Here’s an easy recipe that is healthy and delicious. Make sure to save some for later, it’s even better the next day! Serve it with as slice of rosemary bread.

Ingredients:

• ½ cup chopped onion
• 3 cloves minced garlic
• 1 lb. Italian style ground pork sausage
• 1 14oz. can ready-cut diced undrained tomatoes
• 1 14oz. can garbanzo beans, drained
• 3 cups beef broth
• ½ cup sliced yellow summer squash
• ½ cup sliced zucchini
• ¼ cup thinly sliced carrots
• 1 tsp dried basil
• 1 tsp oregano
• ¼ tsp pepper
• 1 tsp extra virgin olive oil
• 1 cup uncooked rotini pasta
• Shredded parmesan cheese to sprinkle on top.
  

  Linda’s Minestrone Soup

Directions:
In a large stockpot, cook sausage, onion and minced garlic. Then add carrots, tomatoes, garbanzo beans, beef broth, basil, oregano, pepper and olive oil. Bring to a boil, then simmer 10-15 min. covered. Add zucchini, yellow summer squash, and uncooked rotini. Bring to a boil and then simmer 10-15 min. covered.

Serves 4

Nothing beats the taste of popcorn on a movie night! But recently my sister told me that microwave popcorn was bad for you, so I had to look into it. Turns out the hot steam contains toxic chemicals, mainly from the buttery flavorings, glue and ink on the bag.
The good news is that you can make your own delicious, low-fat microwave popcorn using a brown paper lunch bag! It’s an inexpensive way to make healthy popcorn, without using unwanted oils or other ingredients.

Here’s how:

• Grab a paper lunch bag and add a 1/3 cup of popcorn kernels.
• Fold over the top of the bag to a couple of times to close.
• Cook in the microwave for 2 1/2 minutes. Make sure to watch the popcorn carefully so it doesn’t burn—stop the microwave when the popping slows to one to two pops per second.
• Get creative and try some different flavors! Some people put the kernels in a bowl with 2 teaspoons of olive oil and seasonings and mix it up before putting it in a paper bag to cook.

*If you don’t want to create waste with disposable bags, we have a glass popper that cooks corn in the microwave. It’s available in two different sizes.

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It was a cool, rainy evening when I found this wonderful comfort food recipe for my husband Joe and I, “Risotto Butternut Squash With Cheese.” It was a perfect choice for fall, and we paired it with some skinless chicken breasts and a glass of Chardonnay. It turned out to be a delicious spontaneous meal—and a romantic evening!

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In honor of Kitchen Month, our very own eCommerce Producer, John, was willing to share his mom’s delicious blackberry pie recipe. Mom would be so proud! Give it a try and let us know what you think.

Download Recipe >

Mom’s Blackberry Pie

Ingredients:
2 bags frozen Marion blackberries
2 cups sugar
5 Tbsp. dry Tapioca
¼ tsp. salt
4 Tbsp. lemon juice
2 Tbsp. butter
1 box Pillsbury Pie crust

Instructions:
Combine Berries, sugar, lemon juice, tapioca, and salt.  Line pie pan with pastry crust. Add filling mixture and dot with butter.  Cover with top pastry crust.  Bake at 450 degrees for 15 minutes then bring oven temperature down to 350 degrees and bake for 35 to 40 minutes.  Cool for at least an hour or it will not be set up and will be runny.  Enjoy!!

Find out how to make spooky recipes like Spider Web Brownies and Vampire Blood Smoothies with Linda Sadler’s 101 Spooktacular Halloween Party Ideas.

Here’s an easy Black Magic Punch recipe that will cool down all your guests at your unforgettable holiday party.

Black Magic Punch

• 1 liter bottle Ginger Ale (refrigerated in advance)
• 1 small envelope unsweetened orange soft drink mix
• 1 small envelope unsweetened grape soft drink mix
• 2 cups white sugar
• 3 quarts cold water

1. In a large punch bowl, mix together orange and grape mixes, sugar and water—stir until the sugar is completely dissolved.
2. Add the ginger ale.
3. Serve and enjoy. Makes 20-1/2 cups of punch.

When we heard about Disney Family Fun magazine’s “homemade ice cream from a baggie” recipe, we had to spread the word. It’s a fun activity to do with kids and it’s super easy to make. What a great idea!

Ingredients

2 tablespoons sugar
1 cup half and half
1/2 teaspoon vanilla extract
1/2 cup salt (Kosher or rock salt works best, but table salt is fine.)
Ice cubes (enough to fill each gallon-size bag about half full)
1 pint-size ziplock® bag
1 gallon-size ziplock® bag

Serves 1

Instructions

1.     Combine the sugar, half and half, and vanilla extract in the pint-size bag and seal it tightly.

2.     Place the salt and ice in the gallon-size bag, then place the sealed smaller bag inside as well. Seal the larger bag. Now shake the bags until the mixture hardens (about 5 minutes). Feel the small bag to determine when it’s done.

3.     Take the smaller bag out of the larger one, add mix-ins, and eat the ice cream right out of the bag.

Strawberry Shortcake
Makes: 8 servings
Time: 20 minutes preparation, 15 minutes cooking

1/4 cup vegetable shortening
1/2 cup white granulated sugar
1 egg
1 teaspoon vanilla extract
2 cup white whole wheat flour
2 tsp baking powder
1/2 teaspoon salt
2/3  cup whole milk

*Both serving options require strawberries
{1/2 cup strawberries per person}

Directions:
Heat oven to 425 degrees F. Cream the shortening and sugar with an electric mixer.  Add in egg and vanilla, and then cream again. In a separate bowl, mix flour, salt and baking powder. Slowly add the dry ingredients to the creamed mixture, and then add in the milk. Spread batter in an 8- inch circular cake pan and bake for 13-15 minutes at 425 degrees F or until golden brown.

Traditional Serving Option:
1/2 cup strawberries per person, lightly mashed
Whipped Cream

Allow the shortcake to cool slightly in pan before removing. Cut the shortcake through the middle, separating the top and bottom layer, and cool for an additional hour.  Lightly mash the strawberries and lay over the bottom layer the shortcake. Coat heavily with whip cream and place the top layer of the shortcake over the mixture. Slice and serve.

Alternative Quick Serving Option:
1/2 cup strawberries per person, chopped or lightly mashed
1 Pint Vanilla frozen yogurt
Pure Maple Syrup, 2 tablespoons per serving

Allow the shortcake to cool slightly in pan before removing. Cut the shortcake into your desired serving sizes, and arrange on plates. Add a scoop of vanilla frozen yogurt and the ½ cup of chopped or lightly mashed strawberries. Drizzle 2 tablespoons of pure maple syrup over the top of the dish and serve.