Sweet Potato Bread

Ingredients

• 1 1/2 cups sugar
• 1/2 cup vegetable oil
• 2 eggs
• 1/3 cup water
• 1 3/4 cups flour
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup cooked sweet potatoes
• 1 cup walnuts
• 1 cup raisins

Preheat oven to 350 degrees F and grease baking pan.

Combine and beat sugar, vegetable oil, eggs, and water. 

Sift and add flour, cinnamon, nutmeg, baking soda, and salt to the egg and sugar mixture. 

Add 1 cup cooked and mashed sweet potatoes, 1 cup nuts, and 1 cup raisins.

Pour batter into greased bread pan. Bake at 350 degrees F for 60 to 70 minutes. Cool in pan and then remove if desired.

Hot Cocoa Cookies

Ingredients 

• 1 cup butter, softened
• 1 1/2 cups white sugar
• 2 eggs
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 2/3 cup cocoa powder
• 3/4 tsp baking soda
• 3/4 tsp salt
• 2 cups semisweet chocolate chips (Ghiradelli)
• 2 cups mini marshmallows

Preheat oven to 350 degrees F.

In a large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy.

Combine the flour, cocoa, baking soda, and salt. Stir into the butter mixture until well blended.

Mix in the chocolate chips.

Drop by rounded teaspoonfuls onto un-greased cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, or just until set.

Immediately top with three mini marshmallows when you remove the cookies from the oven.

Place marshmallow topped cookies back in the oven for 1 minute. 

Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Sweet Potato Casserole

Ingredients

• 3 1/2 cups sweet potatoes, mashed
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1/4 cup buttermilk
• 1/2 cup butter, melted
• For the topping:
• 1/3 cup flour
• 1 cup pecans, chopped
• 1/3 cup butter, melted
• 3/4 cup packed brown sugar

Preheat oven to 375 degrees F. Grease a casserole dish (about 2 1/2 quart size).

Combine the sweet potatoes, sugar, eggs, vanilla, buttermilk and butter in a medium bowl using an electric mixer or by stand.

Pour into your casserole dish.

Bake for 25-30 minutes. (Or if you want to make the dish ahead of time, cover and store in the fridge up to 2 days. Take it out and bake uncovered.)

While it is baking, make the topping. Combine the flour, pecans, butter and brown sugar in a small bowl. When the casserole is done baking remove from oven and sprinkle topping over the top. Bake for an additional 10-15 minutes. 

Let it sit for about 30 minutes before serving.

Notes: Milk will work if you don't have buttermilk. For sweet potatoes-- wash, dry, and pierce with a fork. Place on a baking sheet and bake for 30-45 minutes at 375 degrees F or until it passes a fork test. Let them cool, then peel the skin off or cut open and scrape out the insides. You can also use canned yams if pressed for time. 

German Chocolate Pie

Ingredients

• 1 1/2 cup sugar
• 2 Tablespoons cocoa
• 2 Tablespoons flour
• 1/2 cup butter, melted
• 3 eggs beaten
• 1 small can evaporated milk
• 1 cup chopped pecans
• 1/2 cup flake coconut
• 1 tsp vanilla
• Dash of salt
• 1 deep dish pie crust

Preheat the oven to 350 degrees F.

Mix dry ingredients together. Stir in margarine, eggs, and milk. Add pecans, coconut, and vanilla. Pour into unbaked pie crust. Bake at 350 degrees F until center is firm but not hard, about 50 minutes. 

Slow Cooker Zuppa Toscana

Ingredients

• 1 lb. Italian sausage
• 16 oz. chicken broth
• 1 quart water (4 cups)
• 2 garlic cloves, minced
• 2 large russet baking potatoes, slices in half and then in 1/4 inch slices
• 1 large onion, chopped
• 1/4 cup bacon bits
• 2 cups kale or swiss chard, chopped
• 1 cup heavy whipping cream

Brown the sausage in a skillet over medium-high heat until no longer pink.

Place cooked sausage, chicken broth, water, garlic, potatoes and onion in the slow cooker.

Cover and crock on High for 3-4 hours until potatoes are cooked and soft.

Turn the slow cooker off and add the kale.

Return the lid and let sit for 5 minutes.

Stir in whipping cream and serve.

Mint Oreo Truffles

Ingredients

• 1 (15.25 oz) package Mint Creme Oreos
• 8 oz cream cheese, softened to room temperature
• 12 oz semi-sweet chocolate
• Optional: sprinkles

Process the Oreos (the entire cookies, filling and cookie) in a food processor or blender. Pulse until crumbs are formed.

Using a hand-held or stand mixer fitted with a paddle attachment, beat the Oreo crumbs with the cream cheese until combined. The mixture will be thick and sticky.  

Using your hands, roll into 30-35 balls. Place balls on two large plates, a parchment paper lined baking sheet, or a silicone mat-lined baking sheet. Freeze the truffles for about 30 minutes. (Freezing the balls is the most important step of this recipe. If they are not cold and solid, the melted chocolate will not coat the balls properly.)

Coarsely chop the chocolate and melt according to package directions. Working with 1 truffle at a time, coat in chocolate. Place on a lined baking sheet. Top with sprinkles while the chocolate is still wet or even drizzle with melted green candy melts.

Refrigerate truffles for at least 10 minutes so the chocolate sets. Truffles must always be chilled and will stay fresh for up to 5 days in the refrigerator.

Slow Cooker Chicken Caesar Sandwiches

Ingredients

• 3-4 pounds boneless skinless chicken breasts
• 1/2 to 1 cup Caesar dressing
• 1/2 cup shredded Parmesan cheese
• 1/4 cup fresh chopped parsley
• 1/2 teaspoon ground pepper
• 2 cups shredded romaine lettuce
• Hamburger buns

Place chicken in a slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours. Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on cutting board and pull chicken into shreds, discard any fat. (Or cook chicken over stove-top.)

Place shredded chicken in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. Stir until mixed evenly. Cook and cover on high heat for 30 minutes or until mixture is hot.

Spoon mixture onto buns. Top with extra shredded Parmesan cheese and lettuce to serve. 

Enjoy!

Pizza Dip

Ingredients

• 4 ounces cream cheese, room temperature
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/2 cup mozzarella, shredded
• 1/4 cup Parmesan, grated
• 1 cup pizza sauce
• 1/2 cup mozzarella, shredded
• 1/4 cup Parmesan, grated
• 2 ounces pepperoni, slices or mini pepperonis! 
• Serve with chips or scoops

Preheat oven to 350 degrees F. Mix the cream cheese, sour cream, mayonnaise, mozzarella and Parmesan and spread it across the bottom of a pie plate. 

Spread the pizza sauce on top and sprinkle on the cheese and pepperoni.

Bake at 350 degrees F until the sides are bubbling and the cheese has melted and turned golden brown on top, about 22 minutes.

Mountain Dew Apple Dumplings

Ingredients

• 2 (8 count) cans crescent rolls
• 3-4 tart apples
• 1 1/2 cups sugar
• 1-2 cup butter
• 1 teaspoon cinnamon
• 1 (12 ounce) can Mountain Dew soda

Preheat oven to 350 degrees F. Spray a 13x9 baking dish or pan. 

Peel and slice apples into 16 pieces. Roll each apple slice in 1 section of crescent roll. Place rolled slices in pan in two rows, put extras along side. Melt butter, add sugar and cinnamon and pour over apples. Pour can of Mountain Dew over all. Bake at 350 degrees F for 45 minutes.

Serve warm with vanilla ice cream.

Hot and Spicy Sausage Dip

Ingredients

• 1 lb of Jimmy Dean Hot Pork Sausage
• 10 oz can Rotel, undrained (original, diced tomatoes & green chilies)
• 8 oz cream cheese
• Tortilla chips for serving

In a large skillet, cook sausage, breaking up into small pieces (like taco meat) until fully cooked. Drain all excess fat. Add Rotel and cream cheese, mix until well blended and heated thoroughly. Place in a serving dish, serve warm with your favorite tortilla chips or Frito scoops. 

Tip: Keep warm in small crock-pot while serving.

Caramel Apple Sangria

Ingredients

• 1 750 ml bottle of pinot grigio (or your favorite mild white wine)
• 1 cup caramel flavored vodka
• 6 cups apple cider
• 2 medium apples, cored and chopped

Stir the wine, vodka, and apple cider together in a large pitcher. Add the chopped apples to the pitcher, or to individual glasses. Serve the sangria over ice. 

Note: Apple cider settles. If the sangria sits for awhile, it will need to be stirred before serving.

Pumpkin Pie French Toast

Ingredients

• 12 slices bread (preferably potato bread!)
• 3 eggs
• 1/2 cup milk
• 3/4 cup canned pumpkin
• 1 tsp pumpkin pie spice (store bought or homemade)
• Butter and syrup for serving

Set out the bread for dipping.

In a medium mixing bowl, whisk together the eggs, milk, pumpkin and pie spice until smooth.

Dip each side of the bread and cook on a hot, greased griddle or skillet. Flip after 1-2 minutes.

Once all are cooked, serve with butter and syrup. 

If freezing, let cool completely to reduce freezer burn.

Enjoy this perfect fall breakfast!!

Homemade Pumpkin Pie Spice (Ingredient plus directions)

• 1 1/2 Tbsp cinnamon
• 1 tsp ground ginger
• 1 tsp ground cloves
• 1 tsp allspice
• 1 tsp nutmeg

Place all ingredients in small container and mix together. Use as directed in recipes that call for pumpkin pie spice.

Store in a dry place, up to 6 months

Brownie Cookies

Ingredients

• 1 box of you favorite brownie mix
• 1/3 cup oil
• 1 egg
• 2 Tbsp water

Preheat oven to 375 degrees F.

Get your brownie mix and add 1/3 cup oil, 1 egg and 2 Tbsp of water. Mix together to make a soft cookie like dough. Cover a cookie sheet with parchment paper. Drop mixture onto prepared cookie sheet by the teaspoonful. Bake at 375 degrees F for 8-10 minutes. Yields about 20 cookies,

*You could also add 1 cup of your favorite mix-in, chocolate chips, M&Ms, nuts, etc.

Crock-Pot BBQ Pulled Pork

Ingredients

• 1 (3-4 lbs.) boneless pork loin
• 1 onion, sliced in half and then thinly sliced
• 1 (12 oz.) can soda, such as Coke, Root Beer, or Dr Pepper
• 1/2 bottle of your favorite BBQ sauce (Sweet Baby Ray's!)
• Lawry's Seasoning Salt
• Pepper

Spray slow cooker lightly with cooking spray. Put sliced onions on the bottom. Rinse pork loin and pat lightly with paper towels. Coat pork with a layer of Lawry's Seasoning Salt and some pepper. Place on top of onions.

In a medium sized bowl, mix ½ bottle of barbecue sauce and a can of diet soda. Pour the fizzy concoction on top of seasoned pork loin in crock pot.

Cover the crock pot and cook on LOW for about 7-8 hours, or until meat is fork tender. When the meat is tender enough, carefully take the pork out of the slow cooker and place on a plate and shred the meat up using two forks. Place meat back inside crock pot, stirring to combine, and let cook for another 30 minutes.

Serve on buns and enjoy!

Funnel Cake

Ingredients

• 4 cups vegetable oil
• 1 egg
• 1 cup milk
• 1 cup flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 2 Tbsp powdered sugar for batter, more for dusting
• Food thermometer
• Funnel

Heat oil to 375 degrees F in a large skillet. While the oil is heating, beat the egg and milk together in one bowl and combine flour, baking powder, salt, cinnamon and powdered sugar in another bowl. Mix the wet and dry ingredients together until the batter is smooth.

When the oil has reached 375 degrees F, pour the batter into a funnel, holding your finger over the small opening. Hold the funnel with the batter over the oil and make a circle with your hand repeatedly to form the cake. Fry until the bottom has turned golden brown and turn over and fry the other side. When both sides are golden brown, remove from oil and drain on paper towels.

Serve warm with powdered sugar dusted on top. 

Makes 4 large funnel cakes.

Oven Baked Meatball Sandwiches

Ingredients

• Sandwich rolls (cut with one side intact)
• Cooked meatballs (your favorite recipe or frozen, pre-made meatballs)
• Pasta sauce (homemade or jarred)
• Shredded Mozzarella Cheese

Spray a baking sheet with cooking spray. Preheat oven to 400 degrees F.

Place your frozen cooked meatballs or homemade cooked meatballs in a large pot. Cover with your pasta sauce. Gently fold the meatballs with the sauce. Heat the meatballs and sauce on low-medium, stirring occasionally, until the meatballs are heated thoroughly.

Fill a roll with as many meatballs as you can fit (usually 4-5 meatballs, depends on size of meatballs and size of the roll). Top with more  pasta sauce from your pot. Place filled sandwich rolls closely on baking sheet. Top each sandwich with shredded mozzarella cheese.

Bake until cheese is melted, hot, and bubbly.

Baked Turkey Meatballs with Spinach

Ingredients

• 2 Tablespoons olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, finely minced
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon dried thyme leaves
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 16 oz. frozen chopped spinach (defrosted, drained, and squeezed to remove excess water)
• 2 Tablespoons Worcestershire sauce
• 1/3 cup chicken broth
• 2 1/2 lbs lean ground turkey
• 3/4 cup bread crumbs
• 2 large eggs

Preheat oven to 400 degrees F. Prepare a large baking sheet by spraying with cooking spray. (May also line baking sheet with foil and then spray with cooking spray.)

In a frying pan on medium heat, heat olive oil until hot. Then add onion, garlic, salt, pepper, thyme, oregano, and red pepper flakes. Saute until onion is tender (about 5-6 minutes total time).

Add spinach to pan and combine with onion mixture. Add Worcestershire sauce and chicken broth and mix well to combine. Cook until most of the liquid has cooked out (evaporated). Remove from heat and allow to cool to room temperature. 

In a large bowl, combine the turkey, bread crumbs, and egg. Add cooled onion/spinach mixture to the meat with hands or large spoon.

With your hands, create meatballs that are about 1- 1 1/2 inches in diameter and place them on the baking sheet. Leave a little bit of space between each meatball. When you are done shaping your meat balls, you will probably have about 40-42 meatballs. Don't need that many? Freeze them after baking or cut the recipe in half.

Bake until your meatballs are cooked through with an internal temperature of 160 degrees F, about 20 minutes. Remove from oven and serve as desired.

Oatmeal Raisin Cookies

Ingredients

• Whisk together and set aside
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• Cream wet ingredients
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 cup dark brown sugar, firmly packed
• 2 large eggs
• 2 teaspoons vanilla
• Then stir in
• 3 cups oats (not instant)
• 1 1/2 cups raisins

Preheat oven to 350 degrees F. 

Whisk dry ingredients; set aside. Combine wet ingredients with a hand mixer on low. To cream, increase speed to high and beat until fluffy and the color lightens. Stir the flour mixture into the creamed mixture until no flour is visible. (Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate. 

Drop balls of dough 2-inches apart onto baking sheet sprayed with non-stick spray. Bake 11-13 minutes until golden but still moist between cracks on top. 

Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to wire rack to cool. 

Makes 36 cookies.

Sweet and Salty Cookies

Ingredients

• 1 cup unsalted butter
• 3/4 cup granulated white sugar
• 3/4 cup brown sugar
• 2 eggs
• 1 tsp vanilla
• 2 1/3 cups all-purpose lour
• 1 tsp baking soda
• 3/4 tsp salt
• 1 cup candy coated pieces (M&Ms)
• 1 cup crushed snacks such as pretzels and potato chips

Preheat oven to 350 degrees F.

In a large bowl, beat butter and both sugars until fluffy. Beat in eggs, one at a time; beat in vanilla.

Whisk together flour, baking soda, and salt; stir into butter mixture.

Stir in candy and crumbled snacks.

Drop balls onto parchment paper-lined baking sheets.

Bake in oven 10-12 minutes.

Makes about 30 cookies.

7 Layer Dip

Ingredients

• 2 cups refried beans
• 2 Tablespoons taco seasoning
• 16 oz. sour cream
• 8 oz. cream cheese
• 16 oz. guacamole
• 16 oz. salsa
• 2.5 cups shredded lettuce
• Large tomato, chopped
• 1 cup shredded cheese (4 Cheese Mexican Blend)

In a medium bowl, mix refried beans and taco seasoning. Then spread evenly on the bottom of a 13x9 Pyrex dish.

Cream together sour cream and cream cheese. Spread on top of refried beans.

Then layer guacamole, salsa, lettuce, tomato, and cheese- in that order.

You can also add black olives or jalapenos to the top!

Crock-Pot Chicken and Dumplings

Ingredients

• 3 boneless, skinless chicken breasts
• 4 Tbsp butter
• 4 cans cream of chicken soup
• 2 (14.5 oz) cans chicken broth
• 1/2 onion, diced
• 2 Tbsp dried parsley
• 8 Grands flaky refrigerator biscuits
• Peas and/or sliced carrots

Place chicken in crock-pot. Plop the butter on the chicken. Then scoop the cream of chicken soup on the chicken. Pour the chicken broth over all. Add the diced onion, dried parsley, and optional peas and carrots. Cover and cook on High for 4-5 hours or Low for 8-9 hours.

After the chicken is cooked, shred it and put it back into the soup. Cut each biscuit into 9 pieces. Stir gently into the soup. Cover and turn the crock-pot to High and cook for another hour.

After an hour, stir it up. Serve warm and enjoy!

Yield: 6 servings

Rolo Stuffed Ritz Crackers

Ingredients

• Rolo Candies
• Ritz Crackers

Preheat oven to 350 degrees F.

Place Ritz crackers on a cookie sheet face side down, and top each one with a Rolo candy.

Bake for 3-5 minutes to soften (but do not fully melt) the Rolos. Remove from the oven and immediately top the Rolos with a second Ritz cracker. Cool completely before storing in an airtight container.

Note: There are about 55 Rolos candies per bag. 

Lemon Poppy Seed Bread

Ingredients

• 1 2/3 cups all-purpose flour
• 2 Tbsp poppy seeds
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup granulated sugar
• 2 Tbsp lemon zest (from about 3 lemons)
• 1/2 cup unsalted butter, at room temperature
• 3 large eggs, at room temperature
• 1/2 tsp vanilla extract
• 1/4 cup + 2 Tbsp sour cream
• 1/4 cup milk
• 2 Tbsp fresh lemon juice 

Lemon Glaze

• 1/4 cup granulated sugar
• 3 Tbsp fresh lemon juice

Preheat oven to 350 degrees F. Butter and flour a 8 by 4-inch baking dish, set aside.

In a mixing bowl whisk together flour, poppy seeds, baking powder and salt for 20 seconds, set aside. Add sugar and lemon zest to the bowl of an electric stand mixer fitted with the paddle attachment. Rub lemon zest with sugar using your fingertips, until the mixture becomes moist and pale yellow. Add butter to sugar mixture and ship on medium speed until pale and fluffy. Mix in eggs one at a time, adding in vanilla with last egg.

In (microwave safe) liquid measuring cup used to measure milk, whisk together the milk with sour cream. Heat mixture in microwave just until no longer cold.

Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture (to the butter/sugar mixture) alternating with 1/2 of the milk mixture and 1 Tbsp lemon juice (each time), and mixing just until combined after each addition. Bake in preheated oven 45-55 minutes, tenting with foil at 40 minutes, until toothpick inserted into center comes out clean. Remove from oven and allow to cool 5 minutes in loaf pan, then invert loaf onto a wire rack and brush top with the lemon glaze (it will take several coats but use it all. Give it a second between coats to absorb as needed). 

For the lemon glaze: Combine lemon juice and sugar in a bowl and heat in microwave on HIGH power (or over stove top on small saucepan, med-high heat) and heat in 15 second intervals, whisking between intervals until sugar has dissolved and mixture is hot.

Peach Cobbler

Ingredients

• 8 fresh peaches- peeled, pitted and sliced into thin wedges
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 teaspoon fresh lemon juice 
• 2 teaspoons cornstarch
• 
  
• 1 cup all-purpose flour
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 Tablespoons unsalted butter, chilled and cut into small pieces
• 1/4 cup boiling water
• 
  
• MIX TOGETHER
• 3 Tablespoons white sugar
• 1 teaspoon ground cinnamon

Preheat oven to 425 degrees F. 

In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.

Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meat. Stir in water until just combined.

Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 25-30 minutes.

Bacon Jalapeno Cheese Ball

Ingredients

• 8 oz. cream cheese, room temperature
• 1/2 cup shredded sharp cheddar cheese (2 oz.)
• 2 Tablespoons chopped parsley
• 1 clove garlic, minced
• 1/4 teaspoon ground cumin
• 1/2 teaspoon Worcestershire sauce
• 2 jalapenos, stems and seeds removed, diced, divided
• 6 pieces cooked bacon, crumbled, divided (about 6 ounces)
• Salt to taste
• Crackers for serving

Mix together the cream cheese, cheddar cheese, parsley, garlic, cumin, Worcestershire sauce, half of the diced jalapenos and half of the crumbled cooked bacon. Taste and adjust seasonings to your liking and add salt.

Place the remaining diced jalapenos and bacon on a plate. Stir together so that it's well mixed. With your hands, roll the cheese mixture into a ball. (It helps to get your hands a little wet so no sticking.)

Place ball on the plate and roll in the jalapenos and bacon until covered.

Chill covered for at least one hour before serving. Serve with crackers.

Yield: 12 servings

Ranch Turkey Burgers

Ingredient

• 1 lb. lean, ground turkey
• 1 packet Hidden Valley Ranch Dressing Dry Mix
• 1 yellow onion, chopped
• 2 Tbsp fresh parsley, chopped
• 3 cloves garlic, minced
• 1 egg, beaten

In a bowl, combine all ingredients. Form into 4 patties. Spray a frying pan with cooking spray. Cook the patties until done. OR cook burgers 5 to 6 minutes on each side over preheated charcoal grill .

Serve on hamburger buns with cheese and other condiments.

Buffalo Sriracha Hummus

Ingredients

• 1 15 oz. can chickpeas, drained
• 1/2 teaspoon cumin
• 3/4 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 3/4 teaspoon sea salt
• 3 cloves garlic
• 2 Tablespoons tahini
• 2 Tablespoons Sriracha hot sauce
• 1 Tablespoon lemon juice
• 1/2 cup roasted peppers (roasted reds or jarred mix)
• 2 Tablespoons olive oil

Blend everything except olive oil together in a food processor or high speed blender. Once well combines, add olive oil and mix again. Pour into a dipping-friendly container and serve with a drizzle of olive oil and cayenne or some fresh cilantro. Saves up to two weeks in an airtight container in the refrigerator. Great as a dip or sandwich spread!

Pink Lemonade Cake

Ingredients

• 3 cup (2 sticks) butter
• 4 eggs
• 3 1/2 cups all-purpose flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 2 cups sugar
• red food coloring
• 1 1/2 cups milk
• 1/4 cup frozen lemonade concentrate, thawed
• 1 tsp pure lemon extract
• 1 recipe Lemonade Buttercream, or vanilla icing 

Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease two 9x2-inch round pans. Line bottoms with parchment; grease paper. Flour pans, tapping to remove excess; set aside. In medium bowl stir together flour, baking powder, and salt; set aside.

Preheat oven to 350 degrees F. In extra-large mixing bowl beat butter with mixer on medium to high for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium until well combined. Scrape sides of bowl; beat 2 minutes more. Add 1/8 tsp. red food coloring; beat to combine. Add eggs one at a time, beating well after addition.

In bowl stir together milk, lemonade concentrate, and extract (mixture will look curdled). Alternately add flour mixture and milk mixture to butter mixture, beating on low after each addition just until combined. Remove half (4 cups) of tinted batter; spread in one pan. In remaining batter bowl, stir in 1/4 tsp red food coloring. Spread in second pan. 

Bake about 35 minutes, until tops spring back when lightly touched. Meanwhile prepare Lemonade Buttercream.

Cool in pans on wire racks 10 minutes. Remove layers from pans; discard paper. Cool completely on wire rack. Trim off domed tops of layers so cake is flat. Cut each layer horizontally in half to create four layers. Brush crumbs from layers.

Place one dark pink layer, cut-side down, on a plate. Spread 1 cup frosting just to edges. Top with a light pink layer followed by another dark pink layer, spreading frosting on each just to edges. Stack final light pink layer, cut-side down; spread frosting on top and sides as desired

*OR place batter into lined cupcake tins, and bake at 350 degrees F for 15-18 minutes. Yields 24 cupcakes.

Lemonade Buttercream Ingredients

• 3 cups (6 sticks) unsalted butter, softened
• 2 16 oz. jars marshmallow creme
• 1/4 cup frozen lemonade concentrate, thawed
• 1 cup powered sugar
• 2 tsp pure lemon extract

In very large bowl beat butter with mixer on medium until light and fluffy, about 30 seconds. Add marshmallow creme and lemonade concentrate. Beat until smooth, scraping bowl sided. Add powdered sugar and extract; beat until light and fluffy. Use to frost Pink Lemonade Cake. Or store, refrigerated, up to 3 days, or freeze up to a month. Bring to room temperature before frosting cake. Makes 6 cups.

Spicy Sriracha Chex Mix

Ingredients

• 6 cups Chex cereal
• 1 1/2 cups Cheez-Its, or other cheddar flavored crackers
• 1 1/2 cups pretzels
• 1 cup peanuts
• 4 Tbsp unsalted butter
• 1/4 cup Sriracha 
• 2 Tbsp soy sauce
• 1 tsp grated ginger (or powdered ginger)
• 1 tsp grated garlic (or garlic powder)

Preheat oven to 250 degrees F. Mix the Chex, Cheez-Its, pretzels, and peanuts in a large bowl. In a microwave-safe bowl, combine the butter, Sriracha, soy sauce, ginger, and garlic. Microwave the mixture in 15-second intervals until the butter is melted. Stir to combine.

Spread the mixture evenly over a large rimmed baking sheet. Bake for an hour, stirring every 15 minutes, until the Chex Mix is crunchy. Allow to cool. Once cool, store in an airtight container.

White Cheese and Chicken Lasagna

Ingredients

• 9 whole lasagna noodles
• 1/2 cups butter
• 1 whole onion, chopped
• 1 clove garlic, minced
• 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 cups chicken broth
• 1 1/2 cups milk
• 4 cups shredded mozzarella cheese, divided
• 1 cup grated Parmesan cheese, divided, plus additional 1/4 cup for topping
• 1 teaspoon each, dried basil and oregano
• 1/2 teaspoons ground pepper
• 2 cups ricotta cheese
• 2 cups cooked, cubed chicken
• 1 package (10 oz.) frozen chopped spinach, thawed and drained
• 1 Tablespoon chopped fresh parsley

Preheat oven to 350 degrees F. Bring a large pot of lightly salted water to boil. Cook lasagna noodles in boiling water for 8-10 minutes. Drain and rinse with cold water. 

Meanwhile, melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in flour and salt; simmer until bubbly.

Min in the broth and milk, and boil, stirring constantly for 1 minute. Stir in 2 cups mozzarella cheese and 1/2 cup Parmesan. Season with basil, oregano and ground black pepper. Remove from heat and set aside.

Spread 1/3 of the sauce mixture on the bottom of the 9 x 13 inch baking dish. Layer with 1/3 of the noodles, and all of the ricotta and the chicken. Arrange 1/3 of the noodles over the chicken and layer with 1/4 of the sauce mixture, the spinach, and the remaining 2 cups of mozzarella cheese and 1/2 cup Parmesan cheese.

Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and additional 1/4 cup Parmesan cheese (optional).

Bake for 35 to 40 minutes in the preheated oven, Let stand 5 minutes before cutting and serving.

Cinnamon Pull-Apart Bread

Ingredients

• 3/4 cup granulated sugar
• 1 Tbsp ground cinnamon
• 2-3 cans (7.5 oz each) refrigerated buttermilk biscuits
• 1/2 cup butter, melted, divided

Preheat oven to 350 degrees F. Cut biscuit dough into quarters with scissors. Mix sugar and cinnamon in medium bowl. Roll dough quarters in cinnamon sugar. Place half of biscuits into greased 12-cup fluted tube pan. Drizzle with 1/4 cup of the melted butter. Top with remaining biscuit quarters and melted butter. Top unbaked loaf with remaining cinnamon sugar mixture in bowl. Bake 40-45 minutes or until golden. Meanwhile prepare Philadelphia Cream Cheese Glaze.

Let loaf stand 5 minutes, invert onto plate.

Philadelphia Cream Cheese Glaze: Ingredients

• 4 oz. Philadelphia Cream Cheese, softened
• 1/2 cup powdered sugar
• 1-2 Tbsp milk

Beat cream cheese and powdered sugar in bowl with electric mixer until well blended. Add milk, beating until desired consistency is reached. Spoon over warm loaf. Makes 12 servings.

BBQ & Ranch Chicken Pizza

Ingredients

• Two 8 oz. tubes refrigerated crescent rolls
• 1/2 cup hickory smoke-flavored barbecue sauce, divided into 1/4th's
• 1/4 cup ranch salad dressing
• 3 cups cubed cooked chicken breasts
• 2 cups shredded Triple Cheddar cheese

Press the two tubes of crescent rolls onto bottom and sides of a 15-in. x 10-in. baking pan. Bake at 375 degrees F for 10 minutes.

Mix 1/4 cup each BBQ sauce and reach dressing; spread over crust. Toss cubed chicken with additional 1/4 cup BBQ sauce; arrange over top. Sprinkle with shredded pizza cheese. Bake 15-20 minutes or until cheese melts.

Avocado Hummus

Ingredients

• 1 (15 oz) can chick peas, well drained
• 2 medium ripe avocados, cored and peeled
• 3 Tbsp olive oil
• 1 1/2 Tbsp tahini
• 3 Tbsp fresh lime juice
• 1 clove garlic, peeled
• Salt and freshly ground black pepper
• 1/8 tsp cumin
• 1-2 Tbsp finely chopped cilantro leaves, for topping
• Red pepper flakes, for topping

Pulse chick peas, olive oil, tahini, lime juice, and garlic in a food processor until smooth, about 2 minutes. Season with salt and pepper to taste (scant 1/2 tsp salt and about 1/8 tsp pepper), add cumin and avocados and pulse mixture until smooth and creamy, about 1-2 minutes longer.

Serve topped with more olive oil if desired and sprinkle with cilantro and red pepper flakes. serve with pita chips or tortilla chips.

Reese's Pieces Peanut Butter Cookies

Ingredients

• 1 large egg
• 1 cup packed light brown sugar
• 3/4 cup creamy peanut butter
• 1/2 cup butter, softened
• 1 Tablespoon vanilla extract
• 1 3/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• pinch of salt
• 1 cup Reese's Pieces
• 1 cup semi-sweet chocolate chips

Cream together the first 5 ingredients on medium-high speed until light and fluffy, about 5 minutes.

Stop, scrape down the sides of the bowl and add the flour, baking soda, salt, and mix on low speed until just incorporated, about 1 minute; do not overmix.

Add the Reese's Pieces, chocolate chips, and blend until just incorporated.

Using a medium 2-inch cookie scoop, form heaping two-tablespoon mounds. Place mounds on a large plate, flatten slightly with your palm, cover with plastic wrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. (Do not bake with warm dough because cookies will spread and bake thinner and flatter.

Preheat oven to 350 degrees F and line a baking sheet with cooking spray. Place mounds on baking sheet. Bake for 9-10 minutes, or until edges have set and tops are just beginning to set. Allow cookies to cool on baking sheet for 5 minutes before removing and transferring to rack to finish cooling.

French Silk Pie

Ingredients

• Deep dish pie shell
• 3 eggs
• 2 Tablespoons milk
• 1 tsp vanilla
• 3/4 cup sugar
• 4 oz bittersweet baking chocolate
• 12 Tablespoons butter, room temperature
• 1 cup heavy whipping cream
• Whipped cream and chocolate shavings for topping

Pre-bake the pie shell and set aside to cool down.

In a small sauce pot, combine whisked eggs, vanilla and milk over medium-low heat. Heat through to about 160 degrees F, stirring constantly. (Make sure to keep stirring the whole time or you will end up with vanilla scrambled eggs.) Set aside to cool down. 

Melt the chocolate in the microwave at half power for small increments, stirring in between heating rotations.

Beat the cold heavy cream in the cold bowl of an electric mixer, until soft peaks appear. Refrigerate until ready to use.

In an electric mixer, using a paddle attachment, beat butter and sugar until light and fluffy, on medium-high speed.

Slowly pour in the egg mixture and chocolate (make sure that eggs and chocolate are no warmer than room temperature). Beat for 3-5 minutes, until smooth and silky.

Carefully, fold in the whipped cream until all smooth.

Pour the pie filling into a cooled pie shell. Cover with saran wrap and refrigerate for 2-3 hours.

Top with whipped cream and chocolate shavings before serving.

Strawberry Cake

Ingredients

• 1 package white cake mix
• 1 3oz. package strawberry jello
• 1 cup fresh strawberries, mashed or finely chopped
• 1 cup vegetable oil
• 1/2 cup milk
• 4 large eggs
• Strawberry Cream Cheese Frosting
• 1 8oz package cream cheese
• 1 stick butter, room temp
• 3 1/2 cups confectioners' sugar
• 3/4 cup fresh strawberries, mashed or chopped fine

Preheat oven to 350 degrees F. Lightly spray pans or cupcake tins with non-stick spray. Place the cake mix, jello, strawberries, oil, milk and eggs in a large bowl. Mix 3 minutes, stopping to scrap down sides of bowl a couple times. Divide the batter evenly among layer pans or pour into 9x13 inch pan or cupcake tins. (Cook according to directions on box of cake mix.) Remove cake and cool completely.

For Strawberry Cream Cheese Frosting: Mix cream cheese and butter until smooth. Sift sugar and add one cup full at a time to cream mixture. Add strawberries and incorporate completely. Pour over cake and smooth out covering entire cake layer.

Red Velvet Brownies

Ingredients

• 1 (4 oz.) bittersweet chocolate baking bar, chopped
• 3/4 cup butter
• 2 cups sugar
• 4 large eggs
• 1 1/2 cups all-purpose flour
• 1 (1 oz.) bottle red liquid food coloring
• 1 1/2 tsp baking powder
• 1 tsp vanilla extract
• 1/8 tsp salt

Preheat oven to 350 degrees F. Line bottom and sides of a 9-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil

Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Gently stir in flour and next 4 ingredients. Pour mixture into prepared pan.

Bake at 350 degrees F for 50-55 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 2 hours).

Lift brownies from pan, using foil sides as handles; gently remove foil. Spread Small-Batch Cream Cheese Frosting on top of brownies, and cut into 16 squares.

Small-Batch Cream Cheese Frosting

• 1 (8 oz.) package cream cheese, softened
• 3 Tbsp. butter, softened
• 1 1/2 cups powered sugar
• 1/8 tsp. salt
• 1 tsp. vanilla extract

Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powered sugar and salt, beating until blended. Stir in vanilla.

Pesto Chicken Lasagna Rolls

Ingredients

Pesto Sauce:

• 3 cups packed basil leaves
• 3 cloves garlic
• 3/4 cup Parmesan cheese
• 1/2 cup olive oil

• Lasagna noodles
• 1 lbs chicken breast, trimmed (*2 chicken breasts)
• 15 oz ricotta cheese
• 1 egg
• 3 Tablespoons Parmesan cheese
• 1 cup tomato sauce
• 1/2-1 cup mozzarella cheese, shredded

Bring a large stockpot of water to a boil, cook 12 lasagna noodles according to manufacturer's directions.

Preheat oven to 350 degrees F.

Cook chicken breast using desired method, season with salt and pepper, then shred and set aside.

In the bowl of a food processor, combine basil leaves and garlic. Blending until only fine pieces remain. Add in cheese. With food processor running, slowly drizzle in olive oil until desired spreadable consistency is reached. Transfer to a small bowl, set aside.

In a medium bowl, combine ricotta cheese with egg, Parmesan, salt and pepper (to taste).

Drain lasagna noodles.

Working one or two noodles at a time, lightly coat with pesto sauce, followed by ricotta mixture and shredded chicken. Roll and place in a rectangular baking dish. Repeat process with remaining ingredients. Cover with tomato sauce and shredded mozzarella.

Bake at 350 degrees F for 30 minutes or until cheese is fully melted.

Guacamole

Ingredients

• 3 avocados- peeled, pitted, and mashed
• 1 lime, juiced
• 1 teaspoon salt
• 1/2 cup diced onion
• 3 Tablespoons chopped fresh cilantro
• 2 roma (plum) tomatoes, diced
• 1 teaspoon minced garlic

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Refrigerate 1 hour for best flavor, or serve immediately.

Bacon-Wrapped Scallops with Pineapple Quinoa

Ingredients

• 1 can (14.5 oz) vegetable broth
• 1 cup quinoa, rinsed
• 1/4 tsp. salt
• 1/8 tsp. plus 1/4 tsp. pepper, divided
• 10 bacon strips
• 16 sea scallops (about 2 lbs.), side muscles removed
• 1 cup drained canned pineapple tidbit
• Toothpicks

In a small saucepan, bring broth to a boil. Add quinoa, salt and 1/8 teaspoon pepper. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed.

Meanwhile, place bacon in a large nonstick skillet. Cook over medium heat, removing eight of the strips when partially cooked but not crisp. Continue cooking remaining strips until crisp. Remove to paper towels to drain. Finely chop crisp bacon strips. Cut remaining bacon strips lengthwise in half.

Wrap a halved bacon strip around each scallop; secure with a toothpick. Sprinkle with remaining pepper.

Wipe the pan clean, if necessary; heat over medium-high heat. Add scallops; cook 3-4 minutes on each side or until scallops are firm and opaque.

Remove quinoa from heat; fluff with a fork. Stir in pineapple and chopped bacon. Serve with scallops. Makes 4 servings.

Red Velvet Macadamia Nut Cookies

Ingredients

• 3/4 cup butter, chilled
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1/2 teaspoon baking soda
• 1 tablespoon hot water
• 1 1/4 cup all-purpose flour
• 1 1/4 cup Red Velvet cake mix
• 1/2 cup white chocolate chips
• 1/2 cup macadamia nuts

Preheat oven to 350 degrees F.

Beat the butter, brown sugar, and sugar until smooth, and you can no longer see any butter chunks. Add the egg and vanilla, and mix until smooth. 

Dissolve the baking soda in the hot water. Add the baking soda-water to the mixing bowl. Add the flour and cake mix, and mix just until the dough forms. Stir the chocolate chips and macadamia nuts in with a spoon or spatula. Scoop the dough onto a lined baking sheet.

Bake for 10-13 minutes until the edges are set. Let cool completely on baking sheet. Yields 3 dozen cookies.

*These cookies spread a bit. You can try freezing the dough for about 10 minutes before baking to help prevent spreading :).

Classic Carrot Cake

Ingredients

• 1 can (8 ounces) unsweetened crushed pineapple
• 2 cups shredded carrots
• 4 eggs
• 1 cup sugar
• 1 cup packed brown sugar
• 1 cup canola oil
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup chopped walnuts

Frosting

• 2 packages (8 ounces each) cream cheese, softened
• 1/4 cup butter, softened
• 2 teaspoons vanilla extract
• 1 1/2 cups confectioners' sugar

Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large bowl, beat the carrots, eggs, sugars, oil, pineapple and reserved juice until well blended. In a small bowl, combine the flour, baking soda, cinnamon and salt; gradually beat into pineapple mixture until blended. Stir in walnuts.

Transfer to a greased 13x9 inch baking dish. Bake at 350 degrees F. for 35-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar until smooth. Spread over cake.

Yield: 12 servings

Chicken Taco Casserole

Ingredients

• 4 cups shredded cooked chicken
• 2 cans (10.75 oz. each) Campbell's Condensed Cream of Chicken Soup (Regular or 98% fat free)
• 1 cup light sour cream
• 1 can (10 oz.) diced tomatoes and green chilies, undrained
• 1 can (about 15 oz.) black beans, rinsed and drained
• 1 envelope (about 1 ounce) reduced-sodium taco seasoning mix
• 5 cups coarsely crushed tortilla chips
• 2 cups shredded cheddar cheese (about 8 oz.)
• Chopped tomato, sliced green onion and chopped fresh cilantro leaves

Heat the oven to 350 degrees F. Lightly grease a 13x9x2-inch baking dish. Stir the chicken, soup, sour cream, tomatoes and green chilies, beans, and seasoning mix in a large bowl.

Layer half the chicken mixture, 3 cups tortilla chips and half the cheese in a baking dish. Layer with the remaining chicken mixture. Cover the baking dish. 

Bake for 30 minutes. Uncover the baking dish. Sprinkle with the remaining tortilla chips and cheese.

Bake, uncovered, for 10 minutes or until hot and bubbling and the cheese is melted. Sprinkle with the chopped tomato, green onion and cilantro before serving, if desired.

Cookies 'n Cream Cake

Ingredients

• Cake
• 1 box white cake mix
• Eggs, water, and oil as called for on the box
• 15 Oreos, crushed

• Frosting
• 1 (8 oz) package cream cheese, softened
• 1 (16 oz) box powered sugar
• 1 (8 oz) container Cool Whip, room temperature
• 15 Oreos, crushed
• 1/4 tsp. pure vanilla extract

Cake: Grease and flour two 8" pans. Prepare cake according to package directions (or recipe directions), stirring in the crushed Oreos to the batter before dividing between prepared pans. Bake as directed on box or in recipe, but start checking 5 (or more) minutes early if you choose to do three layers as they will bake faster. Remove cake layers from oven and allow to cool completely on cooling rack.

Frosting: In mixer, cream the cream cheese and sugar. Add vanilla, mix well, and stir in Cool Whip (do not beat it in or your frosting will turn out runny). Mix well. Fold in crushed Oreos until well blended and frost cool cake. Refrigerate cake until ready to serve. Refrigerate any leftovers.

*Cake may be baked in a 13 x 9 inch pan or you can even make cupcakes; change the baking time according to the package instructions or your recipe. 

Baked Gnocchi with Bacon, Tomato, and Mozzarella

Ingredients

• 1 package (500 g) store-bought gnocchi
• 1 cup (250 g) bacon, chopped
• 2 garlic cloves, crushed
• 1 teaspoon smoked paprika
• 1 medium sized tin chopped tomatoes
• 1 Tablespoon tomato paste
• Handful cherry tomatoes, halved
• 1 teaspoon sugar
• 2-3 Tablespoons heavy whipping cream
• Large handful fresh parsley, chopped
• Salt and pepper to taste
• 1 cup (100 g) mozzarella, sliced

Preheat oven to 400 degrees F. Bring a large pot of salted water to boil and prepare gnocchi. 

In the meantime, make the sauce: In a a large hot frying pan, fry the bacon until starting to crisp with the fat rendered. Pour off most of the fat then add the garlic and smoked paprika and fry for 30 seconds. Add all the tomatoes and the sugar and allow to simmer for 5 minutes.Remove the pan from the heat and stir in the heavy whipping cream, parsley, and seasoning. 

Add the cooked gnocchi to the sauce in an oven-proof dish and top with the sliced mozzarella. Place in the oven and bake for 10 minutes until the mozzarella is melted and golden. Remove from the oven and allow to rest for 5 minutes before serving. 

*This recipe yeilds 2-3 servings. Double the ingredients to fill a 9x11 inch pan :)

Dripping Roast Beef Sandwiches with Melted Provolone

Ingredients

• 1 can (10 1/2 ounce) Campbell's Condensed French Onion Soup
• 1 Tablespoon Worcestershire sauce
• 1 onion
• Sliced mushrooms
• 3/4 pound thinly sliced deli roast beef
• 4 soft white hoagie rolls with sesame seeds 
• 4-8 slices deli provolone cheese

Heat the oven to 400 degrees.

Saute the onion and mushrooms. Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and vegetables and heat through, stirring occasionally.

Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.

Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches.

Makes 4 sandwiches.

Creamy Tortellini Soup

Ingredients

• One 1.5-2 oz. envelope white sauce mix
• 4 cups water
• 1 14 oz. can vegetable broth
• 1 1/2 cups sliced fresh mushrooms
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 1/2 teaspoon dried basil, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon dries oregano, crushed
• 1/8 teaspoon cayenne pepper
• 1 7-8 oz. package dried cheese tortellini (about 2 cups)
• 1 12 oz. can evaporated milk
• 6 cups fresh baby spinach leaves or torn spinach
• Finely shredded Parmesan cheese (optional)

Place dry white sauce mix in a 3.5-4 quart slow cooker. Gradually add the water to the white sauce mix, stirring until smooth. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper. 

Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2.5-3 hours.

Stir in dried tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more.

Stir in evaporated milk and fresh spinach. If desired, sprinkle individual servings with black pepper and Parmesan cheese. Makes 4 servings.