Tortellini Soup

Tortellini Soup

Tortellini Soup

1 lb Italian sausage
1 onion, diced small
1 cup sliced carrots
2 T garlic, minced
4 c chicken broth
1 can Italian stewed tomatoes, chopped or blended
1 - 8oz can tomato sauce
20oz cooked tortellini*
2 c fresh spinach
1 c provolone or mozzarella
1/4 c parmesean cheese
4 t thinly sliced fresh basil

Brown sausage. Add onions and carrots for 3 minutes. Add garlic for another minute. Add broth, tomatoes and tomato sauce to a boil. Add pasta; boil until tender. Add spinach before serving. Garnish with parmesean, basil and mozzarella.

*If you want to boil the tortellini in the soup, increase your broth from 4cups to 6cups. Boil as long as package indicates.

Grandma's Sugared Popcorn

Yum Yum!! They made bags of this at Mark and Contessa's wedding reception and gave them out as you left.

Grandma's Sugared Popcorn

2 c. sugar
2/3 c cream
1 T light corn syrup
dash of salt
food coloring (if desired)
flavored extract (if desired)

Air pop 1/2 cup of popcorn kernels. Remove all un-popped seeds (aka "old maids"). Mix sugar, cream, corn syrup and salt in a pot. On med-high, bring mixture to the "soft ball" stage (approx 235-240°F). Add food color and flavoring to the heated mixture (if desired). Pour over popped popcorn. Stir to coat. Let cool on wax paper. Break apart and eat.

Sesame Chew Bread

I am re-posting this with a picture. :) Chase made this to go along with dinner last night. We love chew bread.

Sesame Chew Bread
Printable Version

2 c. warm water
2 t. salt
4 c. flour
1T sugar
2T yeast
sesame seeds

Mix: warm water, sugar, salt, yeast, flour. Do not knead. Let raise until double (about 30-60 minutes) Press out in a large greased cookie sheet. Melt 1/2 stick of butter and pour on top - sprinkle with sesame seeds (opt.) Cook 30 minutes at 375. Tear into pieces and eat with a hot bowl of soup.

Serving suggestion: With Corn chowder or Hamburger Soup

Sweet Potato Fries

Doug found this recipe and I am SUPER glad he did. We make these at our house 4-5 times a week right now. We are hooked. They are not crispy like french fries from McD's...because they are healthy. They are lightly coated in EVOO and delicious spices, then baked. Each time I think I have made enough. When they are all gone someone says, "Next time, you should make more!" It's really the spices that make these so good. (I haven't ever gotten mine to crisp up) Try these and let me know what you think!

 Sweet Potato Fries

3 large sweet potatoes or yams
3 tablespoons olive oil
1 tablespoon granulated sugar** (optional - I omit)
1 tablespoon kosher salt (I reduce to 1 tsp - it's plenty for us)
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon dried oregano

Preheat the oven to 425 degrees F. Place two rimmed baking sheets in the oven while it preheats and while you prepare the potatoes (about 10 minutes). Peel the potatoes and slice the potatoes into about 1/4- to 1/2-inch strips or wedges. Try to keep most of the pieces the same size so they bake evenly.
Place the potato strips/wedges in a ziploc bag or bowl. Toss the potatoes with the oil. Add the seasonings and mix until the potatoes are evenly coated.

Carefully remove the hot baking sheets from the oven and divide the potatoes evenly among the two sheets, taking care the potatoes are not touching so they have plenty of room for the air circulate to circulate and bake evenly. Also, try to leave any excess oil in the bag or bowl so the potatoes don’t get too soggy while they bake.

Bake the potatoes for about 12-15 minutes, flipping halfway through, if desired, until they are tender and well-browned. Serve immediately.

 

Eliza thought these were done. She was ready to have some. :)

**Even though I omit the sugar, the original recipe says this about the sugar: "The purpose of the sugar is to help caramelize and brown the outside edges of the potatoes. Combined with the salt and other spices, you are left with a tender sweet potato fry infused with a sweet and smoky flavor. Preheating the baking sheets also helps the outer edges get a nice little crunch." I have made these with and without the sugar, and they are just as soft (but oh so delicious), either way.

Recipe Source: Mels Kitchen Cafe

Rolo Cookies

I posted this recipe for rolo cookies a while a go. Come to find out, I was making them incorrectly. The new way is even better! I got the recipe from a friend and I followed the instructions to my interpretation. Because I had never seen the cookies, I didn't realize the rolo was to be completely enclosed in the middle of the cookie. It makes them much more delicious. A chocolatey, caramelly center... yum.

Rolo Cookies

1c sugar
1c brown sugar
1c butter
2t vanilla
2 eggs
2 1/2c flour
3/4c cocoa
1t baking soda
1 bag Rolo

Cream together sugars and butter. Add vanilla and eggs. Separately mix together flour, cocoa and baking soda. Add to wet ingredients.

Drop 1 1/2" balls onto cookie sheet.  (I used my cookie scoop)

 

Press Rolo into center. Continue to completely surround the Rolo with the cookie dough. It should be in the middle of the dough ball.

 

Once Rolo is completely surrounded, roll cookie into a ball. Roll in sugar. Lightly press the top of the cookie with a cup so it will cook more evenly. 

Bake at 375 for 7minutes. Let them set on the cookie sheet for another 3-5min. Transfer to cooling rack. Best eaten when warm. Still good any time. 

Recipe Source: Maura Leavitt

Rolo Pretzel Turtles

Okay... maybe I have a few more Christmas posts in me :) Here's one: Pretzel Turtles. I've made these twice this Christmas season. We took the Elders dinner and the kids made these for their dessert. We also made them for a night of cards with friends. They are simple, delicious and the kids can make them (the best part). If you love turtles... try these :)

Rolo Pretzel Turtles

Small Pretzels

Rolo candies

Pecans or M&Ms

Directions:

Preheat the oven to 350. Place small pretzels on a cookie sheet. (Line with foil or parchment for easy clean up) Top each pretzel with a rolo candy. Place in the oven for 3-4 minutes. The rolos will look shiny but still holding their shape. Remove from oven and push a pecan on top of each one. Let firm up for 5 minutes and enjoy!

Recipe Source: TheSistersCafe

Cranberry-Jalapeno Cream Cheese Dip

Don't judge this dish based on the name... because it sounds, to be honest, like a gross combination. It's not! I told Doug I wanted to make this for the party we had last night, he wasn't a believer. After some convincing, he reluctantly agreed. From his first taste, he became a believer. He said that we shouldn't take it to the party but keep it all for ourselves! Alas, we did take it and it was a HUGE hit. It's a sweet fruit salsa, on top of cream cheese, served on crackers or chips... yum! It's better than a cheese ball!

Another recipe... as promised :)

Cranberry-Jalapeno Cream Cheese Dip

12 ounces fresh cranberries
5 green onions, chopped
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely diced
1 cup sugar (more or less to taste)
1/2 teaspoon cumin
2 tablespoons fresh lemon juice (from about 1 large lemon)
1/8 teaspoon salt
2 (8 ounces each) packages cream cheese, light or regular, softened
Crackers, for serving

Directions:
Pulse the cranberries in a food processor or blender until coarsely chopped (you can also do this by hand). Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a covered bowl or tupperware and refrigerate for 4 hours (or up to overnight) so the flavors have time to develop and the cranberries lose a bit of their tartness.
When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with the cranberry-jalapeno mixture, spreading evenly over the top of the cream cheese.

Refrigerate for up to an hour before serving. Serve with crackers or tortilla chips.

Recipe Source: MelsKitchenCafe