Sausage Potato Soup

Ingredients: 

 Seasonings: 

 1 tsp dried basil 

 1/2 tsp dried parsley 

 1/2 tsp dried oregano 

 1/2 tsp mustard powder 

 1/4 tsp white pepper 

 Soup 

 2 lbs. Italian Sausage, hot or mild 

 2 TBSP butter 

 1 small yellow onion, diced 

 1/2 cup diced carrots 

 2 ribs celery, diced 

 3 cloves garlic, minced 

 3 TBSP flour 

 1 tsp soy sauce 

 1 tsp hot sauce 

 5 cups chicken broth 

 1 cup heavy cream 

 1 1/4 lbs red potatoes, diced into about 1 inch squares 

 2 cups shredded cheddar cheese 

 To garnish: 

Red Pepper flakes 

Fresh Parsley 

 Directions: 

 1. Cook the Sausage: Remove the casings from the sausage if you purchased links. Preheat a large pot over medium heat. Add the sausage and cook and crumble to break it apart. Once fully cook drain off drippings reserving 1 TBSP, butter can be used if you don't have enough drippings. 

 2. Add the drippings to the pot along with 2 TBSP butter over medium heat. Add the diced onions, celery, and carrots and cook for 4 minutes. Add the garlic and cook for another minute. 

 3. Add the flour and cook for 2 minutes. Add the chicken broth in splashes, and use a silicone spatula to "clean" the bottom of the pot to add more flavor to the soup. (I then take my immersion blender and blend until smooth, you do not have to do this, however my family will not eat chunks of onion and carrots if they see them.) Slowly stir in the heavy cream, hot sauce, soy sauce, and seasonings. 

 4. Bring to a boil, then reduce to a simmer. Add potatoes, and simmer uncovered for 40 minutes, or until potatoes are fork tender. Add sausage back and stir to combine. 

 5. Reduce heat to low and stir in cheddar cheese. Once cheese is melted, garnish with red pepper flakes and parsley. Serve!

Blueberry Pecan Oatmeal Bars

3 cups rolled oats 1/2 cup brown sugar 1/4 cup pecans, chopped 1 tsp cinnamon 1 tsp baking powder 1/2 tsp salt Mix above ingredients together and set aside. In another bowl mix together: 1 1/2 cups milk 2 eggs 2 TBSP melted butter 1 tsp vanilla Pour wet ingredients into dry and mix until just combined. Fold in 1 1/2 cups blieberries, fresh or frozen, or any fruit of your choice. Pour into a 9x9 pan, greased with butter. Bake at 350 for 30 - 35 minutes or until toothpick comes out clean.

Pferffernusse (Scooby Snacks)

 INGREDIENTS:

1 cup Shortening (lard)

1 cup Sugar

2 eggs, lightly beaten

4 Tablespoons Anise Seed

1 teaspoon cinnamon

1/4 teaspoon allspice

1/4 teaspoon cloves

1/2 teaspoon nutmeg

1/4 cup light Karo syrup

1/2 cup molasses

1/3 cup water

1 teaspoon baking soda

6 2/3 cup flour

DIRECTIONS:

Cream together the shortening and sugar, until well blended.  Add eggs, and spices, until well blended.

Combine syrup, molasses, water and baking soda then add to creamed mixture.  Add the flour, 2/3 cup, and then in 1 cup intervals until well blended.  wrap dough in plastic wrap, and refrigerate for at least 4 hours. Once dough is chilled, roll out to 1/2 inch thickness, and then cut into 1/2 inch strips, and then cut each strip into 1/2 inch squares.  Place onto greased pans, and bake at 350 degrees for 12 to 15 minutes.

Cool completely and store into air tight containers.  

Optional:  after taking cookies out of the hot oven roll in powdered sugar.

Almond Shortbread Bars

 Ingredients:

Shortbread - 

1 cup unsalted butter (room temperature)

3/4 cup sugar

1/2 cup almond paste (room temperature)

1 large egg (room temperature)

1 tsp almond extract

2 cups all purpose flour

Glaze - 

1/2 cup unsalted butter (room temperature)

1/4 cup heavy cream

2 1/2 cups to 3 cups powdered sugar

1 tsp almond extract

1/2 cup sliced almonds

Directions:

1.  Preheat oven to 350F, lightly butter and flour 9 x 13 pan.

2.  Cream the butter and sugar together until light and fluffy, about 3 to 4 minutes, scraping down the sides of the bowl as necessary.

3.  Add the egg, almond paste, and extract, and beat until well combined.  Make sure to smooth out any lumps of almond paste.

4.  Add flour and gently mix until just blended and no dry flour remains.  Don't over mix.

5.  Spread the dough out evenly in the baking pan.

6.  Bake for 25 to 30 minutes, just until set and starting to turn golden along the edges of the pan.  Don't over bake as you want your shortbread to be tender.

7.  Cool on a rack fo 10 minutes before glazing.

8.  To make glaze, heat butter and cream in medium saucepan until the butter melts.  Stir in  2 1/2 cups of powdered sugar, and extract, and whisk until glaze is smooth.  If it seems to too thin, add a bit more powdered sugar, and if it seems too thick, add a touch more cream.  Stir in the sliced almonds and pour over the warm shortbread.  Ease glaze to the edges with an offset spatula, working quickly.

9.  Let pan cool completely before slicing.

Creamy Chili Colorado Burritos

 Ingredients:

2 lb boneless beef chuck roast

2 (10 oz) cans of red enchilada sauce

1 teaspoon beef granules (I use better the beef base)

2 cloves garlic, minced

1/2 cup chopped onion

Salt & Pepper to taste

1/2 cup heavy cream

1 tablespoon of cornstarch

3 tablespoons of water

8 (8-inch) flour tortillas

1 cup shredded Monterrey jack cheese (I use 2 cups, i like lots of cheese)

Optional toppings:  Sour Cream, Pico de Gallo, Guacamole

1.  Lightly grease a slow-cooker.  Cut roast into 3-4 chunks and add to slow cooker, along with enchilada sauce, bullion, garlic and onion.

2.  Cover and cook on low for 6-8 hours, or until meat is tender.  Remove meat from slow cooker leaving sauce, and shred with tow forks.  Season beef with salt and pepper, to taste.  Set aside.

3.  Preheat oven to 400 degrees.  Lightly grease a 9 x 13 pan.  Spread 1/2 cup sauce from the slow cooker into the bottom of the dish.

4.  with the sauce left in the slow cooker, whisk in the cream.  In a small bowl, whisk together the cornstarch and water, then whisk the slurry into the slow cooker, cover the slow cooker again, and let simmer while you prepare the burritos.

5.  Divide the shredded beef evenly between the tortillas.  Roll up and place seam side down in the prepared baking dish.

6.  Pour the sauce over the burritos.  Sprinkle with cheese.  Bake, uncovered, for about 20 minutes, or until cheese is melted and sauce begins to bubble.

7.  Serve with optional toppings, if desired.

Spiced Christmas Jam

 Ingredients:

40 ounces frozen unsweetened strawberries or 2 1/2 quarts fresh strawberries, hulled

1 pound fresh or frozen cranberries

5 pounds sugar (no that is not a typo, 5lbs)

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

2 (3 ounce) packets of liquid pectin (I use Ball liquid pectin)

Directions:

1. Fill a boiling water canner about 2/3rds full with water and bring it to a boil.

2. Pulse strawberries and cranberries in a food processor or blender and then place prepared fruit into an 8 quart sauce pan.  Add sugar and spices and stir.  Bring to a full roiling boil; boil for 1 minute, stir.

3. Remove from the heat; stir in the liquid pectin and return to a full rolling boil.  Boil for 1 minute, stirring constantly.  Remove from heat.

4.  Skim off any foam with a spoon.

5.  Ladle the jam mixture into hot prepared jars, filling to within 1/4 inch of tops.  Wipe the jar rims and threads clean if needed.  Cover with 2-piece lids. Screw bands finger tight. Place jars on elevated rack in canner and then lower the rack into canner.  Make sure the water is covering the jars by about 2 inches.  Place the lid on the pot and bring water to a gentle boil.  Process Jam 10 minutes. 

6.  Remove jars and place on a towel to cool.  After 24 hours check the seals.  If the lid springs back, jam is not sealed and refrigeration is necessary.

One recipe makes 12 - 8 ounce jars.

Snickerdoodle Bread

Ingredients

LOAVES:
2½ cups flour
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons cinnamon
1 cup butter, softened
2 cups sugar
3 eggs
1 teaspoon vanilla
¾ cup sour cream
1 package Hershey's cinnamon chips

TOPPING:
3 tablespoons sugar
3 teaspoons cinnamon

Directions
To make the loaves, mix butter, sugar, salt and cinnamon until fluffy. Add eggs and mix well. Add vanilla and sour cream and mix well. Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined. Add cinnamon chips and stir into batter. Set aside. Spoon batter into 4 mini loaf pans until about 2/3 full. Mix topping ingredients in a bowl and sprinkle over the batter in each loaf pan. Bake at 350°F for 35 to 38 minutes. Let cool before removing from pan.