Baking with Applesauce

Have you ever been caught mid-recipe and realize that you were out of vegetable oil for your baked goods?  Or are you looking to make your baking healthier? 

Just substitute applesauce for vegetable oil!

Country Blueberry Pie

When given a choice between pie or cake, I always go for the cake.  But, I really wanted to try my hand at making a pie for a recent cookout for our softball team.  I saw that Costco had frozen blueberries on sale, so I grabbed some and searched the Food Network for a good recipe.  First time was a charm! 

Filling:

3/4 cup sugar

2 tablespoons cornstarch

1/2 teaspoon ground cinnamon

1/2 cup water
3 cups blueberries
1 tablespoon fresh lemon juice

Pastry:

2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
3/4 cup shortening
1 egg
2 tablespoons water
1/2 tablespoon vinegar
Flour, for dusting
Sugar, for sprinkling on top
 
Directions:
 
Filling:
Combine the sugar, cornstarch, cinnamon and water. Add to a saucepan and heat rapidly until thickened. Set aside to cool as you prepare the pastry.

Note: Be careful to not overcook your filling base as it will harden as it cools.  If this happens, you will need to start over :(

Once cooled add the berries and lemon juice.

 

Preheat oven to 425 degrees F.

Combine the flour, sugar and salt. Cut in the shortening. Whisk together the egg, water and vinegar. Add to the flour mixture tossing lightly with a fork. Turn out onto a lightly floured cutting board and use your hands to combine the dough. 

If you are my niece Lauren, stand on a chair to get enough height/leverage to work the dough....haha!

Separate the dough into 2 single crusts. Line the bottom of a pie plate with 1 of the crusts.

Pour the filling into the dough lined pie pan and sprinkle the lemon juice over the filling.

 

 

Adjust the top crust, cut vents and flute the rim. Sprinkle the top lightly with sugar.

Or you can go fancy with a lattice top - I have not yet attempted this on my own....this is Lauren's handiwork:

Lauren also sprinkled a crumb topping over the lattice top (once I get the recipe from her, I will post it).  Check out her finished pie at the end of the post!

Place the pie onto a baking sheet and into the oven for 20 minutes.*

Reduce the heat to 350 degrees F and bake for an additional 20 to 25 minutes.

My pie:

Lauren's pie:

Allow to cool, cut and enjoy!

*As you can see in my finished pie above, the edges got a little too brown.  So I picked up a pie crust shield from Bed, Bath and Beyond for my next pie.  It is a round metal shield that only covers the pie edge to prevent over-browning.  It worked great!

This recipe is part of a blog party!  Check this recipe and many others out at Savory Sunday and A Well Seasoned Life!

Recipe from Food Network

Amaretto Liquor

This is a great gift to make during the holidays. I find a pretty bottle with a good stopper to seal it and design my own label.


1/2 c. granulated sugar
1/4 c. dark brown sugar
3/4 c. very hot water
1/2 c. corn syrup
1 1/2 c. 80-proof vodka
1 TB. almond extract
1 tsp. vanilla extract
 
Directions:
 
Combine hot water with the sugars in a medium glass pitcher or bowl. Stir until the sugar is dissolved.
 
Add corn cyrup and stir well.

Add vodka and flavorings and stir.

Store in a sealed container.

Fresh -squeezed Lemonade

Meet my adorable nieces, Mary and Megan!  These cuties visited us this Spring from Milwaukee.  We had a lot of fun hanging out in the pool and discussing Star Wars :)  They love all things Star Wars and can recite the storyline of each movie...amazing and adorable!

So to give them a "California" project, we picked lemons off of our tree in the backyard and made some fresh lemonade!  Hands down the BEST lemonade I have ever had!!  You really can't go wrong with any Paula Deen recipe, am I right?

Ingredients:
2 c. sugar
1 c. hot water
2 c. fresh lemon juice (I use 6-8 xlarge lemons from my tree)
1 gallon cold water
1 lemon, sliced
 
Directions:
 
In a 1 gallon container, place the sugar and hot water and stir until dissolved.
 
Add lemon juice and cold water to 1 gallon.

Stir until mixed


Sit back and ENJOY!


Can also be seen at:

Recipes I can't wait to try
Whats Cooking Wednesday



Recipe from Paula Deen

Apple Crisp

This apple crisp is really great served with cinnamon or vanilla bean ice cream!

1 c. all-purpose flour
3/4 c. rolled oats
1 c. brown sugar - packed
1 tsp. cinnamon
1/2 c. butter - softened
4 c. apples - chopped and peeled
1 c. sugar
2 TB. cornstarch
1 c. water
1 tsp. vanilla extract
 
Directions:
 
In a bowl, combine the flour, oats, sugar and cinnamon. Cut in the butter until crumbly.
 
Press half of this mixture into a greased 2 quart baking dish or 9 inch. square baking pan.

Cover with apples.

In a saucepan, combine the sugar, cornstarch, water and vanilla. Cook until the mixture is thick and clear.

Pour sauce over the apples.

Sprinkle with the remaining crumb mixture.

Bake at 350 degrees for about 1 hour, or until the apples are tender.

Serve warm

Coconut Pecan Frosting

Terry's favorite cake is German Chocolate and I make it for him every birthday. I just bake my favorite boxed chocolate cake and use this frosting. Once frosted, this cake freezes really well.

1 c. undiluted evaporated milk
1 c. sugar
3 egg yolks
1/2 c. butter
1 tsp. vanilla
1 c. coconut
1 c. chopped pecans

Directions:

In a medium saucepan, combine the milk, sugar, eggs, butter and vanilla. Cook over medium heat until it thickens, stirring constantly.

Add the coconut and pecans stir to incorporate.

Allow to cool a bit before icing cake or cupcakes.

Recipe from Mary Byrd

Lemon Cookies

We have so many lemons year-round that I decided to find as many recipes as I could to use them up. This cookie has a shortbread consistency and is not too sweet. I also tweaked it a bit to provide a healthier cookie.

1 1/2 c. whole wheat flour
1/4 c. cornmeal
1/2 tsp. baking powder
1/4 tsp. salt
3/4 c. sugar
2 tsp. lemon zest
12 TB. butter, chilled and diced
2 TB. lemon juice
1 egg yolk
1/2 tsp. vanilla extract (or whiskey-YUM!)
 
Directions:
 
In a bowl, combine the flour, cornmeal, baking soda, salt, sugar and lemon zest. Cut in the chilled butter until crumbly.

Whisk together the lemon juice, egg yolk and vanilla. Combine with the flour mixture until dough comes together.

Turn the dough onto lightly floured surface and knead 2-3 minutes. Shape into a 9-inch log, wrap in plastic and chill for 2 hours.

Preheat the oven to 375 degrees and grease a cookie sheet.

Remove the chilled dough and slice into rounds about 1/4 inch thick.

Bake at 3745 degrees until slightly browned, about 12-14 minutes. Cool on wire rack.
 
Recipe from Allison Moffitt

Rachel's Gingerbread Cookies

From our 2009 Christmas Cookie Exchange - Rachel Pinto

Rachel made a classic Gingerbread cookie that was so good!  I am not usually a huge gingerbread fan, but these have become one of my favorites!  She made these cookies at the end of a loooong day of baking, so we were both pretty tired of decorating.  I think that they still look pretty nice.  I found a bag of powdered royal icing mix in my cupboard, so she mixed it up and drizzled it over the cookies.

2 1/4 c. all purpose flour

1 tsp. ground ginger

1 tsp. ground cinnamon
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground nutmeg
1/2 c. packed brown sugar
1/2 c. butter, softened
3 TB. molasses
1 large egg

Icing:
     1 cup sifted powdered sugar
     1 TB of water


Directions:
 
Combine flour, ginger, cinnamon, baking powder and soda, salt and nutmeg in a bowl; stir with a whisk.
 
Combine brown sugar, butter and molasses in large bowl; beat with mixer at medium speed 2 minutes. Add egg and beat well.

Add the flour mixture; beat at low speed until well blended.

Divide dough in half. Gently press dough into 4-inch circle and wrap in plastic wrap. Chill 1 1/2 hours.

Preheat oven to 350 degree Farenheit.

Roll each portion to 1/8 inch thickness on floured surface. Cut shapes with cookie cutters and place on greased cookie sheet.

Bake at 350 for 8 minutes or until lightly browned. Remove from cookie sheet and cool on wire rack.

Icing:

Combine 1 cup sifted powdered sugar and 1 TB of water. Spoon into Ziploc bag. Snip a small hole in the corner of the bag. Pipe the icing onto the cookies as desired.
 
Recipe from Rachel Pinto

This recipe is linked to http://tastingmysweetcreations.blogspot.com/ . The Tasting My Sweet Creations blog has a "Sweet Sunday" share feature.  Check it out for even more sweet ideas!

Aunt Gertrude's Chocolate Chip Cookies

These cookies freeze really well.

1 lb. dark brown sugar
2 eggs
1/2 c. milk
2 TB. vanilla
1 1/2 c. crisco (butter flavored is best)
3 1/2 c. flour
2 tsp. salt
1 3/4 tsp. baking soda
4 c. chocolate chips

Directions:
 
In a large mixing bowl, beat together the brown sugar, eggs, milk, vanilla and crisco.
 
Add in the flour, salt, baking soda and chocolate chips.

Bake at 375 degrees for 9 minutes

 
Recipe from Gertrude Cannon

Russian Tea Cakes

Here is my cookie entry in our 2009 Cookie Exchange:

You can also modify these cookies by using 1 tsp. vanilla and 1 tsp almond extract for an even better flavor!

1 cup butter, at room temperature
2 tsp vanilla
1/2 cup sifted confectioners sugar, plus more for rolling cookies
2 cups flour
1/4 tsp salt
1 cup finely chopped pecans

Directions:

Cream the butter, sugar, and vanilla thoroughly. Sift together the flour and salt, add to the butter, and mix. Add the pecans and mix well.

Preheat the oven to 325 degrees F.

Roll the dough into 1-inch balls and place on an ungreased cookie sheet (they do not spread as they bake). Bake until set but do not brown, about 10 minutes.

While still warm but set, roll the cookies in confectioners' sugar and cool. Roll in confectioners' sugar again and bake again for 10 to 12 minutes.

Peanut Butter Brownie Cookies

Phil and Lynette Mitchell were the winners of our 1st annual Christmas Cookie Exchange in December 2008.

1 box Pillsbury Classic Traditional Fudge Brownie mix
1/4 cup butter, melted
4 ounces cream cheese, softened
1 large egg
1 cup powdered sugar
1 cup Creamy Peanut Butter
1/2 can Chocolate Fudge Frosting

Directions:

HEAT oven to 350°F. Beat brownie mix, melted butter, cream cheese and egg in medium bowl 50 strokes with spoon until well blended (dough will be sticky).

DROP dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie.

MIX powdered sugar and peanut butter in small bowl with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough.

BAKE 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes.

SPREAD thin layer of frosting over peanut butter portion of each cooled cookie.

Picture and Recipe from Jif

Pumpkin Cheesecake Bars

16 oz. box of packaged Pound Cake mix
3 eggs
2 TB. butter, melted
4 tsp. pumpkin pie spice
8 oz. cream cheese, softened
14 oz. can sweetened condensed milk
16 oz. can pumpkin
1/2 tsp. salt
1 c. chopped pecans
 
Directions:
 
Pre heat the oven to 350 degrees.
 
In a large mixer, combine the cake mix, 1 egg, butter and 2 tsp. of the pumpkin pie spice. Mix on low until crumbly.

Press the mixture into the bottom of a greased 9x12 inch pan. Set aside.

In a large mixer, beat the cream cheese until fluffy. Gradually, beat in the milk, 2 eggs, pumpkin, remaining 2 tsp. of pumpkin pie spice and salt. mix well.

Pour the mixture over the crust. Sprinkle nuts on top.

Bake at 350 degrees for 30 to 35 minutes or until set.
 
Recipe from Terry Moffitt

Cajun Jambalaya

12 medium shrimp, peeled and deveined
4 oz. chicken, chopped
5 oz. Andouille sausage, sliced
1 TB. creole seasoning
2 TB. olive oil
1/4 c. onion, chopped
1/4 c. green pepper, chopped
1/4 c. celery, chopped
2 TB. minced garlic
1/2 c. tomatoes, chopped
3 bay leaves
1 tsp. Worchestershire sauce
1 tsp. hot sauce (Tabasco, Cholua)
3/4 c. rice
3 c. chicken stock
salt and pepper

Directions:

In a bowl, combine the shrimp, chicken and creole seasning. Mix well and set aside.

In a large saucepan heat the olive oil over high heat with the onion, green pepper and celery for 3 minutes. Add the garlic, tomatoes, bay leaves, Worchestershire and hot sauces.

Stir in rice and slowly add the chicken broth. Reduce the heat to medium and cook until the rice absorbs the liquid and becomes tender, about 15 minutes. Stir occasionally.

When the rice in tender, add the shrimp and chicken mixture and the Andouille sausage. Cook until the meat is done, about 10 minutes.

Season to taste with salt, pepper and creole seasoning.

Creamy Chicken Marsala

I never liked Chicken Marsala until I found a creamy version that "softened" the flavor of the marsala wine.  The marscarpone cheese and dijon mustard have made this one of my favorite dinners!

note: This is another recipe that is great with Grandma Morey's homemade egg noodles.

1 1/2 lb. chicken breast
2 TB. olive oil
5 TB. butter, divided
3/4 c. chopped onion
1 lb. mushrooms, sliced
2 TB. minced garlic
1 c. dry Marsala wine
1 c. Mascarpone cheese (can sub. cream cheese)
2 TB. Dijon mustard
2 TB. chopped fresh parsley
12 oz. fettucine or bowtie pasta, cooked
salt and pepper

Directions:

Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer chicken to a plate and set aside.

While the chicken cools, melt 2 tablespoons of the butter to the same skillet over medium-high heat. Add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender, about 12 minutes. Add the wine and simmer until reduced by half, about 4 minutes. Stir in the mascarpone and mustard.

Cut the chicken breasts into strips and return with any juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes.

Stir in the chopped parsey and season to taste.

Serve over cooked pasta and Enoy!

Lady and Sons Chicken Pot Pie

This is a high-calorie dish with tons of flavor. You can reduce the number of calories by using half and half or 2% milk in place of cream.

4 sheets frozen puff pastry
1 egg, beaten
4 chicken breast halves (or 2 c. leftover cooked chicken)
Seasoned salt and pepper
2 TB. cooking oil
1/3 c. butter
2/3 c. flour
1 quart heavy cream
1/4 c. chicken base
1 TB. garlic, minced
1/2 small yellow onion, minced
1 c. frozen peas, cooked
1 c. carrots, chopped
pinch of nutmeg
 
Directions:
 
Preheat the oven to 350 degrees.
 
Cut each sheet of puff pastry into 1 inch strips, 8 inches long. On a large cookie sheet, weave the strips into a lattice large enough to cover each pot pie. Brush the beaten egg onto each lattice. Bake for 5 minutes, or until dough has risen and turned a light golden brown. Set aside.

Season the chicken with the seasoned salt and pepper. Heat oil in a large skillet ver medium-high heat. Add the chicken and saute until cooked through. Remove from heat and cut into chunks. (You can also use precooked chicken)

In a large saucepan, melt the butter and then slowly add the flour, stirring until a consistency of peanut butter, but not brown like a roux. Slowly add the cream and keep stirring. Add the chicken base, garlic and onion and stir until thickened. Add the peas, carrots, nutmeg and chicken. Remove from heat.

Fill 4 individual oven-proof bowls with chicken misture and then top each with a pre-cooked lattice square.

Bake for 5 minutes or until bubbly.
 
Recipe from Paula Deen

Layered Chicken and Black Bean Enchiladas

This is really good served with mexican rice and a salad.

2 c. cooked chicken, chopped
2 TB. fresh cilantro, chopped
15 oz. can black beans, rinsed and drained
4.5 oz. can chopped green chilies
10 oz. can Enchilada sauce
8 6-inch corn tortillas
1 1/2 c. colby jack cheese, shredded
8 oz. sour cream
 
Directions:
 
Heat the oven to 375 degrees
 
Spray a 12x8 baking dish with nonstick vooking spray.

In a medium bowl, combine the chicken, chilantro, beans and chilies. Mix well and set aside.

Spoon 2 tablespoons of the enchilada sauce in the bottom of the baking dish. Place 4 tortillas over the sauce, overlapping as needed.

Spoon half of the chicken mixture over the tortillas. Sprinkle with half of the cheese.

Spoon half of the remaining enchilada sauve and half of the sour cream randomly over the cheese.

Repeat the layers

Cover with foil and bake for 35 minutes.

Uncover and sprinkle with cheese. bake another 5 minutes, uncovered.
 
Recipe from Pat Leper

Allie's Homemade Spaghetti Sauce

This is really great to make the day before to let the flavors develop. I make several batches at a time and freeze them into individual portions. This sauce can be used in so many recipes - spaghetti, lasagna, chicken parmesean. It is my go-to dinner!

1 TB. olive oil
1 c. diced onion
1 c. sliced mushrooms
1/4 c. diced green pepper
6 cloves garlic, crushed
3/4 c. red wine
3/4 c. water
1/4 c. fresh parsley
1 TB. sugar
1 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. dried rosemary, crushed
1/2 tsp. pepper
1/4 tsp. salt
2 bay leaves
28 oz. can crushed tomatoes

6 oz. can tomato paste

 

Directions:

 

Heat the olive oil in a pan over medium-high heat. Add the onion, mushrooms, green pepper and garlic. Saute 5 minutes or until tender.

 

Add the remaining ingredients and bring to a boil.

Cover, reduce the heat and simmer for 30 minutes, stirring occasionally.

 

Recipe from Allison Moffitt

Allie's Beef Stroganoff

Look for Grandma Morey's Noodle recipe to make your own noodles for this stroganoff - it is worth the effort!

Ingredients

1 lb good quality steak - cut into bite sized strips
3 TB butter
1 small onion - chopped
1 lb mushroom caps - thinly sliced
1/2 c beef broth (can split with red wine)
1 TB Dijon mustard
1/4 c heavy cream
1/2 c sour cream
2 tsp flour
2 TB fresh parsley - chopped
salt and pepper to taste
8 oz medium egg noodles - cooked
 
Directions:
 

Heat a large skillet over high heat and sear the meat on all sides for about a minute. Work in small batches so the meat does not give off liquid. Remove to a bowl and set aside. 

Note: I have also had my husband grill the steak for me.  He just seasoned it with salt and pepper and grilled it to medium rare (how we like it).  After done grilling, he let it rest for 10 minutes and then I sliced the steak and served on top of a plate the stroganoff and noodles.  This is actually now my preferred way to cook the steak for this dish!

In a clean, wide skillet heat the butter. Sweat the onions and add mushrooms. Saute until deep golden (about 20 minutes), stirring occasionally.

While this is cooking, blend the broth, mustard, heavy cream and sour cream together. Set aside.

Lower the heat on the mushrooms, add flour and cook for 1 minute.

Stir in the cream mixture and any meat juices and simmer, without boiling until the sauce thickens, about 5 minutes. *add 1/4 c. of red wine if desired for extra flavor

Return the meat to the sauce and heat, without boiling until the meat is warmed through.

Season to taste with salt and pepper. Stir in the parsley and spoon over egg noodles.


Also seen at:

Made From Scratch Tuesday
Tempt My Tummy Tuesday
Tasty Tuesdays
Tuesdays at the Table
 
Recipe from Allison Moffitt

Deep Dish Pizza

Click here for my Pizza Dough recipe.

5 TB. olive oil
1 lb. sausage
1 c. chopped onions
1/2 c. chopped green pepper
1/2 c. sliced mushrooms
1 TB. chopped garlic
1 1/2 c. crushed tomatoes
2 TB. fresh basil
1 tsp. dried oregano
crushed rep pepper flakes
1/2 lb. fresh mozzarella
parmesean cheese

Basic Pizza Dough
 
Directions:
 
Grease a 10 inch round baking dish. Place the pizza dough in the pan and press the dough to cover the bottom and sides of the dish. Set aside.

Saute 2 TB. olive oil and the sausage until cooked through, about 4 minutes.

Add the onions, green pepper and mushrooms and cook for another 4 minutes.

Add the garlic and crushed tomatoes. Stir and cook for 1 minute.

Add the fresh basil and dried oregano. Set sauce aside to cool.

Spoon the sausage mixture over the dough, no more than level with the sides of dough.

Sprinkle crushed red pepper flakes and a dash of salt on top of sausage mixture.

Top with mozzarella and parmesean cheese.

Bake in a preheated oven at 450 degrees for 18-20 minutes.

 
Recipe from Allison Moffitt

Super Moist Meatloaf

This is the moistest meatloaf that I have ever had. It has great flavor and is even better then next day on sandwiches.

2 beaten eggs
3/4 c. cold milk
1 c. plain bread crumbs (do NOT substitute with Italian breadcrumbs...I already made that mistake)
2 TB chopped onion
1/4 c. ketchup
1/2 tsp. sat
1/2 tsp. dry mustard
1/4 tsp. chili powder
lots of pepper
1 1/2 lbs. ground beef
1 TB. brown sugar
 
Directions:
 
Mix all of the ingredients together and shape into a loaf pan.

With your finger of the handle of a wooden spoon, create a divit down the center of the meatloaf. *This helps to cook the meatloaf more evenly.

Bake at 350 degrees for one hour

Topping:
2 TB brown sugar
2 TB ketchup
2 TB regular mustard

Combine and spread over the top of the cooked meatloaf and serve!
 
Recipe from Crystal Albright

Next Day Turkey Soup

Terry told me about this great Turkey Soup that his mother always made the day after Thanksgiving. So of course, I had to search for a recipe to try out on him. The flavor of this soup in just amazing! It is totally worth the effort.

2 quarts chicken broth
1 turkey carcass, all meat removed
1 onion, halved
1 onion, minced
1 carrot, halved lengthwise
1 carrot, minced
1 celery stalk
1 celery stalk, minced
2 bay leaves
3 c. dark turkey meat
2 garlic cloves, smashed
2 TB. olive oil
1 carrot minced
1 celery stalk minced
3 c. leftover Thanksgiving side veggies
1 TB fresh sage leaves, chopped
 
Directions:
 

In a large stockpot, add the chicken broth, turkey carcass, onion halves, carrot halves, 1 celery stalk and 1 bay leaf. Bring to a boil, then simmer about 1 1/2 hours.

Before straining the broth, remove the large bones and carcass with tongs. Strain the broth through a sieve, covered with wet cheese cloth. Discard the solids.

Transfer the broth to a covered container and refrigerate.

In a large soup pot, heat the garlic in the olive oil. Allow to brown slightly and add the minced carrots, celery and onion. Sweat over medium-low heat until softened, about 7-8 minutes.

Dice the leftover Thanksgiving veggies and add to the pot. (Don't be afraid to add in mashed regular or sweet potatoes, they will thicken the soup a bit). Add the chopped sage along with the turkey broth and remaining bay leaf. Bring to a simmer.  Add in the leftover turkey meat and heat through.

Turn off the heat and cover. Allow to sit and steam for 5-7 minutes.


Recipe from Allison Moffitt

Taco Soup

Top with cheddar cheese and sour cream. Good served with tortilla chips!

1 1/2 lb. ground beef
1/2 c. onion, chopped
28 oz. can crushed tomatoes
14 oz. can kidney beans
17 oz. can corn
8 oz. can tomato sauce
1 package taco seasoning
1-2 c. water
salt and pepper to taste

Directions:

Brown the beef in large kettle. Drain. Add the onions and cook until tender.

Add the remaining ingredients and simmer for 15 minutes.

Recipe from Kris Whitson

Pizza Soup

How can you go wrong with any recipe that has "Pizza" in it's name?  This is an easy dinner that is perfect for both kids and adults!  Just add a salad and some garlic bread for a complete meal.  This soup uses ingredients that are part of my pantry and freezer "staples".  Make this early in the day and leave on the stove covered.  The flavors will blend together and be even better by dinner time!

Ingredients:

1/2 lb. sausage
1/2 lb. ground beef
1/2 package of pepperoni, if desired
1 medium onion, chopped
1 medium green pepper, chopped
28 oz. can diced or crushed tomatoes
16 oz. can tomato sauce
16 oz. water
small can chopped black olives
3 chicken bouillion cubes
3/4 tsp. garlic, diced
1 c. macaroni shells
 

Directions:
 
In a large kettle, cook the onions and green pepper for about 5 minutes to soften.  When I want to add a little spice to this soup, I first drizzle some olive oil in the pan and add a few shakes of crushed red pepper.  Go easy on the red pepper if you don't normally cook with it.  A little can go a long way!

Add in and brown the sausage, ground beef and pepperoni.

Drain as much fat as possible by pushing the meat mixture to the side.  The extra grease will pool and you can sop it up with some paper towels.

Add the tomatos, tomato sauce, water, olives bouillion and garlic. Cover and simmer for 15 minutes.

Add the macaroni shells and cook an additional; 15 minutes.

Note: This soup freezes really well, but cooked pasta doesn't.  Leave the pasta out if you are going to freeze any of the soup.  You can then cook the pasta separately in boiling water and add to the soup when ready to eat.
 
Top with shredded cheddar cheese and serve!


If you like this soup, you should try Kris's recipe for Taco Soup! 


Also seen here:

Melt in Your Mouth Monday
Mangia Mondays
Mouthwatering Monday
Make a Food "e" Friend Monday


Recipe from Kris Whitson

Grandma Morey's Egg Noodles

This is a VERY special recipe to me. It is my grandmother's recipe, but I mostly remember my dad making them by hand. He always took up the entire counter with the floury mess and dried them most of the day. One time, he decided to add food coloring and we ended up eating orange noodles!

2 c. all-purpose flour
1/2 tsp. salt
2 beaten egg yolks
1 beaten egg
1/3 c. water
1 tsp. cooking oil or olive oil

 

Directions:

In a large bowl stir together 1 3/4 cups of flour and the salt. Make a well in the center of the flour mixture. In a small bowl stir together the egg yolks, egg, water and oil. Add the egg mixture to the flour mixture, mix well.

Sprinkle the kneading service with the remaining 1/4 cup of flour. Turn the dough out onto floured surface. Knead until dough in smooth and elastic (8-10 minutes total). Cover and let dough rest for 10 minutes.

Divide dough into 4 equal portions. On a lightly floured surface, roll each portion until about 1/16 inch thick. Let stand uncovered for 10 minutes to firm up before cutting into noodles. Loosely roll the dough into spirals and cut into strips using a knife or pizza cutter. Separate the noodles and spread out on floured surface to dry before cooking.

To serve immediately, cook for 2 minutes or until tender. Drain.



To store cut noodles, spread them on wire cooling rack. Let noodles dry overnight or until completely dry. Place in airtight container and refrigerate for up to 3 days. Or dry noodles for at least 1 hour and place in freezer bag; freeze for up to 8 months.
 
Recipe from Jerry Byrd and Cora Sandwell

Hashbrown Casserole

For an extra crunch, sprinkle bread crumbs or corn flakes over the top of the casserole before baking.

1 stick melted butter
1 can cream of chicken soup
8 oz. shredded cheddar cheese
16 oz. sour cream
1 tsp. seasoned salt
2 lbs. frozen hashbrowns
 
Directions:
 
In a large bowl, mix together the butter, cream of chicken soup, cheese, sour cream and seasoned salt.
 
Gradually add the frozen hashbrowns a little bit at a time to incorporate. Mix well.

Spoon the mixture into a 9x13 inch pan.

Bake at 350 degrees for 1 1/2 hours.
 
Recipe from Patty Agan

Marinated Mozzarella

1/3 c. olive oil
1 TB chopped, oil-packed sun dried tomatoes
1 TB minced fresh parsley
1 tsp. crushed red pepper flakes
1 tsp. dried basil
1 tsp. minced chives
1/4 tsp. garlic powder
1 lb. mozzarella cheese, cut into 1-inch cubes
 
Directions:
 
In a large Ziploc bag, combine the first seven ingredients and shake to mix well.
 
Add in the cheese cubes.

Seal the bag and turn to coat.

Refrigerate for at least 30 minutes.

Transfer to a serving dish and serve with toothpicks.

Bruce's Fresh Salsa

28 oz. can petite diced tomatoes

1-2 serrano peppers

     mild - 1 pepper, scoop out seeds

     medium - 1 pepper, leave 1/2 of seeds

     spicy - 2 peppers, leave 1/2 of seeds

1/2 jalapeno pepper

3-4 cloves fresh garlic, diced

1 red onion, chopped

1/2 yellow onion, chopped

cilantro to taste, chopped

 
Directions:
 
Mix and serve!
 
How easy was that??

Recipe from Bruce Jensik

Drunken Meatballs

This is a perfect crockpot party appetizer!

1 bag frozen meatballs (or batch of homeade)
1 bottle of your favorite BBQ sauce
1 can of beer

Directions:

In a crockpot, dump in all of the ingredients and mix well.

Cook on low for 2 hours minimum.

Once meatballs are heated through, turn the crockpot down to the warm setting to maintain temperature while serving.

Have toothpicks on hand for easy serving and eating.

Recipe from Rebecca Walker

Banana Walnut Bread

This recipe is great as either bread or muffins, just adjust the baking time as noted.

1 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
2 large eggs - room temperature
1/2 tsp. vanilla extract
1/2 c. butter - room temperature
1 c. sugar
3 very ripe bananas - peeled and mashed
1/2 c. toasted walnut pieces
 
Directions:
 
Mix the flour, baking soda and salt in a medium bowl. Set aside.
 
Beat the eggs and vanilla together in a small bowl. Set aside.

Using a standing mixer or hand-held, cream the butter and sugar until light and fluffy.

Gradually, pour in the egg mixture and mix until incorporated.

Add the bananas (the mixture will appear curdled - don't worry!), and mix until combined.

With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the walnuts.

Bake at 350 degrees in a greased loaf pan or muffin tins.
     Loaf - bake for 55 minutes
     Muffins - bake for 22-25 minutes

*test for doneness by inserting a clean toothpick into the center of the bread. When the toothpick comes out clean, the bread is done!

Pizza Dough - breadmaker version

This recipe is for use in a breadmaker using the "dough only" setting.
3/4 c. warm water
1 TB. olive oil
1 1/2 tsp. salt
2 1/4 c. flour
1 tsp. sugar
1 packet of yeast

Directions:

Place ingredients in order in the breadmaker.

Select the Dough only option.

Once the breadmaker cycle has completed, remove the dough to a floured board and use as desired.

You may also place the dough in a bowl greased with olive oil and cover with plastic wrap. Refrigerate until ready to use.

Recipe from Breadman Breadmaker Recipes

Allie's Holiday Pan Rolls

1 package active dry yeast
1/3 c. plus 1 tsp. sugar divided
1 1/2 c. warm water (110 degrees)
1/2 c. butter, melted
2 eggs
1/4 c. instant nonfat dry milk powder
1 1/4 tsp. salt
5 1/2 c. flour

Directions:

 In a mixing bowl, dissolve the yeast and 1 tsp. of sugar in 1/2 cup of water.

Add the butter, eggs, milk powder, salt, 3 cups of flour and remaining sugar and water.

Beat on medium speed for 3 minutes or until smooth. Stir in enough flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours.

Punch dough down.

Divide into 27 pieces; shape into balls. Place 18 balls in greased 13x9 inch pan and remaining balls in a greased 9 inch square baking pan. Cover and let rise until doubled, about 45 minutes.

Bake at 375 degrees for 17-20 minutes or until golden brown.