Easy Italian Sausage Tortellini

 Easy Italian Sausage Tortellini 

500 g Tortellini 

1 lb Italian Sausage 

2-3 cups Pasta Sauce

1 cup Cream

1/4 cup Parmesan Cheese

Salt & Pepper to taste

1 cup Shredded Cheese

In a large pot; cook the tortellini according to directions on the package. Drain and set aside.

Brown the Italian Sausage in a large pan.

Add the pasta sauce and spinach. Simmer for 5 minutes. 

Add pasta, cream and parmesan cheese. Add salt and pepper to taste. Mix well. Top with shredded cheese. Cover pan with lid. Simmer for a few more minutes or until cheese is melted.

Mandarin Almond Salad

 Mandarin Almond Salad 

5-6 cups cut up Lettuce or Spinach

2 stalks Celery, thinly sliced

2 Green Onions, thinly sliced

1 tin Mandarin Oranges, drained

Optional Add ins:

1/2 cup Feta Cheese

1/2 cup Craisins

1/2 cup Red Onions, thinly sliced 

Grilled Chicken

Dressing:

1/4 cup Oil or Olive Oil

2 Tbsp Vinegar OR Apple Cider Vinegar 

2 Tbsp Sugar OR 1 Tbsp Honey 

1/4 tsp Salt

1/4 tsp Pepper

1 tsp Parsley Flakes 

Put all the dressing ingredients into a jar and shake well to combine. 

Candied Almonds 

2 Tbsp Sugar

1/4 cup Almonds

Put the sugar in a pan and place onto a burner on low heat. Once the sugar starts to melt you add the almonds and stir until coated.

Removed from heat and place onto a pan lined with parchment paper to cool.

Put salad ingredients into a large bowl. 

Shake the Salad ingredients well and pour over the salad. 

Stir to combine.

Break the candied almonds apart and sprinkle onto the Salad.

This is my husband's new favorite salad!

Taco Egg Bites

 Taco Egg Bites

6 eggs

3/4 cup Milk 

3/4 Cottage Cheese

1/2 cup Salsa

2 Tbsp Flour

1 1/2 cups shredded Marble Cheese

1/2 tsp Salt

1/4 tsp Pepper

2 cups leftover Taco Beef

Mix together all the ingredients and pour into muffin or brownie pans. Bake at 350 for 20-25 minutes. 

Creamy Turkey Potato Soup

 Creamy Turkey Potato Soup 

1 lb Bacon, diced and fried 

2 tbsp reserved bacon fat or olive oil

1/4 cup Butter

2 large onions, finely chopped

4 cups Carrots,shredded or diced

4 stalks celery, diced

1 tsp Garlic, minced

8 cups cubed Potatoes

2 cups Whole Milk

12 cups Turkey Broth*

4 cups Turkey, cut up

1 tsp Salt

1/2 tsp Pepper 

1 tbsp Italiano 

1/2 cup Cornstarch

1 cup Whipping Cream 

2 cups shredded Marble Cheese 

Heat the bacon fat or olive oil in a pot with the butter. 

Add in the onions, carrots and celery. Saute until veggies are soft. 

Add in the minced garlic, potatoes, milk,broth, turkey, bacon, salt, pepper and Italiano. Bring to a boil. Lower heat and simmer for about 20 minutes or until the potatoes are tender, stirring occasionally. 

Mix the cornstarch with about 1/2 cup of water;Pour into the soup and stir well until mixture has thickened. 

Add in cream but do not let soup come to a boil again!

Remove from heat. Gradually stir in shredded cheese until it has melted. 

Sprinkle additional shredded cheese and bacon bits into each bowl to serve if so desired. 

*I use a homemade Turkey broth made from the turkey bones but it can be substituted with store bought Chicken broth.

Saskatoon Pie

 Saskatoon Pie

Pie dough for a double crust

(I will share my favorite pie crust link below)

4 cups Saskatoon Berries 

2 tbsp Lemon Juice 

1/4 cup Water

1/2 cup White Sugar

1/4 cup Brown Sugar 

1.5- 2 tbsp Clear Jel

2 tsp Butter 

Optional Ingredients:

2 tsp milk or cream

Cinnamon Sugar mixture 

In a saucepan mix together the Saskatoon Berries water and lemon juice. Bring to a boil over low-medium heat. 

In a separate bowl mix together the white sugar,  brown sugar and clear jel.

Add the sugar and clear jel mixture.  Stir to combine. Simmer until mixture has thickened slightly. 

Remove from heat and add butter. Stir to combine.

Let cool. 

Preheat oven to 425°

On a lightly floured surface, use a rolling pin to roll out a ball of dough for the bottom of your pie, then place it into your pie plate. Gently press down.

Add the Saskatoon filling.

Roll out the top crust in the same way as the bottom. 

Dab the edge of the bottom crust with a bit of water before placing the top crust on.

Press together the edges of the crust with a fork or your fingers. Trim of the excess dough.

Use a knife or fork to cut slits or poke holes into the top crust to create air vents.

This next step is optional but it is one I usually take.

Brush approximately 2 tsp of milk or cream onto the top crust. Sprinkle with a cinnamon sugar mixture. 

Place your pie onto a cookie sheet. This is also optional but will save your oven from overflowing pie juices.

Bake at 425° for 10-15 minutes. Reduce heat to 350° and continue to bake for another 30-40 minutes; until you have a nice golden brown crust and the filling is bubbling in the vents.

https://countrygal33.blogspot.com/2020/03/never-fail-pie-dough.html?m=0

Sausage Rolls

 Sausage Rolls

1 coil Farmer Sausage

Sauce:

1/2 cup Ketchup 

1 tbsp Mustard 

2 tbsp Brown Sugar

Cut Farmer sausage into 2-3 inch pieces and then in half lengthwise. Place flat side down into a pan

 Mix together the sauce ingredients and brush on the top of each sausage piece. Bake at 350 for about 15-20 minutes. Remove from oven and let cool. 

Sour Cream Biscuits:

2 cups Flour

1 tsp Salt

1 tbsp Sugar

1/2 tsp Baking Soda

4 tsp Baking Powder

1 1/2 cups Sour Cream

Mix first 5 ingredients in a bowl. Add sour cream and stir to form a soft ball. Place dough onto a lightly floured counter top. Sprinkle a bit of flour onto dough. Roll into a large rectangle and cut into smaller rectangles.

Place one piece of cooled sausage into the center of a small rectangle biscuit. Wrap the dough around the sausage and pinch seams together. Place seam side down onto a cookie sheet. 

Bake at 375 for about 15 minutes or until baked and golden brown.

Brush with melted butter and sprinkle lightly with some seasoning salt.

Peanut Butter Crunch Bars

 

 Peanut Butter Crunch Bars

1 1/2 cups Chocolate Chips 

1/4 cup Peanut Butter 

1 cup Rice Krispies 

Put Chocolate Chips and Peanut Butter in a medium sized, microwave-safe bowl. Melt in the microwave in 30-second intervals, stirring between each interval.

When Chocolate is smooth and melted add the Rice Krispies and stir well.

Spread into an 8 x 8 pan line with parchment paper.*

Freeze for 15 minutes and cut into bars.

Store in the refrigerator or freezer.

*I used my granola bar tray