Tortellini Soup

I recently subscribed to the Taste of Home magazine and in my first issue, I found this delicious recipe for Holiday Tortellini Soup. I made it today and served it with multi grain french bread and and the family loved it! It was filling, full of flavor, and easy to make. It also states that it freezes well which is a plus! I hope you enjoy it as much as we did :)

Tortellini Soup
(from Taste of Home magazine)

2 Tbs olive oil
2 oz Pancetta or Bacon, finely diced. (I used pre-cooked crumbled bacon)
1 medium onion, finely chopped
3 cloves garlic, minced
1 can (49 1/2os) chicken broth (I used three cups water and 3 tsp chicken bullion)
2 tsp Italian seasoning
1 package (9oz) cheese tortellini ( I used a 19oz bag of frozen tortellini)
1 can (28oz) crushed tomatoes in puree
8 oz fresh spinach, rinsed, stemmed and chopped (I used 3/4 bag of fresh baby spinach)
Salt and pepper to tastee (I only needed to use a little)
1 cup freshly shredded parmesean cheese (I used the grated stuff from the can :)

Heat the olive oil in a large soup pot over meduim heat. Add pancetta (or bacon). Cook until crisp (mine was pre-cooked so I just threw it in) Add onion and cook 3-4 minutes or until soft. Add garlic; cook 1 more minute. Add broth and Italian seasoing; bring to a boil and simmer for 5 minutes.

Meanwhile, cook tortellini according to package directions; drain. Add cooked tortelini to soup mixture. Stir in tomatoes and simmer 5 minutes. Add chopped spinach and cook just until wilted. Season with salt and pepper. Garnish with parmesean cheese and serve with your favorite bread.

Sugar Cookies!

I LOVE Sugar cookies, and these have to be my all time favorite! I am frequently asked for this recipe it is so yummy. You can make these thin or thick ( I prefer thick) and they are moist and fudgy. With Valenties just a week away I thought it was time to share this delicious recipe! Now, I found this on the internet and it is titled the Great American Cookie Company's Sugar Cookie, but I don't know if it is official or not, either way it is the best I have come across. Enjoy!

Great American Cookie Company's Sugar Cookie Recipe

1/2 cup butter

1/2 cup shortening

2 cups sugar

3 large eggs

1 teaspoon lemon extract (or almond extract - almond is our favorite!)

1 teaspoon vanilla

5 tablespoons sour cream

4 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

Cream shortening, butter, sugar; add eggs, lemon, vanilla and sour cream. Mix till creamy; add sifted dry ingredients: salt, soda, and flour. Chill for several hours or overnight. (I never take the time to chill but it might help, it is a very soft dough) Roll into balls and flatten with bottom of sugar coated glass. OR, roll out and cut in to shapes.

Bake at 350° just until the edges start turning color. Maybe 7-10 minutes, Time will vary depending on how large and thick you made your cookies. It is important not to over bake if you want the texture to remain chewy and soft.

Frost and decorate as desired.

Great Easy Salsa!!

Andi’s Salsa – so easy even I can do it!

1 can of whole tomatoes (Big)
1 small can of green chilies
2 bunches of green onions (I use less)
¼ a bunch of Cilantro
Garlic salt to desired taste

Put in Blender
Cut off ends of onions – cut up about an inch long stems
Snap off leaf part of cilantro - about 1/4 of bunch
1 can of Green chilies

garlic salt
Juice only from can

Pulse just a little – not too much, you do not want to puree it

Add the tomatoes – pulse a few more times

Done!!!

Chicken Azteca

This tastey recipe came from a book "Fix-it and Forget-it for Entertaining" which is a fun crock pot recipe book that my mom bought for me a few years ago. This recipe is delicious and kid approved! It doesn't look like much, but trust me, it is yummy! While it is a crock pot recipe, I have also made it on the stove with great results. Either way you make it, it is a family pleaser. You can kick up the spice with a spicier salsa or keep it mild according to your tastes. I like to use a salsa slightly spicer than we normally would eat since there are two blocks of cream cheese to tone down the heat.

Chicken Azteca
Makes 10 – 12 servings

2- 15oz cans black beans, drained
4 cups frozen corn kernels (I use2 cans of corn, drained)
2 garlic cloves, minces
1 tsp cumin
2 cups chunky salsa, divided
10 skinless, boneless chicken breast halves
2 8oz pkgs. cream cheese, cubed
(add seasonings or salt as desired)

Cooked rice
Shredded Cheddar cheese

Combine beans, corn, garlic, cumin, and half of the salsa in slow cooker.
Arrange chicken breasts over top. Pour remaining salsa over the top
Cove, cook on high for t 2 – 3 hours or on low for 4 – 6 hours.
Remove chicken and cut in to bite sized pieces or shread. Return to cooker.
Stir in cream cheese, cook on high until cream cheese melts. Spoon chicken and sauce over cooked rice. Top with shredded cheese.

You can also do this on the stove, just put the first 5 ingredients in a larger pot and warm through. Boil chicken in a separate pot, cut or shred up and then add to soupy mixture. Then stir in cream cheese till melted.

Vanilla Texas Sheet Cake

As promised, here is Sue's recipe for Vanilla Texas Sheet Cake. I absolutly love these and truly can't say which sheet cake I like more! While I love the sweet, chocolately goodness of her Buttermilk Sheet Cake Brownies, I love the hint of cinnamon and rich cream cheese frosting on this vanilla version! This recipe is also highly requested and was served at the baptism along side the chocolate one. Enjoy!

Vanilla Texas Sheet Cake
2 2/3 cups flour
2 cups sugar
1 cup butter divided
½ cup vegetable oil
1 cup water
2 eggs
2 tsp vanilla
1 tsp cinnamon 1 ½ tsp baking soda
2/3 cup buttermilk
1 8oz package cream cheese
1 lb. sifted powdered sugar

Mix together flour & sugar. In a saucepan or microwave, combine ½ cup butter, oil and water, bring to a boil. Pour over flour mixture and beat thoroughly.
Beat in Eggs, 2 teaspoons vanilla, cinnamon, soda and buttermilk
Pour into greased 17x11 inch pan
Bake 20 minutes at 350 degrees

Icing:
Cream together ½ cup butter, 1 tsp vanilla & cream cheese. Beat in powdered sugar, beating until light and fluffy.
Spread over warm cake.

Makes 20 servings

Buttermilk Sheet Cake Brownies

My dear friend Sue Smith is famous for her Buttermilk Sheet Cake Brownies. They are simply divine! We were at her nephew's baptism and everyone was talking about how good her brownies are and how they want the recipe. Well, since Sue was sweet enough to share it with me a while ago, and with her permission, I told everyone that I would post it on my blog. I needed a picture so I grabbed my daughter's camera. Sorry it's a little blurry and on a paper plate, but trust me these are delicious! Sue also makes wonderful Vanilla Texas Sheet Cake which was also served at the baptism so I took a picture of those too and will post those next!

Buttermilk Sheet Cake Brownies
1 c. butter
1/3 c. cocoa
1 c. water
Heat on stovetop almost to a boil. Turn off stove and add next step

2 c. sugar
2 c. flour
½ tsp. Salt

In a measuring cup mix ½ cup buttermilk with 1 tsp. Baking soda add to mixture.
Add
1 tsp vanilla
2 eggs

Mix well and pour into a greased jelly role pan. Bake at 350 for 20 minutes

Frosting
½ c. milk
½ butter
¼ c. cocoa

Using the same pan bring ingredients to a boil. Turn off stove.
Add
1 pound powdered sugar
1 tsp. Vanilla

Pour frosting over brownies right when they come out of the oven. Top with chopped walnuts or pecans if you like.
Enjoy!

Hamburger Soup

I made this soup for my family last week. It has been a favorite of ours for some time. I love all the vegetables in this soup with the rice and cabbage. It takes a little while to chop all the vegies but I think it is well worth it. It is a hearty, flavorful soup, but easy on the fat and calories. I like to serve it with homemade bread or dinner rolls. Yum!

Hamburger Soup

1 lb hamburger
¼ c rice (uncooked)
1 c chopped onion
5 c water
1 tsp beef bullion
1 c diced potato
4 tsp salt ( I use seasoning salt)
1 c carrots, chopped
¼ tsp basil
1 c chopped/shredded cabbage
¼ tsp thyme
1 c chopped celery
1 bay leaf
2 or 3 cans stewed tomatoes - depending on how much tomato you like.
(I like to zap the tomatoes in the blender to break them up into smaller bits, then my children won't complain about the tomoato chuncks but we can still get the full flavor :)

Brown together hamburger & onion. Drain off fat and put in large soup pot. Add remaining ingredients, bring to a boil, then simmer till done. Serves 10

Raspberry and Almond Shortbread Thumbprint Cookies

OH MY! Are these little things divine! I made these for a cookie exchange and had to make another batch for the family. They are simply sinful!

Raspberry and Almond Shortbread Thumbprint Cookies

Ingredients:
1 cup butter, softened
2/3 cup white sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam

Glaze:
1/2 cup confectioners' sugar
3/4 teaspoon almond extract
3 1/2 teaspoons milk

Directions
1. Preheat oven to 350 degrees F.
2. In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on un-greased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
3. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
4. In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

Peas With Mushrooms (& Terragon Corn)

This side dish has been a family favorite for years. I comes from a recipe book "House Specialties" by Deanna House . I love her book because it is full of delicious recipes that use every day ingredients. Peas with Mushrooms has been a tried and true favorite. I made this for a Christmas family dinner on Sunday and it was a total hit. I also made Tarragon Corn which is another Deanna House recipe we love. Both recipes are made in the microwave for convenience but are easily made on the stove. Either way they are delicious!

Peas with Mushrooms
2 Tbs butter or Margarine
6 green onions, chopped
1 8oz can mushrooms, drained ( or 8oz fresh mushrooms, chopped and sauted)
2 10oz pkgs frozen peas
2 tsp sugar
½ tsp basil leaves, crushed
½ tsp salt

In a 2 quart microwave-safe casserole dish, place butter and green onions. Microwave on full power, covered for 2 minutes. Stir onions and add mushrooms, frozen peas, sugar and basil. Microwave on full power, covered, 10 – 12 minutes, stirring twice. Add salt. Serve piping hot.

Tarragon Corn
1 10oz pkg. frozen cut corn ( I use a 16oz bag)
¼ c sliced green onions
1 Tbs butter or margarine
½ tsp sugar
½ tsp cornstarch
¼ tsp salt
¼ tsp tarragon
Dash of pepper

In a 1 quart microwave- safe casserole combine all ingredients and cover with a lid or plastic wrap that is vented. Microwave on full power for 5-6 minutes or until corn is tender and sauce is bubbly, stirring once or twice.

Italian Soup

More commonly known as Zuppa Toscana at Olive Garden, this soup is delish! My sweet friend Carmen shared the recipe with me, and it is a family favorite, especially on a cold day. By making it at home you can control how spicy you like it. They serve it really spicy at Olive garden, so I make it more mild for my family. I also use baby red potatoes since they hold their shape a little better than russet potatoes, but it really is up to you what you prefer. Enjoy!

Italian Soup

1 lb. roll Bob Evans Italian Sausage -or your favorite flavor

1 yellow onion- diced

1 small bag baby red potatoes- sliced

1 bunch of kale

3-4 cans chicken broth

1/3 cup heavy cream

1 tsp garlic

Dash of hot red pepper flakes- to taste

Parmesan cheese- grated

Crumbled bacon- optional

Slice baby red potatoes and cook in soup pot with chicken broth. Wash Kale and slice leafy part off the stems (discard stems). Cut up leafy part and put in pot with chicken broth,Saute onion and crumbled sausage and cook through. add to soup and simmer for about 15 minutes till kale is softened and potatoes are done. Stir in 1/3 cup heavy cream, and red pepper flakes.

Serve with grated parmesan cheese and crumbled bacon.

Porter Rockwell Salsa

While visiting my parents in Palmyra, NY on Thanksgiving, my mom made this delicious salsa! Thank you to Sister Weston, another site missionary, that shared it with her. My mom doubled the recipe and it was gone in no time. I plan on making it this weekend to go with some Honey Lime Enchiladas. Oooh, I can't wait!

Porter Rockwell Salsa

2 cups frozen petite corn- thawed

1- 15oz can black beans - drained

1 diced avocado

2/3 cup green onion diced

2 diced Roma tomatoes

1/3 - 2/3 cup chopped cilantro

1 clove garlic- minced

1-2 tsp hot sauce - to taste

1/2 tsp black pepper

1/2-1 tsp salt - to taste

1/2-1 tsp lime juice

2 Tbs red wine vinegar

1 1/2 tsp olive oil

Mix together and chill. directions say to allow to marinade for 1-2 hours. We couldn't wait and ate it fresh and it was delicious!

Sweet Potato Pie

In my search for a true southern recipe for Sweet Potato pie, a sweet lady from Alabama shared this cherished family recipe with me. It was her grandmothers recipe and it is wonderful! I thank her for her generosity in sharing it.

Sweet Potato Pie
1- 9” unbaked pie shell
1 ½ c mashed sweet potatoes
1 Tbs butter
1/3 c sugar
3 eggs (well beaten)
1 ½ c milk
½ tsp salt
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp mace
¼ tsp allspice

Boil sweet potatoes until tender. (or you may drain and rinse canned sweet potatoes, but fresh is best!) When cool, peel and mash to make 1 ½ cups. Add butter, sugar, eggs and remaining ingredients. Pour into un-baked pie shell and bake at 425* for 15 minutes. Then lower oven temp. to 350* and continue baking 30 min. or till done.

Mom's Sour Cream Apple Pie

Oh my, this is an incredible pie. In fact, my sister had it served at her wedding reception, it's that good! Yup, my dear mom made them all from scratch but, hey is there any other way? Especially with a mom that bakes the way she does! Anyhow, this is creamy and delicious, You need to grate the apples, don't cut them in chunks like a traditional apple pie, it won't be the same. This pie is perfect for any time of year! We had it served warm with vanilla ice cream for Thanksgiving :)

Mom's Sour Cream Apple Pie
3 c grated apples (best with yellow delicious)
3/4 c sugar mixed with 3 Tbs flour
1/2 t salt
1 beaten egg

1/2 tsp vanilla
1 cup sour cream

Peel apples and grate into a bowl. Set aside. In a separate bowl, mix remaining ingredients together and then stir in grated apples. Pour apple mixture into an unbaked pie shell. Spoon on crumb topping (recipe below)

Crumb topping:
With pastry blender mix until crumbly:
1/2 stick butter
1/2 cup flour
1/2 cup brown sugar

Bake 350*F for 40 min or until set.