- Heat 5-quart Dutch oven over medium-high heat. Add sausage, onions and carrot; cook 8 to 10 minutes, stirring occasionally to break up sausage, until sausage is no longer pink. Stir in garlic and pepper flakes; cook 1 to 2 minutes or until garlic is fragrant.
- Stir in broth, beans, tomatoes, oregano and bay leaf. Heat to boiling; reduce heat to medium-low, and simmer uncovered 10 minutes. Add pasta; simmer 8 to 9 minutes or until pasta is tender. Remove bay leaf, and discard.
- Stir in spinach; cover and remove from heat. Let stand 5 minutes; stir.
- Meanwhile, in 8-inch nonstick skillet, heat oil over medium heat Add bread crumbs; cook and stir 2 to 3 minutes or until toasted and golden brown. Remove from heat.
- Divide soup among serving bowls; garnish each with cheese and toasted bread crumbs.
Makes about 8 servings. Takes 35 minutes for prep and 60 minutes to cook. Soup is always great on a cold day with a fire and glass of wine.
6 cups chicken stock
3 – 4 cups cooked shredded chicken
2 (15-ounce) cans beans of northern beans or 1 big jar
2 cups (16 ounces) salsa verde
2 teaspoons ground cumin
Optional toppings: diced avocado, shredded cheese, chopped green onions, sour cream, crumbled tortilla chips
- Stir together chicken stock, shredded chicken, beans, salsa and cumin in large pot.
- Cook on high heat until it simmers. Then reduce heat to medium-low to maintain the simmer.
- Serve immediately, garnished with your favorite toppings.
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1/3 tsp cinnamon
- 2 teaspoons vanilla extract
- 1 1/2 cup chopped Kit Kat candy bar pieces
- Optional: add semi-sweet chocolate chips after adding Kit Kat pieces
- Preheat oven to 350 F degrees
- In a medium bowl, whisk together all dry ingredients except candy bar pieces. Set aside
- Using an electric mixer, cream together butter and sugars on medium speed until combined. Add egg and vanilla; mix until combined
- Slowly add flour mixture to wet ingredients; mix just until combined. Do not over mix
- Gently fold in chopped Kit Kat candy bar pieces; cover bowl and refrigerate dough for about an hour
- Place a rounded scoop of dough on an ungreased baking sheet, or silicone mat/parchment paper lined baking sheet. Keep dough chilled in between batches.
- Bake 7-9 minutes or until barely golden brown around the edges. Do not over bake. The tops will not brown. Do not bake longer than 9 minutes. Cookies may appear to be soft and undone, but they will set as they cool.
- Cool cookies on baking sheet on wire rack for 5 minutes; transfer to a wire rack to cool completely.
Option: can use an 9×13 square pan and make bars. Just add 2 eggs instead of 1, 2 sticks of softened butter instead of 3/4 cup and add a small box of instant vanilla pudding mix. Bake for 35-38 minutes or until cooked through.
This is a great recipe for movie night.
1 – 2 cups un-popped popcorn
3 cups of granulated white sugar
1/4 cup dark rum
3 Tbsp unsalted butter
1 Tbsp pure vanilla extract
1 1/2 tsp salt
1 1/2 tsp baking soda
- Pop the popcorn on the stove with oil. Place popped popcorn in a large bowl.
- Cover one to two sheet pans with aluminum foil.
- In a large saucepan, combine sugar, rum, butter, vanilla, and salt. Heat over medium heat, stirring very often. Cook until sugar melts and caramel becomes a dark caramel color, careful not to burn because it scorches fast. Takes about 15-20 minutes.
- Add the baking soda and keep stirring. Be careful as it bubbles up quickly and almost doubles in quantity. Quickly remove from heat, pour over the popcorn and stir quickly to coat all the corn.
- Spread the caramel corn out on foil lined sheet pans and allow to cool.
Option: You can add your favorite nut to this, just add them before you coat the popcorn so they can be coated also.
Another option: Bourbon Caramel Corn, use your favorite Bourbon instead of rum or Salted Whiskey Caramel Corn, use your favorite Whiskey and sea salt instead of rum.
This was my Mom’s recipe, so quick and easy and very tasty!
- 1 1/2 cup Bisquick
- 3/4 cup sugar
- 3/4 cup milk
- 1 tsp vanilla
- 1 stick of butter, melted
- 3 – 5 oz can of Peaches
- Vanilla ice cream
Mix butter and vanilla in pan, add Bisquick, sugar, and milk in butter. Pour peaches over the top of the mixture, do not stir. Sprinkle cinnamon on top. Bake at 350 degrees for 1 hour. Fits a 9 x 9 pan! Serve warm with ice cream.
I always try to keep some type of appetizers on hand for unexpected company. This is a quick and easy one to pair with a good Moscato or a cold beer.
- 2 blocks (8 ounces each) white cheddar cheese
- 2 packages (8 ounces each) cream cheese, softened
- 3/4 cup chopped roasted sweet red peppers
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 1/4 cup balsamic vinegar
- 3 tablespoons chopped green onions
- 3 tablespoons minced fresh parsley
- 2 tablespoons minced fresh basil
- 1 tablespoon sugar
- Crackers or small bread
- Slice each block of cheddar cheese into twenty 1/4-in. slices. Cut each block of cream cheese into 18 slices; sandwich between cheddar slices, using a knife to spread evenly. Create four 6-in.-long blocks of cheese; place in a 13 x 9 dish.
- In a small bowl, combine the roasted peppers, oil, vinegars, onions, herbs, sugar; pour over cheese.
- Cover and refrigerate overnight, turning once. Drain excess marinade. Serve cheese with bread or crackers.
One of my favorite meals in the winter or anytime really is soup! So, this time I thought I would share a Split Pea Soup recipe. I hope you enjoy it!
- 1 tbsp Olive Oil
- 1 chopped medium onion
- 4 thinly sliced carrots
- 3 thinly sliced celery stalks (sometimes I skip this ingredient)
- 1 tbsp dried thyme
- Salt and pepper to taste
- Low sodium chicken broth (about 14 oz)
- 16 oz bag of green split peas
- 1 Ham bone plus 2 cups ham cut into cubes
- 2 tbsp “I Can’t Believe It’s Not” Butter
Using a 5-quart heavy pot with a lid, heat oil over medium. Add onion, carrots, celery, and thyme; season with salt and pepper. Cook until vegetables begin to soften, 5 to 8 minutes.
Add broth, split peas, ham bone, and 5 cups water. Bring to a boil, reduce heat to medium-low, and partially cover; simmer until peas are soft, 30 to 45 minutes.
Remove and discard bone from soup. Working in batches, puree only 1/2 the soup in a blender (don’t overfill); return to pot. Add ham cubes, and simmer until heated through. If necessary, thin with water. Add salt, and pepper to taste.
Serve warm with a hearty bread or crackers and a blend of primarily Chardonnay and Sauvignon Blanc. ENJOY!
I love to make finger foods, especially if they are sweet. So, with the season being Thanksgiving I thought I would share an easy Mini Pumpkin Pie recipe. Serve with a dollop of cool whip on top and enjoy.
In thinking about Halloween and carving pumpkins, thought I would share my favorite pumpkin soup recipe. Hope you enjoy it.
– 2 lbs pumpkin, skin and seeds removed, chopped into small cubes
– 1 small onion finely chopped
– 2 medium potatoes, peeled and cubed
– 1 large carrot, peeled and diced
– 1 tsp crushed garlic
– 4 cups chicken broth/stock
– 2 chicken bouillon cubes crumbled
– Salt and pepper to taste
– 1/2 cup half & half
– 1/2 cup cooked, chopped bacon
Place all ingredients, except cream, in a large saucepan. Bring to a simmer over medium heat until vegetables are tender.
Remove from heat, use a stick blender and blend until smooth. Add the cream and stir through (do not boil after adding cream). Add any salt or pepper if needed, and serve with bacon sprinkled on top (can put parsley or roasted pumpkin seeds on top if desired).