Noodle and Sausage Skillet Meal

This is one of my favorite meals to make. It’s yummy, it’s a bit of a comfort food and it’s easy to make – not to mention it has veggies which is always a plus ;)

You will need:
• Smoked Sausage (I use Polska Kielbasa)
• 1 onion, chopped
• 3 cups (one package) of frozen broccoli/ cauliflower/ carrot mix – we use the ones in cheese sauce
• About 2 cups uncooked Rotoni – we use the veggie noodles by Barilla
• 1 can cream of chicken soup, condensed
• 1 cup chicken broth
• ¾ cup water
• Marjoram
• Black Pepper
- We also use seasoned salt, salt, oregano, garlic and a bit of paprika to season it.

You’ll want to sauté the onions and sausage (cut into small disks) in butter or oil until the onions are soft, then add everything else to it. You bring the whole mixture to a boil and then take it down to simmer with a lid on and let it cook, stirring occasionally, until the noodles are cooked. Then enjoy! It’s so delicious! Hope you enjoy! And happy weekend!

Yummy Banana Bread!

Andrew helped me make this last night and it is SO yummy! We had it for breakfast this morning, warmed up with some butter... YUM!

• 2-3 ripe bananas
• 1/3 cup melted butter
• 1 cup of sugar 
• 1 beaten egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups of all-purpose flour

• Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan.
• In a mixing bowl, mash the ripe bananas until smooth. Stir in the melted butter.
• Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract and then mix in the flour.
• Pour the batter into your prepared loaf pan. Bake for 1 hour or until toothpick comes out clean.*I also take a stick of butter and coat the top of the loaf right after it comes out of the oven*
• Remove from oven and cool completely on a rack. Remove the banana bread from the pan. Slice and serve. 

White Chicken Chili

...just in time for Autumn!

I used to help make this way back in the day when I was working at Sir Benedict's Tavern in Duluth.

1 1/4 lbs Chicken (I used two breasts)
2 cans Great Northern Beans
1 can white corn

Put these in a crock pot

In a medium bowl combine:
1 packet taco seasoning
1 can chopped green chilies (I got mild)
1 can condensed cream of chicken soup
1 2/3 cup chicken broth

Pour over Chicken, beans and corn.

Cook on LOW for 8-10 hours

Mix in about 8 oz sour cream.

Add onions and cheese if you wish.

and ENJOY :)

Festive Pumpkin Cheesecakes

Ingredients

For the crust

1 sleeve graham crackers (about 9 crackers)

½ stick (4 tablespoons) butter, melted

2 tablespoons sugar

2 tablespoons brown sugar

For the filling

1 8-ounce package cream cheese, softened to room temperature

1 15-ounce can pumpkin puree

3 teaspoons pumpkin pie spice

1 1-ounce package sugar free cheesecake-flavored instant pudding mix (or 1/3 of a non-sugar free instant pudding may be used)

1 14-ounce can sweetened condensed milk

1 12-ounce container frozen whipped topping, plus extra for garnish if desired

Instructions

Place the graham crackers in the bowl of a food processor and pulse the crackers into fine crumbs. Add the melted butter, sugar and brown sugar and pulse until combined.

Spoon the crumbs into individual 9-ounce plastic cups (or other individual sized cups for serving). Place in the refrigerator to set while you are preparing the filling.

In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until light and creamy.

Add the pumpkin, pumpkin pie spice, and pudding mix and beat until completely mixed, scraping down the sides and bottom of the bowl to ensure that all ingredients are well combined.

Add the sweetened condensed milk and mix again until well combined.

Change your stand mixture attachment to the wire whisk. On slow speed, fold in the tub of Cool Whip until well combined.

Allow the mixture to sit in the refrigerator for about an hour to firm up.

Using a large pastry bag with a large tip, or a spoon, top the graham cracker crust in each cup with the pumpkin mixture and refrigerate until ready to serve.

Garnish with additional whipped topping if desired.

Pumpkin Spice Scones!!!

Stole this from: joannagoddard.blogspot.com

Cannot WAIT to stuff my face with these. Holy crud.

Double Glazed Pumpkin Spice Scones

2 cups flour

1/4 c + 1 Tbsp sugar

1 Tbsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

1 tsp pumpkin pie spice

6 Tbsp cold butter, cubed

1/2 cup canned pumpkin puree

3 Tbsp half and half

1 large egg

Glaze #1

1 c + 1 Tbsp powdered sugar

2 Tbsp half and half

Glaze #2

1 c + 3 Tbsp powdered sugar

2 Tbsp half and half

1/2 tsp ground cinnamon

1/8 tsp pumpkin pie spice

1. Preheat oven to 425 degrees and line baking sheet with parchment paper.

2. Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl.  Cut in cold butter until it resembles coarse crumbs and there are no remaining pieces of butter.  Set aside.

3. In a small bowl, whisk pumpkin, half and half, and eggs.  Fold in to dry ingredients and form a ball.

4. Pat out dough on to a lightly floured surface.  I like to form a circle about 1 inch thick and about 6-8 inches in diameter.  Cut in to 6 even triangles.

5. Place on baking sheet and bake for 14-16 minutes until light brown and dry to the touch on top.  Let cool completely on wire rack before glazing.

6. Whisk glaze #1 and brush evenly over cooled scones.  Let dry.  Whisk glaze #2 and drizzle over top.  Let dry and serve.  YUM!

Enjoy!

Beef Wellington...

...AKA the best thing you ever ate.

Watch the Master

Hubby made this a few times-- it requires a bit more than usual prep work, but totally worth it. We are both very excited to make it again next month! :)

Enjoy!!

O.M.G.

Graham Crackers, Cool Whip.

Go. Try. Now.

<3