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        December Recipe
        Crock Pot Stuffing
        2cups chopped onions
        • 1 12cups thinly sliced celery
        • 1cup diced tart apple, peeled and cored
        • 14cup butter
        • 1tablespoon ground sage
        • 1teaspoon ground marjoram
        • 1teaspoon salt
        • 1teaspoon pepper
        • 12teaspoon savory
        • 12teaspoon thyme
        • 12cups lightly toasted bread, cubes
        • 14cup fresh parsley, chopped
        • 1 12cups chicken stock or 1 1/2 cups vegetable stock
        1. In a large fry pan saute onions, celery and apple in butter until onion is just translucent.
        2. Stir in sage, marjoram, salt, pepper, savory and thyme.
        3. Combine vegetable mixture with the bread cubes and parsley.
        4. Toss well.
        5. Pour stock over mixture, tossing well.
        6. Spoon into your crock-pot.
        7. Cover and cook on high for one hour.
        8. Reduce to low and continue cooking for 2-3 hours, stirring every hour.
        9. As stated for Vegetarians use vegetable stock.
        November Recipe 
        Italian Stuffed Spaghetti Squash
        1. Preheat oven to 400°F. Cut spaghetti squash in half and remove the seeds. Place cut side down on a baking sheet and place in the oven for 45-60 minutes, until squash can easily be removed with a fork.
        2. While squash is baking, cut the kielbasa sausage in half lengthwise, then slice into small half moon pieces. In a large skillet over medium high heat, brown both sides of the sausage. Remove sausage and set aside.
        3. Place the ground sausage in the same pan and cook and crumble until no longer pink. Drain any excess grease.
        4. Place the kielbasa back in the pan along with the cooked ground sausage. Add the ricotta cheese and marinara sauce and stir till combined and bubbling.
        5. Add the parmesan cheese and ½ cup mozzarella cheese, mix into the sauce. Remove from heat.
        6. When squash is cooked, remove from the oven and let cool for 10 minutes. Turn on broiler. 
        7. Using a fork, remove all squash from the skin. It will easily shred and look like little spaghetti noodles. Place the skins back onto the baking sheet. 
        8. Line a bowl or colander with a kitchen towel or a thick layer of paper towels. Place the spaghetti squash in the towel and squeeze all the water from the squash. This will help the dish stay thick and not get too runny. 
        9. Add the spaghetti squash to the sauce and mix to coat. Refill the squash skins with spaghetti squash mixture.
        10. Top with remaining shredded mozzarella cheese. Place under the broiler until bubbly and cheese is melted.
        October Recipe 
        Slow Cooker Loaded Potato Soup
        • 4 cups peeled and chopped potatoes(900 g)
        • ¾ cup diced onion(115 g)
        • 4 cups chicken broth(960 mL)
        • ½ tablespoon salt
        • ½ tablespoon pepper
        • 4 tablespoons butter
        • ¼ cup flour(30 g)
        • 1 ½ cups heavy cream(360 mL)
        • ¼ cup sour cream(60 g)
        • shredded cheese, for serving
        • cooked chopped bacon, for serving
        • chopped scallion, for serving
        1. Add the potatoes, onions, chicken broth, salt and pepper to the slow cooker.
        2. Set it to low for 6 hours or high for 4 hours.
        3. In a saucepan, combine the butter, flour, heavy cream and sour cream. Whisk until thickened.
        4. When the slow cooker is done, pour in the thickened mix. Stir, cover and set the slow cooker to low for another 30 minutes.
        5. Serve with shredded cheese, bacon and chopped scallions.
        6. Enjoy!
        September Recipe 
        Skillet Cornbread
        • 1 c. yellow cornmeal
        • 1/2 c. all-purpose flour
        • 1 tsp. salt
        • 1 tbsp. baking powder
        • 1 c. buttermilk
        • 1/2 c. milk
        • 1 egg
        • 1/2 tsp. baking soda
        • 1/4 c. plus 2 tablespoons butter or shortening, divided 
        • ENJOY
        1. Preheat the oven to 450°F. In a bowl, combine the cornmeal, flour, salt, and baking powder. Stir together.
        2. Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir with a fork until combined. 
        3. In a small bowl, melt 1/4 butter or shortening. Slowly add to the batter, stirring until just combined. In an iron skillet, melt the remaining 2 tablespoons butter or shortening over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.)
        4. Cook on stovetop for 1 minute, then bake until golden brown, 20 to 25 minutes. Edges should be crispy!