Take-It-Easy Tortellini Soup

Here's another yummy recipe from Gooseberry Patch's Mom Knows Best Cookbook (affiliate link).
This soup is super easy and very scrumptious!  Everyone in our family loved it! (We made a double batch that fed us for two meals.  We also used ground pork because that's what we had on hand...it was very tasty!)

Take-It-Easy Tortellini Soup

1/2 lb. ground beef
1/2 onion, diced
3 cloves minced garlic
1 to 2 T. olive oil
1 carrot, peeled and minced
5 c. spaghetti sauce
8-oz. pkg. cream cheese, room temperature and cubed
4 c. chicken broth
1-1/2 c. zucchini, shredded
5-oz. pkg. fresh baby spinach
1/2 c. sliced cremini or button mushrooms
19-oz. pkg. refrigerated cheese-filled tortellini, uncooked
pepper to taste
Garnish: shredded Parmesan cheese

In a large stockpot over medium heat, brown beef, onion and garlic in olive oil.  Drain; add carrot and cook another 2 minutes.  Stir in sauce. Use a whisk to stir in cream cheese until smooth.  Add broth; bring to a boil. Reduce heat to medium-low; simmer for about 10 minutes, stirring occasionally.  Add zucchini, spinach, mushrooms and tortellini.  Simmer for 7 to 9 more minutes, just until tortellini is warmed through and tender. Season with pepper. Serve soup topped with Parmesan cheese.  Makes 4 to 6 servings.

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Don't forget to go enter the giveaway for the cookbook HERE!

 Purchase the cookbook HERE (affiliate link)

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Check out this lovely sign at the shop!

Menu Monday

Hey friend!

Each week I plan to share our menu.  I'll post links, too!  A little inspiration never hurt anyone, right?!

Monday  Roasted Chicken, Baked Potatoes (Make Cheesy Potato Mash with the left overs!), Gravy, and Salad

Tuesday   Soft Shell Tacos, Refried Beans (from a can), and Taco Rice (I'll share our homemade recipe soon!)

Wednesday  Sloppy Joes (using venison and ground pork), chips and pretzels, veggies and dip

Thursday  French Toast, Scrambled Eggs, Bacon (baked)

Friday  Homemade Stuffed Crust Pizza

Saturday (lunch) we always do leftovers  (dinner) BBQ Chicken Salad (Oh yeah...I plan on having hubby grill!  I'm hoping and praying for some nice weather!  Who's with me?!)

Sunday  Easter!  (We have a tradition to go out for Chinese then wander around the farm store.  Odd, I know, but..."Traditioooon! Tradition!")

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Check out our Menu Chalkboard over at the shop! 

Perfect for the weekly menu or a menu listing for a gathering.  

Comes with chalk!

(Click pic for listing link!)

 

Hosanna!

John 12:12-16

The next day the large crowd that had come to the feast heard that Jesus was coming to Jerusalem. So they took branches of palm trees and went out to meet him, crying out, "Hosanna! Blessed is he who comes in the name of the Lord, even the King of Israel!” And Jesus found a young donkey and sat on it, just as it is written, “Fear not, daughter of Zion; behold, your king is coming, sitting on a donkey's colt!”

Have a blessed Palm Sunday!  

Mom Knows Best Cookbook Giveaway!

Hey there!  Are y'all ready for a fun giveaway from Gooseberry Patch?! They were kind enough to send me a copy to keep and one to give away!  They're sweet like that!  (Giveaway details at the bottom of this post!)

The girls and I have been perusing the book for weeks trying to narrow down our selections to make and review for you!  The three that I picked are yummy! Mom does know best. Ha!

Today's selection that we're sharing is Blastin' Blueberry Crunch found on page 210 of the cookbook.  It's like fruit crisp with a twist.

Blastin' Blueberry Crunch

1-1/2 c. quick-cooking oats, uncooked
1 c. all-purpose flour
3/4  to 1 c. brown sugar, packed
1/2 c. butter, melted
1/2 t. cinnamon
Optional: 1/4 t. salt
1/2 c. sugar
1 T. plus 1/8 t. cornstarch
3/4 c. water
2 T. lemon juice
1 t. vanilla extract (use our homemade recipe HERE)
3 to 4 c. fresh or frozen blueberries
Garnish: ice cream or whipped topping

In a large bowl, combine oats, flour, brown sugar, butter, cinnamon and salt, if using; mix well. Spread half of oat mixture in bottom of a greased 8"x8" baking pan; set aside.  In a saucepan over medium heat, combine sugar and cornstarch; add water and lemon juice.  Bring to a boil; boil until thick, stirring constantly.  Stir in vanilla and blueberries. Pour over oat mixture. Sprinkle remaining oat mixture over top. Bake at 350 degrees for 40 to 45 minutes.  Cut into squares; serve warm, topped with ice cream (or whipped cream). Makes 8 servings.

Giveaway

Starts now and ends April 2nd at midnight (EST)

Comment below with your name,
email you can be reached at, and a favorite recipe your
mom ever made or a favorite recipe you love serving your family!
 
And... GO!


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Go check out the many signs we have in the shop!

Cinnamon Roll Bars (Crack on a Plate!)

Hey there!  How are you all doing?  It is just me or does it feel like it's been since Christmas that I've been on here?  Oh yeah...that's because it has! Well...I'm happy to report that I'm back in action and raring to go!  I'll have a little help here and there as our girls take an occasional stab at writing posts here. One girlie bakes like crazy and the other one writes like a beast so it should be a nice collaboration.

I thought I'd start our new season with a recipe that our oldest daughter, Rebekah, created. It's amazing!  You can serve it for dessert or even for breakfast. Or eat it just because.  It's so good we call it Crack on a Plate. Yes it's that good! The first time Rebekah made it I couldn't believe she had just whipped it up with no recipe. I may or may not have snuck an extra piece and when the kids were in bed I may or may not have stared longingly with puppy dog eyes because I had given up evening snacking for Lent. (That night I thanked the Lord a lot for His sacrifice!)

Well. No more lollygagging... here it is!

Cinnamon Roll Bars

Dough:
2 1/2 c. flour
1 tsp. baking soda
1 tsp. salt
2 eggs
1 1/2 c. brown sugar
2 tsp. vanilla
1 c. (2 sticks) salted butter, softened

Filling:
3/4 c. sugar
5 t. cinnamon

Glaze:
1/4 c. milk
1 to 1-1/2 c. powdered sugar

Cream butter, brown sugar, and vanilla until combined; add eggs. In a separate bowl combine flour, baking soda, and salt with a fork. Slowly add flour mixture to the butter mixture until combined. In a small bowl mix cinnamon and sugar.  Spread half of the dough in an ungreased 9x13 inch pan. Sprinkle the cinnamon sugar mixture over the dough. With the remaining dough drop small spoonfuls in even spacing on top of the cinnamon sugar mixture.  Spread out the dough over the top. (It's ok that some of the filling will be seen through the top.)

Bake at 375 degrees for 20-25 minutes. Cool bars most of the way. In a small bowl add milk to powdered sugar until blended to desired consistency. Drizzle glaze over the bars, cut and serve. Enjoy!