Creamy Tomato Toretellini Soup, Easy Breadsticks and Homemade Strawberry Ice Cream

Loved this meal because it was yummy... but also because it was EASY! Can't beat that right???

Creamy Tomato Tortellini Soup

2 cups chicken broth
2 cans Progresso Tomato Soup
1 8 oz packages cream cheese (I bet you could half this to make it a little more healthy and it would still taste fine)
1 package of tortellini


Boil chicken broth. Then add tomato soup. Reduce heat. In a separate bowl, microwave the cream cheese until soft-for about 30 seconds. Remove and add about a cup of the soup. Whisk together to get the cream cheese all melted. Add cream cheese and tortellini to soup and let simmer for about 10 minutes-or until tortellini is cooked. Serve immediately!


Easy Rhodes Breadsticks

12 Rhodes Frozen Rolls
Parmesan Cheese
Butter
Garlic Salt

Sit out 12 frozen rolls to defrost for about 3 hours. Take the rolls and rolls them out into a long snake. Take two snakes and twist them together. Sit in a pan with melted butter on the bottom and then pour a little on top. Sprinkle with a little bit of garlic salt and Parmesan cheese. Cook at 350 for 25 minutes or until golden brown.


No-Cook Strawberry Ice Cream

Ingredients

1 lb strawberries, hulled, halved if large
3/4 cup sugar
3/4 teaspoon fresh lemon juice
1/8 teaspoon salt
2 cups heavy cream

Preparation

Coarsely mash strawberries with sugar, lemon juice, and salt using a potato masher in a large bowl. Let stand, stirring and mashing occasionally, 10 minutes.
Transfer half of strawberry mixture to a blender and purée with cream until smooth. Return strawberry cream to bowl with remaining strawberries, and combine.
Pour mixture in ice cream maker, and run for 25 to 30 minutes or until you have ice cream! (Follow manufacturer's directions if you have a different ice cream maker). Transfer to an airtight container and put in freezer to firm up further. The ice cream will last for one week, if you can manage to keep it around that long!