Sunday, February 24, 2013

A Rainy Day in Bucks County, Pa

So yesterday was a rainy day in Bucks County, Pa. Wasn't feeling much like painting so I did the next best thing..........I cooked. What did I cook..........Lasagne soup of course.  This has become a favorite in my family and the recipe was given to me by a dear friend Carole and I would love to share it with you.  First a picture of how great it looks and then the recipe so you can try it and know how great it taste!

Lasagne Soup
1 lb. ground italian sausage
2 cups chopped onions
1 cup sliced or diced carrots
1 cups sliced mushrooms
2 Tbls. garlic minced
4 cups chicken broth
1 can chopped italian style stewed tomatoes (14.5oz)
1 cup mafalda pasta (or any pasta you like)
2 cups fresh spinach chopped
Serve soup over & garnished with
1 cup provolone or fresh mozzarella diced
1/4 cup parmesan shredded
4 tsp. thinly sliced fresh basil
Brown sausage in a large pot or saucepan over medium-high heat. Add onion and carrot; saute 3 minutes. Stir in mushrooms and garlic; saute another 3 minutes.
Add broth and tomatoes; bring to a boil. Stir in pasta and simmer until cooked, about 10 minutes (or according to package directions) Add the spinach and cook about 1 minute or until wilted.
To serve place cubes of cheese in each serving bowl, then ladle soup over to melt. Garnish with parmesan and basil.
Add a salad and crusty bread and you have a delicious dinner in no time at all!!
Now as if that wasn't enough I also made cookies for dessert. These cookies take a little time but believe me, they are well worth it!
Italian Sprinkle Cookies
6 eggs
5 Cups all purpose flour
2 Cups confectioners sugar
2 tbls. plus 1-1/2 tsp. baking powder
1 cup vegetable oil
1 tbls. almond extract
1-1/2 tsp. lemon extract
1/2 cup warm milk
1 tsp. almond extract
1 tsp. vanilla extract
3-3/4 Cups confectioner sugar
Colored sprinkles (jimmies)
In a mixing bowl, beat eggs until light and foamy (about 5 minutes) Set aside. In another mixing bowl, combine flour, sugar & baking powder, stir in oil and extract. Gradually add eggs (dough will be stiff). Roll dough into 1 inch balls. Place on ungreased baking sheets. Bake at 350 for 12 minutes or until edges begin to brown.
For glaze: combine milk & extracts in a large bowl. Add sugar, whisk until the glaze is smooth. As soon as cookies are removed from the oven, quickly immerse two or three at a time into the glaze. Remove with a slotted spoon or fingers. Place cookies on wire racks to drain. Quickly top with sprinkles. Let dry 24 hours before storing in airtight containers.
Yield: 7 dozen
These are definitely worth the time to make and will surely be a crowd pleaser at your next event!

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