Pasta E Fagioli

SERVES 8
PREP TIME: 15 minutes
TOTAL TIME: 50 minutes

This comforting Italian soup is best when made with authentic Parmesan and a full-flavored extra-virgin olive oil. Ditalini, orzo, and stellini are all small pastas that would work well in this soup.

• 4 ounces bacon (4 slices), chopped medium
• 1 onion, chopped fine
• 4 garlic cloves, minced
• 1 tablespoon minced fresh oregano or 1 teaspoon dried
• ½ teaspoon red pepper flakes
• 1 (28-ounce) can diced tomatoes
• 2 (15.5-ounce) cans cannellini beans, rinsed
• 3½ cups low-sodium chicken broth
• 2½ cups water 
• 8 ounces small-shaped pasta (1½ cups) (see note above)
• ¼ cup minced fresh parsley
• salt and pepper (to taste)
• 2 ounces Parmesan cheese, grated (1 cup)
• Extra-virgin olive oil (for serving)

1. Cook the bacon in a large Dutch oven over medium heat until crisp, about 8 minutes. Stir in the onion, garlic, oregano, and red pepper flakes. Cook until the onion is softened, about 5 minutes. Stir in the tomatoes with their juice, beans, broth, water, and 1 teaspoon salt. Bring to a simmer and cook for 10 minutes.

2. Stir in the pasta and cook until just slightly underdone. Off the heat, stir in the parsley and season with salt and pepper to taste. Sprinkle individual bowls with grated Parmesan and a drizzle of olive oil before serving.

To Make Ahead

This soup can be prepared through step 1, cooled, covered, and refrigerated for up to 2 days or frozen for up to 1 month. Reheat over low heat before proceeding with step 2.

Test Kitchen Tip: AVOIDING THE MUSH

Adding pasta to a simmering soup can be tricky, so we recommend that once you add the pasta to this soup, you watch it closely to make sure it doesn't overcook. The pasta will turn mushy and give the soup an unpleasant texture if simmered for too long.

Pecan Pie Bark

Ingredients:

• 15 graham crackers or enough to fit the baking sheet
• 1½ cups light brown sugar
• 1½ cups unsalted butter
• 2½ cups chopped pecans
• 1 teaspoon vanilla
• ¼ teaspoon salt

Directions:

1. Preheat over to 350° and line a baking sheet with foil or parchment paper.
2. Cover the pan in graham crackers.
3. Place butter, brown sugar, salt and pecans in a sauce pan. Warm over medium heat and bring to a soft boil. Constantly stir and cook for 2 minutes.
4. Remove from heat and stir in vanilla. Carefully spread the mixture over the graham crackers.
5. Bake for 10 minutes. Remove from the oven and let cool & break into pieces.

Creme De Menthe Cookie Truffles

Pampered Chef Creme De Menthe Cookie Truffles

15 creme filled chocolate mint sandwich cookies

2 oz cream cheese, softened

1 pkg creme de menthe chocolate candes (Andies Mints - 28 totals)

1/4 cup semi-sweet chocolate morsels

Need to fine tune process documentation

- mash up cookies

add cream cheese and mix together

melt Andies mints

dip cookie balls in melted mints

let set up

melt chocolate chips

drizzle over chocolate balls

BBQ Sauce

 1/2 cup chili sauce

1/2 cup light brown sugar

1/2 cup beer or Sprite

1/2 cup Worcester sauce

1 Tbsp liquid smoke

simmer until thick

from Jill Jackson

White Bean Chicken Chili

White Bean Chicken Chili

5/2024 from Uncle Butch

- 2 pk McCormick Seasoning

- 2 lbs pulled chicken

- 2 c water or broth

- 3 cans Northern Beans

- 4 oz mild diced green chiles

Wild Rice & Kale Salad with Chicken

Author: One Lovely Life
Total Time: About 20 minutes
Yield: 16 cup Salad (8-10 Servings)

This tasty main dish salad is a copycat of my favorite from Cubby’s! It’s loaded with goodies and topped off with a tangy dressing you’re bound to love! (Gluten Free & Dairy Free) 

INGREDIENTS

FOR THE WILD RICE KALE SALAD:

• 16 cup shredded kale (tough center ribs removed)
• 16 oz. cooked chicken, diced or shredded (about 3–4 cups)
• 2 cup cooked wild rice or wild rice blend (from 2/3 cup dry)
• 2 apple, diced
• 2 avocado, diced
• 1/2 cup toasted almonds
• 1/2 cup dried cranberries

FOR THE LEMON BALSAMIC CILANTRO DRESSING:

• 1/2 cup olive oil
• 4 tbsp. balsamic vinegar
• 4 tbsp. lemon juice (about 1 lemon)
• 2 tsp. dijon mustard
• 4 tsp. honey or pure maple syrup
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2–1 cup fresh cilantro (mince if using a jar to mix. Feel free to leave whole if using a blender)

INSTRUCTIONS

FOR THE WILD RICE KALE SALAD:

1. Mix up the dressing first (see below).
2. Place kale in a large bowl and add 1-2 Tbsp. of the dressing and a pinch of salt to the kale. Massage with your fingers for 30-30 seconds to combine well and break down the kale a bit.
3. Add chicken, wild rice, apple, avocado, almonds, and cranberries to the kale.
4. Drizzle with a little more dressing and stir to combine well, adding more dressing, to taste. (You may not need all the dressing)

FOR THE LEMON BALSAMIC CILANTRO DRESSING:

1. Place all ingredients in a jar with a lid or in an immersion blender cup.
2. Seal the jar and shake well to combine or pulse with an immersion blender to combine well.
3. Store in a jar or airtight container in the refrigerator until ready to use (dressing will keep 1 week)