Creamy Tomato Tortellini Soup

Ingredients

• 1 medium onion diced or 1 cup
• 3 garlic cloves, minced
• 1 teaspoon olive oil
• 1 spring of fresh rosemary chopped or 1/2 teaspoon dries
• 28 oz. can diced tomatoes
• 15 oz. can tomato sauce
• 1/2 teaspoon dried oregano 
• 4 large fresh basil leaves or 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups chicken stock
• 1/2 cup heavy cream 
• 20 oz. three cheese tortellini 
• 1/2 cup shredded parmesan cheese + extra for garnish
• fresh basil, to garnish

Place the online, garlic, olive oil, and fresh rosemary in a 6-quart soup pot or dutch oven. Sautee over medium heat for 5 minutes or until the onions are translucent. 

Add in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, and chicken stock, and heavy cream and stir to combine. Simmer for 20 minutes.

Place the three cheese tortellini into the soup and cook for 12-15 minutes or until the tortellini are tender and cooked through. 

Stir in the parmesan cheese.

Serve and garnish with fresh basil and shredded parmesan cheese if desired.

Enjoy!

Pesto Chicken Pasta

Ingredients

• 1 Tablespoon oil
• Salt, to taste
• 1 pound chicken breast (1 large chicken breast), cooked and diced
• 2 cups asparagus (10 ounces) cut into 1.5 inch pieces
• 10 ounces cherry tomatoes, halved
• 2/3 cup pesto
• 2 cups whole penne, cooked

Heat the oil in a large nonstick skillet. Toss in the asparagus, season with a bit of salt and sautéed until they begin to soften, about three minutes.

Pour on the pesto, pasta, and chicken and stir to combine. Toss in the cherry tomatoes and stir to combine and warm through.

Enjoy!

Chocolate Caramel Pretzel Bites

Ingredients

• Pretzels
• Caramel squares, unwrapped and cut in half
• 3/4 cup semi-sweet chocolate, melted with 1 teaspoon coconut oil (or vegetable oil!)
• Christmas sprinkles 

Preheat oven to 375 degrees F.

Line a baking sheet with parchment paper or silicone baking mat. Layer all pretzels on the sheet. Place half of caramel squares on each pretzel. 

Bake in the oven for 5 to 6 minutes. The caramel will be melty but not completely filing the holes of the pretzels. Use a spoon to flatten the caramels after removing from the oven. Cool pretzels completely before dipping in chocolate.

When cool, dip pretzels in chocolate (cover whole pretzels or dip halves). Tap against the bowl with chocolate to help excess drip off back to the bowl. 

Place back on the sheet. Sprinkle with funfetti. Let cool completely. 

Store in air tight container.

Buffalo Chicken Pull-Apart Bread

Ingredients

• 2 packages Pillsbury pizza dough
• 2 cups chicken, cooked and shredded
• 1 cup Buffalo sauce
• 1/4 cup scallions, chopped
• 2 1/2 cups shredded pepper jack cheese
• 1/2 cup butter, melted
• 1 jalapeno, diced
• Ranch dressing for dipping

Preheat oven to 350 degrees F.

Roll out dough and cut into 3x3-inch squares (3 rows of 5). Cook in the oven for about 8 minutes.

In a bowl, toss together shredded chicken, Buffalo sauce, scallions, half the cheese, and the diced jalapeño.

Grease loaf pan and/or muffin tin. Begin layering. Brush butter on a rectangle, top with Buffalo chicken mixture, followed by a sprinkling of cheese. Repeat with remaining rectangles, stacking one on top of the other, chicken side up. 

Cover with foil. Bake bread 50-60 minutes. Bake muffins 18-20 minutes.

Enjoy!

Pepperoni Cheese Stick Roll Ups

Ingredients

• 1 (8 ounce) package refrigerated crescent roll dough
• 4 cheese sticks, halved
• 1 (3.5) ounce package sliced pepperoni 
• optional- marinara or ranch sauce for dipping

Garlic Butter Glaze

• 2 Tablespoons butter, melted
• 1/2 teaspoon Italian seasonings
• 1/4 teaspoon garlic powder
• 1 Tablespoon grated Parmesan cheese

Preheat oven to 350 degrees.

Take each triangle of crescent roll dough and place about 6 pepperoni on the bottom of the triangle. Place half of a cheese stick on top and roll up. Place seam side down on a cookie sheet and bake for 10-14 minutes or until golden brown.

While rolls are cooking, combine melted butter, Italian seasonings, garlic powder and Parmesan cheese in a small bowl. 

When rolls are done, remove from the oven and brush with garlic butter glaze. Serve with marinara or ranch for dipping. 

Oreo Krispie Treats

Ingredients

• 6 cups regular Oreos, crushed
• 4 cups mini marshmallows
• 4 Tbsp butter

Pour Oreos into a large bowl and set aside. 

In a medium saucepan, heat marshmallows and butter over medium heat until only a few lumps of marshmallows are left.

Pour marshmallow mixture over Oreos and mix well until all the Oreos are coated.

Press mixture into an 8 x 8 inch pan and let sit until cooled.

Cut into squares and serve. Enjoy!

Taco Tater Casserole

Ingredients

• 1 lb. ground beef
• 1 small onion, diced finely
• 1 clove garlic, minced
• 1 (4 oz.) can Old El Paso diced green chiles
• 1 (1 oz.) package Old El Paso taco seasoning mix
• 1 (15 oz.) can black beans, rinsed and drained
• 1 (12 oz.) package frozen corn
• 3 cups shredded Mexican blend cheese
• 1 (28 oz.) package frozen tater tots
• 1 (10 oz.) can Old El Paso red enchilada sauce
• Toppings: cilantro, sour cream, tomatoes

Preheat oven to 375 degrees F and spray a 9 x 13 baking dish with cooking spray. For extra crispy tater tots, bake tear tots for about 10 minutes while preparing beef mixture.

In a large skillet, brown the beef and the onion. Add the garlic towards the end of the browning process and cook for 1 minute. Drain.

Add the green chiles, taco seasoning mix, black beans, corn, and 2 cups of the cheese. Stir together to combine. 

Pour mixture into the prepared 9 x 13 pan. Arrange tater tots on top of the mixture in a single layer.

Pour the enchilada sauce on top of the casserole as evenly as you can. 

Bake uncovered for 30-40 minutes or until tater tots are nice and crispy. Sprinkle the remaining 1 cup of cheese on top and place back in the oven for 2-3 minutes or until cheese has melted.

Top with cilantro, sour cream, tomatoes when serving. Enjoy!