Wednesday, November 21, 2012

Happy Thanksgiving

Sending Thanksgiving Blessings to you and your family

I am so happy that my daughter and her boyfriend were able to make the 7 hour drive to Utah to have Thanksgiving with us. 

I am thankful for Family and that we are all in good health I couldn't ask for anything more

Until Next Time,

Tuesday, November 20, 2012

Johnsonville Viva La Pizza

Here is my third entry in the Johnsonville Pizza Possibilities Contest and it happens to be my husbands favorite of the three I entered.

Viva La Pizza
A hearty Mexican pizza using Johnsonville Hot Italian Sausage and Johnsonville Chorizo Patty

1 Johnsonville Hot Italian Sausage Link, remove casing
1 Johnsonville Chorizo Patty
2 teaspoons olive oil
1 16oz can refried beans
1 packet taco seasonings
1/4 cup Kraft Parmesan Grated Cheese
2/3 cup Kraft Shredded Cheddar Cheese
2/3 cup Kraft Shredded Pepper Jack Cheese
1 4oz can sliced black olives
1/4 cup pickled jalapeños sliced
1/2 cup sliced onions
1/2 cup your favorite salsa
1 Boboli Original Pizza Crust
Sour Cream

Heat 1 teaspoon olive oil is a skillet cook Johnsonville Chorizo Patty about 12 minutes on each side, chopped into small pieces, set aside. Heat 1 teaspoon of olive oil in same skillet and add Johnsonville sausage cook until crumbled and no longer pink. Mix together with Chorizo. 

Now it's time to assembly your pizza. Spread can of refried beans on pizza crust. Sprinkle with taco seasoning, parmesan cheese, cheddar cheese and pepper jack cheese. Top with sausage and chorizo, onions, olives and jalapeños. Place in a pre-heated 400 degree oven and bake for 15 minutes or until heated through and cheese has melted. Top with salsa and serve. Serve with extra salsa, sour cream and avocado.

Until Next Time,

Monday, November 19, 2012

That's What I'm Talking About Pizza

I received the phone call today about the Johnsonville Pizza Possibilities Contest and I was not chosen as the grand prize winner.  This is the closest I've gotten to winning a recipe contest so I am thrilled to death.  

Here is one of my other entries in the contest.

That's What I'm Talking About Pizza
A yummy pizza with Johnsonville Hot Italian Link Sausage with red sauce topped with a refreshing relish

2 Tablespoons fresh basil, minced
1 large Roma tomato, chopped
10 yellow cherry tomatoes, quartered
1/2 cup sliced peperoncini's, chopped
1/2 of a red onion, chopped
1 large dill pickle, chopped
1/8 teaspoon celery seed
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
1 tablespoon olive oil
3 Johnsonville Hot Italian Link Sausage, casings removed
1 cup Kraft Mozzarella shredded cheese
1/2 cup Kraft Parmesan Grated Cheese
1 cup pasta sauce
1 Boboli Original Pizza Crust

Prepare relish by chopping and adding to a bowl, red and yellow tomatoes, peperoncini peppers, dill pickle, red onion, fresh basil. Add salt, pepper, celery seed and 2 tablespoons olive oil, mix together and set aside. 
Heat 1 tablespoon olive oil in a skillet, add Johnsonville Hot Italian sausage cook until crumbled and cooked through about 10 to 15 minutes. Remove from heat and set aside. 
Assemble: Add the pasta sauce to the Boboli Pizza Crust spreading just to the edge, add cheeses and sausage. Place in a pre-heated 450 degree oven for 10 minutes. Top with Relish Mixture before serving.

Tomorrow I will share my last entry in the pizza contest which happens to be my husbands favorite.

Until Next Time,

Saturday, November 17, 2012

Zesty Lemon Sausage Pizza

A couple months ago I entered three pizza recipes in the Johnsonville Pizza Possibilities Contest.  I was notified I was one of 5 finalist.  You can view all five finalist  HERE.  I'm now waiting to hear who the Grand Prize Winner is....Keeping my fingers crossed.  I will be sharing the other two pizza's I entered over the next couple days.

Zesty Lemon Sausage Pizza

3  Johnsonville Mild Italian Link Sausages
2  teaspoons Olive Oil
3  cups fresh spinach
Juice from 2 lemons, divided
Zest from 2 lemons, divided
1 package 8oz tub Mascarpone cheese, room temp
2/3 cup Kraft parmesan grated cheese
5 teaspoons prepared basil pesto
5 or 6 leaves fresh basil, chopped
1 Boboli Original Pizza Crust

Heat olive oil in skillet place the Johnsonville sausage links in pan cook on medium heat for 12 minutes each side and remove from pan to let rest.  While the sausages are cooking mix together mascarpone cheese, parmesan, juice from one lemon and zest from one lemon.  

In the same skillet you cooked the sausage squeeze half a lemon juice in skillet and add spinach cook until just wilted and remove to a dish.  Cut sausage into bite size pieces (they will still be a little pink in the center). Squeeze the other half of the lemon juice into the skillet and add sausage cook until a nice brown crust and no longer pink.

Spread the cheese mixture on pizza crust, add basil pesto and spread on cheese mixture, add the spinach and sausage.  Sprinkle with a little parmesan cheese and bake in a pre-heated 400 degree oven for 15 minutes.  Top with fresh basil and the rest of the lemon zest and serve.

Until Next Time,

Jam Hands

Thursday, November 15, 2012

Southwestern Corn Pudding

Thinking back on all the Thanksgiving meals I have prepared I usually make the same dishes mainly because my husband loves them and doesn't like change.  Over the years I have changed a few things I use to make a broccoli casserole that was very fattening.  I loved it but I ate too much of it.  So I changed to either fixing green beans or brussel spouts (I prefer the sprouts). 

My stuffing has stayed the same for over 30 years but last year I added a new ingredient...applewood bacon.  No one ever complains about bacon.  

Before springing a new dish on my husband Thanksgiving I did a test run today.  Southwestern Corn Pudding.  I started to fix him a plate of it and he thought it was best just to try a fork full.  Needless to say after the fork full he ate a plate full.  

Southwestern Corn Pudding

1 onion, chopped
1 1/2 teaspoon olive oil
2 8 oz boxes Jiffy corn muffin mix 
2 sticks butter, melted
2 15oz cans whole corn
2  15oz cans creamed corn
1 7oz can diced green chilies
2 eggs, slightly beaten
1 16oz container sour cream
1 teaspoons cayenne pepper
4 dashes Tabasco Sauce
3/4 cup shredded cheddar cheese
3/4 cup shredded pepper jack cheese

Heat olive oil over medium heat for about 5 to 8 minutes, just until tended. Mix together in a large bowl onions, muffin mix, butter, whole and creamed corn, chilies, eggs, sour cream, tabasco and cayenne. Spray a 9 x 13 inch baking dish with vegetable oil, pour in batter. Bake in a pre-heated 350º oven for 45 minutes.  During the last 20 minutes of cooking top with the jack and cheddar cheeses.

Here's to new dishes

Until Next Time,

Friday, November 9, 2012

Bacon Swiss Chicken

My wish for winter to hold off until December came to a halt today.  We had rain through out the morning that turned into snow.  The next few days our high will be in the 30's and low's in the teens.  To take my mind off the weather I decided to work on a new chicken dish and I think I came up with a winner.  The marinade brought a wonderful flavor to the chicken and the bacon and swiss cheese complimented nicely.

Bacon Swiss Chicken

4 boneless skinless chicken breasts
3 tablespoons vegetable oil
3 tablespoons honey
1 tablespoon balsamic vinegar
1/4 cup white wine
1 1/2 teaspoons dried oregano
1 1/2 teaspoons McCormicks Molasses Bacon Seasonings
1/2 teaspoon salt
1/2 teaspoon pepper
4 slices onion, about 1/4 inch 
8 slices bacon
4 slices thick swiss cheese
olive oil

For marinade mix together vegetable oil, honey, balsamic vinegar, white wine, oregano, McCormicks, salt and pepper and place them in a ziplock bag with chicken breasts.  Toss the chicken around so all the marinade is cover the chicken.  Place in refrigerator for 2 to 4 hours.

In a hot skillet sear chicken on both sides for about 4 minutes each side in a little olive oil I happened to fry up some bacon so I just seared the chicken in that.  Remove from skillet place a slice of onion on top of each breast and wrap with 2 slices of bacon around each breast secure with toothpick if needed. Place back in skillet and place in a 375º oven for about 25 - 30 minutes, half way through the cooking time flip chicken oven and continue cooking until done..  Place a slice of swiss cheese and each breast put back into oven just until the cheese melts.

Until Next Time,



Jam Hands

Tuesday, November 6, 2012

Leftover Cookies

Today is baking inventory day, it's time to use up ingredients that have been opened and take inventory on what I need to do my holiday baking.  I've gone through my cookbooks and have decided on what goodies I will be making to give as gifts.

Today I made "Leftover Cookies" I'm using the leftover bags of chocolate chips, nuts, candy whatever I have in my pantry.  I make a large batch of standard cookie dough and make a couple of trays of cookies.  The rest of the dough I freeze for when I need to bake up some last minute cookies.

This time I did something a little different with the recipe I added spices to try something new.

Leftover Cookies

4 1/2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon espresso powder (optional)
1/2 teaspoon cinnamon (optional)
1/4 teaspoon freshly ground nutmeg (optional)
1/4 teaspoon cardamon (optional)
2 cups butter (4 sticks softened)
1 1/2 cups granulated sugar
3/4 cup light brown sugar, packed
3/4 cup dark brown sugar, packed
2 teaspoons vanilla
4 large eggs

What ever leftovers you have on hand I added 3/4 bag of semi-sweet chocolate chips, 1 cup butterscotch chips, 1 cup coconut, 1 cup chopped pecans and 2/3 cup rough chopped Pumpkin Spice Kisses.  

Pre-heat oven to 375º 

In a small bowl add the flour, baking soda, salt, espresso powers and spices.  In a extra large bowl cream together butter and sugar, add eggs one an a time beating after each one, add vanilla.  Add flour a little at a time until all the flour is incorporated.  Add the leftovers and drop by rounded tablespoons onto a ungreased baking sheet.  Cook for 9 to 11 minutes allow to cook for a couple minutes before removing from baking sheet.  This recipe will make approx. 6 to 7 dozen cookies

Now Go Vote

Until Next Time,

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