Pork Sausage Spaghetti

This recipe is perfect for leftover spaghetti.  Combine it with spicy ground pork sausage and Italian seasonings for a great meal.

Ingredients

8 oz. spaghetti, cooked
1 lb. ground pork sausage
1 onion, chopped
1 sweet bell pepper, chopped
2 cloves garlic. minced
3 Tbs. flour
2 tsp. Italian Seasoning
1 c. chicken broth
3/4 c. evaporated milk
4 oz cream cheese, softened
1 (14 oz.) can diced tomatoes with chilies
salt and pepper
2 c shredded cheddar cheese or mozzarella cheese

Directions

Preheat oven to 375°.  Grease a 9 x 13-inch dish.

In a cast iron skillet, cook the ground pork sausage over medium heat until browned and crumbly. Drain off excess grease. Add onion and sweet bell pepper.  Saute until tender.  Mix in garlic.

Stir in flour and Italian seasoning. Cook and stir for 1 to 2 minutes to remove the flour taste. 

Slowly pour in broth and evaporated milk whisking constantly until smooth.  Cook and stir until thick and bubbly.

Stir in softened cream cheese, 1 cup cheddar or mozzarella cheese. Season with salt and pepper to taste. 

Add the cooked spaghetti, and tomatoes and chilies.  Mix well. 

Place in prepared dish or you can use the cast iron skillet if it is oven safe. Top with remaining cheddar cheese.

Bake for 25 to 30 minutes or until hot and bubbly.

Creamed Corn 

This is so not like the creamed corn you buy in a can.  This is so much better and full of flavor!

Ingredients

6 oz. cream cheese, cubed
1/4 c. butter
3 cloves garlic, minced
1/3 c. whole milk or cream
3 c. corn fresh, frozen or canned, drained
1 tsp. sugar
1/2 tsp. thyme
salt and pepper to taste
1 c. cheddar cheese, shredded

Directions

Preheat oven to 350. Spray a 9-inch baking dish with cooking oil.

In a saucepan, combine cream cheese, butter, garlic, and milk.  Cook and stir over medium heat until the mixture is smooth. The mixture may look like it curdled, but it will become smooth and creamy as you stir.

Stir in the corn. Cook and stir for about 2 minutes. Mix in sugar and thyme. Add salt and pepper to taste.

Pour the mixture into prepared baking dish.  Sprinkle the shredded cheddar cheese over the top.

Bake for 15 to 17 minutes or until bubbly.

 

Chicken Noodle Soup

Chicken noodle soup is always the go-to dish when one is feeling under the weather. It is old fashioned and sure to delight you and the family even if you aren't feeling sick.

Ingredients

1 (3 lb. ) whole chicken, or you can cut it into pieces
1 onion, chopped
2 garlic clove, minced
4 ribs celery, chopped
4 carrots, chopped
2 bay leaves
1/2 tsp. oregano
1/4 tsp. thyme
2 chicken bouillon cubes
salt and pepper to taste
3 c. egg noodles

Directions

Place chicken in a large soup pot and cover with cold water. Heat until the water comes to a gentle boil.  Turn the heat to low and simmer uncovered until the chicken is tender and falls off the bones.  This takes about 90 minutes.

 Skim foam off the top as the chicken simmers.

Remove the chicken out of the pot. When the chicken is cool enough to handle, separate the meat from the skin, bones and cartilage, placing the meat from the bones in a bowl. Discard the skin, bones, and cartilage.  Strain the broth, if desired. 

Add the chicken meat, onion, garlic, celery, carrots, bay leaves, oregano, thyme, chicken bouillon cubes and egg noodles to the broth.  Season with salt and pepper to taste. Bring to a light boil. Cook until noodles are cooked through, about 20 minutes, stirring occasionally. Add more water or chicken broth if necessary.

Serve and enjoy with fresh buttered bread.

Spicy Chicken Rub

 This spicy chicken rub is a great way to spice up your chicken.  Rub this on a whole chicken, chicken pieces or chicken strips.  If you want less heat, use less cayenne pepper. You can use this seasoning on fish, meats or vegetables as well.

Ingredients

1/4 c. + 1 Tbs. paprika
1/4 c. garlic powder
2 Tbs. salt
2Tbs. onion powder
2 Tbs. thyme
2 Tbs. cayenne pepper (More of less depending on the amount of heat you want)
2 Tbs. black pepper

Directions

In a bowl, mix paprika, garlic powder, salt, onion powder, thyme, cayenne pepper and black pepper together.  

Pour into a container that has a tight-fitting lid.  

Rub this mixture over all sides of the chicken. Fry, bake or grill the chicken as usual.

Easy Pumpkin Muffins

Simple, easy muffin recipe that features pumpkin. Your house will smell amazing as these bake in the oven.  Best part of all is that they do not take a lot of time to make, and you don't need a mixer.

Ingredients

2 eggs
3/4 c. sugar
1/2 c. brown sugar
1/2 c. vegetable oil
1 ( 15 oz.) can pumpkin puree
1 tsp. vanilla
1/4 c. milk
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. cloves
1/2 tsp. salt
1 3/4 c. flour

Directions

Preheat oven to 375°.  Grease a muffin tin or line the cups with paper liners. This recipe yields between 12 and 16 muffins, depending on the size of your muffin tins.

In a large bowl, whisk together eggs, sugar and brown sugar until thoroughly combined. 

Pour in oil and whisk and mix well.

Add pumpkin pure, vanilla, cinnamon, baking soda, ginger, nutmeg, cloves, and salt.  Mix thoroughly.

Pour in the milk, whisking until combined.

Add the flour.  Mix gently, only until the flour is incorporated into the batter.  It is important to not over mix at this point because the muffins will turn out tough and rubbery. 

Pour evenly into prepared muffin tins, filling them 3/4 full.

Bake 45 to 50 minutes or until a toothpick inserted into the center of a muffin comes out clean.

 

Easy Italian Beef Stew

This dish is perfect to serve anytime. It is a hearty meal that can be made in the oven or slow cooker. Tender pieces of beef, with vegetables in a flavorful tomato based soup.

Ingredients

2 Tbs. cooking oil
1 to 2 lb. beef roast, trimmed and cut into bite-sized pieces
salt and pepper to taste
1 large onion, chopped
2 to 3 celery stalks, chopped
1 c. carrots, diced
1 sweet bell pepper, chopped
6 cloves garlic, minced
3 3/4 c. beef broth
3 medium potatoes, peeled and cut into bite sized pieces
1 (29 oz.) can diced tomatoes with chili peppers or Italian blend
1 (15 oz.) can white beans (optional)
2 Tbs. tomato paste
1 Tbs. Worcestershire
2 bay leaves
1 Tbs. basil
1 1/2 tsp. oregano
1 tsp. thyme
1 tsp. marjoram
1/2 tsp. sage

Directions

Preheat oven to 175°  Or you can use a slow cooker with the setting on low.

In a heavy cast iron Dutch oven, heat oil over medium-high heat.  Season the beef roast with salt and pepper. Add the roast beef and cook until browned on all sides. You may have to cook the beef in batches. Remove the beef and place on a plate. 

In the Dutch oven, sauté onions, celery, carrots, and sweet bell pepper.  This takes about 2 to 3 minutes. Stir in garlic.

Pour in beef broth. Make sure to scrape the bottom of the Dutch oven to get all the flavorful bits of food off the bottom.

Add the cooked beef, potatoes, tomatoes, white beans, beef broth, tomato paste, Worcestershire, bay leaves, basil, oregano, thyme, marjoram, and sage. Season with salt and pepper to taste. Bring to a boil.

Cover with a lid and place in the oven or slow cooker.  Cook for 8 to 9 hours, or until meat and vegetables are tender.  

 Serve with Home-made Garlic Quick Bread buttermilk cornbread, and Creamy Crunchy Apple Pie Italian bread.

Notes

If you want a thicker sauce, made a slurry. Mix equal amounts of flour or cornstarch with water.   Slowly pour this into the stew, stirring until you have the consistency you desire. Boil at least 1 minute.

Old-Fashioned Martha Washington Candy

This recipe came about in the 1920s, and it has stood the test of time. It is an old-fashioned candy treat that is easy to make. It is perfect for gift giving, but be sure to make extra for you and your family can enjoy them too!

Ingredients

1/2 c. butter, softened
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla
4 c. powdered sugar
2 c. flaked coconut
3 c. pecans, chopped
1 (12 oz. pkg semi-sweet chocolate chips **
2 tsp. shortening

Directions

In a large mixing bowl, combine butter, sweetened condensed milk and vanilla together.  

Slowly add the powdered sugar and mix until well combined. 

Stir in the flaked coconut and pecans. Mix thoroughly with a wooden spoon. If you need to thicken the candy, just add more sugar, one tablespoon at a time.  You want it to be like a cookie dough.

Remove about a tablespoon of the candy dough and roll between your hands into small balls between the palms of your hands. Place the balls on a parchment covered cookie sheet.  Chill for at least an hour in the refrigerator.

When the candy hardens, it is time to melt the chocolate.

In a double boiler, melt the chocolate chips and shortening together over simmering water. Stir often to keep the chocolate from burning.  When the chocolate melts completely and is smooth, remove from the simmering water.  

Dip one coconut ball at a time. Place the coconut ball on top of the tines of a fork and then dip the ball into the melted chocolate.  

Place the chocolate coated candy balls on a pan lined with waxed paper.  Repeat until all the balls have been dipped in chocolate.

Chill for at least 15 minutes, or until the chocolate sets and hardens.

Notes:

You can use 1-pound almond bard in place of the chocolate chips and shortening. Just melt in the same way or as directed on the package.