Tortellini, Bean & Pesto Soup

After tasting this at a Super Saturday, I had to have the recipe--it's so good & something different!

Basil pesto. I had never used it before, but it really adds to the flavor of the soup. I found it in the international foods section of my grocery store--it was around $4, and it will last a long time because you only use a little bit.

This is the garlic that I use. It's just like using fresh garlic, but so much faster & it was only $4 & will last me a long time (1/2 tsp. equals 1 clove of garlic).

Tortellini, Bean & Pesto Soup


2 T. butter (I don't use the butter--I just use cooking spray to coat the pan)

1 garlic clove, peeled & finely chopped (I use 1/2 tsp. minced garlic)

1 medium carrot, sliced (I used 2)

1 medium celery stalk, chopped (I used 2)

1 medium onion, chopped (or 1/2 C.)

6 C. water (I used 3 cans of chicken broth instead of the water & bouillon)

2 tsp. chicken bouillon

1 can kidney beans, drained

10 0z. dried cheese-filled tortellini (the package I used was 8 oz. & it was plenty)

1 Tbsp. parsley

1/4 tsp. pepper

basil pesto

Parmesan cheese




Melt butter over medium-low heat. Cook garlic, carrots, celery, & onion in butter for 10 minutes, stirring occasionally. Stir in water & bouillon (or chicken broth). Heat to boiling & reduce heat. Stir in beans & tortellini. Cover & simmer for 20 minutes, stirring occasionally, until tortellini are tender (mine were after the 20 minutes). Stir in parsley & pepper. Top each serving with basil pesto & Parmesan cheese.




*If you are in a hurry, you can use refrigerated cheese-filled tortellini instead of the dried. It cooks in 6 to 8 minutes instead of 20.




recipe from Julie & Debbie--they got it from the Betty Crocker website

Pumpkin Eater Pumpcakes

These are one of our favorite fall treats! They are so yummy & so easy to make!

Pumpkin Eater Pumpcakes


1 Spice cake mix

1 C. pumpkin (I always use canned)

2/3 C. water

2 eggs

1 C. semi-sweet chocolate chips




Beat all ingredients (except choc. chips) on low for 30 seconds. Then on medium for 2 minutes and then add chocolate chips. Fill greased muffin tin 2/3 full. Bake at 350 degrees for 15-20 minutes. Makes 2 dozen.






Recipe from Aunt Judi

Chocolate Zucchini Cake

This is a really yummy & moist cake!

Chocolate Zucchini Cake


1/2 C. butter, softened (I use 1/2 C. unsweetened applesauce instead)

1/2 C. oil

1 3/4 C. sugar

2 eggs

1 tsp. vanilla

1/2 C. sour milk (add 1 tsp. vinegar or lemon juice to 1/2 C. milk & let it sit for 5 minutes)

2 1/2 C. flour (I do half whole-wheat flour)

5 Tbsp. cocoa

1/2 tsp. baking powder

1 tsp. soda

3/4 tsp. cinnamon

1/2 tsp. cloves (I didn't have any, so I used nutmeg instead)

1/2 tsp. salt

2 C. finely diced zucchini (I just shred it)

1 C. chocolate chips (I like to do 1/2 milk chocolate & 1/2 semi-sweet)



Mix cake in order of ingredients & fold in zucchini last. Pour into a greased 9x13 pan & sprinkle chocolate chips on top. Bake at 325 degrees for 40-45 minutes or until toothpick inserted in the center comes out clean. Let cake cool & sprinkle powdered sugar on top.





recipe from Barb

Killer White Chili

This is really good & really easy--gotta love crockpot recipes! It's just as good for leftovers too!

Killer White Chili


48 oz. Great Northern beans (I just use 3 cans)

12 oz. salsa (whatever variety you like--I use mild)

2 C. pepper jack cheese, shredded (I just use 1 cup)

2 tsp. cumin (I just use 1 tsp.)

1 can (2 cups) chicken broth

chicken breast, cooked & chopped (I use about a cup give or take)



Put everything into crockpot & cook on low for about 6 hours.



*You could serve the chili with some pepper jack cheese on top--I just like mine plain or with a little sour cream. It would also be good with tortilla chips.




*If I don't have chicken that is already cooked, I will put in frozen chicken & just cook it longer or on high for part of the time.




*We like to have this corn bread with the chili.









recipe from somewhere online

Pear Crisp

So tasty--especially warm with ice cream! Sorry for the lousy picture--it was late in the evening

Pear Crisp


6 C. pears (peeled & cut into chunks)

1 C. sugar

2 Tbsp. flour

1/2 to 1 tsp. cinnamon

1/2 to 1 tsp. nutmeg

1/4 to 1/2 tsp. mace (optional--it really adds to the flavor of the pears though)

1-2 tsp. lemon juice (optional--I like it with the lemon juice, can be fresh or bottled)



Mix all ingredients together & place in a greased 9x9 baking dish.



Topping

1/3 C. butter, melted

1/2 C. brown sugar

1/2 C. oatmeal

1/2 C. flour



Mix all ingredients together & sprinkle on top of pears. Bake at 350 degrees for 30-45 minutes.





recipe from Mom

Creamed Peas & Potatoes

I have always loved this dish--especially if the potatoes & peas are fresh from the garden!

Creamed Peas & Potatoes


4-5 medium red potatoes

1 1/2 - 2 C. peas (I used frozen--Bird's Eye, you want to make sure you get a good brand--some of the store brands can be pretty gross)

1 can evaporated milk

1/4 C. butter

1/4 C. flour

salt & pepper (to taste)




Wash & scrub potatoes & cut them into quarters (more or less, depending on size of potatoes). Put potatoes in a pot with a little salt & fill with water, enough to cover potatoes about halfway. Simmer potatoes on medium heat until they are almost tender. While the potatoes are cooking, melt the butter in a small pan. Add flour & cook over low-medium heat for a minute or two. Gradually whisk in the milk & let mixture cook (constantly stirring) until the flour is cooked & the sauce is smooth. Add in salt & pepper to taste. Add the peas to the potatoes. After a few minutes, drain off about 1/2 of the water from potatoes, but save the water because you might need it later on. Add the white sauce to the peas & potatoes. Add in some of the drained potato water if needed (depending how thick you want the sauce to be). Gently stir until it's heated through & then enjoy!



*You can also add some cheese chunks or shredded cheese in the bowls when serving it.





recipe from Mom

Flank Steak

This is SO good & my favorite steak! It's a must try.

Flank Steak

3/4 C. soy sauce

1/4 C. oil

1 C. water

1 tsp. ginger

1 tsp. garlic powder

1/4 C. honey (optional--we just did half the amount & it was perfect)

flank steak (approx. 2 lbs)



Mix all of the ingredients (except meat) together. Lay out steak flat & score the surface of the steak with 1/4 inch deep knife cuts, about an inch apart, across the grain of the meat. Place steak in a 9x13 baking dish (you could also use a gallon ziploc freezer bag). Pour marinade over steak & make sure it gets coated thoroughly on both sides. Place in fridge for at least 6 hours (we did ours overnight). Cook on grill on medium-high heat for about 5 minutes on each side (more or less--depending on how you like your steak cooked). Let the steak sit for a few minutes before slicing. Make the slices very thin, against the grain, and at a slight diagonal.




*We got our steak from Sam's Club, so there was a lot of meat, so I just doubled the recipe & it worked great






recipe from Barb

Carrot Muffins

These are tasty, easy to make & perfect for fall!

Carrot Muffins

1 1/2 C. whole wheat flour

1/2 C. oatmeal

3/4 C. brown sugar (I used 3/8 C. honey instead)

2 tsp. baking powder

1 tsp. soda

1/2 tsp. salt

1 1/4 tsp. cinnamon

3 eggs (I use egg beaters)

1/2 C. oil (I do 1/8 C. oil and 3/8 C. unsweetened applesauce)

1 tsp. vanilla

1 C. carrot puree (I just shredded mine)



Mix all ingredients together completely but don't overmix. Pour into greased muffin tins and bake at 350 degrees for 15-20 minutes or until toothpick inserted into center comes out clean. Makes 1 dozen muffins.





recipe from Missy with a few modifications by me:)