"This soup embodies all the wonders of Italian cooking: Italian sausage, garlic, tomatoes and red wines. Serve with hot bread and salad for a delicious meal. Garnish with Parmesan cheese."

                                                                  1 h 35 m8 servings324 cals

Ingredients

✔1 pound sweet Italian sausage, casings removed
✔1 cup chopped onion
✔2 cloves garlic, minced
✔5 cups beef broth
✔1/2 cup water
✔1/2 cup red wine
✔4 large tomatoes - peeled, seeded and chopped
✔1 cup thinly sliced carrots
✔1/2 tablespoon packed fresh basil leaves
✔1/2 teaspoon dried oregano
✔1 (8 ounce) can tomato sauce
✔1 1/2 cups sliced zucchini
✔8 ounces fresh tortellini pasta
✔3 tablespoons chopped fresh parsley

Directions

(1)  In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
(2)  Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
(3)  Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

"This is a delicious recipe for ham and potato soup that a friend gave to me. It is very easy and the great thing about it is that you can add additional ingredients, more ham, potatoes, etc and it still turns out great."

                                                                45 m8 servings195 cals

Ingredients

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Directions

• Prep
  20 m
• Cook
  25 m
• Ready In
  45 m

(1)  Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
(2)  In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
(3)  Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

"A rich complex bittersweet chocolate cake which is simple to make and always loved by all."

                                                  1 h12 servings544 cals

Ingrediens

✔1 cup butter, cubed
✔8 ounces semisweet chocolate, chopped
✔1 1/4 cups white sugar
✔1 cup unsweetened cocoa powder
✔6 eggs
✔1 1/2 cups white sugar
✔1/4 cup water
✔1 1/2 teaspoons fresh lemon juice
✔1 cup heavy cream
✔2 tablespoons unsalted butter

Directions

• Prep
  15 m
• Cook
  45 m
• Ready In
  1 h

(1)  Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of a 10 inch springform pan, and line with parchment paper.
(2)  Melt the butter in a large saucepan over low heat. Stir in chocolate, and continue to stir until almost melted. Remove from heat, and stir until melted and smooth. In a large bowl, stir together 1 1/4 cups sugar and the cocoa powder. Whisk in the eggs until well blended, then whisk in the chocolate and butter. Pour the batter into the prepared pan.
(3)  Bake for about 45 minutes in the preheated oven. The cake is ready when the edges have nicely puffed and the surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Cool cake in the pan over a wire rack. Run a knife around the sides of the pan to loosen the cake, then remove the sides of the pan, and invert onto a serving plate. Remove the parchment paper.
(4)  In a heavy saucepan, stir together 1 1/2 cups of sugar, water, and lemon juice. Bring to a boil over medium heat, and cook without stirring until the syrup is a deep amber color. For an accurate color check, dip a metal spoon into the syrup and lift it out of the pan to check the color. Once the syrup is amber, remove from the heat. Gradually stir in the cream. The mixture will bubble vigorously. If lumps form, stir gently over low heat to dissolve them. Stir in 2 tablespoons of butter.
(5)  Cut the cake into wedges while warm, and serve with caramel sauce spooned over it. You can also chill the cake and sauce, then warm again before serving.

Tips: You’ll know this cake is done when the edges are puffy and the surface is firm except for a small jiggly bit right in the center. The residual heat will finish baking this off.

"This recipe is for Nutella lovers and chocolate lovers alike. This is VERY rich, so cut into small slices."

                                                             4 h 10 m8 servings627 cals

     

    Ingredients

✔2 (8 ounce) packages cream cheese, room temperature
✔1/2 cup white sugar
✔1 (13 ounce) jar chocolate-hazelnut spread, such as Nutella
✔1/4 teaspoon vanilla extract
✔1 (9 inch) prepared graham cracker crust

     Directions

In a large bowl, beat cream cheese and sugar until smooth. Blend in Nutella and vanilla until no streaks remain. pour into crust. Refrigerate for at least 4 hours before serving.

*here are some photos for you and more ideas as well 😊 and please i would love to see you on facebook ortwitter.

"I love Nutella! This is a homemade hit with all my friends!!"

                                                       20 m12 servings245 cals

     Ingredients

 ✔2 (8 ounce) packages refrigerated crescent rolls
 ✔2 ripe bananas, sliced
 ✔12 tablespoons chocolate-hazelnut spread (such as Nutella(R)), or more to taste
 ✔1 teaspoon confectioners' sugar, or to taste

     Directions

(1)  Preheat oven to 375 degrees F (190 degrees C).
(2)  Press 2 crescent roll triangles into each muffin cup; fill each with 1 to 2 banana slices. Spoon chocolate-hazelnut spread over bananas.
(3)  Bake in the preheated oven until crescent rolls are golden brown, 11 to 13 minutes. Sprinkle confectioners' sugar over each cup.

*Hop you try this recipe 😊 and please if you do i would love to see you and photos from you of the recipe on facebook or twitter.

"These moist, fudgy brownies started out as an impromptu experiment when I realized too late I was out of baking chocolate. Now it's one of my favorite brownie recipes! The Nutella(R) and Frangelico(R) give them a distinctly nutty flavor without interrupting the smooth texture. I love these brownies with cold milk or hot coffee."

                                                                 2 h 40 m16 servings204 cals

Ingredients

✔1/2 cup butter
✔1/4 cup hazelnut liqueur (such as Frangelico(R))
✔1/4 cup chocolate-hazelnut spread (such as Nutella(R)), or more to taste
✔1 cup all-purpose flour, sifted
✔1/2 cup unsweetened cocoa powder
✔1/4 teaspoon salt
✔2/3 cup white sugar
✔1/3 cup brown sugar
✔2 eggs
✔1 teaspoon vanilla extract
✔1/2 cup semisweet chocolate chips (optional)

Directions

(1)  Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking pan or line with parchment paper.
(2)  Melt butter, hazelnut liqueur, and chocolate-hazelnut spread together in a small saucepan over medium heat, stirring occasionally, until starting to bubble, about 5 minutes. Remove saucepan from heat and cool slightly.
(3)  Whisk flour, cocoa powder, and salt together in a bowl.
(4)  Beat white sugar, brown sugar, eggs, and vanilla extract together in a large bowl using an electric mixer until smooth and creamy; slowly mix in butter mixture until smooth. Stir flour mixture into butter-sugar mixture just until batter is combined; fold in chocolate chips. Pour batter into the prepared pan.
(5)  Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 20 to 25 minutes. Cool brownies in pan for at least 2 hours before cutting.

*Hop you try this recipe 😊 and please if you do i would love to see you and photos from you of the recipe on facebook or twitter.

"This was my Grandmother's recipe from the 1940's. These cookies use molasses in place of brown sugar, which was one of the items rationed during the war (and harder to get than white sugar, they tell me). To me they're better than regular oatmeal cookies!"

                                                                          45 m48 servings97 cals

Ingredients

✔2 cups all-purpose flour
✔2 cups oatmeal
✔1 teaspoon baking soda
✔1 teaspoon baking powder
✔1 teaspoon salt
✔1 cup sugar
✔ 3/4 cup shortening
✔2 eggs, beaten
✔5 tablespoons light molasses
✔2 teaspoons vanilla extract
✔1/2 cup chopped walnuts (optional)
✔1/2 cup raisins (optional)

Directions

(1)  Preheat oven to 350 degrees F (175 degrees C).
(2)  In a large bowl, stir together the flour, oatmeal, baking soda, baking powder, and salt.
(3)  In another large bowl, beat the sugar with the shortening until smooth and creamy; mix in beaten eggs, molasses, and vanilla. Gradually mix in the dry ingredients. Stir in walnuts and raisins. Drop by teaspoonfuls onto ungreased baking sheets.
(4)  Bake for 10 to 12 minutes, or until slightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

*here are some photos for you and more ideas as well 😊 and please i would love to see you on facebook or twitter.

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"A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets. Even my 9 year old loves this recipe!"

                                                                        2 h 31 m6 servings318 cals

Ingredients

✔1 1/2 pounds salmon fillets
✔lemon pepper to taste
✔garlic powder to taste
✔salt to taste
✔1/3 cup soy sauce
✔1/3 cup brown sugar
✔1/3 cup water
✔1/4 cup vegetable oil

Directions

(1)  Season salmon fillets with lemon pepper, garlic powder, and salt.
(2)  In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
(3)  Preheat grill for medium heat.
(4)  Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

*Tip; Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

*Hop you try this recipe 😊 and please if you do i would love to see you and photos from you of the recipe on facebook or twitter.

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