Wednesday, November 30, 2011

Linguine with Classic Meat Sauce

I made this when my mom was in Texas.  We love Italian food and this was so easy to whip up after a day of shopping. Serve it with a salad and garlic bread, super easy!I don't have a picture....oops....

1 pound of ground turkey, chuck or sirloin*I always use turkey*
3 garlic cloves, minced
1 large shallot, minced
red wine*any kind*
28 ounce can of crushed tomatoes
15 ounces of tomato sauce
salt and pepper to taste
pinch of red pepper flakes
linguine noodles, cooked and drained
fresh basil for the top, if you choose
Parmesan cheese

Heat the olive oil in a large pan over med-hi heat.  Cook the shallots until clear and add the garlic and cook for 1 minute.  Add the meat until browned, season with salt and pepper and red pepper flakes.  Add the tomato sauce and crushed tomatoes and a splash of red wine. Cover and turn heat to low and simmer for 15-20 minutes at least. Pour sauce over the noodles and sprinkle parmesan cheese and basil over the top. Enjoy~

Tuesday, November 29, 2011

Sauteed Green Beans

I love green beans and am always looking for a new way to fix them so my kids will continue eating them without complaining.  This is the latest recipe and I LOVE it! Tony and I ate the whole batch between the 2 of us!
Heat olive oil or butter in a saute pan, add beans, roasted almond slivers, and a squeeze of lemon and saute until cooked but still crunchy.  Salt and pepper to taste! Easy and Healthy! Yum! Enjoy~

Monday, November 28, 2011

Garbage Brownies

These are not for a diet, or a person on a! You throw everything in these yummilicious treats and there is enough calories for an entire week....but they are soooo good!!

Your favorite recipe for brownies or a boxed mix is fine as well
1/2 cup honey roasted peanuts
1 cup chopped Reese's peanut butter cups
2 cups mini marshmallows
1 1/2 cups chocolate chips
1 1/2 cup creamy peanut butter
2 cups Rice Krispies

Butter a 9x13 baking dish.  Make the brownies and bake for about 20-25 minutes.  Take out of the oven and sprinkle the peanuts over the brownies, then the chopped peanut butter cups and marshmallows, bake until the mallows are starting to melt*I baked mine 8 minutes* and the chocolate starts to melt.  Melt the chocolate chips and peanut butter together on top of the stove and stir in the Rice Krispies.  Pour over the brownies.  Chill for 2 hours and DEVOUR!!!! YUM! Enjoy~

Tuesday, November 22, 2011

Sausage and Penne Ragu

This was a great and hearty meal.  I served it with salad and garlic bread.  Very filling and oh-so-good. Once again, no picture, we had this the night I got my mom from the airport and we were all too hungry to wait! You can use any type of short pasta for this recipe.  I think I  will use rigatoni next time.

1 lb bulk Italian sausage
1 Tbsp oiliveoil
1 cup diced green pepper
3/4 cup diced onion
2 Tbsp minced garlic
2 Tbsp tomato paste
2 tsp basil
2 tsp oregano
1/2 red pepper flakes
1 cup red wine to deglaze
1 can (28 ounce) crushed tomatoes
1 tsp sugar
1 cup water
8 ounces penne
salt and pepper to taste
1 pound sliced fresh mozzarella*this makes the whole dish*
chopped fresh basil
Brown the sausage and break it apart so it is in smaller chunks, for about 5 minutes. Add peppers and onion and cook until the veggies soften.  Stir in garlic, tomato paste, basil, oregano and pepper flakes.  Saute until fragrant, about 1 minute*Smells soooo good*.  Deglaze the pan with the 1/4 cup of red wine and increase heat to high and cook until the liquid evaporates.  Stir in the tomatoes and sugar, simmer for 8 minutes or until thickened. Stir in the water and rest of the wine, add pasta, cover and reduce heat to low.  Cook, stirring occasionally until pasta is tender, about 15 minutes.  Sprinkle the salt and pepper to your liking in the pot. Pour it in a baking dish and top with the slices of fresh mozzarella.  Broil until the cheese is bubbly and delish! Top with the fresh basil and serve. Enjoy~

Monday, November 21, 2011

Overnight French Toast

YUM! So easy to get together the night before and no hassle in the morning! It is good the next morning, too.  The syrup gets crunchy and so tasty!
1/2 cup melted butter
12 slices of any left over bread.  I used Challah.  Texas toast or french would be great as well.  If it is older it is better for these type of recipes.
1 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg *Best spice ever*
1/2 cup chopped pecans*optional*
1 tsp vanilla
5 eggs
1 1/2 cups milk

Melt the butter and pour into a 9x13 pan. Combine the cinnamon, nutmeg and brown sugar.  Throw in the pecans if you are using them as well. Whisk the eggs, milk and vanilla.  Layer the bottom of the pan with 1/2 of the bread. Sprinkle 1/2 cinnamon mixture the lay  the rest of the bread.  Pour the egg mixture over the bread and end with the rest of the cinnamon mixture.Cover and put in the refrigerator over night.  When you are ready to bake, remove the old foil and cover with new foil. Bake in a 350 degree oven for 30 minutes, uncover and bake for 15 more. The toast should be browned and set nicely.  Take it out of the oven and pour maple syrup over the top and bake another 5 minutes. YUM! Delicious! Enjoy~

Sunday, November 20, 2011

Hawaiian BBQ Pulled Chicken

I have a lot of recipes ready to be posted since my mom was here.  I will get these this week and  try not to overload you with the Thanksgiving week.  I need to get them on here.  They were all so good and very easy to throw together.  We were on the run all day so they are all easily made within a short time.  I have no pictures to go because we cooked and ate! :( The pineapple in this recipe was  very good and added a dimension that was unexpected! I will make this a lot.
3 pounds boneless, skinless chicken thighs, breasts or both*I used only breasts*
1 whole (large) onion sliced into chunks*I chopped the onion because Tony and Brenn do NOT like onion*
1 20 ounce can of pineapple*I used crushed* Make sure to drain the pineapple.  You can use the juice if you want.  *I did*
1 bottle of your favorite BBQ sauce, 20 ounce bottle *I used Stubbs BBQ sauce*
Buns of your choice

Throw the thawed chicken breasts into the bottom of the crock pot.  Put the onions and pineapple in and then pour the bottle of BBQ sauce over the top. You can add up to 1/2 cup of pineapple juice here if you want the sauce to be sweeter. Cook on low in the crock pot for 8 hours(high for 4-6).  An hour or 2 before it is done you will want to shred the chicken with 2 forks and stir to combine all the sauce with the chicken.  Cook another hour or 2 so the chicken cooks with the sauce.  Serve on buns! Enjoy~

Monday, November 14, 2011

Two Chip Chocolate Chippers

We had a busy weekend celebrating 2 birthdays in my family but I knew I had to  make these.  My friend, Stacy, sent me the recipe last weekend.  The difference in these cookies is pudding in the dough, my son ate a lot as soon as they came out of the oven and said he could taste the vanilla in them.  I will definitely make them again since they lasted a few hours....
1/2 c butter, softened
1/2 c margarine, softened**I used 1 cup butter....I bake only with butter**
3/4 cup packed brown sugar
1/4 cup while sugar
2 eggs
1 1/2 tsp vanilla
2 1/4 c flour
1 package(3.4 ounce) instant vanilla pudding mix
1 tsp baking soda
1 1/2 cups semi sweet chocolate chips
1 1/2 cups milk chocolate chips
1 1/2 cup chopped pecans*optional*

Cream the butter and sugars until light and fluffy.  Beat in eggs and vanilla.  COmbine the flour, pudding mix and baking soda and add gradually to the butter mixture.  Stir in the chips and nuts.  Drop by rounded tablespoons onto a ungreased cookie sheet.  Place about 1 inch apart. The recipe says to flatten the dough with a glass, slightly.  I did not do this.  Bake at 375 degrees for 8-10 minutes and cool on a wire rack.  The cookies took about 6 1/2 minutes to be golden brown.  It must be the elevation, just make sure to watch the 1st batch to see how long you need to be baking them. Thanks for sharing, Stacy! Enjoy~

Saturday, November 12, 2011

Candy Bark

Easy! This is a great way to use left over candy! I am sick of the Halloween candy still being around and I came across this recipe to use it all! I will have to make several batches in order to get rid of it all...but it will be gone!


1 pound bittersweet chocolate chips*I used 1/2 semi sweet and 1/2 bittersweet*
1/4 cup honey  roasted peanuts*or pretzels*
3 ounces white chocolate
cut up candy bars*Whatever you have*

Line a baking pan with foil.  Melt the dark chocolate chips over low heat, stir constantly. Pour melted chocolate over the foil and spread out to an even layer. Sprinkle the candy and peanuts over the chocolate and press lightly to stick to the chocolate.  Make sure all candy is in contact with the chocolate.  Melt the white chocolate over low heat, stir all the time.  Drizzle over the candy.  Chill for at least 30 min.  Break apart and EAT!! Enjoy~

Friday, November 11, 2011

Overnight French Toast

This is a wonderful dish.  I made so much that it was even better the morning after for the kids for school! The caramelized syrup on top is yummy!
1/2 melted butter
12 slices left over bread, Texas toast or whatever you have.  *I used Challah bread and it was fantastic*
1 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg*the best Fall spice ever...*
1/2 cup chopped pecan(optional)
1 tsp vanilla
5 eggs
1 1/2 c milk

Melt butter and pour into the bottom of a 9x13 baking pan.  Mix the brown sugar, nutmeg(and nuts if you are using them) and cinnamon together in a bowl and set aside. Whisk eggs, vanilla and milk together.  Put a layer of the bread in the pan on top of the butter and sprinkle the yummy cinnamon mixture over the bread. Put the rest of the bread then pour the eggs over the bread, covering all evenly so the eggs get soaked up well.  Sprinkle the rest of the cinnamon on the top and  cover with foil and refrigerate all night. Heat oven to 350 degrees and bake, covered, for 30 minutes. Uncover and bake for 15 minutes.  It should be browned and set and smell delicious.  Pour maple syrup over the top and bake again for 5 minutes until the syrup gets toasty and caramelized. YUMMY! Easy! YAY! Enjoy~

Thursday, November 10, 2011

Poblano Chicken Chowder

My goodness! This is soooo good!!! My friend, Tonya, from my hometown sent this to me and I love it! I made it for my mom and she loved it, too! YUM!!! A great dinner for a fall night.

1/4 cup olive oil
3 large carrots, diced
2 onions, diced
5 stalks of celery, diced
1/8 c minced garlic
2-3 poblano peppers, seeded and diced*Tonya used Anaheim chiles to cut the heat, a great idea*
1 tsp salt
1/2 tsp white pepper
1/4 tsp ground cumin*or more to taste*
1/4 tsp thyme*or more to taste*
1 Tbsp chicken bouillon granules
3 quarts of chicken broth
1/2 bunch fresh cilantro, minced
3 cups diced chicken*Tonya used rotisserie, I roasted a chicken and shredded it...either way is great*
1/2 cup unsalted butter
1 c flour
1/2 tsp hot sauce*or more to taste*
1 c heavy cream*YUMMY*

Heat the oil in a large stockpot over medium heat.  Add the carrots, onion, celery, garlic, peppers, salt, white pepper, cumin and thyme.  Saute for 6-8 minutes or until veggies are beginning to soften.  Stir in the bouillon and add the broth and cilantro, cook for 10-12  minutes until carrots are tender. Stir in the chicken and cook, stir often, until it is thick and chicken is heated.  Before the chowder is done, melt the butter in a large pan over med-heat.  Add flour and stir to combine.  Cook, stir often for 3-5 min to cook the flour.  DO NOT allow the mixture to brown. LAdle 1 cup of hot liquid into the pan from the stockpot.  Whisk constantly. When the 1st cup is incorporated add another 2 cups of liquid, 1 at a time.  Then pour the mixture back into the stockpot and whisk to blend well.  Cook and stir for 3-5 minutes longer until it begins to thicken.  Remove from the heat and add the hot sauce and cream and stir to combine.  Serve! I served this with cornbread and salad.  It was a great dinner! Thanks Tonya for sharing!

Tuesday, November 1, 2011

Caramel Apple Squares

What is Halloween without caramel apples? I made these Sunday and the neighbors got some, too.  They were gone in a flash (but Brooke kept one out for breakfast) and it smelled grrrr-eat in the morning! I put whipped cram and caramel drizzle over it for dessert. G.O.N.E!
2 1/4 cup flour
1 1/3 cups quick cooking oats
2/3 firmly packed brown sugar
1 tsp cinnamon
3/4 tsp baking soda
3/4 tsp salt*I did not use this much*
1/4 tsp nutmeg*the best spice for fall in the woo-oorld*
1 cup cold butter, cut up
5 medium apples, peeled, cored and thinly sliced
1 can sweetened condensed milk
1 jar of caramel topping
1 c chopped walnuts*I did not use this*
vanilla ice cream, whipping cream or whatever you choose!

Oven to 350 degrees
Dump the flour, oats, brown sugar, cinnamon, salt, baking soda and nutmeg in a large bowl and stir together.  Cut in the butter(I used pulse on my food processor, easier in my opinion) into coarse crumbles.  Save 1 3/4 cups of this for a crumbly, yummy, topping. Press the rest into the bottom of an ungreased 9x13 pan and bake for 15 minutes.  Place the apples evenly over the semi baked crust. Stir together the condensed milk and 1 cup of the caramel topping*taste this...yummilicious* Pour over the apples . If you are using the walnuts add them to the reserved crumble.  Crumble the crumble over the apples and bake for 45-50 minutes until apples are tender.  Cool and then reheat when you are ready to serve. I think it is best served warm.  Add the topping of choice and devour! Enjoy~