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  

5 lbs russet potatoes, washed and scrubbed (I like to stripe peal of the potatoes)

12 cups chicken broth ( I use 12 cups of water and 12 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)

Makes a little more than 5 quarts of soup.

Cheese Chowder

3 or 4 Potatoes, diced
3 Stalks Chopped Celery
1 Medium Chopped Onion
4 Sliced Carrots
2 tsp. Salt
1/4 tsp. Pepper
1 Stick Butter
1/2 Cup Flour
1 Quart Milk
2 Cups Cubed Ham
1 Pound Sharp Cheddar Cheese, grated

Cook vegetables in 3 cups water with 2 tsp. salt and 1/4 tsp. pepper. Don't drain. In large saucepan, melt 1 stick butter and gradually add flour and milk to make white sauce. Cook over medium heat, stirring constantly. Boil one minute. Add cheese gradually until melted. Add vegetables and ham. Heat chowder until ham is warm, but do not boil.


~ Emma Taylor Warner

Liberty’s Cinnamon Rolls

How to make Cinnamon rolls! Liberty

Make mom’s bread dough
Sprinkle brown sugar on a rolled out rectangle of dough then sprinkle cinnamon or cinnamon sugar on top of brown sugar. Roll the rectangle up and cut it bake at 3:50 for 20 or more minutes.

Cinnamon roll icing
Ingredients:
2 ounces cream cheese (softened)
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar (Confectioners sugar)
7 tablespoons butter softened
2 tablespoons milk
1/4 teaspoon salt

1. Beat together the cream cheese in an electric mixer in a large bowl until creamy. Mix the vanilla and milk. Then gradually mix in the confectioners sugar and salt until smooth and fluffy.

2. Put the yummy icing on the bake cinnamon rolls

Mmm Mmm Mmm

Recipe by: Liberty

Teriyaki meatballs

1 package meatballs from Sams Club / Costco
18 ounce Lawry’s teriyaki, Sesame Ginger barbecue sauce
1can pineapple tidbits with juice
Mixed together and cook for 20 minutes or until juice is caramelized.

Recipe by: Clark Warner

Chicken-Bacon-Ranch Pasta Salad

INGREDIENTS

1 lb. noodles 

1 tbsp. olive oil

2 lb. boneless skinless chicken breasts

 salt

 Lawry’s Seasoned Pepper
McCormick Montreal steak seasoning

1/2 c. 6-8  slices cooked bacon, crumbled

1/2 c. ranch dressing

1/2 - 1 cup - Italian blend cheese shredded (mozzarella and provolone)

2 tbsp. freshly chopped chives

DIRECTIONS 

1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and transfer to large bowl. 
2. Meanwhile, in a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until golden and cooked through, (We cook chicken on a George Forman, and.add McCormick Montreal steak seasoning to chicken) 8 minutes per side. Let rest 10 minutes, then cut into small pieces. 
3. To bowl, add pasta, chicken, bacon, and ranch and toss until combined. Season with salt and pepper. 
4. Garnish with chives before serving. 

Zucchini Bread

3 eggs
1 cup oil
2 cups sugar
3 teaspoons vanilla
2 cups grated zucchini
1 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon cloves
3 cups flour

*1/2 cup cocoa and 1 cup Chocolate Chips (add zucchini water if too thick)

Directions:
Beat eggs. Add oil, sugar, zucchini, and vanilla. Beat well. Add flour and spices. Makes a thin better. Pour into greased and floured pants. Bake for one hour at 375°

*I make a double batch- Makes three large bread pans.

Fresh Squeezed Lemonade

2 cups Lemon Juice ( around 10 lemons)
2 cups Sugar
3 quarts Water