Kielbasa Pasta

 • 12 oz package of Kielbasa

• 16 oz box of pasta

• 2 TBSP of butter

• 2 TBSP of minced garlic

• 1 cup of heavy whipping cream

• (2) 8 oz cans of tomato sauce

• 3 TBSP of tomato paste

• 1/2 cup of shredded Parmesan cheese

• 1 tsp of Italian seasoning and garlic powder

• 1/2 tsp Salt and pepper

• Dried parsley

1 cut the kielbasa up into small rounds. get out a large skillet and heat it over medium high heat. Add the sliced kielbasa to the skillet. Cook until nice and browned.

2 Once the smoked sausage is browned to your liking, remove it from the pan and set aside. 

3 To begin making the sauce, add butter to the pan until melted. Add minced garlic, heavy cream, tomato sauce, tomato paste, Parmesan cheese, Italian seasoning and season with salt, pepper, and garlic powder.

4 Mix everything together well and let simmer for at least a few minutes until the sauce is the consistency you want.

5 Drain the cooked pasta and combine with sauce. Add the sausage. Stir well to make sure the pasta is well coated in the sauce.

Cherry Macaroon Cookies

1 1/3 cup shortening

1 ½ cup sugar

2 eggs

Cream sugar, shortening, eggs

1 ½ tsp almond extract

1 tsp salt

Add salt and extract

Add dry ingredients mix well

3 ½ cup flour

2 tsp baking powder

2 tsp soda

Add

1 ½ cup Coconut - chopped up finely 

1 cup maraschino cherry - cut and drain

Drop and Bake 375 for 8 minutes until top is light brown

*Zina Riches

Favorite Peanut Butter Cookie

Ingredients:

1/2 cup of butter

1/2 cup peanut butter

1/2 cup of sugar

1/2 cup brown sugar

1 egg

1/2 teaspoon vanilla

1 1/4 cups sifted flour

3/4 teaspoon baking soda

1/4 teaspoon of salt

Instructions

Preheat the oven to 375? Mix the first six ingredients.

Add the rest of the ingredients. Mix well.

Roll into balls and press with a fork dipped in sugar or flour.

Bake for 10 minutes in the preheated oven until lightly browned.

Allow the cookies to cool on a baking sheet for 5 minutes before placing them on a rack to cool completely.

Fudgy Chocolate Chocolate Chip Cookies

Ingredients:

3 cups flour

One cup +2 tablespoons Dutch cocoa

1 1/2 teaspoon baking soda

1 1/2 teaspoon salt

12 ounces (2 cups) semi sweet chocolate chips

One cup +2 tablespoons butter

1 1/2 cup granulated sugar

1 1/2 cup light brown sugar

Six large eggs room temperature

3 teaspoons vanilla extract

1 1/2 cup semi sweet chocolate chips

Directions:

Dry mix:

3 cup all-purpose flour

1 cup + 2 tablespoons Dutch process unsweetened cocoa
1/2 tsp baking soda

1 1/2 tsp salt

Set aside 

Sugar mixture:

1 1/2 Cups granulated sugar 

1 1/2 Cups light brown sugar 

6 large eggs (room temperature)

3 tsp vanilla extract 

1 1/2 Cups semisweet chocolate chips 

Set aside 

Melt: 

12 oz (2cups) chopped semisweet chocolate chips

1 cup + 2 TBSP butter 

Melt in microwave safe bowl for 30 seconds, mix. Continue in 15 second increments until smooth and melted. (about 90 seconds)

Fold into sugar mixture then fold in dry mix until no flour streaks remain. (The mixture will be thick and fudgy ) Let dough stand at room temperature for five minutes before adding additional chocolate chips.

Cook for 10 minutes at 350° bake. Add toppings.

Topping: 3 chocolate chips and salt flakes on top 

White Bread / Wheat Bread / Pull Apart

1/3 c oil
1/3 c honey
1 1/2 Tbsp. salt
2 Tbsp. yeast
5 c warm water

10-12 c flour

Mix together all but flour, let yeast rise. Slowly add flour & mix in a bread mixer. Lightly oil your counter and shape dough into loaves. Place in lightly greased pans. Spread melted butter on tops. Let rise for 30 min. Bake at 350* for approximately 30 minutes. When baked remove from pans and put on cooling rack.

*For larger batches just add more water and flour.
*For Wheat bread add 2 Tbsp dough Enhancer then add wheat flour.

* Make pull apart cinnamon rolls: ball up little pieces of dough in bread pan, butter top and sprinkle on cinnamon brown sugar mixture and repeat. 

*1 cup brown sugar + 2 Tbs cinnamon (store in shaker)

)

* Cinnamon roll icing

Ingredients:

4 ounces cream cheese (softened)

1 teaspoon vanilla extract

3 cups powdered sugar (Confectioners sugar)

10 tablespoons butter softened

4 Tablespoons milk

1/2 teaspoon salt

1. Beat together the cream cheese in an electric mixer in a large bowl until creamy. Mix the vanilla and milk. Then gradually mix in the confectioners sugar and salt until smooth and fluffy.
2. Put the yummy icing on the baked cinnamon pull apart.

*same process for making garlic/parmesan pull apart.

 

Recipe From: Jennifer W

Chocolate Chip Cookies

Ingredients

• 1 cup butter room temp, salted or unsalted (2 sticks)
• 1¼ cups light brown sugar packed, *high altitude reduce to 1 cup
• ½ cup granulated sugar I used organic cane sugar, stays the same for high altitude
• 2 large eggs room temperature
• 1 tablespoon vanilla extract
• 3 cups unbleached all-purpose flour add 2 tablespoons for high altitude
• 2 teaspoons corn starch
• 1 teaspoon baking soda
• 1 ¼ teaspoons kosher salt add ¼ teaspoon if using unsalted butter
• 2-3 cups milk chocolate chips I used 1 ½ 11.5 oz
  pkg Ghirardelli

Instructions

1. Beat the softened butter until light and fluffy, about 1 minute. Add both sugars and continue beating until creamed and smooth, between 3-5 minutes, scraping down the sides of the bowl about halfway through. (You may use a hand mixer, but l believe a stand mixer does a better job creaming the butter and sugars here)
2. Add eggs one at a time, mixing on medium speed,
3. 1 minute per egg -- then mix in the vanilla. Scrape the sides of the bowl to mix the ingredients completely.
4. In a medium bowl, combine the dry ingredients; flour, baking soda, corn starch and salt and whisk well to combine.
5. With mixer on low speed, add the flour mixture to the wet ingredients, a little at a time. Mix just until combined and there are no more visible streaks of flour. For the best results DO NOT OVERMIX if you want chewy, soft cookies.
6. Add the chocolate chips. You can either fold them in by hand or use the lowest setting on your mixer.
7. Scoop out a heaping ⅓ cup of cookie dough (4.2 ounces/117 grams if you are geeky like me) and pinch the dough ball in half, turning the top off upside down on top of the bottom of the half, jagged side up. Place cookie dough ball 2-3 inches apart on prepared baking sheets. I used a large cookie scoop.

8. 
   

   1. This is a no chill cookie recipe, however; if your dough is really really soft, due to heat, humidity, too soft or water of butter, then I suggest chilling the cookie dough in the refrigerator for 10-20 minutes before baking.
   2. Bake for 10-12 minutes, and not a minute longer!
      The cookies should be just barely golden at their edges and slightly firm in the center. Leave them to cool on the pan for 10 minutes, then move them to a wire rack to finish cooling.
   3. Store cookies in airtight container on counter. May be frozen up to 3 months. To freeze dough balls, place dough balls on tray and flash freeze for one hour until firm, then transfer to an airtight container and freeze up to 3 months. Bring dough balls to room temperature before baking.

   Notes

   High Altitude Crumbl Cookie Recipe Adjustments

   • Reduce brown sugar to 1 cup, packed
   • Keep granulated sugar at ½ cup
   • Add 2 tablespoons all-purpose flour to the 3 cups.
   • Everything else stays the same.

   It is really important that your oven be at the correct temperature. If you are unsure, as many ovens run a little hot or cold, use an oven thermometer to determine if your oven runs hot or cold and adjust accordingly.

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1. Preheat your oven to 375° F (190° C) and position your rack in the middle of the oven.
   Line a cookie sheet (half-sheet pan) with parchment paper for the best results, I usually use 3 cookie sheets.
2. Beat the softened butter until light and fluffy, about 1 minute. Add both sugars and continue beating until creamed and smooth, between 3-5 minutes, scraping down the sides of the bowl

Chicken Parmesan Garlic Pasta

 3 chicken breast 

1 block of cream cheese 

1 12 ounce bottle of Parmesan Garlic Sauce (Buffalo Wild Wings)

Heavy whipping cream (pour into BWW bottle and shake to remove excess sauce)

Slow cook in crockpot until chicken is tender, shred chicken. 

Cook 1 bag of Penne Rigatoni noodles and cover with mixture. 

Serve with fresh parmesan cheese and Breadsticks.

Recipe from Allison and Ryan Andrew