Pasta Fagoli

recipe given to me by Janie Parkhurst

The thing I LOVE about this recipe it is so adjustable to your liking. I will post the recipe she gave me and then I will tell you how I personally like mine.

1 lb ground beef, Italian sausage or ground turkey

1 chopped onion

1 stalk celery, chopped

32 oz clamato juice ro V8

26 oz can pureed tomatoes

14 oz can chicken stock 

14 oz water

1 (14 oz) can diced tomatoes

1 c. chicken broth

3 level TB chicken soup base

1 lb carrots, chopped

Bunch of asparagus

15 oz can cannelloni beans, kidney beans, garbanzo beans AND black beans

1 tsp each of oregano, basil, and paprika

1-3 cloves garlic, chopped

1 lb cooked pasta of choice

Spinach

1. Brown beef, sausage or turkey with onion, garlic and celery

2. Drain and add remaining ingredients minus the pasta and spinach and let cook and simmer while pasta cooks and until carrots and asparagus are tender/firm

3. Cook pasta according to packaged directions

4. Add pasta to soup or serve together separately (if that makes sense) leaving them separate until serving just because it saves better and noodles don't go squishy for left overs. Add spinach if so desire

I love this recipe. I personally love that it is so versatile. I personally like mine with Italian sausage or even chicken sausage. I also like to add spinach after I have combined my soup with my pasta just so the leaves barely go limp. So yummy. I personally like Cavatappi, Fusilli, Raditore pastas with this soup the most. As you can see I never took a picture of this soup myself so above it has Farfalle. Which is fine too but I like the pastas that are squirlie and have holes to hold the soup flavors. I also like fresh herbs vs. dried although you can use dried. I also like parsley in it. You can also add a variety of your own vegetable choices...squash..zuchinni...fresh green beans...etc...

Cinnamon Rolls

I found this recipe on pintrest. I was looking for a new recipe that would hopefully stay fresher longer. I have an awesome family recipe Nathan's mom gave me and they make some awesome tasty cinnamon rolls and a lot of them. BUT...they only stay fresh for two days.  

I had signed up to make a treat to send up to girls camp and I wasn't exactly sure when they were going to be eating them but I wanted to make the treat something someone else may not think to make but something "special" that they would really really enjoy. So I came up with cinnamon rolls and my new found home made brownie recipe...(which I need to share too) But I knew others were sending up brownies so I decided to do cinnamon rolls and found this recipe. I was told to make a dozen and this makes a dozen even so I doubled it. I had given my friend Cami one to take with her to the hospital to enjoy after her surgery only to find out that although she apparently ate it she doesn't remember it. So I had a great excuse to make more. LOL Here it is...drum roll please...and for the record they do stay fresher longer but I will admit all cinnamon rolls taste better heated. 

Cinnabon Cinnamon rolls      

          

(tammysrecipes - pintrest) tweaked by me
Dough

1/2 c. boiling water
1 c. milk
1/4 c. (1/2 stick) butter, melted
1 TB sugar
1/2 tsp salt
1 egg beaten, room temperature
4 c. flour
1 small box vanilla instant pudding
2 1/2 tsp active dry yeast

      

Filling

1/2 c. butter, softened

1 c. brown sugar

4 tsp ground cinnamon

                          

Frosting

 4oz cream cheee, softened

1/4 c. butter, softened

1 1/2 c. powdered sugar

1 tsp vanilla

1 - 2 tsp milk

1. In large 4 c. measuring cup or larger heat 1/2 c. boiling water add to milk. I heated this mixture again for about 10 secs in the microwave to make it warm enough but not hot to activate yeast.  Add yeast and TB sugar to milk/water mixture and let stand for 5 minutes to activate

2. Then add 2-3 cups flour, sugar, butter, salt and egg into your mixer (I use a kitchen aide with bread hook) Add the yeast mixture and then add the pudding and enough dough (about 4 cups) until it pulls from sides and then knead 10 minutes until the dough becomes smooth and elastic.

3. Spray or oil and large bowl and rise in warm place until double about 1 hour

4. Gently punch down down  and knead a few minutes to relieve excess bubbles (but honestly rolling the dough out will help with that) lightly oil or flour a surface and roll out dough into a rectangle about 12 by 17 inches. The more rectangular you can get it the better the rolls will turn out. (not easy to do though).

5. Let butter for filling sit in warm place while dough rise it will make it the perfect softness for the middle. Combine brown sugar and cinnamon and blend well together. After dough is rolled out. Take butter and spread with hands across the dough evenly. Then sprinkle the sugar and spread evenly on top of the butter. 

6. Roll the dough lengthwise and then cut into even rolls and place in a pan coated in cooking spray.

Cover with damp cloth in warm place and let rise again 40 minutes

7. Cook in a pre-heated oven at 350 for 25-30 minutes.

8. Frost immediately.

For frosting. Make while the rolls are in the oven. Note: although the recipe calls for cream cheese. I didn't use it in my recipe although I am sure it would be great. I didn't want to have to refrigerate it. (I did use butter and milk though and still didn't refrigerate them. LOL)  I also made it a thinner frosting (more like a glaze by adding more milk). Combine frosting ingredients and then beat on high with cookie beater for 4 minutes until nice and creamy.