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Tuesday, March 31, 2015

Brussels Sprout Spaghetti

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This "Brussels Spout Spaghetti" is one of those super simple 
recipes that's packed with huge flavor.


Had it on the table in about 15 minutes.

You can use any loose pork sausage you want, but the hot sausage I used 
added the perfect amount of spice. I also added mushrooms in there because I had some hanging out in my fridge, but they're totally optional. It's just has delish without them.

Absolutely loved it (so much in fact, I just had some for breakfast).....so did the hubby.


Brussels Sprout Spaghetti

1/4 cup olive oil, plus more for drizzling
3 cups thinly sliced brussels sprouts
1/2 lb loose pork sausage, I used Jimmy Dean hot sausage
1/2 onion, chopped
4 oz can mushrooms, drained (optional)
Salt and Pepper
1 cup panko bread crumbs
1/2 lb spaghetti, cooked
1 tbsp fresh chopped parsley
Fresh grated parmesan, optional

Heat olive oil in a large non stick skillet over med-high heat. Cook sprouts, sausage and onion with a little salt and pepper, breaking up sausage with a spoon, until done, about 5 minutes. Stir in mushrooms and bread crumbs and cook 3-4 minutes, stirring often. Add in spaghetti and parsley, mix to combine. Taste for seasoning, adding salt/pepper if desired. Drizzle with olive oil and serve sprinkled with parmesan (if using).

Adapted from Food & Wine magazine.

Tuesday, February 24, 2015

Salted Caramel Spiked Chocolate Cake

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This cake recipe is one of those oldies but a goody. 
So easy to make and so much to love about it.

First off, it is so chocolaty and super moist.
It doesn't use eggs, milk or butter.
You don't need a mixer, you just stir it together in one bowl.
And, it's the perfect size when you don't want sweets hanging around for long.


See how the caramel soaks down in the cake. 

Delicious!!!

Linked with Weekend Potluck and Foodie Friday.


Salted Caramel Spiked Chocolate Cake

1 1/2 cups flour
4 tbsp cocoa (unsweetened)
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1 tsp white vinegar
1 tsp  pure vanilla extract
5 tbsp vegetable oil 
1 cup water
1/2 cup salted caramel topping (I used Smuckers)
Chocolate Buttercream Frosting 

Preheat oven to 350 degrees F.

Grease 8" square baking pan.  

Mix together first 5 ingredients. Add vinegar, vanilla, oil and water; stir together until smooth.

Bake on middle rack of oven for 30 minutes.  Check with a toothpick or knife to make sure it comes out clean.

While cake is still hot, use a knife or fork to poke holes all over top of the cake. Heat caramel slightly for easy pouring and drizzle over the cake, spreading out to cover the entire top. Let cool completely. Frost with your favorite buttercream frosting.

Monday, February 2, 2015

Spicy Ranch Mini Crackers

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What a tasty snack these Spicy Ranch Mini Crackers are, and so easy.


The first time I had them was on Christmas Eve at my sister's house.

Who knew something so simple could be such a huge hit.

My hubby likes to eat something crunchy and a little salty with his sandwiches 
and these are a great alternative to chips.

I actually halved the recipe using just over half of the ranch packet. Tasty good!

Linked with Weekend Potluck and Foodie Friday.

Spicy Ranch Mini Crackers

2 boxes Premium mini crackers
1 stick butter, melted
1 package Spicy Ranch dressing mix (dry)
1/2 tsp red pepper flakes
Fresh grated Parmesan cheese

Heat oven to 250*.

Place butter, ranch mix and pepper flakes in a gallon size plastic bag, squeezing around to mix well. Pour in crackers, seal bag and gently toss around until crackers are coated. I let mine sit for about 5 minutes, rotating/lightly tossing crackers in bag several times to mix.

Spread crackers out on a sheet pan and cook 15 minutes. Stir; finely grate Parmesan cheese over the top of crackers and bake for another 5 minutes.

Let cool. Store in an airtight container.