Pasta E Fagioli

1 pound ground beef, browned and drained
1/4 one white onion
2 large carrots, chopped
2 stalks celery, chopped
1 (28 oz) can diced tomatoes
1 (16 oz) can red kidney beans, drained
1 (16 oz) can white kidney beans, drained
2 (14 oz) cans beef broth
1 t oregano
1 t pepper
3 t parsley
1 t Tabasco sauce, to taste
1 (10 oz) can spaghetti sauce
4 oz pasta, uncooked

Combine all ingredients in crock-pot excluding pasta. Cook on low 8 hours. Add pasta during last hour, garnish with fresh grated parmesan cheese if desired. Serves 8.

Tortellini with Gorgonzola and Walnuts

1 pound frozen cheese tortellini
6 oz fresh sliced mushrooms (recommended, baby portobello)
1/4 c chopped white onion
2 T olive oil
1/4 t salt
fresh ground black pepper, to taste
1 T flour
1/4 c water
1/2 c milk
6 oz gorgonzola crumbles
1/2 c toasted walnuts*

*Toasted Walnuts
1/2 c shelled walnuts
2 T walnut oil

Over medium-high flame, heat walnut oil 3 minutes in medium skillet. Add walnuts and toast 3-5 minutes, stirring frequently. Remove walnuts to paper towel to drain and allow to cool.

Prepare pasta to package directions. Drain pasta and reserve 1/4 c pasta water for use in recipe. In large pan over medium-high heat, saute onions in olive oil until beginning to soften; add mushrooms and cook until browned, approximately 5 minutes. Season with salt and pepper to taste. Sprinkle on flour, stir well and cook 2-3 minutes stirring constantly. Add reserved pasta water to deglaze and reduce slightly. Add milk and heat until thickened and bubbly, stirring frequently. Add cheese, stir until melted and add walnuts; mix well. Stir in cooked pasta, garnish with grated parmesan and fresh parsley. Serves 2 (large servings).

Chef's Note: Special thanks to Amber for creating this recipe and sharing it with me. It is outstanding.

Sister Schubert's Parker House Yeast Rolls

Today is one of those rare Arizona days cool enough to enjoy warm soup and my hubby specifically requested I make Toscana Soup. I, eager to oblige, set about to make the soup but I wanted homemade bread to have as well. Since I wasn't home all morning to prepare fresh bread, I decided to try some frozen rolls that I had purchased at the recommendation of my sister in law.

One large pot of soup and one empty roll tin later, I confidently proclaim Sister Schubert's Parker House yeast rolls are the best frozen rolls I have ever had the pleasure of re-heating, and right out of the oven they remind me of the homemade refrigerator rolls I had as a child for Sunday afternoon dinner at my Grandmother Turner's house. Warm, buttery, yeasty, soft... in one word, amazing.

If you are preparing a holiday meal soon I suggest you leave the bread making to Sister Schubert and spend your time preparing another dish from scratch... she's got these down to perfection. And be sure to purchase double what you expect to eat, there won't be any leftover.

Cranberry Pumpkin Muffins

2 c flour
1/2 c brown sugar
1 t baking soda
1 t cinnamon
1/2 t nutmeg
3/4 t salt
1 c pumpkin
1/2 c oil
1/4 c milk
1/4 c molasses
1 egg
3/4 c dried cranberries (recommended: Ocean Spray Craisins)

Preheat oven to 350º. Grease muffin tins.

Combine dry ingredients in a medium bowl. Combine remaining ingredients in a separate bowl. Add liquid ingredients to dry, mixing just until dry ingredients are moist; fold in cranberries. Fill each muffin cup 2/3 full with batter. Bake 30 minutes or until golden brown. Remove muffins from tins; cool on wire rack. Yield approximately t 12 muffins.

New Orleans Red Beans & Rice with Sausage

1 (12 oz) box red beans and rice (recommended: Zatarain's)
1 (15 oz) can red beans, rinsed and drained
1/2 pound smoked sausage (recommended: Hillshire Farm)
fresh ground black pepper or red pepper flakes, to taste

Mix beans and rice according to package directions, adding beans prior to boil. While beans and rice are simmer, slice sausage lengthwise in quarters and into 1/4 inch thick cubes; brown over high heat until caramelized, approximately 10 minutes, stirring frequently. Allow sausage to drain on paper towel while beans and rice finish cooking. Serve beans and rice garnished with sausage and pepper to taste. Serves 6 as a main dish.