Orange Bourbon Barbecue Dip for Smoked Sausage

You can make this using bourbon OR barbecue sauce

19 ¢ per serving

Submitted by: The Kitchen at Johnsonville Sausage

Makes: 1-1/4 cups

1 cup bourbon or original barbecue sauce

1/4 cup orange marmalade

In a microwave-safe bowl, combine barbecue sauce and orange marmalade.

Cover and microwave on high for 1-2 minutes or until heated through.

Sweet Italian Pasta Toss - Johnsonville

5 Johnsville Sweet Italian Sausage Links, cooked and sliced into thin "coins"
1  16 oz pkg Farfelle (bow tie) pasta
3 TBSP Olive Oil
3 cloves garlic, minced
1 Onion sliced into thin wedges
1 zucchini sliced into "coins"
1 yellow squash sliced into thin coins
15 cherry tomatoes
salt and pepper to taste

Cook pasta according to directions, reserve.  Cook sausage per directions, remove from pan when fully cooked. Reserve drippings.

Place olive oil and drippings into a different saute pan with the garlic. Heat on low until the garlic releases its flavor, but is NOT browned. Add vegetables, saute until tender. Mix sausage and pasta with vegetables. Add salt and pepper to taste. Serve warm, topped with Parmesan cheese.

Also good cold.

Easy Summer Fruit Galettes

2 (9 inch) refrigerated pie crusts
3 fresh peaches - peeled, pitted and sliced

1 pint fresh strawberries, sliced

1/2 pint fresh blueberries

4 tablespoons white sugar, divided

4 tablespoons all-purpose flour, divided

6 tablespoons turbinado sugar, divided

Preheat oven to 450 degrees F (230 degrees C).               

Lay out one pie crust on a baking sheet lined with parchment or on a baking stone, leaving room
for the second pie crust next to it.               

Mix together the sliced peaches with half the blueberries, 2 tablespoons of the flour and 2 tablespoons of the sugar in a bowl.

Pour over one pie crust leaving a 1-inch border. Fold up the uncovered border over the edge of the fruit and pinch into pleats. Sprinkle the crust and fruit filling with 3 tablespoons of turbinado (or raw) sugar.               

Lay out the second pie crust on the baking sheet. Mix together the sliced strawberries, the rest of the blueberries, 2 tablespoons of flour and 2 tablespoons of sugar in the bowl. Pour over the second pie crust and form the galette the same as the first. Sprinkle with 3 tablespoons of turbinado sugar.               

Bake in preheated oven until crust is lightly browned, 12 to 14 minutes.

Sprinkle with more sugar if desired.

Serve warm or at room temperature.

Quick Chili Con Queso

I am not  a Velveeta fan but I was when I was in college and this recipe was one we often made...especially since it was quick, easy, and inexpensive!

1 small Velveeta cheese
1 small can Picante sauce
5 - 7 chopped jalapeno peppers (optional)

Melt cheese over low heat, add taco sauce. Serve with nacho chips or pour over vegetables.

Green and White Delight

Appetizers don't get any easier than this!

1   16 oz package cream cheese
1 jar of your favorite Jalapeno jelly
1 box of Triscuits

Put cream cheese on a plate. Cover with the jalapeno jelly. Surround cheese with Triscuits.

Quick and Easy Beef and Boursin Sandwiches

Another great recipe from Karin Calloway -

"Sandwiches are usually reserved for lunchtime, but in my house they’re given a special place as an evening entrée. My recipe for Beef and Boursin Sandwiches takes advantage of deli meat and cheese while creating a memorable sandwich that’s worthy of the dinner hour.

It doesn’t take much to prepare a sandwich that’s supper-worthy. Just take a look at the array of deli meats and cheeses your supermarket has to offer today and you’ll find lots of inspiration.

This special sandwich begins with French hamburger rolls from the bakery department. Head on to the deli for some sliced roast beef, and take a look in the deli cheese case for a package of Boursin cheese spread. The spread is the secret ingredient here, offering a creamy herbal accent to the sandwiches.

Boursin isn’t the only brand of herb-and-garlic flavored cheese spread in your supermarket, so feel free to substitute another brand. In fact, the whipped cream cheese flavored with chives that can be found in your supermarket’s dairy case is a fine substitute."

• 4 French hamburger rolls, sliced
• 1 tablespoon butter, melted
• 12 slices deli roast beef, about 3/4 pound
• 4 ounces Boursin cheese spread, at room temperature
• 4 lettuce leaves
• 4 slices ripe tomato
• Salt and pepper

Brush the cut sides of the hamburger rolls with melted butter. Place a medium skillet over medium-high heat and add two rolls, cut-side down. Grill until they are golden brown. Remove and set aside. Repeat with remaining rolls, remove and set aside.
Heat the roast beef in the same skillet, in batches, until heated through. Spread both the top and bottom halves of the rolls with the cheese spread. Place some of the roast beef on the bottom half of each roll. Top with a lettuce leaf and a slice of tomato. Sprinkle tomatoes with salt and pepper to taste, and top with the remaining buns.

Makes 4 sandwiches.

Creamy Bow-Tie Pasta with Chicken and Broccoli

Easy meals can also be elegant, as illustrated in this Creamy Bow-Tie Pasta with Chicken and Broccoli. The clever use of convenience products can add up to full gourmet flavor with a little supermarket savvy. This  recipe, a combination of sauteed chicken breast strips, broccoli florets and bow-tie pasta in a creamy sauce, uses several time-saving supermarket offerings.

Purchase stir-fry ready chicken and washed and cut broccoli florets to save time at the cutting board. Then, you’ll only have to slice up a small red bell pepper. And forget time-intensive sauce making, as soft-spread cheese and chicken broth come together to form a creamy sauce.

There are several brands of garlic and herb soft-spread cheeses on the market, including Alouette, Rondele, and Boursin. Simply use whichever one you find at your favorite supermarket. The recipe comes together quickly, and is best served right away. Add mixed greens with a zesty balsamic vinaigrette and some good bread to complete the meal.

• 8 ounces bow-tie pasta
• 2 tablespoons butter or margarine
• 1/2 pound boneless, skinless chicken breasts, cut into thin strips
• 2 cups broccoli florets
• 1 small red bell pepper, cut into thin strips
• 1 cup canned low-sodium chicken broth
• 4 to 6.5-ounces garlic and herb soft-spread cheese*

Bring a large pot of water to a boil over high heat. Add bow ties and cook according to package directions. Drain and set aside.
Melt butter in a large skillet over medium-high heat. Add chicken and cook, stirring, until done, about 5 minutes. Remove chicken and set aside. Add broccoli, red bell pepper strips and chicken broth to skillet. Cover and simmer until broccoli is tender, about 5 minutes. Return chicken to skillet and cook 1 minute. Remove from heat and add the cooked pasta and cheese. Stir until cheese is melted.

Makes 4 servings.

*A 6.5-ounce container of Allouette garlic and herb cheese was used for testing purposes only.

Perfect Potato Soup

by Karin Calloway

 

I call this recipe "perfect potato soup" because it’s perfectly delicious, perfectly simple to prepare and my perfectly picky children love it. Potato soup was considered simple, inexpensive comfort food until chain restaurants began serving "baked potato soup." This popular soup calls for baking potatoes, removing the skin and making a rich soup with traditional baked potato toppings like bacon, shredded cheese and sour cream.

This recipe is a cross between the old and the new, made simple by using convenience products like frozen pre-chopped onion and Southern-style hash browns. Both can be quickly thawed in the microwave or measured out and thawed in the refrigerator while you’re at work. Serve your potato soup with a fruit salad and cinnamon muffins, baked from a mix or purchased at the supermarket.

• 6 slices bacon or turkey bacon
• 1 cup chopped onion
• 4 cups peeled and cubed potatoes or frozen Southern-style hash browns, thawed
• 2 cups water
• 1 teaspoon salt
• 2 10 3/4-ounce cans regular or reduced fat condensed cream of mushroom soup
• 2 soup cans milk
• 1 1/2 cups shredded sharp Cheddar cheese

Fry bacon until crisp in a large skillet or Dutch oven over medium heat. Remove bacon from pan, crumble and set aside. Add onion to bacon fat and sauté until browned, about 5 minutes. Add potatoes and water. Cover pan with lid and cook for 15 minutes, until potatoes are tender. Stir in salt, soup and milk. Heat through but do not boil.

Ladle into bowls and top each bowl with 1/4 cup shredded cheese and some of the crumbled bacon.

Makes 6 servings.

Freezer Aisle Corn Chowder

This recipe was created  by the fabulous Karin Calloway, so you can take advantage of frozen convenience products. While these products save you time, they also allow you to create a rich and filling homemade soup. Using frozen  whole kernel corn and diced Southern-style hash brown potatoes keeps your time at the cutting board to a minimum.

This flavorful chowder can be prepared from start to finish in 30 minutes. Add a tossed salad and rolls, and dinner is served.

* 3 slices bacon

* 1 cup  chopped onion

* 2 ribs celery, chopped

* 1 clove garlic, minced

* 1/4 cup flour

* 1 bay leaf

* 2 14.5-ounce cans low sodium chicken broth

* 3 cups diced potatoes or frozen Southern style hash browns

* 2 cups frozen whole kernel corn

* 1/2 teaspoon dried thyme

* 1 teaspoon salt

* 1/2 teaspoon black pepper

* Dash cayenne, optional

* 1 16-ounce can cream-style corn

* 1 cup whipping cream

Fry bacon in a Dutch oven over medium high heat, until crisp. Remove and let drain on paper towels. Add onion and celery to bacon grease and saute 2 to 3 minutes. Add garlic and saute 1 minute. Add flour, stirring, 1 minute. Add bay leaf and 1 can of the chicken broth, stirring until smooth.

Add remaining can of broth, diced potatoes, frozen corn, thyme, salt, black pepper and cayenne, if desired. Cover and bring to a boil. Reduce heat and simmer, covered, 15 minutes. When potatoes are tender, stir in cream-style corn and whipping cream and heat through. Do not boil.

Makes 6 to 8 servings.

Quick and Easy Onion Etc Quiche

Not in the mood to follow a recipe? Great... this is the recipe for you! 

1 tablespoon butter


1 large onion, diced (Valadia Onions ROCK!)

3  - 4 eggs  ( I like 4)

1/3 cup heavy cream or milk

1/3 cup shredded Swiss cheese ( or use cheddar)

Other stuff ( could add broccoli, pepperoni, cooked chicken, chopped ham, zucchini etc)

1 (9 inch) unbaked pie crust  (NOT a deep dish one!)
Directions

1.Preheat oven to 375 degrees F (190 degrees C).

2.Over medium-low heat melt butter in a large saucepan. Add onions and cook slowly, stirring occasionally, until onions are soft.

3.In a small bowl, beat together eggs and cream. Stir in cheese. Spread onions in bottom of pastry shell. Pour egg mixture over onions.

4.Bake in preheated oven for 30 minutes, or until eggs have set.

All you need is crusty loaf of bread or a cup of soup and you're all set!

Easy "Use What You Have" Pasta Meals

Who doesn't like easy and using what's on hand?  I know I do, especially on a cold rainy or snowy night.

Two ways to make great pasta dishes!

Baked Pasta

Mix cooked pasta with sauce, pour into a 13” x 9” baking dish and added a bit more sauce so it's not dry. Top with mozzarella and.or parmesan cheese. Cover with foil and bake  at 350 degress for about 20 minutes. When warmed through remove top and brown cheese if desired so the cheese on top gets browned.


Cooked Gourmet Pasta Dinner

Into a saute pan, add sauce (red or white), then leftover cooked pasta, minced garlic, and extras like, cheese, pepperoni, onions, mushrooms,  meat or seafood........ cook through until it is hot and cheese melts, top with shredded parmesan cheese and serve!

Easy Baked Pasta



Ingredients:



Any kind of leftover pasta with sauce



Extra sauce if you’d like



Shredded Mozzarella and grated parmesan cheese



1.Preheat oven to 350 degrees.

2.Put leftover pasta in a 13”x9” dish sprayed with non-stick spray and spread into an even layer. Add extra sauce if you wish.

3.Cover with aluminum foil. Bake for about 20 minutes to heat through.

4.Uncover pan, cover with cheese, and bake uncovered for another 5-7 minutes until cheese is melted. Alternatively, broil to melt cheese, watching closely.

5.Cut into squares and serve

Easy and Quick Hamburger Soup

1 lb hamburger
1 onion, diced
2 (17 ounce) cans diced tomatoes
2 (10 ounce) cans Rotel Tomatoes
2 (15 ounce) cans ranch style beans
2 (19 ounce) cans minestrone soup, Progresso

Directions:Prep Time: 5 mins
Total Time: 35 mins

1 Cook hamburger and drain fat. 2 Add onion and brown. 3 Add rest of ingredients and bring to boil.

Easy and Hot Spinach Dip AND Onion Spread for Triscuits

Quick Swiss Cheese Bread

This bread is so rich and cheesy! So addictive, bet you can't eat just one slice!

SERVES 18 -24

• 1 loaf French bread (18-20 inches)
• 1 cup butter or margarine, softened
• 2 cups shredded swiss cheese (8 ounces)
• 3/4 teaspoon celery seed
• 3/4 teaspoon garlic powder
• 3 tablespoons dehydrated parsley flakes

Trim top and side crusts from bread, leaving bottom crust intact.

Make diagonal cuts, 1 inch thick, through the bread but not through the bottom.

Combine all remaining ingredients. Spread half the butter mixture between bread slices.
Use remaining mixture to frost top and sides of bread.
 
Place bread in foil boat; cover loosely with another sheet of foil.
Bake at 425°F for 20-30 minutes. For last 5 minutes, remove foil to allow bread to brown

Parmesan Herb Knots

Easy and delish!

1/2  cup melted butter
1/4 cup grated parmesan
1 1/2 tsp. parsley flakes
1 1/2 tsp. chopped dill
1 TBSP garlic powder
dash of pepper
1 can refrigerated buttermilk biscuits

Preheat oven to 400 degrees.

Mix melted butter, parmesan, parsley, dill, garlic powder and pepper together, set aside.

Cut each biscuit into fourths, roll into a rope and tie in a loose knot.
Place on a greased baking sheet and bake 5 - 7 minutes or until golden brown
Remove from oven and immediately brush with butter mixture. Serve warm
Makes 32 knots.

Sweet-'n'-Salty Honey Cheese Spread

Prep: 10 min.

Makes 10 appetizer servings

• 1 (10.5-oz.) goat cheese log
• 1/2 cup roasted, salted sunflower seeds
• 1/3 cup honey
• 1 pt. fresh raspberries, blackberries, or blueberries
• Garnish: fresh mint leaves
• Assorted crackers

1. Press or roll goat cheese log in sunflower seeds, thoroughly covering cheese, including ends. Arrange cheese on a serving platter with any remaining sunflower seeds. Drizzle with honey. Sprinkle with berries. Garnish, if desired. Serve immediately with assorted crackers.

Quick and Easy Pizza Bread for Kids

tomato or pizza sauce
shredded mozzarella cheese
pepperoni (optional)
any other toppings
bagels or bread

Spread sauce on bagel or bread. Sprinkle cheese on top. Add pepperoni or any of your other favorite toppings. Microwave on high for 30 seconds. Add more time if needed.

Rotisserie Chicken Pot Pie Recipe

Pot pies are an easy way to use up leftover rotisserie chicken, and the flavor is superb. For added convenience, these can be made ahead and frozen unbaked. Just allow them Serves 2 9-inch pies or 8 5-inch pies 6 tablespoons butter, divided 2 medium russet potatoes, diced 2 carrots, diced 1 rib celery, diced 1 tablespoon chopped Italian parsley 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 cups chicken broth 2 cups diced rotisserie chicken meat 1/2 cup thawed frozen peas 2 tablespoons flour 1 cup half-and-half 2 store-bought pie crusts, thawed

	Directions
	Melt 4 tablespoons of butter in a large skillet set over medium heat. Add the potatoes, carrots, celery, and parsley. Sprinkle with the salt and pepper. Sauté for 10–12 minutes. Stir in the chicken broth and mix well. Add the chicken and bring to a lively simmer. Reduce the heat to a medium-low, cover with a lid and cook until the vegetables are just tender—approximately 10 minutes. Stir in the peas, remove from the heat and set aside. Melt the remaining butter in a large, heavy-bottomed saucepan over medium low heat. Sprinkle the flour over the butter to form a roux. Cook the roux, whisking, for one minute or until the flour scent dissipates. Add the half-and-half to the roux in a thin, steady stream, whisking constantly to prevent lumps. Stir the mixture into the chicken. Mix well and adjust the seasonings if needed. Select 2 9-inch pie pans or 8 individual 5-inch pie tins or ovenproof bowls. If making the larger pies, use the pre-packaged dough as cut. Otherwise cut four 6-inch circles from each pie crust. You will have to piece scraps together and roll them flat in order to get eight circles. Fill the pie tins with the chicken mixture and top with the pastry circles. Crimp and seal the dough down around the edges of the tins. Cut 3 small steam vents into the top of each pot pie. Place the pot pies on a baking sheet and bake until the pastry turns golden brown—20 to 25 minutes. Cool for 10 minutes before serving.

Quick Pistachio Dessert

This recipe came from my O.R. days........one of our surgeons used to make it and bring it to our carry-in dinners.


1 3 oz package INSTANT Pistachio pudding mix
1 large can crushed pineapple, undrained
1 large container of Cool Whip, ready to use

Mix together and then fold in cool whip.

Serve in sherbet or parfait dishes.