Tortellini Soup

Just looking at this picture make me wish I was making this tonight. Anyhooo...



2 Tb olive oil
1/2 cup onion, chopped
1/4 cup celery, chopped
3/4 cup carrots, chopped
2 tsp garlic
1 tsp Italian seasoning
sprinkle in crushed red pepper
8 cups chicken borth
cheese filled noodles (9 oz)
2 TB parsley
1/2 cup finely grated parmesan cheese for garnish

Heat suacepan over medium heat. Add oil, onion, celery, and carrots. Cook for 4 minutes. Add garlic, seasoning, and crushed red pepper. Add chicken broth and bring to a boil. Reduce heat and simmer for 20 minutes. Add noodles and stir in parsley. (7 minutes) Ladle into bowls and garnish with parmesan cheese.

Rice Pilaf

This is a great side dish.

3 TB butter

1 cup uncooked converted rice(I use Jasmine)

2 1/4 cups chicken broth

1/8 tsp salt

1/3 cup slivered almonds

1/4 cup diced celery

1/4 cup diced onion

1 tsp parsley

Melt 2 TB butter and add rice. I stir constantly. Saute rice for 4-5 minutes until it begins to brown. Add broth and salt. In a small saucepan add 1 Tb butter and the celery, almonds, and onion. Saute for about 5 minutes and add to rice. Cover and simmer for 20 minutes. Check the rice if it done. If not add a little bit more water and cook 3 more minutes. I actually put this in my rice cooker and it turns out great.

BBQ Bacon Chicken

Chicken breasts or chicken tenders

1 bottle of BBQ sauce

cooked bacon 1-2 pieces per breast

cheese

avacado

sour cream

Put chicken breasts in a 9x13 pan and cover with BBQ sauce and bake at 300 degrees for about an hour. (less time if using tenders) Remover from oven and place bacon on top of each chicken piece plus cheese. Return to oven until cheese is melted. Remove and garnish with avacado and sour cream. Oh yum.

worldwide ward cookbook

Pretzel Hugs

These are so simple and look so festive. Hurry and match a batch.

1 bag of pretzels (Typical or waffle style)

1 bag of M&Ms

1 bag of hugs (or kisses)

I did a batch of peppermint kisses and later a batch of the mint truffle kind. Anyway, preheat oven to 200 degrees and cook for about 7-9 minutes. Just watch until the hugs are melting. Take out of the oven and press the M&Ms on top. I baked mine on parchment and then let the pan cool and placed the whole thing in the freezer. Take out and place on plates to give away.

Enjoy!

Taquitos

Taco Meat Filling

1 lb ground beef

1/2 brick cream cheese

1/2 envelope taco seasoning

1 cup salsa (or more)

Cook ground beef. Drain off any fat. Add the rest of the ingredients. Simmer 20 minutes.

Microwave torillas so they are soft enough to roll. Put some of the meat mixture in center of flour tortilla. Sprinkle cheddar or Monterey Jack cheese over meat. Roll up and put seam side down on cookie sheet. Brush tortillas lightly with oil. Bake at 400 degrees for 8-12 minutes.

Serve with sour cream, guacamole, and homemade salsa.

My taquitos look huge because when I went to make them I didn't have as many flour tortillas as I thought...what you see is super stuffed taquitos.

recipe for meat from Kim Anderson

taquito instructions family fun

Lemon Mushroom Chicken

5 chicken breasts
1/4 cup parmesan cheese
1/2 cup Italian seasoned
1 tsp parsley
2 tsp garlic powder
salt & pepper
1 egg beaten
sliced mushrooms
1/4 cup butter mixed with juice from 1/2 fresh squeezed lemon

Dip chicken breasts in egg, then roll in bread crumb mixture. Arrange in baking dish. Place sliced mushrooms over the chicken and drizzle with butter/lemon juice over the top. Bake at 350 for 45 minutes.

Pecan Crusted Chicken

Chicken

oil for frying

Enough chicken tenders for your family

Salt and pepper

1 cup flour

2 egg with splash of milk

1 cup bread crumbs

1 cup pecans, finely chopped

1/2 tsp of nutmeg

1 orange zested

Heat oil in fry pan on medium heat. You will need 3 shallow bowls. First bowl, flour. Second bowl, eggs with milk. Third bowl, combine the remaining ingredients. In batches, coat chicken in flour, then egg, then bread crumbs. Fry about 7 minutes.

Sauce

1/4 cup maple syrup

1/4 cup tangy bbq sauce

1 orange, juiced

1/4 cup olive oil

salt and pepper

Combine in a bowl and whisk together.

Romaine lettuce with chicken on top, drizzled with the sauce.

recipe from worldwide ward cookbook

Toasted Ravioli

2 eggs

splash of milk

salt & pepper

1 1/2 cups Italian style bread crumbs

1/2 cup parmesan cheese

handful of finely chopped parsley

12 large fresh ravioli (Okay, this is where you can have a lot of fun. There is more than enough to dip more than 12. Use small ravioli or large, same kind or two varieties. We have tried 4 cheese, smoked moz with artichokes, and lobster ravioli)

5 TB olive oil

pinch of red pepper flakes

1/2 red pepper, chopped

1 14 oz can of Italian style tomatoes

Handful of basil, thinly sliced

You will need two shallow bowls. Beat eggs with splash of milk in one bowl. Combine bread crumbs, cheese, parsley in another bowl. Heat 3 TB olive oil in pan. Dip ravioli in eggs, then bread crumb mixture and toast until golden brown 4-5 minutes.

In a small pot, heat olive oil. Add garlic and red peppers. Stir in tomatoes. Season with salt and pepper and the basil. Transfer sauce to bowl or plate and use for dipping. You will find yourself thinking about these later and wishing there were leftovers.

recipe from Rachel Ray

Banana Cupcakes

I've tried to convince myself that these are healthy enough for breakfast.

This recipe is from Martha and the frosting is from my friend Jody.

Cupcakes

3 cups cake flour

1 1/2 tsp baking soda

3/4 tsp baking powder

3/4 tsp salt

1 tsp cinnamon

4 very ripe bananas

3/4 cup buttermilk

1/2 tsp vanilla

3/4 cup unsalted butter (room temp)
1 1/2 cups brown sugar

3 eggs (rom temp)

1 cup pecans (optional)

Preheat oven to 350. Whisk together flour, soda, powder, salt, & cinnamon.

Using another bowl, whisk together the banana, buttermilk, and vanilla.

Using your mixer, cream butter and brown sugar. Add eggs one at a time. Add flour in two batches. Alternate with banana mixture and flour mixture. Stir in pecans by hand. Divide evenly into approx 28 cupcake liners. Cook 20 minutes.

Frosting

2 cubes butter, softened

1 pkg cream cheese

6 cups powdered sugar (give or take)

2 tsp cinnamon

2 tsp vanilla

dash of salt

Cream butter and cream cheese. Add sugar 1 cup at a time until you reach the right consistency. Mix in cinnamon, vanilla, and salt. Add a bit of milk if it seems too thick. Remember what I said about frosting...you may eat three cupcakes just so you can have the frosting OR you can be like Trey and just lick it off the top.

Triple Citrus Cupcakes

1 lemon cake mix

1 TB of lemon zest

1 TB of lime zest

1 TB of orange zest

Do not question the easiness of the mix. I made all kinds of cupcakes and my friends picked this one as their favorite. Yes, even above my beloved chocolate bliss ones. Preheat oven to 325. Make the cake mix as directed and add the zest. Divide batter evenly between 24 cupcake liners. Bake for 2o minutes.

Citrus frosting (from Martha)

1 1/2 cups powdered sugar

juice of 1/2 lime

1/2 TB lime zest

I always a little milk

Mix together with hand mixer. Take cupcake and dip. The glaze will run over so I always put foil under the cooling rack.

Chocolate Bliss Cupcakes

For all those who know how much I love chocolate bliss cake (its the bundt cake), this is exactly the same recipe except done cupcake style and without the raspberries. The recipe comes from Kraft and the inspiration to try cupcakes comes from Martha:)

Chocolate Bliss Cupcakes

1 pkg chocolate cake mix

1 box Jell-O chocolate instant pudding (4 serving size)

1 cup sour cream

4 eggs

1/2 cup veg. oil

1/2 cup water

3 cups thawed Cool Whip

1 pkg (8 squares) Baker's semi sweet baking chocolate I just use handfuls of chocolate chips because they melt faster.

Preheat oven to 325. Beat together cake mix, pudding, sour cream, eggs, oil, and water. Evenly divide between 24 cupcakes and bake for 22 minutes. Put handful of chocolate chips in microwave proof bowl and 1/2 cup Cool Whip and heat for 25 seconds. Stir. Add more chocolate chips and Cool Whip until it reaches the consistency of the frosting you like. Sometimes I keep it thick with chocolate curls on top. Other times I make it like a chocolate glaze. Either way this will be rich.

***If you make this the original way you use the same recipe but then lightly grease a bundt cake pan and bake at 350 degrees for 50 minutes. Cool for 10 minutes. Remove cake. Make the frosting so that you can drizzle it over the cake. Add an extra dollop of Cool Whip and serve with raspberries. Did I mention this is my favorite cake? Eric asked for it for Father's Day and Tyler asked for it for his birthday so happiness all around. Enjoy!

Moms' Lasagna

1 pkf of lasagna noodles (I use 9)
Mozzarella cheese
1/4-1/2 cup parmesan cheese

Meat Layer

1 lb ground beef
1 can diced tomatoes Italian style
1 can tomato sauce
2 TB parsley
2 TB sugar
1 tsp basil

Cheese Layer

1 large container of cottage cheese
1/2 cup parmesan cheese
1 TB parsley
1/2 tsp salt
1 tsp oregano

After browning the hamburger, I put the meat mixture in the crockpot for 3-4 hours. Later, while cooking the noodles, I mix the cheeses together. In the bottom of a 9x13 pan I spread a bit of the meat sauce. Then layer noodles, meat, cotttage cheese, plus mozzarella. Top with mozzarella & parmesan. Cook for 45 minutes at 350 degrees. Let cool for 10 minutes.

Vegetable Lasagna

2 medium bell peppers, chopped

2 medium zucchini (I throw in 1 small squash) sliced

1/4 cup onion, diced

1/2 lb or more mushrooms

9 lasagna noodles

mozzarella cheese

parmesan cheese

favorite spaghetti sauce or homemade

olive oil

salt

pepper

Emeril's essence

Italian seasoning

Mix olive oils, salt pepper, Emeril's essence and the Italian seasoning into a large bowl. Add the veggies. Toss to coat evenly. Spray a cookie sheet and spread veggies out in single layer. Bake at 425 degrees for 20 minutes. While the veggies are roasting, cook the noodles, and mix the cheeses. If I had to guess for the cheese I'd say 2 cups mozzarella and 1/2 cup parmesan cheese. Take out veggies and reduce to 400 degrees. On the bottom of a 9x13 pan, spread a little of the spaghetti sauce. Then layer noodles, veggies, sauce, and cheese. Bake uncovered at 400 degrees for 20-25 minutes. Let stand for 10 minutes.

Great for summer!

Jalapeno Poppers plus bonus dip

These are wonderful.

Ingredients

18-20 jalapenos (18 halved directions below plus save 2 for the dip)

2 bricks cream cheese, softened

1/4 cup red pepper diced

1/4 cup onion diced

Cheese I used a mexican blend one time, a cheddar blend another time, and parmesan another time. I prefer the parmesan. I am going to guess that it is 1/2 - 1 cup.

A package of bacon Cut in 1/2 and then cut again. It doesn't take that much to go around the jalapeno.

Toothpicks

Here we go. Take cream cheese out of the fridge. Go outside and help son with water balloons. Check with husband about the placement of planting the peach trees. Come back in and check to see if the cream cheese has softened. On a cutting board, dice the red pepper and onion and place in bowl. Nerdy me, I then put on gloves. I wash the jalapenos first. Pat dry. Cut the top off with the stem. Cut in half lengthwise and remove seeds. Put the seeds in the plastic produce bag they came in. Don't just rise down the drain unless you feeling like coughing, choking, or crying. Remember you are going to be doing 18 of these things. When I get done I place the jalapenos on a baking sheet. I then put the cream cheese, cheese, red pepper and onion in my KitchenAid and mix. Put a small spoonful of the dip into the halved jalapeno. Wrap with bacon. Secure the bacon with the toothpick. Cook at 375 for 20 minutes. Anyone who visits while these are cooking will invite themselves to stay.

Okay, what if you have extra cream cheese mix. It is your lucky day!

Make it as a dip.

Jalapeno dip

You should have about 6 quarters of bacon left. Cook and crumble into the dip. You should have 2 jalapenos left. Follow same instructions as above except dice the jalapeno after seeds removed. Mix in to leftover cream cheese and bake at 375 for 20 minutes. Serve with warm bread or wheat thins. This dip may be more enjoyable for those who don't like things too spicy.

Both are winners!

PS for you Todd I added no onions on your birthday:)

recipe adapted from my husband Eric, friend Kurt Jensen, and the pioneer woman.

Fruit Dip

Okay...it's so hard

1 8 oz. cream cheese softened

1 jar marshmallow cream

Mix. Done. Enjoy. Possibly share:)

Butternut squash soup

2 TB olive oil
1/2 cup onion, chopped
1 carrot peeled and cut ( I used 1 cup worth of baby carrots cut up)
3 cloves of garlic minced
6 cups low sodium chicken broth
2 large butternut squashes
1/4 cup chopped fresh sage ( I didn't have fresh)
kosher salt and pepper to taste

I cut the squash in 1/2 and removed the seeds. I covered a baking sheet with tinfoil and baked the squash (skin side up) for an hour at 350 degrees. 10 minutes before the squash is done, begin the other half of the soup. In a large pot, pour in olive oil and add onion & carrot. Cook for about 5-10 minutes or until onion is soft. Add garlic and cook for another 3 minutes. Add broth and sage. Remove squash from the oven and scoop our the insides. Set aside in a bowl. In batches, put broth mixture and squash into the blender. (or use an immersion blender) Continue until all is blended. Put back into pot and let simmer until you are ready to serve.

Fontina Crostini
Whole wheat baguette (I used regular)
olive oil
2 TB sage
1 cup grated fontina (I used 3 cheese parmiana)

Cut baguette at a diagonal into 1/2 inch think slices
Drizzle olive oil over bread and sprinkle with sage. Top with cheese and season with salt. Bake at 400 degrees for about 6-8 minutes or until cheese is melted.

Ladel soup into bowls and garnish with crostini.

Adapted from Giada De Laurentiis in Shape mag Dec 09

Becky's Taco Salad

Justin and Becky are very good cooks. This is one of their recipes that we make quite often. Miraculously there was just enough to have again for lunch today.

You will need chicken, lettuce, cheese, and tortilla chips along with the following salad and dressing to complete this yummy meal.


Black Bean & Corn Salad
1 can black beans, drained and rinsed
1 can corn
2 large tomatoes
1 large avocado
1/4 purple onion
1/4 cup cilantro chopped
3-4 TB lime juice
2 TB olive oil
1 TB red wine vinegar
1 tsp salt
1 tsp pepper

Combine all ingredients in a large bow cover and chill.

Dressing

1 cup ranch (or more)
1 cup cilantro
1 jalapeno (I remove the seeds)
1-2 limes' juice
1 tsp chili powder
Put in blender, mix well, and chill.

Grill or cook chicken with a little taco seasoning. Shred lettuce and cheese.

Assembly: Chips, lettuce, chicken, black bean salad, cheese, and dressing. No need to thank me, ...I will forward your thanks to Becky.

Lori's Tacos & Salsa

2 tomatoes
1/4 bunch cilantro
2 cloves of garlic
1/4 red pepper
4 green onions
water
salt to taste
1 tsp cumin

Put ingredients in the blender. Pour over 1 lb. of raw hamburger and let cook/simmer for 1 hour.

Salsa
3 tomatoes, diced
1/3 bunch of cilantro, chopped
1/2 red pepper, diced
2 TB olive oil
1 bunch of green onions, chopped
1 lime juiced or 1/4 c lime juice
2 avocados, diced
salt to taste

Mix and add to the top of the tacos.
Yum!

**If you have this in the family cookbook it is meant to be made together:)

Stuffed Shells

I finally started to feel better yesterday so I made stuffed shells. I stuffed 28 shells with this recipe. 14 of which I cooked for last night's dinner and 14 that are frozen for another time. I tell you that so you can adapt it according to the size of your family. You may need to use all 28 shells and also the whole jar of sauce. Eric's mom came for a visit after Trey was born and made a similiar recipe but froze several meals worth. I was inspired and grateful.

3 links Italian sausage
28 jumbo shells
2 TB pesto
24 oz. cottage cheese
2 oz shredded parmesan cheese
1 jar of fav spaghetti sauce or about 3-4 cups of homemade sauce
1 cup mozzarella sauce

Brown the sausage while you cook the noodles. Pour half of your jar of spaghetti sauce on the bottom of your casserole pan and place the noodles on top of the sauce. Mix the cottage cheese, pesto, parmesan cheese, and Italian sausage. Put the mixture in a ziploc and snip the corner. Gently squeeze a bit of the mixture into each shell. Top each shell with mozzarella cheese. Bake at 350 for approximately 25 minutes. Yum.

What were the older two eating? No, I didn't make them homemade pizza, or french bread pizza, or tortilla pizza. They got frozen pizza. I did cook the frozen pizza for them if you were wondering. Some day, and I hope soon, they will like pasta. They just don't know what they are missing.

Hamburger Soup

Okay I made the other soup before I got sick. No it didn't make me sick. My boys passed along their yuckiness and so I made this soup which make me think of home. Too bad my mom wasn't here to make it for me. Serves 6.


1 lb ground beef
2 cups carrots chopped
1 cup celery chopped
1/4 cup onion
1 cup potatoes
1 can Italian style diced tomatoes
2-3 or more cups spicy V8 juice
1/2 cup rice
Salt and pepper to taste

Brown hamburger and onions. I also add a little garlic powder. Add meat to a large pot with 2 quarts of water. Add everything else except the rice. Add the V8 until the soup looks mostly red...meaning who wants a watery soup. Let cook for 20 minutes. Add the rice and cook an additional 10 min or until rice is soft. This soup will need the salt and pepper. If you do not have Italian style tomatoes just add basil, Italian seasoning, and oregano. Always have more V8 on hand. When I reheat this soup for myself the next day for lunch, I first pour in some V8 and then add the soup.

Chicken Enchilada Soup

You can be sick or not sick and soup tastes good. Eric likes this one as a side to fajitas or tacos, but didn't have time for that. I made the soup, and some guacomole, and stopped at the "to go" door at chilis, grabbed the chips and salsa, and headed home. (this serves 4 or 3 if you keep having another bowl like I did)

2TB butter
1/2 cup onion, chopped
1/2 cup red pepper chopped
1 can (4oz) chopped green chilies
1 tsp chili powder
1/2 tsp ground cumin
1 can cream of chicken soup
2 cups of chicken broth
2 cup chicken cooked and shredded
6 corn tortillas cut into pieces
1 cup sour cream
1 cup Monterey Jack cheese, shredded

Melt butter in saucepan and cook onion and bell pepper until soft. Add the chilies, chili powder, and cumin. Add the chicken soup & broth, and whisk until smooth. Over medium low heat stir in chicken, tortillas, sour cream, & cheese until cheese is melted and soup reaches serving temperature.

Creamy Tomato Sauce

1TB olive oil

1 tsp basil

dash of red chili pepper

1/4 cup onion minced

1 clove garlic cushed

dash of salt

2 cans of tomato sauce

3-5 oz parmesan/romano cheese blend

1 cup heavy cream

Pasta for 4-6 servings. We served it with tricolor noodles & also tried it over 3 cheese tortillini.

In olive oil, saute basil & chili pepper, onion, garlic, and salt until onion is tender. Add tomato sauce and let simmer for about 20 minutes. Add cheese. After it is melted stir in the cream and serve over pasta of choice.

I know it is not even complicated. However, this is the closest we have come to making the creamy tomato sauce at Carrabbas which was delicious over their mezzaluna pasta and their seafood stuffed manicotti. Try it and let me know what you think.

Adapted from worldwide ward cookbook. (We didn't like the Gouda cheese flavor originally called for)

Andrea's Chicken Noodle Soup

1 Rotisserie chicken
3 cans chicken broth
2 c chopped celery
2 c chopped carrots
1 c half & half
3 Tbsp corn starch
Noodles

Tear the chicken meat into pieces. Set aside. In a large saucepan, add broth plus 3cans of water, carrots, and celery. Boil until carrots are soft. (15 minutes)
Add noodles and cook until al dente. Pour 1/2 cream into bowl with cornstartch and mix until dissolved. Pour into soup and stir until thickened. Add remaining cream and chicken.

Kelsey's Sausage Dip (aka Tom's dip)

We have made this three times this month. It is a winner.

Cook and drain 1 pkg Jimmy Dean sausage
Add 1 pkg cream cheese
Once blended, add 1 can of Ro-tel

Serve with crackers or chips.

By posting this, I have already made someone's day.

Sarali's French Bread

2 1/2 warm water
2 pkgs yeast (2 Tb)
3 Tbsp suga1 Tbsp salt
3 Tbsp oil
6-7 c flour
1 egg

In a mixing bowl, combine water, yeast, & sugar. Let sit until dissolved. Add, salt oil, & half the flour. Mix until smooth. Gradually add the rest of the flour until it forms a stiff dough. Let rise for 45 minutes. Form into loaves. Cut slashes across bread. Whip egg and brush across bread. Put directly into oven and cook for 20 minutes at 375. Makes 2 loaves. This will be your go to dinner bread. Yum!

Chili's Southwestern Eggrolls

1 skinless chicken breast
1 Tbsp oil
2 TB minced red bell pepper
2 TB minced green bell pepper
2 TB minced green onion
1/3 cup frozen corn
1/4 cup black beans
(drained & rinsed)
2 TB diced jalapeno pepper
1/2 Tb parsley
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp salt
dash of cayenne pepper
3/4 cup shredded Monterey Jack cheese
flour tortillas
oil for frying

Grill chicken. It is snowing here so I just baked the chicken. Set it aside. Heat oil in skillet and saute peppers and onion for a couple of minutes. Add cooked chicken, corn, beans, jalapeno, parsley, cumin, chili powder, salt and cayenne pepper. Stir well and cook for another 4 minutes. Remove from heat and add cheese. Soften tortillas in the micowave. Eric taught me this next trick. Cut off 2 parallel curved edges. After putting a spoonful of the filling inside, fold curved tortillas edges in and roll up the straight edges. Roll tight. To hold it, pierce with a toothpick or two. Freeze for at least 4 hours. I just make a whole bunch and freeze overnight. When ready to cook, preheat oil to 375. Deep fry. If using a fryer it doesn't take long so watch it. Mine took 6-7 minutes. Presentation=cut eggrolls diagonally lengthwise. Okay, make the avocado dip and get ready for a celebration.
Avocado Dipping Sauce
1/2 avocado smashed ( I used more)
1/4 cup mayo
1/4 sour cream
1 TB buttermilk
1 1/2 tsp white vinegar
1/8 tsp salt
1/8 tsp onion powder
1/8 tsp parsley
dash dill
dash garlic powder
dash pepper

Mix ingredients. Garnish with tomato & onion. Instead of buttermilk, I just poured a little ranch dressing in. Enjoy. Careful how much you enjoy these...they could ruin your new years resolution:)
Adapted from Top Secret Restaurant Recipes #2 Todd Wilbur
We love this book!