Monday, April 20, 2015
First off let me say that my absence from the blog was due to some minor hand surgery that I had done. I couldn't cook or clean for over a week! It was torture! I also couldn't do dishes.....that was NOT torture! But I'm back and I've got a delicious recipe made with Hillshire Farms Smoked Sausage.
There are not many brands that I love enough to promote, but this brand is one the whole family loves. Hillshire Farms Smoked Sausage is a favorite in this household. I love it because it's quick and easy to prepare for dinner. I mean how many times can you have pasta or chicken for dinner?
My husband would eat it 5 times a week! I love all the different ways it can be used. It's not just for supper. Smoked Sausage for breakfast is also a great idea. If you need more inspiration, head on over to Hillshire Farms for more delicious recipes.
Hillshire Farm smoked sausage is crafted to be better. The experts have perfected the pre-seasoning of the smoked sausage over the last 75 years and let me tell you, it's a winner! Plus it's so much cleaner and easier to work with than chicken. I love me some chicken but there are nights when I'd much rather just slice or dice up some smoked sausage and be done with it!
Hillshire Farms asked me to create an original recipe from them so I came up with this Cheesy Smoked Sausage and Veggie Bake.
It's loaded with veggies (and some cheesy goodness too). So easy to throw together and pop in the oven. You can even make it the night before and just heat it up when you get home!
Cheesy Smoked Sausage & Veggie Bake
recipe from Lisa@The Cutting Edge of Ordinary
2 tablespoons olive oil
1 small onion (or 1 large leek, light green and white parts only) finely chopped
8oz baby bella mushrooms, sliced
2 cloves of garlic, minced
1 pound Hillshire Farms Smoked Sausage, diced
1 - 16oz package frozen cauliflower, thawed
1- 16oz package frozen chopped broccoli, thawed
3 tablespoons butter
3 tablespoons flour
1 ½ cups milk
1 ½ cups shredded sharp cheddar cheese
½ cup mozzarella cheese, shredded.
Salt and pepper to taste
Paprika for sprinkling on top
Preheat oven to 350. Lightly grease a 9x13-inch baking pan. Set aside.
In a large skillet heat oil and add the chopped onion or leeks and sliced mushrooms. Cook for approximately 5 minutes or until the onions and mushrooms becomes softened. Add in the garlic and cook for 1 minute. Add in the diced smoked sausage. Toss to combine. Transfer to a large bowl so it can cool for a bit while you make the cheese sauce.
To make the sauce
In a medium saucepan melt the butter. Once the butter has melted, whisk in the flour. Once the flour hits the melted butter it is going to clump so it is important to keep whisking so that you make a nice smooth paste or roux. Cook the paste for about a minute to eliminate the raw flour taste but don't let it start to brown. Add the milk in a little at a time and stir until slightly thickened. Remove from heat, add salt and pepper and stir until well blended. Pour over the smoked sausage and veggie mixture, folding in gently making sure the sauce covers all the mixture. Add in the cheddar cheese and place into baking dish. Sprinkle the top with the mozzarella cheese and top with paprika if you’d like. Bake for 40 minutes or until golden brown.
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Friday, April 3, 2015
Berry season is almost here. I can't wait until I can pick fresh strawberries and blueberries again, until then I rely on the supermarket berries grown on the west coast. They will just have to do for now. I don't even bother buying them in the winter. Winter berries in Rhode Island taste like nothing. I rely on what I have in the freezer during the winter.
Since deep red juicy berries started showing up in the markets again, I bought my first few pounds. I knew I needed a great pound cake recipe to go with them. I relied on my Pinterest pages and found this one called Bust Your Buttons Butter Cake. I read through it and it sounded like the perfect cake to pair with berries. There is a lot of butter in this recipe, almost 3/4 of a pound. Butter makes cake better, so you know this is a good one.
It has really great almond flavor too and that name.....you will want to bust your buttons when you start eating this!
I served it with fresh whipped cream and strawberries. Perfect!
Bust Your Buttons Butter Cake
original recipe from Just a Pinch
3 cups cake flour
2 cups granulated sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup (2 sticks) butter, softened
2 teaspoons vanilla extract
1 teaspoon real almond extract
4 eggs, room temperature
1/3 cup butter (about 5 ¼ tablespoons)
3/4 cups granulated sugar (white sugar, not powdered)
3 tablespoons water
1 ½ Tablespoons vanilla extract
In a stand mixer bowl combine the cake flour, sugar, salt, baking powder and baking soda and mix to combine. Add the buttermilk, butter, vanilla and almond extract and eggs. Mix just until ingredients are combined. Do not overmix.
Pour into a greased and floured Bundt pan. DO NOT SKIP THIS STEP. SPRAYING IS NOT ENOUGH! TAKE THE TIME TO FLOUR IT OR IT WILL STICK!
Bake at 325 degrees for 1 hour to 1 1/4 hours or until cake tester comes out clean. Do not over bake! Ovens vary so start testing yours around the 50 minute mark.
Combine all the ingredients, except vanilla, in a sauce pan. Bring to a slow boil over medium heat. Stir in vanilla, set aside to slightly cool. Pierce the cake with the tines of a fork or a bamboo skewer while it’s still in the pan. Pour half the glaze slowly over the cake.
Cool in the pan for 15 min. then flip out onto a cake plate. Pour the remaining sauce over the cake. I found that the glaze gets gooey at the bottom so after it set completely; I moved the whole cake to another plate. Refrigerate any leftovers.
Thursday, April 2, 2015
What is wrong with me? Why would I make this cake when I'm watching my sugar?
It was a cruel, cruel thing I did to myself. I mean come on! Look at this cake. Really. It's two boxes of Swiss rolls cut into 144 slices, yes I did the math, pressed into a spring form pan and filled with a cream cheese/whipped cream/Oreo filling. Oh. My. Lord.
My youngest with the very active sweet tooth saw this and it was all over. "Mom you have to make this" is what I heard over and over again until I made it.
I'm not, or never really was into the whole Little Debbie thing, but I did love the Swiss Rolls. I liked to peel off the chocolate and then eat the cakey center. That was just my thing.
This was super easy to throw together and look at it, it looks pretty damn impressive.
Oh how I wanted to have a slice but I resisted. I have some willpower huh?
You will lose some of the chocolate as you cut the Swiss Roll into pieces. Just gather them up and throw them back into the pan. It fills in all the little spaces.
Swiss Roll Cake with Oreo Cream Cheese Filling
Adapted from a recipe at Confessions of a Cookbook Queen
24 Swiss Roll cakes (2 small boxes), unwrapped and cut into 6 slices each
8 oz cream cheese, softened to room temperature
1/2 cup powdered sugar
1 ½ cups heavy whipping cream, cold
16 Oreos, crushed
Line a 9 inch spring form pan with plastic wrap. Set aside.
Place a metal mixing bowl and your mixer whisk attachment in the freezer or fridge.
In a medium bowl, beat cream cheese and powdered sugar with your hand mixer, on medium speed until smooth and creamy. Set aside.
Remove chilled bowl and whisk attachment from freezer or fridge. Pour heavy cream in bowl and beat with the chilled whisk attachment with the mixer on high speed , until a stiff whipped cream forms. Working with 1/3 of the whipped cream at a time, gently fold into the cream cheese mixture until smooth and blended. Once all the whipped cream has been added and the filling is smooth, fold in cookie pieces until combined.
I cut each Swiss roll into 6 pieces. Line bottom and sides of spring form pan with Swiss Roll slices. Gather up any loose chocolate and put it back into the pan. Spoon filling into the pan and spread evenly. Top with remaining Swiss Roll slices to cover. Remember, your bottom will become your top so if there are some spaces left on the top it’s ok. Cover pan with plastic wrap or foil and refrigerate for at least 3 hours. To serve, turn pan out onto a cake plate and remove pan and wrap.
Monday, March 30, 2015
We love deviled eggs. When I saw we, I mean my husband and I. My boys, not so much. I find it hard to fathom since they are one of my most favorite appetizers.
For over 10 years I've stuck to my old try and true recipe and my Deviled Egg Spread (what better way to use up all those boiled Easter eggs right?)
I saw a recipe for Sour Cream and Onion Dip Deviled Eggs on A Spicy Perspective and thought I'd give it a whirl with a few additions of my own thrown in.
So I bring you Sour Cream and Onion Deviled Eggs. My version.
Creamy, oniony and satisfyingly delicious!
There's a new deviled egg in town!
Sour Cream & Onion Deviled Eggs
adapted from a recipe at A Spicy Perspective.
12 extra-large hard boiled eggs
4 large shallots, finely chopped (or 1 small onion)
1/2 cup thick sour cream
1 tablespoon apple cider vinegar
2 teaspoons of Dijon mustard.
2 green onions, white and light green parts only, finely chopped
salt & pepper to taste.
Drain the sour cream in a sieve over a bowl using a coffee filter or a piece of paper towel. Let drain for about an hour. You should see some liquid drain out.
Peel the hard boiled eggs, cut them in half and place the yolks in a food processor.
Place a skillet over medium heat. Drizzle in some olive oil and add the chopped shallots. Saute for 3-5 minutes until soft and golden. Set aside.
Drain (or strain) the sour cream so it is as thick as possible. Place it in the food processor along with the sautéed onions. Puree until totally smooth. Remove mixture to a bowl and stir in the vinegar mustard and chopped green onions. Salt and pepper to taste. You might want to add more vinegar at this point. I like my deviled eggs a little tangy. If you do too, add in a splash more.
Fill the centers of each egg white and garnish with a little more of the chopped green onion. Cover and refrigerate until ready to serve.
Tuesday, March 17, 2015
My youngest is a peanut butter fiend.
I buy the big jars at my local BJ's Wholesale club and I'm telling you, that child goes through a jar every few weeks!
I'm not the biggest peanut butter fan but I make treats with peanut butter in them because I know he likes it so much.
I decided to make him a cake over the weekend. I'll admit, I was busy experimenting with a few new recipes so I looked for a cake that started with a cake mix. I have no shame in using a cake mix. They can be a working Mom's best friend at times.
He loved the super moist cake and the peanut buttery filling (and I'm sure the gooey chocolate topping didn't hurt either).
When you need something quick....this will fit the bill.
Chocolate Peanut Butter Bundt Cake
1 box (about 18 oz) yellow, white or butter cake mix
1 cup water
1/3 cup oil
½ cup creamy peanut butter
1 small package (4 servings) instant chocolate pudding mix
Preheat oven to 350F. In a large mixing bowl, use a mixer to beat together the cake mix, water, oil and eggs. Remove one cup of batter to a small bowl. Beat peanut butter into reserved one cup of batter. Add the chocolate pudding mix to the large bowl of batter. Beat until well combined.
Grease and flour a 10-12 cup bundt pan (or use non-stick baking spray with flour). Spoon about 1/3 of the chocolate batter into the prepared bundt pan. Spoon peanut butter batter over the chocolate layer, keeping batter away from the edges of the pan. Spoon remaining chocolate batter over the peanut butter layer. Bake at 350F for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes. Invert onto serving plate and cool completely. Once cool, top with ganache.
Chocolate Ganache Frosting
4 oz chocolate chips
1/2 cup heavy cream
1 teaspoon vanilla
Place the chips in a mixing bowl. In a saucepan, heat cream until it comes to a boil. Pour cream over chocolate in mixing bowl and stir until chocolate is melted and glossy. Stir in vanilla. Pour over cooled cake. You can pop it in the fridge to let the ganache harden up a bit.
Friday, March 13, 2015
I'm always looking for healthy breakfast choices. I watch my sugar and carbs and breakfast can get a little boring for me. After months and months of eating wasa crips, Weight Watchers cereal, fruit, hard boiled eggs, etc., I was feeling the need for a treat in the morning. I found this recipe ages ago and clipped it out of a magazine. I can't even tell you what magazine or who the author was, so if this is your recipe, please let me know!
It's not "healthy, healthy" hence the title of "healthier", but if you use dark chocolate chips and leave out the mini chips on top, it's not too bad at all. I used Truvia Brown Sugar blend so that kept the sugars down.
This makes a small 8x8 cake. I can tell you it tastes just as good as an "unhealthy" cake cause my boys both ate most of it on me. I had a piece for breakfast on Sunday morning and was anticipating another slice for Monday morning, but when I woke up my cake pan was empty. That's life with two teenage boys in the house! Nothing is safe!
It's a delicious little cake.
Healthier Chocolate Banana Cake
recipe from Lisa@The Cutting Edge of Ordinary
3 medium bananas
¾ cup brown sugar (or 1⁄4 cup + 1⁄8 cup of Truvia Brown Sugar Blend)
½ cup unsweetened applesauce
1 teaspoon vanilla
1 cup flour
1/3 cup cocoa powder
1 teaspoon baking soda
1 cup dark chocolate chips (optional)
Mini chips for sprinkling on top
Preheat the oven to 350. Coat an 8 inch pan with cooking spray. Place the bananas in a bowl and whip them with an electric mixer for approximately 1 minute. Stir in the brown sugar and beat to combine. Add in the applesauce, vanilla and egg. Hand stir to combine. In a separate bowl mix the flour, cocoa powder, baking soda and salt. Add to the banana mixture. Stir to combine. Add in chocolate chips if you are using them and gently fold to combine. Pour into prepared dish. Top with mini chips if desired. Bake 30-35 minutes or until toothpick inserted in the center comes out clean.