Sausage Tortellini Soup

Sausage Tortellini Soup
Kathy W.

Yield: 6-8 servings

3 links Italian sausage
1 onion, diced
4 cloves garlic, pressed or minced
1 can diced tomatoes
1 can crushed tomatoes

½ c. applesauce or apple cider
½ c. water
4 c. chicken broth
1 c. sliced carrots
1 tsp. dried oregano
1 tsp. dried basil
2 TB dried parsley
2 medium zucchini, grated
1 (8-10 oz.) pkg. frozen cheese tortellini
Parmesan Cheese

Remove casings from sausage.  Crumble into a large soup pot and brown over medium heat.  Add onion and garlic.  Once cooked, add tomatoes, water, applesauce, chicken broth, carrots, oregano, and basil.  Cover and simmer ½ hour.  Add parsley and zucchini and bring back to a simmer.  Add tortellini and cook until tender (about 5 minutes or according to tortellini package directions).  Serve with Parmesan cheese.

Honey Lime Chicken Enchiladas

Honey Lime Chicken Enchiladas

Six Sisters Blog

Yield: one 9x13 pan

6 TB honey

5 TB lime juice

1 TB chili powder

½ tsp. garlic powder

1 lb. chicken, cooked and shredded (4 chicken breasts)

8-10 flour tortillas

1 lb. Monterrey jack cheese, shredded

16 oz. green enchilada sauce

1 c. heavy cream

Whisk the first four ingredients and toss with shredded chicken.  Marinate in fridge for at least a ½ hour, but preferably a half day or so.  Pour ½ c. enchilada sauce on the bottom of a 9x13 baking pan.  Fill tortillas with chicken (saving marinade) and shredded cheese, saving about 1 c. of cheese to sprinkle on top.  Put rolled tortillas in 9x13 pan as you go.  Mix remaining enchilada sauce with the cream and leftover marinade (if there is any, sometimes I make ½ recipe of marinade to mix in here).  Pour sauce on top of the enchiladas.  Sprinkle with remaining cheese.  Bake at 350 degrees for 30 mins. until brown and crispy on top.

5 Layer Bars

5 layer bars

Kristen W.

Yield: one 9x13

1 stick butter, melted

2 sleeves graham crackers, crushed

1 cup sweetened flaked coconut

1 ½-2 c. milk chocolate chips (or a mix with semi sweet)

1 1/4 cups (one 14-oz. can) sweetened condensed milk

2 c. pecans, coarsely chopped

Preheat oven to 350°F. Lightly butter a 9 x 13-inch pan and line with parchment paper. Place the butter and graham crackers in a bowl and combine well. Transfer the mixture to the prepared pan and pat into an even layer to form the crust. Sprinkle the coconut evenly over the crust. Sprinkle the chocolate chips over the coconut. Pour the condensed milk evenly over the chocolate chips. Sprinkle the pecans evenly over the condensed milk layer. Press the layers down lightly. Transfer to the oven and bake until lightly browned, about 30 minutes. Set aside to cool completely and cut into 24 pieces.

Cream Cheese Frosting

Cream Cheese Frosting

Kristen

Yield: 3 ish cups

6 oz. cream cheese (softened)

1 stick + 2 TB butter (softened)

1 tsp. vanilla

3 3/4 powdered sugar, maybe a little more

3-4 TB milk

Beat butter and cream cheese until smooth. Add softened butter and mix again until smooth. Slowly add powdered sugar, mixing at low speed. Add vanilla, mix; add TB of milk and mix until it's all incorporated. Add more milk as needed to make it more spreadable.