Creamy Crockpot Tortellini Soup

Go ahead and make a double batch.

You're going to want to eat this for a week straight.

Brown the Italian sausage -

Then chop an onion and mince some garlic.

Chop your carrots and celery and throw them in the crock pot,

along with your onions, garlic, cooked sausage, 

Italian seasoning, salt and pepper & beef bullion. 

Pour in the beef broth and cover and cook.

If you've got time, set it on low for 7 hours. 

If you're in a hurry, cook on high for 4 hours.

After 4 or 7 hours, depending on your heat level,

mix cornstarch and water -

Add to the soup to thicken and dump in the package of tortellini.

Also pour in the Half & Half and cook on High.

After about 45 minutes, the tortellini will be soft and cooked through.

Grab the package of spinach and dump it in.

Use a spoon to press it to the bottom until fully submerged. 

Cover and cook for another 5-10 minutes until the spinach is wilted.

If needed, add milk until the soup is your desired consistency.

Serve this hearty soup with crusty bread.

You're gonna love it! 

Creamy Tortellini Soup
1 lb Italian Sausage
1 onion, chopped
2 large carrots, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 Tbsp Italian seasoning
2 Tbsp Better than Bouillon, beef
4 c. beef broth
1/4 c. cornstarch mixed and dissolved in 1/4 c. water
12 oz. Half & Half
12 oz. package three cheese tortellini
1 package fresh baby spinach
1 c. milk
salt & pepper to taste

Brown Italian sausage in a saucepan. Place chopped onion, carrots, and celery in crock pot. Add Italian seasoning, beef bouillon, salt, broth and cooked Italian sausage. Cover and cook on high for 4 hours or on low for 7 hours. Uncover and skim any fat sitting on top of the soup with a spoon and discard. Stir in cornstarch mixture and half and half. Add the tortellini and mix well. Cover and cook on High for another 45 minutes until the soup has thickened and the tortellini is soft and cooked through. Add fresh spinach, pressing down until fully submerged. Cover and cook for another 5-10 minutes, until the leaves have wilted. Pour in milk as needed to your desired thickness and consistency.

Dreaming of Spring

I'm trying to get back into blogging. It's something I enjoy, but so many things are vying for my time throughout the day that it has been hard to fit in. Slowly, but surely I'm posting again. Today, I came across these adorable old photos and just had to share. 

This is Ruby and I back in the summer of 2014 checking on our flowers. 

I rescued this old laundry tub from my grandparents' century farm

and each spring we fill it with flowers and set it by our deck to enjoy.

With any luck, by mid-summer it's mounding over with beautiful flowers.

I love walking around the house and checking on my plants 

to see how they're doing. 

Ruby was helping me out that summer.

We were watching both the flowers and my belly grow.

 I'm already excited for spring this year!

I love our annual trip to Bergeson's Nursery where we pick out all our flowers.

I can't wait to dig this baby out of the garage and start planting!

 And I'm so glad I have these beautiful memories of me and my Ruby!

Peanut Butter Pie

Got a serious sweet tooth craving, but not a lot of time or energy?

Look no further than this easy and delicious peanut butter pie!

You can just buy an Oreo pie crust and fill it with the peanut butter layer

made of: softened butter, peanut butter and powdered sugar.

To get started, just beat those ingredients together 

and spread it out into your crust.

Then, cover and pop in the freezer while you work on the top layer.

Throw 1 cup of chocolate chips and 2 Tablespoons peanut butter in a bowl.

Bring 1/2 cup of whipping cream to a rolling simmer on medium high heat

 and pour it over the chocolate chips and peanut butter.

Let it sit for about 5 minutes -

 and then whisk together until smooth.

 Spread the chocolate out over your frozen peanut butter layer.

 After another hour or more in the freezer,

it's solid and ready to eat!

 Cut into this glorious pie, 

but make sure you have milk or coffee on hand.

 It is rich!

If you love the Reese's peanut butter eggs 

that come out around Easter each year,

you will love this pie! 

 It's a quick and easy crowd-pleaser with no baking required!

PEANUT BUTTER PIE

• 1 Oreo pie crust
• 8 Tbsp butter, softened
• 1 1/2 cups + 2 tablespoons creamy peanut butter, divided
• 1 cup powdered sugar
• 1 cup chocolate chips
• 1/2 cup heavy whipping cream
• 
  
• Beat together 8 Tablespoons of softened butter, 1 1/2 cups creamy peanut butter and 1 cup powdered sugar in a large mixing bowl or stand mixer. Beat on low speed until smooth and creamy. Spoon the peanut butter mixture into an Oreo pie crust. Place in the freezer.
• 
  
• Place chocolate chips and remaining 2 Tablespoons of peanut butter in a large glass or heat-proof bowl. In a saucepan, bring heavy whipping cream to a rolling simmer over medium-high heat, stirring constantly. Remove from heat and pour cream over the chocolate chips and peanut butter. Let sit for about 5 minutes, then whisk together until completely smooth. Spread the chocolate out over the peanut butter layer. Freeze, covered, for at least 1 hour before serving.

Two!

My baby turned two in September,

if you can believe that!

The fam all came out to celebrate -

And even wore Minnie Mouse ears -

because they are such good sports!

Mickey Mouse Clubhouse is one of Emily's favorite shows,

so she loved having Mickey ears on her cake.

The kids helped me whip up these adorable Mickey Mouse treats.

You just need square pretzels, Hershey's kisses and 
both regular and mini-sized M&M's.

Emily's the baby of the family -

so she's loved by everyone,

 and basically waited on hand and foot.

You try saying no to this face!

Let Crock Pot Season Begin!

We all know Adam is the real cook in this family,

but when I find recipes that even a baker like me can pull off,

I get so proud of creating a delicious meal for my little family.

Now that it's November,

the weather might actually start cooling down one of these days.
When it does - comfort food kicks in!
Ravioli Crock Pot Casserole is SUPER EASY
and goes over great with the kids.

In a saucepan, brown a pound and a half of ground beef,
along with onion and garlic.
Then toss it in your crock pot and add 
one can stewed tomatoes and one can of tomato sauce.

Add your seasonings and leave it on low to cook for 4-6 hours,
or if you're in a hurry like me, 
throw it on high for two to three hours and keep an eye on it,
stirring occasionally.

When you're about 45 minutes out from eating, 

cook a box of bow tie pasta according to package directions.

Stir the cooked pasta into the crock pot meat mixture.

Next, grab a bag of fresh spinach and dump it in.

Then add in a half cup of Parmesan cheese -

and a cup of Mozzarella cheese.

Give it all a good stir and sprinkle another half cup of mozzarella on top. 

Let it cook on high for about thirty minutes.

Serve it up with some crusty bread and you've got an easy and delicious weeknight meal!

Crock Pot Ravioli Casserole

1 1/2 lbs. lean ground beef
1 onion, chopped
1 clove garlic, minced
1 (15 oz.) can tomato sauce
1 can stewed tomatoes
1 tsp. oregano
1 tsp. Italian seasoning
salt/pepper to taste
9 oz. bag fresh spinach
16 oz. bow tie pasta, cooked
1/2 cup Parmesan cheese, shredded
1 1/2 cup mozzarella, shredded

Brown ground beef with onion and garlic. Place meat mixture in crock-pot and add sauce, tomatoes and seasonings. Cook for 4-6 hours on low. About 45 minutes before eating, cook pasta according to package instructions. Add spinach, pasta, Parmesan and 1 cup of mozzarella. Mix thoroughly. Top with remaining 1/2 cup of mozzarella and cook on high for 30 minutes before serving.