Tortellini Spinach Soup

8 c. low sodium chicken broth

2 (14.5 oz) cans Italian-style diced tomatoes (undrained)

1 tsp cumin

1 tsp oregano

1 tsp garlic

1/2 tsp basil

pepper to taste

1 pkg (18-20 oz) three-cheese tortellini (or whatever tortellini/ravioli you prefer)

1 (11 oz.) bag/box fresh spinach

1 (8 oz.) package cream cheese, softened and cut into 1" cubes

Optional:

grated parmesan cheese

crusty bread

Combine the first seven ingredients (broth, tomatoes, and spices into soup pot and bring to a simmer.  Add tortellini or ravioli and cook according to package directions (approximately 10 minutes).  Then, add cream cheese and spinach, stirring to melt/combine the cream cheese and wilt the spinach.   Stir until well combined and spinach has wilted. Serve with a sprinkle of parmesan cheese and crusty bread.

Queso Taco Soup

Queso Taco Soup 6 servings 1 lb ground beef ½ small onion, chopped 6 oz cream cheese, softened 2-10 oz cans of Rotel ½ c heavy whipping cream 2 ½ c beef broth 1 tsp garlic powder 1 packet Taco seasoning S&P Brown ground beef and onions together, then drain. In a large saucepan, add beef and softened cream cheese on low/medium heat. Stir together to mix well before adding any other ingredients. Add the rest of the ingredients and simmer on low for 30 minutes. Add S&P to taste. Serve with grated cheese, sour cream, jalapenos, and/or guacamole.

Black Eyed Peas Supper

6-8 servings 2 cans black eyed peas, with liquid 1 lb bulk sausage 1 c chopped green pepper (or celery or green onions) ½ c chopped onion 2 cloves garlic, finely chopped 2 c canned tomatoes, with liquid 1 tsp black pepper 1 tsp oregano ½ tsp rosemary 2 c grated cheese Cook sausage in large frying pan, crumbling with a fork as it cooks. Drain fat from pan. Add green pepper, onion, and garlic. Cook 5 minutes, stirring vegetables into sausage. Add tomatoes and seasonings. Stir well. Pour in black eyed peas with the liquid in the cans. Cover and simmer slowly 15 minutes. Serve very hot with grated cheese sprinkled on top. (If this can be prepared ahead of time, the flavors have a better chance to blend. Reheat at mealtime and top with cheese when ready to serve.) This is a one-pan dinner, and is VERY good.

Ham & Cheese Sliders

1 stick butter, melted

1 Tbsp honey mustard or Dijon mustard

1 Tbsp minced dried onion

2 tsp Worcestershire sauce

12-count King's Hawaiian Rolls

12-16 oz sliced deli ham

8-12 slices Swiss cheese

If preparing to eat now, preheat oven to 350 degrees.  Grease a 9"x13" pan.

In a medium bowl, whisk together first four ingredients.

Slice rolls in half.  (Open the package and slice the entire package in half at once.)  Place the bottom half in the pan.  Layer ham on the bottom buns, and then cheese on top.  Place the top half of the rolls on top.

Drizzle the butter mixture over the sliders.

If baking now, bake for about 20 minutes.

If baking tomorrow, cover with foil and refrigerate overnight.  The next day, place pan in cold oven, set heat to 350, and bake for 20 minutes.  Remove foil and continue to bake 10-15 minutes.

Penne with Spicy Vodka Tomato Cream Sauce and Italian Sausage

Penne with Spicy Vodka Tomato Cream Sauce Servings: 8 Ingredients 1 pound uncooked penne pasta ¼ cup extra virgin olive oil 2 (3.5 ounce) links sweet Italian sausage 4 cloves garlic, minced ½ teaspoon crushed red pepper flakes 1 (28 ounce) can crushed tomatoes ¾ teaspoon salt ½ cup heavy whipping cream (3/4 c) 2 tablespoons vodka (1/4 c) ¼ cup chopped fresh parsley (spinach to taste) (onion powder to taste) Directions This spicy vodka pasta is a nice change from your typical tomato sauce. If you're worried about the alcohol, don't be! It cooks off and cannot be tasted. It simply helps to enhance the flavors. Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and set aside. Heat oil in a large skillet over medium heat. Remove casing from sausage and add to the skillet. Cook and stir until crumbly and brown, 5 to 7 minutes. Add garlic and red pepper flakes; cook and stir until garlic is golden brown. Add tomatoes and salt; bring to boil. Reduce heat and simmer for 15 minutes. Add cream and vodka; bring to boil. Add spinach when almost done boiling. Reduce heat to low and add pasta; toss for 1 minute. Stir in parsley (if used); serve warm. **Notes: Original recipe called for less vodka and heavy cream, but I did what is above. I also added onion powder to taste. Macey www.allrecipes.com/11815

Red Potato Dill Salad

Red Potato Dill Salad 12 servings Ingredients 3 pound small red potatoes 1 teaspoon kosher salt 2 tablespoons white vinegar 1/2 cup red onion, chopped 1/2 cup light (or not) mayonnaise 1/2 cup light (or not) sour cream or Greek yogurt 1 teaspoon garlic salt 1/2 teaspoon freshly ground black pepper 1/4 cup chopped dill fresh dill, divided (can use dried dill) Instructions Place the potatoes in a large pot of salted water and boil them for 25 to 30 minutes, or until they easily slide off the tines of a fork and the skins begin to break away from the white potato, if cut. Drain the potatoes, then cut into halves and then into quarters and place in a large bowl Use a large whisk, fork or potato masher to gently smash the potatoes into irregular chunks, but not too fine. Drizzle the warm potatoes with the vinegar. Mix the mayonnaise with the sour cream or Greek yogurt in a small bowl with the garlic salt, freshly ground black pepper and half of the fresh chopped dill. Add the sauce to the potato mixture with the chopped onions and the remaining dill, and stir gently to combine. Cover and refrigerate for 2-4 hours or overnight. Sandy B

Ham and Cheese Roll Ups

Ham and Cheese Roll Ups 

10 minutes prep; 4-8 hours to chill (or overnight) 

32 roll ups 

8 oz cream cheese room temperature 

½ teaspoon garlic powder 

1 cup cheddar cheese shredded 

2 tablespoons dill pickle relish 

4 tortilla shells (8 inches in size) 

½ pound deli ham 

Instructions 

In a large bowl, using a handheld mixer, beat the cream cheese with the garlic powder until it is light and fluffy. Stir in the cheddar cheese and pickle relish. Divide the cream cheese mixture evenly among the tortilla shells. Make sure it is spread all the way to the edges of the tortillas. Then evenly divide the ham slices. Roll up the tortillas and wrap tightly with saran wrap. Refrigerate for 4 to 8 hours (or overnight). Remove from the refrigerator, take off the plastic wrap, and slice. Cut the edges off the rolls. Then slice in half, then in half again and again to make 8 total roll ups from each roll. Serve or store in an airtight container for up to two days.