Cabbage Sausage and Noodles

Ingredients

• 12 oz.kielbasa or sausage, sliced (I use Turkey sausage)
• 2 tablespoons olive oil, divided
• 1/4 cup salted butter
• 1/2 onion, diced
• 1/2 head cabbage, chopped (approx. 6-7 cups)
• 1 cup frozen peas
• 8 oz uncooked egg noodles (or more)
• salt and fresh ground black pepper to taste

Instructions

1. Cook noodles according to package directions, drain and set aside.
2. In a large saucepan, heat 1 tablespoon olive oil. Cook sausage until lightly browned.
3. Add remaining olive oil, butter and onion. Cook until softened, about 5 minutes.
4. Add cabbage. Cook until tender (10-15 minutes). Stir in peas, noodles and salt & pepper. Cook 2-3 minutes or until heated through.
5. All these measurements are approx. you and add more or less of any of the ingredients to your liking or depending on how may you're feeding 

Easy Lacy Oatmeal Cookies

A Light, delicate tasty cookie

1/4 cup sugar
1/4 cup dark brown sugar
Dash of salt
1 stick butter; softened
1/2 tsp vanilla extract
1 1/2 cups Quick cooking rolled oats
Heat oven to 375. Grease cookie sheets. In medium size bowl, beat butter, sugar, salt and vanilla until light and fluffy. Stir in oats; mix well. (Dough will be crumbly). Drop by a scant teaspoon (about the size of a grape) 2 inches apart onto a parchment lined or greased cookie sheet. Flatten slightly. Bake at 375 for 7 - 9 mins. or until golden around edges. Cool for 2 minutes. Remove from cookie sheet and allow to cool completely on cooling rack.
Makes approx 3 dozen.

Seasoned Ritz Crackers

1 stick melted butter,
1 packet Ranch dressing mix,
¼ c. grated Parmesan,
1 tbsp. red pepper flakes
1 tsp. garlic powder.
1 box Ritz crackers

~Directions

Toss box of Ritz crackers with all 5 ingredients onto a baking pan.
Bake in a preheated 300 degree oven for 15 minutes
Take out and Savor the Flavor!

Easy Rustic Apple Pie

This pie is soooo yummy and soooo easy. You can whip this up and have it out of the oven in less than 45 minutes!!

Ingredients

1/4 cup butter
1 cup brown sugar (DO NOT PACK)
2 refrigerated rolled pie crusts, such as Pillsbury
One 21-ounce can apple pie filling
2 tablespoons cinnamon sugar

Directions 

Preheat the oven to 400 degrees F.

Melt the butter in a 9-inch cast-iron skillet; set aside 1 tablespoon of the melted butter for the top crust. To the melted butter, add the brown sugar and melt them together on medium heat, about 2 minutes. Remove from the heat and line the skillet with one of the pie crusts. Pour the apple pie filling over the crust and sprinkle with 1 tablespoon of the cinnamon sugar. Use the second pie crust to cover the filling. Brush the top with the reserved melted butter, then evenly sprinkle the remaining 1 tablespoon cinnamon sugar on top. Cut some slits in the middle of the pie. Bake for 30 minutes. Serve hot, topped with a scoop of Ice Cream

Cake Mix Biscotti

This has got to be the best biscotti recipe I have ever tried!! Great texture, not break your tooth hard like some recipes I've tried. I used a spice cake to make mine and dipped in Wiltons Pumpkin spice candy melts. I think they are seasonal because I can't find them now so you can just use any kind of candy melts or none at all... you can make these out of any flavor of cake mix just make sure it doesn't have pudding in the mix. The variations are endless. Give them a try, you won't be sorry!

Ingredients
1 (18 ounce) box cake mix, your choice of flavor... avoid those with pudding in the mix
1 1/2 to 2 cups flour, add until not too sticky to handle
4 large eggs room temperature 
¹⁄₂ cup margarine or butter, melted
2 teaspoons vanilla extract, substitute with whatever suits the cake mix flavor 
³⁄₄ cup nuts (optional)
³⁄₄ cup chocolate chips or cinnamon chips or any other flavor chips you might want to use.

Directions

1. Preheat the oven to 350F degrees.
2. Pour the cake mix into a mixing bowl. Stir in 1& 1/2 cups flour.
3. Make a well in the center and add the eggs, margarine and vanilla extract.
4. With an electric beater mix on medium speed for 2 to 3 minutes until the dough does not stick to the sides of the mixing bowl. It will look and feel like play dough! this is where you add more flour if you need it.
5. On a lightly floured board, divide dough into two halves.
6. Pat and form each half into a log about 1" thick.
7. Put onto a lightly sprayed cookie sheet or on parchment paper on cookie sheet
8. Flatten the top of each cookie log until it is about 3" wide.
9. Bake for 20 minutes.
10. Remove baking sheet from the oven and let stand for 10 minutes.
11. Reduce oven temperature to 325 and do not turn off.
12. Gently slide one cookie log onto the counter or piece of parchment paper.
13. Using a serrated knife or better still an electric carving knife, slice each log across the width into 3/4" slices.
14. Place cookies cut side down back onto the baking sheet and return them to the oven for another 10 minutes turn over and bake another 10 minutes
15. Remove cookies to cooling rack to cool completely.
16. Melt Wilton candy melts and dip bottom of biscotti put on rack to harden
17. Store cooled cookies in an airtight container or freeze.
18. Variations include:.
19. PECAN BISCOTTI: butter pecan cake mix - chopped pecans - maple extract.
20. APRICOT BISCOTTI: golden cake mix - chopped dried apricots - toasted slivered almonds - almond extract.
21. CRANBERRY BISCOTTI: vanilla cake mix - chopped dried cranberries - toasted slivered almonds - almond extract.
22. ORANGE SPICE BISCOTTI: spice cake mix - walnuts - grated orange zest.
23. GINGER BISCOTTI: spice cake mix - walnuts - chopped crystalized ginger pieces.
24. CHOCOLATE-CHOCOLATE BISCOTTI: chocolate cake mix - chocolate piece or chips, freeze first so they retain their shape during baking.
25. LEMON ALMOND BISCOTTI: lemon cake mix - toasted slivered almonds.

Artisan bread recipe

the recipe and directions it's a combimation of 2 recipes but really really easy!!

make this recipe for the dough (from the 5 minute Artisan bread book)

THE MASTER RECIPE: BOULE (ARTISAN FREE-FORM LOAF)
MAKES FOUR 1-POUND LOAVES (RECIPE IS EASILY DOUBLED OR HALVED)
......
3 cups lukewarm water (about 105 to 115 degrees)

2 tablespoons granulated yeast

1 ½ tablespoons kosher salt or other coarse salt

6 ½ cups unsifted, unbleached, all-purpose white flour (measure with scoop and sweep method scoop from the bag and level off with a knife)

Cornmeal or parchment for pizza peel

and follow the directions for mixing and baking from this site http://www.aresrocket.com/bread/

you can make small loaves or big loaf like I did...you can also use it for pizza dough...I made pizzas on the grill with this dough...turned out wonderful!!


No Knead Bread - A Rustic Loaf!
www.aresrocket.com
A website on how to bake great rustic crusty bread at home. Simple directions with pictures to guide you through the process

Instant oatmeal (cheaper than store bought)

found this here...I need to make some of this http://chickensintheroad.com/farm-bell-recipes/instant-oatmeal/




Servings: equal to 16 packets

Prep Time: 5 min
Ingredients
1 1/2 cups brown sugar
1 Tbsp vanilla
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1/2 tsp allspice
4 cups instant oats

Directions
Mix brown sugar, vanilla, cinnamon, nutmeg, cloves, and allspice together in a bowl.

Grind 2 cups quick oats. I used my spice grinder in 1/2 cup intervals.

Mix the 2 cups ground oats and 2 cups quick whole oats in with the brown sugar mixture.

To make a bowl of oatmeal:
Use 1/3 cup flavored instant oatmeal with 1/2 – 2/3 cup hot milk or water. This, of course, is your preference, depending on how you like it. I mix the 2 together and put in the microwave for 90 seconds.

Add in some dried or fresh apples or bananas if you’d like. Or some raisins! Or some jam! Now, it’s all up to you what flavor oatmeal you have.

7up Biscuits ( like Popeye Chicken's biscuits)

found this recipe here...they sound delish!! http://www.plainchicken.com/2010/04/7up-biscuits.html
I made these and they are difinately just like Popeye's biscuits!!! when you pat them..leave them a little thick 1" to 1 1/2 thick...I made mine too thin but they were still goos...I also brushed the tops with melted butter!!!! my oh my...are they ever good!

2 cups Bisquick
1/2 cup sour cream
1/2 cup 7-up
1/4 cup melted butter

Preheat oven to 450.
Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.

Sprinkle additional biscuit mix on board or table and pat dough out. Melt 1/4 cup butter in a 9 inch square pan. Place cut biscuits in pan and bake for 12-15 minutes or until golden brown.

Rustic Apple Strudel

Another really good recipe from www.SouthernPlate.com go check out her other recipes...
\
Rustic Apple Strudel


Ingredients

1 Puff Pastry sheet (1/2 of a package)
1/2 stick margarine, melted
3 T granulated sugar
1 T all-purpose flour
1 tsp ground cinnamon
1/8 tsp allspice
2-3 large granny smith apples, peeled and sliced (I used frozen ones)
Confectioners' sugar (optional - we used ice cream instead :)
Instructions

0.Remove one puff pastry sheet from the package and let sit at room temperature until thawed, about a half hour or so. Place on floured surface and roll out just a bit with floured rolling pin. In medium bowl, place sliced apples and add flour, 3 T sugar, and spices. Stir well to coat apple slices entirely. Spoon apples down the center of your puff pastry sheet. Fold over sides and press seams to seal. Brush with melted butter and sprinkle with a little bit of sugar.
1.Place on baking sheet and bake at 375 for twenty minutes, or until golden

Cilantro Lime Chicken Soft Tacos

3lbs Bonless skiness chicken breasts (can be frozen, if you want!!)
1 jar (16oz) your favorite salsa
1 packet taco seasoning
1 lime ( juice from 1 lime)
2 tbls fresh cilantro- chopped
tortillas

In a slow cooker, mix salsa, taco seasoning, lime juice and cilantro. Add chicken and cook on low for 8-10 hours.

Remove chicken and shred.

Serve with tortilla. Add any favorite toppings (lettuce, onion, olives,cheese,etc).

Olive Oil Dough (can be used for Pizza)

From Artisan Bread in Five Minutes a Day
Makes 4-1 lb loaves. (This recipe can easily be doubled or halved.)

Ingredients
2-3/4 cups lukewarm water
1-1/2 tablespoon granulated yeast (2 packets)
1-1/2 tablespoons Kosher salt
1 tablespoon sugar
1/4 cup extra virgin olive oil
6-1/2 cups unbleached all-purpose flour

Directions
1. In the bowl of your stand mixer fitted with the dough hook attachment, or in a large (5 quart) bowl working with a wooden spoon, mix the yeast, salt, sugar, and olive oil with the water.
2. Mix in the flour without kneading. I found this process to be incredible simple with my stand mixer, but it will certainly come together the old fashioned way. If you are not using a machine, you may need to wet your hands in order to incorporate the bit of flour.
2. Transfer dough to large (5 quart) bowl or lidded food container. Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
3. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 12 days.

Mustard Chicken

"Chicken breasts coated with mustard and French fried onions, then baked. So simple, so 'magnifique'! You can vary the type of mustard to get different flavors. This goes great with rice or potatoes."


Original Recipe Yield 4 servings
Ingredients

4 skinless, boneless chicken breasts
1 cup prepared mustard
1 (6 ounce) can French-fried onions

Directions

Preheat oven to 375 degrees F (190 degrees C).

Place mustard in a shallow dish or bowl; place onions in a second shallow dish or bowl. Dredge chicken in mustard to coat both sides, then dredge in onions. Place coated chicken in a lightly greased 9x13 inch baking dish.

Bake at 375 degrees F (190 degrees C) for 50 to 60 minutes or until chicken is cooked through and juices run clear.

Bisquick Burrito Pie

This can be doubled and put in a 9X13 pan

1 c. Bisquick or Jiffy mix
16 oz. can refried beans
1/4 c. water
1 1/2 lbs. browned ground beef
1 c. salsa
1 c. grated cheese
1/2 c. sour cream

Combine beans, Bisquick and water in a bowl and mix well. Spoon mixture into lightly greased pie plate to form shell. Spoon cooked ground beef over bean mixture. Top with salsa. Bake at 375 degrees for 25 minutes. Sprinkle with cheese and bake 5 minutes more. Cut in wedges and serve with dollop sour cream, lettuce tomatoes, avocodo

Cheddar & Cracker Chicken

found this here http://joelens.blogspot.com/2010/04/cheddar-cracker-chicken.html


16 buttery crackers (such as Ritz), crushed (about 3⁄4 cup)
6 ounces sharp Cheddar, grated
1 clove garlic, finely chopped
1-2 stalks scallions, thinly sliced
kosher salt and black pepper
4 6-ounce boneless, skinless chicken breasts
4 tablespoons unsalted butter, melted



Heat oven to 350° F. In a bowl, combine the crackers, cheese, garlic, scallions and ¼ teaspoon each salt and pepper.

Pound the chicken to about 1/4 - 1/2 inch thickness with a meat mallet. Dip the pounded chicken in the butter, then in the cracker mixture, pressing gently to help it adhere, and place on a foil-lined baking sheet.

Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter. Bake until the chicken is golden brown and cooked through, 15 to 20 minutes.

* To make ahead/freezer meal - Prepare the chicken as directed above. After coating it in the cracker mixture, place chicken in a gallon sized freezer bag, seal and freeze flat in your freezer. When ready to prepare, place on a baking sheet and drizzle with melted butter. Bake as directed above from frozen until cooked through, possibly 30-35 minutes depending on thickness.

Weeknight Pizza Dough

found this here http://www.plainchicken.com/2011/01/weeknight-pizza-dough.html
2 1/2 c. flour
1 Tbsp. sugar
1 tsp. salt
1 cup hot water (120-130°)
1 Tbsp. Rapid Rise or Bread Machine yeast
2 Tbsp. olive oil

Place pizza stone in oven and preheat to 475°.

Mix dry ingredients together in a large mixing bowl. Add hot water and olive oil. Mix for five minutes and then let the dough rest 10 minutes. Roll out dough onto a piece of parchment paper (I trace my pizza stone onto parchment before placing it in the oven as a guide). Prick dough with fork and add sauce, cheese and toppings. Transfer pizza to hot pizza stone. (I use a flat cookie sheet) Bake at 475° for 12-15 minutes, until cheese is bubbly.

Overnight Breakfast Casserole

Overnight Breakfast Casserole

2 lb. package frozen hash brown potatoes, thawed
1/4-1/2 c. chopped onions (I omitted)
1 lb. cooked, crumbled sausage (I use Jimmy Dean regular but you can use what you like.)
2 c. shredded Cheddar cheese
8-10 eggs
3 c. milk
S&P to taste

Spray 9x13" dish with cooking spray. Mix potatoes and onions, salt and pepper and place in dish. Then spread cooked sausage on top; then cheese. Beat eggs and milk together and pour over top. Cover and refrigerate overnight. Bake uncovered for 1 hour at 350.

Fusilli alla Caprese (tomato basil pasta) YUMMY and EASY

Recipe courtesy Giada De Laurentiis http://www.foodnetwork.com/recipes/everyday-italian/fusilli-alla-caprese-recipe/index.html

Prep Time:10 min
Cook Time:10 min
Level:Easy
Serves: 4 to 6 servings.

Ingredients
•1 pound fusilli pasta
•3 tablespoons olive oil
•2 cloves garlic, minced
•3 cups cherry tomatoes, quartered (about 1 1/2 pints)(I use 2 of those little net bags of cherry tomatoes)
•1 teaspoon salt
•1/2 teaspoon freshly ground black pepper
•1/2 cup packed fresh basil leaves, torn
•8 ounces fresh mozzarella, diced (about 1 1/4 cups) (or I use a pkg of the small mozzarella pearls,they don't get as stringy as when you cut up the mozzarella)


Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.

In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.

Chewy Cocoa Peanut Butter Treats

1 cup light corn syrup
1 cup packed light brown sugar
2 cups peanut butter flavored baking chips
1/4 cup unsweetened cocoa
2 tbsp. butter
6 cups Rice Krispies

In large saucepan stir together brown sugar and corn syrup. Cook, over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat; add peanut butter chips, cocoa and butter. Stir until chips are melted and mixture is smooth. (Mixture will be thick). Add cereal and stir until well coated. Immediately press into a buttered 9 x 13 inch pan. Cool thoroughly before cutting into bars.

Spaghetti Carbonara

Boil spaghetti noodles, with a little bit of olive oil & salt in the water. While the noodles are boiling crack one egg for every 2 oz of noodles (I do 8 eggs for the 16 oz box of noodles). Whisk these eggs, like you would to scramble the...m. Once the noodles are done, drain them and put them back in the pot (you can ...rinse the pot if you want). Turn the heat down to Med/High and add 1 and 1/2 TBSP of Olive oil (or butter if you rather). Add the eggs and stir. The noodles will cook the eggs through. I cheat a little and add the Oscar Meyer Bacon bits (one bag) and a teaspoon of already prepare garlic or shake some Garlic powder over it to taste. Then I SPP..Salt, Pepper, and Plate. Voila! Twenty minutes and Done! For more nutrition I drop in some peas once in a while, but then it isn't spaghetti carbonara anymore...LOL :)

I hope you all enjoy!!! It is always a hit, and easy to make for a small army!

The Kendall's French Dips

Hoagie rolls
butter
provolone cheese
deli roast beef (rare and thinly sliced)
Campbells canned AuJus (you can find it where the canned gravy is)
Quanites depend on how many sandwiches you're making!

Take a Hoagie roll slice it in half, spread some butter on it and toast it in the oven. Take it out and put a slice of provoline cheese on it. Then a take a can of Campbells Au Jus and bring it to a boil. When hot remove from the heat and put in thinly sliced Roast beef from the deli the more rare the better and just let it warm in the Aujus...DO NOT COOK!!! it will get tough...when the roast beef has warmed up put it on the Hoagie roll and serve with a side of Aujus...this is just a good as any French dip you can get in a restaurant!! YUMMY!!