Fall Harvest Soup

Ingredients:
3 medium gold or red potatoes, chopped
2 medium onions, chopped
2 TBSP oil
1 bunch kale, washed, trimmed, and torn
4 garlic cloves, minced
1/4 tsp pepper
1/4 tsp salt
2 bay leaves
1 can- 14.5 oz- diced tomatoes, undrained
1 can- 15 oz- garbanzo beans, rinsed and drained
1 pound smoked kielbasa or Polish sausage, cut into 1/4 inch slices
1 carton chicken broth- 32 oz.

Directions:
In large pot over medium-low heat, cook potatoes and onions inoil for 5 minutes, stirring occasionally. Add kale and garlic; cover and cook for 2-3 minutes or until kale is wilted.

Add remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 9-12 minutes or until potatoes are tender. Discard bay leaves.

*Note: can have other add-ins such as pepper or carrots. Or use different types of beans. It is very versatile.

-Taken from Taste of Home Heartwarming Soups p. 58-

Lemon Cake

Lemon Cake

Ingredients:

Cake:

1 package lemon cake mix

3/4 c. water

4 eggs (beaten)

1 small box lemon jello

3/4 c. oil

Glaze:

1 c. powdered sugar (heaping)

1/3 c. lemon juice

Directions:

Combine cake mix and jello dry. Add water and oil and beat for about 2 minutes. Add eggs and beat for 2 more minutes. Pour into a greased 9x13 pan and bake at 350 for 40-50 minutes. Mix the glaze together, poke holes in the top of the cake with a fork, and then pour the glaze into the cake.

I found a recipe for the sauce on Winger's wings. I thought it would only be a close copy but it really tastes exactly like the sauce on their wings and is really easy. I got Franks Hot Sauce at Walmart. They had a bunch of different varieties. I just got the Original Franks Hot Sauce. There is a link below that explains also.

For the sauce:
1/3 c. Franks Hot Sauce (It has to be Franks Hot Sauce... no other sauce will taste as good)
1 1/2 c. brown sugar
1 Tbsp. water


Heat up hot sauce, brown sugar and water in a saucepot until all the sugar dissolves. Remove from heat and allow to cool to room temp before adding to wings OR prepare ahead of time and refrigerate. The wings turn out best if you don't pour warm sauce over them. You want it nice and thick.

http://www.favfamilyrecipes.com/2009/01/just-like-wingers-sticky-fingers-and.html

Creamy Chicken Tortilla Soup

1/2 Stick Butter
1 onion chopped
3 cloves garlic
2 Tbsp. flour
1 pkg taco or enchilada seasoning
3 cans chicken broth
4 cup milk or half &half
1 can cream of chicken soup
1 can creamed corn or just blend a can of corn in the food processor for a few seconds
1 C. salsa
6 chicken breasts, cooked and shredded
Fresh cilantro
tortilla chips
shredded Monterey Jack cheese

Melt butter, saute onions, garlic for a couple of minutes. Add flour and cook for 1 minute more. Add seasoning, broth and milk. Bring to a boil then reduce heat to low. Add soup, corn, salsa, chicken and cilantro. Bring back to a boil and simmer for 15 minutes. Crumble tortilla chips into bottom of bowls. Cover with soup and top with chips, cheese and garnish with cilantro. Makes 8 servings.

This recipe is also int he cook book Joy gave us for Christmas on page 235.

My kids ate this and loved it.

Acini Salad

1 3/4 C. acini macaroni
1 c. sugar
2 Tbsp. flour
2 eggs
1/2 tsp. salt
2 cans mandarin oranges
2 cans pineapple tidbits
16 oz. cool whip

Boil acini for 7-10 minutes. Blanch and cool. Combine over medium heat the sugar, eggs, flour, salt, and 1 3/4 cups pineapple and orange juices drained from canned fruit. Stir until thick. Cool. Add macaroni; set in fridge overnight. Add oranges, pineapple, and Cool Whip. Enjoy!!!

Brushetta Chicken

• 1 1/2 lb chicken, cut into bize-size pieces (uncooked)


• 1 tsp basil


• 1 cup mozzerella cheese, shredded


• 1 pkg stovetop stuffing for chicken


• 1 can diced tomatoes (or stewed)


• 2 garlic cloves minced


• 1/2 cup water

Place chicken on bottom of a 9x13" dish. Sprinkle with basil and mozzerella.

In seperate bowl combine tomatoes, garlic, and water. Add stuffing and mix until moist. Spread stuffing mixture on top of chicken.

Bake for 30 minutes or until chicken is done.

Fancy Fruit Puffs

by Kristi Butikofer (A girl from work made this, a take on Fruit Pizza)

Ingredients:
3 packages of frozen puff pastry shells
8 oz Package Cream Cheese (softened)
14 oz can Sweetened Condensed Milk
1/3 c lemon juice from concentrate
1 tsp vanilla
Assorted Fresh Fruit
1/3 c Apple Jelly - melted

Instructions: Bake puff pastries according to package specifications and cool on wire rack. Remove tops and soft dough inside puffs. While cooling, mix cream cheese until fluffy. Gradually add sweetened condensed milk and mix until smooth. Add in lemon juice and vanilla and stir until combined. Spoon mixture into pastry shells and top with fresh fruit. Brush with melted apple jelly and refrigerate at least one hour.

Slow-Cooker Shepherd's Pie

Slow-Cooker Shepherd's Pie
by Gaylene Verdoorn

Ingredients:
•4 medium Yukon Gold potatoes (about 2 lb.)
•1/3 cup milk
•2 tablespoons unsalted butter
•Salt and pepper
•1 tablespoon olive oil
•1 medium onion, diced
•2 cloves garlic, minced
•1 pound lean ground beef
•1 tablespoon tomato paste
•1 teaspoon Worcestershire sauce
•1 teaspoon dried thyme
•1 tablespoon cornstarch
•1 cup frozen mixed vegetables

Instructions:
Prick potatoes all over with a fork. Microwave potatoes on high, turning once, until tender, about 15 minutes. Remove from microwave, let cool slightly, then peel and mash with milk and butter. Season with salt and pepper.
In a skillet over medium heat, warm olive oil. Add onion and cook, stirring, until translucent, 3 minutes. Add garlic and cook 30 seconds longer. Add beef, increase heat to medium-high and cook, breaking up chunks, until meat is cooked through and beginning to brown, 8 minutes. Stir in tomato paste, Worcestershire, thyme and 1/2 tsp. each salt and pepper. In a small cup, whisk cornstarch with 1 cup water. Add to skillet and cook, stirring, until liquid thickens slightly. Remove from heat; transfer to slow cooker.
Layer vegetables on top of meat; top with potatoes. Cover, turn slow cooker to low and cook for 3 hours.