Home Cooked Sunday: Baby It's Cold Outside

Tonight Sunday Dinner was just JW and I.  No one else from the law school bunch was able to attend, so we enjoyed a quiet dinner at home after being out of town most of the weekend.  We had a friend's wedding in Dallas last night and got to stay with the Roush's.  We drove up Saturday morning and spent time with them and watched the Baylor v. Texas game... Sic 'Em!  Our Bears beat the Longhorns for the second year in a row.  It was exciting!  It has been rainy and cold most of the weekend, and my allergies have been bonkers lately, so warm soup hit the spot tonight.  This is one of my favorite things Momma Hance makes, and it is super easy.

The Menu:
Tortellini Soup and French Bread
Dessert: Rum Cake

Tortellini Soup

recipe courtesy of Momma Hance

• 3 garlic cloves, minced
• 1 Tbs. butter
• 48 oz. chicken broth
• 20 oz. cheese and/or chicken tortellini
• 10 oz. frozen chopped spinach, drained
• 2 (14.5 oz.) cans stewed tomatoes

In a large pot or dutch oven melt butter and cook garlic until golden.  Add the chicken broth and bring to a boil.  Once boiling, add tortellini and cook for 10 minutes.  Add the drained spinach and stewed tomatoes.  Allow to simmer for another 10 minutes. 

Rum Cake

Ingredients:

• 1 cup chopped pecans
• 1 (18.25 ounce) package yellow cake mix
• 1 (3.4 ounce) package instant vanilla pudding mix
• 4 eggs
• 1/2 cup water
• 1/2 cup vegetable oil
• 1/2 cup dark rum

Glaze:

• 1/2 cup butter
• 1/4 cup water
• 1 cup white sugar
• 1/2 cup dark rum

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.

In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.

Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Pierce bottom, brush on glaze. Let sit for 10 minutes in pan. Then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.

To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.

Stay warm out there this week!