Recipe Roundup

When Reagan and I first started dating, we were both in Waco for the summer. The summer was pretty low-key, and we cooked dinner together almost every night. Before that summer I had baked the occasional cupcakes and helped my mom in the kitchen every now and then. However, I credit those couple of months with me learning how to actually cook a meal that someone else wants to eat.

Here's a recipe roundup of our favorite meals:

Cajun Chicken and Rice
Crockpot Taco Chicken Chili
Buffalo Chicken Soup
BBQ Chicken Enchiladas
Homemade Pizza
Filet Mignon with Balsamic Glaze
Sausage Pinwheels

And anything from this Taste of Home cookbook...

I got this as a wedding gift, and it is hands down the best cookbook ever. No recipe is too complicated or time consuming. Nothing calls for obscure ingredients that no one owns. A few of our favorites include BBQ Meatballs and Maple Ginger Pork Chops. Yuuummmm.

Now get to cookin'! Pin It

Slow Cooker Butternut Squash & Apple Soup

Sounds interesting, right? Ninety-nine percent of the time Reagan loves what I cook. The other one percent stems from a time I cooked a butternut squash. Reagan tried to force himself to eat dinner before saying he "wasn't hungry." Um, yeah right.

Reagan was out of town last week competing in a national moot court competition, so I decided to try out this butternut squash recipe from Clean Eating Chelsey.

Slow Cooker Butternut Squash and Apple Soup
Makes: 8 cups
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours and 15 minutes

• 3 pound butternut squash
• 2 granny smith apples, peeled and diced
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup water
• salt and pepper to taste
• nutmeg and cinnamon to taste

Directions: Begin by peeling your butternut squash with a vegetable peeler. Once peeled, cut into 1 inch chunks and place in a slow cooker. Next, peel and dice your apples – toss them in the slow cooker along with the diced onion and minced garlic cloves. Add your vegetable broth and water. Cover and heat on low for 6 hours. When 6 hours have passed, transfer your soup to a blender and puree until smooth. Season with salt, pepper, cinnamon, and nutmeg to taste.

If you can get over the fact that the soup has the consistency of baby food, it's pretty tasty.

Oh, and Reagan's team won the competition and is headed to Chicago for nationals in a month. You could say I'm proud of my favorite (future) lawyer! Pin It

DVF for Kids

I have seen Gap tweeting about Diane von Furstenberg for Gap Kids for a couple of weeks now. I saw these pictures today, and I am obsessed! Thank goodness my nephew isn't a girl; I could go nuts buying these adorable clothes.







You can see all these pictures and more here.  Too cute, right??
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