Pasta with chicken sausage and broccoli

from: Real Simple

12 ounces rigatoni (about 4 1/2 cups)

1 tablespoon olive oil

1 onion, sliced

6 ounces fully cooked chicken sausage links, sliced

1 head broccoli, cut into florets and stems sliced

1/4 grated Parmesan

Cook the pasta accordingtothe package directions.
Meanwhile, heat the oil in a large skillet over medium-high heat. Cook the onion, stirring often, for 3 minutes. Add the sausage and cook, stirring until browned, about 2 to 3 minutes. Add the broccoli and 1 1/4 cups water and simmer, covered, until the broccoli is tender, about 5 to 6 minutes.

Toss the pasta with the sausage mixture and any remaining liquid and the Parmesan.

Salsa Recipe (for canning)

from: Debbie McAllister

10 qts. tomatoes, peeled and quartered
3 qts. chopped peppers (3 green bell, 3 red bell, 4 Anaheim, 8 yellow, 6 jalapenos)
2 red hot peppers, dropped whole into batch ( I don't add these if the jalapenos are super hot)
1 qt. chopped celery
4 onions
2 tsp. paprika
6 cloves garlic, pressed
3/4 C. sugar
2 T. Pepper
1 C. vinegar
1/3-1/2 C. salt
4 tsp cumin, if desired

Chop all vegetables and measure. Put everything into a pot and cook until soft and simmer until the desired thickness.

Helpful hints: wear gloves when chopping peppers. If you are going to finely chop/pureed tomatoes in a food processor you don't need to peal the tomatoes (this saves a lot of time). Save some jalapenos seeds, after salsa has cooked a little while taste it, if it needs more of a kick add seeds.

Summer Berry Crisp

taken from: Williams Sonoma, Essentials of Baking

Filling:

5 cups berries (blueberries or mixed berries - I use blackberries)

1/2 t cinnamon

3-5 T granulated sugar

(I also add 1-2T of lemon juice)

Topping:

1 cup ap flour

1/2 cup old fashioned rolled oats

1/3 cup granulated sugar

1/3 cup firm packed brown sugar

1/2 t cinnamon

1/4 t salt

1/2 cup unsalted butter, melted

Stir together the berries, sugar, cinnamon, and lemon juice until well mixed. Pour into greased 2 1/2 qt. baking dish and set aside

In a large bowl, stir together the flour, sugars, oats, cinnamon, and salt. Then stir in the melted butter until evenly moistened crumbs form. Spoon the crumb mixture evenly over the filling.

Bake at 350 the crisp until the juices are bubbling and the top is a golden brown, about 35-40 minutes. Let cool for a few minutes, but the crisp is best served warm. Delicious served with ice cream!

Variations:

You can use several types of fruit for the filling:

Apple or pear crisp:

Use 6 cups chopped, peeled apples or pears, 2 T sugar, 1 T lemon juice, 1/2 t cinnamon

Top and bake as directed above.

Peach crisp:

Use 6 cups chopped, peeled peaches and 3-4 T sugar.

Top and bake as directed above.

Ham Cheese Spirals

from Holly Morgan

1 egg
1/4 tsp. ground cayenne pepper
1 sheet frozen puff pastry, thawed
8 slices ham
1/4 cup grated Parmesan cheese

Preheat oven to 400*. Beat egg with 1 TBSP water. Roll pasty into 14X10 rectangle. Cut half lengthwise. Brush both halves with some egg mixture. Sprinkle pepper and 3 TBSP. cheese on 1 half. Cover with ham slices. Put other pastry piece on top, egg side down over ham. Brush with egg mixture. Roll like jelly roll to make 14 inch log. Cut into 24 slices. Place on parchment baking sheet. Brush with egg mixture and sprinkle with cheese. Bake 12-14 minutes. You can make this in advance and freeze until ready to bake.

Fried chicken

• 30 saltine crackers
• 2 tablespoons all-purpose flour
• 2 tablespoons dry potato flakes
• 1 teaspoon seasoned salt
• 1/2 teaspoon ground black pepper
• 1 egg
• 1/4 cup vegetable oil
• 6 skinless, boneless chicken breast halves

DIRECTIONS
1. Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
2.Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
3.One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
4.Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.

Peanut Butter Brownies

From: Rita

Michi's Brownies
3 cubes butter
3/4 C. cocoa powder
3 C. sugar
Cream; add:
6 eggs, one at a time, beating each one in
2 1/4 C. flour
1 Tbl. vanilla
1/4 tsp. salt
These are best mixed by hand, or they overflow the pan. I used a mixer but on the lowest speed. Bake in a greased rimmed cookie sheet at 350 for 20-25 minutes.

For the peanut butter frosting:
Whip 2 C. creamy peanut butter with mixer until fluffy. Spread on hot brownies. Top with:
Fudge Frosting
1 C. white sugar
1/4 C. cocoa powder
6 Tbl. milk
1/4 C. butter
Bring to a boil, cook 5 minutes. Add about 1 C. powdered sugar (may need more) and 1 tsp. vanilla, beat till smooth. Pour over peanut butter, swirl it through. It sets up fast!

Spaghetti Sauce

3 tablespoons olive oil
2 cups onion, chopped
1/4 cup celery, chopped
1 1/2 pounds hamburger (at least 90% lean)
4 teaspoons finely chopped garlic (I use about 4 medium sized cloves)
1 6 oz. can tomato paste
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoons dried thyme
4 Cups chopped, peeled tomatoes (6 large) or 2 14 1/2-ounce cans tomatoes, undrained and cut up.
1 carton fresh mushrooms (optional)
1 1/2 cups water
1 teaspoon chicken base, granules or 1 bouillon cube
1 teaspoon beef base, granules or 1 bouillon cube
1 tablespoons sugar
1 bay leaf
1/4 cup fresh basil, rolled and thinly sliced with scissors (sadly, I have always left this out because I don't have fresh basil around during the winter)

Heat olive oil over medium high heat. Add onion and celery, saute until translucent and slightly browned. Add garlic and stir constantly for 1 minute. Add beef and cook until no red is showing. Drain beef slightly. Add tomato paste and spices and cook for 1 minute, stirring until combined. Add tomatoes, water, chicken and beef bases (or granules or bouillon), and sugar. Stir until combined and add the bay leaf. Bring to a boil and then reduce to low and simmer for 1 hour, stirring occasionally. Stir in fresh basil and serve over pasta or use in lasagna.

NOTE: The sauce will seem watery at first but will reduce to perfection after simmering an hour.