{tortellini + vegetable soup}

{tortellini + vegetable soup}

ingredients
1 package fresh tortellini [i used italian sausage this time, but i like to change it up, chicken, cheese, whatever. this can be found the refrigerated pasta section at the store]
6-8 cups chicken broth
2 cups chopped carrots1 cup chopped celery
1 can petite diced tomatoes, drained
1/2 package frozen chopped spinach or 1 cup fresh chopped spinach
1 zucchini squash diced
1/2 onion diced
1 clove garlic, minced
parmesan cheese, grated for the top
1 tsp fresh ground pepper
1 tbsp dried or fresh parsley
1 tsp dried bay leaf, chopped or 1-2 whole leaves
1/2 tsp basil
1/2 tsp thyme
1/2 tsp oregano

directions

in a large pot add broth, herbs + bring to a boil. add all vegetables and leave on medium to medium-high heat until carrots are tender, about 10-15 minutes. add tortellini and cook for another 7-8 minutes. add parmesan cheese to the top of each serving. et voila!

[can also add shredded chicken]*serve with yummy rolls/bread

Pumpkin Chocolate Chip Muffins!

~I must give all the credit to my friend Kelli Granum, this is her Fabulous Recipe!! I love them and they are seriously so YUMMY!

5 Eggs - beat

Add:1 1/3 cups oil

1 16 oz can pumpkin

2 cups flour

2 cups sugar

1 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp soda

2 - 3 oz. pkg. instant vanilla pudding

Mix until creamy Add chocolate chips

Bake at 350 until done...

About 30-35 minutes for regular size muffins and 20-25 for mini muffins. You just kind of have to watch them and see if they are golden brown on top!

HAPPY FALL COOKING!

Ice Cream Cake

So here is my attempt to re-create a dessert I had at a Girls Night Out dinner.

Ice Cream Sandwich Layered Ice Cream Cake

Ingredients
12 ice cream sandwiches
1 container cool whip
1 container CHOCOLATE cool whip
3/4 cup oreo cookies crumbled
Foil

Place a long strip of Foil out on the counter about 3 ft long.
Put a 1/4 inch base of cool whip down on the foil about the size, length and width of 6 ice cream sandwiches lined up in a row.
Place 6 ice cream sandwiches on top of cool whip.
Mix 1/2 cup of the crumbled oreos in a half of the container of the CHOCOLATE cool whip.
Spread mixture on top of the 6 ice cream sandwiches.
Place remaining 6 ice cream sandwiches on top of mixture.
Spread Regular cool whip all around the cake so you only can see cool whip.
Spread remaining Oreo crumbles on top.
Fold over Foil and add more if needed to completely cover the cake.
Place in Freezer to set for at least four hours. Serve in Thin Slices. Can keep for up to one week in the fridge.
Enjoy!

Lucious Lemon Poke Cake

This recipe is absolutely delicious. It is perfect for summer and you can exchange the lemon for whatever flavor you like... This is so H~E~A~V~E~N~L~Y!!!!!

2 baked round white cake layers, (9 inch), cooled.
2 C. boiling water
1 pkg(8 serv. size) JELLO brand Lemon Flavored Gelatin
1 C. cold milk
1 pkg. (4 serv. size) Jello Lemon Flavored Instant Pudding and Pie Filling
3 C. thawed Cool Whip, divided.


Place cake layers, top sides up, in 2 clean 9 inch round cake pans. Pierce cakes with large fork at 1/2 inch intervals.

Stir boiling water into dry jelatin mix in a med. bowl at least 2 minutes until dissolved. Pour over cake layers and put in the fridge for 3 hours.

Pour milk into large bowl. Add dry pudding mix. Beat with whisk 2 mins. or until well blended. Gently stir in whipped topping. set aside. Dip one cake pan in warm water 10 secs. unmold onto serving plate. Spread with about 1 cup of the pudding mixture. Unmold 2nd cake and place on top of 1st cake. Frost with remaining pudding mixture. Refridgerate at least one hour. Store in the fridge.

Buttery Bread Sticks

Here is the recipe for the breadsticks I brought for Play Group today.

24 Rhodes Dinner Rolls, thawed but still cold (or any roll dough)
1/2 cup butter or margarine, melted
1/2 cup Parmesan cheese
garlic salt

Pour melted butter on an 11 x 17- inch baking sheet. Roll each roll to about 6-inches and then roll in butter until completely coated. Place cheese in separate bowl and roll buttered bread stick in cheese. Place bread sticks on baking sheet in 2 vertical rows of 12 each. Sprinkle with garlic salt, if desired. Cover with plastic wrap.

Let rise until double in size. Remove wrap and back at 350 degrees for 20 minutes or until golden brown.

You can also add a little parsley to give them the Magleby's look.

Thanks to Jade for this recipe.

Chicken Enchiladas

I made these yummy chicken enchiladas for dinner last night! They are good because you make the sauce from scratch and you don't have to use the cream of chicken soup which has a lot of sodium.

Ingredients

8-10 tortillas, flour or corn, I used the uncooked flour tortillas from Costco/Sams and cook them up according to package instructions.
½ cup chopped onions
4 cloves garlic, minced
1 teaspoon ground coriander, optional. I didn’t use it.
¼ teaspoon pepper ½ teaspoon salt
2 tablespoons butter
3 tablespoons flour
1 (8 ounce) carton sour cream
2 cups chicken broth
1 (4 ounce) can diced green chili peppers , can add two cans
2 cup shredded Monterrey jack cheese
3 cups chicken, cooked and chopped/shredded
black olives (optional)
tomatoes (optional)
green onions (optional) Jalapenos, diced (optional) Gives it a nice kick.

Directions

Wrap tortillas in foil and heat in 350* oven for 10 minutes to soften.
For Sauce: In a saucepan, cook onion, garlic, coriander, salt and pepper in the butter until the onion is tender. Stir the flour into the sour cream, and then add to the onion mixture.
Stir in broth and chili peppers all at once. (and jalapenos if adding)
Cook and stir until thick and bubbly.
Remove from heat; stir in 1 C of the cheese.
For Filling: Stir 1/2 C of the sauce into the chicken, mixing well.
Place about 2-3 soup-spoon-size of mixture on each tortilla and roll up.
Arrange rolls, seam side down, in a lightly greased 12x8x2 baking dish.
Top with remaining sauce.
Bake, covered, in 350* oven for 35 minutes. Sprinkle with remaining cheese and bake, uncovered, 5 minutes more until cheese melts. Let stand 10 minutes.
If Desired: garnish tops with olives, tomatoes, and cheese.

Carrot Soup

A friend made this soup for me after I had my baby. It is so good, I ate it that whole week. It would be good on a cold day or a sick day! :)

Carrot Soup

Makes about 6 cups (4 servings)

Modified from Williams Sonoma Healthy Cooking cookbook

1 tablespoon vegetable oil

6 large carrots (1 lb.), peeled and cut into 1” pieces

1 yellow onion, thinly sliced

½ cup thinly sliced celery

3 fresh parsley sprigs

1 teaspoon chopped fresh thyme or ¼ teaspoon dried thyme

4 cups roasted vegetable stock or low-sodium chicken broth

1 slice good-quality white sandwich bread, torn into pieces

salt & freshly ground pepper

In a large saucepan over medium-low heat, warm the oil. When hot, add the carrots, onion, celery, parsley, and thyme and cook, stirring occasionally, until the vegetables have softened slightly and the onion has wilted, about 5 minutes. Add ¼ cup of the stock or broth; cover and cook for 5 minutes more, stirring once at the halfway point.

Add the remaining 3 ¾ cups stock or broth and the bread and bring to a boil over medium-high heat. Reduce the heat to low, cover and simmer until the carrots are very tender when pierced with the tip of a sharp knife, about 20-25 minutes.

Working in batches, ladle the soup into a blender or into a food processor fitted with the metal blade and puree until smooth. Alternatively, use an immersion blender or food mill.

If serving the soup hot, return it to the pan and season to taste with salt and pepper. Reheat over low heat without boiling, then ladle into warmed bowls and serve at once. If serving the soup cold, transfer it to a bowl or other container and season with salt and pepper. Cover and refrigerate, stirring it every hour or so, until thoroughly chilled, 4-6 hours. When ready to serve, taste and adjust the seasonings, then ladle into chilled bowls and serve at once.

Birthday Cupcakes

I've had some requests for this one...it's always a yummy choice. Depending on time constraints I'll either use my favorite chocolate cake recipe or a box mix, either works fine, the secret's really in the frosting.

Frosting

1 C fresh raspberries or strawberries
(you can also use frozen if defrosted & unsweetened)
6 T butter, room temperature
4 oz cream cheese, room temperature
1/2 tsp vanilla extract
2 1/2 C powdered sugar

Process the berries in a food processor until smooth. Strain the puree trough a fine strainer into a small bowl, discard any remaining seeds. You should have about 1/3 cup of puree. Set aside.
Beat the butter, cream cheese, and vanilla extract in a large bowl using an electric mixer on low speed. Beat until smooth and completely blended, about 1 minute. Gradually add the powered sugar, mixing until smooth, about 1 minute. Mix in puree and beat on medium speed about 1 minute to lighten the frosting. Depending on desired consistancy, more powdered sugar may be added for a thicker frosting.
Using a spatula or pastry bag frost cupcakes with 2 to 3 tablespoons of frosting. Sprinkle with your favorite jimmies or sprinkles. Enjoy!

Frosts about 24 Cupcakes.

Thai Coconut Chicken Curry

I made this yesterday for dinner, and it turned out super yummy! I'm glad I've finally figured out a good recipe for when I get the Thai food Craving.

Hope you like it!

Thai Chicken Coconut Curry

4 Servings

35 min

Ingredients

1 clove garlic, minced

1 tablespoon vegetable oil

1 tablespoon minced fresh ginger

1-3 teaspoons of red curry paste (1-2 for medium, 2-3 for hot)

1 (14 ounce) can of coconut milk (unsweetened, not light)

½ cup water

½ teaspoon salt Juice of ½ of a lime

1 stalk lemongrass, remove/peel first outer layer, cut in half

½ cup bamboo shoots (cut in strips)

2 kaffir lime leaves

2 teaspoons fish sauce

2 teaspoons brown sugar

2 cups boneless skinless chicken breasts, thinly sliced

Garnish:

2 Thai chilies, thinly sliced

2 tablespoons Hot Thai basil, chopped

2 tablespoons Chopped Cilantro

Jasmine Rice

Directions:

1) Heat the oil in a large wok and add garlic on medium heat. Sauté for 1 min.

2) Add the Red Curry Paste, ginger, and the thicker cream from the top of the can of coconut milk to wok and whisk.

3) Now add the rest of the coconut milk along with all other ingredients but the chicken and garnish.

4) Bring to a slow boil for 7 minutes, and then discard the lemongrass stalk. Add the chicken and cook until chicken is no longer pink inside, about 7-9 minutes.

5) Serve over Jasmine Rice and top with Chilies, Basil, and Cilantro for garnish.

6) Super yummy!

*Most ingredients can be found at an Asian Market. I found mine at a Thai food Market. (Just ask the people at the store if you don't know how to find certain ingredients.)

Buffalo Chicken Wraps

I made these yummy wraps for dinner last night! They were a hit!

Buffalo Chicken Wraps

-1 lb chicken, cut in chunks
-1 cup orange bottled wing sauce
-Cooked White Rice
-Tortilla Wraps (I used Mission brand Wraps, jalapeno flavor)
-1 can black beans
-shredded lettuce
-blue cheese or ranch salad dressing

*Place cut up chicken in crock pot with wing sauce on low for 2-4 hours.
Place chicken, rice, beans, lettuce, and dressing in wrap (amount to your liking)... Roll up and eat!
Yum!
Also good with blue cheese chunks!