"Tortellini" Worth The Wait

It has been such a busy summer I am finding my house is a total disaster! It was a summer of the dump-and-goes. Meaning, when you get home you dump your stuff off and go to whatever plans you have next. Leaving piles of crap left behind to pick up when it's convenient. I am hoping today is what of those convenient days to pick up.

For some odd reason my husband found it appropriate as an early Christmas gift to buy me a 20-gauge shotgun.  Mind you, I also had to pitch in $100. But, after going and shooting some clays I have to say it was fun and a good buy. I just hope these "gifts" that I have to pitch in money for (and that are not on my list) are not a regular occurrence. I am also trying to figure out his motive. For our 1 year wedding anniversary he got me a pistol. 

As the first day of fall has come and gone I am in the cooking mood. For those looking for a good recipe, you may be in luck! I just got done sampling a crock pot recipe I found on Pinterest. It was "Tortellini" worth the wait! It is one of those soups that 1) Not real thick 2) Not a set it and forget it for hours on end.

INGREDIENTS:

1-1 1/2 - 2 ounce envelope white sauce mix
4 cups water
1-14 ounce 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 dried oregano, crushed
1/8 teaspoon cayenne pepper
1- 7 or 8 ounce package dried cheese tortellini (about 2 cups)
1-12 ounce can evaporated milk
6 cups fresh baby spinach leaves or torn spinach
Ground black pepper (optional)
Diced or shredded chicken (optional)
Finely shredded Parmesan cheese (optional)

DIRECTIONS:

1. Place dry white sauce mix in a 3-1/2- or 4-quart slow cooker.

2. Gradually add the water to the white sauce mix, stirring until smooth.

3. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and
cayenne pepper.

4. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat
setting for 2-1/2 to 3 hours.

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

6. Stir in evaporated milk and fresh spinach.

7. If desired, sprinkle individual servings with black pepper and Parmesan cheese.

Makes 4-6 Servings.

**If you cannot find white sauce mix (like me) I found an easy recipe for it.

White Sauce Recipe:

INGREDIENTS:

2 Tablespoons Butter
2 Tablespoons Flour
1 Cup Cold Milk

DIRECTIONS:

1. In a small saucepan over medium heat, melt butter. 
2. Add flour and whisk until the butter and flour are well combined. 
3. Pour in milk, whisking constantly as it thickens. 
*Add more milk depending on desired consistency.*

My Anniversary "Gift"

My Christmas "Gift"

MN State Fair Funness

It's been awhile since I've last blogged; sad but true. Therefore, it's time to do a little updating on the summer festivities...

My husband took is annual trip to Colorado to go Elk hunting. I am proud to say that my freezer is now full of about 500 lbs of Elk. I may be proud but everything in my chest freezer is now buried. Looks like we'll have to eat some elk before we can get to the frozen pizza's!

 

About 4 days after my husband left for Colorado, I was on my way to the Great MN State Fair. My sister celebrated her birthday while there so I decided before we left I made some mini-cheesecakes! These are super easy and delicious! I added my own spin by adding fresh raspberry puree.

Mini- Cheesecake

INGREDIENTS:

 (6 Mini Pies)


- 8 oz cream cheese, softened
- 1/2 c sugar
- 2 teaspoons lemon juice
- 1/4 tsp vanilla
- 1 egg 

- 6 Mini Graham Cracker Crusts

DIRECTIONS:

1. Preheat oven to 325°F. In a mixing bowl, beat cream cheese, sugar, lemon juice and vanilla on medium speed until fluffy. Add egg, beating until just combined.


2. Place tart crusts on baking sheet. Evenly spread cream cheese mixture in tart crusts. (This is where I added the fresh raspberry puree and used a toothpick to swirl). Bake for 15 to 20 minutes or until knife inserted into filling 1 inch from edge comes out clean.


3. Refrigerate at least 2 hours for filling to set.

 Lastly, I'll share some pictures from the fair.

My 80 year old Grandpa-Still showing!

Meet Millie.

Some of the show string.

Peanut Butter Granola

I came across this recipe earlier today and I had to try it; it looked so easy!

Peanut Butter Granola

INGREDIENTS:

- 2 Tablespoons Creamy Peanut Butter

- 2 Tablespoons Honey

- 1/4 Teaspoon Cinnamon

- 1/4 Teaspoon Vanilla

- 1 Cup Oats

DIRECTIONS:

1) Preheat oven to 325 Degrees F.

2) Spray cookie sheet with non-stick spray

3) Combine peanut butter and honey in mixing bowl; microwave for approximately 20 seconds (until peanut butter melts) stir.

4) Stir cinnamon and vanilla into peanut butter/honey mixture

5) Add oats; stir until covered completely

6) Spread mixture on cookie sheet

7) Bake 7-8 minutes until granola is lightly brown

8) Let cool until granola is crunchy

Makes (4) 1/4 Cup Servings