Recipes

Pancake Battered Sausages (on a stick)

Ingredients:

• (Your favorite) Pancake batter
• Sausage links
• Eggs
• Milk
• Cinnamon
• Vanilla extract
• Maple syrup
• Oil - I used vegetable
• Vegetable skewers, halved

Directions:

• Pre-cook sausage links, allow to cool
• Pre-heat oil in a large skillet or stock pot on medium heat
• Pre-heat oven to 250 degrees
• Skewer each sausage 

 

• Mix pancake batter according to package instructions, then add in a dash of vanilla extract and a pinch of cinnamon
• Dip each skewered sausage into the pancake batter, coating completely

 

 

• Once oil is hot, place pancake battered sausages (and the stick, too) into the oil.  Cook, turning once until golden brown.  You can do about 4-5 sticks per batch

 

• Once golden brown, drain on a paper towel on cookie sheet

 

• Place pancake sausages in preheated oven to keep warm while the others cook and while you finish your other dishes.  We had fried eggs with ours so they cooked up quickly.
• I had a ton of batter left over so I added additional cinnamon and made funnel cakes after dinner topped with confectioners sugar.

 

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Nutella and Cinnamon Crescent Rolls


I came across this recipe for peanut butter and chocolate crescent rolls on Pinterest.  Anyone who knows me knows that I love peanut butter...well, I put my own twist on this recipe and I have to say, it's even better than the peanut butter ones!

Ingredients:

1 package of crescent rolls

Nutella

Cinnamon

Directions:

Pre-heat oven to 375.  Roll out crescent rolls onto a cookie sheet, put a dollop of nutella and a dash of cinnamon on each roll.  Roll up into crescent shape and bake 10-13 minutes until golden brown.  Enjoy!  So simple and delish.

Sorry for the poor cell phone pictures.  I made these on a whim and didn't realize they would be so good!

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Chicken Alfredo Pizza

Ingredients:
1 pizza dough crust (refrigerated or homemade)
1 jar of your favorite alfredo sauce (or homemade)
2 chicken breast, cut into strips
Italian seasoning, garlic salt and pepper
Italian shredded cheese
{Real} Bacon bits

Directions:
Cook chicken in skillet until done, season to taste with garlic salt, Italian seasoning and pepper

Roll out pizza dough and top with chicken, Alfredo sauce, bacon bits and cheese.

Bake and enjoy.  Such a yummy dinner!  Change it up by adding fresh spinach.

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Reese's Peanut Butter Pie
(an all time favorite and crowd pleaser!)

Ingredients:

1 package instant vanilla or chocolate pudding

1/4 cup mini chocolate or peanut butter morsels

4 Reese's peanut butter cups, chopped

1 cup creamy peanut butter

3/4 cup milk

Chocolate syrup or melted chocolate for drizzling

1/2 tub cool whip

1 graham cracker or chocolate pie crust

Directions:

Mix together instant pudding, 3/4 cup milk and 1 cup creamy peanut butter.  Mix in 1/8 cup of mini chocolate morsels.  Set in pie crust and smooth out.  Place in fridge until firm.

Once pie is firm, top with cool whip, sprinkle with remaining morsels, Reese's cups and drizzle with chocolate syrup.

This recipe freezes well and is great for the holidays!

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No Fuss Buffalo Chicken Dip

Ingredients:

1/2 Cup Frank's Hot Sauce

1/2 Cup Ranch Dressing

2 - 8 Ounce blocks of cream cheese (I used reduced fat) - Softened

1 Boneless Skinless Chicken breast - cooked and chopped (seasoned with garlic salt, pepper and a dash of cajun)

Directions:

Once chicken is cooked and chopped, combine all ingredients in an oven safe baking dish and bake on 350 until hot and bubbly.

Serve with celery, carrots, pretzel crackers and/or tortilla chips. 

This recipe is so yummy and sure to be a hit at any party.  

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Broccoli Cheese Soup (yum)

Ingredients:

1 stick butter

1/2 white or yellow onion - diced

1 package frozen chopped broccoli

1 large box Velveeta Cheese - cubed

4-5 medium white potatoes - peeled and diced 1/4 inch

1/4 teaspoon Cajun Seasoning

Salt and Pepper to taste

2% or Whole Milk (6-8 cups or until desired thickness is reached)

1/2 cup all purpose flour

1 garlic clove - minced

Shredded cheddar cheese

Directions:

In a large stock pot on medium heat combine stick of butter, salt, pepper (to taste), cajun, onion, potatoes and garlic.  Saute until onions are translucent and potatoes begin to soften.  Add package of chopped broccoli, stir for 1-2 minutes. 

Slowly add flour to stock pot, stirring constantly to make a roux.  Turn heat up to high and slowly pour in milk.  You will need approximately 6 cups of milk.  Finding the perfect balance of thickness can be tricky.  You want your broccoli cheese soup to be nice and thick and hearty.  If you find that your soup is too "soupy" combine 1/2 cup of warm milk and an additional 2 tablespoons of flour and mix well.  Add that milk/flour mixture to your stock pot and stir well until the desired thickness is reached.  You can continue adding milk and/or flour until you find the consistency that you like best. 

Turn heat back to medium and add cubed Velveeta cheese.  Stir until cheese is blended.  Add salt and pepper to taste if desired.  Cook on medium-low heat until potatoes are cook through. 

Pour into a bowl, top with shredded cheese and enjoy this hearty, homemade, comfort dish!  This is by far one of my favorite fall/winter soups!  It also freezes well, so make a big batch and freeze for later. 

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Stuffed Shells

Ingredients:

1 pound ground sausage

1 Box jumbo pasta shells

1 Jar of favorite tomato sauce (or homemade)

1/2 cup sour cream

2 tablespoons minced garlic

1/2 onion, diced

Italian seasoning

Garlic salt (or regular salt) and pepper

1 cup shredded Italian, Parmesan or cheddar cheese

Optional - fresh spinach

Directions:

Cook jumbo shells as directed, drain and cool

In a skillet, combine sausage, minced garlic, diced onion, Italian season, salt and pepper to taste.  Brown until cooked through, drain if necessary.

Combine cooked sausage with sour cream and 1/2 cup shredded cheese.

Stuff shells with sausage mixture and place in a baking dish sprayed with Pam (stuffing the shells can be a bit messy, don't be scared to get your hands a little dirty).

Pour tomato sauce of choice over stuffed shells.  Top with shredded cheese and bake on 375 degrees until hot and bubbly (15-20 minutes is usually sufficient).

To change it up a bit, add fresh spinach to the meat while it cooks!  This recipe freezes well, too.  Add shredded cheese on top and then cover with saran wrap or foil and place in the freezer.  When you are ready to bake it just pop it in the oven for 45 minutes or until heated through.

Serve with salad and garlic toast or bread!  This is a favorite in our house.

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Crockpot Jambalaya

Ingredients:

1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes

1 pound andouille or Italian sausage links, sliced

1 (28 ounce) can diced tomatoes with juice

1 large onion, chopped

1 large green bell pepper, chopped

1 cup chopped celery

1 cup chicken broth

2 teaspoons dried oregano

2 teaspoons dried parsley

2 teaspoons Cajun seasoning

1 teaspoon cayenne pepper

1/2 teaspoon dried thyme

1 pound frozen cooked shrimp without tails

Directions:

In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper and thyme.


Cover, and cook 7 to 8 hours on low, or 3 to 4 hours on high. Stir in the shrimp during the last 30 minutes of cook time.

Serve over white rice.

This is such an easy and delicious recipe!

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Spicy Spaghetti & Shrimp with Broccoli

Ingredients:

1 large head of broccoli, chopped

1/2 Onion, diced

1 Box Spaghetti

1 Bag of Frozen Shrimp

1/4 Stick Butter

Olive Oil

Red Pepper Flakes

Parmesan Cheese

Minced Garlic

Directions:

Cook spaghetti noodles according to package, remove when al dente and set aside.

Peel shrimp and saute in a pan with a tablespoon of butter and season with garlic salt and old bay seasoning.  Saute until pink, do not over cook.  Remove from stove and set aside.

In the same skillet the shrimp was cooked in, add onion and olive oil and saute until onions are soft and translucent.  When onions are almost done, add broccoli spears into skillet and cook for 4-5 minutes on medium heat.  Turn up to high and sprinkle broccoli with 2-3 table spoons of water.  

Combine 1/4 tablespoon of butter with spaghetti noodles in stock pot.  Drizzle with olive oil to evenly coat noodles (this should be a nice light sauce), add pepper flakes according to your heat (spice) preference, broccoli, shrimp and onions.  Combine well and season with pepper, garlic salt and top with Parmesan cheese.

Serve with your favorite glass of white wine!  This is one of my very favorite (easy) recipes!  It makes the house smell delicious and you would think you were at a 5 star Italian restaurant.

~*ENJOY*~

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Ingredients:

Jalapenos

Cream Cheese

Bacon

Shredded Cheddar Cheese

Salt

Directions:

Wash jalapenos.  Cut off tops and slice in half length wise.  Remove seeds and ribs with a knife or spoon.  Note, you may want to wear gloves if the jalapenos are exceptionally spicy, it will burn your hands.  Place on a baking sheet and lightly salt.  Place in pre-heated oven on broil for 10-15 minutes.  Remove from oven and allow jalapenos to cool.

The jalapenos shrink during the broiling stage, it's best to use large jalapenos but the ones I had on hand were pretty small.  Stuff each pepper with cream cheese, using a butter knife or spoon.  Cook bacon until crispy but not burnt.  Cool on paper towels.

 Place a piece of bacon on each jalapeno.

 Top with shredded cheese and broil for a few minutes until cheese is melted.

Enjoy!

I can't take credit for this recipe but it is too yummy not to share!
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Red Lobster Cheddar Biscuits

Ingredients:

2 cups Bisquick

2/3 cups of milk

1/2 cup shredded cheddar cheese

1/4 cup butter - melted

1/4- 1/2 teaspoon garlic powder

Directions:

Preheat oven to 450. Mix baking mix, milk and cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8-10 minutes or until golden brown. Mix butter and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm. Makes 10-12 biscuits. 

Enjoy!

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Taco Soup

Ingredients

1 Packet Ranch Dry Mix

1 Packet Taco Seasoning

1/2 Onion, diced

1 pound ground turkey, hamburger or venison

2 cans diced tomatoes (I like to use zesty diced tomatoes with green chilies, but any flavor will do)

1 can corn

1 can pinto beans

1 can light or dark red kidney beans

1 can black beans

Tomato juice to the desired thickness (less for a thicker, heartier soup)

2 yellow squash cubed or halved (peeled if desired)

2 zucchini cubed or halved (peeled if desired)

Salt and Pepper to taste

Directions

In a skillet, brown up meat and diced onion, drain when cooked through

In large stock pot, combine all ingredients, do not drain any of the canned products.  Let simmer for at least 1 hour.  This recipe is great topped with shredded cheese and served with quesadillas.  

For a twist on this recipe, cook up shredded chicken and substitute for the ground meat.  This recipe also freezes well, so make a large batch and put some away for a rainy day when you don't feel like cooking!

Enjoy!

Jalapeno Stuffed Peppers