Spinach Tomato Tortellini

Recipe from Allrecipes.com
http://allrecipes.com/Recipe/Spinach-Tomato-Tortellini/Detail.aspx

The only changes I made were these:
-used a 7 oz box of tortellini
-instead of using canned tomatoes, I used fresh off the vine tomatoes and sauteed onion and garlic with them.
-I used half and half instead of heavy cream and next time I will use all milk instead.
-I used a 1/3 cup of parmesan cheese instead of 1/4 cup.
- I put the fresh spinach in at the end, because I don't like it super wilted.

Yum!

Lemon Yogurt Cake

Ingredients:
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup plain whole-milk yogurt
1 cup sugar
3 extra-large eggs
2 tsp. grated lemon zest (2 lemons)
1/2 tsp. vanilla extract
1/2 cup vegetable oil (I've used 1/3 cup and it still turns out)
1/3 cup sugar
1/3 cup freshly squeezed lemon juice

For the glaze:
1 cup powdered sugar (I use less, probably closer to 3/4 cup)
2 Tbls. freshly squeezed lemon juice

Directions:
Preheat oven to 350 degrees F. Grease a loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together flour, baking powder and salt into a small bowl. In another medium to large bowl, whisk together the yogurt, 1 cup sugar, eggs, lemon zest, vanilla and vegetable oil. Slowly whisk the dry ingredients into the wet ingredients until it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf come out clean.

Meanwhile, cook the 1/3 cup lemon juice and 1/3 cup sugar in a small saucepan unti the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool ih the pan for 10 minutes. Carefully place on a bakling rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. (I like to poke the cake with a bamboo skewer first, so the mixture soaks into the cake.) Cool.

For the glaze, combine the powdered sugar and lemon juice over the cake.

From Barefoot Contessa at Home

Black Bean Soup

I just made this soup tonight and it was delish. Here is the link:

http://www.ourbestbites.com/2009/01/black-bean-soup.html

The only changes I made were these: I substituted one jalapeno pepper (without seeds)- diced up and sauteed with veggies instead of CHILE PEPPERS- but only because I didn't have any- I think it would be delish. Also, I used Chicken Broth instead of BEEF BROTH, only because I didn't have any beef base.

Next time, I am going to add less liquid and use it as a bean filling for smothered burritos. It's low cal and oh so yummy! I served with sour cream, homemade salsa and corn tortillas.

Heavenly Hot Fudge

~~Posted by Amber~~

1 cube butter
1/2 tsp. salt
3 cups sugar
4 oz. bitter chocolate or 1/2 cup baking cocoa
1 can evaporated milk

Directions
Melt butter on low. Add chocolate and stir until smooth. Add sugar and salt. Add milk slowly while whisking mixture. Continue to whisk until smooth. Cook on low, stirring until it boils. If lumpy, blend in blender.

Apple Strudel Muffins

These taste best when they have a few hours to sit and the flavors to meld.
Apple Strudel Muffins
from AllRecipes, with changes from me
Prep Time: 20 MinutesCook Time: 20 Minutes
Ready In: 1 Hour Yields: 12 servings

INGREDIENTS:
2 cups all-purpose flour (I use whole wheat)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup white sugar (Use 1/2 brown and 1/2 white)
2 eggs
1 1/4 teaspoons vanilla
3 cups chopped apples (2 cups shredded, 1 cup chopped)

Strudel Topping:
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
DIRECTIONS:
1.Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan.
2.In a medium bowl, mix flour, baking powder, baking soda and salt.
3.In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.
4.In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.
5.Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.

Granola Bars- Posted by Kate

All I can say is yum, yum, yummy! So chewy!-Kate
No-Bake Granola Bars
Southern Living Magazine

2 1/2 c crisp rice cereal
2 c uncooked quick-cooking oats
1/2 c raisins
1/2 c firmly packed brown sugar
1/2 c light corn syrup
1/2 c peanut butter (I use Jiffy, extra Crunchy, Mmmmm.)
1 tsp vanilla extract
1/2 c milk chocolate morsels

Combine first three ingredients in a large bowl; set aside. Bring brown sugar and syrup to a boil in a small saucepan over medium-high heat, stirring constantly; remove from heat. Stir in peanut butter and vanilla until blended.

Pour peanut butter mixture over cereal mixture, stirring until coated; let stand 10 minutes. Stir in chocolate morsels. Press mixture firmly into a 13x9-inch pan; cool in pan on a wire rack. Cut into bars.

Best Marinara Sauce Yet

Seth & I have been experimenting with marinara sauce and we tried this one from All Recipes.com which is really good and inexpensive. It was rated 5 out of 5 by 654 users.

2 (14.5 ounce) cans stewed tomatoes
1 (6 ounce) can tomato paste
4 Tablespoons chopped parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon ground black pepper
6 Tablespoons olive oil
1/3 cup finely diced onion
1/2 cup white wine (this is the original recipe but I used chicken broth instead - a lot of reviewers suggested that)

Directions:
1. In a food processor, place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt and pepper. Blend until smooth.
2. In a large skillet over medium heat, saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine (or chicken broth).
3. Simmer for 30 minutes, stirring occaisionally.

We served this on top of whole wheat angel hair. We found a really good brand at Sprouts called Gia Russa - it's made in Italy so it's kind of expensive but it doesn't have that bitter taste that some brands do.