Wednesday, December 30, 2009

BEST Chicken Ever

Recipe from: Candace at Our Little LifeIngredients:
1/2 cup butter (or margarine), melted
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1 cup Italian bread crumbs
1/2 cup grated parmesan cheese
4-6 boneless, skinless chicken breast

Directions:
1. In a pie plate or shallow bowl combine butter, mustard, and Worcestershire.
2. In a plastic bag, combine crumbs and cheese.
3. Dip chicken in butter mixture, then shake in crumb mixture.
4. Place in 9x13 pan. bake at 350 for 40-45 minutes.

Paula Deen's Shrimp Gumbo Casserole

Recipe from: Kelly's Recipes and Paula Deen
Ingredients:

Gumbo:
1 cup finely chopped onion
1 cup finely chopped celery
2 tablespoons olive oil
2 bay leaves
1/2 teaspoon dried thyme
1 teaspoon lemon-pepper seasoning
1 1/2 teaspoons House Seasoning, recipe follows
1 cup chicken or fish stock
1 (14 1/2-ounce) can diced tomatoes
10-ounce package frozen cut okra
2 cups shrimp, cleaned, peeled, and deveined
1 1/2 cups of rice - OPTIONAL

Topping:
1 egg, beaten
1/3 cup milk
12-ounce package corn muffin mix

Directions:
1. In an iron skillet, saute onion and celery in oil.
2. Add bay leaves, thyme, lemon-pepper seasoning and House Seasoning.
3. Pour in stock and add tomatoes and okra.
4. Cover pot and gently simmer for 30 minutes.
5. Remove from heat and stir in shrimp.
6. To prepare the topping, preheat oven to 400 degrees F.
7. Mix together egg and milk, add to muffin mix, and combine until just well-blended.
8. Drop by tablespoonfuls on top of hot shrimp mixture, leaving the center uncovered.
9. Bake 15 to 20 minutes.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

*I added some crushed red pepper to this dish to spice it up a little.

Tuesday, December 29, 2009

Skillet Cornbread

Recipe from: About.com
Ingredients:
1 tablespoon vegetable oil
2 1/2 cups white cornmeal
1 cup all-purpose flour
2 teaspoons salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup low-fat milk
2 large eggs
2 to 3 tablespoons melted butter

Directions:
1. Preheat oven to 400°.Add about 1 tablespoon of vegetable oil to a 10-inch seasoned iron skillet; place in oven.
2. In a mixing bowl, combine the meal, flour, salt, baking powder and soda.
3. In another bowl, whisk buttermilk and milk with eggs and melted butter.
4. Gradually fold milk mixture into dry ingredients, folding and mixing just until all dry ingredients are moist.
5. Using oven mitts or potholders, carefully remove the hot skillet from the oven; swirl slightly so oil coats sides of pan.
6. Pour batter into the skillet then return to oven.
7. Reduce heat to 350°.
8. Bake cornbread for 35 to 45 minutes, until it pulls away from sides of pan and is lightly browned.
9. Cut into squares or wedges.

Chicken Stir-Fry Wraps

Recipe from: Martha Stewart
Ingredients:
1 1/2 pounds boneless, skinless chicken breasts, halved horizontally and thinly sliced
Coarse salt and ground pepper
2 tablespoons olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, ribs and seeds removed, thinly sliced
3 cloves garlic, minced
1 1/2 teaspoons grated peeled fresh ginger
1/4 to 1/2 teaspoon red-pepper flakes
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 1/2 teaspoons cornstarch, mixed with 1 tablespoon water
12 to 16 Boston lettuce leaves (about 2 heads)

Directions:
1. Season chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with remaining chicken.
2. Add remaining tablespoon oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).
3. Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.
4. Stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups.

Monday, December 28, 2009

Banana Pineapple Bread

Recipe from: Sugar and Spice
Ingredients:
3 cups flour
1 tsp. baking soda
1 tsp. cinnamon
2 cups sugar
1 tsp. salt
2 cups bananas (mashed)
1 8 oz. can of pineapple & juice
1 1/2 cups vegetable oil
1 1/2 tsp. vanilla extract
3 eggs
1 cup chopped pecan or walnuts

Directions:
1. Mix dry ingredients together in a large bowl.
2. Mash bananas in a medium bowl.
3. In same bowl as bananas, add the rest of the wet indgredients and mix together.
4. Then, mix wet ingredients into dry ingredients. Do not use mixer. Stir by hand just until blended.
5. Pour into greased & foured pan of choice.
6. Bake at 350 degrees for 1 hour or until toothpick comes out clean. Time could vary depending on pan!

*Freezes well

*May substitute pineapple with mandarin oranges & juice from an 8 ounce can. Whichever fruit substituted must include enough of it's juice.

*If you want the bread just to include bananas, you can add one or two more bananas.

Sonoma Toast

Recipe from: Better Homes and Gardens
Ingredients
4 slices country-style sourdough bread
4 oz. aged cheese, such as white cheddar or St. George, sliced
1 large tomato, thinly sliced
8 large fresh basil leaves
1 Tbsp. balsamic vinegar
1 Tbsp. extra virgin olive oil
1 tsp. chopped fresh basil or other herb

Directions
1. Place bread on baking sheet. Broil 4 to 5 inches from heat 2 to 3 minutes or until toasted, turning once. Add cheese; broil 1 to 2 minutes more or until cheese begins to melt. Remove from oven. Top with sliced tomato and basil leaves.

2. In small bowl, whisk together vinegar and oil; drizzle over toasts and sprinkle with chopped herb. Makes 4 servings.

Blue Cheese Truffles

Recipe from: A Day in the LifeMakes 6 appetizer portions

Ingredients:
4 ounces cream cheese, softened
1 (4-oz.) container crumbled Gorgonzola cheese
2 teaspoons finely chopped onion
1/2 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
1/2 cup cooked and crumbled bacon

Directions:
1. Beat first 5 ingredients at medium speed with an electric mixer until well combined. Cover tightly, and chill at least 1 hour or until firm (can chill up to 3 days).

2. Roll cheese mixture into 3/4-inch-round balls. Roll each ball in bacon. Serve immediately, or cover and chill until ready to serve. If chilled, let stand 30 minutes before serving.

Wednesday, December 23, 2009

Cajun Meatloaf

Recipe from The Pioneer Woman Cooks
Ingredients:
3 whole Bell Peppers (2 If they're Large)
2 whole Medium Onions
1 bunch(es) Celery (5-6 Ribs)
8 cloves (to 10 Cloves) Of Garlic
6 Tablespoons Butter
1 teaspoon Salt
1 teaspoon Black Pepper
1 Tablespoon Worcestershire
1 teaspoon Ground Nutmeg
1 teaspoon Cayenne Pepper
Optional: A Few Shakes Of Hot Sauce
2 cups Ketchup
½ cups Milk
1 cup (to 2 Cups) Breadcrumbs
2 pounds Of Lean Ground Beef (92% Lean)
1 pound Ground Pork
3 whole Eggs
2 Tablespoons Honey

Directions:
1. Preheat oven to 400 degrees.
2. Chop all of the fresh vegetables (peppers, onions, celery) into a small dice and mince the garlic.
3. Over medium-high heat, melt 6 tablespoons butter.
4. Once butter begins to start browning, add the diced vegetables and garlic.
5. Add about 1 tablespoon salt.
6. After these have cooked for a few minutes add 1 tablespoon Worcestershire sauce, 1 teaspoon black pepper, 1 teaspoon nutmeg and 1 teaspoon cayenne pepper. If you like it hot, add a couple shakes of your favorite hot sauce.
7. Next add about ½ cup of ketchup. Continue cooking and stirring for a few more minutes.
8. Remove from heat.
9. After allowing the mixture to cool for a couple of minutes, add about ½ cup of milk. Stir until combined.
10. Next add at least 1 cup of breadcrumbs. Continue adding breadcrumbs and stirring until mixture is a nice, thick paste.
11. In a large mixing bowl place the ground beef and pork.
12. Whisk 3 eggs and add to the meat.
13. After allowing the pasty vegetable mixture to cool down a bit, begin incorporating it into the meat.
14. Keep working all of the Cajun-Vegetable mix into the meat until all is blended well.
15. Spray a sheet pan with some non-stick cooking spray.
16. Next, using your hands, form your meat mixture into a loaf on the sheet pan.
17. Make the loaf around 6-8 inches wide and about 1 ½ inches thick.
18. In a small bowl or measuring cup, mix together ¾ cup of ketchup with about 2 tablespoons honey.
19. Slather this sauce over the whole meatloaf.
20. Place in a 400 degree oven for about 40 minutes.

Pork Loin with Cranberry Sauce

Recipe from The Pioneer Woman Cooks
Ingredients
1 whole Pork Tenderloin, Trimmed Of Fat
Salt And Pepper (to Taste)
3 Tablespoons Olive Oil, Divided
3 Tablespoons Butter, Divided
½ whole Medium Onion
½ cups Red Wine (optional)
¾ cups Low Sodium Chicken Broth
½ cups (generous) Cranberry Sauce (homemade Or Canned Is Fine!)

Directions:

1. Preheat oven to 425 degrees.
2. Generously season pork tenderloin with salt and pepper.
3. Heat 2 tablespoons olive oil and 2 tablespoons butter in a heavy, oven-proof skillet over high heat.
4. Sear tenderloin on all sides, using tongs to move it around.
5. Remove pan from heat and place in the oven for 10 to 15 minutes, or until thermometer inserted registers 155 to 160 degrees.
6. Set pork on a cutting board to rest.
7.In a separate skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat.
8. Add onion and cook for a minute, then pour in wine (if using) and chicken broth.
9. Add rosemary.
10. Stir together, then add cranberry sauce.
11. Heat mixture over medium heat and cook for two or three minutes. Add more chicken broth to achieve desired consistency.
12. Check seasoning and add more salt or pepper if needed.
13. Slice pork loin and place on a platter. Spoon cranberry sauce over the top.

Sugared Pecans


Ingredients:
1 pound pecan halves
1 egg white
1 tablespoon water
1 cup sugar
1 teaspoon salt
1 teaspoon cinnamon


Directions:
1. Whip egg white and water until stiff.
2. Add pecans and mix well until moistened.
3. Add sugar, salt, and cinnamon.
4. Mix well.
5. Bake at 250 degrees for 1 hour; turn every 15 minutes.

Tuesday, December 22, 2009

Puppy Chow

Ingredients:
9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Directions:
1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, stir together chocolate chips, peanut butter and butter.
3. Microwave uncovered on High 1 minute; stir.
4. Microwave about 30 seconds longer or until mixture can be stirred smooth.
5. Stir in vanilla.
6. Pour mixture over cereal, stirring until evenly coated.
7. Pour into 2-gallon resealable food-storage plastic bag.
8. Add powdered sugar.
9. Seal bag; shake until well coated.
10. Spread on waxed paper to cool.
11. Store in airtight container in refrigerator.

Hello Dollies (7 Layer Bars)

Ingredients:
2 cups graham cracker crumbs
1/4 cup white sugar
1/2 cup butter, melted
1 cup semisweet chocolate chips
1 cup flaked coconut
1 cup chopped pecans
1 (14 ounce) can sweetened condensed milk

Directions:
1. Preheat oven to 325 degrees F (165 degrees C).
2. Combine the graham cracker crumbs, sugar and melted butter.
3. Press into the bottom of an 9x9 inch baking pan.
4. Layer the chocolate chips, coconut and pecans over the crumbs.
5. Pour the sweetened condensed milk over the top.
6. Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cool and cut into squares.

Popcorn Candy Balls

Ingredients:
1/2 cup butter
1 (16 ounce) package large marshmallows
2 cups popped popcorn
1 cup candy-coated chocolate pieces

Directions:
1. In a saucepan over low heat, combine the butter and marshmallows. Stir until marshmallows are softened.
2. Add popcorn and candies; mix until evenly coated with marshmallows.
3. Allow to cool enough to touch. Grease hands with butter and form into balls.

White Chocolate and Crandberry Cookies

Ingredients:
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 tablespoon brandy
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup white chocolate chips
1 cup dried cranberries

Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy.
3. Combine the flour and baking soda; stir into the sugar mixture.
4. Mix in the white chocolate chips and cranberries.
5. Drop by heaping spoonfuls onto prepared cookie sheets.
6. Bake for 8 to 10 minutes in the preheated oven.

*For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

Friday, December 18, 2009

Aunt Teen's Creamy Chocolate Fudge

Recipe from: allrecipes.com

Ingredients:
1 (7 ounce) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1/2 cup chopped nuts
1 teaspoon vanilla extract

Directions:
1. Line an 8x8 inch pan with aluminum foil. Set aside.
2. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
3. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla.
4. Pour into prepared pan.
5. Chill in refrigerator for 2 hours, or until firm.

Friday, December 4, 2009

Serendipity 3's Frozen Hot Chocolate


Ingredients:

4 oz of your favorite chocolate (4oz =about 1 cup)
2 teaspoons store-bought hot chocolate powder
1 1/2 tablespoons sugar
1 1/2 cups milk
3 cups ice cubes
lightly sweetened whipped cream
chocolate shavings (optional)


Directions:

1. Chop chocolate into small pieces and melt in microwave on low heat.
2. Once melted, add hot chocolate mix and sugar, stirring constantly until thoroughly blended.
3. Remove from heat and slowly add 1/2 cup milk, stirring until smooth.
4. Cool to room temperature.
5. In blender, place the remaining 1 cup milk, room-temperature chocolate mixture and ice. Blend on high speed until smooth and the consistency of a frozen daiquiri.

Spicy Baked Sweet Potato Fries

Recipe From: allrecipes.com

Ingredients:
6 sweet potatoes, cut into French fries
2 tablespoons canola oil
3 tablespoons taco seasoning mix
1/4 teaspoon cayenne pepper

Directions:
1. Preheat the oven to 425 degrees F (220 degrees C).
2. In a plastic bag, combine the sweet potatoes, canola oil, taco seasoning, and cayenne pepper. Close and shake the bag until the fries are evenly coated. Spread the fries out in a single layer on two large baking sheets.
3. Bake for 30 minutes, or until crispy and brown on one side. Turn the fries over using a spatula, and cook for another 30 minutes, or until they are all crispy on the outside and tender inside. Thinner fries may not take as long.

Thursday, December 3, 2009

Hungry Girl's Miracle Mashies

PER SERVING (1/5th of recipe, about 2/3 cup): 82 calories, 1g fat, 168mg sodium, 16g carbs, 3g fiber, 2g sugars, 3g protein -- POINTS® value 1

Ingredients:
1 large (about 13-oz.) potato
3 cups cauliflower florets3 tbsp.
fat-free half & half
1 tbsp. light whipped butter or light buttery spread
1/4 tsp. salt pepper and additional salt, to taste
Optional: 1/2 tsp. crushed garlic

Directions:
1. Bring a large pot of water to a boil.
2. While waiting for the water to boil, peel and cube the potato.
3. Once water is boiling, add peeled potato cubes and cauliflower.
4. Wait for the water to return to a boil, and then reduce heat to medium.
5. Cook for 15 - 20 minutes (until potatoes and cauliflower are very tender).
6. Remove the pot from heat and strain out all of the water.
7. Transfer contents to a large bowl, and add half & half, butter/buttery spread, salt, and (if you like) crushed garlic.
8. Mash it all together with a potato masher, until completely blended.
9. Season to taste with pepper and additional salt.

MAKES 5 SERVINGS

Sweet Potato Casserole

Recipe from: Natasha at A Day In The Life
Ingredients:
2 large cans of canned sweet potatoes (aka yams)
1 egg
1 cup of sugar
1 stick of melted butter
2 table spoons of flour
½ cup of sweetened condensed milk
1 and ½ teaspoons of vanilla
1 and ½ teaspoons of cinnamon
1 table spoon of allspice
Topping:
1 stick of butter
2 cups of brown sugar
2 cups of pecan pieces
Mini marshmallows

Directions:
1. Preheat oven to 350 degrees.
2. Drain potatoes and mash in large bowl.
2. Mix in sugar, egg, 1 stick of melted butter, flour, and condensed milk.
3. Blend well and then add spices and vanilla.
4. Spoon mixture into 9x13 greased casserole dish.
5. Melt 1 stick of butter in sauce pan on low.
6. Add brown sugar and pecans and stir until smooth and easy to spread.
7. Spread topping evenly over potato mixture.
8. Bake for 40 minutes in preheated oven set at 350 degrees.
9. Remove from oven and add marshmallows to cover dish.
10. Replace in oven and allow tops to brown for 3-5 minutes.

Monday, November 30, 2009

Rotel Chicken

Ingredients:
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 can Rotel diced tomatoes
1 can Chicken Broth
1 medium onion, diced
1 large bag of Doritos (crushed)
2 packages of pre-cooked chicken strips
2 cups of cheddar cheese

Directions:
1. Preheat oven to 350 degrees.
2. Mix soups, broth, rotel and onions together. Let simmer.
3. In a 9x13 greased, baking dish, layer the bottom with crushed Doritos.
4. Layer with 1 package of chicken.
5. Layer with simmered soup mix. Repeat layers until you have Doritos on top.
6. Top with cheddar cheese
7. Bake for 30-40 minutes

Wednesday, November 25, 2009

Semi-Homemade Broccoli and Cheese Soup

Recipe from: Samster Mommy

Ingredients:
2 cans Broccoli Cheese Soup
2 cans Cheddar Cheese Soup
2 heads of fresh broccoli cut into bite size florets
shredded cheddar for topping
milk

Directions:
1. In a large pot cook, your soup can contents + 2 cans water & 2 cans milk. (The cans call for all milk but I don't think you need that much, it's up to you & how creamy you like it).

2. Once it comes to a boil turn down to low and season with salt & pepper.

3. In a microwave safe glass dish with lid, steam your broccoli florets. (add about 1/4" of water to the dish and microwave on high anywhere from 2-5 minutes depending on the veggie & amount)

4. Drain broccoli, season with s&p, add to soup pot.

5. Stir & serve with shredded cheddar on top.

French Dip Sandwiches in the Crock-Pot

Recipe from: Reasons to Gather

Ingredients:
1 boneless chuck roast (3 1/2- 4lbs- I make more for a big gathering, less for just us)
1/2 cup soy sauce
1 beef bouillon cube (a lot of times I will just do beef broth-atleast 2 cans- cause I don't use bouillion cubes that often and usually end up throwing them out)
1 bay leaf
3-4 peppercorns
1 tsp dried, crushed rosemary
1 tsp dried thyme
1 tsp garlic powder
(I also like to add a few dashes of Worcestershire)
French rolls split
Provolone Cheese (optional)
Grilled Onions and Peppers (optional)

Directions:
1. Place trimmed roast in slow cooker.

2. Combine rest of ingredients (minus the rolls, cheese, onions, and peppers) and pour over roast.

3. Add water to slow cooker until roast is almost covered.

4. Cook, covered, on low for about 7 hours or until very tender.

5. Remove and shred/slice. Place roast back into the pot with the juice and use a ladle for the juice.

6. Serve on rolls (you can toast in the oven with Provelone cheese) and reserved broth for dipping. You can also serve with sauteed onions and peppers.

Monday, November 23, 2009

Honey Bun Cake

Recipe from: Simple~But~Delicious

Ingredients for Cake:

1 box yellow cake mix
1 cup sour cream
2/3 cup oil
4 eggs
1 cup brown sugar
3 teaspoons cinnamon

Cake Directions:

1. Beat cake mix, sour cream, oil, and eggs well for 2-3 minutes. Batter will be thick. Pour half the batter in a greased 9x13 dish.

2. Mix brown sugar and cinnamon and sprinkle all of this over the batter.

3. Then pour the remaining cake batter on top and spread it evenly. Take a knife and swirl the batter. I usually just take the knife and make a few rows going long ways and 5 or 6 rows going the other way. Bake at 325 degrees for 40 minutes.

Ingredients for Icing:

3 cups powdered sugar
1/2 cup of milk
2 teaspoons of vanilla

Directions for Icing:

Mix together powdered sugar, milk, and vanilla. Poke holes in the cake with a fork and pour over the top. Serve warm!!

*This cake can be served as a dessert, a breakfast or a brunch item.

Friday, November 20, 2009

Mexican Lasagna

Recipe adapted from: La Mia Cucina
Ingredients:
2 cups frozen whole-kernel corn, thawed
5 green onions, sliced thin
2 tablspoons of Worcestershire sauce
2 teaspoons ground cumin
1 tablespoon of chili powder
2 teaspoons dried oregano
1 (14.5-ounce) can diced tomatoes (Rotel)
4 (6-inch) corn tortillas
2 cups Mexican blend or reduced-fat Monterey Jack cheese
1 small can of sliced black olives
Salsa
Cooking spray
Sour Cream (optional)


Directions:
1. Preheat oven to 400°.

2. In a large skillet brown the sirloin with 1 tsp. oil, add the chili powder, cumin and Worcestershire sauce.

3. Spray an 8" x 8" Pyrex baking dish with the cooking spray and layer 4 of the tortillas on the bottom. Sprinkle a handful of cheese on the tortillas and then a layer of beef over the cheese. Next comes the salsa, a few tablespoons will do

4. Then sprinkle olives and green onions, followed by another small handful of cheese. Repeat layer starting with 2 tortillas laid diagonally over cheese. Top this layer with the last 2 tortillas, the remaining cheese and the remaining green onions.


5. Bake for 30 minutes in preheated oven or until the cheese is bubbly. Let set for about 5 minutes so it's easier to cut and serve. Top each serving with a dollop of sour cream and more sliced onions, if you so desire.

Southern Banana Pudding


Ingredients:
2 boxes of instant banana pudding
4 c. milk (I used 2%)
1 box of vanilla wafers
4-5 bananas, sliced
3 egg whites
1/4 tsp. cream of tartar
3 TBS. white granulated sugar

Directions:
1. Preheat oven to 350º F.
2. Start with a layer of vanilla wafers, flat side down, side by side on the bottom of a 9" x 13" x 2" Pyrex baking dish. Then layer banana slices on top of the wafers, but put the bananas side by side as well (not just 1 slice on top of a wafer - cover those wafers well with nanners).
3. Prepare the first box of banana pudding with 2 cups of milk and whisk until it starts to thicken (see instructions on box), pour over the first layer of wafers and bananas - using all of it.
4. On top of the pudding, put another layer of wafers and then bananas - you should use all the bananas here and maybe all but 8 or 9 wafers from the box. With the left over wafers place 4 (or 5 depending on how many are left) along the long sides of the Pyrex, tucking them down in the pudding. Prepare the 2nd box of pudding as you did the first, pour over the 2nd wafer/nanner layer and then give the whole dish a lil shimmy shake to even it out and to remove as many air bubbles as possible.
5. In a mixer, preferably using the whisk attachment, whisk the eggs and cream of tartar at high speed. When they just start to come together, add the 3 TBS. of sugar slowly. Continue to whisk until the eggs become glossy and form stiff peaks. Spread over the pudding and create lil peaks with the tip of your knife or spatula.
6. Bake for 10-15 minutes in preheated oven, or until the meringue starts to brown. Allow to cool at room temp. This pudding can be served warm, at room temp or after being chilled for a few hours in the fridge.

Wednesday, November 18, 2009

Hungry Girl Vanilla Cupcakes

Recipe From: Hungry Girl

Ingredients:

For Frosting
1 1/4 cups Cool Whip Free, thawed
1 1/2 tbsp. Jell-O Sugar Free Fat Free Vanilla Instant Pudding Mix

For Cupcakes
Half of an 18.25-oz. box (about 1 1/2 cups) moist-style yellow cake mix
3/4 tsp. baking powder
1 cup Sprite Zero (or another diet lemon-lime soda), room temperature
1/2 tsp. vanilla extract
1/2 cup liquid egg whites or (about 4) raw egg whites

For Topping
3 tbsp. rainbow sprinkles

Directions:
Preheat oven to 350 degrees.

To make the frosting, combine Cool Whip with pudding mix in a bowl, and mix until smooth. Cover and refrigerate until cupcakes are ready to be frosted.

In a large bowl, combine cake mix with baking powder and stir until free of lumps. Add soda and vanilla extract, and stir or whisk until batter is smooth. Set aside.

In a separate bowl, whip egg whites with a handheld electric mixer set to medium speed until fluffy, about 1 - 2 minutes. Gently mix egg whites into the cake batter until thoroughly combined.

Line 9 cups of a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute batter among the 9 cups. Cups will be VERY full -- this is okay!

Bake for 15 - 17 minutes, until a toothpick inserted into the center of a cupcake comes out fairly clean. Set aside and allow to cool completely.

Once cupcakes have cooled, top each evenly with the frosting and 1 tsp. sprinkles. Chomp chomp!

MAKES 9 SERVINGS

Serving Size: 1 frosted cupcake with sprinkles
Calories: 164
Fat: 3g
Sodium: 293mg
Carbs: 30g
Fiber: 0g
Sugars: 16g
Protein: 2.5g

POINTS® value 4*

Hungry Girl Lunches

If you're like me, you struggle with what to eat at lunch while you're at work. Well, thanks to Hungry Girl, that may no longer be a problem.

Here are a few delicious recipes for lunch options:

Green Giant Just for One Broccoli & Cheese Sauce + Potato


PER SERVING (1 tray broccoli & sauce + 6 oz. potato): 179 calories, 1.5g fat, 438mg sodium, 37.5g carbs, 6.5g fiber, 3g sugars, 5.5g protein -- POINTS® value 3*

While we don't suggest having scoop after scoop of butter-packed mashed potatoes, a single baked spud is portion-controlled and full of good-for-you stuff (fiber, phytochemicals, and more). Fake-bake a small potato by puncturing it in a few places and then microwaving until soft (6 - 8 minutes). Prep the veggie tray per package instructions. Then split your potato in half lengthwise and top with cheesy, nutrient-rich broccoli trees -- or scoop out the insides, mash with the veggies & cheese sauce, and spoon it back inside the skin. Fiber-filled and fancy!

OR

StarKist Albacore Tuna Salad Sandwich-Ready Pouch + High-Fiber Pita Bread


PER SERVING (1 pouch tuna salad + 1/2 pita): 150 calories, 3g fat, 605mg sodium, 19g carbs, 3.75g fiber, 2.5g sugars, 13.5g protein -- POINTS® value 3*

Running so late that you think you don't have time to make and eat something satisfying? This quick pairing will save the day in four short steps. Step One, split pita in half to form two pockets. Step Two, open awesome tuna salad pouch. (Premixed and low in fat!) Step Three, empty pouch into one pita pocket. (Save the other half for your next on-the-go snack attack.) Step Four, run out the door while chewing your mini-meal, full of protein, fiber, omega-3s, and deliciousness! And if you have time for a Step Two and a Half, smoosh some veggies inside your pocket. (The pita pocket, not the one on your pants, silly.) P.S. If whole-wheat pita bread doesn't do it for you, check out Western Bagel's Plain Alternative Pita Bread -- same high fiber, but white-bread taste.

For more quick, easy and healthy lunch recipes, click here.

Chili Frito Burrito

Recipe From: Hungry Girl
Ingredients:
1/3 cup low-fat turkey or veggie chili
1 La Tortilla Factory Smart & Delicious Low Carb High Fiber Large Tortilla (or alternative below)
2 tbsp. shredded fat-free cheddar cheese
1/2 package Fritos Original Corn Chips 100 Calorie Pack (or other alternative below!)
Optional: 2 tbsp. diced onion

Directions:
Place chili in a microwave-safe bowl, cover, and heat for 45 - 60 seconds, until hot. Set aside.

Lay tortilla flat on a microwave-safe plate, and warm in the microwave for about 10 seconds. Spoon chili down the center of the tortilla. Cover the chili with cheese, and then top with Fritos. If you like, sprinkle with onion.

Wrap tortilla up like a burrito, folding the sides in first, and then rolling it up from the bottom. (Or serve it wrap-style, with one end left open.) Place burrito seam-side down on the plate, and microwave for 30 seconds.

MAKES 1 SERVING

Serving Size: 1 burrito (entire recipe)
Calories: 218
Fat: 6.5g
Sodium: 774mg
Carbs: 33g
Fiber: 14.5g
Sugars: 3g
Protein: 18g

POINTS® value 4*

HG Alternative! If you can't locate those 80-calorie tortillas made by La Tortilla Factory, use any low-fat, high-fiber, burrito-size tortilla with about 110 calories. Then your burrito will have about 248 calories and a POINTS® value of 5*. Yippee!

(Another) HG Alternative! If you can't find 100-calorie packs of Fritos, you could just use 10 Fritos from a regular bag. But we don't trust ourselves around a giant bag of Fritos -- so we'd just use 50 calories' worth of crushed baked tortilla chips instead!

Tuesday, November 17, 2009

Pork Chops and Apples

From: Eat Better America

1 medium unpeeled cooking apple, sliced
2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
2 pork rib chops, 1/2 to 3/4 inch thick (about 1/4 lb each)

1. Heat oven to 350°F. Place apples in ungreased 1 1/2-quart casserole. Sprinkle with brown sugar and cinnamon.
2. Remove fat from pork. Spray 8- or 10-inch skillet with cooking spray; heat over medium heat 1 to 2 minutes. Cook pork in hot skillet about 5 minutes, turning once, until light brown. Place pork in single layer on apples.
3. Cover; bake about 45 minutes or until pork is no longer pink in center and apples are tender.
*If you're cooking for two, use these amounts. If you're cooking for more, double the amounts.

Monday, November 16, 2009

Spaghetti with Artichoke Hearts and Tomatoes

From: The Pioneer Woman Cooks

Ingredients
2 Tablespoons Olive Oil
2 Tablespoons Butter
3 cloves Garlic, Minced
½ whole Medium Onion, Finely Diced
1 can Artichoke Hearts (14.5 Oz. Quartered Or Whole) Drained
1 can Diced Tomatoes With Juice (14.5 Oz.)
1 cup Heavy Cream
½ cups Chicken Broth (More As Needed)
½ teaspoons Nutmeg
Salt And Pepper (to Taste)
1 pound Thin Spaghetti
1 cup Parmesan Cheese, Freshly Grated
2 Tablespoons Fresh Chives (or Other Herbs) Chopped

Preparation Instructions
1. Cook spaghetti till al dente. Drain and set aside.
2. Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes.
3. Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.
4. Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. 5. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.

For the complete tutorial, click here.

Thursday, November 12, 2009

Snickerdoodle Cookies

From: Martha Stewart
Ingredients:
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter
1/2 cup pure vegetable shortening
1 3/4 cups sugar, plus more if needed
2 tablespoons ground cinnamon, plus more if needed
2 large eggs

Directions:
1. Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.
2. Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.
3. In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.

*Recipe makes 4 dozen cookies.

Wednesday, November 11, 2009

Mrs. Bear's Fish Tacos

Recipe from: Mrs. Bear at Think Happy Thoughts

Ingredients:
2 Gorton's Grilled Tilapia Fillets
Medium size tortillas
1 bag of pre-made coleslaw (in the bagged salad section)
Green onion - one stalk, cut into little pieces
1/2 c reduced fat mayo
1/2c fat free sour cream
Juice from 1/2 a lemon
1 tablespoon lime juice
Creole seasoning - you decide amount
Garlic Salt - 2 teaspoons
Salt - season to taste
Pepper - season to taste
Shredded cheese - optional


Directions:

1. In a bowl mix together the sour cream, mayo, lime juice, lemon juice, creole seasoning, garlic salt, salt, and pepper. Refrigerate until needed.
2. Preheat oven to 400 degrees F. In a shallow dish (I used a metal pan lined in non-stick tin foil, but you can use a cookie sheet or any deep baking dish) place the fish fillets. Sprinkle with Cajun seasoning and squirt on some lemon juice - so that they are moist.
3. Bake fish for 20 minutes. Remove from oven, drain off any excess liquid on the pan, and bake again for 10 minutes at 300 degrees F. This will firm up the fish so it is easier to break into pieces for the tacos.
4. While the fish cooks, take out your sauce and add 2 handfuls of cabbage to the bowl. I tasted the mixture and found it to be a little bland, so I added more salt, pepper, and lemon juice (2 squirts). Set aside.
5. Remove fish from oven and allow it to cool before cutting into bite sized pieces - I tried to shred my fish but it didn't work. I also squirted a little more lemon and shook a little more cajun seasoning on the fish pieces so that it stayed moist.
6. In a skillet, heat a tortilla over medium heat for 15 seconds. Turn the tortilla over and add the pieces of fish. Cover the fish with the cabbage/sauce mixture, sprinkle in a little cheese (we used shredded mozz), and finally another layer of dry cabbage. Heat for a few seconds until the tortilla has started to crisp.
7. Fold the tortilla over into a taco and put it on a plate! Here is a picture of the inside... I don't have one of the taco itself.

Mrs. Bear at Think Happy Thoughts is also having a GIVEAWAY on her blog. She's giving away some adorable recipe cards from littletoad on etsy. Check it out!!!

Spinach Ravioli Bake

From: What's For Dinner?

Ingredients:
2 Cups Spaghetti Sauce
1 Package (25 ounces) Frozen Italian Sausage Ravioli
OR Ravioli of your choice (Cheese for Vegetarians)
2 Cups Shredded Mozzarella Cheese
1 Package (10 ounces) Frozen Chopped Spinach, Thawed and Squeezed Dry
1/4 Cup Parmesan Cheese

Directions:
1. Grease a 2-qt. baking dish.
2. Place 1 Cup spaghetti sauce in greased dish. Top with half of the frozen ravioli (ravioli does not need to be cooked, it can be frozen), mozzarella cheese, spinach and Parmesan cheese.
3. Repeat Layers.
4. Bake, uncovered at 350 degrees for 40-45 minutes or until heated through and cheese is melted.

For other great recipes, visit What's For Dinner?

Friday, November 6, 2009

Maple-Pecan Chicken


Ingredients:
4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 cup pure maple or maple-flavored syrup
2 tablespoons mayonnaise
1/2 cup Progresso® plain panko crispy bread crumbs
1/2 cup finely chopped pecans

Directions:
1. Heat oven to 400°F. Line baking sheet with foil; spray with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2-inch thick.
2. In shallow dish, mix together maple syrup and mayonnaise. In another shallow dish, mix together panko and pecans. Dip chicken into syrup mixture, then into panko. Place on baking sheet. Spray top of chicken with cooking spray.
3. Bake 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F) and coating is golden brown.

Recipe can be found here.

Wednesday, November 4, 2009

Chicken Pesto Pizza

From: Think Happy Thoughts


Ingredients:
Premade Pizza Dough
Basil Pesto Sauce
Chicken Breast - boneless skinless
Fontina Cheese - cut up into small pieces
Olive Oil
Black Olives - sliced
Diced vidalia onions (optional)
Balsamic Vinegar (or your fav balsamic dressing)
Salt + Pepper
Garlic Salt (or raw garlic if you are watching the sodium, hehe)
Flour
Pizza Stone - or cookie sheet

1. First take the pizza dough out of its packaging, form it into a big ball, put it in a deep bowl, drizzle olive oil over the top, and cover the bowl with a dish towel. The dough needs to rise and it should take about 20 mins. At the same time - preheat your oven for 400-450. The best pizza is cooked in a HOT oven.

2. While the dough is rising you can cook your chicken in a skillet over medium heat. Coat the bottom of the skillet with olive oil - not too thick though or you will end up with oily fried chicken! If you are using the onions you can add them now. Sprinkle the chicken with salt, pepper, garlic salt, and any other seasoning you like.

3. As the chicken begins to cook I start to cut it up, right in the skillet, into bite sized pieces. (I hate cutting raw chicken so I always wait until the outside is tough and white.) Drizzle a bit of balsamic oil over the cooking chicken (I use a capful). It should reduce and become syrupy and sweet. I usually don't overcook my chicken because it is going to bake in the oven. Once I do the cut test and see the inside is no longer pink I take it off of the burner and allow it to cool.

4. When the dough has risen, sprinkle some flour over the top of the dough ball and onto some counter space. You can roll your dough out - but I HIGHLY advise just using your hands to work it into whatever shape pan you plan on cooking the pizza on. I usually don't put anything on my pizza stone, but if you are using a cookie sheet you need to cover it with olive oil.

5. After you have shaped your dough and put it on its baking sheet, spoon on the basil pesto. This is another time when you can use as much or as little as you wish. If you go with a little bit of pesto, make sure to add some olive oil so the pizza remains moist.

6. Bake your pizza for 5-10 min so that the crust begins to form. (I just added this step on Monday and it was the first time our pizza had real chewy crust!)

7. Remove the pizza and while it is still boiling hot arrange the toppings in this order: chicken, olives, cheese.

6. Put your pizza in the oven and cook it for 20 minutes. If you have never made pizza in your oven I recommend that you constantly check on it to make sure nothing is burning.

Friday, October 30, 2009

Zesty Crock-Pot Chicken

Ingredients:
4 boneless, thawed chicken breasts
1 can cream of chicken soup
1 pkg Good Seasons zesty Italian salad dressing mix
1 c. water
1 tsp. parsley
1 pkg cream cheese

Directions:
1. Place chicken in crock pot.
2. Blend soup, dressing mix, water and parsley, add to crock pot.
3. Cook on low for 6 to 8 hours.
4. One hour before serving, add the package of cream cheese.
5. Serve over rice or noodles.

Recipe can be found here.

Wednesday, October 28, 2009

French Toast

From: A Love Worth Waiting For...



PREP TIME: 5 Min
COOK TIME: 10 Min
READY IN: No time!

INGREDIENTS FOR 2-3 SERVINGS:
6 thick slices bread (Try Texas Toast)
2 eggs
2/3 cup milk
1/4 teaspoon ground cinnamon (optional)
1/4 teaspoon ground nutmeg (optional)
1 teaspoon vanilla extract (optional)
Salt to taste

DIRECTIONS:
Beat together egg, milk, salt, desired spices and vanilla. Heat a lightly oiled griddle or skillet over medium-high. Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot.

*This sounds absolutely delicious and I want some NOW!!! Don't forget to add the powered sugar and syrup!

Biggest Loser's Roasted Tilapia with Fire-Roasted Tomatoes and Olives


Ingredients:
2/3 cup canned fire-roasted diced tomatoes
12 small green olives with pimientos (sometimes called manzillas), cut into quarters
1 Tbsp. plus 1 tsp. minced onion
1 tsp. freshly crushed garlic or minced garlic
1 pound tilapia fillets
Olive oil in a sprayer (not store-bought spray that contains propellant)
Salt
Ground black pepper

Directions:
1. Preheat the oven to 400°.
2. In a medium bowl, combine the tomatoes (and their juice), olives, onion and garlic until mixed.
3. Lightly mist the fillets on both sides with olive oil and season with salt and pepper.
4. Place in a single layer in an 11" x 7" glass or ceramic baking dish or the equivalent.
5. Top evenly with the tomato mixture.
6. Roast until the fish flakes easily and is no longer translucent in the center, 10 to 12 minutes.

Recipe can be found here!

Biggest Loser's Sweet & Spicy Pork Tenderloin

Ingredients

1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. ground allspice
1/8 tsp. garlic powder
1/8 tsp. ground chipotle chile pepper
1 pork tenderloin (1 1/4 pounds), trimmed of visible fat
1 tsp. extra-virgin olive oil
2 Tbsp. honey
1 Tbsp. minced garlic
1 1/2 tsp. hot-pepper sauce

Instructions

1. Preheat the oven to 350°F.
2. Lightly mist a small roasting pan or ovenproof skillet with olive oil spray. Set aside.
3. In a small bowl, combine the cumin, cinnamon, salt, black pepper, allspice, garlic powder,and chipotle pepper. Rub the pork tenderloin evenly with the olive oil. Then rub evenly withthe spice mixture until coated. Cover loosely with plastic wrap. Refrigerate for 15 minutes.
4. Meanwhile, in a small bowl, combine the honey, garlic, and hot-pepper sauce.
Whisk to mix. Set aside.
5. Set a large nonstick skillet over medium-high heat until it is hot enough for a spritz of water to sizzle on it. With an oven mitt, briefly remove the pan from the heat to lightly mist
with oliveoil spray. Place the pork in the pan. Cook for 1 minute per side, or until browned on all sides. Transfer to the prepared pan. With a basting brush, evenly coat the pork tenderloin with thereserved honey mixture.
6. Roast the tenderloin in the oven for 16 to 18 minutes, or until a thermometer
inserted in the center reaches 160°F and the juices run clear.
7. Remove from the oven. Cover the pork loosely with aluminum foil. Let stand for 10
minutes. Transfer the pork to a cutting board. Holding a knife at a 45° angle, cut into thin slices. Serve your pork tenderloin immediately.

*I cooked this on the stove like it said and then in the oven on 350 for 20 minutes, but then Fred put it on the grill for 10 minutes. It was great. I also added a little more honey and some worchester sauce for seasoning. I let it marinate overnight in the refridgerator.

Tuesday, October 27, 2009

Paula Deen's Baked French Toast Casserole


Ingredients:
dash salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 tablespoon vanilla extract
2 tablespoon sugar
1 cup milk
8 large eggs
2 cup half-and-half
Butter, for pan
1 loaf French bread (13 to 16 ounces)
Praline Topping, recipe follows
Raspberry Syrup, recipe follows

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2-teaspoon ground nutmeg

Raspberry Syrup:
1 cup raspberry preserves
3 tablespoons water
2 tablespoons raspberry liqueur (recommended: Framboise)

Directions
Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.

In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry Syrup.

Praline Topping:
Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.

Raspberry Syrup:
Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.

Recipe can be found here!

Paula Deen's Italian Chicken and Vegetable Soup



Ingredients:
2 tablespoon olive oil
4 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 3/4 pound)
1 small onion, chopped
1 cup sliced carrots (about 3 small)
2 1/2 cups sliced zucchini (about 2 medium)
2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
2 (14.5-ounce) cans chicken broth
Grated Parmesan, (optional)

Directions

1. In a large Dutch oven, heat olive oil over medium-high heat.
2. Add chicken, and cook for 10 minutes, stirring frequently.
3. Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes.
4. Top each serving with grated Parmesan cheese, if desired.


Recipe can be found here!

Paula Deen's Outrageous Caramel Apples



Ingredients

2 cans B. Lloyds Sweet and Salty Glazed and roasted Pecan Pieces
5 Granny Smith Apples, stems removed
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoon milk
1 cup semi sweet chocolate chips
1/2 cup white chocolate chips
5 craft sticks


Directions:

1. Line a baking tray with wax paper and set aside. Pour nuts into a medium mixing bowl and set aside. Place a craft stick into the top of each apple.

2. In a microwave safe bowl, heat caramels and milk for 4 minutes. Stir and heat again for 1 minute. Allow to cool slightly. Roll each apple in the caramel sauce until well coated. Dip end of each apple in nuts and place on wax lined tray. Allow to cool completely.

3. While apples are cooling. Place semi sweet chocolate chips in a zip lock bag and microwave until melted. Place white chocolate chips in a zip lock bag and microwave until melted. Snip the ends off each bag and drizzle apples with each chocolate. Refrigerate until set.

Recipe found here.

German Potato Salad

Ingredients:
3 cups diced peeled potatoes
4 slices bacon
1 small onion, diced
1/4 cup white vinegar
2 tbsp water
3 tbsp white sugar
1 tsp salt
1/8 t ground pepper
1 tbsp parsley

Directions:
1. Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 min., or until easily pieced with a fork. Drain, and set aside to cool.
2. Place the bacon into a large deep skillet and cook over medium high heat. Fry until browned and crisp remove from pan and set aside (on plate with folded paper towels)
3. Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water sugar and salt and pepper to the pan. Bring to a boil then add the potatoes and the parsley. Crumble in ½ of the bacon. Heat through then transfer to serving dish crumble remaining bacon over the top and serve warm.

Turkey Chili

From: Megan at Sugar and Spice
Ingredients
2 cups chopped onion
4 garlic cloves, chopped fine
1 cup chopped green pepper
1/4 cup olive oil
2 (35 oz) cans stewed tomatoes, crushed
2 (15 oz) cans kidney beans, drained
2 Tbsp tomato paste
3/4 cup chicken or turkey stock
2 Tbsp chili powder (or up to 4 Tbsp if you like it really hot)
1 Tbsp ground cumin
1 Tbsp dried hot red pepper flakes
1 teaspoon dried oregano
1 Tbsp salt, plus more if desired to taste
1/2 teaspoon black pepper
3 to 4 cups of shredded, cooked turkey meat
Sugar

Shredded cheddar cheese, chopped red onion, sour cream for optional garnish.
Method

1. In a large, 8-quart, thick-bottom pot, cook the onion and green pepper over medium high heat, stirring, until golden, about 5 minutes. Add the garlic, chili powder, cumin, and red pepper flakes and cook, stirring, for a minute or two more. Add a bit more olive oil if needed.

2. Add tomatoes, tomato paste, stock. beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour.

3. Salt to taste. Add 1 to 3 teaspoons of sugar to take the edge of the acidity of the tomatoes if desired.

*The chili may be made in advance and chilled for 2 days, or frozen for 2 months.

Serve with shredded cheddar cheese, chopped red onion, and or sour cream. Serve alone, over rice, or with corn bread.

Makes about 12 cups. Serves 8.

Recipe may also be found here.

Tuesday, October 20, 2009

Easy Slow-Cooker Meatballs

From: allrecipes.com

Ingredients:
1 1/2 pounds of ground beef
1 1/4 cups Italian seasoned bread crumbs
1/4 cup chopped fresh parsley
2 garlic cloves, minced
1 medium yellow onion, chopped
1 egg, beaten
1 (28 oz.) jar spaghetti sauce
1 (16 oz.) can crushed tomatoes
1 (14.25 oz.) can tomato puree

Directions:
In a bowl, mix the ground beef, bread crumbs, parsley, garlic, onion, and egg. Shape the mixture into 16 meatballs.

In a slow cooker, mix the spaghetti sauce, crushed tomatoes, and tomato puree. Place the meatballs into the sauce mixture. Cook on low for 6 to 8 hours.

Chicken Tortilla Soup

From: AllRecipes.com

Ingredients:
2 skinless, boneless chicken breasts
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 oz. corn tortilla chips
1/2 cup shredded Monterrey Jack cheese (optional)

Directions:
In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.

Break up some tortilla chips into individual bowls and pour the soup over chips. Top with Monterrey Jack cheese and a little sour cream.

Monday, October 19, 2009

Panko Crusted Chicken with Maple Mustard Pan Sauce

From: Lauren at Adventures of a Southern Newlywed
Ingredients

2 8-ounce skinless boneless chicken breast halves, cut crosswise in half
1 large egg
1 tablespoon finely chopped fresh Italian parsley
2 teaspoons plus 2 tablespoons Dijon mustard
1 cup panko (Japanese breadcrumbs)
2 tablespoons olive oil
1 cup low-salt chicken broth
3 tablespoons pure maple syrup
2 tablespoons plus 1 teaspoon coarse-grained mustard
1 tablespoon chilled unsalted butter


Preparation


Using meat mallet or rolling pin, pound chicken in resealable plastic bag to 1/3- to 1/2-inch thickness. Whisk egg, parsley, and 2 teaspoons Dijon mustard in large bowl. Place chicken in egg mixture; turn to coat. Sprinkle chicken with salt and pepper. Dip each chicken piece in panko; turn to coat.

Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook until brown and cooked through, about 4 minutes per side.

Meanwhile, whisk broth, syrup, coarse-grained mustard, and remaining 2 tablespoons Dijon mustard in glass measuring cup.

Transfer chicken to plates. Add broth mixture to skillet; boil until reduced to 3/4 cup, stirring occasionally, about 4 minutes. Add butter; whisk until melted. Spoon sauce alongside chicken.

Thursday, October 1, 2009

Oven Baked Sweet Potato Fries

Ingredients:
1 – 1 1/2 lb sweet potatoes
1/4 cup olive oil
1/2 tsp kosher salt
1/2 tsp paprika
1/4 tsp cinnamon

Directions:
1. Preheat oven to 425 degrees.
2. Line a baking sheet with aluminum foil (preferably the easy release kind).
3. Peal the sweet potatoes.
4. Cut into strips that are about 1/2 inch wide on each side.
5. Place the sweet potatoes into a resealable plastic bag. Add oil, salt, paprika and cinnamon. Seal the bag and shake well to thoroughly coat the fries.
6. Spread the potatoes out onto the baking sheet in a single layer.

Cook for 30 minutes, turning every 10 minutes, until slightly browned. Transfer immediately to a paper towel lined plate and serve warm.

Tuesday, September 29, 2009

Chicken Pesto Pasta

INGREDIENTS
1 (16 ounce) package bow tie pasta
1 teaspoon olive oil
2 cloves garlic, minced
2 boneless skinless chicken breasts, cut into bite-size pieces
crushed red pepper flakes to taste
1/3 cup oil-packed sun-dried tomatoes, drained and cut into strips
1/2 cup pesto sauce (you can use Classico's pesto sauce and subtract the garlic from the ingredients)

DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat oil in a large skillet over medium heat.
3. Saute garlic until tender, then stir in chicken.
4. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
5. In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.

Friday, September 25, 2009

Cherry-Pineapple Dump Cake

From: Amy at Little Bits of Our Life

Ingredients:
1 large can (20 oz.) crushed pineapple
1 can cherry pie filling
1 pkg yellow cake mix
1 stick butter

Directions:
1. Pour pineapple, including juice, into a 9 x 13 pan. Spread evenly.
2. Spread cherry pie filling over the pineapple.
3. Spread dry cake mix evenly over all.
4. Cut stick of butter in to small pats and arrange on top of cake mix.
5. Bake 1 hour at 350 degrees.

*This can be served with whipped cream.

Mississippi Mud Cake

Ingredients:

Icing:
1/2 cup evaportated milk
1 box (3 3/4 cup) powdered sugar
1/3 cup cocoa
1 t. vanilla
1 stick margarine

Cake:
2 sticks margarine
2 cups sugar
3 eggs
2 T. cocoa
1.5 cup all purpose flour
1 t. vanilla
1 1/2 cup pecans (optional)

Directions:
1. Combine cake ingredients together and put in a 9x13 greased baking pan.
2. Cook @ 350 for 35 minutes.
3. Spread 7oz marshmallow cream over cake as soon as it comes out of oven.
4. Combine all ingredients for the icing and spread icing over cake.

*This is my grandfather's favorite cake. I make it every year for his birthday. :)

Cookies N Cream Cake

From: Sonya at Ladybugs, Butterflies, and Boxing

Ingredients:

CAKE

12 Oreo cookies, coarsely chopped
1 package white cake mix
3/4 cup water
1/2 cup sour cream
3 egg whites
2 Tbs vegetable oil

ICING

6 Oreo cookies, coarsely chopped
1 1/2 cups powdered sugar
1/4 cup sour cream
3 Tbs butter, softened


Directions
1. Preheat oven to 325 degrees. Spray fluted cake pan with nonstick cooking spray. For cake, coarsely chop cookies, set aside. Combine cake mix, water, sour cream, egg whites and oil; mix according to package directions.
2. Pour half of the batter into pan. Sprinkle chopped cookies evenly over top of batter but not touching sides of pan. Spoon remaining batter over cookies.
3. Bake 50-55 minutes or until center of cake comes out clean. Cool in pan 10 minutes. Loosen cake from sides and center tube of pan. Invert onto cooling rack; remove pan. Cool completely.
4. For icing, coarsely chop cookies; set aside. Combine powdered sugar, sour cream and butter; beat until smooth. Ice top of cake, allowing some to flow down the sides. Sprinkle top with cookies. Let stand until icing is set. Cut into slices.

Crock-pot Creamy Ranch Chicken

From: Faith at Simple~But~Delicious

Ingredients:
4 skinless~boneless chicken breasts
2 cans cream of chicken soup
1 pkg dry ranch dressing mix
4 oz creme cheese (cubed)

1. Mix soup and dressing mix in crock pot.
2. Add chicken, spooning soup mixture on top of chicken breasts.
3. Cook on high for about 3 hours or on low for about 4.5 hours.
4. Add creme cheese bits and cook about 30 longer.
5. Serve with rice (or noodles), spooning soup mixture on top of the rice or you can shred the chicken and mix with rice and soup mixture.

Thursday, September 17, 2009

Upside Down Pizza

INGREDIENTS
1 pound lean ground beef
1 onion, chopped
1 teaspoon minced garlic
1 (16 ounce) jar spaghetti sauce
1 cup shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 (8 ounce) can refrigerated crescent rolls

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Brown beef, onion and garlic in a large saucepan over medium high heat. Once browned, drain fat and stir in spaghetti sauce.
3. In a 9x13 inch baking dish, spread a layer of sauce. Top with 1/2 of the mozzarella and Parmesan cheeses, another layer of sauce and the rest of the cheese.
4. Top with crescent rolls, pinching seams together.
5. Bake in the preheated oven for 20 to 30 minutes, or until rolls are golden brown.

Wednesday, September 16, 2009

Buffalo Chicken Dip

Ingredients:
3 boneless/skinless chicken breasts
2 8oz. packages of cream cheese
1 cup of Ranch dressing
3/4 cup of your favorite hot sauce
1 1/2 cup shredded cheddar cheese

Directions:
1. Preheat oven to 375
2. Boil chicken breasts. Shred chicken once cooked.
3. Add all ingredients to a 9 x 13 baking dish.
4. Cook in oven for 20 minutes
5. You can convert it to a crock pot to keep it warm.

You can serve this with crackers, chips, or even celery. Enjoy!

Wednesday, September 2, 2009

In a Hurry Chicken Curry

Ingredients:
2 c cooked/diced chicken or turkey
½ lb. thinly sliced mushrooms
1 T. margarine
1/3 c. chopped onions
3 T. flour
1 chicken bouillon cube
½ t. salt
1 ½ t curry
1 c. finely chopped apples
¼ c. chopped parsley
¾ c. skim milk
1 c. water

Directions:
In a large skillet, sauté chicken, mushrooms, and onions in margarine until chicken is lightly browned on all sides. Still in flour, bouillon, salt, and curry. Add apples and parsley, then pour in milk and water. Simmer, stirring constantly, for 3 minutes or until apple pieces are tender-crisp. Serve over rice. Makes 4-6 servings.

Tuesday, August 25, 2009

Fabulous Fast Shrimp

Ingredients
1 tablespoon butter or margarine
2 stalks celery, chopped (I didn't use this much because I don't like it)
1/4 cup chopped green pepper (I didn't use this much because I don't like it either)
1/4 cup sliced green onion
1 lb fresh large shrimp, shelled and deveined
1 (10 3/4 ounce) can Campbell's Cream of Shrimp soup
1/2 cup water
1 dash cayenne pepper
hot cooked rice
paprika

Directions
1. Heat butter in skillet.
2. Add celery, green pepper and green onions and cook until tender.
3. Add shrimp and cook 3 to 5 minutes or until done.
4. Add soup, water and cayenne pepper and heat through.
5. Serve over rice.
6. Sprinkle with paprika.

This recipe comes off of the Campbell's Cream of Shrimp soup can. I add some hot sauce to mine because I like it spicier. I also serve with a salad and french bread.

Wednesday, August 19, 2009

Campbell's 15-Minute Chicken & Rice Dinner


Ingredients:
1 tablespoon of vegetable oil
4 skinless, boneless chicken breast halves (about 1 lb.)
1 can (10 3/4 oz.) Campbell's Condensed Cream of Chicken Soup
1 1/2 cups water
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
2 cups uncooked instant white rice
2 cups fresh or frozen broccoli flowerets

Directions:
1. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
2. Stir the soup, water, paprika and black pepper in the skillet and heat to a boil. Stir in the rice and broccoli. Return the chicken to the skillet. Sprinkle the chicken with additional paprika and black pepper. Cover and cook for 5 minutes or until chicken is cooked through.

Three-Cheese Baked Spaghetti

From: Tammy's Recipes
Ingredients:
Pasta Ingredients:

8 ounces spaghetti
2 tablespoons butter
1/2 teaspoon salt
1 1/2 teaspoons dried parsley
1 cup cottage cheese
1/4 cup grated Parmesan cheese
6 ounces (1 1/2 cups) shredded mozzarella cheese*
2 ounces crumbled feta cheese, optional

Sauce Ingredients:

8 ounces ground beef
1 clove garlic, minced
1/2 onion, chopped
1/4 teaspoon ground black pepper
3 cups spaghetti sauce
1/2 tablespoon sugar
1 teaspoon Italian seasoning
2 ounces (1/2 cup) shredded mozzarella cheese, optional

Instructions:
1. Cook spaghetti according to package directions. Drain and return to pan (remove from heat though!). Add butter and stir until butter is melted. Add remaining pasta ingredients, stirring to combine. Spread pasta-cheese mixture in the bottom of a greased 8-inch square baking dish.
2. Brown ground beef with the garlic and onion. Drain grease and return to pan. Add pepper, spaghetti sauce, sugar, and Italian seasoning. Stir well and then pour over the pasta, spreading evenly. Sprinkle cheese on top if desired.
3. Bake uncovered at 350 degrees for 35 minutes or until top cheese is browned and spaghetti is bubbly.

Friday, August 14, 2009

Rachel Ray's Thai Lettuce Wraps

From: Megan at In this wonderful life...

Ingredients (serves 4)
* 1 tablespoon extra virgin olive oil (EVOO)
* 2 boneless, skinless chicken breasts, cut into strips
* Salt and freshly ground black pepper
* 1 red bell pepper, cut into strips
* 1/4 cup sweet chili sauce
* 1/4 cup honey
* 2 iceberg lettuce heads, cut into quarters and leaves gently removed to make the lettuce cups
* 1/2 cup honey-roasted peanuts, chopped
* Juice of 1 lime
* 1 handful basil, chopped

Preparation
Place a large skillet over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon. Season the chicken with salt and pepper and cook in the pan until golden brown on all sides.

Add in the red pepper and cook until soft, about 3 minutes. Add in the chili sauce and honey and simmer to reduce it and coat the chicken.

To serve, lay the lettuce leaves on a platter, then scoop some of the chicken mixture onto each leaf.

Sprinkle with the chopped peanuts, lime juice and basil.

Wednesday, August 12, 2009

Key West Chicken

From: Miss Pretty at Pretty Women and Classy Too
Ingredients:
3 tablespoons soy sauce
3 tablespoon honey
2 tablespoon vegetable oil
Juice from one lime
2 teaspoon chopped garlic
4 skinless, boneless chicken breast halves

Directions:
1. Marinated it for about 5 hours in the fridge.
2. Bake it for 30 minutes @ 450 degrees.

Tuesday, August 11, 2009

Paula Deen's Shrimp and Wild Rice Casserole

From: Courtney at The Rogers Crew (in the making)
Ingredients
1 (8-ounce) package wild rice
1 pound medium shrimp, peeled and deveined
2 tablespoons butter
1/2 green bell pepper, seeded and chopped
1/2 onion, chopped
1 (10 3/4-ounce can) condensed cream of mushroom soup
2 cups grated sharp Cheddar
Salt and pepper

Directions
Cook the rice according to package directions minus 1/4 cup water. Drain and cool.
Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.
Heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes.
Preheat oven to 325 degrees F.
In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9-inch square aluminum cake pan or an 11 by 7-inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.

Wednesday, August 5, 2009

Chili's Salsa

Recipe from: Kelly at Kelly's Korner
Ingredients:
1 (14 1/2 oz.) can tomatoes and green chilies
1 (14 1/2 oz.) can whole canned tomatoes (plus the juice)
4 teaspoons jalapenos (canned, diced, not pickled)
1/4 cup yellow onion (diced)
1/2 to 3/4 teaspoon garlic salt
1/2 teaspoon cumin
1/4 teaspoon sugar

You can also add: 1/4 teaspoon cilantro and juice from 1/2 lime

Directions:
1. In food processor place jalapenos (optional) and onion and process for just a few seconds.
2. Add both cans of tomatoes, salt, sugar, cumin,cilantro and lime juice.
3. Process all ingredients until well blended but do not puree.
4. Place in covered container and chill.
5. Serve with your favorite tortilla chips!

Chocolate Zuchinni Bread

Recipe From: Gina at Gina's Skinny Weight Watcher Recipes
Ingredients:
1 cup all-purpose flour
1 cup whole-wheat flour
1/4 cup unsweetened cocoa, preferably Dutch-process
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 large eggs, lightly beaten
1 cup sugar
3/4 cup unsweetened applesauce
1/4 cup canola oil
1 tsp vanilla extract
1 oz unsweetened chocolate, melted
1/2 cup chopped walnuts (1 3/4 ounces)
2 cups grated zucchini (1 medium)
Baking spray

Directions:
1. Preheat oven to 325°F. Spray two 8 1/2-by-4 1/2-inch loaf pans with cooking spray.
2. Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder, baking soda and salt in a large bowl.
3. Whisk eggs, sugar, applesauce, oil, vanilla and melted chocolate in another large bowl until blended. Add the dry ingredients and stir with a rubber spatula until just combined. Fold in zucchini and walnuts. Pour the batter into the prepared pans.
4. Bake the loaves 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes. Invert onto rack and cool completely

Turkey and Rice Stuffed Peppers

From: Megan at In This Wonderful Life...

Ingredients:
4 red bell peppers, tops, ribs and seeds removed
1/2 pound ground turkey breast
1 cup cooked brown rice
1 small onion, finely chopped
1 garlic clove, peeled and minced
1/2 cup canned black beans, rinsed and drained
1/2 cup corn fresh, canned, or thawed frozen
1/4 cup flat-leaf parsley, finely minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons Parmesan cheese, grated
2 tablespoons bread crumbs, preferably whole-grain

Directions:
1. Preheat the oven to 400.
2. Taking care not to make any holes, cut a very thin slice off the bottom of each bell pepper, just enough to help them stand straight and solidly. Set aside.
3. For the filling, in a large bowl combine the turkey, rice, onion, garlic, corn, parsley, oregano, salt and pepper. Add beans, mixing in lightly with a fork so beans aren't mashed. Set aside.
4. Divide the filling into four portions, packing each pepper with the mixture, mounding any extra at the top. Place stuffed peppers in a baking dish just large enough to hold them. Pour in 1 cup of water. Cover the dish with foil and bake in the center of the oven for 40 minutes.
5. In the meantime, combine cheese with the breadcrumbs in a small bowl. After 40 minutes of baking, uncover peppers. Sprinkle cheese/crumb mixture over top of each pepper. Continue baking the peppers, uncovered, 15 to 20 minutes or until the peppers are soft when pierced with a knife but not collapsing. Let set until cool enough to eat, about 10 to 20 minutes; serve.

Nutritional Info Per Serving: 249 cals, 5 g. total fat (2 g. sat fat), 505 mg. sod, 31 g. carb, 19 g. protein, 6 g. dietary fiber

Italian Chicken

Recipe from: Megan at Tales of the Trees

Ingredients:
1/2 Cup Italian Seasoned Breadcrumbs
1/4 Grated Parmesan Cheese
1/8 Tsp Salt
4 Chicken Breasts (boneless and skinless)
1/4 cup Italian Dressing
Vegetable Cooking Spray

Directions:
1. Preheat Oven to 375
2. Combine Breadcrumbs, Parmesan Cheese, and Salt
3. Dip chicken in Italian dressing and then cover with the breadcrumb concoction
4. When the chicken is fully covered place in a lightly sprayed pan and bake in the oven for 30 minutes (or until you chicken is no longer PINK)
5. Take chicken out of the oven and spray with vegetable cooking spray and bake for an additional 5 minutes or until done.

Monday, August 3, 2009

Peanutty Apple Sandwiches

From: Betty Crocker

Ingredients:
3/4 cup crunchy peanut butter
1/4 cup apricot preserves
1/2 teaspoon ground mustard
8 slices raisin bread
2 medium unpeeled or peeled eating apples, thinly sliced


Directions:
1. Stir together peanut butter, preserves and mustard; spread on 1 side of 4 slices bread.
2. Place apple slices on peanut butter mixture; top with lettuce leaves and remaining 4 slices bread. Cut sandwiches in half or fourths if desired.

Recipe Swap

If you're interested, Josie will be organizing a Recipe Swap. The directions are simple. The deadline to enter is Thursday, August 13. Hurry and get your recipes together before it's too late!

Thursday, July 30, 2009

Sausage, Peppers, and Onions

From: Giada De Laurentiis

Ingredients:
1/4 cup extra-virgin olive oil
1 pound sweet Italian sausage
2 red bell peppers, sliced
2 yellow onions, sliced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/2 cup chopped fresh basil leaves
4 garlic cloves, chopped
2 tablespoons tomato paste
1 cup Marsala wine
1 (15-ounce) can diced tomatoes
1/4 teaspoon red pepper flakes, optional
4 to 6 fresh Italian sandwich rolls, optional

Directions:
Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.

Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.

Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.

Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.

Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.