KIELBASA/PASTA DISH (a fave of my Michiganders)

 1 box of Rotini pasta

1 rope of turkey kielbasa

1 small onion, chopped &1 green and 1 red pepper chopped or sliced

1 clove of minced garlic, olive oil,2 tbsp Italian dressing

1/2 cup shredded chees (mozzarella)

Parmesan cheese to serve

Bring 5 qts of water to a boil, add salt to season, add pasta, 11 min

add 2 tbsps OO to large skillet, cut kielbasa into rounds and brown slightly, remove from pan and add onion, peppers and garlic

Drain pasta saving 1 cup of water or use a spyder to place past directly into skillet, return kielbasa to skillet, add Italian dressing and mozzarella cheese, Mix well and season to taste with S & P

Add pasta water if needed, stir all well and add to large serving bowl

serve in pasta bowls or plates and garnish with Parmesan

HOMEMADE ROLLS

1 cup flour

1 tsp baking powder

1 tsp salt

2 tbsp mayo

1/2 cup milk

Grease muffin pans

Heat oven to 350 degrees

Mix all ingredients together and place in muffin tin 

Bake for 15 minutes (makes 5) 

TOFFEE TIRAMISU TORTE ( my daughter Kim;s birthday cake)

Ingredients for cake are:

1 box white cake mix &1 cup strong black coffee

4 egg whites & 4 mini Heath candy bars, chopped fine

Mix cake and pour into 2 9 inch pans which are sprayed and dusted 

Bake in a 350 degree oven for 25 to 35 minutes, move to a wire rack and cool. When cooled remove and slice each layer in half to make 4

Frosting: 4 oz. cream cheese softened and 2/3 cup sugar

  1/3 cup choc. syrup and 2 tsps vanilla

   2 cups heavy whipping cream  & Heath candy bars

   2 tbsps strong coffee mixed with 1/4 cup Kahlua, brush each layer     with this mixture

Mix cream cheese, sugar and syrup, add vanilla

Beat whipping cream until soft peaks form and then add to cream cheese mixture folding together

Frost each layer and up sides then frost top and add chopped Heath bars to top

MOUNTAIN DEW CAKE (courtesy of my son Tim)

 

1 box lemon cake mix

1 3/4 oz box of lemon instant pudding

1 12 oz can of mountain dew

3/4 cup vegetable oil

4 lg eggs

Spray a bundt pan with cooking spray

mix all ingredients well with elec mixer

pour into pan and bake at 325 degrees for 45 to 50 minutes until toothpick inserted comes out clean

Let cool in pan for 10 minutes, then remove to a wire rack to cool

Dust with powdered sugar or make a glaze

SAVANNAH TIRAMISU

9 inch springform pan

Ingredients: 

2 dozen crumbled chocolate macaroons, crumbled

1/2 cup rum or bourbon

1/2 lb butter

1 cup sugar

6 separated eggs

2 oz. melted unsweet chocolate

1/2 tsp vanilla

1/2 cup chopped pecans (optional but better with)

1 dozen double separated in half ladyfingers

3/4 cup whipped cream & 3 tbps sugar (I like powdered)

Soak macaroons in bourbon or rum

with elec mixer, cream butter & sugar until fluffy. Beat in slightly beaten egg yolks then add melted chocolate, vanilla, nuts and macaroons. In a clean bowl, beat egg whites until stiff and fold into chocolate mixture.

Grease pan and line bottom with separated ladyfingers, then alternate layers of choc mixture and ladyfingers. Chill over night, remove from pan and decorate top with whipped cream and dust with cocoa powder

(You can substitute the rum/bourbon with Kahlua and coffee mixed if desired)

If you are allergic to uncooked eggs do not eat

No Knead: ARTISAN BREAD

 3 cups flour, all purpose, wheat or bread-1/4 tsp yeast (I used instant)

1 tsp salt, stir well to combine, make a well in bottom of bowl

Add 1/1/2 cups hot water (105)

using a dough whisk or the handle end of a wooden spoon stir until mixed, it will be sticky, place dough and cover bowl with plastic wrap and leave on counter for 3 hours to rise

After 3 hours dough will be "jiggly" so add some flour to a board and dump dough out onto board, add a couple tbsps of flour on top of dough and using a scraper, move dough around until you have formed a ball. using parchment paper in another another bowl place dough and cover with a towel for 30 minutes. 

while dough is resting turn on oven to 450 degrees and add your pot (dutch oven if possible with a non plastic lid/handle.) After 30 minutes remove pot, place dough in pot using parchment paper and leave in oven for 30 minutes, remove lid after and leave pot in oven for about 10 minutes to make top crackle

Let rest a few minutes before slicing. 

LEMON DUMP CAKE

 8x8 pan (lightly butter)

1 can lemon pie filling

1 box lemon cake mix

4 oz cream cheese (cut into cubes)

1/2 stick butter (thinly sliced)

Place pie filling in pan

add 1/2 pkg of cake mix, spreading over filling

add cream cheese over top of mix

pour balance of cake mix over cream cheese

place butter slices evenly over top of mix

bake at 350 degrees for 35 to 40 minutes 

(optional, serve with whipped cream)

MEATLOAF

 1 1/2 pounds of ground beef ( you can use turkey if you like and sometimes I use a half pound of ground pork with a pound of beef)

1 egg

1/4 tbsp of worcestershire

1/4 cup chopped onion

1/4 cup chopped green pepper

1/2 tsp garlic powder

1/2 tsp cumin

3/4 cup bread crumbs

1/2 cup tomato catsup

Mix well and form into a loaf shape add more catsup on top and place on rack on roasting pan

Bake @ 350 for 45 minutes to 1 hour

You can also bake in muffin tins or small individual loaves

CHICKEN POT PIE CHOWDER

 1/2 cup dry white wine (optional)

4 cups water (I use 3)

2 tbsp low sodium chicken broth  

12 oz chicken  in bite size pieces

2 cloves garlic, finely chopped or grated

1 med onion, chopped

1/2 cup of half and half

2 tbsp cornstarch

4 oz cream cheese, cut in cubes

1 1/2 cup of frozen peas and carrots

1 cup of corn kernels

1 lg russet potato cut into bite size pieces

salt and pepper plus 1 tbsp thyme

some chopped bacon and parsley for serving

In a slow cooker, whisk together wine, water and chicken stock

add chicken, potatoes, garlic, onion, thyme, s & p toss to combine

cook covered until chicken is cooked through

in a bowl whisk together half & half, corn starch, stir into chowder with cream cheese and veggies, let thicken and serve

(you can use an instant pot if desired, just refer to settings)

I served sage and black pepper to my dish made with Bisquick

CARAMEL APPLE PIE

 You can make your own pie crust if you desire and peel and chop all your apples and measure your ingredients which I can do and have done but I am kind of like Sandra Lee who used to have a show on Food Network called, Semi Homemade Cooking with Sandra Lee, you can make it easy if desired with same results so here is the last one I made.

Pillsbury pie crusts from refrigerated section

1 can of apple pie filling

1 can of Lucky Leaf caramel apple pie filling

1 egg (for egg wash)

1 tbsp of cinnamon and 1 tbsp of apple pie spice

Thaw pie crusts and preheat oven to 400 degrees

Arrange pie crust in deep pie dish, bring crust all the way up sides

Mix both cans of filling in a bowl, add spices and stir.

Pour into crusts smoothing evenly, add top crust and tuck around top or flute, brush with egg wash and cover edges with foil to prevent burning. Bake 35 minutes and remove foil for another 10

(Old fashioned way will follow at a later time)

Chocolate Crinkle Cookies

Ingredients:

1 8oz block of cream cheese, softened

1 stick of unsalted butter, softened

1 egg

1 tsp vanilla

1 18 oz box 0f chocolate cake mix (I used Duncan Hines Triple)

powdered sugar for rolling and dusting.

Preheat oven to 350 degrees

In a bowl with electric mixer cream cheese and butter until creamy, add egg and vanilla till mixed well, then add the cake mix (batter will be stiff)

refrigerate for 2 hours then use a tablespoon to scoop out mix and roll into a ball, then roll in powdered sugar and place on ungreased cookie sheet and bake for 9 to 11 minutes depending on the size of the ball and your oven

when done you nay dust again with powdered sugar if desired, cakes will stay soft and gooey for days. ( I add a piece of bread in with mine)

Enjoy!