Creamy Pumpkin Soup Recipe from The Comfort of Cooking. "I’ll just be right out with it – this pumpkin soup is the best soup I’ve ever made! It’s creamy, velvety smooth and delicious with a pile of tasty toppings like chopped bacon, sour cream, herbs and a few fresh shavings of Parmesan cheese. Or, heck, leave out the toppings and enjoy it as-is. You’ll love it!"
Roasted Red Potatoes. Quarter the potatoes long-wise. Toss in olive oil, salt, pepper, and rosemary. Arrange potatoes in muffin tin as shown. Add garlic clove in the middle of the potato quarters. Add half a teaspoon of olive oil on top of each garlic clove. Bake 375 for 25 minutes! Enjoy. I know what I am going to be having tonight for dinner!!!
Salad on the go in a Mason Jar. Start with salad dressing on the bottom, grated carrots, then your choice of ingredients, then last your lettuce of choice. Make these ahead and store in the fridge for up to a week so you can just grab a salad anytime!!! Just shake your bottled salad before eating it, dump into a bowl and enjoy!!