Chicken & Cheese-Tortellini Soup

2 boneless, skinless chicken breast halves (abt 1/2 pound)
1 medium carrot, sliced (1/2 cup)
2 to 3 medium green onions, sliced (1/4 cup)
1/2 cup cubed parsnip
3 cups chicken broth
1 tsp chopped fresh or 1/4 tsp dried marjoram leaves
3 oz uncooked refrigerated or frozen (thawed) cheese-filled tortellini (abt 1/2 cup)
2 tbsp grated Parmesan cheese

1. Cut chicken into 1-inch pieces. Heat chicken, carrot, onions parsnip, broth and marjoram to boiling in 2-quart saucepan; reduce heat.
2. Cover and simmer about 15 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are almost tender.
3. Stir in tortellini. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until tortellini are tender. Sprinkle with cheese.
Makes 2 servings

I found this recipe in a cookbook I have and tried it a few weeks ago. It's fabulous! Dan & I both really liked it and we wished that we'd made more for leftovers.

A couple things we found out, 1. the Parmesan cheese isn't needed, it tastes just as good without any. 2. Be sure to use 3 cups of broth, we used 2 and there wasn't quite enough. 3. Dehydrated tortellini works fine, just be sure to soak it in water for a few minutes before adding it to the soup and I wouldn't suggest adding more than the 1/2 cup it calls for.

Even though it only makes 2 servings, it would be easy to multiply the recipe to make enough for a larger group. Enjoy!!!!

Pizza Casserole

Pizza Casserole

SERVINGS: 12
CATEGORY: Main Dish
METHOD: Slow Cooker
TIME: Prep: 25 min. Cook: 1 hour
Ingredients:
2 pounds ground beef
1/2 pound ground sausage
1/2 cup chopped onion
1 jar (28 ounces) spaghetti sauce
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
Dash pepper
1 package (16 ounces) favorite hearty noodles (I like penne), cooked and drained
2 packages (3-1/2 ounces each) sliced pepperoni
2 cups (8 ounces) shredded cheddar cheese
2 cups (8 ounces) shredded mozzarella cheese
Directions: In a large skillet, brown beef and onion over medium heat until meat is no longer pink; drain. Add spaghetti sauce, salt, garlic powder, oregano and pepper; heat through. Spoon 1/2 into a 6-qt. slow cooker. Top with half of the pepperoni, noodles then cheeses. Repeat layers. Cover and cook on high for 1 hour or until cheese is melted. Toss lightly. Yield: 12 servings.

Serve with Garlic bread or breadsticks and you've got a meal!

My family loves this recipe, it re-heats beautifully, so making too much is no problem.

Steak and Potato Pie

Steak and Potato Pie

SERVINGS: 6
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 40 min. Bake: 20 min.

Ingredients:
1/4 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon paprika
Dash ground ginger
Dash ground allspice
1-1 & 1/4 pound favorite steak; cubed
2 tablespoons vegetable oil
3/4 cup sliced onion
2 cups diced peeled potatoes
2 cups water

PASTRY: or two ready made rollout crust
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
3 tablespoons cold water
1 egg, lightly beaten

Directions: In a large resealable plastic bag, combine the flour, salt, pepper, paprika, ginger and allspice; set aside 2 tablespoons. Add meat to bag; seal and toss to coat. In a large skillet, cook meat and onions in oil over medium-high heat until meat is no longer pink and onions are tender. Gradually stir in reserved flour mixture. Add potatoes and water; bring to a boil. Cook and stir for 1-2 minutes or until thickened. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are crisp-tender. Meanwhile, for pastry, in a large bowl, combine flour and salt. Cut in shortening. Gradually add water, tossing with a fork until dough forms a ball. Divide pastry in half so that one ball is slightly larger than the other. On a lightly floured surface, roll out larger ball to fit a 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush top with egg. Bake at 450° for 20-25 minutes or until golden brown. Serve immediately. Yield: 6 servings.

This was SO yummy, everyone wanted me to definately make this again and soon!

Kelley

Gingerbread Pudding Cake

SERVINGS: 6-8

CATEGORY: Dessert

METHOD: Slow Cooker

TIME: Prep: 20 min.

Cook: 2 hours + standing

Ingredients:

• 1/4 cup butter, softened
• 1/4 cup sugar
• 1 egg white
• 1 teaspoon vanilla extract
• 1/2 cup molasses
• 1 cup water
• 1-1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg
• 1/2 cup chopped pecans

TOPPING:

• 6 tablespoons brown sugar
• 3/4 cup hot water
• 2/3 cup butter, melted

Directions: In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg white and vanilla. Combine molasses and water until blended. Combine the flour, baking soda, cinnamon, ginger, salt, allspice and nutmeg; add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in pecans. Pour into a greased 3-qt. slow cooker. Sprinkle with brown sugar. Combine hot water and butter; pour over batter (do not stir). Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted near the center of cake comes out clean. Turn off heat. Let stand for 15 minutes. Serve warm. Yield: 6-8 servings.

Yum! Just made this one yesterday. If you have a larger crockpot shrink the cooking time down to an hour. It looks undone when really is done, watch for "burning" on the edges, non-stick spray the crock pot first! Love ya! Serve with ice cream or sweetened whipcream.

From, Kelley