Friday, February 19, 2010

Spinach Tortellini Soup

1- 9oz pkg fresh cheese tortellini
3-14oz can chicken broth
1-7oz jar roasted red peppers drained and chopped
3 green onions chopped
3 cups fresh spinach stems removed
1/4 (to taste) grated Parmesan cheese

Cook tortellini according to package directions--I would do it to al dente stage--it gets cooked some more later. Drain
Heat chicken broth in large saucepan. Add cooked tortellini, peppers, onions and spinach. Simmer until spinach is soft.
Divide into six soups bowls and sprinkle with Parmesan.

Double if you like, the tortellini will break open upon reheating but the broth just gets cheesy.
Don't forget good bread to go with it.

Thursday, January 28, 2010

Broccoli and Cheese Soup

1 cup water
1 pkg (10 oz.) frozen chopped broccoli
1 med. carrot grated
2-3 tbsp. butter
3 tbsp flour
2 cups milk
1 lb Velveeta cheese
1 can of cream of chicken (I used mushroom)
1 tbsp minced onion
2 tbsp. Worcestershire sauce (without Anchovies)
Pepper to taste

Heat water to boiling. Add broccoli and carrot; cook 5 minutes or until tender. Remove from heat, do not drain. In separate saucepan, melt butter, slowly stir in flour. Gradually add milk, cook until thickened. Stir in cheese, soup, onion, sauce and pepper. Add broccoli, carrot mixture, heat and serve.

Thursday, November 19, 2009


1 can 29 oz pumpkin
4 eggs
1 tbl cornstarch
1 cup brown sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/3 cup heavy cream
1/4 cup melted butter
1-9" deep pie pan with unbaked crust

Beat egg whites until they hold their shape. Sprinkle in cornstarch and beat until stiff peaks form. Set aside

Beat egg yolks in large bowl until thick and blend with brown sugar and spices. Add pumpkin, cream and butter, blend.

Fold in egg whites.

Bake 450 degrees for 10 minutes, 350 degress for 25-30 minutes.

Optional--if you want to use canned pumpkin pie mix, follow directions on can but add the spices in this recipe. The canned prepared mix is bland. Omit everything else that is not in the directions on the can.

Must be topped with whipped cream....

Sunday, October 25, 2009

Texas Caviar

Texas Caviar

You'll need:

1 can of garbanzo beans
1 can of black beans
1 can of kidney beans
1 can of corn
2 avocados
1 small yellow onion
a bunch of cilantro
Italian dressing
lime juice

To make:

Drain the beans and corn well. Put them in a bowl. Chop up the onion into very small pieces. Add them. Add about 1/3 bottle of Italian dressing to the mixture. Squirt in a whole buncha lime juice. Add some sugar. Like a 1/2 cup or something. And then add some salt. I love salt. Stir well. Cover. Chill overnight in the refrigerator.

Before serving, drain the Texas Caviar quickly in a colander. Cube up the avocado and add it. Rip up as much cilantro as you want and add it too. Toss together.

Serve with blue corn chips. Or Fritos. Or shredded chicken and eat it like a salad. So Yummy!

(thanks to MckMama's Blog

Tortellini Tuscan Stew

I am taking the lazy man's way, and just putting the link to the recipe. It is so yummy and makes your house smell so good.

Give it a shot.

Thursday, October 22, 2009

Spaghetti with Eggs and Bacon


2 tablespoon olive oil
1/2 cup bacon, cut into 1/2 inch pieces
1 clove garlic, crushed
1 pound spaghetti
3 eggs, at room temperature
3/4 cup freshly grated Romano
salt & freshly ground pepper

Bring a large pot of water to a boil. In a medium fry pan, heat the oil and saute the bacon and the garlic until the bacon is brown. Remove & discard the garlic. Keep the bacon and it's drippings hot until needed.

Add salt and the spaghetti to the boiling water, and cook until it is al dente.

While the pasta is cooking, warm a large serving bowl and break the eggs into it. Beat in the the Romano cheese with a fork, and season with salt & pepper.

As soon as the pasta is done, drain it quickly, and mix it into the egg mixture. Pour on the hot bacon and ALL it's drippings. Yeah you read that right! Pour it on! Stir well. The heat from the pasta and bacon drippings will cook the eggs.

Serve immediately.

Sunday, October 11, 2009

Cheesy Potato Soup

Ingredients -

8-10 medium Red Potatoes
Water to cover potatoes
1 Green Pepper
1 large Onion
2 cloves Garlic, minced
1/2 package Bacon, cut into 1" pieces
1 cup Milk1/3 package Velveeta, cut into 1" cubes
1 teaspoon Celery Seed
Salt and Pepper, to taste


Quarter and cut potatoes into small pieces. You can peel them or scrub and leave skin on. You may leave the skin on for red or new potatoes, and peel if using others.Place potatoes in large pot and cover with water; add salt. Boil, covered until tender.

While potatoes are boiling, place bacon, onion, garlic, and green pepper in another large pot and sauté until bacon is cooked, green peppers are tender, and onions are clear.

Drain bacon fat, except for about 1 tablespoon. Add celery seed, salt, and ground pepper and sauté for 1 more minute.

Add sautéd ingredients to undrained boiled potatoes. Turn heat to medium.

Add Velveeta and stir soup until cheese melts. Add milk, and stirring constantly, heat until soup is hot.

Be careful not to burn it.