Crockpot Tortellini Soup by Virginia

           Crockpot Tortellini Soup

(This easy and wonderful soup came from my sister Virginia.  We trade a lot of recipes and this one is such a good "comfort" soup, we love it and it's very filing so be aware when you dish it up! )

* one 16oz package of refrigerated 3 cheese tortellini ( I use 1/2 package of a double one from Costco)

* 2 cans of diced tomatoes the ones with basil and oregano

*4 - 6 cups chicken broth

* 1 lb. Jimmy Dean sausage, regular.  (My sister likes a lot so she buys the big one from Costco, but we like the smaller one just fine)

*8oz cream cheese

Directions:

fry up the sausage and put in crockpot

add:  chicken broth, and tomatoes

Cook on low for about 6 hours (I just cooked mine on high for about 3) - you just want the flavors to cook together

After that add 8 oz cream cheese and stir until melted, then add tortellini and cook until it's done.

Serve 

Note:  make sure this is in the crockpot for the 6 hours, I did it in 4 and the flavor was bland, after it sat and was re-heated, the flavor was finally right)

 

Instant Pot Stew

                                           Instant Pot Stew

(This recipe is just super delicious!  I love it every time I make it, my friend licks the bowl!  I love how the meat is so tender it melts in your mouth, and the vegetables are perfectly soft and not mushy.  This is such an easy and simply hearty recipe.   The Instant Pot is such a game changer for the cook who doesn't want to spend a lot of time in the kitchen cooking- I can't remember where I got this recipe so I could give them credit, but it is a keeper!)

3 lbs. beef stew meat ( I used a chuck roast), cut into 1" pieces

1/3 c. flour

salt and pepper to taste

3 Tbsp. vegetable oil

1/2 c. red wine ( I am generous with this amount)

1 onion, diced

2 garlic cloves, minced ( I used 4 - I'm such a garlic fan!)

3 carrots, peeled and cut into 1/2" pieces

2 celery stalks, cut into 1/2" pieces

1 lb. red potatoes (I used yellow) cut into 1/2" pieces

1 Tbsp. tomato paste

2 1/2 c. beef stock

1 - Combine stew meat with flour, salt and pepper in large bowl

2 -  Heat oil in instant pot using saute function adjusted to high and sear beef in batches

3 -  Remove stew meat from instant pot, add wine

4 -  let wine reduce by 1/2

5 - Return beef to pot add onion, garlic, carrots, celery, potatoes, tomato paste and beef stock

6 - Season with salt and pepper

7 - Add lid to pot, turn pressure release valve to "sealing" and set to high pressure for 20 min. using manual mode. I have a "stew" mode so I just use that and it sets it to 20 min.

8 -  Once 20 minute countdown is complete, let instant post natural pressure release for about 10 minutes.

9 -  Then quick release the rest of the pressure.  

Zucchini Cake

 Zucchini Cake

Makes 9 x 13 pan

Ingredients:

• 2 c. All-purpose flour (spooned and leveled)

• 2 tsp. Baking Soda

• ½ tsp. Salt

• 2 tsp. Cinnamon

• ½ tsp. Ground nutmeg

• ¼ tsp. Ground cloves

• 3 large eggs

• 1 ½ c. brown sugar

• 1 c. vegetable oil (or canola)

• 2 tsp. Vanilla extract

• 2 c. grated zucchini *

• 1 c. chopped walnuts ** (optional)

Cream Cheese Frosting Ingredients:

• ½ c. unsalted butter (softened)

• 8 oz. full fat, brick style cream cheese (softened)

• 1 tsp. Vanilla extract

• ¼ tsp. Salt

• 3 c. powdered sugar

Instructions

Zucchini Cake:

1. Preheat the oven to 350F degrees. Butter and flour a 9x13 in. pan (ensure that the sides are at least 2 in. tall).

2. In a large bowl whisk together the flour, baking soda, salt, cinnamon, nutmeg & cloves.

3. In a large bowl using an electric mixer, beat the eggs until frothy.

4. Beat in the oil, brown sugar and vanilla extract.

5. Turn the mixer down to low speed and beat in the flour mixture about ½ at a time. Do not over mix.

6. Turn off the mixer, and gently fold in the grated zucchini and walnuts.

7. Pour the batter into the prepared pan and bake for 35-45 minutes, or until an inserted toothpick comes out clean.

Cream Cheese Frosting:

1. In a large bowl, beat the butter until soft.

2. Beat in the cream cheese.

3. Add in the vanilla extract and salt. 

4. Beat in the powdered sugar, about 1 c. at a time, until the desired sweetness is reached.

5. Frost the cooled cake, and optionally sprinkle the top with chopped walnuts

Notes:

*You do not need to peel the zucchini first - just cut off the ends first. I recommend holding the zucchini perpendicular (90-degree angle) to the grater, so you don’t get long strands. Blot out extra liquid with a paper towel before using.

**Or use 1 c. chopped pecans. You can also add in ½ c. raisins if you like. 

Make Ahead Tips: Make the cake up to 1 day in advance. Store covered at room temperature, then frost the day of. Unfrosted cake can be wrapped tightly and frozen for up to 2 months. Thaw temperature for up to 8 hours, or in the fridge for up to 3 days. 

Taken from Justsotasty.com

Mississippi Pot Roast

 Mississippi Pot Roast

Makes 1 crock pot

Ingredients:

• 2.3 lbs. Pot roast

• 1 pkg. Aujus mix (sprinkle on top of roast) - can use 1c to 1 1/2c. liquid aujus, I eliminated the butter when I did this

• 1 pkg. Ranch dressing mix. or 3 Tbsp. dry Ranch dressing mix (sprinkle on top of roast)

• 1/2 c. ( 1 stick of butter- I use 1/2 stick)

• Do not add any water (it’ll create its own juice)

    * I also take out some of the juice and whisk in flour, about 1/4c. and cook until thick enough to make a gravy.  Serve with rice, or mashed potatoes.

Instructions:

1. Put roast in a crockpot, and cook on low for 4-6 hours.

2. When ready put Aujus and Ranch dressing mix on top, add butter, or aujus liquid

Taken from Erica L.