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Crockpot Creamy Tortellini Soup

Prep Time 5 minutes

Cook Time 4 hours

Total Time 4 hours 5 minutes

Servings 8

Ingredients

• 1 chopped onion
• 2 cloves of garlic, minced
• 1 Tbsp basil
• 2 Tbsp tomato paste
• 1/3 cup flour
• 3 Tbsp olive oil
• 2 cans chicken broth or 4 cups
• 2 cans diced tomatoes (14.5 oz. each)
• 1 tsp salt
• 1/2 tsp pepper
• 4 cups tortellini
• 1/2 cup fresh Parmesan
• 1 cup heavy cream microwave for 30 seconds so it doesn't curdle when added

Instructions

1. In a small microwave-safe bowl, stir together onion, garlic, basil, tomato paste, flour and olive oil. Microwave for 5 minutes, stirring once every minute. This will make a thick paste (the thickener for the soup).
2. While that's microwaving, dump the contents of the cans of chicken broth and tomatoes into a 5 quart crockpot. Add salt and pepper. Once the tomato paste mixture is finished, stir it into the crockpot.
3. Cook on low for 4-6 hours. (Or on high for 3-4 hours)
4. Stir in remaining ingredients. Turn the heat up to high, and cook for about 10 minutes, or until the tortellini is cooked.
   
   
   
   

Cinnamon Rolls

 

ROLLS:

Adapted from: The Pioneer Woman
Note:   The original recipe makes about seven 8" round aluminum tins of cinnamon rolls.  After cutting the original recipe in half, you'll end up with 3 - 4 tins full of rolls, with 7 - 8 rolls per tin...depending on how large you cut them.

Ingredients: (This is 1/2 the original recipe)

DOUGH:
2 cups whole milk

1/2 cup vegetable oil

1/2 cup sugar

1 pkg active dry yeast

4 1/2 cups flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tablespoon salt

FILLING:

1 cup melted butter, plus more as needed

1/8 cup ground cinnamon for sprinkling
1 cup sugar, plus more as needed

Directions:

Mix milk, vegetable oil, and 1/2 cup of sugar in a pan. Scald the mixture (heat until just before the boiling point.) Remove from heat and let it cool 45 minutes to 1 hour.

When the mixture is lukewarm to warm, but NOT hot, sprinkle in package Active Dry Yeast. Let this sit for a minute and then add 4 cups of flour. Stir mixture together. Cover and let rise for at least an hour.

Next, add 1/2 cup flour, the baking powder, baking soda, and salt. Stir mixture together. From here, you could cover the dough and put it in the fridge until you need it—overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to rise out of the pan, just punch it down. Or, of course, you can just go ahead and make the rolls.

Sprinkle surface generously with flour and roll the dough into a thin rectangular shape, about 1/4" thick. Brush melted butter on top, then sprinkle sugar over the butter, and finish with a generous sprinkling of cinnamon.

Starting with the wide end, roll the dough tightly towards you in a neat line. Next, pinch the seam to the roll to seal it. Spread 1 tbsp of melted butter in each pan/dish. With a sharp knife, begin cutting the dough into 1 inch slices, and laying them in the pans. Let rest for 20-30 minutes. Bake at 375 degrees for 13 - 17 minutes, or until golden.

FROSTING:

Ingredients:

1 lb. powdered sugar

1 tsp. maple flavoring

1/4 cup milk

1/8 cup melted butter

1/8 cup brewed coffee

Pinch of salt

Directions:

Mix together all ingredients, and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don't skimp on the frosting!

Or

you can use this Icing

Ingredients for Icing: 
1 cup powdered sugar
2 tbs butter, softened
1 tsp vanilla
1 tbs milk (orange juice works as well)

Directions:
 Next you will mix up your icing. It will be a thicker icing, and it will harden pretty quick. Once you pull out the rolls you can let them cool for a couple minutes and you can then pour the icing evenly over the rolls. Now if you want it thinner then add 1 tsp of warm water at a time, thicker 1 tsp of powdered sugar at each.

IF MAKING AHEAD FOR CHRISTMAS MORNING:   Instead of popping them into the oven, just put them straight  into the fridge and let them rise for the 2nd time in the fridge overnight (they'll rise VERY slowly in the fridge). Then, in the morning let them sit at room temperature for about 30 minutes, and then pop them in the oven as directed.