Chicken Tortellini Soup in a Crock Pot

Made some adjustments and made this for dinner yesterday....it was a hit!  I used my instant pot so I could brown the chicken before adding the other ingredients. 

Chicken Tortellini Soup
1½ pounds boneless chicken breast (I used thighs, cubed and browned in a little oil, before adding other ingredients - or just add whole chicken pieces and remove and shred or cube after it has cooked)
2 c. carrots, peeled and diced
3 stalks celery, diced
1 medium onion, diced
3 cloves garlic, minced
6 cups chicken broth
1 c. water
2 T. chicken bouillon
1 t. Italian seasoning
1 T. dried parsley
1 t. season salt
1/4 t. pepper
2 c. cheese tortellini

Add all of the ingredients except for the tortellini to a crock pot or instant pot.
Cook on low for 6 hours or high for 4 hours.
Stir in the tortellini and cook for about 20 minutes, until they are cooked all the way through.

Note:  if you are in a hurry & want to cook this using the pressure cooker of the Instant pot - add everything except the tortellini and set on high for 10 minutes.  Meanwhile cook the tortellini on the stove top and add to soup at serving time.  .  OR at the end add tortellini to the instant pot and cook at high pressure for 4 more minutes.  

5 Minute Cheesecake

5 MINUTE 4 INGREDIENT NO BAKE CHEESECAKE

Ingredients-
1 can of sweetened condensed milk
1 8 ounce tub of cool whip
1/3 cup of lemon or lime juice
1 8 ounce package of cream cheese.

Most important part of this recipe, is to leave the cream cheese out for a couple hours at room temperature. The cream cheese will become soft and smooth. The importance of this is to create a smooth texture. Not doing so, will create horrible lumps of cream cheese that will ruin the flavor of this pie.

After your cream cheese is softened enough, I like to see if it will spread easily with a plastic spatula. In a mixing bowl, mix all before mentioned ingredients. Please note: the lemon/lime juice must come last. The reaction of the citrus juice will start to harden your mixture almost immediately.

On the low speed of you hand mixer, blend well. Around 2 minutes of so is plenty, just make sure all ingredients are incorporated. Immediately pour mixture into a waiting graham crust or for those of us that can't have the gluten, I opt for muffin cups. Refrigerate for an hour to and hour and a half and viola.

Sour Cream Noodle Bake

Sour Cream Noodle Bake
1 1/4 pounds ground chuck
One 15-ounce can tomato sauce
1/2 teaspoon salt
Freshly ground black pepper
8 ounces egg noodles
1/2 cup sour cream
1 1/4 cups small curd cottage cheese
Pinch red pepper flakes
1/2 cup sliced green onions (less to taste)
1 cup grated sharp Cheddar

Preheat the oven to 350 degrees F.
Brown the ground chuck in a large skillet. Drain the fat, and then add the tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, and then simmer while you prepare the other ingredients.
Cook the egg noodles until al dente. Drain and set aside.
In a medium bowl, combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper and a pinch of red pepper flakes. Add to the noodles and stir. Add the green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, and then sprinkle on half the grated Cheddar. Repeat with noodles, meat and then a final layer of cheese. Bake until all the cheese is melted, about 20 minutes.
Serve with crusty French bread.
To freeze: Assemble the Sour Cream Noodle Bake in a disposable aluminum oven-proof pan and seal the top of the container with the lid or heavy foil. Seal the edges to prevent freezer burn and place in the freezer.
To cook from frozen: Place directly in a 375-degree F oven and bake, covered, for 45 minutes. Remove the lid and bake until lightly brown and bubbly, about 20 minutes more.

Read more at: http://www.foodnetwork.com/recipes/sour-cream-noodle-bake0.print.html?oc=linkback

Snickers Cheesecake

Brody made this for Thanksgiving. We found it at Halloween time but didn't get around to making it until now.  

Snickers Cheesecake  by Tasty  on Facebook.....see video
1 bag Snickers® Fun Size 
15 Oreo Cookies
20 oz. cream cheese, softened
10 oz. sweetened condensed milk
¼ c. bittersweet chocolate (optional)

1. In a food processor, pulse candy bars until small and pebble-sized. Remove half and set aside.
2. Continue pulsing remaining candy bars along with chocolate wafers. Press into an 10-inch springform pan, going up the sides of the pan to make a crust.
3. Combine remaining candy with cream cheese and condensed milk, pour into crust. 
4. For Halloween decor.....Melt chocolate and pour into a sandwich bag.
5. Use the bag to pipe concentric circles on top of cheesecake. 
6. Use a toothpick/knife to trace lines going outward from the center to form a web shape.
7. Chill cheesecake until firm, about 6 hours.
8. Use remaining chocolate to create ‘spiders’ decorations. 
9. Chill decorations.
10. Decorate and enjoy!  Makes 8 servings

https://www.facebook.com/buzzfeedtasty/videos/1810535682532406/

Cucumber Tomato Salad & Tomato Basil Bread

Tonight is Garden Club at my house and the focus is on Tomatoes!!  I am making this to share....

Cucumber Tomato Salad
For the salad:
Approximately 3 cups peeled & sliced cucumbers
3 cups of Juliet & Sun Sugar tomatoes or whatever you have
1/3 c. chopped red onion
1/4 c. chopped fresh basil (I used sweet basil and lime basil)
For the dressing:
1/4 c. extra virgin olive oil
3/4 c. apple cider vinegar
1/2 T. red wine vinegar
1/2 t. dill weed
1 t. sugar
1/2 t. salt
1/4 t. pepper

Place salad ingredients in large bowl and toss.
Mix dressing ingredients in small bowl; stir to combine well & drizzle over salad.
I kept the dressing separate.

TOMATO BASIL BREAD
1/2 c. warm milk - microwave 30 seconds
1/2 c. pureed ripe tomatoes (blend in blender with the garlic & herbs)
2 T. fresh basil, minced
1 T. fresh chives, minced
2 cloves garlic, minced
1 t. fresh oregano, minced
1 egg
2 T. oil
1/2 t. salt

1 T. sugar
3 c. slightly rounded, bread flour
1  T. yeast

GARLIC CHIVE SPREAD
1/2 c. butter, softened
1 T. fresh chives, minced
1 garlic clove, minced
Place bread ingredients in bread machine pan in order listed.   Check dough after 5 minutes of mixing, add 1 to 2 T. water or flour if needed.  Bake in bread machine or remove dough, form into 2 artisan loaves and bake in oven at 375 for 20 minutes.  

In bowl, combine spread ingredients. Serve with bread. 

I also used this dough to make pizza crust.  It made enough for a cookie sheet and a half sized cookie sheet.  I sprayed the pans.  Patted out the dough and baked it at 375 for 10 minutes.  Then I used 16 oz. tomato sauce, Italian Seasoning, garlic powder, onion powder, basil, oregano, salt & pepper for my sauce.  Sprinkled with cheese and canadian bacon and basil or pizza seasoning.  Baked 15 more minutes.  It turned out great!!  And the tomato lovers garnished it with fresh sliced tomatoes. 

** So I can make this all year round I puree my tomatoes and herbs together and freeze them in little jars.  

    

Mini Pigs In Blanket with Chili Cheese Dip

Mini Pigs In Blanket with Chili Cheese Dip
PIGS IN A BLANKET
1 tube Crescent Roll dough
1 package cocktail wieners
olive oil (for brushing dough)
CHILI CHEESE DIP
1 package cream cheese (8 ounces)
1 can Chili
1 c. cheddar cheese, plus more for topping
diced scallions
Unroll Crescent roll dough and cut each triangle into three slices. Roll a slice around each cocktail weiner, forming a Pig in a Blanket. Place each Pig in a Blanket side-by-side in a skillet, forming a wreath shape. Brush the top of each one with olive oil.
In a medium-sized bowl, mix cream cheese, chili and cheddar. Pour mixture into center of wreath. Sprinkle the top of the dip with extra cheese.
Bake at 350  for 20 minutes, or until the dip is bubbly and the cheese has melted. Top dip with diced scallions and let cool for 5-7 minutes before serving.

http://www.delish.com/cooking/videos/a45815/chili-cheese-dog-dip-best-super-bowl-appetizers/

Chicken Cordon Bleu Roll Ups

Chicken Cordon Bleu Roll Ups
4 boneless skinless chicken breasts, pounded 1/2" thick
Salt & Pepper
1/4 c. dijon
1 c. bread crumbs or panko
4 slices ham
1 1/4 c. shredded  or 8 to 10 slices Gruyere (Swiss Cheese)
Chopped fresh parsley, for garnish

Preheat oven to 350. Season chicken with salt and pepper. Place dijon and bread crumbs in two separate shallow dishes. Dip chicken in dijon until fully coated, then toss in bread crumbs. Transfer to a cutting board.

Top each chicken breast with a slice of ham and 1/4 cup grated or a slice of swiss cheese.

Roll up chicken breasts and transfer to a baking dish.

Top with  swiss cheese and bake at 350 until chicken is cooked through, 25 minutes.

Garnish with parsley and serve.

Tomato Soup & Grilled Cheese Roll Ups

Tomato Soup
4 tbsp. butter, divided
1 onion, finely diced
1 Garlic clove, minced
28 oz. crushed tomatoes
3 c. chicken (or vegetable) stock

1 t. salt
1/4 t. pepper
1/4 c. heavy cream

Fresh basil, for serving

Grilled Cheese Roll Ups
8 slices white bread, crusts removed
8 slices cheddar cheese

Make soup. Melt 1 tablespoon of butter in a large pot over medium heat. Add onion cook until beginning to soften, 2 to 3 minutes. Add tomatoes, stock, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil and simmer 15 minutes. Stir in cream, then ladle into bowls. Garnish with fresh basil.

While the soup is simmering, make the grilled cheese roll-ups. Using a rolling pin, roll bread into flat, 1/4-inch thick squares. Place a cheese slice on each slice of bread and roll up tightly.

Melt 1 tablespoon of butter in a large nonstick skillet over medium heat. Working in batches, add the roll ups to the skillet, seam side-down. Cook, turning often, until all sides are golden and the cheese has melted, about 3 minutes. Wipe the skillet clean with a paper towel and add more butter before adding more roll-ups.

Ladle soup into bowls and serve with grilled cheese roll-ups.

http://www.delish.com/cooking/recipe-ideas/recipes/a49054/grilled-cheese-soup-dippers-recipe/

Kentucky Butter Cake

Kentucky Butter Cake
1 cup butter, cubed at room temperature
2 cups granulated sugar
4 eggs
1 T. vanilla
3 c. all purpose flour
1 t. salt
1 t. baking powder
½ t. baking soda
1 c. buttermilk
Butter Glaze
⅓ c. butter
¾ c. granulated sugar
2 T. water
2 t. vanilla

Spray a 10" bundt pan very liberally. 

Place all the cake ingredients in the mixer bowl. Mix on low for 30 seconds and on medium speed for 3 minutes.

Pour the batter into the prepared pan and bake at 325 for 65-75 minutes until a toothpick comes out clean.

Glaze the cake while still warm & before removing from bundt pan.  To make the glaze combine all ingredients into a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.

Poke holes all over the warm cake using a knife and pour the glaze evenly on the cake.

Allow the cake to cool completely in the pan and then invert the cake onto a serving plate.  Dust lightly with powdered sugar.

Great when made a day in advance, it becomes more moist and flavorful when it rests overnight.

Dust lightly with powdered sugar.  Serve with berry sauce.  

Chicken Alfredo Roll Ups

Chicken Alfredo Roll Ups

3 T. butter (plus more greasing the dish)

2 garlic cloves, minced
3 T. flour
2 1/4 c. milk
Juice of 1 lemon
2 t. chopped parsley (Plus more for garnish)
2 T. cream cheese, softened
2 c. shredded rotisserie chicken
1/2 c. finely grated Parmesan
8 cooked lasagna noodles
1 t. salt
1/2 t. pepper
Preheat oven to 350 degrees F. Butter a large casserole dish and set aside.
Melt butter in a large skillet over medium heat. Add garlic and sauté until garlic is fragrant, about 30 seconds. Whisk the flour into the butter and garlic and cook until the mixture is bubbling and golden, 1 minute more. Gradually pour in milk, whisking constantly. Bring mixture to a simmer, then stir in cream cheese and Parmesan. Cook until the sauce thickens, about 2 to 3 minutes. Add lemon juice, parsley, salt and pepper. Stir in shredded chicken.
Spoon a thin layer of sauce onto the bottom of the baking dish.
Lay cooked noodles in a single layer on a cutting board or baking sheet. Spread chicken Alfredo mixture on each noodle, then roll up the lasagna noodle. Lay the roll-ups in the baking dish seam side-down. Spoon more sauce on top of the roll-ups.
Bake for 15-20 minutes, until the sauce is bubbly and beginning to brown. Garnish with more parsley and serve warm.

Oven Roasted Chicken

Oven Roasted Chicken
Marinade
2 lemons, juiced
½ c. olive oil
6 cloves garlic, minced
1 t. salt
2 t. pepper
2 t. ground cumin
2 t. paprika
½ t. turmeric
1/4 t. ground cinnamon
Red pepper flakes, to taste

2 pounds boneless, skinless chicken thighs

1 T. olive oil
1 large red onion, peeled and quartered
2 T. chopped fresh parsley

Prepare marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.
When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.
Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, rice — really anything you desire.

Crock pot Creamy Chicken & Rice Soup

Crock pot Creamy Chicken & Rice Soup
½ c. uncooked wild rice
½ c. uncooked basmati rice
1-½ lb. chicken breast
1 c. onion, diced
1 c. carrot, diced
¾ c. celery, diced
4-5 cloves garlic, minced
1-2 bay leaves
6 c. chicken broth
2 c. water
1 T. Italian seasoning
1-½ tsp. Black pepper
2 t. salt
5T. butter
½ c. all purpose flour
2 c. milk

Rinse the rice under running water and place in a 5-½ qt. slow cooker.  Add: chicken breast, onions, carrots, celery, garlic, bay leaf, chicken broth, water, Italian seasoning, salt and pepper. Cover and cook on high for 4 hours or on low for 7-8 hours. Remove chicken from pot during the last 30 minutes of cooking and shred with two forks.  Add the chicken back to the slow cooker and continue cooking until vegetables are tender.

Melt butter in a small saucepan.  Add the flour and cook for one minute. Whisk the mixture slowly while adding the milk.  Continue whisking until sauce has thickened and is smooth & creamy.
Stir the sauce into the slow cooker, stirring to combine. Adjust seasoning with salt and pepper. Let sit 5 minutes, soup will thicken as it stands.

Reese's Fudge

Reese's Fudge

Peanut Butter Layer
1 c. butter, melted
1 pound powdered sugar
1 1/2 c. creamy peanut butter
1 1/2 c. graham cracker crumbs (about 1 sleeve)
Topping
12 oz. milk chocolate chips
1 1/2 c. creamy peanut butter

In a large bowl mix together all of the ingredients for the peanut butter layer. Press into 13x9 inch baking pan. Chill for 1 hour.
Place chocolate chips and peanut butter into a bowl. Microwave for 1 minute. Stir until melted and smooth. Pour over peanut butter layer. Chill for 2 hours, until firm.
Store in fridge.

Easy Cinnamon Cream Cheese Roll Ups

Easy Cinnamon Cream Cheese Roll Ups

1/2 Loaf of thin, white bread
5 or 6 oz. cream cheese, softened
1/2 c. Powdered sugar
3/4 c. Sugar
1 T. Cinnamon
1/2 c. Butter, melted
Cut the crust off the bread & flatten bread with a rolling pin.
In a small bowl combine cream cheese and powdered sugar until well blended.
In a separate bowl combine sugar and cinnamon – set aside.
Spread 1 – 1½ tablespoons of cream cheese mixture onto each flattened bread piece and roll up.
Dip each rolled bread into melted butter and then into the cinnamon and sugar mix.
Place on an ungreased cookie sheet.
Repeat for remaining pieces of bread.
Bake at 350°F for 16-20 minutes until golden brown. Serve warm.

Cookie Dough Frosting

Cookie Dough Frosting
1/2 c.  butter, softened
1/2 c. brown sugar
1 tsp. vanilla extract
3/4 c. all-purpose flour
3 to 4 T. milk
1 t.  salt
1/3 c. mini chocolate chips
Beat together:   butter, brown sugar, and vanilla until light and creamy.
Slowly add flour and salt and beat until fully combined.
Add milk, one tablespoon at a time, until you reach desired consistency.
Fold in mini chocolate chips.

Fresh Peach Crisp

Fresh Peach Crisp

6 c. fresh peaches, peeled, sliced
1 1/2 c. all-purpose flour ( divided)

1 1/2 c. brown sugar, firmly packed ( divided)

2 t. cinnamon, ground ( divided)

1/2 t. salt
1/2 c. butter, softened

Place sliced peaches in a mixing bowl.
Mix together 1/2 cup of the flour, 1/2 cup of the brown sugar, and 1 teaspoon of the cinnamon, then mix well with sliced peaches in bowl.
Place peach mixture in the bottom of a lightly buttered 9 x 13 inch baking dish; set aside.
Combine remaining flour, sugar, and cinnamon with the salt in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal.
Sprinkle mixture evenly over peaches in dish.
Bake at 375 for 45 minutes or until golden brown.
Spoon into individual serving bowls; serve warm with whipped cream or vanilla ice cream.

No Cook Coconut Cream Pie

No Cook Coconut Cream Pie
2 packages (3.4 ounces each) instant vanilla pudding mix
2-3/4 cups milk
1 t. coconut extract
1 carton (8 ounces) frozen whipped topping, thawed
1/2 c. flaked coconut
1 graham cracker crust (9 inches)
Toasted coconut

In a large bowl, whisk together the pudding mixes, milk and extract for 2 minutes. Fold in whipped topping and coconut.
Pour into the crust. Sprinkle with toasted coconut. Chill until serving. Yield: 6-8 servings.

Strawberry Bundt Cake

My newest creation.....
Making bundt cakes for Jim Hugo's Memorial Service.  Wanted something fruity and cool as it is gonna be very hot.

Strawberry Bundt Cake
1 Strawberry Cake Mix
1 box Vanilla Pudding (I used a large....because that is what I had)
1/2 c. oil
1/2 c. water
1 c. strawberry yogurt
4 eggs
Mix well & beat for 2 minutes.
Add:
1 c. frozen sliced strawberries
Mix.
Pour batter into a sprayed bundt pan.  Bake at 350 for 45 minutes.

Glaze
1 c. powdered sugar
thin with lemon juice, milk or strawberry juice to desired taste and consistency.
Drizzle over warm cake.

Caramel Coconut Chocolate Chip Skillet Cookie Pie

Made this for the Kimball family 4th of July Party .

Caramel Coconut Chocolate Chip Skillet Cookie Pie

1/2 c. butter

1 c. sugar

1 T. vanilla

1 1/2 c. flour

1/2 t. baking soda

1/4 t. salt

1 egg

10 caramels unwrapped or 1/2 c. caramel sauce (I used my 6 minute caramel sauce)

1 1/2 c. coconut

1/2 c. mini chocolate chips

caramel and/or chocolate sauce to drizzle for serving

On stove heat 10 or 12 inch cast iron skillet on medium low, add butter. When butter is completely melted stir in sugar. Stir in flour, baking soda, salt, vanilla, and egg. Stir to incorporate all ingredients and pat into a layer of dough covering the skillet. Drizzle caramel on top of dough, then add chocolate chips and coconut. Bake at 350 for 15 minutes. Don't bake until center is totally cooked, the pan will stay hot and it will continue to bake after removing from oven..

Serve warm with a drizzle of caramel and/or chocolate sauce.

Fresh Raspberry Pie.....

My raspberries are ready and I see a Fresh Raspberry Pie about to happen for the 4th of July!!!

Fresh Raspberry Pie
5 to 6 c. fresh raspberries
2 T. fresh lemon juice
1/2 c. water
1 to 1 1/4 c. sugar
1/3 c. Instant Clear Jel
Mash 2 cups of the raspberries in a medium-sized bowl. Stir in the lemon juice and water.
In a separate bowl, whisk together the sugar and Instant ClearJel, then sprinkle this over the raspberry mixture; stir to combine.
Fold the remaining berries into the mashed berry mixture.
Spoon the berry mixture into the pie shell formed in a 10 or 12"cast iron skillet and fold over the edges or add a top crust.  Brush with milk or cream and sprinkle with sugar.

.
Yield: 1 pie, 8 to 10 servings.  With leftovers to drizzle over the ice cream.

Great in a cast iron skillet.  Bake at 400 for 30 minutes on lowest oven rack.