Tortellini Chili

Chili is an all time favorite around the SFFS house. Easy to make and so good. We even eat it year 'round. Another one of the things I enjoy is tortellini so a mash-up of the chili and some yummy cheese filled pasta was a no-brainer! This would be great in the crock pot...just don't add the pasta too soon or it will turn to mush. YUK! I'd say add it...cooked previously to al dente...about 30 minutes before you want to eat and it should be perfect! This is a great dish any time!!!

Tortellini Chili



1 pound ground beef
1 medium onion ~ diced
1 clove garlic ~ minced
1 8-ounce package tortellini ~ cooked according to package directions
1 32-ounce container chicken or beef stock
1 14-ounce can diced tomatoes
1 14-ounce can beans ~ pinto, black, kidney, etc.
1 package chili mix or three tablespoons homemade chili seasoning

In a large pot, saute the onion and garlic for about 10 minutes.

Add the ground beef and cook until done.

Add the stock, tomatoes, beans and chili seasoning.

Bring to a boil then turn heat to low and simmer about 30 minutes.

Add the cooked tortellini and heat through.

 

Let's make some chili!

 

Saute the onion and garlic then add 

the ground beef and cook until done.

 

Add the rest of the ingredients 

EXCEPT the tortellini.

 

Stir and simmer for a while.

 

About 15 minutes before you want 

to eat, add the COOKED tortellini.

 

Serve it up!

Cookie Butter Banana Bread

Do you like cookie butter? How about banana bread? Well...I happen to love both so I figured this would be a great way to mix the two. If I'd had some Biscoff cookies I would have crumbled them into the batter....but alas...I did not. But YOU should remember that when it comes time for you to make this yummy bread. And you should make it soon...just sayin'.

Cookie Butter Banana Bread



1/3 cup shortening
1/2 cup sugar
1/2 cup Cookie Butter or Biscoff Spread (found in the peanut butter aisle)
2 eggs
1 1/3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 ripe bananas ~ mashed

Preheat oven to 350 degrees. Spray a 9x9 loaf pan with cooking spray. (I line the bottom of mine with parchment paper to help ensure easy release.)

In a mixing bowl, cream together the shortening, sugar and cookie butter.

Add the eggs.

Add the mashed bananas.

Gently add in the flour, baking powder, baking soda and salt.

Pour batter into the prepared pan and bake 45 - 50 minutes until light golden brown and center is done.

Cool in the pan for 15 minutes the remove bread from pan and cool completely.

 
The line up!

 
Mix together the sugar, shortening 
and cookie butter until smooth.

 
Then add the eggs.

 
Then mashed bananas.

 
Then the dry ingredients.

 
Pour batter into a well greased 
bread pan and bake. Allow to 
cool completely.

 
Slice and eat! This is so good with 
a little....okay..a LOT of butter spread on it!

Peach Dumplings

Apple desserts are not at the top of my list. They're tasty and all that....but just not my favorite. But peaches? Give me peach over apple any day of the week! So this quick and easy dessert is at the top of my list! And SO simple! Of course you can use apples if you want....but the peaches make me happy! Double the recipe if you want but just like it is, it makes 8 dumplings...the perfect amount for a little family!

Peach Dumplings



1 8-ounce container refrigerator crescent rolls
2 ripe peaches ~ cut into quarters (8 pieces total)
3/4 cup brown sugar
1 stick butter
1/2 teaspoon vanilla
1 teaspoon cinnamon ~ divided use
3 tablespoons sugar
3/4 cup lemon-lime soda (I used Sprite)

Spray a small baking pan with cooking spray. Preheat oven to 350 degrees.

In a small saucepan, combine butter, 1/2 teaspoon cinnamon, vanilla and brown sugar. Cook over medium heat until thick...about 5 minutes.

Open crescent rolls and separate pieces.

Wrap each peach segment with a crescent roll and place in prepared baking dish.

Pour brown sugar over dumplings.

Combine sugar and remaining 1/2 teaspoon cinnamon then sprinkle over the dumplings.

Carefully pour soda around the edges and along the center of thee pan but not directly over the dumplings.

Bake for 35 - 40 minutes or until dumplings are golden brown.


 

The line up.

 

Melt the butter in a pan along 

with the brown sugar, vanilla 

and 1/2 teaspoon of cinnamon.

 

Cook for a few minutes until thick.

 

Wrap the peach segments in a crescent roll.

 

Place in a pan then pour 

the brown sugar mixture 

on top. Then pour the 

soda along the sides and 

the center of the pan. 

Sprinkle with cinnamon and sugar. 

Bake!

 

Serve with ice cream!!

Hawaiian Style Pasta Salad

Nothing tastes better to me than a cool dinner on a hot day and this was perfect! A little bit of meat satisfies IT Guy and the fact that I don't have to do any cooking except boil some pasta, is good for me! This recipe is easily doubled if you need to feed more than 3 or 4 people and is great for parties! Hawaiian luau anyone? No kidding...this thing come together is no time at all. The time it sits in the fridge takes up more time that putting it all together! Perfect!

Hawaiian Style Pasta Salad



4 ounces bowtie pasta ~ cooked and drained
1 green onion ~ chopped
1/2 cup red bell pepper ~ chopped
1 8-ounce can pineapple tidbits ~ drained, juice reserved
1 - 2 cups diced cooked ham
1/4 cup mayo
3 tablespoons sour cream
1/4 cup reserved pineapple juice
1 teaspoon dijon mustard
1 teaspoon honey
pinch garlic powder
pepper to taste

In a small bowl, combine the mayo, sour cream, pineapple juice, mustard, honey, garlic powder and pepper. Whisk to blend then chill for an hour or so.

In a large bowl, combine the cooked pasta, green onion, bell pepper, drained pineapple and the ham. Toss to combine.

Drizzle dressing over the pasta and other ingredients then chill before serving.

 

The ingredients.

 

Stir up the stuff for the dressing.

 

Combine the cooked pasta, bell pepper, 

pineapple, ham and green onion.

 

Mix the dressing and the pasta 

salad stuff. Chill and serve!

 

This stuff is SO good!!!

Cilantro Lime Shrimp

Okay...so you know I have to cook this kind of stuff while IT Guy is out of the house because he's a spoiled sport and won't eat seafood. He really doesn't know what he's missing because this was gooooooooooooooood! I served mine over rice but if you've just got a hankerin' for shrimp by itself then that's what you should do. Eat it and don't be shy! I loved this over rice but serving it over pasta would work. Delicious and easy!!!

Cilantro Lime Rice



1 pound shrimp ~ cleaned, deveined, patted dry
3 tablespoons olive oil
1/2 teaspoon ground cumin
2 cloves garlic ~ minced
Salt and pepper to taste
1 half of a lime
3 - 4 tablespoons fresh chopped cilantro

In a small bowl, combine the shrimp, cumin and salt and pepper.

Heat a large skillet over medium heat.

Add the olive oil then add the seasoned shrimp.

Cook shrimp for 3 - 5 minutes, turning often, until done.

Squeeze lime over shrimp, add chopped cilantro then stir to combine.

Serve alone or over pasta or rice.

 

Here's all you need.

 

Season the shrimp with the 

cumin and salt and pepper.

 

Cook it real quick with some 

olive oil in a large skillet.

 

Then add the lime juice and the cilantro.

 

So easy and SO good!

Strawberry Shortcake Lush

I'll admit, we went through this dessert pretty fast. It's SO good! You could use any kind of berries for this and call it Raspberry Shortcake Lush...or Blueberry....or if you want to go really crazy, you could use diced peaches! The possibilities are endless!!! But trust me when I say how yummy this is. And easy...it's crazy how simple this is to throw together. It's no-bake! Did I mention that? Seriously you guys...make it quick...and watch it disappear!

Strawberry Shortcake Lush



1 package shortbread cookies (I used one 11-ounce package Keebler Sandies Shortbread cookies)
3 tablespoons butter ~ melted
1 pound strawberries ~ washed, sliced and patted dry
1 teaspoon vanilla
1 3.4-ounce box vanilla instant pudding
1 1/2 cups whole milk
2 8-ounce containers Cool Whip ~ thawed

Spray a 9x13 inch pan with cooking spray.

In a zip top bag, crush cookies.

Pour crushed cookies into a medium bowl and pour in the melted butter. Stir to combine.

Reserve 1/4 cup of the cookies crumbs, then press the remaining crumbs into the prepared pan.

In a large mixing bowl, combine the pudding, vanilla and milk. Allow to set up about 10 minutes.

Fold in one container of the Cool Whip then spread half of the mixture on top of the crust.

Arrange sliced strawberries on top of the pudding mixture, then top with remaining pudding mixture.

Spread with the other container of Cool Whip then sprinkle with reserved cookie crumbs.

Chill several hours or overnight.

 

Let's go! (You see two packages of 

cookies in the picture but I only used one.)

 

Combine the cookie crumbs and the butter.

 

Remove 1/4 cup of the crumbs and 

press the remaining crumbs into the pan.

 

Mix together the pudding, milk and vanilla. 

Allow to sit about 10 minutes.

 

Fold in one container of the Cool Whip.

 

Spread half of the mixture onto the crust.

 

Scatter sliced strawberries on top then 

top with remaining pudding mixture.

 

Spread with remaining container 

of Cool Whip then sprinkle with 

1/4 cup reserved cookie crumbs.

 

Chill, slice and serve!

Ravioli Soup

I was searching through my freezer the other day looking for something totally unrelated to ravioli when I happened upon half of a bag of frozen ravioli. I thought....I really need to do something with this...and this soup was born. I love anything cheesy-noodle related so I was pretty excited to make this. You guys.....this soup will rock your socks! IT Guy LOVED it....I mean he L-O-V-E-D it! It didn't make a huge pot so I loved that part. We each had a couple of bowls then there was plenty to send for IT Guy's lunch the next day. This would be easy to double if you need to feed more people or like leftovers but is perfect for a small family. Super good.....super easy.....super duper!

Ravioli Soup



1 pound ground beef or Italian sausage or a combo
1 32-ounce container chicken stock
1 28-ounce jar pasta sauce
1 small onion ~ diced
1 green pepper ~ diced
1 -2 cloves garlic ~ minced
2 teaspoons Italian seasoning
1 teaspoon red pepper flakes
Salt and pepper to taste
Frozen ravioli ~ (I used 1/2 of a 25-ounce bag)
Grated Parmesan cheese

In a large dutch oven, saute the bell pepper, onion and garlic for a few minutes.

Add the ground beef and cook until meat is done.

Add the chicken stock, pasta sauce and seasonings. Bring to a boil then turn the heat to low.

Simmer for about 30 minutes.

Bring soup to a boil then add the frozen ravioli.

Cook until ravioli float to the top and are done, according to package directions.

Serve with grated Parmesan cheese.


 

Okay....let's make soup!

 

Saute the onion, bell pepper 

and garlic for a bit.

 

Then add the meat and cook until done.

 

Add the chicken stock, pasta 

sauce, and seasonings.

 

Simmer 30 minutes then 

add the frozen ravioli.

 

Cook until ravioli are done.

 

Serve with some grated parm 

and you're good to go!