Mark...

Mom says you have a delicious recipe for tomato bisque.  Care to share it?

Casserole in a Pumpkin

Here's a recipe just in time for Halloween. We have made it each year around Halloween and love it!

1 pie pumpkin
1-2 lb ground beef
1/2 c onion
1 can cream of mushroom soup
2 Tbsp brown sugar
3 Tbsp soy sauce
4 oz mushrooms
1 1/2 c cooked rice
9 oz water chestnuts

Brown the beef and onion. Add the soup, sugar, soy sauce, and mushroom. Simmer for 10 minutes. Add the cooked rice and water chestnuts. Put the mixture in your gutted pie pumpkin. Bake for 1-2 hours at 350.

Creamy Garlic Pasta

This was super good and super easy! You don't even have to drain the noodles...

Creamy Garlic Pasta
2 tsp olive oil
4 cloves garlic, minced
2 tbsp butter
¼  tsp salt
½ tsp pepper
3 cups chicken stock
½ lb spaghetti or angel hair pasta
1 cup grated parmesan cheese (Pretty sure I didn't use this much)
¾ cup heavy cream (I just used milk and I'm pretty sure I didn't use this much, but cream would just be that much better!)
2 tbsp chopped fresh parsley (I didn't use fresh)

Any vegetables or meat you desire to add (I added spinach, sun-dried tomatoes, and summer squash...excellent combination!)

In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil. 

Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.