I found an amazing deal on ground sausage recently, and now I’m searching for recipes to use it. :) This one became a new family favorite!

• 2 T. olive oil
• 1 onion, diced
• 1 bell pepper, chopped
• garlic powder to taste
• 1 lb. Italian sausage
• salt & pepper to taste
• 1/4 tsp. red pepper flakes
• 1/4 c. chicken broth
• 24 oz. marinara sauce
• 8 T. heavy cream
• 16 oz. short pasta, like penne (You can use long pasta, but be sure to break it into small pieces)
• appr. 4 c. water
• chopped spinach, to taste
• 1/2 c. grated Parmesan
• basil to taste

1) Heat the olive oil in a pot over medium heat. Add onion and garlic and saute until starting to soften. Add sasuage/beef and cook until browned. Drain off fat.

2) Add tomatoes, tomato juice, salt, pepper, Italian seasoning, and red pepper flakes. Stir and simmer for 25-30 minutes. After that, remove 3 cups of the sauce to a separate bowl to cool.

3) Preheat oven to 375.

4) Mix ricotta, 2 cups mozzarella, parmesan, egg, salt, and pper in a separate bowl. Stir together slightly.

5) Pour pasta into cheese mixture and toss to slightly combine. (Large lumps are fine.) Add the cooled meat sauce and toss to combine.

6) Add half of the coated pasta to a large casserole dish. Spoon half of the remaining sauce over the top, then top with half of the remaining mozzarella. Repeat with another layer of pasta, sauce, and mozzarella. 

7) Bake for 20 minutes, or until bubbling. Remove from oven and let stand 5 minutes before serving. Sprinkle chopped parsley over pasta before serving.

I tried making this dish for dinner tonight, and Mark said he felt like we were at a fancy Italian restaurant...I then decided the recipe is a keeper and copied it into my recipe binder! :)

• 2 T. olive oil
• 1 onion, diced
• garlic powder to taste
• 2 lb. Italian sausage (or 1 lb. sausage & 1 lb. ground beef)
• 28 oz. diced tomatoes, with juice
• 28 oz. tomato sauce
• 2 tsp. Italian seasoning
• 1/2 tsp. red pepper flakes
• salt & pepper, to taste
• 16 oz. ziti or penne pasta, cooked until not quite al dente & rinsed to cool
• 15 oz. ricotta cheese
• 6 c. mozzarella cheese
• 1/2 c. parmesan cheese
• 1 egg

1) Heat the olive oil in a pot over medium heat. Add onion and garlic and saute until starting to soften. Add sasuage/beef and cook until browned. Drain off fat.

2) Add tomatoes, tomato juice, salt, pepper, Italian seasoning, and red pepper flakes. Stir and simmer for 25-30 minutes. After that, remove 3 cups of the sauce to a separate bowl to cool.

3) Preheat oven to 375.

4) Mix ricotta, 2 cups mozzarella, parmesan, egg, salt, and pper in a separate bowl. Stir together slightly.

5) Pour pasta into cheese mixture and toss to slightly combine. (Large lumps are fine.) Add the cooled meat sauce and toss to combine.

6) Add half of the coated pasta to a large casserole dish. Spoon half of the remaining sauce over the top, then top with half of the remaining mozzarella. Repeat with another layer of pasta, sauce, and mozzarella. 

7) Bake for 20 minutes, or until bubbling. Remove from oven and let stand 5 minutes before serving. Sprinkle chopped parsley over pasta before serving.

I recently “re-discovered” this recipe while searching through my cookbook collection, desperate for a dinner idea. It was even more delicious than I remembered, and I think it has become a new family favorite! 

• 24 oz. spaghetti sauce, warmed
• 2 T. olive oil
• 1.5 lb. boneless skinless chicken breasts, cut in half & pounded to 1/4” thin
• 1/3 c. Italian style dry bread crumbs
• 1/3 c. grated parmesan cheese
• 1 egg, beaten
• 1/2 c. mozzarella cheese
• 2 T. grated parmesan cheese

In shallow dish, mix bread crumbs and 1/3 c. parmesan cheese. Dip chicken into egg, then coat with bread crumb mixture.

In 12-inch skillet, heat oil over medium heat. Cook chicken in oil 10-15 minutes, turning once, until cooked through. 

Turn off skillet. Pour sauce around chicken in skillet. Sprinkle mozzarella cheese over chicken. Cover and let cheese melt. Sprinkle with 2 T. parmesan just before serving. 

Enjoy! 

I was looking for a more affordable version of the amazing “Green Goodness” smoothie from Bolthouse Farms. This recipe isn’t quite as good as the store-bought one, but I must say I was very impressed. And Charity loved it too - which was definitely a plus in my opinion! :)

• 2 c. apples, peeled, cored, & chopped (appr. 1 1/2 apples)
• 1 c. pineapple juice, chilled
• 1/2 c. frozen mango, chopped
• 3/4 c. broccoli florets
• 3/4 c. fresh spinach
• 3/4 c. kale
• 1 kiwi, peeled & sliced
• 1/2 banana

In a blender, add apples, juice, mango, and broccoli. Blend on highest setting until smooth. Add spinach, kale, kiwi, and banana. Continue to blend on highest until smooth. Enjoy!

My mom introduced me to sliders, and I decided to branch out and try a new slider recipe. It has become our Sunday dinner tradition...so easy if you prep them the night before!

• 1 green pepper, sliced
• 1/2 onion, sliced
  
• 1 1/2 tsp. olive oil
  
• 12 Hawaiian sweet rolls
• 7 oz. sliced roast beef
• 6 slices provolone cheese
  
• 6 T. butter
• dash onion powder
• 3/4 tsp. worcestershire sauce
  
• 1/2 tsp. garlic powder

Cook green pepper and onion in oil over medium high heat until tender, about 10 minutes. Without separating rolls, cut in half horizontally; arrange bottom halves in a greased baking dish. Layer with roast beef, pepper mixture, and cheese; replace top half of rolls. Melt butter, onion powder, worcestershire, and garlic powder; drizze over rolls. Cover and refrigerate 8 hours or overnight. Preheat oven to 350. Remove rolls from fridge 30 minutes before baking. Bake, uncovered, 15 minutes. Cover with foil; bake 10 minutes longer or until cheese is melted and meat is heated through.

This is my new favorite fajita recipe!!! :)

• 2 T. olive oil taco or fajita seasoning to taste
• 2 bell peppers & 1 onion, cut into strips
  
• 1 bunch cilantro, roughly chopped
• 1 lb. chicken, cut into strips
  
• juice of 1 lime

Preheat oven to 425 with rack in center. Add peppers and onion to rimmed sheet pan and toss with 1 T. oil and 1 tsp. seasoning. Bake 15 minutes or till peppers begin to soften. In a bowl, toss chicken with additional seasoning, cilantro, and 1 T. oil. Add to pan and bake 15 minutes more or until chicken is cooked through. Drizze with lime juice. Serve in warm tortillas. Enjoy!

• 2 1/2 lb. potatoes, washed and chopped
• 1/2 lb. carrots, washed and chopped
• 1 onion, chopped
• 2 T. olive oil
• sprinkle garlic powder
• 1 1/4 tsp. salt, divided
• 1 tsp. dried rosemary, crushed, divided
• 3/4 tsp. pepper, divided
• 1/2 tsp. paprika
• 2 lb. boneless skinless chicken breast, cut into 6 pieces and pricked with fork
• 6 c. fresh spinach (6 oz.)

In large bowl, combine potatoes, onions, carrots, oil, garlic, 3/4 tsp. salt, 1/2 tsp. rosemary, and 1/2 tsp. pepper; toss to coat. Transfer to greased 15x10x1 baking pan. 

In small bowl, mix paprika and remaining salt, rosemary, and pepper. Sprinkle chicken with this mixture and arrange over vegetables. 

Roast at 425 until chicken is cooked and vegetables tender, about 35-40 minutes. 

Remove chicken to a serving platter; keep warm. Top vegetables with spinach and return to oven until spinach is wilted, about 8-10 minutes. Stir to combine; serve with chicken. 

It’s delicious with a loaf of french bread and brownies for dessert :)

• 1 c. milk ("plus a little more")
• 1 whole banana, frozen
• 2 tsp. cocoa powder
• 1 (heaping) tsp. peanut butter
• 1/4 tsp. vanilla
• 3-5 ice cubes
• 1 handful spinach
• dash cinnamon

​Blend and enjoy!

• 1 lb. ground beef
• 1 small onion, diced
• 1 clove garlic, minced (or sprinkle with garlic powder)
• 2 T. taco seasoning
• 1/2 tsp. cumin
• 1/4 c. water
• 8-10 corn tortillas
• 30 oz. red enchilada chili sauce
• 2-3 c. cheddar jack cheese
• green onion, thinly sliced

Cook beef with onion and garlic. Drain off fat. Sprinkle taco seasoning and cumin and stir in water. Cook till absorbed. Pour 1/2 c. sauce in 13x9 dish. Heat remaining sauce in skillet just until bubbly. Warm tortillas slightly and then dip each into sauce to coat both sides. Add 3 T. meat mixture and 1-2 T. cheese. Roll up and place seam side down. Pour remaining sauce on top and sprinkle with green onion. Bake at 350 for 20-30 minutes. Let set 5 minutes before sering. Garnish with pico de gallo, sour cream, avacados, and green onion.

• 12 jalepenos, cut in half lengthwise and seeds removed
• cream cheese, enough to fill each jalepeno half
• 24 bacon strips, wrapped around filled jalepeno halves

Bake on foil-lined baking sheet at 350 until bacon is cooked and crispy. Delicious beyond description! 

• 2/3 c. sugar                   
• 3 c. whole wheat flour       
• 1 T. soda                        
  
• 1 tsp. salt                        
  
• 1 egg
• 1/4 c. oil
• 2 c. buttermilk
• 1/2 c. molasses

 
Combine sugar, flour, soda, and salt. Mix egg, oil, milk, and molasses. Combine with dry ingredients until moistened. Pour into greased 9x13 inch pan. Bake at 350
for 30 minutes.

2 c. milk                                                               
1 c. stone ground cornmeal                               
3 eggs
​1 tsp. cinnamon
2 T. butter                                                            
1/2 tsp. nutmeg
3/4 c. unsulphured molasses, warmed            
lemon peel to taste
4 T. sugar                                                             
​1/2 c. raisins
Sweetened whipped cream
 
Preheat oven to 375. Heat milk with cornmeal. Whisk from time to time until thick. Heat molasses and butter and whisk in sugar. Gradually beat hot cornmeal mixture into beaten egg. Place in an 8-inch diameter glass baking dish or ceramic mixing bowl. Bake for 1 hour or until top is rounded and set. Serve hot with toppings of whipped cream. Makes 4-6 servings

A super easy, little-helpers-friendly recipe. Yields 2 dozen.
 

• 1 c. peanut butter               
• 1 c. sugar
• 1 egg

                               
Mix all ingredients in a medium bowl with a beater until creamy. Roll into small balls and place on greased cookie sheet.  Flatten with a fork. Preheat oven to 350 degrees.  Bake for 30 minutes. Let cool for 10 minutes; then, move to a cooling rack.

• 2 c. quick-cooking rolled oats
• 1 3/4 c. packed brown sugar
• 1 c. all-purpose flour
• 1/2 c. whole wheat flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1 c. margarine or butter
• 1/2 c. chopped peanuts
• 2 c. semisweet chocolate pieces
• 1 beaten egg
• 1 (14-oz.) can sweetened condensed milk
• 1/3 c. creamy peanut butter

 
For crumb mixture, in a very large mixing bowl, stir together the rolled oats, brown sugar, all-purpose flour, whole wheat flour, baking powder, and baking soda. Using a pastry blender, cut in the margarine or butter till mixture resembles fine crumbs. Stir in the chopped peanuts. For topping, stir together 1 3/4 c. of the crumb mixture and the chocolate pieces. Set topping aside. For crust, stir the egg into the remaining crumb mixture. Press mixture into the bottom of an ungreased 15x10x1 inch baking pan. Bake in a 350 oven for 15 minutes. For filling, stir together the sweetened condensed milk and peanut butter till well combined. Carefully pour the peanut-butter mixture evenly over the partially baked crust. Sprinkle with the topping. Bake in a 350 oven for 12 to 15 minutes more or till lightly browned around the edges. Cool in pan on a wire rack. Cut into bars. Makes 48.