Yield: 12 servings (1-1/3 cups each)

Ingredients

3 cups water

4 cans (8 ounces each) tomato sauce

2 cans (16 ounces each) kidney beans, rinsed and drained

2 cans (14-1/2 ounces each) chicken broth

2 cups frozen corn

2 cups salsa

2 cups tsp dried minced onion

1 to 2 tsp dried basil

2 cups (8 ounces) shredded cheddar cheese

tortilla chips, optional

Instructions

1. In a dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through.
2. Sprinkle individual servings with cheese. Serve with tortilla chips if desired.

Yields: about 36 cookies|Bake time: 10-12 min

Ingredients

1 1/2 cups gluten-free cup for cup blend

1 1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

1/2 cup palm oil shortening

1/2 cup packed brown sugar

1 cup granulated sugar

1/3 cup water, room temperature

1 to 2 tbsp vanilla extract

1 1/2 cups ( 9-oz pkg) dark chocolate morsels

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. Combine flour blend, salt, baking soda and baking powder in small bowl. Beat shortening, brown sugar and granulated sugar in larger mixing bowl until blended. Mixture will look sandy. Add water and vanilla extract; mix well. Gradually beat in flour blend and mixture. Stir in morsels. Drop by rounded tbsp onto prepared baking sheets.
3. Flatten each dollop to a rounded shape.
4. Bake for 10 to 12 mins or until tan across cookie surface. Cool on baking sheets for 10 mins; remove to wire racks to cool completely. Store in airtight container.

Yield: 12 servings (1-1/3 cups each)

Ingredients

1/4 pound bulk Italian sausage

1 medium butternut squash (about 3 pounds), peeled and cubed

4 large potatoes, peeled and cubed

3 large sweet potatoes, peeled and cubed

1 large rutabaga, peeled and cubed

1 package (16 ounces) fresh baby carrots

1 medium turnip, peeled and diced

10 cups water

2 cans (14-1/2 ounces each) vegetable broth

2 tbsp sugar

1-1/2 tsp salt

1 tsp ground ginger

1/8 tsp pepper

1/4 cup heavy whipping cream

Instructions

1. Crumble sausage into a large kettle. Cook over medium heat until no longer pink; drain.
2. Stir in vegetables, water, broth, sugar and seasonings; bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until vegetables are tender. Cool slightly.
3. In a blender, process soup in batches until smooth. Return to the pan; whick in cream. Heat through (do not boil).

Ingredients

2 packages (8 oz each) cream cheese, softened

2/3 cup sugar

2 tsp pumpkin pie spice

2 eggs

1 can (15 oz) pumpkin

1 extra serving size pie crust

Instructions

1. In a large mixing bowl, beat cream cheese on medium speed of electric mixer until fluffy. Add. sugar and spice. Beat until combined.
2. Add eggs one at a time, mixing until just combined after each addition. Stir in pumpkin.
3. Pour into crust. Bake at 350°F for 35 to 40 minutes or until center is almost set. Cool for 1 hour on wire rack. Refrigerate atleast 3 hours.
4. Garnish as desired. Store in refrigerator.

Notes

Soften cream cheese in microwave at high for 15 to 20 seconds.

Notes

May substitute 1 tsp ground cinnamon, 1/2 tsp ground ginger and 1/4 tsp ground cloves in place of pumpkin pie spice.

Yield: 12 servings (1-1/3 cups each)

Ingredients

1 leftover turkey carcass (from a 12- to 14- pound turkey)

4-1/2 quarts water

1 medium onion, quarted

1 medium carrot, cut into 2-inch pieces

1 celery rib, cut into 2-inch pieces

Soup

2 cups shredded cooked turkey

4 celery ribs, chopped

2 cups frozen corn

2 medium carrots, sliced

1 large onion, chopped

1 cup uncooked orxo pasta

2 tbsp minced fresh parsley

4 tbsp chicken bouillon granules

1 tbsp curry powder

1 tsp salt

1/2 tsp ground cumin

1/2 tsp pepper

Instructions

1. Place the turkey carcass in a large kettle; add water, onion, carrot and celery. Slowly bring to a boil over to low heat; cover and simmer for 1-1/2 hours.
2. Discard the carcass. Strain broth through a cheese-cloth-lined colander. If using immediately, skim fat. Or cool; then refrigerate for 8 hours or overnight; remove fat from surface before using. (Broth may be refrigerated for up to 3 days or frozen for 4-6 months.)
3. Place the soup ingredients in a large kettle; add the broth. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until pasta and vegetables are tender.

Ingredients

12 oz Bionaturae Sourdough (or) Jovial Gluten Free Spaghetti

1/3 cup Bionaturae extra Virgin Olive Oil

Zest of 1 lemon, about 1 tbsp

1/2 cup finely grated Parmigiano Reggiano

1-2 tbsp fresh lemon juice, from 1 large lemon

Freshly ground black pepper

1/4 cup finely chopped basil, to serve

Kosher salt, to season

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta until just a shy of al dente, about 9 minutes. Reserve about 1 cup of the pasta water, then drain.
2. Meanwhile, in large mixing bowl, combine the olive oil, lemon zest and black pepper.
3. Add cooked pasta to the lemon mixture, along with 1/2 cup of reserved pasta water. Toss vigorously to combine and start forming a sauce.
4. Add Parmigiano-Reggiano in two additions, tossing continuously until incorpurated, and the sauce is smooth and glossy. If the pasta becomes too dry at any time, add more pasta water to loosen, 1-2 tbsp at a time.
5. Add lemon juice to taste, starting with 1 tbsp, then adding more as desired. Season with salt and pepper.
6. Serve pasta in bowls, topping with parsley and additional Parmigiano Reggiano, as desired