Pumpkin Cobbler

I made this as a dessert on christmas and it was so good! there wasn't much left to bring home.

Pumpkin Cobbler
from Gooseberry Patch Classics
Serves 15 -18

Ingredients
3 eggs, beaten
1 (15 ounce) can pumpkin
1 (12 ounce) can evaporated milk (didnt have this ingredient on hand so I used sweetened condensed milk)
1 cup sugar
1/8 teaspoon salt
1 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon
1 tablespoon vanilla extract
1 (18 1/2 ounce) package yellow cake mix
1 1/4 cups margarine, melted (I used butter.)
1 cup chopped nuts (omitted)
Directions
1. In a mixing bowl, combine the first 8 ingredients; stir well.
2. Pour mixture into an ungreased 13x9 inch baking pan.
3. Sprinkle cake mix over the top.
4. Drizzle with melted margarine.
5. Bake in a 350° oven for 25 minutes; top with nuts.
6. Bake 15 more minutes.

Zuppa Toscana Soup (Olive Garden Copycat recipe)

I love soup in cold weather and this soup is soooo good and came out pretty close to tasting like the Olive Garden soup. I will definitely make this again!

Zuppa Toscana (Olive Garden Copycat Recipe)
Source: Robbie's Recipes

Ingredients
1 pound spicy Italian sausage - crumbled
1/2 pound smoked bacon - chopped
4 cups water
2, 14.5 ounce cans (about 3 2/3 cups) chicken broth
2 large russet potatoes - scrubbed clean, cubed (I used 3 and could have used more, maybe 4-5, I like potatoes though)
2 garlic cloves - peeled, crushed
1 medium onion - peeled, chopped
2 cups chopped kale OR Swiss chard (I used Swiss chard it turned out Whole Foods is the only store I found near here with either of these ingredients. Oh how I miss Woodmans)
1 cup heavy whipping cream (I used half and half)
salt and pepper - to taste

Directions
1. In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
2. In a skillet over medium-high heat, brown bacon; drain, set aside.
3. Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.
4. Add sausage and bacon to pot; simmer for 10 minutes.
5. Add kale and cream to pot; season with salt and pepper; heat through.

Cheesy bread with dill

This was really yummy and so easy to make. I was wanting red lobster style cheddar biscuits and this was the next best thing I had ingredients for on hand. Most pantries would have all of these ingredients. I ate this bread with brunswick stew

Brethren Cheese Bread
Source: reading, 'riting and recipes
Ingredients
2 cups all purpose flour
2 teaspoons baking powder
1 tablespoon sugar
½ teaspoon salt
¼ cup butter or margarine
1 cup grated, sharp cheddar cheese
1 ½ tablespoons dried dill weed
1 tablespoon grated onion (sub onion powder)
¾ cup milk
1 egg, slightly beaten

Directions:
Preheat oven to 350 degrees. Grease well a 9x5x3" loaf pan. Mix dry ingredients in a bowl and cut in butter until mixture resembles coarse crumbs. Stir in cheese, onion and dill weed; mix well. Combine milk and beaten egg; pour into flour mixture and stir just to moisten. Turn into prepared pan. Bake 40-45 minutes or until toothpick comes out clean. Let cool in pan 10 minutes and turn out onto wire rack to cool.

Georgia-style Brunswick stew

This is a Georgia-style Brunswick stew and was adapted from about.com, southern recipes and a recipe from a co-worker. Below are my adjustments. Yummy and simply southern tasting.

Ingredients:
1 pound ground beef (I used ground turkey)

1 pounds chicken or pork, or a combination, cooked and diced (omitted)

2 cans beef in bbq sauce (vietti brand available at walmart)
1/2 teaspoon ground black pepper
1 teaspoon hot sauce, or to taste
2 tablespoons Worcestershire sauce (omitted)
1 or 2 tablespoons dried minced onion, optional (I used one small onion, diced and cooked with turkey)
3 to 4 tablespoons bacon drippings (I used 2 cans of chicken broth)
1/2 cup barbecue sauce, your favorite (I used a bit less than a small bottle)
1 1/2 cups ketchup (I used a small bottle)
2 to 3 cups diced potatoes, cooked (maybe next time, omitted this time because I didn't feel up to dicing and cooking them)

1 large can of crushed tomatoes (added)

3 cans (15 to 16 ounces each) cream-style corn (omitted, we aren't really corn fans)
Preparation:

Place all ingredients in a stockpot or Dutch oven. Cover and simmer until hot and bubbly. Taste and adjust seasonings with more salt and hot sauce, as desired. I cooked on h.igh in crock pot for about 2 hours.
Serves 6 to 8. Related Recipes

Creamy dill salmon steaks

This was really good and can be served over pasta or egg noodles.

Creamy Dill Salmon Steaks
from Taste of Home
The moist salmon steaks and simple sauce are cooked in the same skillet for each prep and cleanup. "Friends have found this dinner to be elegant and delicious," says Valerie Hutson of Byron, Minnesota.

SERVINGS: 4
CATEGORY: Main Dish
METHOD:
TIME: Prep/Total Time: 25 min.
Ingredients:
1/2 cup chopped green onions
1 tablespoon butter or margarine
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup half-and-half cream
2 tablespoons white wine or chicken broth
2 tablespoons chopped fresh dill or 2 teaspoons dill weed
4 salmon steaks (1 inch thick)
Directions: In a large skillet, saute the onions in butter. Add the soup, cream, wine or broth and dill. Place salmon steaks on top. Cover and simmer for 15 minutes or until fish flakes easily with a fork. Yield: 4 servings.

Nutrition Facts
One serving: (1 each) Calories: 866 Fat: 53 g Saturated Fat: 14 g Cholesterol: 262 mg Sodium:
858 mg Carbohydrate: 7 g Fiber: 1 g Protein: 82 g

Campbells Lemon Broccoli Chicken

I've not gone grocery shopping since I came back from visiting family and friends in IL over Thanksgiving. I laid out chicken to thaw and I found a can of soup in the pantry. This recipe was on the back of the can. It was easy and good, too.

Campbell's® Lemon Broccoli Chicken
From: Campbell's Kitchen
Prep/Cook: 20 minutes
Serves: 4
Ingredients:
1 lemon (I just used lemon juice)
1 tbsp. vegetable oil
4 skinless, boneless chicken breasts
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Broccoli Soup (Regular or 98% Fat Free)1/2 cup milk
1/8 tsp. ground black pepper
4 cups hot cooked regular long-grain white rice

Directions:
CUT 4 thin slices of lemon.
Squeeze 2 tsp. juice from remaining lemon.
HEAT oil in skillet. Add chicken and cook until browned.
ADD soup, milk, lemon juice and pepper. Top chicken with lemon slices. Heat to a boil. Cover and cook over low heat 5 min. or until done. Serve with rice.
Nutrition Information
Using Campbell's® Condensed Cream of Broccoli Soup: Calories 451, Total Fat 10g, Saturated Fat 2g, Cholesterol 79mg, Sodium 539mg, Total Carbohydrate 55g, Dietary Fiber 2g, Protein 33g, Vitamin A 5%DV, Vitamin C 8%DV, Calcium 9%DV, Iron 18%DV
Using Campbell's® Condensed 98% Fat Free Cream of Broccoli Soup: Calories 438, Total Fat 9g, Saturated Fat 2g, Cholesterol 77mg, Sodium 509mg, Total Carbohydrate 53g, Dietary Fiber 2g, Protein 33g, Vitamin A 3%DV, Vitamin C 8%DV, Calcium 8%DV, Iron 16%DV