Oh it is that time of the year again where everything is getting colder out and its not quite winter yet. Here is a wonderful creamy soup that I know you will love. As with any recipe, you can add what ever you like. Maybe some cooked hot Italian sausage or even chicken would go good added to this soup. Hope you like it!
Tortellini Crock Pot Soup
1 Bag of frozen Tortellini
1 bag of fresh spinach
2 cans of Italian Style diced tomatoes undrained
4 cups of chicken stock
1 8oz block of cream cheese
Put all ingredients in the crock pot and cook on low 5-6 hours
Serve with garlic bread or a nice plain crusty loaf and a salad.
Showing posts with label fall recipe. Show all posts
Showing posts with label fall recipe. Show all posts
Monday, November 12, 2018
Tuesday, November 17, 2015
Oatmeal Raisin Scones
It's the day before Super Bowl. I have my wings defrosting in the frig and a few other things we are going to see if we can pick up tomorrow. We aren't having a party just the 2 of us. Wings and bacon wrapped tater tots and these scones for desert. I wanted something sweet. I have been making a really nice coffee cake which isnt too sweet. I will post the recipe for that another time. But these scones we can also have in the morning with coffee..hmmmm...coffee..and my favorite cookie is actually oatmeal raisin. WHich I am still searching for a really good. chewy one. Scones are not that hard to make and actually to me taste better the next day.
Oatmeal Raisin Scones
Combine everything except the half-and-half until just combined. Do not over mix. (Mixture will not be creamed, just mixed together.)
Quickly pour in 1 1/4 cups of the butter milk while mixing quickly. If the dough appears at all dry add the remaining 1/4 cups of half & half until just combined. Again, do not over mix.
Turn the dough out onto a very well floured surface. If the dough is very sticky, flour the top of the dough also. Pat the mixture into a layer 3/4 to 1-inch thick. Using a 2-inch diameter round cutter, cut out the scones, dipping the cutter into flour each time between cuts. Place each scone, as cut, onto a parchment paper covered sheet pan leaving 2 to 3 inches between each scone. This should make 12 round scones (You can also form dough into rectangular shape and cut with a knife into 12 square or triangle scones.)
Bake for about 18 minutes or until golden brown on both the top and bottom of scones.
Oatmeal Raisin Scones
- 3 cups of all purpose flour, plus more for the counter
- 2 1/2 cups of rolled oats
- 3/4 cup of white sugar
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
- 12 ounces sweet cold butter cold and diced small
- 1 cup golden or regular raisins or even both
- 1 1/2 cups buttermilk
Directions
Preheat the oven to 350 degrees F.
Combine everything except the half-and-half until just combined. Do not over mix. (Mixture will not be creamed, just mixed together.)
Quickly pour in 1 1/4 cups of the butter milk while mixing quickly. If the dough appears at all dry add the remaining 1/4 cups of half & half until just combined. Again, do not over mix.
Turn the dough out onto a very well floured surface. If the dough is very sticky, flour the top of the dough also. Pat the mixture into a layer 3/4 to 1-inch thick. Using a 2-inch diameter round cutter, cut out the scones, dipping the cutter into flour each time between cuts. Place each scone, as cut, onto a parchment paper covered sheet pan leaving 2 to 3 inches between each scone. This should make 12 round scones (You can also form dough into rectangular shape and cut with a knife into 12 square or triangle scones.)
Bake for about 18 minutes or until golden brown on both the top and bottom of scones.
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