporated milk (or 1-1/2 T. dry powdered milk + 1/4 C. Water)

MICROWAVE marshmallows, caramels and evaporated milk in large (not kidding…I would put a paper towel underneath the bowl, the mixture can get frothie) microwavable bowl on

HIGH 2 minutes; stir. Microwave 1 minute or until marshmallows are completely melted and mixture is well blended. Cool slightly.

SERVE warm as a dip.

 

October is for PUMPKIN: Harvest Alfredo

2/3 C. Magic Mix
1 C. Water
1/4 C. Shredded Parmesan Cheese (If you use canned parmesan cheese it will be thicker)
1/2 C. Cooked and Pureed Pumpkin
1/2 t. Cinnamon
Dash of Nutmeg
1/4 C. Sour Cream or Cream Cheese
1 C. chopped Chicken
4 C. favorite pasta
Chopped Apple (to garnish, 1/2 an apple per person)

Instructions

1. Get you noodles boiling and chicken cooking.

2. Make a white sauce from magic mix by combine magic mix and water in sauce pan over medium high heat, stirring constantly until it boils and thickens. Once the sauce is thickened, turn heat to low and add parmesan cheese, pumpkin, spices, and sour cream.

3. Combine noodles, chicken, and sauce and serve immediately.

4. Garnish with chopped apples.



    I have posted this substitution chart I got from Everyday Food Storage.  I thought you guys all might like it as much as I do!  Have a great week!