Tortellini Soup

1 package Tortellini
6 Cups Chicken Broth
1 can Corn
1 can chunk Chicken (or cooked, diced chicken breast)
1 can diced Tomatoes
1/2 cup Marinara
Onion Powder to taste
sliced Onion (optional) to taste
Garlic Powder to taste
Salt to taste
Pepper to taste
Shredded cheese (mozzerella or cheddar)

Boil Broth.
Cook tortellini in broth according to directions on package.
Add all other ingredients except cheese.
Top individual servings with cheese.

Chicken and Dumplings

Chicken and Dumplings
by Kelley

3 cups Cooked Chicken - I cook this in a crock pot till almost done and shred to medium/large pieces

2 quarts Chicken Broth
1 can cream of chicken soup
1 -2 cups carrots, peas, corn, broccoli or any combo

In a large skillet bring veggies, broth, and soup to a boil,
Cook veggies till just tender/crisp and remove veggies to a bowl
While waiting to boil, make dumplings



For Dumplings:
2 cups Flour
2 Tablespoons Butter
½ teaspoons Baking Powder
1 pinch(es) Salt
1 cup Milk, A Bit Less Than A Full Cup


In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball. Heavily flour a work surface. Roll the dough out thin with a heavily floured rolling pin.
Dip your cutter in flour and cut the dumplings in squares about 2″x2″.


Reduce broth to a simmer, add dumplings to broth spaced apart as much as possible. Cook for 5 minutes, add veggies back in, and cooked chicken ,stir lightly for 10 more minutes on warm. Add salt/pepper/ to taste.


Salt 1/4 tsp
Pepper 1/8 tsp
Lemon pepper 1/8 tsp
Red pepper flakes (pinch)


Serve in bowls. Serves 8.
I made this for my family last night, it's GREAT comfort food and a nice addition to a cool fall evening. It got rave reviews

Cheesecake with Chocolate Ganache & Cookie Crust
Recipe Adapted from My Kitchen Cafe
Here it is ladies! JaNae, Lynette and Deb got to try this one. Fluffy, Creamy, hint of lemon, heavenly chocolaty crust....what more can I say! I will use this no-bake recipe again and again....
FOR THE CRUST
Vegetable oil cooking spray 18 ounces chocolate wafers, finely ground (4 1/2 cups) - I used 2 packages of Oreo Fudge Rings
1/4 cup plus 2 tablespoons sugar
6 ounces (1 1/2 sticks) butter, melted
1/2 teaspoon coarse salt
FOR THE GANACHE
4 ounces bittersweet chocolate, finely chopped (I used Ghirardelli's Bittersweet Chocolate Chips)1/2 cup heavy cream
FOR THE FILLING
32 ounces cream cheese, softened
1 1/2 cups sugar
1/4 teaspoon coarse salt
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons vanilla
1 1/2 cups heavy cream, cold
Make the crust:
Coat a 10-inch springform pan with cooking spray. Mix wafers, sugar, butter, and salt in a medium bowl. Pat mixture into pan, pressing firmly into bottom and all the way up sides. Cover, and refrigerate until ready to fill.
Make the ganache: Place chocolate in a food processor or blender. Bring cream to a simmer in a small saucepan, then pour over chocolate. When chocolate begins to melt, process until smooth. Reserve 4 tablespoons ganache for decorating, and spread the remainder evenly on bottom and all the way up sides of crust. Cover, and refrigerate until ready to fill.
Make the filling:
Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Reduce speed to low, and slowly add sugar and salt. Raise speed to medium-high, and beat until very fluffy, about 3 minutes. Beat in lemon juice and vanilla.
Beat cream until medium-stiff peaks form. Beat 1/4 of the whipped cream into cream cheese mixture, then fold in remaining whipped cream.
Pour filling into crust, and spread evenly. Gently tap bottom of pan on counter to release air bubbles.
Cover, and freeze for at least 1 hour or overnight. Unmold cheesecake, and serve immediately

Here's a picture of mine, no decorations. but you could pipe extra ganache in any design you like