Spinach Tortellini Soup

3 small red potatoes, pealed and cubed
2 medium carrots, sliced
1 celery rib, chopped
1 small onion, chopped
2 tablespoon plus 1-1/2 teaspoon chicken bouillon granules
2 quarts water
3 cups cubed cooked chicken
1 package (10 ounce) frozen chopped spinach, thawed and squeezed dry
1 teaspoon dried parsley flaked
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt
2 packages (9 ounces each) refrigerated cheese tortellini

1. In Dutch oven, combine the potatoes, carrots, celery, onions, bouillon and water.  Bring to boil. Reduce heat, cover and simmer for 10 minutes.
2. Stir in the chicken, spinach, parsley, garlic powder, oregano, pepper and salt; return to a boil.  Ad tortellini, cook, uncovered, for 7-8 minutes or until tortellini is tender.

Yield 10 Servings (3-3/4 quarts)

Vegetable Chicken Soup

1 large sweet onion
1 cup of sliced baby portobello mushroom
1/2 cup chopped yellow
1/2 cup chopped red pepper
1 tablespoon butter
1 tablespoon olive oil
5 garlic cloves, minced
3/4 pound boneless skinless chicken breast, cut into 1/2 inch cubes
1 can (49-1/2 ounce) chicken broth
1 can (28 ounce) crushed tomatoes, undrained
2 medium carrots, cut into 1/4 inch slices
1/2 cup medium pearl barley
1-3/4 teaspoon Italian seasoning
1-1/2 teaspoon pepper
1/2 teaspoon salt

1. In a skillet, salute the onion, mushrooms, and peppers in butter and oil until tender.  Add garlic, cook 1 minute longer.
2. Transfer to 5 quart slow cooker  Add the remaining ingredients. Cover and cook on low for 5-6 hours or until chicken and barley are tender.

Yield 7 servings - 2-3/4 quarts

Cheese & Spinach Ravioli Diavolo

2 pkgs (9 oz each)  Italian Classics Cheese & Spinach Ravioli, cooked per pkg directions, keep warm
2 Tbsp  Basting Oil
1 pkg (6 oz)   Baby Spinach
Salt and pepper to taste
1 1/2 cups  Italian Diavolo Sauce
2 Tbsp  Italian Parmigiano-Reggiano Shredded Cheese

1. Add basting oil to large skillet or braising pan on MED-HIGH. Add spinach; season to taste with salt and pepper. Cook 2-3 min, until spinach is wilted.
2. Add sauce; bring to simmer. Add ravioli. Simmer 2 min to heat through. Transfer to serving platter; sprinkle with cheese. 

White Bean Soup

1/2 of a medium  red onion, peeled, chopped
1 stalk  celery, chopped
1  Carrot, peeled, chopped
9-10 cloves Cleaned & Cut Peeled Garlic
1 Tbsp chopped  Rosemary leaves
2 Tbsp Pure Olive Oil
1 pkg (4 oz)  Italian Classics Diced Pancetta (Deli Dept)
1/2 lb  butter potatoes, peeled, 1/2-inch dice
1 batch  Basic Dried Beans (using Great Northern Beans) (see related recipe) + bean liquid, or 4 cans (15.5 oz each) Organic Cannellini Beans, undrained, + 2 cans water
Salt and pepper
Extra Virgin Olive Oil, for garnish
Italian Blend Grated Cheese, for garnish
Cracked Black Pepper, for garnish


You'll Need: Food processor, hand blender

1. Add onion, celery, carrot, garlic and rosemary to food processor; pulse until roughly minced.
2. Add olive oil and pancetta to stockpot on MED-LOW; cook 5 min, until softened. Add minced vegetables to stockpot; cook 15-20 min, until vegetables are softened. Add potatoes; stir, cook, 8-10 min, or until potatoes soften.
3. Add beans and liquid (or undrained canned beans with water); stir. Bring to a simmer. Stir; season with salt and pepper. Puree or mash to desired consistency, using hand blender.
4. Serve with extra virgin olive oil, cheese, black pepper and parsley.

Source

Panko Peanut Chicken Marinade

1. Rinse chicken legs and dry with paper towel
2. In small bowl, combine soy sauce, peanut oil, garlic powder, ginger powder, diced onions
3. Cover chicken in marinade and set in fridge for 30 minutes - 2 hours.
4. Pre-heat over to 350, grease cookie sheet with peanut oil.
5. In plastic bag, combine Panko with salt and pepper.
6. Toss chicken one piece at a time until covered in panko
7. Bake chicken for 15 minutes, flip and continue to bake for 15 minutes more or until done.

Chewy Coconut Cookies

Chewy Coconut Cookies

Prep Time: 30 Minutes Cook Time: 10 Minutes Ready In: 50 Minutes Servings: 36

"Lots of coconut and sugar make these cookies chewy and delicious."

INGREDIENTS:

1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butter 1/2 cup packed brown sugar

1/2 cup white sugar 1 egg 1/2 teaspoon vanilla extract 1 1/3 cups flaked coconut

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.
2.	In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.
3.	Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.

Butternut Squash Soup

serves 4 - 6

• 3 and 1/4 pounds of butternut squashs - peeled and cut into chunks
• 1 large onion - chopped
• 2 cloves of garlics - chopped
• 3 tablespoons of butters
• 1 teaspoon of cinnamon
• 3 and 1/2 cups of chicken stocks (or vegetable stock)
• 2 tablespoons of maple syrups
• 1/4 teaspoon of salt
• 1/4 teaspoon of black pepper

In a large pot melt the butter on medium temperature and add the onions.

Cook the onions for about 5 minutes.

Stir in the garlic and the cinnamon and cook for another 30 seconds.

Add the squash and cover with 3-4 cups of stock

Bring pot to a boil then turn down the heat and simmer for about 25 minutes or until the squash is tender.

Puree the vegetables in small batches. Put puree in separate pot. Stir in the maple syrup.

Add cooking stock according to desired thickness; season with salt and pepper.

Source & Video

Banana Pudding

1 (8 ounce) package cream cheese

1 (14 ounce) can sweetened condensed milk

1 (5 ounce) package instant vanilla pudding mix

3 cups cold milk

1 teaspoon vanilla extract

1 (8 ounce) container frozen whipped topping, thawed

4 bananas, sliced

1/2 (12 ounce) package vanilla wafers

DIRECTIONS:

1. In a large bowl, beat cream cheese until fluffy with mixer. Beat in condensed milk, pudding mix, and vanilla.  SLOWLY pour in cold milk, continuing to beat until smooth. 
2. Remove from mixer and fold in 1/2 of the whipped topping.
3. Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. 
4. Chill in refrigerator for 3 hours and 30 minutes.  

Source

Video

Apple Crisp

Topping

1 and 1/2 Cup all purpose flour

1/2 Cup brown sugar, packed

1 and 1/2 sticks chilled butter, cut into 1/2 inch pieces

1/2 Cup chopped walnuts

Filling

3/4 Cup sugar

3 Tbsp all purpose flour

1 Tsp ground cinnamon

1/4 Tsp ground nutmeg

6 apples (any variety) peeled, cored and sliced thin

Cooking spray

1. Pre-heat oven to 350˚.
2. Make topping: Blend 1 and 1/2 Cup all purpose flour and brown sugar together in medium bowl.  Add butter, blend in with fingers until moist clumps form.  Mix in walnuts, cover topping and refrigerate until ready to use.
3. Make filling: Combine sugar, 3 Tbs flour, cinnamon and nutmeg in a large bowl, blend well.  Mix in apples to form filling.
4. Spray baking dish (13x9 inches) with cooking spray, add filling mixture followed by topping.  Bake until apples are tender and top is golden, about 1 hour.  Let rest for 8-10 minutes, serve warm.

Source

Roasted Butternut Squash

1 large butternut squash,  skin removed and cut into 1-inch dices,

2 Tbsp Basting Oil

Salt and pepper to taste

1. Preheat the oven to 450˚.
2. Toss the squash in a large bowl with the basting oil, season to taste with salt and pepper.
3. Arrange in a single layer on baking sheet.
4. Roast on center rack in oven for 30 minutes and check turn to brown on other side.  (deviation from original recipe: my squash were done after 30 minutes though the original recipe called for 50-60 minutes total, turning halfway through).

Source