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10 delicious soup recipes for cold fall nights

Sure, we love our chicken noodle soup and chili but I’m all about adding new soups to our autumn meal rotation. Don’t miss these 10 delicious soup recipes. 

First up, Autumn Minestrone Soup from Cooking Classy. This gorgeous version uses kale, butternut squash and zucchini which certainly boosts the health-value!

Autumn Minestrone Soup | Cooking Classy

If you are looking for a low-carb hit, try DamnDelicious.net’s Cauliflower Chowder. With bacon, garlic, and lots of chopped cauliflower, you won’t even miss those extra carbohydrates.

Cauliflower Chowder - A creamy, low carb, hearty and wonderfully cozy soup for those chilly nights!

 

She Wears Many Hats brings us a perfectly simple version of Egg Drop Soup. According to my sister, bone broth made from Costco’s Rotisserie Chicken will yield completely irresistible (and immune-boosting) results.

Quick and easy Egg Drop Soup Recipe

Even my four year old loves a good split-pea soup (it might be because we call it “Hulk Soup”), and Valerie’s Kitchen shares a great classic slow-cooker version of this frugal favorite. Always save and freeze your ham bones for hearty meals like this!

A ladle full of Slow Cooker Split Pea Soup hovers over a slow cooker.

 

Toot Sweet 4 Two pairs leftover Thanksgiving turkey with this chunky fall pasta (purchased at World Market) for a nourishing Harvest Turkey Soup. Thanks for tipping us to that pasta, Carole, my kids will love it!

Harvest Turkey Soup - a delicious and colorful way to enjoy leftover turkey

When I think of comfort food, I think of Chicken Pot Pie, so I can’t wait to try this Chicken Pot Pie Soup from Kitchen Dreaming. With chicken breast, nutmeg and heavy cream, this may not be the healthiest recipe on the block, but I’m sure it won’t disappoint!

Chicken Pot Pie Soup in a white bowl with a Puff Pastry Stick laying across the top of the bowl. It is set on a red pinstripe towel.

 

I’m a sucker for tomato and pasta soups so I couldn’t click this Creamy Tomato Tortellini from Gal on a Mission fast enough. With fresh herbs and three cheese tortellini I’m sure this would be a big hit for the whole family.

One-Pot Creamy Tomato Tortellini Soup Recipe - The EASIEST homemade creamy tomato tortellini soup made from scratch! Loaded with fresh herbs, diced tomatoes, and three-cheese tortellini! So easy you can even make it in your slow cooker!

Diethood serves up a hearty Smoked Sausage, Kale & Potato Soup that looks divine (and surprisingly healthy). The best part is, this recipe can be completed in less than 30 minutes!

Pepper Jack Chicken Fajita Soup from Carlsbad Craving’s sounds like something I need to try. Immediately. Lots of flavorful ingredients and garnished with sour cream; what could possibly be better on a cool autumn evening?

a big pot of chicken fajita soup with cheese

 

 

7 must-try pumpkin recipes this fall

Healthy pumpkin energy bites. Pumpkin strewsel bars with a gingersnap crust. Three-ingredient pumpkin doughnuts. Don’t miss these fall recipes.

Pumpkin Streusel Bars – Sally’s Baking Addiction

 Instead of pumpkin pie this season, try my pumpkin streusel bars. With a gingersnap crust and brown sugar streusel topping, everyone will want seconds.

Pumpkin Donuts Recipe – Passion for Savings

How cute and easy are these! Only 3 ingredients – yes please!

Pumpkin-Donuts-Recipe

 

Pumpkin Spice Waffles – Lovely Little Kitchen

Another breakfast favorite! It’s amazing all of the different ways you can add pumpkin to your recipes!

Pumpkin Spice Waffles

 

9. No-Bake Pumpkin Breakfast Bites – One Little Project

I’m all about some easy no-bake recipes! Can’t wait to try this one!

These no-bake pumpkin breakfast bites are SO EASY! Packed with pumpkin, pumpkin seeds and dried cranberries they taste amazing and actually keep you full! Great for breakfast on the go!

Pumpkin Oatmeal Cookies – Sally’s Baking Addiction 

Mmmm! These look AMAZING! Another must-try fall cookie recipe!

Pumpkin Oatmeal Cookies

Pumpkin Fudge – Girls Dishes

Who else loves fudge?! I don’t know why, but I only think to make fudge in fall and for the holidays! YUM!

Pumpkin Fudge

Pumpkin Nutella Muffins – Inside Bru Crew Life

Mmm! Nutella, pumpkins and everything nice. Pumpkin-Nutella-Muffins-4-1

 

5 delicious apple recipes you need to make this fall

Now that peach season is sadly behind us, I have good news: apples. And lots of them. And these are five to-die-for recipes you need to try this fall!

Easy Apple Crisp Bars

These Apple Crisp Bars are easy to make from scratch. This recipe uses a basic shortbread crust topped with apple slices and a simple flavorful crisp. If You Give A Blonde A Kitchen

Country Apple Fritter Bread

Fluffy, buttery, white cake loaf loaded with chunks of apples and layers of brown sugar and cinnamon swirled inside and on top. Simply Irresistible! thebakingchocolatess.com

Maple-glazed Apple Blondies

These chewy Maple Glazed Apple Blondies taste like sweet apple pie with a warm maple icing! This homemade apple blondie recipe is the perfect fall dessert! It’s easy, super flavorful, and always a crowd pleaser! alattefood.com

Appledoodles

Appledoodles are a fun twist on the classic snickerdoodles! Great way to use up apples in the fall! PipandEbby

Apple Pie Fries

These Apple Pie Fries are a fun dessert that look like french fries but taste like apple pie! From: LifeLoveLiz

 

Contest: Junior League of Denver’s newest cookbook (and don’t miss these 4 recipes!)

The Junior League of Denver (JLD)’s cookbooks have been part of my family since the beginning. Shortly after our wedding, my mother-in-law gifted me with two JLD cookbooks which have become the backbone of what I feed my family for 15 years strong! 

Centennial Celebrations, the JLD’s sixth cookbook, has officially been released. The newest cookbook joins the League’s collection of five other award-winning cookbooks that many regard as a Denver institution. Packed with the colorful flavors of the Centennial State and honoring the League’s 100th anniversary, Centennial Celebrations includes more than 200 thoroughly tested recipes for every season and occasion. The creative menus, recipes and entertaining tips will inspire you to cook, connect and celebrate… Colorado style!

 Centennial Celebrations Chair Mary Beth McErlane explains, “Centennial Celebrations is a treasure trove of recipes that truly reflects how people cook today. Hosting a game day party? The cookbook contains delicious recipes that are easy to throw together with just a few ingredients. Looking for something a little fancier for an anniversary or a special holiday meal? Centennial Celebrations has that too!” said McErlane. “The book also includes photos at iconic locations throughout Denver, including a few nonprofits and historical sites that the League has supported throughout the last 100 years. The book is functional, and also an excellent gift for anyone that has fallen in love with all things Colorado. We are proud and honored to add it to our collection.”

 JLD’s cookbooks have been a Denver staple since Colorado Cache was released in 1978. The League has sold more than 2.1 million books to date, raising nearly $7 million to support the community. JLD is known for creating incredible cookbooks that feature unique triple-tested recipes, as well as mouth-watering recipe photos and Colorado landscape photography. 

We are giving away one of these amazing cookbooks; be sure to enter to win below! But first, enjoy these delicious recipes. 

Grilled Peaches with Whipped Ricotta Fig Toast
SERVES 16

4 medium peaches, pitted and cut into halves
2 1⁄2 tablespoons honey
1⁄2 cup ricotta cheese
3 tablespoons fig spread
16 slices French bread, toasted
1⁄8 teaspoon sea salt
3 tablespoons chopped fresh mint

Preheat the grill to medium. Drizzle the peach halves with the honey. Arrange cut sides down on the grill. Grill for 3 to 4 minutes or until grill marks appear. Remove to a cutting board. Cut into slices.

Combine the ricotta cheese and fig spread in a food processor. Process until smooth and creamy. Spread equal portions of the cheese mixture over each toast and top with a peach slice. Sprinkle with the sea salt and mint. Drizzle with additional honey if desired.

Picnic Skewers
SERVES 12

1 cup balsamic vinegar
1⁄4 cup honey
4 ounces feta cheese, cut into 12 (1⁄2-inch) cubes
12 mint leaves
12 (1-inch) cubes seedless watermelon

36 cocktail skewers

4 ounces Brie cheese, cut into 12 (1⁄2-inch) cubes or wedges
12 basil leaves
12 blackberries
12 (1-inch) cubes honeydew melon
6 slices prosciutto, cut lengthwise into halves
12 small fresh mozzarella balls
12 (1-inch) cubes cantaloupe

Combine the balsamic vinegar and honey in a small saucepan over high heat. Bring to a boil, stirring frequently. Reduce the heat to low. Cook for 10 to 15 minutes or until the mixture coats the back of a spoon and is reduced to about ½ cup, stirring frequently.

Thread a feta cheese cube, a mint leaf and a watermelon cube on each of 12 cocktail skewers, arranging on a plate. Drizzle with 2 tablespoons of the balsamic reduction.

Thread a wedge of Brie cheese, a folded basil leaf and a blackberry on each of 12 skewers, arranging on a plate. Drizzle with 2 tablespoons of the balsamic reduction.

Thread a honeydew cube, a piece of prosciutto folded accordion style, a mozzarella ball and a cantaloupe cube on each of 12 cocktail skewers, arranging on a plate. Drizzle with 2 tablespoons of the balsamic reduction.

Citrus-Marinated Olives
MAKES 1 CUP

1 cup pitted kalamata olives and/or green olives
1⁄4 cup fresh orange juice
1⁄4 cup extra-virgin olive oil
2 tablespoons matchstick-cut orange, lemon and/or lime peel
2 cloves garlic, very thinly sliced
1⁄2 teaspoon red pepper flakes, or to taste
Salt to taste

Combine the olives, orange juice, olive oil, citrus peel and garlic in a small bowl and mix well. Season with the red pepper flakes and salt. Chill, covered, for 8 to 12 hours or up to 4 days.

Marinated Mushrooms with Lemon
SERVES 6 TO 8

Juice and grated zest of 1 medium lemon
4 to 5 tablespoons extra-virgin olive oil
Salt and pepper to taste
1 pint button mushrooms
2 tablespoons chopped fresh Italian parsley

Combine the lemon juice, lemon zest, olive oil, salt and pepper in a large bowl and mix well. Wipe the mushrooms with a damp paper towel. Trim any tough stems. Cut the mushrooms into halves (or quarters if large).

Heat a large nonstick skillet over medium heat. Add the mushrooms. Cook for 10 minutes or until most of the liquid from the mushrooms has evaporated, stirring occasionally. Spoon into the lemon juice mixture and mix well. Chill, covered, for 5 hours or up to several days. Stir the mushroom mixture and sprinkle with the parsley just before serving.

CONTEST

We’re giving away a Centennial Celebrations cookbook. You may enter as many as five times below.

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25+ Fabulous Fourth of July Recipes

There’s nothing quite like celebrating the Fourth of July as we honor this beautiful country. Don’t miss these delicious and easy recipes for your festivities.  Also, don’t miss Denver’s top events for 4th of July weekend!

Berry Trifle at skinnytaste.com
 

Patriotic Funffetti Angel Food Cake at Life With The Crust Cut Off

Fourth of July Desserts. These red, white, and blue festive Patriotic Recipes are perfect to celebrate Independence Day.

Fourth of July Bark at Life With The Crust Cut Off

Fourth of July Desserts. These red, white, and blue festive Patriotic Recipes are perfect to celebrate Independence Day.

 

 

Blue Moon Ice Cream at Your Homebased Mom

Fourth of July Recipes and Festive Decor...Over 25 yummy ideas at the36thavenue.com

 

Red, White and Blue Strawberry Cupcakes by Bird On A Cake

 

 White chocolate M&M popcorn at Kleinworth & Co.

White Chocolate Popcorn

Sandwich Pops at  Living Locurto.

 Easy Patriotic Ice Cream Sandwich Pops by Amy Locurto @ LivingLocurto.com

Red, White and Blue Blondie by Your Homebased Mom

M & M Blondies

Almond Cherry Mini Cone Cupcakes at Lady behind the curtain

Lady-Behind-The-Curtain-Almond-Cherry-Mini-Cone-Cupcakes-9

 

Patriotic Ice Cream cones at Noble Pig

 

 
 Here are 20 other fabulous finds!

1. Wave the flag cupcakes by the Blueberry Council

2. Candy bar flags by Oh Nuts

3. Flag shortbread cookies by Sugary Winzy

4. Mini patriotic parfaits by Bubbly Nature Creations

5. Patriotic peppermint patties by Mom on Timeout

6. Star cookies by Gold Medal Flour

7. Patriotic party dip by Hungry Happenings30

8. Stained glass Jello stars by Brown Eyed Baker

9. American flag cheesecake bars by My Recipes

10. Patriotic white chocolate popcorn by A Pumpkin and a Princess

11. Star brownie sandwich cookies by This Silly Girl’s Life

12. Firecracker cupcakes by Oh Nuts

13. 4th of July Rice Krispie treats by Two Sisters Crafting

14. Patriotic cake pops by Party City

15. Red, white and blue berry trifle by Martha Stewart

16. Red, white and blueberry ice cream pie by Yummy Mummy Kitchen

17. Pretzel flag by Country Kitchen Sweetart

18. Patriotic berry kebabs by Marzetti Kitchens

19. Fondant-topped Rice Krispie treats by Bakingdom

20. Patriotic pudding pops by Meg’s Everyday Indulgence

 

Recipe: Marcella’s Ristorante Pizzeria launches Sangria Sunday brunch (make this Ricotta Crespelle)

Marcella’s Ristorante Pizzeria and Wine Bar located in the LoHi neighborhood of Denver is a bustling Italian café featuring chef-driven cuisine inspired by authentic Italian recipes and serving
Italian wines, handcrafted cocktails and local beer. You will feel like one, big happy Italian family with shareable antipasti, hot and cold plates, pizzas, pastas and entrees.
 
Our family recently piled into our booth for a robust dinner of Calamari with roasted garlic aioli, Melted Pecorino Cheese served with crostini, apple and truffle honey. Dinner was the show-stopping Crispy Potato Pizza with Pancetta, Parmesan onions, Taleggio cheese and arugula, as well as the Lasagne alla Bolognese with slow-cooked sausage Ragu and house-made marina. There are several delicious desserts but only one Cannoli with its crisp pastry and a drizzle of chocolate ganache and pistachio.
 
Though we are not drinkers, the large bar provides a vibrant venue for sampling 50 Italian wines served by the bottle or quartino, as well as handcrafted cocktails and weekday happy hour.
 
The ristorante recently launched Sangria Sunday brunch with a variety of Italian-inspired brunch items including a Ricotta Crespelle with ricotta-filled crepes, macerated strawberries and Marcona almonds. Below is the recipe for the at-home cook but trust us, this ristorante is worth the visit!

Marcella’s Ristorante Pizzeria and Wine Bar’s Ricotta Crespelle

4 crepes
3 oz. sweet ricotta cheese (Recipe below)
Olive oil or cooking spray
1 oz. Grand Marnier strawberries (Recipe below)
1 T. Marcona almonds
1 T. powdered sugar
Lemon zest, to taste
 
Place 3/4 oz. of sweet ricotta cheese in the center of each crepe and fold over twice to make a “slice.” Spray a baking sheet with olive oil or cooking spray and place crepes on it. Heat the crepes in a 350 degree oven for 10-12 minutes until the ricotta cheese is warmed through. Place crepes on a plate. Spoon Grand Marnier strawberries over top. Garnish with Marcona almonds, powdered sugar and lemon zest, to taste. Serve immediately.

Grand Marnier Strawberries

1 cup sliced strawberries
1 T. of grand mariner
1 T. of granulated sugar
Combine all ingredients in a bowl and let sit for 1 hour at room temperature before using for flavors to come together.

Sweet Ricotta

3 fluid ounces of ricotta, drained through a fine strainer in the refrigerator overnight.  Draining 1/2 cup of ricotta will yield the 3-fluid ounces
1 t. granulated sugar
Zest of half a lemon
Combine all ingredients in a bowl.

Gingerbread Cookies with Eggnog and White Chocolate Filling

My childhood friend and neighbor, Stacey, dropped me a note this morning. While watching Christmas movies on Netflix, she was inspired to go through her files to look for some Christmas recipes.  In 1991, her now-deceased mom wrote out all of her recipes as a Christmas gift. On each note card, her mom wrote who gave her the recipe and my domestic goddess mom’s name was written on many of  the files. 

“It’s just kind of beautiful,” Stacey wrote. “I feel like I am spending the day with both of our moms today (and yes, I am ugly crying as I type this!)”

 My own mom is in advanced stages of MS so I, too was touched that her legacy continues to live on. There is something so powerful about the traditions and recipes we pass down through the generations.

I have a new recipe to add to that list. With three of my very favorite flavors–gingerbread, eggnog and white chocolate–melded together in one recipe, this cookie is my own Christmas miracle. 

I adapted this recipe from the blog Two Cups Flour and if you like your gingerbread with stronger, more rustic flavors, this is the way to go. Next time around, I’m going to make my own gingerbread recipe that is a tad bit sweeter but either way, it’s full of sugar and spice and everything nice.

Here’s to our mothers, traditions and a holiday that reminds us of that love.

Gingerbread Cookies with Eggnog and White Chocolate Filling

  • 3 Cups All-Purpose Flour
  • 2 tsp Ground Ginger
  • 2 tsp Ground Cinnamon
  • 1/2 tsp Nutmeg or allspice
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 10 Tbsp Unsalted Butter softened
  • 1/2 Cup Brown Sugar (their recipe called for dark; I prefer light)
  • 1 Egg
  • 1/2 Cup Molasses
  • 3 Tbsp  Pure Maple Syrup

Topping

  • 1/4 Cup Granulated Sugar for rolling gingerbread balls

Eggnog White Chocolate

  • 2 Cups White Chocolate Chips or Chopped Baking Bar
  • 1/4 Cup Eggnog
  • Dash of nutmeg (optional)

Instructions

Cookie Dough

  1. In a large bowl, sift the dry ingredients (flour with baking soda, spices, and salt). Set aside.
  2. In a mixer, beat together the softened butter with brown sugar until creamy.
  3. Add egg, molasses, and maple syrup to the butter mixture. Mix together on medium until combined.
  4. Slowly add the flour mixture, ensuring it is thoroughly mixed before adding the next portion.
  5. Form the dough into a large ball, wrap and plastic and chill in the fridge for 30-45 minutes.
  6. Preheat Oven to 350 F and grease the cookie sheet.  
  7. Measure 1 Tbsp of cookie dough and roll into small balls with your hands. Place each cookie dough ball into a bowl with the granulated sugar, roll around for a light coating. Place dough balls 2 inches apart on cookie sheet.
  8. Bake cookies for 6-7 minutes until almost cooked (don’t bake cookies until they are hard; they will firm up as they cool down).
  9. Once they are cooled, take your teaspoon and gently press down your ‘thumbprint’ in the middle. Note: Don’t go lower than halfway through cookie.
  10. Let cookies cool completely before filling with eggnog white chocolate.

Eggnog White Chocolate Filling

Warm the eggnog and combine with white chocolate chips in a microwave-safe bowl, stirring every 30 minutes until melted and smooth (a double-boiler is great, too).  Transfer eggnog and white chocolate to a piping bag or a Ziploc bag with a cut corner. Pipe into thumbprint of cooled cookies and leave for 30 minutes to set. Sprinkle with cinnamon and store in an air-tight container. 

Adventurous eater? Attend this bug banquet at an edible insect farm

Are you an adventurous eater?

If you’re age 12+,  you are invited to tour an edible insect farm on Sunday, November 11th and enjoy cricket popcorn, cider, and “cricket song” from Emily Wilson and Orange Peel Moses.

Practiced by 80% of cultures around the world, entomophagy (the human consumption of insects as food) is finally starting to catch on in the West. 

This Gastro Obscura event includes a tour of Colorado’s first and only edible insect farm, Rocky Mountain Micro Ranch. See how they raise molitos (the larvae of the darkling beetle) for restaurants and food makers around the country and learn more about the nutritional and environmental benefits of bug-binging. Afterward, stick around to taste molitos savory pastries and cricket popcorn, paired with a local beer from Cerveceria Colorado, and enjoy live entertainment.

The uncomfortable truth is raising livestock commandeers 70% of the world’s agricultural land and fresh water. All told, a single quarter-pound hamburger requires 460 gallons of water, 65 square feet of land, 13 pounds of feed, 4 pounds of carbon dioxide, and 0.126 pounds of methane (~30 times more potent than CO2). With a fraction of the environmental impact, insects provide comparable and sometimes (much!) higher levels of nutrition in the form of protein, iron, and vitamin B12 than identical portions of meat.

Curious and/or slightly grossed out? Now’s the chance to see—and try—for yourself. The event will be held from 2-4 p.m. and the cost is $20. For more information, go to atlasobscura.com.

 

9 Easy and Scary Halloween Party Food Ideas

Halloween is an amazing time to have fun with family and friends with decorations and food. To save you the time and hassle, don’t miss these fun and easy Halloween food ideas to get your spook on.

1. Halloween Party Food-Ghastly Candy Bark

Just in case you don’t get enough chocolate in your Halloween haul, this Ghost in your Candy bar is going to be a center of attraction whenever you make them.

Halloween party Food

2. Halloween Spooky Spider Deviled Eggs

With just some boiled eggs and black olives, you can have these beautiful and scary spider eggs. Don’t tell anyone they’re healthy!

Halloween party Food

3. Frightful Halloween fruit kebabs recipe

Another fun and healthy recipe, these fruit kabobs are perfect for class parties!

Halloween party Food

4. Halloween Party Food-Brownie Bites

What would Halloween be without a pumping graveyard? Darling and super easy idea.

Halloween party Food

5. Pretzel Witch Wart Fingers

The warts are really wait make these fun pretzels over the top!

halloween party food

6. Halloween Party Food-Witch’s Broom Sticks

This is one of the cutest witch’s broom. Make sure you make lots of these because they will disappear very quickly. Pretzel and cheese, what a combo!

Halloween party Food

 

7. Monster Eye Balls Crispiness Bites

Is there any easier treat to make than Rice Krispie treats?

Halloween party Food

8. Skeleton Brain Dip

It’s almost too cute to eat, right? But just remind everyone they’re devouring brains and it will fit right in with your Halloween party!

Halloween party Food

9.Jack Skellington Oreo Pops

Never thought that cute little Oreos can be transformed into such a scary pop.

Halloween Party Food

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Say Farewell to Summer With These Mouthwatering Labor Day Recipes

Summer ain’t over until it’s over. These recipes are perfect for Labor Day weekend or any celebration to celebrate the end of summer!

Hawaiian Chicken Bacon Pineapple Kabobs: Seriously savory but also sticky sweet, there’s something about these kabobs that make you keep coming back for more and more. Get the recipe from Cafe Delites.

sish

Barbecue Pork Sliders with GARLIC Aioli?!?! It’s a slow cooker recipe, they’re sweet and spicy, they’re garlicky, and well, they’re just darn good.

pulledpork

This BBQ Bacon Meatball Recipe Will Change Your Summer Barbecues Forever. Enough said.

meatball

The perfect corn on the cob recipe for this summer! Learn how to make Mexican Street Corn at home, it’s so easy to make! You can grill it or make it in the oven with a garlic mayo, lime juice, cotija cheese, and chili powder for a little heat. corn

Sweet watermelon, plump berries and fragrant mint combine with rich feta cheese for a salad combination you will dream about! You’ll love my Watermelon Blueberry and Feta Salad Recipe.

watermelon

Rich, smokey and oh so delicious, this Southern Baked Beans Recipe comes together quickly and then bakes slow so that all those flavors just meld perfectly together!

bakedbeans