Mild Italian Sausage

While we prefer spicy Italian sausage, we did make some of the not spicy kind, too. So here’s the recipe for those of you who are just a bit more wimpy… LOL

It does make a killer pizza!

If you are grinding your own pork, check out the sausage basics post HERE.

3 pounds ground pork

2 Tablespoons minced fresh garlic

1 Tablespoons salt

1 Tablespoon black pepper

1 teaspoon cayenne

1 teaspoon dry parsley

1 1/2 teaspoon fennel seed

1/2 teaspoon anise seed

1 Tablespoon + 1 1/2 teaspoons paprika

3 Tablespoons red wine

Mix seasonings in a small bowl. Add to ground pork and mix well until fully incorporated.

Chill immediately. Cook a small bit to check taste. Add more spices or more meat according to your taste. Know that they flavor will alter some after a few days.

Use within a day or two or freeze for longer storage.

Buttery Beef and Mushroom Stew

I have made this a couple of times now and we LOVE it! It is best served over mashed potatoes. I know most stews have potatoes in them but I like them over or topped with mashed potatoes best of all!

This stew is tasty, quick and easy and cooks in the crock pot while you’re busy doing other things that you want and need to do. What could be better?

2 pounds beef stew meat

1 pound mushrooms, quartered

1 stick butter

2 Tablespoons dried parsley

1 teaspoon each of dill, garlic powder and dried onion flakes

1/2 teaspoon each of basil and ground black pepper

Combine everything in the crock pot and cook on high 4 hours or on low 6-8 hours or until beef is tender. Mix 2 Tablespoons cornstarch and 2 Tablespoons cold water until smooth. Stir into simmering stew until thick and well combined.

 

Serve over mashed potatoes.

Strawberry Rhubarb Crumb Pie

The balance of rhubarb, strawberries, orange, and nutmeg is brilliant! It was made even better since it was made from rhubarb I cut from our yard!

Look how big it was! I can’t wait to get more!!!

3 cups sliced rhubarb (not frozen)

1 cup quartered fresh strawberries 

zest of one small orange

2 pinches of salt

isn’t this pretty pink salt???

fresh grated nutmeg

1 cup sugar

4 tablespoons instant clear gel

Mix rhubarb, strawberries, orange zest, salt and nutmeg in a large bowl.

Stir together sugar and clear gel until no lumps remain.

   

Mix with strawberry rhubarb mixture. Pour into unbaked 9” pie crust. Dot with 1 Tablespoon butter.
Bake at 400 for 40-50 minutes.
After placing pie in oven, make crumb topping.
Mix 1/2 cup sugar, 1/2 cup flour and 2 Tablespoons butter (I may go with 3 next time???). Cut in with pastry cutter until coarse crumbs.
Place on top of pie after 15 minutes of baking.
Continue baking until the crust and topping are golden and the filling is bubbly.
 
Let cool on wire rack before serving.

Pineapple Casserole

This recipe came from the Mennonite Girls Can Cook blog. I have to admit that I was very skeptical about it. But it was a huge hit at Easter dinner! It’s already been requested for Christmas… It was perfect with ham and no would guessed there was cheese in it!  It was even good warmed up in the oven for dinner the next day. This is also yummy enough to double as a dessert. :o)  Bonus!

Here is a link to the original recipe: Pineapple Casserole

I made only two changes. Here’s what I did:

I used 2 full sleeves of Ritz crackers for the topping.

I also used mozzarella cheese instead of cheddar.

No, it’s not the only thing I ate… I just took the pic before I loaded up my plate. ;o)

Orange Cardamom Granola

Here’s another tasty breakfast treat using both orange and cardamom… I warn you, it makes your kitchen smell so lovely that it is hard to wait until morning to try it.

3 cups oatmeal
1/4 cup brown sugar
1/3 cup wheat germ
1/4 cup coconut
1/8 cup sesame seeds
1/2 cup chopped nuts
1/4 cup powdered milk
Mix together in a large bowl.

Zest one orange over the mixing bowl, add 1 teaspoon cardamom and stir well to combine.

 
1/3 cup agave syrup
1  tsp orange extract
1 Tbsp water
1/3 cup oil
Heat in microwave for 30 seconds. Mix well and pour into bowl of dry ingredients. Coat well.

Pour into 1 9x13 pan.

Bake at 300 for 25-35 minutes, stirring about every 15 minutes. Bake until golden brown.
Cool, stirring occasionally to break up the granola.

Store in airtight container. Freeze for longer storage.

Serve over yogurt or with milk.

Irish Brownie No-Bake Cheesecake

This ultra-rich St Patrick’s dessert is one of my best original ideas EVER and even my cheesecake-hating hubby smiled when he tried a bite! It uses my favorite trifecta of Irish spirits: Guinness stout, Bailey’s Irish Cream and Jameson Irish Whiskey… It’s a bit rich, so you’ll want to serve this one at your St Patty’s Day party and invite some friends to share!

Guinness Stout Brownie Crust

Prepare your favorite brownie recipe or box mix, replacing the water with Guinness stout.
Pour into a parchment-lined (cut into a circle to fit in the bottom) springform pan and bake according to recipe or directions.
Cool completely on wire rack.
White Chocolate Irish Cream Cheesecake Filling
1 8oz package of cream cheese, softened
3 cups heavy whipping cream
1/2 cup Irish Cream
1 teaspoon vanilla
3/4 cup powdered sugar, sifted
1 small box of white chocolate instant pudding mix
Mix cream cheese, vanilla and powdered sugar in a large bowl with an electric mixer until smooth. Add whipping cream and Irish Cream. Beat until smooth Add pudding mix and beat for 2-4  minutes or until thick. Spread over brownie and tap on countertop to make sure it settles without holes in filling.
Chill for 1 hour in freezer. Run a butter knife along the edge and remove edge and bottom from cake.
Return to freezer while making topping.
Irish Whiskey Dark Chocolate Ganache
7 oz heavy whipping cream
2 Tablespoons Irish whiskey
1 1/2 cups chocolate chips
Place chocolate chips in small bowl.
Heat heavy cream until it JUST comes to a boil. Remove from heat and pour right over chocolate chips. Stir until melted and smooth. Stir in whiskey and mix well.
Place in fridge to cool for 5 to 10 minutes. Then carefully pour over top of cake, spreading it over the sides.
Place back in freezer to let chocolate set before serving. About 30 minutes???

Cut into thin slices and enjoy!
   

Orange Cardamom Rolls

Just a little variation of my normal cinnamon rolls with orange zest and cardamom and a touch of orange glaze on top. Lovely with a cup of tea with a splash of cream…

I used half a batch of my Easy Peasy Bread Dough. The other half was a loaf of warm bread for supper.

The recipe is HERE. But I suppose you can use any dough recipe you wish.

After the dough rises in the oven. Take it out and let it rest for about 5 minutes before rolling it out. Don’t worry about it being the perfect shape, it’s gonna get all rolled up anyhow…

Then brush it with melted butter, sprinkle generously with light brown sugar and 1 teaspoon of ground cardamom. I zest my orange right over the top of the dough so that all those oils that are released fall right on the dough adding a stronger orange flavor!

Then roll it up and slice it about 2” thick…

Place them in a pan coated in melted butter.

At this point I cover them and place them in the fridge over night. But you can let them rise again in a warm oven and bake them right away. If you do chill them, take the pan out of the fridge for about 30 minutes before baking.

Preheat oven to 350 and bake for about 30 minutes or until they turn golden on top.

Make a glaze with some powdered sugar mixed with orange juice until it is drizzling consistency. You don’t need much orange juice!

Drizzle warm rolls with glaze and eat right away!