Category Archives: Recipes

Tortellini, Meatball, Spinach Soup!

Wanted to share this yummy easy soup with the Foodie Friday Crowd. Visit Gollum at Designs by Gollum to see more great recipes and food.

 

When I saw this soup on Connie’s blog Practicing Theology I knew it was going to taste good. I made it tonight and umm umm good it is! Thank you to Connie for sharing the recipe here.

 

Ingredients: 2 quarts of chicken broth, 1 jar spaghetti sauce, 1 package frozen meatballs, 1 package frozen spinach, 1 package frozen tortellini, 1 can chopped tomatoes.

Bring broth and spaghetti sauce to a boil and then add remaining ingredients and simmer for 30 minutes.

I used fresh chicken rosemary tortellini so I put them in 15 minutes into the simmer stage. I used a can of chopped tomatoes with green chilis and it added a nice kick. I bought some nice fresh bread to go with the soup and really enjoyed it to the last drop!!

Photobucket is holding all my photos that I stored on their site from 2007-2015 hostage replacing them with ugly grey and black boxes and asking for a large ransom to retrieve them. It is a slow process to go through all my posts deleting the ugly boxes.

Turning Poor Planning into an Opportunity…

This was a guest post on 4 Reluctant Entertainers earlier in August. I’m having computer issues which I hope won’t be on going or fatal and since this post was ready to go with a good recipe to link to I decided to re-post it on my blog now.

I was thrilled to be a guest poster for Sandy at 4 Reluctant Entertainers a week or so ago. I think I started reading Sandy’s blog before I even had a blog. I was raised by a mom who modeled hospitality. The fresh ideas I learn from 4 Reluctant Entertainers blog are an inspiration to me. Sandy and I live in neighboring states when I’m in California at the condo or in Washington at my home. Someday I’m hoping to meet Sandy face to face if not on this earth then in our mansion in heaven.

I have a Blueberry Bush at my home in Washington and I picked some fresh blueberries and decided to make muffins. I got all the dry ingredients together, then I got the wet ingredients ready only to realize we were all out of eggs. The oven was preheated the trays were ready so what to do? I trekked over to my neighbors in my slippers and comfies and asked to please borrow an egg. She was very gracious and invited me in and gave me an egg. I got to meet her 16 month old granddaughter who she was caring for, also.

After the muffins were baked and out of the oven. I picked out two and trekked over to my neighbors again and offered her the 2 muffins. She was delighted and said I could borrow an egg anytime. I was happy to receive from my neighbor and bless her in return. My poor planning turned into an opportunity to keep connected with my neighbor.

The recipe I used for these Blueberry Muffins can be found here.

Photobucket is holding all my photos that I stored on their site from 2007-2015 hostage replacing them with ugly grey and black boxes and asking for a large ransom to retrieve them. It is a slow process to go through all my posts deleting the ugly boxes.

Foodie Friday ~ Inside Picnic…

This hasn’t been a typical week for us and we’ve eaten off our usual track. Last night we decided on a picnic in front of the T.V. Being empty nesters who moved away from their nest to get to an empty one, no relationship was harmed by eating in front of the T.V. Dear and I have plenty face to face meals with lots of meaningful conversations!

 

We had hard cheese, soft cheese, smoked cheese. My favorite was the Stilton with apricots. A fresh small loaf of bread and crackers. Genoa Salami, avocado, grapes and peaches. To drink I made a White Sangria. Here’s the recipe.

3-1/2 cups dry white wine (your typical bottle is just enough)
1/2 cup Cointreau or Triple Sec
1/4 cup sugar
ice cubes
1 10-oz. club soda
1 orange
1 lemon
2 limes

Combine first 3 ingredients and stir till sugar is dissolved. If you are going to serve it right away add the club soda now and the sliced citrus. Fill glass you choose to use with ice and pour the sangria over and enjoy. You could use some of the fruit for garnish if you’d like.  If you plan to make it ahead refrigerate the first 3 ingredients and then add the rest of the ingredients just before your company arrives. (I go ahead and add the citrus ahead of time because I like the added flavor)

Be sure to visit our hostess Gollum at Designs by Gollum on Friday to see more Foodie Posts!

Photobucket is holding all my photos that I stored on their site from 2007-2015 hostage replacing them with ugly grey and black boxes and asking for a large ransom to retrieve them. It is a slow process to go through all my posts deleting the ugly boxes.

Ina Garten’s Tabbouleh

I’m sharing this for Gollum’s Foodie Friday weekly event. Visit her at Designs by Gollum to see lots of good food and recipes!

I’ve made this recipe several times and it is very good. When I’m having friends join us that are gluten intolerant I use Quinoa instead of Bulgur and it works just fine, too. This recipe is copyrighted all over the place so I’ll just leave you the link to get the ingredients and directions!

Ina Garten’s Tabbouleh

Photobucket is holding all my photos that I stored on their site from 2007-2015 hostage replacing them with ugly grey and black boxes and asking for a large ransom to retrieve them. It is a slow process to go through all my posts deleting the ugly boxes.

Applesauce-Rasberry Jello Salad

I’m reposting this easy recipe for Foodie Friday hosted by Gollum. I posted it earlier this week on the Mennonite Girls Can Cook Blog but wanted to share it here, too. Click on the logo above later tonight and tomorrow to see more great Foodie Posts.

Applesauce-Raspberry Jello

1 – 3oz. pkg. raspberry jello
1   cup hot water
1 – 10oz. pkg. frozen raspberries
1 – Cup applesauce
1 – Cup sour cream
1 – Cup miniature marshmallows

Dissolve Jello in hot water. Add frozen raspberries and blend carefully. Add applesauce. Pour into 9-inch square pan. Chill until set. Combine sour cream and marshmallows and spread over top of set Jello. Cover and Chill. Serves 6-8. I have doubled this recipe and put it in a 9 x 13 pan. Refreshingly cool salad!

This is a great Spring and Summer Salad.

Corned Beef & Cabbage

Kathleen at Cuisine Kathleen is hosting a bit of the Irish food fest. So I decided to join in by offering this simple Corned Beef & Cabbage how to. I’m looking forward to cooking this up tomorrow for our meal tomorrow night! An early Happy St. Patrick’s Day to you!

When Irish eyes are smiling,
Sure, ’tis like the morn in Spring.
In the lilt of Irish laughter
You can hear the angels sing.
When Irish hearts are happy,
All the world seems bright and gay.
And when Irish eyes are smiling,
Sure, they steal your heart away.

I’m combining this post with Three or More Tuesday that Tam at The Gypsy’s Corner hosts each week. I think the regular clover qualifies for 3 and the three vegetables I include in the Corned Beef and Cabbage qualify, too!

 

I bought the flat cut corned beef brisket seasoned in a package with an extra spice packet enclosed. I covered the brisket with water and brought to a boil with a couple onions quartered. After it came to a boil, I lowered the flame to simmer and let it simmer for a couple of hours. I pulled the meat out and added the cabbage, potatoes, and carrots and simmered the veggies until they were done. Put the meat back in the pot till I was ready to serve it. It has always turned out great but I really do notice the difference between the flat cut and the cheaper cut…

Don’t forget to click over to Kathleen’s to see all all the celebration posts around… and don’t forget the Guinness!

Photobucket is holding all my photos I stored with them from 2007-2015 hostage unless I pay them a lot of money. I’m slowly cleaning up many posts from this time period and deleting their ugly grey and black boxes with a ransom request. Such a time consuming bother.

 

Strawberry Trifle ~

This is a recipe I copied from my mom and I think she got it from the L.A. Times years ago.

Strawberry Trifle

1(3-1/4 oz) pkg. Vanilla pudding mix (not instant)
1/4 cup rum
2 cups heavy cream
1 – 12 oz. bakery angle food cake
2 tablespoons brandy
1 Box fresh strawberries
2 tablespoons sugar

Prepare vanilla pudding mix. Cool slightly and stir in 2 tbsp. of the rum. Cover and chill until almost set. Whip 1 cup of the heavy cream until stiff and fold into chilled pudding mixture.

In a serving bowl of 2 qt. capacity gently tear about half of the cake into bite size pieces in an even layer. Stir together the brandy and remaining rum and sprinkle half over the cake then spoon in about half the pudding mixture. Tear remaining cake as before, arranging in an even layer over pudding, sprinkle with remaining brandy/rum mixture, then add whole berries reserving 6 for garnish. Carefully spoon in remaining pudding. Cover and chill.

Just before serving whip remaining cream with the sugar until stiff. Place in pastry bag with fluted tip and pipe cream onto pudding in attractive mounds, topping with reserved berries.

I’ve made this for a crowd in a punch bowl with more pudding mixture, more layers and more berries. You could throw in raspberries, too.

Enjoy…

I’ve published this over at Mennonite Girls Can Cook, also. If you haven’t visited this blog yet you should click on over for all the delicious recipes there.

Mexican Corn Soup ~ Foodie Friday

I’m joining in with Designs by Gollum for her Foodie Friday. I’m resurrecting this recipe that I posted a long long time ago. It is a wonderful soup with a great spicy kick.

Mexican Corn Soup (prep: 15 min. Cooking: 10 min.)

1 – 16 oz. pkg. frozen whole kernel corn, thawed
1 – Cup chicken broth (I used the whole can of chicken broth and just 1 cup of milk instead of two so I wouldn’t have a half a can of broth left.
2 – Tbsp. butter or margarine
1 – 4-1/2 oz. can diced green chili peppers
1 – clove garlic, minced
1 – Tblsp. snipped fresh oregano or l tsp. dried oregano, crushed
1/4 – tsp. salt
1/4 – tsp. ground black pepper
2 – cups milk (I used one cup see chicken broth above)
1 – cup chopped, cooked chicken
1 – cup chopped tomatoes (I used a can of diced tomatoes w/jalapeno, med/hot)
1 – cup shredded Monterey Jack Cheese (4 oz.)
cilantro as garnish if you like it

[The soup is great with the full can of broth and tomatoes. I do not like half cans left over. ]

In a blender container combine half of the corn and the chicken broth. Cover; blend until nearly smooth.

In a large saucepan, combine corn puree, remaining corn, butter, chili peppers, garlic, dried oregano (if using), salt, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in milk, chicken, tomatoes, and fresh oregano (if using); heat through. remove from heat. Stir in cheese until melted. Sprinkle with fresh parsley if desired (this is where I substitute cilantro instead)

Enjoy

To see more Foodie Friday visit Designs by Gollum.

Tea Recipes

These are the recipes that I thought worked well for my tea…

 

Mock Devonshire Cream from If Teacups Could Talk by Emilie Barnes ~

1/2 cup heavy cream, 2 tablespoons confectioners’ sugar, 1/2 cup sour cream

In a chilled bowl, beat cream until medium-stiff peaks form, adding sugar during the last few minutes of beating. Fold in sour cream and blend. Makes 1-1/2 cups.

Cynthia’s Chicken Salad (from Jan Karon’s Mitford Cookbook & Kitchen Reader)

4 cups diced cooked chicken
1/2 cup chopped toasted pecans
1/2 cup chopped green onions
1 cup chopped celery
1/2 cup mayonnaise
1/2 cup sour cream
2 Tablespoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon freshly ground pepper

Combine the chicken, pecans, green onions, and celery in a large bowl. In a separate small bowl, mix together the mayonnaise, sour cream, lemon juice, salt, and pepper. Stir into the chicken mixture. Refrigerate until ready to serve.

Cucumber-Basil Tea Sandwiches (from Victoria ~ The Pleasures of Tea ~ Hearst Books)
1 – 8 oz. package softened cream cheese
2 Tablespoons half and half
2 Tablespoons snipped fresh chives
1 unsliced loaf or 12 slices rye or wholewheat bread
1 English (seedless) cucumber, cut into thin slices
24 fresh basil leaves

In a medium-size bowl, beat together the cream cheese and half and half until it is the consistency of soft butter. Stir in the chives.

Spread the cream cheese mixture on the bread and top with several slices of cucumber and a basil leaf. Serve the sandwiches immediately, or cover with plastic wrap and refrigerate until ready to serve.

Makes: 24 Sandwiches

 

Enjoy!

Photobucket is holding all my photos I stored with them from 2007-2015 hostage unless I pay them a lot of money. I’m slowly cleaning up many posts from this time period and deleting their ugly grey and black boxes with a ransom request. Such a time consuming bother.