Lazy Maple Crecent Pull-Aparts

This is a great Sunday morning treat to enjoy while reading the paper...

Ingredients:

1/4 cup butter or margarine

1/4 cup packed brown sugar

2 tblsp maple-flavored syrup

1/4 cup chopped pecans or walnuts

1 can (8 oz) refrigerated crescent dinner rolls

1 tblsp granulated sugar

1/2 tsp ground cinnamon

 

• Heat oven to 375°F. In ungreased 8-­ or 9-­inch round cake pan, place butter, brown sugar and syrup. Place in oven 2 to 4 minutes or until butter melts. Mix well; sprinkle with nuts.
• Remove dough from can in 1 long rolled section; do not unroll. Cut into 12 slices.
• In small bowl, mix granulated sugar and cinnamon; dip both sides of each slice in sugar mixture. Arrange slices over butter mixture in pan; sprinkle with any remaining sugar mixture.
• Bake 17 to 23 minutes or until golden brown. Cool 1 minute; turn upside down onto heatproof serving plate. Serve warm.

 

Sausage Tortellini Soup

This is one of our favorite fall soup recipes. Great with cornbread!

Ingredients:
1 lb bulk Italian sausage, cut into small pieces
1 medium onion, chopped
4 medium tomatoes, peeled and chopped OR 1 can (16oz) diced tomatoes
1 can (8 oz) tomato sauce
5 cups beef broth
1/2 cup water
1/2 cup red wine
1/2 tsp dried basil
1/2 tsp dried oregano
1 medium zucchini, peeled and chopped
3 to 4 carrots, sliced thinly
1 green pepper, diced
8 to 12 ounces uncooked tortellini
Salt and pepper to taste

• In a large stockpot, cook sausage with onion until well done. Drain fat.
• Add remaining ingredients, except tortellini, to the pot and simmer 30 minutes.
• Stir in tortellini and simmer and additional 30 minutes. Salt and pepper to taste.
• Before serving, skim off any melted fat that has risen to the top of soup.

4 to 6 servings.