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.

Chocolate Stuffed Crescent Rolls

                   Chocolate Stuffed Crescent Rolls
(the first time I had these, I was with my then going to be fiance,  up in Canada at his parent's home, I thought these were so decadent and when I asked my future mother in law for the recipe, she kind of grinned, and you can see why!  Also my kids love this with a scoop of vanilla ice cream)

2 cans Pillsbury Crescent rolls (8 each can)
butter
cinnamon
Imported from Europe or Canada, Mars bars, if at all possible because these are a rich chocolate with caramel, they aren't the same as our Milky Way, so I order them from Amazon or you can get them at World Market, they have a dark wrapper with red lettering, you will need 8 full size bars, or you can cut them into 3's , you will need 6 of them.  If you are lucky and you find the fun size I would use one of them for each roll

* Preheat oven to 375 F.  Grease muffin tins, enough for 16 rolls.  Open cans and spread out the crescent roll dough, spread a little butter on top of each and sprinkle cinnamon on top of that, wrap chocolate bar in roll, make sure you seal the edges, then put in muffin tins.  Bake for about 12 min. or until golden brown and roll is cooked, eat warm with vanilla ice cream and watch how you impress your guests!  

Makes 16 rolls....

Cook's Country Pasta with Pancetta and Asparagus

Cook's Country Pasta with Pancetta and Asparagus
(My husband gets a little more adventurous with recipes than I do, he did follow this one to the T- I was surprised at how much I liked it!  It is a great dish and the asparagus was cooked to perfection!)
*this serves 4 to 6
*buy a hunk of pancetta instead of sliced (you buy it at the deli counter)

4 oz. pancetta, cut into 1/2 inch. pieces
1 lb. asparagus, trimmed and cut on bias into 2 inch lengths
1/8 tsp. salt, plus more for cooking pasta
1 garlic clove, minced
1 lb. penne pasta
8 oz. (1 c.) mascarpone cheese
1 oz. pecorino romano cheese, grated (1/2 c.) plus extra for serving
1 Tbsp. lemon juice
1 tsp. pepper
1/3 c. chopped fresh basil
Cook pancetta in 12" nonstick skillet over medium heat until lightly browned and crispy, about 10 min.  Using slotted spoon, transfer pancetta to paper towel-lined plate, leaving fat in skillet
Heat fat over high heat until just smoking.  Add asparagus and salt and cook, without stirring, until just starting to brown, about 3 min.  Stir and continue to cook until asparagus is rowned and tender, about 2 min. longer.  Take off heat and stir in garlic
Meanwhile, bring 4 quarts water to boil in large pot.  Add pasta and 1 Tbsp. salt and cook, stirring often, until al dente.  Reserve 1 1/2 c. cooking water, then drain pasta and return it to pot over low heat.
Add mascarpone, pecorino, lemon juice, pepper, pancetta, asparagus and 1 c. reserved cooking water to pot and toss and stir vigorously to thoroughly combine, about 1 min.  Let pasta rest off heat for 3 min.  Stir in basil.  Adjust consistency with remaining reserved cooking water as needed. Season with salt and pepper to taste.  Serve, using extra Pecorino separately to add on top.

** we both said this would be even better with toasted pine nuts so next time we will add that 

White Chocolate Cupcakes

             White Chocolate Cupcakes 
              by garnishandglaze
(I wasn't too sure about these as I tried another white cake for cupcakes a few years ago for Easter, and they weren't that great, but these are the bomb!  Moist, dense cupcake and white chocolate, cream cheese frosting add the Cadbury eggs and chocolate curls on top and you have a little bit of heaven! )
This recipe makes 12 cupcakes **preheat oven to 350 F.
Cupcakes:
1 2/3 c. flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 c. butter, melted
1 c. sugar
3/4 c. buttermilk
1/4 c. sour cream
2 tsp. vanilla
2 egg whites
Line muffin tins with cupcake liners.  In mixing bowl, combine flour, baking powder, baking soda and salt.
In another bowl, melt butter and whisk in the sugar, buttermilk, sour cream, and vanilla.  Add the liquid ingredients to the dry and mix until just combined. Set aside.
With electric mixer, beat egg whites until soft peaks form.  Fold into the batter until combined
Spoon batter into cupcake batter into pan - I use an ice cream scoop for easy handling.  Bake cupcakes for 15-18 min. until toothpick comes out clean.

Frosting:
2/3 c. white chocolate chips, melted
5 oz. cream cheese, room temperature
3 Tbsp. butter, room temperature
1/2 tsp. vanilla
1 3/4 c. powder sugar
1-2 Tbsp. milk
Melt the chocolate in the microwave on low in 20 sec. increments, stirring after each.  Let the chocolate cool slightly for about 2 min. so it is not too hot that it melts the butter and cream cheese.
In a mixing bowl, beat butter and cream cheese on medium speed for 1 min.  Add the melted chocolate and vanilla and beat another minute.  Beat in the sugar a little at a time, mixing until light and fluffy.  Add milk 1 Tbsp. at a time if needed to reach desired consistency.  Place in piping bag with tip and pipe onto the cupcakes. 

Topping:
Using a vegetable peeler, shave the chocolate to create long chocolate shavings.  Sprinkle over the freshly pipped frosting and then top with Cadbury mini eggs.

** I definitely got rave reviews with this one.  The cake is dense and moist (my favorite!), the frosting makes it a double whammy in amazing flavor!  I am going to make this every Easter, but also thinking of making it for other occasions, it will give me the excuse to have them more than once a year!