Spicy Buffalo Cauliflower Bites

Ingredients:

1 cup water
1 cup all purpose flour
2 tsp garlic powder
22 oz (6 1/2 cups) cauliflower florets
3/4 cup Hot Wing Sauce
1 tbsp melted unsalted butter

Directions:

Preheat the oven to 450°F. Lightly spray a large non-stick baking sheet with oil.

Combine the water, flour, and garlic powder in a bowl and stir until well combined.

Coat the cauliflower pieces with the flour mixture and place on the baking sheet; bake for 20 minutes.

While the cauliflower is baking, combine the hot sauce and butter in a small bowl.

Pour the hot sauce mixture over the baked cauliflower and continue baking for an additional 5 minutes.

Serve with ranch dressing if desired and celery sticks.

Mini Green Bean Casserole

Ingredients:

2 cans (14.5 oz each) green beans, drained
1 can (10 3/4 oz) cream of mushroom soup
1 clove garlic, finely chopped
1/2 teaspoon crushed red pepper flakes
1/2 cup French-fried onions

Directions:

1Heat oven to 350°F. Spray 4 (7- or 8-oz) individual baking dishes (ramekins) with cooking spray.2In large bowl, mix green beans, soup, garlic and pepper flakes. Divide mixture evenly among baking dishes. Top with onions.3Bake uncovered 20 minutes or until bubbly and onions are golden brown.

Simple Icing

Ingredients:

3 large egg whites
4 cups powdered sugar

Directions:

Whisk the eggs while and slowly add in powdered sugar.

Once it reaches a creamy texture it is complete.

Pumpkin Roll

Ingredients (Roll):

3 eggs
2/3 cup pumpkin
1 cup sugar
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 cup flour
1 cup chopped pecans

Ingredients (Filling):

1 (8oz) cream cheese
2 tablespoons butter
3/4 teaspoon vanilla
1 cup powdered sugar

Directions:

Mix all roll ingredients together and spread onto a cookie sheet. Bake at 350 degrees for 15-20 minutes or until toothpick comes out clean. When done flip onto damp towel and roll up. Leave rolled up for 4 minutes. Unroll and spread filling over it and roll up again. Wrap in plastic or foil and freeze (helps it stay together easier). Lay out a few hours before wanting to eat.

Goulash (Paula Deen)

Ingredients:

1 tablespoon Paula Deen’s House Seasoning
3 tablespoons soy sauce
3 bay leaves 
2 tablespoons Italian seasoning 
2   (15-ounce) cans diced tomatoes 
2   (15-ounce) cans tomato sauce 
3 cup water 
3 cloves garlic, chopped 
2 large onion, chopped
2 lbs lean ground beef 
1 tablespoon Paula Deen Seasoned Salt
2 cups elbow macaroni, uncooked

Directions:

In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving. Serve with garlic bread and a salad.

Salt Dough

Ingredients:

2 Cups of Flour
1 Cups of Salt
1 Cup water

Directions:

Preheat oven to 200.

In a large bowl mix salt and flour.

Gradually stir in water. Mix well until it forms a doughy consistency.
Form a ball with the dough and kneed it for at least 5 minutes. The longer you kneed the dough the smoother it gets!
Roll out the dough with a rolling pin, or use it like you would clay and form ornaments (like snowmen etc, but remember the dough will take longer to dry in 3d ornaments!)

Place the ornaments on a cookie sheet and poke a hole in the top with a toothpick, so you can thread ribbon for hanging. If you make 3d ornaments, then you may want to invest in tiny cup-hooks to screw into the top before baking. Let them air dry or bake them at 200F until dry (you can up the temp to 350 but they may turn brown a bit. Not a big deal if you paint them anyway, and if not it might look rather nice. They tend to look like cookies, or bread when they turn brown a bit).

Bake the ornaments at 200 F until they are dry. The amount of time needed to bake depends on size and thickness; thin flat ornaments may only take 45-60 minutes, thicker ones can take 2-3 hours or more. Increasing the temperature to 350F will dry the ornaments faster, but may make them brown. If you paint them, this will not matter, since the paint will cover the brown. On the other hand they may look very nice and rustic, like cookies or bread if they are kept the natural colour and just lacquered.

These make great “Baby’s first Christmas” presents as well and look cute tied to a gift! You can personalise them by painting the name of the recipient on them!

Have fun making your very own ornaments for your tree!

Happy Holidays!

One Pan Cheesy Smoked Sausage & Pasta Skillet

Ingredients:

1 Tbsp olive oil
1 lb Hillshire Farm Smoked Turkey Sausage, sliced
1 cup diced onion
1 Tbsp minced garlic (about two fresh cloves)
2 cups Chicken Broth
1 (10 oz) can diced tomatoes
1/2 cup milk or heavy cream
8 oz dry pasta (any small pasta will do)
1/2 teaspoon salt and pepper, each
1 cup shredded Cheddar-Jack cheese
1/3 cup chopped scallions, for garnish

Instructions:

Add olive oil to a 4-5 quart saute pan over medium high heat. Add onions and sausage and cook until lightly browned. Add garlic and cook for about 30 seconds.

Add chicken broth, tomatoes, milk, pasta, and seasonings. Bring the mixture to a boil, cover, and reduce heat to low. Simmer for about 15 minutes, or until pasta is tender.

Turn off the heat and stir in 1/2 cup of cheese. Sprinkle remaining cheese on top and cover for about five minutes to allow cheese to melt. Top with sliced scallions and serve.

Makes about 4 servings.