Monday, April 17

Crock-Pot Sausage Tortellini

Super easy and so delicious!

Crock-Pot Sausage Tortellini
  • 1 lb. ground Italian sausage, browned
  • 20 oz. Buitoni cheese tortellini, frozen (I just pop them right into the freezer when I get home from the store until I'm ready to use them.)
  • 2 (14.5 oz.) cans chicken broth
  • 8 oz. cream cheese, cubed
  • 2 cans Italian diced tomatoes (with basil, garlic and oregano) 
  • 1/4 tsp. pepper
  • 10 oz. frozen chopped spinach, optional
Combine all ingredients (it's great with or without the spinach) in Crock-Pot and cook on LOW for 3 & 1/2 hours. Then stir well and remove lid and cook for 30 more minutes on LOW or until sauce is desired thickness. Great served with grated parmesan cheese on top.

Thursday, April 6

Chocolate Chip Pecan Pie

This is a delicious spin on a chocolate chip cookie cake....great with a scoop of vanilla ice cream! Enjoy!


Chocolate Chip Pecan Pie
  • 1 frozen deep dish pie crust, thawed 
  • 1/2 cup butter, melted
  • 1 cup sugar
  • 1 tsp. vanilla
  • 2 eggs
  • 1/2 tsp. salt
  • 1/2 cup flour
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped pecans
Combine butter, sugar, vanilla, and eggs and mix well. Add salt and flour and mix well. Add chocolate chips and pecans and stir gently. Pour into thawed, unbaked pie crust. I like to cut small strips of aluminum foil and cover the crust edges to keep them from getting too brown while baking. Bake pie at 325 degrees for 65-75 minutes.