Sunday Supper

As everyone knows I love Sundays!  They are usually slower paced and easy going.  I love that they are filled with family and heart warming laughter.  

This Sunday was more like a Saturday!  We were so busy!  Not that it was a bad thing, I just happened to be swamped with photo sessions this weekend.  

We met our friends, Lisa and Vince at this yummy burger bar in Orlando, Graffiti Junktion.  By the time we got home it only left an hour before I had to be in Apopka for a photo shoot for the Haus of Hollie Online Boutique.  So needless to say we had a great, but busy day!  We ended up eating dinner away from home, so there was no cooking Sunday Supper, but I wanted to share some yummy recipes anyways! 

I know that these are better for a blustery fall or winter evening, but these two recipes are some of my favorite comfort foods.  In Florida we have lots and lots of rainy evenings which can end up leaving us stuck inside for a whole day!  Days like that we rarely get out of our PJ's and are spent watching movies and playing on the floor with our favorite little boy.  For dinner on rainy nights we like to make soup.  It is just so cozy and fits the mood!  So here is one of my favorite soup recipes!  

My aunt usually makes this soup for me, and she gave me the recipe a while ago, but I can't seem to find it.  So I saw this on a blog and it sounded pretty darn close! 

White Chicken Chili

1 large onion, chopped
1 clove of garlic, minced
1/2 cup flour
2 cubes of butter
4 cups half and half
1 1/2 cups of chicken broth
4 cans white beans (navy, great northern, or garbanzo), drained and rinsed
2-3 (4 oz) cans chopped green chilies
4 boneless skinless chicken breasts cooked and sliced into small pieces
2 cups grated Monterrey Jack cheese
1-2 tsp. Tabasco sauce
1-2 tsp. of chili powder (depending how spicy you want it)
1 tsp. cumin
1 cup sour cream (optional)

Cook onion and garlic in a couple tablespoons of butter until soft, not brown. Set aside. Make a roux by melting the 2 cubes of butter and whisking the 1/2 cup of flour in. Boil for 3 minutes stirring constantly. Add the onion and garlic to the roux.

Add the half and half and chicken broth. Simmer 3 minutes or until thick.

Pour mixture into a crockpot then add the white beans, chilies, chicken, cheese, Tabasco sauce, chili powder, and cumin.
Simmer 20 minutes. Right before serving add salt and pepper to taste and sour cream (optional). Garnish with cilantro.

And because there is ALWAYS room for dessert...

Found recipe on this blog!

Pumpkin Cake
One Cake mix- I used yellow
1 -15 ounce can 100% pumpkin- puree, not pumpkin pie filling

Preheat oven to 350°. In a large bowl mix cake mix with pumpkin filling using a hand mixer or a stand mixer. Beat on medium for 2 minutes. Pour batter into a greased 7 x 11 inch baking dish. Bake for 28 minutes or until tooth pick comes out clean. Cool completely before frosting. Serves 8.


Apple Cider Glaze
1 cup powdered sugar
2 T. apple cider
1/2 t. pumpkin pie spice

In a small bowl blend all ingredients until smooth. Pour over Pumpkin Cake letting it drizzle down the sides of the cake. Let set before covering.


Seriously, how easy is that cake! I have yet to make it, but I am going to this week! It's like a total of 5 ingredients! I have all of them too! Except I think I am going to use Spice Cake Mix instead of the yellow cake mix. {I'll let you know how it tastes!}


Hope everyone had a super Sunday! Since I didn't get to make our Sunday Supper today, I will be making up for it one night this week!

Have a great week, ya'll! 

Whitney