Lemon Chicken Tortellini

I struggled with the title of this recipe.  I mean, "Lemon Chicken Tortellini" doesn't even begin to describe its awesomeness.  I thought about naming it "A-recipe-worthy-of-Olive-Garden" or "The-reason-Taste-of-Home-is-the-best-culinary-magazine" or my favorite "This-is-why-I-don't-do-the-Atkins-Diet."  Yes, it tastes like an Olive Garden creation.  Yes, Taste of Home is an awesome magazine with some very cool recipes (I even saw one for chocolate covered bacon!!).  And yes, I am a pastaholic who will never, ever give up my carbs. However, I guess I'll just stick to the original title.  Trust me, though--it's gooooooood.

Lemon Chicken Tortellini
1 package (19 oz.) frozen cheese tortellini (I've used the dried and fresh, too)
1 lb. boneless skinless chicken breasts, cut into 1 inch pieces
2 Tbsp butter
1/2 small sweet red pepper, julienned (we are not fans of pepper, so I omit this)
2 garlic cloves, minced
3 cups reduced-sodium chicken broth, divided
1/3 cup all-purpose flour
1/2 tsp salt
1/4 tsp pepper
2 tsp grated lemon peel
1/2 tsp hot pepper sauce, optional (we opt out of this one, also, so I have no clue what it does to the flavor.)
1 package (6 oz) fresh baby spinach
6 Tbsp shredded Parmesan cheese

Corn Chowder

I love a good chowder. Especially when the temperature dips into the 50's. (What can I say?  I'm a South Carolinian, and face it--anything below 60 degrees is cold to us!)  The best thing about soup is that it is tweakable.  I am always tweaking and tinkering, adding and adjusting.  This one has definitely been tweaked, so much so that I can't remember the original.  So, tweak away and make it your own.

Corn Chowder
4 oz sliced bacon cut into 1" pieces
2 Tbsp unsalted butter
2 cups chopped onions (I typically do less..we don't like too much onion)
2 Tbsp all purpose flour (I use more because I prefer thicker chowder)
4 cups chicken stock
2 large Russet potatoes, peeled and cut into 1/4 inch dice
1 cup 1/2 +1/2
4 cup frozen corn
3/4 tsp pepper
salt to taste
carrots
(original recipe called for scallions, but at the request of the husband, they were omitted and carrots replaced them)

Hot Feta Artichoke Dip

OH YEAH.  I am a sucker--let me repeat that--a SUCKER for feta.   And this dip is all about the feta.  Add a little Parmesan and some artichoke hearts, and you've got one of the best dips ever. 

Hot Feta Artichoke Dip
1 can (14 oz.) artichoke hearts, drained, chopped
1 package (8 oz) feta cheese, crumbled
1 cup Mayonnaise
1/2 cup shredded Parmesan cheese
1 jar (2 oz) diced pimentos, drained
1 clove garlic, minced
Triscuit Thin Crisps (or pita chips, or any other cracker that floats your boat)

Candy Bar Cake

Candy Bar Cake (Or at least the it-contains-10-candy-bars-icing)!
Ok, peeps.  This is my first-- first, mind you-- venture into the blogging world.  I mean, I don't follow any blogs, I don't write any blogs, zip, nada, nothing.  So, if this ends up in the wrong place or floating around in Cyberspace, perhaps you can forgive a mistake made by a newbie.

Soooo..my first contribution to the world of blogging is quite a tasty little treat called Candy Bar Cake.  I get requests for this at all sorts of functions, and I happily oblige, because why wouldn't I want to bring something with sugar, fat, and chocolatey goodness?  However, I am going to just share the icing recipe, because frankly, it is the best part.  Also, it is quite versatile--I've used it on German chocolate cake, regular chocolate cake, boxed chocolate cake (GASP! Please don't let my mom and granny see that!), everything.  I am sure you have your own favorite chocolate cake recipe, so I leave you with a little bit of OOMPH! to top it off.  Enjoy!