Tomato Tortellini Soup

28 oz cans reduced-sodium chicken broth or vegetable broth
1 9 oz package refrigerated tortellini
8 oz tub cream cheese spread with chive and onion
14 oz can fire roasted tomatoes, pureed in blender
Snipped fresh chives (optional)

In a medium saucepan, bring broth to boiling. Add tortellini; reduce heat. Simmer, uncovered, for 5 minutes. In a bowl, whisk 1/3 cup of the hot broth into the cream cheese spread until smooth. Return all to saucepan along with tomatoes; heat through. Sprinkle with chives before serving.
Goes great with crackers or a grill cheese sandwich.
Makes 4 servings.

Alfredo Tortellini SOup

1 9-oz. pkg. refrigerated 3-cheese tortellini
2 14-oz. cans reduced-sodium chicken broth
1 10-oz. container refrigerated light Alfredo pasta sauce
2 cups shredded deli-roasted chicken
1/2 cup oil-packed dried tomato strips, drained
3 cups lightly packed packaged fresh baby spinach
1 oz. Parmesan cheese, shaved or shredded (optional)

In 4-quart Dutch oven cook tortellini according to package directions. Drain and set aside.
In the same Dutch oven combine broth and Alfredo sauce. Stir in chicken and tomato strips. Heat just to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
Add cooked tortellini and spinach to chicken mixture. Cook for 1 to 2 minutes to heat through and wilt spinach. To serve, sprinkle with Parmesan cheese. Makes 6 servings.

Bacon, Asparagus, Spinach and Pasta

8 ounces uncooked penne pasta
10 bacon slices
1 chopped sweet onion
2 1/2 cups (1-inch) slices asparagus (about 1 pound)
1 1/2 cups chicken broth
4 cups bagged baby spinach leaves
1/2 cup Parmesan cheese, shredded and divided
1/4 teaspoon black pepper

Cook pasta according to the package directions, omitting salt and fat. Drain; keep warm.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion to drippings in pan; sauté 1 minute. Add asparagus and broth to pan; bring to a boil. Reduce heat, and simmer 5 minutes or until asparagus is crisp-tender. Add pasta, spinach, 1/4 cup cheese, and pepper to pan; toss well. Sprinkle with remaining 1/4 cup cheese and bacon.
Serve.

Tomatoe-Basil Turkey Pasta

2 cups uncooked gemelli pasta (8 oz)
2 cups diced cooked turkey
1 jar (26 oz) tomato pasta sauce (any hearty or thick variety)
1 can (2 1/4 oz) sliced ripe olives, drained
1 teaspoon dried basil leaves
1/4 cup shredded fresh Parmesan cheese

Heat oven to 375°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
In baking dish, mix pasta and remaining ingredients except cheese.
Cover; bake 30 minutes. Sprinkle with cheese. Bake uncovered 15 to 20 minutes longer or until bubbly and thoroughly heated.

Cranberry Sauce

1 cup brown sugar
1 (12 ounce) bag frozen cranberries, thawed
1/4 teaspoon cinnamon
3/4 cup orange juice
1/4 cup water

In a medium sized saucepan, dissolve the brown sugar in the orange juice and water over medium heat. Stir in the cranberries, and cook until they start to pop, about 8 – 10 minutes. Remove from heat, and transfer to a bowl. Let come to room temp and place in the refrigerator. The cranberry sauce will thicken as it cools.

If you like a smooth consistency, blend in a blender.

Chocolate Caramel Cookie Cups

1 pouch Betty Crocker sugar cookie mix
butter and egg called for on cookie mix pouch
3/4 c dark chocolate chips
2 bags (14 oz each) caramels, unwrapped
1/3 c heavy cream (whipping cream)
1/2 c chopped pecans

Heat oven to 375. Lightly spray mini muffin cups with spray.

Make dough as directed on cookie pouch. Shape into 48 - 1" balls. Press 1 ball into bottom of each of the 48 cups and bring up the sides.

Bake 8-9 minutes until edges begin to brown. Meanwhile, in a saucepan heat caramels and cream over medium heat stirring frequently until melted. Reduce heat to low.

Remove pans from oven; gently preen end of wooden spoon into bottoms and against sides of cookie cups to flatten, being careful not to make holes in the dough.

Bake 2-3 minutes longer or until edges are light golden brown. Immediately pour in 1/2 t of dark chocolate chips into each cookie cups.

Spoon about 1 T caramel mixture into each cookie cups. Immediately top with pecans Cool 5 minutes. Remove from pan with thin spatula.

Mint Chocolate Chip Cookies

1 pouch Better Crocker Sugar cookie mix
1/2 c butter, softened
1/2t mint extract
8 drops green food coloring
1 egg
1 c cream de menthe chips
1 c semi sweet chocolate chunks

Heat oven to 350. Mix first five ingredients together until a soft dough forms. Stir in the cream de menthe and chunks.

Use a small ice cream scoop to put cookie dough on a baking sheet 2" apart, ungreased.

Bake 8-10 minutes. Cool. Store in an airtight container.