Zuppa

Well soon the weather will change and we will all be looking for some recipes to keep us warm and this is one of my favorites.  I found this recipe online a few years ago. I feel bad because I did not write down the website I got it from and since then this recipe has shown up on many websites and all claim credit for it. I will not claim credit because it is not mine and if anyone knows the originator of this recipe please let me know so I can give them credit.

Zuppa Toscana

1 lbs ground Italian sausage
1 1/2 tsp crushed red pepper
1 large dice onion
4 strips of bacon (cut into bit size pieces)
2 tsp minced garlic
10 C water
5 chicken bouillon cubes
1 C heavy cream
1 lbs or 3 large russet potatoes, sliced
1/2 a bunch of kale, cut into small pieces

1. saute the Italian sausage and red pepper flakes til sausage is brown. remove from heat and set aside.  Cook bacon pieces, onions and garlic in a large pot till bacon is cook and onions are soft.

2. add water and bouillon to pot and bring to a boil.

3. add potatoes to pot and boil for 30 min.

4. add cream, sausage and kale to pot and cook till heated then serve and enjoy!

Turtles? Sort of!

Well yesterday I had a huge craving for chocolate so I decided to make a version of turtles. I wanted more caramel and chocolate then I did nuts to here is wheat I made.

First I melted 15 Brach's caramels.

after it was good and melty I mix in 1/4 C to 1/2 of pecan pieces. Once mixed I let cool just long enough that I could handle them.  I rolled it into small balls and then pressed flat.

then time to melt the chocolate. I used Hershey's semi-sweet chocolate chips about 1 cup or 6 oz. Once they are melted drop the caramels into chocolate and remove with a fork or fingers depending on if you want to lick your fingers cool at room temp a few hours for chocolate to harden (do not put in fridge!!!! the caramel will become super hard in the fridge. 

I am Back!

I know it been along time but I had summer fever.  Once the temperature gets over 80 degrees I can't stay in the house. Now it is time for me to get back to cooking and cleaning and whole lot of craft projects that I have put off for the last couple months.  The best part of summer for me is that we can plant a garden and now I finally get to eat that delish goodness.  So tomatoes are filling everyones vines so we have made alot and I mean alot of salsa, spaghetti sauce and next up I will stew some tomatoes for chili this winter.  I also will be starting to make jams and jelly this week as everyone has asked for baskets of jelly for Christmas this year.

salsa, salsa and more salsa.

this my ancient method of making spaghetti sauce.

best spaghetti sauce ever.

Now my family and friends that I am one awesome spaghetti sauce maker and steal these out of my pantry all the time but the truth is all I do is boil the tomatoes and the push them thru the strainer to remove seeds and skins. Then the seasoning is McCormicks Thick and Zesty spaghetti sauce seasoning. I don't fallow the directions on the seasoning because I use the fresh tomatoes and it calls for paste.  I use about 2-2 1/2 C of tomato for every packet of seasoning and a tablespoon of vegetable oil boil for 10 min and then I can it or use that day. Let me tell you it is so good I will never buy premade spaghetti sauce again.