Olive Garden Zuppa Toscana Soup

1 lb. spicy Italian sausage – crumbled
1/2 lb. smoked bacon – chopped
1 qt. water
(2) 14.5 oz. cans (about 3 2/3 cups) chicken broth
2 lg. russet potatoes – scrubbed clean, cubed
2 garlic cloves – peeled, crushed
1 med. onion – peeled, chopped
2 cups chopped kale OR Swiss chard
1 cup heavy whipping cream
salt and pepper – to taste

Directions
Brown sausage in a pan over medium to medium-high heat, breaking up into small pieces as it cooks.
Drain sausage and set to the side.
Brown bacan in a pan over medium-high heat. Be careful not to cook crispy.
Drain bacon and set to the side.
Place broth, water, garlic, potatoes, and onion in a pot.
Simmer over medium heat until potatoes are tender.
Add sausage and bacon to the soup.
Simmer for 10 minutes.
Add kale and cream to pot.
Season with salt and pepper.
Heat thoroughly.

Lasagna

1 pound sweet Italian sausage (Can use turkey or chicken)
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
Directions
In a Dutch oven, cook sausage, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Green Chile Cheddar Cornbread

This recipe came from Picky Palate.
She made muffins, I usually just make it in a pan and I've never used the gel.

1 Cup butter (2 sticks)
1 Cup sugar
4 eggs
1 ½ Cups flour
1 Cup cornmeal
1 ½ Tablespoons baking powder
¼ teaspoon salt
½ Cup ultra gel (optional-available at Shar’s Bosch Kitchen Store if in AZ)
1 4 oz can chopped green chilies
1 16oz can creamed corn
1 Cup shredded cheddar cheese
1. Preheat oven to 350 degrees F. In a stand or electric mixer, cream the butter and sugar until well combined. Slowly add eggs until well combined. Pour in remaining ingredients in no particular order until just combined. Pour into a 9×13 inch baking dish or 24 muffin tins that have been sprayed with cooking spray. If baking in 9×13 inch dish bake for 25-30 minutes, if baking in muffin tins, bake for 15-18 minutes or until toothpick comes out clean from center.

Chili

1 lb ground beef
2 onions, diced
1 green pepper, diced
1 tablespoon jalapeno, finely chopped (most seeds removed)
1 (14 ounce) cans Mexican style tomatoes (like Rotel)
2 (8 ounce) cans tomato sauce
2 tablespoons cumin
2 tablespoons chili powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika (smoked if you can find it)
1 (14 ounce) cans kidney beans, drained and rinsed
1 (14 ounce) cans black beans, drained and rinsed
1 cup water

Toppings
sour cream
cheese
onions

1 Cook ground meat with onions and peppers in dutch oven.
2 Drain excess grease and add tomatoes, seasonings, and water, bring to a boil.
3 Add beans, cover and simmer 1-2 hours.
4 Serve with toppings

Sloppy Joes

This recipe came from the pioneer woman...it is delish!
Ingredients
2 Tablespoons Butter
2-½ pounds Ground Beef
½ whole Large Onion, Diced
1 whole Large Green Bell Pepper, Diced
5 cloves Garlic, Minced
1-½ cup Ketchup
1 cup Water
2 Tablespoons Brown Sugar
2 teaspoons Chili Powder (more To Taste)
1 teaspoon Dry Mustard
½ teaspoons Red Pepper Flakes (more To Taste)
Worcestershire Sauce To Taste
2 Tablespoons Tomato Paste (optional)
Tabasco Sauce (optional; To Taste)
Salt To Taste
Freshly Ground Black Pepper, To Taste
Kaiser Rolls
Butter
Preparation Instructions
Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown. Drain most of the fat and discard.
Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.
Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed.
Spread rolls with butter and brown on a griddle or skillet. Spoon meat mixture over the rolls, topping with a slice of cheese if it makes your skirt fly up.

Summer Garden Vegetable Soup

Summer Garden Vegetable Soup
3 medium zucchini, chopped into bite-size pieces
4 medium tomatoes, chopped into bite-size pieces
2 tablespoons minced fresh parsley
1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
2 tablespoons butter
1 medium onion, chopped
¼ cup flour
1 teaspoon salt
1/4 teaspoon pepper
3 cups low-sodium chicken broth
1 teaspoon lemon juice
1 (12 oz.) can evaporated milk (can use fat-free or low-fat)
1 ½ cups frozen or fresh corn kernels
1/4 cup freshly grated Parmesan cheese
In a large pot, melt the butter over medium heat. Add the zucchini, basil, parsley and onion and saute, stirring occasionally, for 2-3 minutes. Add the flour, salt and pepper and stir and cook for one minute. Gradually add the chicken broth, whisking or stirring constantly. Add the lemon juice; mix well. Bring the soup to a simmer, stirring to prevent sticking, and cook for 2-3 minutes, until the zucchini is tender but still has some bite to it (it will continue cooking for a few more minutes). Add the tomatoes, evaporated milk, and corn. Bring the soup to a boil and reduce the heat to medium-low. Cover the soup and simmer until the corn and zucchini are tender. Stir in the cheese just before serving.

Carmel Cobbler

This was delicious! Ryan brought this home last night from the Evans' house, and I about died...I had to get the recipe from Steph because it was delicious and not so nutritious....Ryan and I call it "death by dessert"....

Caramel Cobbler

3 sticks butter at room temp

2 1/4 cup quick oats

2 cups + 2 Tb flour

1 16 or 18 oz jar caramel sauce

1 1/2 cup brown sugar

1 tsp salt

1 tsp baking soda

1 c chocolate chips

Mix butter and brown sugar together. Add the oats, 2 cups flour, salt and soda. In a greased 9x13 press half the dough mixture in the bottom of pan. Bake at 350 for 10 minutes. Remove from oven and sprinkle chocolate chips on top. In a seperate bowl stir caramel sauce and 2 Tb flour together then pour on top of choco chips. Press remaining dough on top then put back in the oven for 20 more minutes.

Yummy served hot over ice cream!