Farfalle with Sausage, Mushrooms and Peas

Farfalle with Turkey Sausage, Peas and Mushrooms
Recipe courtesy of Giada DeLaurentiis

1/2 cup extra virgin olive oil
1 pound ground turkey sausage, removed from casing
Sea salt and freshly ground black pepper
10 ounces cremini mushrooms, coarsely chopped
1 (10 ounce) package frozen peas, defrosted slightly
1 pound dried farfalle pasta
1/2 cup freshly shredded Parmesano Reggiano

In a large pot, bring 6 quarts of salted water to a boil.
In a large saute pan over high heat, add 2 tablespoons olive oil.
Season turkey with salt and pepper. Add turkey and saute breaking any large lumps until golden brown. Remove sausage from pan and set aside.
Add 2 tablespoons olive oil to pan and heat. Add chopped mushrooms and season with salt and pepper. Saute until all the liquid from the mushrooms has evaporated, about 5 minutes. Add the peas and saute for 4 minutes. Return the meat to the pan and cook for another 3 minutes. Remove from heat and set aside.
When the pot of water has come to a boil, add pasta and cook until al dente, about 8 minutes. Drain in a colander. Return pasta to the pot and add the meat mixture. Combine thoroughly and gently cook over medium heat for 5 minutes. Drizzle in remaining olive oil. If the mixture is dry, do not hesitate to use more olive oil if necessary. Check the seasoning. Turn off the heat and add the grated cheese. Stir well and serve in large bowl.

Slow Cooker Chicken & Dumplings

Slow Cooker Chicken and Dumplings

4 Boneless Breasts
2 Tbsp. Butter
2 Cans Cream of Chicken Soup
1 Onion – diced finely
2 Packages refridge biscuits- torn into pieces

Place Chicken, butter, soup and onion in slow cooker and fill with enough water to cover.
Cook on high for 5-6 hours.
About 30 minutes before you are done, place torn biscuit dough pieces in the crock. Cook until dough is no longer raw in center (about ½ hour)

San Francisco Farfalle Pasta

San Francisco Farfalle Pasta
from the kitchen of Daiana Leedom
1 lb. Bow Tie Pasta
1 package Hot Turkey Sausage (this wasn’t too spicy for my kids)
1 Large Zucchini- Diced
1 Med Onion- Diced
2 each - Small Red, Orange & Yellow Sweet Peppers Diced
1 Can diced Tomatoes- garlic and basil flavored- including the juice
1 tsp. basil (a cube of frozen basil is what I used)
1 TBSP Olive Oil
1 tsp. garlic powder
1/4 tsp. Ground White Pepper
Salt & Pepper to taste
2 oz. marscapone cheese (it is like italian cream cheese)
Shredded Parmesan Cheese

Boil Water and cook pasta according to instructions.

In a pan set to medium-high- heat 1 tsp. of the olive oil, add the onions and cook until translucent. Add the peppers and cook until tender.

Remove the casings of the sausage and add to the pan. Once the sausage is cooked, add the zucchini, garlic powder, tomatoes, basil and salt and pepper to taste. Cook until desired tenderness of the zucchini. Add to the pasta and mix together - put the marscapone cheese in and mix around - this will thicken the sauce and it give a creamier texture.

Garnish with parmesan cheese and Enjoy!

(Daiana's tip: I chop all the ingredients either the night before or early in the day - place it in either a zip-loc bag or some sort of sealed container - that way when it's time to make it dinner - it's done in a snap)

Easy Chicken Pot Pie

Easy Chicken Pot Pie

Cooked Rotisserie Chicken- Cut into bit size pieces
Frozen Mixed Veggies – buttered and seasoned bag – TJ’s sells this I think it’s called Vegetable Melange
1 Can Cream of Chicken Soup
1 sheet frozen puff pastry
1 egg lightly beaten

Preheat oven to 400 degrees

Spray 9 x 9 in pan –

Mix together chicken, veggies, soup and any desired seasonings
Place in pan
Cover with pastry and brush with beaten egg, cut several slats on top to allow permit steam to escape

Bake 30 minutes or until deep golden brown

Crock Pot Beef Short Ribs

Slow Cooker Beef Short Ribs
from the kitchen of Daiana Leedom

6 Servings
½ Day – 10 min prep

1/3 C Flour
1 tsp. salt
¼ tsp. pepper
2 ½ lbs. Beef Short Ribs
¼ C Butter
1 Large Chopped Onion
1 C Beef Broth
½ C Red Wine Vinegar
¼ C Red Wine
¾ C Brown Sugar
¼ C Chili Sauce (I would use only 1 TBSP if you want to have a little less kick)
2 Tbsp. Ketchup
2 Tbsp. Worcestershire Sauce
2 Tbsp. Garlic – minced
1 tsp. chili powder

Put flour, salt and pepper in a bag
add the ribs – shake to coat
Melt Butter and brown Ribs in large skillet
put into the slow cooker
In the same skillet, combine all remaining ingredients.
Bring to a boil, stirring
Pour over ribs
Cover and Cook – low for 9 hours or high for 4 ½ hours

Macaroni and Cheese

Macaroni and Cheese (30 min. recipes)
From Rachel Ray

2 Tbls. Butter
2 Tbls. EVOO (extra virgin olive oil)
2 Tbls. Flour
Salt/pepper to taste
1cup chicken broth
1 cup milk
dash of nutmeg
1 cup parmesan

Short noodles (penne, spiral)
Frozen chopped spinach or broccoli.


Start boiling your water because the sauce takes no time at all. You can also cook the spinach and/or broccoli in the microwave. Make sure to squeeze the water out of the spinach.

In a Medium sauce pan over low heat melt butter and EVOO. Whisk together. Add flour. Whisk together. Add salt and pepper. Whisk. Add chicken broth and milk and nutmeg. Whisk. Add parmesan. Whisk. Cook until it slightly thickens over med. heat.

When the spinach or broccoli are done add them to the sauce. Pour sauce over hot noodles.

Yummy and the kids love it and they don’t even know they are eating veggies!

Fruit Cream Cheese Pastry

Fruit Cream Cheese Pastry
From the Kitchen of: Marilyn Stone

2 Cans Crescent Rolls
2- 8 oz. Bricks of Cream Cheese
1 ¼ C Sugar- Divided
½ C Melted Butter
2 tsp. Cinnamon
1 tsp. Vanilla
Fresh Fruit (great with any berry, kiwi, banana)

Preheat oven to 350 degrees.
Spread out 1 can of rolls to fit the bottom of a 9 x 13 ungreased pan.
In a separate bowl, mix together cream cheese, vanilla and 1 cup of sugar.
Spread over the rolled out dough. Put the 2nd can of dough on top of mixture. Pour ½ C of melted butter evenly over top.
Mix the ¼ C remaining sugar and cinnamon and sprinkle evenly over the melted butter.

Bake 30 minutes. Let cool and garnish with fresh fruit of your choice (berries, kiwi, etc.)

Blueberry French Toast

Early A.M. French Toast
from the Kitchen of Michelle Sullivan
1 cup brown sugar, packed
1/2 cup butter
5 eggs
1 1/2 cup milk
1 tsp vanilla
1 loaf sliced french bread

In a med. saucepan over med. heat, mix and melt brown sugar, and butter. Spray a baking dish ( I use 9×13) with non stick spray and fill with the butter mixture. Mix eggs milk and vanilla. Arrange bread in baking dish (this is when I add the blueberries.

(Michelle's tip: I use the frozen kind, but you could use fresh too.I probably put in about 1/2 cup - 3/4 cup)

Pour egg mixture over bread. Use all of it - it will soak in.Cover and refrigerate over night. In the morning, uncover and bake @ 350 for 30 min.

French Toast Souffle

French Toast Souffle
from Foothill House, Calistoga, CA

4 Croissants
1/2 C Butter, at room temp.
2 bricks of Cream Cheese (I used the light, not Fat Free), at room temp
1/4C + 1/2 C Pure Maple Syrup (not the Eggo kind)
8 Large Eggs
2 C Half & Half (or Low fat milk)
1 tsp. cinnamon

1. Grease an 11 x 13 pan
2. Tear Croissants into 1/2 inch chunks and spread in pan
3. In a bowl with a mixer combine cream cheese, butter and 1/4 C pure maple syrupmix until smooth and spread over bread
4. In a bowl, beat eggs with 1/2C pure maple syrup and the half & half (or milk). Pour over bread and cheese mixture. Sprinkle with cinnamon. Chill in the fridge overnight.
5. Bake uncovered in a 350 degree oven for 55 minutes.6. Garnish with maple syrup and berries if desired (although we all think it is sweet enough alone)

Potato Cheese Casserole

Potato Cheese Casserole
from the kitchen of Jennifer Stice

2 lb. bag of frozen hash brown potatoes
1 can cream chicken or celery soup
2 cup shredded cheddar cheese
1 to 2 cups sour cream
1/2 stick butter - melted
salt and pepper to taste


Combine all ingredients in bowl (except butter). Mix together until sticky.
(Jen's tip: I let my hash browns thaw a bit before I begin- this makes it easier for everything to stick together)
After mixing, pour in melted butter and mix again. Prepare the night before

Put in 9×13 pan.
Bake for 45 min. @ 350 or until warm all the way through.

Jen's Tips: This is so easy to double… 2 cans of soup, more sour cream, 1 stick of butter and lots of cheese! I usually make this the night before and throw it in the oven in the morning. This may take a bit longer to heat through because it is cold from the refrigeration.

Enjoy!

Roasted Chicken Pizza

Roasted Chicken & Onion Pizza
(From Daiana’s Kitchen)

Prep Time: Approx. 25 min. Cook time: 18 to 22 minutes
Serves: 6

1 Loaf thawed Bridgeford Bread Dough (found in freezer section)
2C Cooked Chicken Chopped (not too small)
1C Red Onion Chopped
¼C Fresh Parsely, Snipped (Optional)
2 Tbsp. Olive Oil
2 Garlic Cloves - pressed
½ tsp. Dried Rosemary (optional)
½ tsp. Salt
¼ tsp. Course Ground Pepper
8 oz. Mozzarella Cheese

1. Preheat oven to 425 degrees
2. Grill the Chicken either on the stove (easier) or BBQ – you can lightly season with salt and pepper (If I’m short on time, I boil the chicken – it will get plenty of flavor from being tossed with seasonings
3. Spray Pan or Cooking stone with Pam and flour dough. Roll out dough to within ½” from the edge
4. In a bowl, mix together cooled chicken, onion, parsley (optional), olive oil, garlic, rosemary (optional), salt & pepper and ½ of the cheese
5. Spread mixture onto the dough to within ½” of the edge of the dough. Sprinkle with remaining cheese
6. Bake 18 – 22 minutes or until crust is golden brown. Let stand 10 minutes, cut and Enjoy!

Suggested Alterations: Add grilled mushrooms, tomatoes and basil, create a Chicken BBQ pizza by adding BBQ sauce instead of Olive oil and just putting all the cheese on top, add red chili peppers to spice it up a little