I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.
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Except for family, today is my last holiday entertaining. I am having my birthday group ( the friends I do some traveling with) for lunch. I love spending time with them and today we can share our mental health holiday woes to get us through the coming two weeks! Its such a blessing to have friends. One can bear their soul with and know we aren’t judged! Maybe it’s time I get my Christmas Therapy book out for a read!
Today I am sharing a cozy soup recipe with you. Its always nice after the holidays to get back to regular food. I hope this recipe warms you up!
Creamy Tomato Tortellini Soup:
2 tablespoons olive oil
1 medium onion, finely chopped
4 large cloves garlic, minced
28 oz. diced tomatoes
2 teaspoons Italian seasoning
1/2 tsp. red chili flakes ( optional)
4 cups chicken broth
28 oz. jar tomato puree
3 Tablespoons tomato paste
1 cup heavy cream
salt and pepper to taste
2-9 oz. packets cheese tortellini, refrigerated or dry
1/2 cup parmesan cheese
4 cups baby spinach leaves
1/4 cup fresh basil
Heat oil in a large pot over medium heat. Saute onion until soft, then add garlic and saute until fragrant ( about 1 minute).
Add tomatoes, Italian seasoning and chili flakes if using. Let tomatoes cook about 5 minutes, then mix in chicken stock, tomato puree and tomato paste. Season with salt and pepper. Partially cover pot with a lid, bring to a simmer on low heat for 15 minutes. Stir in cream and tortellini, cook on medium-low heat until tortellini is just cooked about 6-7 minutes. Add the parmesan cheese, spinach and basil, stir until wilted, serve hot.
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I think just about every one makes special cookies at this time of year we call Christmas cookies. Some are what our mothers made, some are from our heritage that we just make at this time of year and some are recipes we get from friends that maybe we received from those famous cookie exchange parties! I always manage to make more than we can eat although I have cut down a bit over the years. Every year I try one new recipe. Today I am sharing a new cookie recipe I tried this year. I love raspberry so I will make it again some year. They are a bit time consuming, see what you think!
1/2 cup butter
3 oz. cream cheese
1 cup flour with 1/4 tsp. salt
1/4 cup red raspberry jam
Almond Paste topping:
1/2 cup sugar
1/2 cup almond paste, chopped almonds
Beat together the butter and cream cheese, stir in flour and salt, chill one hour. Shape into 1 inch balls and press into mini muffin cups, forming crust. spoon 1/2 tsp. raspberry jam into each tart.
Beat egg, sugar and almond paste until smooth, spoon 1 tsp. of this mixture over jam, next sprinkle with chopped almonds. Bake at 325 degrees for 25-30 minutes, cool in pans and remove. Makes about 2 dozen.
Happy Baking, have a great week!
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Woke up this morning with a fresh layer of snow on the ground, does look fresh and clean and oh so much like the Christmas season! I am trying to think positive before I bundle up and head out for some errands.
I have been mulling over some menu options for our family Christmas meal and I think I might go with a taco bar this year and have a pan of enchilada. For good measure, its hard to think of a menu that appeals to the young and old alike and that in part can be prepared ahead of time. I may change my mind. I guess I will put out the word and see what feed back I receive! Today I am sharing a recipe for chicken enchiladas that can be made ahead and aren’t so spicy. I hope that you will enjoy them too.
Sour Cream Chicken Enchiladas:
Two 10-ounce cans mild green enchilada sauce
1 10.5 ounce can condensed cream of chicken soup
One 8-ounce container sour cream
4 cups shredded cooked chicken
One 4-ounce can diced green chilis
One 14- ounce bag grated mozzarella cheese ( 3 1/2 cups)
Ten 10-inch soft four tortillas
Diced fresh tomatoes
1/2 cup chopped fresh cilantro
Spray a 9x13 inch baking dish with vegetable spray.
In large bowl, whisk together the enchilada sauce, chicken soup and the sour cream, spread about 1/2 cup of the sauce in the baking dish. Set aside the remaining sauce.
In a medium bowl, combine the chicken and chiles, toss until combined. Set aside about 2 cups of the shredded cheese for the topping.
Sprinkle some mozzarella on a tortilla, then add some of the shredded cheese and chilis. Tightly roll up the tortilla and place it seam side down in the prepared pan. Continue with remaining tortillas and filling until all are filled. Push the others up against each other as necessary so that all the filled tortillas fit in a single layer. Pour remaining sauce over the top, bake for 20 minutes at 350 degrees, remove and sprinkle the reserved mozzarella on top. Bake until the cheese is melted, about another 15 minutes. Serve hot with garnishes and Mexican rice. Have a great week
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Tis the season, Pa Lloyd managed to get our Christmas tree up, and I got the decorations on. I love doing that, so many of our decorations are ones our children made or were given to me by friends and family. So each decoration holds special memories, I know it’s time to think of maybe a table top tree but then I wouldn’t be able to use all of my decorations, I’m not ready to give that up yet. I gave myself a Christmas present this year, we had a gas insert put in our fireplace. It was no longer safe for the man of the house to get up on the roof to clean the chimney and I love a fire, it’s so cozy and festive. It looks like the real thing so I am one happy Grandma! Now I have to decorate the mantle and hang the stockings. What used to take me a half day to decorate takes me 2 days. Oh well gives me something to do!
Have you ever had a recipe in your recipe file for years that you have never gotten around to use? Years ago I copied a recipe off a Bisquick box for a Impossible Brownie pie, it’s probably been in my box for 20 years. I had a craving for dessert a month or so ago so finally tried it, now I have made it three times (once I took it over to my granddaughter’s). It’s quick and easy and doesn’t make such a large amount so good for the two of us. I hope that you will like it too.
Impossible Brownie Pie:
1/2 cup brown sugar
1/4 cup granulated sugar
1/4 cup butter (softened)
1/2 cup bisquick
4 oz. semi sweet chocolate, melted, cooled for 5 minutes
1/2 cup nuts chopped (optional)
Put all ingredients in a blender except nuts. Blend for 2 minutes, stir in nuts then pour into a greased pie pan and bake at 350 degrees for 25-30 minutes. Cool for 5 minutes, serve with ice cream or whipped topping, good to serve at room temperature too.
Happy decorating and have a good week!