Sausage Supper

1-1 1/2 lbs sausage (ground or link)
1 medium onion, chopped
2 large green peppers, chopped
2 large celery stalks, chopped
1 1/2 tablespoons Italian Seasoning
1 teaspoon seasoning salt
1/4 teaspoon garlic powder
sprinkling of dried parsley
sprinkling of crushed red pepper (optional)
1 can tomato paste
2 1/2 cups water
1/2 cup chicken broth
1 cup uncooked white rice (not instant)
1 can sliced olives, drained (optional)
grated cheddar, and sour cream

Brown sausage in large deep skillet or Dutch oven. If using link sausages cut into pieces.

Add onion, green pepper, and celery, sauteing until halfway cooked. Drain excess fat.

Add remaining ingredients except olives, cheese and sour cream.

Bring to a boil, reduce heat, cover and simmer 25-30 minutes or until liquid mostly absorbed.

Stir in olives and top with cheese; cover until cheese melts. (we don't do this)

Serve topped with sour cream.


This is quite tasty, but it definitely has a good bite to it. I took the picture after it had sat awhile, so it really looks much better. :)

Enjoy!

Best Ever Apple Pudding

This recipe was featured on Tangled and True on November 17, 2009.

This is by far, my very most favorite dessert for Fall! It is a recipe that my Grandma Adams used to make, and I think of her everytime I make it. It seriously tastes like fall on a plate, it's basically an apple spice cake, with an amazing caramel sauce. So I guess you could say it is like a caramel apple cake. It is perfect for a Fall day.

Cake Ingredients:

-2 cups sugar

-1/2 cup softened butter

-2 eggs

-4+ cups grated apples (medium fine) -- it takes about 2 small or 1 medium sized apple per cup

-2 cups flour

-2 tsp baking soda

-2 tsp cinnamon

-1 tsp nutmeg

-1/2 tsp salt

-1 cup chopped nuts (optional)

DON'T FORGET THE SAUCE INGREDIENTS TOO!

Gradually add the sugar into the butter, creaming it well

Peel, core, and grate the apples

Add the eggs into the batter
then the apples

Add the dry ingredients

Bake in a grease 13x9 inch pan for 45 minutes at 350 degrees.

(or 30 minutes for a half recipe in an 8x8 inch pan)

Sauce Ingredients:

-1/2 cup butter

-2 cups sugar (I use one cup of white and one cup of brown)

-1 cup cream

-3 tsp vanilla

-dash of nutmeg

Melt the butter

Add the sugar, and cream

Cook at medium heat until dissolved, then add vanilla and nutmeg

Done! This sauce goes together very quickly, I usually start it with about 10 minutes left on the cake.

Serve warm with the sauce on top.

Enjoy!

Sweet and Sour Chicken

This is a recipe that we got from my friend Angela, and it has become a favorite at our house! It does take some time, but it is well worth it.

Sweet & Sour Chicken

Ingredients:
-4 chicken breasts
-1T oil
-1 carrot sliced or shredded (optional)
-1 clove garlic, minced
-3 T cornstarch
-1 1/3 c water
-3 T oil
-2/3 c vinegar
-4 T soy sauce
-1 onion, diced
-1 red bell pepper, diced
-1 green bell pepper, diced
-1 can pineapple chunks
-1 c sugar
-rice

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Start cooking the rice, so it is ready when you are done. Cut the chicken into 1 inch cubes, then saute in oil with onion and garlic. In a separate pan, combine sugar and cornstarch, stir in water, then add oil, vinegar, and soy sauce. Cook the sauce until it becomes thick and clear, stirring frequently. Mix chicken, sauce, vegetables, and pineapple. Heat through. Serve over hot rice, and enjoy!

Pumpkin Chocolate Chip Cookies

1/2 cup shortening
1 1/2 cups sugar

Cream these together then add:

-1 egg
-1 cup pumpkin
-2 1/2 cups flour
-1 tsp baking powder
-1 tsp vanilla
-1 tsp baking soda
-1 tsp salt
-1 tsp nutmeg
-1 tsp cinnamon
-1 cup chocolate chips

Bake at 375 degrees for 10 minutes. Good with butter cream icing.

I typically double this recipe, that way you can use a full can of pumpkin and a full bag of chocolate chips.