Cheesy Italian Tortellini

This is a recipe I got from my mom. The ingredients on this one can add up really quickly, but it tastes REALLY good. I use this one sometimes when I want to impress someone.

1/2 lb. ground beef (I use turkey)
1/2 lb. Italian Sausage (I prefer not spicy for this recipe)
1 container (15-oz.) refrigerated marinara sauce* (I prefer Buitoni brand)
1 can (14 1/2-oz.) diced tomatoes with Italian seasonings, undrained**
1 package (9-oz.) refrigerated cheese tortellini (I prefer Buitoni brand to anything else.)
1 cup shredded mozzarella or pizza style cheese (4-oz.)

Break beef and sausage into large pieces in a 10-inch skillet. Cook over medium heat about 10 minutes, stirring occasionally, or until brown. Spray inside of 4- to 5-quart slow cooker with cooking spray. Mix beef mixture mixture, marinara sauce, and tomatoes in slow cooker. Cover and cook on low heat setting 7 to 8 hours. Stir in tortellini; sprinkle with cheese. Cover and cook on low heat setting about 15 minutes longer or until tortellini is tender.

4-6 servings.

*To make your own marinara sauce: Saute 1-2 garlic cloves, chopped onion and green pepper in olive oil. Add 2 1/2 cups canned tomatoes (or fresh), 1/2 tsp. oregano and 1 Tbsp. chopped parsley. (If using fresh tomatoes add 1/2 tsp. salt.) Bring to boil, reduce heat and simmer uncovered 15 minutes, stirring occasionally. (FOR THE RECORD: I have never made this sauce recipe because I think it sounds gross.)
**A can of plain-diced tomatoes and 1/2 teaspoon dried Italian seasonings can be used.

Angel Chicken Pasta

This is what we had for the relief society broadcast dinner on Saturday. They had this with green beans and a roll. It was tasty. :)

6 boneless, skinless chicken breasts cut into large chunks
¼ c. butter
1 (7 ounce) pkg. Dry Italian salad dressing mix
½ c. white grape juice +1/3 t. vinegar
1 can condensed golden mushroom soup
4 oz cream cheese with chives
1-pound angel hair pasta

In large saucepan melt butter over low heat. Stir in pkg of dressing mix. Blend in wine & mushroom soup. Mix in c. cheese & stir until smooth. Heat through, but do not boil.
Arrange breasts in single layer in a 9x13 pan. Pour sauce over chicken & bake at 325 degrees for 60 minutes. While chicken is baking, cook pasta in salted, boiling water until firm but done. Serve chicken over pasta. (Can be done in a crock pot.)

Pepperoncini Beef Sandwiches

This is from Our Best Bites. Which I'm a huge fan of. This one interested me because I love pepperoncini's. It was good. Reminded me of Corned Beef Sandwiches.

Pepperoncini Beef Sandwiches
Recipe adapted by Our Best Bites from Allrecipes

1/2+ tsp. kosher salt
1/2+ tsp. freshly ground black pepper
2 tablespoons of olive or cooking oil
3 lb. beef roast, trimmed of excess fat
4-5 cloves garlic, minced or pressed
1 16-oz. jar sliced pepperoncinis, undrained
Crusty sandwich rolls (for sandwiches)
Sliced provolone cheese (for sandwiches)

Heat oil in a pot or high-sided skillet over high heat. While the oil is heating, combine the salt and pepper and rub it into the meat. Add more if necessary. When the oil is hot, sear the roast on all sides so the outsides of it is browned and a little crispy. Transfer the roast to a slow cooker and add the minced garlic and the entire jar of pepperoncinis. If possible, cook on high until the liquid comes to a boil and then turn it to low and cook until the roast shreds easily with a fork, for a total cooking time of about 6-8 hours. If not possible, cook on low for 8-10 hours or until the beef is fork tender.

For sandwiches, slice the rolls and spread lightly with mayonnaise and then top with the shredded beef. Add a slice of provolone cheese and then place under the broiler for 1-3 minutes or until the bread is toasted and the cheese is melted. Serve immediately. Makes 12 large sandwiches.

Cafe Rio Sweet Pork

I actually don't like the sweet pork, but most people do, so here is the recipe. I hear it tasted very yummy.

6 pounds pork (use pork butt cut or picnic roast)
1 (16-oz.) salsa
1 (12-oz.) Coke
1-2 c. brown sugar (depends on how sweet you like it)

Put in crock pot and cook on high for five hours. Shred pork, put back in crock pot and cook for three more hours on low.

Cafe Rio Chicken

We just got through with our (hopefully) last baby blessing. And we did Cafe Rio Salads. It was awesome and here are the recipes we used. Starting with the chicken.

1 (8-oz.) Bottle Zesty Italian Salad Dressing
1 Tbsp. Chili Powder
1 Tbsp. Cumin
3 Cloves minced garlic
5 pounds chicken breast
--Put all ingredients into a crock pot on high for 4 hours, low for 6-7 hours. Shred chicken then place back in crock pot for an additional hour.

Poached Eggs

What I thought: This is a great idea, but my eggs never cooked. I think the timing on this is wrong and it needs much longer than it said on these directions. So in the future, I need to give it WAY more time.

After discovering the blog 365 Days of Crockpot (huge thanks Jamie) what is the first thing I post, poached eggs. I have a perpetual fear of poaching eggs, but this is my cup of tea. Now all I have to do is find a good recipe for Hollandaise Sauce and it's Eggs Benedict, here I come!


Pour 4 cups boiling water in the bottom of the slow cooker and set the temperature to "High." Cover and heat for 20 minutes.

Spray custard cups with non-stick cooking spray. Break one egg into each cup.

Place the eggs in their custard cups into the crock pot in a single layer and cook on high for 12 minutes. Test your eggs for doneness. If the white is solid, but the yolk soft, the egg is done. If the egg white is still runny, cover the crock pot and cook a few minutes longer.

Remove and serve.