These look awesome and according to the author, can be made from pretty much any fruit! Great alternative to the sugary, store bought ones.
Okay, so I have really been on a cooking kick lately (remember the Creamy Chicken and Dumplings?). While that was okay for my sugar, this is even better. It’s super simple and it’s so damn fancy that people will think you are a gourmet chef! I used Dreamfields Pasta in this recipe (as I do with ALL things I make that involve pasta) Using regular pasta makes this WAY less diabetes friendly.
CREAMY RED WINE AND SAUSAGE PASTA
- 2 medium onions, diced
- 2 Tablespoons garlic, minced
- 1.5 pounds sweet sausage, removed from casing
- 1 box Dreamfields rotini
- 1 Cup red wine (I used a pinot noir and it was perfect in there)
- 1 Cup heavy cream
- 2 medium – large tomatoes, diced
- About 7 leaves fresh basil (optional, but recommended)
- Place diced onions in a sauté pan and sauté for a few minutes, then add the garlic and let that sit.
- While the onion and garlic fill your home with the aroma of happiness, remove the sausage from the casing. Put in with the onions and garlic, ripped into pieces, and let it cook, breaking it into pieces (thank about adding salt and pepper)
- This is a good time to put the water up for the pasta, if you haven’t already. Rotini takes 8 – 10 minutes to cook. Also, dice up those tomatoes and the basil!
- After the sausage is fully cooked, remove the sausage mix from the pan and set aside.
- Put the red wine into the pan and let it cook for about 5 minutes or so (cook off that alcohol!) Then add the cream. Cook for about 2 – 3 more minutes or until the sauce thickens up and gets all happy. Add in the tomatoes and basil after the sauce is thickened.
- The pasta should be ready to drain by now. Place the pasta, sausage mix, and sauce with tomatoes in the big pot from the pasta and toss all of that goodness together.
- Serve with a little Parmesan cheese and watch your friends silently wonder when you learned how to cook so well.
- You’re welcome.
I tried to look up the ingredients to check a carb count and it was pretty low. I’m not really going to put anything up here because I’m not sure how exactly carb counts are done… but if you know, feel free to come up with one and let me know!
Today, I was looking online for a nice recipe for creamy chicken and dumpling soup to make in the crock pot…. yeah right. You know what I found? “Mix 2 cans of creamy chicken soup and water, then add in pop-n-fresh biscuits, broken into pieces and cook for an hour or two” WHAT THE CRAP?! I was pissed. Like, thanks guys, I’m so glad that’s a recipe. Now, if that’s how you cook, that’s totally cool… but that’s just not what I was expecting when I searched for an actual recipe. I’m talking from scratch, mothereffers, FROM SCRATCH. What’s good about this is that it is relatively low-carb (you can leave out the roux and make it not creamy and it would still be delicious).
So here it is… I actually made this recipe up! It’s totes mine and I love it. Even my hubby said it’s some the the best soup he’s ever had. (it’s a lot easier than it looks, I REALLY didn’t want to leave anyone stranded not knowing what to do, so I spelled it all out.) Make this and you will never love another soup like this one again…. never. ever.
Creamy Crock Pot Chicken and Dumpling Soup
- 1 – 2 lbs chicken (I used the leg quarters because they are so tender in soup and fall right off the bone – and they’re usually cheap)
- 62.5 oz chicken broth + 14.5 oz water (1- 48oz College In Low sodium chicken broth + 1 – 14.5 oz can of chicken broth + 1 can full of water. Feel free to chance this up, but make sure you cover the chicken with liquid in the crock pot!)
- 2 large (3 small) carrots, diced medium
- 3 stalks celery, diced
- 1 large onion, diced medium – large (you want the onions to still be onions after sitting in the crock pot all day!)
- Spices! Try thyme, sage, parsley, oregano, rosemary, lemon pepper, garlic powder, and a little salt.
- 5 Tablespoons flour
- 5 Tablespoons butter
- 1 Cup milk
For the dumplings:
- 2 Cups flower
- 1 teaspoon salt
- 1 Tablespoon garlic powder
- 3/4 – 1 Cup COLD water
- Place Chicken quarters, broth, water, veggies, and spices in the crock pot and turn to high.
- Cook on high for about 2 hours, stirring occasionally. Turn the crock pot down to low and let it cook for another 1 – 1.5 hours, or until the chicken in cooked and falling off the bone. (You can also leave this on low for about 6 hours or so, instead of starting it off at high)
- Take the chicken out of the crock pot and separate all the bones out. You can also shred up the chicken and cut pieces that are a little big.
- In a saucepan, combine the butter and flour together, and stir the whole time (this ensures you cook the flower without burning it)
- Add in the cup of milk and STIR, STIR, STIR! (you will end up with something that kind of looks like mashed potatoes)
- Add some of the chicken broth from the crock pot to the roux (this is called tempering) until it is nice and creamy, then add the whole thing into the crock pot and stir it around.
- Let this cook on high while you mix up the dumplings.
- To prepare the dumplings: Mix the flour, salt, and spices together in a bowl and make a well in the middle. Slowly add in a little bit of the water, mix, and then a little more, mix, then the rest of it. (Don’t kid yourselves here; you need to be using those hands for this!) Finally knead the dough out on a clean, floured surface. Let the dough rest for a few minutes so it can breathe and get ready to be yummy. Finally grab little, 1 inch pieces and roll them into a ball-like shape and you’re good to go!
- Drop the dumplings into the soup but MAKE SURE you stir the soup up before you add the dumplings because if you do it after ,you will just break them up into mush.
- Let this whole thing cook for about another 45 minutes to an hour (depending on the size of the dumplings)
- Happy dance.
Please do me a solid and if you post this someplace else, let me know or link back to me. It would be awesome. 🙂
Okay, so I found an awesome recipe on Betty Crocker’s website for Baked BLT Dip and I need to tell you that it’s effing amazing! I am going to post it here (ctrl+C, crtl+V, anyone?) but I will also post the link to it so that if it’s easier for you to view it on the site OR you want to troll for other delicious things, you can.
I will also note that I made this for the first time on Tuesday afternoon for Bunco Tuesday night and it was such a hit that I’m making it again for a birthday party in a few weeks. (yeah, it’s THAT good.)
For those of you that love me so much you couldn’t bear to look at another page (which is like, all of you… it’s okay, I don’t blame you), Here’s some fancy cut and paste work (see how much I love you?!)
Baked BLT Dip
Blogger Christy Denney from The Girl Who Ate Everything shares a favorite dip recipe.
- PREP TIME 20 Min
- TOTAL TIME 40 Min
- SERVINGS 20
1 pound bacon, cooked
1 cup mayonnaise
1 cup sour cream
8 ounces cream cheese, softened
1 1/2 cups cheddar cheese
1 tomato, seeded and chopped
1/4 cup chopped green onions
Additional green onions, cooked bacon, tomato, and lettuce for garnish, if desired
STEP 1: Preheat oven to 350°F degrees.
STEP 2: Mix mayonnaise, sour cream, and cream cheese in a bowl until thoroughly combined. Crumble bacon into mixture and stir. Add cheddar cheese, green onions, and tomato and mix well. Pour into a shallow dish or pie pan and bake for 20 minutes or until bubbling. Garnish with additional green onions, tomato, and crumbled bacon. Serve with corn chips.
Impossible pie is impossibly easy, versatile, and delicious.
The recipe came from my aunt Helen, who got it from a Bisquick box! Here are a bunch of impossibly easy pie recipes from Betty Crocker!
Here’s my recipe for Impossible Pie (as we call it) made with turkey, broccoli, and cheese:
1 pkg (a little over a pound) of ground turkey
1 -2 cloves or 1 tablespoon minced garlic
1 bag of steamable broccoli with cheese sauce
1/2 C. Bisquick dry mix
1 C. milk
Salt, and pepper to taste
- Drizzle a bit of olive oil in a frying pan and sauté the minced garlic for a minute or two, to open the flavors
- Add the ground turkey, salt, pepper, and any other seasonings you want the meat to have (you can also hold the S&P until the egg part if you want.
- While the turkey is cooking, throw the bag of broccoli in the microwave, as per the directions on the bag
- Drain the turkey, toss the cheesy broccoli in the pan, and toss everything around to mix it well.
- Spray a 8×8 or 9×9 pan with cooking spray and put the turkey, broccoli, cheese mix in there.
- In a separate bowl, mix together the Bisquick mix, the milk, eggs, and the S&P if you were waiting until this stage to add them, and mix it well
- Pour the mix over the turkey and broccoli (you can sprinkle some extra shredded cheese in top, f you have it lying around…. I didn’t)
- Bake at 400° for about 35 – 40 minutes, or until a knife comes out clean from the center.
See what I did there? (My brain is all scrambled from Christmassing and I’m trying to do a catch up post.)
Anyone else lost in the Christmas crunch? Because I certainly am.
Baking, cooking, shopping, wrapping, travelling, it’s all so much! It’s totally impossible not to get all scrambled up during this holiday season. There are the impossible demands from my 3-year-old combined with the mad rush of pre-season Walmart-ing are enough to make me go mad.
This year I sort of, well, skimped out of the Christmas cheer. We didn’t really go crazy with gifts, because like (almost) everyone else, we’re lacking the piles of cash needed to buy iPads and PS3’s, and like some other people (the lucky ones) my kid is too young to realize that Mommy and Daddy sucked at Christmas this year. So we’re capitalizing on that. I did make my famous peppermint chocolate bark (if you’ve ever had it before, you KNOW it’s delicious) as well as some cookies, but nothing too crazy this year.
December has been super busy for us. Right after Thanksgiving, I decided to have both the kids baptized BEFORE Christmas. Why before? Well, I don’t know. I got some sort of Holy kick in the ass and decided to just get it done. Also, my mother in law has been staying with us and will be leaving shortly after the holidays. So I called the church and it was either Dec, 2 (which was a little over a week away) OR the 23rd. A week’s notice it is! There was NO WAY I was expecting people to try to head down here the day before Christmas Eve for a baptism. So we did Thanksgiving, the baptism, Christmas shopping (well, we came up with ideas, anyway), I made a blanket for my nephew, my csister-in-law came for a visit, and then I was sick. Forever. I’m STILL sick. It’s been like, two weeks. AND tomorrow is Christmas Eve. So yeah, it’s been kinda busy around here.
That all explains why I have been a sucky blogger AND a sucky Christmasser. And that’s just how it goes. I did, however, come up with a few tips for staying sane during the holiday season (and beyond!):
1. Que Sera, sera. This means “Whatever will be, will be” I’m so serious about this one that it’s actually tattooed on me. I’m serious, it’s on my side.
2. “Batteries included” DOES NOT MEAN “batteries included forever”. Aunt Tilly send some annoying-ass toy that makes awful/creepy noises? Don’t worry, with the help of a screwdriver, you can make sure those Duracell batteries turn into cheap batteries with some sort of Chinese characters on it that last for a week.
3. Breathe. This is a good one for, well all the time. I’m not talking “breathe” like “don’t kill yourself” (don’t, but that’s not what I mean). I’m talking about taking a second of quiet time (the kids won’t die if they scream for a minute) and just take a few deep breaths.
4. Drugs. Just say yes to drugs during family occasions. It makes things not only easier, but way more entertaining.
5. Wine. See above. Also, I ALWAYS advocate the use of wine.
That about does it. I DO want to just throw a quick recipe on here for some AWESOME cookies that I made. Now, I made these for a big group, so I used regular sugar instead of Splenda, but there wasn’t too much sugar in the actual dough, so you should be fine subbing out sugar for Splenda. These cookies do have cinnamon sugar on them, and I would probably just take the hit and use regular sugar for that part. Anyway, here you go.
Okay, well for now, I think that does it. I will DEFINITELY try to be on here more and stop neglecting my blog, but no promises.
Okay blog readers, I definitely DIDN’T abandon you! I have had SO much going on lately, I haven’t had time for much at all, much less stuff on the computer, even LESS, blogging.
Harper has, since she started teething, crying all day. Still doing the baby bath salts thing (chewing on everyone’s hands) though, so that’s… fun. Oh, also, she learned to SCREAM (fun!). So yeah…
Haley has regressed (finally) and started with accidents in the hallway, whining A LOT, not dressing herself, etc. It’s REALLY been a pain in the ass, not to mention time-consuming.
My mother in law is staying with us for a little while visiting, so I have been busy getting some things done while I have a hand, for a change. Also, we have been hanging out with the kiddies a lot (even though they are terrorists right now) and some other various family time.
My dog is sick on top of all this, so that is also sort of taking up a lot of time and attention from the family.
Don’t forget all the things that have to be done around the house regularly and whatnot! Add all the above to the daily, mundane crap that has to happen around a home, and you end up with one stressed out, spare-time-less, frazzled Mama! It’s all part of life though.
Now, for my peace offering: THE BEST APPLE PIE RECIPE EVER. Sorry diabetics, this one is full of sugar…. I’m sure that you could sub out some of the sugar for Splenda if you wanted to, I know I used the Splenda brown sugar blend instead of regular brown sugar and the change was unnoticeable. But anyway, here it is!