Comforting Wild Rice Soup

Ingredients

6 Cups of Vegetable Stock (or Chicken Stock)

1 Cup Wild Rice (uncooked)

8 Ounces Baby Bella Mushrooms, sliced

4 Cloves Garlic, minced

2 Medium Carrots, diced

2 Ribs Celery, diced

1 Pepper, diced

1 Large Sweet Potato (approx. 1 lb.), peeled and diced

1 Small White Onion, peeled and diced

1 Bay Leaf

1 Tablespoon 'Old Bay' Seasoning

1 Tablespoon Seasoning Salt

4 Tablespoons of Butter

1/4 Cup All-Purpose Flour

1 1/2 Cups Milk (or Half & Half)

2 Handfuls of Kale, roughly chopped with thick stems removed

Salt and Pepper to Taste

1.  HEAT 1 Tablespoon of Butter win a large stockpot over medium-high heat.  ADD Onion and SAUTE' for 5 minutes, STIRRING occasionally until soft and translucent.

2.  STIR in Garlic and COOK for an additional 1-2 minutes, STIRRING occasionally until fragrant.

3.  ADD in Vegetable/Chicken Stock, Wild Rice, Mushrooms, Carrots, Celery, Sweet Potato, Bay Leaf, and Seasonings.  STIR to combine.

4.  Continue COOKING until the soup reaches a simmer.  Then REDUCE heat to medium-low, COVER, and SIMMER for 45 minutes or until Rice is tender, STIRRING occasionally.

5.  Meanwhile, during the final 10 minutes that the soup is simmering, PREPARE your Roux in a separate saucepan on the stove.  In it, COOK the remaining 3 Tablespoons of Butter over medium-high heat until melted.  WHISK in the flour until combined and COOK for 1 minute.

6.  Gradually ADD in the Milk and WHISK until combined.  Continue cooking, STIRRING frequently, until the mixture nearly comes to a simmer and has thickened (it should be very thick).

7.  ADD the Roux and Kale to the soup and STIR gently until combined.  SEASON with Salt and Pepper.

8.  SERVE warm or transfer to a sealed container and REFRIGERATE for up to 4 days.  ENJOY!

For a printable version of this recipe, please go here:

https://docs.google.com/document/d/1a9kmzS16XHEsAA4U8jVmlWfJRV4wjasVat04r6Xonzg/edit?usp=sharing

Pumpkin Crunch Cake

Ingredients
1 Can (15 oz) Pumpkin Puree
1 Can (12 oz) Evaporated Milk
4 Large Eggs
1/2 Cup Sugar
1/2 Cup Light Brown Sugar - Packed
2 Tsp Pure Vanilla Extract
1 Tbsp Pumpkin Pie Spice
1 Box Yellow Cake Mix
1 Cup Chopped Pecans
1 Cup Salted Butter - Melted
Whipped Cream - Optional

1.  PREHEAT oven to 350 degrees.  BUTTER a 9 x 13 inch baking pan.

2.  In a large bowl, BLEND together the pumpkin puree, evaporated milk, eggs, sugars, vanilla and pumpkin pie spice until smooth.

3.  POUR mixture into prepared pan and SPREAD into an even layer.

4.  SPRINKLE dry cake mix evenly over pumpkin mixture and use your hands to gently PRESS it into the batter.

5.  SPRINKLE the top of the cake with chopped pecans and evenly DRIZZLE the melted butter over the entire cake.

6.  BAKE in preheated oven for 40 minutes.  At this point, CHECK your cake.  If the top is becoming too brown, COVER the cake with a piece of foil for the remaining baking time.  Continue BAKING for an additional 10-20 minutes or until cake is set.

7.  REMOVE pan to a wire rack to cool completely.  CHILL for a few hours before serving.

8.  If desired, TOP with whipped cream and chopped pecans before serving.  ENJOY!

For a printable version of this recipe, please go here:

https://docs.google.com/document/d/1vsmT7cRBcsSnd6Wb1zBD41ZG-7Ohxop3nHsuKpe0afU/edit?usp=sharing

Fruit Pretzel Dessert

Crust

Ingredients
2 Cups Crushed Pretzels
3/4 Cup Melted Butter
3 Tbsp Sugar

1.  PREHEAT oven to 350 degrees
2.  MIX together Crushed Pretzels, Sugar, and Melted Butter
3.  PRESS into the bottom of a 9 x 13 pan.
4.  BAKE for 10 min or until pretzels are toasted.  Let COOL.

Filling

Ingredients
8 oz  Cream Cheese (Can be Lite or Fat Free)
8 oz Whipped Topping
3/4 Cup Sugar

1.  BEAT Sugar and Cream Cheese until smooth.
2.  FOLD in Whipped Topping until mixed.
3.  SPREAD onto cooled Pretzel layer.
4.  REFRIGERATE for at least 30 min.

Topping

Ingredients
6 oz Jello (Raspberry or Strawberry)
2 Cups Boiling Water
20 oz Frozen Fruit (Raspberry or Strawberry)

1.  STIR together the Jello and Boiling Water in a medium bowl until mixed.
2.  ADD Frozen Fruit and MIX.
3.  POUR over cooled Cream Cheese
4.  REFRIGERATE for at least 1 hour.
5.  ENJOY!

For a printable version of this recipe, please go here:

https://docs.google.com/document/d/1iojkkZ26FhvFE_ebND5kvEGwGAHl2EIT3B_cA1_FbVY/edit?usp=sharing