In a large saucepan or dutch oven, cook sausage and onion over medium heat until meat is no longer pink and onion is tender. Drain and add garlic. Cook and stir for 2 minutes. Stir in the broth, tomatoes, tomatoe sauce, carrot, basil and oregano. Bring to a boil, reduce heat and simmer uncovered for 30 minutes.

Gently stir in the tortellini, zuchini, red pepper and parsley, cover and simmer for 20-25 minutes or until tortellini is tender.

Serve with Parmesian cheese.

Mary Stoikos Renzoni( print )

2 pounds ground beef
1 onion, chopped
1 (14.5 ounce) can peeled and diced tomatoes
1 (15 ounce) can pinto beans, drained and rinsed
1 (15.25 ounce) can whole kernel corn, drained
4 potatoes, cubed
1 cup medium salsa
2 cups water
1 teaspoon ground cumin
salt to taste
ground black pepper to taste
1/2 teaspoon garlic powder
1/2 cup shredded Cheddar cheese

Cook ground beef and onion until done.

In a large pan add beef, onion, tomatoes, beans, corn, potatoes, picante sauce, water, cumin, salt and pepper to taste, and garlic powder. Simmer, covered, for 45 minutes.

I like to use slow cooker and let it simmer all day. Serve; top with cheese. I added the tortilla strips on top too!!!"

Banana Bread by Lori( print )

2 cups all purpose flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/8 tsp nutmeg
2 eggs beaten
1-1/2 cups mashed ripe bananas
1 cup sugar
1/2 cup cooking oil or melted butter
1/4 cup crushed pecans

Preheat oven to 350*. Grease bottom and sides of loaf pan. Depending on pan, this can go for two bread pans. In a large bowl combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Make a well in center of flour mix and set aside.

In a medium bowl combine eggs, bananas, sugar and oil. Add egg mixture all at once to flour mix. Stir just until moistened batter is lumpy. Fold in pecans. Pour in pan.

Streusel Nut topping --- In a small bowl combine 1/4 cup brown sugar and 3 TB all purpose flour. using a pastry blender, cut in 2 TB butter until mixture resemble coarse crumbs. Stir in 1/3 cup of chopped walnuts.

Put topping on before baking bread.

My trick is i add real Mexican vanilla and more bananas then stated to make it moist.

Hambuger Soup( print )

First a little History - I was talking to my sister and we agreed that this started somewhere with our grandmother and aunts around the kitchen table drinking beer or a 7 and 7's. Deciding that they had to make dinner for all the family (we had nine and I don't know how many cousins were involved). However this is updated as of yesterday although it could change next week depending on where we are, how many people and what we are drinking.

Hamburger I used 2 lbs yesterday (brown and drain off any excess fat - I put it in a colander) Beef Bouillon (according to taste)

Rest have a beer

In a large pot put the hamburger, bouillon and some water

Add carrots, celery and onion and potatoes (you can you some kind of pasta in lieu of potatoes) cut up and dice, throw in the pot add water as needed

Rest have a beer

Once it comes to a boil add onion soup mix (one or two packets according to taste)

Rest have a beer

Cook for about two hours so that when the family comes in you are sitting at the kitchen table drinking a beer and you tell them there's hamburger soup on the stove if they want some help yourself

Carolyn's Recipe( print )

Nut Mixture

1/2 cup chopped nuts (walnuts, pecans, whatever you want to use)
3 Tablespoons sugar
1 teaspoon cinnamon

Stir above together in small bowl and set aside.

Cake Mixture

1 package Duncan Hines Butter Cake mix
1 package Instant Pistachio pudding mix
4 eggs
1 cup sour cream
1/2 cup vegetable oil

Mix the above with hand mixer until well blended. Pour half the batter into an ungreased angel food cake pan. Top with nut mixture then pour remaining batter into pan.
Do not preheat oven. Place pan in oven and set oven temperature to 350 degrees. Bake for one hour or toothpick inserted in center of cake removes cleanly. Cool before removing from pan.
Enjoy

Debbie's Fettuccini Alfredo Sauce( print )

1 pint light cream
1 egg yolk
1/2 stick unsalted butter
1/2 - 1 lb fettuccini (or any pasta you like)
1 tbs chopped parsley ( 1/2 tsp if dried)
pinch salt
3 grinds black pepper
1/4 cup grated cheese (your preference), or to taste

In deep skillet melt butter. add cream and slowly add beaten yolk. season to taste.
Cook pasta and drain well. add to cream mixture and toss. sprinkle with parsley and grated cheese
You can also do the same recipe with fat free evaporated milk to save calories. season to taste.

Carmalized Onion-Potato Gratin( print )

1 1/4 cups soft fresh breadcrumbs
1/4 cup chopped fresh parsley
3 Tbsp grated parm cheese
2 tsp lemon zest
3 Tbsp butter
2 large sweet onions, halved and thinly sliced
3 cloves garlic, minced
3 1/2 cups milk
1 3/4 tsp salt
1 1/2 tsp dried Italian seasoning
1/8 tsp ground red pepper
1 (8 oz) pack shredded Italian 6 cheese
3 lbs baking potato peeled & thinly sliced

Preheat oven to 375 degrees. Combine first 4 ingredients in a small bowl.
Melt butter in a Dutch Oven over med/high heat, add onion & cook, stirring about 15 min. or until onions are caramel colored, add garlic, cook 1 min.
Stir in flour & cook, stir constantly, 1 min. Gradually whisk in milk and next 3 ingredients. Cook, whisking often 8-9 min or until mixture thickens. Remove from heat, whisk in cheese until melted and smooth.
Layer half of the potatos in a lightly greased 13x9 baking dish, pour 2 cups sauce over potatos in dish, repeat layer once.
Bake uncovered at 375, 1 hr & 10 min. until golden brown (fork tender ... toothpick comes out clean). Top with bread crumb mix during last 15 min. of baking, Let stand for 10 min.

Autumn Gold Pumpkin Pie( print )

1pkg. Duncan Hines Deluxe Butter Recipe Cake Mix
3 eggs
1 cup water
1 cup solid pack pumpkin
1 tsp. cinnamon
¼ tsp. ground ginger
¼ ground nutmeg
1 cup walnuts, chopped

Preheat oven to 375 degrees.
Grease and flour two 8 inch pans. combine cake mix, eggs, water, pumpkin, cinnamon, ginger and nutmeg in large bowl.
Beat at medium speed with electric mixer.
Stir in 1 cup walnuts.
Pour batter into cake pans.
Bake at 375 degrees for 30 to 35 minutes until toothpick inserted in center cools and frost with vanilla frosting.

Pesto Cheese Blossom( print )

Prep Time: 20 minutes ~ Serves: 15 to 20

1 (8 oz) package sliced provolone cheese (round slices)
2 (8 oz) packages cream cheese, at room temperature
20 pistachios, shelled
2 cloves garlic
½ cup fresh basil leaves (firmly packed)
½ cup fresh parsley leaves (firmly packed)
½ cup pine nuts
¼ tsp salt
¼ tsp freshly ground pepper
2 Tbs extra-virgin olive oil
3 oz oil-packed sun dried tomatoes

Line a medium bowl with plastic wrap, leaving enough overhang to cover the top. Reserving 3 slices of the provolone, line the bottom and sides of the bowl with the remaining provolone, overlapping the slices.

For the cream cheese layer, process the cream cheese, pistachios, and 1 of the garlic cloves in a food processor until blended; scrape the mixture into a separate bowl and set aside.

For the pesto layer, process the basil, parsley, pine nuts, and the remaining garlic clove in the food processor until blended. Dissolve the salt and pepper in the olive oil and mix well. With the machine running, add the oil slowly in a fine stream. Scrape this mixture into a second bowl and set aside.

For the tomato layer, drain the tomatoes, reserving the oil. Puree the tomatoes with a small amount of the reserved oil in the food processor.

To assemble the cheese blossom, spread a few large spoons full of the cream cheese mixture over the cheese slices lining the bowl. Next, layer the pesto mixture, half of the remaining cream cheese mixture, the sun-dried tomato mixture, and then the remaining cream cheese mixture in the bowl. Cover with the remaining provolone. Bring the edges of the plastic wrap together over the top and secure with a twist tie.

Freeze until firm then transfer to refrigerator until ready to serve. Remove the plastic wrap and invert the mold onto a serving platter. Serve with party crackers.

This cheese blossom will keep in the refrigerator for up to 3 months and longer in the freezer. I always make a double batch and keep them in the freezer until needed. They thaw out fairly rapidly at room temperature if needed for drop-in guests, or thaw it out over night in the refrigerator and serve when ready.