From Taste of Home Magazine. Does not taste anything like Indian Curry, just FYI.

• 1/2 lbs fresh mushrooms (1-2 cans)
• 1/2 C onion, chopped
• 2 Tbsp butter
• 2 T all-purpose flour
• 1/2-1 tsp curry powder
• 3 C vegetable broth
• 1 can (15 oz) pumpkin
• 1 can evaporated milk
• 1 Tbsp honey
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp ground nutmeg
• chives to garnish

In large saucepan, saute mushrooms & onions in butter until tender.  Stir in flour & curry powder until blended.
Gradually add the broth.
Bring to boil; cook & stir for 2 minutes or until thickened.
Add pumpkin, salt, pepper, milk, honey, and nutmeg.
Heat throughly. Garnish and serve.

1 cup = approx. 157 calories.
Serves about 6; Prep time about 20 minutes.

This is a really good soup and it even has a little kick if you like. We Dopps always like a little extra kick. ;)

• 1 can chicken broth 
• 1 lb. broccoli, diced
• 2 potatoes, cubed

CHEESE MIX, cubed:

• 1 cube butter 
• 1 tsp. chicken bullion 
• 1 cup milk 
• 1 lb. Velveeta cheese 
• 1 tsp. red pepper flakes (optional) 

Directions: Add broccoli and potatoes to broth (or water) and simmer 7 minutes. In separate pan over low heat (or microwave in a large glass bowl) melt butter, bullion, milk, and cheese together. Mix sauce with chicken and veggies-do not drain broth. (You can leave out the potatoes and chicken if you prefer just broccoli).

Compliments from: http://www.favfamilyrecipes.com/2012/02/broccoli-cheese-soup.html

3 TBSP Olive Oil
6 garlic cloves (fresh or jarred)
Pinch of red pepper flakes (portion based on spice taste)
28 oz of Plum Tomatoes, blanched
Handful of torn basil (dried or fresh)
Season with salt and pepper to taste

Combine garlic and red pepper flakes in oil and cook over medium-low until garlic is golden (about 6 minutes).  Crush tomatoes into skillet. We used fresh tomatoes from our garden and blended them with a hand blander. If you use canned tomatoes, add an additional 1 cup of water.  Add basil, salt, and pepper. Cook uncovered until thick. Makes about 2 full jars of sauce. Store in fridge if you choose not to seal the containers.

Delicious with spaghetti and meatballs. :)

4 cups Flour
1 tbsp. Dry Active Yeast
1-2 tsp. Salt
2 cups Warm Water
Oil for bowl

Directions:
1. In a bowl, mix together the flour and the salt.
2. In another bowl, combine yeast, warm water (not hot nor cold!), and half of the flour/salt mixture. Using your hands, mix until it forms a dough. Then, cover with a dish cloth and let sit at room temperature for 3 hours. It should triple in size.
3. Gently incorporate the rest of the flour/salt, using your hands.
4. Place on a lightly floured surface and knead for about 10 minutes. It should be supple and elastic when you stop kneading.
5. Lightly oil a bowl. Place dough in bowl. Cover with a dish towel. Let sit for 1 hour. It should double in size.
6. Preheat oven to 450°F. Knead again. Then cut dough into 3 parts and form each part into a long baguette. Place on a baking sheet. Let sit for at least 20 minutes.
7. Place a bowl of water in the oven. Bake baguettes for about 25 minutes (maybe less). Remove the bowl of water after 15 minutes of baking.

http://www.famousfrenchdesserts.com/french-bread-baguette-recipes.html

Very delicious and super easy salad recipe!

1 head of cabbage, chopped
2-3 chicken breast, chopped
1-2 green onions, chopped
1-2 packages of raman noodles
Poppyseed dressing of your choice

Season chicken with salt and pepper. Cook and dice chicken, let cool. Chop cabbage and green onions and combine in a large bowl. Toast raman noodles until golden brown (at approximately 500 F for 5 minutes). Mix in raman noodles and dressing right before serving!

I have been on the hunt for an amazing homemade Alfredo sauce and I think I found one. It's simple and delicious! Try it with our homemade veggie crepes recipe (soon to come!). Thanks goes to an old friend, Suzy Shumway. :)

• 3 tablespoons sweet butter
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 2 cups heavy cream
• 1/4 teaspoon white pepper
• 1/2 cup grated parmesan cheese
• 3/4 cup mozzarella cheese  

Melt butter in medium saucepan with olive oil over medium/low heat.

• Uncooked pkg of egg noodles (8 oz)
• cheddar cheese
• 2 cups cottage cheese
• 1 green pepper, chopped
• 1/2 cup sour cream
• 1/2 lb Velvetta, sliced
• ground beef (1-1 1/2 lbs)
• 1 onion, diced
• 2 cans tomato soup
• garlic, minced

Cook noodles according to package.  Saute onions and cook the ground beef and garlic, and mix it with the tomato soup. Set aside. Spread half of the noodles in a buttered 9x13 pan. Cover with a layer of cheddar cheese (however much you desire), cottage cheese, green pepper, Velvetta, and sour cream.  Then add the rest of the noodles on top. Last, layer with meat mixture.  Bake for 45 minutes at 350 degrees F.

Directions:
1. In a medium bowl, cream together white sugar, butter, and brown sugar. Beat in eggs one at a time, then stir in vanilla.
2. Combine flour, cinnamon, baking soda,and salt. Stir into the creamed mixture. Mix in oats. If you are using nuts or raisins, mix into dough, combining well. Cover, and chill dough for at least one hour.
3. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into balls, and place 2 inches apart on cookie sheets.
4. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Makes approx. 36-60 cookies, depending on how large or small you make them.

We tried this and thought they had a great taste! (From skinnytaste.com)

•  1.25 lbs 93% lean ground beef sirloin
• 1 tbsp steak seasoning or seasoned salt
• 1 carrot, minced (optional)
• 1 medium onion, minced
• 2 cloves garlic, minced
• 1/4 cup bell pepper, minced
• 4 oz mushrooms, minced (optional)
• 1 tbsp red wine vinegar
• 1 tbsp Worcestershire sauce
• 2 cups tomato sauce
• 2 tbsp tomato paste

Chop all the vegetables really fine, using a chopper or food processor.  Heat a large skillet over medium high heat. Add the meat to the pan and break it up as it cooks. Season with steak seasoning and cook the meat until it browns, then add onion, garlic, carrots, mushrooms and red peppers to the skillet. Reduce heat to medium and add red wine vinegar and Worcestershire sauce, cook 5 more minutes. Add tomato sauce and paste to pan, stir to combine. Cover and reduce heat to simmer and cook an additional 5 minutes. Makes enough meat for 8-10 buns (depending on how many veggies you put in it).