My version of Carino's Spicy Sausage Skilletini

One of our favorite places to eat out is Carino's Italian restaurant, when we eat out that is .... I usually don't unless we're out of town since I always think of the groceries we could have bought for the price of the one meal. But anyone, one of the things I like to do is see if I can come up with recipes that taste similar to what we like to get when we do eat out. So here is my version of Carino's Spicy Sausage Skilletini. I know...they don't put zucchini in theirs...at least that I can remember, but I have a bunch in my garden so I had to use it up. I have made this recipe twice already, sorry, time goes really fast (except when I am at work) so it's hard to get everything done that I want to in the evenings, but we loved this recipe. Feel free to put what veggies you have on hand in it, and add more or less crushed red pepper depending on how spicy you want your skilletini to be. Serve with crusty french bread and salad, or steamed green beans like I did. Enjoy!

My version of Carino's Spicy Sausage Skillitini

1 package Johnsonville Hot Italian Sausage

1 medium onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

2 Tablespoons to 1/4 cup sun dried tomatoes in oil (optional, I love them so I use them a lot)

1 Tablespoon minced garlic (3 or 4 cloves)

1 medium zucchini, sliced

1-4oz. can sliced mushrooms

1 teaspoon crushed red pepper

1/2 teaspoon Italian seasoning

1 cup Marinara sauce

1/2  (14.5 oz) package Spaghetti noodles 

Salt and Pepper to taste

Parmesan cheese for garnishing

Cook spaghetti according to package directions for al dente pasta. (Cook more or less spaghetti, depending on how many people you are serving, I used half a 14.5 package and had enough for my family of 4 with leftovers). Drain your pasta, reserving about a cup of the pasta water just in case you need it later to add to the sauce.

Slice sausage links into bite size pieces, heat a large skillet over medium high heat, add sausage and cook, stirring occasionally until sausage is cooked through. 

Remove sausage from skillet into a bowl or plate and set aside. 

Drain most of the grease from the skillet leaving a tablespoon or two to cook your veggies (this is part of what gives it that skilletini flavor I think) Add the onion and peppers to the skillet and cook, stirring occasionally for 3 or 4 minutes. Then add your sun dried tomatoes, garlic, zucchini, mushrooms, crushed red pepper, and Italian seasoning; continue to cook over a medium heat for 3 or 4 more minutes or until your vegetables are a crunchy tender.

Next, add the sausage back to the pan along with the cup of marinara sauce, let this simmer over medium/low heat for about 5 minutes so the flavors can blend.

Now toss in your spaghetti noodles and stir/ toss to heat through and coat with your sauce. Skilletini is a drier pasta dish, not so saucy but if you find yours is a little too dry, add a bit of the reserved pasta water, I added maybe about 1/4 cup or so. Season with salt and pepper to suit your taste.

Sprinkle with Parmesan cheese and serve. Have Parmesan cheese at the table so your guests can add more if desired. ENJOY!

7-up Biscuits

I know this recipe is all over pinterest.... that's where I found it and I borrowed the picture because I forgot to take a picture of mine until after we had eaten them..... Sorry. LOVE these! I didn't have 7-up but I had a Mountain Dew and it's a citrus soda so I gave it a shot. Still good!! These are sooo fluffy and moist ! I served mine cut in half and then spooned a couple of spoonfuls of beef stew(recipe here) over the top! YUMMMO! Just what I was craving!! It feels like fall with school supplies back in the stores and kids going off to school, and my garden is exploding with fresh veggies.... so I just had to make stew. 

Give these biscuits a try... you'll love 'em.

7-Up Biscuits

4 cups Bisquick + more for sprinkling the counter top.

1 cup sour cream

1 cup 7-UP

1/2 cup butter, melted

Directions:

Preheat oven to 425. Melt your butter and set aside.

In a large bowl mix the Bisquick and Sour cream together until just combined. Then add your 7-Up and stir until the 7-up is incorporated--don't worry, this is supposed to be a very soft-gooey dough.

Pour your melted butter in a 9x13 baking dish.

Sprinkle counter top with about 1/4 cup or so of Bisquick. Pour dough onto county top, and dust your hands with Bisquick. Press dough out on the counter until it's about the size of your baking dish. Cut into squares and place each dough square into the baking dish. (this keeps the dough in separate squares when you go to serve them even though they are touching in the pan.)

Bake at 425 for 12-15 minutes until golden brown.

**This recipe is easy to half if you don't need  this many biscuits. Just put them in a 8x8 or 9x9 inch pan.

Enjoy!

Cherry Crisp

I love fruit crisps....especially warm from the oven with ice cream... YUMMO! I got my new Food Network magazine the other day and this recipe was in there and of course I had to try it out! I wasn't disappointed either... LOVED it. I tweaked it a bit by adding a little almond extract to the fruit... cherry and almond go awesome together don't you think??? Their recipe called for dark rum... it was an optional ingredient which I don't have on hand.. but I had some butter rum extract so I threw some of that in just to see what it would taste like but you don't have to if you don't have it. Plus I think I did the recipe for the topping 1 and 1/2 times.... cuz recipes never have enough topping if you ask me..... after all that 's the best part! I also bought frozen cherries since I don't have a cherry pitter.... I let them thaw slightly and then cut them in half. I used 2 packages. But feel free to use fresh cherries if you have a cherry pitter. I hope you enjoy as much as we did!

Heavenly Cherry Crisp
First, preheat the over to 350 degrees. Butter a 9-inch square baking dish.
Melt 6 Tablespoons of butter in a small dish and set aside.
In a large bowl, toss the following:
6 cups pitted cherries ( thaw if using frozen)
1/2 cup granulated sugar
1/2 teaspoon butter rum flavoring (optional)
1/4 teaspoon almond flavoring
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
2 tablespoons flour
Pinch of salt
Toss to combine, then spread  the cherry mixture into your prepared baking dish.

 Next, in a smaller mixing bowl, combine the following:
1/4 cup plus 2 tablespoons all purpose flour
1/4 cup plus 2 tablespoons granulated sugar
1 cup rolled oats
1/2 cup sliced almonds
Then add the 6 Tablespoons of melted butter and stir with a fork until combined. Sprinkle this mixture over your cherry filling. Bake in the preheated oven for about  45 minutes to an hour until the filling is bubbling and the topping is golden brown.

Let cool slightly before serving.
Serve with ice cream or whipped cream. YUMMO

Raspberry Cheesecake Bites

LOVE cheesecake... I found this recipe on the Betty Crocker web site (click here) and had to give it a try. They used Blackberries but I had just bought fresh raspberries so that is what I made mine with. I forgot to take a picture of mine after I topped each bite with the raspberries, only remembered that I hadn't after they were all gone. They do look prettier with a cute little raspberry on the top. These were delicious!

Raspberry Cheesecake Bites
15 Graham cracker squares (not the whole rectangle, just squares)
1/2 cup slivered almonds (optional) if you don't want to use the almonds add more crackers (I used 20)
1-1/4 cups sugar
1/3 cup butter, melted
3- 8oz. packages cream cheese, softened
2 Tablespoons all purpose flour
1 teaspoon vanilla
1/3 cup seedless Raspberry jam
36 fresh Raspberries

Preheat oven to 350 degrees. Line a 9-inch square baking pan with parchment paper, leaving it overhanging at 2 opposites sides of the pan (you can lift it out of the pan after it's cooled for cutting, it's easier).
In a Food processor, add your crackers, almonds (if using) and 1/4 cup of the sugar. Process until finely ground. Add melted butter and process until mixture looks like wet sand. Press in the bottom of prepared pan. Bake for 10 minutes or until golden brown. Let cool while you make the filling.

In a large bowl, beat cream cheese, remaining 1 cup of sugar, the flour, and vanilla with an electric mixer on medium speed until smooth.
Next, beat in the eggs, one at a time, beating on low speed after each one until just blended.
Pour filling over crust.
Now spoon small dollops of the jam all over the cheese mixture; swirl with a knife so it's marbled.
Bake for 35-40 minutes or until set. Cool in pan on cooling rack for 1 hour. Cover; then refrigerate for 2 hours.
Use the parchment paper to lift out of the pan. Cut 6 rows by 6 rows. Top each bite with 1 fresh raspberry.
Store covered in the refrigerator.
Enjoy!!

Hawaiian Pork

Goodness! time flies when you're having fun.... and summer is a fun time. I have been eating alot of BBQ, pulled pork and ribs, and all that this summer. The other day I looked in my freezer and all I had was pork!!! Goodness when will chicken go on sale? So I decided to do something different. I had country style pork ribs in my freezer and rather than drown then in BBQ sauce I decided to make a stir fry. I just threw this and that together and this is what I came up with... it was really good for a change and a good way to use up some of my sugar snap peas from my garden and onions. I got the sauce recipe out of my stir fry cookbook, but I substituted lemon juice for the pineapple juice because I simply couldn't bear to open a can of pineapple for 1/4 cup of juice... unless you are going to put the pineapple in the stir fry... which is good too, but I just wanted vegetables. The lemon juice brighten the sauce and cut some of the sweetness I think. Enjoy!

Hawaiian Pork
2 small pkges. country style pork ribs (I had about 10 pieces)
1/4 cup hoisin sauce (found in the oriental food section of most grocery stores)
1 heaping teaspoon minced garlic
Salt and Pepper, just a few dashes of each

Toss together the pork, hoisin sauce, garlic, salt and pepper in your crock pot  Cover and turn on high and let cook for 2-3 hours (I let mine cook while I was a church) This will be fork tender (mine fell apart). Remove from heat and let cool slightly, then chop or slice into bite size pieces.

( Now is a good time to start cooking your rice according to package directions.)
Now chop your veggies:
1/2 red bell pepper, diced into bite size pieces
1/2 yellow bell pepper, diced into bite size pieces
1 medium sweet onion, diced into bite size pieces (I use Walla Walla thanks to my Mother -in-law :)
2 cups or so sugar snap peas, ends removed
1 small can sliced water chestnuts, drained
Olive oil for stir-frying
 Hot cooked rice for serving

Heat a large skillet over medium-high heat. Add 2 Tablespoons olive oil, when oil is hot, toss in the peppers and onion; cook  over medium high heat for 2 or 3 minutes, stirring occasionally, until crunchy tender. Then toss in the peas and water chestnuts and cook again over medium high heat for another 2 minutes, stirring occasionally, until peas are just slightly tender and water chestnuts are hot.
Now toss in your cooked pork and the  sweet and sour sauce (see recipe below) and simmer until meat is warm and sauce has thickened.
Serve over hot cooked rice and Enjoy!! YUM!

**Next time I make this I will try with pineapple juice and pineapple chunks just to see if that's as good as it sounds. Feel free to substitute any vegetable that you like, it's always fun to experiment with stir fry recipes.

Sweet and Sour Sauce
In a small bowl stir together
1/2 cup apple cider vinegar
1/2 cup firmly packed brown sugar,
1/2 cup catsup
1/4 cup cornstarch
1/4 cup lemon juice (or pineapple juice)
2 Tablespoons soy sauce
Set aside and add when you add the meat to the stir fry.

Soft Baked Peanut Butter Toffee Cookies

No, I didn't fall off the edge of the earth.... Summer is just a busy time of the year don't you think? I got to go to Girl's Camp this year, and then I got to throw a bridal shower for my niece with my lovely daughter. I did get time to bake some cookies though. I found this recipe here and had to give it a try. The only thing I did different was add a cup of Peanut Butter chips to the dough along with the toffee chips!... love those. Oh, and I used creamy peanut butter as that is what I like best, but feel free to use chunky if that's what you have. These were heaven in a cookie if you ask me. I LOVE peanut butter. Use the Heath Toffee chips so they have a little chocolate with them. I took my leftover cookies to Girl's camp and they didn't last long. Be sure to eat warm from the oven with a big glass of milk. Yummo!!!

Soft Baked Peanut Butter Toffee Cookies

INGREDIENTS:

• 1/2 cup softened butter
• 1/2 cup creamy peanut butter
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla
• 1/2 teaspoon baking soda
• 1 1/2 cups all purpose  flour
• 3/4 cup toffee bits 
• 1 cup peanut butter chips

DIRECTIONS:

Preheat oven to 350 degrees. Line 2 baking sheets with silicone baking mats or parchment paper and set aside.

Cream butters and sugars together until light and fluffy. Stir in egg and vanilla. Scrape sides and mix again. Whisk the flour and baking soda together in  a separate bowl, then mix into the butter mixture until just combined. Stir in toffee bits and peanut butter chips by hand. Scoop 8 dough balls onto baking sheet leaving lots of room around each cookie to expand. Press down cookie dough balls using a fork. Bake 7-8 minutes. Cool on baking sheet 3 minutes and then remove to cooling rack. Serve immediately or store in airtight containers for up to 3 days.

Makes about 2 dozen cookies

*I used a 1 1/2 tablespoon size cookie scoop.

Happy 4th of July!

Happy Fourth of July everyone! What are you making for your 4th of July BBQ this year? Usually I do ribs and salads... or Pulled Pork Sandwiches and Smokey Mac and Cheese..... I usually have a LOT of family in my back yard and it's been fun. After we eat, we usually play games, have face painting for the kids, visit and have a great family party. We even light our own fireworks..... but my family has grown. I am 7 of nine children and each of my brothers and sisters are getting lots of grandchildren and their families have grown.
So this year we all decided to do our own 4th of July Barbecues
I am having my wonderful mother-in-law and my parents will be here, and both of my kids will be home. Andrew is even bringing 5 of his roomies home. I may have a brother and sister come that don't have any kids coming home so my party will be a little smaller but fun.
I'm going to switch things up a knotch and have a taco bar this year..... with pulled Pork and pineapple salsa tacos and Pico de Gallo and Guacamole. I might make some Cilantro Coleslaw, Re fried Beans and Mexican Rice... and maybe have sliced watermelon and other fruits and a veggie plate. For dessert nothing is more American than root beer floats and I think I'll make Apple Crisp with ice cream and Carmel drizzled over the top... How does that sound?? I think YUMMO!
Whatever you cook, have a fun day and enjoy your family and be safe.
HAPPY 4TH OF JULY!