1 Tbs. Olive oil
1/2 lb. Sweet Italian Sausage, casings removed
1/4 tsp. crushed red pepper flakes
1 tsp. onion powder
3 cloves garlic, minced
1- 28 oz. can crushed tomatoes with added puree
1/2 c. half n' half
10 oz. farfalle (bowtie) pasta
grated parmesan cheese
Cook pasta according to package.
While pasta is cooking, heat oil in large skillet over med-high heat. Add sausage and crushed red pepper flakes. Cook until sausage is no longer pink, breaking into chunks.
Add onion and garlic; saute about 3 minutes. Add tomatoes and half n' half. Reduce heat to low; simmer until mixture thickens. Season with salt and pepper.
Stir cooked/drained pasta into sauce. Sprinkle with parmesan cheese when serving.
from Michelle Wright
Friday, September 27, 2013
Monday, July 29, 2013
Lee's Ice Cream
I haven't tried it yet, but I am sure you could leave out the lemon and just use the rest as a base and then add your own mix in's or substitute another flavor for the lemon.
1 c. sugar
3 eggs
1 c. milk*
1 1/2 tsp. lemon zest
1/2 c. fresh lemon juice
1 tsp. vanilla
1 1/2 c. heavy cream
Combine sugar, eggs, milk, lemon zest, and lemon juice in a saucepan. Cook slowly over medium heat until it just simmers. Remove from heat and add the vanilla. Strain and cool in the fridge overnight.
Remove from the fridge, add the cream and pour into an ice cream maker.
*you can substitute evaporated milk or some sweetened condensed milk. We like 1/2 c. milk and 1/2 c. sweetened condensed milk.
from Lee Stott
1 c. sugar
3 eggs
1 c. milk*
1 1/2 tsp. lemon zest
1/2 c. fresh lemon juice
1 tsp. vanilla
1 1/2 c. heavy cream
Combine sugar, eggs, milk, lemon zest, and lemon juice in a saucepan. Cook slowly over medium heat until it just simmers. Remove from heat and add the vanilla. Strain and cool in the fridge overnight.
Remove from the fridge, add the cream and pour into an ice cream maker.
*you can substitute evaporated milk or some sweetened condensed milk. We like 1/2 c. milk and 1/2 c. sweetened condensed milk.
from Lee Stott
Saturday, May 25, 2013
Santa Fe Cheese Soup
*This recipe can easily be adjusted to your liking...add more beef, less beans, more tomatoes, less cheese, etc.
12-16 oz. Velveeta, cubed (we like all 16 oz.)
1/2 lb. ground beef
1 c. beef broth
1 can of corn with liquid
1 can of diced tomatoes
1 can kidney beans (drained & rinsed)
1 can black beans (drained & rinsed)
1/2 tsp. garlic powder
1/2 tsp. chili powder
1/2 tsp. onion powder
1/2 tsp. cumin
1/4 tsp. crushed red pepper flakes
Brown your ground beef in a pot. Drain the grease and add the broth, corn, tomatoes, kidney beans, black beans, and spices. Turn heat to medium. When it starts to boil, turn heat down slightly and add the velveeta cheese. Stir occasionally as the cheese melts. Once it has melted simmer for 10-15 minutes. (You can add a little water or beef broth if you need to.)
We like to eat this with cornbread.
12-16 oz. Velveeta, cubed (we like all 16 oz.)
1/2 lb. ground beef
1 c. beef broth
1 can of corn with liquid
1 can of diced tomatoes
1 can kidney beans (drained & rinsed)
1 can black beans (drained & rinsed)
1/2 tsp. garlic powder
1/2 tsp. chili powder
1/2 tsp. onion powder
1/2 tsp. cumin
1/4 tsp. crushed red pepper flakes
Brown your ground beef in a pot. Drain the grease and add the broth, corn, tomatoes, kidney beans, black beans, and spices. Turn heat to medium. When it starts to boil, turn heat down slightly and add the velveeta cheese. Stir occasionally as the cheese melts. Once it has melted simmer for 10-15 minutes. (You can add a little water or beef broth if you need to.)
We like to eat this with cornbread.
Thursday, March 28, 2013
Jumbo Sausage Ravioli
18 Barilla oven ready lasagna noodles
1 Tbs. olive oil
1 clove garlic, minced
1/2 pound mild Italian sausage
1 egg, beaten
1 c. low fat ricotta cheese
2 cups shredded Italian cheese blend, divided
2 Tbs. low fat sour cream
3 Tbs. seasoned breadcrumbs
1/2 tsp. dried basil
1/2 tsp. dried oregano
salt and pepper, to taste
3 cups marinara sauce
1 1/2 c. fat free half and half
*(original recipe calls for 1/2 tsp. fennel seeds- I leave it out because I don't like it! It also says to use 24 lasagna noodles, but we like a little more filling, so I use less)
Fill a large glass baking dish with hot water. Lay lasagna noodles in hot water and set aside; check noodles occasionally and separate to prevent sticking.
Meanwhile, heat olive oil in a large pan over medium heat. Saute garlic (and fennel if using it) until fragrant, about 2 minutes. Add sausage to the pan and cook until not longer pink, breaking it up as finely as possible during cooking; drain (if needed).
In a medium bowl combine beaten egg, ricotta, 1 cup Italian cheese, sour cream, bread crumbs, basil, and oregano. Stir in cooked sausage. Season with salt and pepper.
Preheat oven to 350 degrees. To make the sauce, combine the marinara sauce with the half and half in a medium bowl. Mix well. Grease two 9x13 glass baking dishes and cover the bottom of each dish with a thin layer of sauce.
Remove the lasagna noodles from water (after about 20 minutes) and layer them between paper towels. Working with two noodles at a time, place one noodle on top of the other forming a plus sign. Place about 2-3 Tbs. sausage mixture in the center of the noodles. Grab the edges of the bottom noodle and fold into the center, over the filling, so they overlap slightly, pressing the filling down slightly as you do so. Fold in the edges of the remaining noodle to form a square pouch. Place ravioli seam side down into the prepared baking dishes (up to 6 per dish). When all ravioli are complete, cover them with the remaining sauce and sprinkle with the remaining 1 cup of cheese.
Cover with foil and bake for about 20 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is browned and sauce is bubbly.
Adapted slightly from letsdishrecipes.com
1 Tbs. olive oil
1 clove garlic, minced
1/2 pound mild Italian sausage
1 egg, beaten
1 c. low fat ricotta cheese
2 cups shredded Italian cheese blend, divided
2 Tbs. low fat sour cream
3 Tbs. seasoned breadcrumbs
1/2 tsp. dried basil
1/2 tsp. dried oregano
salt and pepper, to taste
3 cups marinara sauce
1 1/2 c. fat free half and half
*(original recipe calls for 1/2 tsp. fennel seeds- I leave it out because I don't like it! It also says to use 24 lasagna noodles, but we like a little more filling, so I use less)
Fill a large glass baking dish with hot water. Lay lasagna noodles in hot water and set aside; check noodles occasionally and separate to prevent sticking.
Meanwhile, heat olive oil in a large pan over medium heat. Saute garlic (and fennel if using it) until fragrant, about 2 minutes. Add sausage to the pan and cook until not longer pink, breaking it up as finely as possible during cooking; drain (if needed).
In a medium bowl combine beaten egg, ricotta, 1 cup Italian cheese, sour cream, bread crumbs, basil, and oregano. Stir in cooked sausage. Season with salt and pepper.
Preheat oven to 350 degrees. To make the sauce, combine the marinara sauce with the half and half in a medium bowl. Mix well. Grease two 9x13 glass baking dishes and cover the bottom of each dish with a thin layer of sauce.
Remove the lasagna noodles from water (after about 20 minutes) and layer them between paper towels. Working with two noodles at a time, place one noodle on top of the other forming a plus sign. Place about 2-3 Tbs. sausage mixture in the center of the noodles. Grab the edges of the bottom noodle and fold into the center, over the filling, so they overlap slightly, pressing the filling down slightly as you do so. Fold in the edges of the remaining noodle to form a square pouch. Place ravioli seam side down into the prepared baking dishes (up to 6 per dish). When all ravioli are complete, cover them with the remaining sauce and sprinkle with the remaining 1 cup of cheese.
Cover with foil and bake for about 20 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is browned and sauce is bubbly.
Adapted slightly from letsdishrecipes.com
Sunday, February 24, 2013
No Bake Oreo Dessert
1 package Oreo cookies
1/3 c. butter
1 large box instant chocolate pudding
2- 8 oz. cool whip
8 oz. cream cheese, softened
1 c. powdered sugar
Crush the whole package of cookies. Save 1/2 c. to sprinkle on top. Pour remaining crumbs into a 9x13 inch pan. Melt butter and pour into crumbs. Mix well and press into the bottom of the pan to make a crust.
Make pudding according to package directions and let it start to set up in the fridge.
In a mixing bowl, blend cream cheese until smooth. Add the powdered sugar, mix. Fold in one 8 oz. container of cool whip.
Top oreo crust with the cream cheese mixture, then the pudding, then the last 8 oz. container cool whip. Sprinkle remaining Oreo's on top. Cover and refrigerate until ready to serve.
from www.house344.com
1/3 c. butter
1 large box instant chocolate pudding
2- 8 oz. cool whip
8 oz. cream cheese, softened
1 c. powdered sugar
Crush the whole package of cookies. Save 1/2 c. to sprinkle on top. Pour remaining crumbs into a 9x13 inch pan. Melt butter and pour into crumbs. Mix well and press into the bottom of the pan to make a crust.
Make pudding according to package directions and let it start to set up in the fridge.
In a mixing bowl, blend cream cheese until smooth. Add the powdered sugar, mix. Fold in one 8 oz. container of cool whip.
Top oreo crust with the cream cheese mixture, then the pudding, then the last 8 oz. container cool whip. Sprinkle remaining Oreo's on top. Cover and refrigerate until ready to serve.
from www.house344.com
Wednesday, February 20, 2013
Fauxtisserie Chicken
1 whole chicken
salt based seasoning (season salt or this great rub)
Optional-
garlic
fresh herbs
Make 3 balls of aluminum foil and place them in the bottom of your slow cooker. These hold the chicken off the bottom so the air can circulate all around the chicken and so it isn't stewing in it's own juices.
Rinse chicken and pat dry with paper towels. Place the chicken breast side up on a plate. Pull the skin up all around the chicken. Stick the garlic and fresh herbs under the skin.
Rub the seasoning VERY liberally onto the skin of the chicken (I like some underneath too). Place the chicken breast side up on the foil in the slow cooker. Cook on low 7-8 hours.
*The chicken will be very tender when done. We love to eat it with mashed potatoes and gravy, or I will shred the chicken and use it in other meals. You can also strain the drippings and you have some yummy chicken stock.
from OurBestBites.com
salt based seasoning (season salt or this great rub)
Optional-
garlic
fresh herbs
Make 3 balls of aluminum foil and place them in the bottom of your slow cooker. These hold the chicken off the bottom so the air can circulate all around the chicken and so it isn't stewing in it's own juices.
Rinse chicken and pat dry with paper towels. Place the chicken breast side up on a plate. Pull the skin up all around the chicken. Stick the garlic and fresh herbs under the skin.
Rub the seasoning VERY liberally onto the skin of the chicken (I like some underneath too). Place the chicken breast side up on the foil in the slow cooker. Cook on low 7-8 hours.
*The chicken will be very tender when done. We love to eat it with mashed potatoes and gravy, or I will shred the chicken and use it in other meals. You can also strain the drippings and you have some yummy chicken stock.
from OurBestBites.com
Sunday, February 3, 2013
Chocolate Chip Peanut Butter Oatmeal Cookies
*makes 2-3 dozen cookies
1 c. butter
1 c. peanut butter
1 c. packed brown sugar
1 c. granulated sugar
1 tsp. vanilla
2 eggs
2 c. flour
1 c. oats
2 tsp. baking soda
1 tsp. salt
12 oz. bag chocolate chips
Preheat oven to 350 degrees.
In a large bowl with an electric mixer, cream together the butter, peanut butter, brown sugar and sugar. Add the vanilla and eggs and mix until the batter is light in color, 2-3 minutes. Stir in the flour, oats, baking soda and salt. Add chocolate chips. Bake for 10-12 minutes until very lightly browned and still soft in the center. Cool on a cooling rack.
from melskitchencafe.com
1 c. butter
1 c. peanut butter
1 c. packed brown sugar
1 c. granulated sugar
1 tsp. vanilla
2 eggs
2 c. flour
1 c. oats
2 tsp. baking soda
1 tsp. salt
12 oz. bag chocolate chips
Preheat oven to 350 degrees.
In a large bowl with an electric mixer, cream together the butter, peanut butter, brown sugar and sugar. Add the vanilla and eggs and mix until the batter is light in color, 2-3 minutes. Stir in the flour, oats, baking soda and salt. Add chocolate chips. Bake for 10-12 minutes until very lightly browned and still soft in the center. Cool on a cooling rack.
from melskitchencafe.com
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