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Saturday, February 3, 2018

Chicken Tortellini with Spinach Soup

Whenever it's cold and gray outside, I crave soup – except when I crave pasta. Well, why can't we have both?


  • 1  stick butter
  • 1 1/3 cups chopped onion (1 medium)
  • 1 1/3 cups diced carrots (about 3 medium)
  • 3 cloves garlic , minced
  • 4 1/2 cups low-sodium chicken broth
  • 1 lb  cut up cooked chicken
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • Salt and freshly ground black pepper
  • 1/3 cup flour
  • 2 1/2 cups milk
  • 9 oz refrigerated three cheese tortellini
  • 4 oz fresh spinach (4 cups) cut finely
  • 1/3 cup heavy cream
  • Shredded  cheese , for serving


  1. Heat  butter in a large pot over medium-high heat. Add onion and carrots  saute' 3 minutes then add garlic and saute' 1 minute longer. 
  2.  Add flour and cook, whisking constantly 1 minute. While whisking vigorously slowly pour in milk. Season with salt and pepper and bring mixture just to a light boil, stirring constantly. Remove from heat and set aside. Add in chicken broth, oregano and thyme and season with salt and pepper. Bring to a boil, then reduce heat to medium-low, cover pot with lid and allow to simmer 10 - 15 minutes 
  3. Add cooked chicken and  cooked tortellini to soup in pot, cover pot with lid and allow to simmer about 7 minutes... add in spinach during last 1 minute. Stir in chicken and cream. Serve warm with shredded cheese.

Monday, January 15, 2018


This is the most ooey gooey delicious meatloaf. 

It is a bit more prep time, but you will be pleasantly surprised how awesome this is!!

2 lbs ground beef
2 eggs
1 lb cream cheese
1/2 Cup bread/ cracker crumbs  
1 T. garlic
1 T.diced onion
1 /4 c shredded Parmesan

Mix 1 1/2 lb. beef with 1 egg, cracker/ bread crumbs . Press into a foil lined bread pan.
Mix 1 lb. softened cream cheese with 1 egg, galic, onion, and parmesan. Pour into  the beef lined pan, and use the remaining 1/2 lb. beef for covering the cheese mixture. Bake at 350 for 45 minutes. Flip over onto a cookie sheet, and baste with ketchup or barbecue sauce. Return it to the oven and broil for 7 to 10 minutes. Let sit 5 minutes and slice....ENJOY!

You could make any variation of this recipe you choose adding green pepper or even jalapeno peppers to the filling...Make it your own!!

Wednesday, January 10, 2018

Chicken Pot Pie

I have to say this is an excellent Homefaker meal! It went together in a matter of minutes when I used storebought crust and rotisserie chicken. If you eggwash the crust no one will ever know you didn't slave over a rolling pin ! I served a little side salad, and Bam...a hearty meal with literally 10 minutes of prep time...and oh the smell when it is baking in the oven,....divine!!



box  refrigerated pie crusts, softened as directed on box


cup butter
cup chopped onion
cup all-purpose flour
cup thawed frozen peas
cup thawed frozen carrots
1 3/4
cups chicken broth (from 32-oz carton) 
cup half and half
2 1/2
cups shredded cooked chicken or turkey 

  • 1
    Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
  • 2
    In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
  • 3
    Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
  • 4
    Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Monday, January 8, 2018


                             Can I just say O.M.G!!!SPARKLE BABY!!!

"Lilly of the Alley"{my homes name} is getting her vintage baroque furniture she so desperately needs. I found this chair and a matching couch on craigslist, but needed to be recovered. I have 2 toddlers, so I don't want to spend the time and money on reupholstering just yet...I will when the kids get older, or so I thought. This was going to be a temporary fix until I saw how beautiful it turned out.Honestly I can't imagine any other furniture I could or would like better.. I have a tutorial on you tube if you are interested.. click on above picture...


                                                    I LOVE GLITTER!!

Looks a bit blotchy here as it was not fully dry yet...

                         I mixed half champagne color, and half pink color glitter

Close up of glitter....

         Now onto the couch....

Saturday, December 30, 2017

Brown Sugar Buttercream


1 cup brown sugar (packed) 
1/4 cup water 
1/2 cup corn syrup 
4 egg whites* 
2 tsp vanilla 


1. Mix brown sugar, water and corn syrup in a medium saucepan. Bring to a full rolling boil. (Be careful, as it will rise, so make sure the sides of your pan are taller). Let it boil at medium to medium high until the syrup drops like a hair from spoon (approximately 10 minutes). Remove from burner and set aside.

2. Meanwhile, beat egg whites until stiff.

3. SLOWLY pour the hot syrup in a THIN stream into egg whites, beating constantly. Beat until icing holds peaks, then blend in vanilla.

4. Let cool to room temp, then store covered in the fridge until ready to use

Merry Christmas from my home to yours! 2017