Thursday, February 28, 2013

Spinach Tortellini Soup

We absolutely love this soup! So easy and so, so, soooo yummy!

Spinach Tortellini Soup

2 Tbs. olive oil
1 onion, diced
2 cloves garlic, minced
1 tsp. dried basil (more is better)
1 Tbs. sun dried tomatoes
1 Tbs. brown sugar
2 14oz cans diced or crushed tomatoes (crushed is better)
2 qts. chicken or veggie broth
1 lb. fresh or frozen tortellini
salt and pepper to taste
10 oz. chopped spinach, or bag frozen spinach
1/2 c. grated parmesan cheese

In large heavy pot, heat oil over medium heat. Sauté onion and garlic, stirring often until onions are translucent. About 7 mins. Add basil, sun dried tomatoes, and brown sugar. Continue cooking 2 mins. Add broth and canned tomatoes turn heat to high and bring to a boil. Add a tortellini, and cook according to package directions. When tortellini is almost done, add spinach. Add salt and pepper to taste. Garnish each serving with parmesan cheese.

Wednesday, February 20, 2013

Thai Pizza

This pizza is DELICIOUS! It is my favorite pizza right now. I love it! It is good with meat and without meat. It most definitely hits the spot. Every. Time.

Thai Pizza

For the sauce:

1 c. salsa
1/4 c. creamy peanut butter
2 Tbs. orange juice
2 Tbs. honey
1 tsp. soy sauce

Add above ingredients to a microwave safe bowl and microwave on high for 1 min. Stir. Microwave for another minute.

Dough: I used 1/2 this recipe. 1 loaf of bread, one pizza.  Win-win!


1 carrot, julienned
1(or 2!) peppers, julienned
1 onion, sliced
(Anything else you have on hand that would be yummy!)

Do a quick fry on the peppers, carrot, and onion. Add toppings to pizza. Cook for 15 mins, 400°F.

Monday, February 11, 2013

Oreo Cake

Daniel made this for me for my birthday. It was divine! And oh-so-rich! You will need help with this one!

Chocolate Oreo Cake

1pkg. (2-layer size) devil’s food cake mix
12 oz semi sweet chocolate chips
½ cup milk or whipping cream
1 pkg. (8 oz.) Cream Cheese, softened
½ cup sugar
2 cups thawed Whipped Topping
12 OREO Cookies, coarsely crushed

HEAT oven to 350ºF.

PREPARE cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.

MICROWAVE chocolate and milk or whipping cream in small microwaveable bowl on HIGH 2 min. or until chocolate is melted. Stir until chocolate is completely melted. Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in and crushed cookies.

PLACE 1 cake layer on plate and spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze or frosting; let stand 10 min. or until firm. Keep refrigerated.


Friday, February 8, 2013


Soooo yeah...the last post was last year! I guess it's high time I posted something. I had never made borscht before this, and I thought it was worth a try. It was yuuuumy! We made ours sans meat, but you could totally add meat if you'd like!


cups water
can (10.5 oz) condensed beef broth
teaspoon salt
teaspoon pepper
medium beets, cooked
large onion, sliced
cloves garlic, finely chopped
medium potatoes, cubed (2 cups)
teaspoons dill seed or 1 sprig dill weed
tablespoon pickling spice
cup red wine vinegar
cup sour cream
Chopped fresh dill weed, if desired
  1. In 4-quart Dutch oven, heat water, broth, salt and pepper to boiling; reduce heat. 
  2. Shred beets, or cut into 1/4-inch strips. 
  3. Stir pork, beets, onion, garlic, potatoes and cabbage into soup. Tie dill seed and pickling spice in cheesecloth bag or place in tea ball; add to soup. Cover and simmer 2 hours.
  4. Stir in vinegar. Simmer uncovered 10 minutes. Remove spice bag. Serve sour cream with soup. Sprinkle with chopped dill weed.
Makes 6 servings 
Source: Betty Crocker