Tortellini Salad

8 oz cheese filled tortellini
1 c. broccoli florets
4 oz. fresh grated parmesan cheese
1  (15 oz) can garbanzo beans, rinsed and drained
1 (15 oz) can kidney beans, rinsed and drained
1 (13 oz) can quartered artichoke hearts
1/2 red onion thinly sliced
1/4 lb sliced dry salami cut into thin strips
1 (16 oz) bottle Bernsteins Cheese Garlic
1 pint cherry tomatoes, halved
1 avocado sliced

Cook tortellini in boiling salted water according to package. Drain well, rinse with cold water and place in large salad bowl. Add remaining ingredients, except the avocado and tomatoes, and toss with half the dressing. Refrigerate for several hours. Just before serving, stir in more dressing as desired and top with tomatoes and avocado.

Pumpkin Spice Bars

4 eggs

2 c. sugar

1 c. vegetable oil

1 can (15 oz) pumpkin

2 c. flour

2 tsp baking powder

2 1/2 tsp pumpkin pie spice

1 tsp baking soda

1/2 tsp salt

Heat oven to 350. Grease big cookie sheet.  Mix eggs, sugar, oil and pumpkin in large bowl with a spoon.  Stir in flour, baking soda, baking powder, salt, pumpkin pie spice.

Spread batter in pan.  Bake 25-30 min or until toothpick comes out clean.  Cool completely.  Frost with cream cheese frosting.  Store covered in the fridge.

Cream Cheese Frosting

3 oz of cream cheese softened

1/3 c. butter softened

1 tsp vanilla

2 c. powdered sugar

Mix first three ingredients, gradually beat in powdered sugar until smooth.

Make ahead Mashed Potato Casserole

7 potatoes peeled and quartered

2/3 C. butter

1 8oz cream cheese

1 1/2 c. shredded cheddar cheese

1 green pepper finely chopped

1 bunch green onions

2/3 c. parmesan cheese

1/2 c. milk

1 1/4 tsp salt

Boil potatoes until tender, drain, mash. Add butter and crem cheese, beat at medium speed until smooth. stir in 1/2 of the cheddar cheese and next 6 ingredients.  Spoon into lightly greased 9 x13 pan.  Cover and chill if desired.

Remove from refrigerator and let stand at room temp for 30 min. Bake at 350 for 40 min or until heatted.  Sprinkle with remaining cheddar cheese and bake for 5 minutes or until cheese is melted.

I love this because it is so good and can be made ahead of time.

Brown Sugar Meatloaf

1 c. brown sugar
1 c. ketchup
3 tbs. Worcestershire
1 1/2 pounds lean ground beef
1/2 c. milk
3/4 c. finely crushed saltine cracker crumbs
2 eggs
1 1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp ground ginger
1 envelope onion soup mix
garlic for taste

Directions:

Preheat oven to 350. Lightly grease a 9x5 inch loaf pan.

Mix brown sugar, ketchup, and 2 tbs. Worcestershire sauce in a separate, small mixing bowl.

Pour half of the brown sugar and ketchup mix into the bottom of the loaf pan.

In a large mixing bowl, mix remaining ingredients and shape into a loaf. Place on top of the brown sugar/ketchup mixture

Pour the remaining brown sugar and ketchup mix on top of the loaf.

Bake in preheated oven for 1 hour or until juices are clear.