Pumpkin Soup

Pumpkin Soup
2 T butter
1 onion, diced
2 carrots, peeled and diced
1 (red delicious) apple, peeled and diced
1 1/2 T sage
1- 15 oz can pumpkin
3 c chicken broth
1 c whipping cream
salt and pepper, to taste
Parmesan cheese, to taste

1. In a large pot, over medium heat, melt butter; add onion, carrot, apple, and sage; saute until tender, about 10 minutes.

2. Puree the vegetables (add some of the broth if necessary) and return them to the pot.

3. Add the pumpkin and broth and simmer for 15 minutes; stir in the cream and simmer for an additional 5 minutes.

4. Season with salt and pepper; serve topped with Parmesan cheese.

Slow Cooker Ham

Slow Cooker Ham
3 c brown sugar, separated
up to 8 lb ham (I used boneless)

1. Place one cup of brown sugar on the bottom of slow cooker.
2. Lay ham in slow cooker and cover with remaining two cups of brown sugar.
3. Cook on low for 6 hours.

Sauteed Asparagus

Sauteed Asparagus
1 bunch asparagus
3 T butter
2-3 cloves garlic, minced
1/4 c Parmesan cheese
salt and pepper, to taste

1. Trim about 1/4" off the bottom of each stalk of asparagus.
2. In a large pan, melt butter over medium-high heat; add garlic and asparagus.
3. Cover and cook for 10 minutes, shaking occasionally to make sure asparagus stays covered in butter. For more well-done asparagus, reduce heat to medium-low and cook for another 5-10 minutes.
4. Sprinkle with Parmesan cheese, salt, and pepper; toss to coat. Serve warm.

Roasted Tomato Soup

Roasted Tomato Soup
8 roma tomatoes, cut in half lengthwise
salt and pepper, to taste
2 T olive oil, separated
1/2 c + 1 T water, separated
1/2 onion, chopped
2 cloves garlic, minced
2 t herbes de provence
2 c chicken broth
sour cream (opt)

1. Preheat oven to 275* and line a baking sheet with parchment paper.
2. In a medium bowl, toss tomatoes in salt, pepper, and 1 tablespoon of oil; place the tomatoes, cut side down, on baking sheet and drizzle 1 tablespoon water over them. Bake for 60 minutes.
3. Remove tomatoes from oven, carefully remove and discard skins, and replace on baking sheet, cut sides up. Bake for another 30-60 minutes, until tomatoes are shriveled, but not dry. Put aside to cool.
4. In a large pot, saute onion in remaining tablespoon of olive oil over low heat until softened, about 10 minutes.
5. Add garlic and herbes de provence and cook until fragrant; add chicken broth and remaining 1/2 cup water. Bring to a simmer and cook for 15 minutes.
6. Puree tomatoes (and any liquid on the baking sheet) in a blender with a little bit of the chicken broth mixture; pour in to the pot through a fine sieve. Season with salt and pepper, and warm through.
Serve topped with a dollop of sour cream.

Balsamic Chicken

Balsamic Chicken
1 T balsamic vinegar
5 garlic cloves, minced
1 c fresh basil
2 T olive oil, separated
1/4 c water
4 boneless, skinless chicken breasts
1/2 red onion, sliced
1 pkg cherry or grape tomatoes, halved
1 c sliced mushrooms (opt)

1. Place vinegar, garlic, basil, 1 tablespoon olive oil, and water in a blender and blend well. Set aside. (You can do this up to several hours early and let it meld.)
2. Preheat oven to 375*. Score the chicken breasts deeply a few times on one side.
3. Sear chicken in remaining tablespoon of oil, over medium-high heat, until light brown (the middle will still be pink), about 3-5 minutes each side.
4. Place chicken in a 9x9 pan, cut sides up, and cover with vinegar mixture, making sure to get it deep in the slits; sprinkle onions, tomatoes, and mushrooms on top.
5. Bake, uncovered, for about 40 minutes, until chicken is cooked through.

Chocolate-Covered Pretzels

Chocolate-Covered Pretzels
12 oz almond bark
2 T shortening
pretzels (I used rods, but you can use any shape/size)
toppings like sprinkles or nuts (opt)

1. Line a baking sheet (or two or three, depending on how many pretzels you're making) with parchment paper.
2. Place almond bark and shortening in a microwave-safe bowl and microwave in 30-second intervals, stirring every 30 seconds, until melted and smooth.
3. Dip pretzels in melted chocolate, making sure to coat evenly, and lay on baking sheet(s). If using sprinkles, do so immediately.
4. Allow to cool completely before transferring.

Easy Picadillo

Easy Picadillo
1 lb ground beef
1 green bell pepper, chopped
1- 14.5 oz can salsa-style chunky tomatoes
1 c canned black beans, drained and rinsed
1/2 c golden raisins

1. In a medium pan, cook beef and pepper over medium heat until beef is browned, about 8-10 minutes; drain.
2. Stir in remaining ingredients and reduce heat to low. Cover and simmer for 5-7 minutes, stirring occasionally, until heated through.