Tuscan Soup

Here's another one for all you Olive Garden fans. This soup is a lot like the Zuppa Tuscana they have there. Enjoy!

1 lb. ground Italian sausage
1 1/2 tsp. crushed red peppers
1 large yellow onion, diced
4 T. bacon pieces
2 tsp. minced garlic
10 c. water
5 cubes chicken bouillon
1 c. heavy cream
1 lb. sliced potatoes with skins (about 3 large potatoes)
4-5 c. fresh spinach
Parmesan or Romano cheese, grated (optional garnish)

Saute Italian sausage and crushed red pepper in a large pot. Drain excess fat and set sausage aside. Using the same pot, saute bacon, onion and garlic for approximately 10 minutes or until the onions are tender. Mix together the bouillon and water; add to the pot; bring to a boil. Add potatoes and cook until tender, approximately 20 minutes. Add heavy cream and cook until heated through. Stir in the sausage. Add spinach just before serving.

Pumpkin Muffins

For Jillian :)

INGREDIENTS:
2 c cake flour
1/2 c sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 teaspoon ground cloves
1 c pumpkin puree
1/2 cup low-fat buttermilk
1 egg
2 tbsp vegetable oil

INSTRUCTIONS:
Preheat oven to 375 degrees. Combine the dry ingredients in a bowl and stir to mix well. In a separate bowl, whisk the pumpkin, buttermilk, egg, and oil together until smooth. Gently fold the pumpkin mixture into the flour mixture, being careful not to overmix. Divide batter among the prepared muffin cups. Bake 20 minutes or until the muffins are deep golden and baked through. Cool slightly and serve immediately. Makes 1 dozen.

I often add a couple handfuls of chocolate chips to these. We love them that way. :)