Rustic Escarole and Cabbage Soup

While dating me, my husband was introduced to a variety of italian foods. His family background is a mix of Irish, German and English, so the extent of eating italian was Spaghetti and Meatballs every couple of weeks. When he first tried this soup, which we actually called "Monast", he enjoyed it so much he actually watched my grandmother make it so he could try it himself. Therefore, I have to admit, I never really made it myself since he got so good at it. Of course, he has altered the recipe a bit and so can you. Just start with basics and add or take out the ingredients as to your liking. Also, the ingredients are roughly chopped so you don't dice everything finely. This is a rustic type soup, so you want to see that there are onions, garlic, etc in the soup. Make it your own. My grandparents and parents owned a small deli so I remember eating this soup with the leftover ends of ham and salami in it, but since my husband likes the pepperoni and kielbasa combo we make it that way.

Ingredients:

• 1 32 oz Carton Chicken Stock (we like Kitchen Basic brand)
  
• 1&1/2 Sticks Pepperoni, cut in 3/4 inch chunks (we like Boars Head or Marguarita)
  
• 1 Ring of Polish Kielbasa, cut in 2 inch chunks
  
• 2 Onions, roughly chopped
  
• 6 Cloves Garlic, roughly chopped
  
• 4 Carrots, cut in chunks
  
• 2 Stalks Celery, sliced
  
• 2 Medium Size Potatoes, skin on, scrubbed and cut into 4 to 6 piece chunks each
  
• 2 Small Heads of Escarole (or 1 large), rinsed thoroughly (we have substitued one bunch of Kale if Escarole was not available in the supermarket)
  
• 1/2 Small Head of Cabbage, cut in chunks
  

Rinse escarole leaves thoroughly, break into pieces and set aside.

In a large pot bring to a boil chicken stock and pepperoni.

Add kielbasa, onions, garlic, carrots, celery, potatoes, escarole and cabbage. Let all ingredients simmer together for approximately 30 minutes, adding 4 to 5 cups of water as needed to keep ingredients covered as it simmers.

Taste before serving, however, you shouldn't have to season because the pepperoni gives the soup alot of flavor.

Note: When I was little, my grandmother would break up bread in the bowl and then put the soup over it. To this day, I still eat it that way.

Eclair Cake

This is a light dessert that I got from a coworker awhile ago. There are a few steps to it, but well worth it. It starts with a pastry shell that you make from scratch. I know making a pastry shell from scratch might sound a little intimidating, but it was actually easy. If you are like me, I sometimes have multiple food items going at once. Well, for the pastry, you want to just focus on making that one item to get it the right consistency. Because I made the eclair cake to bring to a party, I couldn't get a picture of what it looks like inside (figured it might be tacky to cut a piece of it), but it really does taste like an eclair.

Pastry Ingredients:

• 1 Cup water
  
• 1 Stick butter
  
• 1 Cup flour
  
• 1/4 Teaspoon salt
  
• 4 Eggs
  

Bring water to a boil in a medium saucepan, lower temperature to medium and add butter. When butter is melted, add flour and salt. Stir vigorously until dough leaves side of pan and forms a ball. Cool slightly off the burner (about 5 minutes). Add eggs, one at a time, stirring completely after each egg addition. Spread dough in a 10x14 pan. Bake at 400 degrees for 35 minutes. Cool and break any bubbles with a fork. Set aside.

Filling Ingredients:

• 2 Packages French Vanilla Pudding
  
• 1 8 oz Package of cream cheese, softened
  
• 2 Cups cold milk (whole milk)
  
• 12 oz Container cool whip topping
  

In a bowl, mix instant pudding, cream cheese and milk. Beat until smooth. Spread pudding mix on to cooled pastry shell. Then spread cool whip over pudding mixture, Set aside in the refrigerator.

Frosting Ingredients:

• 1/2 Cup chocolate chips
  
• 1 Tablespoon butter
  
• 1 Cup confectioners sugar
  
• Milk
  

In a small saucepan melt the chocolate chips with the butter. When melted remove from the burner and add confectioners sugar and enough milk so frosting will drizzle.
Combine well and when cool, drizzle frosting over the cool whip and refrigerate until ready to serve.

This cake can be made 1 day ahead. Also even though the recipe calls for cool whip topping, I want to experiment using fresh homemade whipping cream(my favorite). Sometimes homemade whipping cream can get runny over time, but one of my neighbors gave me a hint to stiffen the whipping cream so it doesn't get runny. I will give it a try and let you know.

Fresh Baked Cookies Anytime

Why buy cookies at the supermarket when you can have fresh hot homemade cookies anytime? Rather than share a recipe this week, I'd thought I would share a tip for having fresh baked homemade cookies anytime you want them. Some of you may already tried this, but for those who have not, trust me this tip is a keeper. I have tried it with chocolate chip cookies and oatmeal cookies so far, but I am sure it will work well for any other of your favorite cookie recipes, you just have to experiment a little. Here's what you need to do....

• Make batter for your favorite cookie.
  
• Instead of baking them right away(unless you are like me and can't resist baking just a couple of cookies to eat right away), roll them into balls and place them on a cookie sheet or plate (whatever fits well in your freezer).
  
• Freeze the rolled cookie dough (uncovered) for about 20-30 minutes.
  
• Removed frozen cookie dough from the freezer and place in a single layer into a ziplock bag.
  
• Place the ziplock bag back in the freezer, keeping all the rolled cookie dough flat.
  
• Whenever you want a few cookies, take some out of the freezer, place on a cookie sheet and bake according to your cookie recipe.

Since coming across this method, I find myself mixing up cookie dough batter whenever I have some extra time so that I always have one or two types of cookies ready to use for last minute dessert or just if I want a couple of cookies. You may have already tried baking and freezing baked cookies, but if you follow above tip, you can have "fresh hot homemade cookies" for your family and friends anytime, not to mention your house will smell like you have been baking for hours.

Hot Artichoke and Feta Dip

Are you looking for a quick and easy dip to make? Well, here it is! I actually came across this recipe about ten years ago and made it once. My family loved it, but I noticed that not everyone else at the party enjoyed it as much. I assumed it was because alot of people just don't like artichokes. Honestly, I can't say I was a big fan of artichokes either, but I did like the dip because it was different. Well, a few months ago, I was asked to bring an appetizer to a social in our community and ran across this recipe again while going thru my recipe book. I decided to try it again to see what kind of reaction I would get and guess what, it was a big hit. Since then I have made it several more times and it gets better everytime. Hope you give it a try and let me know what you think.

Ingredients:

• 1 Can (14 oz) artichoke hearts, drained and chopped
  
• 1 Package (8 oz) feta cheese, crumbled
  
• 1 Cup Mayo
  
• 1/2 Cup parmesan cheese
  
• 1 Jar (2 oz) diced pimientos, drained
  
• 1 Clove, garlic, minced
  

Mix above ingredients in a bowl.

Spoon blended ingredients into a 9 inch pie plate or 3 cup shallow baking dish.

Bake in preheated 350 degree oven for 20 to 25 minutes or until lightly browned.

Serve with your favorite box of crackers or tostitos.

To make ahead: Prepare as directed above, except do not bake. Instead cover and refrigerate overnight. When ready to serve, bake uncovered in preheated 350 degree oven for 35 to 40 minutes or until lightly brown.