BBQ Smoked Turkey Sausage Coins

I put together my sausages today so I’m not having to cook all day tomorrow🤣 this is what I did:

– 3 pkgs smoked turkey sausage, cut into coins, browned

– 1 bottle Heinz chili sauce

– 1 jar orange marmalade

– 3 tablespoons mustard

– drizzle balsamic vinegar

Garlic powder & cayenne pepper to taste

I simmered mine on stove so it will just need to warm thru at the potluck and I could make sure my sauce was good.

Cardamon Sugar Cookies

• 1 Cup softened butter
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 cups flour
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon cardamon
• 1 teaspoon vanilla
• Sugar in the raw & cardamon to roll cookies in before baking

cream butter, sugar very well (I run the stand mixer for 5-7mins) add eggs, vanilla. slowly add dry ingredients until mixed. let chill at least 2 hours. Dough will be very sticky, I use gloves to roll out. Roll into one inch balls coat well in raw sugar/cardamon mixture

bake at 325 degrees for 12-15mins cookies are very light in color

Mississippi Meatballs

• 1 26oz bag Rosina Homestyle Meatballs
• 1 jar Sweet & Spicy Pepperocini slices
• 1 pkg brown gravy mix
• 1 pkg ranch dressing mix

toss all in a crockpot on low 4 hours, serve with mash potatoes or as a party snack.

Breakfast Bubble Up

• 10 eggs, scrambled
• 1/2 cup milk
  • season eggs with salt, pepper, nutmeg(pinch),hot sauce(if not using spicy sausage)
• 1 lb ground sausage, browned
• 1 lb thick cut bacon, browned crisp
• 16oz cheese
• 2 tubes grands flakey layers, cut each raw biscuit in 6 pieces

grease a 13×9 with bacon drippings, layer the biscuits on bottom of the pan(season), layer meats, half of cheese and pour eggs over top. cover with cheese bake 1 hour at 375 degrees

Lost Rice with Meatballs

I think this would be good with any frozen veggie. I will definitely make this again. I would take the cover off in the last 10 mins and let it brown a little. This is really really good.

Lost Rice with Meatballs

2 cups Instant Rice 

26 oz bag of Rosina Homestyle Meatballs

1 stick of butter, melted

1 10.5oz can Cream of Chicken

1 10.5oz can Cream of Mushroom

1 10.5oz can Cream of Celery

1 14.5oz can Beef Broth

1 16oz bag of frozen green beans

Splash of milk

Oven 350 degrees & bake for 1 hour 45 mins

1. In a 13×9 layer rice, broth, green beans, meatballs.
2. Mix together the melted butter, three cream soups & thin slightly with milk. Still should be thick
3. Pour soup mixture over meatballs 
4. Cover tightly with foil and bake

Chicken Tortellini (Instapot)

-4 boneless skinless chicken breast, cut into chunks

-16oz chicken stock

-chopped onion

-minced garlic

-baby portobello mushrooms

-cheese tortellini

-cream cheese, one brick cubes

-heavy cream with corn starch

-salt pepper nutmeg

-using sauté function, cook onion garlic and mushrooms, season well. Add chicken broth, set chicken breast on top of veggies. Set pot on high pressure, cook eight minutes, quick release steam. Remove lid, stir in cream cheese, heavy cream, cornstarch and tortellini- set on sauté and cook tortellini until warm. Mix well and serve

One Pot Alfredo

1/2 white onion, chopped

4 garlic cloves, minced

2 cups cooked chicken, diced (rotisserie works great)

2 tbls butter

Handful fresh chopped basil

2 cups chopped fresh portobellos

1 lb pasta

1 1/2 cup heavy cream

2 1/2 cup chicken stock

Salt/pepper/garlic powder/cayenne pepper to taste

1 1/2 cup Parmesan/mozzarella mix

1. Sauté garlic, onions and mushrooms in butter. Add chicken to warm through.

2. Pour in broth & cream, bring to a simmer, add pasta and reduce heat to slow simmer until pasta is al dente (approximately 15 minutes).

3. Stir in cheeses, thin with additional cream if too thick (remove from heat).

Zesty Lemon Chicken

8 bone-in, skin-on chicken thighs

1 tablespoon smoked paprika

Kosher salt/freshly ground black pepper/cayenne to taste

3 tablespoons butter, divided

5 cloves garlic, minced

1 cup chicken broth

1/2 cup heavy cream

1/4 cup freshly grated Parmesan

Juice and zest of one lemon

1 teaspoon dried thyme

2 cups fresh baby spinach

Preheat oven to 400.

Season chicken thighs with paprika/salt/pepper/cayenne.

Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, brown both sides until golden.

Melt remaining tablespoon butter in the skillet. Add garlic, and cook, stirring frequently, until golden. Mix in chicken broth, heavy cream, Parmesan, lemon juice and thyme.

Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened. Return chicken to the skillet.

Place into oven and roast until completely cooked through,about 25-30 minutes.

Serve immediately with rice.

Honey Mustard Chicken

• 1/3 cup honey

• 3 heaping tablespoons grainy mustard

• 4 cloves crushed garlic

• 1 tablespoon olive oil

• Salt/pepper/cayenne to season

• 5 skinless/boneless chicken breasts or thighs

• 1/2 lb diced bacon

• 1/3 cup heavy cream

• 1 cup milk

• 1 teaspoon cornstarch mixed with 1 tablespoon water

• 2 handfuls chopped fresh parsley

Instructions

• In a large, shallow dish, combine the honey, mustard, garlic, oil and salt to taste, coat chicken evenly in the sauce. Set aside.

• Heat a large skillet or pan over medium heat. Fry bacon until crispy; transfer to a plate. Sear chicken on each side in the oil left over from the bacon until just beginning to brown (just need to brown as it will finish in the sauce).

• Add any remaining honey mustard sauce into the pan along with the cream and milk. Bring to a simmer, stirring occasionally until the chicken is cooked through. Transfer the chicken to a warm plate.

• Pour the cornstarch mixture into the pan, mixing it until it thickens. Place chicken back into the pan; coat with the sauce. Top with the bacon and garnish with parsley.

Note: I like to double the sauce – it’s delicious.

Copycat Jalapeño Ranch

• 1 packet Hidden Valley Ranch Dip mix

• 16 oz sour cream

• 1 can roasted green chilies

• ¼ cup sliced jalapenos

• ¼ cup fresh cilantro leaves

• ½ teaspoon salt

• four cloves minced garlic

• ½ teaspoon lemon juice — or to taste

• ¼ to ½ cup half and half to thin

Pulse all ingredients in a blender or food processor until smooth. Chill and serve cold.

DOUBLE IT – it’s amazing🥳