Tortellini Soup

OK, this soup is the BEST I've tasted in a very long time. It is quickly becoming my favorite go to soup, and it's super easy to make. Plus it's good for you too.



1 (14.5oz) can Fat-Free Chicken Broth: reduced sodium
1 tsp minced garlic
1 c. Cheese tortellini (the whole wheat version is a tasty way to add some fiber)
1 (14.5oz) can crushed tomato**
1 tsp dried oregano
2 tbsp grated Parmesan cheese

Combine broth and garlic in a large saucepan or Dutch oven. Bring to a boil over medium-high heat. Add tortellini; reduce heat and simmer for 6 minutes. Stir in tomatoes and oregano. Simmer 5 minutes or until tortellini is tender. Ladle into soup bowls. Sprinkles with Parmesan cheese before serving.

Makes 4 servings

** you can substitute an equivalent ounces of tomato sauce instead of the crushed tomato for a smoother soup.

Pancit Guisado

Jessica found this recipe in a magazine and sent it to me. I'd had Canton at a few places so was good to have a list to follow. It's a very popular dish here.

Pancit Guisado
4 cloves garlic, minced

1/2 onion sliced thinly

1/2 c. chicken breast in bite sized pieces

1/2 c. peeled shrimp (optional! Add another 1/2 chicken if no shrimp)

1/2 head of cabbage, sliced into thin strips

2 carrots, sliced thinly

1 stalk celery, sliced thinly

handful of julienned fresh green beans

soy sauce

1 (14 oz.) can chicken broth

1 package Canton noodles (available in the Asian section, 4 person serving size)

lemon or lime sliced (we use calamansi because we're true Filipinos)

salt and pepper to taste

In large wok or frying pan, saute garlic and onion. Add chicken and shrimp. Cook til done. (Doesn't take long.) Add cabbage, carrots, celery and beans. Pour in half of the

chicken broth and then simmer until the vegetables are crisp. Add 1/4 c. (or less) soy sauce to give color. Take out about 1/2 of the veggie/meat mixture and set aside. Mix the

dry noodles with the remaining broth and veggies. Cook about 10 minutes on low heat. (These noodles are alot like Raman noodles and cook quickly.) Now, you can mix the

veggies back into the noodle mixture or spread the noodle mixture on a large platter and then top with the additional veggies. Arrange slices of lemon or lime on platter. Add

salt and pepper to taste. We squeeze calamansi juice on ours. To make more elaborate, you can add slices of ham, pork, sausage, hot dogs or tofu.. You can also add

other items, such as mango, sprouts, cauliflower, or bokchoy. Just remember to increase the broth and noodles if you increase the other ingredients.
This makes 4 very generous servings.

Candy Cane Cookies

Here's an old family favorite that I'm sure everyone will remember.
I haven't made these in a long time, but might have to give them a go this year.
Thanks Amber for bringing them back into my life :DCandy Cane Cookies

1 cup Sugar
3½ cups Flour
1 cup Butter – Softened
1 tsp. Baking Powder
½ cup Milk
¼ tsp. Salt
1 tsp. Peppermint Extract
½ tsp. Red Food Coloring
1 Egg
10-12 Peppermint Candy Crushed

Preheat oven to 375 degrees.
Mix sugar, butter, milk, peppermint extract and egg until well blended.
Mix flour, baking powder and salt in smaller bowl, then add to wet mixture. Mix thoroughly.
Refrigerate for 4 hours.

Divide dough in half. Add ½ tsp. red food coloring to one half of the mixture. Mix well.
Roll a 1 inch ball of each dough color into ‘worms’, then put together and swirl into candy cane shape.
Put on ungreased cookie sheet. Sprinkle finely broken peppermint candies onto cookies before baking.
Bake for 9 to 12 minutes. Cool on rack.

Make Your Own Butter

I ran across this video on how to make your own butter. 



How stinking cool is that!!!

Oreo Suckers

Ok, so this isn't exactly a recipe you would find in Betty Crocker, (nothing "homemade" here), however, it's a popular treat I like to make at any holiday.
Just change the chocolate color, sprinkles and candy topper and it can work for any occasion.
For example...
Halloween...Valentines Day
Easter
Back to School/ Teacher Appreciation
and especially Christmas (can you believe I don't have a photo of any I've done?)

Oreo Suckers
1 pkg Oreo cookies (double stuff works best - I also like to use the Holiday variety)
1 lb melting chocolate
Sprinkles
Sticks & bags (optional)

Dip the tip of a stick into melted chocolate and push(carefully) into Oreo filling
(You can also make them without suckers, but they sure make it easier to dip)
Set onto cookie sheet covered with wax paper to set up
Dip entire Oreo into chocolate and shake off excess
Sprinkle immediately with sprinkles and candy image
Set on cookie sheet covered with wax paper
Once sheet is full, place in freezer to set completely
Wrap in bags and tie with ribbon.

Sister Smith's Ulam

Ulam is just about anything that can be imagined and served over/with rice in the Philippines. It can be as simple as coffee, can have veggies or meats, broth or banana ketsup. So pretty much anything qualifies. For a recent FHE I dreamed up a couple that were actually pretty dang tasty. Both were served over plain old white sticky rice.
The Elder's named this one:

Sister Smith's Yummy Chicken Ulam
to serve 6 (approx)
3 large boneless, skinless chicken breasts cut into bite sized pieces
2 medium diced onions
4 or 5 minced garlic cloves
cook all three ingredients in a wok stirring frequently.
Salt and pepper to taste.
If you need can add 1/4 cup oil to this part of the cooking process.
add 2 or 3 chicken boullion cubes and 1/2 c. water.
Let simmer, covered on low heat until chicken is done.
add 2 thinly sliced green peppers, a large can of sliced mushrooms (opt.), and continue simmering for a few..
Stir in 2 to 3 cans of Campbells Cream of Chicken Mushroom soup.
Simmer on low heat for a few more minutes.
Then serve over rice.

The second one is Sister Smith's Hamburger/Veggie/Cheesy Ulam
2 pounds lean ground beef browned with a medium diced onion,
1/2 cup soy sauce,
4 or 5 minced garlic gloves.
Add 1 cup water and 2 -3 beef boullion cubes and let simmer till the cubes dissolve.
Add a 1 pound bag of frozen mixed vegetables. I used corn, carrots, potatoes, green bean combination..
Let it simmer for a few minutes.
Salt and pepper to taste.
I used a couple packages of Magic Sarap in mine but since MSG is not used in the States any more you can just add more salt and pepper.
Just before serving add 1 pound (or to taste) melting cheese (like Velveta).
Stir it in and melt it completely.
It's yummy and great with the ever popular rice.

Funfetti Cookies

This is a simple recipe I've been making with my kids since they were little.
It's found on the back of Funfetti cake mix, but wanted to post it because it is such a favorite at our house. Now the kids can even make it without my help.

Funfetti Cookies
(makes 3 dozen)

1 pkg. Funfetti cake mix (any cake mix will work I've even made it with chocolate)
1/3 c. oil
2 eggs

Mix all ingredients together well- using your hands makes it much easier
Stir in sprinkles included in mix (or you can add your own or omit all together)
Form 1 " cookie balls with hands or use small scoop (one tool I couldn't live without)
Bake 375* for 6 - 8 minutes until edges are golden brown.
My kids enjoy these as is, but they are also great with frosting and more sprinkles on top.
They always make them for the different holidays and I can't help but buy a package or two.