Tortellini Chili & Cheesy Fondue Bread

  Did you all have a fun weekend?

  We don’t love Halloween and all that surrounds it, but we do love to dress up! So, we either head to Fall Fest at church, or we go see family members and shut ins on Halloween night.  🙂  We visit for a while, and sing them some songs before heading home.  And…let’s not forget that each kid gets to eat THREE pieces of candy!  Eeek! That part is so exciting!

  What do you mean that’s not very much candy?  What can I say, I am a Sugar Nazi! They just don’t get candy from me very often.  I’d much rather they eat a piece of a homemade baked good, then candy!  So, the rest gets donated! 🙂  (Candy is too expensive to throw away.)

  We did Egyptian costumes for the kids this year.  I always try to do a theme, 2 years ago we did a 50’s family.

Look at those tiny babies!!!!!

  I really liked the Cowboys, Indians and a Horse of Course year.  

  It just doesn’t always work out for us all to dress up, just depends on who is in which hand me down costume.  

  This year Paxton had “owie ears” so he stayed home with Daddy.  He was fine, but I sure didn’t think the cold air would help him out.  

 Tylan was Pharaoh… 

Destiny was Cleopatra’s sister, Tryphaena.  She had just done a report on Cleopatra and her family in school, so this worked out perfect! 🙂

And of course, we have Cleopatra herself!

 

 Walk Like An Eygptian

  Moving on to food, cause that’s the kinda girl I am…..

  This hearty Tortellini Chili and Cheesy Fondue Bread make the perfect pair!

  This recipe came from Picky Palate and I thought it looked amazing! It was such a cool and rainy day, what better for supper than a pot of Chili? 

  I added more beans, veggies and another can of tomatoes to mine to make it heartier, but I have linked to her original creation under the title.  If you want to try it our way, just follow the recipe below.  

  As soon as Tasty Kitchen approves the recipe, I will have the title ready for you to click to print.  Check back with me soon…..sorry about that, not sure how this recipe got missed being typed out!  😦

Tortellini Chili

Adapted from Picky Palate’s original recipe

Ingredients

• 12 ounces already cooked, cheese filled tortellini
• 1 cup finely chopped onion
• 1/2 cup finely chopped green pepper
• 2 tablespoons fresh minced garlic
• 1 pound ground beef
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 32 ounces beef broth
• 3- 15 ounce cans beans, I used 1 seasoned black, 1 kidney bean with chili sauce & 1 regular chili bean with sauce
• 15 ounce can Rotel diced tomatoes {you decide the heat}
• 14 ounce can diced tomatoes chili seasoned
• 3 tablespoons ground cumin
• 1 tsp chili powder (more for more heat)

Instructions

 In a large Cast Iron Dutch Oven over medium heat, sautee onion and pepper about 5 mintues, then add beef, salt and pepper and garlic powder, cooking until browned.  Drain if necessary, but not too much, I like the flavor it adds!

  Add broth, tomatoes, beans {un-drained} and cumin. Rapidly boil mixture until liquid is reduced by half.  Add tortellini and simmer until warm and ready to serve. 

Garnish with sour cream and shredded cheese if you’d like.

SO delicious!

  Kim at Sunflower Supper Club always has the BEST recipes! When I saw this Cheesy Fondue Bread, I just knew I was going to have to try it with a pot of soup and soon……

Cheesy Fondue Bread

Recipe adapted from Kim at Sunflower Supper Club

{click title for easy printable}

Ingredients

• 1 loaf Of Whole Wheat French Bread, Sliced In Half
• 1 stick Sweet Cream Butter, Softened
• 1-½ teaspoon Garlic Powder
• ½ teaspoons Salt
• 1 cups Swiss Cheese Shreds
• ½ cups Shredded Havarti Cheese
• 8 slices Of Provolone Cheese, shredded

Preparation Instructions

In a bowl, combine butter, garlic powder, salt, and all cheeses. Spread over french bread halves.
Bake at 350* for 10-12 minutes or until cheese is melted.

Enjoy!

~T