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New Fall Favorites

November 4, 2010

Lately I’ve been perusing the pages and pages of Tasty Kitchen recipes and have come across some great recipes.  I twittered yesterday about what my baby (6 yo) said about what I made for supper, “Mom, this looks really really gross, but it tastes really good.”  Gotta love the compliments 🙂  He then goes on to eat 2 helpings and asks to have it for lunch the next day.  Soooo, I couldn’t not share this with you, and I’m really not sure of the nutrient content, looking at the ingredients you may think, “Oh, 7 veggies, this is really really good for me.” but don’t skim past the butter, milk & cheese.  So while this may not be the most healthy version of this, it tastes “really really good”!  So here is Garden Chowder, courtesy of Mommy’s Menu via Tasty Kitchen.


  • ½ cups Chopped Green Pepper
  • ½ cups Chopped Onion
  • 1 cup Each Diced Potato, Celery, Cauliflower, Carrot And Broccoli
  • ¼ cups Butter Or Margarine
  • 3 cups Water
  • 3 whole Chicken Bouillon Cubes
  • 1 teaspoon Salt
  • ¼ teaspoons Pepper
  • ½ cups Flour
  • 2 cups Milk
  • 1 Tablespoon Minced Fresh Parsley
  • 3 cups Shredded Cheddar Cheese


In a large pot, saute the green peppers, onions and celery in butter until tender. Add the remaining vegetables, water, bouillon, salt and pepper. Bring to a boil. Reduce heat, cover and simmer 20 minutes or until the vegetables are tender.

Combine flour and milk until smooth; stir into the pan. Bring to a boil and stir for 2 minutes. Add the parsley. Just before serving, stir in the cheese until melted.


****With this I made these****

Batter Rolls courtsey of HeidiW via Tasty Kitchen


  • 3 cups Flour
  • 2 Tablespoons Sugar
  • 1 package Active Dry Yeast (1/4 Oz. Packet)
  • 1 teaspoon Salt
  • 1 cup Water
  • 1 whole Egg
  • 2 Tablespoons Butter
  • Melted Butter


In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat water and butter to 120°-130°. Add to the dry ingredients; beat until blended. Add egg; beat on low speed for 30 seconds, then on high for 3 minutes. Stir in remaining flour (batter will be stiff). Do not knead. Cover and let rise in a warm place until doubled, about 30 minutes.

Stir dough down. Fill a greased muffin cup half full. Cover and let rise until doubled, about 4 minutes.

Bake at 350° for 15-20 minutes or until golden brown. Cool for 1 minute before removing from the pan to a wire rack. Brush tops with melted butter.



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