Food Network’s Tortellini Pumpkin Alfredo

Do you remember those pumpkin scones I made last week? Well I finally got around to using the rest of the canned pumpkin! I found this recipe last year in Food Network magazine but couldn’t remember which issue. Luckily they put all of their recipes online. For the full recipe, click here. I didn’t use all of the ingredients listed, but feel free to choose what you like!

  • 20 oz. package cheese tortellini
  • 1 Tbsp. unsalted butter
  • 1/2 cup canned pure pumpkin
  • Pinch of nutmeg
  • 1 1/4 cups heavy cream
  • 1/4 cup grated parmesan cheese
  • Pepper and salt

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Crock Pot Enchilada Casserole

This week is possibly the busiest of my semester and in between trying to balance all of the classwork that is due, meetings to go to, and getting enough sleep, I decided that making a crock pot meal would help ease the small burden of cooking dinner. The ingredients for this enchilada casserole are:

  • 2 tsp. vegetable oil
  • 3 garlic cloves, minced
  • 1 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/2 tsp. ground coriander
  • 1/8 tsp. red pepper flakes
  • 2-15 oz. cans black beans, drained and rinsed
  • 11 oz. can corn with red and green bell peppers, drained
  • 4 1/2 oz. can chopped green chiles, drained
  • 11 6-inch corn tortillas
  • 2 1/2 cups shredded Mexican cheese blend
  • 10 oz. can enchilada sauce
  • Sour cream (optional)
  • Chopped fresh cilantro (optional)

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Food Network’s Pumpkin Scones

Fall is in the air! Kind of.

Fall weather in Alabama doesn’t actually start until late October or early November, but that doesn’t mean we won’t be in the fall spirit! The October issue of Food Network Magazine contained a “50 Things to Make with Canned Pumpkin” pullout with many recipes that sound divine. I have never made scones before so I thought it was about time I tried my hand at it. This recipe is quick to make and requires few ingredients.

  • 2 cups flour
  • 1/3 cup sugar
  • 1 Tbsp. baking powder
  • 1 tsp. pumpkin pie spice
  • 1 stick cold butter, cubed
  • 2/3 cup canned pure pumpkin (a 15oz. can is plenty)
  • 3/4 cup cream

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Sloppy Joes

When I was little I came home from school and, as my parents and I were eating dinner at the table, I proudly mentioned that we’d eaten slimey joes for lunch. Every time my mom re-tells that story she always mentions that my dad nearly spit out his drink he was laughing so hard. Now that I know the proper name for this comfort food of mine, here are the ingredients (note: the list of ingredients is for 3-4 hamburger buns so you may want to double it):

  • 1/2 pound lean ground beef
  • 7 oz. ketchup
  • 2 tsp. Worcestershire sauce
  • 2 tsp. vinegar
  • 1 Tbsp. brown sugar
  • 1/2 cup water
  • hamburger buns
  • 1/2 onion, diced (optional)
  • 1/2 green bell pepper, diced (optional)

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