Monica - Main Dish
Tortellini Soup
1 pound Mild Italian sausage
1 onion, chopped
2 cloves garlic, minced
1 cup water
1 (13 3/4-ounce) cans beef broth
½ cup apple juice
3 carrots, sliced
1 (28-ounce) can crushed tomatoes
1 teaspoon basil
1 teaspoon oregano
1 cup sliced zucchini
4 tablespoons parsley, chopped
1 green pepper, chopped ( I didn’t have the pepper so it wasn’t in my soup)
8 ounces cheese tortellini (refrigerated or frozen) I added 16 ounces accidently which is why it wasn’t as soupy.
Fresh grated Parmesan cheese
In large soup pan, brown sausage. Drain fat and add chopped onion and garlic and cook until tender. Add water, broth, apple juice, carrots, tomatoes, basil, oregano, zucchini, parsley and green pepper. Simmer for 30 minutes or longer. Add tortellini 5 to 10 minutes before serving and cook until tender, but not soggy. Garnish each serving with Parmesan cheese.
Bridgette - Main Dish
White Bean Chili
4 cans white beans
3 cans chicken broth
1 Lg. onion - sautee in butter
4 cloves garlic
1 7oz. can green chilis
1 lb. cooked, shreeded, seasoned (salt and pepper) chicken
1 tsp. cumin
3 tsp. dried oregano
1 c. sour cream
cayenne, to taste
1 c. jack cheese
Garnish: 1 tomato, chopped and 1 tbs. cilatro chopped
Cook chicken. In soup pot, combine beans, broth, onion, garlic, green chilis, chicken, cumin, oregano and cayenne pepper. Add sour cream and some cheese (save the rest for garnish).
Simmer for 40 minutes to blend flavors. (Crockpot 1-2 hours)
Ann - Main Dish
Hearty Tomato Soup
2 TB Butter
1 onion, chopped
1 clove garlic
1/2 tsp paprika
1 1/2 tsp fresh basil or 1/2 tsp dried basil
1 pkg cream cheese
1 1/4 cup milk
2 cans tomato soup
2 cans chopped tomatoes (undrained)
Cook onion and garlic in butter. Stir in basil, paprika, and cream cheese. When smooth, add milk and soup. Stir in tomatoes.
Ann - Side
Fall Green Salad
Romaine Lettuce
Craisins
Dry Roasted Peanuts
Poppyseed dressing
Shana - Side
Herb Pull Aparts
20 -24 Frozen Rolls
1/3 C. Melted Butter
1 Tbs. Herb Seasoning
1/4 C. Grated Parmesan Cheese
Combine butter, herbs, and cheese. Place 1/2 of the rolls in a greased bundt pan. Drizzle half the mixture over rolls and repeat layer. Cover with plastic and let raise 6-8 hours. Bake at 350 for 20-25 minutes. Remove from pan imeediately and serve.
Tracy - Side
Zucchini Bread
Heat oven to 350
Grease and flour two bread/loaf pans (that's why I love this recipe, I can give a loaf away and keep one for myself!)
3 eggs, well beaten
1 cup vegetable oil
2 cups sugar
2 cups raw, peeled, grated zucchini
3 tsp. vanilla
3 cups flour
1 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
1/4 tsp. baking powder
1/2 cup chopped nuts (optional)
Combine eggs, oil, sugar, vanilla and zucchini in mixer until well blended. Sift together flour, soda, salt, cinnamon and powder. Add dry mixture to wet mixture and blend well. Add nuts. Bake approximately for one hour, or until toothpick inserted in center comes out clean. Allow to cool in pan at least 30 minutes before removing.
Diane - Dessert
Chocolate Chip Cookies
1 1/4 c butter flavored shortening
3/4 c sugar1
1/2 c brown sugar, firmly packed
3 eggs
1 t vanilla
3 1/4 c plus 2 T flour, sifted (measure after sifting)
1 1/2 t soda
1 t salt
1 pkg milk chocolate chips
Cream together shortening and sugars, add vanilla and beat until fluffy and light. Fold in eggs and beat. Sift together flour, soda and salt and slowly add to the first mixture. Stir in chocolate chips and mix thoroughly. Drop by small spoonfuls onto an ungreased cookie sheet. Bake in 350 degree oven for about 10 minutes. Don't over cook. Cool on racks.
Tennille - Dessert
Lemon Jello Cake
1 yellow cake mix
1 large (or 2 small) Lemon Jello package
4 eggs
¾ cup vegetable oil
1 cup hot water
Glaze:
2 cups powdered sugar
1/3 cup lemon juice.
Dissolve jello powder in hot water. Add cake mix, eggs, oil and mix well. Pour into a greased 9x13 pan and bake at 350 for 20-35 minutes (depends on your oven). Cake is done when fork pulls out clean. Remove from oven. While hot, poke holes in top of cake with fork and pour glaze on top and spread even. Cool and serve.
Kendra - Dessert
Pretzel Crusted Chocolate Caramel Brownie Cups
Ingredients:
1 German Chocolate Cake Mix
1 egg
½ c. butter, melted
1/2 package of caramels, melted (or caramel ice cream topping)
1 cup milk chocolate chips
Pretzel Crumble:
¼ c. butter, melted
2T. brown sugar
1 c. crushed pretzels
Method:
Spray a muffin tin with non stick spray (or place cupcake liners in the tin). Place pretzels, butter and brown sugar in a food processor and pulse until well incorporated. (You could also just place the ingredients into a large ziploc bag and crush using a rolling pin.) Set aside. In a large bowl, mix together the cake mix, egg and butter until smooth (I also add a tiny bit of water if it's too thick). Scoop batter, about two-thirds full, into the muffin tin. Place one tablespoon of the pretzel crumble on top of brownie batter. Pat down lightly. Bake at 350 degrees for about 10 minutes or until the edges are set. Immediately after taking the brownie cups out of the oven, pour caramel over the top (the ice cream topping works better and doesn't get hard)and sprinkle with milk chocolate chips.
Amy - Dessert
Peach or Apple Cobbler
Place as many cups of sliced fruit you want in a 9x13 (or othersize) pan. As a guideline, approximately 5 cups. Sprinkle about 1/2 C sugar and 1/4 C minute tapioca over the fruit. Mix it around a bit.
Prepare topping:
1 C oats
1 C packed brown sugar
1/2 C flour
1/2 tsp cinnamon
1/2 cup melted butter
Combine all ingredients in a bowl, crumbling with a fork or pastry utensil. Sprinkle crumb mixture over fruit. Bake at 375 deg F for 30-45 minutes, or until brown and crispy on top.
