Aunt Eleanor's Famous Beans with Sausage and Bacon

　Ingredients:

2 28 oz cans Bush’s Best Baked Beans
4 Italian Sausage Links (out of the casing)
6 Slices cooked bacon, chopped
1 White Onion, sliced
4 Tablespoons Barbecue Sauce
3 Tablespoons Yellow Mustard
½ cup Beer
Salt and Pepper


Directions:

In a large skillet, brown the onions, bacon and sausage. Sprinkle in
the salt and pepper, cook until everything is browned an caramelized.
Add in the beer. Let the beer cook out about 2-3 minutes.
Pour in the beans, blend in the mustard and barbecue sauce.
Let it come to a boil for a minute, stirring often to prevent sticking.
Reduce heat and let it sit on warm until serving.

Mini Frittatas

Ingredients:

1 pound sweet Italian sausage
1 red & 1 green pepper, diced
1 large Onion, diced
1 dozen Eggs, beaten
2 cups Whole Milk
8 ounces Sharp Cheddar cheese, shredded
3 TBS Olive Oil
1 TBS Italian Seasoning
½ teaspoon Salt
½ teaspoon Pepper
2 teaspoons fresh or dried Parsley

Directions:

Preheat oven to 375 degrees. Spray a 9 x 13 inch

casserole dish with non-stick cooking spray or brush thoroughly with olive oil. Boil the sausage links 10-15 minutes, drain and set aside to cool. When cooled, dice into small pieces.

In a large skillet, sauté the onions and peppers in the olive oil for 5-10 minutes, stirring often. Add in the sausage and seasonings, mix well. Cook over medium heat another 5 minutes.

In a medium bowl, whisk together eggs and milk.
Spoon the sausage and peppers into the bake dish and spread all around in an even layer. Pour the egg mixture over the top. Sprinkle the top with the Cheddar cheese and parsley.

Cover with foil, and bake 35-40 minutes. Uncover, and reduce temperature to 325 degrees. Bake for an additional 15-20 minutes, or until set and lightly browned.

Pistachio-Craberry Biscotti

Ingredients:

6 tablespoons unsalted butter, softened
3/4 cup sugar
2 large eggs
1 tablespoon grated orange rind
1 1/2 teaspoons orange extract
2 1/4 cups all-purpose flour $
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup orange-flavored sweetened dried cranberries
3/4 cup shelled natural salted pistachio nuts, chopped

Directions:

Beat butter and sugar in a large bowl at medium speed with an electric mixer until light and fluffy. Add eggs, beating well; beat in orange rind and extract.
Combine flour, baking powder, and salt; add to butter mixture, beating at low speed until blended. Stir in cranberries and pistachios.
Divide dough in half. Using lightly floured hands, shape each portion into a 14" x 2" log. Place both logs 3" apart on a large baking sheet lined with parchment paper.
Bake at 325° for 28 minutes or until firm to the touch. Cool logs on baking sheet 10 minutes.
Cut each log into 1/2"-thick diagonal slices with a serrated knife using a gentle sawing motion. Place slices, cut side down, on baking sheet. Bake 9 minutes; turn cookies over, and bake 12 more minutes. Transfer biscotti to wire racks to cool completely.

Peter's Pesto Lasagna

Recipe and Pic coutesy of Peter Francis Battaglia
“A dish I still have to try making from an Italian Cruise ship we were on last Summer in Northern Europe...LASAGNE AL PESTO...homemade sheets of lasagne layered with bechamel, fontina, pesto and parmigiano...melted in your mouth”

Olive oil, then layers of fresh lasagne (Barilla no boil)..then a thin layer of fresh pesto (you must make that yourself), topped with fontina...then lasagne, then béchamel, bound with parmigiano, then 2 more layers, top with fontina, a little pesto, béchamel and grated parmigiano and bake..

Mojito Lime Chicken wraps

Marinade: Extra virgin olive oil, chilli pepper, chipotle pepper, garlic, salt, pepper, orange zest, lime zest some lime juice, some vinegar and a dash of sugar. Marinate boneless chicken cutlets in a zip lock with the marinade for a few hours, cooked them up and sliced them into grilled tortillas with some crunchy lettuce. The flavors were unbelievable!

Slow Cooker Smothered steak

Recipe and pic courtesy of: Lynnette Franciscus
(from Cook's Country April/May 2012)

Ingredients:

1 3/4 lb. onions, halved and sliced 1/4 inch thick
1 1/2 T packed dark brown sugar
3 T soy sauce
salt & pepper6
(6-8 oz.) blade steaks, 3/4 - 1 inch thick, trimmed
3 T cornstarch
3 garlic cloves, minced
1 t dried thyme

Directions:

Toss onions, sugar, 1 T soy sauce, and 1/4 t salt in large bowl and let sit for 30 minutes. Combine steaks, remaining 2 T soy sauce, and 1 1/4 t salt in large zipper-lock bag and let sit for 30 minutes, turning once.

Microwave onion mixture until onions are softened and beginning to dry around edges, about 10 minutes, stirring halfway through cooking. Drain in colander, shaking to release moisture. Transfer onion mixture to slow cooker and stir in 2 T cornstarch, garlic, thyme, and 1 t pepper.

Pat steaks dry with paper towels and rub one side with remaining 1 T cornstarch. Arrange steaks, cornstarch side up, in single layer over onions. Cover and cook on high until steaks are completely tender, 5 to 6 hours (or 7 to 8 hours on low).Transfer steaks to platter, tent loosely with aluminum foil, and let rest for 5 to 10 minutes.

Pour contents of slow cooker through fine-mesh strainer into fat separator; reserve onions. Defat sauce and top steaks with onions and 1/2 C sauce. Season with salt and pepper to taste. Serve with remaining sauce.

Alexandria's Southern Banana Pudding

Recipe and Pic courtesy of Alexandria Czaruk Clark


I start by lining a baking dish with Nilla wafers, then I make 2 boxes of the banana cream pudding to pour over the top. Pour the pudding, then place a layer of sliced bananas evenly over the top. I then make another 2 boxes of banana pudding and pour over the layer of bananas. Then you top if off with cool whip(I like to use a mixture of half cool whip and half homemade whipped cream) then decorate as you desire! Hope you all enjoy : )

Peter's Stuffed Fresno Peppers

Photo and recipe courtesy of Peter Battaglia

Stuffed with cheese, parsley, Italian pork sausage, fresh oregano, garlic, sauteed diced jalapeno, fresnos and onions, olive oil, breadcrumbs, diced provolone, a little white wine...then drizzled in olive oil, baked, skinned, then a little more olive oil, garlic and fresh oregano....

Baked Ziti with Eggplant and Sausage

I saw two variations of this recipe on 2 Italian cooking shows within one week. It’s a combination of Eggplant Parmesan and baked Ziti with the sausage added in for good measure. It all looked so good, I just had to make it for the family. Here is my version:

Ingredients:

1 large Eggplant
1 box ziti (or any other pasta of choice)
1 lb sweet or hot Italian sausage
16 oz shredded Mozzarella
2-3 cups of prepared marinara tomato sauce
1 cup Italian style bread crumbs
1 egg, beaten with 2 TBS water
1 Tablespoon fresh or dried parsley, salt, pepper, oregano

Directions:

Preheat oven to 400 degrees.
Boil whole sausage links until just cooked and firm, drain and set aside to cool. When cooled, slice them up into thin slices.

Boil Ziti in a large pot of salted water until just al dente. Drain well. Pour into a large bake dish brushed with olive oil.

Peel and cut eggplant into large cubes. Put the breadcrumbs into a pie dish. Toss the eggplant in small batches into the egg mixture drain, then roll them around in the bread crumbs. Shake off the excess. Place on a cookie sheet brushed with olive oil and drizzle a little more over them. Baked at 400 degrees for 15-20 minutes, turn and cook another 5-10 minutes until they’re browned.

Lower the oven temp to 375 degrees.

Pour the marinara over the Ziti. Add in the eggplant, sausage, Oregano, salt and pepper to taste. Mix well, make sure to add enough sauce to cover all. Top with mozzarella and fresh parsley. Bake for 20-25 minutes or until cheese just starts to get brown and bubbly.