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2 lbs of pealed baby carrots
1 large sweet onion chopped
7 cups water
7 chicken bullions
6 cups half and half
1 TBS fresh basil chopped fine
1 TS of seasoned salt
1 TS of ground pepper
1 medium carrot zest

In a large stock pot place the carrots and onion. Cover the onion and carrots with water then place the bullions into the water. Boil until the carrots are soft. Take the carrots and onion out of the broth and puree until smooth. In the pot there should be about 3 cups of chicken broth. Add the half and half to the chicken broth along with the basil, seasoned salt and pepper. Heat on a low heat. Stir in the puree until it is combined with the half and half and broth. While it is heating shred the medium carrot on top. When it has reached a slow slimmer you’re done. Add a little basil on top for garnish.

1 onion chopped fine
5 cloves garlic minced
1 TBS fresh basil
1 TBS oregano
1 TBS olive oil
1 Large can diced tomatoes (28 oz)
3 cans chicken broth
1 pound long tube pasta
2 cans kidney beans
4 TBS butter
½ cups grated mozzarella
Salt and pepper to taste

Place onion, garlic, basil, oregano, and olive oil in a medium stock pot. Sautee until onions are transparent. When the onions are transparent place tomatoes and chicken broth into the pot. When it’s boiling add pasta and beans. Cook until the chicken broth is absorbed and the pasta is tender. After the pasta is tender take the pot off the heat and add butter, salt and pepper. Stir well then top with cheese.

1 and ½ pound peaches, peeled and sliced
¼ cup sugar
1 can sweetened condensed milk
½ TBS of vanilla extract
2 egg yokes
1 shortbread or gram cracker crust

Preheat your oven to 350°F. As you cut the peaches toss them into a bowl. When the peaches are completely cut and peeled pour the ½ cup sugar on the peaches. Toss them in it. Then lift the peaches into the pie crust leaving behind some peach juice in the bowl. In the bowl add the sweetened condensed milk, vanilla extract and egg yokes. Mix well. Then pour over the peaches in the crust. Then life the peaches to the top while in the crust. Place in the oven for 40 – 50 minutes. Let the pie cool completely before serving.

1 lb sweet Italian sausage
1 medium sweet yellow onion, diced
1 medium green bell pepper, diced
2 TBS olive oil
5 cloves garlic chopped
1 heaping TBS fresh basil
1 heaping TBS fresh oregano
½ TBS crushed red pepper
¼ TSP salt
1 can vegetable broth
1 can chicken broth
½ cup half and half
2 cans diced tomatoes
1 pound any “tube like” pasta
1 cup shredded mozzarella

In a large chef pan heat olive oil. Add the sausage and onions. On high heat brown sausage. When the sausage has started to brown take each link out of the pan and cut it. It is ok if the sausage crumbles. Return the cut sausage to the pan and continue browning. When the sausage is just slightly browned throw in the garlic, oregano, basil and crushed red pepper. Dried herbs will work for this, just use ½ tablespoon of each or 1 tablespoon Italian seasoning. Cooking about 1 minute. Then stir in the broth, half and half, tomatoes, green pepper, pasta and salt. Fire roasted diced tomatoes work real nicely, if you can fine them. Cook on medium high heat until the pasta has become tender and the sauce has thickened. If the sauce hasn’t thickened enough by the time the pasta is ready you can add a little flour. Then top with the mozzarella and let sit for 15 minutes for the sauce to continue to thicken.

Another option for this dish is use mushrooms and eggplant or zucchini instead of sausage. You can also use hot sausage if you enjoy a spicy dish and you can also avoid the crushed red pepper if you are not a fan of spice.

¾ cups organic cane sugar
¼ cups white sugar
½ cup flour
1 TBS cornstarch
2 cups milk
1 pt. heavy whipping cream
3 egg yokes
1 TBS vanilla extract
1 shortbread or gram cracker pie crust
5 – 6 large bananas sliced thin

Preheat your oven to 350°F and place a large mixing bowl preferably stainless steel if not glass, in the fridge. Slice 4 bananas thin. Place one layer of bananas at the bottom of the crust (aprox. 1 banana) and put the rest of the sliced banana aside. Then combine organic cane sugar, flour, cornstarch and milk into a medium sauce pan. Place over high heat stirring constantly with a whisk until the mixture becomes thick and smooth. Take off of heat and add yokes until completely mixed. Add the vanilla extract and mix well again. Finally add the rest of the sliced bananas and mix with a spatula. Pour mixture over the layer of bananas in the pie crust and smoothing the mixture until it’s a nice flat surface flush with the end of the pie crust. Place in the oven and bake for about 30 minutes or until it has started to brown on top. While the pie is baking slice the last banana and put aside. Take the cool bowl out of your fridge and combine the whipping cream and white sugar. Mix on medium/high speed with a hand or stand mixed for about 5 minutes or until it thickens. Place in the fridge to set. If it hasn’t set well enough, refrigerate then mix more until desired firmness. After the pie is done place the last of the sliced banana on top. Finally place it in the fridge until cool. Then place the whipped cream on top of the pie into one thick layer. Serve and enjoy!

To make this easy key lime pie:

5 egg yokes
2 cans sweetened condensed milk
1 small bottle of lime juice
5 key limes minced into small pieces
2 – 3 key limes sliced thinly
1 key lime for zest
1 pre-made shortbread crumb crush (gram cracker works well too)
Whipped topping

Pre heat your oven to 350°f. While oven is heating mix the 5 egg yokes and 2 cans of condensed milk in a medium mixing bowl with a whisk until well blended. Then mix in lime juice until well blended again then stir in pieces of key lime. Pour the mixture into the shortbread crumb crust. Bake at 350°f for about 30 minutes, until right before it beings to brown. After the pie is done baking place the slices of key lime around the edge of the crush and one slice in the middle. Then cover the cake in key lime zest. Refrigerate until cool. Slice and serve with whipped topping.