Friday, October 31, 2008

Yesterday my good friend sherri came down to hang out with me at the Bakery. (Thanks Sherri!) We made these spooky cupcakes and a fantastic graveyard cake for the kids for school. They were super easy and so much fun. When the kids bite into these they'll see red; Red velvet that is. Nothing special about the recipe, just made Red velvet box cake from Duncan Hines.

Wednesday, October 22, 2008

Pasta Fagioli with Sausage

This is a great ol stand by for our family. Quick and easy to make and down home yummy we can whip this up in about half an hour. You can play with the ingredients a bit using sweet or breakfast sausage or even chicken or hamburger. Always a crowd pleaser, it's definetly a tried and true at our house.

Pasta Fagioli with Sausage

  • 2 tablespoons extra-virgin olive oil
  • 1/2 pound sweet Italian sausage, casings removed
  • 3 cloves garlic, thinly sliced
  • 3 large chicken bouillon cubes, dissolved in 6 cups hot water
  • 1 can (28 ounces) crushed tomatoes
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon black pepper
  • 1 pound ditalini pasta
  • 2 cans (19 ounces each) cannellini beans, drained and rinsed
  • 1/2 cup shredded Parmesan cheese


In large saucepan, heat oil over medium-high heat. Crumble sausage into saucepan; cook, stirring occasionally, about 5 minutes or until no longer pink. Add garlic; cook for 1 minute.

Add dissolved bouillon cubes, tomatoes, Italian seasoning, onion salt and pepper. Bring to a boil over high heat. Stir in pasta. Reduce heat; simmer, stirring occasionally, for 10 to 11 minutes or until pasta is tender.

Stir in beans; cook about 1 minute or until beans are heated through. Serve immediately with cheese.

Wednesday, October 15, 2008

Homemade Apple Pie Filling

Every other year I make this pie filling and can it for use throughout the year. It is excellent for pies, crisps and just as a topping for ice cream. It is a pretty quick recipe if you have a little help with peeling the apples.

Homemade Apple Pie Filling

27 1/2 cup sliced apples
5 1/4 cup sugar
3/4 cup Clear Jell A
3 1/2 tsp cinnamin
3 1/2 cups cold water
5 1/4 cups apple juice
1/2 cup lemon juice
7/8 tsp nutmeg

Put all ingredients except apples and lemon juice into a large pot. Cook until it boils, add apples and boil for 1 full minute. Add lemon juice and stir. Fill prepared quart jars and waterbath for 20 minutes.

note*- Clear Jell A can usually be found at kitchen stores. Corn Starch can not be substituted

Sunday, October 12, 2008

Chocolate Zucchini Cookies

I'm still out my ears with Zuchinni so I have been looking for new recipes to use it up. Here is one I found just yesterday and have discovered a new favorite! We love these new cookies. My kids decided that I should call them Chocolate Zucchini Muffin Tops because they soft and yummy like muffins but in a cookie form. We opted out of chocolate chips but decided that extra chocolate never hurts so we're doubling up next time. Give these a try and you'll be in for a real treat.

Chocolate Zucchini Cookies

1/2 cup margarine
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups grated zucchini
1 cup chocolate chips (optional)

Preheat oven to 350 degrees. Grease cookie sheets. In a medium bowl, cream together the margarine, white sugar and brown sugar until smooth. Beat in the egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually stir into the creamed mixture. Fold in the grated zucchini. Fold in chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Makes approximately 3 dozen cookies.

Thursday, October 2, 2008

Broccoli Cheese Soup

With the nights getting cooler we have soup on the brain. Josh loves anything that is thick and creamy and always asks for Broccoli Cheese Soup. I finally found a recipe that is souper easy and doesn't call for processed cheese. I like to make this and let it sit overnight in the fridge then heat it up and serve with some of those yummy Dinner Rolls.

Broccoli Cheese Soup

1 Can (family size) Cream of Chicken Soup

3 TBS Grated Onion

2 TBS Butter

2 Cups Shredded Chedder Cheese

3 Cups Milk

2 1/2 cups Broccoli Florets, steamed until tender

In large pot saute onion in butter. Over Low heat add can of soup (undiluted) to pot and stir. Add cheese and stir until thouroughly melted. Add milk and whisk until smooth. Add broccoli and stir. Simmer until bubbly.