Sour cream Enchiladas

Mix together:
3 cans of Cream of Chicken soup
1 lg 32oz Sour Cream
1 4oz  can Green Chiles
1 can olives (chopped)

Next:
Brown 2 1/2 lbs hamburger
Once browned add two packages of taco seasoning
(Do not add water)

Cheese Enchiladas

1 lb Hamburger 

1/2 cup Onion chopped 

(Brown and drain fat)

Mix Together:

1 can Chili

1 can Tomato Soup

1 can Cream of Mushroom soup

1 8oz can Tomato sauce 

1/2 cup water

1/4 tsp oregano 

1 tsp chili powder 

3 Tbsp Vinegar 

3-4 drops of Tobasso sauce 

Dash of Garlic salt, salt & pepper 

Grate 3 cups of cheese 

Stir hamburger in mixture and warm.

Put a small amount of the mixture into pan.

Fill soft flour tortillas with grated cheese and mixture .

Roll up and put into pan.

When pan is full add remaining mixture on top of tortillas and bake. 

Bake @ 350* for 20-30 minutes 

Serve with lettuce, tomatoes, sour cream.

Chocolate Crunch Brownies

1 cup butter or margarine, softened 

2 cups sugar

4 eggs
6 tablespoons cocoa
1 cup flour
2 teaspoons vanilla
1/2 teaspoon salt
One jar (7 ounces) marshmallow creme
One cup creamy peanut butter
2 cups semi sweet chocolate chips
3 cups crispy rice cereal

In a mixing bowl, cream butter and sugar; add eggs. Stir in cocoa, flour, vanilla and salt. Spread into greased 13 x 9” baking pan. Bake at 3:50° for 25 minutes or until brownies are done. Cool. Spread marshmallow creme over cold brownie. In a small pan, melt peanut butter and chocolate chips over low heat; stirring constantly. Remove from heat; stir in cereal. Spread over marshmallow layer. Chill before cutting. Store in refrigerator.

Emma Taylor Warner

Zuppa Toscana (Olive Garden)

Ingredients:

1 pkg mild-hot Italian sausage (I use hot, about 3 cups cooked)
1 tbsp olive oil

1 yellow onion, diced (1 heaping cup)
3-5 cloves of garlic, minced  

8 russet potatoes, washed and scrubbed (I like to add plenty of potatoes)

64 oz of chicken broth ( I use 8 cups of water and 8 tsp chicken broth seasoning)

1 tsp salt + more to taste

1/4 tsp pepper
3 large stalks of kale (about 3 cups), stalk removed, rough chopped. Massage the kale to help take away the chewiness and bitterness.

1/2 C. Heavy cream

Parmesan Cheese (if desired)

Instructions:

1. Heat a large pot over medium heat, add the sausage and cook until no longer pink
2. Drain the sausage on a plate lined with some paper towels and wipe out the pan so there isn't any grease left in it
3. Turn the heat on the pot down to med/low
4. Add the olive oil, onion and garlic
5. Saute until transluscent                                                                                 ***Steps 1-5 can be done early, I freeze together so that it is ready for when I want to make the soup ***
6. Slice the potatoes 
7. Place all the cut potatoes into a bowl of water and rinse until the water runs clear to remove excess starch
8. Add the potatoes, sausage, chicken broth, salt and pepper to the pot
9. Turn the heat up to high until it reaches a boil
10. Now turn the heat down to low, cover and simmer 15 minutes

1. Add in the kale and cook for 5 minutes
2. Turn the heat off, let it cool slightly so it's not scalding hot anymore and stir in the cream
3. Serve into bowls with parmigiano reggiano cheese on top (just like Olive Garden)