Chocolate, Nut and
Fruit Clusters
1 package (12 oz.) semi-sweet or milk chocolate chips.
3/4 cup coarsely chopped nuts of your choice
3/4 cup dark raisins or dried cherries
1/2 cup dried cranberries or chopped dried apricots
Line 2 baking sheets with waxed paper. Melt chocolate in top of double boiler over barely simmering water, stirring until smooth. Remove from heat. Stir in rest of ingredients. Drop chocolate mixture by teaspoons onto prepared baking sheets. Let stand until hardened – about 2 hours. Makes about 3 dozen.
Tortellini Soup
1 Tbsp. unsalted butter
2 cups sliced mushrooms
1clove garlic, minced
2 cups low sodium vegetable broth
14 1/2 oz. can Italian-style stewed tomatoes
3 cups water
3 cups frozen cheese tortellini
10 oz. package frozen chopped spinach, thawed and squeezed dry
Salt and freshly ground black or red pepper to taste.
In a large saucepan or Dutch oven, melt the butter over medium heat. Add mushrooms and cook; stirring as needed, until softened, 2-3 minutes. Add garlic, broth, tomatoes and water; bring to a boil. Add the tortellini; return to a boil. Reduce the heat and simmer, stirring as needed until the tortellini are cooked, about 10 minutes. Stir in the spinach and return to a boil. Check for seasonings. Serves 4-6.
