I know everyone is enjoying spending time with their family. Here are a few recipes I thought you could easily make with ingredients you have at home.
Tortellini with Spinach and Sun-Dried Tomatoes
1 pound cheese tortellini
1 tablespoon unsalted butter
1 clove garlic minced
2 tablespoons all-purpose flour
1¼ cups heavy cream
½ teaspoon salt
⅓ cup grated Parmesan cheese
5 ounces baby spinach thinly sliced
7 ounces of sun-dried tomatoes, thinly sliced
Boil the tortellini according the package directions.
While the tortellini is cooking, prepare the sauce. Melt the butter in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Sprinkle in the flour and stir until it has absorbed the melted butter, becomes a paste and begins to smell nutty. Slowly whisk in the heavy cream (at first the mixture will be thick and chunky, but it will smooth and thin out), then add the salt and Parmesan cheese. Allow to simmer until thickened, about 5 minutes.
Stir in the spinach and sun-dried tomatoes, then transfer the cooked and drained tortellini to the skillet, gently stirring to coat the tortellini with the sauce. Serve immediately.
French Onion Chicken Noodle Casserole
4 cups cooked chopped chicken
2 (10.75-ounces) cans cream of chicken soup
1 (16-oz) container refrigerated French Onion Dip, sour cream based
1 cup cheddar cheese
12 ounces egg noodles
1 cup crushed French fried onions
Cook egg noodles according to package directions, drain. Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray.
Combine chicken, soup, dip, and cheese. Stir in cooked egg noodles. Pour mixture into prepared pan. Top with crushed French fried onions. Bake for 25-30 minutes, until heated through.
Cotton Candy Salad
1 can sweetened condensed milk
2 cups crushed pineapple, drained well
1 can strawberry pie filling
1 can cherry pie filling
12 oz. tub cool whip
3/4 cup pecans, chopped
Fold all ingredients together. Chill and serve.
Lemony Lemon Brownies
1/2 cup unsalted butter, softened
3/4 cup flour
2 eggs, large
2 tablespoons lemon zest
2 tablespoons lemon juice
3/4 cup granulated sugar
1/4 teaspoon sea salt
For the glaze:
4 tablespoons lemon juice
8 teaspoons lemon zest
1 cup icing sugar
Preheat the oven to 350 degrees. Grease an 8×8 inch baking dish with butter and set aside.
Zest and juice two lemons and set aside. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
Allow to cool completely before glazing. Do not overbake, or the bars will dry. Filter the powdered sugar and whisk with lemon zest and juice. Spread the glaze over the brownies with a rubber spatula and let glaze set. Cut into bars and serve.
Have a favorite recipe you want to share? Email Deana at dmsexton823@aol.com.
