Tortellini Spinach Casserole

Ingredients:

- 1 package (10-15 oz) frozen cheese tortellini

- 1/2 pound sliced fresh mushrooms
- 1/2 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon pepper
- 2 tablespoons butter

- 6 oz evaporated milk
- 2 tablespoons butter
- 1/2 cup (4 oz) Swiss or Italian shredded cheese

- 1 package (9 oz) frozen chopped spinach, thawed and squeezed dry

- 1 cup (8 oz) shredded mozzarella cheese

Directions:

Cook tortellini according to package directions.

Meanwhile, in a large skillet, sauté the mushrooms, garlic powder, onion powder, and pepper in 2 tablespoons butter until the mushrooms are tender. Remove and keep warm.

In the same skillet, combine the evaporated milk and 2 additional tablespoons of butter. Bring to a gentle boil, then stir in 4 oz of cheese. Cook and stir until smooth.

Drain tortellini; place in a large bowl. Stir in the mushroom mixture and spinach. Add the cheese sauce; toss to coat.

Transfer to a greased 9x9" baking dish; sprinkle with mozzarella cheese.

Cover and bake at 350 degrees for 15 minutes. Uncover, then bake 5-10 minutes longer or until heated through and cheese is melted.

Twice Baked Potatoes

This recipe can easily be doubled; the potatoes freeze well.

Ingredients:

- 6 large baking potatoes

- 1/4 pound sliced bacon, diced
- 1 medium onion, finely chopped

- 6 tablespoons butter
- 1/2 cup milk
- 1 egg
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup (4 oz) shredded Cheddar cheese

Directions:

Preheat oven to 400 degree. Scrub the potatoes and pierce them with a fork along one side only. Place on a baking sheet. Bake for 45-50 minutes, or until tender.

Meanwhile, cook bacon in a skillet over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Saute onion in drippings until tender, then set aside.

When potatoes are cool enough to handle, cut a thin slice off the top of each potato. Carefully scoop out the pulp with a small spoon, leaving a thin shell.

In a small bowl, mash the potato pulp with the butter. Stir in the milk, egg, salt, and pepper. Stir in the cheese, bacon, and onion.

Spoon into the potato shells. For potatoes to be eaten immediately, place on a baking sheet and bake at 400 degrees for 15-20 minutes or until heated through. Potatoes can also be frozen, then baked (without thawing first) at 350-375 degrees for about 40 minutes.

Beef Bourguignon

Ingredients:

- 2 slices of bacon

- 1 1/2 pounds beef, cubed

- 1 can (10.75 oz) condensed golden mushroom soup
- 1/3 cup Burgundy or other dry red wine
- 1 large clove garlic, minced
- 1 medium bay leaf
- 2 tablespoons chopped parsley
- 1/4 teaspoon thyme leaves, crushed

- 1 pound small whole white onions, peeled

- noodles of choice

Directions:

In a skillet, cook the bacon until crisp; remove and crumble.

Brown the beef in the bacon drippings.

Add mushroom soup, wine, garlic, bay leaf, parsley, thyme, and bacon to the beef. Cover and cook on low heat for 45 minutes.

Add the onions; cover and cook for 45 more minutes until done, stirring occasionally.

Remove bay leave. Serve with noodles prepared according to package directions.

Beef Stroganoff

Ingredients:

- 1 tablespoon flour
- 1/2 teaspoon salt
- 1 pound beef sirloin, cut into 1/2-inch strips
- 2 tablespoons butter

- 1 can (3 oz) sliced mushrooms, drained
- 1/2 cup chopped onion
- 1 clove garlic, minced

- 2 tablespoons butter
- 3 tablespoons flour

- 1 tablespoon tomato paste
- 2 tablespoons mayonnaise
- 1 can (10 oz) condensed beef broth

- 2 tablespoons dry white wine or cooking sherry
- 1 carton (8 oz) sour cream

Directions:

Combine 1 tablespoon flour with salt, then coat meat with flour mixture.

Melt 2 tablespoons butter in a skillet. Add meat; brown quickly on both sides.

Add mushrooms, onion, and garlic; sauté.

Remove meat, mushrooms, and onion from skillet.

Taking care not to burn the drippings, add 2 tablespoons butter to the skillet. Blend in 3 tablespoons flour. Add tomato paste, stirring constantly. Add beef broth; stir until smooth and thick.

Return the meat mixture to the skillet. Stir in the wine and sour cream. Heat on low until hot but not boiling. Serve over rice or noodles.

Coconut Sunflower Granola

This is a small recipe, so double or triple it if you want a lot of granola!

Ingredients:

- 1 cup oats
- 1/4 cup sunflower seed kernels
- 1/4 cup shredded sweetened coconut
- 1/4 cup chopped walnuts
- 1/4 cup flaxseed meal (can sub hemp seeds or chia seeds for some of this)
- 1/4 cup slivered almonds
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt (unless the sunflower seeds are salted already)

- 2 tablespoons butter, melted or sunflower oil
- 2 tablespoons honey or maple syrup
- 1/2 teaspoon vanilla extract  

-don't include dried fruit like craisins in the cooking or storage, they just get overly dried out when I've tried it, but can serve granola with dried fruit at mealtime.

 
Directions:

Place oven rack on middle shelf, about 10 inches below broiler. Preheat broiler to high. Combine first 9 ingredients on a baking sheet; toss well. Broil 3 minutes or until lightly toasted, stirring every 1 minute.

Combine butter, honey, and vanilla in a small bowl. Drizzle over oat mixture; toss to coat.

Broil granola an additional 2 minutes or until well-toasted, stirring after 1 minute.

Remove granola from oven; cool on pan for 8 minutes, stirring occasionally.

Alternately, cook at 250 degrees for 90 minutes, stirring every 15 minutes, until golden.