Monday, July 8, 2013

Grandma's Spaghetti Sauce

  1. 1 lb. lean ground beef
  2. 1 lb. Italian sausage links
  3. 1 cup diced onion
  4. 1 cup diced green bell pepper
  5. 3/4 cup extra virgin olive oil
  6. 1 garlic clove
  7. 1 can (6-8 oz) mushrooms (stems and pieces)
  8. 1 jar (24 oz.) Prego traditional Italian sauce
  9. 1 can (14.5 oz.) petite cut diced tomatoes w/green chiles
  10. 2 1/2 tsps. salt 
  1. Cut (or roll, if not linked) Italian sausage links into 1 inch meatballs
  2. Finely slice garlic clove into small, thin pieces
  3. Turn stove to medium heat and saute diced onions, diced peppers & sliced garlic clove in olive oil for approx. 6-8 minutes, or until onions are light brown
  4. Add ground beef and sausage balls to sauteed onions/peppers/garlic clove mixture, brown until cooked, and then drain and return to pot
  5. Stir in traditional Italian sauce, petite cut diced tomatoes, mushrooms (non-drained) and salt
  6. Reduce heat to low and allow to simmer 4-6 hours (stirring occasionally) for optimal taste 
Serves 4-5 but can be adjusted for larger crowds. Works best with whole wheat noodles and garlic stick bread.

Wednesday, July 3, 2013

Best Buffalo Chicken Dip

  1. 5 boneless skinless chicken breasts
  2. 2 (8 oz.) blocks cream cheese
  3. 4 cups sharp cheddar cheese
  4. 1 bottle (16 oz.) Texas Pete buffalo wing sauce
  5. 1 bottle (16 oz.) Hidden Valley ranch
  1. Boil chicken breasts in water until cooked (approx. 20 minutes)
  2. Preheat over to 400 degrees Fahrenheit
  3. Cut cream cheese blocks into small cubes and place in baking dish (12" x 9" / 5 Qt.)
  4. Spread sharp cheddar cheese over cream cheese cubes
  5. Pour buffalo wing sauce and ranch over sharp cheddar cheese and cream cheese
  6. Bake wing sauce/ranch/cheese mixture for 12 minutes
  7. Finely shred chicken breasts
  8. Mix shredded chicken breasts into wing sauce/ranch/cheese mixture
  9. Bake for an additional 12-15 minutes
  10. Remove from oven, mix, pour in a bowl and serve
Great with scoop chips!

Tuesday, July 2, 2013

Easy Appetizer: Stuffed Mushrooms

  1. Large mushroom caps (number dependent upon desired serving size)
  2. 3 cups chicken stock
  3. 1/2 -1 lb. pork sausage
  4. 1 block cream cheese
  1. Clean mushroom caps thoroughly
  2. Remove sausage from casing (if necessary)
  3. Mix sausage and cream cheese together in bowl
  4. Bring chicken stock to a simmer
  5. Soak mushroom caps in simmering stock for 10-12 minutes
  6. Fill soaked mushroom cap with sausage + cream cheese mixture
  1. Preheat over to 400 degrees farenheit
  2. Place filled mushroom caps on nonstick baking sheet
  3. Bake for 12-15 minutes (or until sausage is golden brown)
  4. Remove from over, serve and enjoy