Tuscan Minstone Soup

This soup is so great, and great for you too! I discovered this recipe out of the book Bob Greene, The Best Life Diet. I did make a few changes.....which he may not approve of...but I don't think it will kill ya, and it made it a little tastier.

Serves 6 (or more if you add more broth like I did)

2 Tablespoons olive oil (first change.....I added more oil!)
1 medium Zucchini, cut into 1/2- inch slices, about 2 cups
1 medium Squash, cut into 1/2- inch slices, about 2 cups
1 large carrot, finely diced, about 3/4 cup
1 small onion, finely diced, about 3/4 cup
2 cloves garlic, minced ( I added a little more)
1 teaspoon Italian seasoning ( I only had oregano...I used less but didn't measure)
4 cups all-natural reduced sodium chicken broth ( I used regular and at least doubled the amount)
one 15-ounce can diced tomatoes
one 15-ounce can cannellini beans, drained and rinsed ( I used great northern beans)
1/2 cup whole wheat Barilla PLUS or elbow pasta (used regular food storage elbow mac, I used more, which is why I used more broth and it made more servings)
3 fresh thyme sprigs
salt and pepper
1/3 cup grated Parmesan cheese
1/3 cup loosely packed fresh basil, cut into strips

Heat the oil in a dutch oven (Pot)over medium-high heat. Add the zucchini, summer squash, carrot, onion, garlic, and Italian seasoning to the dutch oven and cook, stirring frequently, until the vegetables start to soften, about 10 min. Stir in the broth and diced tomatoes, cover the mixture, and bring it to a boil. Add the beans, pasta, and thyme, and cook, uncovered, at a low boil until the pasta is done, about 10 min. (I have done it this way, but for the party I made the noodles ahead of time). Remove the thyme sprigs, and season the mixture with salt and pepper. Serve in individual bowls and top each serving with the Parmesan cheese and basil.

Per Serving: Calories: 193, Protein: 10g, Carbohydrate: 25 g, Dietary Fiber: 6, Total Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 5 mg, Calcium: 130 mg, Sodium: 516 mg.

Pecan Dream Bars

I found this recipe one fall from a Paula Deen Magazine. It tastes wonderful! So close to eating Pecan pie. I have never found the almond brickle chips, so I have substituted white chocolate chips or milk, or semi-sweet chocolate chips. (I prefer the white). If any one knows where I can find Almond brickl chips...please let me know. I think that would make these irresistable.

makes 2 dozen

1 1/2 cups all-purpose flour
1 3/4 cups firmly packed brown sugar, divided
1/2 cup (1 stick) butter
4 large eggs
1/2 cup light corn syrup
1/3 cup butter, melted
1 teaspoon vanilla extract
1 1/2 cups chopped pecans
1 (8 ounce) package almond brickle chips

Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch baking pan.
Ina small bowl, combine flour, 3/4 cup brown sugar. Cut in butter with a pastry blender until mixture resembles coarse crumbs. ( I use my mixer) Press mixure evenly into prepared pan. Bake 15 min.
In a medium bowl (mixer again) Combine eggs, remaining 1 cup of brown sugar, corn syrup and melted butter; stirring until smooth. Stir in vanilla, pecans and brickle chips. Pour over hot baked crust. Bake 30 min. or until set. Cool completely before cutting into squares.

Caldo De Res: Spanish Beef Soup

I can't take credit for this recipe.......This was made for us by my brother-in -law Jason. He made it for the family when we had family visiting. It was such a hit! Every one wanted to eat it the next day and everyone wanted to take the recipe home. It sounds a lot like the typical stew, but don't be fooled. After you add the finishing touches, it puts a whole new twist on the flavor and you just can't get enough!

2 lbs beef shank, bone-in (I use chuck roast, bone in. We usually need more meat)
1 med. white onion, small dice
1 Tablespoon salt
1 Tablespoon pepper
12 ounces beef stock (canned) I use a box of beef broth and I usually add water and bullion later.
1 can stewed tomatoes
4 ears corn, cut into quarters
4 baking potatoes, like russets, unpeeled, cut into quarters
2 chayote, (zucchini and squash are substituted) cut into large chunks
6 carrots, lightly peeled and cut into large chunks
1/2 cup chopped cilantro
water to cover (bullion if needed)
1 head of cabbage
1 lime or lemon
1 cup chopped onion
1/2 cup chopped cilantro
corn tortillas
sliced jalapenos
Cooked rice

Chop the beef shank into large chunks, keeping some attached to the bone, as bone marrow is an important element of the recipe. Saute the beef chunks with the chopped onions, salt and pepper (I don't use all the salt and pepper) After beef is browned, add the beef stock and the stewed tomatoes. If beef is not covered, add water and bullion. Bring the mixture to a boil and then simmer just below boiling point for about 1 hour until the beef is "spoon tender" (it usually takes more like 2 hours)

Wash the vegetables. Cut each ear of corn and each potato into quarters. Cut equivalent chunks of carrots and squash and zucchini- keep pieces bigger. Add Vegetables to soup after meat it spoon tender. You will add the vegetable in stages so that they will cook more evenly. Cook carrots and potatoes first (about an hour before serving.) Add enough water to cover all vegetables. Bring mixture to a boil and reduce heat to medium and simmer. Add 1/4 cup chopped cilantro to the mixture. Add Zucchini, squash and corn about 30 min. before serving. This would be a good time to make a pot of white rice. Cut a head of white cabbage into half and then into thirds, leaving the stem of the cabbage in. Wedge the cabbage chunks into the mixture and simmer for the last 10 min.

Serve with a spoonful of white rice in the bottom of your bowl add soup making sure each bowl has chunks of all the vegetables. Garnish with a squeeze of lemon or lime. Caldo de Res is accompanied by chopped sides of onion, cilantro and jalapeno. Served with heated corn tortilla.


This does seem like a lot of work (it's mostly just the chopping.....and needing to be home for a few hours while it cooks) But it is so delicious!

This is a great cold weather soup, and very hearty.

Toffee Pumkin Squares

This is another recipe I grabbed off the internet. I thought they sounded different and yummy. Just another way to make pumpkin during the fall season. This is what I took to Dave Williams baptism.

1 cup flour
1/2 cup quick oats
1/2 cup light brown sugar
1/2 cup butter
1 (1 pound) can pumpkin
1 (13 ounces) can evaporated milk
1/2 tsp. salt
2 eggs
3/4 cup granulated sugar
1/4 tsp. ground cloves
1/2 tsp. ground ground ginger
1 tsp cinnamon
1/2 cup chopped pecans
1/2 cup light brown sugar
2 Tbsp. melted butter

Combine flour, oats, brown sugar and butter in mixing bowl until crumbly. Press into ungreased 13X9X2 inch pan. Bake at 350 degrees F for 15 min. Combine pumpkin, milk, eggs, sugar, salt and spices. Beat well. Pour into crust. Bake for 20 min. at 350 degrees F.

Combine pecans, brown sugar and butter, Sprinkle over pumkin filling return to oven and bake 15-20 min. cool before cutting.

Pumpkin Muffins

Every Year I make pumpkin Muffins, bread, cookies. I never keep the same recipe, they all seem to be about the same. This year I took a recipe off the internet and I took them to a baptism this morning. I think anything tastes good with milk chocolate chips in it!

3/4 cup sugar
1/4 cup oil
-MIX

2 eggs
ADD and MIX

3/4 cup canned pumpkin
1/4 cup water
ADD and MIX

Mix dry ingredients and then add to wet mixture

1 1/2 cup flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. cloves
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Fold in
1/2 cup milk chocolate chips

Fill lined muffin pan and bake at 400 degrees 20-25 min.

Makes about 1 & 1/2 dozen

Carmel Corn

This recipe came from my Mother. In the picture you can see the old paper she wrote the original recipe on. She discovered this one when she was living in Utah when I was just a baby....that would be about 38 years ago. While growing up she used to make carmel corn during the fall, close to Halloween. As my sisters and I started having kids we would get together at moms house to carve pumpkins and mom would make the carmel corn. We never had a bowl big enough to mix this in so she would use her large silver pot. We would leave the carmel corn in the pot and when ever you needed some you would go and tear off a hunk of popcorn for yourself. Who knows how many grimy hands were in and out of that community carmel corn pot......but we didn't care!

1 tsp. Vanilla
1 can Eagle Brand Milk
2 1/4 cups brown sugar
pinch of salt
1 cup Karo Syrup
1/4- 1/2 cup butter

makes enough for 20 apples or 3 gallons popcorn

*Make popcorn (I use my moms air popper)

*Measure out 3 gallons (maybe a little less if you really like the carmel gooey)

*Discard all unpopped kernals (so you don't break a tooth!)

*Set popcorn aside for later

*Put all ingredients in a heavy pot, except popcorn

*Stir constantly

*Cook to soft ball (I use a thermometer but my mom just cooks it until it starts to form a ball
when she drops it in a glass of cold water) careful not to burn this...it tastes
horrible.....trust me, I know!

*Pour over prepared popcorn and stir until popcorn is covered in carmel

*Butter hands (I use PAM)

*Roll into balls .... Or use a "community pot":)


This is so good that I have requests to bring it to the Craft Day in October! One more way to be corny!

Baked Potato soup

Once the weather changes to cool days and cooler nights, I can't help myself, I am ready to start making fall foods. One of my favorite kinds of foods to make when it gets colder is soup.

This recipe is from my Father-In-Law (thanks Roy!) He discovered this recipe and then he e-mailed it to me, it has become one of my favorites. If you like loaded baked Potatoes.....then you guessed it, you will love this soup.


2 large Potatoes- baked, peeled and cubed (I microwave mine in a zip-lock with a little water, then after they have cooled I peel them and cut them up into large clumps)

3 Tblsp. chopped green onions- Chopped a few more for serving

1/3 cup of butter or margarine

1/3 cup of flour

1/4 tsp. salt

1/4 tsp. pepper

4 cups milk (I use 2 %)

3/4 cup of American Cheese- grated, cubed or chopped. (like Velveta, or Kraft singles)

1 package of Bacon -Cooked and crumbled


1. Prepare potatoes

2. Prepare onions and bacon, measure milk and cube cheese.

3. Wisk together the butter, flour, green onions, salt and pepper to make a paste.

4. Quickly add the milk all at once, be sure not to burn the butter mixture

5. Continue stirring the soup mixture until it starts to thicken, making sure not to burn.

6. Once the soup is at a good consistency, add the cheese and stir until melted.

7. Stir in potatoes, heat it through.
Serve soup with fresh chopped green onions, grated cheese and crumbled bacon on top.

So Yummy!