Ms. Anderson teaches AP portfolio, drawing 1, drawing 2, pottery, sculpture, painting, 7th-grade art, and 8th-grade art. The photos below are recently finished pieces by BT's young and talented artist. More of the student's artwork will start to be noticed throughout the 2020-21 school year.

Creamy Pumpkin Sausage & Kale Soup

This delicious creamy pumpkin soup gets its creaminess from a cauliflower puree and pumpkin. The sausage and kale make it a healthy low carb comforting soup.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 8

Author Denise Wright (MyLifeCookbook.com)

Ingredients

• 1 tablespoon olive oil

• 1 lb sweet Italian sausage casings off

• 15 oz can pumpkin puree pure pumpkin

• 5 mushrooms sliced

• 1 red pepper chopped

• 2 cups baby kale chopped

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 4 cups chicken broth

• 1 teaspoon Better than Bouillon chicken (optional)

• 2 cups caulilfower

• 1 Tablespoon butter use ghee if Paleo

Instructions

1. In a soup pot, add your olive oil and brown your sausage. Make sure to break up the sausage into bite sized pieces.

2. Add your mushrooms, peppers, salt and pepper and sauté for a few minutes.

3. Add your pumpkin, broth, kale and Better than Bouillon if using and continue to cook for a 5 minutes.

4. Meanwhile, add your cauliflower to a microwave safe bowl and cook 10 minutes or until soft.

5. Add cauliflower mixture to a high sped blender along with the butter and puree until smooth and creamy.

6. Add cauliflower mixture to the soup and mix well. Cook for an additional 2 minutes.

Moist Pumpkin Bread

Ingredients

• 2 cups all-purpose flour, spooned into measuring cup and leveled-off

• 1/2 teaspoon salt

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1 teaspoon ground cloves

• 1 teaspoon ground cinnamon

• 1 teaspoon ground nutmeg

• 1-1/2 sticks (3/4 cup) unsalted butter, softened

• 2 cups of sugar

• 2 large eggs

• 1 15-oz can 100% pure pumpkin

Instructions

1. Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy).

2. In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.

3. In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point -- that's okay.

4. Add the flour mixture and mix on low speed until combined.

5. Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.

6. Fresh out of the oven, the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.