Olive Garden Copy Cat Gnocchi Soup

Ingredients:
3-4 boneless skinless chicken breasts, cooked and diced
1 stalk of celery, chopped
1/2 white onion, diced
2 teaspoons minced garlic
1/2 cup shredded carrots
1 tablespoon olive oil
4 cups low sodium chicken broth
salt and pepper, to taste
1 teaspoon thyme
16 ounces potato gnocchi
2 cups half and half
1 cup fresh spinach, roughly chopped

Instructions:
Heat olive oil in a large pot over medium heat. Add celery, onions, garlic, and carrots and saute for 2-3 minutes until onions are translucent.
Add chicken, chicken broth, salt, pepper, and thyme, bring to a boil, then gently stir in gnocchi. Boil for 3-4 minutes longer before reducing heat to a simmer and cooking for 10 minutes.
Stir in half and half and spinach and cook another 1-2 minutes until spinach is tender. Taste, add salt and pepper if needed, and serve.

Copied from: https://www.lecremedelacrumb.com/olive-garden-chicken-gnocchi-soup/

Pumpkin Spice White hot chocolate

Pumpkin Spice White Hot Chocolate

• 1/2 cup International Delight Pumpkin Pie Spice Creamer
• 3 cups whole milk
• 1 1/2 cups white chocolate chips
• Whipped cream and cinnamon for garnish optional

Instructions

1. Heat whole milk and white chocolate chips in crock pot on low for 2-3 hours until chocolate is fully melted and combined with milk.
2. Add International Delight Pumpkin Pie Spice Creamer and allow to heat through.
3. Serve with whipped cream and a sprinkle of cinnamon.
    
    
   Tiffany 2019

Pumpkin Cheese Bread

Filling:
1 8 oz package cream cheese
1/2 c white sugar
1 Tbs flour
1 egg
1 Tbs orange zest

Bread:
1 2/3 baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp pumpkin pie spice
1 c pumpkin purée
1/2 c vegetable oil
2 eggs
1 1/2 c white sugar

1. Preheat oven to 325*. Lightly grease two 8x4 inch loaf pans, or one Bundt pan.

2. In a medium bowl, combine filling ingredients and beat until smooth. Set aside. Sift together flour, baking soda, salt, cinnamon, cloves and pumpkin pie spice. Set aside.

3. Place pumpkin, vegetable oil, eggs and sugar in a large bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the pecans if desired. Pour 1/2 of the pumpkin batter into the loaf pans. Spoon cream cheese mixture on top of this layer and then pour on the remaining batter.

4. Bake in oven for 60-70 min or until a toothpick comes out clean. Cool bread in pans for 10 minutes before removing to a wire rack to cool completely.

Roasted Carrots

iNGREDIENTS

1/4 c. 

butter

2 tbsp. 

honey

1/2 tsp. 

dried rosemary

1/2 tsp. 

garlic powder

Kosher salt

Freshly ground black pepper

15 

carrots (2 lbs.), peeled and halved lengthwise

Fresh thyme, for garnish (optional)

DIRECTIONS

1. Preheat oven to 400º. In a saucepan over low heat, melt butter. Stir in honey, rosemary, and garlic powder and season with salt and pepper.
2. Place carrots on a large baking sheet. Pour over glaze and toss until coated.
3. Roast until caramelized and glazed, 35 to 40 minutes.
4. Garnish with thyme, if desired, before serving.I

Stephanie Insta Pot Chicken

Blue Ribbon Irish soda bread

https://www.everydayeileen.com/my-blue-ribbon-irish-soda-bread/

Here is the link to the recipe. I followed her instructions exactly.