Hearty Italian Soup

This is a super yummy soup perfect for those cold fall/winter days and nights!

Ingredients

• 1 pkg Sausage
• 1 medium Sweet Onion
• 2 Cloves Garlic, minced
• 1 tsp Oil
• 10 cups Water
• 10 tsp Chicken Bouillon
• 1/2 tsp Italian Seasoning
• 1 can Connellini Beans, rinsed
• 2 cans Stewed Tomatoes, undrained
• 2 1/2 cups Tortellini
• 2 cups baby Spinach leaves
• Mozzarella Cheese, To Taste

Directions

• In Large pot bring to boil water, boullion and Italian Seasoning.
• Cook Sausage, Onion and Garlic in Oil in a large saucepan for about 10 minutes, stirring frequently
• Add cooked Sausage mixture to soup. 
• Next add Beans, Tomatoes and Tortellini, cook for 8 minutes or until pasta is tender.
• Remove from heat. Stir in Spinach; Cover. Let stand 5 minutes
• Top with Mozzarella Cheese and Serve with French Bread!
• ENJOY!! :)

The Glitter Pumpkin

I found this Idea on Pinterest and I just had to try it with my daughter!! It was SO much fun and she had a blast decorating her pretty little pumpkin!!

This is a very simple craft for kids! All you will need for this project is a Pumpkin, Glitter (your choice of color) and Mod Podge. First you are going to cover the entire pumpkin (except the bottom and stem) with mod podge, a pretty good amount. Next have your kid go to town with the glitter!! SO much fun and it turns out great!!! Try doing this with your kids this year! I promise they will love it!

Worlds BEST Cinnamon Rolls!

These from-scratch Cinnamon rolls are SO delicious! No calorie counting allowed!

Mix together in a large bowl:
1 cup very warm water
1/3 cup granulated sugar
1 tsp salt
Wisk with fork until combined. Then add:
1 TBS dry yeast. Wisk again until mixed.
Let sit until bubbly/foamy (approx. 10 minutes). Then add in:
2 cups flour (I like to use bread flour, but its not nesesary)
1/3 cup warm melted margarine
1 beaten egg
Stir with fork until a smooth batter is formed and continue to add flour to form a soft dough (about 1-2 cups). Let dough raise until double in size, and then gently turn out on a lightly floured counter top and roll into a rectangle about 1/2" thick.

Spread a thin layer of softened margarine (you will need about 1/2 stick) over the surface, making sure to go all the way to the edge. Then sprinkle dump on the brown sugar. It needs to be thick so keep spreading until you cannot see through to the dough. Again, spread all the way to the edge. Follow with a heavy sprinkle of cinnamon.

Roll fairly tightly and pinch edges of dough to seal. Use dental floss to cut rolls about 1 1/2" thick. Place in a completely greased 9x13 pan (I like to use Crisco, works WAY better than cooking spray). Let raise until more than double in size*****

*****Quick-rise method
Preheat your oven to its very lowest setting (usually 150-170ish degrees). Once preheated, turn the oven OFF. Put your rolls in the oven and set your timer for 20-30 minutes and they will be nice and fluffy when they are done! Then remove from oven and pre-heat to your baking temp of 350. Bake until golden brown, about 10-12, minutes but WATCH them! Ovens vary!

FROSTING! The best part, yes?
Completely melt 1 stick of margarine. You want your butter HOTT
Add (by 1/2 cup fulls) about 2-2 1/2 cups of powdered sugar, stirring, until thick. Then add:
2 tsp vanilla extract
1 TBS maple syrup
1/4 tsp cinnamon
Wisk together until smooth. If too thick, add milk in small quantities. If too thin, add more powdered sugar.

Drizzle over hot rolls! ENJOY!

Pumpkin Chocolate Chip Cookies

Happy Fall Everyone!!! October is finally here and i am going to start the month off right by making these delicious Pumpkin Chocolate Chip Cookies!! I got this recipe from my sister-in-law for my bridal shower and i am SO glad she shared it with me!!! These are seriously the most delicious cookies ever... I just had to share this with all over you :)

 **WARNING** these are dangerously addictive! 

Ingredients

- 1 cup Shortening

- 2 cups White Sugar

- 2 Eggs

- 2 teaspoons Vanilla Extract

- 1 (15 oz) can Pumpkin Puree

- 4 cups Flour

- 1 1/2 teaspoons Baking Soda

- 1 1/2 teaspoons Baking Powder

- 1 teaspoon Salt

- 1 teaspoon Ground Cinnamon

- 1 pinch Ground Nutmeg

- 1 cup Semisweet Chocolate Chips

- 1 cup Chopped Walnuts (optional)

Directions

1. Preheat the oven to 375 degrees. Grease cookie sheet.

2. In a large bowl, cream together the shortening and white sugar until smooth. Beat in Eggs one at a time. Stir in the Vanilla and Pumpkin until well blended. Combine in separate bowl Flour, Baking Soda, Baking Powder, Salt, Cinnamon and Nutmeg; Stir into the Pumpkin mixture. Mix until blended well. Then add the Chocolate Chips. Stir in the Walnuts if desired. Drop by teaspoonfuls onto the prepared cookie sheets.

3. Bake for 12-15 minutes in the preheated oven, until edges begin to brown. Allow to cool for a few minutes on the baking sheets before removing to wire racks to cool completely.

4. Enjoy 

Tips:: I use Mini Semisweet Chocolate Chips so there is more chocolate throughout each cookie

Pumpkin Chocolate Chip Bread

In honor of the beginning of Fall I thought I would post a pumpkin recipe. This is SO GOOD! It has a cake-like consistency and it melts in your mouth!

Ingredients:
2 cups granulated sugar
2 cups packed brown sugar
1 cup shortening
6 eggs

1 (32 oz) can pumpkin (or 2 of the 15 ouncers will work too!)
1 cup water

4 1/3 cup all-purpose flour
1/3 cup wheat flour
3/4 tsp baking powder
3 tsp baking soda
1 1/2 tsp salt
1 1/2 tsp cinnamon
1 tsp cloves
1 tsp nutmeg

12 oz milk chocolate chips

Directions:
Cream shortening, sugar and eggs (adding eggs one at a time). Blend in pumpkin and water. In a seperate bowl, sift dry ingredients together. Add to creamed mixture until well blended. Stir in chocolate chips. Fill loaf pans about 2/3 full. Bake at 350 for 1 hour. Toothpick should come out with tiny crumbs, but no liquid, when its done. It will continue to bake to perfection in the pan as it cools. Enjoy!!