Sausage Pasta Dish

INGREDIENTS

• 1 pound smoked sausage, cut into bite sized slices
• ½ medium onion, diced
• 2 cloves garlic, minced
• 1 cup sliced mushrooms
• 3 cups penne pasta, uncooked
• 2 cups chicken stock
• 1 (10 ounce) jar roasted red peppers, undrained
• 2 cups Monterey Jack cheese
• ½ cup Parmesan cheese
• 2 cups fresh spinach

INSTRUCTIONS

1. Add sausage, onions, garlic, and mushrooms to a medium pot over medium heat. Cook until onions are slightly tender, stirring often. Add in penne pasta, chicken stock, roasted red peppers, along with the liquid from the jar, cheeses and spinach. Stir to combine and cover for about 5-8 minutes. Remove lid, stir and continue to cook until penne pasta is al dente or at the amount of tenderness you prefer. Remove from heat and serve.

Salsa Verde Chicken

Ingredients

• 1 pound boneless, skinless chicken breasts

• 2 tablespoons olive oil

• 2 cups low-sodium chicken broth

• 1 cup salsa verde

• 1 cup heavy whipping cream

• 3 cups uncooked penne pasta

• salt and pepper to taste (about ½ teaspoon each)

• 1½ cups pepper jack cheese, shredded

Instructions

1. Cut the chicken into bite-size pieces (about 1-inch cubes). Season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. When the oil is very hot, add the chicken in a single layer. Cook for 5 minutes, until golden brown, flipping once halfway through. Remove to a plate and set aside.

1. Add the broth, salsa verde, cream, uncooked pasta, salt, and pepper to the skillet. Stir to combine and bring to a boil. Cover, then reduce heat to low and simmer for 15 minutes.

1. Turn off the heat, then add the chicken and 1 cup of cheese to the skillet. Stir until smooth and creamy. Top with remaining ½ cup cheese and broil in the oven until golden brown and bubbly, about 3 minutes. Serve and enjoy!! :)

Porcupine Skillet

Ingredients

• 1 lb. ground beef 
• 1 pkg. dry onion soup mix
• 1 1/2 c. hot water
• 3/4 c. uncooked rice
• 1 (16 oz) can tomatoes
• 1 c. shredded cheese
• 1 small can mushrooms (optional, I don't normally add these)

Instructions

• In a large skillet, crumble beef and brown.
• Drain and stir in onion soup mix, water, tomatoes (optional mushrooms).
• Add rice and stir.
• Cover and cook on low heat for 25 minutes or until rice is tender.
• Sprinkle with cheese, melt and serve.

Mozzarella Rice Bake

Ingredients:
1lb ground beef
1.5 cups cooked rice
1 26oz jar spaghetti sauce
Sliced Mozzarella Cheese

Directions:
Preheat oven to 375. Brown and drain the meat; mix with rice. Add spaghetti sauce. Pour into oven safe dish and place mozzarella cheese slices over the top. Place in oven and bake for 30 minutes or until cheese is melted and casserole is heated through. Serve with salad and garlic toast.

Comments:
I didn't have any mozzarella so I used swiss and it still turned out great.

Pop Tarts

Ingredients:
3 1/2 cups flour
1 cup butter, melted
1 tsp sea salt
1 cup plain yogurt
jelly/jam

Directions:
Mix flour, salt, butter, yogurt. Knead until workable. Roll out onto large floured area. Cut into desired shape/size. Place about 1/2 tsp jelly/jam or other filling into center of shape and spread. Place second square on top, press edges with fork.

Place in single layer on sheet. Bake at 350 for 25 minutes.

Comments: You could get really creative with the filling to create a variety of "pop tarts". Like Nutella, peanut butter, fluff, home made preserves and more. I think we may even do a regular food version with some sauce/cheese for pizza tarts, maybe even a slice of lunch meat and cheese for an alternative to the sandwich.

Flour Tortillas

Ingredients:
3 cups all purpose flour
1 tsp baking powder
1 1/2 tsp salt
1/2 cup shortening
3/4 cup warm water

Directions:
-Combine first 4 ingredients in a large mixing bowl, and beat at medium speed until blended
-Add water gradually in a steady stream, beating until blended
-Let dough stand 15 minutes
-Divide dough into equal portions, depending on the size tortillas you need.
-Roll out each dough ball into a thin circle on a lightly flowered surface.
-Heat an ungreased skillet or griddle over medium high heat. Cook tortillas, one at a time, about 1 minute on each side or until lightly browned and beginning to puff. remove from skillet, and wrap in foil to keep warm

Makes about 20 (6-inch) and 10 (8-inch) tortillas

Individual French Toast Stratas

Ingredients:
6 eggs
1 1/2 cups half and half
6tbsp maple syrup
1 1/2 tsp. vanilla
1 tsp cinnamon
large pinch salt
4 cups cubed (1-inch) white country bread
2tbsp melted butter
2tbsp sugar

Directions:
Whisk eggs, half and half, syrup, vanilla, cinnamon, and salt. Toss bread with butter; divide among 12 muffin cups. Pour egg mixture over bread; let sit while you preheat over to 350. Sprinkle bread mixture with sugar. Bake for 20 minutes. Let cool on rack. Serve with more maple syrup and fresh berries.

Homemade Graham Crackers

INgredients:
2 cups whole wheat flour

1/2 cup honey

1/2 cup butter, melted

1/2 tsp baking soda

1/2 tsp baking powder

1 tsp cinnamon

Directions:
Mix together dry ingredients together in a large bowl. Melt butter and then mix in honey. Combine honey-butter mixture with dry ingredients and mix well. Roll between 2 pieces parchment paper. Take off top sheet and bake @ 400 degrees for 10 minutes. Cut upon removing from oven and let cool.

Comments:
The kids love these! We bake for about 5 minutes so that they stay soft and they think they are eating cookies but much healthier. Also, we have used plain white flour and it's worked just fine. Use some cookie cutters and make some fun shapes!

Beef Enchilada Casserole - Deep Covered Baker

This recipe and it's directions are for use in the Pampered Chef Deep covered baker. Ingredients: 1 lb lean ground beef 1 tbsp Southwestern Seasoning Mix ¼ tsp salt 1 10oz can enchilada sauce ¼ cup water ½ cup medium thick and chucky salsa 12 yellow corn tortillas ¼ cup snipped fresh cilantro divided 1 cup shredded Colby & Monterey Jack cheese blended, divided Sour Cream and lime wedges (optional) Directions: 1.Combine beef, seasoning mix and salt in *10 inch skillet. Cook over medium – high heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles using Mix N Chop. Add enchilada sauce, water and salsa to skillet. Bring to a simmer and remove from heat. 2.As beef mixture cooks, place tortillas in a stack and cut into 1 inch pieces using Pizza Cutter. Snip cilantro using Kitchen Shears 3.Arrange half of the tortillas evenly over bottom of Deep Dish Baker; top with half of the beef mixture and half of the cheese. Sprinkle 2 tbsp of the cilantro over cheese. Top with remaining tortillas, beef mixture and cheese. 4.Microwave baker on HIGH 3-5 minutes or until cheese is melted. Garnish with remaining 2 tbsp cilantro. Serve with sour cream and lime wedges, if desired. Yield 6 servings Comments: Another new favorite! I couldn't find my southwest seasoning so I used my chipotle seasoning. Also used a mix of sharp cheddar and mozzarella cheese and used flour tortillas instead. We will definetely make this one again.

Chipotle Chili Cornbread Bake - Deep Covered Baker

This Dish is made in the Pampered Chef Deep covered baker. Ingredients 1 medium green bell pepper 6 green onions with tops, divided 1 lb ground beef 1 can (160z) chili beans in sauce, undrained 1 cup chunky salsa 2 tbsp Chipotle Rub 1 pkg (8.5 oz) corn muffin mix (Jiffy) 1 container (8 oz) sour cream 1 egg ½ cup shredded cheddar cheese (optional) 1 plum tomato, seeded and diced (optional) Directions: Coarsely chop bell pepper and thinly slice green onions, separating white and light green bottoms from tops. Reserve 1 tbsp of the onion tops for garnish. Place remaining tops into mixing bowl. In Deep Covered Baker, combine bell pepper, onion bottoms and beef; mix well. Microwave, covered, on HIGH 7–9 minutes or until beef is no longer pink, breaking into crumbles halfway through. Remove baker from microwave using Oven Mitts; carefully pour off juices. Add beans, salsa and rub to beef mixture; mix well. Cover; microwave on HIGH 5 minutes or until hot. Meanwhile, combine muffin mix, sour cream and egg in mixing bowl; mix well. Scoop muffin mixture evenly over chili; spread evenly to edges of baker. Microwave, covered, on HIGH 7–9 minutes or until center of cornbread springs back when lightly pressed. Sprinkle cheese over cornbread, if desired; cover and let stand 5 minutes. Garnish with reserved onion tops and tomato, if desired. Yield: 8 servings Comments: This is really really good! I used 1.5lbs ground beef and 2 cans of chili beans as recommended by some others. It definetely helped, otherwise the cornbread seems like it would have been the majority of the meal. My family went back for 2nds and insisted that this be used again in the future!

Biscuits

Ingredients:
2 cups all-purpose flour
4 teaspoons baking powder
3 teaspoons sugar
1/2 teaspoon salt
1/2 cup cold butter
1 egg
2/3 cup milk

Directions:
1.In a small bowl, combine the flour, baking powder, sugar and salt. Cut in shortening until the mixture resembles coarse crumbs. Beat egg with milk; stir into dry ingredients just until moistened.
2.Turn onto a well-floured surface; knead 5 times. Pat out to 1" thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. Bake at 450 degrees F for 8-10 minutes or until golden brown. Serve warm.

Pineapple Upside Down Cupcakes

Batter:
6 Tbsp butter
1/2 cup milk
1 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
2 eggs
3/4 cup sugar
1/2 tsp vanilla extract

Topping:
6 Tbsp butter
3/4 cup light or dark brown sugar
6 maraschino cherries
1 (20oz) can pineapple rings

Directions:
Pre-heat oven to 350. Place butter and milk for the batter in a small saucepan over medium heat. Warm the mixture, stirring occasionally, until the butter melts, then transfer the mixture to a small bowl to cool.

Prepare the pineapple topping. Into each cup of a 12-cup muffin pan, add 1/2 Tbsp unmelted utter, then evenly sprinkle 1 Tbsp brown sugar over the bottom. Place the pan in the oven until the butter melts, about 3-5 minutes.

Halve each maraschino cherry, then cut the pineapple rings into quarters. Place a cherry half, sliced side up, int eh center of each cup and lay a pineapple quarter on each side. Press the fruit gently down into the butter-sugar mixture, then set the prepared pan aside.

Finish making the batter. In a medium size bowl, combine the flour, baking powder and salt. Stir the ingredients with a fork until they are evenly blended. In a large bowl, whisk together the eggs, sugar, and vanilla until smooth. Add the flour mixture to the egg mixture and stir until the flour is fully incorporated. Add the milk/butter mixture and stir well until mixtyure is smooth.

Pour the batter into the muffin pan, dividing it evenly among all the cups. Bake the cupcakes until they are lightly browned, dry around the edges, and pulling way from the pan a little, about 25 minutes.

Transfer the pan to a wire rack to cool for about 5 minutes. Use a butter knife to carefully loosen each cupcake from the edges and bottom of the pan, then place a cookie sheet over the top. Invert the pan, turning the cupcakes out onto the cookie sheet, then transfer them back to the rack to cool completely. Makes 12 cupcakes.

Comments:
These are awesome! I made them for my daycare kids and they devoured every single one! The only difference in mine was I did not add the cherries.

Vegetable & Sausage Tarts

Makes about 24 Tarts

Ingredients:
2 1/2 cups flour
12 tablespoons margarine
12 teaspoons cold water
pinch of salt
1 small bag frozen mixed vegetables
1 roll ground sausage
2 cups shredded cheese

Directions:
Filling:
Brown the sausage in a medium pan. Once browned add the frozen vegetables and cook until they are tender.
Dough:
Mix Flour, salt, and margarine in bowl until it looks like crumbs. Add water and mix until dough forms. Sprinkle flour onto flat surface and roll the dough out to approximately 1/8 inch. Press out 12 circles using either a cookie cutter or glass just slightly larger than the muffin tin opening. Place the cut outs into the greased muffin tin and press up the sides forming a shell.

Fill each shell about 3/4 full. Top with shredded cheese. Bake in the oven on 375 approximately 15-20 minutes until they are golden and puffy.

Comments:
I made these for my daycare kids and my own kids and they all loved them. Even with the vegetables in there they ate 2 or 3 each. Easy for lunch and a great way to get the vegetables in them. You could also do other variations like sausage, egg and cheese for breakfast, sloppy joes, shredded chicken, etc.

Banana Muffins - No Milk or Eggs

Ingredients
2/3 cup sugar
1/3 cup butter
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe bananas

Directions
1.Note: This recipe does NOT contain eggs or milk. In a large bowl, cream sugar and butter for about 5 minutes (mixture does not get smooth). Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with bananas, beating after each addition (the batter will be thick). Spoon into a greased muffin pan. Bake at 350 degrees F for 20-25 minutes or until muffins test done with a toothpick. Cool in pan for 10 minutes before removing to a wire rack.

Comments:
Surprisingly these are really good and very moist. Now I did use more than 1 cup of mashed banana. I used about 5 medium bananas that were really ripe so the mixture wasn't so dry. I started with 3 and then added more until I got the right consistency.

Ingredients
1/2 pound bulk pork sausage
12 eggs
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup shredded Cheddar cheese

Directions
1.In a skillet, cook the sausage over medium heat until no longer pink; drain. In a bowl, beat the eggs. Add onion, green pepper, salt, pepper and garlic powder. Stir in sausage and cheese.
2.Spoon by 1/3 cupfuls into greased muffin cups. Bake at 350 degrees F for 20-25 minutes or until a knife inserted near the center comes out clean

Corn Dogs

Ingredients:
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 teaspoon salt
1/8 teaaspoon pepper
1/4 cup white sugar
4 teaspoons baking powder
1 egg
1 cup milk
1-2 packages of hotdogs or mini sausages
oil for frying

Directions
In a medium bowl combine cornmeal, flour, salt, pepper, sugar, and baking powder. Stir in eggs and milk. Place in refridgerator to chill until ready to use. Preheat oil in a deep saucepan or deep fryer. Dip hotdog into batter until well coated. Fry 2 or 3 hotdogs at a time until lightly browned. Drain on paper towel.

Comments:
Made these as mini corn dogs. Just cut the hot dog up into 1/2-1" pieces. Use a wooden skewer or a fork to dip the pieces in the batter and then drop into oil. The kids love them!

Lemon & Garlic Chicken

INGREDIENTS
1 head garlic
3 cup chicken broth
1 lemon, zested and juiced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons olive oil
4 skinless, boneless chicken breast halves
2 tablespoons all-purpose flour
4 tablespoons butter
1/3 cup chopped fresh chives or green onion

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Wrap the garlic head in foil, and bake 30 minutes, until cloves are soft. Remove from heat, and cool enough to handle.
Slice off the top of the garlic head, and squeeze the softened cloves into a medium bowl. Mix in the chicken broth, lemon zest, lemon juice, salt, and pepper.
Heat the olive oil in a skillet over medium heat. Lightly coat the chicken breast halves with flour, and cook in the skillet about 10 minutes on each side, until lightly browned. Set chicken aside, retaining skillet juices. Stir in the garlic mixture, and bring to a boil. Reduce heat, and return chicken to the skillet. Continue cooking the chicken until no longer pink and juices run clear. Remove chicken, and arrange on plates over the egg noodles or rice.
Mix the butter into the garlic sauce mixture in the skillet until melted, and stir in the chives/green onion. Spoon the sauce over the chicken and egg noodles/rice to serve.

Comments:

This was a great meal! If you only want a slight lemon taste I would recommend only using half the lemon juice. Otherwise this was very flavorful and definitely something we'll make again in the future.

Sante Fe Stew

Gound beef (about a lb or so)
Onion (chopped)
1 packet taco seasoning
1lb Velveeta Cheese cut into large chunks
2 cans Rotel drained
2 cans Pinto Beans drained
1 can Chili Beans drained (can also use 1 chili starter can but do not drain)
1 can kernal corn drained
2 cans tomato sauce (15oz cans)

Brown meat and onions in skillet. While meat is browning put all other ingredients (except taco seasoning) in large pot. Cook on medium heat allowing to heat through and cheese to melt. Once meat is browned add taco seasoning and mix well. Add meat, onion mixture to pot and mix well. Allow to finish heating through. Great served with tortilla chips!

Comments:
This was loved by my family. I only used 1 can of Rotel so it wouldn't be too spicy and it still had a ton of flavor. My medium pot almost wasn't big enough.

Po Man's Steaks

Ingredients:

1lb ground beef
6 red potatos
4 medium carrots, peeled and sliced
1 small onion, sliced
1 package onion dip mix
6 pieces aluminum foil
Any additional spices you think sound good!

Directions:
Wash red potato's to clean, do not peel. Slice each individually and place 1 sliced potato on each piece of aluminum foil. Mix ground beef and half of onion mix in a bowl. Once mixed make 6 even sized patties and place 1 pattie on top of potato's. Place a couple onion slices on top of each pattie. Evenly distribute carrot slices on top of onions. Sprinkle remaining onion dip mix on top of each. Close aluminum foil creating a pocket. Easiest is to pull 2 sides up and fold over top creating seam in middle. then fold ends toward center. Bake in oven at 350 for 30-45 minutes, until juices run clear and vegetables are tender.

Comments:
This was a big hit in our house. The only additional seasoning I added was a little bit of creole but it wasn't much. i couldn't even tell it was there. The meat had a great flavor and it was really moist.

Smothered Bacon Chicken

Ingredients:
4 skinless, boneless chicken breasts
8 slices bacon
8oz sour cream
1 can condensed cream of mushroom or cream of chicken

Directions:
Preheat oven to 350 degrees
Precook bacon until cooked through but not crispy. Allow to cool. Rub once side with brown sugar and lightly pepper.
Wrap each chicken breast with 2 slices of bacon each and place in glass baking dish
In small bowl mix the sour cream and soup. Cover the chicken with the soup mixture and bake uncovered for 40-50 minutes until chicken is cooked through.
Serve on top of rice or egg noodles.