Spinach Tomato Tortellini

The past month has been a bit off for me cooking wise. I've tried some new recipes that I planned on putting up here but I wasn't satisfied with the results. I really only want to put recipes up here that we liked enough for me to make again. So, I apologize it's been a bit quiet on here! Jordan I am sure has been disappointed as well!



I bought a bag of tortellini in Trader Joe's the other day thinking that it would be a good meal for Saryn. I searched on allrecipes.com for a recipe and found this one. Wow, was this REALLY good! So simple, but it tasted like something you'd order at a restaurant. Saryn thought it was good too!

Ingredients:
1 (16 ounce) package cheese tortellini (I got mine in the pasta section, not the frozen kind)
1 (14.5 ounce) can diced tomatoes with garlic and onion
1 cup chopped fresh spinach
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons dried basil
1 teaspoon minced garlic
2 tablespoons all-purpose flour
3/4 cup milk
3/4 cup heavy cream
1/4 cup grated Parmesan cheese

Directions:
Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes.

While the tortellini is cooking, combine the tomatoes, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble.

In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes. Add spinach and cook until wilted, about 2 minutes.



Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, sprinkle with parmesan cheese and serve.

Chocolate Chip Cheese Ball

This is a great appetizer that is really more of a dessert. I wasn't sure how this was going to turn out since I'd never made a cheese ball before let alone a dessert cheese ball. Well, it was really easy and it is certainly something I will make again & again. I halved the recipe since I was bringing this to a small gathering of people. If you have a larger group just double the ingredients. I also rolled the ball in toffee bits instead of chopped pecans ~ you can roll it in whatever you like!

Ingredients
1/2 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1/4 cup and 2 tablespoons confectioners' sugar
1 tablespoon brown sugar
1/8 teaspoon vanilla extract
1/4 cup and 2 tablespoons miniature semisweet chocolate chips
1/4 cup and 2 tablespoons finely chopped pecans (again I used toffee bits from the grocery store)
Graham Crackers ~ I recommend chocolate :)

Directions:
In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners sugar, brown sugar and vanilla.



Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours. (I put mine in the freezer for about 20 minutes since I didn't have 2 hours)

Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour. (Again, I just put it into the freezer for 20 minutes)

Roll the cheese ball in finely chopped pecans (or topping of your choice) before serving.



Serve with your choice of graham crackers. I'd recommend the chocolate one's as I thought they tasted the best. Enjoy!

Chicken Pot Pie

This is one of my favorite fall/winter recipes. This recipe is definitely on our rotation through the cooler months. Feel free to add whatever vegetables you like - these are just my favorites. I like to serve this with bread & a salad.

Ingredients:

1 pound Boneless chicken breasts, cubed (I use 2 chicken breasts)
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1/4 tsp celery seed
1/3 cup flour
1 3/4 cups chicken broth
2/3 cup milk
2 (9”) unbaked pie crusts

Directions:
Preheat oven to 425 degrees – place 1 pie crust into 9” pie pan.

In a saucepan combine chicken, carrots, peas & celery. Add water to cover and boil for 15 minutes then remove from heat, drain and set aside.



While chicken is boiling cook onions in butter until soft & translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Place chicken mixture in bottom of pie crust.



Pour hot liquid mixture over, combine gently.



Cover with top crust, seal edges and cut away excess dough. Make several slits in the top to allow steam to escape. Bake in preheated oven for 30-40 minutes or until pastry is golden brown & filling is bubbly. Cool for 10 minutes before serving.



Look at all that gooey, yummy goodness!

Grandma Cryer's Quiche

Jordan's grandmother's quiche recipe is the only quiche I make. Honestly, I don't really like quiche ~ but I LOVE this recipe. It's easy and has great flavor ~ Saryn likes it too!

Ingredients:
1 9" pie shell
1/2 pound bacon
3 eggs
6 oz swiss cheese
1 1/2 Tablespoons flour
3/4 cup heavy cream
3/4 cup milk
1 1/2 Tablespoons butter
Salt to taste (I never salt mine because I feel the bacon and swiss cheese have enough salt for the quiche)

Directions:
Preheat the oven to 400 degrees. Place pie shell in pie plate. Cut bacon in bits. I thinly slice through the slices.



Cook over medium heat until slightly crispy. Drain on paper towel and then place on bottom of pie shell.



Put all other ingredients in blender; blend well, pour over bacon in shell. (I don't always put the ingredients in a blender but it does make the quiche have a smoother texture)



Bake at 400 degrees for 8 minutes; then turn oven down to 325 degrees for about 40-50 minutes longer or until quiche is set and nicely brown on top.

I thought the quiche was done but when I cut into it the inside really wasn't set yet.



I put it back in the oven for another 10 minutes and it was perfect!

Hot Corn Dip

When I found this recipe on allrecipes.com, I looked at the ingredients and thought "This is too simple to be good."

I was wrong. It is simple - but it is VERY good!

Ingredients:
1 (15 ounce) can white corn, drained
1 (15 ounce) can yellow corn, drained
1 (10 ounce) can diced tomatoes with green chile peppers, drained
1 (8 ounce) package cream cheese, diced and softened
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
chopped fresh cilantro to taste (I omitted this)

I also added 1/4 tsp cayenne pepper and a dash of red pepper flakes. I probably could have done without the red pepper flakes for my taste - but Jordan likes spicy and he thought it was perfect.

Directions:

Preheat oven to 350 degrees F. In a medium bowl, mix white corn, yellow corn, diced tomatoes with green chile peppers(drained!), cream cheese, chili powder, garlic powder and cayenne pepper if you want it.



Bake in the preheated oven 30 minutes, or until hot bubbly

Serve warm with tortilla chips.

Spinach Artichoke Dip

This recipe is from my friend Lou Anne. I always ask her to make it when we get together. She gave me the recipe a while back and I've just now had a chance to make it. Give this one a try - it's so yummy!

Ingredients:

1 cup mayonaise
1 cup sour cream
1/2 cup parmesan cheese, grated
1 (14 oz.) can artichoke hearts
1 small package of frozen, chopped spinach, thawed & drained
Black pepper, to taste
Garlic powder, to taste

Drain artichokes, and mix all ingredients together. Season with black pepper and garlic powder.



Use hand mixer to blend (it will break up the artichokes, so no need to chop prior to dropping in the bowl). Spray pan with cooking spray, and pour mixture in.



Bake at 350 for 25-30 minutes or until it looks slightly browned on top. Serve with wheat thins.

I wasn't able to get a photo of the finished dip before guests were diving in. It came out of the oven and was put on the table at a party before I had a chance to grab my camera. The serving dish was empty by the end of the night if that is any indication of how good it is!