Coconut Chicken Soup

Ingredients:

• 1 small hen
• 4 young coconut meat
• 2 corn
• Salt
• White pepper
• 1/4 tsp chicken bouillon powder

Directions:

1. Chop the hen into large chunks around 6 to 8 pieces. Chop each corn into 5 sections. Remove the coconut meat from the coconut and clean well. 
2. Place the hen, corn, coconut meat, and water in a large stock pot. Bring to a boil and add salt, to taste. Reduce to medium heat and let boil for at least 2 hours. Do not let simmer. Let the soup boil. Add chicken bouillon and white pepper to the soup before serving.

Slow Cooker Pot Roast

Ingredients:

• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1 (1 ounce) package dry onion soup mix
• 1 1/4 cups water
• 5 1/2 pounds pot roast

Directions:

1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
2. Cook on High setting for 4 hours or on Low setting for 8 hours.

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.