Minestrone

We LOVE this soup, and it tastes similar to Olive Garden's.

Minestrone

Heat 3 T olive oil in pan

Then,

1 c minced white onion

1/2 c sliced zucchini

1/2 c frozen italian green beans

1/4 c minced celery

4 t minced garlic (about 4 cloves)

Saute about 5 minutes, until onions turn translucent

Then,

1 lb bulk italian sausage, browned

4 c vegetable (not chicken) broth

2 cans kidney beans

1 can great northern beans

2 cans diced tomatoes

1/2 c carrot, julienned or shredded

2 T minced fresh parsley

1 1/2 t dried oregano

1/2 t salt

1/2 t black pepper

1/2 t dried basil

1/4 t dried thyme

3 c hot water

Add these ingredients. Bring to boil, reduce heat and simmer 20 min.

Then,

4 c fresh baby spinach leaves

1/2 c small shell pasta or elbow macaroni

Cook for an additional 20 min.




Note to Melynie: Doubling this is too big for your pot.

 

Dinner in a Pumpkin

I have made this recipe every single year for the last 8 years, around Halloween time.  I absolutely love it because it is so festive, delicious, and fun.  But it does take a lot of work and time so that is why I only make it once a year.  I always invite friends over and it is a smash hit.  I will be making it again next Sunday so I'll take a picture of it then and post it--SO cool and Martha Stewart looking!

Ingredients:
1 pumpkin (3-4 lbs. though I regularly 1.5 or double this recipe)
2 T. butter or margarine, melted
salad oil

Cut a three inch circle around stem of pumpkin, remove seeds and pulp.  Brush inside of pumpkin with butter.  Brush outside of pumpkin with salad oil.  Bake at 375 degrees for 30 minutes.

1 lb. lean ground beef
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup diced green pepper
3/4 t. salt
2 cups cooked rice
2 cans (10.5 oz each cream of chicken soup)
1 can (4 oz.) sliced mushrooms, drained
1/4 cup soy sauce
2 t. packed brown sugar

Cook beef in large skillet until brown.  Stir in vegetables and salt.  Simmer over low flame for 10 min.  Remove from flame and add remaining ingredients.  Spoon mixture into pumpkin and place in center of greased baking sheet, replace pumpkin top.  Bake in oven at 375 degrees for about 1 hour, until pumpkin is tender.  Makes 6-8 servings.  When serving, scrape off inside of pumpkin if desired.

Knock You Naked Brownies

Intriguing isn't it? Yes, this is why I looked at the recipe in the first place. Then after I read the reviews, I knew I had to try them and they are as good as they look/sound.

Note: I don't normally put nuts in my things but I recommend it for this. It adds a nice texture with that little crunch and chew.

Knock You Naked Brownies

The Pioneer Woman
makes 36 brownies

ingredients:

1 box (18.5 oz.) German Chocolate Cake Mix (I use Duncan Hines)
1 cup chopped pecans
1/3 cup evaporated milk
1/2 cup evaporated milk (additional)
1/2 cup butter, melted
60 whole caramels, unwrapped (I use Kraft)
1/3 cup semi-sweet chocolate chips
1/4 cup powdered sugar

directions:

1. Preheat oven to 350 degrees. Spray a 9x9-inch square baking pan with cooking spray and line with parchment paper so the paper hangs over two sides. Spray the parchment paper with cooking spray.

2. In a large bowl or using a mixer, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until combined. Mixture will be very thick.

3. Press half the mixture into the prepared baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.

4. In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with the additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Be careful as you pour as the middl eof the cake isn't as sturdy and a big splash of hot caramel may break it causing the caramel to sink to the bottom. Sprinkle chocolate chips as evenly over the caramel.

5. Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips. It's ok if you can't lift the entire square. You can easily top the caramel with pieces of the dough and it will come together as it bakes.

6. Bake for 20 to 25 minutes. Remove from pan by lifting the parchment handles and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into 36 brownies (or less if you want bigger brownies).