Slow-Cooker Italian Sausage and Vegetable Stew

What a wonderfully warm and hearty stew this is here.  It is so rich and flavorful thanks to the Italian sausage.  The sausage itself literally flavors the entire stew, replacing the need for any additional herbs or spices to be used.  Everything you need is right inside.  This is great on a damp chilly day along with a hunk of crusty baked bread and a good glass of red wine.  In fact it is absolutely perfect for that.

1 lb. of mild Italian sausage
1 T. of extra virgin olive oil
1 red bell pepper (julienne sliced)
1 yellow bell pepper (julienne sliced)
1 green bell pepper (julienne sliced)
1 large yellow onion (julienne sliced)
2 medium zucchini's (thickly sliced and 1/4'd)
1 package of sliced baby portabella mushrooms
sea salt and fresh cracked pepper
4 cloves of garlic (minced)
1- 14 1/2oz. can of Italian style diced tomatoes (un-drained)
2-3 T. of tomato paste

-Brown the sausage all over in a large stockpot over medium-high heat.  Once the sausage is nice and dark, add the e.v.o. and all of the veggies.  Toss on a good amount of salt and pepper to help soften and sweat them out (this develops your stock).  When the veggies are soft, add in the garlic and saute for a few more minutes.  Pour in the diced tomatoes and bring it all to a boil.  Transfer it carefully to your slow-cooker and set it to go Low and slow for 4 hours.  30 minutes prior to serving, using a large wooden spatula or spoon, chop up the sausage (it will cut just like butter) into bite-sized pieces and stir in the tomato paste.  Replace the lid and finish it off to thicken.  Serves 4.  Enjoy!

Applejack Brandy Infused Stuffed Jalapenos

My favorite appetizer at any restaurant would have to be some cream cheese stuffed jalapeno poppers.  I absolutely love them, why, but of course for the cream cheese.  It is the most perfect compliment to the hot jalapeno if you ask me.  But now, after experimenting around in my liquor pantry, I can say that mine here at home are better than any that I have had in the restaurants.  I added some diced fresh peaches into the cream cheese filling that had been soaking in some apple-infused brandy.  And just let me tell you, there couldn't be a more fitting addition to them. It adds a warm bitter sweetness that goes hand-in-hand along with the BBQ sauce on top.  Matched up with the cool creaminess of the cream cheese and the bright tart tang from my garden's jalapenos.

1/2 of a ripe peach (peeled and diced)
1 T. of brandy (I used Laird's Applejack Brandy)
6 large ripe jalapenos (sliced lengthwise in 1/2 and hollowed out like boats-no seeds left behind!)
6 oz. of cream cheese (I used Philadelphia's 1/3 Less Fat-only because I felt like I was gonna be weight conscious the day that I was at the market-yeah right)
12 slices of regular bacon (I used Oscar Meyer)
BBQ sauce (I used Kraft Original this time)

-Arrange your 2 oven racks on the top 2 levels and preheat it for a HI broil. Using a small spoon, fill and level off each pepper halve with cream cheese.  Then dot the top of it with a couple peach bits and kind of press them into the cream cheese, wrap each jalapeno mummy style with 1 piece of bacon (to keep all the good stuff inside) and then pin the loose end of the bacon to the pepper with a wooden toothpick.  Place them on a foil-lined baking sheet and onto the top rack in the oven on HI broil for 7 minutes.  Then remove the pan carefully (watch the hot grease!) and pour a small smear of BBQ sauce on top of each one.  Place them back into the oven, but now on the lower rack and broil still on HI for 5 more minutes (you want to do this to make sure you get those peppers fully cooked, but not to burn the bacon).  Serve with ranch dressing, extra BBQ sauce or just simply alone.  Enjoy!   

French Vanilla Pumpkin Amish Friendship Bread

It was a no-brainer for me to decide how to jazz up this weeks Amish Friendship Bread.  Of course I would do a loaf of pumpkin.  I would bet that most of you even saw this one coming.


For the Starter:


2 cups of all-purpose flour
2 cups of warm water
1 package of dry yeast (DO NOT SUBSTITUTE WITH A RAPID RISE DRY YEAST-IT WILL EXPLODE!)



Directions for Starter:

Make your starter right in a large one gallon-size double zipper zip-lock bag. Just dump in all three ingredients, seal and mush very well. Do Not Refrigerate it at any point. Just leave the bag/ bags out on your kitchen counter so you do not forget about them and - NEVER- use a metal spoon or bowl at any time (use plastic or wooden).

Day 1: (Day after the date on the bag) Do nothing
Day 2: Mush the bag
Day 3: Mush the bag
Day 4: Mush the bag
Day 5: Mush the bag
Day 6: Add 1 cup sugar, 1 cup flour and 1 cup milk right into the bag, reseal it and mush it all together.
Day 7: Mush the bag
Day 8: Mush the bag
Day 9: Mush the bag
Day 10: Follow the directions below

1. Pour the starter out of the bag into a non-metal bowl (remember you should be using a wooden or a plastic spoon too).
2. Stir in 1 1/2 cups of all-purpose flour, 1 1/2 cups of sugar and 1 1/2 cups of milk (I used 2%).
3. Using a 1 cup dry ingredient measuring cup, measure out 1 cup of the batter and place into another new 1 gallon-sized plastic double zip-lock bag; repeat 3 more times to end up with 4 new starters. You can hand them out with a copy of this recipe to family and friends or freeze them by placing them into another freezer zip-lock bag and into the freezer immediately (the yeast will stay active for up to 6 months-defrost on the counter and start off again on the schedule). Just make sure to keep one back for yourself so you can retreat your family with 2 more loaves of this amazing sweet bread in 10 days :)
4. Preheat your oven to 325*.
5. Then add the following ingredients into the bowl with the remaining batter:

3 eggs (at room temperature and beaten)
1 cup of canola oil
2 tsp. of ground cinnamon
1 cup of sugar
1/2 cup of milk (again I used 2%)
1/2 tsp. of real vanilla extract
1 1/2 tsp. of baking powder
1/2 tsp. of baking soda
2 cups of all-purpose flour
1/2 tsp. of salt
1 large package of INSTANT French Vanilla Pudding mix
1 cup of canned pumpkin
1 tsp. of pumpkin pie spice

6. Grease 2 loaf pans.
7. Sprinkle the inside of the pans with a nice coating of cinnamon and sugar.
8. Pour the batter equally into the 2 loaf pans.
9. Sprinkle the top of each loaf with more cinnamon and sugar.
10. Bake at 325* for about 1 hour. If you are using a dark pan, shorten the time to 60-65 minutes. Always check to see if they are done by inserting a wooden toothpick into the center of each loaf. If it comes out dry then they are done. One starter makes 2 loaves and 4 starters. Enjoy!

Slow-Cooker Salisbury Steak

My husband and I both are big mushroom fans.  We absolutely love them.  He loves them in and on everything and I, I mostly prefer them in a brown gravy as in this recipe.  And we both especially love these particular mushrooms, the baby portabella one's.  They have a great strong flavor to them and they cook up beautifully.  They hold their shape well and turn a nice even dark color.  Basically making any dish prepared with them just absolutely gorgeous. 



1 1/2 lbs. of beef cube steaks
McCormick's Grill Mates Montreal Steak Seasoning
1/4 cup of all-purpose flour
extra virgin olive oil
1 package of sliced baby portabella mushrooms
1 large yellow onion (peeled and sliced)
1 packet of brown gravy mix
1 packet of mushroom gravy mix
1 packet of country gravy mix
3 cups of water
1 recipe of my Roasted Sweet Potato Mash

-Generously season both sides of the cube steaks.  Spread the flour out evenly on a large plate and dredge both sides of the seasoned steaks through it.  Preheat a large skillet to medium-high heat; add the e.v.o.  Once the pan and oil are nice and hot, saute' the steaks for about 4-5 minutes on each side or until they develop a nice dark brown (not burnt) crusting.  Remove them and place them into your slow-cooker and cover them with the mushrooms and the onions.  In a large mixing bowl, whisk together the gravy packets with the water, pour back into your still hot pan and bring it to a boil (this will collect all the flavor that was left behind in the pan from the steaks).  Reduce the heat and simmer while constantly stirring.  Once it has begun to thicken, remove it from the heat and pour it into the slow-cooker.  Cover with the lid and set it to go Low and slow for 8-10 hours.  Serve over mashed potatoes.  Serves 4.  Enjoy!

Roasted Sweet Potato Mash

Not only are sweet potatoes delicious, but they are also extremely good for you.  They are packed with more vitamins and nutrients than the average baking potato and because of that they have their own distinctly delicious flavor.  They are a wonderful compliment to most meals not just for their great flavor, but also for their beautiful color.  I particularly love to replace regular mashed potatoes with these sweet potatoes for a gorgeous pop of color and a great sweet treat right inside of dinner. 


3 large sweet potatoes (washed and dried)
2 T. of real butter
2-3 T. of heavy whipping cream
2 T. of light brown sugar (packed)
1 dash of ground nutmeg
1 pinch of salt

-Preheat your oven to 425*.  Cover a large baking sheet with foil and place on the bottom rack of your oven.  Place the sweet potatoes directly on the rack above the foil lined baking sheet (this will catch the drippings).  Roast at 425* for 1 hour.  Remove potatoes with tongs, place onto the foiled baking sheet and then place on a trivet onto the counter.  Using the tongs with your left hand, hold the potato so you can lift the skin up and off easily with a fork (this is super simple-but be careful they are wicked hot!).  Place the peeled potatoes into a large mixing bowl and add the remaining ingredients to them.  Use a potato masher or a hand mixer to mash them well.  Serves 4.  Enjoy!

Layered Cream Cheese and Pumpkin Pie

I was enjoying a cup of my Indian coffee the other morning out on the front porch, when something occurred to me.  Something that I am quite surprised that I haven't thought of sooner.  I had a sudden epiphany that I should make a new autumn dessert that was basically a combination of all of my most favorite things.  It would be a pumpkin pie of course, with a layer of cream cheese filling (to satisfy my ever increasing addiction), that was divided by a layer of pecan pie all neatly placed inside of one of my special pie crusts.   I almost fell out of my chair as I rushed to inside to the kitchen.

1 pie shell from my recipe for Tonya's Special Pie Crust:  http://tonya-justcooking.blogspot.com/2010/11/tonyas-special-pie-crust.html
8 oz. cream cheese (softened)
1/4 cup of sugar
1/2 tsp. of vanilla
1 egg (beaten)
1/4 cup of pecan chips
1 T. of light brown sugar
1 1/4 cup of canned pumpkin
3 T. of sugar
1 T. of pure honey
1 tsp. of pumpkin pie spice
1/2 tsp. of ground cinnamon
2 eggs (beaten)
1 cup of evaporated milk
cool whip and ground nutmeg for garnish

-Preheat your oven to 350*.  Cream together the cream cheese, sugar and vanilla in a large mixing bowl. Blend in the egg. Spread this mixture out evenly across the bottom of the pie shell. Then sprinkle on the pecans and the brown sugar over the top.  In a large mixing bowl, stir together the  pumpkin, sugar and spices. Beat in the eggs and milk carefully (as not to splatter your kitchen with it). Pour this over the top of the brown sugar and pecan topped cream cheese layer and spread it out with a knife. Bake at 350* for 1 hour. Cool completely, cover with saran wrap and refrigerate for at least an hour before serving.  Serve with cool whip and a sprinkle of nutmeg.  Serves 8.  Enjoy!

Jalapeno Canned Diced Tomatoes

These jalapeno and garlic enhanced tomatoes are the perfect addition to a multitude of different meals.  I like to use them in my homemade chili and especially in my tortilla soup.  Or, basically in anything that has a Tex-Mex appeal.  They are a great way to add in a ton of rich, ripe, intense flavor.  Since the peppers are left whole and un-pierced, the tomatoes are simply flavored by them and the garlic.  They have no heat at all.  But, if the heat of the jalapeno is what you are wanting along with the flavor, just pierce the pepper to let the seeds do their work.  Then you will have some zesty jalapeno canned diced tomatoes.  To each his own is what I always say.

8 cups of ripe red tomatoes (washed and diced)
4 fresh ripe jalapeno peppers (left whole and unpierced)
4 large garlic cloves (peeled and sliced in 1/2)
4 pint-sized mason jars with rims and lids

-Start your large canning stockpot with water to boil (this takes a while) with the lid on. Once your water is boiling in your canning stockpot, submerge your clean jars, lids and rings into the water and recover with the lid. Boil for 10 minutes to sterilize them, but remember to start timing it once the water returns to a boil. Carefully-using special canning tongs only-remove jars (upright), lids and rings and place onto a towel covered cutting board (so you don't damage your counter tops). Replace the lid back onto the pot to return it back to a boil and maintain that boil. Go ahead and start filling each of the jars with about 2 cups of tomatoes, 1 jalapeno and 2 cloves of garlic (making sure that everything is below the bottom lip of the jar top (this is the 1/4" of 'headspace' required to be left void at the top of the jar, if you do not do this they will explode-seriously). Wipe the tops well with a clean damp rag and very tightly fit on the lids with the rings. Using the canning tongs again, place jars back into the rapidly boiling canning stockpot, along with replacing the lid, to process for 35 minutes. Remove the jars with the canning tongs and place UPSIDE DOWN back onto your towel lined cutting board. Allow jars to cool for about an hour or so, then flip them over to stand upright. Either your lids should already have 'popped' to seal or they will do so when they are flipped at this point. If any of your lids are not popped inward, then somewhere there was a mistake made. These un-popped jars are just fine to eat, but must be refrigerated immediately and eaten within 3 weeks. Otherwise, properly sealed jars may be kept in a cool, dry, dark place like a cabinet or pantry for up to 1 year. Once opened, again they must be refrigerated and eaten within 3 weeks. Makes 4 pint jars. Enjoy!