Autumn Recipes: A Cookbook for Autumn with Delicious and Heartwarming Recipes [2 ed.] 9798371565372

Table of contents :
Table of Contents
How to Make Ginger Cookies
Autumn Oatmeal Cookies
Simple Cinnamon Cookies
Canadian Fall-Time Cookies
Slow Cooker Sweet Potatoes
Late October Yams
Candied Yams
Canadian Roasted Yams
Autumn Sweet Potato Casserole
Pancakes for Autumn
Peanut Butter Chocolate Pancakes
Buttermilk Oat Pancakes
October’s Pancakes
Rustic Country Squash Pancakes
Shrimp & French Onions Casserole
French Onion & Cream Cheese Casserole
Easy Tomato Chicken Casserole
Mediterranean Casserole
Cheddar & Mushrooms Casserole
Cream of Hash Browns Casserole
Buttery Celery and Carrots Casserole
Cheddar Bread Casserole
Hash Browns and Mushrooms Casserole
Cheddar and Spinach Casserole
French Bean & Parmesan Casserole
Easy Irish Style Corned Beef
Easy Bangers and Mash
British Breakfast Muffin Bread
Classical Corn Bread
Roasted Turkey
Roasted Turkey II
Cornbread Stuffing
Autumn Pot Pie
North Carolina Crisp
Southern 3-Cheese Spinach
Chattanooga Chicken
3 Star Carrots
Buttermilk Pie
Late October Tea
Handmade Breakfast Muffins
Hearty Southern Macaroni and Cheese
Sweet Honey Chicken
American Dinner Rolls
Potato Soup
Steak & Beans Sandwich
Turkey Soup
Pot Pie
Turkey Gyros
Autumn-Only Chili
Turkey Soup II
Turkey Chili II
Buttery Veggie Bake
Creamy Corn Bread with Cheddar
Mushroom Oven Melt
Cheddar & Spinach Casserole
French Parmesan Bake
Autumn Asian Soup
Hash Brown Soup
Late September Soup
Peanut Butter Soup II
Tomato & Avocado Soup
Creamy Avocado Stew
Italian Style Soup of Tomatoes
Squash and Apple Soup
Soup of Potatoes, Onions, and Cheese

Citation preview

Autumn Recipes A Cookbook for Autumn with Delicious and Heartwarming Recipes (2nd Edition) By BookSumo Press All rights reserved

Published by http://www.booksumo.com

LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s Text Is Permitted For Use In Reviews Written For The Public.

Table of Contents 7 . . . . . . . . . 8 . . . . . . . . . 9 . . . . . . . . . 10 . . . . . . . . 11 . . . . . . . . 14 . . . . . . . . 15 . . . . . . . . 16 . . . . . . . . 17 . . . . . . . . 18 . . . . . . . . 19 . . . . . . . . 22 . . . . . . . . 23 . . . . . . . . 24 . . . . . . . . 25 . . . . . . . . 26 . . . . . . . . 27 . . . . . . . . 30 . . . . . . . . 31 . . . . . . . . 32 . . . . . . . . 33 . . . . . . . . 34 . . . . . . . . 35 . . . . . . . . 38 . . . . . . . . 39 . . . . . . . . 40 . . . . . . . . 41 . . . . . . . . 42 . . . . . . . . 43 . . . . . . . . 46 . . . . . . . . 48 . . . . . . . . 50 . . . . . . . . 51 . . . . . . . . 54 . . . . . . . . 55 . . . . . . . . 56 . . . . . . . . 57 . . . . . . . . 58 . . . . . . . . 59 . . . . . . . . 62 . . . . . . . . 63 . . . . . . . . 64 . . . . . . . . 65 . . . . . . . .

How to Make Ginger Cookies Autumn Oatmeal Cookies Simple Cinnamon Cookies Canadian Fall-Time Cookies Slow Cooker Sweet Potatoes Late October Yams Candied Yams Canadian Roasted Yams Autumn Sweet Potato Casserole Pancakes for Autumn Peanut Butter Chocolate Pancakes Buttermilk Oat Pancakes October’s Pancakes Rustic Country Squash Pancakes Shrimp & French Onions Casserole French Onion Casserole Easy Tomato Chicken Casserole Mediterranean Casserole Cheddar & Mushrooms Casserole Cream of Hash Browns Casserole Buttery Celery and Carrots Casserole Cheddar Bread Casserole Hash Browns Casserole Cheddar and Spinach Casserole French Bean & Parmesan Casserole Easy Irish Style Corned Beef Easy Bangers and Mash British Breakfast Muffin Bread Classical Corn Bread Roasted Turkey Roasted Turkey II Cornbread Stuffing Autumn Pot Pie North Carolina Crisp Southern 3-Cheese Spinach Chattanooga Chicken 3 Star Carrots Buttermilk Pie Late October Tea Handmade Breakfast Muffins Hearty Southern Macaroni and Cheese Sweet Honey Chicken American Dinner Rolls

66 . . . . . . . . 67 . . . . . . . . 70 . . . . . . . . 71 . . . . . . . . 72 . . . . . . . . 73 . . . . . . . . 74 . . . . . . . . 75 . . . . . . . . 78 . . . . . . . . 79 . . . . . . . . 80 . . . . . . . . 81 . . . . . . . . 82 . . . . . . . . 83 . . . . . . . . 86 . . . . . . . . 87 . . . . . . . . 88 . . . . . . . . 89 . . . . . . . . 90 . . . . . . . . 91 . . . . . . . . 92 . . . . . . . . 93 . . . . . . . .

Potato Soup Steak & Beans Sandwich Turkey Soup Pot Pie Turkey Gyros Autumn-Only Chili Turkey Soup II Turkey Chili II Buttery Veggie Bake Creamy Corn Bread with Cheddar Mushroom Oven Melt Cheddar & Spinach Casserole French Parmesan Bake Autumn Asian Soup Hash Brown Soup Late September Soup Peanut Butter Soup II Tomato & Avocado Soup Creamy Avocado Stew Italian Style Soup of Tomatoes Squash and Apple Soup Soup of Potatoes, Onions, and Cheese

How to Make

Ginger Cookies

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 24 Calories 143 kcal Carbohydrates 21.1 g Cholesterol 8 mg Fat 6g Fiber 0.4 g Protein 1.6 g Sodium 147 mg

Ingredients

2 1/4 C. all-purpose flour 2 tsps ground ginger 1 tsp baking soda 3/4 tsp ground cinnamon 1/2 tsp ground cloves 1/4 tsp salt

3/4 C. margarine, softened 1 C. white sugar 1 egg 1 tbsp water 1/4 C. molasses 2 tbsps white sugar

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Add a mixture of flour, ginger, salt, baking soda, cloves and cinnamon into a mixture of cream, margarine, egg, molasses and water before forming small sized balls out of it and rolling them in sugar. 3. Place these balls with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 10 minutes. 5. Cool it down. 6. Serve.

How to Make Ginger Cookies

7

AUTUMN

Oatmeal Cookies

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 36 Calories 144 kcal Carbohydrates 20.6 g Cholesterol 17 mg Fat 6.3 g Fiber 1g Protein 1.9 g Sodium 92 mg

Ingredients

1/2 C. butter, softened 1/2 C. butter flavored shortening 1 C. packed light brown sugar 1/2 C. white sugar 2 eggs 1 tsp vanilla extract 1 1/2 C. all-purpose flour

1 tsp baking soda 1 tsp ground cinnamon 1/2 tsp ground cloves 1/2 tsp salt 3 C. rolled oats 1 C. raisins

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Add a mixture of flour, cloves, cinnamon, baking soda and salt into a mixture of butter, eggs, butter flavored shortening, brown sugar, white sugar and vanilla before stirring in some oats and raisins. 3. Pour spoonfuls of this mixture with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 12 minutes. 5. Cool it down. 6. Serve.

8

Autumn Oatmeal Cookies

Simple

Cinnamon Cookies

Prep Time: 10 mins Total Time: 2 hrs Servings per Recipe: 24 Calories 218 kcal Carbohydrates 32.3 g Cholesterol 36 mg Fat 8.8 g Fiber 1.4 g Protein 3g Sodium 213 mg

Ingredients

1 C. butter, softened 1 C. white sugar 1 C. packed brown sugar 2 eggs 1 tsp vanilla extract

2 C. all-purpose flour 1 tsp baking soda 1 tsp salt 1 1/2 tsps ground cinnamon 3 C. quick cooking oats

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Add a mixture of flour, salt, baking soda and cinnamon into a mixture of butter, vanilla, eggs, sugar and brown sugar before stirring in oats and forming balls out of this dough. 3. Place these balls with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 10 minutes. 5. Cool it down. 6. Serve.

Simple Cinnamon Cookies

9

CANADIAN

Fall-Time Cookies

Prep Time: 10 mins Total Time: 2 h 20 mins Servings per Recipe: 24 Calories 120 kcal Carbohydrates 18.6 g Cholesterol 6 mg Fat 4.7 g Fiber 0.3 g Protein 1.1 g Sodium 179 mg

Ingredients

3/4 C. margarine, melted 1 C. white sugar 1 egg 1/4 C. molasses 2 C. all-purpose flour 2 tsps baking soda 1/2 tsp salt

1 tsp ground cinnamon 1/2 tsp ground cloves 1/2 tsp ground ginger 1/2 C. white sugar

Directions 1. Set your oven at 375 degrees F before doing anything else. 2. Add a mixture of flour, ginger, salt, baking soda, cloves and cinnamon into a mixture of melted margarine, egg, molasses and sugar before forming small sized balls out of it and rolling them in sugar. 3. Place these balls with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 10 minutes. 5. Cool it down. 6. Serve. 

10

Canadian Fall-Time Cookies

Slow Cooker

Sweet Potatoes

Prep Time: 10 mins Total Time: 3 h 25 mins Servings per Recipe: 4 Calories 531 kcal Fat 8.1 g Carbohydrates 109.1g Protein 3.5 g Cholesterol 20 mg Sodium 238 mg

Ingredients

2 (29 oz.) cans sweet potatoes, drained 1/3 C. butter, cut into 1/4-inch pieces 3/4 C. light brown sugar 1 (16 oz.) package miniature marshmallows

Directions 1. Grease a slow cooker with the cooking spray evenly. 2. Place the sweet potatoes in slow cooker and top with the butter. 3. Sprinkle with the brown sugar evenly. 4. Set the slow cooker on High and cook, covered for about 3-3 1/2 hours. 5. Stir in the marshmallows and cook for about 15 minutes. 

Slow Cooker Sweet Potatoes

11

12

13

LATE

October Yams

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 12 Calories 344 kcal Fat 5.4 g Carbohydrates 72.5g Protein 3.7 g Cholesterol 5 mg Sodium 184 mg

Ingredients

2 (29 oz.) cans sweet potatoes 2 tbsp butter 1 tbsp lemon juice 1/2 (16 oz.) package gingersnap cookies 1 (16 oz.) package miniature marshmallows

Directions 1. In a medium pan, mix together the sweet potatoes, butter and lemon juice on medium heat. 2. Break the gingersnap cookies into the mixture and stir to combine. 3. Cook, stirring occasionally for about 15 minutes. 4. Place the marshmallows over the sweet potato mixture evenly. 5. Remove from the heat and keep aside, covered for about 5 minutes. 6. Serve warm. 

14

Late October Yams

Candied Yams

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 282 kcal Fat 7.9 g Carbohydrates 50.7g Protein 2.3 g Cholesterol 20 mg Sodium 145 mg

Ingredients

1 (29 oz.) can sweet potatoes 1/4 C. butter, cut into pieces Candy 1/2 C. brown sugar 1 1/2 C. miniature marshmallows

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. In a medium baking dish, place the sweet potatoes and top with the butter pieces. 3. Sprinkle with the brown sugar and top with the miniature marshmallows. 4. Cook in the oven for about 25 minutes.

Candied Yams

15

CANADIAN

Roasted Yams

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 8 Calories 378 kcal Fat 11.9 g Carbohydrates 66.7g Protein 2.7 g Cholesterol 31 mg Sodium 98 mg

Ingredients

3 large yams, quartered length-wise 3/4 C. maple syrup 1 tsp ground nutmeg 1 1/2 tsp ground cinnamon 1/2 C. butter, sliced

Directions 1. Set your oven to 350 degrees F before doing anything else 2. In a 12x9-inch baking dish, place the yams, skin side down and top with the maple syrup evenly. 3. Sprinkle with the nutmeg and cinnamon and top with the butter in the form of dots. 4. Cover the baking dish with a piece of foil and cook in the oven for about 25 minutes.

16

Canadian Roasted Yams

Autumn

Sweet Potato Casserole

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 6 Calories 21 kcal Fat 46.4 g Carbohydrates 100g Protein 6.8 g Cholesterol 145 mg Sodium 301 mg

Ingredients

Yams: 1 (40 oz.) can cut yams, drained 1 C. white sugar 1/2 C. whole milk 1/2 C. salted butter, softened 2 eggs, beaten

Topping: 1 1/2 C. brown sugar 1 C. chopped pecans 1/2 C. salted butter, softened 1/2 C. all-purpose flour

Directions 1. Set your oven to 350 degrees F before doing anything else and grease an 8-inch square baking dish. 2. In a microwave safe bowl, place the yams and microwave for about 75 seconds. 3. Transfer the cooked yams into a large bowl with the white sugar, milk, 1/2 C. of the butter and eggs and with a hand mixer, beat till smooth. 4. Place the yam mixture into the prepared baking dish. 5. In a bowl, add the brown sugar, pecans, 1/2 C. of the butter and flour and with a wooden spoon, mix till crumbly. 6. Cover the yam mixture with the crumb mixture evenly. 7. Cook in the oven for about 30 minutes. 

Autumn Sweet Potato Casserole

17

PANCAKES

for Autumn

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 278 kcal Fat 7.2 g Carbohydrates 45.8g Protein 7.9 g Cholesterol 36 mg Sodium 608 mg

Ingredients

1 1/2 C. milk 1 C. pumpkin puree 1 egg 2 tbsp vegetable oil 2 tbsp vinegar 2 C. all-purpose flour 3 tbsp brown sugar

2 tsp baking powder 1 tsp baking soda 1 tsp ground allspice 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp salt

Directions 1. In a bowl, add the milk, pumpkin, egg, oil and vinegar and beat till well combined. 2. In another large bowl, mix together the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. 3. Add the flour mixture into pumpkin mixture and mix till just combine. 4. Heat a lightly greased griddle on medium-high heat. 5. Add about 1/4 C of the mixture into the griddle and cook till browned from both sides. 6. Repeat with the remaining mixture. 7. Serve hot. 

18

Pancakes for Autumn

Peanut Butter Chocolate Pancakes

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 484 kcal Fat 23.4 g Carbohydrates 58.2g Protein 13.5 g Cholesterol 77 mg Sodium 737 mg

Ingredients

1 1/4 C. all-purpose flour 1 tbsp baking powder 1/2 tsp salt 2 tbsp brown sugar 1 1/2 C. milk 1 egg, beaten

3 tbsp butter, melted 1 tsp vanilla extract 1/4 C. peanut butter 1/4 C. chocolate chips 1 ripe banana, diced

Directions 1. In a bowl, mix together the flour, baking powder, salt and brown sugar. 2. In another bowl, add the egg and milk and beat till well combined. 3. Add the peanut butter and stir till smooth. 4. Add the milk mixture into the flour mixture and mix till just moistened. 5. Add the melted butter and vanilla extract and beat to combine. 6. Gently fold in the chocolate chips and diced banana. 7. Heat a large nonstick skillet on medium heat. 8. Add about 1/4 C. of the mixture into the skillet and cook for about 2 minutes. 9. Flip and cook for about 2-3 minutes. 10. Repeat with the remaining mixture. 

Peanut Butter Chocolate Pancakes

19

20

21

BUTTERMILK

Oat Pancakes

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 207 kcal Fat 9.3 g Carbohydrates 24.6g Protein 6g Cholesterol 48 mg Sodium 605 mg

Ingredients

1/2 C. all-purpose flour 1/2 C. quick cooking oats 1 tbsp white sugar 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 3/4 C. buttermilk

1 tsp vanilla extract 2 tbsp vegetable oil 1 egg

Directions 1. In a food processor, add the flour, oats, sugar, baking powder, baking soda, salt, buttermilk, vanilla, oil and egg and pulse till smooth. 2. Heat a lightly greased griddle on medium-high heat. 3. Add about 1/4 C. of the mixture into the griddle and cook till browned from both sides. 4. Repeat with the remaining mixture. 5. Serve hot. 

22

Buttermilk Oat Pancakes

October’s

Pancakes

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 10 Calories 271 kcal Fat 5.2 g Carbohydrates 52.9g Protein 3.6 g Cholesterol 40 mg Sodium 260 mg

Ingredients

Pancakes: 1 C. Original Bisquick(R) mix 1 C. Betty Crocker(R) SuperMoist(R) yellow cake mix 3 tbsp candy sprinkles 1 C. milk 1 tsp vanilla 2 eggs

Glaze and Garnish: 2 1/2 C. powdered sugar 3 tbsp milk plus 2 tsp milk 1 tsp vanilla Additional candy sprinkles

Directions 1. Heat a greased griddle on medium-high heat. 2. In a bowl, add the pancake 3. Ingredients and mix till well combined. 4. Add 1/4 C. of the mixture into the griddle and cook till the edges become dry. 5. Flip and cook till golden brown. 6. Repeat with the remaining mixture. 7. Stack on serving plates. 8. In small bowl, add the powdered sugar, milk and 1/2 tsp of the vanilla and beat till smooth. 9. Serve with a topping of the glaze and additional candy sprinkles. 

October’s Pancakes

23

RUSTIC COUNTRY

Squash Pancakes

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 8 Calories 107 kcal Fat 5.7 g Carbohydrates 10.6g Protein 3.9 g Cholesterol 49 mg Sodium 255 mg

Ingredients

2 tbsp chicken stock 2 eggs, slightly beaten 1 C. baking mix (such as Bisquick(R)) 4 pattypan squash, grated 1/4 C. diced onion

1/4 C. grated Parmesan cheese 1 tsp minced garlic 1/2 C. vegetable oil

Directions 1. 2. 3. 4. 5. 6. 7. 8.

24

In a bowl, add the chicken stock and eggs and beat to combine. Add the baking mix and beat till just moistened. Add the squash, onion, Parmesan cheese and garlic and stir till well combined. Keep aside for about 5 minutes. In a large skillet, heat the oil to 350 degrees F. Add about 1/4 C. of the mixture into the hot oil and cook for about 2-3 minutes per side. Repeat with the remaining mixture. Transfer pancakes to a brown paper bag-lined surface to drain. 

Rustic Country Squash Pancakes

Shrimp &

French Onions Casserole

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 6 Calories 533 kcal Carbohydrates 25.4 g Cholesterol 148 mg Fat 40.7 g Fiber 2.5 g Protein 18.1 g Sodium 1608 mg

Ingredients

2 (8 oz.) packages whipped cream cheese 1 (11 oz.) can condensed cheese soup 2 (4 oz.) cans shrimp, drained

3 (15 oz.) cans asparagus, drained 1 (6 oz.) can French-fried onions

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. Spread a mixture of cream cheese and cheddar cheese soup over asparagus in a baking dish very evenly, while leaving about half an inch of space between the casserole and the top of the dish. 3. Bake in the preheated oven for about 35 minutes covered and 10 minutes uncovered after spreading mashed fried onions. 4. Serve. 

Shrimp & French Onions Casserole

25

FRENCH ONION

Casserole

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 381 kcal Carbohydrates 20.4 g Cholesterol 41 mg Fat 30.6 g Fiber 2.7 g Protein 7.1 g Sodium 748 mg

Ingredients

2 (10 oz.) packages frozen chopped spinach, thawed and drained 1 (8 oz.) package cream cheese, softened 1 (10.75 oz.) can condensed cream of

mushroom soup 1 (6 oz.) can French-fried onions, divided

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Combine everything thoroughly (reserving some fried onions) and pour into a baking dish before spreading some fried onions on top. 3. Bake in the preheated oven for about 20 minutes. 4. Serve. 

26

French Onion Casserole

Easy

Tomato Chicken Casserole

Prep Time: 10 mins Total Time: 20 min Servings per Recipe: 4 Calories 310 kcal Carbohydrates 28.2 g Cholesterol 85 mg Fat 5.3 g Fiber 5.5 g Protein 36.8 g Sodium 564 mg

Ingredients

2 onions, thinly sliced 1 red bell pepper, thinly sliced 2 large tomatoes, thinly sliced 1 1/4 lbs skinless, boneless chicken breast

meat - cut into strips 1 (16 oz.) jar spaghetti sauce water as needed

Directions 1. Heat up your oven’s broiler to low if possible. 2. Broil onions, tomatoes and bell pepper until brown before adding chicken, water and sauce. 3. Broil everything for another 10 minutes or until the chicken is tender.

Easy Tomato Chicken Casserole

27

28

29

MEDITERRANEAN

Casserole

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 8 Calories 480 kcal Carbohydrates 29.6 g Cholesterol 48 mg Fat 31.6 g Fiber 7.9 g Protein 22.3 g Sodium 615 mg

Ingredients

1 lb ground beef (optional) 1 medium onion, chopped(optional) 1/4 tsp allspice (optional) salt and ground black pepper to taste 2 tsps olive oil 1/2 C. pine nuts 4 C. hummus spread

3 pita bread rounds paprika, for garnish 1/2 C. chopped fresh parsley, for garnish 2 tbsps fresh lemon juice

Directions 1. Cook onion and ground beef over medium heat for 10 minutes before stirring allspice, pepper and salt. 2. Fry pine nuts in hot oil for 2 minutes. 3. Spread half of your pita bread slices over half of your hummus in a baking dish before spreading the remaining hummus over the remaining bread and toping with pine nuts. 4. Spread some paprika, lemon juice and half of the parsley then top everything with the beef mixture and the remaining parsley. 5. Serve. 

30

Mediterranean Casserole

Cheddar &

Mushrooms Casserole

Prep Time: 15 mins Total Time: 55 min Servings per Recipe: 10 Calories 293 kcal Carbohydrates 13 g Cholesterol 67 mg Fat 17.7 g Fiber 1.6 g Protein 20.3 g Sodium 701 mg

Ingredients

2 lbs ground beef 1 onion, chopped 1 (15 oz.) can black beans, drained and rinsed 2 tbsps chili powder 1 tbsp ground cumin 1/2 tsp salt

4 (7 inch) flour tortillas 1 (14.5 oz.) can diced tomatoes with green chili peppers 1 (10.5 oz.) can cream of mushroom soup 1 C. shredded Cheddar cheese

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Cook ground beef and onion over medium heat for 10 minutes and stir in black beans, salt, chili powder and cumin before cooking everything for 5 minutes. 3. Spread tortillas over this mixture in a baking dish and pour a mixture of tomatoes, cream of mushroom soup and green chili pepper over tortillas before topping everything with cheddar cheese. 4. Bake in the preheated oven for about 30 minutes. 5. Serve.

Cheddar & Mushrooms Casserole

31

CREAM OF

Hash Browns Casserole

Prep Time: 15 mins Total Time: 60 mins Servings per Recipe: 10 Calories 272 kcal Carbohydrates 24 g Cholesterol 38 mg Fat 22.2 g Fiber 1.4 g Protein 7.3 g Sodium 544 mg

Ingredients

2 (10.75 oz.) can condensed cream of chicken soup 1 1/2 C. sour cream 2 tbsps butter, softened 2 tbsps dried minced onion flakes ground black pepper to taste

1 (2 lb) package frozen shredded hash brown potatoes, thawed 4 oz. extra sharp Cheddar cheese, shredded 1/2 C. mashed cornflakes cereal

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Combine soup, sour cream, half of your cheese, butter, hash browns, dried onion flakes, and pepper in a bowl very thoroughly before pouring it into a baking dish. 3. Bake in the preheated oven for about 45 minutes. 4. Serve. 

32

Cream of Hash Browns Casserole

Buttery Celery

and Carrots Casserole

Prep Time: 15 mins Total Time: 45 min Servings per Recipe: 6 Calories 331 kcal Carbohydrates 23.1 g Cholesterol 61 mg Fat 24.6 g Fiber 4.4 g Protein 6g Sodium 909 mg

Ingredients

5 C. sliced carrots 3 tbsps butter 1 onion, chopped 1 (10.75 oz.) can condensed cream of celery soup

salt and pepper to taste 1/2 C. cubed processed cheese 2 C. seasoned croutons 1/3 C. melted butter

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Cook carrots in boiling water for 8 minutes before draining. 3. Now cook onions in hot butter for a few minutes and then add soup, cheese, pepper, salt and cooked carrots before transferring all this to the baking dish. 4. Spread croutons coated with melted butter over the mixture. 5. Bake in the preheated oven for about 30 minutes. 6. Serve. 

Buttery Celery and Carrots Casserole

33

CHEDDAR

Bread Casserole

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 254 kcal Carbohydrates 26.4 g Cholesterol 60 mg Fat 13.4 g Fiber 1.2 g Protein 9.4 g Sodium 642 mg

Ingredients

1 (15 oz.) can whole kernel corn, drained and 1/2 liquid reserved 1 (14.75 oz.) can cream-style corn 2 eggs

1 (8 oz.) package dry corn bread mix 1 C. sour cream 8 oz. Cheddar cheese, shredded

Directions 1. 2. 3. 4.

34

Set your oven to 350 degrees F before doing anything else. Combine everything in a bowl very thoroughly before pouring it into a baking dish. Bake in the preheated oven for about 30 minutes. Serve. 

Cheddar Bread Casserole

Hash Browns Casserole

Prep Time: 15 mins Total Time: 1 hr 25 min Servings per Recipe: 6 Calories 400 kcal Carbohydrates 23.1 g Cholesterol 77 mg Fat 35.5 g Fiber 1.4 g Protein 8.5 g Sodium 483 mg

Ingredients

1 (30 oz.) package frozen hash brown potatoes 2 C. shredded Cheddar cheese 1 (16 oz.) container sour cream 1 (10.75 oz.) can condensed cream of

mushroom soup 1 onion, chopped 1 C. butter 3 C. mashed corn flakes

Directions 1. Set your oven to 425 degrees F before doing anything else. 2. Cook onion in hot butter for five minutes and mix it with a mixture of soup, cheese, and sour cream before spreading this over hash browns in a baking dish. 3. Spread mashed corn flakes in the casserole dish and then pour melted butter over it. 4. Bake in the preheated oven for about 60 minutes. 5. Serve. 

Hash Browns Casserole

35

36

37

CHEDDAR

and Spinach Casserole

Prep Time: 10 mins Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 269 kcal Carbohydrates 7.9 g Cholesterol 140 mg Fat 18 g Fiber 1.5 g Protein 19.6 g Sodium 845 mg

Ingredients

1 (16 oz.) package cottage cheese 6 eggs 1/2 C. all-purpose flour 1/4 C. sour cream 2 tsps salt 1/2 tsp ground black pepper

2 (10 oz.) packages frozen chopped spinach, thawed and drained 4 C. shredded Cheddar cheese, divided

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Blend a mixture of cottage cheese, salt, eggs, flour, sour cream and pepper in a blender until smooth and mix it with a mixture of spinach, and 2 C. of Cheddar cheese before pouring it into the baking dish. 3. Bake in the preheated oven for about 45 minutes before spreading 2 more C. of cheddar cheese and baking it again for 10 minutes. 4. Serve. 

38

Cheddar and Spinach Casserole

French Bean

& Parmesan Casserole

Prep Time: 5 mins Total Time: 30 min Servings per Recipe: 4 Calories 421 kcal Carbohydrates 59.8 g Cholesterol 6 mg Fat 13.7 g Fiber 9.9 g Protein 16.8 g Sodium 1013 mg

Ingredients

2 tbsps olive oil 1 large onion, sliced 1 medium carrot, sliced 2 cloves garlic, finely chopped 1 tsp white sugar 1 red bell pepper, seeded and chopped 6 fresh mushrooms, sliced 1 tbsp all-purpose flour 1/2 C. water 1 tbsp tomato paste 1/2 tsp dried basil

1/4 tsp dried thyme 1 (14.5 oz.) can red kidney beans, drained 1/2 tsp salt ground black pepper to taste 1/2 (1 lb) loaf French bread, cut into 1/2 inch thick slices 1 tbsp olive oil 1/4 C. grated Parmesan cheese

Directions 1. Set your oven to 425 degrees F before doing anything else. 2. Cook onion in hot butter for five minutes and mix it with a mixture of soup, cheese, and sour cream before spreading this over hash browns in a baking dish. 3. Spread mashed corn flakes in the casserole dish and then pour melted butter over it. 4. Bake in the preheated oven for about 60 minutes. 5. Serve. 

French Bean & Parmesan Casserole

39

EASY IRISH STYLE

Corned Beef

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 434 kcal Fat 8.8 g Carbohydrates 66.2g Protein 23.3 g Cholesterol 48 mg Sodium 718 mg

Ingredients

6 large potatoes, peeled and diced 1 (12 oz.) can corned beef, cut into chunks 1 medium onion, diced 1 C. beef broth

Directions 1. Add the following to a frying pan with medium heat: broth, potatoes, onions, and corned beef. 2. Place a lid on the pan and let the contents lightly boil until the potatoes are soft and no liquid remains. 3. Combine all the ingredients with a wooden spoon and enjoy.

40

Easy Irish Style Corned Beef

Easy

Bangers and Mash

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 8 Calories 570 kcal Fat 24.9 g Carbohydrates 67.7g Protein 20.3 g Cholesterol 61 mg Sodium 1206 mg

Ingredients

8 large baking potatoes, peeled and quartered 2 tsps butter, divided 1/2 C. milk, or as needed salt and pepper to taste

1 1/2 lbs beef sausage 1/2 C. diced onion 1 (.75 oz.) packet dry brown gravy mix 1 C. water, or as needed

Directions 1. Set your oven to 350 degrees before doing anything else. 2. For 20 mins boil your potatoes in water. Remove all the water and mash them. 3. Then add in: salt, milk, pepper, and 1 tsp of butter. Mash again. 4. Fry your sausage in a pan and then set them to the side and fry your onions in 1 tsp of butter. 5. Combine water and gravy in the same pan and let the contents lightly boil. Continue boiling the gravy until thick. 6. Now get a baking dish and line the bottom of it with some gravy and onions. Then cut your sausages in half and put them on top of the gravy. Add the potatoes over the sausages and then the remaining gravy. 7. Cook in the oven for 23 mins. 8. Enjoy. 

Easy Bangers and Mash

41

BRITISH BREAKFAST

Muffin Bread

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 20 Calories 168 kcal Fat 1.2 g Carbohydrates 32.4g Protein 6.1 g Cholesterol 2 mg Sodium 260 mg

Ingredients

2 C. milk 1/2 C. water 2 tbsps cornmeal 6 C. bread flour 2 (.25 oz.) packages active dry yeast

1 tbsp white sugar 2 tsps salt 1/4 tsp baking soda

Directions 1. 2. 3. 4. 5.

Coat two bread pans with some oil and add a bit of cornmeal to each. Now heat your water and milk in a big pot. Get a bowl and combine: baking soda, 3 C. of flour, milk, salt, salt, yeast, and sugar. One by one slowly add an additional C. of flour to the mix. Make a batter from this. Divide the batter between both loaf pans and place a plastic covering over it. Let the dough rise for 1 hr. 6. Half way through the rising time set your oven to 325 degrees before continuing. 7. Cook the loaves in the oven for 26 mins. 8. Enjoy.  

42

British Breakfast Muffin Bread

Classical

Corn Bread

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 6 Calories 587 Fat 36g Cholesterol 138mg Sodium 1317mg Carbohydrates 54.6g Fiber 1.6g Protein 14.5g

Ingredients

1 (12 oz.) package corn bread mix 1 (8¾ oz.) can sweet corn, drained 1 (8 oz.) can cream-style corn 2 eggs, beaten

½ C. butter, melted 1 C. sour cream 1 C. Swiss cheese, shredded freshly

Directions 1. Set your oven to 350 degrees F. Grease an 8x8-inch baking pan. 2. In a large bowl, add all ingredients except cheese and mix till well combined. 3. Transfer the corn mixture into prepared baking pan. 4. Bake for about 35-40 minutes. 5. Remove the baking pan from oven. Top the bread with shredded cheese evenly. 6. Bake for 10 minutes more or till a toothpick inserted in the center comes out clean. 7. Serve warm.

Classical Corn Bread

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45

ROASTED

Turkey

Prep Time: 30 mins Total Time: 4 hrs Servings per Recipe: 12 Calories 840 Fat 47.3g Cholesterol 292mg Sodium 1237mg Carbohydrates 7g Fiber 1.9g Protein 93.5g

Ingredients

For Turkey: 1/3 C. plus 1 tbsp vegetable oil ½ C. white vinegar ½ C. soy sauce 12 garlic cloves, peeled 1 tbsp dried oregano, crushed ½ C. ground cumin 3 tbsp paprika 1 tbsp smoked paprika 2 tbsp freshly ground black pepper 2 tsp kosher salt 1 (12 lb.) whole turkey, giblets and neck

removed and pat dried 2 tsp water For Gravy: 2 tbsp fresh lime juice 1 C. chicken broth 1 (8-oz.) container crème fraiche ½ C. fresh cilantro, chopped 2 jalapeño peppers, stemmed and chopped Pinch of cayenne pepper Salt and freshly ground black pepper, to taste

Directions 1. In a blender, add 1/3 cup of oil, vinegar, soy sauce, garlic, oregano and spices and pulse till a thick and smooth paste forms. 2. Reserve ½ cup of paste in a cup and keep aside. 3. With a spatula, loosen the skin over each side of breastbone. 4. Coat the turkey with remaining paste underneath the loosened skin and all over the skin generously. 5. Keep in room temperature for at least 1 hour. 6. Set your oven to 325 degrees F. Arrange a rack in large roasting pan. Fold a large piece of aluminum foil into a round shape and keep aside. 7. With a kitchen twine, tie the both legs together at the bottom. 8. Rub the cavity of turkey with ¼ cup of reserved paste. Sprinkle with salt generously. 9. Place turkey over rack in roasting pan. Roast for about 1½ hours. 10. Tent the turkey breast with foil paper. Roast for 1¼ hour. 46

Roasted Turkey

11. Add remaining 1 tablespoon of oil and water in the cup with remaining paste and stir to combine. 12. Coat the legs, tops and sides of turkey with water mixture generously. 13. Roast for 30 minutes further. 14. Transfer the turkey in a large serving platter and keep aside for about 20 minutes before serving. 15. In a blender, add lime juice, broth, crème fraiche, jalapeño peppers and cilantro and pulse till smooth. 16. Remove excess fat from roasting pan and place on medium-high heat. 17. Stir in crème fraiche mixture. With a spatula, scrape the brown bits of pan in sauce mixture and bring to a boil. 18. Cook, stirring occasionally for about 10 minutes. Stir in seasoning and remove from heat. 19. Serve turkey with gravy.

47

ROASTED

Turkey II

Prep Time: 30 mins Total Time: 5 hrs Servings per Recipe: 20 Calories 584 Fat 29.3g Cholesterol 206mg Sodium 314mg Carbohydrates 10.5g Fiber 0.6g Protein 65g

Ingredients

For Turkey & Veggies: 1/3 C. pure maple syrup 2 C. apple cider ¾ C. butter 2½ tsp fresh lemon zest, grated finely 2 tbsp fresh marjoram, chopped and divided 2 tbsp fresh thyme, chopped and divided Salt and freshly ground black pepper, to taste 1 (14 lb.) whole turkey, giblets and neck removed and reserved 1 C. carrots, peeled and chopped roughly

1 C. celery stalk, chopped 2 C. onion, chopped 2 C. chicken broth For Gravy: Chicken broth, as required 3 tbsp all-purpose flour 2 tbsp apple brandy 1 bay leaf 1 tsp fresh thyme, chopped

Directions 1. In a pan, add maple syrup and apple cider on medium-high heat. 2. Bring to a boil and then cook, stirring occasionally for about 20 minutes. 3. Remove from heat and immediately, add butter, lemon zest, half of fresh herbs, salt and black pepper and stir till butter is melted completely. 4. Cover and refrigerate to cool completely. 5. Set your oven to 375 degrees F. arrange an oven rack in the lowest third part of oven. 6. Arrange the turkey in a large roasting pan. 7. With a spatula, loosen the skin over each side of breastbone. 8. Remove the maple glaze from refrigerator. Reserve ¼ cup of glaze. 9. Coat the turkey with remaining glaze underneath the loosened skin and all over the skin generously. 10. With a kitchen twine, tie the both legs together at the bottom. 11. Place the vegetables and reserved giblets and neck around the turkey evenly. 48

Roasted Turkey II

12. Sprinkle the vegetables with remaining fresh herbs evenly. Add chicken broth evenly. 13. Roast for about 30 minutes. Now, set the oven to 350 degrees F. 14. With a large foil paper loosely cover the turkey. Roast for about 3-4 hours. 15. Transfer the turkey and vegetables in a large serving platter and keep aside for about 20 minutes before serving. 16. In a cup, strain the roasting pan juices. Discard the fats from juice. 17. Pour enough chicken broth to make almost 3 cups of liquid mixture. 18. Now, transfer the liquid mixture in a pan on medium heat and bring to a boil. 19. Meanwhile add flour in the bowl of reserved maple mixture. 20. Add flour mixture in the pan, stirring continuously. 21. Stir in remaining ingredients. Cook for about 2-3 minutes or thickens slightly.

49

CORNBREAD

Stuffing

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 24 Calories 141 Fat 9.5g Cholesterol 14mg Sodium 467mg Carbohydrates 10.4g Fiber 0.3g Protein 3.5g

Ingredients

1 (12 oz.) box cornbread mix 1 lb. sausage 1 tbsp butter 3 celery stalks, chopped ¾ C. onion, chopped 2 tsp ground sage 1 tsp dried thyme, crushed

1 tsp garlic powder 1 tsp salt ¼ tsp freshly ground black pepper 1 C. vegetable broth

Directions 1. Prepare the cornbread according to package’s directions about one day before. 2. Keep in room temperature for at least overnight to get almost a hard crust. Then crumble it. 3. Set your oven to 350 degrees F. Lightly, grease a casserole dish. 4. Heat a large nonstick deep skillet on medium-high heat. 5. Add sausage and cook for about 10 minutes. Drain the fat from skillet and transfer the sausage in a large bowl. 6. In the same skillet, melt butter on medium heat. 7. Add celery and onion and sauté for about 5 minutes. 8. Add onion mixture in the bowl with sausage. 9. Add the remaining ingredients except broth and mix till well combined. 10. Slowly, stir in broth and mix till well combined. 11. Now, place the mixture into prepared casserole dish. 12. Bake for about 30 minutes or till golden brown. 

50

Cornbread Stuffing

Autumn

Pot Pie

Prep Time: 20 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 562 Fat 19.2g Cholesterol 79mg Sodium 1399mg Carbohydrates 60.2g Fiber 6.2g Protein 36.4g

Ingredients

1 single pastry pie crust 4 C. cooked boneless turkey meat, cubed 1 (10¾ oz.) can condensed cream of chicken soup 2 C. water, divided

1 (16 oz.) package mixed frozen vegetables 2 (1½ oz.) packages turkey gravy mix 4 C. boiled potatoes, peeled and mashed

Directions 1. Set your oven to 375 degrees F. 2. Place the pie crust in the bottom of a 13x9-inch baking dish. Gently, press the crust downwards. 3. Place the cooked turkey meat over the crust evenly. 4. Pour cream of chicken soup over turkey meat evenly. 5. In a pan, add 1 cup of water and bring to a boil on medium heat. 6. Add vegetables and cook for about 5 minutes. 7. In a bowl, add remaining water and turkey gravy mix and stir to combine. 8. Add gravy mixture in the pan of vegetables. Bring to boil and cook for about 1 minute. 9. Now, place vegetable mixture over soup evenly. 10. Top with mashed potatoes evenly. 11. Bake for about 45 minutes.

Autumn Pot Pie

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53

NORTH

Carolina Crisp

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 8 Calories 420 kcal Fat 17.4 g Carbohydrates 64.7g Protein 4.4 g Cholesterol 31 mg Sodium 164 mg

Ingredients

1 (40 oz.) can sweet potatoes, drained 1 C. quick-cooking rolled oats 1 C. brown sugar 1/2 C. chopped pecans 1/2 C. melted butter 1 1/2 tsp ground cinnamon

Directions 1. 2. 3. 4. 5.

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Set your oven to 400 degrees F before doing anything else. In an 8x8-inch baking dish. Place the sweet potatoes. In a bowl, mix together the oats, brown sugar, pecans, butter and cinnamon. Place the oats mixture over the sweet potatoes evenly. Cook in the oven for about 25-30 minutes.

North Carolina Crisp

Southern

3-Cheese Spinach

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 12 Calories 384.8 Fat 27.5g Cholesterol 84.3mg Sodium 710.5mg Carbohydrates 15.1g Protein 21.5g

Ingredients

5 (10 oz.) packages frozen chopped spinach 4 1/2 C. milk 1 tsp dry mustard 1 tsp garlic powder 1 1/2 tsp crushed red pepper flakes 1/2 medium yellow onion, chopped 1 tbsp butter

5 tbsp melted butter 6 tbsp flour 8 oz. Velveeta cheese ( cubed) 8 oz. cheddar cheese ( cubed) 4 oz. monterey jack cheese ( cubed) 1 1/2 C. grated monterey jack cheese, for topping

Directions 1. In a skillet, melt 1 tbsp of the butter on medium heat and sauté the onion for about 5-8 minutes. 2. Transfer the onion into the milk mixture. 3. In a small pan, mix together 5 tbsp of the melted butter and flour on low heat and cook for about 2-3 minutes, stirring continuously. 4. Transfer the flour into the milk mixture and stir to combine. 5. Cook till the sauce becomes thick. 6. Add the cubed cheeses and cook till the cheese melts completely and blended into the sauce. 7. Remove from the heat and keep aside to cool for about 15 minutes. 8. Add the spinach and mix till well combined. 9. Transfer the mixture into a large casserole dish and sprinkle with the grated Monterey Jack cheese. 10. Cook in the oven for about 12-15 minutes. Southern 3-Cheese Spinach

55

CHATTANOOGA

Chicken

Prep Time: 25 mins Total Time: 1 hr Servings per Recipe: 6 Calories 309.1 Fat 5.6g Cholesterol 68.4mg Sodium 1210.3mg Carbohydrates 35.7g Protein 29.7g

Ingredients

6 boneless skinless chicken breast halves 1 tsp salt 1/4 tsp pepper 1/2 C. flour 1 large onion, chopped 2 tbsp margarine 1 1/2 C. ketchup

4 tbsp lemon juice 2 tsp mustard 4 tbsp light brown sugar 1 tsp Worcestershire sauce 1 C. water

Directions 1. Set your oven to 400 degrees F before doing anything else and grease a 13x9-inch baking dish. 2. Season the chicken with the salt and pepper evenly. 3. Coat the chicken with the flour. 4. In a skillet, heat a little oil and cook the chicken till browned. 5. Place the chicken into the prepared baking dish. 6. In a pan, melt the margarine and sauté the onion till browned. 7. Add the remaining ingredients and simmer for about 15 minutes. 8. Place the mixture over the chicken evenly. 9. Cook in the oven for about 40 minutes.

56

Chattanooga Chicken

3 Star

Carrots

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 6 Calories 154.0 Fat 4.2g Cholesterol 10.1mg Sodium 135.4mg Carbohydrates 29.9g Protein 1.4g

Ingredients

2 lb. carrots, scraped and thinly sliced 1/2 C. water 3 tbsp honey 3 tbsp brown sugar 2 tbsp butter

Directions 1. In a medium a pan, add the carrots and water and bring to a boil. 2. Reduce the heat and simmer, covered for about 8 minutes. 3. Drain the carrots and return to pan. 4. Add honey and remaining ingredients and stir to combine.' 5. Reduce the heat to low and cook till the butter melts completely, stirring gently.

3 Star Carrots

57

BUTTERMILK

Pie

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 4 Calories 3282.1 Fat 184.8g Cholesterol 637.7mg Sodium 1954.6mg Carbohydrates 383.0g Protein 40.7g

Ingredients

1 8 inch unbaked pie crust 3 eggs, beaten 1/4 C. margarine 1 1/3 C. sugar 1 tbsp flour

1 pinch salt 1/3 C. buttermilk 1 tsp vinegar 1 (3 1/2 oz.) cans coconut

Directions 1. 2. 3. 4. 5. 6. 7.

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Set your oven to 350 degrees F before doing anything else. In a bowl, add the butter and sugar and beat till creamy. Add the remaining ingredients and mix till well combined. Arrange the pie crust into a pie dish. Place the mixture into th pie crust evenly. Cook in the oven for about 45 minutes. Remove from the oven and keep aside to cool completely before serving.

Buttermilk Pie

Late

October Tea

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 580.5 Fat 0.0g Cholesterol 0.0mg Sodium 108.6mg Carbohydrates 149.9g Protein 0.0g

Ingredients

6 regular tea bags 1/8 tsp baking soda 2 C. boiling water 1 1/2-2 C. sugar 6 C. cold water

Directions 1. In a large glass C., place the tea bags and baking soda. 2. Place the boiling water over the tea bags and steep, covered for about 15 minutes. 3. Remove the tea bags and transfer the tea mixture into a 2-quart pitcher. 4. Add the sugar and stir till the sugar dissolves. 5. Add the cold water and refrigerate to chill completely. 6. Serve the iced tea over more ice..

Late October Tea

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61

HANDMADE

Breakfast Muffins

Prep Time: 15 mins Total Time: 35 min Servings per Recipe: 12 Calories 222.6 Fat 12.5g Cholesterol 33.3mg Sodium 228.3mg Carbohydrates 24.3g Protein 3.4g

Ingredients

2 1/2 C. all-purpose flour 3 tbsp sugar 1 1/2 tbsp baking powder 3/4 C. cold butter 1 C. cold milk

Directions 1. Set your oven to 400 degrees F before doing anything else and grease 12 cups of a muffin pan. 2. In large bowl, mix together the flour, sugar and baking powder. 3. With a pastry cutter, cut the butter till a coarse crumb like mixture is formed. 4. Add the milk and with a fork, mix till the mixture becomes moist. 5. Transfer the mixture into the prepared muffin cups evenly. 6. Cook in the oven for about 20 minutes. 7. Remove from the oven and keep onto the wire rack to cool in the pan for about 5 minutes. 8. Carefully, remove from the muffin cups and place onto the wire rack to cool completely.

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Handmade Breakfast Muffins

Hearty

Southern Macaroni and Cheese

Prep Time: 10 mins Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 561 kcal Fat 33.3 g Carbohydrates 36.5g Protein 28.3 g Cholesterol 100 mg Sodium 1194 mg

Ingredients

2 tbsps butter 1/4 C. finely diced onion 2 tbsps all-purpose flour 2 C. milk 3/4 tsp salt 1/2 tsp dry mustard

1/4 tsp ground black pepper 1 (8 oz.) package elbow macaroni 2 C. shredded sharp Cheddar cheese 1 (8 oz.) package processed American cheese, cut into strips

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Boil your pasta for 9 mins in water and salt. Then remove all the liquids. 3. Stir fry your onions in butter for 4 mins then add the flour and cook the mix for 20 more secs while mixing. 4. Now add in: pepper, milk, mustard, and salt. 5. Continue to heat and stir, until everything starts boiling and becomes thick. 6. Once the sauce has become thick add in the cheese and cook the sauce until the cheese melts, while continuing to stir. 7. Add the pasta to the sauce, stir the mix once, and then pour everything into a casserole dish. 8. Cook the contents in the oven for 35 mins. 9. Enjoy.

Hearty Southern Macaroni and Cheese

63

SWEET

Honey Chicken

Prep Time: 10 mins Total Time: 1 h 45 min Servings per Recipe: 4 Calories 481 kcal Fat 21.5 g Carbohydrates 49.4g Protein 22.8 g Cholesterol 65 mg Sodium 6378 mg

Ingredients

3 C. cold water 1/4 C. kosher salt 1/4 C. honey 4 boneless skinless chicken breast halves 1/4 C. buttermilk 1 C. all-purpose flour 1 tsp black pepper

1/2 tsp garlic salt 1/2 tsp onion salt cayenne pepper to taste vegetable oil for frying

Directions 1. 2. 3. 4. 5. 6.

Get a bowl, combine: honey, water, and salt. Now place the chicken in the water (make sure the liquid covers the chicken). Place a covering of plastic wrap around the bowl and chill the mix in the fridge for 2 hrs. Now put your chicken in another bowl and cover it with buttermilk. Let the chicken stand for 30 mins in the milk. Add your veggie oil to a frying and pan and begin heating it to 350 degrees before doing anything else. 7. Now get a 3rd bowl, mix: cayenne, flour, onion salt, garlic salt, and black pepper. 8. Dredge your chicken in the dry mix then fry it for 13 mins per side in the hot oil 9. Enjoy.

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Sweet Honey Chicken

American

Dinner Rolls

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 12 Calories 202 Fat 11.1g Cholesterol 26mg Sodium 368mg Carbohydrates 18.4g Fiber 1.5g Protein 6.4g

Ingredients

1 C. Parmesan cheese, grated freshly ½ C. butter, melted 1 (1 lb.) frozen bread dough loaf, cut into 36 equal pieces

Directions 1. Grease 12 cups of a large-sized muffin tin. 2. Divide grated cheese in prepared muffin cups evenly. 3. In a bowl, add melted butter. 4. With your hands, roll each piece of dough in a ball shape. 5. Then dip the dough balls in melted butter completely. 6. Place 3 balls in each muffin cup and gently, press down the balls in cheese. 7. Cover the muffin cups with a light cloth. Keep in warm place for about 5-7 ours. 8. Set your oven to 375 degrees F. 9. Bake for about 20-25 minutes or till golden brown.

American Dinner Rolls

65

POTATO

Soup

Prep Time: 45 mins Total Time: 2 h 15 min Servings per Recipe: 8 Calories 361 kcal Fat 12.9 g Carbohydrates 26.9g Protein 36 g Cholesterol 84 mg Sodium 1118 mg

Ingredients

2 tbsps butter 2 tbsps vegetable oil 1 1/2 lbs lean boneless beef round steak, cut into cubes 1/2 C. chopped onion 3 tbsps all-purpose flour 1 tbsp paprika 1 tsp. salt 1/4 tsp. ground black pepper 4 C. beef broth 2 C. water

4 sprigs fresh parsley, chopped 2 tbsps chopped celery leaves 1 bay leaf 1/2 tsp. dried marjoram 1 1/2 C. peeled, diced Yukon Gold potatoes 1 1/2 C. sliced carrots 1 1/2 C. chopped celery 1 (6 oz.) can tomato paste 1 (15.25 oz.) can whole kernel corn, drained

Directions 1. In a large skillet, heat oil and butter on medium heat and cook the cubed steak and onion for about 10 minutes. 2. Meanwhile in a bowl, mix together flour, salt, black pepper and paprika and add everything to the skillet and immediately, stir to combine. 3. In a large soup pan, stir in the beef mixture, water, broth, celery leaves, parsley, marjoram and bay leaf and bring to a boil then reduce the heat to medium-low. 4. Cover and simmer, stirring occasionally, for about 45 minutes or till the beef is done. 5. Uncover and stir in the remaining ingredients and bring to a gentle simmer. 6. Simmer, stirring occasionally, for about 15-20 minutes or till desired thickness. 7. Discard the bay leaf and serve hot..

66

Potato Soup

Steak &

Beans Sandwich

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 12 Calories 546 kcal Fat 32.3 g Carbohydrates 36.4g Protein 29.4 g Cholesterol 64 mg Sodium 1886 mg

Ingredients

1 lb sirloin steak 1 tbsp garlic salt 1 tsp. ground black pepper 1 tsp. ground cumin ground cayenne pepper to taste 4 kaiser rolls, split 1/4 C. mayonnaise

1/2 C. refried beans 1 large avocado, thinly sliced 1 large tomato, sliced 2 C. shredded lettuce crumbled cotija cheese (optional)

Directions 1. Set your outdoor grill for medium-high heat and coat the grill grate lightly. 2. In a small bowl, mix together cumin, garlic salt, cayenne pepper and black pepper and rub the steak with the spice mixture generously. 3. Cook everything on the grill for about 5 minutes on both sides. 4. Transfer the steak onto a cutting board and cover them with foil to keep it warm. 5. Heat a large nonstick skillet on medium-high heat. 6. Place the mayonnaise on both halves of the rolls evenly and cook the pieces in the skillet, mayonnaise side down for about 3 minutes or till golden brown. 7. Meanwhile in a microwave safe bowl, add the refried beans and microwave on high for about 1 minute. 8. With a sharp knife, cut the steak into thin slices. 9. Place the beans on the bottom half of each roll evenly, followed by the steak slices, avocado, tomato, lettuce and cheese. 10. Cover with the top of the roll to make a sandwich and serve. 

Steak & Beans Sandwich

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69

TURKEY

Soup

Prep Time: 20 mins Total Time: 2 h 25 min Servings per Recipe: 8 Calories 234 Fat 13.5g Cholesterol 106mg Sodium 218mg Carbohydrates 4.6g Fiber 0.3g Protein 18.5g

Ingredients

12 C. water 3 turkey drumsticks 3 carrots, peeled and chopped 2 large onions, chopped 3 celery stalks, chopped 4 garlic cloves, chopped 1 tbsp olive oil ½ tsp dried rosemary, crushed

½ tsp dried thyme, crushed ½ tsp dried sage, crushed ½ tsp celery salt 1 tbsp salt ½ tsp freshly ground black pepper 2 C. dried egg noodles

Directions 1. 2. 3. 4. 5. 6. 7. 8.

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In a larger soup pan, add water and drumsticks and bring to a boil on high heat. Add remaining ingredients except noodles and stir to combine. Again bring to a boil and reduce the heat to low, Simmer, covered for about 2 hours. Transfer the drumsticks in a large bowl and let them cool. After cooling pull the meat from bones. Then chop into bite sized pieces and stir into soup. Meanwhile in another pan of salted boiling water, add noodles and cook for about 5 minutes or according to package’s directions. Drain well. Divide noodles in serving bowls evenly. Pour hot soup over noodles and serve immediately.

Turkey Soup

Pot Pie

Prep Time: 20 mins Total Time: 1 h 15 mins Servings per Recipe: 6 Calories 562 Fat 19.2g Cholesterol 79mg Sodium 1399mg Carbohydrates 60.2g Fiber 6.2g Protein 36.4g

Ingredients

1 single pastry pie crust 4 C. cooked boneless turkey meat, cubed 1 (10¾ oz.) can condensed cream of chicken soup 2 C. water, divided

1 (16 oz.) package mixed frozen vegetables 2 (1½ oz.) packages turkey gravy mix 4 C. boiled potatoes, peeled and mashed

Directions 1. Set your oven to 375 degrees F. 2. Place the pie crust in the bottom of a 13x9-inch baking dish. Gently, press the crust downwards. 3. Place the cooked turkey meat over the crust evenly. 4. Pour cream of chicken soup over turkey meat evenly. 5. In a pan, add 1 cup of water and bring to a boil on medium heat. 6. Add vegetables and cook for about 5 minutes. 7. In a bowl, add remaining water and turkey gravy mix and stir to combine. 8. Add gravy mixture in the pan of vegetables. Bring to boil and cook for about 1 minute. 9. Now, place vegetable mixture over soup evenly. 10. Top with mashed potatoes evenly. 11. Bake for about 45 minutes.

Pot Pie

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TURKEY

Gyros

Prep Time: 20 mins Total Time: 27 min Servings per Recipe: 4 Calories 517 Fat 19.5g Cholesterol 94mg Sodium 730mg Carbohydrates 44.2g Fiber 3.1g Protein 40g

Ingredients

For Sauce: ½ C. plain low-fat yogurt ½ C. sour cream ½ C. cucumber, peeled, grated and squeezed finely 1 garlic clove, minced 2 tsp rice wine vinegar Salt and freshly ground black pepper, to taste For Sandwiches: 4 large pita breads

2 tbsp olive oil 1 large onion, cut into wedges 1 garlic clove, minced 3 C. roasted boneless turkey meat, cut into chunks 1tsp dried oregano, crushed 1½ C. romaine lettuce, shredded 1 C. cherry tomatoes, halved

Directions 1. Set your oven to 300 degrees F. Arrange the rack in the middle position of rack. 2. For sauce in a bowl, add all ingredients and mix till well combined. Keep aside. 3. Bake the pitas in preheated oven for about 7 minutes. 4. Remove from oven and cut each pita bread in half. 5. Meanwhile in a large skillet, heat oil on high heat. 6. Add onion and sauté fir about 2-3 minutes. 7. Add garlic and sauté for 1 minute more. 8. Add turkey and thyme and cook for about 2 minutes and remove from heat. 9. First of divide shredded lettuce in each pita half evenly. 10. Then place turkey mixture and then tomatoes in each pita half evenly. 11. Top with cucumber sauce and serve.

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Turkey Gyros

Autumn-Only Chili

Prep Time: 20 mins Total Time: 6 h 27 mins Servings per Recipe: 8 Calories 250 Fat 7.4g Cholesterol 38mg Sodium 621mg Carbohydrates 32.5g Fiber 7.3g Protein 16g

Ingredients

2 sweet potatoes, peeled and chopped ¾ C. sweet onion, chopped 2 (14½ oz.) cans diced tomatoes with chili seasoning ½ C. celery stalk, chopped 1 (8 oz.) can tomato sauce ½ C. water 1 tbsp chili powder ½ tsp ground cinnamon ½ tsp ground cumin

Pinch of cayenne pepper Pinch of onion powder Pinch of garlic powder Pinch of salt Pinch of freshly ground black pepper ½ lb. ground beef ½ lb. ground turkey 1 C. corn 1 (12 oz.) can black beans, drained and rinsed

Directions 1. In a slow cooker, add sweet potato, onion, diced tomatoes, celery, tomato sauce, water and spices and stir to combine. 2. Set the slow cooker on high. Cover and cook for about 5 hours, stirring occasionally. 3. Meanwhile, heat a large nonstick skillet on medium-high heat. 4. Add beef and turkey and cook for about 10-15 minutes. 5. Remove from heat and drain the excess fat from skillet. 6. Uncover the slow cooker and add cooked beef, turkey, corn and beans and stir to combine. 7. Cover and cook for 1-2 hours further. 8. Serve warm.

Autumn-Only Chili

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TURKEY

Soup II

Prep Time: 20 mins Total Time: 4 h 40 min Servings per Recipe: 12 Calories 113 Fat 1.5g Cholesterol 2mg Sodium 471mg Carbohydrates 22.5g Fiber 5.8g Protein 3.8g

Ingredients

For turkey Broth: 1 turkey 20 C. water ½ C. carrot, peeled and chopped 3 celery stalks, chopped 1½ C. onion, chopped coarsely 10 whole black peppercorns 1 bay leaf Pinch of dried thyme, crushed

For Soup: 1 C. barley 1½ lb. carrots, peeled and cut into 1-inch pieces ½ C. mushrooms, chopped 6 celery stalks, chopped 2 bay leaves 1 tsp dried marjoram, crushed Pinch of dried thyme, crushed 2 tsp salt ½ tsp freshly ground black pepper

Directions 1. In a larger soup pan, add turkey carcass and water and bring to a boil on high heat. 2. Add remain ingredients and again bring to a boil. 3. Reduce the heat to low. Cover and simmer for about 2- 2½ hours. 4. Transfer the turkey carcass from broth and let it cool. 5. Strip meat from bones and then shred it. 6. Strain the broth and again pour in the soup pan on medium-high heat. 7. Add all soup ingredients and bring to a boil 8. Reduce the heat to low. Simmer for about 1 hour and 20 minutes. 9. Stir in shredded turkey meat and simmer for 10 minutes further. 10. Discard bay leaves and serve hot. 

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Turkey Soup II

Turkey

Chili II

Prep Time: 20 mins Total Time: 1 h 15 mins Servings per Recipe: 6 Calories 506 Fat 31.9g Cholesterol 125mg Sodium 1521mg Carbohydrates 24.1g Fiber 5.5g Protein 34.7g

Ingredients

3 tbsp vegetable oil, divided 1½ lb. ground turkey 2 tbsp tomato paste 1 tsp dried oregano, crushed 1 (1 oz.) package taco seasoning mix 1 tsp chili pepper flakes, crushed 1 tsp ground cumin 1 (14½ oz.) can beef broth 1 (14½ oz.) can crushed tomatoes

1 (7 oz.) can salsa 1 (7 oz.) can chopped green chile peppers 1 green bel pepper, seeded and chopped 1 medium onion, chopped finely 3 medium zucchinis, halved lengthwise and sliced 1 C. cheddar cheese, shredded freshly 1 C. sour cream 1 bunch scallion, chopped

Directions 1. In a large pan, heat 1 tablespoon of oil on medium-high heat. 2. Add turkey and cook for about 4-5 minutes. 3. Add tomato paste, oregano, and seasoning and cook, stirring for 5 minutes more. 4. Add broth and cook for about 5 minutes. 5. Stir in tomatoes, salsa and green chile peppers and reduce the heat to medium. 6. Simmer for about 10 minutes. 7. Meanwhile in a skillet, heat 1 tablespoon of oil on medium heat. 8. Add bell pepper and onion and sauté for about 4-5 minutes. 9. Transfer the onion mixture in the chili pan. 10. In the same skillet heat remaining oil on medium heat. 11. Add zucchini and cook for about 4-5 minutes. 12. Transfer the zucchini in the chili pan and stir to combine. 13. Reduce the heat to low. Simmer for about 15 minutes further. 14. Serve this chili with the topping of cheese, sour cream and scallion.  Turkey Chili II

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77

BUTTERY

Veggie Bake

Prep Time: 15 mins Total Time: 45 min Servings per Recipe: 6 Calories 331 kcal Carbohydrates 23.1 g Cholesterol 61 mg Fat 24.6 g Fiber 4.4 g Protein 6g Sodium 909 mg

Ingredients

5 C. sliced carrots 3 tbsps butter 1 onion, chopped 1 (10.75 oz.) can condensed cream of celery soup salt and pepper to taste

1/2 C. cubed processed cheese 2 C. seasoned croutons 1/3 C. melted butter

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Cook carrots in boiling water for 8 minutes before draining. 3. Now cook onions in hot butter for a few minutes and then add soup, cheese, pepper, salt and cooked carrots before transferring all this to the baking dish. 4. Spread croutons coated with melted butter over the mixture. 5. Bake in the preheated oven for about 30 minutes. 6. Serve.

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Buttery Veggie Bake

Creamy

Corn Bread with Cheddar

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 254 kcal Carbohydrates 26.4 g Cholesterol 60 mg Fat 13.4 g Fiber 1.2 g Protein 9.4 g Sodium 642 mg

Ingredients

1 (15 oz.) can whole kernel corn, drained and 1/2 liquid reserved 1 (14.75 oz.) can cream-style corn 2 eggs 1 (8 oz.) package dry corn bread mix

1 C. sour cream 8 oz. Cheddar cheese, shredded

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Combine everything in a bowl very thoroughly before pouring it into a baking dish. 3. Bake in the preheated oven for about 30 minutes. 4. Serve.

Creamy Corn Bread with Cheddar

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MUSHROOM

Oven Melt

Prep Time: 15 mins Total Time: 1 h 25 min Servings per Recipe: 6 Calories 400 kcal Carbohydrates 23.1 g Cholesterol 77 mg Fat 35.5 g Fiber 1.4 g Protein 8.5 g Sodium 483 mg

Ingredients

1 (30 oz.) package frozen hash brown potatoes 2 C. shredded Cheddar cheese 1 (16 oz.) container sour cream 1 (10.75 oz.) can condensed cream of mushroom soup

1 onion, chopped 1 C. butter 3 C. mashed corn flakes

Directions 1. Set your oven to 425 degrees F before doing anything else. 2. Cook onion in hot butter for five minutes and mix it with a mixture of soup, cheese, and sour cream before spreading this over hash browns in a baking dish. 3. Spread mashed corn flakes in the casserole dish and then pour melted butter over it. 4. Bake in the preheated oven for about 60 minutes. 5. Serve.

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Mushroom Oven Melt

Cheddar &

Spinach Casserole

Prep Time: 10 mins Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 269 kcal Carbohydrates 7.9 g Cholesterol 140 mg Fat 18 g Fiber 1.5 g Protein 19.6 g Sodium 845 mg

Ingredients

1 (16 oz.) package cottage cheese 6 eggs 1/2 C. all-purpose flour 1/4 C. sour cream 2 tsps salt 1/2 tsp ground black pepper

2 (10 oz.) packages frozen chopped spinach, thawed and drained 4 C. shredded Cheddar cheese, divided

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Blend a mixture of cottage cheese, salt, eggs, flour, sour cream and pepper in a blender until smooth and mix it with a mixture of spinach, and 2 C. of Cheddar cheese before pouring it into the baking dish. 3. Bake in the preheated oven for about 45 minutes before spreading 2 more C. of cheddar cheese and baking it again for 10 minutes. 4. Serve.

Cheddar & Spinach Casserole

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FRENCH

Parmesan Bake

Prep Time: 5 mins Total Time: 30 min Servings per Recipe: 4 Calories 421 kcal Carbohydrates 59.8 g Cholesterol 6 mg Fat 13.7 g Fiber 9.9 g Protein 16.8 g Sodium 1013 mg

Ingredients

2 tbsps olive oil 1 large onion, sliced 1 medium carrot, sliced 2 cloves garlic, finely chopped 1 tsp white sugar 1 red bell pepper, seeded and chopped 6 fresh mushrooms, sliced 1 tbsp all-purpose flour 1/2 C. water 1 tbsp tomato paste

1/2 tsp dried basil 1/4 tsp dried thyme 1 (14.5 oz.) can red kidney beans, drained 1/2 tsp salt ground black pepper to taste 1/2 (1 lb) loaf French bread, cut into 1/2 inch thick slices 1 tbsp olive oil 1/4 C. grated Parmesan cheese

Directions 1. Set your oven to 450 degrees F before doing anything else. 2. Cook onion, carrot and garlic in hot olive oil for a few minutes before adding mushrooms, sugar and red pepper, and cooking until you see that the onion is brown. 3. Add flour and cook for 1 minute before adding tomato paste, thyme, water, basil, beans, salt and pepper, and transferring all this to a baking dish. 4. Spread slices of bread dipped in oil over the mixture before spreading parmesan cheese. 5. Bake in the preheated oven for about 15 minutes. 6. Serve.

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French Parmesan Bake

Autumn

Asian Soup

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 159 kcal Fat 2.3 g Carbohydrates 29.2g Protein 5.2 g Cholesterol 5 mg Sodium 991 mg

Ingredients

2 (14.5 oz.) cans vegetable broth 2 star anise pods, or more to taste 3/4 tbsp ginger paste 1 tsp Sriracha 4 oz. tofu, cubed 1/2 C. broccoli florets

1/2 C. sliced mushrooms 1/4 C. chopped carrots 1/2 (8 oz.) package dried thin rice noodles 1 tbsp chopped green onion

Directions 1. Get the following boiling: sriracha, broth, ginger paste, and star anise. 2. Once the mix is boiling combine in: the carrots, tofu, mushrooms, and broccoli. 3. Let the mix cook for 9 mins. 4. Now begin get your noodles boiling in water. 5. Once the water is boiling shut the heat and place a lid on the pot. 6. Let the noodles sit for 6 mins then remove the liquids and run the noodles under some cool water. 7. Now take out the anise from the simmering mix. 8. Place your noodles in serving bowls and top them with the broth mix. 9. Place some green onions over everything. 10. Enjoy.

Autumn Asian Soup

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HASH BROWN

Soup

Prep Time: 10 mins Total Time: 35 min Servings per Recipe: 6 Calories 284 kcal Fat 14 g Carbohydrates 33.4g Protein 7.7 g Cholesterol 42 mg Sodium 1112 mg

Ingredients

4 1/2 tbsps butter 1 1/2 C. frozen chopped onions 1 1/2 (14.5 oz.) cans vegetable broth 1 (24 oz.) package frozen hash brown potatoes 3 tbsps all-purpose flour 1 1/2 tsps dried basil

3/4 tsp salt 3/4 tsp ground black pepper 3/4 tsp garlic salt 1 1/2 dashes hot sauce 1 (12 oz.) can evaporated milk

Directions 1. Stir fry your onions in butter for 7 mins then add in: the broth, hot sauce, potatoes, garlic salt, flour, pepper, basil and salt. 2. Get everything boiling, set the heat to low, and let the potatoes cook for 22 mins. 3. Add in the evaporated milk and stir the mix evenly. 4. Enjoy.

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Hash Brown Soup

Late September Soup

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 4 Calories 81 kcal Fat 3.8 g Carbohydrates 9.6g Protein 4.6 g Cholesterol 8 mg Sodium 561 mg

Ingredients

2 tbsps butter 1 C. peeled and sliced carrots 1 C. sliced onions 1 C. sliced leeks (optional) 1/2 C. sliced celery 1 tsp fresh thyme leaves

2 lbs sliced fresh brown or white mushrooms 6 C. vegetable stock salt and pepper to taste 1/2 C. chopped green onion

Directions 1. Begin to stir fry your celery, carrots, leeks, and onions, in butter, for 12 mins then add in the mushrooms and thyme. 2. Keep frying the mix for 7 mins then add in some pepper, salt, and the chicken stock. 3. Get everything boiling, place a lid on the pot, and set the heat to low. 4. Let the mix gently cook for 35 mins then divide the soup between serving bowls. 5. Top each serving with green onions. 6. Enjoy.

Late September Soup

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PEANUT BUTTER

Soup II

Prep Time: 15 mins Total Time: 40 min Servings per Recipe: 4 Calories 155 kcal Fat 11.2 g Carbohydrates 9.9g Protein 5.4 g Cholesterol 27 mg Sodium 1058 mg

Ingredients

1 tsp unsalted butter 1/4 C. chopped celery 2 cloves garlic, chopped 1 tbsp all-purpose flour 3 1/2 C. vegetable broth 1 1/2 C. chopped broccoli 1 1/2 C. cauliflower, chopped

2 tbsps peanut butter 1/4 tsp salt 1/4 tsp crushed red pepper flakes 2 green onions, chopped 1/4 C. heavy cream

Directions 1. Stir fry your garlic and celery in butter for 7 mins then add in the flour and stir everything again. 2. Let the mix fry for 60 secs then add in the pepper flakes, broth, salt, broccoli, peanut butter, and cauliflower. 3. Let the mix gently boil for 17 mins then add in the green onions and cream and stir everything again. 4. Enjoy.

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Peanut Butter Soup II

Tomato &

Avocado Soup

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 12 Calories 315 kcal Fat 16.2 g Carbohydrates 37.2g Protein 8.7 g Cholesterol 12 mg Sodium 1152 mg

Ingredients

2 tbsps vegetable oil 1 (1 lb) package frozen pepper and onion veggie mix 2 cloves garlic, diced 3 tbsps ground cumin 1 (28 oz.) can crushed tomatoes 3 (4 oz.) cans chopped green chili peppers, drained

4 (14 oz.) cans vegetable broth salt and pepper to taste 1 (11 oz.) can whole kernel corn 12 oz. tortilla chips 1 C. shredded Cheddar cheese 1 avocado, peeled, pitted and diced

Directions 1. Stir fry your onions in some olive oil for 7 mins. 2. Now add: bay leaf, stock, celery, pintos, and tomatoes. 3. Get everything boiling. 4. Once it is all boiling set the heat to low and gently simmer the mix. 5. Get a bowl, combine: pepper, wine, salt, apples. 6. Pour this mix into the broth mix and simmer for 7 more mins. 7. Enjoy.

Tomato & Avocado Soup

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CREAMY

Avocado Stew

Prep Time: 15 mins Total Time: 55 min Servings per Recipe: 4 Calories 410 kcal Fat 40.6 g Carbohydrates 12.5g Protein 3.9 g Cholesterol 82 mg Sodium 374 mg

Ingredients

2 avocado, peeled, pitted and diced 1 tbsp chopped shallots 1 tbsp olive oil 2 C. chicken stock 1 C. heavy cream

salt and pepper to taste 1/4 tsp ground nutmeg 1 tomato, peeled, seeded and diced

Directions 1. 2. 3. 4. 5. 6. 7.

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Add your avocado to the bowl of a food processor and begin to puree it. Begin to stir fry your shallots in olive oil until they are soft then shut the heat. Get a bowl, combine: chicken stock, shallots, cream, and avocado. Stir the mix until it is smooth then add in the nutmeg, some pepper and salt. Place a covering of plastic on the bowl and put the mix in the fridge for 30 mins. When serving the dish top the soup with your tomatoes. Enjoy.

Creamy Avocado Stew

Italian Style

Soup of Tomatoes

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 12 Calories 195 kcal Fat 10.3 g Carbohydrates 16.6g Protein 6.4 g Cholesterol 12 mg Sodium 447 mg

Ingredients

1 tbsp olive oil 1/2 white onion, chopped 2 tsps garlic, minced 2 C. vegetable stock 1 (15.5 oz.) can pinto beans 1 (14.5 oz.) can Italian-style stewed tomatoes

2 stalks celery, chopped 1 bay leaf 1 medium apple, thinly sliced 1/2 C. red wine salt and pepper to taste

Directions 1. Stir fry your onions and peppers for 2 mins in hot oil then add in the cumin and garlic. Continue frying the mix for 4 more mins until the veggies are soft. 2. Now combine in the chili peppers and tomatoes. 3. Stir the mix again and let the pepper cook for 30 secs before adding in some pepper, salt, and the broth. 4. Now get everything boiling, set the heat to low, and let the mix gently simmer for 35 mins. 5. Add in the corn to the mix and let the veggies cook for 7 mins. 6. When serving the soup top each individual serving with some tortilla chips, avocado, and cheese. 7. Enjoy.

Italian Style Soup of Tomatoes

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SQUASH

and Apple Soup

Prep Time: 40 mins Total Time: 1 h 40 min Servings per Recipe: 12 Calories 219 kcal Fat 10.4 g Carbohydrates 29.2g Protein 5.7 g Cholesterol 20 mg Sodium 947 mg

Ingredients

1 (3 lb) butternut squash - peeled, seeded, and cubed 1 tbsp olive oil salt and ground black pepper to taste 1 large onion, chopped 6 stalks celery, chopped 6 carrots, chopped 1 bay leaf 2 tsps curry powder

1 tsp dried thyme salt and ground black pepper to taste 1 apple, cubed 4 cloves garlic, minced 1 C. apple cider 1 1/2 quarts vegetable stock 1/2 tsp ground nutmeg (optional) 1 1/2 C. sour cream

Directions 1. 2. 3. 4. 5.

Set your oven to 375 degrees before doing anything else. Get a bowl, combine: pepper, squash, olive oil, and salt. Now layer your squash in a casserole dish then cook it in the oven for 35 mins. Flip the squash one time, half way through the cooking time. Begin to stir fry the following in some oil: pepper, onions, salt, celery, thyme, carrots, curry powder, and bay leaf. 6. Fry these veggies until tender. 7. Now add the squash and apples and cook for 7 more mins before adding the garlic and cooking for 2 more mins. 8. Add in the cider and get it all boiling. 9. Once it is boiling, set the heat to low and simmer until half of the mix has evaporated. 10. Now add the stock and cook for 25 mins with a low level of heat. 11. Grab an immersion blender and puree the soup. 12. Alternatively you puree the soup in a blender using a ladle and pouring the blended soup into another pot. 13. Finally add in your nutmeg and serve with some sour cream. 14. Enjoy. 92

Squash and Apple Soup

Soup of Potatoes

Onions, & Cheese

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 6 Calories 183 kcal Fat 8.1 g Carbohydrates 21.7g Protein 8.2 g Cholesterol 14 mg Sodium 297 mg

Ingredients

1 onion, diced 1 tbsp olive oil 2 heads broccoli, chopped 2 potatoes, peeled and cubed

4 C. vegetable broth 4 oz. stilton cheese

Directions 1. Stir fry your onions in olive oil until see-through. Then add in your potatoes and broccoli and cook for 6 mins. Then add the broth and get the contents boiling. Once the broth is boiling set the heat to a lower level and let everything lightly boil for 23 mins with no cover. 2. Add the cheese after shutting the heat and let it melt. Use an immersion blender or regular food processor to blend the soup down to become smoother. 3. Then reheat it before serving. 4. Enjoy.

Soup of Potatoes, Onions, and Cheese

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