Chicken Tortellini Soup (aka Fort Wahoo Soup)

This soup is liked by all who eat it.....save one child, and if you know my family, you know just who that child is! He eats it, but he really dislikes pasta. I am putting in the original recipe as I received it, but I am putting my twists and turns in parenthesis.

• 12 oz. skinless, boneless chicken breast halves (I have used canned chicken and chicken off the bone. It all works fine.)
• 2 teaspoons olive oil
• 3 cloves garlic, minced
• 2 - 14 oz cans chicken broth (I used broth from the chicken I cook off the bone. It works fine. Also, chicken bouillon works fine.)
• 3 cups sliced fresh mushrooms
• 1 3/4 cups water (more or less)
• 2 medium carrots cut into matchstick strips
• 2 cups packed torn spinach
• 1 teaspoon dried tarragon, crushed
• 9 oz. cheese-tortellini (I have used homemade, but the refrigerator style holds up best.)
  

Cut rinsed and dried chicken into pieces and cook and stir with garlic in the olive oil for 5-6 minutes. Dump everything into a crock pot. Cook on low. About 15 minutes before serving, turn the crock pot up to high and add the spinach and tortellini for the last 10 minutes. Serve warm. This soup holds up for next day's lunch.

Nanny's Barbeque Beans Updated

Nanny was a fantastic cook. There are some of her recipes that certainly have her signature about them. One of my family's favorite is her barbeque beans. I have updated the recipe some, but the essential tastes are still present. This recipe can be cooked on low in the crock pot or in the oven at 35o degrees until warm and bubbly.

1 pound lean ground meat
1 pound bacon
1 medium onion
1 cup (more or less) catsup
1/4 cup (more or less) brown sugar
1/4 cup (more or less) apple cider vinager
1/4 cup (more or less) worchestershire sauce
3 Tablespoons (more or less) mustard
2 - 15 oz. cans of Pork and Beans
1 - 15 oz. can of light red kidney beans, drained and rinsed
1 - 15 oz. can of butter beans, drained and rinsed.

Brown the bacon and onions with the beef until the bacon begins to crisp. Drain. Add the rest of the ingredients to the meat. GENTLY mix. Pour into a crock pot or a covered casserole dish. Bake or crock pot as mentioned above.

Touched Up Taco Soup

The recipe idea and base comes from my friend, Beverly. I changed a few things around and gave it the name "Touched Up Taco Soup" to distinguish this recipe from the recipe that Bev game me. Both recipes are delicious, and both serve a different purpose in our menu. Tonight, though it was the "Touched Up Taco Soup" and so that is the recipe I am posting! :-)

1 Large onion

1 pound ground turkey

1 pound ground sirloin

3 packages taco seasoning

3 cups frozen corn

2 cans black beans

2 cans light kidney beans

1 large can of refried beans

2 cans fire-roasted tomatoes

1 4-oz can of chopped grean chilies

Brown beef and turkey with onion. Drain away any fat. Add all the other ingredients and simmer for 30-40 minutes OR place in a crock pot on low for several hours.

Peanutbutter Crinkles

1 c. solid butter flavor Crisco
1 c. peanutbutter (Jiff)
1 c. sugar
1 c. brown sugar
2 eggs
1 teaspoon vanilla
2 1/2 c. flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
sugar
choccolate kisses

Beat first 6 ingredients. Add next 4 ingredients and beat at low speed. Shape into 1" balls. Roll in sugar. Place 2 " apart on ungreased cookie sheet. Bake at 350 for 12-15 minutes. Immediately press kisses into cookies. Cool. Store in airtight container. Yields 6 dozen.

White Chocolate Cranberry Cookies

2 1/2 sticks butter

1/2 cup white sugar

1 cup brown sugar

1 egg

1 egg yolk

1 Tablespoon vanilla

1 cup oats (PULSED well in a blender of food processor)

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

12 oz. white chocolate chips

1 cup dried cranberries

Preheat oven to 325. Beat butter and sugars until smooth. Add eggs and vanilla, beating well between each addition. Add flour, oats, baking powder, baking soda, and salt. Mix well. Scrape down sides and add white chocolate chips and cranberries. Drop onto a parchment lined cookie sheetand bake for 12-15 minutes.

Cherry - Chocolate Chip Cookie

2 1/2 cups flour

3/4 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 stick butter

2/3 sugar

2/3 cup brown sugar

2 eggs

1 cup coarsely chopped dried cherries

8 oz. chocolate chips.

Pre-heat oven to 375. Using a mixer, beat the butter and sugars together. Add the vanilla and the eggs, one at a time and mixing thoroughly between additions. SLOWLY, add flour, baking soda, baking powder, and salt. Mix in cherries and chocolate chips. Drop onto a cookies sheet lined with parchment paper. Bake 10-12 minutes until golden. Makes 3-4 dozen YUMMIE cookies!

M & M Cookies

2 1/4 cup unsifted flour

1 teaspoon baking soda

1 teaspoon salt

1 cup softened butter

3/4 cup sugar

3/4 cup brown sugar

1 teaspoon vanilla extract

2 eggs

1 - 2 cups M & M (Seasonal ones, if available)

In a large bowl, combine butter, sugar, brown sugar, and vanilla. Beat until creamy. Beat in eggs. Gradually add flour, baking soda, salt, and mix well. Stir in M & Ms. Bake at 375 for 8-10 minutes until lightlly brown.

Beth's York Peppermint Patties

1 egg white

4 cups powdered sugar

1/3 cup light corn syrup

1/2 teaspoon Peppermint oil extract

cornstarch for dusting

1 - 16 oz. bag semi-sweet chocolate chips

In a medium bowl, beat the egg whites until they have stiff peaks. Add the powdered sugar a bit at a time with an electric mixer. Add the corn syrup and the peppermint oil or extract. Knead the mixture with your hands until it has the smooth consistency of dough.

Roll out LIGHTLY with a rolling pin non a flat surface dusted with cornstarch until it is 1/4 inch thick. Punch out circles with a biscuit cutter . Place them on plates or cookie sheets and allow them to set up for 45 minutes.

Melt the chocolate chips in a microwave , stirring halfway through the heating time. DO NOT OVERHEAT.

Drop each patty into the chocolate and coat completely. Using two forks, lift the patty from the chocolate, tapping off the excess chocolate, and lay flat on waxed paper to dry.

Chill patties until firm....about 45 minutes.

**I have messed around with this recipe a bit. Depending on humidity, use more or less powdered sugar. You just have to get to know the dough.

M & M Rice Krispies Treats

3 Tablespoons butter

1 package (10 oz) marshmallows

6 cups Rice Krispies

1-2 cups of seasonal M & M

In a large microwave-safe bowl, heat butter and marshmallows on high for 3 minutes, stirring after 2 minutes. Stir until smooth. Add Rick Krispie cereal and stir until well-coated. Using a buttered spatula, waxed papers, or damp, clean hands, press mixture evenly into a 9x13x2 pan coated with cooking spray. Cut into 2 inch squares when cool. Best if served the same day.