BRUSSEL SPROUT SOUP

Ingredients

1 lb. Brussels sprouts chopped
½ cup of celery  chopped
1  red and yellow sweet bell pepper, deseeded and chopped
1  carrot, chopped
1  small onion, chopped
1 clove garlic chopped fine
1 can petite diced tomatoes
1-2 tbsp. butter
5-6 cups of chicken broth
1 package dry chicken gravy
1/2 cup instant brown rice
1 Bay leaf
1 pinch Nutmeg
Salt and pepper


Cut off the end of each sprout and chop fine...

In a soup pot, heat the butter and sauté onion, brussel sprouts,garlic, peppers,celery, and carrot
for 3 to 5 min. 

Pour in the chicken broth, entire can of petite tomatoes with the juice,  chicken gravy packet,and bay leaf bring to a boil stirring frequently. 

Reduce the heat to simmer /low , cover the pot and cook 1 hour. Add rice, and nutmeg as well as salt/ pepper to taste and continue to cook 10 more minutes.

Enjoy!

*Special Note...Meat may be added to this soup for a more heartier    variety...sausage,chicken,hamburger,ham, etc.

HEARTY POTATO SOUP

2 tablespoons butter
2 Tablespoons flour
1 slice chopped bacon
1 large onion, chopped (about 1 cup)
3 large potatoes, peeled and diced (about 3 cups)
1 carrot chopped fine
1 stalk celery chopped fine (about 1/4 cup)
2 Tablespoons green pepper chopped fine) optional
2 Tablespoons cream cheese
12-ounce can of evaporated milk (do not use lowfat milk)
3 cups milk
Black pepper to taste



In a large soup pot, heat the butter over medium heat and add the diced bacon, carrot, green pepper, celery, and onions. Fry this slowly until the the onions are soft and translucent. Do not brown the onions.

 Mix in the potatoes and flour, stir well until all veggies are coated with flour.

Add  all milk, pepper, and cream cheese. On lowest heat cook until the potatoes are tender, about 35 minutes. Do not boil. When the potatoes are tender  turn off the heat. Let this sit for at least 10 minutes. Serve with some shredded cheddar cheese on top for a stunning bowl of soup. You can make this soup up to a day or two  ahead if you’d like.My husband loves this with a grilleD ham and cheese with tomato sandwich. ENJOY!

CAPRESE FONDUE

INGREDIENTS
* 16 ounces fresh mozzarella cut into cubes
* 1/2 pkg. cream cheese
* 5 teaspoons cornstarch
* 1 package grape or cherry tomatoes cut in half
* 2 cups dry white wine (such as Pinot Grigio)
* Freshly ground white pepper
* 1/4 cup chopped red onion and 
* 1/2 cup  chopped fresh basil 
* 1/2 tsp. crushed red pepper
*  2 T. Zesty Italian Dressing
* Drizzle of  the best Balsamic Vinegar you can get
* Bite-size pieces of focaccia,tortilla chips, french bread, avocado, for dipping

Directions

Toss the  cheese cubes with the cornstarch in a medium bowl to coat.  Pour the wine into a large saucepan and bring to a boil. Decrease the heat to medium. Whisk 1 handful of the cheese mixture into the wine until it is almost melted. Repeat with the remaining cheese mixture in about 4 more batches. Continue whisking until the cheese is completely melted and the fondue bubbles, about 1 minute. Stir in  cream cheese, Italian dressing, red pepper,onion,tomatoes and basil. Season the fondue with pepper, to taste.

Transfer the cheese mixture to a fondue pot. Drizzle with balsamic vinegar.  Set the pot over a candle or a canned heat burner. Serve with bread , chips and vegetables.

                                               ENJOY!!!!