Chicken Tortellini Soup

I've had several people request for me to post this recipe.  We had company last night and this is what I made and it was a big hit.  Our company requested the recipe so I figured it was a good time to post the recipe.  This recipe is a favorite in our house.  It started out as a vegetable tortellini soup and my kids were not too crazy about the spinach in that one.  I loved it.  I was trying to figure out what to make for dinner one night and I decided to modify that recipe and make some substitutions with ingredients that I had on hand.  This recipe has been in our rotation ever since!

Saute in a pan the following ingredients:

A couple of Tablespoons of Olive oil to coat the bottom of the pan (I never measure it)
3-4 carrots sliced
3-4 small cloves of garlic
2 stalks of celery sliced
1 package baby portebella mushrooms sliced

Once the carrots are fork tender, add the following to the pot:

1 large container reduced sodium chicken broth/stock
2 Tablespoons parsley
1 Tablespoon basil
(Although most of the time I just add by the handful my parsley and basil)

Once it all comes to a boil, simmer the soup for 30 minutes on a medium-low heat.

Add 2 cups of 4 cheese Tortellini (I purchase Barilla and it is in pasta isle...it's usually on the bottom shelf)

Simmer for 11 minutes additional stirring occationally.

In case you were wondering about the bread sticks pictured:

I did serve this soup with homemade bread sticks.  I modified another recipe that is posted on here on my blog under Pepperoni Rolls.  I followed the recipe as it calls for until it is time to shape them into rolls after the 1st rise.  I rolled them into ropes, placed them on a cookie sheet, coated them with egg whites, let them rise the 2nd time, and just before putting in the oven to bake they got another egg white coating and a dusting of a Parmesan & basil mixture.  They were delicious!  Next time I would roll them a little thinner, but totally a keeper!

Cinnamon Spiral Cookies

These cookies are so simple!  If you like cookies that are not-too-sweet then these are probably for you!  I may end up adding a touch of sugar to the cookie dough next time.  Plus, I think I may play around with the filling for inside these.  But, definitely worth posting!

Combine in mixer until soft and creamy:

2 sticks of unsalted butter
1 package of cream cheese (8 oz)

Add:

1/2 tsp salt
2 1/2 cups all purpose flour

Do you believe it?....That is  your cookie dough!!!

Pat the dough into an approximate 15" x 12" rectangle on a silicone mat and freeze dough for 30 minutes on a flat surface.

Mix together:

2/3 cup sugar
2 tsp ground cinnamon

Spread this mixture onto the top of the dough once it is solid.  Roll up the dough tightly starting on the longest side.

Wrap the silicone mat around the log of cookie dough and freeze for an additional 45 minutes.

Preheat oven to 400 degrees.

Once dough is solid, slice into 1/4 inch thick slices to 1/2 inch slices.  The biggest problem I had with this dough is that the sugar poured out of the dough as I sliced it.   So, I ended up dipping each slice in the cinnamon sugar to coat the bottom before placing it on my baking sheet.  Bake cookies for 12 minutes.  Enjoy!

Fudge Brownies

I have had a brownie recipe that I have loved for year; however, I never had that crackly top that I like.  So, I thought I would give these a shot.  I wasn't happy with them the first time I made them, but with some modifications to the recipe....these are FANTASTIC!!!

Place 2 sticks of unsalted butter in a microwave safe bowl and microwave for 1 1/2 minutes until the butter is melted.

Add:

2 1/4 cup sugar and stir

Microwave again for 1 1/2 minutes.  Remove from microwave and stir.

Then, microwave again for another 30 seconds.

This mixture should be shiny, but not boiling.

In another bowl, add:

4 eggs

1 1/4 cup cocoa
1 tsp cocoa
1 tsp baking powder
1 Tbsp vanilla

Combine above and then add:

1 1/2 cups all purpose flour

Add:

1 package (2 cups) milk chocolate chips

Mixture should still be warm so that the chips melt as you stir or at least mostly melt.

Bake in a 9x13 pan at 350 degrees for 30 minutes.

Allow these to cool completely before cutting into squares.

Homemade Wheat Pizza

We use to buy a pre-made wheat pizza crust when we lived in South Carolina, but we can't find it here.  We found a pizza place that we just loved here, but still needed a healthier option.  So, I started trying to find a homemade pizza crust recipe that was made with wheat flour.  This is it!  We haven't bought a pizza since!

This recipe makes 2 large, thick crust pizzas.  But, you can roll it thinner if you like....even 1/2 the recipe.

In a large bowl combine and let stand until foamy:

3 cups warm water (110 degrees)
2 tsp white sugar
2 Tbsp active dry yeast (or 3 packages)

In Mixer with dough hook attachment:

2 Tbsp olive oil
2 tsp salt

Add the yeast mixture and combine.

Add:

4 cups whole wheat flour

Once combined, add:

2 cups white flour

Allow flour to incorporate and then add:

1 cup white flour

Knead dough with mixer until all of the flour is absorbed.

Place dough into a greased bowl, cover with a towel, and let rise in warm place for 1 hour.

Punch down dough and split into 2 balls (for 2 pizzas).  Cover and allow to rise again in warm place for an additional 45 minutes.

Roll out dough on a floured cookie sheet, top with pizza sauce, cheese, and whatever toppings you would like.

Bake in a 425 degree preheated oven for 20 minutes for thick crust.  If you do thin crust, check it at 16 minutes or so.

Simply Sinful Cinnamon Muffins

We went to church last night which I love because I have Sunday morning to relax and even have the opportunity to do some baking.  I had printed this recipe off the King Arthur's website about a week ago and put it in my pile of "want to trys".  Well, today was the day.  I must say...these are yummy!!!  The only issue that I had with the recipe is that the muffin pan was extremely full and started to overflow slightly.  But, I put a cookie sheet under them and that solved the problem.  One of my kids declared these the "best muffin ever!"....so, they must be good!

Topping
1/3 cup brown sugar, packed
1/4 cup diced pecans
1/4 cup rolled oats
1/2 cup All-Purpose Flour
3 tablespoons soft butter

Filling
1/2 cup brown sugar

1 1/2 tablespoons ground cinnamon

3 tablespoons butter
3 to 4 tablespoons water

Batter
1 stick unsalted butter, melted
3/4 cup milk
2 large eggs
1 3/4 cups All-Purpose Flour
1/2 cup rolled oats
2 tablespoons cornstarch
3/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup butterscotch chips
 

Preheat your oven to 400°F. Line a 12-cup muffin pan with cupcake papers, or grease it lightly.

Prepare the topping by mixing the ingredients together until crumbly. Set aside. 

Prepare the filling with enough water to make filling with a soft, pudding-like consistency. I used 3 Tablespoons, but I might do a little less water the next time I made these.  Set it aside.

To make the batter: In a large bowl, whisk together the melted butter, milk, and eggs. In a separate bowl, whisk together the dry ingredients, including the chips. Add the dry mixture to the liquid, stirring just until combined.

Divide half the batter evenly among the muffin cups. 

Dollop 2 teaspoons cinnamon filling onto each muffin...then top with the remaining batter. Sprinkle with topping, pressing it in lightly.

 

Before I pressed down lightly on the topping batter, they looked like this...
 

Bake the muffins for 20 to 25 minutes, or until they're golden brown. Remove them from the oven, and wait 5 minutes before transferring them from the pan to a rack to cool. Yield: 12 muffins.

I mixed up a little powdered sugar and milk to make a simple glaze and drizzled it on top of the muffins for the end result...

Here is the recipe link if you are interested in printing it from King Arthur's site:

http://www.kingarthurflour.com/recipes/simply-sinful-cinnamon-muffins-recipe

Whole-Wheat Sandwich Thins

I love the Arnold's Orowheat Sandwich Thins, but thought that I would attempt making some from scratch.  I figure that they have to be better for us this way!  So, I found a recipe and gave it a shot.  I might experiment a little more with substituting the sugar for honey....but, wanted to give these a try first before I start experimenting.  We are having these with cheeseburgers this evening for dinner.  I'm trying to use some of my baking powers for good...not for evil!  LOL!  These turned out beautifully....a little thicker than a sandwich thin...but, still perfect.  I guess I could have spread them out a little more.


Ingredients:

1 package active dry yeast
2 Tbsp sugar
1/4 cup warm water
2 cups buttermilk (at room temperature)
1/4 cup molasses
2 tsp salt
2 tsp distilled white vinegar
4 1/2 cups whole-wheat flour
1 - 1 1/2 cups all purpose flour plus additional for dusting
 
1.  In a large bowl, dissolve yeast and granulated sugar in warm water.  Let stand until foamy, 5-10 minutes.

 2.  Mix together buttermilk, molasses, salt, and vinegar.  Stir into yeast mixture.  I didn't have buttermilk so I just added 2 Tbsp vinegar to the milk to sour it.

3.  Using dough hook attachment to the mixer, add whole-wheat flour into the yeast mixture, 1/2 cup at a time, until a stiff dough forms.

4.  Add remaining all-purpose flour and allow mixer to knead the dough for 5-10 minutes.  Turn the dough out into a large greased bowl, turning to coat.  Cover loosely with a damp cloth; let rise in a warm place until doubled, about an hour.

Dough before rise:

Dough after rise:

5.  Grease 2 large baking sheets or use silicone mats.  Punch down dough.  On a floured surface, knead dough until smooth and elastic, 1 to 2 minutes.  Using hands, roll dough into a flat rope.  Cut into 16 equal pieces.  Shape each piece into a small, flat roll.

6.  Place rolls, 3 to 4 inches apart, on prepared baking sheets.  Using a fork, prick tops of rolls.  Cover loosely with a towel; let rise in a warm place until almost doubled, about 30 minutes.

7.  Preheat oven to 350 degrees.  Brush roll tops with water and dust with all-purpose flour.

8.  Bake rolls until lightly browned, 30 minutes.  Transfer rolls to a wire rack to cool slightly.  These can be served warm.

Gingersnap cookies

This is the 2nd time I have made these in the past couple of days.  My kids devour them and my husband would be happy just eating the dough.  We do have a huge debate going, however, as to if these should be crisp or chewy.  I like them crisp....thus the snap...lol.  But, everyone else likes them chewy.  So, this round I went a little less on the baking time.  But, that is the wonderful thing about them.....you can adjust for your tastes.  Plus, I left a little of the dough in the freezer for hubby.  :)


Cream together:

1 stick of butter
1 1/4 cup + 2 Tbsp sugar
1/2 tsp vanilla

Once light and fluffy, add:

2 eggs

Then, add:

1/3 cup molasses

add:

2 1/2 tsp baking soda
1/2 tsp salt
2 1/2 tsp cinnamon
2 1/2 tsp ginger

Once combined, add:

3 cups all-purpose flour

Freeze the dough in a log until solid.

Slice frozen log into thin cookies.  The thinner you slice them the crisper they will be. Bake them at 350 degrees for 7-12 minutes depending on your taste and thickness of the cookie.  Mine were baked about 10 minutes.  The edges should be slightly brown.