Cheese Tortellini And Sausage Soup

Ingredients:

1 tablespoon olive oil

1 pound Italian sausage (mild or spicy)

1-2 cloves garlic minced

2 teaspoons red pepper flakes (if using spicy sausage, you may want to use less)

1 teaspoon onion powder (I have picky eaters, but you could use 1/2 onion diced)

1 tablespoon oregano

1 tablespoon parsley flakes

4 cups chicken broth (or 4 cups of water plus 6 chicken bullion cubes)

1 cup heavy whipping cream (could sub milk or half & half for a thinner base)

1 bag frozen cheese tortellini (mine was 19 oz.)

2 cups kale (chopped)

Salt and pepper to taste (I like white pepper, but black pepper is fine)

Directions:

In a large saucepan add the olive oil, garlic, red pepper flakes, onion powder and sausage. Brown the sausage completely, then drain and return to pot. Add oregano, parsley flakes, broth and cream. Simmer for about 10 minutes, but do not let it come to a full boil. Add tortellini, kale, salt and pepper. Simmer for 3-5 minutes (until tortellini is done).

 

Zucchini And Cheddar Cheese Soup

From "The Wilson Farm Country Cookbook," by Lynne C. Wilson, Addison-Wesley

By MARIALISA CALTA

Ingredients

• 2 1/2 cups chicken broth
• 1/4 cup chopped onion
• 1/3 cup chopped celery
• 5 cups unpeeled, sliced zucchini (about 1 1/2 pounds)
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons butter or margarine
• 2 tablespoons flour
• 1/2 cup light cream or milk
• 1 cup lightly packed, grated, medium-sharp cheddar cheese

Preparation

1.

Place 2 cups of the broth, the onion, celery, zucchini, salt and pepper in a 3- or 4-quart saucepan. Cover and bring to a boil. Lower heat and simmer, covered, for 25 minutes.

2.

Puree in small batches in a blender or food processor and set aside in the saucepan.

3.

In a 2-quart saucepan, melt the butter. Add the flour. Cook, stirring, for 1 minute over medium heat. Remove from heat. Add the cream and the remaining 1/2 cup of broth. Return to heat and cook, stirring, until the mixture thickens and comes to a boil, about 4 to 5 minutes. Remove from heat. Add the cheese and stir to melt. Add to the pureed vegetables. Correct seasonings. Heat gently before serving.

YIELD

Six servings 

 

 

I love this recipe! It is so good and it uses so much of that abundant garden zucchini. I also added bacon and some cooked potatoes to it, it turned out even better. 

Spaghetti Pizza

I found this on pinterest and everyone loved it! Would be just as great with chicken or any sausage.

Spaghizza

Makes 8 servings

INGREDIENTS:

• 8 ounces spaghetti noodles
• 3 eggs
• ¼ cup milk
• ½ cup grated parmesan cheese
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ¼ teaspoon pepper
• 2 ½ cups spaghetti sauce (one 23.5 ounce jar)
• 8-12 ounces (2-3 cups) shredded cheese (all mozzarella, or a mixture of your favorite pizza-friendly cheeses)
• 3.5 ounce package sliced pepperoni or any of your favorite pizza toppings

DIRECTIONS:

Preheat oven to 375 degrees.

Cook the spaghetti noodles according to the package directions until al dente. Rinse immediately in cold water until cool and drain well.

In a medium-size bowl, whisk eggs and milk. Add parmesan cheese and seasonings.

Toss in spaghetti noodles and transfer to a greased 9×13 pan (you can also use 2 8×8 pans, if you want to freeze one for later).

Pour the spaghetti sauce on top of noodles. Top with approximately half of the pepperoni. Sprinkle the shredded cheese on top of the pepperoni and top with remaining pepperoni. Sprinkle with additional parmesan cheese if desired.

Bake at 375 for 25-30 minutes, until golden brown. Let stand 5 minutes before cutting.

Strawberry Cake by Grandma Starr

Bake 1 white cake mix. Cool.

3 oz cream cheese (cubed) at room temp
1 pint whipping cream (and whip cream a little at a time while mixing with a blender)
1/2 cup sugar

Spread on Cooled cake and put in fridge

2 Danish Dessert (pie glaze on back of box)
-stir whole time on low heat
-it spits when it boils
-let cool completely

Wash 2 pkgs of strawberries and slice. Add to cooled Danish Dessert and pour over whip cream and cake.

Put back in fridge and let it set over night.

Cherry Coconut Bars

Cherry Coconut Bars

Ingredients

Crust:

1 cup all-purpose flour

3 tablespoons powdered sugar

1/2 cup butter, softened

Filling:

2 eggs, beaten

1 cup granulated sugar

1/4 cup all-purpose flour

1/2 teaspoon baking powder

3/4 cup chopped walnuts

1/2 cup sweetened shredded coconut

1/2 cup maraschino cherries, drained and quartered

1 teaspoon vanilla extract

1/4 teaspoon salt

Instructions

Preheat oven to 350 F.

To prepare crust, combine flour, powdered sugar and butter in a medium bowl; mix well. Press into an 8-inch-square baking dish. Bake 20 to 25 minutes, until lightly golden.

To prepare filling, combine all ingredients in a large bowl; mix well. Spoon on top of crust and spread evenly. Bake 20 to 25 minutes, until golden brown. Cool completely on a wire rack before cutting.

Chicken Pot Pie

Simple and Delicious Chicken Pot Pie

Prep Time: 10 minutes

Cook Time: 55-60 minutes

Servings: 6 – 8

Ingredients:

2 boneless, skinless chicken breasts, cooked and chopped (I buy a roasted chicken from the grocery store and use the breast meat)

1 10.5-ounce can of condensed cream of celery soup (or cream of potato)

1 10.5-ounce can of condensed cream of chicken soup

1 can of diced potatoes, drained (half a can if using cream of potato soup)

½ cup water

½ small bag frozen peas and carrots

½ teaspoon salt

¼ teaspoon pepper

¼ teaspoon paprika

2 prepared pie crusts (I buy a frozen deep dish 2-pack - no need to dirty pie tin)

Melted butter for brushing pie crusts

Instructions:

Preheat oven to 350 F.

In a large bowl, whisk the soups and water together.

Stir in chicken, frozen vegetables, potatoes, salt, pepper and paprika.

Place one pie crust in bottom of a pie tin. (This is already done for you if you’re using frozen crusts)

Pour filling into pie crust.

Top with remaining pie crust and press the edges of the two crusts together to seal.

Make a few small slits on the top.

Brush crust with melted butter.

Bake for 50-60 minutes.

Quick and Easy Pizza Crust

Quick and Easy Pizza Crust

Rated: Submitted By: CHEF RIDER Photo By: sarah Prep Time: 10 Minutes Cook Time: 20 Minutes Ready In: 30 Minutes Servings: 8

"A quick chewy pizza crust that can be made in 30 minutes."

INGREDIENTS:

1 (.25 ounce) package active dry yeast 1 teaspoon white sugar 1 cup warm water (110 degrees F/45 degrees C)

2 1/2 cups bread flour 2 tablespoons olive oil 1 teaspoon salt

DIRECTIONS:

1.	Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2.	Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
3.	Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

ALL RIGHTS RESERVED © 2013 Allrecipes.com

Printed from Allrecipes.com 1/14/2013

Homemade Frozen Breakfast Burritos

 Need a quick, protein-packed breakfast or snack? Of course you do. We all do. You can make these breakfast burritos over the weekend and then microwave them as needed over the course of the week. They're delicious, inexpensive, and ready in 1 minute 30 seconds from when you take them out of the freezer.

The following recipe makes about 9 breakfast burritos, depending on how full you stuff your tortillas.

10 eggs
9 burrito-sized tortillas
1 lb. bacon (Buy the bacon ends and pieces. They're cheaper, and you're going to chop them up anyway)
1 cup (or more) shredded Cheddar
salt and pepper
Olive or vegetable oil

Heat a tablespoon of the oil in a skillet on the stove. While it heats up, whisk the eggs in a bowl. Pour the eggs in the skillet and scramble them until they're no longer runny. Season them with salt and pepper. Set aside. Cook the bacon in a skillet or the microwave until it is crispy. Drain the bacon and chop it into bite-sized pieces. Warm the tortillas by wrapping 3 or 4 at a time in a damp paper towel and microwaving them for 30 seconds. Lay the tortillas out on your countertop, and divide the eggs, bacon, and Cheddar cheese among them. Fold two sides in and roll each tortilla up. Place the burritos on a parchment-lined cookie sheet, not touching, and put them in the freezer for at least one hour. Remove the burritos from the freezer and roll each one in a paper towel. Place all the burritos in a gallon-size zippered plastic bag, and label it.

When you're ready to eat a breakfast burrito, remove one from the freezer and place it i the microwave, still in the paper towel. Microwave it for 1 minute 30 seconds. Instant breakfast!