Since this soup tastes even better the next day I recommend making it a day or 2 days ahead, if you like spicy add in crushed chili flakes or can use spicy Italian sausage meat

Yield about 3-1/2 quarts

INGREDIENTS:

1 pound bulk Italian sausage (or 1 pound Italian sausage links, casings removed)

2 medium onion, chopped

6 garlic cloves, finely chopped

2 teaspoons dried oregano

2 teaspoons dried basil

2 large carrots, chopped

2 celery ribs, chopped

1 medium leek (white portion only), chopped

7 cups beef broth

2 teaspoons beef bouillon granules (can use more)

2 (14-1/2 ounce) diced tomatoes, undrained

3 cups shredded cabbage

1 medium zucchini, cut into pieces

1/4 pound fresh green beans, trimmed and cut into 1/2-inch pieces

1 (15 ounce) ounce garbanzo beans or chickpeas, rinsed and drained

1/2 cup uncooked small shell pasta shells

3 to 4 tablespoons fresh chopped parsley

seasoned salt and fresh ground black pepper, to taste

1/2 cup grated Parmesan cheese (can use more)

INSTRUCTIONS:———————————————

In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink; drain, fat then continue cooking until the meat is browned (about 12-15 minutes).

Stir in the garlic, dried oregano, dried basil, carrots, celery and leek; cook for 3 minutes.

Stir in the beef broth, bouillon granules, diced tomatoes with juice and cabbage; bring to a boil, reduce heat cover and simmer for 45 minutes (add in the zucchini and green beans the last 20 minutes of cooking time, continue cooking until fork-tender).

Stir in the garbanzo beans, pasta and parsley; cook for about 10 minutes or until pasta is just al dente (seasoning with salt and pepper about halfway through cooking).

Stir in 1/2 cup Parmesan cheese until combined (can use more than 1/2 cup).

Ladle into bowl then sprinkle more Parmesan cheese on top.

You will also find this recipe at Recipezazz.com

Make certain to leave a fair amount of ham on the bone

Yield about 3-3/4 quarts

INGREDIENTS:

1 pound dried navy beans

oil, as needed to cover the bottom of the pot

2 medium onions, chopped

4 large garlic cloves, minced

1/2 teaspoon dried thyme

1/4 teaspoon cayenne pepper, or to taste (or can add in Tabasco sauce to taste towards the end of cooking time)

2 celery ribs, chopped

5 cups low-sodium chicken broth

5 cups water cups (or can use 10 cups water)

3/4 cup instant dried potato flakes (or can use 1 cup mashed potatoes without added milk and butter)

2 tablespoons Worcestershire sauce

2 bay leaves

1 meaty ham bone (make certain to leave some ham on the bone)

1 teaspoon seasoned salt, or to taste

fresh ground black pepper, to taste

INSTRUCTIONS:———————————-

Place beans in a pot then add water to cover by 3-inches; bring to a boil then boil for about 5 minutes then remove from the heat, cover and let stand for 2 to 4 hours or until beans are softened.

Drain and rinse beans, discarding liquid.

In a large pot or Dutch oven heat oil over medium-high heat(use enough oil to coat the bottom of the pot) add in onions and celery; cook until tender (about 3-4 minutes).

Add in garlic, dried thyme and cayenne; cook for 2 minutes.

Stir in the beans, broth, water, potato flakes or mashed potato, Worcestershire sauce, seasoned salt, black pepper and bay leaves, then add in the ham bone; bring to a boil then reduce heat, cover and simmer partially covered for about1-1/2 hours or until beans are tender.

Discard bay leaves.

Remove ham bone; and set aside until cool enough to handle, then remove ham from bone and cut into cubes.

Discard bone. Return the chopped ham to soup and heat through.

You will also find this recipe on www.recipezazz.com

Not only is this easy but very good, you can add in some frozen mixed veggies also

Yield about 2-1/2 quarts

INGREDIENTS:

2 (10 ounce) cans chicken broth plus water to make 2 quarts (or omit the broth and use 2 quarts water and 2 tablespoons of chicken bouillon granules)

1 teaspoon garlic powder

6 cups uncooked wide egg noodles

2 (10-3/4 ounce) cans condensed cream of chicken soup, undiluted

3 cups cubed cooked chicken

salt and fresh ground black pepper, to taste

INSTRUCTIONS:———————————-

In a large saucepan bring the chicken broth, water and garlic powder to a boil; add noodles; cook uncovered until tender, about 18-10 minutes (do not drain).

Mix in condensed soups until thoroughly combined, then mix in the  chicken; heat through.

Season with salt and black pepper to taste.

You will also find this recipe on www.recipezazz.com

Servings 12-14

INGREDIENTS:

Crust:

3/4 cup graham cracker crumbs

1/2 cup finely chopped pecans

1/3 cup white sugar

1/4 cup light brown sugar, packed

1/2 cup butter, melted and cooled

Pumpkin Filling:

1-1/2 cups canned pumpkin puree

3 large eggs

1/2 cup light brown sugar, packed

2 tablespoons heavy whipping cream, unwhipped

1-1/2 teaspoons vanilla

2 tablespoons bourbon liqueur

1/2 cup white sugar

1 tablespoon cornstarch

3 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon ginger powder

1/2 teaspoon salt

3 (8 ounce) packages cream cheese, room temperature

INSTRUCTIONS:——————————–

For crust: stir together crumbs, pecans, both sugars and melted butter until well combined.

Press the crumb mixture evenly into bottom and 1/2-inch up sides of pan. of a 9-inch springform pan.

Bake in a preheated 350 degree F  oven for 8 minutes; remove and cool completely.

Also the crust can be chilled for 1 hour instead of baking, but I think it holds together better when baked.

For filling: set oven to 350°F and set oven rack to middle position.

In a medium bowl whisk together pumpkin puree, eggs, brown sugar, whipping cream, vanilla and liqueur (if using) until combined well.

In a large bowl stir together white sugar, cornstarch, cinnamon, nutmeg, ginger and salt.

Add in the softened cream cheese and beat with an electric mixer at high speed until creamy and smooth (about 3-4 minutes).

Reduce speed to medium and add in pumpkin mixture; beat until well combined and smooth.

Pour filling into crust (smoothing the top).

Place the springform pan on top of a shallow baking pan (just in case the springform leaks).

Bake in center oven until center is just set (about 50-60 minutes).

Transfer to a rack and cool for about 3 hours.

Chill in refrigerator for a minimum of 6 hours or overnight (even better).

You will also find this recipe on www.recipezazz.com

Taken from my “Favorites” Folder!

Servings 9

INGREDIENTS:

1 (16 ounce) package pound cake mix

3/4 cup canned pumpkin puree

6 tablespoons 7-Up or Sprite (or can use water)

2 large eggs (room temperature)

2 teaspoons pumpkin pie spice

1 teaspoon baking soda

TOPPING:

3/4 cup chopped walnuts

3/4 cup packed brown sugar

6 tablespoons  all-purpose flour

1-1/2 tablespoons butter, melted

INSTRUCTIONS:————————————

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease a 9-inch square baking pan (or can use an 11 x 7-inch baking pan, adjust baking time slightly).

In a large bowl combine the first six ingredients; beat on low speed for 30 seconds, then beat on medium for 2 minutes.

Pour half of the pumpkin mixture into baking pan.

For topping; in a bowl, combine all the topping ingredients together until well blended, then sprinkle half over the batter.

Carefully spread with remaining batter.

Sprinkle with remaining topping (pan will be full).

Bake for 35-40 minutes or until a toothpick inserted near the center comes out clean.

You will also find this recipe on www.recipezazz.com

Cool on a wire rack.

All ingredients can be adjusted to suit taste, if you are a garlic-lover like me then use lots of garlic don’t worry after roasting the flavor will mellow,  I roast all of my root veggies using the same method and ingredients, rutabaga, parsnips, beets and even sweet potatoes or yams, just peel them and chop into about 2-inch pieces (larger size for yams).

This is a fantastic side dish that is simple and delicious!

INGREDIENTS:

2  to 3 pounds red potatoes, peeled and cut into about 2-inch pieces (or can use a mixture or red potatoes and sweet potatoes)

3 large thick carrots, peeled and sliced into large chunks

1 large garlic bulb, peeled, separated into cloves then coarsely chopped (do not finely mince)

1/3 cup olive oil ( you can use more or less)

1-1/2 tablespoons kosher salt (or can use regular coarse salt)

1/2 teaspoon fresh ground black pepper, or to taste

INSTRUCTIONS:——————————————–

Preheat oven to 400 degrees F.

Set oven rack to lowest position,

Prepare a large non-stick baking sheet (you can line with foil and spray the foil liberally with cooking spray).

Pat dry the veggies well with a paper towel and place in a large bowl.

In a small bowl combine olive oil, chopped garlic, coarse salt and black pepper; mix well to combine.

Pour over the veggies and toss to coat with a wooden spoon or clean hands.

Roast in oven for about 30 minutes or until the potatoes are fork-tender, tossing occasionally with a spatula (might take more or less time depending on the size of potatoes).

You will also find this recipe on www.recipezazz.com