Chicken Cacciatore Soup

Cream of Tomato Bisque

Cream of Tomato Bisque:

1/4 cup olive oil, for sauteing
3 stalks celery (with leaves), diced
1 large onion, chopped
3 large cloves garlic, chopped
2 lbs whole Plum Tomatoes, cooked and peeled
2 Tbs butter
3 large basil leaves
salt and pepper, to taste
2 Tbs powdered milk
2 Tbs white sugar
1/4 cup white wine
Fresh mozzarella balls

In large pot, heat oil.  Add celery, onion and garlic and saute until lightly brown.  Add tomatoes, butter, basil, s&p, powdered milk, sugar and wine.  Simmer on low for approx. 30 mins.  In large processor or blender, puree to make smooth and creamy.  Serve in soup bowl with fresh mozzarella and garnish with fresh basil.  May also serve with toasted crostini or croutons.

Chocolate Delight

2 cups Kozy Shack Chocolate Pudding
8 ozs Cool Whip Topping
4 Large Brownies or slices of Chocolate Cake
 Choice of assorted candy:  Kit Kats, Hershey Bar, Chocolate or Peanut Butter Morsels, Malt Powder,
                           M & M's, Toffee...etc.
4 individual dessert cups

Separate ingredients to make 4 desserts.  Start by adding 1/2 brownie to bottom of each cup.  Add approx. 1/4 cup Kozy Shack Chocolate Pudding, sprinkle with assorted candy then top with Cool Whip.  Repeat second layer.  Top second layer with dollop of Cool Whip and arranged candy on top.  I like to stick two whole pieces of Kit Kat on top.

Banana Date Nut Cake (Bread)

Banana Date Nut Bread

1 cup dates

1 1/2 cups boiled water

1 very ripe banana

1 1/2 cups sugar
2 Tbs. melted butter
2 egg
1 tsp vanilla
1/2 tsp. salt
1/4 tsp. baking powder
2 tsp. baking soda
1/4 tsp cinnamon 
1/4 tsp ground allspice
2  cups flour
1/2 cup chopped nuts


Method:  Pour the boiling water over the dates into blender. Let sit while mixing other
ingredients.

Cream together the sugar, butter, eggs and vanilla. Blend dates, banana and water in blender until creamy.  Add to sugar mixture. Add dry ingredients mixing well by hand.  Fold in nuts
Pour into a greased bundt pan or two loaf pans.  
Bake for 55 to 60 min. on a 350degree oven.  Less baking time is required for loaf pans.

Baked Ritz Mac & Cheese

1 lb shells, cooked al dente
1 lb mild Cheddar Cheese
1/2 lb Monterey Jack Cheese
1/4 cup Parmesan and Roman Cheese blend
3 cups half and half
2 Tbs butter
1/2 cup sour cream
1/2 tsp chicken base (paste)
1 sleeve Ritz Crackers, crushed
ground pepper, to taste

Preheat oven to 350 degrees.  Heat water for pasta, cook to al dente then drain.  In medium size saucepan add cheeses, half and half, butter, sour cream and chicken base.  Simmer on low until all cheeses are melted, stirring.  Add pasta to cheese, mix then add to baking dish ( I use approx 9 x 13).  Add crackers crumbs to top.  Bake until starts to brown on top. (approx. 30 mins.)

Pumpkin Mousse

1 Small Can "Ready Mix" Pumpkin Pie (with spices)
(approx. 15-16 ozs)
1 small box French Vanilla Instant Pudding
1 cup half and half
whip cream

In large bowl add pie mix, pudding and half and half.  Whip with electric mixer until fully blended.   Chill in dessert cups, layered with whipped cream.  Chill for at least 4 hours.

Pumpkin Oatmeal Cookies with fresh ginger glaze

1 cup Ready Mix (pie ready) can pumpkin
  (This can pumpkin contains some sugar)
3/4 cups white sugar
2 eggs
3.4 oz box instant vanilla pudding
3/4 cups canola oil
1 tsp fresh grated peeled ginger
Mix these ingredients in large bowl with electric mixer until fully blended.

Add lower ingredients and mix to combine:
1 tsp salt
1/2 tsp ground cinnamon
1 tsp baking soda
2 1/4 cups flour
Fold in approx. 1 cup oats (for cake like cookies)  (For chewier cookies add additional oats)

Preheat oven to 350 degrees.
Cookie dough and be refrigerated for a few mins before baking.  Drop by spoonfuls onto lined, greased cookies sheets.  I use parchment paper greased with cooking spray.  Bake for approx. 10-12 mins or until brown.  Cooking time depends on size of cookies.

Fresh Ginger Icing:
1 cup powdered sugar
1 tsp fresh grated ginger
1/2 tsp vanilla
milk, added little at a time to right consistency.  The glaze should be thin enough to run off fork.  Drizzle over cooled cookies.