Tuscan Soup

Matt's Zupa Tuscan Soup

4 cups (or 3 cans) chicken broth 

2 cups water

3-4 cups whipping cream

1 small onion, chopped

4 cups kale, chopped into small pieces

1 lb country sausage

3 large potatoes, sliced and quartered

2 large sweet potatoes, peeled, sliced, and quartered

salt and pepper to taste

Cook sausage and onion until done. Drain on paper towels.

Put sausage mixture in large stockpot.

Add broth, water, and potatoes. 

Cook on medium-high heat for 30 minutes, until potatoes are almost done.

Add sweet potatoes and cook till tender.

Add chopped kale.

Cook for another 10-15 minutes.

Add cream and cook (I thicken with corn starch)

Season with salt and pepper.

Crescent Rolls

Evelyn's Crescent Rolls

5 cups flour 

1 Tb yeast

1 egg

1/4 cup sugar

3 Tb oil

1 tsp salt

1 1/2 cup warm water

Combine 2 1/2 cups of the flour with the yeast and egg.

Mix sugar, oil, and salt into the mixture.

Add warm water and finally, the last 2 1/2 cups of the flour. (as much as will make a soft non-sticky dough)

Allow to rise for 1 hour.

Punch down and roll into a circle.

Cut like pizza slices and roll starting at the widest part of the triangle.

Place rolls on lightly greased pan. 

Allow to rise about 1 hour.

Bake at 350^oF for 15 minutes.

Holy-Crap-These-Are-Amazing-Cookies

Holy-Crap-These-Are-Amazing-Cookies

(by Jessica Fritsch)

1 cup sugar

1 cup corn syrup

1 jar (18 oz) creamy peanut butter

6 cups corn flakes

Combine sugar and corn syrup in medium saucepan.

Place over medium-high heat and stir well until the mixture comes to a boil.

Remove from heat and stir in the whole jar of peanut butter. 

Mix well.

Add cornflakes to a large bowl. Pour peanut butter mixture over cornflakes and mix well.

Make sure all cornflakes are coated in mixture.

With a cookies scoop, scoop out dough onto waxed paper.

Drizzle with melted chocolate, if desired.

Peanut Butter Bars

Evelyn's Peanut Butter Bars
I make these Gluten Free/Egg Free/Dairy Free by using the substitutes in 
parenthesis and they are still fabulous!

1 cup butter, softened (Earth Balance Soy Free Buttery Spread)

2 tsp vanilla

1 cup brown sugar

1 cup sugar

2 eggs (2T The Neat Egg mixed with 4T water)

1 cup peanut butter

2 cups flour (Bob's Red Mill Gluten Free All Purpose Baking Flour)

2 cups oatmeal (Bob's Red Mill Gluten Free Old Fashioned Rolled Oats)

1 tsp baking soda

1/2 tsp salt

Mix together the softened butter, vanilla, both sugars, eggs, and peanut butter.

In a separate bowl, mix dry ingredients then add to other ingredients.

Spread onto ungreased sheet cake pan.

Bake at 350^oF for 15 minutes.

Let them cool really well then spread peanut butter on top.

Then spread chocolate frosting on top of the peanut butter layer.

Egg Nog

Evelyn's Christmas Egg Nog

1 pt heavy whipping cream

1 qt milk

1 tsp vanilla

1/4 tsp salt

2 eggs

1 can sweet and condensed milk

nutmeg to taste

Whip cream and then chill.

Beat eggs until fluffy. 

Mix all ingredients together.

Keep cool in refrigerator until served.

Wendy's Chocolate Trifle

Ingredients:

1 package brownie mix

1 package instant chocolate pudding mix

1/2 cup water

1 (14 oz) can sweetened condensed milk

1 (8 oz) container frozen whipped topping, thawed

1 (12 oz) container frozen whipped topping, thawed

1 (1.5 oz) bar chocolate candy

Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.

In a large bowl, combine pudding mix, water, and sweetened condensed milk. Mix until smooth, then fold in 8 oz whipped topping until no streaks remain.

In a glass serving dish, place half of the brownies, half of the pudding mixture, and half of the 12 oz container of whipped topping. 

Repeat layers. 

Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.