Tortellini Pasta Salad

Tortellini Pasta Salad

1 package Tortellini with Cheese
5 Roma Tomatoes, diced
1 Yellow Squash, diced
1 Zuchinni, diced
1 Red Onion, diced
1 can black olives, optional
1 package cooked, diced chicken meat or if you prefer to cook your own chicken, use 3 chicken breasts, already cooked.
1 bottle Paul Newman's Light Balsamic Italian Dressing

Dice all the vegetables and put in your bean pot.
Prepare the Tortellini as directed on the back of the package.  I like to cook the Tortellini in Chicken Broth for more flavor.
Add precooked chicken.
Pour 1/2 of the Light Balsamic Italian Dressing over the salad and stir.
Chill for a few hours.  Add more dressing to taste.

Hospitality Set Recipes

Pizza Braid
2 pkg. crescent rolls
1 lb. ground beef/turkey or a package of sliced pepperoni
3⁄4 bag shredded mozzarella cheese
1 can pizza sauce
1 small onion - optional
1 small green pepper - optional
1⁄2 cup mushrooms - optional

Brown ground beef/turkey, drain. Mix meat, cheese, & veggies together. In the Hospitality Set, place the croissant triangle around the edge of the platter with the big side inside. Spread pizza sauce all over crescents. Then add mixture on top of sauce and braid the crescent rolls together.
 Bake at 375 degrees for 30 - 35 min.

Fajita Chicken Braid
1 lb. grilled chicken strips (precooked)
2 pkg crescent rolls
1 can diced tomatoes (drained well)
1 small diced onion &
1 small diced green pepper
1 pkg Mexican taco cheese – only use 3⁄4 of bag in mixture.
 Sprinkle the rest on top.
Sauce: Perfect Mix “Southwest Chilpolte Dip Mix” or Hidden Valley “Fiesta Ranch” mix (dip mix, 8 oz. sour cream & 1⁄2 cup real mayo)
Prepare chicken in skillet for 5 min on medium heat. Mix all the ingredients (only 1⁄2 of the cheese).
In the Hospitality Set, place the crescents triangle around the edge of the platter with the big side inside. Scoop chicken mixture on each roll and fold over the mix.
 Bake at 375 degrees for 30 - 35 min. Top with cheese and melt in oven.

Cherry Cheese Croissant
1 cherry pie filling (any fruit filling) 1 – 8 oz. cream cheese
2 tbl sugar
2 pkg Pillsbury crescent rolls

In hospitality Set, place crescent rolls triangles on the edge and spread cheese & sugar on the bottom, then the filling & fold over.
Bake at 375 degrees for 25-30 min.
I save a little of the cream cheese and add powdered sugar and milk to make frosting. Drizzle over warm dessert.


Chicken & Broccoli Braid
2 cups cooked chicken or chicken strips (precooked)
1 cup broccoli, chopped
1⁄2 cup red bell pepper, chopped
1 clove garlic, pressed or 1 tsp. garlic powder
1 cup shredded sharp cheddar cheese
1⁄2 cup mayonnaise
1⁄4 teaspoon salt
2 packages (8 oz. each) crescent rolls

Prepare chicken in skillet for 5 min on medium heat. Mix all the ingredients in bowl. In the Hospitality Set, place the crescent triangle around the edge of the platter with the big side inside. Scoop mixture on each roll and fold over the mix.
Bake at 375 degrees for 30 - 35 min.

Ham & Swiss Cheese Braid
¾ lb cooked ham, chopped (2 1/4 cups)
1 cup frozen broccoli florets, thawed
1 cup shredded Swiss cheese (4 oz)
1 jar (4.5 oz) sliced mushrooms, drained
½ cup mayonnaise or salad dressing
1 tablespoon honey mustard
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
1 egg white, beaten
2 tablespoons slivered almonds

In large bowl, mix ham, broccoli, cheese, mushrooms, mayonnaise and mustard.
In hospitality Set, place crescent rolls triangles on the edge and
Spoon and spread ham mixture. Fold over crescent rolls to form a braid/wrap on top. Brush with beaten egg white. Sprinkle with almonds.
Heat oven to 375°F and bake 28 to 33 minutes or until deep golden brown. Cool 5 minutes. Cut crosswise into slices.

Cheese & Veggie Twist
2 Eggs
 4 oz. (1/2 of 8 oz pkg) cream cheese, softened 1⁄2 cup shredded Italian three cheese blend
3 cups frozen broccoli cuts, thawed, drained
 1⁄2 cup mushrooms
1⁄2 cup cherry tomatoes, cut in half
4 green onions, sliced
2 cans (8 oz. each) crescent rolls
Mix first 3 ingredients in a large bowl until well blended. Stir in next 4 ingredients.
In the Hospitality Set, place the crescent triangle around the edge of the platter with the big side inside. Scoop mixture into crescent rolls.
 Bake at 375 degrees for 30 – 35 minutes.

Cheeseburger Casserole
1 lb lean (at least 80%) ground beef
¼ cup chopped onion
¼ cup chopped dill pickles
½ cup water
½ cup ketchup
1 tablespoon yellow mustard
1/8 teaspoon pepper
1 ½ cups shredded American cheese
2 packages (8 oz. each) crescent rolls
1 egg, beaten
1 tablespoon sesame seed

In 10-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in pickles, water, ketchup, mustard and pepper.

In the Hospitality Set, place the crescent triangle around the edge of the platter with the big side inside. Scoop mixture into crescent rolls. Brush with egg; sprinkle with sesame seed.

Bake 25 to 30 minutes or until deep golden brown.

S'mores!!
2 cans crescent rolls
1 bag large marshmallows
10 small Hershey bars
1 box graham cracker crumbs
1 stick butter

Spread crescent roll triangles around your Hospitality Dish like a sunburst. Add marshmallows and chocolate bars in center. Wrap crescent rolls around the marshmallows. Melt butter and mix with 1 cup crumbs. Sprinkle on top. Bake at 375• until brown.

Manicotti 

1 pint ricotta cheese
8 ounces shredded mozzarella cheese
3/4 cup grated Parmesan cheese
2eggs
1 teaspoon dried parsley
salt to taste
ground black pepper to taste
1 (16 ounce) jar spaghetti sauce
5 1/2 ounces Manicotti pasta


1. Cook Manicotti in boiling water until done. Drain, and rinse with cold water.
2. Preheat oven to 350 degrees F.
3. In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
4. Pour 1/2 cup sauce into hospitality dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce. Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.
5. Bake 45 minutes, or until bubbly

Cream Cheese Chicken

1 Package of Italian Dressing Mix
1/2 Cup of butter
2 Pounds of boneless skinless chicken breast - cut into 1 in. strips
10.75 oz Can of cream of chicken soup
8 Ounces of cream cheese

Directions
Pour melted butter in bottom of Bean Pot.
Stir in Italian dressing mix until butter and dressing are well mixed.
Place chicken in Bean pot and coat with butter mixture.
Cook on 375 for 1 hrs.
THEN Add cream of chicken soup and cream cheese. Stir until melted.
Allow to cook for an additional 15-20 minutes.
Serve over mashed potatoes, rice or hot buttered noodles.

Quesadilla Casserole

2 Tablespoons of Chili Powder
1 Teaspoon of Ground Cumin
1 Tablespoon of Minced Garlic
1/2 Teaspoon of Oregano Leaves
1/2 Teaspoon of Crushed Red Pepper
1 Pound of Ground Beef
1 Onion, chopped
1 (8 oz) Can of Corn, drained
1 Can of Rotel
1 Can of Chili Beans
1 Cup of Picante Sauce
6 Flour Tortillas
2 Cups of Shredded Cheese

Directions
Brown ground beef and drain.
Add everything else, except tortillas and cheese. Mix well and heat thoroughly.
Spoon 1/4 of mixture into bottom of Bean pot. Place 2 tortillas on top.
2nd layer....1/4 mixture, large handful of cheese, tortillas. Repeat for 3rd layer. Top with remaining sauce and cheese.
Place lid on Bean Pot and heat on 325 for 45min-1 hour. I serve with spanish rice.

Easter Bunny Carrots

1 Package of Whole carrots
1/3 Cup of Oil & vinegar dressing
1 Tablespoon of Extra virgin olive oil
1 Teaspoon of Thyme
1 Teaspoon of Rosemary
1 Tablespoon of Brown sugar

Directions
Trim ends of carrots and place in Bean Pot.
In a small bowl, combine dressing, extra virgin olive oil, thyme, rosemary, brown sugar, and mix well.
Drizzle over the carrots.
Cover and cook on 325 for 1 hour, turning once during cook time.

Low Fat Chili with a Kick

1-2 Pounds of Ground Turkey
1 Small Onion Diced
1 Can of Tomato Sauce
1 Can of Rotel, Original
2 Tablespoons of Chili Powder
1 Tablespoons of Cumin
1 Green Bell Pepper, diced
1 Can of Large Can of Hot Chili Beans (optional)
1 Cups of Large Can of Red Kidney Beans (optional)
Frozen Corn (optional)
Whole Wheat Elbow Macaroni or Spaghetti (optional)

Directions
Brown and drain ground turkey, onion, and bell pepper on the stove top.
Add the meat mixture along with all other ingredients (except the pasta) to your Bean Pot.
Cook on 325 for 1 hour. Cook pasta on stove top, drain, and add to your chili.
If you like your chili thick and you are not using beans, you can add a tablespoon of corn starch. If you like it thinner, you may need to add a little water.

Turkey Stuffed Bell Peppers

4-6 Green Bell Peppers
1 Pound of Ground Turkey
1 Onion, diced
1 Potato, diced
1 Can of Whole Kernel Corn, drained
1 large Jar of Marinara Sauce
Garlic Powder to taste
Salt and Pepper to taste

Directions
Stuffing: In a large bowl, combine the turkey, onion, potato, corn, 1/2 of marinara sauce, garlic powder, and salt and pepper. Mix all ingredients together, until combined well.
Cut off the tops of the bell peppers, core, and remove seeds.
Place mixture into cored bell peppers until full. Put peppers in the Bean Pot and place tops over the stuffing.
Pour the remaining marinara sauce over the peppers.
Cover and cook on 325 for 2 hours.

Tator Tot Soup

Here's one the Kids will Love too!

1 Package of Frozen Tater Tots
1 Whole of Small Container of Sour Cream
1 Package of Chopped Ham
2 Packages of Shredded Cheese
4 Cups of Milk

Directions
Cook on 350 for 1 hr.
Midway through stir it up.

Loaded Baked Potato Soup

6 Large Potatoes, peeled and cubed
1 Large Onion, diced
1 Quart of Chicken Broth
3 Garlic Cloves, minced
1/4 Cup of Butter
Salt and Pepper to taste
1 Cup of Cream (Half and Half Okay)
1 Cup of Shredded Sharp Cheddar Cheese

Directions
Combine all ingredients except for cream/ half and half, and cheese.
Cook on 375 for 1.5 hours  (potatoes should be tender).
Then you will need to mash potatoes until coarsely chopped and soup is slightly thickened.
Stir in cream and cheese. Garnish with toppings (bacon, chives, sour cream, cheese).

Healthy Chicken Soup

4 boneless, skinless chicken breasts
1 medium onion, chopped
2 stems of celery, chopped
1 small bag of baby carrots
5-6 small potatoes, cubed
1 Can of pinto beans, drained
1 Can of kernel corn, drained
1 Can of Rotel
3 Cans of chicken broth (low sodium)

Directions
Combine all ingredients in slow cooker.
Cover and cook on 325 for2 hours.

Corn Chowder

4 potatoes (peeled and diced)
1 Can of cream corn
1 Can of whole kernel corn
2 Cups of chicken broth
8 Ounces of diced ham
1 Cups of diced onions
1/4 Cups of butter
2 Cups of half and half

Directions
Place potatoes, both cans of corn, chicken broth, ham, and onions into the Bean Pot.
Cook on 325 for 1 hour.
Mash the mixture to your desired consistency and then add the butter and half and half.
Cook for an additional 30 minutes, and you are set!

Vegetarian Baked Potato Soup

6 Large Potatoes, peeled and cubed
2 Cups of Vegetable stock
1/4 Cup of Butter
Diced onions to taste
salt to taste
pepper to taste
garlic powder to taste
crushed red pepper to taste
2 Cans of cream of celery soup

Directions
Combine first 8 ingredients in a Bean Pot and cook on 375 for 1 hour or until potatoes are tender.
Stir in cream of celery and mash potatoes until coarsely chopped and soup is slightly thickened.
Garnish with toppings and serve.

Chicken and Wild Rice Soup

1 Large Onion, chopped
4 Carrots, chopped
2 Celery Ribs, chopped
1/4 Cup of Butter
1/4 Teaspoon of Salt
1/4 Teaspoon of Pepper
1/2 Cup of Flour
8 Cups of Chicken Broth
3 Cups of Whole- grain Rice, cooked
2 Cups of Chicken Breast, cubed
1 Cup of Evaporated milk, fat-free

Directions
In a large saucepan, sauté onion, carrots, and celery in butter until tender; add salt and pepper while cooking.
Stir in flour until blended.
Add mixture to the Bean Pot, then add broth, rice, chicken, and milk.
Cook on 375 for 1 hour .

Tuna Casserole

2 Cans of Tuna
10 Ounces of Frozen Peas
1 Can of Cream of Mushroom Soup
1 Can of Broccoli and Cheese Soup
2 Cans of Water
1 Onion, chopped
1/2 Package of Spiral Pasta
2 Knorr Chicken Bouillon cubes

Directions
Cook everything together except for 1 hours on 375
I like to sprinkle cheese on top after it's cooked.

Shrimp Creole

1 Pound of Shrimp
2 Stalks of Celery, chopped
1 Can of Tomato Sauce
1 1/2 Teaspoons of Tabasco Sauce
1 Teaspoon of Salt
1 Teaspoon of Pepper
1 Teaspoon of Parsley
2 Teaspoons of Garlic, chopped
1 Onion, diced
1 Bell Pepper, diced
1 Green Onion
2 Cans of Diced Tomatoes
1 Teaspoon of Sugar
Cooked Rice

Directions
Combine all ingredients (except shrimp and rice) in Bean Pot.
Cook on 350 for 1.5 hr.
Add shrimp last hour of cooking.
Serve over rice!