Recipe(tried): 2 Cold Weather Meals & A Dessert For You!

As the nights get cooler, we turn to food that warms our heart and takes the chill out of our bones...one night we enjoyed Butternut Squash and White Cheddar Soup with a crusty, hot Tuscan bread and it was just wonderful! It was thick and cheesy and incredibly delicious!

Another night we enjoyed Whiskey Chili with hot buttered cornbread. The addition of the cocoa to the chili gives it depth and brings it to another level. This chili is a keeper!

The Kentucky Butter Cake was very good with coffee, a little bit rich but very good! It uses the same concept of the Tres Leches cake where you pierce the cake on the top in order for the hot butter sauce to soak in making it a moist cake. I substituted Splenda for Baking for the sugar in the cake using a little less than called for since Splenda is super sweet.

Enjoy!

---

BUTTERNUT SQUASH AND WHITE CHEDDAR SOUP
Servings: 4 - 6

4 tablespoons butter
1 medium onion, diced
2 stalks of celery, diced
1 (4 - 5 pound) butternut squashes, peeled, seeded, and diced
4 tablespoons all purpose flour
1/2 teaspoon ground nutmeg
1 1/2 quarts chicken broth
1 cup half & half
1 cup White Cheddar cheese, grated

In a large saucepan, melt butter over medium heat and saut onion, celery and squash for approximately 10 minutes. Add flour and nutmeg to vegetable mixture to form a roux and cook over medium heat for 5 minutes, stirring often. Add chicken broth and bring to a boil, reduce heat and simmer on low for 5 minutes. Add half & half and cheese and pur e in a blender until smooth. Serve warm.

---

WHISKEY CHILI
Servings: Serves 8

1 pound ground beef
1/2 pound ground pork
1 medium red onion, diced
1 small red bell pepper, diced
1 small green bell pepper, diced
2 cans (14.5 ounces each) petite diced tomatoes
1 (8 ounce) can tomato paste
4 tablespoons chili powder
1 tablespoon cumin
1 tablespoon paprika
4 cloves of garlic, minced
1 tablespoon garlic powder
1/2 teaspoon cayenne pepper
1/2 cup water
4 slices bacon
1 tablespoon cocoa powder
1/4 cup whiskey
salt and pepper, to taste
1/4 cup Cheddar cheese, grated
1 teaspoon fresh cilantro, chopped

In a large skillet, brown beef, pork, onion and peppers until cooked thoroughly and vegetables are soft. Transfer to large stockpot and add tomatoes, tomato paste, chili powder, cumin, paprika, garlic, garlic powder, cayenne pepper and water. Cover and simmer over medium heat for 1 hour; stirring occasionally.

Meanwhile, render bacon until crispy; crumble bacon and set aside for garnish.

After one hour, stir cocoa, whiskey, salt and pepper to taste into chili. Cover and simmer for 10 additional minutes.

To serve, spoon into bowls and garnish with Cheddar cheese, bacon and cilantro.

---

KENTUCKY BUTTER CAKE
Servings: 12

FOR THE CAKE:
3 cups flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup butter, softened
2 teaspoons vanilla or rum extract
4 eggs
FOR THE BUTTER SAUCE:
3/4 cup sugar
1/3 cup butter
3 tablespoons water
1 - 2 teaspoons vanilla or rum extract
powdered sugar, for garnish

Preheat oven to 325 . Generously grease and lightly flour 12-cup Bundt pan or 10-inch tube pan.

Lightly spoon flour into measuring cup; level off. In large bowl, blend all cake ingredients at low speed until moistened. Beat 3 minutes at medium speed. Pour batter into greased and floured pan.

Bake for 55-70 minutes until toothpick inserted in center come out clean.

In small sauce pan over low heat, combine all sauce ingredients, stirring occasionally until butter melts. DO NOT BOIL. Using long-tined fork, pierce cake 10 to 12 times. Slowly pour hot sauce over cake. Remove cake from pan immediately after sauce has been absorbed, 5-10 minutes.

Just before serving sprinkle with powdered sugar. Serve with whipped cream, if desired.