Farewell.

Did you know that there are 2.2 million cooking blogs out there? Okay, I really don't know the true stats on that but I'm pretty sure there's a kajillion. I love reading many of them and could never compete. I love to cook but I don't love to try and capture what I bake/simmer/create on film. And I also don't have time to blog about my footloose and fancy free time (ha!) in the kitchen these days. So I will say farewell to this blog. Thanks for reading and hopefully some of you enjoyed a recipe or two.

Hanky-Panky Red Velvet Sandwich Cookies

Perfect for the heartwarming holiday. An easy red velvet chocolate cookie with cream cheese icing tucked in the middle. I've baked them with both a red velvet cake mix and with a regular chocolate cake mix with red food coloring added. Both were delicious. Red velvet cake mixes are a little more difficult to find (Duncan Hines makes them). Either way, they'll be a hit!

Cookie:
1 pkg milk chocolate cake mix (*if using Duncan Hines Red Velvet cake mix, see note)
2/3 cup shortening
2 eggs
2 tsp red food coloring

Combine all ingredients; mix thoroughly. Roll into 24 balls or use a cookie scoop to make uniform cookies. Bake at 350 degrees for 10 minutes. Do not overbake (cookies will be soft). Wait 5 minutes before transferring to wire rack to cool completely.

Cream Cheese Icing:
1 (8 oz) pkg cream cheese at room temperature
1/4 cup butter at room temperature
4 1/2 cups powdered sugar
1 tsp vanilla extract

Blend cream cheese and butter together. Slowly mix in powdered sugar and vanilla. Blend until smooth and fluffy. To assemble sandwich cookies, take two cooled cookies and press together with a generous dollop of cream cheese icing. Chill assembled cookies in refrigerator to set.

*If using Duncan Hines Red Velvet cake mix, decrease shortening to 1/2 cup and omit red food coloring.

Blondies ala Mode

The only thing that comes close to the comforting marriage of warm and cold - brownies ala mode - are their kissing cousin, Blondies ala Mode. Oh my. Here are two recipes for you. I could go on about each of them individually, but I will combine them (and you should too) and experience their sinful goodness!

Blondies ala Mode
Blondies:
2 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup chopped walnuts
2/3 cup butter, melted and cooled slightly
2 cups packed brown sugar
3 eggs, lightly beaten
2 tsp vanilla extract

Preheat oven to 350 degrees. Sift dry ingredients together (flour through walnuts) and set aside. Combine butter and brown sugar together; mix well. Stir in eggs and vanilla. Combine dry ingredients with butter mixture a little at a time. Batter will be very thick. Spread evenly into a 9x13 baking dish that the bottom has been sprayed with nonstick cooking spray. Bake 30-35 minutes.

Caramel Sauce:
1 1/2 cups packed brown sugar
3/4 cup light corn syrup
2/3 cup heavy cream
1/4 cup butter (no substitutes)

Combine all ingredients in a medium sauce pan. Bring to a boil over medium heat. Cook 3 minutes, stirring regularly. Allow to cool slightly before serving. Makes approximately 1 1/2 pints.

To assemble dessert, top a generous scoop of vanilla ice cream on an individual warm blondie. Top with caramel sauce and garnish with additional chopped walnuts.

Coconut Brunch Bread

Who are we kidding? This rich, buttery, coconut confection is such a pound cake but oh what a pound cake! I've had this recipe for a few years and never got around to making it. As you know, anything with coconut is on my must-try list. I reduced the fat slightly and exchanged coconut milk for the regular milk the recipe called for...I was not disappointed.

Next time I think I will serve its decadent slices with some Lemon Curd.

Coconut Brunch Bread
4 eggs
2 cups sugar
2/3 cup canola oil
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Dash salt
2 teaspoons coconut extract
1 cup coconut milk

In a large mixing bowl, beat eggs, sugar and oil. Sift together flour, baking soda, baking powder and salt. Add dry ingredients to egg mixture alternately with coconut milk. Generously grease and flour a 10-inch Bundt pan. Spoon batter into prepared pan. Bake at 350 degrees for 50-60 minutes or until cake springs back when touched.

As soon as cake comes out of the oven, combine 1 cup sugar, 1/2 cup water, 3 Tablespoons butter in a small saucepan. Bring to a boil and cook for 5 minutes. Whisk in 1 teaspoon coconut extract. While the hot cake is still in the Bundt pan, slowly pour syrup over the top. Allow to cool in pan; syrup will soak into cake. Remove from pan and dust with confectioner's sugar.

Hot Buffalo Chicken Dip

What a weekend of get-togethers! My handsome nephew just arrived home Friday night from the New York, New York Spanish-speaking mission and his "homecoming" was today only to be followed by a surprise birthday party for my brother Bill and our soon-to-be family member, Derek (he and my cute niece Chelsea are to be married in May). I've been waiting to try this recipe and thought this weekend would be the perfect time. The warm, bubbly dip was slightly spicy, filling and seemed to be the perfect tasty accompaniment to several foods.

Serve with crackers, crusty bread rounds and celery sticks

2 cups shredded, cooked chicken
3/4 cup hot pepper sauce (such as Frank's Red Hot)
2 (8 oz) packages cream cheese, softened
1 cup Ranch dressing or Bleu Cheese dressing
1 1/2 cups shredded cheddar cheese, divided

In a medium skillet, heat chicken and hot pepper sauce over medium heat. Add cream cheese and stir until smooth. Stir in dressing and 3/4 cup shredded cheese. Cook until mixture is heated through. Transfer to a crock pot or baking dish and top with remaining shredded cheese. For crock pot, cook on low until hot and bubbly (about 1 hour). For oven, bake on 325 degrees for 20-25 minutes or until hot and bubbly. Serve warm.

THE EASIEST Pumpkin Chocolate Chip Cookies You'll Ever Make!

1 pkg yellow cake mix (I prefer Betty Crocker)
1 small can (15 oz) pumpkin puree
1 1/2 tsp pumpkin pie spice
1/4 cup water
2 cups chocolate chips

Mix all ingredients together; stir until well combined. Drop by generous spoonfuls on a lightly greased cookie sheet. Bake at 350 degrees for 12-15 minutes (depending on size).

Cowboy Wontons with Spicy Ranch Dipping Sauce

I had something similar to these at a restaurant a while ago and have been wanting to recreate them ever since. They come together quickly and the flavor combination is perfect. Serve them as an appetizer or like we did, with corn-on-the-cob and a green salad for dinner.

Wontons:

3 cups cooked, shredded chicken in barbecue sauce

12 uncooked egg roll wrappers

canola oil

Spicy Ranch Dipping Sauce:

1 cup buttermilk

2 cups mayonnaise

Juice from one lime

3 tsp garlic powder

2 tsp onion powder

1 tsp salt

1 tsp ground black pepper

1 tsp Worcester sauce

1/2 tsp ground chipotle pepper

1 tsp paprika

For wontons, spoon 2 heaping tablespoons of chicken mixture in center of uncooked egg roll wrapper. Moisten each corner with a small amount of water. Bring two opposite corners together and pinch to fasten. Bring remaining two opposites corners together and repeat, forming large wonton shapes. Keep prepared, uncooked wontons covered to avoid them drying out.

Using a deep skillet, heat a generous amount of canola oil to 300 degrees OR over medium-high heat until a few drops of water bubble in the oil. Carefully place 3 wontons at a time in heated oil and cook, turning periodically for 3-5 minutes or until golden brown and egg roll wrappers are bubbly. Using tongs, remove from oil and allow to cool slightly on paper towels.

For dipping sauce, whisk together all ingredients and place in refrigerator approximately 1 hour before serving. This will allow the flavors to combine and the sauce to thicken slightly. Serve cooked wontons with generous amounts of dipping sauce.

Blueberry-Banana Bread

When I was a kid I hated blueberries, or at least I thought I did. The only blueberry I had ever tried was in the form of blueberry pie as in that thick, overly sweet "goo" (as I refer to it as). Bleh! Then one day I happened upon a plain old berry, pure and unadulterated, the result...yum! Blueberry season is here and the fresh ones are found on sale everywhere. Pick some up and bake this tasty, hearty bread. Just be sure to save a few for popping in your mouth. And remember, no goo.

3 medium to large ripe bananas

1 cup granulated sugar

1/2 cup butter, at room temperature

2 eggs, well beaten

1/4 cup milk

2 cups all purpose flour

1 tsp baking soda

1/4 tsp salt

1/2 cup fresh blueberries, rinsed and stems removed

Preheat oven to 350 degrees. Grease bottoms only of two 9x5-inch loaf pans.

Mash bananas and set aside. In a large bowl, cream sugar and butter together. Stir in eggs, mashed bananas and milk. Blend in flour, baking soda and salt. Fold in blueberries.

Place in prepared loaf pans and bake at 350 degrees for 25 minutes. Reduce heat to 275 degrees and bake for an additional 20-25 minutes or until toothpick comes out clean.

Lemon Meringue Cupcakes

You know the song, We Need A Little Christmas? That's how I feel about spring. Although this winter has been fairly lackluster when it comes to snow, these slightly longer and warmer days have been a welcome visitor. Enter Lemon Meringue Cupcakes. So light, fresh and just the right amount of tart...perfect for spring.

I found these in Martha Stewart's cupcake book but then I came up with my own concoction because one does not need to make lemon curd from scratch if they don't have to and my recipe using a cake mix is simply scrumptious and much easier to assemble. I also found this no-cook version of seven minute frosting. It's a breeze to make compared to the traditional version and just as tasty. For added texture, use a blow torch to brown your meringue or seven minute frosting once it is on your finished cupcake. However, if you don't have a blow torch or kitchen torch, it is not necessary.

For best results, make sure all ingredients are at room temperature.

Cupcakes:

1 box lemon cake mix

1 1/3 cups buttermilk

1/3 cup vegetable oil

1 tsp grated lemon peel

3 eggs

Heat oven to 350 degrees. Line muffin pan with cupcake papers. In a large bowl, mix all ingredients together and stir until well combined. Do not overstir; some lumps will remain.

Fill cupcake papers 2/3 full and bake 14-16 minutes.

Remove cupcakes after cooling 10 minutes in pan. Allow to cool completely.

Lemon Filling:

1 10 oz bottle lemon curd

Stir lemon curd in bottle making it easier to spread. Top each cupcake with 1 heaping teaspoon of lemon curd. Smooth out on surface of individual cakes.

Meringue Topping:

No-Cook Seven Minute Frosting

3/4 cup sugar

1 tsp vanilla extract

1/4 tsp cream of tartar

3 egg whites

1/4 cup boiling water

Combine sugar, vanilla, cream of tartar and egg whites in a bowl of an electric stand mixer fitted with a whisk attachment (or use a hand mixer). Stir ingredients until just combined. While mixer is going, slowly add boiling water and beat 5-7 minutes until stiff peaks form and meringue is glossy. Place a generous dollop on top of each cupcake. Brown lightly with a kitchen torch or blow torch. Serve immediately. Makes 24 cupcakes.

Oatmeal Sugar Cookies

Would it be Valentine's without a heart-shaped sugar cookie? For a spin on the traditional, try these cookies. They're packed with oatmeal and make just a little bit more of a hearty cookie...hearty, just like how I like my sweetheart!

The bonus is they come together quickly, especially for sugar cookies. They do not require chilling before rolling out. If you do use margarine however, you will want to chill the dough at least 1 hour before rolling and cutting out.

5 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

1 1/2 cups butter at room temperature

1 1/2 cups granulated sugar

4 Tbsp milk

2 eggs

2 tsp vanilla extract

2 cups rolled oats

Sift together flour, baking powder and salt. Cream butter and sugar together until well blended. Stir in milk, eggs and vanilla; beat until well combined. Stir in flour mixture and oats.

On a floured surface, roll the dough to 1/8"-1/4" thickness. Cut into heart shapes and place on an ungreased baking sheet. Bake at 375 degrees for 8-10 minutes. Remove from baking sheet and cool on wire racks. Decorate as desired.

Makes approximately 4 dozen cookies.

Sweetheart Buttons

Ah, February is here. The month of love. Not just for lovers but a perfect time to show everyone you care about just how much you love them. And what better way than with cookies? These little buttery, melt-in-your-mouth sweets will make you weak in the knees. They are called buttons because they're no bigger than a cute, large button and are filled with a sweet buttercream icing.

For best results, chill the dough about 1 hour before baking. A single batch will make approximately 36-42 small sandwich cookies.

Cookie:

1 cup butter (no substitutes) at room temperature

1/2 cup powdered sugar

2 1/4 cups flour

1/2 tsp vanilla extract

Pinch salt

Buttercream Icing:

1/4 cup butter, softened

1/4 cup shortening

2 1/2 cups powdered sugar

2 Tbsp milk

1/2 tsp vanilla extract

Dash salt

1/8 cup light corn syrup (such as Karo syrup)

1. For cookies, blend butter and powdered sugar together until fluffy. Add flour, vanilla and salt and mix until ingredients just come together. The dough should not be crumbly, but not overmixed. Wrap in plastic wrap and chill for 1 hour.

2. Roll dough into 1/2 tsp balls and place on ungreased baking sheet 2-inches apart. With the bottom of a drinking glass dipped in granulated sugar, flatten each ball slightly. Prick each flattened cookie with a fork 3-4 times. The prick marks will resemble a "button".

3. Bake at 400 degrees for 6-8 minutes or until edges are just barely browned. Remove from oven and allow to cool for 4 minutes before placing them on a wire rack to cool completely.

4. For icing, whisk together butter and shortening. In two parts, mix in powdered sugar and milk, whisk until light and fluffy. Blend in vanilla and salt. Add corn syrup and whisk for several minutes until icing is very fluffy. Tint with pink food coloring if desired.

5. To assemble sandwich cookies, take two baked cookies and press together with a small dollop of icing.

You will likely have excess icing, but don't worry, this icing is very versatile and can be used on cupcakes and all kinds of cookies...or just put some between graham crackers for a pink, sweet treat!

Goat Cheese, Apple and Walnut Salad with Mustard Vinaigrette

After my mom and I had this at a restaurant I went on a quest to recreate it. The unique flavors all combined together made my tastebuds tingle. The only problem - the perfect dressing. Store-bought dressings were out - too sweet or simply did not match the flavors of the salad. Then I came across this one from Cooking Light. I had to alter slightly because the original recipe was way too tart, nay, it was downright harsh to the tastebuds. The key is to whisk in the olive oil. This allows the oil to emulsify with the other liquid ingredients. Serve immediately or store in the refrigerator but note that extra virgin olive oil does solidify when chilled.

Some of you may turn up your nose to goat cheese. But these days there are lots of brands out there that cater to "tender tongues" as in the flavor is mild. The cheese is pricier than other kinds of cheese but a little does go a long way. Use either oven-toasted walnuts or candied ones. For a time saver, one of my favorite brands to have on hand are glazed walnuts from Emerald Nuts (see picture of product below). I keep a pouch in the pantry and just a few of these walnuts in each serving add a ton of flavor.

Salad:

Spring mix baby greens

Goat cheese, crumbled or roughly sliced

Braeburn apples, chopped

Walnuts
Red onions, chopped

Mustard Vinaigrette:

3 Tbsp fresh lemon juice

3 Tbsp Dijon mustard

2 Tbsp honey

3/4 cup extra-virgin olive oil

1 tsp sea salt

1/4 tsp freshly ground black pepper

1 garlic clove, minced

Combine lemon juice, Dijon mustard and honey in a small bowl. Slowly whisk in olive oil until well combined. Whisk in remaining ingredients.

Spicy Chicken & Wild Rice Soup

Nothing is better in January than some piping hot, homemade soup. This is a favorite of mine, but maybe that's just because I like spicy. You may reduce the amount of jalapenos in it to meet personal or family preference. It comes together quickly and is perfectly healthy.

1 Tbsp olive oil

1 cup chopped onion

3 large carrots, diced

3 celery stalks, diced

1 Tbsp finely chopped jalapeno (canned or fresh)

1 (4 oz) can chopped green chiles

1 tsp Bon Appetit seasoning

3 (14 oz) cans chicken broth

3 cups cooked long grain and wild rice mix

2 cups chopped, cooked chicken

Salt and pepper to taste

Heat olive oil in Dutch oven or large sauce pan over medium high heat. Stir in onion, carrot and celery. Saute for 5 minutes. Add jalapeno and green chilies and cook for an additional 2 minutes. Sprinkle with Bon Appetit seasoning and slowly stir in chicken broth. Cover and reduce heat to low. Simmer for 10 minutes. Add remaining ingredients and continue simmering until heated through.

Chocolate-Marshmallow Pillows

These are cookies, not pillows but I probably could rest my head on a few of them if my regular pillows went missing. I made these for the first time the other day. The 2009 prize-winning recipe for Betty Crocker. Go here for the recipe. It's easy, fast and and oh my chocolately goodness!

*Note: The only change I made to this recipe is to replace the semi sweet chocolate chips for milk chocolate chips in the frosting. Personal preference.

Cream Cheese Meltaway Cookies

These are similar to Mexican wedding cookies or Danish wedding cookies, but have the mild tang of cream cheese. Easy to make; they are small so you can pop one in your mouth right after the other. Little sweet snowy confections that melt in your mouth!

1/2 cup butter, softened
4 ounces cream cheese, softened
1 tsp vanilla extract
1 3/4 cups flour
1 Tbsp granulated sugar
Dash salt
1 cup finely chopped pecans
Confectioners' sugar

In a small bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Combine the flour, sugar and salt; gradually add to creamed mixture and mix well. Stir in pecans (dough will be crumbly).

Shape tablespoonfuls into balls. Place 2" apart on ungreased baking sheets. Flatten each cookie ball slightly. Bake at 375° for 9-12 minutes or until lightly browned. Carefully roll warm cookies in confectioners' sugar. Cool on wire racks. Makes 2 dozen.

Favorites: Beef Rouladen

Pronounced "roo law dun". This is one of my favorite hearty winter dinners. The inexpensive cut of beef turns into a deliciously tender dish perfectly accompanied with the gravy and mashed potatoes. Ask the person in the meat department to thinly slice your top round steak to make this recipe come together even easier. They'll do it at no cost.

As a side note: The Huz detests onions more than any other food. So when I make this dish for him, I skip the onions and replace them with 8 oz of sliced button mushrooms sauteed before rolling up in the beef.

1/4 cup Dijon mustard

8 slices top round steak (1/4" thick - about 2 lbs)

Salt and pepper

8 bacon strips

1 large onion, cut in thin wedges

2 Tbsp canola oil

6 cups beef broth

1/4 cup cornstarch

1/3 cup cold water

Chopped fresh parsley

Lightly spread mustard on one side of each slice of beef. Sprinkle lightly with salt and pepper. In the center, place one bacon strip and a few onion wedges. Roll up tightly and secure with 1-2 wooden toothpicks.

Heat oil in a large saute pan (or a skillet that has a lid) over medium-high heat. When oil is heated and bubbly, add prepared beef rolls and sear on each side. Slowly pour in beef broth. Bring to a boil. Cover and reduce heat. Simmer for 1 1/2 hours or until beef is tender.

Remove beef and keep warm. Whisk together cornstarch and cold water. Slowly stir into beef broth and juices. Continue stirring until thick and bubbly. Remove toothpicks and serve beef rouladen on a serving tray with gravy and garnished with fresh chopped parsley.

Favorites: Pecan Pie Tartlets

I posted these bite-sized buttery beauties last year before I had my cooking blog up and running. The recipe makes a ton which is nice because you can just pop one right after another in your mouth and still have plenty to share with your favorite people! Sprinkle them lightly with powdered sugar or for an over-the-top presentation, drizzle with chocolate.

1 cup butter, softened

6 oz cream cheese, softened

2 cups flour

2 eggs

1 1/2 cups packed brown sugar

2 Tbsp butter, melted

Pinch salt

1/2 tsp vanilla extract

2/3 cup chopped pecans

Cream butter and cream cheese together. Add flour and mix well. Roll into 48 balls; place one ball in each cup of a mini muffin pan. Using your fingers or a tart tamper, press out into a tart shell. Set aside.

In a medium bowl, mix eggs, sugar, melted butter, salt, vanilla and pecans until well combined. Fill unbaked tart shells. Bake at 350 degrees for 20-25 minutes or until delicately browned.

Penne with Chicken, Bacon & Pecans in Creamy Pumpkin Sauce

Happy Halloween and here's a recipe that is perfect for the spooky season (and beyond). I tried it for the first time last week and after some tweaking and additions, I thought it perfect. The unique flavor of pumpkin is not overpowering but lends creaminess and richness to the pasta and other hearty ingredients.

1 (16 oz) pkg penne pasta

1 (8 oz) pkg cream cheese, cut into cubes

1/4 cup butter

1 1/4 cups milk

1/2 cup freshly grated Parmesan cheese

1 1/2 cups canned pumpkin

1/2 tsp cayenne pepper

1/8 tsp ground nutmeg

1 tsp dried sage

Salt & pepper

8 bacon slices, divided

2/3 cup chopped onion

2 cups sliced mushrooms

1/2 cup chopped pecans, toasted

2 cups sliced cooked chicken breast

Cook pasta according to package directions. Drain.

Meanwhile, in a medium saucepan, melt cream cheese, butter and milk over medium low heat; stirring until smooth. Stir in Parmesan cheese and pumpkin; stir until cheese is melted. Add cayenne pepper, nutmeg, ground sage and salt and pepper to taste. Set sauce aside and keep warm.

Fry bacon until crisp. Remove from pan and drain on paper towel. Reserve 2 slices for garnish and crumble all 8 slices. In a small amount of bacon grease, saute onions and mushrooms until mushrooms give off their juice.

Combine cooked pasta, creamy pumpkin sauce, crumbled bacon, mushrooms and onions along with pecans and sliced chicken. Dish into individual serving bowls and garnish with remaining bacon. Makes 6-8 servings.

Soft Pumpkin Cookies with Caramel Icing

These cookies are the perfect duet of flavors - a little pumpkin with just enough caramel sweetness. I was a little hesitant to try them, just because I love a pumpkin cookie generously topped with cream cheese frosting, but I wanted to bake a new pumpkin cookie before Halloween. The result: The Huz couldn't get enough. Their softness charmed The Boy as well. So bake some up tonight. The recipe makes a ton to share and will allow your huz to have all his heart desires!

Cookie:

2 cups shortening

2 cups granulated sugar

2 cups canned pureed pumpkin

2 eggs

2 tsp baking soda

1 1/2 tsp pumpkin pie spice

1/4 tsp salt

4 cups flour

Icing:

6 Tbsp butter

1/3 cup evaporated milk

1 cup packed brown sugar

1 tsp vanilla extract

2 cups confectioner's sugar

For cookies, cream shortening and sugar together until light and fluffy. Stir in pumpkin and eggs; mix thoroughly. Combine remaining dry ingredients and fold into shortening mixture. Drop by heaping tablespoonfuls onto lightly greased baking sheet. Bake at 350 degrees for 9-11 minutes.

While cookies are baking, assemble icing ingredients by placing butter, evaporated milk and brown sugar in a small saucepan. Bring to a boil over medium-low heat and stir until sugar is completely dissolved. Remove from heat and whisk in vanilla. Allow to cool completely and whisk in confectioner's sugar, stirring until icing is smooth. Icing will be thin.

When baked cookies are cool, turn each one upside-down in icing and allow to coat the top of the cookie. Turn right-side-up and place on a wire rack for icing to set. Makes 5 dozen cookies.

Roasted Butternut Squash Soup with Breadstick Bones

Ooo Scary! Actually there is nothing scary about these recipes - they are both easy and perfect fall comfort foods. For the breadstick bones I took a can of purchased breadstick dough and stretched each piece slightly. Tied a simple knot in each end to create that bone look. Bake as directed on package. Perfect for dipping in this velvety, mild-tasting squash soup or shall I say "bisque" because it's thick and warms one up on those crisp autumn nights.

Roasting the squash brings out the flavor. A must when cooking with autumn/winter squashes. I used two butternut squash which will yield 5-6 cups of roasted squash and this is what is needed for this recipe. To roast, simply slice each clean squash in half lengthwise. Cut off tops and bottoms of vegetable and scoop out the seeds. Brush lightly with olive oil and sprinkle with sea salt and fresh cracked pepper. Place cut sides down on a baking pan and bake at 350 for 1 1/2 hours or until squash is tender and mashes easily. Discard the squash skin.

2 large carrots, diced

2/3 cup chopped onion

3 Tbsp butter

3 cups chicken broth

1/2 tsp dried marjoram

1/4 tsp cayenne pepper

5-6 cups roasted butternut squash

1 (8 oz) pkg cream cheese, cut into cubes

Salt and pepper to taste

Saute carrots and onion in butter for 8 minutes. Stir in chicken broth and bring to a boil. Cook until carrots are tender. Add marjoram, cayenne pepper and roasted squash. Reduce heat and add cream cheese. Simmer until cream cheese is melted. Using an immersion stick blender or food processor, puree soup until smooth. Season to taste. Serve with breadstick bones or other favorite bread.