Corn Chowder

2 T. butter

extra virgin olive oil

1 onion, diced

2 garlic cloves, minced

6 sprigs fresh thyme, leaves only (can use dried thyme)

1/4 c. flour

6 c. vegetable stock (or broth)

2 c. cream

8 potatoes, peeled & diced

1 can corn

some ham & bacon, diced

salt and pepper

1/4 c. chopped parsley leaves

Heat the butter and 1 T. olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8-10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and potatoes, bring to a boil and boil hard for about 7 minutes; until the potatoes break down (this will help to thicken the soup and give it a good texture).

Add the corn. Season with salt and pepper and simmer about 10-12 minutes. Stir in the parsley & ham and bacon. Give it another little drink of olive oil. Ladle the soup into bowls and serve.

by Christie J.

Pumpkin Chocolate Chip Muffins

3 c. flour
2 t. baking soda
2 t. baking powder
2 t. cinnamon
½ t. salt
4 eggs, slightly beaten
2 c. sugar
16 oz. can pumpkin
1 c. oil
2 c. chocolate chips

Preheat oven to 350 degrees. Grease or line with paper cups muffins pans. Combine flour, soda, baking powder, cinnamon & salt. Combine eggs & sugar in large bowl. Add pumpkin & oil; mix well. Stir in flour mixture until moistened. Stir in chocolate chips. Scoop batter into prepared muffins cups. Bake for 20-25 minutes. Cool on wire racks.

Makes 36 muffins.

by Catherine S.

Toscana Soup

1/5 lb. italian sausage (hot or mild)

1 medium onion, diced

6-8 medium potatoes diced with skin on

6-8 cups chicken broth

3/4 t. salt

3/4 t. pepper

3 c. heavy cream

6 c. chopped kale

Cook sausage and onion in large soup pot over medium heat. Drain. Return sausage and onion to pot. Add potatoes, chicken broth, salt, pepper, and cream. Slowly bring to a boil over medium heat, stirring every few minutes. Once it comes to a boil, cover, and turn down heat so it can simmer for 20 minutes. Once the soup has been simmering for 20 minutes, add the kale. Cover and simmer for another 30 minutes.

Serve with grated cheese. Enjoy!

by Shelley F.

Ginger Carrot Nut Bread

2 eggs

3/4 c. packed brown sugar

1/3 c. oil

1/2 c. milk

1 t. vanilla

2 c. flour

2 t. baking powder

1 t. ginger

1/2 t. salt

1 c. shredded carrots

1/2 c. chopped nuts

Heat oven to 350 degrees F. Grease & flour bottom of 8x4 loaf pan. In large bowl beat eggs and brown sugar with electric mixer on medium speed until creamy. Beat in oil, milk, and vanilla. On low speed, beat in flour, baking powder, ginger and salt until smooth. Stir in carrots and nuts. Spread evenly in pan. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack. Serve slices of bread with whipped cream cheese.

by Sariah R.