Monday, December 14, 2009

Sausage and Tomato Basil Tortellini

I adapted this recipe from Stephanie Cooks

2-3 Italian Sausages
1 (20 ounce) package cheese tortellini
1 (14.5 ounce) can diced tomatoes with garlic and onion
1 cup chopped fresh spinach
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons dried basil
1 teaspoon minced garlic
2 tablespoons all-purpose flour
1/2 cup milk
1 cup heavy cream
1/3 cup grated Parmesan cheese

Cook the sausage til browned. Then chop in into bite sized pieces.
Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes.
While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble.
In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes.
Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce, and add the sausage. Stir to coat, and serve.

This was so delicious! The house smelled amazing as it cooked. It was pretty simple to make, and I will definitely be making this again. I give it 3.5 stars.

Print Friendly and PDF

Cinnamon Twists

My Grandma Ruth made up this recipe for her children and it was a family tradition to have them every holiday for breakfast! I love them, and hope they warm your hearts and belly's as they do mine!

1 cup sour cream
3 tablespoons sugar
1/2 teaspoon baking soda
1 teaspoon salt
2 1/4 teaspoons yeast (or one package)
1/4 cup warm water
1 egg
2 tablespoons soft shortening
3 cups flour

2 tablespoons soft butter
1/3 cup brown sugar
2 teaspoons cinnamon

1 cup powdered sugar
1/4 teaspoon vanilla extract
2 tablespoons milk

Heat sour cream to lukewarm in a large pan.  Remove from heat and stir in sugar, baking soda and salt. In a separate container dissolve the yeast into the warm water to activate the yeast. Once activated add that to the sour cream mixture. Add egg, shortening, and flour to the mixture. Mix well, use hands if necessary. Turn dough on floured board or counter and knead until smooth. Roll the dough into an oblong 24 x 12". Spread one half length with filling, fold the other half over. Cut into 20-24 strips 1" wide. Hold strips at each end and twist. Place twisted rolls onto a greased cookie sheet and press ends to the pan. Cover and let rise until doubled in size about 1 hour (heat oven to 200 Degrees for about a minute and then shut off, this will be warm enough to raise the dough). Bake at 300 Degrees for about 6-8 minutes depending on your stove. Frost with glaze while still warm.

These are light, and delicious! They have an amazing flavor, my Grandma is an amazing cook! We would have them every Holiday growing up, so they have a festive feeling to me. These went over great with my whole family, including my In Laws. I give them 4 Stars!

Print Friendly and PDF

Sugar Free Apple Pie

I made this for Thanksgiving this year, and it was a big hit. The original recipe is from my Grandma, and you can use either Splenda or Sugar depending on if you want it sugar free or not. I used a Pillsbury pre-made crust because I had 4 pies to make a little time to do so. But I'll include the recipe for the crust as well. I hope you like it!

For a 9 Inch Pie Pan:
Oil Piecrust:
1 3/4 cups flour
1 teaspoon salt
1/2 cup vegetable oil
3-4 tablespoons cold water

Mix together until it forms a ball. Roll out between sheete of waxed paper. Makes enough for 2 9" Pie Crusts.

Apple Filling:
3/4 cup sugar (or Splenda)
1/4 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
dash salt
6 cups thinly sliced peeled granny smith apples
2 tablespoons butter or margarine.

Heat oven to 425 degrees (I did 350 with my oven and it turned out fine).  Prepare pastry.  Stir together sugar, flour, cinnamon and salt.  Mix with apples.  Turn into pastry lined pan; dot with butter.  Cover with top crust and seal.  (I usually wait to cut slits in the top crust until I have it in place.  The oil pie crust is hard enough to handle without any cuts in it ahead of time!)  Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive browning.  Remove foil last 15 minutes of baking (This is optional, I left mine on the whole time and it was great!).  Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slips in crust.

This was a huge hit with our family, and even being Sugar Free it tasted just like a normal Apple Pie! I served it with Sugar Free Whip Cream, you could serve it with a Vanilla Ice Cream, or however you like! I would give this a 4 star rating.

Print Friendly and PDF