Tuesday, June 25, 2013

Slow Cooker Sausage Tortellini Soup

Slow Cooker Sausage Tortellini Soup
1 lb ground sausage, cooked
1- 8 oz block [light] cream cheese, cubed
2- 14.5 oz cans Italian diced tomatoes
4 c chicken broth
about 2-3 cups fresh spinach
1- 19 oz bag frozen cheese tortellini

1. Throw everything except the tortellini in the slow cooker and cook on low for 4-5 hours. Add tortellini for the last half hour. Stir it all once or twice while it cooks.

Tuesday, June 18, 2013

Frank's Red Hot Buffalo Wing Dip

Frank's Red Hot Buffalo Wing Dip
2- 8 oz pkgs cream cheese, softened
1 c blue cheese dressing
1 c Frank's Buffalo Sauce
1 c Cheddar cheese
2- 12.5 oz cans chicken breast, drained

1.Preheat oven to 350*.
2. Whip cream cheese in a medium bowl; stir in dressing, Frank's sauce, and cheese.
3. Add chicken and transfer to a 9x13 pan.
4. Bake 30 minutes, or until heated through.

Tuesday, June 11, 2013

Whipped Cream

Whipped Cream
heavy whipping cream

1. Place [metal] mixing bowl and beaters in the freezer for at least 10 minutes.
2. For every 1/2 cup of whipping cream you put in the bowl, add 1 tablespoon of sugar.
3. Whip on high until fluffy, soft peaks form. Voila!

Tuesday, June 4, 2013

Grilled Stuffed Burrito

Grilled Stuffed Burrito
1 c cooked rice
1 c shredded, cooked chicken
1 can black beans, drained and rinsed
2 green onions, sliced
1 bell pepper, diced (I used orange)
1/4 c chopped cilantro
juice of 1 lime
1/2 T chili powder
1 t cumin
1/2 t garlic salt
7 burrito-sized tortillas
2 1/3 c Cheddar cheese
sour cream (opt)

1. Combine everything from rice to garlic salt in a large bowl; mix well.
2. For each tortilla, spread 1/3 cup of cheese around the middle, leaving about a 1/2" border all around. Spread 1-2 tablespoons of sour cream in a line down the middle of the cheese.
3. Layer 1 cup of chicken mixture over sour cream; fold one side of the tortilla over the mixture, fold in both sides, and roll up tortilla. Flatten it a little bit with the palm of your hand.
4. Heat a large skillet over medium heat; heat each tortilla, seam side down, for a few minutes on each side until browned and crisp. Serve warm.