Chocolate Covered Strawberries

Ingredients:

• 16 ounces milk chocolate chips
• 2 tablespoons shortening
• 1 pound fresh strawberries with leaves

Directions:

1. Insert toothpicks into the tops of the strawberries.
2. In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
3. Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

Brown Sugar Smokies

Ingredients:

• 1 (16 ounce) package little smokie sausages
• 1 pound bacon
• 1 cup brown sugar

Directions:

1. Preheat oven to 350º.
2. Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them with brown sugar.
3. Bake until bacon is crisp and the brown sugar melted.

Zuppa Toscana

Ingredients:

• 1 pound bulk mild Italian sausage
• 1 1/4 teaspoons crushed red pepper flakes
• 4 slices bacon, cut into 1/2 inch pieces
• 1 large onion, diced
• 1 tablespoon minced garlic
• 5 (13.75 ounce) cans chicken broth
• 6 potato, thinly sliced
• 1 cup heavy cream
• 1/4 bunch fresh spinach, tough stems removed

Directions:

1. Cook the Italian sausage and red pepper flakes over medium-high heat until crumbly and browned, about 10 to 15 minutes. Drain and set aside.
2. Cook the bacon over medium heat until crisp, about 10 minutes. Drain and stir in the onions and garlic. Cook about 5 minutes.
3. Pour the chicken broth into the Dutch oven with the bacon and onion mixture. Bring to a boil over high heat. Add the potatoes and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream, spinach and the cooked sausage. Let boil and serve.

Walnut Tarts

Ingredients:

• 1 packaged frozen store-bought tart shells
• 2 eggs, beaten
• 1 1/2 cup sugar
• 1 stick butter, melted
• 2 teaspoons vanilla extract
• 1 cup chopped walnuts

Directions:

1. Preheat oven to 325º. Place tart shells into tins.
2. In a bowl, combine eggs, sugar, butter, vanilla extract, and walnuts. Mix until well blended. Pour mixture into each tart shell and fill each tart until it is half full.
3. Bake for 30 minutes or until pastry is golden brown and the filling is set.

Raisin Pound Cake

Ingredients:

 • 1/2 pound (2 sticks) butter
 • 3 cups sugar
 • 5 eggs
 • 3 cups all-purpose flour
 • 1 cup raisins
 • 1/2 teaspoon baking powder
 • 1 cup milk
 • 2 teaspoons vanilla extract

 
Directions:

1. Preheat oven to 350º.
2. Cream butter, milk, and sugar together in a mixer. Add eggs, 1 at a time. Turn mixer to low setting and add in flour, baking powder, raisins, and vanilla extract. Turn mixer to medium setting and mix for 5 minutes. Pour batter into a greased cake pan or bundt cake pan. Bake for 1 1/2 hours. Test cake by inserting a toothpick into the center of the cake, if it comes out clean then it's ready. Garnish with powdered sugar and serve.