2 tbsp Butter
2 chopped Onions
4 cups peeled cubed Tomatoes
1 1/2 cups chopped Celery
1 1/2 cups chopped Carrotts
2 cloves Garlic, minced
1 tbsp each Oregano and Basil
1 tbsp Corn Starch
2 cups Milk
1 can 19 oz Tomatos
1 1/4 cup Chicken Broth, double strength
1 can Tomato Soup
Salt & Pepper, to taste

In a large sauce pan melt butter. add onions and cook till tender. add potatoes, celery, carrots, garlic & seasonings and cook 4-5 minutes. Stir in cornstarch & milk. stir until mixture comes to a boil and thickens. Add tomatoes, broth and soup. Return to a boil and simmer for 20 minutes or until veggies are cooked. Season to taste.
Submitted by: Janelle

Labels: Soups + Salads

(Everyone around here raves at the muffins you can get at Starbucks, but if they knew how good they could really be--they'd never buy another one again, guaranteed!)

Muffin
24 ounces Flour
2 tsp Baking Soda
23 ounces Sugar
1/2 tbsp Cinnamon
1/2 tsp Nutmeg
1 tsp Salt
18 ounces Pumpkin, canned
1 cup Vegetable Oil
4 Eggs

Filling
12 ounces Cream Cheese, softened
1/4 cup Sugar
1 dash Salt
1/4 tsp Vanilla

Topping
1 cup Brown Sugar
1 tsp Cinnamon
4 tbsp Butter, melted
Pumpkin Seeds, roasted (optional)


Muffin: Whisk dry ingredients together in large bowl, then add pumpkin and mix until well blended. Slowly add eggs, mixing until well incorporated. Then, add water and oil and mix again until well incorporated. Batter can be refrigerated for 2-3 days if needed.

Filling: Whip cream cheese in electric mixer on med. to med. high speed until very smooth and no lumps remain. Add sugar and salt and whip for one minute or until smooth again.Add eggs and vanilla, whip for two minutes. Scrape the bowl thoroughly, then whip again for two more minutes or until completely smooth. Refrigerate.

Topping: Combine sugar, cinnamon & butter with a fork until well blended. Refrigerate until ready for use.

Assembly: Fill 1/3 of muffin tin with pumpkin batter. Add scoop of cream cheese filling, then fill rest of tin with muffin batter, until tin is just under 3/4 full. Use finger to seal top layer of batter around cream cheese, if need be. Sprinkle lightly with topping and a few seeds (if desired), and bake at 350 degrees for 15-25 minutes or until set and cake springs back when touched. Let cool completely before serving--best slightly chilled. Makes 12-18 muffins.
Submitted by: Janelle

Labels: Breads + Muffins

2 cups Cherry or Grape Tomatoes
1 can (398mL) Artichoke Hearts, drained and quartered
4 cloves Garlic, minced
1 tbsp bottled Pickled Capers, drained
4 Boneless, Skinless Chicken Breasts
2 tbsp Butter
1 1/2 tbsp Balsamic Vinegar
1/4 tsp each Salt and coarsely ground Black Pepper
2 tbsp chopped Fresh Oregano Leaves
(or 2 tsp dried, but it's really worth it to get fresh!!)

Preheat oven to 425. Spread tomatoes, artichokes, garlic and capers in a single layer in a 13x9 baking dish. Place chicken breasts on top of vegetables. Dot chicken and vegetables with butter; drizzle with balsamic vinegar and sprinkle with salt, pepper and oregano. Roast in preheated oven for 25 minutes or until chicken is cooked through. Serve with whole grain rice or couscous.
Submitted by: Kimberly

Labels: Main Courses - Chicken

1 Onion, chopped
1 (16oz) can Chili Beans
1 (15oz) can Black Beans
1 (15oz) can Whole Kernel Corn, drained
1 (8oz) can Tomato Sauce
1 can Tomato Soup
2 (10oz) cans diced Tomatoes with Green Chilies, undrained
1 package of Taco Seasoning
3 whole boneless, skinless Chicken Breasts
Shredded Cheddar Cheese
Sour Cream
Crushed Tortilla Chips

1.Place the onion, black beans, corns, tomato sauce, tomato soup, and diced tomatoes in slow cooker
2.Add taco seasoning and stir to blend
3.Lay chicken breasts on top of mixture, pressing down till just covered
4.Set on low for 5 hours (I leave it on all day)
5.Remove chicken breasts from soup part way though cooking and shred with two forks
6.Stir shredded chicken back into soup, keep cooking
7.Serve with shredded cheese, sour cream, and crushed chips
Submitted by: Sabrina

Labels: Main Courses - Chicken, Slow Cooker