Chicken Tortellini Soup

By 

Erin Cope

1 Tbsp. olive oil

2 Chicken breasts, cut in bite-size chunks

1 tsp. minced garlic

1 large onion, chopped

1 stalk celery, finely sliced

1 c. fresh sliced mushrooms

2 cans chicken broth

1 tsp. Worcestershire sauce

1/2 tsp. dried basil

2 c. fresh or frozen cheese tortellini

Fresh grated parmesan

2 cans Italian tomatoes

2 cooked carrots, cut in medium size pieces

Cook onion, garlic and chicken in soup pan, then add mushrooms for a few minutes.  Add broth and tomato and bring to a boil.  Add worcestershire and basil.  When at a rolling boil, add tortellini.  Cook until tender, about 5 minutes.

Pumpkin Better Than . . . Cake

By

Megan Wakefield

1 box yellow cake mix

14 oz. pumpkin puree (NOT PUMPKIN PIE FILLING)

1 tsp. pumpkin pie spice

14 oz. can sweetened condensed milk

8 oz. tub cool whip

1/2 bag heath bits

Caramel sundae sauce

Mix together the cake mix, the pumpkin puree (DO NOT add the other ingredients on the cake mix box), and the pumpkin pie spice until batter forms.  Using the 14 oz. can of pumpkin puree will yield a thicker batter.  You can add up to 1 cup more pumpkin if you'd like a thinner batter (which will yield a slightly fluffier cake).
Pour batter into a well greased 9x9 (9x13 if you added more pumpkin) baking dish.  Bake at 350 degrees for 35-40 minutes until a toothpick inserted in the center comes out clean.
Let cool completely after baking.  Using the bottom of a wooden spoon, poke holes all over the top of the cake.
Pour the sweetened condensed milk over the cake, aiming to fill the holes.  Refrigerate for 60 minutes or until the sweetened condensed milk has soaked into the cake.
Spread the cool whip over top of cake.  Sprinkle heath bits and drizzle caramel over top (just to your liking). Refrigerate for 3-4 hours, or overnight (best).


Notes

DO NOT USE PUMPKIN PIE FILLING.  YOU MUST USE PUMPKIN PUREE IF YOU WANT THE CAKE TO BAKE CORRECTLY.  The cake mix + pumpkin puree version of pumpkin cake may not be for everyone.  I like it just fine, especially when it's soaked in sweetened condensed milk and caramel.  But if you're not sure about it, feel free to substitute your own pumpkin cake mix recipe as the cake base.  DO NOT mix together the pumpkin, cake mix, and the other ingredients on the back of the cake mix box!!! ONLY mix the cake mix and the pumpkin puree.  You must let the sweetened condensed milk soak in all the way.  Letting it sit overnight will yield best results.  Use the bottom of a wooden mixing spoon to poke the holes in the cake- it's just the right size.

Kneaders Raspberry Bread Pudding

By

Erin Cope

Cream Mix

1 1/2 loaves aged white bread

1 quart half and half

3 c. sugar

1 egg

1 tsp. vanilla

In a large bowl, combine half and half, sugar, egg and vanilla.  Cut bread into 1 1/2 inch cubes and add to mixture, coating bread well.  Let stand 30 minutes, stirring every 5 minutes to allow half and half to absorb completely.

Fruit Filling

5 c. frozen raspberries

1 c. sugar

1/2 c. apple juice

Combine raspberries, sugar and apple juice, stirring until sugar is dissolved.  

Layer 9x13 dark baking dish 3/4 full with bread mixture.  Pour fruit filling over bread mixture, spreading evenly.  Top with remaining bread.  Bake 40 minutes at 375 degrees.  Serve warm.  Top with vanilla sauce.

Vanilla Sauce

1 1/3 c. butter

5 Tbsp. flour

3 c. heavy cream

2 tsp. vanilla

1/3 c. sugar

Over medium heat, melt butter and add flour.  Stir 10 minutes until it has a nutty aroma.  Do not brown!  Add cream and sugar and boil til mixture is thick.  Remove from heat, adding vanilla.  Serve sauce cold with warm bread pudding (pour sauce over individual servings).

Pumpkin Muffins

By

Katherine Callison

2 1/2 c. flour

2 c. granulated sugar

1 tsp. baking soda

1/2 tsp. salt

1 Tbsp. pumpkin pie spice

2 eggs 

1 c. pumpkin

1/2 c. oil

3/4 c. applesauce

Combine eggs, applesauce, pumpkin, and oil.  Combine flour, sugar, baking soda, salt and pumpkin pie spice.  Add dry ingredients to liquid ingredients.  Stir until moistened.  Fill muffin cups 2/3 full.  Bake at 350 degrees for 35 to 40 minutes.

Summer Vegetable Tian

By

Tracy Mills

• 1 Tbsp olive oil 
• 1 medium yellow onion 
• 1 tsp minced garlic 
• 1 medium zucchini 
• 1 medium yellow squash 
• 1 medium potato 
• 1 medium tomato 
• 1 tsp dried thyme 
• to taste salt & pepper 
• 1 cup shredded Italian cheese 

Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes).

While the onion and garlic are sauteing, thinly slice the rest of the vegetables.

Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.

Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.

Peach Lemonade

By

Tracy Mills

4 cups water

2 cups coarsely chopped peaches (approx. 3 to 4 peaches)

3/4 cup sugar

1 cup fresh lemon juice (juice of approx. 6 to 8 lemons)

1/4 to 1/2 cup additional water

4 cups ice

1 peach cut into 8 wedges, for garnish

In a medium saucepan, add the peaches, water & sugar.  Bring to a boil over medium high heat.  Once boiling, reduce heat to medium low and simmer for 3 minutes.

Very carefully pour mixture into a blender or food processor and let stand for approximately 20 minutes.

If using a blender, take the center out of the lid and place lid tightly on blender, covering the top with a kitchen towel.  (I used my Ninja and it has a little lid at the top you can open as well). Blend or process until smooth.  Pour into a large container and refrigerate peach puree for approximately 3 hours (or overnight if preparing a day ahead).

After peach puree has chilled, press the mixture through a sieve into a large container, reserving the liquid and discarding the solids.  Pour peach juice into a pitcher and add lemon juice.  Stir until combined. Taste and add 1/4 to 1/2 cup water to dilute if too concentrated.

Serve by pouring approximately 2/3 cup of peach lemonade in a small glass over approximately 1/2 cup of ice.  Garnish with a peach wedge, if desired.

.

Mango Salsa

By

Erin Cope

1 1/2 c. peeled, chopped Mangoes

1 Medium red sweet pepper, seeded and finely chopped

1/4 c. Green onions, thinly sliced

1 Jalapeno pepper, seeded and thinly sliced

3 Tbsp. Olive Oil

1/2 tsp. finely grated Lime peel

2 Tbsp. Lime juice

1 Tbsp. Vinegar

1/4 tsp. Salt

1/4 tsp. Black pepper

1/4 c. Cilantro

Mix together all ingredients and chill.  Juices mix together the longer it is allowed to sit.  

Makes 2 cups.