Easy Tortellini Spinach Soup Recipe
This easy soup recipe is from Taste of Home. A simple, but flavorful soup that will provide savory warmth in these cold days of winter. Fast and easy, all you need is a large pot and you are good to go!
Ingredients
16 frozen fully cooked Italian meatballs (about 1 pound)
1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
1/4 teaspoon Italian seasoning
1/4 teaspoon pepper
2 32 ounce cartons chicken stock
2 cups frozen cheese tortellini (about 8 ounces)
3 ounces fresh baby spinach (about 4 cups)
Shredded Parmesan cheese, optional
Directions:
1. Place the first 5 ingredients in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, 10 minutes.
2. Return to a boil. Add tortellini; cook, uncovered, until meatballs are heated through and tortellini are tender, 3-5 minutes, stirring occasionally. Stir in spinach until wilted. Serve immediately. If desired, top with cheese.
Can be made and frozen in single serve freezer containers. To keep the tortellini from over cooking, simply wait to add the tortellini until you reheat your frozen soup and cook for 3-5 minutes.
Easy Marshmallow Snowman
Now you can bring the snowman enjoyment inside—for both kids and adults—with this recipe for a marshmallow snowman! Put him together and rest him on top of your hot chocolate or latte for a fun added touch to a warm winter’s drink.
Ingredients
Instructions:
- Break 1 pretzel stick into 4 pieces: 3 equal pieces and one small piece. Keep the small piece for later, and use the 3 larger pieces to attach the 3 marshmallows together, angling the bottom 2 so that the marshmallows sit.
- Break the other 2 pretzel sticks in half. Put 2 pieces in the sides of the middle marshmallow to make arms, and put the other 2 in the bottom marshmallow as legs.
- Put the small pretzel in the middle of the top marshmallow as the nose, and use the black gel to make the eyes, mouth, and buttons. Your marshmallow man is ready to take a refreshing float atop your latte!
Pumpkin Pie Trifle
Fall is here and this recipe encompasses all the flavors of this cozy time of year! The only equipment you need to make this delicious trifle is a bowl, a whisk, and spoons to layer it into your desired containers. Invite a couple of friends to your apartment to enjoy this delightful trifle!
Serves 6–8
Ingredients
Instructions:
- In a medium bowl, whisk together pumpkin-layer ingredients until smooth.
- Pipe, and fill layers into a glass jar or serving vessel, alternating pumpkin, whipped topping, and crushed gingersnaps.
- Refrigerate until ready to serve.
Delicious Espresso Milkshake
Here’s a great, easy recipe for a delicious and healthy milkshake that only requires a blender to make!
Instructions:
- Place yogurt, espresso, bananas, agave, and coconut milk in a blender. Blend until smooth.
- Pour into a glass, and top with whip topping and cherries before serving.
Slow-Cooked Corn Chowder
Simple and easy to dump into the crockpot for a quick dinner.
Adapted from Taste of Home.
Ingredients
- 2-1/2 cups 2% milk
- 1 can (14-3/4 ounces) cream-style corn
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1-3/4 cups frozen corn
- 1 cup frozen shredded hash brown potatoes
- 1 cup cubed fully cooked ham
- 1 large onion, chopped
- 2 teaspoons dried parsley flakes
- 2 tablespoons butter
- Salt and pepper to taste
Directions
- In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 6 hours.
Best White Hot Chocolate Recipe
In celebration of Valentine’s Day, here’s the best white hot chocolate recipe for you and your loved ones.
Adapted from Country Living
Best White Hot Chocolate Recipe
Ingredients
4 c. whole milk
12 oz. white chocolate, broken into pieces
1/2 tsp. pure vanilla extract
1/8 tsp. kosher salt
Pink gel food coloring (optional)
Canned Whipped Cream
Instructions
- Combine milk, chocolate, vanilla, and salt in a medium saucepan. Cook over medium heat, whisking constantly, until mixture is hot and chocolate is melted and smooth (do not let boil), 6 to 8 minutes.
- Pour hot chocolate into mugs, top with whipped cream, and enjoy!
No-Bake Peppermint Pie Recipe
This no-bake peppermint pie is easy to make and assemble and will satisfy any cravings for peppermint goodies you may have during this festive season.
Adapted from Easy Budget Recipes
No-Bake Peppermint Pie
Ingredients
1 store bought Oreo crust
2 3.3 oz boxes instant white chocolate pudding mix (Note: Cheesecake or vanilla flavors of instant pudding are also alternatives if you don’t want white chocolate)
2 cups cold milk
½ teaspoon peppermint extract
1 8 oz container Cool Whip topping, thawed
Red food coloring, optional
1 candy cane, crushed
Instructions
- In a large bowl, whisk together pudding mixes and milk until smooth and creamy.
- Whisk in peppermint extract and food coloring (if using).
- Use a rubber scraper to fold in half of the Cool Whip.
- Carefully spread the mixture into the prepared crust. Chill in the refrigerator for at least 3 hours or overnight.
- Spread the remaining whipped topping to the top of the pie and sprinkle with a crushed candy cane.
- Serve immediately or place in refrigerator until ready to serve.
Easy Butterscotch Lush Recipe
As we approach the holiday season, it is nice to have delicious, no bake dessert recipes that are easy to make with basic kitchen tools. Whether you’re spending Thanksgiving with family or friends, or just want a special dessert all to yourself, here is a simple recipe for your senior living kitchen.
Adapted from Simple Sweet Recipes
Butterscotch Lush
Ingredients:
1 graham cracker crust
1 8 ounce package cream cheese, softened
3 cups heavy cream
¼ cup sugar
2 ½ cups milk
2 small packages butterscotch instant pudding
3 Tablespoons powdered sugar
Optional Toppings:
Butterscotch Ice Cream Topping
Shaved Chocolate Bar
Instructions:
- Use a hand mixer to beat cream cheese and sugar until fluffy. Add in 2 cups of the heavy cream and beat until stiff peaks form. Layer over the graham cracker crust.
- Beat together milk and pudding mix. If too thick, add a little more milk. You want it thicker than traditional pudding, but not so thick you can’t pour or smooth your pudding layer. Spread over cream cheese layer.
- Beat the remaining 1 cup of heavy cream and powdered sugar until soft peaks form. Spread over pudding layer.
- Chill 4 hours in the refrigerator or until set.
- When ready to serve, you can drizzle warmed butterscotch topping across the top and sprinkle with shaved chocolate pieces.