Lasagna Soup

I love winter because its a great time to curl up with a blanket and have a nice warm bowl of soup.  Soup is one of my favorite comfort foods and this is a great time of year for it, as it starts to get cold outside.  I do like the unseasonably warm weather we have been having in my state though. 

I decided to make Lasagna Soup because I always thought lasagna looked good, but I do not like ricotta cheese and cannot find a recipe that does not include it.  When I saw that this soup recipe did not have ricotta cheese and included sausage instead of ground beef,  I knew I had to try it. (If anyone knows of a good lasagna recipe without ricotta cheese let me know).  I wasn't expecting to much, but my husband and I were pleasantly surprised and thought it was great.  I can't wait to have it again.

Lasagna Soup
(Recipe adapted from The Deen Bros)

2 teaspoons olive oil
1 pound of smoked sausage, casings removed
3 cloves garlic, minced
1 (32 ounce) container of chicken broth
1 (15 ounce) can of tomato sauce
1 (14 1/2 ounce) can of diced tomatoes with basil, garlic, and oregano
1/2 teaspoon salt
4 ounces of broken whole-wheat lasagna noodles (about 4 noodles)
3 tablespoons parmesan cheese
1/2 cup shredded mozzarella cheese

1.  Heat the oil over medium-high heat in a large saucepan.

2.  Add the sausage and garlic.  Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8-10 minutes.

3.  Add the broth, tomato sauce, diced tomatoes, and salt.  Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes.

4.  Add the noodles, then bring to a boil.  Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10-12 minutes.

5.  Remove from heat, and stir in the mozzarella and parmesan cheese.  If you desire, you can serve with parmesan cheese on top. 


*Alyssa*

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Leftover Turkey Casserole

My family cooks a very large turkey so that there is always a lot of leftovers.  Wherever we go for Thanksgiving dinner, we are always sent home with lots of leftover turkey.  This is a great casserole that can use the leftover turkey and only adds a few other ingredients.  It is a great idea for another way to eat the leftover turkey.

Leftover Turkey Casserole
(Recipe adapted from Martha Stewart's Kids Magazine)

2/3 cup breadcrumbs (you could use leftover bread to make fresh breadcrumbs, or use the store bought ones like I did)
3/4 cup parmesan cheese
5 tablespoons butter
3/4 pounds of cooked turkey, cut in 1 inch cubes
1 cup of peas, frozen or fresh
3 3/4 cups of chicken broth
6 tablespoons flour
2 teaspoons lemon juice
1/2 pound of egg noodles


1.  Preheat the oven to 425 degrees.

2.  Cook the egg noodles according to the instructions on the package.  

3.  In a bowl, combine breadcrumbs, 1/4 cup of cheese, and 3 tablespoons of melted butter.

4.  In a medium saucepan, over medium heat, whisk remaining butter and flour to create a roux.  Add stock, then bring to a boil.  Then simmer for 3 minutes.

5.  Remove from heat and add the lemon juice and remaining cheese.

6.  Combine the sauce with the turkey, peas, and egg noodles.   Then pour into a greased 9 x 13 sized dish and top with the bread crumb mixture.

7.  Bake for 13-15 minutes, until golden brown and bubbly. 

*Alyssa*

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Apple Cider Vodka Cocktail

Happy Thanksgiving!!!! 

Thanksgiving is one of my favorite holidays.  I hope everyone has a great day today and enjoys lots of good food with family and friends.  I thought I would post a great fall cocktail that would be a good edition to a Thanksgiving dinner or can be enjoyed on any other day.  My husband and I love apple cider and it is always a staple in our house in the fall.  Two years ago at Brian's cousin's wedding, this was her signature drink.  This is a delicious cocktail and is extremely easy to make.

Apple Cider Vodka Cocktail

1 shot of vodka
Ice cubes (I used 2)
Apple cider
Cinnamon Stick

1.  Put the ice cubes in an 8 ounce glass and add the shot of vodka. 

2.  Fill the glass up with the apple cider.

3.  Stir the drink with the cinnamon stick.

Enjoy and have a great meal!!

*Alyssa*

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Pumpkin Pie

With Thanksgiving tomorrow, I decided to make the classic Thanksgiving dessert, Pumpkin Pie.  We always have Pumpkin Pie as one of many Thanksgiving desserts.  This year my mom said that she wasn't going to make it, so I decided to make it.  I thought it would be really difficult, but it was relatively easy, it just took a long time to bake. 

Pumpkin Pie
(Recipe adapted from Betty Crocker's Cookbook: Bridal Edition)

Pre-made Graham Cracker pie crust
2 large eggs
1/2 cup sugar
2 teaspoons of pumpkin pie spice
1/2 teaspoon salt
1 can (15 ounces) pumpkin (not pumpkin pie mix)
1 can (12 ounces) evaporated milk

1.  Preheat the oven to 425 degrees.

2.  Beat eggs slightly in a medium bowl using a whisk or a hand beater.  Beat in the remaining ingredients.

3.  Place the pie crust on a cookie sheet to prevent spillage into the oven.  Pour the filling into the pie crust.

4.  Bake the pie for 15 minutes.  Reduce the oven temperature to 350 degrees.  Bake for an additional 45 minutes or until a knife inserted in the center comes out clean.  Cool on a wire rack for 2 hours.  After cooling, cover the pie and refrigerate.

*Alyssa*

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Green Bean Casserole

Green Bean Casserole is a classic Thanksgiving side dish. I love the French-fried onions on top.    My mother-in-law always serves this at her Thanksgiving dinners and it is a good side dish and tasty way to make green beans.

Green Bean Casserole
Recipe from Betty Crocker Cookbook: Bridal Edition

1 can (10 3/4 ounces) condensed cream of mushroom soup
1/2 cup soy milk (can substitute regular milk)
1/8 teaspoon pepper
2 bags of frozen green beans
1 can (2.8 ounces) French-fried onions
1/2 cup water

1.  Preheat the oven to 350 degrees.

2.  Put the frozen green beans in a large bowl and add 1/2 cup water.  Microwave for 4 minutes to thaw the green beans. When done, drain the water.

3.  Mix the soup, soy milk, and pepper in a 9 x 13 sized casserole dish.  Stir in the green beans and sprinkle with the French-fried onions.

4.  Bake uncovered for 30 to 40 minutes or until hot in the center.


*Alyssa*

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Pilgrim Hat Cookies

I saw variations of these Pilgrim Hat Cookies on Pinterest and I thought they looked really fun.  They will be a great treat to make with my son, Aaron, once he gets older.  They are also really tasty too!! I plan to make more of these for Thanksgiving dessert and they can even be used as place card holders.

Pilgrim Hat Cookies
(Adapted from recipe at Taste of Home)

1 tub of ready-made cream cheese frosting
1 tablespoon of peanut butter
1 package of chocolate wafers (my package had 42 cookies)
42 miniature peanut butter cups
orange frosting

1.  Empty the frosting into a small bowl and add the peanut butter.  Beat on low until the frosting and peanut butter are combined to make peanut butter frosting.

2.  Holding the bottom of a peanut butter cup, dip the top in the peanut butter frosting, swirling it around to cover it.  Place the top of the peanut butter cup on the center of the chocolate wafer, forming the hat.

3.  Then frost a square shape on the center of the peanut butter cup, forming the buckle.

4.  Repeat steps 2 and 3 with the remaining cookies and peanut butter cups. 


*Alyssa*

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Pumpkin Cupcakes

These Pumpkin Cupcakes with Streusel Topping are a great fall dessert.  They are a great alternative to Pumpkin Pie for Thanksgiving dessert. I made them for my son's play group, since my husband is not the biggest fan of pumpkin. They are very good, with a great pumpkin flavor, and the pudding makes them incredibly moist. 

Pumpkin Cupcakes with Streusel Topping
Steusel Topping recipe from: Betty Crocker Cookbook: Bridal Edition

Cupcake Recipe
1 box of moist white cake mix
1 can (15 oz) of pure pumpkin (not pumpkin pie filling)
1 box of pumpkin spice pudding
1 1/4 cup of water
1/3 cup of vegetable oil
3 eggs

1.  Preheat the oven to 325 degrees.

2.  Combine all ingredients in a large bowl. Beat the ingredients on low speed for 30 seconds, then on medium speed for 2 minutes scraping the bowl occasionally.

3.   Line the cupcake pan with liners.  Then fill the liners about 2/3 fill with cupcake batter using an ice cream scoop or spoon.  


Streusel Topping
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons of firm butter

1.  Mix flour, brown sugar and cinnamon in medium bowl.

2.  Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly.

3.  Spoon the struesel topping over each cupcake evenly.

Bake the cupcakes for 20-25 minutes.  They are done when an inserted toothpick comes out clean.  Cool for 10 minutes before removing from the cupcake pan. 


 *Alyssa*

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Carrots Glazed with Brown Sugar

Thanksgiving is coming up so soon, I can't believe how fast the fall has gone.  The next couple posts will contain food that can be served for Thanksgiving.  Carrots Glazed with Brown Sugar is one of my family's Thanksgiving staples and I can't remember a Thanksgiving at my parent's house without my mom making them.  Until I asked my mom for the recipe when I was in college, I never realized how easy they were to make.   While a great Thanksgiving side dish, they are also an easy weeknight vegetable that can go with a lot of different meals.

Even though I really don't like cooked carrots, I always liked these carrots because the butter and brown sugar make an almost candied like glaze.  The carrots are really sweet and very tasty.  This dish makes a perfect Thanksgiving side dish.

Carrots Glazed with Brown Sugar

1 bag of baby carrots (1 pound)
2 tablespoons of butter
2 tablespoons of packed brown sugar

1.  Fill a medium sized saucepan half way with water and boil the water.

2.  Once the water is boiling, add the carrots and cook, covered, for 10 minutes.

3.  Once the carrots are tender, remove from heat and drain the water from the carrots.

4.  Then add the butter and brown sugar to the carrots and stir until they are combined and the carrots are glazed with the brown sugar and butter mixture.

*Alyssa*

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Breakfast Quesadillas

Once a week Brian and I like to have breakfast for dinner, or "Brinner" as it is so aptly called in "Scrubs."  I love breakfast foods, in fact, breakfast foods are some of my favorite food, except for desserts, of course (I have a major sweet tooth).  Breakfast makes for great dinner because most breakfast meals are really fast and easy to make.  I thought of these breakfast quesadillas to combine a great breakfast meal, eggs, bacon, and sausage.  The quesadillas were really good and were also filling, 1 was enough for each of us.  This will become an easy go to meal since these are ingredients I always have in the house.

Breakfast Quesadillas

1 large tortilla
1/2 cup cheddar cheese
2 eggs
2 sausage links
2 strips of bacon
1 teaspoon of Bacon bits
1 tablespoon of butter
1 tablespoon of soy milk

1.  Heat a skillet over medium heat and melt the butter. Once melted, whisk the eggs in a bowl and add the soy milk and bacon bits. Continue whisking until all mixed.  Pour the eggs into the skillet and scramble them while they cook.  Cook until they begin to brown. 

2.  Cook the bacon in a skillet over medium heat until crispy or to your liking.

3.  Cook the sausage links according to the package, usually about 45 seconds in the microwave.  Break the sausage into a few pieces. 

4.  Grease a skillet and and put over medium heat.  Put the tortilla in the skillet and cover the whole tortilla with cheese.  Add the eggs, bacon, and sausage on one side of the tortilla.  Once the cheese begins to melt, fold the cheese only side over the breakfast filled side of the tortilla.   Cook for 2 minutes then flip to the other side of the quesadilla.  Cook for another 2 minutes, each side should be browned and crispy.   Remove from heat. To serve cut the quesadilla into 3 pieces. 

*Alyssa*

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Chicken Bacon Ranch Pizza

I love anything that is Chicken Bacon Ranch and I love pizza.  I thought of this recipe to combine the two.  Its really good and it is easy enough that it can be done on a weeknight. I use refrigerated pizza dough and pre-cooked chicken strips to make the meal easy.  It is a good recipe, we have been making this for awhile and is our go to pizza recipe.

 

Chicken Bacon Ranch Pizza

1 refrigerated pizza crust

1/2 cup ranch dressing

1 1/2 cups mozzarella cheese

1 cup pre-cooked chicken strips

4 strips bacon

1.  Preheat oven to 425 degrees.

2.  Grease the cookie sheet and spread out the refrigerated pizza dough on the cookie sheet.  Cook the pizza crust for 8 minutes before putting any toppings on.  This allows the dough to get a little more crispy.

3.   While this is happening, cook the bacon in a skillet on the oven or on the microwave until crispy.  Drain any fat.   Crumble the bacon into small pieces.

4.    Cut up the chicken into cubes.

5.   Take the pizza crust out of the oven and spread on the ranch dressing over the whole pizza, leaving a little bit of crust on the sides.  I used fat free ranch dressing to make the pizza a little more healthier, wheat crust can also be used.  Then sprinkle the mozzarella cheese over the pizza, covering the ranch dressing.

6.    Then sprinkle the chicken and bacon on top of the cheese, covering the pizza.  Cook for 6-10 minutes until the cheese is bubbly and melted. 

*Alyssa*

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