Chicken Sausage Pasta

A year and a half ago, Brett and I flew to New York to visit Holly and see some sights in Palmyra and NYC.  On part of our flight, we sat next to a really nice man who we found out is the CEO of a natural and organic meat company called Bilinski's.  He told us all about his company and what they make and who sells it.  One of their products is chicken sausage and I had seriously never heard of such a thing.  (I don't get out much).  In my mind I was thinking, "ew that sounds gross," but I told him I would have to try that some time.  

Fast forward to last week when I was in Trader Joe's and I sampled some chicken sausage and it was good!  I decided I needed to give it a chance and make something with it for my family to try.  This is what they suggested at Trader Joe's and we loved it!

1 16 oz. bag of Farfalle pasta (I used about 3/4 of the bag)
1 jar pasta sauce (TJ's creamy tomato basil is our fave)
3 links chicken sausage, cut into bite-sized pieces (I used Italian flavored)
Mozzarella cheese, shredded

*Boil pasta according to package directions.  Drain pasta and then pour into a casserole dish.  Pour in the jar of sauce and mix together.  Sprinkle in sausage and mix again.  Top with some shredded mozzarella and bake at 350 for 25 minutes.

5 INGREDIENT CHOCOLATE COOKIES

I was looking for a chocolate cookie recipe I used to have and can't find. Thought maybe the internet could help me --because after all you can find ANYTHING on the internet, right? I didn't find my recipe, but ran across this from the Yahoo chef (didn't know there was such a person) and thought they sounded interesting.  His name is Fabio (yes, it really is) Viviani.  The recipe is small and only has 5 ingredients, so I tried them.  They really are good and easy and oh so tasty!! The reason:  NUTELLA!!! I only know one person (my very own daughter) who doesn't love it! I think she might have been adopted--JK--love you Megs!!  Here goes

1 c. Nutella
2 T. brown sugar
1 egg

Preheat oven to 350. Mix above ingredients  on low for a few minutes and slowly add 3/4 c. flour just until well mixed.  Scoop with spoon or small cookie/ice cream scoop onto parchment lined cookie sheet--about walnut size.  Sprinkle the tops with a small amount of coarse sea salt.  Salt enhances the sweetness of baked goods.  Bake for 10 minutes.  Remove from cookie sheet and cool on baking rack.

Chocolate Chip Oatmeal Bars

Sometimes you just don't have time to make 4 dozen cookies.

Your intentions are good and your butter is sitting out all soft and ready to go.  Then you look at the clock and realize that it's just not happening.

Cookie Bars to the rescue!  Same great taste in only 18-20 minutes.  These are even kind of healthy-ish.  Relatively speaking.

You will love this cookie alternative!!

1 cup butter, softened to room temp.
1 1/2 cups brown sugar
2 eggs
1 Tbs. vanilla
1 3/4 cup white wheat flour
2 cups oats
3/4 tsp. salt
3/4 tsp. baking soda
1 bag milk chocolate chips (Ghirardelli is my fave)
1 bag mini semi-sweet chocolate chips

*Mix butter and brown sugar for a few minutes until light and fluffy.  Add eggs and vanilla and mix until combined.  Add the next four ingredients and mix until combined.  Add chocolate chips and mix.  Spread into an ungreased cookie sheet and bake at 350 for 18-20 minutes.  18 minutes is perfection in my oven.  Cool for 30 minutes or so before cutting.

ORANGE ROLLS

I tasted this version of orange rolls for the first time a few weeks ago.  My new friend Jackie who is our son and daughter-in-law's sweet nanny is the BEST cook (and takes great care of our grand-son).  I immediately put the recipe in my "favorites"!!  I love that there is orange juice in the dough.  Most orange rolls only have the juice in the frosting. Betcha can't eat just one!!

1Tbl. Yeast dissolved in 1/4 cup warm water and 1 tsp. sugar
1 cup warm orange juice
1/2 cup melted butter
1/2 cup sugar
2 eggs, beaten
1/2 tsp salt
4 cups flour

Mix all ingredients, except flour, together. Add the 4 cups flour. Mix and knead until all flour is moist. Let raise until almost double. Knead slightly on floured surface and divide in half. Roll into a circle and brush with melted butter mixed with a little orange juice and a Tablespoon of sugar. Cut into
wedges, 12 per circle. Roll up wide end first. Let rise until double. Bake 375 10 minutes.

Super Soft Sugar Cookies

There are two treats that I will never turn down.  Ever.

Homemade cinnamon rolls and homemade sugar cookies.

If either of these treats is ever available to me, I have no choice but to eat it.  I don't even try to resist because it's useless.

My son has been wanting to make sugar cookies since Halloween.  And although I love eating them, I don't really love making them.  So it only happens once or twice a year.  Last night we made egg-shaped sugar cookies and decorated them for Easter.  I tried a new recipe out of one of my favorite cookbooks, which coincidentally, is called, "Favorites."

They turned out really soft and yummy and I think this recipe is definitely a keeper.

1 1/2 cups butter, softened (3 cubes)
2 cups sugar
3 eggs
1/4 cup sour cream
3/4 tsp. almond extract
3/4 tsp. vanilla extract
3/4 tsp. baking soda
1/2 tsp. salt
5 cups flour

*Beat butter and sugar for a few minutes until light and fluffy.  Add eggs, sour cream, almond and vanilla extracts, and mix well.  Add soda, salt and flour (gradually) and mix on low until combined.  Don't over-mix.  Wrap dough in plastic wrap and refrigerate for 3-4 hours.  Roll out on a floured surface to about 1/4 inch thick.  Cut into shapes and bake at 375 for 8-10 minutes, depending on how big your cookies are.  Our small cookies took about 8 minutes and the big ones took a little longer.  You don't want them to brown.  Cool on racks before frosting.  

Frosting:

8 oz. cream cheese, softened
1/2 cup butter, softened
16 oz. powdered sugar
dash of salt
1 tsp. vanilla
cream, half and half, or milk


*Beat cream cheese and butter until no lumps.  Slowly add powdered sugar and mix until smooth.  Add a little salt and the vanilla and then add a little cream (or whatever you have) until you like the consistency.  Add food coloring if you want to different colors and decorate until your heart is content!

Homemade Dark Chocolate Brownies

I used to think that box brownies were just as good as homemade brownies.  That was a few years ago before I really started looking for good homemade brownie recipes.  Turns out, there are a lot of good brownie recipes out there that are way better than the box.  Not that I won't bust out a box of Ghirardelli brownies now and again, though, because those are still really good.

But if you have a little extra time and want to go the "from scratch" route, here is a winner of a brownie recipe.  This came from Mel's Kitchen Cafe and we all know that we can count on her for jackpot recipes every time.

2 sticks (8 oz.) butter
8 oz. good-quality semisweet chocolate
2 cups sugar
1 tsp. vanilla
5 eggs
1/3 cup unsweetened Dutch-process cocoa powder
1/2 tsp. salt
2/3 cup flour

*Preheat oven to 350 and line a 9x13 pan with foil.  Spray with cooking spray and set aside.  Melt butter and chocolate in a heavy saucepan over low heat, stirring until smooth.  Add 1 cup of the sugar to the mixture.  Remove from heat and let cool to lukewarm.  Whisk in the remaining cup of sugar and the vanilla.  Whisk in eggs, 1 at a time, until mixture is glossy and smooth.  Whisk in salt and cocoa powder, then add flour and stir until it disappears.  Do not over-beat.  Spread in pan and bake until a toothpick inserted in center comes out with crumbs, about 25-35 minutes.  (Mine took 35).  Cool to room temp and then chill for an hour or more.  Lift from pan and cut into squares on a cutting board.

Sprinkles Strawberry Cupcakes

I don't think I know anyone who doesn't love a cupcake from Sprinkles.  Their strawberry cupcake is probably my favorite out of all of the flavors they have and since it really isn't convenient (thank goodness) to go get cupcakes all of the time, we just make our own. :)

INGREDIENTS:

2/3 cup strawberry puree (puree fresh or frozen strawberries)

2 ¾ cups all-purpose flour, sifted

2 teaspoon baking powder

½ teaspoon salt

½ cup whole milk, room temperature

1 teaspoon pure vanilla extract

2 cubes butter (1 Cup)

2 cups sugar

2 large eggs, room temperature

4 large egg whites, room temperature

 

DIRECTIONS:

Preheat oven to 350 degrees. Line a 24-cup muffin tins with cupcake liners; set aside.

Place fresh or frozen and thawed (about 1 1/3 cups makes 2/3 cups) strawberries in a small food processor; process until pureed. Add a few more strawberries if necessary or save any extra puree for frosting; set aside.

In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

 

FROSTING:

6 T. strawberry puree

1 cube butter

pinch of salt

6-7 c. powdered sugar

1/2 t. vanilla

 

Mix butter and strawberry puree with mixer. Add vanilla and mix well.  Add powdered sugar just until spreading consistency.  Add a little milk or cream if it's too thick.  Pipe or spread onto cooled cupcakes.