Pasta

Bavarian Sausage

Asparagus

Squash

Mushrooms

red onion

Pasta

Parmesan cheese

Fresh Basil

Heat oven to 350. Cook sausage until done. Remove Sausage and slice when cool enough to handle, set aside.

Turn oven up to 400, slice all veggies and add to pan and cook until tender.

While veggies are roasting cook pasta.

Drain pasta, add sliced sausage and veggies and juice. Add cheese and chopped fresh basil. Enjoy.

Pasta

Bavarian Sausage

Asparagus
Squash
Mushrooms
red onion
Pasta
Parmesan cheese
Fresh Basil
Heat oven to 350. Cook sausage until done. Remove Sausage and slice when cool enough to handle, set aside.
Turn oven up to 400, slice all veggies and add to pan and cook until tender.
While veggies are roasting cook pasta.
Drain pasta, add sliced sausage and veggies and juice. Add cheese and chopped fresh basil. Enjoy.

Grilled Cheese

Two slices bread,your choice. I like whole wheat.
2 slices Havarti cheese
Fresh basil
2 thin slices tomato
Soft butter.
Butter bread both slices of bread, put a slice of cheese on on the side that does not have butter in it, add tomatoes and to large leaves of fresh basil.Cook until golden brown and cheese is melted.

When you super picky son tells you that you should make these for school lunches then you know they are good. Enjoy.

Grilled Cheese

Two slices bread,your choice. I like whole wheat.

2 slices Havarti cheese

Fresh basil

2 thin slices tomato

Soft butter.

Butter bread both slices of bread, put a slice of cheese on on the side that does not have butter in it, add tomatoes and to large leaves of fresh basil.

Cook until golden brown and cheese is melted.

When you super picky son tells you that you should make these for school lunches then you know they are good. Enjoy.

Strawberry Bar

I bought this pan a year ago and have been wanting to making something with it. But work kept me super busy this past year so I never seemed to find the time make anything. Well yesterday I seen the pan in my pantry and figured I would put it to use. I know I wanted something light and not too sweet and fast. So I used a box strawberry cake mix to start it all off.

1 Box Strawberry cake mix
1 large container Strawberries
Blueberries
2- 3 pkg Knox gelatin (the small packages that come five to a box)
2 cups Heavy whipping cream
1/2 cup sugar
1/2 c powder sugar
1 t vanilla

I am horrible when it comes to making up recipes, I never measure so I pretty much guessed the amounts. You cannot go wrong on the amount. I added more Knox gelatin then I listed above in the one I made I think it was too much in mine so I would suggest 2-3 pkg the most. I would use two next time.
Bake cake as directed on box. Cut while warm and fit into bottom of spring form pan (or you can use any pan)

Mash about 2 cups whole strawberries and add 1/2 cup sugar and knox gelatin and let sit for about 15 minutes while cake is baking. Heat to dissolve gelatin. Cool, when cool whip heavy cream until soft peaks, add powder sugar and vanilla and beat until stiff. When strawberry mix is cool (do not allow to gel) fold in all but one cup of whipped cream. Pour half into pan on top of cooled cake. Remove stems off left over whole berries and arrange in pan along edge. Put blueberries in the center. Fill with remaining strawberry mixture to cover berries. Chill to set. When set decorate top with remaining whipped cream and fruit.

Strawberry Bar

I bought this pan a year ago and have been wanting to making something with it. But work kept me super busy this past year so I never seemed to find the time make anything. Well yesterday I seen the pan in my pantry and figured I would put it to use. I know I wanted something light and not too sweet and fast. So I used a box strawberry cake mix to start it all off.

1 Box Strawberry cake mix
1 large container Strawberries
Blueberries
2- 3 pkg Knox gelatin (the small packages that come five to a box)
2 cups Heavy whipping cream
1/2 cup sugar
1/2 c powder sugar
1 t vanilla

I am horrible when it comes to making up recipes, I never measure so I pretty much guessed the amounts. You cannot go wrong on the amount. I added more Knox gelatin then I listed above in the one I made I think it was too much in mine so I would suggest 2-3 pkg the most. I would use two next time.
Bake cake as directed on box. Cut while warm and fit into bottom of spring form pan (or you can use any pan)

Mash about 2 cups whole strawberries and add 1/2 cup sugar and knox gelatin and let sit for about 15 minutes while cake is baking. Heat to dissolve gelatin. Cool, when cool whip heavy cream until soft peaks, add powder sugar and vanilla and beat until stiff. When strawberry mix is cool (do not allow to gel) fold in all but one cup of whipped cream. Pour half into pan on top of cooled cake. Remove stems off left over whole berries and arrange in pan along edge. Put blueberries in the center. Fill with remaining strawberry mixture to cover berries. Chill to set. When set decorate top with remaining whipped cream and fruit.

Potica

This is a European delicacy. I have to admit I have looked at this recipe

for years and have wanted to make it but just put it off. It is a pretty
easy bread to make and not overly sweet.

1/2 cup sugar
1 teaspoon salt
1/4 cup butter
1 cup hot milk
2 pkg. yeast
1/4 cup warm water
2 eggs
4 1/2 cups sifted flour

Filling
3 eggs
4 cups ground walnuts or finely chopped
1 cup light brown sugar
1/3 cup butter, melted
1 1/2 teaspoon cinnamon
1 teaspoon vanilla
2 Tablespoons butter, melted
Stir sugar, salt and 1/4 cup butter into hot milk. Cool to lukewarm.
Sprinkle yeast over warm water in a large mixing bowl. Stir to dissolve.
Stir into lukewarm milk mixture.
Add two eggs and 2 1/2 cups flour. Beat at high speed 2 minutes.
With wooden spoon, gradually beat in remaining 2 cups flour;
knead with hand until the dough is stiff enough to leave the sides
of the bowl. Place dough into lightly greased large bowl.
Turn the dough over to bring up greased side. Cover with
a towel and let rise in a warm place until double in bulk, about one hour.

Make filling.
In a medium bowl beat eggs slightly. Add nuts,
brown sugar, 1/3 cup melted butter, the cinnamon
and vanilla. Stir to blend well.
Punch dough down. On a lightly flour surface, turn
out dough; cover with bowl; allow to rest ten minutes.
Roll out to a rectangle 30” longs and 20” wide.
Spread with filling, to 1 inch of edge.
Starting from wide side, roll up tightly, as for a jelly roll.
Seal by pinching edges of dough with fingers. With palms
of hands, roll back and forth so that roll is even all over.
form On a large greased cookie sheet form roll into a large coil,
as in photo, seam side down.
Let rise in a warm place cover with a towel, until double in size
about an hour. Preheat oven to 350. Brush with 2 tablespoon
melted butter. Bake 35-40 minuted, until golden.
Cool on a wire rack. Slice crosswise 1/4” thick.

Potica

This is a European delicacy. I have to admit I have looked at this recipe

for years and have wanted to make it but just put it off. It is a pretty
easy bread to make and not overly sweet.

1/2 cup sugar
1 teaspoon salt
1/4 cup butter
1 cup hot milk
2 pkg. yeast
1/4 cup warm water
2 eggs
4 1/2 cups sifted flour

Filling
3 eggs
4 cups ground walnuts or finely chopped
1 cup light brown sugar
1/3 cup butter, melted
1 1/2 teaspoon cinnamon
1 teaspoon vanilla
2 Tablespoons butter, melted
Stir sugar, salt and 1/4 cup butter into hot milk. Cool to lukewarm.
Sprinkle yeast over warm water in a large mixing bowl. Stir to dissolve.
Stir into lukewarm milk mixture.
Add two eggs and 2 1/2 cups flour. Beat at high speed 2 minutes.
With wooden spoon, gradually beat in remaining 2 cups flour;
knead with hand until the dough is stiff enough to leave the sides
of the bowl. Place dough into lightly greased large bowl.
Turn the dough over to bring up greased side. Cover with
a towel and let rise in a warm place until double in bulk, about one hour.

Make filling.
In a medium bowl beat eggs slightly. Add nuts,
brown sugar, 1/3 cup melted butter, the cinnamon
and vanilla. Stir to blend well.
Punch dough down. On a lightly flour surface, turn
out dough; cover with bowl; allow to rest ten minutes.
Roll out to a rectangle 30” longs and 20” wide.
Spread with filling, to 1 inch of edge.
Starting from wide side, roll up tightly, as for a jelly roll.
Seal by pinching edges of dough with fingers. With palms
of hands, roll back and forth so that roll is even all over.
form On a large greased cookie sheet form roll into a large coil,
as in photo, seam side down.
Let rise in a warm place cover with a towel, until double in size
about an hour. Preheat oven to 350. Brush with 2 tablespoon
melted butter. Bake 35-40 minuted, until golden.
Cool on a wire rack. Slice crosswise 1/4” thick.

Throw together chili (Taco Chili)

1 pound ground beef

1 onion

1 package Taco seasoning

½ cup water

2 14oz cans pinto beans drained and rinsed.

4 cans 14oz Mexican chili beans

1 14oz can chopped tomatoes

1 7oz can chopped green chili

1 teaspoon Cajun spice mix

1 package ranch dressing

Corn chips

Cheddar cheese

Sour cream

Cook ground beef with onion, drain. Add taco seasoning and water stir, add remaining ingredients and cook on low for 40 minutes.  Serve with sour cream, chips and cheese.

Throw together chili (Taco Chili)

1 pound ground beef

1 onion

1 package Taco seasoning

½ cup water

2 14oz cans pinto beans drained and rinsed.

4 cans 14oz Mexican chili beans

1 14oz can chopped tomatoes

1 7oz can chopped green chili

1 teaspoon Cajun spice mix

1 package ranch dressing

Corn chips

Cheddar cheese

Sour cream

Cook ground beef with onion, drain. Add taco seasoning and water stir, add remaining ingredients and cook on low for 40 minutes.  Serve with sour cream, chips and cheese.

The Chewy Chocolate Chip Cookie

Recipe courtesy Alton Brown

Cook Time:30 min

 

 

2 dozen cookies

 8 ounces unsalted butter

12 ounces bread flour

1 teaspoon kosher salt

1 teaspoon baking soda

2 ounces granulated sugar

8 ounces light brown sugar

1 large egg

1 large egg yolk

1 ounce whole milk

1 1/2 teaspoons vanilla extract

12 ounces semisweet chocolate chips

 

Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.

Sift together the flour, salt and baking soda onto a paper plate. Pour the butter into your stand mixer's work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.

Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.

Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to "stir" and add the chocolate chips. Chill the dough for 1 hour.

Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven.

Scoop the dough into 1 1/2-ounce portions onto parchment-lined half sheet pans, 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before devouring.

The Chewy Chocolate Chip Cookie

Recipe courtesy Alton Brown

Cook Time:30 min

 

 

2 dozen cookies

 8 ounces unsalted butter

12 ounces bread flour

1 teaspoon kosher salt

1 teaspoon baking soda

2 ounces granulated sugar

8 ounces light brown sugar

1 large egg

1 large egg yolk

1 ounce whole milk

1 1/2 teaspoons vanilla extract

12 ounces semisweet chocolate chips

 

Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.

Sift together the flour, salt and baking soda onto a paper plate. Pour the butter into your stand mixer's work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.

Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.

Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to "stir" and add the chocolate chips. Chill the dough for 1 hour.

Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven.

Scoop the dough into 1 1/2-ounce portions onto parchment-lined half sheet pans, 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before devouring.

Blueberry Quinoa Breakfast Bowl

1/2 cup quinoa, rinsed and well drained.

2 cups unsweetend almond milk

2 T honey

1/2 t. cinnamon

1 cup fresh blueberries

1/2 t vanilla

In a small sauce pan, cook and stir quinoa over medium heat until lightly toasted. Stir in almond milk, honey and cinnamon. bring to a boil. Reduce heat and simmer, uncovered until quinoa is tender 20-25 minutes, stirring occasionally.

Remove from heat, stir in blueberries and vanilla. Put into serving bowls and sprinkle with toasted nuts and honey is desired.