Harvest Lasagna Soup

I have a thing for soups with cream in them. This one is a tomato cream base with hearty root vegetables. As with the butternut squash soup, I prefer Jimmy Dean's maple sausage in this. It is so delicious. There are no measurements on this-- just throw in whatever you have until it looks right.

Campanelle noodles 

Chicken broth 

Tomato sauce 

Ground beef/ground sausage (Sautéed with diced onions) 

Sliced carrots 

1 can of tomatoes with the juice. 

Peeled, sliced and diced sweet potato

Fresh thyme, oregano, and rosemary, and dry Italian seasonings. 

Put everything in a big pot (noodles just the last 15 min) and simmer to soft veggie perfection. Add a splash of heavy cream. Yum. 

Butternut Squash and Wild Rice Soup

This soup is fall at it's finest. It is amazing and you won't believe me until you try it. I highly recommend using Jimmy Dean's maple sausage. It takes this thing to a new level.

Ingredients:
32 oz butternut squash soup (you can make your own or buy it in the box)
2 lb pork sausage
2 c chopped onions (I usually skip this and throw in some onion powder instead)
salt and pepper
7 c chicken stock (or 7 cups water and 7 tsp chicken bouillon powder)
2 c wild rice
2 c frozen corn
2 c cream

Directions:

1. In a BIG soup pot, over medium heat, brown onion and sausage. Set cooked meat aside.

2. Add chicken stock to rice and boil for 1 hours. Add squash soup, sausage and corn. Bring to a boil. Reduce heat to medium-low, cover and simmer for 20 min.

3. Remove from heat and stir in cream and season with salt and pepper.

Thanksgiving {Stuffing Balls}

4-6 Tablespoons Butter
2 Celery Stalks-diced
2 Onions-diced
1/2 Cup dried Craisons (the original recipe called more mushrooms but I don't like shrooms but think craisons are a better fit)
2 Tablespoons minced garlic
1/8 teaspoon Cayenne Pepper
1 Can Creamed Corn
1 Can Corn Niblets
1/2 Cup Chicken Broth
2-4 teaspoons Poultry Seasoning
1/2-1 teaspoon Seasoning Salt
1 teaspoon Pepper
2-4 teaspoon Parsley
1/4 Cup Parmesan Cheese
3 Lg. Eggs, slightly beaten
8 Cups of dried bread Cubes
1/3 Cup Melted Butter

Saute Onions and celery in butter until they are translucent, about 6 minutes. Add the garlic and craisons and cook for another 2 minutes.
Add corns, broth, poultry seasonings, parsley, cheese, salt and pepper. Bring to a boil, simmer for 10-15 minutes over low heat. Remove mixture and let cool for 30 minutes.
Add in eggs and mix well. Add bread cubes and mix well. Get in there with your hands, don't be scared.
At this point you can taste it and adjust your salts and poultry seasonings.
At this point you can refrigerate the mixture until cooking day and time.
With
your hands or an ice cream scoop, shape into golf ball sized balls. If they are not feeping shape after a few balls, add more bread crumbs. Place the balls in a buttered baking dish. drizzle with melted butter and bake at 350 for 20-30 minutes.

Thanksgiving {Creamed Corn}

2 Bags of frozen corn, approx. 16 oz. each
8 oz. Cream Cheese
1/4 Cup Butter
2 Tablespoon Sugar
2 Tablespoon Water

Place it all in crock pot on low for 4 hours, stirring every hour.