September 19, 2014

Cheesy Hot Sausage, Butternut & Sage Tart

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The other night I took one of our favorite recipes and amped it up with some Johnsonville Hot Italian Sausage and created this Cheesy Hot Sausage and Butternut Tart. It was De-Licious!
So, when Grumpy likes something, he isn't very couth about how he states it.  It took him a while to get to dinner that night because he was gabbing with his dad on the phone,  People say women are bad?  Meet the Ruttan men, when, you get those two on the phone, they can drive a person nuts becasue god forbid one says "I'm about to eat dinner, let me call you back".  Dinner was ready and it sat for an hour while he gabbed on the phone.  I kept motioned to him to eat but I was ignored.  We never seem to eat together anymore.  I can't wait for him to get back to work because our sleep and eat patterns are SO different right now and it drives me batty.   

In any case, when Grumpy finally took his first bite his words were.......
"This is some good sh*t!".  Seriously Grumpy?  Your calling my food that I'm feeding you that? Well it was so good, he couldn't stop talking about it.  This made 1 tart, 4 generous servings and guess what?  There is absolutely none left over for me to take to lunch today.  I had 1 serving. Grumpy had the rest.  He told me after we went to bed and I was half asleep, that the sausage made that dish even better.  I totally agree.  The sweetness of the squash combined with the heat from the hot italian sausage was a perfect flavor combination and a perfect fall comforting dish!


Cheesy Hot Sausage, Butternut & Sage Tart

Published 09/19/2014
Cheesy Hot Sausage, Butternut & Sage Tart

Ingredients

  • 1 refrigerated pie crust round (I use Pillsbury)
  • 3 cups butternut squash, peeled and cubed
  • 8 sage leaves, ribboned then diced
  • 1 tablespoon olive oil, divided
  • 1 small onion, sliced
  • 1 teaspoon brown sugar
  • 1 cup cubed montery jack cheese
  • 1-lb package hot Italian Sausage (I use Johnsonville)

Instructions

  1. Place squash, sage, and 1/2 tablespoon of olive oil in 9x13 casserole dish. Sprinkle with salt and pepper and bake in 350 degree oven for 20 minutes. Remove from oven, sprinkle with brown sugar and return to bake another 5 -10 minutes, or until squash is fork tender.
  2. While squash is cooking, saute sausage until browned, breaking up into small pieces while cooking. Drain grease from sausage and set aside.
  3. Cook onions in 1/2 tablespoon olive oil over low heat until they become translucent and begin to brown. You can do this at the same time you are cooking the sausage.
  4. Remove butternut squash from oven, combine the sausage and onion with the squash. Set aside to cool about 10 minutes. Toss montery jack cheese into squash mixture.
  5. Roll out pie dough onto a pastry sheet. Roll the dough with pie roller to make the dough round a little bigger, approximately 10 inches round. Place butternut squash mixture in center of dough, leaving about 1-1/2 inches of dough around edge. Lightly tap some water around edge of dough and pull dough over top of the round in sections (I think I did this 5 times) patting to help dough stick together.
  6. Spray exposed dough with butter spray. Place in 350 degree oven and bake for 35-40 minutes or until crust has browned nicely.
Yield: 4-6 servings
Prep Time: 00 hrs. 20 mins.
Cook time: 00 hrs. 40 mins.
Total time: 60 mins.
Tags: butternut squash, hot Italian Sausage, pork, onion, sage, comfort food, pie, tart, savory tart

September 17, 2014

New York Style Cheesecake with Fresh Cherry Topping

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Sometimes when you go through old files, you come across things that you made months, sometimes years ago and realized you forgot to blog about it! Such is the case with this New York Style Cheesecake with Fresh Cherry Topping!
New York Style Cheesecake with Fresh Cherry Topping - This show stopper cheesecake has the perfect baked consistency, just the right amount of sweetness and can be topped with any of your favorite topping sauces!
Recently, when putting away some of our things in the office and cleaning out boxes, I came across my memory sticks that I had saved all my food photos on.  When I saw this cheesecake I realized I had never blogged it!  I had made this cheesecake when my brother was visiting 2 years ago.  Actually, just a little more than 2 years!  I had just bought the cherry pitter and cherries were on sale in a big way at that time.  This is around the same time I made my Black Forest Brownies!
New York Style Cheesecake with Fresh Cherry Topping
This cheesecake was so good that when I reminded my dad that I had made it for them when they were visiting, he actually remembered it!  This is my go to recipe anytime I want to make a baked cheesecake.  I love the texture and flavor of a baked cheesecake so much!  You can make this any time of the year and use whatever seasonal fruit you can get, thicken it up with a little sugar and cornstarch and top the cheesecake off.  Or, you can eat it without the topping!  If I were making one right now, I would probably put some cinnamon spiced apples and some salted caramel drizzle.  Oh my, just saying that makes me want to make it!  

What are your favorite cheesecake toppings?



New York Style Cheesecake with Fresh Cherry Topping

adapted from allrecipes.com
Published 09/17/2014
New York Style Cheesecake with Fresh Cherry Topping

Ingredients

  • 15 sheets of graham crackers, crushed
  • 2 tablespoons butter, melted
  • 1 tablespoon granulated sugar
  • 4-8ounce packages cream cheese, softened
  • 3/4 cup almond milk
  • 4 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 cup flour
  • fruit topping:
  • 2 cups of your favorite fruit
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 cup water

Instructions

  1. Pre-heat oven to 350 degrees. Spray a 9 inch springform pan with cooking spray. Set aside.
  2. In a medium bowl, mix graham cracker crumbs with melted butter and tablespoon sugar. Press into bottom of springform pan.
  3. Bake crust for 13 minutes, or until lightly browned. Remove from heat.
  4. While crust is baking, in a large bowl, mix cream cheese with sugar until smooth. Blend in milk, then eggs, adding 1 egg at a time mixing well after each addition. Mix in sour cream, extracts, and flour until smooth.
  5. Pour filling into prepared crust. Bake in preheated oven for 1 hour. Turn the oven off and let cake cool in oven with door closed for 5-6 hours. Chill in refridgerator until serving.
  6. To make fruit topping, place fruit and sugar in sauce pan over low heat. Cook until sugar dissolves and fruit juices begin to release. Simmer 5 minutes. Add cornstarch to cold water. Bring fruit mixture to a slow boil and quickly stir in cornstarch. Continue to stir and cook for 1 minute. Remove from heat, cool. Top cheesecake with fruit topping prior to serving.
Yield: 10 servings
Prep Time: 00 hrs. 30 mins.
Cook time: 01 hrs. 00 mins.
Total time: 1 hrs. 30 mins.

September 15, 2014

Pumpkin Scones - Starbucks Copycat

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This week, for the Secret Recipe Club's Group C reveal, I am stepping in to help out and sharing these awesome Pumpkin Scones - A Starbuck's Copycat Recipe from It's Yummy to My Tummy.
When one of my friends indicated to me that she had overbooked herself for the time frame of Group C's SRC Reveal, I volunteered to step in and help her out so we would not have an orphan in her group.  I immediately knew there were recipes from Heather's blog that I would make, after all she has been blogging since 2010 and she and I seem to have a lot of the same tastes!  
I can tell you right here and now that Grumpy loved these scones.  He had no trouble eating more than one!  They were moist but yet the glaze hardened up nicely.  I changed the drizzle recipe up a little and added a little bit of pumpkin puree with some extra spice.  Does the fact that I love spice mean I'm turning into an old lady?  ha ha.  Somewhere I read last week that spice cookies were an old lady cookie.  Hrumph.  Since Grumpy loved these, does that make him an Old Ladies Man?  

If you haven't tried making scones yet and have a food processor, then you need to try them.  Scones are so easy to make when you use the food processor!  In a matter of seconds you have your ball of dough and all you need to do is flatten it some and form, cut and bake.  Voila, your done.  


Pumpkin Scones - Starbucks Copycat

Published 09/15/2014
Pumpkin Scones - Starbucks Copycat

Ingredients

  • 2 cups all purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ginger
  • 1/2 cup pumpkin puree
  • 3 tablespoons heavy cream
  • 1 egg
  • 6 tablespoons cold butter, cut into cubes
  • frosting glaze:
  • 1 cup plus 1 tbsp powdered sugar
  • 2 tablespoons cinnamon roll flavored coffee creamer (or milk)
  • spiced drizzle:
  • 1 cup powdered sugar
  • 1/2 tablespoon cinnamon roll flavored coffee creamer (or milk)
  • 1/2 teaspoon nutmeg
  • pinch of ginger
  • pinch of cloves
  • 1 tablespoon pumpkin puree

Instructions

  1. Preheat oven to 425 degrees.
  2. In a food processor, add flour through ginger. Place lid on processor and process a couple of times to mix the dry ingredients.
  3. Mix the pumpkin puree, heavy cream, and egg together. Pour into food processor and process until a ball forms.
  4. Remove dough from processor and place on lightly floured board. Pat dough out into a round until dough is about 1 inch thick.
  5. Cut dough with a pizza cutter into 8 pieces - just like you would a pizza.
  6. Place scones on a parchment lined cookie sheet. Bake at 425 for 14 minutes. Remove from oven and cool.
  7. To make glaze, mix together 1cup powdered sugar and 2 tablespoons cinnamon bun flavored coffee creamer. Spoon glaze onto cooled scones. Let sit until glaze hardens.
  8. To make the spiced drizzle, mix together the pumpkin, cinnamon bun flavored creamer, cinnamon, nutmeg, ginger and cloves. Add powdered sugar. Add more sugar or creamer as needed to make of drizzling consistency (should be thicker than the glaze). Let sit until drizzle has dried. Store in an airtight container.
Yield: 8 scones
Prep Time: 00 hrs. 15 mins.
Cook time: 00 hrs. 14 mins.
Total time: 29 mins.
Tags: pumpkin, copycat recipe, starbucks, scones, breakfast, spice, brunch, Secret Recipe Club


   

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September 12, 2014

Sausage, Mushroom, and Onion Deep Dish Pizza

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You know the air is definitely cooler if I'm baking pizza. I seriously had not made pizza all summer long. Its just been too hot. However, the air has a definite evening chill and I knew it was time to make this Sausage, Mushrom, and Onion Deep Dish Pizza!
Sausage, Mushrom and Onion Deep Dish Pizza #pizza #sausage
This recipe is one that was on the cover of last month's Cooking Light Magazine.  I knew when I saw the photo I would make it, just as well I knew that I wouldn't be able to make it exactly as Cooking Light had.  The original recipe is just for Muhsroom & Onion.  That was not going to go over well with Grumpy.  He loves a meaty pizza.  I'm so not a fan of a meaty pizza, especially if I have to put both pepperoni and sausage on it.  However, we compromised as you can see from my title.  I only used sausage..
This was so easy to make.  Stir the dough together, let it rise, flatten it out some, place in a springform pan, fill and bake!  I also heard the words I have been waiting to hear for so long (since 2000 people, as long as Grumpy and I have been together!)  "This is the best pizza you have ever made".  I kid you not.  Grumpy loved this pizza.  He's a thick crust kind of guy, while I'm a crispy crust kind of girl, so most of the time, our idea of pizza does not mesh.  What I liked myself about this pizza was that while the dep dish crust part (those sides up the pan) satisfied Grumpy's need, the bottom of the pizza satisfied mine!  This was absolutely delicious and will probably be the way I make pizza for Grumpy from this point on.  Being me, I'll probably play with fillings, but the crust and pan will remain the same. 

This would be a great treat to make for the guys and gals on Game Night. You could make this pizza ahead of time, freeze it, and bake before leaving to save even more time!  Whenever or however you do it, be sure to try this pizza.  If you have people who are fans of different crusts, then you will likely satisfy both.  Just don't get after the one's who do't want to eat the thickest part of the crust.  ;)


Sausage, Onion, & Mushroom Deep Dish Pizza

adapted from Cooking Light
Published 09/05/2014
Sausage, Onion, & Mushroom Deep Dish Pizza

Ingredients

  • 1-1/4 teaspoons dry yeast
  • 1/2 teaspoon brown sugar
  • 3/4 cups warm water
  • 3 tablespoons olive oil
  • 2 cups flour, divided
  • 1/4 cup cornmeal
  • 1/2 teaspoon salt
  • Cooking Spray
  • 1 lb hot italian sausage links, casing removed
  • 1 large garlic clove, minced
  • 1-1/2 cups thinly vertically sliced onion
  • 1-8 ounce package sliced mushroomsm
  • 3/4 cup marinara sauce
  • 1/4 cup Parmesan Cheese, grated
  • 1-1/4 cup part skim mozzarella cheese, shredded

Instructions

  1. In kitchen aid mixer bowl, dissolve yeast and sugar in 3/4 cup warm water. Add 3 tablespoons oil. Gradually add aboue 1-3/4 cups flour, cornmeal, and salt into yeast mixture and mix at medium low speed with dough hook until smooth. Scrape sides of pan down as needed.
  2. Knead about 5 minutes with dough hook, gradually adding remaining flour. Turn dough out onto floured board and knead until dough is no longer sticky. You may need to use more flour than the recipe called for. I used about 1/2 cup more flour. Place dough in bowl coated lightly with olive oil and cover. Let rise until doubled.
  3. While dough is rising, prepare filling. Break up sausage links in hot skillet and cook until browned. Remove sausage from pan and drain all but 1 tablespoon of fat. Add garlic, onions, and mushrooms and sautee until onions are translucent and mushrooms have released their moisture. Return sausage to pan, turn off heat, and add 1/2 cup of marinara sauce.
  4. Spray a springform pan with cooking spray on bottom and sides of pan. Turn dough out onto a floured board and press into a 13 inch circle. Carefully lift dough and place in springform pan pressing dough onto bottom and up sides of the pan. Sprinkle Parmesan evenly over dough.
  5. Top with mushroom mixture. Spread marinara mixture over mushroom mixture. Sprinkle with mozzarella. Bake at 425° for 28 minutes or until crust and cheese are browned. Let stand 10 minutes. Release sides of spring form pan and slide pizza onto cutting board.  Cut into 6 wedge servings.
  6. Prep and cook times are approximate.  Please go by the size of the dough (should double in size) and the color of the pizza dough and cheese.
Yield: 6 servings
Prep Time: 02 hrs. 00 mins.
Cook time: 00 hrs. 30 mins.
Total time: 2 hrs. 30 mins.
Tags: Cooking Light, Pizza, Onion, sausage, Mushrooms, baking, Italian, Fall


September 09, 2014

Mexican Black Bean Chili

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This Mexican Black Bean Chili is probably one of the best recipes I have made for chili in a long time. This stuff was so good I literally ate it for breakfast! Just enough heat to make your mouth happy and a perfect blend of spices. This is a must make if you love chili!
Mexican Black Bean Chili #beef #chili #mexican #chipotle
As a child I was never a huge fan of chili.  As an adult, I love it!  I even will order it when eating out.  My favorite kind of chili will be a combination of ground meat, a tiny amount of brown sugar and a good amount of spice!  I hit perfection with this one and cannot wait to share it with you!
Mexican Black Bean Chili #beef #chili #mexican #chipotle
I grew up eating chili with cornbread and I still love it that way.  Grumpy grew up eating chili on top of rice.  While he still likes to eat it on rice, I've kind of convereted him over to corn chip.  You know, the Frito's Scoops?  While he isn't crazy about cornbread, he will ask me if I'm going to get some Frito's Scoops to go with our chili now.  I can live with that!  

How do you like to eat your chili?

Mexican Black Bean Chili

Shelby Law Ruttan
Published 09/09/2014
Mexican Black Bean Chili

Ingredients

  • 1-1/2 pound ground beef
  • 2 jalapeno peppers, diced
  • 1 red bell pepper, diced
  • 1 cup onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon ground cumin
  • 1/2 tablespoon chipotle chili powder
  • 2 tablespoons chili powder
  • 2 teaspoons splenda brown sugar (or 1 teaspoon regular brown sugar)
  • 1/2 teaspoon salt
  • 2 (14.5 ounce) cans diced tomatoes
  • 2 (15 ounce) cans black beans, rinsed and drained

Instructions

  1. In large saucepan over medium heat, cook peppers, onion and garlic in olive oil until onions become translucent, about 3 minutes.
  2. Add ground beef and cook until browned, stirring occasionally.
  3. Add cumin through salt to browned beef mixture and stir to combine.
  4. Add black beans and tomatoes and simmer about 30 minutes. Serve with additional jalapenos if desired.
Yield: 8 servings
Prep Time: 00 hrs. 15 mins.
Cook time: 00 hrs. 30 mins.
Total time: 45 mins.
Tags: Chili, Mexican, Black Bean, Chipotle, sweet heat, beef, jalapeno
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