Mother's Touch

Guess what?! It looks like Mother's Touch will be starting back up in December for the annual Christmas Tea Cup exchange!!!  I'm still not able to do completely take over, but we have a few willing moms who stepped up to take over while I can't!  It will be fun making all the plans and arrangements again with these great ladies.  I hope that many of you will be able to come and enjoy the festivities.  Spread the word and go find a teacup!!!

How to Freeze Soup < Soups & Stew Recipes to Freeze - Southern Living

Check this out! Southern Living magazine has some great ideas for soup recipes and how to make & freeze them. I'm making my list and gettin' my soup on! I love to have healthy options waiting in the freezer. I don't know about you, but I'm getting really tired of hotdogs and chicken nuggets. I think I'll give this a try.

How to Freeze Soup < Soups & Stew Recipes to Freeze - Southern Living

Meatballs & Rice

1 1/2 lb ground beef
1 egg
1/2 cup rice (instant, uncooked)
1/2 cup pasta sauce
Lowry's season salt to taste

Preheat oven to 350F. Mix all ingredients (incl the uncooked rice) & shape into 1 inch balls.  Place in casserole dish & pour remaining sauce (what's left in a jar after taking 1/2 cup out for meatballs) over meatballs. Cover & bake for 1 hour. (we like it served over rice instead of pasta)

Tortellini Salad

9 oz package cheese tortellini
6 oz package pepperoni
14 oz can artichoke hearts, quartered
12 oz can black olives
1/4 to 1/2 cup italian dressing

Combine in a large serving bowl; toss w/ dressing. Chill at least 2 hours before serving.

State Fair Sub

1 loaf unsliced French Bread
2 eggs
1/4 cup milk
1/2 tsp pepper
2 cups of shredded cheese
1/4 tsp salt
1 lb bulk italian sausage
1 1/2 cup chopped onion

Cut bread lengthwise, hollow out top and bottom. Cube removed bread. In bowl, beat eggs, milk, salt & pepper. Add bread cubes & coat.

Cook sausage & onion; drain. Add to bread mixture.

Spoon mixture into bread shells. Top w/ cheese. Wrap in foil; bake at 400F for 15 mins.

Oven Ready Lasagna

1 (12oz) package oven ready lasagna noodles
2 (15 oz) ricotta cheese
2 cups shredded mozzarella cheese, divided
1/2 cup grated parmesan cheese, divided
2 eggs, slightly beaten
2 (14.5oz) cans italian diced tomatoes
1 (26oz) jar spaghetti sauce
1 package Jimmy Dean italian sausage, cooked & drained

Preheat oven to 375F.  In medium bowl combine ricotta, 1 cup mozzarella, 1/4 cup parm cheese, eggs & basil; mix well. In 9x13 pan, layer all ingredients. Sprinkle w/ remaining cheese. Wrap lasagna tightly w/ a double layer of foil. Bake for 55-60 mins until tender. Let stand 10 min sealed before cutting.

Breakfast Potatoes

1 (30oz) package frozen shredded hashbrowns
2 cups sour cream
1 (10.75 oz) cans condensed Cream of Potato Soup
2 cups shredded cheddar cheese, divided
1 cup grated Parmesan cheese

In a bowl combine potatoes, soup, sour cream, 1 3/4c cheddar cheese  Parm. cheese.

Transfer to a greased 3 qt baking dish. Sprinkle with remaining cheese. Bake uncovered 350F for 40-45 mins or until bubbling & cheeseis melted. Let stand for 5 mins before serving.