Sunday Sampler ~ Spicy Crab and Corn Chowder

One of my favorite things about fall (besides the gorgeous color display, the chance to put on my favorite comfy sweatshirt and giving my neck a nice warm hug with one of my hand knit scarves) is that it is the perfect time of year to make homemade soup.  Soup just tastes so much better when there is a chill in the air. This unique take on thick chowder will not disappoint as it is absolutely delicious. It is a perfect meal after a day of raking leaves or following a Sunday afternoon of football and/or napping.  And, it makes a nice big batch meaning lunches this week are going to be awesome! 

Spicy Crab and Corn Chowder

• 6 Tablespoons Butter
• 1 Cup Onion, Finely Diced
• 1 Cup Celery, Finely Diced
• 1 Cup Red Bell Pepper, Finely Diced
• Salt and Pepper
• 2 Cloves Garlic, Minced
• 4 Tablespoons Flour
• 2 Cups Chicken Stock
• 3 Cups Skim Milk
• 2 Cups Frozen Southern Style Cubed Hash Browns
• 1 Cup Frozen Corn
• 1 Cup Fat Free Half&Half
• 3 Cups Shredded Pepper Jack Cheese
• 2 Cups Imitation Crabmeat, Chopped

In a soup pan melt butter.  Add onion and celery and cook on medium heat about 3-4 minutes or until tender.  Add the chopped red pepper and continue cooking another 3-4 minutes.  Season as desired with salt and pepper.  Add garlic and cook about 1 minute, stirring constantly.  Stir in flour stirring constantly to evenly coat your vegetables.  Add chicken stock and 3 cups skim milk.  Bring to a boil, whisking often.  When it starts to boil and begins to thicken, turn heat to medium and stir in potatoes. Add the 3 cups of cheese slowly whisking until cheese is melted.  Stir in crabmeat, corn and one cup fat free half&half.  Stir until heated through.  Serve with crusty french bread.  Enjoy!



Sunday Sampler ~ Banana Crumb Muffins

Besides my LOVE for knitting... I also enjoy baking! Sadly, I don't take the time nearly enough.  But, this morning, as I stared at the bananas ripening on my kitchen counter, I decided to look up a recipe for muffins! I tweaked it as I often do with recipes ~ And the result? YUMMY!

Banana Crumb Muffins

Muffins:

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder
1/2 teaspoon salt
4 medium bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup canola oil

Topping:
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Directions:

Preheat oven to 375 degrees. (Remember... If using dark muffin tins, decrease your oven temperature by 15-25 degrees)  Lightly grease 12 muffin cups.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and oil. Stir the banana mixture into the flour mixture just until moistened. For light, fluffy muffins, never over mix muffin batter. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.  Allow to cool 5 minutes before removing to a cooling rack.

~Grab a cup of coffee with your favorite flavored creamer OR a favorite cup of tea and ENJOY!