Wednesday, August 12, 2009

Pasta with Sausage and Zuchinni

I made this last night. I made a lot of changes and it turned out great, Surprisingly, even Aaron liked it. Someday I want to try it like it should be though (:

Ingredients:
1-1/2 cups small penne pasta, uncooked
1 lb. Italian sausage, casings removed ( I only had brawts so I used like 8)
4 small zucchini (10 oz.), halved lengthwise, sliced
1 red or green pepper, chopped ( I just did an onion)
1 can (8 oz.) pizza sauce ( I used Prego)
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes ( I used shredded Colby Jack Cheese)
1/2 cup Grated Parmesan Cheese

Directions:
( I made it on the stove top so I would not heat up the house)
HEAT oven to 350°F. Cook pasta as directed on package. Meanwhile, brown sausage in large deep skillet on medium-high heat, stirring occasionally to break up sausage. Drain; return sausage to skillet. Stir in zucchini, peppers and sauce; cook 5 to 6 min. or until vegetables are tender, stirring occasionally. Drain pasta. Add to sausage mixture along with VELVEETA; stir until well blended.

SPOON into 13x9-inch baking dish sprayed with cooking spray; sprinkle with Parmesan.

BAKE 15 to 20 min. or until heated through.

Tuesday, August 11, 2009

Chocolat Chip Cherry Cake



I made this for my mom's B-day. It was so rich and moist I couldn't stop eating it.
INGREDIENTS
* 1 (18.25 ounce) package chocolate cake mix
* 1 (21 ounce) can cherry pie filling or like 20 maraschino cherries and some juice
* 1 teaspoon almond extract
* 2 eggs
* 1/2 cup semisweet chocolate chips

Frosting (or buy store bought)
* 1 cup white sugar
* 5 tablespoons butter
* 1/3 cup milk
* 1 cup semisweet chocolate chips

DIRECTIONS

1. Mix with a spoon (not an electric mixer) the cake mix, cherry pie filling, eggs, and almond extract until moistened. Spread into 9 x 13-in greased pan.
2. Bake at 350 degrees for 25 to 30 minutes.
3. To Make Frosting: Combine sugar, butter or margarine, and milk. Bring to a boil, stirring constantly, and cook 1 minute.
4. Remove from heat.
5. Stir in chocolate pieces until melted and smooth.
6. Frost when cake is cool.

DIRECTIONS

1. Mix with a spoon (not an electric mixer) the cake mix, cherry pie filling, eggs, and almond extract until moistened. Spread into 9 x 13-in greased pan.
2. Bake at 350 degrees for 25 to 30 minutes.
3. To Make Frosting: Combine sugar, butter or margarine, and milk. Bring to a boil, stirring constantly, and cook 1 minute.
4. Remove from heat.
5. Stir in chocolate pieces until melted and smooth.
6. Frost when cake is cool.

Monday, August 10, 2009

cubanos frijoles



My sister Emma has this recipe on her blog.I have made it a couple of times it serves a lot of people. It is soo yummy! I didn't have a Cajun Seasoning so I made a creole seasoning for my substitute. That is Garlic salt, black pepper ,salt, cayenne pepper, thyme and oregano (A Tsp. of each). My sister didn't have chipotle powder either, used a couple of dashes of Chipotle Tabasco sauce.
Cubanos Frijoles

* 2 cups brown rice
* 4 cups water
* 1 1/2 pounds ground beef
* 2 tablespoons Cajun seasoning
* 1 onion, chopped
* 2 (15 ounce) cans black beans
* 1 (6 ounce) can chopped black olives, drained
* 1/4 cup red wine vinegar
* 3 sprigs fresh cilantro, chopped
* 1/4 teaspoon chipotle powder (optional)


1. Place rice and water in a saucepan over medium heat. Bring to a boil, then reduce heat to low and simmer for about 45 minutes, or until rice is tender.
2. While the rice is cooking, brown the ground beef in a deep skillet or wok. Season with Cajun seasoning. When meat is almost done, add the onion, and cook until the meat is browned and the onion is translucent. Stir in the beans, olives, vinegar, and chipotle powder, if using. Mix well, cover, and simmer for 20 minutes over medium-low heat. Add the cilantro during the last 5 minutes of cooking. Serve hot over or mixed with rice.

Creamy Zuchinni Pasta


I made this recipe for dinner a couple night ago and last year, it is so good. I got it from allrecipies.com I love it because I can use up a lot of my zucchini's from the garden. I also added a yellow squash and it was yummy!

INGREDIENTS
1/2 cup olive oil(or butter)
2 large zucchini, diced
2 cloves garlic, thinly sliced
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 (12 ounce) package linguine pasta
1 cup whole milk
2 tablespoons chopped fresh parsley
1/2 cup freshly grated Parmesan cheese

DIRECTIONS

1. Warm olive oil in a large skillet over medium heat. Add zucchini and garlic to hot oil, and season with salt and red pepper flakes. Cook, turning occasionally, until zucchini are well browned on all sides, about 20 minutes.
2. Meanwhile, bring a large pot of generously salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
3. Stir milk into zucchini, and simmer until it is reduced by about half, about 10 minutes. Add pasta to skillet, and stir well. Sprinkle parsley and 1/4 cup Parmesan over the top, and toss. Garnish with remaining Parmesan to serve.

Thursday, August 6, 2009

Chicken Enchiladas

Chicken Enchiladas

This recipe I got from my sister Sara. I made it once up at the farm and Ammon liked them. I get asked the recipe a lot so here it is.

INGREDIENTS (Nutrition)

4 skinless, boneless chicken breast halves
garlic salt to taste
20 flour tortillas or corn if you prefer
1 (16 ounce) package shredded Cheddar cheese
1 can green chilies
1 small can jalapenos
1 can of cream of mushroom soup
1 (8 ounce) container sour cream

DIRECTIONS

1. Steam the chicken 25 minutes, or until juices run clear. Drain, cool, and shred.
2. Blend with a blender or a food processor the sour cream, chillies, jalapenos and mushroom soup together.
3. Preheat oven to 350 degrees F (175 degrees C). Get a medium baking dish out and spread 1/ 4 of the green chillie sauce on the bottom.
4. Fill each tortilla with equal amounts of chicken and cheese, reserving 1/4 cup cheese for topping. Add a spoon full of the green chillie sauce too. Then roll tortillas to form enchiladas. You can place a toothpick in to hold them together. Arrange enchiladas in the prepared baking dish. Cover with the enchilada sauce.
5. Bake enchiladas 30 minutes in the preheated oven. Top with reserved cheese, and continue baking 5 minutes, until cheese is melted.
Posted by Bell's at 10:47 AM 0 comments
Labels: main dish, Mexican