Toscana Soup

1 1/2 Cup sausage
1 1/4 tsp garlic
2 Tbl chicken base
1 qt water
3/4 Cup diced onions
2 medium potatoes
2 Cups kale leaves
1/3 Cup heavy whipping cream

Brown sausage with garlic, salt and pepper and set aside. Simmer veggies and chicken bouillon in 1 qt. of water. Do not drain water...In fact you can add a little more water if needed. Once potatoes are tender add sausage and whipping cream.

Sharon

Chicken tostados

Chicken breast (1 to 1 ½ breasts per person)

Shredded lettuce

Sour cream

Cotija cheese (found w/the Mexican cheeses, it is a white Mexican cheese)

Chopped tomatoes

Tostado shells

Limes

Pico or Salsa (optional)

Boil the chicken in water until chicken is no longer pink. Drain and with 2 forks begin shredding the chicken.

While the chicken is boiling cut up the lettuce, tomatoes, limes and crumble the Cotija cheese if it is not already.

To make the tostados the best way is to take a shell and place sour cream on the top (to hold the cheese and chicken) then sprinkle the cheese over the sour cream and add the shredded chicken. Next add the lettuce, tomatoes and Pico or salsa. Take 1 to 2 lime wedges and squeeze over the top.

They are messy to eat, but oh so delicious and easy to make!

Aupreille

Tortellini with Artichokes & Pepperoni

Tortellini with Artichokes & Pepperoni

1 – 9oz pkg cheese tortellini

1 – 14oz can artichoke hearts drained, chopped

½ tsp minced garlic

¼ cup chopped fresh basil

1 ½ TBS balsamic vinegar

1 – 6oz pkg turkey pepperoni

½ cup sliced black olives

¼ cup crumbled gorgonzola cheese

2 TBS olive oil

Cook tortellini according to package directions and drain it.

In large bowl, combine pepperoni (cut into thin strips), artichokes, olives, and garlic. Add the cooked tortellini to the mixture and toss it lightly; add cheese, basil, oil and vinegar and toss in gently.

Best served warm.

-Aupreille

Cinnamon Rolls

From the episode: Rise and Shine, Cook's Country TV

(taken off of Amy's blog)

Dough

3/4 cup whole milk, heated to 110 degrees

1 envelope (2 1/4 tsp.) instant or rapid-rise yeast

3 large eggs, room temperature

4 1/4 cups all-purpose flour

1/2 cup cornstarch

1/2 cup granulated sugar

1 1/2 tsp, salt

12 Tbs. unsalted butter, cut into 12 pieces and softened

Filling

1 1/2 cups packed light brown sugar

1 1/2 Tbs. ground cinnamon

1/4 tsp. salt

4 Tbs. unsalted butter, softened

Glaze

4 oz. cream cheese, softened

1 Tbs. whole milk

1 tsp. vanilla extract

1 1/2 cups confectioner's sugar

Instructions

1. For the dough: Adjust oven rack to middle position and heat oven to 200 degrees. When the oven reaches 200 degrees, shut off. Line 13-by-9-inch baking pan with foil, allowing excess foil to hang over pan edges. Grease foil and medium bowl.

2. Whisk milk and yeast in measuring cup until yeast dissolves, then whisk in eggs. In bowl of stand mixer fitted with dough hook, mix flour, cornstarch, sugar, and salt until combined. With mixer on low, add warm milk mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium, and add butter, one piece at a time, until incorporated. Continue to mix until dough is smooth and comes away from the sides of the bowl, about 10 minutes. Turn dough out onto clean surface and knead to form a smooth, round ball. Transfer dough to prepared bowl, cover with plastic wrap, and place in warm oven. Let rise until doubled in size, about 2 hours.

3. For the filling: Combine brown sugar, cinnamon, and salt in small bowl. Turn dough out onto lightly floured surface. Roll dough into 18-inch square, spread with butter, and sprinkle evenly with filling. Starting with the edge nearest you, roll dough into tight cylinder, pinch lightly to seal seam, and cut into 8 pieces. Transfer pieces, cut-side up, to prepared pan. Cover with plastic wrap and let rise in warm spot until doubled in size.

4. For the glaze, and to bake: Heat oven to 350 degrees. Whisk cream cheese, milk, vanilla, and confectioner's sugar on medium bowl until smooth. Discard plastic wrap and bake buns until deep golden brown and filling is melted, 35 to 40 minutes. Transfer to wire rack and top buns with 1/2 cup glaze. Cool 30 minutes. Using foil overhang, lift buns from pan and top with remaining glaze. Serve.

Make ahead: After transferring pieces to prepared pan in step 3, buns can be covered with plastic wrap and refrigerated for 24 hours. When ready to bake, let sit at room temperature for 1 hour. Remove plastic wrap and continue with step 4 as directed.

Jenni's Mexican Corn Bread

• 1 large can roasted green chilies
  
• 1 can creamed corn
• 1/2 cup milk
• 1/2 cup corn meal
• 8 oz cream cheese (softened to room temperature)
  
• 1/2 teaspoon salt
• 2 tablespoons hot sauce (I like to use Louisiana hot sauce)
  
• 3 tablespoons butter

Preheat oven to 400 degrees. Grease 9x9 baking dish. Mix all ingredients together well and spoon into greased baking dish. Bake for 45 minutes. Bread will be about the consistency of thick oatmeal. Serve warm with salsa, sour cream, or guacamole.

• Posted by Sara P.
  

Sugar Cookies

SUGAR COOKIES

1/3 cup butter, softened
1/3 cup shortening
3/4 cup sugar
1 teaspoon baking powder
1 egg
1 teaspoon vanilla
2 teaspoons almond extract
2 cups all-purpose flour

In a medium bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and a dash of salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla and almond extracts. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover; chill for 1 hour or until dough is easy to handle.

Preheat oven to 375°F. On a lightly floured surface roll a portion of the dough at a time until dough is 1/4 inch thick. Cut dough using 2 1/2 to 5 inch cookie cutters. Place cut outs on an ungreased cookie sheet (I lightly spray mine).

Bake in preheated oven for 8-10 minutes or until edges are firm and bottoms are VERY LIGHTLY browned. Cool on cookie sheet for 1 minutes. Transfer cookies to wire racks to cool.

Frost and pipe cookies as desired with royal icing. If desired, sprinkle with sanding sugar. Or, using a tiny clean paintbrush, paint the piped designs with luster dust. Makes about 48 (2 1/1 inch) cookies or about 16 (5 inch) cookies.

Frosting

1 stick butter, melted
1 teaspoon almond extract
powdered sugar

I melt the butter and add the almond extract, then add powdered sugar until it is the consistency I prefer.

I got this recipe & the Loaded Baked Potato one from a girl friend of mine. Anything she does is amazing and I can not wait to try them out!!!

Becca Fluhman

Loaded "Baked Potato" Soup

Loaded "Baked Potato" Soup

1 lb. baking potatoes (about 2 large), peeled and cubed
1 can (14 1/2 oz.) fat-free reduced-sodium chicken broth
1 cup milk
3 slices bacon, cooked, crumbled and divided
1 cup shredded cheddar cheese, divided
1 green onion sliced, divided
1/4 cup sour cream

Microwave potatoes in large microwaveable bowl on HIGH 5 min., stirring after 2 1/2 minutes. Stir in broth adn milk. Microwave 10 minutes, stirring after 5 minutes. Carefully crush potatoes with potato masher.

Reserve 2 Tbsp. EACH bacon and cheese and 1 Tbsp. onions for topping. Stir remaining bacon, cheese and onions into soup.

Serve topped with reserved bacon, cheese, onions and sour cream.