Tortellini Primavera Salad
20 Ounces Refrigerated Cheese Tortellini
2 Cups Halved Cherry Tomatoes
2 Sm Bags Fresh Spinach
1 Cup Diced Yellow Bell Pepper
1 Cup Shredded Parmesan Cheese
1 Small Pkg Frozen Peas Thawed
1 Cup Italian-Style Salad Dressing
1/4 Cup Italian-Style Salad Dressing
Bring a large pot of lightly salted water to a boil. Cook tortellini at a boil until tender yet firm to the bite and filling is warmed through, 5 to 7 minutes; drain.
Stir cooked tortellini, vegetables, Parmesan cheese, together in a bowl. Pour in 1 cup Italian dressing and toss to coat. Cover and refrigerate for at least 4 hours. If salad looks dry, stir in an additional 1/4 cup Italian dressing before serving.
The Crones have been pondering a lot!!! Pondering everything from the time and space continuum to I think that guy is a serial killer! Random tidbits of a busy mind. Is It Just Me? Or do you also find yourself pondering everything from how to finish the novel you are writing to what is a “Black Hole” really?
At an age where I should have wisdom abounding; I find I’m feeling more like a “beautiful mind” myself. In the old days when I was working corporate I use to take off once a quarter for a 4 day silent retreat. I always liked the Yogananda Center in Malibu when I lived in California. 4 days of silence, vegetarian meals, meditation and quiet. I get more peaceful just wising I was there. It always rebooted my system for another quarter of chaos in California.
Now I’m living in a place where it only takes 30 minutes and 3 miles to go to the DMV, grocery, pay 3 bills and drop by a shut in and say high. Peaceful in itself. But it’s not enough. I find one needs to get away to quiet, nature or some place that resets the hard drive. 2 days at a spa or rental cabin in the mountains. I have to get away from all I know, to do the reboot. How about you? Whats your Reboot? We’d love to know.
Namaste, the Queen Cronista
Cheesecake Bites 1
2 Frozen Cheesecakes
Line pan with parchment paper (which I strongly recommend…) so I could pop the frozen cheesecake right out of the pan and place on a large cutting board.
Use a long serrated knife if you’d like cut the edges off of each side. Totally optional, but it does help create even little squares and you’ll probably want to sample it at this point anyhow, right? Cut the cheesecake in half then half again so that you’ll have 4 pieces. Cut each of those again in half, then half again. Continue until you have 64 little pieces. Or you can cut them into any size/shape you want but you may end up with more or less cheesecake bites.
Place the cheesecake bites on a silicone mat lined baking sheet and back in the freezer until frozen again and while you work on the chocolate.
While your cheesecake bites are back in the freezer, place the hot cream over the chocolate chips. let it sit for a few seconds then stir until smooth. If you still have some chunks of chocolate, you can place in the microwave (or over a double boiler) for a little bit at a time until melted.
Let the chocolate cool and come to room temperature while your cheesecake bites are still in the freezer. If the chocolate is too hot, it will start to melt your cheesecake.
Carefully dip each frozen cheesecake bite into the melted chocolate. Let the excess chocolate drip off slightly then turn over and place the cheesecake bites back on the lined baking sheet. The silicone mat will make it easy to clean up and prevent the cheesecakes and chocolate from sticking to the pan.
Place the cheesecakes back in the freezer for about 20-30 minutes or until frozen before serving.