Creamy Tomato Tortellini Soup

This soup was so delicious! The tortellini helped make it filling for my bunch of boys, and the sun-dried tomatoes gave it such a deep and delicious flavor. I have had it for lunch the past 2 days and still love it!

Creamy Tomato Tortellini Soup
submitted by Michelle
(from Recipe Swagger)


2 Tbl Olive Oil
2 tsp Minced Garlic
2 Tbl Sun Dried Tomatoes, chopped
1 tsp Onion Powder
1 Tbl Italian Seasoning
2 (10 3/4 oz) Cans of Condensed Tomato Soup
2 cups Half-and-half
2 cups Chicken Stock
1/2 tsp Salt
1/2 tsp Pepper
1 (9 oz) bag Of Cheese Filled Tortellini Directions

Saute garlic with the olive oil and sun dried tomatoes, onion powder, and Italian seasoning in a large stock pot over medium heat. Add tomato soup, half and half, and chicken stock and bring to a simmer. Once simmering, drop tortellini into the soup. Cook according to the package directions.

Buckeye Brownies

I made these as a FHE treat recently and we all loved them! My husband makes Buckeyes every Christmas that are amazing and he was a bit worried these wouldn't turn out as good as the ones he makes, but they were delicious! Definitely worth making.

Buckeye Brownies
submitted by Michelle
(from Flavors by Four)


Ingredients:
1 box of brownie mix, made according to back of box
1 cup creamy peanut butter
1/2 cup softened butter
4 cups powdered sugar
2 tbsp milk, as needed
1/2 cup heavy cream
6 ounces semisweet chocolate chips


Prepare the brownies according to the directions on the box or according to your own recipe. Allow cooked brownies to cool completely. In the bowl of a stand mixer, beat together the peanut butter, butter and powdered sugar until well combined and smooth. The mixture should be thick, but you can add a tablespoon or two of milk if needed so that you can spread the mixture on top of the brownies. Heat the cream in the microwave for about 30 seconds or until it just begins to boil. Remove from heat and pour over the chocolate chips. Whisk until the chocolate is melted and it all comes together and becomes very shiny. Allow to cool for 10 minutes and then pour over the peanut butter and brownie layers. Smooth the chocolate layer and then place the brownies in the refrigerator for at least an hour. Cut into small pieces.

Heavenly Blueberry and Cream Angel Dessert

I made this delicious dessert for my birthday treat last week, and it was amazing! This isn't the best picture, but I just have to put this recipe up on here so I can make it again soon.

Heavenly Blueberry and Cream Angel Dessert

submitted by Michelle

(from Mels Kitchen Cafe)

Blueberry Filling:
12 ounces frozen blueberries
2 tablespoons granulated sugar
2 tablespoons cornstarch
1/4 cup cold water Squeeze of fresh lemon juice (about 1/2 tablespoon)

Cake and Cream:
Baked, cooled and cubed angel food cake (see note)
16 ounces light cream cheese, softened to room temperature
2/3 cup half-and-half or evaporated milk (can use skim evaporated milk)
2/3 cup granulated sugar

Whipped Cream:
1 1/2 cups heavy cream
3 tablespoons powdered sugar

DIRECTIONS
 For the blueberry filling, in a medium saucepan, combine the blueberries, sugar, cornstarch, water and lemon juice. Bring the mixture to a simmer and cook until thickened, 5-7 minutes, stirring often. Remove from the heat and let cool to room temperature. For the cake and cream layer, in a blender or with an electric mixer (handheld or stand mixer), whip together the cream cheese, half-and-half or evaporated milk and sugar until smooth and creamy. Transfer the mixture to a bowl if you used a blender. Fold in the angel food cake cubes. Keep in mind (from the note above) that you may not use all the cake cubes, especially if using an angel food cake mix. Add cake cubes until they are all thickly coated with a layer of cream. If making this in advance, it can dry out if there is too much angel food cake added. For the whipped cream, beat together the heavy cream and powdered sugar until peaks form. To assemble, in a trifle dish or in a large glass bowl, spread half of the angel food cake mixture. Top with half of the blueberries, spreading evenly across, and then spread half of the sweetened whipped cream. Repeat the layers. Cover and refrigerate at least 2 hours or up to 24 hours. Serve chilled.