Happy Birthday, Sweetie!

 Where did the time go?

Love you, Sweetie!

Happy Valentine's Day

 Today was a fun day at school. Having never worked in an elementary school before, I never realized how much excitement Valentine's Day brings to little ones. Cupcakes, candy, Valentine's, flowers and cards for teachers, giggles, grins - the fun started at 8 am and did not end until 2:30 pm. I loved every minute of it. So blessed everyday to be where I work! Love my school and love the little ones.

Dishing Up Some Sausage

I'll be the first to admit that sausage is not my "go to" meat when planning menus for dinner. However, if it were left up to my husband, he would have sausage frequently. He loves sausage no matter the type - breakfast sausage, smoked sausage, kielbasa, Italian. It does not matter to him. He loves sausage. Recently I have tried a few new sausage recipes and I must admit, I have enjoyed them. 

Sausage and Wild Rice

1 (1lb) pkg ground pork sausage

1 tablespoon butter

1 large onion, chopped

1 cup celery, chopped

2 (6oz) pkg long grain and wild rice mix

1 tablespoon rubbed sage

3 ½ cups chicken broth

1. Brown sausage in a skillet until meat crumbles and is no longer pink.

2. Removed sausage using a slotted spoon; reserve the drippings.

3. Melt butter in skillet with drippings.

4. Add onion and celery and sauté until tender.

5. Add only 1 seasoning package from rice and both boxes of rice, sausage, sage and broth. Pour into a greased baking dish.

6. Bake covered 325⁰ for one hour or until liquid is almost absorbed.

7. Let stand 5 minutes before serving.

 Grilled Kielbasa and Pesto Pasta (Adapted from How To:Simplify)

1 lb penne pasta

1 smoked kielbasa sausage

½ cup basil pesto

1 tablespoon dried basil

Dash of dried oregano

¼ teaspoon garlic powder

Parmesan cheese

Salt and pepper to taste

1.Cook penne according to directions on the package. Drain and place back into the pot.

2.Slice kielbasa into ½ inch slanted slices and grill using a stove top griddle.

3. Add kielbasa to penne along with the remaining ingredients. Toss together. Sprinkle with parmesan cheese.

Sausage Bake (adapted from Recipe Girl)

1 package smoked sausage

4 or 5 large red new potatoes, cut into 1-inch chunks

1 green bell pepper, cut into 1-inch chunks

1 red bell pepper, cut into 1-inch chunks

1 large onion, sliced

2 garlic cloves, minced

1/4 cup chicken broth

1 tablespoon olive oil

1 tablespoon fresh rosemary chopped

1 tablespoon fresh thyme chopped

1/4 teaspoon ground black pepper

1.Place cut potatoes in medium saucepan; cover with water. Bring to a boil; reduce heat. Simmer 10 minutes or until crisp- tender. Drain potatoes.

2. Combine sausage, potatoes, bell peppers, onion, garlic, chicken broth, olive oil and seasonings in a 12x8-inch pan; mix lightly.

4. Bake for 30 minutes or until potatoes are lightly browned and vegetables are tender. For crispier potatoes, bake 10 to 15 minutes longer.

Enjoy.....

Pecans

After the Christmas holidays, a friend gave me a large bag of pecans as a gift.  What a surprise when I opened that bag....shelled pecans.....not pecans cracked needing to be removed from the shells but shelled pecans....lots of shelled pecans!

 I also had recently received a couple of new recipes from a different friend that used pecans. Perfect timing. Both of the recipes were winners in this household.

The first recipe is a quick, easy, requires a few ingredients and makes a great snack. They would also be great to toss into a salad.

Maple Glazed Pecans (adapted from Pillsbury recipe)

2 tablespoons butter

2 tablespoons brown sugar

2 tablespoons maple syrup
2 cups pecan halves

1. In a small skillet melt butter. Add brown sugar and maple syrup and cook until bubbly.

2. Add pecans and cook 2 or 3 minutes, stirring constantly.

3. Spread onto a greased sheet and bake 6 to 8 minutes at 350. Pecans should be golden brown.

4. Cool and store in air tight container.

The name of this next recipe is a misnomer. Georgia Cornbread - does NOT contain cornmeal, and is NOT a bread. It is a moist snacking cake that can be quickly made for potlucks, tailgating or a last minute dessert.

Georgia Cornbread

1 cup sugar

1 cup brown sugar

4 eggs, beaten

1 cup oil

1 ½ cups self rising flour

1 teaspoon vanilla

2 cups pecans, chopped very fine

1. Stir together sugar, brown sugar, eggs and oil. Stir together until blended.

2. Add flour and vanilla and stir until well blended.

3. Add pecans and stir.

4. Pour into a greased 9X13 greased pan and bake at 400° for 30 to 35 minutes or until the middle does not shake when you move the pan.

5. Cool before slicing.

Enjoy...

Cinnamon Waffles

What can I say.....If it involves cinnamon, chances are I'm going to try it and chances are I'm going to love it.

While perusing Pinterest, I came across this recipe for Brown Sugar Cinnamon Waffles. It had me at "Cinnamon." 

After reading the recipe I thought it might be just a little too sweet for me, so I made a few adjustments. The results were.....delicious! 

Thanks,  Miss in the Kitchen for the inspiration.

Cinnamon Waffles (adapted from Miss in the Kitchen)

1 cup flour

3 tablespoons brown sugar

1 teaspoon cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 egg

1 cup buttermilk

Mix and bake on a waffle iron.

Enjoy...