Devilish Turtle Bars
Makes 20 bars
1 Devil's food cake mix
3/4 cup butter, softened
1 egg
1 3/4 cups quick or old fashioned oats
1 14 oz bag of caramels, unwrapped
1/4 cup milk
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans
Preheat oven to 350 degrees. Generously grease 9x13-inch pan with cooking spray.
In a large bowl, beat cake mix, oats, butter and egg with mixer on low speed until well mixed. Reserve 1 1/2 cups of cake mixture. Press remaining mixture in the bottom of pan. If too sticky use plastic wrap with cooking spray on it to press mixture to bottom of pan.
In meduim sized microwaveable bowl, heat caramels and milk together for 1 minute in microwave. Stir. Continue to cook in microwave in 30 second intervals until carmels are melted. Stir caramel mixture until well blended. Pour over chocolate layer in pan.
Sprinkle evenly with chocolate chips and pecans.
Crumble remaining cake mixture with fingers. Sprinkle over pecan and chocolate chip layer.
Bake for 20- 22 minutes or until caramel bubbles along edges. Do not overbake. Run knife along sides of pan to loosen bars. Cool twenty minutes before cutting. Serve warm for ooey gooey bars or cool completely for firmer bars. Great either way!
Creamy Sausage Pastry
1 pastry puff sheet, thawed
1 lb of Jimmy Dean sage recipe sausage
4 green onions, thinly sliced
1 egg
1 TBL water
Take out one frozen Pastry Puff sheet. Place on a cookie sheet for 40 minutes or until easy to handle. Unfold and roll out to about a 9X12 inch rectangle. You do not have to roll to much it is almost that size to begin with.
Preheat oven to 400 degrees.
In large skillet brown the sausage for 3 to 4 minutes. Add the green onions continue to cook until sausage is no longer pink. Lower the heat, add the cream cheese, stir until cream cheese is melted and mix in throughly.
Place the sausage cream cheese mixture in center of puff.
Fold sides up and over.
Pinch to seal. Pinch ends to seals. If needed wet finger tip and place between layers then pinch.
Beat egg and water to make egg wash. Brush with pastry brush. This helps it to look beautiful. Bake at 400 degrees for 18 minutes or until golden brown.
Let sit 5 minutes before slicing. Slice and serve warm.
*Very good for parties. Easy and fast.
Jalapeño Artichoke Dip
1 cup sour cream
1 cup mayonnaise
1 cup freshly grated Parmesan cheese
1 cup finely chopped artichoke hearts
1 4 oz can chopped jalapeños
Preheat oven to 375 degrees.
Use 3/4 of the jalapeños from can. Mix jalapeños with all the remaining ingredients together in a 8 or 9 inch ovenproof dish. I use a pie plate. Bake for 30-35 minutes or until golden brown on top. Serve with tortilla chips. Watch it disappear.
*If using marinated artichokes rinse the artichokes first. Otherwise it will leave a layer of oil on top of dip.
*A party favorite and so easy to make.
*I have been making this dip for twenty years and it is always a hit. It is my most requested recipe. I bring it to parties and it is always gone first.
Sausage Jalapeño Quiche
serves 8
1 single-crust pie pastry
1 lb Jimmy Dean italian sausage
1/4 cup onion, finely chopped
1/4 cup green bell pepper, finely chopped
4 tsp jalapeño pepper, finely chopped
1 cup shredded sharp cheddar cheese
3 eggs
1 cup heavy whipping cream
1 tsp fresh parsley, minced
1 tsp fresh basil, minced
1/4 tsp pepper
1/8 tsp salt
dash of garlic powder
dash of cayenne pepper
Preheat oven to 450 degrees.
Roll out pie pastry to fit 9-inch pie plate. Transfer pastry to pie plate. Prick bottom and sides of pastry with fork times. Cover crust edge with foil or pie guard. Bake for 8 minutes. Remove foil bake 4 minutes longer. Cool on rack. Reduce oven temp. to 375 degrees.
Meanwhile, in a large skillet, cook the sausage, onion, green pepper and jalapeño over medium heat until meat is no longer pink. Spoon sausage mixture over shell and sprinkle with cheese.
In a large bowl, whisk the remaining ingredients pour over cheese. Bake at 375 for 30 to 35 minutes or until knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
* Sometimes if I am in a time crunch I use refrigerated pre-made crusts.
*If you use other type of sausage you may have to drain it before spoon over crust. I use Jimmy Dean because their is little fat rendered during browning.
S'Mores Please!
Serve warm
or cold!
22 honey graham crackers, divided (about 5x2-inches)
6 bars (1.55 ounces each) milk chocolate candy, coarsely chopped
1 16 oz. bag of mini marshmallows, divided
6 TBL butter
3 TBL milk
Preheat oven to 350 degrees.
Spray nonstick spray on a jelly roll pan. Arrange a single layer of graham crackers to cover jelly roll pan. You will need to break some of the graham crackers to fit. Toast in oven for 3 minutes.
Coarsely chop 2 chocolate bars, set aside. Combine 3 cups marshmallows, 3 TBL butter and milk in microwaveable bowl. Microwave on high for 1 minute. Stir until smooth. Add 2 chopped chocolate bars, stir until completely melted. Spread mixture evenly over toasted graham crackers.
Coarsely break up remaining graham crackers, add to large bowl. Melt 3 TBL of butter. Toss graham crackers in butter. Coarsely chop 4 chocolate bars, add to butter graham cracker mixture. Add remaining marshmallows. Lightly toss together until well mixed. Spoon evenly over mixture in jelly roll pan.
Bake for 8 to 10 minutes or until marshmallows are lightly brown. Cool 15 minutes. Cut into bars. Serve warm or cool. They are delicious either way. Be prepared for them to be gone in minutes.
*A crowd pleaser and it is fast easy to make.
*One of David Jr.'s favorites.
Zuppa Toscana-Sausage, Kale, and Potato
serves 8
8 cups chicken broth
1/2 cup heavy cream
5 med. white potatoes, unpeeled, cubed
1 lb spicy italian sausage
1/2 teas crushed red pepper flakes
4 cups kale, chopped
In a large skillet brown the sausage, drain and set aside. In large stock pot add chicken broth, cream, and potatoes bring to boil. Reduce heat and simmer for 20 min. Add the kale, red pepper flakes and sausage and simmer 20 more minutes. Enjoy!
*I like to use Jimmy Dean hot italian sausage for this recipe.
*This soup goes great with Kimberly's rolls. The recipe for Kimberly's rolls is in the recipe box.
This is my daughter Taylor's favorite soup. She likes to invite friends over when I make a batch.
Kung Pao Chicken Pasta
serves 6
Kung pao sauce
1 1/2 cups chicken broth
2 TBL cornstarch
3/4 cups soy sauce
1/2 cup dry sherry
3 TBL red chili paste with garlic
1/4 cup sugar
2 TBL red wine vinegar
2 TBL Asian toasted sesame oil
stir fry
1 1/2 lbs Chicken breasts, boneless, skinless, cut into 3/4 inch pieces
1 red bell pepper
3 cups green onions, cut into 1 inch pieces
10 whole chinese dried red chili peppers
1 cup unsalted peanuts
1/4 cup garlic, minced
1/2 cup plus 2 TBL olive oil
2 egg whites
2 TBL cornstarch
1/2 teas salt
1 lb spaghetti noodles
Kung Pao Sauce
In medium saucepan, whisk together the chicken stock and cornstarch until cornstarch is dissolved. Stir in all remaining sauce ingredients and bring to boil over med-high heat. Reduce the heat and simmer until the sauce thickens, about 15 to 20 minutes. Set aside.
Chicken
In a mixing bowl, use a small whisk to stir together egg whites, corn starch, and salt. Mix well, but do not beat into a froth. Place chicken pieces into bowl. Toss until chicken is covered with egg mixture. In a large frying pan, heat 1/2 cup olive oil on high heat, about 1 minute. Carefully add chicken pieces to oil, let pieces touch and over lap so you can flip as one piece. Be carful not to splatter oil.
Let cook until golden brown. Using large spatula, carefully flip the pieces over together. Gently break pieces apart from each other. Brown other side. Set aside.
Prepare pasta according to directions for al dente pasta.
Stir Fry
In a wok or large frying pan heat 2 TBL olive oil on high heat, about 1 minute. Add Chinese peppers and peanuts. As soon as they darken in color, no more than a minute, stir in garlic. Stir 30 seconds, then add green onions, red pepper, and chicken. Stir 1 minute, then add Kung Pao sauce. Mix well heat until bubbling. Turn off heat.
Place drained pasta back in pot. Toss with the Kung Pao chicken sauce. Mix well. Serve immediately.
*Use fresh garlic for best results.
*This is a family favorite. Everybody loves it, even my Noah who doesn't like spicy food. However be warned you will crave it.
In a mixing bowl, use a small whisk to stir together egg whites, corn starch, and salt. Mix well, but do not beat into a froth. Place chicken pieces into bowl. Toss until chicken is covered with egg mixture. In a large frying pan, heat 1/2 cup olive oil on high heat, about 1 minute. Carefully add chicken pieces to oil, let pieces touch and over lap so you can flip as one piece. Be carful not to splatter oil.
Let cook until golden brown. Using large spatula, carefully flip the pieces over together. Gently break pieces apart from each other. Brown other side. Set aside.