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~ SHARED RECIPES & REVIEWS for APRIL 2014 ~

 
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dutchmom4
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Joined: 12 Oct 2006
Posts: 3354
Location: Michigan

PostPosted: Tue Apr 01, 2014 9:06 am    Post subject: ~ SHARED RECIPES & REVIEWS for APRIL 2014 ~ Reply with quote

What's baking and cooking in April?


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Ann_Marie_PA
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Joined: 21 Jun 2007
Posts: 5160
Location: near Lake Erie

PostPosted: Thu Apr 03, 2014 8:53 am    Post subject: Reply with quote

Have this in the crock pot now...will let you know how it turns out.

Meatball Tortellini Recipe

1 package (16 ounces) frozen California-blend vegetables, thawed
1 package frozen fully cooked Italian meatballs (12 ounces), thawed
2 cups uncooked dried cheese tortellini
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted (used celery soup instead)
2-1/4 cups water
1 teaspoon Creole seasoning

In a 3-qt. slow cooker, combine the vegetables, meatballs and tortellini. In a large bowl, whisk the soup, water and Creole seasoning. Pour over vegetable mixture; stir well.
Cover and cook on low for 3-4 hours or until the tortellini and vegetables are tender. Yield: 6-8 servings.


Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

Originally published as Meatball Tortellini in Quick Cooking March/April 2004, p52

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dutchmom4
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Joined: 12 Oct 2006
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Location: Michigan

PostPosted: Sat Apr 05, 2014 4:24 am    Post subject: Reply with quote

Thanks for sharing this recipe!

~~Vicki
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Ann_Marie_PA
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Joined: 21 Jun 2007
Posts: 5160
Location: near Lake Erie

PostPosted: Sat Apr 05, 2014 6:45 am    Post subject: Reply with quote

The Meatball Tortellini recipe is AWESOME!! It's really good!
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dutchmom4
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Joined: 12 Oct 2006
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Location: Michigan

PostPosted: Wed Apr 23, 2014 6:17 am    Post subject: Reply with quote

Ann - Meatballs are on sale this week. Can't wait to try this recipe.

~~Vicki
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Ann_Marie_PA
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Joined: 21 Jun 2007
Posts: 5160
Location: near Lake Erie

PostPosted: Tue Apr 29, 2014 4:55 am    Post subject: Reply with quote

Four-Cheese Chicken Fettuccine

8 ounces uncooked fettuccine
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 package (8 ounces) cream cheese, cubed
1 jar (4-1/2 ounces) sliced mushrooms, drained (didn't use)
1 cup heavy whipping cream
1/2 cup butter
1/4 teaspoon garlic powder
3/4 cup grated Parmesan cheese
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded Swiss cheese (used Provolone)
2-1/2 cups cubed cooked chicken

Topping:
1/3 cup seasoned bread crumbs
2 tablespoons butter, melted
1 to 2 tablespoons grated Parmesan cheese

Cook fettuccine according to package directions. Meanwhile, in a Dutch oven, combine the soup, cream cheese, mushrooms, cream, butter and garlic powder. Stir in cheeses; cook and stir until melted. Add the chicken; heat through. Drain fettuccine; add to the sauce.

Transfer to a shallow greased 2-1/2 qt. baking dish. Combine topping ingredients; sprinkle over chicken mixture. Cover and bake at 350º for 25 minutes. Uncover; bake 5-10 minutes longer or until golden brown. Yield: 6-8 servings

From: Taste of Home Casseroles Slow Cooker & Soups

This is super-duper delicious!!!!

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Ann_Marie_PA
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Location: near Lake Erie

PostPosted: Tue Apr 29, 2014 5:00 am    Post subject: Reply with quote

I'm hungry for these NOW!! These are so tasty, love the flavors. The notes in the parentheses are her's.

Mexi Meatloaf Muffins

Ingredients:
1 teaspoon chili oil ( I find mine in the Asian ingredient aisle near the sesame oil)
½ cup diced onion
½ cup shredded carrot
1 garlic clove, minced
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
¼ teaspoon dried oregano
½ teaspoon paprika
¾ teaspoon ground cumin

2 teaspoons chili powder
½ cup chunky salsa (I used Sabra Medium Homestyle Salsa) * I did find this and used it
2 eggs
½ cup plain bread crumbs
1 ½ lbs 95% lean ground beef
2 tablespoons taco sauce
8 tablespoons guacamole (I used Sabra Classic Guacamole) *I used Wholly Guacamole

Directions:
Preheat the oven to 350. Lightly mist a 12 cup muffin tin with cooking spray and set aside.
In a small skillet, bring the chili oil to medium heat. Add the onions, carrots and garlic and cook for about 4-5 minutes until vegetables are softened. Remove from heat.
Combine the salt, black pepper, cayenne, oregano, paprika, cumin and chili powder in a large mixing bowl and stir together. Add the softened veggies from step 2, salsa, eggs and bread crumbs and stir together until well mixed. Add the ground beef and work together until combined (I use my hands for this step).
Divide the meat mixture evenly amongst the 12 cups in the prepared muffin tin. Drizzle a ½ teaspoon of taco sauce over the top of each muffin. Bake for about 25 minutes until cooked through. Allow to cool for about 5 minutes. Top each meatloaf muffin with 2 teaspoons of guacamole and serve.

* = my comments

http://www.emilybites.com/2014/03/mexi-meatloaf-muffins.html/print/

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dutchmom4
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Joined: 12 Oct 2006
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Location: Michigan

PostPosted: Sat May 03, 2014 5:14 am    Post subject: Reply with quote

Ann - Both of your recipes look tasty!

~~Vicki
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