Copycat Zuppa Toscana

Lexie Bolen

Copycat Zuppa Toscana

Tossed Salad

Sour Dough Bread

Red Velvet Cookies

Copycat Zuppa Toscana

1 pound italian sausage

1 large onion, chopped

2 large russet baking potatoes, sliced in half, and then in ¼ inch slices

2 cans chicken broth

1 quart water

2 cloves garlic, minced

½ can or jar of bacon  bits

1 cup heavy whipping cream

Broil the sausage for ½ hour.  Chop vegetables and place in water.  Simmer for about 45 minutes, or until potatoes are softened.  Break up the sausage, add to vegetable mixture along with cream and bacon.  Warm and serve.

Bread

1 cup lukewarm water

½ tbsp granulated yeast

½ tbsp kosher salt

2+ cups all- purpose white flour, measured with scoop and sweep program

Cornmeal for pizza pan

Mix together the water with the yeast.  Add salt and flour; mix together.  Cover lightly, place in refrigerator and leave to rise over night. 

When ready to bake remove from refridgerator.  Coat pizza pan with cornmeal.  Without punching down, form into a loaf and place on pan.  Bake at 450 for 40 minutes.

Cookies

1 box red velvet cake mix

1 jumbo egg

1 stick softened butter

Vanilla frosting.

Mix cake mix with butter and egg.  Form into small balls. Add flour if dough is too sticky.  Bake at 350 for 8-10 minutes.  Cool; fill two cookies with vanilla frosting.