Tuesday, April 24, 2007

Tortellini Soup

On the same lines as the previous recipe involving Tortellini. This one my mom made today...


- 1 bag of Tortelinni Barilla brand (3 cheese)

- Swanson Chicken Broth (1 box)

- 1 can italian diced tomatoes

- Canolini beans drained

- 1/2 tbsp. basil

- 1 tbsp red wine vinegar


1. Cook Torteillini in broth
2. After 5 minutse add tomatoes, beans and basil.
3. Continue to simmer until tortellini is tender, add vinegar.

My mom found that the amount of Tortellini the package had compared to the amout of broth was to much.. so she recommends using one bag of tortellini for TWO batches of this. So double all the ingredients but the tortellini noodles.


Photo Sharing and Video Hosting at Photobucket

Three Cheese Tortellini

My mom had this bag of Tortellini in her pantry... so I decided to try it out. They had a very easy recipe on the back of the bag. It came out very good!

Here it is

"Three Cheese Tortellini w/ Creamy Roasted Red Pepper Sauce" - kinda a long title HAHA


- One 8 oz bag of Barilla Three Cheese Tortellini (not expensive, should run between 3 and 4 dollars a bag)

- One 7 oz jar roasted red peppers, drained (These actually cost more than the Tortellini! how weird is that. My jar came with enough peppers though for atleast 2-3 batches if not more. This is a hard thing to find.. atleast it was for me. I found mine in the soup area near some jars...)

- 2 Tbsp. extra virgin olive oil

- 2 cloves garlic, minced (1/2 tsp.)

- 1 cup prepared alfredo sauce (the $1.00 SAMS CHOICE from Walmart works great!)

- 2 tbsp. fresh parsley chopped


1. Cook Tortellini according to packaged directions.

2. While Tortellini cooks, puree peppers in food processor or blender and set aside (I didnt use a food processor... I just chopped them by hand, less hassle)

3. Heat olive oil in a large skillet

4. Add garlic and saute' over medium-low heat for 2 minutes.

5. Stir in pepper puree and alfredo sauce

6. Continue cooking for 10 minutes, stirring occasionally.

7. Remove from heat and stir in parsley.

9. Combine with drained tortellini and serve.

YUMMMYYY and your done.

I found that one bag of this was enough for 3 people... but no more.
So to make this for a family of 4 or larger I'd use to batches.

Tuesday, April 10, 2007

Beef Skillet Dish

I dont know the name of this dish.. and I dont have a photo... but its REALLY YUMMY!


1 lb of turkey burger (or hamburger, I prefer turkey)
1 small can of tomatoe soup
1/2 cup of salsa (I used mild)
6-9 cut up tortillas (1 inch x 1 inch)
1/2 cup of cheddar cheese


Brown the turkey in a deep skillet
Mix in the soup, salsa and cut up tortillas.
Cook for abour 5 minutes
Add cheese on top

and thats it!

Its REALLY YUMMY! and can feed a lot.

Recipe from : KRAFT FOODS (I couldnt find it, I saw it a while back)

Wednesday, February 07, 2007

Cholesterol-Free Chocolate Chip Cookies

*click image for larger view*

These are some of my fav. Chocolate chip cookies. I love them. Even though they say "Cholesterol Free" dont let that fool ya! They are yummmmmyyy!


2 1\2 cups all-purpose flour
1\2 teaspoon baking soda
1\4 teasppon salt
1\4 cup (packed) dark brown sugar
1\2 cup granulated sugar
1\2 cup margarine
3 large egg WHITES
2 tablespoons honey
2 teaspoons vanilla extract
12 ounces semisweet chocolate chips (about 2 cups)

Yields: About 3 1\2 dozen


1) Prehead Oven to 300F

2) In medium bowl, combine flour, soda, and salt. Mix well with a wire whisk and set aside...

3) In a large bowl, blend sugars with an electric mixer. Add margarine and mix to form a grainy paste.

4) In small bowl, beat egg whites until fluffy. Add egg whites, honey, and vanilla to sugar mixture, and beat until smooth. Scrape down the sides of the bowl.

5) Add to the flour mixture and chocolate chips, and blend on low speed just until combined. Do not overmix!

6) Drop by rounded tablespoons onto ungreased cookie sheets, 1 1\2 inches apart. bake for 15 to 18 minutes until lightly browned. Immediately transfer cookies with a spatula to a cool, flat surface.

(I cook my cookies on a pampered chef cookie sheet - they turn out nicer to me)

ENJOY, add a glass of milk for a sweet treat.. and CHOLESTEROL-FREE haha

Recipe Credit: Mrs. Fields (Best Ever Cookie Book!) 200 delicious cookie and dessert recipes

Seasoned Greenbeans

*click image for larger view*

I love well seasoned green beans. I enjoy both southern style ones and asian style beans. I prefer my greenbeans with some crunch to them. Travis prefers them softer... so I try to cook them inbetween :-)

One way I season them though is to add "Tastefully Simples Seasoning Salt" (google it if your interested in purchasing it). I then add a dash of kikomon soy sauce. Not sure on the spelling of that brand :-)

It adds a very nice flavor!

I dont really have exact amts. to give you. I just throw it together...
Add however much of the season salt as you want and soy sauce. All depends on your taste :-)


Friday, October 27, 2006

Ooglie Eyeballs Recipe

Well it sure has been a long time since Ive updated... Ive just been really busy with my other blogs. This ones just been put on the back burner :-)
In the spirit of Halloween though I thought I'd post a recipe I tried this season for a costume party... The recipe didnt make a lot... but it was still very interesting to work with.
If I had to do this over again I would make 2-3 batches...

Here ya go!

*click image for larger view* - Mine look very rough haha

Ooglie Eyeballs

Ingredients -

10.25-ounce pouch fudge brownie mix
1 cup Craisins’ Sweetened Dried Cranberries
2 cups white chocolate chips or morsels, melted
Tubes of decorative writing gel: green, red, black

Directions -

1. Prepare brownies according to package directions. Do not overbake. Trim crisp edges from the brownie while warm; eat or discard. Crumble remaining warm brownie into a medium mixing bowl.

2. Combine cranberries and warm crumbled brownie until a thick dough-like mixture forms. Shape dough into 1-inch balls, pressing firmly. Dip balls in melted chocolate, letting excess drip off. Place on waxed paper-lined baking sheets. Refrigerate 1 hour or until chocolate is firm.

3. To create eyeball decorations, use red gel to make veins, green gel for center of eyes and black for the pupil.

Yield: Makes 16 servings. (I must of made my eyes to big.. it did not make 16 servings HAHA)

Recipe credit: Halloween Desserts

Thursday, June 01, 2006

Crispy Oven Fried Chicken

*Click image for full size view*

2 - 3 pounds of chicken parts
White bread torn into pieces
4 slices Garlic
4 clovesParmesan cheese
1/4 cup grated Dry crumbled thyme
1 teaspoon Salt
1 teaspoons Pepper 1/2 teaspoon
Poly unsaturated margarine (low fat kind) 2 tablespoons
Skimmed milk 1/4 cup


Preheat oven to 375F.
Put garlic in food processor to chop it. Then add in bread, parmesan, thyme, salt, and pepper. Process until the bread is all crumbled.
Then add butter, and process until the butter is well mixed. Place into a large bowl.
Take a piece of chicken and dip it in milk, then coat with the bread mix you just made.
Bake until the chicken is cooked. About 45 minutes to 1 hour
This fried chicken recipe serves about 4 people.


I loved the recipe. It was easy to make. Didnt cost hardly anything... since most of the ingredients it calls for people have.

The only thing I did differently was instead of using Parmasan Cheese... I used Mont. Jack Cheese... its all I had :-) Tasted fine though!

Caleb even liked this chicken meal.
He isnt fond of baked chicken... but I think its crunchy exterior made him think it was chicken tenders or something, hehe.

RECIPE CREDITS : click here