Crockpot Tortellini Bake

So this Wednesday is turning out to be "not-so-wordless" but that's okay. I haven't shared any recipes in awhile since I have been so busy cooking up my e-mealz! We are on about our 6th month now and still loving how easy it is for me to have a yummy meal ready for dinner each day. If you missed my previous post about it you can find it here.

Anyways, when Elijah was first born I received a fantastic meal from a good friend and I knew I had to have the recipe to make it again myself which I did a couple times. But you can imagine I was over-ecstatic when I printed out my e-mealz recipes for the week back in March when we first started it and saw a recipe for the crockpot that used almost the exact same ingredients! I just combined the recipe from my friend and the crockpot e-mealz version and voila! A fantastic, EASY, delicious meal!

I love using my crockpot, especially on these 90+ hot summer days when I'd rather starve than turn on the oven to cook dinner. Since I decided to make this again tonight I figured I'd share it with you too! Enjoy!

CROCKPOT TORTELLINI BAKE

Ingredients:
* 1 lb mild ground sausage, cooked
* 16 oz pasta sauce
* 1 can diced tomatoes, undrained
* 1 can mushroom pieces, drained
* 8 oz frozen spinach, defrosted and drained
* 9 oz pkg refridgerated/fresh cheese tortellini
* 1 c shredded cheddar

Directions:
In crock pot, combine sausage, pasta sauce, tomatoes, mushrooms, and spinach. Cook on low 4-6 hours. For the last 20 minutes, stir in tortellini and sprinkle cheese over the top. Cover.

Soup's On! (Cheese Broccoli and Creamy Minestrone)

With the last two frosty days we've had, I've been in the mood for soup! I've continued stocking up my freezer and made two different kinds today, which left me with a container of each in the fridge for meals this week too! Here are the recipes I used. The cheese broccoli was shared by a friend but I made a few portion changes. The creamy minestrone started as a recipe I found online, but I changed a bunch of things so it ended up being my own creation and it tastes yummy! I have another regular minestrone recipe I hope to try soon too. No pictures today - I am tired! LOL

Enjoy!

CHEESE BROCCOLI SOUP

INGREDIENTS:

6 T. chopped onion

6-7 garlic cloves, minced

4 T. melted butter

9 T. flour

1 ½ tsp salt

¾ tsp pepper

6 cups milk

3 cups shredded cheddar cheese

2 chicken bouillon cubes added to 2 cups boiling water

10 oz fresh or frozen broccoli

optional – shredded carrot for color

DIRECTIONS:

Cook onion & garlic in butter until soft. Add milk. Blend in flour, salt, & pepper. Heat to boiling. Cook until thick, stirring constantly. Add cheese, stir until melted. In another pan, add bouillon cubes to 2 c. boiling water. Stir to dissolve, then add broccoli. Cook until just tender. Add broccoli & chicken liquid to cheese mixture. Makes about 16 cups.

CREAMY MINESTRONE SOUP

• 1/4 cup butter
• 3/4 cup chopped onions
• 2 (14 ounce) cans chicken broth
• 1 bag froz. Mixed vegetables
• ½ bag frozen corn
• 1 (16 ounce) can kidney beans, with liquid
• 1 (14.5 ounce) can whole peeled tomatoes, with liquid
• 1/2 (16 ounce) package frozen chopped spinach (omitted b/c I was out, but hope to try it next time)
  
• 1 8 oz. can tomato sauce
• 2 teaspoons garlic powder
• 2 teaspoons dried parsley
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried basil
• 1/2 cup uncooked elbow macaroni (*edited - I found 2 c. to be too much because it soaked up too much of the soupy part. I think 1/2 c. would be plenty)
  
• 1/4 cup grated Parmesan cheese
• 2 cups heavy cream
• 1/4 cup grated Parmesan cheese for topping

Directions

1. In a large stock pot over medium heat, stir and cook onions in butter until soft. Add broth, mixed vegetables, kidney beans, tomatoes, spinach, and tomato sauce; simmer gently for 1 hour.
2. Using a slotted spoon, remove about half of the vegetables to a blender or food processor, reserving liquid in stock pot. Puree the vegetables until smooth and return them to stock pot.
3. Stir in garlic powder, parsley, salt, pepper, basil, macaroni, 1/4 cup of Parmesan cheese, garbanzo beans, and heavy cream; cook for 1/2 hour, stirring frequently. Pour into bowls and sprinkle with additional Parmesan cheese.

Potato Soup

I am not the best person at meal planning and I don't really *love* to cook, but since Riley's been in school in the mornings I have started cooking dinners during that time. It's definitely more enjoyable for me to cook in the morning than at 4 or 5 in the afternoon and Naomi usually likes to help so that makes it even more fun. I especially love fall because we can start making all the yummy soups and chilis that just hit the spot on that cold, icky day. I am taking advantage of our freezer this year and making large batches so that I have a meal or two's worth ready for right away, and then freeze the rest for another day, which will also be nice when the baby comes.

One of my favorite soups to make each year is from my dear friend JoAnna who brought us this meal when Riley was born. I believe it was her mom's recipe and I am so thankful she shared it! It is so easy to make, and I love to eat it! :) It's also a great base recipe because there are so many yummy ingredients you can add to it if you want. I usually eat it as is, but my husband loves lots of ingredients so he tends to add to the leftovers so it works perfectly! Some {extra} ingredients we have added in the past are rice, carrots, and celery.

Enjoy!

INGREDIENTS:
* 6-8 Yukon gold potatoes, peeled and cubed (this past time I made it with red potatoes because I had a bag that needed to be used and they worked great too)
* 1/2 onion, chopped
* 2 cans cream of celery
* 1 can cream of mushroom
* 2 soup cans full of half and half
* 1 stick butter
* salt and pepper to taste

DIRECTIONS:
Boil potatoes and onion in a large pot. Add salt to water. Cook 10-15 min until potatoes are soft. Pour out water, leaving just enough to cover the potatoes. Add soups, cream, and butter. Stir and simmer until soup is combined. Salt and pepper to taste. Top with cheddar cheese!

Taco Soup

Tonight I made this super easy meal, that could be called Taco Soup...but I think it's better named Mexican Chili. I served it with sour cream, shredded cheese, and tortilla chips. It was filling and delicious! I loved all the veggies in it!

INGREDIENTS:

1 lb ground beef
1/2 cup chopped onion
16 oz. can of diced tomatoes
16 oz can of kidney beans, drain and rinse
8 oz can of corn
8 oz can of tomato sauce
4 oz sliced mushrooms
1 package of taco seasoning
3 potatoes - diced
1/2 cup diced carrots
1 1/2 cup water

DIRECTIONS:

Brown the beef and onion in a skillet. Add all ingredients, including browned beef and onion into a large pot. Bring to a boil then reduce to a summer. Cook until the potatoes are done.

Blueberry Zucchini Bread

We tried a new bread recipe this week, and it turned out so yummy we are planning on making several more batches to freeze! I was introduced to this recipe from AllRecipes by our cousin Sara. We made 3 mini loafs and a batch of muffins with this recipe. Perfect for all the zucchini we have growing in the garden (did I mention Brad planted 6...yes SIX...zucchini plants this year...that is a boatload of zucchini for our little family!) and all the fresh, yummy blueberries we are getting this time of year!

INGREDIENTS:
3 eggs, lightly beaten
1 cup vegetable oil
3 tsp vanilla extract
2 1/4 cups sugar
2 cups zucchini, shredded
3 cups flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 Tbsp ground cinnamon
1 pint fresh blueberries

DIRECTIONS:
1. Preheat oven to 350 degrees F. Lightly grease 4 mini-loaf pans.
2. In a large bowl, beat the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the loaf pans.
3. Bake 50 min or until a knife inserted in the center comes out clean. Cool 20 min in pans, then turn out onto wire racks to cool completely.

Enjoy!

P.S. For those of you who are having trouble locating my recipe collection now that I am no longer posting to my former recipe blog, you can still find all my recipes here at R&R by clicking on the sidebar link for "Recipes" or by searching more specifically by ingredient using the drop down box of labels. :)

Fab Fajitas

We enjoyed these fab fajitas the other night for dinner. They were so easy to make, and the dressing mix added a really yummy flavoring! We had some Mexican rice leftover from a previous meal that I served on the side along with corn chips and salsa.

INGREDIENTS:

* 2-3 sliced bell peppers (red and/or green)
* 1 onion, sliced
* 1 cup fresh mushrooms, sliced
* 2 cups diced, cooked chicken
* 1 (.7 oz) pkg dry Italian-style dressing mix
* 8-10 (12 in) flour tortillas

DIRECTIONS:

1. Slice peppers and onions into long, thin strips. Saute in a thin coating of oil until tender.
2. Add mushrooms and chicken. Cook on low heat until heated through.
3. Stir in dry salad dressing mix until well blended.
4. Warm tortilla shells in the oven. Fill with the mixture. Add shredded cheddar cheese. Eat as is, or add sour cream, tomatoes, lettuce, or any other favorite garnishes.

Buon Appetito!

Easter Egg {Salad}

Eggs. We dye them. We crayon them. We paint them. We adorn them with stickers. We admire them as works of art. And then what?

If you know me then you know coloring Easter eggs is a fun, annual tradition for me...I mean us...as it is in many families. Eggs have been an integral part of the Easter celebration for many reasons over many years.

Yesterday at our Mops meeting, I helped plan our creative activity so each mom could make and take 6 eggs and it was great! One mom, who is from the Caribbean, had never done it before which made it even more cool! I am planning on also dying eggs with the kids in the next day or two (I got a glitter kit!).

But in the back of my mind, I am already thinking about what I am going to do with an over-abundance of hard-boiled eggs in my fridge.

Luckily, I am a big fan of egg-salad and I don't normally take the time to make it, so I am looking forward to having some yummy egg sandwiches next week!

Here is my favorite egg salad recipe for you to try. How do you plan on using up your eggs?

Egg Salad

INGREDIENTS:
* 3 oz. cream cheese
* 1/4 cup mayo
* 1/2 tsp sugar
* 1/4 tsp onion powder
* 1/4 tsp garlic powder
* 1/8 tsp salt
* 1/8 tsp pepper
* 6 hard boiled eggs, chopped

DIRECTIONS:
Beat cream cheese until smooth. Add mayo, sugar, onion powder, garlic powder, salt and pepper. Fold in eggs. Cover and refrigerate for 1 hour before serving. Toast two slices of bread, and garnish with lettuce.

Yields: 6 servings.

Slow Cooker Chicken and Dumplings

Finally trying a new recipe! Figured since it's Brad's birthday I'd do a real home-style meal for him. (No corned beef and cabbage here tonight.)

INGREDIENTS:

* 4 skinless, boneless chicken breast halves (I am using 8 tenderloins)
* 2 tablespoons butter
* 2 (10.75 ounce) cans condensed cream of chicken soup
* 1 onion, finely diced
* 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

DIRECTIONS:

1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Buon Appetito!

* Edited: After trying this recipe, I have the following comments. When it says fill with enough water to cover, I found that very vague and ended up adding too much. I would suggest starting by adding one can of water for each can of soup added. You want it to be a creamy consistency, not watery. Also, 30 minutes was not even near long enough to cook the biscuits. They needed well over an hour on High.

Mixed Berry Smoothie

...with a secret ingredient! Well, it's only secret if you don't tell, but I promise you won't even taste it.

INGREDIENTS:
* 1 container mixed berry yogurt
* 1 cup skim milk
* 1 cup frozen triple berry blend, defrosted
* 1/2 cup fresh or frozen strawberries, defrosted
* 1/2 of a banana
* 1/2 cup fresh spinach leaves (seriously!)

Yields 4 servings

Pina Colada Smoothie

You all must seriously think all I eat are smoothies...and well I do have about one a day. Here is the one I am drinking right now!

INGREDIENTS:
* 1/2 cup orange juice
* 1 cup pineapple chunks
* 1 container pina colada yogurt

Blend all ingredients until smooth! Enjoy!

Yields: 1 serving

Easy Alfredo Sauce

Alfredo may not be the healthiest choice, but if you are in the mood to indulge this is the recipe for you! I served it over pasta with chicken and broccoli and the family gobbled it up. This is the easiest alfredo sauce recipe I've ever seen, and it tasted great. They are all handy ingredients as well!

INGREDIENTS:

* 1/2 cup butter
* 1 (8 oz) package cream cheese
* 2 teaspoons garlic powder
* 2 cups milk
* 6 oz grated Parmesan cheese
* 1/8 teaspoon ground black pepper


DIRECTIONS:

1. Melt butter in a medium saucepan over medium heat.
2. Add cream cheese and garlic powder, stirring until smooth.
3. Add milk, whisking to smooth lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. If it is too thick you can add a little milk.
4. Toss with hot pasta to serve.

Note: This makes a LOT of sauce. To serve a family of 4, you could easily cut the recipe in half.

Mango-Pineapple Smoothie

I love this refreshing, citrusy smoothie. It gives me a taste of summer on a cold, bitter day. I don't have a photo because my camera broke, but I will post one next time I make it!

INGREDIENTS:
1 container pineapple yogurt
1 cup defrosted frozen mango chunks
1/2 cup orange juice
1/2 cup milk
2 tsp sugar
1 banana

Blend all ingredients until smooth.

Makes 2-3 servings.

Banana Chocolate Chip Muffins

Again, needing to use up a few bananas, I made these Banana Chocolate Chip muffins over the weekend. I originally found a recipe in my Betty Crocker cookbook, but realized it called for Bisquick (which I didn't have in my pantry.) So, I decided to create my own recipe and pray they turned out. And they did! In fact, these were the best muffins I've had in a long time and my kids absolutely loved them! The combo of banana and chocolate is divine, but you could easily substitute raisins or nuts.

INGREDIENTS:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large bananas, mashed
• 3/4 cup white sugar
• 1 egg
• 1/3 cup canola oil
• 3/4 cup semi-sweet chocolate chips

DIRECTIONS:

1. Preheat oven to 350 degrees F. Spray muffin pans with non-stick spray, or use paper liners.
2. Combine flour, baking powder, baking soda, and salt; set aside.
3. Combine bananas, sugar, egg, and oil in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
4. Bake muffins for 15-20 minutes.
   

Makes 12 muffins.

Strawberry Banana Smoothie

I had a few bananas I needed to use up the other day, so I whipped up this delicious strawberry banana smoothie. I only had frozen strawberries on hand, but this would be perfect with fresh strawberries too!

INGREDIENTS:
1 large banana

1 8oz container strawberry banana yogurt
1-2 cups strawberries
3/4 cup milk
2 tsp sugar

Place all ingredients in blender. Blend until smooth.

Makes 2-3 servings

French Toast Casserole

This was also a hit at our brunch. Easy to make, and gobbled up quickly! Top with butter and maple syrup.

INGREDIENTS:

* 5 cups bread cubes
* 4 eggs
* 1 1/2 cups milk
* 1/4 cup white sugar, divided
* 1/4 teaspoon salt
* 1 teaspoon vanilla extract
* 1 tablespoon margarine, softened
* 1 teaspoon ground cinnamon

DIRECTIONS:

1. Preheat oven to 350 degrees F. Lightly butter an 8x8 inch baking pan.
2. Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. pour egg mixture over bread. Dot with margarine; let stand for 10 minutes.
3. Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden.

Cranberry Orange Loaf

I found this recipe on AllRecipes the day I was baking for our Christmas brunch and immediately decided to make it. I believe this is my all-time favorite bread. I added a glaze by mixing powdered sugar and orange juice. This is the perfect bread for a special brunch or holiday!

INGREDIENTS:

* 2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 tablespoon grated orange zest
* 1 1/2 cups fresh cranberries
* 1/2 cup pecans, coarsely chopped
* 1/4 cup margarine, softened
* 1 cup white sugar
* 1 egg
* 3/4 cup orange juice


DIRECTIONS:

1. Preheat the oven to 350 degrees F. Grease and flour a 9x5 inch loaf pan. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, cranberries, and pecans. Set aside.
2. In a large bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
3. Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool. Wrap in plastic when completely cool.

Whipped Apple Salad

This was a recipe I made for Christmas that was shared with me by my dear friend, Jayne, after she brought it to our MOPS Christmas brunch :). Don't be fooled...it looks like potato salad, but it is a creamy, fruity dish and it's delicious!

INGREDIENTS:

20 oz can pineapple tidbits

1/4 cup sugar

1 3 oz. pkg. lemon jello

1 8 oz. pkg. cream cheese

3 apples, diced

1 cup chopped celery

1 cup pecan pieces

1 cup cool whip

DIRECTIONS:

Drain pineapple into saucepan. Add sugar and jello to pineapple juice. Bring to a boil and boil for 3 min. Cut softened cream cheese into chunks and add to juice mixture, stirring until dissolved. Cool completely. Mix pineapple, apples, celery and pecans then add to the other ingredients. Fold in cool whip. Chill overnight.

Day 12: Jesus Birthday Cakes

I hope you have enjoyed these! If you took the time to try one, please leave a comment and let me know! It makes blogging more fun when people interact with you and makes it worth typing all these out when I know someone is benefiting from it! Have a very Merry Christmas!

*************************************************************************************
My final post for the 12 Days of Christmas Cookies is a little early because I am going to be in the kitchen all day tomorrow preparing for Thursday! Again, not a cookie but a great Christmas idea that can become a treasured tradition for your family after all these cookies we've made!

I was hoping to use this idea this year, but with all the cookies I ended up making in addition to another dessert I have planned for Christmas, I'm not sure we are going to add a cake into the mix as well. We are going to to a breakfast version of a birthday "cake," so do whatever works for you as you remember and celebrate the birth of our Saviour! Merry CHRISTmas!

Jesus Birthday Cake #1

1 chocolate cake mix
Frosting

Make a round cake - chocolate to symbolize our sin. (or you could do a red velvet cake!)

Cover with white frosting - white to symbolize His purity that covers our sins.

Decorate with a star and an angel - they symbolize the bearers of the first glad tidings.

Add 12 red candles - 12 candles symbolize that Christ is our light through the 12 months and the color red stands for his blood shed for us.

Encircle the cake with green frosting - symbolizing everlasting life.

OR...

JESUS BIRTHDAY CAKE #2 (An alternative to a traditional cake)

1 cup peanuts

1/2 cup oil

1/2 cup butter

1 lb marshmallows

1 bag gumdrop spices (no black)

9 qt popped popcorn

Spray roaster. Put popcorn and nuts into it and keep warm in oven. Melt marshmallows, butter and oil together and pour over popcorn in roaster. Stir. Add gumdrops. Butter a cake pan or angel food cake pan well (whatever shape pan you desire). Pack mixture hard into pan. Cool thoroughly. May put a few gumdrops and nuts on bottom of pan before you press in mixture. Turn out onto serving platter.

Day 11: Cutout Sugar Cookies

A classic recipe passed to me from my dear friend, Nan, at a cookie exchange last year.

1 cup Crisco
2 cups sugar
4 eggs
1 tsp vanilla

Cream these 4 together

4 1/2 cups flour
1 tsp baking soda
4 tsp baking powder
2 tsp salt

Add to 1st mixture alternately with 3/4 cup sour cream.

If dough is soft, refrigerate. Roll dough and cut out.

Bake at 400 degrees for 8 minutes.

Day 10: Russian Tea Cakes

(Sorry I got a little behind and am playing catch up :oD )

These cookies I have not only made for the holidays, but for bridal showers and tea time.

INGREDIENTS:

* 1 cup butter
* 1 teaspoon vanilla extract
* 6 tablespoons confectioners' sugar
* 2 cups all-purpose flour
* 1 cup chopped walnuts
* 1/3 cup confectioners' sugar for coating


DIRECTIONS:

1. Preheat oven to 350 degrees F.
2. In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
3. Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.