Monday, September 20, 2010

Recipes for Guests {from Rebecca}

Tortellini Soup

1 lb. Italian Sausage (I use Jimmy Dean)

1 onion diced

2 cloves garlic minced

1 C. Water

2 small cans beef broth

½ C. Apple juice

3 carrots sliced

1 (28 oz) can crushed tomatoes

1 tsp. basil

1 tsp. oregano

1 C. sliced Zucchini

4 T. chopped parsley (fresh is BEST)

1 green pepper chopped

8 oz. Tortellini (frozen or fresh)

Fresh grated Parmesan Cheese

In a large soup pan brown sausage until crumbly, add onion, pepper, and garlic and sautee. Add rest
of ingredients except tortellini. Simmer for 30 minutes or longer. Add tortellini 5- 10 minutes before
serving. Garnish with grated Parmesan Cheese and more fresh parsley.

Baked Oatmeal (a must try in my humble opinion)

Whisk together:

¾ C. Oil

1 ½ C. Brown Sugar

4 eggs

Add and stir well:

6 C. Oatmeal

4 tsp. Baking Powder

2 tsp. Salt

2 tsp. cinnamon

2 C. Milk

Stir in:

2 apples peel and diced

1 C. Craisins

½ C. Pecans (optional)

Pour into a 9x13 pan (truthfully I just mix it all in the pan to begin with…less clean up)

And Bake at 350 for 25-30 minutes. Serve it with milk or even better…cream or half and half.

Make Ahead Bran and Date Muffins

6 Cups All Bran Cereal

3 C. Chopped dates (small chunks dusted with flour found in bulk section)

2 C. Boiling water

½ C. Butter

5 eggs

5 C. Flour

1 tsp. salt

5 tsp. Baking Soda

2 C. Sugar

1 quart Buttermilk

Combine dates and bran cereal, pour boiling water over top and let it stand. Cream butter and eggs.
Add dry ingredients and mix. Alternate adding in buttermilk. Stir in date and bran mixture. Fill greased
muffin pans and bake at 400 for 15 minutes.

Note: this recipe makes a huge batch, but it can last in the fridge for up to four weeks. You can just pull
it out and bake fresh muffins every morning!

My FAVE Oatmeal Chocolate Chip Cookies

2 C. Butter

2 C. Sugar

2 C. Brown Sugar

4 Eggs

2 tsp. Vanilla

4 C. Flour

5 C. Oatmeal (ground in blender a bit)

2 tsp. Baking Soda

2 tsp. Baking Powder

1 tsp. Salt

24 oz. Chocolate Chips

Cream butter and sugars, and eggs and vanilla. Combine dry ingredients in a separate bowl. Then add to
wet ingredients, stir in chips. Bake at 375 for 7-10 minutes.

Note: again, this makes a really large batch, but I roll the dough into logs and wrap in plastic wrap to put
in the freezer.


Christina said...

I want to try that soup. It's already feeling cold here and that looks so good!

duck said...

I just made the Oatmeal Cookies and they were delightful! I halved it mostly because I only had 2 sticks of butter (and for the sake of my booty) :) But they are SO yummy!! Every bit as good as my mom's (and that's saying something) So thank you!!

Brittany said...

This soup is amazing!! Thank you so much for the recipe!!!