Loaded Mac & Cheese

Add a lot of kick to an old favorite.

Loaded Mac & Cheese

1 (1 lb) box elbow pasta
1 (14 oz) pkg smoked sausage, sliced (I used McCormicks Grill Mates Montreal Steak)
1/2 cup chopped onion
1/2 cup butter
1/2 cup flour
1 Tbl season salt
1 tsp pepper
4 cups milk
6 cups shredded cheese (I used *Beechers No Woman and Sharp Cheddar)
1 (10 oz) can Rotel tomatoes & chilies, **drained well
1 (4 oz) can diced green chilies, drained
1 (2.25 oz) can sliced olives, drained

Preheat oven to 350°. Prepare pasta in large pot as directed on package. While pasta cooks, saute sausage and onion; set aside. Prepare cream sauce by melting butter in large saucepan over medium heat. Sprinkle flour over butter, mix and cook 2 minutes. Add season salt and pepper. Slowly whisk in milk, cook and whisk over medium heat until thickened and bubbly, remove from heat. In the large pot with pasta drained, throw in sausage, Rotel, green chilies, olives and cheese. Pour hot cream sauce over top of cheese and gently stir all together as cheese melts. Pour into sprayed 13″x9″ baking dish and bake about 15 minutes, just until heated through. Buttered bread crumbs or crumbled french fried onions can be added as a topping before baking if desired.

*Beechers is a Seattle based company but their award winning cheeses are sold in many locations including Costco. No Woman is flavored with Jamaican Jerk spices, so it adds a lot of flavor. You can substitute any flavorful cheese you like.

**Squeeze as much liquid out as possible so it doesn’t thin down the thickness & creaminess of the your mac & cheese.

Other flavorful main dish ideas:

Chile Relleno Casserole

Zucchini Crust Personal Pizza

Italian Meatballs

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Breakfast Pizza

Homemade pizza! Why not mix it up with breakfast toppings and a creamy white sauce. Great for breakfast, lunch, or dinner!

Breakfast Pizza

Pizza Crust:
3/4 cup warm water (about 110°)
1 (2¼ tsp) pkt dry yeast
2 tsp sugar
2 Tbl olive oil
2 cups flour
3/4 tsp salt

Sprinkle yeast over warm water, sprinkle sugar over yeast.  When yeast if foamy, add olive oil, flour, and salt.  knead.  Let rise in warm place until doubled.  Stretch or roll into a 10-12 inch circle.  Place dough on pizza pan that has been prepared with cooking spray and sprinkled with cornmeal.  Let rise 10-20 minutes.  Preheat oven to 500°.  Prebake 4-5 minutes. While crust bakes, make creamy sauce.

Creamy White Pizza Sauce:
1 Tbl butter
1 Tbl flour
1/4 tsp season salt
1/2 cup milk

In small saucepan melt butter, stir in flour and salt. Add milk all at once. Cook and stir over medium heat until thickens. Spread sauce over pizza crust. Sprinkle cheese, toppings, and more cheese. Bake additional 5-7 minutes until golden and bubbly.  Makes 1 pizza.

Toppings:
breakfast sausage, cooked crumbled
bacon, cooked crumbled
scrambled eggs
red, yellow, orange, green peppers, chopped
onion, chopped
mozzarella cheese, shredded

One Year Ago: Nutter Butter Chocolate Cake Nutter Butter Chocolate Cake

Two Years Ago: Cinnamon Spud Buns with Chocolate Glaze Cinnamon Spud Buns

Three Years Ago: Dark Chocolate Cookies Dark Chocolate Cookies

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Sausage & Potato Breakfast Casserole

I am not big on breakfast, I rarely eat in the morning. Yes, they (don’t know who they are) say it’s the most important meal of the day. I figure if I am not hungry, why consume the calories? But, on rare occasions when I do eat breakfast, I love something like this sausage and potato breakfast casserole. Anything with sausage in it is usually alright with me, add peppers and green chilies that’s even better. Add mushrooms, tomatoes, substitute a different cheese, use ham or bacon instead of sausage, add different spices…make it your way.

Sausage & Potato Breakfast Casserole

Sausage & Potato Breakfast Casserole 2

2 Tbl olive oil
1 lb ground sausage
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 bag frozen hash browns with peppers
1 can green chilies
1 cup cottage cheese
2 cups shredded sharp cheddar cheese
8 eggs
1 tsp salt
dash white pepper
1 Tbl dried basil leaves
1 Tbl dried parsley flakes

Preheat oven to 350°. Brown sausage in olive oil, drain. Add onion and peppers to skillet, cook until veggies are tender, remove from heat. In large bowl, combine hash browns, green chilies, cottage cheese, and shredded cheese. Stir in sausage mixture, Spread into sprayed 9″x13″ baking pan. In another bowl, whisk together eggs, salt, pepper, basil, and parsley, pour over potato mixture in pan. Bake for 50-60 minutes, until egg is set. Remove from oven and let sit 10 minutes before serving. Can be put together the night before, covered, refrigerated, and baked in the morning. Keep leftovers in the fridge, it is delicious warmed up in the microwave the next day.

One Year Ago: Orange Cranberry Scones with Orange Glaze Orange Cranberry Scones

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Supreme Pizza Ring

I know, I know…I have a thing about wrapping stuff up in bread. It seems to make people happy, so I think I will continue doing it.

Supreme Pizza Ring 2

Supreme Pizza Ring 1

Supreme Pizza Ring

Pizza Dough:
2 pkg (4½ tsp) dry yeast
1½ cups warm water (110°)
4 tsp sugar
4 Tbl olive oil
1½ tsp salt
4 cups bread flour

Pizza Fillings:
1 Tbl olive oil
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 (14 oz) jar pizza sauce, divided
3 cups shredded mozarella cheese, divided
1 (4 oz) bag mini pepperoni
1 cup cooked sausage crumbles
1/2 cup bacon bits
1 (3.8 oz) can sliced olives

Sprinkle yeast over warm water, sprinkle sugar over yeast.  When yeast if foamy, add oil, salt, and flour.  knead.  Let rise in warm place until doubled.  Sauté onion and peppers in 1 Tbl oil until tender, set aside.

Roll out dough to a rectangle approx. 20″x12″.  Spread 1/2 cup pizza sauce over dough.  Layer filling ingredients in order:  1½ cups cheese over sauce, then pepperoni, sausage, bacon, olives, and onion mixture.  Sprinkle another 1¼ cups cheese over toppings (save about 1/4 cup cheese for top if desired).  Roll up, starting with a long side, pinch seam to seal.

Place seam side down on a silpat lined or sprayed baking sheet, pinch ends together to form a ring.  With kitchen scissors, cut from outside edge to two-thirds toward center of ring at about 1″ intervals. Separate strips slightly, twist to allow filling to show.  Cover and let rise until doubled, about 30 minutes.  Bake at 375° for 25-30 minutes or until golden brown and crust is done.  Sprinkle remaining cheese on top for last 5 minutes of baking if desired.  Serve with remaining pizza sauce for dipping.  Pull apart, dip, and enjoy!

One Year Ago Today: Cinnamon Sugar Sour Cream Bread Cinnamon Sugar Sour Cream Bread

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Sweet & Savory Sausage Stuffing

My favorite dish at Thanksgiving is the stuffing.  I like to add nuts and seeds, luckily the guys in my family are OK with that.  I think maybe they don’t complain about the nuts and seeds is because I add sausage.  Usually I use half corn bread and half white bread cubes.  This time instead of white bread cubes, I cut up a large round loaf of King’s Hawaiian bread.  A new favorite.

1 large round King’s Hawaiian Sweet Loaf
1 (9″x9″) recipe cornbread
16 oz turkey or chicken sausage (mild or spicy)
1 cup chopped onion
1 cup chopped celery
2 tsp sage
1 tsp salt
2 Tbl dried parsley
1 Tbl poppy seeds
1 Tbl sesame seeds
1 cup chopped walnuts or pecans
1-2 cups chicken broth

Cut the King Hawaiian loaf and corn bread into cubes, spread out on baking sheets and leave out overnight to dry out.  In large pan, brown sausage, add onion and celery and cook until tender.  Put all the bread cubes in a very large bowl.  Add sage, salt, parsley, poppy seeds, sesame seeds, and nuts; toss together.  Pour sausage mixture over bread mixture and toss all together.  Pour some of the chicken broth, gently toss.  Continue adding more broth and tossing until reach desired moistness, about when starts clumping together (not too wet).  Heat oven to 350°.  Put stuffing in sprayed 13″x9″ baking pan, and bake 30-40 minutes, or until nicely browned.

One Year Ago:  Pumpkin Gingerbread with Cinnamon Pumpkin Cream Frosting

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Baked Sausage & Bacon Spaghetti

We had this for dinner tonight, delicious!  Adapted from deepsouthdish.com, this recipe makes a lot, great if you have a big family or feeding a crowd.

12 oz spaghetti noodles, cooked and drained
1 lb ground mild Italian sausage
½ cup real bacon bits
1 cup chopped onion
1 cup chopped bell pepper
2 (14.5 ounce) cans Italian style diced tomatoes, with liquid
2 tsp Italian seasoning
2 cups grated sharp cheddar cheese, divided
1 (10-3/4 ounce) can cream of mushroom soup
1/4 cup water
1/4 cup grated Parmesan cheese

Preheat the oven to 350°.  Spray 9″x13″ baking dish with non stick spray.  Break spaghetti noodles in half or thirds and cook as directed on package.  Brown sausage in large skillet, add bacon bits and cook for couple minutes, drain, remove and set aside.  Add onion and bell pepper to skillet and cook until softened, about 5 minutes.  Add tomatoes, Italian seasoning, and cooked sausage and bacon.  Bring up to a boil, reduce heat and simmer for 10 minutes.

Layer half the spaghetti noodles in prepared baking dish.  Spoon over half the meat sauce.  Sprinkle half the cheddar and then repeat those layers once more.  Combine cream of mushroom soup with water and blend well. Drop over top layer of cheese and carefully spread over top.  Sprinkle with Parmesan cheese and bake uncovered, for 30 to 35 minutes, or until heated through and bubbly around edges.

One Year Ago Today:  Seed Bread

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Baked Sausage & Cheese Omelet

This is quickly put together and popped in the oven for a busy evening meal.  A spin-off from a recipe at allrecipes.com.  I did not want to use a 13″x9″, too big for us tonight, so this is a scaled down version for a 9″ deep dish pie plate.  Their recipe uses ham, I substituted sausage, either way…yummy!

                       

4 slices white bread, cut into cubes
1 cup shredded cheddar cheese
1 pkg (4 oz) precooked sausage crumbles
1 cup milk
4 eggs
2 Tbl chili sauce (or dash hot sauce) optional
2 green onions, chopped
salt & pepper

Preheat oven to 350°.  Spray 9″ deep dish pie plate with non-stick spray.  Place half of bread cubes on bottom of pie plate.  Sprinkle half of sausage evenly over bread.  Sprinkle half of cheese evenly.  Repeat with remaining bread cubes, sausage, and cheese.  In another bowl, whisk together milk, eggs, chili sauce, green onion, salt, and pepper.  Pour mixture in pan over other ingredients (sprinkle more cheese on top if desired).  Place pie plate on baking sheet with rim and place in oven.  Pour boiling water into baking sheet and bake for about 40 minutes or until puffy and eggs have set.

One Year Ago Today:  Graham Cracker Dream Bars

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Sausage & Cheese Muffins

Sausage makes everything better, so why not muffins.  I saw a picture of these on Pinterest and had to try them for dinner.  They are wonderful.  This is adapted from plainchicken.com, great idea, great recipe.

                       

1 lb ground pork sausage (mild or hot, your choice)
1 cup chopped onion (I use frozen chopped)
1 cup chopped peppers (green, red, & yellow, I use frozen strips)
3 cups baking mix
1 cup shredded sharp cheddar cheese
1 cup shredded Monteray Jack cheese
3/4 cup buttermilk (or milk)
1 (10.75 oz) can condensed fiesta nacho cheese soup

Cook sausage, onion, and peppers in large skillet over medium to med-high heat, stirring until sausage is no longer pink. Drain and cool.

Preheat oven to 375°.  Combine sausage, baking mix, and shredded cheese in large bowl.  Mix together soup and buttermilk, add to sausage mixture, stir just until dry ingredients are moistened. Scoop unto Demarle muffin tray or sprayed muffin pan, filling to tops of cups.  Bake for 20 minutes or until lightly browned.  Makes 12.

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Beef & Sausage Butternut Squash Lasagna

I love finding new products that taste terrific, and this pasta sauce is a new favorite.  Dave’s Gourmet Butternut Squash Pasta Sauce, I usually buy it at Costco but I have also seen it at grocery stores.  This is a lasagna I made using this incredible tasting sauce.

                       

1 lb lean ground beef
1 lb ground sausage
1 cup chopped onion
salt & pepper
1 jar Dave’s Gourmet Butternut Squash Pasta Sauce
1 can (14.5 oz) diced tomatoes, with basil, garlic & oregano
1 can (14.5 oz) diced fire roasted tomates
1 (15 oz) ricotta cheese
2 eggs
4 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 pkg no-boil lasagne noodles

Preheat oven to 375°.  In large skillet over medium heat, brown ground beef, sausage, and onion, drain and season with salt and pepper.  Add pasta sauce and both cans diced tomatoes.

In medium bowl, mix ricotta cheese, eggs, 2 cups mozzarella, and Parmesan.

Spray 13×9 baking pan with no-stick spray.  Spread 1½ cups meat sauce on bottom of pan.  Layer ingredients in following order:
4 noodles, overlapping, 1/3 of ricotta mixture, 1/3 of meat sauce, 1/3 of mozzarella.  Repeat two more times, ending with mozzarella on top.  Set baking pan on cookie sheet in case of spill over.  Bake for 45-50 minutes, covering last 15 minutes with foil.  Remove and let stand 15 minutes before serving.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Favorite Stuffing for Thanksgiving

This is my favorite stuffing, Sausage Seed Cornbread Stuffing.  This is a big problem for me, every time I make this stuffing I have a control problem.  I try to limit myself but I know it’s there, haunting me from the refrigerator…warm me up, don’t you want some more?  Yes, but I have already had you for breakfast, lunch, dinner and numerous snacks.  Stuffing is my favorite dish at Thanksgiving followed closely by sweet potatoes, mashed potatoes, rolls and everything else!

Cornbread recipe (easy recipe below) for a 9×9 baked in a 13×9 and cubed, lay out on cookie sheet to dry out a bit
1 lb sausage, browned (in a pinch Jimmy Dean Fully Cooked turkey sausage crumbles, love shortcuts)
1/2 cup butter
1 cup chopped onion
4 stalks celery, chopped
1 pkg seasoned cubed bread stuffing (7.5-10 oz)
3 Tbl poppy seeds
3 Tbl sesame seeds
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1 cup chopped walnuts
1 tsp sage
1 tsp poultry seasoning
1 Tbl parsley
2-3 cups chicken broth
season salt to taste

Preheat oven to 350°.  Melt butter in fry pan and saute onion and celery until soft.  In large bowl combine cornbread, seasoned bread stuffing, poppy seeds, sesame seeds, sunflower seeds, pumpkins seeds and walnuts.  Stir all together and then stir in browned sausage and celery/onion mixture.  Sprinkle with sage, poultry seasoning, and parsley, mix in.  Begin pouring chicken broth over stuffing, it will take at least 2 cups, then pour enough until starts to hold together as you turn in over with a spoon.  You want it to hold together but not turn to mush.  Sprinkle with season salt, gently stir in, and taste.  Repeat until desired taste.  Spoon into a 13×9 pan (I use a 15×10 to have more crisp surface area).  Bake for 40-55 minutes depending on your desired browning, check frequently.  Optional-add waterchestnuts, mushrooms, craisins…make it your favorite.

Easy Cornbread for 9×9 (13×9 for stuffing):
1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

Preheat oven to 375°.  Spray pan.  In microwave safe bowl, melt butter.  Stir in sugar.  Add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture.  Stir in cornmeal, flour, and salt until well blended.  Pour batter into prepared pan.  Bake for 30 to 40 minutes (18-25 for 13×9) or until a toothpick inserted comes out clean.  For stuffing, cool in pan for 10 minutes then turn out on wire rack and cool.  Cut into cubes.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.