Monthly Archives: October 2016

Pumpkin Bundt Cake with Maple Frosting

  INGREDIENTS 1 package yellow cake mix (regular size) 1 can (15 ounces) solid-pack pumpkin 4 large eggs 1/2 cup canola oil 1/3 cup sugar 2 tablespoons ground cinnamon 1 teaspoon ground ginger 1 teaspoon ground allspice 1 teaspoon ground … Continue reading

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Creamy Tortellini and Sausage Soup

INGREDIENTS: 1.25 pounds ground Italian sausage 1 small white onion, peeled and diced 2 large carrots, peeled and diced 4 garlic cloves, minced 1/4 cup white-whole wheat flour (or all-purpose flour) 6 cups chicken stock 1 (10-ounce) package refrigerated cheese tortellini … Continue reading

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Ina Garten’s Skillet-Roasted Lemon Chicken

  INGREDIENTS: 2 teaspoons fresh thyme leaves 1 teaspoon whole fennel seeds Kosher salt and freshly ground black pepper 1/3 cup good olive oil 1 lemon, halved and sliced ¼ inch thick 1 yellow onion, halved and sliced ¼ inch … Continue reading

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Cheeseburger Soup

INGREDIENTS 1/2 pound ground beef 4 tablespoons butter, divided 3/4 cup chopped onion 3/4 cup shredded carrots 3/4 cup diced celery 1 teaspoon dried basil 1 teaspoon dried parsley flakes 1-3/4 pounds (about 4 cups) cubed peeled potatoes 3 cups … Continue reading

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