Vanilla Sugar & Strawberries

Today's entry is short--but I think it is awesome!

Vanilla Sugar
4 cups of sugar
2 vanilla beans

This is a simple yet fantastic way to use sugar. You will need an airtight container, like a Ball jar or something like that--large enough to hold the 4 cups of sugar. I use one of those jars with the latch and rubber seal. I like it because it is old fashioned, but use whatever you might have on hand.
Tip: The cheapest place I have found vanilla beans is at World Market. Most grocery stores are much more expensive.

Put the 4 cups of sugar in your chosen container.

Take the vanilla beans and lay them out flat on your cutting surface.
Take a sharp knife and slice the bean down the center, not cutting all the way through. Then, peel open the bean to expose the soft black paste of beans inside. Scrape that out with your knife and drop it in the sugar. Do this with both beans.

Now, take the scraped pods and drop them in the sugar container. Seal it then shake. This sugar will keep on your shelf for a LOOOOOOOOOOOONG time. If you ever use vanilla beans for anything else, simply drop the used beans in the container. NEVER WASTE THOSE EXPENSIVE BEANS!  Also, as you use the sugar, just add more to keep the container full.

I use this sugar in my tea with a little mint. You can basically use it whenever you have to add sugar and vanilla extract to any recipe. It just adds that special something and people will ask you makes it so good. :)

Here is my favorite use for the sugar...
After slicing up a pint of fresh strawberries, mix in 2-4 tablespoons of this vanilla sugar (depending on the tartness of the strawberries). Let them sit in the fridge for at least 2 hours. You can also kick it up a notch by adding AT LEAST 2 tablespoons of amaretto. Serve this with a simple yellow cake or pound cake and some whip cream.  FABULOUS!

I'm Back!

Hello, friends! I guess you were wondering where I have been--or maybe you weren't. LOL  My husband told me that there were lots of people asking for different recipes from me and I thought, "Maybe I should do a blog...Oh, wait, I already HAVE a blog. Maybe I should just update it."  So, I logged on and I just realized that it has been since DECEMBER since I have posted anything. Geez!

So, for the summer, I am going to try to start back up again. Hopefully, I will be more faithful to it and others will also comment and share their ideas. Are you with me??

First off, a request from Yolanda Johnson. She would like an easy pasta recipe that her husband would like (since she HATES pasta).  Something simple that doesn't require a lot of ingredients...and not just simply a jar of Ragu and whatever dried pasta you have around (but what is really wrong with that when you are in a pinch, right?).  Yolanda, this one is one of Greg's favorites!

Baked Cheese Tortellini--I'm even giving you the name brands I use :)

Makes enough to feed 4 or 2 with leftovers

1 20 oz.pkg.  Buitoni fresh 3-cheese tortellini

1 26 oz. jar Ragu Garden Primavera spaghetti sauce

1 8 0z. container Belgioso marscapone cheese (Italian cream cheese, found in the specialty cheese aisle at any grocery store. It is in a small size dip container.)

1/2 cup shredded Parmesan cheese

Shredded mozzarella and Parmesan cheese for topping

Preheat oven to 350. Grease a 13x9 pan lightly with butter. 

Boil the tortellini until almost done (usually 3-5 minutes), according to the directions on the package. 

Do this next step while the tortellini is boiling. Pour spaghetti sauce into a large mixing bowl.  Add the marscapone cheese and whisk it together until well blended. 

Using a slotted spoon, scoop the tortellini out of the hot water and drop it into the spaghetti & marscapone mixture. It is fine if a little water gets in--the starch will add a nice thickness to the sauce. Once all of the tortellini is in the bowl, add 1/2 cup of the shredded Parmesan cheese and stir.

Then, pour this mixture into the greased casserole dish.  Top with mozzarella & a little more Parmesan. Bake 30-35 minutes or more, depending on your oven. The cheese should be a nice golden brown. Serve with a side salad and enjoy!