Best Sugar Cookie

 Ingredients

• 1 Cup unsalted butter, 226 grams
• 1 Cup granulated white sugar, 200 grams
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 egg
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 cups all purpose flour

Instructions

Preheat oven to 350° F.

In the bowl of your mixer cream butter and sugar until smooth, at least 3 minutes Beat in extracts and egg. In a separate bowl, combine baking powder and salt with flour and add a little at a time to the wet ingredients. The dough will be stiff. If it becomes too stiff for your mixer turn out the dough onto a counter top surface, flour surface as needed. Wet your hands and finish off kneading the dough by hand.DO NOT CHILL THE DOUGH. Divide into workable batches (2-3 chunks), roll out onto a floured surface, and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

Nutrition

calories: 107kcal, carbohydrates: 14g, protein: 1g, fat: 5g, saturated fat: 3g, cholesterol: 18mg, sodium: 59mg, potassium: 14mg, fiber: 1g, sugar: 6g, vitamin a: 164IU, calcium: 17mg, iron: 1mg

Chili Lime Chicken Tostadas

 Ingredients

1 can diced green chilies

4 cloves of minced garlic

1 1/2 T chili powder

3 T lime juice

1 diced medium onion

2 lbs boneless chicken breasts

1 can fat free refried beans, warmed

10 tostada shells

Instructions

Desired toppings such as, shredded lettuce, shredded cheese, salsa, light sour cream, sliced olives, and guacamole

Add chicken and onion to slower cooker that is at east 3 1/2 quarts

In a bowl combine green chilies, garlic, chili powder, and lime juice.  Pour over chicken.

Cover and cook on low for 5-6 hours

Remove chicken from slow cooker and shred.  Mix in 1/2 of juice remining in slow cooker to the shredded chicken. 

Spread warmed refried beans on tostada shells.

Top with hot chicken mixture and any other desired toppings.  

Breakfast Casserole

Ingredients

1 lb Sage sausage, browned

1/2 lb. baked, cooked, chopped

8 oz. pre-cooked ham, diced

1 (8oz) packaged crescent roll dough

2/3 (30 oz) shredded hashbrowns cooked and lightly salted

8 oz shredded sharp cheddar cheese, divided

1 cup green pepper, diced

5 oz grape tomatoes, halved

6 large eggs

1/4 milk or half and half

 1t cayenne pepper

Instructions

Preheat oven to 400 degrees, spray a 9x13 baking dish.  Unroll dough and lay flat across bottom of baking dish.  In a large mixing brown combine sausage, potatoes, bell pepper, tomatoes, and 2/3 of cheese.  Evenly spoon mixture over dough.  In a medium bowl whisk together eggs, milk, and cayenne pepper, pour evenly over top of mixture.  Sprinkle with remaining cheese and chopped bacon.  

Bake 40-45 minutes, or until eggs are set, and bottom crust is done.  

Taco Pizza

Ingreadients 

1 lb. ground beef

1 envelope taco seasoning mix

2 (8 oz) cans Pillsbury crescent rolls

1 (16 oz) can refried beans (I used the jalapeño kind)

2-3 cups shredded cheddar cheese  or mexican blend

1/2 cup chopped tomatoes

1/4 cup sliced black olives

 4 green onions, chopped

Instructions

Heat oven to 375 degrees

Brown ground beef and drain.  Add taco seasoning to the ground beef according to the package directions.

Unroll crescent rolls into rectangles.  Place in ungreased 11 1/2 inch x16 1/2 inch jelly roll pan or cookie sheet.  Press dough over the bottom and 1/2 inch up sides to form crust. Bake at 375 oven for 11-13 minutes or just until golden brown. 

Microwave beans in a microwave safe bowl for 1 minute.  Carefully spread beans over warm crust creating a thin layer.

Top with cook beef mixture, sprinkle with cheese followed by tomatoes, black olives, green onion.  Return to oven for 3-6 minutes until cheese in melted.  Serve immediately.  Makes 12 servings.   

Pumpkin Sheet Cake with Cream Cheese Frosting

 Ingredients

4 eggs

2 cups sugar 

1 cup vegetable oil

1 (15 ounce) can pumpkin puree

2 cups flour

3 t cinnamon

1 t pumpkin pie spice

2 t baking powder

1 t baking soda

1 t salt

Cream Cheese Frosting

1 cup butter (softened)

1 (8 ounce) package cream cheese

2 t vanilla

3 cups powdered sugar

Instructions

Preheat oven to 350 degrees.

Spray a half baking sheet with the non stick cooking spray.

In a mixing bowl, combine eggs, sugar, vegetable oil, and pumpkin puree until fully incorporated.  Slowly add the flour but continue stirring to avoid lumps.  Mix until well combined.  Add the cinnamon, pumpkin pie spice, baking powder, soda, and salt and mix until well combined.  Pour the batter into prepared baking sheet and spread in an even layer. Bake for 25-30 minutes.  or until set and let cool completely.  For the frosting, cream together butter and cream cheese in a mixing bowl until fluffy.  Add vanilla and powdered sugar and mix until smooth.  Spread frosting over the cake and sprinkle cinnamon on top if desired.  

Cheesy Hashbrown Potato Casserole-Funeral Pototoes

Instructions

 1 (32 Ounce) bag frozen shredded hashbrowns divided

2 (10.75 ounce) cream of chicken soup

2 cups sour cream

1/3 cup onions (chopped)

1/4 t salt

1/8 t pepper

2 cups shredded cheddar cheese (divided)

Topping

2 cups Ritz crackers (or crushed corn flakes)

1/2 cups butter (melted)

Instructions

Lightly grease a 9x13 inch pan with a no stick cooking spray.

Place half of the bag of hashbrowns in the prepared pan.

In a medium bowl combine the soup, sour cream, onions, and salt and pepper.

Gently spoon half of this mixture over the hashbrowns in the pan.  

Sprinkle 1 cup of cheese over the soup mixture.

Then add the remainder of the hashbrowns on top, and spoon over remaining soup mixture and the other half of the cheese.  

Crush the Ritz crackers and combine with the melted butter.  Sprinkle over the top of the casserole.  Bake at 350 degrees for 35 to 40 minutes.  

Lemon Zucchini Bread

 Ingredients

1 1/2 cups all purpose flour

1/2 t. baking soda

1/4 t. baking powder

1/4 t. salt

3/4 cup sugar

1 cup shredded zucchini

1/4 cup cooking oil

1 egg

2 T lemon juice

2 T lemon zest

Glaze

1/2 cup powder sugar

1T. lemon juice

1 t. lemon zest

Glaze can be doubled if desired

Instructions

In a medium bowl combine flour, baking soda, baking powder, salt, set aside.

Ina separate mixing bowl combine sugar, zucchini, cooing oil, egg, lemon juice, and lemon zest. Stir to combine.

Add dry ingredients to zucchini mixture, stir just until combined.

Spoon batter into greased bread pan.

Bake at 350 degrees, for 50-55 minutes or until golden brown and set.

Cool in pan on a wire rack 15 minutes, then remove from pan and cool completely.  

Once cool, combine ingredients for glaze and drizzle over bread.  

One-Pot Cheesy Italian Pasta and Chicken

 Ingredients

8 ounces baby spinach leaves, divided

1 cup (7 ounces) sundried tomatoes packed in oil and italian herbs 

1 large yellow onion, sliced

1 pound uncooked boneless, skinless chicken breast ( cut into 1/2 " bite size pieces)

6 garlic cloves, sliced

1 pound dry linguine

2 t. dried Italian seasoning

2 t. kosher salt

1 t. fresh ground pepper

1/2 t crushed red pepper flakes

5 cups chicken broth

4 ounces fresh parmesan cheese, shredded

Instructions

Combine 1/2 of the spinach with the tomatoes. onion, chicken, garlic, linguine, Italian seasoning, salt, pepper, and crushed red pepper in a 5 quart dutch oven over medium high heat.  Pour chicken broth over the top. Cover and bring to a boil. 

Cook 7-9 minutes until pasta is al dente (with bite to it).  Toss pasta with tongs occasionally to keep the pasta from sticking to the bottom of the pot. You will still have some liquid in the pan when the pasta is done cooking.  This is going to make the base for out delicious cheese sauce. 

Turn of the heat and add the cheese tot he pasta.  Toss pasta with tongs until the cheese melts into the pasta.  Toss in remaining spinach.

Serve and enjoy.  

Libby's Pumpkin Roll

 

• Ingredients
• Cake
• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup LIBBY'S® 100% Pure Pumpkin
• 1 cup walnuts, chopped (optional)
• Filling
• 1 package (8 ounces) cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• Powdered sugar (optional for decoration)
• 
  
• Step 1
• Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with 1/4 cup powdered sugar.
• Step 2
• Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts
• Step 3
• Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack
• Step 4
• Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
• Step 5
• Cooking Tip: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Cafe Rio Sweet Pork

Ingredients

 3 lbs pork shoulder/ butt

16 oz coca-cola soda (not diet) divided

1/4 cup water

1 t. garlic salt

1/8 t. salt

1/4 t. pepper

1 (4 oz) can diced green chilies

1 (10 oz) can red enchilada sauce

3/4 cup packed brown sugar

Instructions

Spray inside of a large crack pot with cooking spray.  place pork roast inside. Pour 8 ounces of coca-cola (I use measuring cup) and water around pork.  (It does not need to cover the roast).  Sprinkle evenly with garlic salt, salt and pepper.  Cover with lid and cook on high heat for 6 hours, or on low heat for 8-9 hours.

Remove pork form crock opt and transfer to cutting board.  Discard liquid from crock pot. Shred pork with two forks, and remove any fat.  

In a blender or food processor, blend the remaining 8 ounces of cola, diced green chilies, enchilada sauce and brown sugar. Blend until smooth.

Place shredded pork back in crock pot.  Pour enchilada sauce mixture over the shredded pork.  Cover crock pot with lid and cook 2 hours on low heat.  

Serve pork in burritos, salads or tacos.  

Lasagna Zucchini Boats

Ingredients 

 4 Medium zucchini sliced into halves through the length

1 cup (8.6) part-skim ricotta cheese

1 large egg

1 1/2 T chopped fresh parsley, plus more for garnish

1 1/4 cups (5 oz) shredded mozzarella cheese

1/2 cup (2oz) finely shredded parmesan cheese

8 oz 93% lean ground beef or lean ground turkey

4 t. olive oil, dividied

salt and freshly ground black pepper

1 3/4  cup roasted garlic marinara sauce (I use Classico)

1 T. chopped fresh basil

Instructions 

Preheat oven to 400 degrees.  Using a spoon, scoop centers from zucchini while leaving a 1/4 inch rim to create boats.  Set aside.

In a mixing bowl stir together ricotta cheese, egg and 1 1/2 of T of parsley.  Season lightly with salt and pepper.  Stir in 1/2 cup of mozzarella cheese and the parmesan cheese. Set aside.  \

Heat 2 t of the olive oil in a large non-stick skillet over medium-high heat.  Crumble beef into pan, season with salt and pepper ad cook, stirring occasionally and breaking up beef when stirring, until browned.  (there shouldn't be any excess fat but if you happened to use a fattier beef then just drain excess rendered fat). Stir in marinara sauce and 1 T of basil, remove from heat.  

To assemble boats, brush both sides of the zucchini lightly with remaining 2 t olive oil and place in two baking pans (I use and 13x9x9) Divide cheese mixture among zucchini spooning about 2 1/2 T into each, then spread cheese mixture into and even layer. Divide sauce among zucchini adding a few heaping spoonful to each.  Cover baking dish with foil and place in oven side by side and bake in oven until cheese has melted and zucchini is tender, and 5 minutes.  Sprinkle tops with fresh basil and parsley and serve warm.  

Chocolate Zucchini Sheet Cake

Ingredients

2 cups sugar

1 cup oil

3 eggs

2 1/2 cups all-purpose flour

1/4 cup cocoa powder

1 t. baking soda

1/4 t. baking powder

1/4 t. salt

1/2 cup milk

2 cups shredded fresh zucchini

1 T vanilla extract

Frosting

1/2 cup butter or margine

2 T. cocoa powder

1/4 cup milk

3 1/2 cups powder sugar

1 t. vanilla

Instructions

Preheat oven to 375 degrees.  Spay a 15x10x1 baking pan heavily with non-stick cooking spray.  Ina large bowl, cream sugar and oil together until smooth.  Add eggs, beating after adding each one.  In a separate bowl, sift flour, cocoa powder, baking soda, baking powder, and salt.  Mix it with the sugar/oil mixture, with pouring in  the milk at the same time.  Fold in the zucchini and the vanilla and pour batter into the prepared baking pan.  Bake for 25 minutes or until a toothpick stuck in the middle of the cake comes out clean.  

Before the cake comes out finishes baking, prepare the frosting.  In a saucepan, combine the butter, cocoa, and smooth (you may have to whisk it).  

Pour warm frosting over brownies as soon as you take them out of the oven.  Let cool.  Cut into 48 bars.    

Zucchini Muffins

 Ingredients

2/3 cup vegetable oil

2 large egg

2/3 cup granulated sugar

1/2 cup brown sugar, packed

1 t. vanilla extract

2 cups all-purpose flour

1/2 t. baking soda 

1/2 t. baking powder

1/2 t. salt

2 t. ground cinnamon

1 1/2 cups finely shredded unpeeled zucchini

1/2 cups finely shredded carrot

Directions

Grease and flour or use muffin lines

Heat oven to 375 degrees. In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.  Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended.  Fold in the shredded zucchini and carrots. Fill muffin cups about 3/4 full.  Sprinkle with cinnamon sugar or granulated sugar, if desired.  Bake for 20 minutes.  

Granny's Monkey Bread

 Ingredients

24 ounces buttermilk biscuits

1 cup sugar

2 t. cinnamon

1 cup butter

 1/2 brown sugar

Instructions

Prepare bundt pan by heavily greasing with butter.  Preheat oven to 350 degrees.  Cut each biscuit into four equal bite-size pieces. 

Combine 1 cup sugar and 2 teaspoons cinnamon in a bowl or plastic bag.  Drop roll the pieces of dough in the sugar cinnamon mixture and gently arrange them into the prepared bundt pan.

In a small sauce pan, combine, combine 1/2 cup of remaining sugar cinnamon mixture (discard remaining or use or another recipe) with 1/2 cup brown sugar and 1 cup butter.  Bring mixture just to a boil and then immediately remove from heat.  Stir until sugars have fully dissolved. Carefully drizzled the mixture over the rolled dough balls into the bundt pan. 

Bake in center of preheated oven for 30 minutes.  Time may vary...

Allow pan to rest for about 5 minutes, then cover with a large place and invert.  To eat, pull desired amount off with your fingers and enjoy the gooey sweet sinful treat.  

 

Cheesy Southwest Soup

Ingredients 

2 t. minced garlic

1/4 cup onion, minced

1/2 pound boneless, skinless chicken breast (I use 3 cans of canned chicken)

2 T. olive oil

1 T. fajita seasoning

1 (11 ounce) can mexicorn (drained)

1 (15 ounce) can black beans (rinsed and drained)

1 (10 ounce) can diced tomatoes and green chilies

3 cups chicken broth

1 t. cumin

1/2 t chili powder

salt and pepper to taste

8 ounce velveeta cheese (cubed)

Topping

cilantro 

sour cream

avacado

tortilla chips

In a stock pot over medium heat, cook garlic, onion, and chicken breasts in olive oil until browned.  Sprinkle with Fajita seasoning, and stir until combined.  

Add mexicorn, black beans, tomatoes, chicken broth, cumin, chili powder,  and salt and pepper.  Bring to a boil.  Reduce heat and simmer for 10 minutes.  Remove from heat and stir in velveeta cheese until it is completely melted.  Pour into bowls and serve.  Top ciliantro, sour cream and avocado and tortilla strips.  

Beef Burrito Casserole

Beef Burrito Casserole

Super easy family-style, popular dinner recipe.

Prep Time 25 minutes

Cook Time 40 minutes

Total Time 1 hour 5 minutes

Servings 8 burritos

Calories 457 kcal

Author RecipeGirl.com

Ingredients

• 16 ounces ground beef
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 14-ounce can chili beans, drained
• 1 cup bottled chunky salsa
• 1/3 cup grated Parmesan cheese
• 8 8-inch flour tortillas
• 2 cups shredded Cheddar- Jack cheese
• 3 whole green onions, chopped
• sour cream, salsa and avocado for serving (optional)

Instructions

1. In a large nonstick skillet, cook the beef and onion over medium heat until the meat is no longer pink. Spoon out any fat. Add the garlic, oregano, cumin and beans. Continue to heat for about 5 minutes, then stir in 1 cup of the salsa and the Parmesan cheese.
2. Preheat the oven to 350 degrees F. Spray a 13x9-inch glass baking dish with nonstick spray.
3. Spoon about 1/2 cup of the beef/bean mixture onto the center of a tortilla. Roll up tightly and place the filled tortilla seam-side-down in the pan. Continue with remaining tortillas and filling until you have filled all 8 tortillas and have snuggled them alongside of one another in the pan. Sprinkle the shredded cheese on top of the rolled-up tortillas and sprinkle the green onions on top of the cheese. Cover with greased foil and bake for 20 minutes. Remove the foil and bake for an additional 5 to 10 minutes, until the cheese is hot and bubbly. Serve burritos with sour cream, salsa and avocado, as desired.

Easy Cheesy Garlic Bread Recipe

Easy Cheesy Garlic Bread Recipe

1 loaf of Italian bread
1/2 cup unsalted butter melted
1 1/2 t garlic powder
1 1/2 cups shredded mozzarella cheese

Preheat oven to 400.
Line a large baking sheet with parchment paper
Cut the bread lengthwise and place both parts face up
Brush both pieces with melted butter. Sprinkle with garlic powder.
Cover with a piece of aluminum foil
bake 10-12 minutes
uncover bread, top with cheese
Place break back in oven uncovered for 2-4 minutes to melt cheese
Remove from oven cut and serve

World's Best Breakfast Casserole

World's Best Breakfast Casserole

24 oz cooked sausage
8-10 eggs
1 cup sour cream
1 onion
1 green pepper
1 red pepper
16 mushrooms
2 cups grated cheese

Preheat oven to 350 degrees
Chop sausage, onion, peppers and mushrooms
In a separate bowl mix eggs, sour cream and cheese
Once egg mixture is thoroughly mixed, add cooked sausage and veggies, spread into greased 9x13 casserole dish.
Bake for 30-40 minutes or until cooked through.

Sausage Egg Roll In A Bowl

Sausage Egg Roll In A Bowl

1 lb. ground pork sausage
6 cups coleslaw mix or shredded cabbage
1 T. ginger, minced (optional)

1 T. soy sauce

1/4 cup chopped green onions (optional)
1 T. sesame oil

Heat a larges skillet over medium heat, Add the sausage and cook, stirring often to crumble, until cooked through. Do not drain.
Add the coleslaw mix, garlic, ginger and soy sauce to the the skillet with the sausage.  cook for 3-4 minutes or until cabbage has softened a bit.
Remove from the heat and top with the green onions and drizzle sesame oil.
Serve immediately.

Sheet pan Chocolate chip cookie bars

Sheet pan Chocolate chip cookie bars

1 cup butter
1 1/4 cup brown sugar
3/4 cup sugar
1 T vanilla extract
2 eggs
2 3/4 cups flour
1 t. baking soda
1 t. salt
2 1/4 mini semisweet chocolate chips, divided
*I use regular size chips, milk chocolate chips

Preheat oven 350
In a large bowl, cream together butter, brown sugar and sugar.
Add vanilla and eggs then combine.
Fold in flour, baking soda and salt.
Mix in 2 cups of mini chocolate chips
Spray a sheet pan with cooking spray and spread cookie dough out evenly in pan.
Sprinkle remaining 1/4 cup chocolate chips on top.
I start timing it at 10 minutes and add time as needed  (Bake for -15-20 minutes) or until middle is set and edges are golden brown.
Let cool and cut into squares.

Cheesy Spinach Alfredo Lasagna

2 containers (15 oz each) ricotta cheese
2 cups mozzarella cheese (divided)
1/2 cup parmesan cheese (divided)

lasagna noodles
1 tsp. garlic salt
2 eggs
1-2 jars Alfredo sauce
2 cups spinach (thawed and divided)
*add cooked sage sausage

Preheat oven to 375.

In a medium bowl combine ricotta cheese, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, eggs and garlic salt, mix well.

Spread 3/4 cup Alfredo sauce evenly on the bottom of the 9x13 pan.  Layer 4 lasagna noodles on the top.

layer the noodles, Alfredo mixture, and ricotta cheese along with mozzarella cheese .

Spray the tinfoil before laying it on top of the pan and bake for 45-50 minutes.  Check to see if the noodles are tender and bake longer as needed.

Cinnamon Rolls

Cinnamon Rolls

2 cubes of butter (1 cup)

2 c. milk

1/2 c. tap-hot water

2 heaping tbs. yeast

3/4 c. sugar

1 tsp. salt

7 c. flour

1 egg, beaten

brown sugar (for sprinkling on the dough before rolling...I use between 1/4 and a 1/2 cup)

cinnamon (about 2 tsp.)

Dissolve yeast and the warm water, set aside. Melt butter in microwave. Warm milk in microwave. Combine butter and milk. Add the yeast to the milk mixture until well mixed. Add the beaten egg.

Slowly add the remaining ingredients and mix until dough separates from the bowl. Knead the dough for two minutes on low speed.

Let the dough rise (45 min-1 hour).

Roll out into two rectangles. Butter dough and sprinkle with brown sugar, cinnamon and raisins (optional...I don't do raisins).

Roll up and slice through with dental floss (works so great, just put it around the outside of the roll, cross it over on top and pull it tight).

Place on cookie sheet with a little room for growth in the oven.

Bake at 350 for 15 minutes (nope, you don't even have to have them rise again).

Frost with butter-cream frosting:

1/2 c. butter

1 1/2 tsp. vanilla

4 c. powdered sugar

3-4 tbs. half and half (I just use milk)

Cream butter, sugar and vanilla. Slowly add half and half (or milk), while beating until you get a smooth, spreadable consistency.

French Onion Chicken and Rice

Ingredients:

2 cups long grain white rice
2 cups milk
2 10 ounce cans cream of chicken soup
1 packet french onion soup mix
1 pound chicken tenderloins
1/2 cup grated Gruyere cheese ( don't use the cheese)
1 teaspoon parsley


Directions:
1.  Preheat oven to 350 degrees.  Spray a 9x13 baking dish with non-stick spray.

2 Add rice, milk, cream of chicken soup, and soup mix to a bowl and stir well to combine.

3.  Pour rice mixture into the baking dish and place chicken tenderloins over the top.

4.  Cover with foil and back for 60 minutes, stirring one halfway through cooking.

5.  Remove the foil and top with grated cheese.  Cover and return to oven for 15 minutes or until rice is tender.

6.  Sprinkle with parsley just before serving.



by buns in my oven

Carrot Cake

Cake:
2 c. sugar
2 c. flour, sifted
2 t. baking soda
2 t. cinnamon
1 t. baking powder
1 t. salt
1 t. allspice
4 eggs, beaten
1 1/2 c. veg. oil
3 c. carrots, grated

Frosting:
1 pkg. (8oz) cream cheese softened
1/2 c. butter, softened
1 pkg. (16 oz) powdered sugar~use small amounts at a time until desired taste
1 t. vanilla
chopped walnuts

Combine dry ingredients. Stir in eggs, oil and carrots.  Mix remaining ingredients.  Pour into greased 9 x 13" pan.  Bake at 325 for 35-40 minutes (until toothpicks come out clean).  Cool.
To make frosting~ mix all the ingredients but the nuts.  Frost cake and sprinkle with chopped walnuts.

Spaghetti Sauce (easy to freeze)

5 lbs. ground beef
3 T. olive oil
2 whole large yellow onions, diced
2 whole green peppers, seeded and diced
1 c. beef  broth
2 cans (28 oz) crushed tomatoes
1 can (14 oz) crushed tomatoes
1 can (4 oz) tomato paste
1 jar good store bought marinara sauce (I use any classico sauce)
1 t. ground oregano
1 t. ground thyme
4 whole bay leaves
2 T. sugar
2 t. kosher salt
1/2 t. crushed red peppers (optional)
1/4 c. finely minced fresh parsley or 3 T parsley flakes

In a large pot over medium-high heat, brown the ground beef until totally browned.  Remove meat from pot with a slotted spoon and put into a bowl.  Set aside.

Discard any grease in pot, but do not clean the pot.  Drizzle in olive oil.  When it is heated, throw in the diced onion and diced bell pepper.  Stir it around for 1 1/2 minutes, then add the garlic.  Stir and cook for an additional minute.

Pour in the broth and allow it to bubble up and reduce for about 1 1/2 minutes.  Add crushed tomatoes, tomato paste, and marinara sauce.  Stir to combine, then add oregano, thymn, sugar, salt, bay leaves, and crushed red pepper.  Stir, then add cooked grounded beef  and stir to combine.  Place the lid on the pot and allow to simmer for an hour, stirring occasionally.  Add a little water or some low sodium broth if needs for liquid.

After an hour, add the minced parsley stir to combine cover with the lid and simmer for another 30 minutes.  Discard the bay leaves before serving.

One Pot Pasta Dish

12 oz pasta (linguine)
1 can (15 oz) diced tomatoes with liquid
1 large sweet onion cut in julienne strips
4 cloves garlic, thinly sliced
1/2 t. red pepper flakes
2 t. dried oregano leaves
2 large sprigs basil, chopped
6 c. chicken broth
2 T. extra virgin olive oil
Parmesan cheese for garnish
Place pasta, tomatoes, onion, garlic, basil, in a large stock pot.  Pour in broth.  Sprinkle on top the pepper flakes and oregano.  Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so.  Cook until almost all liquid has evaporated.

Season to taste with salt and pepper, stirring pasta several times to distribute the liquid in the bottom of  the pot.  Serve garnished with Parmesan cheese.

One Pot Tortellini and Sausage in Tomato Cream Sauce

1 lb. package of Turkey Kielbasa
1/2 c. diced onion
20 oz. package of refrigerated Tortellini
28 oz. can diced tomatoes
1 c. chicken broth
salt/pepper
2 T. cream cheese
2 c. shredded jack and cheddar cheese

1.  Cook the onion in a little olive oil until soft.  Add sliced turkey sausage and cook until browned.  Add chicken broth, tortellini, tomatoes, salt and pepper.  Bring to a boil, stirring often.  Turn heat down to low over ad simmer for about 15 minutes, or until pasta is cooked to al dente.  Remove from heat and add cheeses reserving a handful for topping.  cover and let stand for five to ten minutes.  Garnish with green onions, if desired.  Serve hot.

Creamy Spinach and Sausage Pasta

6 oz. smoked sausage
1 T. olive oil
1 medium onion
1 (14.5 oz) can diced tomatoes w/chilies
2 c. chicken broth
8 oz. pasta
3 c. fresh spinach
1 c. (4 oz.) shredded montery jack
1 whole green onion

1.  Thinly slice the smoked sausage and add it to a large skillet with 1 tablespoon of olive oil.  Saute the sausage over medium heat until it is nicely browned.  Drain off the excess fat.
2.  Dice the onion and add it to the skillet.  Continue to saute until the onion has softened.  Add the can of diced tomatoes with chiles and the chicken broth.  Stir to combined and any browned bits off the bottom of the skillet.
3.  Add the uncooked pasta to the skillet and make sure it is all submerged under the liquid.  Place a lid on the skillet and allow the mixture to come up to a boil.  Once it reaches a boil, turn the heat down to low and let it simmer for about ten minutes, or until the pasta is tender.  Stir once or twice while the pasta cooks to keep it from sticking.
4.  Stir in the fresh spinach, one cup at a time, until wilted. If  you add it all at once,the skillet will be too full to stir.  Keep the heat on while adding the spinach, so the liquid will continue to simmer and thicken.
5.  Sprinkle the shredded cheese on top, replace the lid, and let it sit a few minutes, or until the cheese is melted.  Slice the green onions and sprinkle them over the top.  Serve hot!

Penne with Pumpkin and Sausage

8 oz whole wheat penne
1 lb. ground Italian Sausage
1 T. olive oil
2 shallots, finely chopped
4 garlic cloves, minced
1 c. low sodium chicken broth
12 oz pumpkin puree
1/2 c. heavy cream
1/2 c. crushed red pepper flakes
pinch ground cinnamon
salt/pepper to tast
granted romano cheese

1.  Cook pasta to al dente, according to package directions.  Drain and set aside.
2.  In a medium skillet brown sausage set aside
3.  In a skillet, over medium heat add oil and saute shallots and garlic for 3 minutes.
4.  Stir in chicken broth, pumpkin, cream, crushed red pepper, cinnamon, salt and pepper.
5.  Reduce heat to simmer 8-10 minutes to thicken.
6.  Stir in cooked penne, sausage, and cheese.
7.  Serve hot with grated Romano cheese
refrigerate any leftover