TSTC Community Cookbook

Ingredients:

1 pack bacon

1 lb regular sausage 

1 yellow onion

3 garlic cloves

Chicken stock/broth: 64 oz (or 32 oz for less soupy) I prefer the 64 :)

Heavy cream: 1 1/2 cups (or 3/4 cup if using only 32 oz of stock/broth)

6-7 Russet potatoes, cut into bite size (I leave the skin on, but that is personal preference)

3-4 cups kale

Salt + pepper, to taste

Instructions:

Chop bacon into small bits

Cook bacon in your soup pot. Remove bacon and drain all, but 1 Tbsp of the grease

Cook sausage + onion in the pot until sausage is cooked and onion is translucent

Add garlic; cook 3-4 min

Add chicken stock; bring to boil

Add potatoes; simmer 12 min or until potatoes are falling apart

Stir in kale; cook until wilted

Add heavy cream; heat 2-3 mins

Serve topped with the bacon bits and crusty French bread. A little shaved parmesan is yummy too!

Ingredients:

1 cup pecans, chopped

1 1/2 cup shredded coconut

1 box German Chocolate Cake Mix

1 stick butter

1 (8-oz) package cream cheese

1 box powdered sugar

Instructions:

Preheat over to 350 degrees.  Grease 9 x 13 inch pan on bottom and sides.  Spread pecans and coconut in pan and set aside.  Prepare cake mix as directed on box.  Pour over top of coconut and pecans.  In small bowl, melt butter and cream cheese in microwave until very soft.  Gradually add powdered sugar until sugar is mixed in completely.  Pour this mixture over top of cake batter.  Score with a knife.  Bake 40 to 50 minutes.  Let cool, invert pan over large platter.  ENJOY!