Thursday, October 31, 2013

Creamy Tomato Tortellini Soup

I like tasty recipes that take shortcuts. This soup uses canned tomato soup, but with all the additions, you would never guess...well at least my husband didn't. :) The original recipe used refrigerated tortellini, but frozen is cheaper so I used that instead. I got a "This is quite tasty!", which means I will make it again. This was actually the first time I had ever used sundried tomatoes. I bought a little bag of them that I found near the canned tomatoes, chopped them up, and still have enough left to make this again.

Creamy Tomato Tortellini Soup
adapted from 
2 cloves of garlic, minced
2 tablespoons olive oil
2 cans (10-3/4 ounces each) condensed tomato soup
1 1/2 cups milk
2 cups half-and-half
2 cups chicken broth
1/2 cup chopped sun-dried tomatoes or two TBSPs sundried tomato paste
1 tsp onion powder
2 tsps Italian seasoning
1/2 tsp salt
1 19oz pkg frozen tortellini
1/2 cup shredded Parmesan cheese 

1. Sauté garlic with the olive oil in a large stock pot until golden brown. Be sure to keep an eye on it so it doesn't get too brown or burnt.
2. Add tomato soup, milk, half and half, chicken broth, sundried tomato and spices. Bring to a simmer. Once simmering, drop noodles into the soup. Cook according to the package directions.
3. After noodles are cooked, ladle into bowls and top with Parmesan cheese.

Tuesday, October 29, 2013

Meal Idea - BBQ Chicken Flat Bread Pizza

This is more of a meal idea than an actual recipe because I didn't measure ingredients and you can make it so many different ways. I had some leftover BBQ chicken from this recipe here that I needed to use. I bought a package of flat bread pitas to use as my crust. I squirted a little bbq sauce on the pitas and spread it around. Then I sprinkled on my leftover BBQ chicken, some shredded cheddar, and green onion. I baked them on cookie sheets @425 for 10-15 minutes. The pita got nice a crunchy and I loved how easy it was to make!

Monday, October 21, 2013

Fall Brownies - 2 Ways

I took some brownies to a church Halloween party last Saturday. I wanted something that would appeal to kids and adults, so I decided to make 2 different kinds. Both used a boxed brownie mix. I loved the pumpkin cream cheese ones. The others had some fun toppings, and my kids were big fans of those.

Halloween Brownies
adapted from
1 19.5 to 19.8 oz. brownie mix
1/2 cup oil
1/4 cup water
2 eggs
1 1/2 cups miniature marshmallows
1/2 cup candy corn
1/2 cup semisweet chocolate or white chips (or both)

1. Preheat oven to 325 degrees F. Grease an 9 x 9 baking dish.
2. Combine brownie mix, oil, water, and eggs in large. Stir until combined.
3. Pour brownie batter into prepared pan. Bake 30 minutes
4. Remove brownies from oven. Sprinkle mini marshmallows, candy corn and chocolate chips over brownies.
5. Return to oven, and bake another 5 minutes. Let brownies cool completely before cutting into squares. 

Pumpkin Cream Cheese Brownies
adapted from
4 oz. cream cheese, softened
3 heaping TBSPs canned pumpkin puree
3 TBSPs sugar
1 19.5 to 19.8 oz. brownie mix
1/2 cup oil
1/4 cup water
2 eggs

1. Preheat oven to 325 degrees F. Grease an 8 x 8 baking dish.
2. With an electric mixer, beat cream cheese, pumpkin and sugar until smooth. Set aside.
3. Combine brownie mix, oil, water, and eggs in large. Stir until combined.
4. Pour brownie batter into prepared pan.
5. Drop spoonfuls of pumpkin cream cheese mixture onto brownie batter. With a knife, swirl cream cheese mixture into brownie batter.
6. Bake 40-45 minutes until just set.

I try to use this platter whenever I can in October!

This is the mix I used.

Friday, October 18, 2013

Mini Pumpkin Muffins

So many fall recipes, so little time! I made these mini pumpkin muffins last week. I wanted to make a quick and easy pumpkin treat. My kids like to eat these for snacks.

Mini Pumpkin Muffins
adapted from
1/4 cup unsalted butter, softened
1/2 cup sugar
1 large egg
1/2 tsp vanilla extract
1/2 cup canned pumpkin puree
1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp allspice
1/2 tsp ground cinnamon

 1/4 cup granulated sugar
3/4 tsp ground cinnamon
3 TBSPs unsalted butter, melted

1. In a mixer, blend butter and sugar until creamy. Add in egg and vanilla, beat until combined. Blend in pumpkin puree. Add flour, baking powder, baking soda, salt, allspice and cinnamon.
2. Fill cavities of a greased mini muffin pan about half full (about 1 TBSP). Bake in a 375 degree F oven for 10 minutes. Remove and cool on wire rack.
3. Meanwhile, mix cinnamon and sugar and a small bowl. In a separate bowl, melt butter. Dip each muffin top into the melted butter then into the cinnamon sugar mix. Repeat until all muffins are dipped. Store in an airtight container for up to one week. Or freeze for up to one month.
Makes 24

Sunday, October 6, 2013

Slow Cooker Chicken and Gravy

I saw this on Pinterest and it the picture caught my eye. I made the recipe and tried to replicate the plating by serving it over Texas Toast with corn on the side. I really liked it. The hubby said it was a bit bland (he needed more pepper), but my kids ate it, so it passed the test.
Slow Cooker Chicken and Gravy
1lb. boneless skinless chicken breasts
2 pkts dry chicken gravy mix (0.87oz ea)
1 can cream of chicken soup (10 3/4oz )
2 cups of water
1/8 tsp black pepper

1. Put the gravy packets, cream of chicken soup, water and pepper in your slow cooker.
2. Whisk until the gravy is as smooth as you can get it.
3. Add the chicken breasts
4. Cook on low for 8 to 10 hours
Serve over mashed potatoes or rice.
Makes about 6 servings