VEGETABLE CHEESE CHOWDER

We started making this soup every year on Christmas Eve as our 'before church meal'. It brings back such good memories and warm feelings every time I make it. It is also a very yummy and easy way to eat LOTS of vegetables. You can use any combination of the veggies listed below. Feel free to omit or substitute based on your likes and available produce.

In a large pot sauté over high heat for 4-5 min:
1 celery bunch, diced
1 onion, diced
3-4 peppers (assorted colors), diced
1 zucchini, diced
1 squash, diced
2-3T butter
Add:
2 cans chix broth
2c. diced potatoes
1c. diced carrots
Bring to a boil, cover and simmer 20 min.
In a small pan cook over low until thick, stirring often:
½c. flour
 ¾c. milk
Add this to the pot along with:
1 ¼c. milk
16 oz sharp cheddar cheese
1 T parsley
1c. chopped kale (if desired)
Cook over low until thick and hot. Enjoy!!

Note: If you have meat lovers on hand they can always add crumbled sausage, diced ham, or bacon to their bowl and everyone is happy.

KAHLUA CAKE (Kim M)

This has been a family favorite since my sister and I were little girls. It is still the most requested dessert and birthday cake in our family. It is a company crowd pleaser, every time. My sister has also been known to eat it for breakfast on many occasions :)

2 pkg ladyfingers
half gallon vanilla ice cream
1T hot water
2T kahlua
2T instant coffee powder
7 heath bars, pounded into bits
1 pkg cool whip

Line a springform pan with ladyfingers -the bottom and around the sides. Soften ice cream, just slightly. Stir instant coffee into hot water. Add to ice cream with kahlua, and heath bars (reserve a few). Stir to combine. Scoop ice cream mixture into pan. Top with cool whip and sprinkle with remaining heath crumbs. Keep in freezer.

TACO TARTLETS (Pampered Chef)

These are great as appetizers or for a cleaner way for kids to eat tacos.

1lb ground beef or turkey
2T taco seasoning
2T ice water
1c. sour cream
2T taco sauce or salsa
3/4c crushed tortilla chips
1c. shredded cheese

Preheat oven to 425* Brown meat and add taco seasoning and ice water. Press into the bottoms of a mini-muffin or muffin pan. Mix sour cream, sauce, and chips in a bowl. Add a scoop to the top of each tartlet. Sprinkle with cheese and bake 7-8 min for minis, slightly longer for regular size. These can be frozen for later- reheat well. Great as appetizers or a meal. (Less messy 'tacos' for kids.)

TACO PIE

1lb ground beef or turkey
1/2c chopped onion
8oz tomato sauce
1pkg taco seasoning
8oz refrig crescent rolls
2T cornmeal (optional)
1c sour cream
4oz shredded cheddar
diced lettuce and tomatoes for topping

Preheat oven to 400* Brown meat with onion. Stir in tomato sauce and taco seasoning. Separate crescent rolls and press into a pie plate. Sprinkle with cornmeal. Bake for 5min. Remove from oven and spoon in meat. Top with sour cream and cheese. Bake 15-20 min. Top with lettuce and tomatoes before serving.

EGG-FREE CHOCOLATE CAKE

1c sugar
1 1/2c flour
1/2t salt
1/4c cocoa
1t baking soda
1T lemon juice
1/3c oil
1t vanilla
1c cold water

Preheat oven to 350* Beat together all ingredients. Pour into a greased and floured 8x8 pan. Bake 30-35min.

MINESTRONE STEW

1T olive oil
1 med onion, diced
2t garlic
1 celery stalk, diced
1 carrot, diced
1c sliced mushrooms
2c. zucchini, sliced
1 1/2c elbow macaroni (or for a heartier meel add cheese tortellini for last few min of cooking)
1 can navy beans, drained and rinsed
14 1/2 oz diced tomatoes
6c beef broth
1t rosemary
salt and pepper
1/2c parmesan cheese

Over high heat, cook first 6 ingredients for 3-4 min. Add beans, tomatoes, beef broth, rosemary, salt, pepper, and macaroni. Simmer for 10-15 min. Add parmesan and serve.

OVEN BEEF STEW (OR CROCK POT)

1/4c flour
1/4t salt
1/4t pepper
1 1/2lb stew beef
1T oil
3t garlic
1t thyme
2 cans beef broth
1 can diced tomatoes
1 med onion, wedges
2 lg potatoes, diced
2c diced carrots

Preheat oven to 350* Coat beef with flour, salt, and pepper. Heat oil and garlic over med heat. Brown outside of beef evenly. Place beef in large baking dish, stoneware bowl, or crock pot. Sprinkle with thyme. Add beef broth, tomatoes, and onion. Cover and bake one hour. Add carrots and potatoes. Bake at least one hour. The longer, the more tender it will all be.