Tortellini Soup

This is a really good vegetable tortellini soup, a bit like minestrone. This is the best soup recipe I've ever found. I use 1 lb. ground beef instead of the sausage, so I can't actually vouch that it's good with sausage! I use frozen tortellini because it's cheap. I cook it separately and add it right at the end so it doesn't soak up too much of the juice. I also substitute apple juice for the wine- because I usually have it on hand. Really good with a nice baguette.

Ingredients:

• 1 pound sausage
• 1 cup chopped onion
• 2 cups sliced carrots
• 1 cup sliced celery
• 6 cups beef broth
• 1/2 cup red wine
• 1 (16 ounce) can whole peeled tomatoes, with liquid
• 1 cup ketchup
• 1 teaspoon Italian seasoning
• 2 cloves garlic, minced
• 1 cup zucchini, sliced
• 1 pound fresh tortellini pasta
• 1 red bell pepper, diced
• 1/4 cup chopped parsley
• salt and pepper to taste
• 2 tablespoons grated Parmesan cheese (real stuff please)
  

Directions:
1. Brown sausage in pot; drain off fat. Add onions and saute until tender. Add carrots, celery, beef broth, red wine, tomatoes, ketchup, Italian seasoning, and garlic. Bring to a boil and simmer for 30 minutes. Skim away the fat from the soup.
2. Stir in the zucchini, tortellini, red bell pepper, and parsley. (If you use fresh tortellini, cook them according to package directions.) Simmer, covered, for about 25-30 minutes or till the tortellini are tender. Season with salt and pepper. Sprinkle with cheese right before serving.


Photo & recipe from Allrecipes.com

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Crunchy Peanut Butter Balls

These are really quick and really yummy! You can drizzle melted peanut butter chips or white chocolate over the top, or use holiday sprinkles. Sometimes I substitute mini marshmallows (about 4 cups) for the marshmallow creme if that's all I have. Just microwave them for a minute or so. Yum!

Ingredients:
-1 cup peanut butter (be generous)
-1 (7 oz.) jar marshmallow creme
-2 cups crisp rice cereal
-1 1/2 cups semisweet chocolate chips
-4 teaspoons shortening

Directions:

1. In a large bowl, combine the peanut butter and marshmallow creme; add cereal and stir until well coated. Roll cereal mixture into 1-in. balls and place on wax paper-lined cookie sheet. Refrigerate for an hour or put in the freezer 15 minutes.
2. In a small microwave-safe bowl, combine chocolate chips and shortening. Microwave at 50% power in 30 second intervals, stirring after each interval, until chips are melted smooth. Dip balls in chocolate using a toothpick. Place on a waxed paper-lined pan. Refrigerate until set.
3. Remove toothpicks and decorate as desired.

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Do you crockpot?

Ok, let's be honest. I don't really enjoy making dinner. Desserts, yes. Dinner? Not so much. Preferably, I spend as little time cooking dinner as possible. Therefore I love my crockpot, but I have a hard time finding recipes that sound good.

Looky looky what I found... A Year of Slow Cooking

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Oreo-Crusted White Chocolate Mousse Torte

I know this is a long recipe, but don't be intimidated. The recipe is pretty long-winded, but if you read between the lines, it's actually very easy to make. This is a killer dessert that presents very nicely as well. I know there's a lot of heavy cream in this recipe... But I promise- once or twice a year, it's SO WORTH IT! And this recipe is coming from someone who doesn't even like white chocolate. Enjoy!

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Asian Chicken Rollups

This is currently our favorite recipe. We've altered it quite a bit, so here is our version. If you follow these alterations it is truly amazing!

-2 tbsp crunchy peanut butter
-2 tbsp teriyaki baste/glaze (we use stir-fry sauce and it's just as good)
-1 tbsp packed brown sugar
-1 tbsp hot water
-1 tsp sesame oil/vegetable oil (please use sesame oil!!)
-4 large flour tortillas, warmed on a griddle
-grilled chicken strips (Tim does 2 chicken breasts on the grill. Brushes them with a mixture of sesame oil and teriyaki sauce (aprox. 1/4 cup sauce and a tablespoon of oil) to begin, and then brushes on some of the marinade as they cook. This makes amazing chicken!)
-shredded lettuce
-shredded carrots

In a small bowl, beat the peanut butter, teriyaki baste, brown sugar, water, and oil with wire whisk until smooth. Cook chicken according to directions above. Spread each tortilla with about 2 tbsp peanut butter mixture, top with chicken, lettuce, and carrots. Roll up and enjoy. (We add additional mixture to top of chicken, or dip our roll-ups in it)

Also, if you are making this for more than 2, I would double the sauce.

Recipe from Betty Crocker

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Tim's Bacon Cheddar Ranch Cheese Ball

In honor of Tim's obsession with cheese balls...

-2 (8 oz.) pkgs. cream cheese, softened
-1 pkg. ranch dressing mix
-2 1/2 cups shredded cheddar cheese
-1 1/2 cups chopped pecans
-1-2 Tbs. Hormel "Real Bacon" Bacon Bits (I'm not entirely sure on the exact measurement... I just kind of eyeball it... it really depends on how much you like bacon)

In a medium bowl, mash cream cheese. Mix dressing mix, cheddar cheese, and bacon bits into the cream cheese. Shape into a ball. Roll the ball in chopped nuts. Refrigerate covered. Serve with crackers. (Wheat thins are best!)

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Caramel Oat Bars

 These disappear in 24 hours at our house. Chewy and easy and soooo yummy!

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Pineapple Chicken Tenders

I usually forget to make this the night before, but it still turns out really well as long as you let it marinate for at least a few hours ('night before', or 'morning of' is best but usually ours marinates for about 4 hours)

-1 cup pineapple juice
-1/2 cup packed brown sugar
-1/3 cup light soy sauce
-2 pounds chicken breast strips (I just do 2 or 3 chicken breasts)
-wooden skewers
-pineapple chunks
-green bell pepper chunks

In a small saucepan over medium heat, mix pineapple juice, brown sugar, and soy sauce. Remove from heat just before mixture comes to a boil. Place chicken tenders in a ziploc or bowl. Cover with pineapple marinade, and refrigerate overnight. Preheat grill for medium heat. Thread chicken lengthwise onto wooden skewers, alternating with pineapple and bell pepper chunks. Oil grill grate, and brush chicken lightly with marinade. Grill tenders 5 minutes per side or until juices run clear. As you grill, continuously brush on leftover marinade for maximum flavor.

Since we only do a few chicken breasts, we usually have leftover marinade. We boil it and serve over white rice with the chicken. If you do more chicken I would recommend doubling the marinade, because it really makes this recipe!

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