1 (19.76 ounce) package Johnsonville Mild Italian Sausage Links, casings removed*
1/2 cup butter
2 cups chopped celery
1 cup chopped onions
1/2 cup chopped green pepper
3 cloves garlic, minced
12 cups dry unseasoned cubed bread stuffing
1/2 cup shredded Parmesan cheese
1 (2.25 ounce) can sliced black olives, drained
1 teaspoon dried basil
1 tablespoon minced fresh basil
1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups chicken broth
2 eggs, beaten
In large skillet, crumble and cook sausage over medium heat until no longer pink and lightly browned; drain and set aside. In the same skillet, melt butter and saute celery, onion, green pepper and garlic until tender.
In a large bowl, combine bread stuffing, sausage, vegetables, Parmesan cheese, olives and seasonings. Combine broth and eggs; add to bread mixture, stirring gently to mix.
Transfer to a buttered 3-quart baking dish. Cover and bake at 325F for 60 minutes. Uncover and bake 10 minutes longer or until lightly browned. Serve.
Recipe courtesy of allrecipes.com
1 gallon water
1 (4 pound) whole chicken, cut into pieces
1 large onion, peeled and halved
3 bay leaves
10 whole black peppercorns
2/3 bunch celery, leaves reserved
1 pound whole carrots
3 tablespoons chopped lemon grass (optional)
1/4 cup chicken bouillon powder 1 pound carrots, peeled and sliced
1/3 bunch celery, chopped and leaves reserved
1 (8 ounce) package dry egg noodles
Place chicken and water in a large pot over high heat and bring to a boil. Reduce heat, cover and simmer, skimming fat as needed, 30 minutes.
Place the halved onion, bay leaves, peppercorns, whole celery, whole carrots and lemon grass in the pot and simmer, covered 1 hour.
Strain broth and reserve chicken. When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces.
Return strained stock to pot over high heat, and stir in chicken base, chopped celery and chopped carrots. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until carrots are tender.
Chop celery leaves and stir into pot with the noodles. Simmer until noodles are cooked, about 10 minutes more. Stir in chicken and heat through.
6 cups vegetable broth 1 (28 ounce) can crushed tomatoes 1 (15 ounce) can kidney beans, drained
1 large onion, chopped
2 ribs celery, diced
2 large carrots, diced
1 cup green beans
1 small zucchini
3 cloves garlic, minced
1 tablespoon minced fresh parsley
1 1/2 teaspoons dried oregano
1 teaspoon salt
3/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
1/2 cup elbow macaroni
4 cups chopped fresh spinach
1/4 cup finely grated Parmesan cheese, or more to taste
Combine vegetable broth, tomatoes, kidney beans, onion, celery, carrots, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and black pepper in a 6-quart slow cooker.
Cook on Low for 6 to 8 hours.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
Stir spinach and macaroni into minestrone; cook another 15 minutes.
Top with Parmesan cheese.
Pumpkin Cheesecake Made With Chobani
1½ cups graham cracker crumbs
¾ cup finely chopped pecans
6 tablespoons unsalted butter, melted
½ teaspoon fine salt, divided
2 (8-oz.) packages cream cheese
1 cup sugar
1½ cup canned pumpkin puree
1 cup Vanilla Chobani Greek Yogurt
3 tbsp praline liquor or rum (optional)
1 tbsp plus ½ teaspoon pumpkin spice
1 tbsp cornstarch
2 tsp vanilla extract
Preheat the oven to 325 degrees F.
Whisk the graham cracker crumbs, pecans and half of the salt together in a bowl to make a moist mixture. (If you can’t press it together into clumps, add a few drops of water.)
Coat the inside of a 9” springform pan with non-stick spray. Press the crumb mixture into bottom of the pan and an inch up the sides in an even layer.
Bake the crust until lightly browned, about 10 minutes. Let cool.
Meanwhile, combine the cream cheese and sugar in a bowl and whip with a handheld mixer until well combined and creamy. Add the pumpkin puree, Chobani, rum, pumpkin spice, cornstarch, vanilla, eggs and remaining salt and continue to mix until smooth.
Pour the cream cheese batter into the cooled crust and bake until the edges are set but the center is still slightly wobbly.
Turn the oven off, open the door briefly to let out some of the heat, and let cheesecake sit in the residual heat for 1 hour. Chill in the refrigerator for at least 3 hours (preferably overnight) before serving.
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2 pounds boneless chicken breasts, cubed (1″)
8-10 medium potatoes, cut in 1/2″ cubes
1/3 cup olive oil
1&1/2 tsp salt
1 Tbsp. black pepper
1 Tbsp. paprika
2 Tbsp. garlic powder
6 Tbsp. hot sauce
2 cups fiesta blend cheese
1 cup crumbled bacon
1 cup diced green onion
Preheat oven to 500 degrees. Spray a 9X13″ baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.
Serve with extra hot sauce and/or ranch dressing.