Tomato Basil Tortellini Soup

January is known as 'soup month'...and for good reason.  Fog, rain, snow and wind have us craving some nice warm comfort food at this time of year.  A zippy version of tomato tortellini soup along with some crusty homemade bread may be just the thing you need on a cold winter's day.

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 cup chicken broth
• 4 cups tomato juice
• 1 14 oz. / 398 ml can diced tomatoes
• 10 oz. / 350 gr cheese tortellini
• 1/2 cup chopped fresh basil
• 1 tablespoon oregano
• 1/2 teaspoon red pepper flakes
• 1/2 cup shredded Parmesan cheese 
• 1/2 cup light cream

1. Cook garlic in oil over medium heat until fragrant.
2. Stir in broth, tomato juice and tomatoes.  Bring to a boil.
3. Add tortellini, reduce heat and simmer for 10 minutes.
4. Add  basil, oregano, red pepper flakes, cream and Parmesan cheese.
5. Bring to a boil and simmer for 5 more minutes. 
6. Sprinkle each serving with additional grated Parmesan cheese.

Loaded Baked Potato Soup

After having delicious potato soup at several local eateries lately, I decided to come up with my own version at home.  On a cold day last week, we enjoyed baked-potato-in-a-bowl...or 'loaded baked potato soup' as it is appropriately called. 

• 1 lb. bacon, diced
• 4 large russet potatoes, peeled and cubed
• 3 cups chicken stock
• 1/4 cup butter
• 1 large onion, chopped
• 1/4 cup flour
• 2 cups milk
• 1 cup shredded cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper 
• 3 green onions, sliced
• sour cream, garnish (optional)

1. Cook bacon until crisp...and drain on paper towel.
2. Place potatoes and chicken stock in large pot and bring to a boil.  Reduce heat, and simmer for about 20 minutes or until potatoes are tender.  With slotted spoon, remove several scoops of potatoes.  Place in a bowl, mash and set aside.
3. In a small saucepan, melt butter.  Add the chopped onion and sauté until tender.  Stir in flour and cook for about a minute.  Whisk in milk, a little at a time, bringing to a boil and simmering until thickened.  Add cheese, salt and pepper and stir until cheese is melted.  
4. Slowly stir cheese sauce into soup pot.  Bring to a boil on low heat.  
5. Add mashed potatoes, three-quarters of the crispy bacon and half of the sliced green onions. Stir to combine. Heat through.
6. To serve, ladle into individual soup bowls, topping with additional shredded cheese, bacon, green onions and a dollop of sour cream.

Cherry Delight

This light and fluffy no-bake dessert was a favorite in our home many decades ago. I've changed it up a bit from the original recipe, using a chocolate wafer crust instead of graham wafer and opting for sour cherries from the orchard rather than canned pie filling. Any way you slice it, it is delightful!

• 1 1/4 cups Oreo baking crumbs
• 1/4 cup butter, melted
• 8 oz. cream cheese, softened
• 1 cup icing sugar (confectioner's sugar)
• 1 cup whipping cream
• 2 tablespoons icing sugar 
• 1 teaspoon vanilla
• 1 can cherry pie filling 21 oz. / 540 ml or  1 recipe cherry pie filling (recipe below)

1. Combine cookie crumbs and melted butter in mixing bowl, and stir until well-mixed.  Press crumbs into a  9" x 9" glass pan.  Refrigerate while preparing the filling.
2. Beat cream cheese and icing sugar with mixer until smooth and creamy.
3. In a separate bowl, beat whipping cream, 2 tablespoons icing sugar and vanilla until fluffy and stiff. 
4. Add whipped cream to cream cheese mixture and beat until light and fluffy.
5. Spoon cream cheese mixture over the prepared crust. Refrigerate.
6. Spread cherry pie filling over dessert and chill 4-6 hours before serving.

 *When using the homemade cherry sauce, I prefer to spoon it over each individual piece when serving.

Sour Cherry Pie Filling:

• 3 cups pitted sour cherries, fresh or frozen and thawed
• 1 cup sugar
• 3 tablespoons cornstarch
• 3 tablespoons water
• 1/4 teaspoon almond extract

1. Combine cherries and sugar in a pan and stir. (If cherries are soft and mushy, you won't need additional water, but if there is no cherry juice you may want to add a few tablespoons of water.) 
2. Bring to a boil.  
3. Mix cornstarch with 3 tablespoons cold water and whisk to remove lumps.
4. Once cherries are boiling, add cornstarch solution.
5. Stir until the cherries bubble and the juice looks clear.
6. Add almond extract.
7. Remove from heat and cool before using as a dessert topping.

 

Sweet & Salty Potato Chip Cookies

Who would have thought potatoes belonged in a cookie? I first heard of the concept from a friend...and since 'sweet and salty' always appeals to me...I had to give her potato chip cookie recipe a try!  Though the ones dipped in chocolate seem to be the favorite...I prefer them plain.  Here is my version of my friends recipe.

• 1 cup butter
• 3/4 cup brown sugar
• 3/4 cup granulated sugar
• 1 teaspoon vanilla
• 2 eggs
• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 4 cups coarsely crushed potato chips (10 oz. / 275 gr bag)
• 1 cup pecans, chopped
• 1 8 oz / 225 gr package semi-sweet chocolate (optional, for dipping)

1. In mixing bowl, cream butter and sugars until light and fluffy.
2. Add eggs and vanilla and mix well.
3. In a separate bowl, combine flour, baking soda, salt, chips, and pecans.
4. Slowly add flour mixture to mixing bowl and mix until well combined.
5. Scoop out rounded tablespoon-sized mounds of dough (or used Pampered Chef cookie scoop) and form into balls.  
6. Place on cookie sheet lined with parchment paper leaving a space between cookies.
7. Flatten the cookies slightly, using the bottom of a drinking glass dipped in sugar.
8. Bake at 350°F for about 10 minutes, or until golden.  (The larger the cookie...the longer the bake time.)
9. Cool completely on wire rack.
10. For chocolate dipped cookies: Melt the chocolate slowly in the top of a double boiler...or for short bursts of time on medium power in the microwave.  Stir until smooth.  Dip each cookie almost halfway into the chocolate.  Place on rack to harden...or place in fridge to speed up the process. 

Yield: about 3 dozen cookies