Update

My last post, on 17 Nov. 2009, was written three days before my husband and I separated. It's been exactly six months. So, that explains my absence. I'll be back soon! :)

Loaded Potato Soup

5 lbs. potatoes, peeled and cut into chunks
4 strips bacon, diced
3 garlic cloves, minced
1 white onion, diced
1/2 c butter, room temperature
Salt
Pepper
Half and Half
Shredded Cheddar Cheese
Scallions
Sour Cream

Cook potatoes in salted water until fork-tender. Meanwhile, saute bacon pieces until crispy. Remove from pan. In bacon grease, saute garlic and onion until onion is translucent, but not browned. Drain, and set aside. Drain potatoes, then return to pan. Mash with a hand-masher, adding in butter, then salt, pepper, and cheese as desired. Stir in onion and garlic, then half and half until soup is desired consistency. Keep over low heat until heated through. Granish with bacon, sliced scallions and sour cream.

12 Days of Giveaways

Alaska Coupon Diva is doing 12 days of giveaways. If you're in AK, check it out here!!!

Pumpkin Butter

Thank you, Libby's!

15 oz can pumpkin
2/3 c packed brown sugar
¼ c honey
1 tbsp lemon juice
¼ tsp ground cinnamon
1/8 tsp ground cloves

Combine all ingredients in a sauce pan. Bring to a boil over med-high heat; reduce heat to low. Stirring frequently, cook on low 20-25 minutes, until thickened. Refrigerate in an air-tight container up to two months.

Makes 2 cups

Kielbasa Pasta Salad

Pretty good! I'm sure having kielbasa will make my husband happy. :)

1 lb. kielbasa, sliced
1 lb. pasta (I used macaroni)
1 lb. frozen mixed veggies, thawed (I used a mixed bag of broccoli, green beans, carrots, red pepper, red beans, white beans, and garbanzo beans)
1 envelope Good Seasons Italian salad dressing mix, prepared

Cook pasta according to package directions. Meanwhile, saute kielbasa in a skillet until browned to your liking. Combine cooked pasta, kielbasa and thawed veggies in a large bowl. Pour entire bottle of prepared dressing over top. Toss well. Refrigerate.

Rachael Ray's Penne-Wise Pumpkin Pasta

I changed it just a tad. My daughter had the sauce as soup, because she's been asking for pumpkin soup for a while now. I had it over pasta.

1 lb pasta
2 tbsp extra virgin olive oil
3 shallots, minced
4 garlic cloves, minced
2 c chicken broth
15 oz pumpkin puree
1/2 c cream
hot sauce (I didn't use this)
freshly ground nutmeg
2 pinches cinnamon
*Salt & pepper
8 sage leaves, thinly sliced
freshly grated Parmigiano-Reggiano

Boil pasta. Saute shallots and garlic in oil over medium heat. Stir in broth, then pumpkin until smooth, then cream, then spices. Reduce heat to medium-low, and simmer 5-6 minutes to let sauce thicken a little. Stir in sage. Toss sauce with pasta. Top with a generous amount of cheese.

*I very, very rarely salt my food, but I felt like this needed a generous dose of salt to bring the flavors out.

My daughter LOVED her soup, so I kept the sauce separate, so she can have more soup tomorrow.

Pasta Bake

Yum!

8 oz. bow tie pasta
1/2 c diced onion
1/2 c diced green pepper
1/2 c sliced mushrooms
2 tsp dried basil
3 garlic cloves, minced
26 oz spaghetti sauce
1 c shredded Parmesan cheese
2 c shredded mozzarella cheese

Preheat oven to 375. Cook pasta according to package directions. Spray a 9x13 baking dish with non-stick cooking spray. Drain pasta. Pour half of pasta into baking dish. Top with half of each remaining ingredient. Repeat layers. Bake for 20-25 minutes, until cheese is melted and sauce is bubbly.

*Pepperoni is delicious in this!