Country Green Beans

Ingredients

• 1 pound fresh green beans, trimmed
• 1/4 cup chopped onion
• 1/4 cup chopped cooked ham
• 1/4 cup butter or margarine
• 1/4 cup water
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. In a saucepan, combine all ingredients. Cover and simmer for 15-20 minutes or until beans are tender.

Spinach Tortellini Soup

1 tsp. olive oil
1/2 cup chopped carrots
1/2 cup chopped onion
2 garlic cloves, pressed
1 tsp. Italian seasoning
4 cans (14 oz each) chicken broth
1 pkg. (9 oz) uncooked refrigerated cheese-filled spinach tortellini
1 can (15.5 oz) Great Northern beans, drained and rinsed
1/4 tsp. coarsely ground black pepper, salt
3 cups fresh baby spinach
grated Parmesan cheese

Heat oil in stock pot over medium high heat until hot.
Add carrots, onion, garlic, Italian seasoning.
Cook until veggies are crisp.
Add broth, and bring to boil.
Stir in tortellini, beans, pepper, and salt.
Boil 7-9 minutes.
Remove from heat.
Stir in spinach.
Cover and let stand 3 minutes.
Serve and top with cheese.
Enjoy!

Beth's Taco Salad

1 lb ground beef
ground cumin
1 can red kidney beans
1/2 red onion diced
bag of salad lettuce mix
shredded cheese-Mexican mix
2-3 cut up tomatoes
Catalina (Kraft-Lite Done Right)
Doritos--Taco Flavor

Brown beef while adding cumin. Drain fat and add to all ingredients except Doritos and Catalina. Just before serving, mash up Doritos and pour into salad. Mix dressing throughout and serve.

Penne with Basil and Prosciutto

This dish is way to simple. Enjoy!

Ingredients:
8 ounces Penne pasta

2 ounces thinly sliced prosciutto (4 to 5 slices)

1/4 cup packed fresh basil leaves

3 tablespoons extra virgin olive oil

1 ounce freshly grated Parmigiano-Reggiano cheese (about 1/3 cup)

Directions:

Fill a 4-quart kettle three fourths full with salted water and bring to a boil for penne. Cut prosciutto into thin strips and tear basil into pieces. Stir penne into boiling water and boil until 'al dente'. Drain pasta in a colander and in a large bowl toss hot pasta with olive oil, prosciutto, basil, Parmigiano-Reggiano cheese, and salt and pepper to taste. Serves 2 (so double for a larger crowd).

Corey's Corn Chowder

Ingredients:
5 slices of bacon, cut in small pieces
3 to 4 Tablespoons of Butter
2 Cups chopped onion
2 Tablespoons of Flour
4 Cups Chicken broth
2 large potatoes peeled and cut into small pieces
1 Cup half and half
4 Cups of corn, drained
Pepper to taste
Salt to taste
Garlic to taste
1 red bell pepper, diced
3 green onion bulb and stem, diced

Wilt bacon in a large soup pot until fat is rendered and bacon is browned, about five minutes.
Add butter to melt.
Add the onions and wilt over medium heat for 10 minutes.
Add the flour adn cook, stirring on low for another 5 minutes.
Add the broth and potatoes and cook over medium heat until th potatoes are tender. 12-15 minutes.
Add the half and half, corn and seasonings. Cook about 7 minutes, stirring occassionally.
Add the bell pepper and green onion and cook anothe five minutes.

Enjoy :)

Baked Potato Soup

Ingredients
3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed
1 cup half-and-half cream
1/2 teaspoon hot pepper sauce
Shredded Cheddar cheese

Directions
In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.

Gorgonzola-Artichoke Dip

INGREDIENTS
5 slices packaged precooked bacon
1 can (14 oz) artichoke hearts, well drained, chopped
1 package (8 oz) cream cheese, softened
1/2 cup crumbled Gorgonzola cheese (2 oz)
1/2 cup shredded Parmesan cheese (2 oz)
2 teaspoons lemon juice

DIRECTIONS
1.Heat oven to 350°F. Spray 8-inch quiche dish, or 8- or 9-inch glass pie plate with cooking spray. Chop 3 slices of the bacon; place in medium bowl. Reserve remaining bacon for garnish. To bacon in bowl, stir in remaining ingredients. Spread mixture in dish.

2.Bake 10 minutes. Stir dip; bake 10 to 15 minutes longer or until dip is bubbly around edges.

3.Chop reserved bacon; sprinkle on top of dip. Serve warm dip with petite toasts, assorted crackers or baguette slices.

Mocha Fondue

Ingredients
3/4 cup heavy whipping cream
1 pound semisweet chocolate, chopped
1/4 cup coffee-flavored liqueur

Directions
In a heavy saucepan, bring whipping cream to a boil. Remove from heat and add chocolate, stirring until smooth. Stir into a fondue pot, add liqueur, and keep warm over low heat. Serve with desired dippers.