✨️Tammy Worley✨️

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Remember November 3, 1956? That's when The Wizard of Oz made its television debut on CBS at 9 PM. It was such a special night! I wonder how many of you watched it back then. What a memory! #TheWizardOfOz #nostalgia #childhood

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It's so easy to get distracted by thrift shops! Just spotted one and had to share. #ThriftShopFinds #ThriftStoreLover

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I tried making this Slow Cooker Tomato Tortellini Soup with Cheddar & Toast Bites, and it turned out great! Ingredients: - 1 (28-ounce) can crushed tomatoes - 1 (14-ounce) can diced tomatoes, undrained - 4 cups vegetable broth (or chicken broth) - 1 medium onion, diced - 2 cloves garlic, minced - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes (optional) - 1/2 cup heavy cream - 1 (9-ounce) package refrigerated cheese tortellini - 1 cup shredded cheddar cheese - Salt and pepper, to taste - 4 slices of bread (for toast bites) - 1 tablespoon olive oil - 1/2 teaspoon garlic powder - 1/4 cup shredded Parmesan cheese (for garnish) Instructions: 1. In a slow cooker, combine the crushed tomatoes, diced tomatoes, vegetable broth, diced onion, minced garlic, dried basil, dried oregano, and red pepper flakes (if using). 2. Cover and cook on low for 6-8 hours or on high for 3-4 hours. 3. About 30 minutes before serving, stir in the heavy cream and cheese tortellini. Season with salt and pepper to taste. 4. For the toast bites, preheat the oven to 400°F (200°C). In a small bowl, mix the olive oil and garlic powder. Brush the mixture onto one side of each bread slice. 5. Place the bread slices on a baking sheet, oiled side up, and bake for 8-10 minutes or until golden and crispy. 6. Serve the soup hot, topped with shredded cheddar cheese and garnished with Parmesan cheese. Enjoy with the toast bites. #SlowCookerRecipe #TortelliniSoup