Monday, April 21, 2008

Chocolate Mousse Squares

These are divine. Truly. They need to have a warning on them: GIVE THESE AWAY. YOU WILL EAT EVERY ONE OF THEM IF YOU DON'T. :)

12 Oreo cookies, crushed
1/4 c. (1/2 stick) butter, melted
2-8 oz. packages cream cheese
1 can sweetened condensed milk
4 squares Baker's Semi-Sweet Baking Chocolate, melted
1 c. thawed Cool Whip

MIX crushed cookies and the butter in a foil-lined 9-inch square pan. Press firmly onto the bottom of pan to form crust.

BEAT cream cheese in large bowl with electric mixer on lowspeed until creamy. Gradually add condensed milk, mixing well after each addition. Blend in chocolate. Gently stir in Cool Whip. Spoon mixture over crust; cover.

FREEZE at least 6 hours or overnight. Remove from freezer 15 minutes before serving to soften slightly. Cut into 16 squares and serve. Store leftover dessert in freezer.

Bowties in a Sausage Cream Sauce

This is one of the best pasta dishes we've ever had. It's definitely not low-fat, but it's creamy, a little spicy and definitely delicious. My family requests this often, and when sausage goes on sale I stock up!


1 package bowtie pasta
2 T. olive oil
1 lb. sweet or hot Italian sausage, casings removed and crumbled
-(you can also use the rolled sausage, i.e. Jimmy Dean)
1/2 tsp. red pepper flakes
3 cloves garlic, minced
1/2 c. onion, diced
1 can (28 oz.) Italian-style tomatoes, drained and coarsely chopped
1 1/2 c. heavy cream
1/2 tsp. salt
3 T. minced fresh basil

Bring a large pot of lightly salted water to a boil. Cook pasta for 8 minutes, or until al dente; drain and set aside. Heat oil in a large skillet over medium heat, and add sausage and red pepper flakes. Cook until sausage is evenly browned, then stir in onion and garlic, cooking until onion is tender. Add tomatoes, heavy cream, and salt. Simmer until sauce thickens, about 10 minutes. Stir cooked pasta into sauce, and heat through. Sprinkle with fresh basil and serve.

Sunday, April 6, 2008

Apple Dumplings

I can't even remember where I came across this recipe, but it one of my husband's favorites. In fact, I have to double the recipe if anyone else is going to eat any! They are delicious alone, or served with vanilla ice cream.


8 oz. package crescent rolls
1 apple, peeled, cored, and cut into 8 pieces
3/4 c. sugar
3/4 c. orange juice (already prepared)
3/4 stick butter

Lay apple slices at the wide end of the crescent roll triangle, and roll over once. Pinch edges to seal, then roll up the rest of the way. Place in an 8x8 baking dish. In a saucepan, mix sugar, juice, and butter. Bring to a boil and pour over dumplings. Sprinkle generously with cinnamon. Bake at 350 degrees for 20 minutes, or until golden brown.

Smothered Sweet Pork Burritos

Wow is the best word to describe these amazing burritos. This recipe came from one of my MOFs a couple of years ago, and it is fantastic. Be prepared though, because once you make them, you'll want to eat them all the time!


2 1/2 lbs. pork, any cut
Salt and pepper
Garlic salt
10 flour tortillas (1 package)
2-15 oz. cans mild green chili sauce, divided
1/2 c. brown sugar
1-15 oz. can black beans, well drained
1 bunch cilantro, chopped
1/3 lb. Monterey Jack cheese, grated


Chopped tomatoes
Sour cream

Cut pork into large cubes and place in slow cooker with 1/3 c. water. Season with salt, pepper, and garlic salt. Cook on high for 4 hours or low for 8 hours. Remove from cooker and drain. Shred meat and place in a bowl. Stir in 1/2 c. green chili sauce and brown sugar (you can use 1 c. of each for more flavor). Heat oven to 350 degrees. Spray a 9x13 pan with cooking spray. Warm the tortillas in the microwave to make them easier to roll.
Pour 1/2 c. green chili suace into the prepared pan. Place 1/3 c. of the meat mixture down the middle of each tortilla. Sprinkle 1-2 T. black beans, and 1-2 tsp. cilantro over the top, then roll the burrito and place seam-side down in baking dish. Repeat with remaining tortillas. Pour 1 1/2-2 c. green chili sauce over burritos and sprinkle with cheese. Cover with foil and bake 25-30 minutes or until cheese is melted and burritos are warmed through.
*To save time, I have also mixed the meat mixture, black beans, and cilantro together first, then used that mixture to place in the burritos all at one time.

Hawaiian Smoked Sausage and Rice

I found this recipe years ago, and I like it because it breaks up all the chicken I use! :) It really is delicious, and kids like it too!


1 ring smoked turkey sausage
1 green pepper, chopped
1 medium onion, chopped
1 can diced tomatoes
1/2 c. beef broth
1 T. brown sugar
1/4 tsp. garlic powder
1/4 tsp. pepper
1 can pineapple tidbits, plus reserved juice
2 T. cornstarch

Cut the sausage into 1/2 inch slices, and brown then in a skillet with the pepper and onions. Add undrained diced tomatoes, beef broth, brown sugar, garlic powder, pepper, and drained pineapple. Boil for 5 minutes. Add the cornstarch to the reserved juice, then add to skillet. Boil for another 2 minutes, or until thick. Serve over rice.