Autumn Harvest Soup

1 Tbsp. garlic

1 large onion

2 links Italian sausages (milk or hot, we like spicy hot)

2 Tbsp olive oil. 

Saute on low heat. 

6 C chicken stock (beef stock works fine if you don't have chicken stock)

2 rings smoked Kielbasa sausage

4 C cabbage shredded (if you use purple cabbage, you will have purple soup)

2 C quartered raw potatoes (we like with the skin on)

1 C diced turnip (we've used acorn squash instead, very tasty)

1 C diced carrots

Cover and simmer 1 hr.

Cut sausages. 

1 C fresh  spinach (I've used kale instead because I had it on hand and it's very similar)

1 Tbsp sage

1 Tbsp rosemary  ( I didn't have sage this past time, but I threw in thyme, basil, oregano, and bay leaves, that was delicious!)

1 green apple (I don't think we've ever put that in, but you can try and tell me how it was)

Salt and Pepper to taste. Sprinkle Parmesan or Romano on top of each bowl. Yum! 

Note: This is a great soup to ignore measurements and just throw in whatever you have. I had tons of carrots this past week, so I'm sure this soup had way more than one cup of those. 

7 Layer Jello

Mom makes this every year as a side with Christmas dinner. This is not your usual Jello, this is actually good! Try it and you will see what I mean. Start this way ahead of time because it takes a long time to set each layer.

Color Order: Lime-White-Yellow-White-Orange-White-Red

9x 13" pan or bigger if you have one. Butter pan. Soften each Jello in turn with 1 C boiling water. When dissolved thoroughly stir in 1/2 C cold water. Pour in pan. Set 45 min or longer. Meanwhile make white layer.

White Layer- 2 C boiling water with 1 C sugar. Dissolve 2 envelopes Knox gelatin in 1/2 C cold water. Stir together. Stir together 2 C sour cream and 2 tsp vanilla and add to water/sugar mixture. 

On top of the first layer- pour on 1/3  of the white mixture gently. Do not pour on while hot!!! This will melt the first jello layer and your colors will mix. Set 45-1 hr. Repeat with each color. White is gentle. Do not pour in just one spot. Leave white layer out of the fridge while setting each layer. 

Mom's Holiday Egg Nog

Another of my mother's recipes. We always had homemade egg nog every year for New Year's Eve. I honestly did not know they sold egg nog at the store until I was 13 and baby-sitting with my friend Jenni. I remember saying "They have egg nog... from a store!" Jenni thought I was the craziest person alive. After trying it however, I realized I was not missing anything and have never been tempted by any store bought egg nog since. If you are one of those who have never had homemade egg nog, you must try this. And I know many are concerned about raw eggs. I know a lot about microbiology and yes it is a danger, but the chances are extremely slim that you will get eggs contaminated with salmonella. I have no fears of drinking this and I am normally a germ fanatic. With that, here's the recipe-

Beat until stiff: 12 egg whites. Beat in 1/2 C sugar. Beat till very light: egg yokes, 1 C sugar and 1/4 tsp salt separately from egg white mixture. Combine eggs mixtures and stir till blended thoroughly. Add: 1 qt heavy cream, beaten; 1 qt milk (my mom uses whole, I use the skim I have on hand, hers is obviously creamier but mine is still good), beat well. Add: nutmeg and vanilla flavoring. Serve in punch bowl. Sprinkle with nutmeg for garnish. 

Note: The mixing bowl must be very dry before adding any ingredients. If you wash between mixing the two different egg mixtures, you must dry the bowl very well or it will not thicken and froth. 

Christmas Breakfast Strata

My mom makes this every year for Christmas breakfast, along with homemade Hot Cocoa.

She usually makes two big pans, one with mushrooms and one without.

• 6 eggs
• 2 C milk
• 1 tsp dry mustard
• 1 C grated cheese
• 1 lb. sausage (cooked and crumbled)
• 1 tsp salt
• Bread 4-8 slices (crust off)
• 1 C mushroom-sauteed

9x 13 or 8x12 pan.

Place bread in bottom of pan and pour mixture over top. Soak overnight.

Bake at 350 for 35-40 min. 

Cheesy Potato Bake

My mom makes this every Christmas and Easter. It goes wonderfully with the ham. And although it sounds similar to funeral potatoes, it's way better.

• 48 oz. shredded hash brown
• 2 cans cream of chicken soup 
• 1 1/2 C shredded cheddar cheese
• 1/3 C chopped onions
• 1 pt sour cream
• 1/2 C butter (about 1-2 sticks)
• Pepper and garlic powder

Thaw potatoes, combine everything but potatoes and heat till warm, stirring occasionally. Grease 9x13 pan well. Put potatoes in pan. Pour mixture over and stir up. Cover with crushed corn flakes. Bake at 350 for 45 min- 1 hr or longer if needed. 

Spiced Pomegranate Punch

• 5 pomegranates
  
• 1 C apple cider
  
• 1/2 cinnamon stick
  
• 1 Tbsp. thinly sliced fresh ginger
  
• 1/4 C fresh orange juice
  
• orange zest for garnish
  

1. Cut pomegranate in half. Extract juice from seeds with a citrus juicer or reamer. Strain into a med saucepan (you should have about 2 1/2 C). 

2. Add cider, 2 C water, the cinnamon stick, and ginger. Cook over High heat until simmering, 5-6 min. Reduce heat; gently simmer 15 min. Skim any foam that rises to the surface. 

3. Discard cinnamon and ginger. Stir in orange juice. Serve warm, garnished with orange zest. 

You can also do it in the crock-pot. 

Lemon Raspberry Birthday Cake

2 boxes lemon cake mix or lemon cake recipe from Better Homes and Gardens cookbook
1 Jar of Raspberry Jam
1- 8 oz pkg cream cheese
confectioners sugar
milk

Bake lemon cake in 2 circle pans, let cool. Melt jam in medium saucepan over low heat, stirring frequently. Combine cream cheese, confectioners sugar and milk to make frosting. Place one cake, top down, and spread jam on top. Place second cake, bottom down, on top of jam. Spread cream cheese frosting over top and sides. Very easy!

I made this for Kaitlyn's 1st birthday party.