Bean and Bacon Soup

 2 cups great northern beans

6 1/2 cups chicken broth

1/4 cup onion, diced

2 cups carrots, sliced

2 cups celery, sliced

2 cloves garlic, minced

1 can (15-oz) tomato sauce

1 cup cream

8 oz. bacon, cooked & diced

Add beans, water, onion, carrots, celery, garlic, broth and tomato sauce to crock-pot.  Cook on high for 5-6 hours or until beans are tender.  Add cream and bacon before serving.

Creamy Broccoli & Bacon

4 oz bacon, cooked & crumbled

2 Tbsp. butter

1/4 cup onion, diced

2 cloves garlic, minced

1 cup cream

1/2 cup milk

1 tsp. cornstarch (optional)

1 lb. broccoli

1/2 cup shredded mozzarella

1/2 cup grated parmesan cheese

Melt butter in medium saucepan, add onion and garlic.  Cook until fragrant.  Add broccoli and roast until tender.  Add cream and milk, simmer for 3-4 minutes.  If too thin add cornstarch mixed with 1 Tbsp. water to thicken.

Add bacon and cheeses.  Serve over rice, cauliflower rice, pasta, etc.

Creamy Balsamic Dressing

 1/2 cup olive oil

1/4 cup heavy cream

1/4 cup Balsamic vinegar

1 tsp. Dijon mustard

1/2 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. pepper

Combine all ingredients and serve over green salad.

Honey Mustard Chicken & Potatoes

6 boneless, skinless chicken thighs

1 lb. baby red potatoes, quartered

3 sliced carrots

½ cup honey

⅓ cup mustard

¼ cup Dijon mustard

¼ cup water

1 Tbsp. minced garlic

Salt pepper

Preheat oven to 400°.  Grease a 9x13 pan and add chicken, potatoes and carrots.

In a small bowl, combine honey, mustards, water and garlic.  Pour over chicken, potatoes and carrots.  Season with salt and pepper.

Bake for 45-60 minutes or until chicken is no longer pink in the middle.

Raspberry Poppy Seed Dressing

1/3 cup red wine vinegar

1/2 cup sugar

1 tsp. salt

1 tsp. dry ground mustard

1 cup raspberries (frozen berry blend works well too)

1 tsp. poppy seeds

1 cup olive oil

In a blender, combine vinegar, sugar, salt and mustard.  While processing, gradually add oil in a steady stream.  Add raspberries; cover and process until blended.  Stir in poppy seeds.  Serve over salad and refrigerate leftovers.

Baked Macaroni & Cheese

 3 cups elbow macaroni

3 tsp. chicken bouillon

2 cups heavy cream

1 1/2 cup shredded cheddar cheese

1 cup mozzarella cheese

1/2 cup shredded Parmesan cheese

1/4 tsp. salt

Preheat oven to 400

Cook macaroni according to package directions except lessen cook time by 2 minutes or until al dente.  Drain and place in a 9x13 pan.

Combine cream, cheeses and salt; mix well.  Cover with foil and bake for 20 minutes.  Remove foil and bake for another 10 - 15 minutes until lightly browned on top (can briefly broil).

Alfredo Sauce

½ cup butter
2 cups heavy whipping cream
4 oz cream cheese
½ tsp. minced garlic
1 tsp. garlic powder
1 tsp. Italian seasoning
¼ tsp. salt
¼ tsp. pepper
1 cup grated Parmesan cheese

In a medium saucepan add butter, cream and cream cheese.  Cook over medium heat and whisk until melted.  Add seasonings and whisk until smooth.  Add Parmesan cheese.

Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken.  Toss with your favorite pasta and toppings!

Topping suggestions: steamed veggies, chicken, sun dried tomatoes, bacon bits, etc.