Hot Antipasto Salad

have I mentioned we like pasta?
...no south beach diet here!

2 packages cheese tortellini, cooked according to package directions & drained
1/2 cup chopped onion
1 cup chopped tomato
1 package slices pepperoni, I use turkey (70% less fat) pepperoni and it is excellent
2 chicken breasts, cooked and cut up
1 cup colored pasta noodles, cooked according to package directions & drained
1/2 teaspoon Italian seasoning
1 can sliced black olives...I skipped these!
1 bottle Italian salad dressing
salt and pepper to taste

Combine all ingredients together in a large casserole dish.

Bake in a 350* oven for 30 minutes, stirring half way through.

Can be served hot or cold.

This makes a ton, so I usually cut it in half and it is plenty for my family.

This recipe comes from the school cookbook...from Kristen and Colin O'Brien...HI KRISTEN!

It is just as good the second day!

Make up a batch in the summer and keep in the fridge for quick meals on busy nights.

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!