Spicy Sausage Pasta

First of all, this isn't really "spicy".  At least not in our family.  I used original mild Rotel, so to add more of a kick, I would go with a spicier version.

Ingredients

• 1 tablespoon olive oil
• 1, 14-ounce package smoked turkey sausage, sliced into rounds (I used regular pork smoked sausage)
• 1 1/2 cup diced onion
• 2 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 10-ounce can Ro-Tel Tomatoes and Green Chiles, Original Style
• 1/2 cup heavy cream
• 8 ounces uncooked penne pasta (about 2 1/2 cups)
• 1/2 teaspoon black pepper
• 1 1/2 cups Monterey Jack cheese, shredded
• Thinly sliced scallions
• Salt, to taste (I didn't salt it at all...definitely recommend tasting first before salting)

Heat oil over medium-high heat in a cast iron skillet (or other oven-safe skillet) until smoking. 

Add the sausage and onion, and cook until lightly browned, about 4 minutes. Add in the garlic, and cook for 30 seconds.

Add the broth, Ro-Tel, heavy cream, uncooked pasta, and pepper, and give the mixture a good stir. Bring to a boil, cover the skillet, and reduce heat to medium-low. Simmer until the pasta is tender, about 15 minutes, stirring once or twice while cooking. Preheat the broiler while the pasta is cooking.

Remove the skillet from the heat, and stir in 1 cup of the cheese. Taste, and add salt as needed. Top with the scallions and remaining cheese. Broil until the cheese is melted and lightly browned - about 3 minutes.


Recipe: http://abitchinkitchen.blogspot.com via Pinterest

Beef Taco Ring

Ingredients:

• 2 (8oz.) packages crescent rolls 
• 1 package taco seasoning
• 1 1/2 lbs. ground beef (I always use 1 lb. and that is enough)
• 1 3/4 cups shredded cheddar cheese, divided
• 2 tbs. water
• 1 egg white, lightly beaten
• optional toppings: salsa, shredded lettuce, chopped onion and tomato, sliced olives and sour cream

Preheat oven to 375 degrees.

Cook ground beef in skillet until no longer pink; drain.  Stir in taco seasoning mix, 1 1/2 cups of the cheese and water.

Unroll 2 packages of crescent rolls; separate into triangles.  Arrange triangles, slightly overlapping, in a circle on a round stone (or pizza baking sheet) with wide ends 4 inches from edge of baking stone.  Roll wide ends of dough toward center to create a 5-inch opening.

With an ice cream scooper, scoop filling evenly over desired shape; finish shape as directed. Brush with egg white.  Sprinkle with remaining cheese.

Bake 25-30 minutes or until golden brown.  Serve with toppings.

Serves: 8
Recipe: The Pampered Chef- All the Best

Beef Stew with Beer and Paprika

Ingredients

• 3 Tablespoons Olive Oil
• 1 Tablespoon Butter
• 2 pounds Stew Meat
• 1 whole Medium Onion, Diced
• 3 cloves Garlic, Minced
• 1 can Beer, 12 Ounce Can
• 4 cups Beef Stock (or 4 Cups Water + 4 Beef Bouillon Cubes)
• 2 cups Water (only as needed- I never needed to use it)
• 1 Tablespoon Worcestershire Sauce
• 2 Tablespoons Tomato Paste
• 1/2 teaspoon Paprika
• 1/2 teaspoon Kosher Salt
• Freshly Ground Black Pepper
• 1-1/2 teaspoon Sugar
• 4 whole Carrots, Washed, Unpeeled, And Roughly Sliced
• 4 whole New Potatoes, Quartered
• Minced Parsley (optional)

Preparation Instructions

Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Cut pieces in half. Set aside.
Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beer and beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.
*UPDATE: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add additional water as needed.
Add carrots and potatoes, then cover and cook for an additional 30 minutes. (If stew gets dry, just add a cup of hot water at a time to replenish the liquid.) Taste and adjust seasonings as needed.
Serve in bowls next to crusty French bread. Sprinkle with minced parsley, if desired.

Serves: 6

Recipe: www.thepioneerwoman.com

Parmesan Ranch Chicken

• 6-8 Chicken breasts
• 1 cup Corn Flakes
• 1 cup Shredded Parmesan
• 1 cube butter (melted)
• 1 packet of Ranch Dressing Mix

Preheat oven to 350. Mix together Corn Flakes, Parmesan and Ranch packet. Cut the chicken in half, dip the chicken in the melted butter then in the corn flake mixture and place into baking dish. Pour the remaining butter on top and bake for 45-50 minutes uncovered. 

Recipe: http://thekrazycouponlady.com/2011/03/31/done-krazy-in-the-kitchen-ranch-chicken/ via Pinterest

Candy Cane Popcorn

Ingredients

• 16 ounces vanilla almond bark
• 12 peppermint candy canes, crushed in a food processor to fine crumbs (or by hand)
• 8 cups popped popcorn (light or minimal butter)

Instructions

1. Place popcorn in a very large bowl.
2. Melt almond bark according to package directions.
3. Stir 1/2 cup of the crushed candy canes into the melted bark and pour over the popcorn. Stir thoroughly coating popcorn while sprinkling with remaining crushed candy canes.
4. Lay popcorn on a parchment lined cookie sheet to cool.
5. Break into pieces and package up for gifts.

Makes great teacher or friend gift!

Recipe: http://www.the-girl-who-ate-everything.com

Pumpkin Dump Cake

Ingredients:

• 1 (20 ounce) can pure pumpkin
• 1 (12 ounce) can evaporated milk
• 3 whole eggs
• 1 cup white sugar
• 3 teaspoons cinnamon
• 1 (18.25 ounce) Betty Crocker Supermoist yellow cake mix
• (optional)  1 cup chopped pecans
• 3/4 cup butter, melted

1. Preheat oven to 350 degrees and grease a 9x13 baking dish.
2. In a large bowl, mix pumpkin, milk, eggs, sugar, and cinnamon until well blended. Spread pumpkin mixture in prepared baking dish. Mixture will be very wet.
3. Sprinkle cake mix evenly on top of the batter. If adding pecans, sprinkle them over the cake mix. Pour melted butter over the top of the cake mix. Bake 50 minutes.
4. Cool. Top with whipped cream or ice cream. 

Recipe: Pinterest- http://www.tablespoon.com/recipes/pumpkin-dump-cake-recipe/1/

Cream Cheese Spaghetti

Ingredients

• 8 ounces uncooked spaghetti
• 1 pound ground beef
• 1 large can spaghetti sauce (26.5 ounces)
• 1 tablespoon butter
• 1/2 cup chopped green peppers (or red peppers, or omit all together)
• 1/3 cup chopped onions
• 8 ounces cream cheese
• 2 tablespoons milk
• Fresh grated Parmesan cheese
• French Fried Onions (small can)

Directions

1. Cook spaghetti according to directions on the package. Cook to al dente, drain and set aside.
2. Brown ground beef. Drain excess grease. Add spaghetti sauce to skillet and heat.
3. Combine onions, peppers and butter in small glass bowl. Cover and microwave 4 minutes on HIGH until soft.
4. Add cream cheese and milk to vegetables and stir well. (If cream cheese is not soft, microwave it for 20-30 seconds to make it easy to spread.)
5. Using a 10 x 6 dish, assemble in the following order:
6. Thin layer of spaghetti sauce on the bottom of the casserole dish.
7. Spaghetti
8. Cream cheese/vegetable mixture
9. Spaghetti sauce and beef mixture
10. Parmesan Cheese (amount subject to your own taste)
11. French Fried Onions (added during last 5 minutes of cooking)
12. Bake at 350 degrees for 25 minutes. Top with French Fried onion and continue baking 5 more minutes. (This is the secret ingredient–don’t let them burn.)

Notes

Make this ahead of time and refrigerate or freeze without the French Fried onions. Don’t forget to add them 5 minutes before casserole is finished cooking.

Serves: 8


recipe: http://www.salad-in-a-jar.com/family-recipes/scooters-spaghetti