Cook Up Some Love

Once the zucchini is added to the pot, try to avoid overcooking. The squash should be just tender. INGREDIENTS 1 tablespoon extra-virgin olive oil 1 pound Italian sweet sausage, removed from casings 2 cups onion, diced (or 1 large onion) 1 cup celery, diced 1 cup carrots, diced 2 cups red bell pepper, diced (about two peppers) 2 tablespoons fresh garlic, minced Pinch red pepper flakes ¼ cup tomato paste 5 fresh plum tomatoes, diced 2 pounds zucchini cut into bite-sized pieces 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 2 quarts good quality vegetable broth 1 cup coarsely grated Parmesan cheese, plus more for serving 1 tablespoons basil 2 teaspoons oregano INSTRUCTIONS In a large soup pot or large Dutch oven cook sausage. Break up meat while it cooks. Drain fat from meat, then return to the pot. Add olive oil, onion, celery, carrots and bell pepper and sauté for four minutes. Move the vegetables to the sides and lower heat to medium. ...

INGREDIENTS 1/2 cup butter 1 pint heavy whipping cream (2 cups) 4 ounces cream cheese 1/2 teaspoon minced garlic (or 1/4 tsp garlic powder) 1/2 teaspoon italian seasoning 1/4 teaspoon salt 1/4 teaspoon pepper 1 cup grated parmesan cheese INSTRUCTIONS In a medium saucepan melt butter and cream cheese together. Add heavy cream. Cook over medium heat and whisk until combined. Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese. Bring to a simmer, continually stirring, and continue to cook for about 3-5 minutes or until it starts to thicken. Toss it with your favorite pasta! We like to make a red sauce and alfredo for a crowd, they're yummy to eat together!

This is Liz's favorite chocolate chip cookie recipe she found on Allrecipes. These cookies are Willie approved. Ingredients 1 cup butter, softened 1 cup white sugar 1 cup packed brown sugar 2 eggs 2 teaspoons vanilla extract 1 teaspoon baking soda  2 teaspoons hot water 1/2 teaspoon salt 3 cups all-purpose flour 2 cups semisweet chocolate chips 1 cup chopped walnuts (optional) Directions Preheat oven to 350 degrees F (175 degrees C). Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans, silpat mat, or parchment paper. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

You can definitely add ground beef to this, I like it both ways, but it is packed with flavor without the beef if you want a vegetarian option. INGREDIENTS: 2 tablespoons olive oil 1 medium red onion, chopped 1 large red bell pepper, chopped 2 medium carrots, chopped 2 ribs celery, chopped ½ teaspoon salt, divided 4 cloves garlic, pressed or minced 2 tablespoons chili powder* 2 teaspoons ground cumin 1 ½ teaspoons smoked paprika* 1 teaspoon dried oregano 1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes**, with their juices 2 cans (15 ounces each) black beans, rinsed and drained 1 can (15 ounces) pinto beans, rinsed and drained 2 cups vegetable broth or water 1 bay leaf 2 tablespoons chopped fresh cilantro, plus more for garnishing 1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc. IN...

Ingredients 1 onion, chopped 1 (16 ounce) can chili beans or pinto beans 1 (15 ounce) can black beans 1 (15 ounce) can whole kernel corn, drained (I use 1/2 bag frozen corn) 1 (12 fluid ounce) can or bottle beer (I substitute this with 2 c. chicken broth) 2 (10 ounce) cans diced tomatoes with green chilies, undrained (I use 2 cans diced tomatoes and a can of green chilis) 1 (1.25 ounce) package taco seasoning 3 whole skinless, boneless chicken breasts Toppings: shredded Cheddar cheese (optional) sour cream (optional) crushed tortilla chips (optional) Directions Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours. Remove chicken breasts from the soup, and shred the chicken. Stir the shredded chicken back into the soup, and...