Killer Sausage and Peppers

I love sausage and peppers, and this recipe doesn’t let me down. It makes for a very enjoyable dinner. It’s also easy and very versatile.

Sausage and Peppers

You can add many twists to this to fit your family’s tastes.

You can serve it as a sandwich or over pasta.

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Killer Sausage and Peppers
Ingredients
  • 4 Italian sausages
  • 1 yellow pepper cut into strips
  • 1 green pepper cut into strips
  • 1 red pepper cut into strips
  • 1 vidalia onion cut into strips
  • 1/2 Jar marinara sauce
  • 1/2 cup red wine such as Merlot
  • 1 pinch sugar
  • 1 pinch salt
  • 1 pinch oregano
  • oil for sauteing
  • butter just a bit
Instructions
  1. Boil the sausages and drain. Brown the sausages in a little bit of butter.
  2. Saute the peppers and onions in a little bit of oil. Add the remaining ingredients and simmer 5-10 minutes, until the sauce thickens.
  3. Pour the sauce over the sausages and serve with crusty bread.

Enjoy!

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Recipe based on one by Miss Erin C.
Photo by Delicious as it Looks

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Savory Braised Short Ribs

These Savory Braised Short Ribs  are hearty comfort food. Moist, tender and a great beefy flavor. The gravy is to die for!

Savory Braised Short Ribs

Great served with mashed potatoes, a veggie and some good bread for sopping up the gravy. YUM!

I love the ribs but I’ll have to admit my favorite part of this recipe is the gravy.

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Savory Braised Short Ribs
Ingredients
  • 4 lbs beef short ribs with bones and cut into serving-size pieces
  • 1 10 1/2 ounce can condensed beef broth
  • 1 cup onion Coarsely Chopped
  • 1 cup water
  • 4 peppercorns
  • 2 teaspoons Worcestershire sauce
  • 1 garlic clove Crushed
  • 1/2 teaspoon dried marjoram
  • 3 tablespoons unbleached flour
  • 1/2 cup water
Horseradish Sauce
  • 1/4 cup sour cream
  • 1 tablespoon prepared mustard
  • 2 1/2 tablespoons prepared horseradish
  • 1/8 teaspoon salt
Garnishes
  • tomatoes cut into wedges
  • 1 sprig parsley
Instructions
  1. Brown short ribs well on all sides (about 30 minutes) in Dutch oven over medium heat.
  2. Add the broth, onion, 1 cup of water, peppercorns, Worcestershire sauce, garlic, bay leaf and marjoram.
  3. Bring to a boil; reduce heat, cover and cook slowly 2 to 2 1/2 hours or until tender, turning once.
  4. Meanwhile, prepare the Horseradish Sauce.
  5. Place short ribs on serving platter and keep warm.
  6. Skim the fat from the cooking liquid. Combine the flour with 1 /2 cup water, mixing until smooth; combine with the cooking liquid, bring to a boil, stirring constantly, reduce heat and cook slowly 3 minutes.
  7. Strain, if necessary, and serve with short ribs.
Recipe Notes

Garnish the platter with tomato wedges and parsley.

Serve Horseradish sauce with short ribs.

Enjoy!

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Recipe based on one by Dreamgoddess
Photo by SharonChen

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Tiger Butter

I have been making Tiger Butter for years, and it’s one of my favorites. They look like something you’ve spent a lot of time on, but they’re so simple to make!

Tiger Butter

There’s only 3 ingredients and it’s delicious!!!

A chocolate and peanut butter lover’s dream come true!

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Tiger Butter
Ingredients
  • 1 lb milk chocolate
  • 1 lb white chocolate
  • 1 cup peanut butter
Instructions
  1. Melt the milk chocolate in a double boiler. At the same time, melt the white chocolate over double boiler.
  2. Pour the melted milk chocolate into lined 11 x 15-inch pan. Spread to cover pan.
  3. Immediately combine melted white chocolate with peanut butter.
  4. Pour over milk chocolate in pan.
  5. Swirl 2 layers with a fork in such a way as to make"tiger" stripes.
  6. Allow to set.
  7. Cut into small squares with sharp knife.

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Recipe based on one by SilentCricket
Photo by flower7

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No-Bake Cherry Cheesecake Pie

This No-Bake Cherry Cheesecake Pie is delicious and exceptionally easy to make. I believe I made it in about 10 minutes.

 

It’s so light and creamy and pretty enough for company.

Everybody who has tried this pie LOVED it.

I am especially amused when I take it to a pot luck and people think I bought it because I can top it with the neat cover the ready-made crust comes with!

Be sure to chill well for a firm cheesecake.

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No-Bake Cherry Cheesecake Pie
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No-Bake Cherry Cheesecake Pie
Prep Time
15 mins
Cook Time
0 mins
Chill Time
3 hrs
Total Time
3 hrs 15 mins
 

This No-Bake Cherry Cheesecake Pie is a favorite easy to make dessert!

Course: Dessert
Cuisine: American
Keyword: No-Bake Cherry Cheesecake Pie
Servings: 6
Calories: 425 kcal
Ingredients
  • 1 prepared graham cracker crust
  • 1 8 ounce package cream cheese, softened
  • 1/2 cup sugar
  • 1 8 ounce container frozen dessert topping (Cool Whip)
  • 1 19 ounce can cherry pie filling (Comstock)
Instructions

  1. Blend the cream cheese and sugar. Fold in the frozen dessert topping. Press into the graham cracker crust, spreading cream cheese mixture up the sides.

  2. The bottom will be covered and there will be a ring of the cream cheese mixture about 1 inch wide around the pie.

  3. Pour the cherry pie filling into the center. Chill at least 3 hours.

 

Enjoy this No-Bake Cherry Cheesecake Pie!

Up Next: 

Banana Cream Pie – Granny’s Best Recipe

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Recipe based on one and photo by Sharlene~W

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Pecan Rollo Bites – Those Pretzel Things

These Pecan Rollo Bites are incredible! Everyone loved them and kept going back for one more of “those pretzel things”! Delicious and easy!!!

 

My neighbor made these for a backyard BBQ and they were gone before dessert was even served.

The most difficult part of this recipe is unwrapping all the Rolos and not eating all the finished candies before serving them.

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Pecan Rollo Bites
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Those Pretzel Things - Pecan Rollo Bites
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Pecan Rollo Bites are a really good snack or appetizer anytime.

Course: Appetizer
Cuisine: American
Keyword: Pecan Rollo Bites
Servings: 6
Calories: 255 kcal
Ingredients
  • 50 small pretzel twists
  • 50 pieces rollo candies
  • 50 pieces whole pecans or 50 pieces walnuts
Instructions
  1. Place the pretzel pieces on a baking sheet. Top with one Rollo candy.
  2. Place in a warm (250 degrees) oven to just let the Rollo candy melt on top of the pretzel to hold it in place.
  3. Remove from the oven and place a pecan piece on top. Let cool and harden.

 

Enjoy!

Up Next:

Southern Pecan Butter Balls

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Recipe based on one by Kat Rahal
Photo by Marg

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Hamburger Noodle Bake – Delicious & Inexpensive

This Hamburger Noodle Bake is an easy to make dish and is a great alternative to lasagna. It goes together really quickly but tastes like it took hours!!!

 

It sends a wonderful aroma throughout the entire house.

A tasty and creamy product but the cheese does not overwhelm. Just the right amount of garlic. Very good!

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Hamburger Noodle Bake
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Hamburger Noodle Bake
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 

This Hamburger Noodle Bake is not only easy to make it's also easy on the food budget!

Course: Main Course
Cuisine: American
Keyword: Hamburger Noodle Bake
Servings: 6
Calories: 345 kcal
Ingredients
  • 1 lb hamburger
  • 2 teaspoons minced onions
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon sugar
  • 16 ounces tomato sauce
  • 3 ounces cream cheese
  • 8 ounces sour cream
  • 3/4 cup shredded cheddar cheese
  • 1 8 ounce package noodles, cooked and drained
Instructions
  1. Brown the hamburger, onions, and spices until cooked. Add the tomato sauce and simmer 15 minutes.
  2. Mix the cream cheese and sour cream together.
  3. In 2-quart casserole, put 1/3 noodles, 1/3 cream mix, 1/3 meat mix. Repeat twice. Sprinkle the cheddar on top.
  4. Bake at 350° for 20 minutes.

 

Enjoy!

Up Next: 

Ground Beef One-Pot Meal – Very Little Cleanup

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Recipe based on one by MizzNezz
Photo by Marg

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Baked Potato Salad

This Baked Potato Salad is the best potato salad I have ever tasted. The potatoes are baked with oil and Italian salad dressing mix instead of boiled.

Baked Potato Salad

The combination of mayo and lemon juice in the dressing is perfect.

The potatoes smelled so good while roasting in the oven I wasn’t sure they would make it all the way into a salad, but I sure am glad they did!

I don’t think I will ever make regular potato salad again! This is definitely a KEEPER!

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Baked Potato Salad
Ingredients
  • 4 1/2 pounds potatoes peeled and cut into 3/4 inch chunks
  • 1/4 cup olive oil
  • 2 envelopes Italian salad dressing mix
  • 1 medium green pepper chopped
  • 1 medium sweet red pepper chopped
  • 1 bunch green onion chopped
  • 1 small onion chopped
  • 2 large tomatoes chopped
  • 4 hard-boiled eggs
  • 5 slices bacon cooked and crumbled
  • 1 1/2 cups mayonnaise
  • 1 tablespoon vinegar
  • 1 tablespoon lemon juice
  • 2 teaspoons dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
Instructions
  1. In a large bowl, toss the potatoes with oil and dressing mixes. Place into 2 ungreased 13x9x2 inch baking pans. Bake, uncovered at 400 for 45 minutes or until tender. Cool.
  2. Transfer to a large bowl, add the peppers, onions, tomatoes, eggs and bacon. Toss gently.
  3. Combine the remaining ingredients in a small bowl. Mix well. Pour over the salad and mix gently.
  4. Cover and refrigerate for at least 1 hour.

Enjoy!

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Recipe based on one by yooper
Photo by Calee

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Cajun Macaroni Salad – This Ain’t Mama’s

This Cajun Macaroni Salad has been a family favorite almost forever. It started originally with a Justin Wilson recipe but has been modified over the years.

 

It has just the right amount of zing – definitely not yo’ mama’s macaroni salad!

The dressing is so good with just the right amount of zing to it. It definitely tastes better the second day!

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Cajun Macaroni Salad
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Cajun Macaroni Salad
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

You just can't beat Cajun Cooking and this Macaroni Salad is a prime example.

Course: Salad
Cuisine: Cajun
Keyword: Cajun Macaroni Salad
Servings: 4
Calories: 295 kcal
Ingredients
  • 2 cups dry elbow macaroni
  • 1/2 cup diced red onion
  • 1/2 cup sliced green olives
  • 1/4 cup diced celery
  • 1/4 cup diced red bell pepper
  • 1/2 pound cooked peeled shrimp optional
Dressing
  • 1/2 cup mayonnaise
  • 1/8 cup olive oil
  • 1/2 tablespoon Tabasco sauce
  • 1/2 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
Instructions
  1. Cook macaroni according to package directions and rinse with cold water, drain well. While pasta is cooking, mix dressing. Toss together and serve. Even better the next day!

 

Enjoy this Cajun Macaroni Salad!

Up Next: 

No-Bake Cherry Cheesecake Pie

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Recipe based on one and photo by hotdishmama

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The Best Pork Chops in the World

These really are The Best Pork Chops in the World! The chops are always super tasty and the recipe is so easy to pull together.

 

This is now my staple pork chop recipe.

This technique will also work on other types of meat: chicken, fish, beef…

If you want a more substantial breading dip the meat in an egg wash before the flour, and be sure to add the seasoning AFTER flouring (don’t add the seasoning to the flour—it’s wasteful and impossible to measure correctly).

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The Best Pork Chops in the World
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The Best Pork Chops in the World
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

The Best Pork Chops In The World is a big statement but these chops are up to it!

Course: Main Course
Cuisine: American
Keyword: The Best Pork Chops In The World
Servings: 4
Calories: 465 kcal
Ingredients
  • 1 lb pork chop
  • 1 1/2 cups flour
  • 1 tablespoon garlic powder
  • 1/2 tablespoon salt
  • 1 teaspoon pepper
  • 1 teaspoon seasoning salt
  • water Milk, Buttermilk or Egg Wash can be substituted
  • oil for frying
Instructions

  1. Mix the dry ingredients in a resealable bag (Ziplock). Rinse the pork chops under running water. Toss them into the ziplock bag and shake, to coat well.

  2. In a cast-iron skillet, cook the chops in enough oil to come 1/2 way up the side of the chops, for example - 1-inch chops need 1/2 an inch of oil, on medium-high heat for approximately 4 minutes each side, until golden brown.

  3. For the last 30 seconds of cooking the second side, increase heat to high, to “cook the grease out of it” (Grandmommy’s secret for fried chicken).

Recipe Notes

Blot on paper towels before serving.

 

Enjoy The Best Pork Chops In The World!

Up Next:

Cajun Macaroni Salad

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Recipe based on one by ATM 67
Photo by anniesnomsblog

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Paula Deen’s Chicken Alfredo With Crispy Bacon

Paula Deen’s Chicken Alfredo is an elegant dish and in this one, Paula adds a magic touch. One of the best ones I’ve ever had!

 

I love the addition of the bacon, onion, and garlic.

It’s really a simple dish to put together in spite of its elegance. Quick enough for a weeknight meal!

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Paula Deen’s Chicken Alfredo With Crispy Bacon Recipe

Paula Deen's Chicken Alfredo
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Paula Deen's Chicken Alfredo With Crispy Bacon
Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
 

I love the addition of the bacon, onion and garlic.

Course: Main Course
Cuisine: American
Keyword: Paula Deen's Chicken Alfredo
Servings: 4
Calories: 375 kcal
Ingredients
  • 4 slices bacon
  • 1 3/4 lbs boneless skinless chicken breasts about 3
  • 3/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 tablespoons chicken broth
  • 3/4 cup onion chopped
  • 5 garlic cloves minced
  • 2 cups heavy whipping cream add more if you want it extra creamy
  • 1 1/2 cups parmesan cheese shredded
  • 3 tablespoons parsley freshly chopped
  • 16 ounces fettuccine pasta cooked and kept warm
  • 1/4 cup water reserved water from boiling pasta
Instructions
  1. Heat a large skillet over medium heat. Add the bacon; cook until crisp. Remove bacon to paper towels to drain, reserving drippings in skillet. Crumble bacon and set aside.
  2. Sprinkle the chicken with salt and pepper. Brown the chicken in drippings; add chicken broth. Cover and cook for 15 to 20 minutes or until cooked through. Remove chicken; shred meat.
  3. Add the onion and garlic to skillet; cook for 7 minutes over medium-high heat or until onion is tender. Add the shredded chicken to the skillet, and stir in the cream; cook for 5 minutes or until thickened slightly. Remove from heat; add cheese and parsley, stirring until cheese melts.
  4. Tossed cooked fettuccini with the chicken mixture. Add enough reserved cooking liquid to reach desired consistency. Sprinkle with crumbled bacon and enjoy!

Enjoy!

Up Next:

Fried Corn Paula Deen Style

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Recipe based on one by diner524
Photo by anniesnomsblog

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