Super Cheesy Potato Soup

• 8 cups Vegetable Broth
• 2 lbs Potatoes, shredded with a cheese grater
• 1 lb Velveeta, cubed
• 1/4 Onion, chopped
• Parsley
• Salt & Pepper

Combine all ingredients in a stock pot and heat through.

Triple-Layer Pumpkin Spice Pie

• 2 cups cold Milk
• 2 pkg Pumpkin Spice Jello Pudding
• 1/4 tsp Cinnamon
• 1 tub Cool Whip
• 1 Graham Cracker Crust

Beat milk, pudding mix and cinnamon until blended. Spread 1 1/2 cups onto bottom of crust. Add 1 1/2 cups of whipped topping to remaining pudding mixture, stir gently. Spoon over first layer in crust and top with remaining whipped topping.

Refrigerate 1 hour. Serve.

Store left overs in refrigerator.

Chocolate Truffles

1 8(oz) package Cream Cheese, softened
3 cups Confectioner's Sugar, sifted
3 cups Semi-Sweet Chocolate Chips, melted
1 1/2 tsp Vanilla Extract
(coating of your choice)

In a large bowl, beat cream cheese til smooth. gradually beat in confectioner's sugar until well blended. Stir in melted chocolate and vanilla until combined.

Refrigerate for 1 hour.

Shape into balls and decorate as desired.

Summer Salad with Okra

Ingredients:

• 1 cup fresh, uncooked Okra, sliced in half vertically
• 5 oz mixed Salad Greens
• 1 small sweet Red Pepper
• 1/2 fresh Jicama, thinly sliced
• 1/4 tsp Kosher Salt
• 1/4 tsp freshly ground Pepper
• 4 tbsp Poppy Seed Dressing

Directions:

Toss everything together and serve.

Lemon & Pinapple Smoothie

• 2 cups Lemonade
• 1 cup Lemon Yogurt
• 1 1/2 cups Frozen Pineapple chunks
• 1 cup Pineapple Sherbet

Combine all in blender. Process on low for 30 seconds, high until smooth. Serve immediately.

Brazilian Lemonade

• 2 Limes
• 1/2 cup Sugar
• 3 tbsp Sweetened Condensed Milk
• 3 cups Water
• Ice

Wash Limes thoroughly. Cut off ends and slice into wedges. Place in blender with sugar, condensed milk water and ice.

Blend. Strain through fine mesh strainer. Serve over ice.

Kohlrabi and Carrot Salad

• 2 Kohlrabi
• 2 small Carrots
• 1/2 large Onion, diced
• 1/2 tsp Ginger, minced
• 1/2 tsp Sugar
• 2 cloves Garlic
• 3 tbsp Cider Vinegar
• 2 tbsp Soy Sauce
• 1 tsp Sesame Oil
• Salt and Pepper, to taste

Cut kohlrabi and carrots to matchstick size.

Using a pestle and mortar, combine sesame oil with garlic and ginger until you achieve a paste. Add sugar and other liquid ingredients.

Stir liquid into vegetables until coated.

Super Easy Cherry Cheesecake

• 2 packages (1 8-oz & 1 3-oz) Cream Cheese, at room temperature
  
• 1 cup Confectioner's Sugar
• 1 carton (8-oz) Frozen Whipped Topping
• 1 Graham Cracker Crust (8 or 9 inch)
• 1 can (21-oz) Cherry Pie Filling

In mixing bowl, beat cream cheese and sugar until smooth. Fold in whipped topping, and spoon into crust.

Top with pie filling. Refrigerate until serving.

White Bean Salad

• 2 cups White Beans
• 3 oven roasted Tomatoes
• 1 tbsp Balsamic Vinegar
• 2 tsp Olive Oil
• 1 tsp Sea Salt

In large bowl, combine beans and roasted tomatoes. Drizzle with vinegar and oil. Sprinkle with salt. Refrigerate at least 2 hours. Stir and Serve.

Greens with Carrots & Feta

• 2 Carrots, shredded
• 2 bunches Leafy Greens (Kale, Collards, Swiss Chard...), thinly sliced.
• 1/2 Red Onion
• 1/4 tsp Sea Salt
• 1/2 tsp Ground Black Pepper
• 1/4 lb Feta Cheese, crumbled.
• Brown Rice, cooked to package instructions.

Put Carrots, Onions, 1/4 cup of water, salt and pepper into large deep skillet. Toss Well.

Cover and cook over medium heat, tossing once or twice until greens are wilted and tender.

Toss with feta cheese and spoon over brown rice.

No Bake Chocolate Cheesecake

• 1 1/2 cup Semi-sweet Chocolate Chips
• 2 8-oz pkgs Cream Cheese
• 1/4 cup Sugar
• 1 8-oz carton frozen Whipped Topping
• 1 9-inch Chocolate Crumb Crust

Melt chocolate chips in double boiler, stirring until smooth.

In a mixing bowl, beat cream cheese and sugar. Beat in melted chocolate chips and whipped topping at low speed.

Pour into crust. Cover and refrigerate for at least 4 hours.

Whipped Cream

A thick, mildly sweet whipped cream that is perfect for substituting frosting or use in any normal application. Fresh and wonderful, you may end up eating it straight out of the mixer. I do.

• 1 cup Heavy Cream
• 1 tsp Vanilla Extract
• 1 tbsp Confectioner's Sugar

Chill Mixer bowl and Wisk in freezer for 10 minutes.

Whip the cream until stiff peaks are just about to form, beat in vanilla and sugar until peaks form.

Do not over beat. Over beating =  Sweet Butter.

Garlicky Kale and Spinach Dip

This amazing dip pairs well with pita or tortilla chips, or toasted bread. Amazingly aromatic and full of flavor.

• 1 bunch Kale
• 5 oz Spinach
• 2 medium Garlic cloves, peeled
• 3 tbsp Toasted Almonds
• 4 tsp Balsamic Vinegar
• 1/2 cup Olive Oil

(Ice Bath)

Bring a large pot of salted water to boil. Add kale and spinach.

Cook 2 minutes and remove, plunging into ice bath. Once cool, remove and shake off excess water.

Place greens in food processor, add garlic, almonds, and vinegar. Puree while slowly adding olive oil - until mixture is smooth.

Season with Salt.

Faux Devonshire Cream

The perfect compliment to Scones. Fresh, thick, not too sweet.

• 6 oz Cream Cheese
• 2 tbsp White Sugar
• Pinch Salt
• 2 cups Heavy Cream

Mix together first three ingredients until smooth.

Beat in Cream until stiff peaks form.