Mushroom Pasta Sauce

INGREDIENTS
1/2 an onion
2 garlic cloves
1/2 lb. of mushrooms
2 tbs. olive oil
1/2 cup chicken stalk
1 1/2 cup cream or half/half
2 tbs. dill

DIRECTIONS
Finely chop the onion and garlic.  Saute both in the 2 tbs. olive oil with the mushrooms until all are tender.  Add 1/2 cup chicken stalk,1 1/2 cup cream, and dill.  Let simmer for 5 minutes and add salt/pepper to taste.  Serve over cooked pasta.

Tomato Tortellini Soup

I saw this recipe on Pinterest and it’s not only great, but super simple.

INGREDIENTS
1 package (9 ounces) refrigerated cheese tortellini
2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
2 cups vegetable broth
2 cups 2% milk
2 cups half-and-half cream
1/2 cup chopped oil-packed sun-dried tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional

DIRECTIONS
Cook tortellini according to package directions.  Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.

Oatmeal Cranberry White Chocolate Cookies

The boys had cranberries for a morning snack and while I was pouring them in a bowl, I saw this recipe on the back of the package.  I’ve seen the recipe before and have always wanted to try them, and today seemed like the perfect day.  We make chocolate chip cookies  A LOT, so these were a nice way to change it up a bit for dessert.

INGREDIENTS
2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups of old-fashioned oats
1 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 1/4 cup dried cranberries
2/3 cup white chocolate chunks or chips

DIRECTIONS
Preheat oven to 375.  Using an electric mixer, beat butter  and sugar together in bowl until light and fluffy.  Add eggs mixing well.  Combine oats, flour, baking soda and salt in a separate mixing bowl.  Add to butter mixture in several additions, mixing well after each.  Stir in dried cranberries and white chocolate chunks.  Drop by rounded teaspoonfuls onto ungreased cookie sheets.  Bake for 10 – 12 minutes.

Oven “Fries”

INGREDIENTS
1 1/4 lb. baking potatoes, peeled and cut into 1/2-inch strips
3/4 tsp. salt
1/2 tsp. sugar
4 tsp. oil
1 tsp. paprika

DIRECTIONS
Preheat the oven to 450; spray a nonstick baking sheet with nonstick spray.  In a large bowl, combine the potatoes, 1/4 tsp. of the salt, and the sugar with cold water and cover.  Soak for 15 minutes; drain and blot dry.  In another large bowl, toss the potatoes with the oil and paprika.  Place in a single layer on the baking sheet.  Bake, turning the potatoes over as they brown, until cooked through and crisp, about 45 minutes.  Sprinkle with the remaining salt.

Strawberry Bruschetta

This turned out to be a really good recipe and worked really well for my book club tonight.  I’ll definitely be making it again!

INGREDIENTS
1 cup strawberries, hulled and diced
1 tbsp. sugar
1 French baguette, sliced on a bias
4 oz. goat cheese
1 tbsp. olive oil
2 tsp. balsamic vinegar
¼ cup minced basil leaves
Freshly ground black pepper

DIRECTIONS
Combine the strawberries and sugar in a small bowl; toss to combine. Let the berries macerate for about 30 minutes so that they begin to release their juices. Spread a thin layer of goat cheese on top of each baguette slice. Top each slice with spoonfuls of the strawberry mixture. Drizzle lightly with olive oil and balsamic vinegar. Top each slice with the basil leaves and cracked pepper, to taste.