Is Christmas really 7 weeks away?

Ingredient Spotlight

It is Ingredient Spotlight Wednesday at Eat at Home - today's ingredient - Tortillas .  I look forward to Wednesday because of this -- but you keep checking back as the list grows!!

I added the Feta Cheese Roll Ups from this blog.  This was the first thing to pop into mind when I saw todays ingredient.

Hope you enjoy!

How I Spent My Weekend

I have the BEST Aunt ever!! Yes, she reads this :) ! Last week was my birthday, and she took us and Alma to Austin to the Le Cordon Bleu Cooking School for a "Master Chef" class, “Holiday Food 101.”

We started this “food related weekend” with dinner in Austin at Jasper’s, Chef Kent Rathburn’s (Chef Rathburn beat Bobby Flay in an Iron Chef challenge) restaurant. The staff, service and food were exceptional.

After breakfast Saturday we headed over to Cordon Bleu. What a place. We were greeted by Chef Paul and his Sous-Chef’s (students of the school) of the day. We were given our aprons and told to pick a table. There were four tables of “new students.”  Halfway through preparation of the recipe we were given, you switched tables and had to finish something you hadn’t started.  WHAT A BLAST! We were able to cook a whole meal with the chef and his students. We are still trying to remember all of the techniques that he shared. I recommend that if you have an opportunity to attend a class, it will be exciting and memorable. We were even able to take in the Open House class, “Cupcakes.” We left with another great recipe and a few tips to make great cupcakes.

After a quick trip to the restaurant supply store that was all the talk (we were restrained from a long shopping experience as they were only open for 5 more minutes when we arrived). :(  We headed to San Antonio for MORE food. Saturday evening we walked along the Riverwalk and ate the famous Mi Tierra’s Café of San Antonio. This café has been in business since 1941 and is open 24 hours a day! Again we had excellent service and food.

Sunday morning came and it was time to leave – the weekend was coming to a close. All I can say is it was a great weekend! One I will always remember. There aren’t words to really say Thank You! You are truly the BEST Aunt (and my favorite) and Friend (Alma) a girl could have! Love to you both! XOXO

Easy Stuffed Shells

Ok, so college football (Gig'em Aggies) was about to start and we still needed dinner!  I was really craving Pasta with Vodka Sauce and remembered I had saved this from Pocket Change Gourmet (thanks Liz and Doug).  After doctoring a jar of Ragu with heavy cream (ok, so I cheated - an experiment that worked!).  A new hit was created!  We will definitely have this again (I will try and freeze a few and see if the cream separates). 

1 box of Jumbo Pasta Shells

1 jar of Spaghetti Sauce

30-36 meatballs, thawed

2 c shredded mozzarella cheese

Cook shells according to directions on box.  Drain and rinse with cold water.  Place 1/2 cup sauce to a greased 13x9 baking dish.  Add a pinch of cheese to each shell.  Then add a meatball.  Add remaining sauce.  Sprinkle on remaining cheese.  Cover and bake at 350 for about 35 minutes.  Uncover and continue baking for 5-10 minutes or until cheese is melted. 

Easy Tortellini Soup

Wish I could give credit to the rightful owner for this - but I've made it for YEARS and shared so many times.  This is one of my "go to" meals if I need to take a meal in the winter.

4 c chicken broth
1 pkg refrigerated cheese tortellini (can use dried, 1 ½ - 2 c)
1 can cannellini or white kidney beans
1 can Italian seasoned diced tomatoes
1 ½ tsp dried basil (usually the tomatoes have enough seasoning)
In large saucepan bring broth to boil, add tortellini reduce heat & cook until tender, 5 minutes. Add beans and tomatoes and basil (if adding - I usually taste and add if too bland); heat another 5 minutes or so until hot. Serve with Parmesan cheese on top. (Great for a crowd)  *Browned hamburger or Italian sausage can be added if someone in your house misses meat!!

Easy Texas Salsa

4 ½ oz can Black Olives, chopped
4 ½ oz can Green Chilies, chopped
4 ½ oz can El Pato Jalapeno Relish (sm green can at Walmart)
14 oz can Diced Tomatoes
4 Green onions, finely chopped
1 TBS Oil
1 TBS Vinegar
1 tsp Garlic Powder (can use a sm spoonful of jarred chopped garlic)
½ tsp Salt
¼ tsp Pepper

Combine all ingredient and refrigerate overnight (can be made and used right away - better next day). This makes 1 quart and an empty mayo jar is perfect. This is great in the winter months when tomatoes are not perfect.  My MIL shared this YEARS ago and I can't tell you how many quarts I've made over the years, everyone raves and can’t believe it is made with can tomatoes.

Terri's Pumpkin Bread

3 c Sugar
3 ½ c Flour
2 tsp Baking soda
½ tsp Salt
2 tsp Nutmeg
2 tsp Cinnamon
2 tsp Allspice
2 tsp Cloves
4 Eggs
1 can Pumpkin
1 c Oil
1 c Water
1 c Raisins (optional)

Mix all dry ingredients and liquids in separate bowls. Combine together until smooth. Grease and flour 3 loaf pans. Bake at 325 for 40 – 45minutes. Can be made into mini loaves, bake about 30 – 35 minutes.   This can be frozen, but it never lasts that long in our house!

Banana Bread

1 c sugar
½ c shortening (butter, margarine, crisco)(I used butter)
2 eggs
3 bananas, mashed
2 c flour
1 tsp. baking soda
½ tsp salt
nuts or chocolate chips, optional
Cream the sugar and shortening with a mixer. Add the eggs and bananas and mix well. Add the dry ingredients and mix until well blended. Pour into loaf pans that have been greased. Bake 50 - 60 minutes at 350 or until done. Take the loaves out of the pan while they still hot. Makes 2 loaves.

Thanks to Tiffany at eatathomecooks.com for another GREAT recipe!  I had hoped to freeze some for mornings when we are running late and want to still grab something for breakfast - but we ate both loaves within a couple of days!

This is linked to Eat at Home Quick Breads

Monterey Ranch Bread

2 c shredded Monterey Jack cheese, or Cheddar Jack Cheese
¾ c Ranch Salad Dressing
4 Bolillo or Hoagie Rolls, split in half lengthwise to make 8 slices
4 TBS butter, melted
In a bowl, combine the cheese and salad dressing; set aside. Brush slices of bread with butter. Place on baking sheet. Broil in oven 4 inches from the heat until golden brown. Spread with cheese mixture. Bake at 350 for 10 to 15 minutes or until cheese is melted. Sprinkle with parsley, if desired.

Once again I was asked to bring an appetizer for a Labor Day cookout. Knowing the crowd doesn't mind being guinea pigs. I made this on a big loaf of french bread from Sam's with double the "stuff". There were TWO slices left - so I guess it was a hit. I was later asked how do I always seem to find wonderful recipes, I thanked all my internet blog friends! Enjoy!

Faux Fried Ice Cream Sundaes

1 qt vanilla ice cream
3 c crushed corn flakes/cinnamon toast crunch or golden grahams
1 tsp of ground cinnamon
2 tsp of sugar
1 can refrigerated cinnamon rolls (regular, not Grands)
chocolate sauce
Scoop ice cream into 8 – 1/2 cup size rounded balls. Place on baking sheet and freeze until firm, about 1 hour. In a shallow dish combine crushed corn flakes, cinnamon and sugar. Roll the ice cream balls in the corn flake mixture, covering completely. Repeat as needed. Freeze ice cream again, until firm (about 3 hours). When ready to serve make cinnamon roll waffles. Spray waffle maker with cooking spray. Heat waffle maker. Separate dough into individual cinnamon rolls. Place up to 4 cinnamon rolls at a time on waffle maker. Close lid of waffle maker; cook 1 to 2 minutes or until light golden brown. Place cinnamon roll waffle on plate, top with ice cream and drizzle with chocolate sauce.
These were a hit at the farewell dinner for Michael & Abby.  Really though - lightly cook the cinnamon rolls, the first ones were hard to eat.