Yep, 8 years ago today I married the man of my dreams, my best friend. Now if you really want the inside scoop, 14 years ago I went on my first date w/ that man, who would become my husband & who I knew I wanted to be the father of my children- yes even back then. May 17th has always been our anniversary (easy to remember) and on the day of our wedding, I walked down the aisle at exactly 4:30 pm, the time he picked me up that very first night! For tonight's special meal, I'm actually trying something new, and hoping it's a hit b/c who wants to strike out on their anniversary? And since tonight is Taekwondo for the boys, I had to do something that is easily reheated, but still wanted it to be something Adam would (hopefully) enjoy. The main course came from
Real Mom's Kitchen and the picture she posted w/ it made my mouth water. I've had it on my "to make" list for a few weeks now and thought tonight would be the perfect chance. Dessert will also be quick, easy and is also new. I'm trying a chocolate mousse I found on
cooks.com- 3 ingredients is my kind of dessert. So while my anniversary present to Adam has to stay a secret for now, my gift to all of you is a 2 for one special, dinner and dessert!! Happy Anniversary honey, I love you. Yesterday, Today and Tomorrow. You have given me so many gifts in 14 years, none more precious than our beautiful son, and there is nobody else I would want to grow old with :)
Easy Baked Tortellini
3 cups or 1 13 oz. bag fresh cheese tortellini (I couldn't find fresh, so I bought a 19 oz frozen bag)
1 24 oz. jar marinara sauce
1/2 c. heavy whipping cream
1 c. Parmesan cheese, divided
salt and pepper, to taste
1 cup shredded mozzarella cheese
Preheat oven to 350 and grease 11x7 inch baking pan. ( I will use 9x13 since I have more tortellini). Cook tortellini until almost done. You don't want it fully cooked b/c it will cook more in the oven. Drain and put in bowl. Toss w/ 1 TBS butter to prevent sticking. Combine the marinara, cream and 1/2 c. Parmesan. Then add the pasta and gently toss until coated. Season w/ salt and pepper. Place into greased baking dish. Sprinkle w/ other 1/2 c. Parmesan and mozzarella. Bake uncovered for 25 minutes or until lightly browned.
Easy Chocolate Mousse
1 4 oz. box chocolate pudding
1 small container (8oz) Cool Whip
1/2 c. milk
Place chocolate pudding in mixing bowl. Pour milk into pudding and whisk until smooth and thick. Put whole container of Cool Whip in pudding mix and stir until smooth. Refrigerate until serving.
Anyone reading closely will notice the mousse recipe was edited. The TBS milk just didn't work for me. I don't know if I misread the recipe, or if maybe it wasn't supposed to be instant pudding mix, but I added the 1/2 cup and it was perfect. Nice and thick to mix w/ the Cool Whip. The directions on the box called for 2 cups cold milk to make pudding, so I used 1/4 of that.
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