CHICKEN TORTELLINI SOUP

I halfed this recipe and still had leftovers after me, Chad,coley, and Travis ate.

2 T. extra-virgin olive oil
2 medium onions, chopped
3 garlic cloves, minced
4 cups carrots, peeled and cut into diagonal slices
4 cups celery, diced small
1-2 T. Italian seasoning
1 bay leaf
4 quarts of chicken broth
16 ounces cheese tortellini (packaged in the refrigerator section at the store)
4-5 cups cooked shredded chicken
2-3 T. chicken bullion granules (or **Better Than Bullion-this is what i used)
Kosher salt and freshly ground black pepper

Fresh grated parmesan cheese

Heat olive oil over medium heat in a large soup pot. Add the onion, garlic, carrots, celery, Italian seasoning and the bay leaf. Cook and stir for about 6 minutes until vegetables are softened but not browned. Pour in the chicken broth and add the bullion. Bring the liquid to a boil. Add more bullion ahnd Italian seasoning if you like. Add the tortellini and simmer for 5 minutes until tender. Fold in the chicken and continue to simmer for another couple of minutes to heat through; season with more salt and pepper if needed. Serve in bowls sprinkled with freshly grated parmesan cheese.

Pumpkin Cookies with Cinnamon Icing:

I know, I post a lot:) I'm thinkin about printing blog into a book. Guess i should make my own blog to post:) I made these cookies today!


2 cups of flour
1/2 cup of whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice
1/2 cup of butter, softened
1 1/2 cup of white sugar
1 cup of canned pumpkin puree
1 egg
1 tsp vanilla extract

Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.

Combine the flours, baking powder, baking soda, and salt together in a bowl. Mix well.

In another bowl beat the pumpkin pie spice, butter, and sugar together with a mixer until creamy. Add the pumpkin puree, egg, and vanilla extract and mix until well combined. Slowly add the flour mixture to the pumpkin mixture until just combined.

Drop by the spoonful onto the silpat mat lined baking sheet; flatten slightly. Place into the oven and bake for 15 minutes. Cool on a wire rack.

Cinnamon Icing:
1 tsp cinnamon
1 tsp vanilla extract
2 cups of powdered sugar
3-4 tbsp milk
1 tbsp melted butter

Cornflake Chocolate Chip Marshmallow Cookies

My kind of cookie!


Makes fifteen to twenty

Ingredients
16 tbsp. (2 sticks) room-temperature butter
1¼ c. granulated sugar
2/3 c. light brown sugar, tightly packed
1 egg
½ tsp. vanilla extract
1½ c. flour
½ tsp. baking powder
½ tsp. baking soda
1½ tsp. kosher salt
3 c. Cornflake Crunch
2/3 c. mini chocolate chips
1¼ c. mini marshmallows

1. In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugars; cream together on medium-high 2-3 minutes. With a spatula, scrape down sides of bowl, then add egg and vanilla and beat 7-8 minutes.

2. Reduce speed to low; add flour, baking powder and soda, and salt. Mix just until dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step or risk overmixing.) Scrape down sides of bowl.

3. Still on low speed, paddle in cornflakes and chips until just incorporated, about 30-45 seconds. Paddle in marshmallows.

4. Line a sheet pan with parchment paper. Using a 2-oz. ice cream scoop, portion 1/3 c. dough at a time onto pan. Pat tops of dough domes flat. Wrap pan tightly in plastic wrap and refrigerate for at least 1 hour or up to 1 week. (Do not bake room-temperature disks — they will not hold their shape.)

5. Heat oven to 375°. On a parchment- or Silpat-lined sheet pan, arrange chilled disks a minimum of 4 inches apart. Bake 18 minutes, until cookies are browned on edges and just beginning to brown toward the center. Cookies will puff, crackle, and spread. Leave them in oven for another minute or so if they still seem pale and doughy on the surface.

Bean and Bacon Soup

This is what we came home to after church!

5 strips of lean bacon
3 large carrot, chopped
2 stalks celery, chopped
1 small onion, chopped
4 cloves garlic, minced
Sea salt and freshly cracked pepper, to taste
1 bay leaf
3 15 1/2-ounce cans white beans, drained
4 cups chicken broth
2 tablespoons chopped fresh parsley (i left this out)

In a large Dutch oven, fry the bacon until crisp. Remove and drain on paper towels. Let cool, chop, and set aside.

Over medium heat, add the carrot, celery and onion to the pan drippings in the Dutch oven and sauté for 7 minutes; add the garlic and sauté for an additional 60 seconds, stirring constantly. Season with sea salt and freshly cracked pepper, to taste.

Add 2 cans of beans, bay leaf and chicken broth. Bring to a boil, cover, and reduce heat to low. Let simmer for 15-20 minutes, or until the carrots and celery are soft.

Uncover and remove the bay leaf. Using a potato masher or an immersion blender, partially mash the bean mixture until it thickens slightly. Stir in the last can of beans, parsley and bacon. Taste and re-season with sea salt and freshly cracked pepper, if needed. Enjoy

Creamy Broccoli Cheese Soup

I know I already posted a broccoli cheese soup but this one is so much better, I thought!

4 potatoes peeled, and cut into small cubes
5 carrots peeled and chopped
2 heads of broccoli chopped

Boil potatoes and carrots for 10 min. then add broccoli and boil 10 more minutes. Drain and set aside.

Then:
half or whole onion diced
1/4 cup butter

Melt butter then saute onion in butter until tender. Set aside.

Then:
1/2 cup butter
1/2 cup flour
4 cups whole milk
1 cup chicken broth
2 cups cheese
1 1/2 tsp. salt
1/4 tsp. pepper

Melt butter in large pot. Add flour and whisk until mixed well. Add milk and broth. Stirring constantly, bring to a boil and boil for 2 minutes to thicken. Add veggies, onion, cheese, salt and pepper. Reduce heat to low. Serve with rolls or in bread bowls. Enjoy!!