Tortellini Soup

All you need is a hunk of crusty bread and you've got dinner for tonight...and maybe lunch for tomorrow!

1 tablespoons olive oil
2 ounces pancetta or bacon, finely diced
1 medium onion, finely diced
3 cloves garlic, minced
1 large can chicken broth, 49 oz
2 teaspoons Italian seasoning
1 package refrigerated cheese tortellini, 9 oz
1 can crushed tomatoes in puree, 28 oz
8 oz. fresh spinach leaves, rinsed and chopped
salt and pepper to taste
Parmesan cheese for garnishing

Heat the oil in a Dutch oven over medium heat.

Add pancetta or bacon, cook until crisp.

Add onion and garlic; cook 3-4 minutes or until tender.

Add broth, crushed tomatoes and Italian seasoning; bring to a boil, then turn down heat and simmer 5 minutes.

Meanwhile, cook tortellini according to package directions; drain.

Add cooked tortellini to soup mixture.

Add spinach and cook until just wilted.

Season with salt and pepper.

Serve in bowls and garnish with Parmesan cheese.

I found this recipe in an older Taste of Home magazine. 

It was originally called "Holiday Tortellini Soup"

Chocolate Sheet Cake

Make this for someone special in your family...I did!

2 cups flour
2 cups sugar
1 teaspoon salt
3 tablespoons cocoa
1 cup water
1 stick margarine (or butter)
1/2 cup canola oil
1 teaspoon baking soda
1/2 cup buttermilk
2 eggs, slightly beaten
1 teaspoon cinnamon

Sift together flour, sugar and salt.

Bring to a boil; cocoa, water, margarine and oil.

Pour over dry ingredients while hot.

Add soda to buttermilk and add to mixture.

Add eggs, cinnamon, and vanilla.

Stir well and pour into a greased 18 x 12 inch pan.

Bake 15 minutes at 400*

Icing:

1 stick margarine (or butter)
6 tablespoons evaporated milk
4 tablespoons cocoa
1 teaspoon vanilla
1 lb box powdered sugar

Bring to a boil; margarine, evaporated milk and cocoa.

Remove from heat and add vanilla and powdered sugar, beat well.

Pour over hot cake.

 This is a Dellasega family recipe. It is in a cookbook the Dellasega women gave to Doug when he was single. Christie often makes this for special occasions, it's a favorite!

Jonah's birthday!

14 years ago today we welcomed JONAH into our family.

He has been a joy ever since, and we can't imagine life without him as our "caboose"

Later today I will be making Chocolate Sheet Cake and will post it when I get a few minutes...

Cream Puffs

It's raining today and this is what was waiting for the boys after school...cream puffs!

1 cup water
1 stick butter
1 cup sifted flour
4 eggs
1 package instant pudding, desired flavor
powdered sugar

In a medium sauce pan, boil water and butter.

Add flour and stir until it forms a ball, remove from heat

Add all 4 eggs at once and beat until dough is smooth.

Drop on greased baking sheet, yeilding 12 puffs.

Bake in a 400* oven for 30 to 35 minutes or until golden brown.

Remove from oven to a cooling rack, let cool completely.

While puffs are cooling, make a package of instant pudding. Use the package directions for making pie filling. Allow filling to thicken before continuing.

When puffs are cool and filling is thickened., cut off tops and fill with pudding or desired filling.

Sprinkle with powdered sugar.

This is my Mom's recipe. She would often have something like this waiting when we got off of the school bus. This was one of my favorites. She made an amazing filling from scratch, that was kind of like twinkie filling...yum!

24 hour Layered Lettuce Salad

Needs to sit overnight....plan ahead!

1 small head lettuce
1/2 cup celery, diced
1/2 cup green pepper, diced
1/2 cup red onion, diced
1 box frozen peas (I never use these...we don't like 'em!)
1 1/2 cups mayonnaise (I use light Miracle Whip, please don't shoot me...)
2 tablespoons sugar
4 oz grated cheddar cheese
1 cup crisp bacon, crumbled (you can use packaged real bacon bits in a pinch)

Baking bacon (say that fast 5 times!) is the only way to go. 350* for 20 - 30 minutes on a foil lined pan. Remove bacon, drain on paper towels, throw away foil...no messy cook-top to clean!

Break lettuce into pieces and place in 9X13 inch baking dish.

Sprinkle celery, green pepper, red onion and peas(if you're into that sort of thing) over top of lettuce.

Doesn't look like a 9" X 13" pan??? Nope we only need 1/2 a recipe for the 4 of us who are home.

Mix sugar and mayonnaise; spread over vegetables.

Just spread on top, don't mix it all together.

Sprinkle top with cheddar cheese and bacon.....what's not to love?????

Cover and refrigerate over night.

An easy way to have a salad ready the next evening.

Hotdog Casserole

 

 I am bumping this up since I now have pictures!

1 Tablespoon butter
1/2 -3/4 of a green pepper, chopped small
1 package hotdogs, chopped
16 oz can pork and beans
1/3 cup chili sauce
1/3 cup ketchup
3/4 cup brown sugar
2 cans of 10 buttermilk biscuits
2 cups shredded mozzarella cheese
3 tablespoons Parmesan cheese

Preheat oven to 375*.

In a large skillet, saute green pepper in butter.

Stir in hotdogs and brown.

Dice the green pepper really small if you have picky eaters.

Add pork and beans, chili sauce, ketchup and brown sugar.

just look at that saucy goodness....

Simmer 2 minutes. Pour hot mixture into 9X13 inch pan.

Sprinkle mozzarella cheese over hot mixture.

Lots of mozzarella cheese!!!

Cut biscuits in half to make 40 and place over the top of mozzarella cheese.

Sprinkle tops of biscuits with Parmesan cheese.

Bake at 375* for 20-25 minutes until browned and bubbly.

I use light or fat free hotdogs to make this a little healthier.

Kind of a weird name, but it is really tasty!

Although it doesn't sound all that promising....this is actually a good dish and ALL my guys request it! 

I think Doug had this recipe when we got married so it has seen many years with us.

Clinton's Chocolate Chip Cookies

1 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup vegetable shortening
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
2 eggs
2 cups old-fashion oats (I use quick-oats)
1 package (12 oz) semisweet chocolate chips

Heat oven to 350* Grease baking sheets.

Combine flour, salt and baking soda in large bowl.

Beat together shortening, brown sugar, granulated sugar and vanilla in a large bowl with electric mixer until creamy.

Add eggs beating until light and fluffy.

On low speed beat in flour mixture and oats.

Stir in chocolate chips.

Drop by rounded teaspoons on greased cookie sheet.

Bake for 8 to 10 minutes or until golden.

Cool cookies a couple minutes then remove to a wire rack to cool completely.

My big joke with this recipe is that it is the best thing that came out of Bill Clinton's presidency. 

When he and George HW Bush were running  for president, Hillary and Barbara each submitted a cookie recipe to a magazine (I don't remember which one). I cut it out and taped it to a recipe card, and it has stood the test of time. 

When someone wants me to make them they ask for "Clinton's".

Mexican Stuffed Shells

Usually when I ask Doug what sounds good for dinner he says, "Spaghetti and meatballs." It's kind of a running joke. But today when he was home for lunch and I ask, he said, "anything Mexican". 

Here ya go Honey...

Here's what you need to get started.  And yes, I like to shred my own cheese, but I will forgive you if you buy it already shredded....this time.

12 large pasta shells, cooked to package directions, drain
1 # ground chuck, browned and drained of any fat
1 8 oz jar picante sauce
1 8 oz can tomato sauce
1/2 can mild rotel
1/2 cup water
1 cup shredded monerey jack cheese (I don't really measure, just throw some on till it looks yummy enough)
1 cup french fried onions (in the can found by the green beans at the grocery store)

Combine picante sauce, water, tomato sauce, and rotel in medium bowl.

Stir 1/2 this sauce into ground chuck that has been browned, reserve the rest.

Stir in 1/2 the cheese and 1/2 the french fried onions into the meat mixture as well.

Pour the reserved sauce into the bottom of a 9 X 13 inch baking pan.

Stuff shells with 2 to 3 tablespoons of meat mixture each. Arrange shells in baking dish on top of sauce. If you have leftover meat mixture...just sprinkle it over the top of the shells.

Cover and bake at 350* for 30 minutes.

Uncover and top with remaining cheese and french fried onions. Return to oven uncovered for 5 to 10 more minutes, or until cheese is melted.

Want a bite?

My mother-in-law gave me this recipe, she understands my love of cookbooks/recipes, and  she knows Doug loves anything "pasta" and Mexican. Actually, almost all of us like it. 
If chunks of tomato turn you off, just whirl the sauce in a blender when you get it all put together.

Taco Soup

This is SO good on a cold day...heck who am I kidding, we like it any ole time!

1 pound ground chuck (I like to use diced cooked chicken)
1 package taco seasoning
1 package dry ranch dressing mix
1 can pinto beans ( I use white-great northern beans with chicken)
1 can corn
1 can ro-tel tomatoes, mild
1 can diced tomatoes

Brown ground chuck, drain. Or if you are using chicken, boil and dice a couple chicken breasts.

Add all ingredients in large sauce pot.

Add 3 cups of water, more or less for desired consistancy.

 Cook and simmer for 1 hour.

To serve, top with fritos, shredded cheddar, and a dollop of sour cream.

I found this recipe in a book given to me by my sister-in-law, Margie. It's one of those recipe books made up of recipes from a school. I think those are some of the best books, along with ones from churches. I love getting a new recipe book to browse through. Thank you, Margie!
This is so super easy and quick. And you don't have to have the toppings, but I think it helps to cover-up some of the veggies for the kids (and Doug, LOL).

Pasta Amatriciana a.k.a Piccolini

Click on any picture to get up close and personal.

1/4 pound pancetta, chopped, can substitute bacon
2 tablespoons Extra Virgin Olive Oil
3 cloves garlic
red pepper flakes, 1 or 2 shakes, depending on how spicy you like it
1/2 onion, minced
1- 28 oz can crushed tomatoes
2 sprigs fresh oregano
parsley
1 pound penne pasta, we like the mini-penne

In a large skillet, brown pancetta (or bacon), remove from pan and drain on paper towels.

Add olive oil, garlic and red pepper flakes to pan.

Heat till garlic sizzles.

Add onion and cook 5 minutes.

Add tomatoes and herbs stir in reserved pancetta (or bacon).

Heat through and reduce heat to low.

Simmer until pasta is ready.

Start large pot of water for pasta, cook according to package directions.

Drain pasta and return to hot pot, add sauce and toss.

I found this recipe on the internet when we returned home from Rome. We had so many incredible meals there and hope to return one day to explore some more. This one is especially a hit with Jonah. He calls it Piccollini. Long story made short...the box of mini penne pasta from Barrilla is called "Piccolini".  I love how family traditions are sometimes started and it only make sense to the family.

Slushie

1 cup water
1 cup sugar
1 envelope unsweetened kool-aid
ice

In small saucepan bring water, sugar and kool-aid to a boil.

Meanwhile, fill blender with ice.

When kool-aid mixture comes to a boil, pour it over the ice in the blender.

Fill the blender full of ice, the boiling kool-aid will reduce it.

Blend until all ice is crushed.

Cool, huh?

Pour into glasses and serve. One recipe makes 4 large or 5 medium glasses.

Santa left these mugs for my boys one year...what a great gift!

This is really good. It does taste like a slush from a slush machine, only lots cheaper! 

We like it in many flavors, some favorites are orange, blue-lemonade, and featured here...cherry!

Fun in the summer with a grilled hamburger out by the pool. 

Try it .....you'll like it!

Meatball Sandwiches

Meatballs:
1 pound ground chuck
1/2 cup bread crumbs
1 teaspoon minced garlic
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
milk (enough to mix it all together and be somewhat moist-no more than a half a cup)
 
Mix all together and form into balls, not quite as large as a golf ball.

Additional ingredients:
2 tablespoons olive oil
1/2 onion, chopped
1 can or jar spaghetti sauce
provolone cheese slices
hoagie rolls

 Drizzle some olive oil in a hot skillet.

Add onion.

Cook onion for a couple minutes and then add the meatballs to the skillet making sure they sit on the skillet and don't rest on the onions. This allows them to brown.

Your kitchen is starting to smell delicious right about now.

Cook a couple minutes, then gently turn the meatballs to brown the other side.

When browned, pour a can of spaghetti sauce in the skillet, reduce heat and continue to cook the meatballs in the sauce until done. To completely cook the meatballs, you will probably have to cook and additional 20 minutes. Test a meatball by removing it and cutting it in half. You may need to cover the skillet to prevent splatters.

You could stop right here, boil some pasta and have spaghetti and meatballs for dinner!

When meatballs are cooked, split and toast hoagie rolls under broiler.

Arrange 3-4 meatballs on bottom half of each hoagie, top with a slice of provolone cheese and return to oven under broiler to melt cheese. Remove from oven and top with top half of hoagie roll and serve.

Can you tell I really struggle with side dishes? At least it's healthy this time!

A very filling sandwich and the recipe will serve 5-6 easily. Doug likes it with extra sauce....surprise!

The Pioneer woman made these as sliders using one meatball on a dinner roll with provolone cheese. I made it this way once the guys really liked it. It's all about variety!

You could very well "cheat" and use premade meatballs from the frozen food section. I don't think it will be quite as good, but would definitely work in a pinch.

Cheeseburger Soup

 1/2 pound ground chuck
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried parsley
4 tablespoons butter, divided
3 cups chicken broth
4 cups diced, peeled potatoes
1/4 cup all purpose flour
1 pound American cheese, cubed (we like white American)
1 1/2 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup sour cream

In 3 quart saucepan, brown beef; drain and set aside.

In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender about 10 minutes.

Add broth, potatoes and beef; bring to a boil. Reduce heat, cover and simmer for 10-12 minutes or until potatoes are tender.

Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly.

Add to soup; bring to a boil. Cook and stir for 2 minutes; reduce heat to low.

Add cheese, milk, salt and pepper; cook and stir until cheese melts.

Remove from heat; blend in sour cream.

 This is a real crowd pleaser. It is good to make ahead for a potluck and transport it in your crockpot.

It is also very good in a bread bowl.........Mmmmmm!

Jonah makes dessert!

When the boys were little they would "help" me in the kitchen a lot. Now that they are older and busier, those times are fewer and farther in between. So when Jonah saw a cake mix sitting on the counter when he came home from school and asked if he could make it, of coarse I said "yes!"

The great thing is it's a win-win situation for me. He gets more comfortable using basic kitchen tools, which
I love, and we all get to enjoy a piece of cake after dinner.

It was just a little Jiffy cake mix....they are near and dear to my heart. My mom used to make them when I was growing up. She made her last one the day before she passed away. She had most of her grandkids over for a hamburger lunch and served Jiffy cake for dessert. We still talk about it from time to time.

This one was still warm....and perfect.

Thanks for helping me out Jonah!

 He's changed just a little bit, but he'll always be my boy!

Sour Cream Blueberry Muffins

2 cups biscuit/baking mix
3/4 plus 2 tablespoons sugar, divided
2 eggs
1 cup (8ounces) sour cream
1 cup fresh blueberries (can use frozen, also)

In a bowl, combine the biscuit mix and 3/4 cup sugar.

In another bowl, combine the eggs and sour cream; stir into the dry ingredients just until combined.

Fold in blueberries.

Fill greased muffin cups 3/4 full.

Sprinkle with the 2 tablespoons sugar.

Bake at 375* for 20-25 minutes or until a toothpick comes out clean.

These are sooo yummy and sooo easy. I use light sour cream and it works great! 

This recipe is from Quick Cooking, June 2003.

Crockpot Ham and Potatoes

This is a really easy crockpot meal that is hearty and comforting, and the flavors melt together while the crockpot does it's magic.  

6 potatoes, peeled and sliced thin
2 cups cheddar cheese, shredded
1-10 oz can cream of chicken soup*
2 tablespoons milk
1 onion, chopped
1/2 to 1 pound of ham, thinly sliced or cut into small chunks

Layer potatoes, then some cheese, chopped onion and ham. 

Continue layering until all ingredients are used then mix together soup and milk and pour over the top.

Let cook for several hours on low until potatoes are cooked through.  Serves 4-6.

*Original recipe calls for cream of mushroom soup.....I'm not a big fan, so I use cream of chicken, reduced fat and sodium.

For those with little ones who have a aversion to onions, by the time it has cooked all day in the crockpot, they are pretty much non existant.

Homemade Pizza

 

I use a variety of different crust recipe depending on my mood, the amount of time I have, is it lunch or dinner, and how many I am cooking for. The pizza above is made using the Pioneer Woman's pizza crust recipe, found here .  Just follow the recipe for the crust and top with your favorite toppings.

Here's how I topped this one:

Ragu pizza sauce, as much as your family desires, spread over the prepared crust.

Meat of your choice (cooking for all guys, veggies don't cut it on pizza) I used a combination of Italian sausage, ground chuck, and turkey pepperoni. I did sneak some carmelized onions on half of it for Doug and I.

Cover the entire pizza generously with shredded mozzarella. I think it makes a huge difference to buy a block of mozzarella and shred it yourself, but don't let this keep you from making it at home. The pre-shredded stuff works, too.

Lastly, pop it in a preheated, 500*, oven for 10 - 12 minutes or until it is as browned as you would like.

We all love pizza here in this house. Usually I make two or three different pizzas to please everyone. Jonah is a big cheese pizza guy.....that's easy! And the other guys like some kind of meat. Caleb, Doug and I often share  Hawaiian style, with pineapple and ham. I also change it up some times and do chicken and bacon with ranch dressing for the sauce. The possibilities are endless!

No Knead Beer Bread

3 cups self-rising flour
3 tablespoons sugar
1-12 oz bottle of beer

Combine all ingredients and pour into a greased loaf pan.

Bake at 375* for 50 - 60 minutes. Top should be brown and center should be done when knife is inserted in it.

Rub top of loaf with butter

Slice and serve warm.

This is actually a pretty new recipe for us.  I probably wouldn't make it for company, but for an easy dinner bread, it can't be beat!

Quick Chocolate Chip Cheesecake

1-8 oz package cream cheese
1-3 oz package cream cheese
1/2 cup powdered sugar
1 teaspoon vanilla extract
3 eggs
1 cup mini chocolate chips
1 prepared graham cracker crust
chocolate syrup

Preheat oven to 350*

Combine both packages of cream cheese and powdered sugar in a large bowl. Beat with an electric mixer set at mediume speed until light and fluffy, about 2 minutes.

Add eggs, one at a time, beating well after each addition.

Beat in vanilla.

Add chocolate chips and stir with a wooden spoon to combine well.

Pour mixture into graham cracker crust.

Bake cheesecake until firm in the center, about 40 minutes.

Let cool.

Serve with a garnish of chocolate syrup, if desired.

This is from a school cookbook and one of Jonah's good friends. It is easy as can be and turns out really well. If you were feeling ambitious, you could certainly make your own crust. I think a chocolate crust would be good as well.

Chocolate Chip Cheeseball

1-8 0z package cream cheese
1 cup butter ( no substitutes), softened
Beat together until fluffy.


Then add:
1/4 teaspoon vanilla
2 Tablespoons brown sugar

Gradually add in:
3/4 cup powdered sugar


When thoroughly combined, add:
3/4 cup MINI semi sweet chocolate chips.
Mix in. Cover and refrigerate for 2 hours.

After 2 hours remove and shape mixture into a ball. Roll in...
3/4 cup finely chopped pecans.

Serve with graham crackers, graham sticks or Teddy Grahams.

This is sooo good. Drew and I really like it. It is my sister-in-law, Lisa's recipe and she is often asked to bring it to family gatherings. At a kids functon last year, a mom made this and left off the pecans. It was still great and the kids ate it up.

Blizzard 2011!

We have just had 4 snow days off from school. One of the largest snow storms in history for our area. Day 3 meant all the kids were getting restless. Too cold and too much snow to even go sledding! What does a good Grandmother do? Host a pizza lunch and card games for the cousins in town to help pass the time.

She is the GREATEST.

I brought dessert...it was also Doug's birthday (Happy birthday, Honey!). I made big Chocolate Chip Cookies and decorated them accordingly. (Click here  for recipe) We also had Quick Chocolate Chip Cheesecake. (found HERE) It was super simple and both were yummy.

Mom D smoked us all in Oh Heck, with Maranda coming in second.

A good time was had by all and we all left full and satisfied!

Rotel Cheese Dip

1- 14 oz can Rotel tomatoes
1 lb Velveeta Cheese, cubed

Melt together in a microwave safe bowl, serve.

OR

Place all ingredients in crock pot and set on low.
Warm slowly, stirring occasionally until melted.
May take a 45 minutes to an hour.

Serve with Tostitos type chips.

This recipe is easily halved for a smaller crowd.

Fruit Bowl

2 large cans chunky fruit
1 large can pineapple chunks
1 package instant dry french vanilla pudding mix

Drain chunky fruit. Pour in large bowl.

Add 1 can pineapple chunks, undrained.

Mix in dry pudding mix with fruit, chill.

This is good anytime, but really good with breakfast casserole, for brunch.