White Chocolate Blondies

INGREDIENTS

1 C butter
1/2 C white chocolate, chopped
4 eggs, beaten
2 C sugar
1 1/2 C flour
1 1/2 tsp vanilla

FROSTING

1/2 C butter
1/3 C white chocolate, chopped
3 C powdered sugar
2 Tbsp whipping cream (or more to right consistency)
1 1/2 tsp vanilla



INSTRUCTIONS
Preheat oven to 350 degrees.
For the brownie part melt your white chocolate and butter either in the microwave or a double boiler.
White Chocolate burns easily so be sure and watch it. Melt it in small increments of time. Whisk in eggs and then add in sugar.
Add flour and vanilla.
Put into a greased 9 x 13 pan.
Bake for 30 minutes. Cool and then frost.

FROSTING:
Melt butter and white chocolate in microwave or double boiler.
Remove from heat and add powdered sugar, whipping cream and vanilla.
Frost brownies.

Crockpot Sausage and Cheese Tortellini

Ingredients: 

• 1 lb. Italian Sausage 
• 20 oz. Frozen Three-Cheese Tortellini 
• 32 oz. Chicken Broth
• 2 Cans Diced Tomatoes – The kind that are seasoned with basil, garlic & oregano. If you don’t have the seasoned ones, you’ll need to add in your own seasonings.
• 8 oz. Cream Cheese 
• Grated Parmesan Cheese for topping!

1. Take your cream cheese out of the fridge, and let it sit while you quickly brown your meat.

2. Add the sausage and tortellini to your Crock Pot. Pour the tomatoes, liquid and all, and broth over the top. Add your cream cheese to the Pot in chunks.

3. Give your Crock Pot a good stir to get everything evenly distributed, making sure the liquids are adequately covering the tortellini.

4. Cook on LOW for a total of 3 1/2 – 4 hours. Stir at 1 1/2 hours, and again at 3 hours, removing the lid for the last 30 minutes of cooking. This will give the sauce some time to thicken up. You can leave the lid off longer if you need more thickening time, but stir every so often.