Cookie's crumbles, morsels and tidbits

Creamy Tortellini Artichoke Soup in the Crock Pot

Let’s start this cold, new year off with a soup for your crock pot.  I found this recipe on Pinterest and decided today would be a great day to try it.  This is a very easy, yummy soup.  The original recipe called for ground sausage, but I did not use any meat.  I almost threw in a can of chicken, but did not have one in the house.  Next time I would also throw in a can of mushrooms.  But enough talk, here it is, enjoy!

soup_0006 soup_0012

Creamy Tortellini Artichoke Soup

8 oz. cream cheese, cut into cubes

1 package of cheese tortellini (I find these in the shredded cheese and egg isle)

32 oz. chicken stock

1 can artichoke hearts

1 can diced tomato with green chilis (I use a can of Rotel)

1/2 onion diced very small

Lowrey’s salt to taste

Mix all in your large crock pot.  Cook on low for 4-5 hours.  The green chilis in the Rotel give this just a hint of a kick, so good on a cold winter day.  Enjoy!

soup_0008 soup_0010

Advertisements

Christmas Goodie Plates

Today I spent the afternoon with a wonderful friend and we got all our Christmas goodie plates done.  We were much smarter this year and only made 4 things.  Now, don’t these look yummy?  Almond cookies, chocolate fudge, pretzel kisses and white chocolate peppermint bark.  Mmmmm…

goodies_0002 goodies_0003 goodies_0006 goodies_0008 goodies_0010 goodies_0011 goodies_0013 goodies_0014 goodies_0016

Apple Pie

I had a peck of Honeycrisp apples that needed to get used up today.  So after church and lunch at mom’s, I came home to make a pie.  This recipe is from a neighbor that lived down the street from my parents many years ago.  I used to babysit for her kids and one Saturday she invited my mom and I over to make apple pie.  This recipe card is in her handwriting, it has the pie crust recipe on one side and the apple filling on the other.  And now, 20 years later, I still pull this recipe out any time I make an apple pie.  Very easy and very good on a cold, November day.  My recipe below is for the filling, I am assuming most know how to make a double pie crust.  Enjoy!

pie_0021

Apple Pie:

9 apples peeled and sliced (I like to use Honeycrisp or Granny Smith)

1 1/2 cups white sugar

1 t. cinnamon

dash of allspice

dash of nutmeg

dash of cloves

3 large T. flour

Mix all together.  Layer apples into bottom crust.  Continue until pie pan is full.  Place your second crust on top and finish off as you normally would.  Bake the pie at 375 degrees for 1 hour or until crust is nice and brown.  Enjoy!

pie_0003 pie_0005 pie_0006 pie_0008 pie_0010 pie_0013 pie_0015

Fall Cookie Decorating

Every fall the boys and I decorate cookies in the shape of leaves.  This year we had a very special friend come and help us.  I used to work with Miss Marie and she is like a second mom to me.  I love her dearly, and my kids love her dearly.  I’ve taken senior pics of both of her kids, I’ve taken wedding pics at her daughter’s wedding, and most recently family pics with her daughter.  I love her more than she will ever know and I’m so glad she was here today to make special memories.  Here are some of the fun shots from the day.

cookies_0002 cookies_0003 cookies_0010 cookies_0013 cookies_0022 cookies_0023 cookies_0025 cookies_0027 cookies_0028 cookies_0035 cookies_0036 cookies_0041 cookies_0042 cookies_0045 cookies_0046

Apple Brownies

This was a post I found on Pinterest months ago.  Finally decided to try it this weekend.  It states it is similar to blond brownies with apple chunks.  Hmmm…not quite.  These tasted really good, but were definitely not a “brownie.”  More of an apple cinnamon cake.  It tasted great with my morning coffee and my husband finished it off last night after I went to bed.  Try it out, let me know what you think.

brownie_0001

Apple Brownies:

  • 1/2 cup butter, melted
  • 1 cup white sugar
  • 1 egg
  • 3 medium apples – peeled, cored and thinly sliced
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  1. Preheat oven to 350 degrees F.  Grease a 9×9 inch baking dish (I actually used an 8×8.)
  2. In a large bowl, beat together the melted butter, sugar, and egg until fluffy. Fold in the apples.  In a separate bowl, sift together the flour, salt, baking powder, baking soda, and cinnamon. Stir the flour mixture into the wet mixture until just blended. Spread the batter evenly in the prepared baking dish.
  3. Bake 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

brownie_0009

Woodland Wedding Stylized Photography

This was my little project for the fall.  I’ve been wanting to do a stylized wedding shoot for a few years, and finally this year I was able to pull it all together.  My stunning cousin Johanna was my model, she brought along her boyfriend Jake.  I borrowed a friend’s fall-tastic backyard, mom and I styled the shoot, and my very talented sister did hair and makeup.  Dress is from The Bridal Gallery on 44th Street.  Jake’s suit is from Banana Republic.  I made the bouquet and boutonniere.  The day started with a steady drizzle, I thought we would have to scrap the whole thing.  But the rain stopped and off we went.  Everything turned out beautiful!  Thanks to everyone for all their help!

engage_0003 mock_0002 engage_0006 mock_0005 boost mock_0021 mock_0037 glamour mock_0046 mock_0058 summer mock_0062 boost mock_0068 cross mock_0074 bw mock_0086 vintage mock_0098 summer mock_0104 mock_0115  boost mock_0120 mock_0121 close mock_0128 mock_0141 boost mock_0147 summer mock_0157 mock_0162 mock_0165

Apple Bread Pudding

I found this recipe this week in a Taste of Home magazine.  I would never eat bread pudding as a kid, but as an adult, I have formed a small addiction to it.  I love it and anywhere I go that might have it on the menu for dessert, I order it.  So when I saw this recipe for an apple bread pudding with a caramel drizzle over it, I knew it would be on the menu this fall.  This morning I made an entire 9×13 pan and realized that I was going to need to find someone to share it with.  No one in my house will eat this, don’t ask me why…I live with a bunch of freaks.  So I called my BFF and invited myself and my bread pudding over for brunch.  We had pudding, coffee and good talk, a perfect way to spend a rainy Saturday morning.  Enjoy!

pudding_0028

Apple Bread Pudding with Caramel Drizzle

3/4 cup butter

4 cups chopped peeled tart apples (I used Honeycrisp)

2 cups sugar

3 t. cinnamon (I might have used 3 Tablespoons, I tend to over dose on the spices)

2 t. vanilla extract

Preheat the oven to 350 degrees.  Spray a 9×13 pan.  In a large skillet, mix together the butter, apples, sugar and cinnamon.  Bring to a boil, stirring constantly.  Reduce heat, simmer uncovered until apples are tender, stirring occasionally.

6 eggs

2 1/2 cups milk

1 1/2 cups sugar

1 cup heavy cream

dash of nutmeg (Again, I tend to be very liberal with my dashes)

1 loaf of almost stale bread (recipe called for french loaf, I just used plain white bread)

For bread pudding, whisk eggs, milk, sugar and nutmeg until blended.  Stir in bread crumbs and apple mixture.  Transfer to a greased 9×13 pan.  Bake uncovered for 45-55 minutes, until a knife comes out clean in the middle.  I just used a jar of ice cream caramel to drizzle over each individual serving.  Serve warm, it’s soooo good.  Transfer left overs into the refrigerator, when ready to eat, just microwave for a few seconds until hot again and enjoy all over again!

pudding_0003 pudding_0004 pudding_0009 pudding_0012 pudding_0023 pudding_0025 pudding_0028

Tomato Jam

About a year ago, we were out in Wisconsin visiting my Grandma, who is now over 80 years old.  Her and her boyfriend still have a huge garden that they harvest and almost everything that comes out of it, they can.  At dinner one night, my Grandma pulled out a jar of tomato jam.  I thought in my head, “Gross, who eats this stuff.  It sounds disgusting.”  My Grandma told me to take a piece of toast and just try it.  Four pieces of toast later, I was hooked.  This has turned into my favorite jam ever and I decided to plant tomato plants this year just so i could make a bunch of it.  Well, my tomato plants were terrible, I ended up getting about 4 tomatoes from them.  But my sister, who has a very green thumb and a huge garden, had plenty to share.  So today was tomato jam day.  I’m not kidding, you must try this jam.  I promise, you will definitely be wanting more!

Tomato Jam:

3 cups of peeled and crushed tomatoes

3 T. lemon juice

1/2 t. cloves

1/2 t. allspice

1/2 t. cinnamon

1 box Sure-Gel

4 1/2 c. sugar

Mix all but sugar together in a saucepan and bring to a boil.  Cook for 2-3 minutes.  Add sugar.  Cook at a slow boil for 10 minutes, stirring often.  Have your jars sterilized and ready to fill according to how you normally can.  Laddle into jars and process with a hot water bath for 10 minutes.  Remove from bath and cool.  Enjoy!

jam_0002 jam_0006 jam_0009 jam_0014 jam_0018 jam_0020 jam_0024

Summer Weddings

I feel bad, I’ve been so busy with wedding season, I really have not had time to blog much this summer.  I thought I would throw up a quick post with some of my favorite images from this summer’s weddings (so far).  I’ve had 3 weddings in the past 8 days, so I have plenty to pick from 🙂

F124 color boost F81 BW F100 glamour glow F104 BW F124 vivid color F164 color boost F245 BW F16 F47 F69 summer wheat F103 F20 BW F22 BW F41 BW F49 VIVID F74 BW jenni shots_0199 jenni shots_0437 R107 wed_0334 wed_0464 IMG_6009

Baked Brie and Chutney Tarts

Tonight we had some friends over for dinner.  We decided to do an appetizer buffet instead of an actual sit-down dinner.  We had baked brie tarts, rosemary shortbread cookiees, spicy corn dip and nachos, mushrooms sauce on crustini’s, coconut flan, and pita sandwiches with walnut feta stuffing.  Everything was wonderful, but these little bite-size tarts were especially awesome.  I thought I’d share the pics and recipe!  Enjoy!

tarts_0009

Bake Brie with Apricot Cherry Chutney

2 packages of mini fillo cups (I had Athens brand that I found right in the grocery store freezer)

1 wheel brie cheese, cut into 30 pieces

1/2 cup dried cherries

1/2 cup dried apricots, diced

1/2 cup onion, diced

1/2 cup apple cider vinegar

1/2 cup water

salt/pepper to taste

1/2 cup brown sugar

zest from about half a lemon

dash of cayenne pepper

Chutney should be prepared at least 4 hours prior.  It can be made up to 3 days ahead of time and just stored in the refrigerator until ready to use.  Mix the cherries, apricots, onions, vinegar, water, salt, pepper, brown sugar, lemon zest and cayenne pepper in a medium sauce pan over medium heat.  Simmer over heat for 30 minutes.  Remove from heat and cool, then place in refrigerator until ready to use.  When ready to make tarts, preheat oven to 350 degrees.  Place mini cups on a cookie sheet.  place cheese bites into each cup.  Place a dollop of chutney on each tart.  Bake for 12-15 minutes or until brie is melted.  Remove and serve warm!  Enjoy!

tarts_0002

tarts_0004

tarts_0006

tarts_0007

tarts_0008