Italian Vegetable Soup

Ingredients:

• 1 pound Italian sausage
• 4 cloves garlic, minced
• 2 (14 ounce) cans beef broth
• 1 (14 ounce) can Italian-style stewed tomatoes
• 1 cup carrots, sliced
• 1 (14 ounce) can great Northern beans, undrained
• 2 small zucchini, cubed
• 2 cups spinach, torned
• Sea salt and ground black pepper

Directions:

1. In a stockpot, saute the sausage and garlic until brown. Add broth, tomatoes, and carrots. Reduce heat and simmer for 15 minutes.
2. Add in beans, zucchini, and season with salt and pepper. Simmer until the zucchini is tender which is about 20 minutes. Add in spinach and simmer for 5 minutes. Serve and enjoy.

Chocolate Cluster Candy

Ingredients:

• 1 cup walnuts or almonds or pecans, coarsely chopped and toasted
• 1/2 cup dried cranberries, coarsely chopped
• 6 ounces chocolate or chocolate chip
• 3 tablespoons sugar

Directions:

1. Toast nuts at 350º for 12 minutes. Let cool and chop coarsely with the dried cranberries then toss in a bowl. Line a baking pan with waxed paper.
2. In a small pot, melt the chocolate and add in sugar. Stir til sugar is well blended by using the lowest heat level. Pour the nuts mixture into the chocolate syrup mixture. Stir and spoon out immediately heaping tablespoon sized clusters of the chocolate mixture onto the baking sheet. Set each chocolate candy cluster about 1 inch apart.
3. Put the cluster candy in the refrigerator for 30 minutes. Serve the beautiful and delicious candy!

Coconut Macaroons

Ingredients:

• 14 ounces sweetened shredded coconut
• 14 ounces sweetened condensed milk
• 3 egg whites
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt

Directions:

1. Preheat oven to 325º.
2. In a large bowl, combine shredded coconut, condensed milk, and vanilla. In an electric mixer, whip egg whites and salt on high speed until you see foam peaks. Add the egg whites to the coconut mixture.
3. Drop batter on to baking sheet using an ice cream scoop. Bake until golden brown which is about 30 minutes.

Raisin Nuts Cupcakes

Ingredients:

• 1 (18.25 ounce) package yellow cake mix
• 3 eggs
• 1 1/2 stick butter, melted
• 1/4 cup sugar
• 2 teaspoons vanilla extract
• 1/2 cup walnuts
• 1/2 cup raisins

Directions:

1. Preheat oven to 350º.
2. In a mixture, combine yellow cake mix, sugar, and butter. Blend for 2 minutes and add in eggs, one at a time. Mix in vanilla extract and cream until smooth which is about 4 minutes. Sprinkle in walnuts and raisins. Put mixer on medium power and blend until walnuts are folded in. 
3. Line paper cups in cupcake pan. Scope dough mixture into each cupcake pan. Fill each cupcake pan only half full as it will rise when baked. Bake for 30-40 minutes.

Hearty Chicken Pasta

Ingredients:

• 6 boneless chicken breast halves
• 1/4 cup butter
• 1 package dry Italian salad dressing mix
• 1/2 cup white wine
• 1 can condensed mushroom soup
• 4 ounces cream cheese with chives
• 1 pound angel hair pasta
• 1 package diced mushroom
• 1 red bell pepper, coarsely chopped
• Sea salt and fresh ground black pepper

Directions:

1. Preheat oven to 325º.
2. In a large saucepan, melt butter then add in red bell pepper and mushrooms. Add in dry salad dressing mixture and stir. Add in white wine and mushroom soup. Blend for 2 minutes and mix in cream cheese. Stir until smooth. Heat through but do not let boil. 
3. Arrange chicken breasts in a baking dish. Pour sauce mixture over the chicken. Bake for 1 hour.
4. Cook pasta in a large pot of salted water about 5 minutes until it is al dente. Drain pasta and serve sauce over pasta. Season with salt and pepper. Enjoy!