10.27.2008

Hand-Me-Down Recipes!



Today I was in the mood to test my kitchen skills by following some recipes given to me by fabulous women in my life! This first one is my favorite soup at Olive Garden- which is Zuppa Toscana! So DE-LISH and really simple to make!
I received the recipe from my sis-in-law Stephanie. Thanks Steph!

- ZUPPA TOSCANA -

1 lb. ground Italian sausage
1 1/2 tsp crushed red peppers
1 large diced white onion
4 Tbsp real bacon bits
2 tsp minced garlic or 2 cloves
10 cups water
5 cubes of chicken bouillon or 2 cans of chicken broth
1 cup heavy cream
1 lb. sliced russet potatoes - 1/4" thick or about 3 large potatoes
2 cups chopped kale or swiss chard

Begin by sauteing the Italian sausage and the crushed red pepper in a pot. Then drain the excess fat and refrigerate while you prepare other indgredients.
In the same pan, saute bacon, onions, and garlic for approx. 10 min. or until the onions are soft.
Mix the chicken bouillon and water together.
Then, add it to the onions, bacon, and garlic.
Cook until boiling.
Add potatoes and cook about half an hour or until soft.
Add heavy cream and cook until thoroughly heated.
Stir in the sausage. Add kale just before serving.

Goes great with a garden salad and some fresh bread. Thoroughly ENJOY!!!

*******

The next is from my sis-in-law Bec :) She makes the best Pumpkin Chocolate Chip cookies and at this time of year, it's a must! These are so tasty and will be devoured quickly! Thanks sis!

- PUMPKIN CHOCOLATE CHIP COOKIES -

1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups chocolate chips (milk or semi-sweet)

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. It’ll look really funky at this point but have faith.

In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes (17 minutes works about perfectly for me), or until the cookies are browned around the edges.

Remove the cookie sheets from the oven and let them rest for two minutes. Take the cookies off with a spatula and cool on wire racks.

3 comments:

Kayti said...

i love cooking. i miss the nights when you and i would cook for each other. i made tortilla pie the other night and i thought of you. we were quite to cooking duo.

i am going to make some pumpkin bread for our party, but those pumpkin cookies look so yummy. i am tempted to ask you to make some more and bring them :) your thoughts?

A and K said...

haha I will do my best! I'll try to whip some up on Friday :) Love you!

rlmquest said...

Kace- Zuppa Toscana?! That is my favorite soup at Olive Garden! I've been wanting this recipe forever! I tried making it once without a recipe! It was good...but not
Olive Garden good! I can't wait to make this soup! Thank you! I love you! I love you! I love you!