CREAMY PARMESAN ITALIAN SAUSAGE DITALINI SOUP

 

Ingredients

1 lb Italian sausage (turkey or chicken sausage as a pork alternative)

1 tablespoon olive oil

1 small onion, diced

3 garlic cloves, minced

2 medium carrots, sliced

2 celery stalks, chopped

4 cups chicken broth

1 cup Ditalini pasta

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 cup heavy cream

1/2 cup grated Parmesan cheese

2 cups fresh spinach, chopped Salt and pepper to taste Fresh parsley for garnish (optional)

Directions

Cook the Sausage:

In a large pot, heat olive oil over medium heat. Add the Italian sausage, breaking it into small crumbles, and cook until browned. Remove the sausage from the pot and set aside.

Sauté the Vegetables:

In the same pot, add diced onion, minced garlic, sliced carrots, and chopped celery. Sauté until the vegetables are softened, about 5 minutes.

Add Broth and Herbs:

Pour in the chicken broth, then stir in the oregano and basil. Bring the mixture to a boil.

Cook the Pasta:

Add the Ditalini pasta to the boiling broth. Cook for about 8 minutes, or until the pasta is tender but still firm.

Make it Creamy:

Lower the heat to medium. Stir in the cooked sausage, heavy cream, and grated Parmesan cheese. Simmer for 5 minutes, allowing the soup to thicken slightly.

Add The Spinach:

Stir in the fresh spinach until it wilts into the soup.

Season with salt and pepper to taste.

SALTED MAPLE PECAN PIE BARS

SALTED MAPLE PECAN PIE BARS

1 (15.25-ounce) box yellow cake mix

2 (3.4-ounce) boxes instant pistachio pudding mix

4 eggs

¼ cup vegetable oil

1/8 cup water

1 cup sour cream

2 tablespoons sugar

1 teaspoon cinnamon

½-1 cup chopped pistachios

GLAZE:

2 cups powdered sugar

2 tablespoons melted butter

1 teaspoon almond extract

1 teaspoon vanilla extract

milk

Preheat the oven to 350°F. In a large bowl, mix the dry cake mix, dry pudding mix, eggs, oil, water, and sour cream together until well combined. Set aside. In a small bowl mix the sugar and cinnamon. Grease 2 regular-size loaf pans and sprinkle the sugar mixture evenly on the bottom and sides of the pans. Pour half the batter into each pan. Bake for 45 minutes. Let cool. Combine powdered sugar, melted butter, almond extract, and vanilla. Add milk, 1 tablespoon at a time, until it’s the consistency that you like. Drizzle glaze over bread and sprinkle with chopped pistachios. 

CARAMEL-FROSTED ZUCCHINI BARS

 CARAMEL-FROSTED ZUCCHINI BARS

2 large eggs

12 Tbsp unsalted butter, melted

½ cup granulated sugar

3/4 cup brown sugar

½ tsp salt

1 ½ tsp cinnamon

¼ tsp nutmeg

2 tsp vanilla extract

3/4 tsp baking soda

1 ½ cups all purpose flour

1 ½ cups shredded zucchini

1 cup pecans, chopped

Preheat oven to 350°F and butter a 9×9 baking pan. Line with parchment paper.  In a large mixing bowl, combine eggs, melted butter, granulated sugar, brown sugar, salt, cinnamon, nutmeg, and vanilla extract. Whisk well. Whisk in the baking soda, and fold in flour until no pockets of dry ingredients remain. Fold in shredded zucchini and chopped pecans.  Spread batter into your baking pan and bake for 35-45 minutes until risen. Allow the cake to partially cool while you make frosting - pour the frosting on the cake while it’s still a bit warm for easier spreading. In a small saucepan, combine the butter, brown sugar, milk, and salt. Bring to a boil over medium heat. When it beings to boil, remove it from the heat.  Whisk in the powdered sugar until the frosting is smooth, and pour it over the cake. Note: spread it quickly, the frosting begins to set almost immediately. Allow frosting to cool before slicing.

CHEWY PUMPKIN COOKIES WITH BROWN BUTTER & MAPLE

 CHEWY PUMPKIN COOKIES WITH BROWN BUTTER & MAPLE

1 cup (220g) unsalted butter

1 ½ cups (280g) dark brown sugar, packed

1 large egg yolk

3 tbsp pure maple syrup

1 tsp vanilla extract

1/3 cup (80g) pumpkin puree

2 ¼ cups (280g) all purpose flour

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1 ½ tsp pumpkin pie spice

½ tsp cinnamon

Coating:

2 tbsp brown sugar

2 tbsp granulated sugar

1 tsp cinnamon

Brown the butter. Melt butter over medium heat, continuing to stir until it reaches a rich amber color. Place in the refrigerator to chill for about 20 minutes. Don’t let it solidify. Preheat the oven to 350°F and line a large baking sheet with parchment paper.  In a large mixing bowl, whisk together the brown sugar and cooled brown butter. It should look like clumpy wet sand. Whisk in the egg yolk, maple syrup, vanilla, and pumpkin until smooth.  Add in all of the dry ingredients and use a rubber spatula to fold into the dough. *If your dough feels too thin (it should hold its shape when scooped), chill the dough for about 15 minutes until thickened. Mix together the coating ingredients in a small dish. Use a large cookie scoop (2oz) or ¼ measuring cup and scoop out the dough. Drop into the cinnamon sugar mixture and toss to coat. The dough will be very soft but not sticky. Place onto the baking sheet, spaced about 3 inches apart from each other. You should be able to bake 4-5 cookies at a time. Leave the rest of the dough out at room temperature. Bake for 12-15 minutes or until the edges are darkened and the center looks puffed and slightly underdone. Allow them to rest on the baking sheet for a couple minutes, then transfer to cooling rack.

HOT ARTICHOKE DIP

1 cup mayonnaise

1 can of artichoke hearts - chopped

1 5 oz. container of fresh shredded parmesan cheese

1 can of green chilies

Preheat oven to 350 degrees.  Mix all ingredients and then spread into a small casserole or baking dish.  Bake for 20 minutes.  Dip will be bubbly and cheesy.  Serve warm with tortilla chips or crackers or both!

PALEO SWEET POTATO CHILI

2 lbs hamburger
1 red onion chopped
1 teaspoon minced garlic
1 can tomato sauce 29.5 ounces
2 cups petite diced tomatoes with juice
3 cups beef stock
1 cup carrots sliced
5 cups sweet potatoes peeled and cubed
2 bay leaves
1/2 teaspoon thyme
2 teaspoons salt
1 1/2 teaspoons black pepper
1/2 cup chili powder
dash of oregano
dash of red pepper flakes
Instructions

In a large saucepan, brown hamburger, onions and garlic. Drain off the fat. Add the remaining ingredients to the saucepan. Mix well, bring to a boil and simmer, covered, for about 30-40 minutes or until the sweet potatoes and carrots are cooked through. Remove and discard the bay leaves. Then serve!
Slow Cooker Option: Instead of simmering the chili on the stove, you can brown the ground beef, drain off the fat and place it into the slow cooker. Add the other ingredients and let it simmer on low all day (6-8 hours on high for 4-5 hours).

THE BEST CLAM CHOWDER

THE BEST CLAM CHOWDER

3/4 c. butter melted

1 c. flour

1 c. celery finely diced

1 c. onions finely diced

1 c. leeks finely diced

3-4 cups red potatoes diced

3/4 c. clams 

3/4 Tbsp. fresh ground pepper

1 1/2 Tbsp. salt

3/4 Tbsp. whole thyme

6 bay leaves

4 shakes Tabasco sauce

3 c. chicken broth

3/4 c. clam juice

2 quarts half & half

Combine melted butter and flour in a glass baking dish, bake at 325 for 25-30 minutes or until golden brown and crumbly. In a large skillet, soften celery, onion, and leeks in a little butter until soft and slightly transparent. Remove from heat and place in a large pot with remaining ingredients EXCEPT half & half and butter-flour mixture. Bring to a boil, reduce heat and simmer for about 10 minutes until potatoes are cooked through and no longer crunchy.  Stir butter-flour mixture into chowder until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat and stir in half & half until blended and smooth. Heat to serving temperature (do not bring to a boil), stirring occasionally. It should be creamy and smooth. Add salt & pepper for extra flavor.

INSTANT POT ZUPPA TOSCANA SOUP

1 lb hot italian sausage
3 medium russet potatoes (or, 5 small idaho gold potatoes), unpeeled
1 small onion
4 strips of thick sliced bacon, diced
4 cloves garlic
2 cups of kale (veins removed and sliced thin like ribbons)
5 C. chicken broth
1 C. heavy cream (or, half and half for a lighter version)
salt, pepper to taste

Add sausage to the Instant Pot to brown using the saute feature. Use your spatula to crumble it as you saute, slowly breaking it apart as it cooks.

Once the sausage has browned, add the bacon, garlic and onion and saute for 2-3 minutes or until soft.

Turn the Saute function OFF, and drain the extra grease, keeping the sausage, bacon, garlic and onions in the pot.

Add the chicken broth and unpeeled potatoes to the pot with the existing sausage & bacon.

Place the lid on the Instant Pot, close the valve (seal), and set the timer to manual, for 4 minutes.

The pot will take some time to come to pressure - once at pressure, it will count "down" from 4 minutes.

Once the pot beeps (finished), allow the pressure to release naturally for 10 minutes, then do a quick release.

Add the kale, stir in and let it sit a few minutes until it wilts in the pot.

Stir in the heavy cream/half and half and season with salt/pepper - to taste.

BANANA SOUR CREAM BREAD

1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)

Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture. In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.Bake for 1 hour, until a toothpick inserted in center comes out clean.

Via All Recipes

GARLIC-ROSEMARY MONKEY BREAD

12 oz fontina cheese, shredded (about 3 cups)
7 cloves garlic, chopped
3 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup (1 stick) unsalted butter, melted, plus more for Bundt pan
2 10-oz cans refrigerated buttermilk biscuits or crescent rolls
Olive oil and flaky salt, for serving

Preheat oven to 375 degrees.  Stir together cheese, garlic rosemary and parsley in a medium bowl.  Place melted butter in a separate bowl.  Cut each biscuit in half and roll each half into a ball.  Dip balls in butter, then transfer to cheese mixture, rolling to coat.  Transfer biscuits to a lightly greased Bundt pan, overlapping slightly.  Bake until golden brown, 23 to 25 minutes.  Let bread cool for 5 minutes before removing from pan.  Just before serving, drizzle with olive oil and top with flaky salt.

APPLE CRISP BAKED APPLES

APPLE CRISP BAKED APPLES

INGREDIENTS

1/3 cup (1 ¼ ounces) walnuts, chopped medium fine

1/3 cup (1 ¼ ounces) pecans, chopped medium fine

1 teaspoon firmly packed brown sugar

½ teaspoon kosher salt

¼ teaspoon ground cinnamon

¼ teaspoon freshly ground cardamom

¼ cup rolled oats

4 tablespoons cold butter, cut into small cubes

6 medium baking apples, such as Pink Lady or Jazz

1 ½ cups apple cider

Vanilla ice cream

DIRECTIONS

Preheat oven to 350°F.  In a medium bowl, combine walnuts, pecans, sugar, salt, cardamom, cinnamon, and oats.  Add butter and toss to combine.  Peel the top third of each apple and, using a melon baller, scoop out the stem and enough of the core so that the walls of the apple are about ½ inch thick. Take care not to break through the bottom of the apple, or the filling will leak out while baking. Make the hole a bit wider at the top.  Stuff each apple generously using a small spoon or your fingers; mound extra filling on top.

Put the filled apples in a 2-quart baking dish. Pour cider into the pan around the apples, cover the dish with foil, and bake for 45 minutes. Remove foil and bake, basting every 15 minutes, for an additional 30 to 45 minutes, until apples are easily pierced with a sharp knife (they may split open a bit at the bottom). Serve apples drizzled with the sauce from the pan and a scoop of vanilla ice cream.

ROASTED BUTTERNUT SQUASH

ROASTED BUTTERNUT SQUASH

INGREDIENTS

1 butternut squash, peeled and roughly cubed

Extra-virgin olive oil

Kosher salt

Freshly cracked black pepper

2 teaspoons finely chopped fresh herbs, like thyme, rosemary, or sage (optional)

Honey or maple syrup, to taste (optional)

DIRECTIONS

Preheat the oven to 400°F.  Toss the butternut squash cubes with a generous drizzling of olive oil, a large pinch of salt, pepper, herbs, and maple syrup (if using) on a baking sheet. Spread out in a single even layer, and roast for 30 to 45 minutes, or until the squash is fork-tender and lightly browned.

WHITE CHICKEN CHILI

WHITE CHICKEN CHILI

INGREDIENTS

1 lb. chicken, cooked and shredded

1 onion, chopped

1 tablespoon oil

¼ teaspoon minced garlic

2 cans white beans

1 ½ cans chopped green chiles

1 teaspoon salt

1 teaspoon oregano

1 teaspoon cumin

½ teaspoon pepper

¼ teaspoon cayanne

2 14-oz can chicken broth

DIRECTIONS

Brown onion in oil.  Add chicken, garlic, beans, chiles, seasonings and chicken broth.  Simmer uncovered for 30 minutes.  Remove from heat and add:

1 cup sour cream

½ cup whipping cream

ROASTED PUMPKIN SOUP

ROASTED PUMPKIN SOUP

INGREDIENTS

1 small pumpkin, chopped into large chunks (remove seeds)

2 medium onions, sliced

2 cloves of garlic

3 carrots

3 cups chicken broth

1 cup

Pumpkin Pie Spice

Nutmeg

Salt and pepper

DIRECTIONS

Preheat oven to 350°F.  Place pumpkin, flesh down, in a large baking dish and fill with ¼” water. Place onion, garlic and carrots on a separate cookie sheet and drizzle with olive oil.  Roast all in the oven for 1 hour or until tender.  Let pumpkin cool and scrape flesh from the skin.  Discard skin.  Combine all ingredients (except salt and pepper and seasonings) in a saucepan and bring to boil.  Remove from heat and blend until smooth.  Return to saucepan and season to taste with salt, pepper, Pumpkin Pie Spice and nutmeg, and then serve with crusty bread.

BUTTERNUT SQUASH SOUP

BUTTERNUT SQUASH SOUP 

INGREDIENTS

3 large butternut squash

2 tablespoons olive oil, divided

1 large onion, coarsely diced

1 quart chicken stock

4 ounces of cream cheese

2 tablespoons brown sugar

Pumpkin Pie Spice to taste

Salt and pepper to taste

DIRECTIONS

Preheat oven to 350°F.  Carefully split the squash in half lengthwise. Scoop out the seeds. Season the cut side of the squash with salt and pepper and drizzle with 1 tablespoon of olive oil. Set cut side down on baking sheet and place in oven for 15 minutes or until squash is tender. When cool, scoop out the center using a small spoon.  In a large bowl over medium-high heat, add remaining olive oil and diced onion. Cook onions until they become translucent, stirring occasionally. Add the roasted squash to the onions along with the chicken stock.  Bring the stock to a boil, then reduce to a simmer. Stir on low for 15 minutes. Blend the soup using a blender until smooth. Add the cream cheese and blend again until completely incorporated. Season again with salt, pepper, brown sugar, and Pumpkin Pie Spice.

CHICKEN POT PIE

INGREDIENTS
can of cream of chicken soup
can of cream of chicken with herb soup
salt and pepper
box of uncle bens long grain and wild rice (cook rice per directions
on box)
chopped handful of carrots
2 or 3 potatoes(red) cooked
handful of corn (WF white sweet corn is best)
handful of peas
chicken cooked and shredded (you can use costco canned to make
it easier)

DIRECTIONS
Mix above ingredients together. Place in deep pie dish and cover
with crescent rolls on top

FROZEN DIRECTIONS
Let frozen pie thaw for 24 hours in refrigerator. Right before placing
in preheated oven top pie with crescent rolls. Bake until golden
brown. Approx. 45 minutes
Cook at 350 for 45 minutes
http://atspofsugar.blogspot.com/2011/03/chicken-pot-pie.html

BALLARD'S SPICY CORN CHOWDER

4-6 slices of bacon chopped
1 medium onion finely chopped
1 medium bell pepper, chopped
salt and pepper
1 small jalapeño chopped and seed removed
3 cloves garlic finely chopped
1/4 c flour
4 cups chicken stock
2 large red potatoes well  scrubbed and diced
1 cup heavy cream
16 oz corn
1/4 tsp cayenne pepper

In a small saucepan over medium heat, saute the bacon until crisp and browned. With a slotted spoon, transfer bacon to paper towel and reserve the grease. There should be 4 TBSP of bacon grease in pan.  Add the onions and pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic and saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blond color, about 1 minutes. Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft. Add the cream, corn, and cayenne pepper. Simmer for 15 more minutes. Garnish with chopped bacon bits.

We LOVED this soup!

QUICK VANILLA BUTTERCREAM FROSTING

3 cups confectioners' sugar

1 cup butter

1 teaspoon vanilla extrace

1 to 2 tablespoons whipping cream

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.  Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

WHITE CHILI

2-3 large chicken breasts (can use chicken strips) - frozen or thawed
1 medium red onion
2-3 garlic gloves, finely chopped
1 tablespoon vegetable oil
3-4 cans Great Northern Beans, rinsed and drained
1-2 cans chicken broth (enough to cover the mixture once in the crock pot)
2 (4 oz) cans chopped green chilies
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon ground cumin
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper
1 cup sour cream **
1 cup heavy whipping cream **

Saute red onion and garlic in some olive oil until softened.  I did not do this step (as you will see from the picture below) and regret it because the onions were crunchy when everything else was tender.  Layer chicken on the bottom of greased crock pot, then add all other ingredients (EXCEPT sour cream, and heavy whipping cream - add these right before serving) stirring until all ingredients are incorporated.
  

Cook on low heat for 4 hours.  If chicken is fully cooked, you should be able to shred it easily in the crock pot.  Add sour cream and heavy whipping cream.  Stir and serve with shredded cheddar and tortilla chips on top.

OATMEAL COCONUT RASPBERRY BARS

• 1 1/2 cups sweetened flaked coconut
• 1 1/4 cups all-purpose flour
• 3/4 cup packed light brown sugar
• 1/2 teaspoon salt
• 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into  pieces
• 1 1/2 cups old-fashioned oats
• 1 12oz. jar of raspberry jam, stirred thoroughly to loosen

Directions

1. Preheat oven to 375°F. Line a 9×13 inch baking pan with parchment so that the parchment runs up the sides of the pan. Butter parchment.
2. Spread 3/4 cup coconut  evenly on a baking sheet and toast in middle of oven, checking every 2 minutes and stirring, until  golden, about 8 minutes, then cool.
3. Blend together flour,  sugar, and salt in a food processor, then add butter and blend until a dough  begins to form. Transfer to a bowl and knead in oats and toasted coconut until combined well.
4. Reserve 3/4 cup dough,  then press remainder evenly into bottom of prepared baking  pan and spread jam over it. Crumble reserved dough evenly over jam, then  sprinkle with remaining 3/4 cup (untoasted) coconut.
5. Bake in middle of oven  until golden, 20 to 25 minutes, then cool completely in pan on a rack. Lift out in 1 piece using the parchment as handles and transfer to a cutting board. Cut into bars.

Bars can be made 3 days ahead and kept in an airtight container at room  temperature.