Copy Cat - Cracker Barrel Hash Brown Casserole (with BACON!)

Copy Cat - Cracker Barrel Hash Brown Casserole (with BACON!)

I needed something to go with my Ham and Polish Sausage and Sauerkraut I made for Easter dinner this past weekend.  I wanted to do something different.

I made this recipe a LONG time ago, based on my friend, Candi's recommendation.

Candi knows food, she hosts her own food blog called The Devilish Dish.

The last time I made it, I forgot to take a picture.

I ran across the recipe again while looking through potato recipe ideas.

It was good from what I remembered, not that I could compare it to anything?

I have never even been in the door of a Cracker Barrel.

I can't stand preparing for a big meal when my pantry isn't organized.  So the week before Easter, I gave it a good cleaning/organizing.

Why do children leave empty boxes in the pantry?

One of life's great mysteries I guess.

While I was gathering the ingredients to throw the casserole together Easter morning, I was in my well-organized pantry, and saw the bacon on the shelf.  I decided bacon could only make a good thing better.

Copy Cat - Cracker Barrel Hash Brown Casserole 

(with BACON!)

adapted from: food.com

2 pounds frozen shredded hash browns

1 stick butter, melted

1 - 10.25 ounce can cream of chicken soup

3 cups sour cream

2 Tablespoons dried chopped onion (or 1/2 cup fresh)

2 cups shredded sharp cheddar cheese

1 teaspoon salt

1/2 teaspoon pepper

1 - 3 ounce jar real bacon pieces

Preheat oven to 350 degrees, and prepare a deep 9x13 baking dish with non-stick cooking spray.

In a large bowl combine all of the ingredients.

Pour into baking dish and bake for 45-50 minutes.

Will be slightly brown on top.

Enjoy!

Homemade BBQ Sauce

Last night we made "beer butt chicken."

It's one of my favorite ways to make chicken.

It always turns out perfect, moist chicken on the inside and that perfect crunch to the skin on the outside!

We made two, since it was Sunday, I knew I could do something with it for dinner tonight.  

I decided to go the easy route and throw it in the crock pot with some BBQ Sauce, and have sandwiches.

Turns out, my BBQ sauce was almost gone.

When in doubt, make you're own I say!

So, I whipped some up, and have extra for another meal another time.

Can't say the same about that chicken in the crock pot, if my kids don't quit sneaking bites, we might be having grilled cheese!

But on a good note, they said they can't leave it alone because the sauce is "SO GOOD MOM!"

Homemade BBQ Sauce

1/2 cup brown sugar

1/2 cup honey

2 cups ketchup

2 Tablespoons soy sauce

1 teaspoon Siracha (optional)

1 Tablespoon Worcestershire Sauce

2 Tablespoons Apple Cider Vinegar

2 cloves garlic, minced

Add all ingredients to a saucepan and stir until combined.

Simmer over medium-low heat, stirring occasionally for about 15 minutes.

Transfer to a jar and store in the refrigerator.

Broccoli, Rice and Cheese Casserole

My Mom makes this every year for Christmas dinner.  

I know there are many variations, but this one is BY FAR my favorite!

I love making this when we have ham, it just accompanies it so well!!

The recipe you see above is a doubled version of the one I am posting.  We had it for a big family dinner and served it with steak and a salad.  Yum!!

Broccoli, Rice and Cheese Casserole

2 boxes of chopped frozen broccoli

1 onion finely chopped

1 8 ounce jar of cheese whiz

1 can cream of mushroom soup

1 can cream of chicken soup

1/2 soup can of milk

1 cup uncooked minute rice

Preheat oven to 350 degrees.

Heat all of the ingredients over the stove and pour into a greased caserole dish.

Bake for 1 1/2 hours.

Asian Slaw

 My oh MY was this good!!

We gobbled it right up with our teriyaki chicken and rice!

If there is one thing my family loves, it's fresh crunchy veggies, and this salad was FULL of them, and topped with this AMAZING Ginger Soy Dressing!

Nom...Nom...Nom...Nom!!

Asian Slaw

adapted from The Compound Eye of a Dragonfly

4 cups broccoli slaw (1 - 12 ounce package)

2 cups shredded carrots

1 - 8 ounce package sugar snap peas

1 sliced red bell pepper

Tops of 3 green onions, sliced

1/2 cup chopped cilantro

1/2 cup salted peanuts (or to liking)

1/3-1/2 cup sunflower seeds

Ginger and Soy Dressing

Toss the slaw ingredients in the prepared dressing, and enjoy cold!

Don't plan on leftovers!! 

Ginger Soy Dressing

I had a taste for teriyaki chicken and rice tonight.

I wanted to make up some Asian Slaw to go with it. 

I searched "Asian Slaw" on Pinterest and found this recipe on a blog called "The Compound Eye of a Dragonfly."

After I read the recipe for the dressing I knew it was exactly what I was looking for!

We have these Mongolian Grill restaurants here called Hu Hot.

They have this yummy salad I LOVE to get when I go there, and this dressing tastes REALLY similar.

Tomorrow I will post the recipe for the slaw, but for now, here's the dressing!

Ginger Soy Dressing

the compound eye of a dragon fly

1/4 cup honey

1/4 cup vegetable oil

1/4 cup rice vinegar

1 Tablespoon low sodium soy sauce

1 teaspoon sesame oil

1 Tablespoon peanut butter

1/2 teaspoon salt

1/2 teaspoon hot sauce (I used Siracha)

1 Tablespoon minced fresh ginger

1 clove minced garlic

I put all of the ingredients in a glass mason jar and shook it until the peanut butter was dissolved.

Place in refrigerator until ready to use.

Next time I am making a double batch to use as a marinade for chicken!

I think this would make an awesome stir fry sauce, too!

Crock Pot AppleSauce

A week or so ago, I had a crock pot party on my facebook page to celebrate 6,000 facebook fans.

What wonderful recipes were shared!! 

I pinned a bunch of them away on my Pinterest Boards for later, but this one, I couldn't get out of my mind.

I love the ease of throwing everything in the crock pot in the morning, and it being ready after the hustle and bustle of a crazy day!

I have to admit, though, I was really looking forward to my fellow bloggers sharing things you don't usually associate the crock pot with, things like desserts, or APPLE SAUCE!!

 Real Food Outlaws shared this recipe for crock pot applesauce.

I made it the next weekend in one crock pot while a batch of my Beef and Barley Stew Cooked in the other.

It was so good, they gobbled it up and I made it again that following week, while ribs slow cooked away, the apple sauce did the same.

If you click here: Real Food Outlaws

You can see how she cans it, too!!

Crock Pot AppleSauce

adapted from Real Food Outlaws

10-12 apples, peeled, cored and sliced

4 cinnamon sticks

1/4 of a lemon's peel

1 teaspoon lemon juice

The apples I used were pretty big, I used 10 of them, and used 4 cinnamon sticks.  My kids are crazy about cinnamon apples!  If you are using the really small apples that you pick off most home grown trees, you may need to up it some.

Place apples, cinnamon sticks and lemon peel in the crock pot.  Drizzle with the lemon juice.

Set pot to low and cook 5-7 hours.

Remove cinnamon sticks and lemon peel.

With your hand blender and  blend apples, or you could do this in a regular blender, too.

I thought it was pretty good warm, my kids preferred it cold.

Very sweet and tasty and No Sugar!! :)

Crock Pot Roast and Rice

I love roast beef in the crock pot!

I love how it cooks all day and just falls apart.

Love how it makes your kitchen smell!!

Not to mention walking in after a crazy day and dinner is virtually done!

Sometimes, I tire of potatoes with roast.

My family is a HUGE fan of rice.  

Even better if you mix it with frozen peas.

So, one time I had a roast in the crock pot and instead of making plain old boring minute rice, I made it with the juice the roast and carrots cooked in all day.

They LOVED it.

So, now, more often than not, we have rice with our roast instead of potatoes!

Crock Pot Roast and Rice

Beef Chuck Roast (Mine are always about 3-4 lbs.  Just make whatever suites your family size)

Mushrooms, canned or sliced fresh (optional)

water

1-2 Tablespoons beef bouillon

1/2 cup minced onion

sliced Carrots

Salt and Pepper

Minute Rice (I use brown, you can use white if you wish)

Frozen Peas

Honestly, I cannot give you "measurements" for this recipe to be exact.  It's really based on how big your roast and the family you are feeding is.  Make adjustments accordingly.

Place roast, carrots and onion in your crock pot.

Sprinkle with salt and pepper to taste.

Sprinkle with bouillon.

Pour water into crock pot, fill so there is about 2-3 inches in the bottom of the crock pot.

Cook all day on low until roast is falling apart.

(6-8 hours, depending on roast size)

Remove roast, mushrooms and carrots, shred or slice your roast.

Remove juice from crock pot and drain off fat.

LOVE my Pampered Chef gravy separator!!

Measure out equal amounts of juice and rice.

I usually make like 3 or 4 cups.

Place juice in microwave and bring to a boil.

Add rice to juice, give it a stir, and cover and let sit until rice is cooked. 

(5 minutes or so)

Microwave your frozen peas, and toss with rice.

Enjoy!

Cucumber Ranch Salad

Growing up my Mom made cucumber salad, but made it with vinegar sugar dressing, which I still love, but this is how my Mother-in-law does it, and if you love ranch, you will love it!

Well...of course it helps to like cucumbers, too.

But chances are you wouldn't be reading a recipe for cucumber salad if you didn't.

Sometimes when I blog a recipe like this I wonder if ya'll think I am nuts to blog something that is so easy.

Then I remind myself, I had never had it until I was the ripe 'ol age of 22, so maybe you haven't?

Sometimes, I just blog these recipes, knowing that someday my daughter (the oldest one who doesn't like to cook) may want this salad she loves, and she can go to the internet and figure out how to make it!

So the whole thing is pretty darn easy, but better to make them in the morning, or the night before so they can soak, after you read the recipe you'll know what I mean.

So without further adieu....

Cucumber Ranch Salad

3 large cucumbers, washed, sliced in half then sliced in pieces.

(I leave the skin on, but you can peel it off if you prefer)

1 small onion, I like the sweet onions, chopped

1 cup Ranch dressing (more or less to taste)

Salt and cold water

Pepper

Slice cucumbers and place in a bowl.

Cover with cold water and give a good sprinkling of salt.

Place in refrigerator for a couple of hours to soak. This will keep the cucumbers firm.

Add onions, and toss with ranch dressing. (You can use any ranch you want, I make it with fat free, and it makes this salad nice and light!)

Give it a sprinkle of pepper and you're all done!!

Loaded Baked Potato Casserole

I went to the store to buy ingredients for a potato casserole I found in my Church cookbook.

But I am not usually one for following recipes and changed my mind walking through the store.

I started thinking how good a loaded baked potato sounded, but we had just had baked potatoes, and I wanted to switch it up.

I took all of the goodness of a loaded baked potato and whipped up this casserole!

It was FABULOUS!!

We ate it with steaks on the grill, but it's hearty enough, it could be your meal!

Loaded Baked Potato Casserole

1 32 oz frozen hash browns

1 can cream of celery

1 tsp salt

2 cups cheddar cheese

2 Tbls dried minced onion (1/2 cup fresh)

2 cups sour cream

1/2 tsp pepper

2 Tbls fresh chives, chopped

1 package of real bacon pieces

Mix all of ingredients in a 2 quart greased casserole dish.

Bake at 350 degrees for 45 minutes.

Caprese - Tomatoes with Mozzarella and Basil

This is one of my favorite things to have!! 

It's a perfect blend of yumminess, with the fresh basil and mozzarella cheese, plus ripe red tomatoes.... 

my mouth is watering while I type!

Not only is it delicious, it's just so darn pretty!

I made this for a party my friend, Gerry, had last week, she said everyone loved it.

Usually, this would be one of those things to make in the summer when the tomatoes are nice and fresh, but I have found these Campari tomatoes at Costco, and they are perfect year 'round, even in Nebraska!! ;)

I have shared my recipe how I made the plate pictured here, but  I have "cheated" when I had a craving for these and didn't have the cheese or the fresh basil, using only the other ingredients, and it tastes just as good...

just not quite as pretty.

Caprese 

Tomatoes with Mozzarella and Basil

2 pounds Capari tomatoes, sliced (or other small ripe tomato, Roma works good too!)

2 Tablespoons of olive oil

2 Tablespoons of Balsamic Vinegar

1/2 teaspoon Mrs. Dash Tomato Basil Garlic

fresh basil leaves

8 ounces of fresh mozzarella cheese

Layer the tomatoes and cheese and basil, as seen in the photo.
Combine vinegar and oil together. Set aside.
Shake the Mrs. Dash over the top, then drizzle with the olive oil/balsamic vinegar.
Cover and refrigerate for a couple of hours.  I usually make this in the morning, and let the flavors marry all day.

Serve with warm crusty baguette bread.

Pasta Salad

Okay, so I am going to preface this blogpost with this, 

If you have followed me and cooked/baked from my recipes, 

chances are you might have made 

"the very last banana bread recipe you will ever need"

or

"Grandma Davis' Sugar Cookies"

Seriously, folks, this woman knows her stuff.

A couple of weeks ago my family attended the graduation party of my friend, Tonja's son.

My kids were each on their second helping of this pasta salad and "mmmming" with every bite.

When I asked Tonja what was in it, she giggled and told me the two "secret ingredients" that I will share with you in a second.

She then told me that her Mom had made it, but that it was Grandma Davis' recipe.

I was sold.

So, I decided to whip it up for our Memorial Day cookout.

Please don't  let the main secret ingredient detour you from making this wonderful salad!!  It is SO GOOD!!

Here are the two things that her family claims makes this salad what it is:

Spam and Dill Pickle Juice!

Tonja told me that her Grandma uses her own homemade pickle juice, but that the pickle juice doesn't change the flavor as much as leaving out the Spam.  She has tried it with ham and it "just isn't the same."

I ate Spam as a kid, but in my 20+ years of married life I don't ever remember buying it?

This salad is AH-Mazing!  You just have to try it!

My nieces

and nephews fought over the leftovers.

my plate from the cookout...SWOON!

When I called Tonja for the recipe she said "there isn't one, mix it up til it tastes right."

I had only eaten it once, so that made things a little tough.

She hung on the phone with me, like the good old days, and we worked through it to develop this recipe to share with you!

Below is the "recipe" we came up with!

Grandma Davis' Pasta Salad

15 ounces of mayonnaise, (Hellmans is her first choice, I used the light)

1/4 cup dill pickle juice

milk to thin sauce (optional, I didn't use it)

1/4 teaspoon black pepper

8 ounces (more if you like) frozen peas

1 cucumber, diced (I left skins on mine)

red onion, chopped, to taste

2-3 Roma tomatoes, diced

1 can Spam, diced

cubed American cheese (optional, I didn't use it)

1 package of small elbow macaroni, cooked and drained

Boil pasta, drain and set aside. Combine ingredients for the sauce. I didn't feel like I needed the milk in mine, I liked the creamy texture of the mayo and pickle juice, set this aside.

Chop all of the veggies and Spam, cheese if you desire.

Toss pasta and chopped ingredients in a large bowl, cover with sauce, and coat.

I made this a day early, the flavors had a chance to marry together nicely that way!

It was a BIG Hit!!

Orange Glazed Carrots

These are a great side dish for special meals, or for just any time.

They are super easy, and taste fantastic.

I found the recipe on allrecipes.com  a long time ago, and made them again recently.

They last time I made them, I used fresh clementine juice instead of orange juice, they were AMAZING!!

Orange Glazed Carrots

1 pound baby carrots

1/4 cup orange juice (or clementine)

3 Tablespoons of brown sugar

2 Tablespoons of butter

pinch of salt

Place carrots in a shallow pan and cover with water. Boil until desired tenderness, drain and return to pan.

Pour orange juice, sugar, salt and butter over the top, simmer until sugar and butter are melted.

Parmesan Salad Bowls

Another fun thing I found on Pinterest!!

When I planned my Girlfriend's Valentine Luncheon this year, I literally planned it around this bowl and a Spinach Artichoke Pizza that will be coming up later this week.

My friend, Sheri, told me she had these when she attended a dinner a couple of months back, and she loved them, so I knew that I had to try them!

They were YUMMY!!

and honestly...EASY.

I found them on the yummy life.

filled with a crispy salad topped with my favorite homemade dressing!

Dressing for Little King Salad!

I will post the recipe here and how I did them.  If you want a FANTASTIC step by step, please click the link above for the yummy life.  She has everything broken down perfectly!

Thanks to her, these were FABULOUS!

Parmesan Salad Bowls

makes 4 - 6" bowls

2 cups of grated fresh Parmesan cheese.  (not the canned stuff!!)

Good quality parchment paper

*2 nesting bowls (or see my comments below)

a microwave safe dinner sized plate

dinner plate

Invert one bowl onto a dinner sized plate, set aside.

Cut your parchment paper to cover your microwave safe plate.  In the center of the plate, on the parchment paper,  place about 1/2 cup of cheese and spread into a circle with your fingers. 

 It should be about 1/2" bigger than your bowl you are mimicking.

You don't need to be exact, and there can be small holes.  

Actually those give a more "lattice" effect when they are done.

Place in the microwave and cook for 2 minutes.

(I followed what she posted and they were perfect. See her blog for difference in microwave wattage)

The cheese will bubble and start to brown.

Take it out of the microwave, and carefully (IT'S HOT!) flip it upside down onto the bowl inverted on to the plate. She suggested nesting another bowl on top to form the bowls.  but my bowls don't nest tightly, and I didn't want to buy more bowls..you know...to make bowls... you get the idea...

So I just laid a kitchen towel over the parchment and formed them with my hands.

Take off of the bowl while they are warm.  They cool quickly, make sure to cool them before stacking them.

I used the same piece of parchment for 6 bowls, and never had a problem.

Stack them in an airtight container, (I used a big ice cream bucket) and they can be stored up to 5 days.

Again, since I didn't take pictures of all of the steps, I highly encourage you to go pay her a visit and read all of her tips and ideas.  She even teaches you how to grate cheese!!

My Grandma's Stuffing

My Grandma Czaplewski always had Thanksgiving dinner.

When she passed away, a month after I gave birth to my first son, Spencer, we moved it to my Mom's, but the dinner stayed EXACTLY the same.

Every year, my Mom says " should I make something different? It's like the same 'ol same 'ol."

I always reply "NO!!"  

I am a creature of habit.  

It is a dinner that I look forward to every year, and I want it EXACTLY the same!!

I swear that last year, I took a photo of the stuffing with intentions of posting this year on my blog.

Can't find the darn picture ANYWHERE!!

So I guess, I will take one this year and add it after the fact.

*added after Thanksgiving 2012

Speaking of pictures, 

in this day and age, we take pictures of EVERYTHING!

I guess it's because, at the very least all (or most all) of us have a camera phone at our ready disposal.

I had to search to find a picture to share with you of my grandma and me to post on this entry! 

My favorite thing (next to the way it tastes!) about this recipe, 

is that it's one of the few recipes that I have that is in my Grandma's handwriting.

my grandma's recipe written for my recipe box YEARS ago!

As a scrapbooker, a person realizes the importance of handwriting.

It can't be duplicated, just like the person doing the writing cannot.

I spoke with my Mom last night, and shared the recipe that my Grandma wrote down for me some 25 years ago.  She has made some variations to the recipe, but strangely, it tastes the same to me?

So, I will share both of their versions with you today.

My husband, Brian, (then fiance) my Grandma and me, in 1991 at Easter

Grandma Czaplewski's Thanksgiving Stuffing

My Grandma's Version as it is written by her:

1 lb pork sausage

1 cup diced celery

1 cup minced onion

2 qts croutons (unseasoned)

1 tsp sage

2 Tbs snipped parsley

In a skillet over medium heat, cook sausage, sage, celery and onion together. About 10 minutes, or until sausage is cooked.

Add to bread crumbs and parsley.

Stuffs an 8# bird.

(I guess I make or use a little more croutons but still use the same amount of sausage and seasonings)

My Mom's version of the same:

Turkey giblets

2 lbs pork sausage

2 large packages Peppridge Farm bread crumbs (1 Herb Seasoned, 1 Country Style)

 

2 cups celery, divided

2 onions minced, divided

1 tsp sage

2 Tbs parsley

1 qt chicken broth, divided

i stick of butter, melted

Place giblets, 1 cup celery and 1 onion in a saucepan, pour half broth, half water just to cover.  Simmer on low for approximately one hour, or until giblets are tender.

Remove from heat.

Brown sausage with sage until cooked.

Chop turkey giblets until minced well. Reserve liquid to use when you are making your gravy.

Combine giblets, sausage, celery, onion, parsley with your bread crumbs.

Working with your hands, add  melted butter and small amounts of broth until dressing is moist, and forms into a ball.

Place in bird.

Bake your turkey until it is done, and enjoy the MOST AMAZING stuffing I have EVER had!!

Gobble til ya wobble, friends!!

B.L.A.T. Chicken Chop Salad (Bacon, Lettuce, Avocado & Tomato)

Baby, it's a SCORCHER outside!!

Someday this winter when we are freezing our cabooses off, we will miss this, but today? 

Well, today, I could use a little cold front!

It's hard to heat up the kitchen, when it's 100+ outside to cook, 

and grilling? 

I don't want to stand out there for very long!

Heck, grill your chicken on the patio table! ;)

Speaking of which, did you hear about the lady that baked cookies in her car!!??

CRAZY!!

(Link to article)

We eat a lot of salad anyway, but in the summer... we really eat a lot of salad!!

So glad my kiddos eat EVERYTHING!!

One of my other favorite things in the summer, are BLT's.

My kids were getting to the point where they were saying, "BLT's again??"

So, like a good mother, I tricked them!!

B.L.A.T. Chicken Chop Salad

BLT's in a bowl! ;)

Not only is it super yummy, it's very pretty!

Don't you think?

You can pretty much add anything you want, once you get the basics of the BLT part in there, it's just going to be an amped up BLT!!

B.L.A.T. Chicken Chop Salad

1 1/2 heads romaine lettuce, chopped

1 head iceberg lettuce, chopped

1 pound of bacon, cooked (we use turkey bacon) sliced or crumbled

5 hard boiled eggs, chopped

2-3 medium tomatoes, (or to taste) chopped

1 avocado, sliced

1 1/2-2 pounds grilled chicken breast, sliced

Note: I cheated on the chicken and didn't even grill my own, too hot!! I used the frozen grilled strips, heated them in my skillet and put them on the salad last, when we were ready to eat.  They were still a little warm.

Prepare ingredients as directed above. Layer Like this:

chicken

avocado

egg 

tomatoes

bacon

lettuce

___________(bowl)___________

Serve with your dressing of choice.  We used ranch.  

Enjoy!!

Festive Cherry Pie Jell-O

cherry pie jell-o

I would just like to make it known that I am not a huge fan of Jell-o.  

It's okay in it's plain form, but when those Jell-o salads start getting funky stuff like marshmallows, cool whip, fruit and even NUTS? in them... that's when my nose has always turned up.

My Aunt Carol is an awesome cook, and we take turns throughout the year having dinner at their house and at our house. I always look forward to her meals.

A couple of years back, she made this Jell-o and I almost didn't try it.  

But I couldn't hurt her feelings, and honestly... my kids are there, I always make sure they try EVERYTHING, so I have to set an example right?

So I did.

And boy was I glad.

So, here is where I start over. 

I have never been a huge fan of Jell-O. 

But I have ALWAYS been a huge fan of PIE!

I especially love cherry pie.  Something about cherry pie filling is just 

so.darn.good.

This recipe is super easy, and can I just tell you my favorite thing to make when I make a ham?  

They pair together perfectly. 

With the holidays coming up, ham season is here, 

And it's red, so it's festive.

It's again, easy, and it certainly won't break the bank.

Give it a whirl...

It might make a Jell-o believer outta you!

Cherry Pie Jell-O

1 large box of cherry Jell-O

Water

1 Can of Cherry Pie filling

Dissolve jell-o in 2 cups of boiling water.  Add 1 1/2 cups of cold water, 

 put Jell-o in the refrigerator to set.

When the Jell-O is set, stir can of pie filling into prepared Jell-O.

Ding! Done.

Olive Garden Night at Home! Copy Cat: Zuppa Toscana, Olive Garden Salad & Dressing

Olive Garden's Zuppa Toscana, Salad and Bread sticks

Who doesn't like the all you can eat soup, salad and bread sticks from the Olive Garden??

It's such an easy place for lunch, and it's always good!!

My niece and I used to go there quite a bit, and one time we tried the Zuppa Toscana

soup and it was so yummy!! 

 I had to figure out how to make it!

If you ever want to make something that you have had a restaurant, the site you need to check is copy kat recipes.  Thank God for google, I found it and use it A LOT.

So, that is where this recipe came from, copykatrecipes.com  It's not mine, it's not theirs,

it's the Olive Garden's.

But I am going to share this with you.

And then you need to pass it on... get it?

for other copy kat recipes click HERE

When you make this soup, you will be instantly hungry! From the moment the Italian sausage starts to brown with the red pepper flakes, to sauteing the onion, garlic and bacon, your tummy will begin to growl!

Fall has hit our area, and we are HUGE soup eaters.  This rainy, cold and gloomy Monday just called for this body warming soup! 

With the spiciness of the peppers and sausage to the creaminess of the broth, it's a match made in heaven... or at least the Olive Garden!

*~*

Zuppa Toscana

INGREDIENTS

1 lb ground Italian sausage

1½ tsp crushed red peppers

1 large diced white onion

4 Tbsp bacon pieces (I bought the REAL bacon pieces in the salad section, worked great and not as much grease)

2 tsp garlic puree

10 cups water

5 cubes of chicken bouillon

1 cup heavy cream

1 lb sliced Russet potatoes, or about 3 large potatoes (sliced with skins left on)

¼ of a bunch of kale chopped (I used my kitchen shears)

1.Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.

2.In the same pan, sauté bacon, onions and garlic for approximately 15 mins. or until the onions are soft.

3.Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.

4.Add potatoes and cook until soft, about half an hour.

5.Add heavy cream and cook until thoroughly heated.

6.Stir in the sausage.

7.Add kale just before serving.

Makes 6-8 Servings  ( I always double it!!)

*~*

 Olive Garden Salad Dressing

1/2 cup mayonnaise

1/3 cup white vinegar

1 teaspoon vegetable oil

2 tablespoon corn syrup

2 tablespoon Parmesan cheese

2 tablespoon Romano cheese

1/4 teaspoon garlic salt, or one clove garlic, minced

1/2 teaspoon Italian seasoning

1/2 teaspoon parsley flakes

1 tablespoon lemon juice

sugar (optional)

Place all ingredients in a blender until well mixed. If this is a little too tart for your own personal taste, add a little extra sugar. You can enjoy your Olive Garden salad dressing for about 10 days if stored in an airtight container in the refrigerator.

*~*

Olive Garden Salad

1 bag Dole American Blend Salad

4-5 slices red onion

4-6 black olives

2-4 pepperoncini (if you like a sweet pepper, you could use a banana pepper)

1/2 cup croutons

1 small tomato, quartered

freshly grated Romano cheese (Parmesan Cheese works well too!)

Chill one salad bowl in freezer for at least 30 minutes. Place bag of salad in bowl. Place on top of the lettuce the red onion, black olives, pepperoncinis, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like, and add plenty of Olive Garden Salad Dressing on top.