1 lb italian sausage (I use turkey(
1 lb box of Ziti
1 jar pasta sauce
1 28 oz can of diced tomatoes with basil
4 oz cream cheese
1 small onion diced
3 garlic cloves minced
1 red pepper diced
1 container of mushrooms chopped
1 bunch of asparagus tops
1 container fresh spinach
S&P
1 c shredded mozzerella cheese
Brown the sausage, onion and garlic with S&P. Boil the pasta for 8 minutes. Chop the pepper, mushrooms and asparagus tops. Put in a LARGE mixing bowl. Add the pasta sauce and diced tomatoes to a pot and heat thru. Then add cream cheese and sausage and onion mix. Heat until the cream cheese blends. Drain the pasta and rinse with cold water. Add the pasta to the bowl with veggies. Add spinach. Mix with your hands until combined. Add the pasta to 2 9X13 baking pans and top with the sauce and sausage mixture. Top with shredded cheese and bake for 30 min on 350.
** This makes a LARGE portion of pasta. You can cut in half and use half a box of pasta. **
Sunday, March 14, 2010
Friday, March 5, 2010
Sweet & Spicy Meatballs with Buscuit Crust
1 pkg frozen meatballs (I use Turkey)
1 jar Heinz Chili Sauce
1 8oz jar grape jelly
1 small onion - finely diced
1 clove garlic - minced
1 oz water
Add meatballs, onion, garlic, Chili Sauce, and grape jelly to a oven proof pan. Bake at 350 for 30 minutes.
While the meatballs are baking make buscuit topping:
2 cups of Bisquick
1/2 c club soda
1/3 c sour cream
2 tbsp melted butter
Mix bisquick, club soda and sour cream. Spoon on top of meatball mixture and drizzle with melted butter. Bake for 15 minutes. Turn the oven to broil and broil a couple minutes until the top of the buscuit mix is browned.
Enjoy!!
1 jar Heinz Chili Sauce
1 8oz jar grape jelly
1 small onion - finely diced
1 clove garlic - minced
1 oz water
Add meatballs, onion, garlic, Chili Sauce, and grape jelly to a oven proof pan. Bake at 350 for 30 minutes.
While the meatballs are baking make buscuit topping:
2 cups of Bisquick
1/2 c club soda
1/3 c sour cream
2 tbsp melted butter
Mix bisquick, club soda and sour cream. Spoon on top of meatball mixture and drizzle with melted butter. Bake for 15 minutes. Turn the oven to broil and broil a couple minutes until the top of the buscuit mix is browned.
Enjoy!!
Monday, February 1, 2010
Butternut Squash Soup
1 Butternut Squash
2 1/2 cups of Veggie Stock
4 oz cream cheese
1/2 stick butter
1 tsp enchilada seasoning
1 tsp crushed red pepper
1 tsp paparika
1 tsp ground sage
S&P
Clean and bake flesh side down on 425 for 45 minutes to an hour. Remove from oven and let cool about 5 minutes or until you can handle. Turn over and scrape the flesh out and add to a food processor. Add cream cheese, butter and 1/2 of the stock. Puree and return to a pot on medium low heat. Add the remaining stock and all the seasonings. Stir and then add S&P to taste. Heat for about 15 minutes or until heated all the way thru.
Serve with carmelized onions.
2 1/2 cups of Veggie Stock
4 oz cream cheese
1/2 stick butter
1 tsp enchilada seasoning
1 tsp crushed red pepper
1 tsp paparika
1 tsp ground sage
S&P
Clean and bake flesh side down on 425 for 45 minutes to an hour. Remove from oven and let cool about 5 minutes or until you can handle. Turn over and scrape the flesh out and add to a food processor. Add cream cheese, butter and 1/2 of the stock. Puree and return to a pot on medium low heat. Add the remaining stock and all the seasonings. Stir and then add S&P to taste. Heat for about 15 minutes or until heated all the way thru.
Serve with carmelized onions.
Monday, December 21, 2009
Cranberry Red Pepper Salsa- Southern Living Christmas 2006
1 1/2 c fresh cranberries
1/2 c bottled roasted red peppers, drained and chopped
3 tbsp honey
1/2 tsp grated lime zest
2 tbsp lime juice
1 green onion, chopped
1 jalapeno, seeded and minced
chopped fresh cilantro
Process cranberries in food processor until coarsley chopped and transfer to a bowl. Add bell peppers and remaining ingredients. Stir well and combine. Cover and chill until ready to serve!
** This goes with the Black Eyed Pea Cakes!! Yummy Yummy! Thanks to Southern Living Christmas 2006 for the recipe **
1/2 c bottled roasted red peppers, drained and chopped
3 tbsp honey
1/2 tsp grated lime zest
2 tbsp lime juice
1 green onion, chopped
1 jalapeno, seeded and minced
chopped fresh cilantro
Process cranberries in food processor until coarsley chopped and transfer to a bowl. Add bell peppers and remaining ingredients. Stir well and combine. Cover and chill until ready to serve!
** This goes with the Black Eyed Pea Cakes!! Yummy Yummy! Thanks to Southern Living Christmas 2006 for the recipe **
Black Eyed Pea Cakes - Southern Living Christmas 2006
2 cans (15.83 oz) black eyed peas rinsed & drained
1 large egg
1 tsp ground cumin
3/4 tsp salt
1 1/4 c Japanese Bread Crumbs (panko) divided
1/2 c bottled roasted red peppers, drained and chopped
1/3 c chopped red onion
1/2 c chopped cilantro
3 tbsp all purpose flour
2 minced garlic cloves
Peanut Oil (or other oil) for frying
Cranberry Red Pepper Salsa (see next recipe)
Process 1 1/2 cups of black eyed peas int he food processor until coarsly chopped. Whisk egg, cumin and salt in large bowl. Add chopped peas, whole peas, 3/4 c bread crumbs and next 5 ingredients. Stir well to combine. Place remaining breadcrumbs in a shallow dish. Using a 1/4 c measuring cup, shape pea mixture into a cake and dredge in breadcrumbs. Repeat with remaining mixutre. Place on a baking sheet lined with plastic and cover and chill overnight.
Pour 1 inch of oil into a large skillet and heat to 350. Fry in batches approximately 3 minutes or until golden. Drain and serve immediately.
** This is a new holiday tradition at my house! I love these things! You can also bake them but the outside doesn't get quite as crispy **
1 large egg
1 tsp ground cumin
3/4 tsp salt
1 1/4 c Japanese Bread Crumbs (panko) divided
1/2 c bottled roasted red peppers, drained and chopped
1/3 c chopped red onion
1/2 c chopped cilantro
3 tbsp all purpose flour
2 minced garlic cloves
Peanut Oil (or other oil) for frying
Cranberry Red Pepper Salsa (see next recipe)
Process 1 1/2 cups of black eyed peas int he food processor until coarsly chopped. Whisk egg, cumin and salt in large bowl. Add chopped peas, whole peas, 3/4 c bread crumbs and next 5 ingredients. Stir well to combine. Place remaining breadcrumbs in a shallow dish. Using a 1/4 c measuring cup, shape pea mixture into a cake and dredge in breadcrumbs. Repeat with remaining mixutre. Place on a baking sheet lined with plastic and cover and chill overnight.
Pour 1 inch of oil into a large skillet and heat to 350. Fry in batches approximately 3 minutes or until golden. Drain and serve immediately.
** This is a new holiday tradition at my house! I love these things! You can also bake them but the outside doesn't get quite as crispy **
Sunday, December 13, 2009
Heather's Jambalaya
2 boneless skinless chicken breasts
1 T parsley
1 tsp dried cilantro
1 tsp paparika
2 T garlic
2 bay leaves
S&P
1 large chicken bullion
5 cups water
Add the above ingredients to a oven safe stock pot. Bring to a boil and then turn down and simmer for 25 to 30 minutes with a lid on. Turn off and remove from heat. Drain the chicken into a bowl and strain the stock. Set aside for later.
1 green bell pepper - chopped
3-4 stalks of celery - cleaned and chopped
1 onion - chopped
1 T garlic
1 tsp liquid Swamp Fire
1 T parsley
1 T dried cilantro
S&P
1 tsp Tony Chachere's (cajun seasoning)
1 pkg Turkey Keilbasa - sliced
Chicken
1 1/2 c white rice
3 -4 c Stock
Saute: green peppers, celery, onion, garlic and all spices for about 5 minutes. Add the keilbasa and brown - about another 5 to 10 minutes. Then add the chicken and stir. Add the rice and 3 cups of stock. Bring to a boil and then bake at 350 for 1 hour. Check at 30 minutes and stir so it doesn't stick.
** You can use any type of sausage and leftover chicken is good **
1 T parsley
1 tsp dried cilantro
1 tsp paparika
2 T garlic
2 bay leaves
S&P
1 large chicken bullion
5 cups water
Add the above ingredients to a oven safe stock pot. Bring to a boil and then turn down and simmer for 25 to 30 minutes with a lid on. Turn off and remove from heat. Drain the chicken into a bowl and strain the stock. Set aside for later.
1 green bell pepper - chopped
3-4 stalks of celery - cleaned and chopped
1 onion - chopped
1 T garlic
1 tsp liquid Swamp Fire
1 T parsley
1 T dried cilantro
S&P
1 tsp Tony Chachere's (cajun seasoning)
1 pkg Turkey Keilbasa - sliced
Chicken
1 1/2 c white rice
3 -4 c Stock
Saute: green peppers, celery, onion, garlic and all spices for about 5 minutes. Add the keilbasa and brown - about another 5 to 10 minutes. Then add the chicken and stir. Add the rice and 3 cups of stock. Bring to a boil and then bake at 350 for 1 hour. Check at 30 minutes and stir so it doesn't stick.
** You can use any type of sausage and leftover chicken is good **
Frog Eye Salad (Fruit Salad)
1 C sugar
2 T flour
1 3/4 C pineapple juice
2 eggs
1 T lemon juice
1 T oil
1 C shredded coconut
3 (11 oz) cans Mandarin Oranges
2 (20 oz) cans Pineapple Chunks
1 (20 oz) can Crushed Pineapple
1 (9oz) carton Cool Whip
1 C miniature marshmellows
1 (16 oz) box Acini de Pepe
Cook the Acini de Pepe according to the directions on the box with 1 T oil in salted water. Drain and cool.
Drain the pineapple juice into a microwave safe bowl. Stir in the flour and sugar. Add in the eggs and beat together. Add to microwave and cook in 1 minute intervals for 5-8 minutes. Stir at the end of each minute. Once the mixture becomes thick remove from microwave and set aside. Once the Acini de Pepe has cooled add it to a refridgerator safe container with a sealable lid. Pour the pineapple mixture over the Acini de Pepe and refridgerate overnight or up to 2 days.
The day you serve: add the drained pineapple and mandarin oranges to the Acini de Pepe mixture. (Make sure to squeeze them out to get most of the juice out). Then add the marshmellows, coconut and cool whip and stir to combine.
This is really easy but makes a large amount. Great to serve at large get togethers. We ususally have it for Thanksgiving and Christmas.
** Thanks Grandma Gohlke for this recipe! It is tried and true and one of my all time favorites!! **
** You can leave out the coconut if someone in your family is allergic **
** Can be frozen but does change the texture a bit **
2 T flour
1 3/4 C pineapple juice
2 eggs
1 T lemon juice
1 T oil
1 C shredded coconut
3 (11 oz) cans Mandarin Oranges
2 (20 oz) cans Pineapple Chunks
1 (20 oz) can Crushed Pineapple
1 (9oz) carton Cool Whip
1 C miniature marshmellows
1 (16 oz) box Acini de Pepe
Cook the Acini de Pepe according to the directions on the box with 1 T oil in salted water. Drain and cool.
Drain the pineapple juice into a microwave safe bowl. Stir in the flour and sugar. Add in the eggs and beat together. Add to microwave and cook in 1 minute intervals for 5-8 minutes. Stir at the end of each minute. Once the mixture becomes thick remove from microwave and set aside. Once the Acini de Pepe has cooled add it to a refridgerator safe container with a sealable lid. Pour the pineapple mixture over the Acini de Pepe and refridgerate overnight or up to 2 days.
The day you serve: add the drained pineapple and mandarin oranges to the Acini de Pepe mixture. (Make sure to squeeze them out to get most of the juice out). Then add the marshmellows, coconut and cool whip and stir to combine.
This is really easy but makes a large amount. Great to serve at large get togethers. We ususally have it for Thanksgiving and Christmas.
** Thanks Grandma Gohlke for this recipe! It is tried and true and one of my all time favorites!! **
** You can leave out the coconut if someone in your family is allergic **
** Can be frozen but does change the texture a bit **
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