Delicious recipes from the kitchens of the Butler sisters

Saturday, November 30, 2013

Sugar Cookies

I got this recipe from Leesa.

1 cup shortening (I use the butter flavor)
2 cups sugar
2 eggs
1 cup sour cream
1 tsp vanilla
1/2 tsp baking soda
4 tsp baking powder
1/2 tsp salt
5 cups flour
Cream shortening & sugar together. Add eggs,sour cream, & vanilla. Mix dry ingred. (Soda, salt, bkg powder) with 1 cup flour. Add to creamed mixture, then add the remaining flour, or as much as needed to form soft dough. 
Roll out on floured surface, fairly thick & cut in desired shapes. 
Place on greased cookie sheets & bake 350 9-12min. 
Watch them closely. I personally like mine almost doughy:)  

1 tablespoon butter
2 cups powdered sugar
Pinch of salt
Enough milk to make desired consistency
1 tsp almond or vanilla extract

Tuesday, November 5, 2013

Perfect chocolate chip cookies


2 1/4 cups flour
1 tsp baking soda
1 1/2 tsp cornstarch
1/2 tsp salt
3/4 cup dark brown sugar, packed
1/2 cup sugar
12 Tbsp unsalted butter, melted
  1 egg + 1 egg yolk, large
  1 Tbsp vanilla
  1 cup Hershey's Mini Kisses


1.In a large bowl, sift together the flour, baking soda, corn starch and salt. 2.In a medium bowl, whisk together the sugars until no more clumps remain. Add the butter and continue whisking until smooth. 3.Add the eggs and vanilla and whisk until incorporated. 4.Make a well in the flour mixture and pour in the wet ingredients. Mix with a wooden spoon until just combined. 5.Add the mini Kisses and fold together. 6.Cover with plastic wrap and refrigerate for at least 8 hours or overnight. 7.When you're ready to bake, preheat oven to 325 F degrees and line cookie sheets with parchment paper. 8.Roll 6 large balls of dough and place evenly on the prepared cookie sheet. You'll use 2-3 Tbsp of dough for each ball. Press 3-4 mini kisses onto each ball. 9.Bake 11-13 minutes or until the tops are a light golden color. DO NOT OVERBAKE. Remove immediately. 10.Allow cookies to cool on the pan for 2-3 minutes before removing to a wire rack to cool completely. 11.Repeat process with all the cookie dough. 12.Eat warm! Store cookies in an air tight container for up to 5 days.

source: javacupcake

Thursday, October 10, 2013

Pumpkin Cinnamon Rolls

2-3/4 to 3-1/4 cups all-purpose flour, divided
1 pkg (1/4 ounce) active dry yeast
1/2 cup solid-pack pumpkin
2/3 cup milk
2 Tbsp sugar
4 Tbsp butter, divided
1/2 tsp salt
1 egg, beaten
1/2 cup packed brown sugar
1 tsp cinnamon

Caramel Frosting
( I doubled this cuz we like more glaze than less):
2 Tbsp butter
1/4 cup packed brown sugar
1 Tbsp milk
1/4 tsp vanilla extract
Dash salt
1/4 cup confectioners' sugar

1. In a bowl, combine 1-1/2 cups flour and yeast; set aside. In a saucepan, heat and stir pumpkin, milk, sugar, 2 Tbsps butter and salt until warm and butter is almost melted. Add to flour/yeast mixture along with the egg. Beat on low speed for 30 seconds. Beat on high speed for 3 minutes. Stir in enough remaining flour to make a moderately stiff dough. Knead on a lighly floured surface until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to greast top. Cover and let rise until doubled, about 1 hour. Roll into a 12-in x 10-in. rectangle. Melt remaining butter; brush on dough. Combine brown sugar and cinnamon; sprinkle over dough. Roll dough, jelly roll style, starting with the longer side. Cut into 12 slices, 1 in. each. Place rolls, cut side down, in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees for 20 minutes(do not overcook or they will not be soft), or until golden brown. Cool on a wire rack.

2. For frosting, melt buter in a saucepan; stir in brown sugar and milk. Cook and stir over medium-low heat for 1 minute. Stir in vanilla, salt and 1/4 cup confectioners' sugar; beat until well blended. Add more sugar, if necessary, to achieve desired consistency. Drizzle over rolls.
Yield: 1 dozen

Pumpkin Chocolate Chip Bread

I love the cinnamon in this bread that blends the chocolate and pumpkin so well. It makes a very moist bread. I also like that it makes 2 loaves. One to keep and one to give away!

3 cups all-purpose flour
2 tsp cinnamon
1 tsp salt
1 tsp baking soda
4 eggs
2 cups sugar
2 cups canned pumpkin
1-1/2 cups canola oil
1-1/2 cups(6 ounces) semisweet chocolate chips

1. In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips.

2. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350 degrees for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Monday, October 7, 2013

Apple Pie Sandwiches


  • 2 cups diced peeled tart apples
  • 1 cup water
  • 1/2 cup plus 1 tablespoon sugar, divided
  • 5 teaspoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons lemon juice
  • 12 slices day-old bread
  • 3 eggs
  • 2/3 cup milk
  • 2 teaspoons vanilla extract
  • Confectioners' sugar, optional
  • Directions

    1. In a large saucepan, cook apples and water over medium heat for 10 minutes or until apples are tender. Combine 1/2 cup sugar, cornstarch, cinnamon and nutmeg; stir into apple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice.
    2. Spread six slices of bread with 1/3 cup filling; top with remaining bread. In a shallow bowl, beat the eggs, milk, vanilla and remaining sugar.
    3. Dip sandwiches in egg mixture. Cook on a lightly greased hot griddle until golden brown on both sides. Sprinkle with confectioners' sugar if desired. Yield: 6 servings. From Taste of Home

Favorite Apple Crisp

Here's a great Fall dessert! I used apples from my Mom's tree.
8 cups sliced peeled tart apples
3/4 cup sugar
1/2 tsp ground cinnamon
1/8 tsp salt

1 cup quick cooking oats
1 cup flour
1 cup packed brown sugar
1/2 tsp baking powder
1/4 tsp baking soda
6 Tbsp. cold butter
Vanilla Ice cream(optional)

1. In a large bowl, toss the first four ingredients. Pour into a greased 9x13 baking dish. In a bowl, combine oats, flour, brown sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apple mixture. Bake at 350 degrees for 55-60 minutes or until apples are tender and topping is golden. Serve warm with ice cream if desired. Yield:10 servings

Friday, October 4, 2013

Chicken Artichoke Casserole and Roasted Fresh Carrots

This casserole tastes similar to artichoke dip and is rich and comforting on a chilly fall night. The carrots are so delicious. Grandpa Pat gave me a bunch from his garden so I used those. 

Chicken Artichoke Casserole
Serves: 6

2 cups uncooked bow tie pasta
2 cups cubed cooked chicken(I was short on time so I used 2 cans of canned chicken)
1 can water-packed artichoke hearts, rinsed, drained and chopped
1 can condensed cream of chicken soup, undiluted
1 cup shredded Parmesan cheese
1 cup mayonnaise
1/3 cup 2% milk
1 garlic clove, minced
1/2 tsp onion powder
1/2 tsp pepper
1 cup onion and garlic(I used garlic and butter) salad croutons, coarsely crushed

Preheat oven to 350 degrees. Cook pasta according to package directions. Meanwhile, in a large bowl, combine chicken , artichokes , soup, cheese, mayonnaise, milk, garlic, onion powder and pepper. Drain pasta; add to chicken mixture.
Transfer to a greased 2-qt. baking dish. Sprinkle with croutons. Bake, uncovered, 25-30 minutes or until heated through. 

Roasted Fresh Carrots
3 Tbsp EVOO
8-10 large carrots, peeled and cut in slices
Kosher salt
Dill or Parsley

Preheat oven to 400 degrees
Put carrots in a ziploc bag and drizzle with EVOO
Shake the bag to coat the carrots
Place carrots in a single layer on a baking sheet
Sprinkle with salt to your liking
Place in preheated oven for 25-30 minutes
Remove from oven and sprinkle with either dill or parsley(I used dill)

Individual Pavlovas with Cream Cheese Whipped Cream and Raspberry Sauce

I made these for Corey's luncheon. They are fun cuz they're pretty and different! They are named after Anna Pavlova, a russian ballerina. Primarily eaten in Australia and New Zealand. Enjoy!

1 1/2 cups granulated sugar
2 tsp cornstarch
6 large egg whites
1/4 + 1/8 tsp cream of tartar
1 pinch salt
1 tsp vanilla extract
Fresh mint, for garnish(optional)

Raspberry Sauce
3 Tbsp sugar
2 1/4 tsp cornstarch
18 oz fresh raspberries (frozen would work too)
1/3 cup water

Cream Cheese Whipped Cream
8 oz cream cheese
1 1/2 cups heavy cream
1 Tbsp granulated sugar
1/2 tsp vanilla extract

Preheat oven to 250 degrees. In a mixing bowl, whisk together sugar and cornstarch. In the bowl of an electric stand mixer fitted with the whisk attachment, whip egg whites with cream of tartar and salt on medium speed until soft peaks form, about 3 minutes. Increase speed to medium high and slowly add in sugar mixture, then increase speed to high and whip until stiff glossy peaks form, about 5 minutes, adding in vanilla during last minute of mixing.

Spoon and dollop meringue into 3 to 4 inch circles onto parchment paper lined baking sheets then use the back of the spoon to create slight dips in their centers. Bake in preheated oven 60 minutes, then leave in oven with door closed, turn off oven and allow to rest in oven 45 minutes. Remove from oven and allow to cool completely.

To assemble, top meringues with cream cheese whipped cream then raspberry sauce and garnish with mint. Assemble just before serving.

For the raspberry sauce:
In a medium saucepan, whisk together sugar and cornstarch. Stir in 1/3 cup water. Add half of the raspberries, then cook mixture over medium heat, whisking constantly until mixture has thickened. Remove from heat and cool completely. Stir in remaining raspberries. Store in refrigerator in an airtight container.

For the cream cheese whipped cream:
In a mixing bowl whip heavy cream until soft peaks form then add sugar and vanilla and whip until nearly stiff peaks form. In a separate mixing bowl, whip cream cheese until light and fluffy. Add cream cheese to whipped cream mixture and whip until stiff peaks form. Store in refrigerator.
From cooking classy

Roasted Cauliflower White Cheddar Soup

This soup was really delicious and a perfect fall meal. I served it with Pillsbury French Bread in the can. Yum!

1 large head cauliflower(2-2 1/2 lbs.), cored and chopped into small, bite size pieces
1 1/2 Tbsp. EVOO
Salt and freshly ground black pepper
3 Tbsp. butter
1 cup finely chopped yellow onion
3 Tbsp. all-purpose flour
1 clove garlic, minced
3 cups milk
2 cups low-sodium chicken broth
1/2 cup heavy cream
1 Tbsp. chopped fresh parsley, plus more for garnish
1 tsp chopped fresh thyme(or a slightly heaping 1/4 tsp dried)
1 bay leaf
1/4 tsp granulated sugar
4 oz shredded sharp white cheddar cheese, shredded(1 cup), plus more for serving if desired
1 oz finely grated parmesan cheese (slightly packed 1/4 cup)

Preheat oven to 425 degrees. Place cauliflower on baking sheet, drizzle with olive oil and toss to evenly coat, then spread into an even layer and season lightly with salt and pepper. Bake in preheated oven 20 minutes, or until golden. Remove from oven and set aside.

In a large pot, melt butter over medium heat. Add in onion and saute until tender, about 4-5 minutes. Add in flour and cook, stirring constantly 1 1/2 minutes, adding in garlic during last 30 seconds of cooking. While whisking, slowly pour in milk, followed by chicken broth and cream. Add in parsley, thyme, bay leaf, sugar, roasted cauliflower and season soup with salt and pepper to taste (I used 1 tsp salt but this may vary depending on how much salt you added to your cauliflower and how much salt you prefer). Bring to a boil, stirring frequently and allow to cook until thickened slightly. Puree 3 cups of the soup in a blender(being careful as your working with hot liquids) and return to soup in pot. Remove from heat and stir in sharp white cheddar and parmesan cheese. Serve warm garnished with additional shredded white cheddar, parsley and serve with fresh bread or croutons if desired.
From cooking classy

Monday, September 16, 2013

Raspberry French Toast Rollups with Cream Cheese Dipping Sauce

  • 16 - 20 slices sandwich bread (I used the long square shape loaf)
  • 1/2 cup raspberry jam
  • 1/2 pint fresh raspberries
  • 4 large eggs
  • 1/2 cup milk
  • 1/2 tsp vanilla extract
  • 2 Tbsp all-purpose flour
  • 1/2 tsp baking powder
  • 1 pinch ground nutmeg
  • 2 Tbsp butter, melted
  • 1/3 cup granulated sugar
  • 1 1/4 tsp cinnamon
  • Dipping Sauce
  • 3 oz cream cheese, softened
  • 3 oz butter, softened
  • 1 cup powdered sugar
  • 1 1/2 - 2 Tbsp milk
  • 1/2 tsp vanilla extract

  • Preheat oven to 375 degrees. Stack bread into stacks of 4 slices, then trim crusts from bread. Working with one piece of bread at a time, use a rolling pin to flatten bread to about 1/2 it's original size. Evenly spread 1 tsp raspberry jam just onto one half of the bread, then align a row of raspberries over jam. Roll bread to opposite end and set aside, seem side down. Repeat with remaining slices of bread.
  • To a blender add eggs, milk, vanilla, flour, baking powder and nutmeg. Cover and blend on low speed 10 - 15 seconds until well blended. Pour into a bowl and dip roll ups into egg mixture, allowing to rest several seconds to absorb liquid. Make sure to seal the ends of rollups after dipping in egg mixture. Mine ended up leaking a lot of the jam out during cooking. I think sealing the ends would help solve this problem! Transfer to a lightly greased baking sheet 
  • Bake in preheated oven 9 minutes, then remove from oven. Brush tops lightly with melted butter than rotate french toast roll ups to opposite side and brush lightly with melted butter (bottoms should now be upright). Return to oven to bake 8 - 12 minutes longer until cooked through.
  • In a small bowl whisk together granulated sugar and cinnamon. Once french toast roll ups are cool enough to handle, immediately dip and roll in cinnamon sugar mixture to evenly coat. Serve warm with cream cheese dipping sauce.
  • For the cream cheese dipping sauce:
  • In a mixing bowl, using and electric hand mixer, whip together cream cheese and butter until smooth and fluffy. Add in powdered sugar, milk and vanilla and whip until well blended and fluffy. Store in refrigerator.
  • Recipe Source: Cooking Classy, inspired by Cinnamon Spice & Everything Nice

Thursday, September 12, 2013

Pumpkin better than sex cake

Getting excited for fall with these yummy pumpkin recipes!
  • 1 box yellow cake mix
  • 14 oz pumpkin puree (NOT PUMPKIN PIE FILLING)
  • 1 tsp pumpkin pie spice
  • 14 oz. can sweetened condensed milk
  • 8 oz. tub cool whip
  • 1/2 bag Heath Bits
  • Caramel Sundae Sauce
  1. Mix together the cake mix, the pumpkin puree (DO NOT add the other ingredients on the cake mix box), and the pumpkin pie spice until a batter forms. Using the 14 oz. can of pumpkin puree will yield a thicker batter. You can add up to 1 cup more pumpkin if you'd like a thinner batter (which will yield a slightly fluffier cake).
  2. Pour batter into a well greased 9x9 (9x13 if you added more pumpkin) baking dish. Bake at 350ยบ for 35-45 minutes until a toothpick inserted comes out clean.
  3. Let cool completely after baking. Using the bottom of a wooden spoon, poke holes all over the top of the cake.
  4. Pour the sweetened condensed milk over the cake, aiming to fill the holes. Refrigerate for 60 minutes or until the sweetened condensed milk has soaked into the cake.
  5. Spread the cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top (just to your liking). Refrigerate for 3-4 hours, or overnight (best).
DO NOT USE PUMPKIN PIE FILLING. YOU MUST USE PUMPKIN PUREE IF YOU WANT THE CAKE TO BAKE CORRECTLY. The cake mix + pumpkin puree version of pumpkin cake may not be for everyone. I like it just fine, especially when it's soaked in SCM and caramel. But if you're not sure about it, feel free to substitute your own pumpkin cake recipe as the cake base. DO NOT mix together the pumpkin, cake mix, and the other ingredients on the back of the cake mix box!!!! ONLY mix the cake mix and the pumpkin puree. You must let the sweetened condensed milk soak in all the way. Letting it sit overnight will yield best results. Use the bottom of a wooden mixing spoon to poke the holes in the cake-- it's just the right size.

Pumpkin Cheesecake Pie

You Will Need:

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared pie crust (or Graham cracker crust, whichever you prefer)
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed

Preheat oven to 325 degrees 
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Loaded Chicken & Potatoes

Ingredients: 1 lb boneless chicken breasts, cubed (1″)
6-8 medium skin on red potatoes, cut in 1/2″ cubes
1/3 c olive oil
1 1/2 tsp salt
1 tsp black pepper
1 Tbsp paprika
2 Tbsp garlic powder
2 Tbsp hot sauce (more if you like it HOT) Topping: 2 c fiesta blend cheese
1 c crumbled bacon
1 c diced green onion
How to Make: 1. Preheat oven to 400 degrees. Spray a 9X13″ baking dish with cooking spray. 2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish.. 3. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound). 4. Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted. Serve With: extra hot sauce and/or ranch dressing or sour cream!

Wednesday, September 11, 2013

Mexican Lasagna

From Cooking Classy
Mexican Lasagna

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour

Yield: About 6 servings


  • 1 lb boneless skinless chicken breast, cooked and shredded*
  • 1 cup sour cream
  • 1 1/3 cups fire roasted salsa, divided, recipe follows
  • 1 (4 oz) can diced green chiles
  • 2 Tbsp chopped fresh cilantro
  • 1 1/2 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper (optional)
  • Salt and freshly ground black pepper, to taste
  • 8 (6-inch) white corn tortillas, cut into quarters**
  • 1 cup fresh corn (or frozen and thawed)
  • 4 oz finely shredded Monterey Jack cheese (1 cup)
  • 4 oz finely shredded Cheddar cheese (1 cup)

  • Preheat oven to 350 degrees. In a large mixing bowl blend together sour cream, 1 cup salsa, green chiles, cilantro, chili powder, paprika, cumin, onion powder, and season with salt and pepper to taste. Fold in shredded chicken. Spray an 11 by 7-inch baking dish with cooking spray and spread 1/3 cup salsa evenly in bottom of dish. Layer 15 tortilla quarters evenly over salsa, slightly overlapping each other (the flat cut sides of tortillas should be facing the rim of dish and rounded sides facing inward). Spread 1/2 of the chicken mixture evenly over tortilla layer the sprinkle 1/2 cup corn evenly over chicken mixture layer. Spread 1/2 cup Monterey Jack and 1/2 cup Cheddar evenly over corn layer, the repeat this process once more (tortillas (you'll have 2 quarters left over), chicken mixture, corn, cheeses. Tent with foil and bake in preheated oven 40 minutes, then remove foil and bake 20 minutes longer. Remove from oven and allow to rest 5 minutes then cut and serve with fresh tomatoes, avocados (or guacamole), additional sour cream, fresh cilantro, lime juice and hot sauce as desired.
  • *I cooked the chicken in chicken broth in the slow cooker.
  • **Don't use flour tortillas, corn is a must for this. Also look for some that are fairly stiff and sturdy, not delicate and flimsy.
  • Recipe Source: Adapted lightly from Food Network
  • Fire Roasted Salsa

    Prep Time: 5 minutes


    • 1 (14 oz) can diced fire roasted tomatoes, drained
    • 1 clove garlic
    • 1/3 yellow onion, diced into chunks (about 1/3 cup)
    • 1 Tbsp cilantro
    • 1 Tbsp fresh lime juice
    • 1 small jalepano, sliced into 4 pieces (seeded if desired for less heat)
    • Salt and freshly ground black pepper, to taste


    • Add all ingredients to a food processor and pulse until finely chopped. Store in an airtight container in refrigerator until ready to use.


Friday, September 6, 2013

The Best Chocolate Sheet Cake. Ever.

I made two of these for our town's flea market this weekend, one with nuts and one without. So delish!
It comes from Pioneer Woman


  • 2 cups Flour
  • 2 cups Sugar
  • 1/4 teaspoon Salt
  • 4 Tablespoons (heaping) Cocoa
  • 2 sticks Butter
  • 1 cup Boiling Water
  • 1/2 cup Buttermilk
  • 2 whole Beaten Eggs
  • 1 teaspoon Baking Soda
  • 1 teaspoon Vanilla
  • _____
  • 1/2 cup Finely Chopped Pecans
  • 1-3/4 stick Butter
  • 4 Tablespoons (heaping) Cocoa
  • 6 Tablespoons Milk
  • 1 teaspoon Vanilla
  • 1 pound (minus 1/2 Cup) Powdered Sugar

Preparation Instructions

Note: I use an 18x13 sheet cake pan.
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.

Slow Cooker Lentil and Pasta Stew

This soup was so delicious. I served it with some Pillsbury french bread. Comes from Taste of Home


  • 1/2 pound smoked kielbasa or Polish sausage, chopped
  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • 1 cup cubed peeled potatoes
  • 3/4 cup sliced fresh carrots
  • 1 celery rib, sliced
  • 1 small onion, finely chopped
  • 5 cups beef broth
  • 1 cup dried lentils, rinsed
  • 1 cup canned Hunt's® Diced Tomatoes
  • 1 bay leaf
  • 1 teaspoon coarsely ground pepper
  • 1/4 teaspoon salt
  • 1 cup uncooked ditalini or other small pasta(I used mini pinwheels)
  • Shredded Romano cheese


  • Brown kielbasa in oil and butter in a large skillet. Add the potatoes, carrots, celery and onion. Cook and stir for 3 minutes over medium heat. Transfer to a 4- or 5-qt. slow cooker. Stir in the broth, lentils, tomatoes, bay leaf, pepper and salt.
  • Cover and cook on low for 8-10 hours or until lentils are tender. Meanwhile, cook pasta according to package directions; drain. Stir pasta into slow cooker. Discard bay leaf. Sprinkle servings with cheese. Yield: 8 servings.