Featured Recipes

From now on, I will post the newest Featured Recipes in the main body of the blog, and then I will move them to the sidebar--that way, I can keep track of what I've already posted!

November is here, and, even though it's unseasonably warm here in Utah (not for long, though!), we are thinking about yummy pumpkin treats (okay, we were already thinking about those) and more yummy soups. Here are a couple of recipes you're sure to enjoy!

Pumpkin Pie In A Glass
Justin took a basic pumpkin smoothie recipe from Trinka at www.allrecipes.com and made it into a delicious drink that tastes like creamy pumpkin pie!

4 cups milk (Justin used whole milk, but you can use lower fat milk, too)
1/2-2/3 of a large can of pumpkin
10 Tb. brown sugar (1/2 cup + 2 Tb.)
1 1/2 tsp. pumpkin pie spice (or use 1/2 tsp. ground cinnamon, 1/4 tsp. ground ginger, 1/4 tsp. ground allspice, and 1/8 tsp. ground nutmeg)
1 1/2 capfuls vanilla

Blend until smooth. Enjoy right away, warm it up, or serve chilled. MMMM!

Tortellini Soup--from Mom Keeler
This soup is quick and delicious.

1 large onion, coarsely chopped
2-3 cloves garlic, minced (or put through a good garlic press)
1 Tb. olive oil (canola or similar works fine, too)
3 14 oz. cans beef broth, or boullion equivalent
1 14-16 oz. can stewed tomatoes, cut if necessary
1/2-3/4 c. picante sauce or salsa
1 tsp. crushed dried basil leaves
1 12 (or so) oz. package fresh, frozen, or dried tortellini (the dried isn't quite as good, but will work; Maria's Italian Feast frozen tortellini is very inexpensive and quite good)
1 bell pepper, diced
fresh grated (or ready-grated) parmesan cheese (not the kind in the green can, please!)

Cook onion and garlic in oil until tender. Add ingredients up to tortellini; bring to a boil. Add tortellini and simmer until almost done (check package for cooking time). Stir in bell pepper; cook 2-3 minutes more. Serve with parmesan cheese. Goes well with baguettes, regular French bread, or warm muffins, and crisp cut-up veggies and fruits.