Baked Rice with Sausage Recipe

Hey hey guys and dolls, your loyal blog mistress is back along with ma to bring you another week's worth of yumtastic food. Can you believe Christmas is already over with and the new year is just a few days away? Nuts I tell ya. Fear not though, we'll be rolling out more recipes for you all throughout "2012". Speaking of Christmas Ma and I hope the portly white bearded fella brought you everything you wanted and more. I know he spoiled us over here. I am in a love affair with my new Betsey Johnson bag and bracelet as well as my Gleeful stuff. Ma is also digging her new snuggy...yes I said snuggy. *shrugs* who knew? OH! and I got some amazing cookbooks for Christmas. Including Ms. Nadia G's Bitchin' Kitchen cookbook. If you're unfamiliar with Ms. G...well lift up that rock and head on over the cooking channel and give her a watch. Trust me she is awesome and we plan on making a few of her "bitchin'"(<--ha, bitchin'...get it?...no?) recipes.
So enough about Christmas let's get to the real reason we meet here every Tuesday, the recipes!

This week was Ma's pick and it's a casserole that she found from the awesome Taste of Home website. I know you're probably saying "UGH, not another one from them" but hey they've given us some home runs and besides if it ain't broke don't fix it. It's something hearty and for you cheese haters out there (like Ma). *mumbles "cheese haters you ever heard of such a thing?"* Anywho, intruiged? Ah, come on I know you are so here's what you'll need:


Baked Rice with Sausage Recipe




12-14 Servings
Prep: 30 min.
Bake: 50 min.

Ingredients:
2 pounds bulk Italian sausage
4 celery ribs, thinly sliced
1 large onion, chopped
1 large green pepper, chopped
4-1/2 cups water
3/4 cup dry chicken noodle soup mix
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup uncooked long grain rice
1/4 cup dry bread crumbs
2 tablespoons butter, melted


Directions:
*In a large skillet, cook the sausage, celery, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. In a large saucepan, bring water to a boil; add dry soup mix. Reduce heat; simmer, uncovered, for 5 minutes or until the noodles are tender. Stir in canned soup, rice and sausage mixture; mix well.
*Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 40 minutes. Toss bread crumbs and butter; sprinkle over rice mixture. Bake, uncovered, for 10-15 minutes or until rice is tender. Let stand for 10minutes before serving. Yield: 12-14 servings.





This was actually pretty good. I enjoyed the bread crumb topping the creaminess of the actual dish.
So let's move on shall we? Oh you noticed there are no pictures from us?....*crickets* how about them Lions?
OH FINE! I acidentally deleted them. *hangs head* I know I should've saved them immediately but somehow they went to the land of never seen again photo's. I blame our poodle Charlie. You never know he could've stepped on my phone and zip it was gone. That's my story and I'm sticking with it.



Tid Bits:
*As always not a fan of the sausage? Try turkey with it or even veggie meat.

*We wanna throw out there that they do make low sodium soups. So if you're not into high salt or you just think the stuff is bad for ya then use the low sodium soup.


Ma's Spot: I love one pot dinners. Thery're so simple and easy clean up. I really enjoyed this recipe. The rice was great and the combination of the canned soup/dry soup really went well together. So if you're looking for an easy fast meal I encourage you to try this.





Baking Corner: Chocolate Trifle






Prep Time: 30 Min
Cook Time: 25 Min
Ready In: 8 Hrs 55 Min
Servings: 12

Ingredients
1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy


Directions
1.Prepare brownie mix according to package directions and cool completely. Cut into 1inch squares.
2.In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
3.In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.



Dinah: This is one of my all time favorite desserts to make, especially for a party. My only variation is I swap the brownies for chocolate cake and it seems to give it a creamier texture. Brownies can have a very dense texture and with the other components (<---big word for the day, ha.) it would give off a weirdness all the way around. I like my desserts to gel nicely together. So if you are a lover of chocolate then this is something right up your alley.

Ma: The only bad thing about this was my family wouldn't give up their shares of the trifle and let me eat the whole damn thing! You have to...I repeat you have to fix this recipe. The wonderful taste of the cake and cream was unbelievable. I could never make this recipe by myself because the outcome would be me eating all by myself. It's too good to share! Out of all the desserts my daughter has made me this is one of my favorites.




That's all folks until "2012". Have a wonderful and SAFE New Years peeps and we'll see you in the new year!


Spoons & Spatula's,
~Dinah & Ma

OUR MASSIVE HOLIDAY BAKING HAUL!

It's time.
Yes, time.
You've heard about it for months.
You've been dreaming of it.
You've even had a day dedicated on your calendar for it.

It's....
IT'S....

OUR MASSIVE HOLIDAY BAKING HAUL!!!!!!!!!!!!!!!!!!!!!!

Too dramatic?? *sigh* we need our own cooking show. This would be much more effective if we had a camera in front of us.

Welcome back kiddies, this week we're doing a 180 for this holiday season and bringing you our best holiday cookies/bars. This is like our Superbowl of baking. Every year people look forward to our bags of treats. I don't want to go all crazy but my Auntie Dee did mention something about cutting someone's hand off if they touched even the bag or her Nummy Bars. Ha, she's a silly one. I mean she has to be right? Who would cut off someone's hand if they touched their bag of treats...? I mean really....wait. She totally would. *sigh* Well, to save everyone's much needed hands we decided to keep the peace and give up some of our goodies to you guys so you and your fam's can enjoy them as well!

Let's get this going; we have 5 amazing recipes for you to try and this is what you need for each:



Golden Kolacky




Total Time: 45 mins
Prep Time: 30 mins
Cook Time: 15 mins

Ingredients:
* 1/2 cup butter , softened
* 4 ounces cream cheese , softened
* 1 cup flour
* fruit preserves

Directions:
1. Combine butter and cream cheese in large bowl; beat until smooth and creamy.
2. Gradually add flour to butter mixture, blending until mixture forms soft dough.
3. Divide dough in half; wrap each half in plastic wrap. Refrigerate until firm.
4. Preheat oven to 375. Roll out dough, ½ at a time on a floured surface, to 1/8 inch thickness. Cut into 3 inch squares.
5. Spoon 1 teaspoon preserves in center of each square. Bring up two opposite corners to center; pinch together tightly to seal. Fold sealed tip to one side; pinch to seal.
6. Place 1 inch apart on ungreased cookie sheets. Bake 10-15 minutes or until lightly browned.


Dark Chocolate Cherry Fudge




Estimated Times
Preparation Time: 8 mins
Cooking Time: 6 mins
Cooling Time: 2 hrs cooling

Servings: 24 servings (2 pieces per serving)

Ingredients
1 1/2 cups granulated sugar
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels
3/4 cup (4 oz.) dried cherries, coarsely chopped
1 teaspoon vanilla extract

Directions
LINE 8-inch-square baking pan with foil.
COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
STIR in marshmallows, morsels, dried cherries and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

VARIATION: For an equally delicious fudge, try substituting 3/4 cup dried berry blend for the cherries.



Chocolate Snickerdoodles




Total Time: 28 mins
Prep Time: 20 mins
Cook Time: 8 mins

Ingredients:
* 1 1/2 cups sugar
* 1/2 cup butter , softened
* 1 teaspoon vanilla
* 2 eggs
* 2 1/4 cups flour
* 1 teaspoon cream of tartar
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup unsweetened cocoa
* 2 tablespoons sugar
* 2 teaspoons cinnamon

Directions:
1. Preheat oven to 400ºF.
2. Beat 1 1/2 cups of sugar and butter until fluffy.
3. Add vanilla and eggs and mix well.
4. Add flour, cream of tartar, baking soda, salt, and cocoa; mix well.
5. In another bowl mix the 2 Tbs. sugar and cinnamon.
6. Shape dough into 1 inch balls and roll in cinnamon mixture.
7. Bake for 8-10 min or until set. Immediately remove from cookie sheet.



Oatmeal Butterscotch Cookies




Prep Time: 15 Min
Cook Time: 10 Min
Ready In: 25 Min

Ingredients
* 3/4 cup butter, softened
* 3/4 cup white sugar
* 3/4 cup packed brown sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 1 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 3 cups rolled oats
* 1 2/3 cups butterscotch chips

Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl beat the butter or margarine, white sugar and brown sugar together. Add the eggs and vanilla, beating well.
3. Stir together the flour, baking soda, cinnamon and salt. Gradually add the flour mixture to the butter mixture and stir until blended. Stir in the oats and the butterscotch chips. Drop by teaspoonfuls onto an ungreased cookie sheet.
4. Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown.


Lip Smacking Lemon Cookies




Minutes to Prepare: 180
Minutes to Cook: 15
Number of Servings: 24

Ingredients
*1/2 c butter, softened
*1 c sugar
*1 egg
*2 tbsp lemon juice
*2 tsp grated lemon peel
*2 c flour
*1 tsp baking powder
*dash ground nutmeg



Directions:
Beat butter in large bowl with electric mixer at medium speed until smooth. add sugar, beat until well blended, add egg, lemon juice and

peel, beat until well blended
combine flour, baking powder, salt and nutmeg in large bowl. gradually add flour mixture to butter mixture at low speed, blending well after each addition.
shape dough into 2 logs, each about 11/2 inches in diameter and 61/2 inches long.wrap each log in plastic wrap. refrigerate 2 to 3 hours or up to 3 days.
preheat oven to 350F. grease cookie sheets. cut logs into 1/4 inch thick slices, place 1 inch apart on cookie sheets.
bake about 15 minutes or until edges are light brown. transfer to wire rack to cool.. store in an airtight container.
2 cookies is one serving
Number of Servings: 24


There you have it. Most of our fabulous cookies for you guys to give a try and (hopefully) enjoy! Now you may be wondering where these mysterious things called "nummy bars" are. Well, sadly they are a secret. It's a recipe that Ma has perfected over the years and if it's okie with everyone I'd like to keep my hands, ha.



That's it guys, we'll meet you guys back here next week for our regular scheduled program. Before we sign off for the night, Ma and I both want to wish all of our amazing readers a happy, healthy, and wonderful Christmas! Here's to you guys and a certain plump jolly man in a red suit and a pristine white beard bringing you everything you want this holiday season.



MERRY CHRISTMAS & HAPPY HOLIDAYS!



Spoons & Spatula's
~Dinah & Ma

Ma's Version of Italian Wedding Soup

Hey guys! Another Tuesday is here so we're back to bring you more yummy goodness.
The whole time we've had this blog I can't believe we've never shared our recipe for Italian Wedding Soup. It's a staple in our family since A: We are Italian and B: Ma is the queen of soup making.

Just a little of a back story for you folks. My great-grandpa and grandpa came here from the lovely country known as Italy. Which means we have lots of sass and we talk with our hands..a lot. HA! So a few years ago Ma and I went out to dinner at one of our favorite restaurant's Eastside Mario's. They served this amazing soup (which was of course Italian wedding soup) and the whole entire time Ma was trying to figure out the ingredients so she could make a mock version at home. Which is what we bring to you now. Oh, and you don't need an actual "wedding" to enjoy this dish. Actually, come to think of it when Geoff and I got married we didn't serve Italian Wedding Soup. Huh, that's odd. Also, it's getting super chilly outside so I'd say a warm soup is in order!

Get your pots and bowls out here's what you'll need:



Ma's Version of Italian Wedding Soup


Ingredients:
4 cans of low sodium chicken broth
2 cans of water (use the chicken broth cans once the broth is in the pot)
2 chicken bouillon cubes (dissolved in 2 cups of water)
Chicken seasoning to taste
1 package of frozen spinach
1 1/2 bags of meatballs, thawed (preferably the Italian style)
1 box of petite pasta (any shape)
1 teaspoon of Italian seasoning (add more if you like)


Directions:

*Boil your macaroni according to package. Rinse in cold water and set aside.

*In a stock pot place everything in except the meatballs and spinach. Put your stove on low simmer and place pot on burner. Let it simmer on low while you prepare the spinach and meatballs.

*Take frozen meatballs and place them in the microwave on high for 2 minutes or until your meatballs are thawed. Place your spinach in a microwave safe bowl and defrost. Microwaves may very. While the spinach is defrosting cut your thawed meatballs in half then in quarters. Place the quartered meatballs into the simmering broth. Take your spinach, place into a clean dish towel and give it a good squeeze to let all the juice out. Break up the spinach and place in your pot.

*Stir and turn your heat up to medium. Cook for 15 minutes. When done ladel into bowl and add your macaroni as much or as little as you like. Serve and enjoy!




Soooo good. No joke. Everytime this is made I become this soup grubbing weirdo, ha. The meatballs and spinach make this soup magnificent. :D.



Tid Bits:
*As we've covered before it's time for a friendly reminder. ALWAYS ring out your spinach. No squeezing = greeny goopy soup. Not good kiddies.

*If you have time use your own meatball recipe instead of buying the premade packaged meatballs. When you're on a tight schedule the premade packaged meatballs work great.


Ma's Spot: I've been making this recipe for many years. It's always a family favorite. I do have my favorite turkey meatball recipe to use but as working women time to make a home cooked meal is limited. So don't be afraid to grab the premade ones. They work just as good. I like to separate my pasta because in my family some a lot of pasta and some like a little. So with all the soups I make I always cook my pasta on the side so they can add in the amount they want to use. So if you're looking for something hearty and easy to make I recommend this soup with a nice salad or breadsticks.


BAKING CORNER: Cinnamon Cookies



Total Time: 30 mins
Prep Time: 20 mins
Cook Time: 10 mins

Ingredients:
1 cup sugar
1/2 cup butter
1 large egg
1 teaspoon vanilla
1 1/2 cups flour
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
cinnamon sugar


Directions:
1. In a mixer bowl, cream together sugar and butter; beat in egg and vanilla.
2. Combine flour, cinnamon, baking powder and salt.
3. Add to butter mixture.
4. Blend well.
5. Cover and refrigerate 2 hours or till firm enough to roll into balls.
6. Shape dough into small balls about 3/4-inch in diameter.
7. Roll in cinnamon sugar to coat.
8. Set cookies 1-inch apart on lightly greased cookie sheets.
9. Bake at 350° for 10 minutes or till the edges are lightly browned.
10. Cool slightly on pans, then remove to racks to cool completely.


Dinah: I found this recipe on random search on google and they came out adorable as well as yummy. The dough was a tad on the pie crust/dry side but once you start rolling the balls the warmth from your hands loosen the batter up. So these are a keeper, indeed.


Ma: Here's my review on those tasty sugary delightful morsels. They are delicious! My taste buds were jumping for joy. So if you're looking for something easy and delicious try these babies. They are good!



Next week is going to be something different. While we love bringing you our favorite recipes and well...some that suck, ha. We're taking a one week break to bring you our...
MASSIVE HOLIDAY BAKING HAUL!!!!!
Yes! I said it. It's going to be a whole blog dedicated to our yearly tradition of baking. It's going to be epic. Be too cool for school & don't miss it!
Have a great week guys!


Spoons & Spatula's
~Dinah & Ma

Corn Dog Casserole

Back again is your feeling better than ever blog mistress! Cold is gone (YAY!) but sadly it made a sprint through my fam. Ma got it bad, Geoff had a touch of it, and Aunt Jane ended up with it in the end. If the cold was an athlete it would be John Cena kicking everyone's butts last week. Oh and yes John Cena is an athlete, geez wrestling haters. Ha.

So now that we're all in tip top shape we're bringing you another recipe. This week seems to be a kid friendly meal. It reminds me of one of the best carnival foods known to man. Ah, the fabulous corn dog. It's okie you can say it, we're all friends here and we can admit our love for the corny (<--ha! corny, get it?...No?) food that most people wouldn't be caught dead eating. I think the frank with the crispy outer shell needs a little love. So tonight we're putting them into a casserole because we need to make it more adult friendly. Oh come on if I came up to you and said "Want this corn dog?" you'd probably say "pshaw, no." and then secretly wish you had taken my food offer. Mmmm hmm! So to conceal your love for this yummy food we're bringing you this week's recipe. Here's what you'll need:


Corn Dog Casserole

*Servings: 12
* Prep: 25 min
*Bake: 30 min.

Ingredients
* 2 cups thinly sliced celery
* 2 tablespoons butter
* 1-1/2 cups sliced green onions
* 1-1/2 pounds hot dogs
* 2 eggs
* 1-1/2 cups 2% milk
* 2 teaspoons rubbed sage
* 1/4 teaspoon pepper
* 2 packages (8-1/2 ounces each) corn bread/muffin mix
* 2 cups (8 ounces) shredded sharp cheddar cheese, divided

Directions
* In a small skillet, saute celery in butter for 5 minutes. Add onions; saute for 5 minutes longer or until vegetables are tender. Place in a large bowl; set aside.

* Cut hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, saute hot dogs for 5 minutes or until lightly browned; add to vegetables. Set aside 1 cup.

* In a large bowl, whisk the eggs, milk, sage and pepper. Add the remaining hot dog mixture. Stir in corn bread mixes. Add 1-1/2 cups of cheese. Spread into a shallow 3-qt. baking dish. Top with reserved hot dog mixture and remaining cheese.

* Bake, uncovered, at 400° for 30 minutes or until golden brown.







Dinah: This was pretty yum! The only thing I didn't care for were the hot dogs (I'm a turkey dog girl at heart). It had a nice light flavor to it and the spices complemented the dish quite nicely.



Tid Bits:
*Hot dogs aren't really my thing and if you're not of lover of hot dogs as well give turkey or veggie dogs a try with this dish.


Ma's Spot: When I found this recipe I thought "Man, this has got to be good!" and I was right. Who doesn't love a good corn dog? Now you can have it and not worry about the stick. Taking a bite of this is like walking down the midway of a state fair. So in the dead of winter enjoy this summertime treat. You can also make different sauces to accompany this dish. Such as sour cream, honey dijon, ranch, mustard, etc... That's how I made mine with a little sour cream on the side. My sister always had mustard with her corn dogs so that's what she chose for her side for this dish tonight. So any way you like it, give this dish a try. You'll like it. Easy to make and easy on the wallet.



Baking Corner: Gingerbread Cookies II



Prep Time: 20 Min
Cook Time: 12 Min
Ready In: 4 Hrs
Servings: 72

Ingredients
* 6 cups all-purpose flour
* 1 tablespoon baking powder
* 1 tablespoon ground ginger
* 1 teaspoon ground nutmeg
* 1 teaspoon ground cloves
* 1 teaspoon ground cinnamon
* 1 cup shortening, melted and cooled slightly
* 1 cup molasses
* 1 cup packed brown sugar
* 1/2 cup water
* 1 egg
* 1 teaspoon vanilla extract


Directions
1. Sift together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon; set aside.

2. In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg, and vanilla until smooth. Gradually stir in the dry ingredients, until they are completely absorbed. Divide dough into 3 pieces, pat down to 1 1/2 inch thickness, wrap in plastic wrap, and refrigerate for at least 3 hours.

3. Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an ungreased cookie sheet.

4. Bake for 10 to 12 minutes in the preheated oven. When the cookies are done, they will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice.


Dinah: Gingerbread is one of my absolute fave cookies of all time so whenever there are some made...they don't end up lasting long. ;D. This is the recipe we use for our gingerbread cookies and they turn out swell for us. Very...well...gingerbready, ha!


Ma: What can I say with my long love affair with gingerbread cookies? After eating this recipe my love affair will continue. They are delicious, enjoyable, and fun to make. So grab up a stool for each child you have and have a good time making these with your kids.


That's it gals and fella's. You know the drill, we'll see you back here next week for more food goodness. Have a great week!


Spoons & Spatula's
~Dinah & Ma