Creamy Chicken Tortellini Soup

It's finally time for soup season.  This is a nice spin on regular chicken soup.  It uses dried tortellini in it.  Add a salad or a grilled cheese sandwich like I did and you have a great dinner on a cold night or a night you need something quick.

The red pepper sure does add some nice color to this soup.

I cooked my chicken beforehand but you can cook it in the soup if you like.

Start by chopping an onion.  Place in your pot with some olive oil and saute for a few minute to soften.

The red pepper has blended in with the cutting board but cut one red bell pepper.  Add it to the pot with the onions.

Cut up a couple of carrots.  The recipe calls for 2 cups.  I just chopped until it looked like 2 cups.  Cut them in small pieces.  You don't want them to take a long time to cook.

Now you can add the uncooked chicken breast to the pot with the chicken broth, but I cooked my chicken earlier and cut it up.  Add it to the pot.

Add 9 cups chicken broth.  I use the low sodium version.

Add 1/2 teaspoon red pepper flakes.  If you do not like a lot of heat you might want to add less.  It had a nice heat to it.

1 teaspoon salt--Less if you use full sodium soup, or at least I would.

1/2 teaspoon pepper.  I like pepper you could use less.

Garlic.  It calls for 4 cloves.  I keep minced in the fridge.

2Tablespoons fresh chopped parsley.  Let the soup simmer for about 15 minutes.

 

Before you are ready to serve add the tortellini to the soup.  Cook about 10-15 minutes.  Stir to keep them from sticking.

Remove from heat and add 1/4-1/3 cup heavy cream.

Then dip up and serve with grilled cheese or salad.  Enjoy.

Creamy Chicken Tortellini Soup Recipe

1 Tablespoon olive oil
1 onion chopped
1 red bell pepper chopped
2 cups chopped carrots
4 cloves garlic
2 chicken breast
9 cups chicken broth
1 pkg three cheese tortellini pasta
1/4- 1/3 cup heavy cream
2 Tablespoons spinach--I didn't put this in.  It wasn't worth buying spinach for such a small amount
2 Tablespoon parsley
1 1/2 teaspoon thyme-I didn't put this in either.  Not a fan
1/2 teaspoon crushed red pepper
salt and pepper

Apple Cranberry Butter

After successfully making apple butter the last two years when I saw a recipe for apple cranberry I thought it would be great for Thanksgiving.  Warm rolls with this apple cranberry butter just sounds wonderful.  Whats even better is that there's no sugar in it either.  The other great thing is that it can be made in the crock pot.  If those two things don't sell you on it nothing will.

You can't really tell from this picture because it is in a red container but it is a really pretty deep pink color.  I might have to bake some biscuits to try it out before Thanksgiving.

Cranberries are plentiful this year and you can buy some on sale.  You can throw some in the freezer for later too.

Start by washing the cranberries.  Look for any soft ones. Throw those out.

Core and cut up 5 to 6 apples.  These are honey crisp apples.

A liner in the crock pot will really make this recipe easier.  Put the apples in the pot.

Add the cranberries on top.

Turn the crock pot on high.  Cook for 4 hours.  Stir occasionally.

This is after 2 hours.

This is after 4.

Dip up the mixture into a bowl.

Use either a blender or imersion blender, blend well.

Looks nice and smooth.  I almost skipped the next step because it looks so smooth.

Use a strainer to strain the mixture.

Use a spoon to push it through.

I was surprised that there was so many little black seeds left.

Put it back in the crock pot.

The recipe called for a stick of cinnamon put in the bottom.  I didn't have a stick so I put a teaspoonful in and stirred it in.  Leave the lid off, turn the crockpot back on high for another 2 hours.  This will thicken it up.

It's thick and ready to be spooned up..

Cover and store in the fridge. It will last a month in the fridge and up to a year in the freezer. I have a feeling I will be sharing this with someone.

Apple Cranberry Butter

5-6 apples
1 bag cranberries
cinnamon

Place in crockpot.  Cook on high for 4 hours.  Blend and strain.  Place back in the crockpot uncovered on high for 2 hours.

Oatmeal Coconut Pecan Cookies

You can't go wrong with a good oatmeal cookie.  I know not everyone likes coconut but it really works in this recipe.  

They bake up nice and golden brown.

Make sure to use regular oats.

Start with 2 sticks softened butter.

Add 3/4 cup brown sugar and 1/3 cup sugar.  Mix well with the butter.

Add 2 eggs. One at a time.

1 Tablespoon vanilla

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon.  As you can see I made it a heaping teaspoon.

1 1/4 cup all purpose flour.  Mix well after each addition.

2 1/2 cups old fashioned oats

1 cup sweetened coconut flakes

1 cup chopped pecans.  I let the food processor do the work.  Mix everything well.

Scoop the dough onto a cookie sheet.  These are ready for the freezer.  When ready to bake preheat the oven to 350.  Bake for 12 minutes.  The directions say you can use 1 Tablespoon butter to grease the cookie sheets.  I still use parchment.

Enjoy.

Oatmeal Coconut Pecan Cookies Recipe

2 sticks softened butter
3/4 cup brown sugar
1/3 cup sugar
2 eggs
1 Tablespoon vanilla
1 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
2 1/2 cups old fashioned oats
1 cup sweetened coconut
1 cup chopped pecans

Preheat oven to 350.  Bake 12 minutes.

Double Chocolate Snowball Cookies

I have had so much fun finding new cookie recipes this year.   This one is a take on the classic sand tart.  There are lots of different variations on that recipe.  This chocolaty version is a keeper. 

I probably should have waited a few more minutes before I rolled them in powdered sugar.  The cookie needs to still be warm but not hot.  It's a fine line.

I used the Special Dark Cocoa for this recipe but the regular cocoa is just as good.

Start with two sticks softened butter

1/2 cup powdered sugar.  Mix those well.

Add 1/4 cup unsweetened cocoa powder

This is the Special Dark Cocoa.

1 teaspoon vanilla

1/2 teaspoon salt Mix well.

Add 2 1/4 cups all purpose flour.  Add a little at a time or you will have flour all over your kitchen.

3/4 cup mini chocolate chips

Scoop the dough and roll into balls.  This is my sheet for the freezer.

My test batch.  Place in a preheated 375 oven.  Bake for 7-10 minutes.  Let cool 5-10 minutes.

Then roll in confectioner's sugar.

Then enjoy.   I think you will enjoy this little chocolate cookie.

Double Chocolate Snowball Cookie Recipe

2 sticks softened butter
12 cup powdered sugar
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla
2 1/4 cup app purpose flour
1/2 teaspoon salt
3/4 cup mini chocolate chips
additional powdered sugar

Preheat oven to 375.  Bake for 7-10minutes.  Let cool for 5-10 minutes and roll in confectioners sugar.