Olive Garden Zuppa Toscana

By Shelly Kahle

Better than the stuff at Olive Garden. We love to make this for big bunches of people!!

1 Lb. mild Italian sausage

Fennel to Taste

Hot pepper flakes to taste

1 LG onion chopped

Garlic chopped to taste

3 bacon strips chopped

3-4 cans chicken stock or more

1 cup heavy cream

Parmesan cheese and some at the end at serving

Kale--depends on how much of the kale you like chopped

2 large potatoes chopped

Sauté sausage, onion, bacon, and garlic. Add seasonings, add broth and potatoes. Cook until potatoes are almost done. Add Kale and cook till done. Add Parmesan to taste and season to taste again. Add cream. Sprinkle parmasean as wanted.

Winning Chili

By Amanda Campbell

I made a chili for my ward cook off for Halloween and I won most original and I was like runner up for the best. I did not measure but I am writing it down so that if I want to make it again I can. And you can too!

Oil

Package of cut up pork for carnetas with no seasoning

Corn

Onion

1 quart of tomatoes

2 can chicken stock

s&p

Oregano

Granulated Garlic

Chili powder

Hot pepper flakes

Red, yellow, orange baby bell peppers

3 cans pinto beans rinsed

2 cans white beans rinsed

1 can of pumpkin

Honey

1 bunch of cilantro

Cream

In a big pot sauté onion and corn in oil till corn is golden and onion is soft. Take out of pot. Add, more oil and sauté pork that has been chopped up to the size you like and sauté till brown all over. Add tomatoes with juice and the cans of chicken stock. Add in the oregano, garlic, chili powder, and hot pepper flakes. Simmer for like 2-3 hours or till meat is almost tender. Add back in Onion and corn. Then add in the chopped peppers, beans, honey to taste and pumpkin. Simmer till all is cooked and tender. At the end, add in Cream and chopped cilantro. S and P along the way but taste it at the end to make sure it is good.

Copycat Keebler Pecan Sandies

By Amanda Campbell

Just made these for Book Club and they were loved!!

Ingredients:

1/2 cup vegetable shortening

1/2 cup white sugar

1/2 cup powdered sugar

1 egg, beaten

1/4 teaspoon salt

1/2 teaspoon cream of tartar

1/2 teaspoon baking soda

1 teaspoon vanilla

1 3/4 cups flour

1/2 cup finely chopped pecans

Directions:

Preheat oven to 350 degrees.

Measure flour, cream of tarter, and baking soda together and set aside.

Cream vegetable shortening and sugars together until fluffy.

Add vanilla, salt, and egg to sugar mixture and beat until smooth.

Add flour mixture to sugar mixture 1/3 at a time, beating after each addition until completely mixed.

Dough will seem a little thick.

Stir pecans into dough with a strong spoon.

Chill dough for 30- 45 minutes.

Roll dough into 1- 1 1/4 inch balls and place on ungreased cookie sheet.

Flatten balls to 1/4 inch thickness.

Bake for 12- 15 minutes, until slightly golden.

Remove to cooling rack.

When completely cool, store in air-tight container.