Pasta with Spicy Chicken Sausage and Pears

The other day we went to Sam's Club, and my hubby found some spicy sausages he really wanted, having no idea what to do with these particular sausages, I came home and set out on a search.  This recipe is what I came across.  I liked the idea of it, because it used a pear...and I do love using seasonal ingredients!  This really was good, something different.  The sausage gives it most of it's flavor, so make sure you buy a great sausage!


Pasta with Spicy Chicken Sausage and Pears
From:  Fruit and Veggie Guru

12 oz. fettuccini pasta
1-lbs. spicy chicken sausage, cut into ½” thick slices (we got some habenero with monterey jack ones at Sam's Club)
1 T. olive oil
1 1/2 cups white wine
1 1/2 cups red bell pepper, thinly sliced
1 Red Anjou pear, cored and cut into matchstick slices
1/2 cup grated fresh Parmesan cheese

Prepare fettuccini according to package instructions.

In large sauté pan over medium heat, sauté sausage in olive oil until sausage is cooked through and browned.  Remove sausage from pan and set aside.

Add peppers to pan and sauté until slightly tender.

Add pears to pan and sauté until heated through but still crisp.  Remove peppers and pears and set aside.

Add wine to the pan and bring to a boil, scraping the browned bits from the bottom of the pan.  Continue to boil until reduced by half.

Add sausage, peppers and pears to the wine and toss to coat.

In a large serving bowl toss the freshly prepared pasta with the sausage mixture.

Sprinkle with Parmesan cheese and serve.

Crockpot Teriyaki Hawaiian Haystacks (or Chinese Haystacks)

One of the ladies in my parent's ward loves Hawaiian haystacks, but never loved the cream of chicken soup gravy mixture that most recipes use.  She shared her recipe for this AMAZING teryaki version, which I now prefer over the traditional stuff as well!  I'm telling you, this chicken is awesome and hit the spot for a yummy dinner.


Teriyaki Chicken Hawaiian Haystacks
Adapted slightly from Sandi B.


about 3 pounds of chicken (give or take a little bit)
15 oz. can mandarin oranges
15 oz. can pineapple tidbits
1 bottle Lawrys Sesame Ginger Marinade
Teryaki Sauce


Place chicken in crockpot.  Drain the juices from the mandarin oranges and pineapple over chicken (save  oranges and pineapple for a topper for the haystacks).  Dump the salad dressing over the chicken, and then enough teriyaki sauce to cover the chicken.  Turn crockpot to low and cook 8-10 hours.  About an hour before serving, shred chicken and place back in crockpot.  Also at this time, combine equal parts of cornstarch and water in separate bowl (start with 2 Tbsp each) and add to crockpot.  Let thicken. 


Serve over cooked rice and top with things like:


mandarin oranges
pineapple tidbits
shredded cheddar cheese
chopped celery
green onion
sliced black olives
diced yellow and red peppers
small chow mein noodles
peas
sliced almonds

Halloween Bark

First off, check me out over at Kiki Creates today!  Click below :)

Today, do I ever have a yummy Halloween treat for you!  This Halloween bark would be adorable in a cellophane bag, tied up with some ribbon.  It is also cute sitting in a Halloween bowl for parties.  This treat is perfect for neighbors, those you visit teach, teacher gifts, and Halloween parties...the possibilities are limitless!  

I have been holding onto this recipe since last year, and am thrilled to finally share it with you!  I am a sucker for salty-sweet combination snacks, and this one has just that.  The pretzels are the star in this snack, you will not be disappointed :)  My favorite part with the whole thing is the visual appeal...it just LOOKS wonderful, so it must taste great, right?!  

  

Halloween Bark

From:  Your Home Based Mom

1 pound melting chocolate or almond bark

14 Oreos

1 1/2 cups pretzel sticks, broken

1 cup candy corn

Halloween colored sprinkles

Cover a cookie sheet with wax paper. Break Oreos and pretzels and toss them along with 3/4 cup of the candy corn onto the cookie sheet. Melt chocolate and drizzle over the top and sprinkle with remaining candy corn and some sprinkles. Allow to cool and harden completely before breaking into pieces.

Warm Apple Cake with Butter Sauce

Oh glorious fall...I'm glad you've finally come!  'Tis the season for apples, peaches, and pumpkins, of spice and all things yummy :)  Today, I'd like to share a yummy apple cake my mom had at a church function.  


Last Sunday we had this yummy cake to top off a delicious Sunday dinner, courtesy of my Momma.


Warm Apple Cake with Butter Sauce
From:  Momma


Cream Together:

1/2 c. butter

2 c. sugar

2 eggs

Add: 

4 c. apples, chopped small or grated in food processor

Stir In: 

2 c. flour

1 tsp. salt

1/2 tsp. nutmeg

2 tsp. soda

2 tsp cinnamon

Pour into a greased 9x13 pan and bake at 325 degrees for 45-50 minutes.

Butter Sauce

1 c. butter

2 c. sugar

1 c. evaporated milk

Mix together and heat in saucepan on low boil just to melt butter and sugar.  Remove from heat and add 2 tsp vanilla.

Serve warm with whipping cream or vanilla ice cream.

Crockpot Beef Sandwiches

Here's another crockpot recipe for you!  My mom whipped these up the other day and they were quickly gobbled down.  The meat is so tender, and with the cheese, garlic salt, and crusty bread, you cannot lose!


Crockpot Beef Sandwiches
From: Momma


4 lb. beef roast (whatever's on sale!)
1 can beef broth
1 pkg. ranch dressing mix
1 pkg. italian dressing mix
French bread
Butter spread
Garlic salt
Provolone or swiss cheese slices


Place roast on crockpot and sprinkle with dressing mixes and dump in can of beef broth.  Cook on high for 6 hours, then turn to low for 2-3 hours.  Shred beef and let sit in juices.  


Cut bread in half and butter each side of the bread.  Sprinkle garlic salt over butter.  Place cheese slices on one side of the bread.  Leave open-faced and place in broiler until cheese melts.  Place beef on sandwich.  Cut into individual sandwiches and enjoy :)

Zucchini-Ricotta Fritters

My Father-in-law had an abundant zucchini crop this year and has been looking for recipes to use them up.  This is one of these recipes he came across.  They turned out fabulously.  They had a great hashbrown-like texture and were a great side dish to some spaghetti.  Enjoy :)

Zucchini Ricotta Fritters
From:  Delish.com


2 medium (about 7 ounces each) zucchini, coarsely shredded
2 clove(s) garlic, very thinly sliced
3 large scallions, very thinly sliced
1/2 cup(s) fresh sheep-milk ricotta cheese
2 large eggs
2 teaspoon(s) finely grated lemon zest
Kosher salt
Freshly ground pepper
3/4 cup(s) all-purpose flour
Olive oil, for frying
Lemon wedges, for serving

In a large bowl, combine the zucchini, garlic, scallions, ricotta, eggs, lemon zest, and 1 teaspoon each salt and pepper. Stir well, then stir in the flour just until incorporated.


Line a large baking sheet with paper towels. In a large skillet, heat 1/4 inch of olive oil until shimmering. Working in batches, add 2-tablespoon mounds of the zucchini batter to the hot oil, spreading them to form 3-inch fritters. Fry over moderately high heat, turning once, until browned and crisp, about 3 minutes. Drain the fritters on the paper towels and serve right away, with lemon wedges.

Here We Go Again!

I'm posting over on Kiki Creates today with one of my favorite pre-trick-or-treat soups....check it out!

White Chocolate Frito Popcorn

Are you like me and love anything that has a  salty-sweet combo?  This fits the bill to a T!  We put some of this in little baggies as a thank you after a bridal shower, and it looked so cute.  I'm glad people took it or else I would have probably eaten it all and gained a few unwanted pounds!


White Chocolate and Frito Popcorn
From:  Your Home Based Mom


8 C of popped popcorn
1/2 to 1 lb. white chocolate, almond bark or melts (we used 1/2 lb.)
2 C Fritos, crushed
M &M's


Put popped corn and crushed Fritos into bowl. Melt chocolate in microwave. Pour melted chocolate over popcorn mixture and stir to coat completely. Pour onto a was paper or parchment paper lined cookie sheet,  sprinkle with M&Ms, then allow to cool and dry. Enjoy!

Lemon Lime Delight Bars

Nothing like a good lemon bar.  This one was a little different than some of the other recipes with the addition of some lime juice and lime zest.  They were mighty tasty, and will be made again!

Lemon-Lime Delight Bars

From:  Angel Shannon's Stick of Butter cookbook

2 sticks of butter (or margarine), softened

1/2 c. powdered sugar

2 c. flour

4 eggs, beaten

2 c. sugar

1/4 c. flour

4 Tbsp. fresh lemon juice

2 Tbsp. fresh lime juice and zest, to taste

Combine butter, powdered sugar, and flour...mix well.  Press into a 9x13 pan and bake 15 minutes at 350 degrees.

Blend eggs, sugar, flour, juices, and zest together; pour into slightly cooled crust.  Bake at 350 degrees for 25 minutes or until set. 

Chill and sprinkle with additional powdered sugar, if desired.

Oreo Bon Bons

Chocolate lovers rejoice!  These little Oreo bon bons are seriously chocolate-y and addictive.  They were  easy to make and got gobbled up just about as fast as I made them.  Enjoy :)

Oreo Bon Bons
From:  emailed to me from Trish

1 (1lb) pkg Oreo cookies
8 ounces cream cheese
1 (16 ounce) package baking chocolate (I used chocolate almond bark, white bark would be cute, too)
1 (16 ounce) package melting chocolate (regular chocolate or white)

Place oreos in the food processor & pulse until roughly chopped.  Add cream cheese and process until completely combined.


Line baking pan with aluminum foil.  Roll into ball and place on foil.  Place in freezer until firm.


Melt chocolate according to directions on package.  Dip balls into chocolate to cover, place back on foil.


Melt chips according to package.  Use a fork, dip in chocolate and briskly flip fork around to cover bon bons.


Let chocolate set and serve.  Keep refigerated.

Chicken and Fruit Pasta Salad

I do love me some good summery salads.  It's salads like these that you can find in every ward cookbook out there, with slight variations...because everyone loves recipes like this!  This one is mighty tasty and hits the spot on a hot summer day.  I especially loved the apples in this one...tasty, tasty stuff.  Enjoy:)

Chicken and Fruit Pasta Salad

From:  Burch Creek 5th Ward Cookbook

Mix and put in refrigerator overnight

Dressing:

2 c. mayo

16 oz. coleslaw dressing

1/2 c. (or about a bunch) chopped green onion

salt and pepper to taste

6 c. cooked chicken*

16 oz. cooked small bowtie pasta


One hour before serving add:

1 7-8 oz. pkg. slivered almonds

3-4 apples, peeled and cubed (we used a combo of granny smith and gala)

1 c. chopped celery

1 medium can pineapple tidbits or mandarin oranges (or a combo of both)

1 lb. red seedless grapes, halved

Enjoy :)

*If using for a side salad, feel free to sub extra fruit in for the chicken.

Wonton Tartlets

Aren't these little babies just adorable!  I knew when I saw these on the cooking club email I would be making them.  I don't know why it took me a year and a half to try them, but I'm glad I finally did.  They were perfect for the bridal shower we just hosted, they were loved by all.  Enjoy :)

Wonton Tartlets

From:  my Cooking Club Archives...thanks Jessica N.!

12-18 wonton wrappers (found in refrigerated section of grocery store)

3 Tbsp. melted butter

1/3 c. brown sugar

8 oz. pkg cream cheese

2 Tbsp. honey

2 tsp. orange or lemon juice

fresh berries (I used strawberries)

cool whip

Brush one side of wonton with melted butter and sprinkle with brown sugar.  Press wonton, butter side UP, into nonstick muffin tin. Bake for 7-9 minutes at 325 until edges are lightly browned. Remove from pan to cool.

In a bowl, combine cream cheese, honey, and juice. Add about 1 cup of Cool Whip to sweeten and lighten the mixture.  Spoon mixture into each wonton. Top with berries, fresh mint, and a dollup of Cool Whip. Can be served immediately or refrigerated for later.

Easy Chocolate Peanut Butter Truffles

While I've been "home" for vacation, I helped host a bridal shower for my sister-in-law.  It gave me the chance to make some yummy new treats which I will be posting over the next couple weeks.


These truffles are super simple, yet impressive!  I love a good chocolate-peanut butter combo.  The truffle is super creamy and delicious.  Enjoy :)


Easy Chocolate Peanut Butter Truffles
From:  Favorite Family Recipes


1 package semi sweet chocolate chips

1/2 cup creamy peanut butter
1 (8 oz.) container of cool whip (left out to room temp.)


Pour the chocolate chips into a microwave safe bowl, then fill a mug half full of water and place both the bowl and mug in opposite ends of the microwave. Stop and stir the chocolate chips every 30 seconds until completely melted. Add the peanut butter and mix well. Then thoroughly mix in the cool whip. Refrigerate for at least two hours until your chocolate mixture becomes firm enough to handle. Roll the mixture into balls (about the size of a rounded tablespoon), then roll the balls into powdered sugar, coconut, or nuts, or dip in chocolate. Return the balls to the fridge. They taste the best if they stay refrigerated.

Double Chocolate Zucchini Muffins

My child will NOT eat vegetables...never has, and I'm thinking maybe he never will!  It makes me smile when I can at least sneak a little bit off veggies in something I know he loves...in this case, chocolate.   

These muffins are moist and filled with yummy chocolate chips, I'd say even more like a cake than a muffin, so if you want these for breakfast and then again for dessert, I wouldn't blame you :)

Double Chocolate Zucchini Muffins
From:  Jamie Cooks It Up


4 C flour
1 1/2 C sugar
1/2 C cocoa
1 t baking soda
1/2 t baking powder
3/4 t salt
1 t cinnamon
1/2 t nutmeg
1 1/2 C oil
1 1/2 C milk
3 eggs
2 t vanilla
2 C shredded zucchini
1 1/2 C semi sweet chocolate chips (the original recipe calls for only 1 C, but I added an extra 1/2 C......why not?) 
 
1. Mix the wet ingredients together in a bowl with a whisk. Add the zucchini to the wet ingredients.
2. Mix all of the dry ingredients in a separate bowl with a wooden spoon.
3. Pour the wet ingredients into the dry and stir, just until combined. Fold in the chocolate chips and you are ready for the muffin pan baby.
 4. Line your muffin tin with cupcake holders and fill a bit more than 2/3 of the way full. 
5. Bake at 350 for 17 minutes.

Ready For This?!

Ready for this?  I am on a new blogging adventure, joining with the lovely Kiki from Kiki Creates as a food contributor on her new site Kiki and Company.  I am so excited I will be able to work with her among others on some fun ideas.  The new site will include fashion/makeup ideas, photography, health and wellness, cooking, and of course Kiki with her awesome crafts and printables.

I am being introduced on her site today, so go check me out as well as all of Kiki's awesome stuff...she's quite the crafter :)

Click the button below to check me out!