Tortellini Soup INGREDIENTS 2 pounds crosscut flanken short ribs, cut into single rib portions 3 beef bouillon cubes 1 small onion, diced 1âÂÂ1/2 cups 'baby' carrots, sliced into circles 3 stalks celery, diced 3 pressed cloves garlic 1 medium Idaho potato, peeled and diced 2 vineripe tomatoes, diced Black pepper 1 9 ounce package refrigerated prepared cheese tortellini or 2 heaping cups) 2 Tablespoons parsley, chopped Grated pecorino for serving PREPARATION: Place the meat in a deep pot and cover with cold water. Bring to a boil, then simmer until meat is tender, skimming impurities from the top as needed. Pull the meat out and set aside until cool enough to handle. When cool enough, remove from bones and cut or pull apart into bitesized pieces. Build the soup in the remaining beef liquid. 2.Add 2 or 3 cups of water to the beef broth and bring to a simmer. Add 3 bouillon cubes to the soup. Add the reserved meat, onion, carrots, celery, garlic, potato, tomato, and some grindings of pepper. Simmer until all is tender, about 45 minutes. Add the tortellini and cook until done per package instructions. Stir in parsley. Serve topped with grated cheese. Found this recipe on a new cooking show TLC channel...the chef is the Cake Boss...I love his recipes....he cooks like my mother.....I made this soup on Monday. Check out TLC channel ...you will find great easy recipes.

Thanks Luckygardnr, we should eat more stir-fry and I don't think about it for some reason. It's so quick and easy! Glenda, I hope you read this today. Since you posted about your ladies' luncheon (pot luck) and the mac and cheese with cottage cheese, I've been thinking about it. I'm not crazy about regular mac and cheese, but that sounded not so--well--cheesy. Does this sound like what you had? DELUXE MACARONI AND CHEESE 2 cups (16 ounces) 4% cottage cheese 1 cup (8 ounces) sour cream 1 egg, lightly beaten 3/4 teaspoon salt Garlic salt and pepper to taste 2 cups (8 ounces) shredded sharp cheddar cheese 1 package (7 ounces) elbow macaroni, cooked and drained Paprika, optional In a large bowl, combine cottage cheese, sour cream, egg, salt, garlic salt and pepper. Add cheddar; mix well. Add macaroni and stir until coated. Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350 for 25-30 minutes or until heated through. Sprinkle with paprika if desired. Yield: 8-10 servings.

Apple cinnamon finger sandwiches 1 (8-ounce) package cream cheese, softened 1/4 cup apple butter 1 tablespoon mayonnaise 1/4 teaspoon ground cinnamon 12 slices cinnamon-raisin bread Instructions In a medium bowl, combine cream cheese, apple butter, mayonnaise, and cinnamon; mix until smooth. Spread equal amounts of the mixture evenly over the bread slices. Cut into squares and serve immediately, or cover and chill until ready to serve. Makes 4 dozen finger sandwiches

Peachy Bread Pudding with Caramel Sauce Ingredients: 2 cups fresh peaches - peeled , pitted and halved 1 (14 ounce) can sweetened condensed milk 3 eggs, lightly beaten 1 1/4 cups hot water 1/4 cup butter, melted 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 4 cups French bread, torn into small pieces CARAMEL SAUCE 1/2 cup brown sugar 1/2 cup butter 2 tablespoons light corn syrup 1 tablespoon rum Directions: 1. Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish. 2. Chop the peaches and lightly mash them in a mixing bowl. Combine the sweetened condensed milk and the eggs; add them to the peaches and mix well. Stir in the hot water, melted butter, cinnamon, and vanilla. Stir the French bread into to the custard mixture until the bread is completely moistened. Turn the pudding into the prepared baking dish. 3. Bake until a knife inserted in the center of the pudding comes out clean, about 1 hour and 10 minutes. 4. While the pudding is baking, combine the brown sugar, 1/2 cup butter, corn syrup, and rum in a saucepan. Bring to a boil over medium heat and simmer for 3 to 4 minutes or until just slightly thickened. Let cool slightly. 5. Remove the pudding from the oven and let it cool for about ten minutes before serving. Serve warm with the caramel sauce. Cool and cover any leftover pudding and store it in the refrigerator. Sue