Mustard Dip

Sounds strange, but it is so tangy and good. Serve with pretzels or even use as a condiment on a sandwich. Enjoy!

1 (1 oz) package ranch dressing mix (Hidden Valley)
1/2 cup of sugar (or splenda)
1 tablespoon garlic powder
2 tablespoons prepared horseradish - adjust to taste
8 oz yellow mustard
8 oz sour cream (or I used the greek yogurt, reduced fat - PLAIN)
8 oz mayo
1/4 cup dry onions

Mix dry ingredients together then stir in liquid.... refrigerate and serve!

Hearty Italian Soup - adapted from Southern Living

Here's the recipe for the Hearty Italian Soup, which I adapted from a Southern Living recipe. Hope you enjoy! ~ Stephanie

Ingredients

• 1 (16-oz.) package mild Italian chicken sausage
• 2 teaspoons olive oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 1 (48-oz.) container chicken broth
• 2 (15-oz.) cans cannellini beans, drained and rinsed
• 2 (14.5-oz.) cans diced tomatoes
• 1 teaspoon dried Italian seasoning
• 1.5 cups mini pasta shells
  
• 1 (5-oz.) package baby spinach
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• Freshly shaved Parmesan cheese
• Parmesan-Pepper Cornbread Biscotti

Preparation

• 1. Cook chicken sausage in hot oil in a Dutch oven over medium heat 7 to 8 minutes on each side or until browned. Remove sausage from Dutch oven, reserving drippings in Dutch oven. Sauté onion in hot drippings 3 minutes or until tender. Add garlic, and sauté 1 minute. Cut sausage into 1/4-inch-thick slices, and return to Dutch oven.
• 2. Stir chicken broth and next 4 ingredients into sausage mixture; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 25 minutes.
• 3. Stir in spinach and next 2 ingredients; cook, stirring occasionally, 5 to 6 minutes or until spinach is wilted. Top each serving with Parmesan cheese. Serve with Parmesan-Pepper Cornbread Biscotti.

Recipe inspired by Kelly Mapes, Fort Collins, CO, Southern Living
OCTOBER 2011

Black Bean Dip (a staple)

... compliments of Cam on... ALL THE TIME... (I always make this dip.. so easy, so good, yum!)

2 cans black beans (drained)
2 cans white shoe peg corn (drained)
1 small jar of salsa (whatever heat you like: mild, medium, hot, etc..)
a bundle of cilantro (leaves pulled off and chopped up - discard the stem)
about 1/4 cup of red wine vinegar
1 small red onion chopped up

So basically you just combine all the ingredients above... I use whatever sort of corn I have in the pantry... and I prefer more corn to black beans, but play with the ingredients until you get it the way you want. I'm not sure how much red wine vinegar I put in, I just keep adding until it taste just right... (always a little more than initial taste would suggest).

Also, if you are mixing and then serving later, mix everything up and save the cilantro to stir in right before you serve.