Poppy Seed Dressing

1/3 cup white vinegar ( I also like it with red wine vinegar.)

3/4 cup sugar

1 tsp. sea salt

Dash of pepper or few turns of pepper grinder

1 tsp. dry mustard

1/2 tsp. dried minced onion

1/4 cup canola oil

1/4 cup olive oil

1 tsp. poppy seeds

In a blender, combine vinegar, sugar, salt, pepper, dry mustard, and onion. Blend well until sugar is dissolved. Continue blending and slowly add the oils in a steady stream until they are incorporated into the dressing. (This is called emulsifying and will keep the dressing from separating.)

Pour the dressing into a storage container and whisk in poppy seeds.

Notes:

Any salad oil you have will work. Can use fresh onion which would make it only better. Some recipes call for green onion and others used minced red onion. Can use table salt instead of sea salt.

Serve it on a mix of spring greens and spinach leaves topped with strawberries, mandarin oranges, and sugared walnuts. Enjoy!

Orange Rolls

Open 3 cans of Pillsbury Buttermilk Biscuts and arrange in a bundt pan.

In a sauce pan combine

3/4 C. Sugar

3/4 C. Butter or margarine

1 grated orange (as much as you want)

Stir until it is mixed well and sugar has started to dissolve, then pour over the biscuts.

Bake on 400 for about 15 min. then turn down to 350 for about 10 min.

Italian Sausage Rigatoni

1 pkg Johnsonville Italian Mild Sausage links, coin sliced
1 pkg rigatoni pasta
3 tbsp olive oil
1 large sweet red pepper, chopped
2 garlic cloves, minced
2 tbsp Italian parsley, chopped
1 jar (26 oz) of your favorite pasta sauce
optional - 1 cup mushrooms, sliced

Cook sausage links according to package directions.
Cook rigatoni according to package directions; drain and set aside.
In a large skillet, heat olive oil until hot.
Add garlic; saute for 30 seconds or until golden.
Add red peppers; saute for 2 minutes or until crisp-tender
Cut sausage into 1/4-inch coin slices; add to skillet.
Stir in pasta sauce; heat through.
Add pasta; toss to combine.
Sprinkle with parsley.
Serve immediately.

Italian Meatballs

1 egg
1/3 cup dry bread crumbs
1/4 cup Parmesan cheese, grated
1/4 cup milk
1/4 cup onion, finely chopped
1 pkg (19.76 oz) Johnsonville Mild Italian Sausage

Preheat oven to 350 degrees F
In a large bowl, combine the egg, bread crumbs, Parmesan cheese, milk and onion.
Add sausage to the crumb mixture and mix well.
Shape into 20 meatballs; arrange on a shallow baking pan.
Bake for 20 minutes or until meatballs are cooked through (160 degrees F)
Serve with your favorite sauce and spaghetti.

Spicy Sausage Pasta Alfredo

1 pkg (19.76 oz) Johnsonville Italian Sausage links, coin sliced
1 medium sweet bell pepper, diced
1 cup mushroom, sliced
1 garlic clove, minced
1 jar (16 oz) Alfredo sauce
1 lb Penne pasta, cooked and drained
1/2 cup (2 oz) Parmesan cheese

In a large skillet, saute sausage, pepper, mushrooms and garlic. Stir in sauce, pasta and cheese until blended. Serve immediately

Chili

2 cups water
1 1/2 cups frozen corn
1 cup salsa
2 tbs chili powder
1 tbs sugar
2 1/2 tsp ground cumin
1 1/2 tsp oregano
1/4 tsp salt
1 16 oz can chili beans (not drained)
1 14.4 oz can no salt added diced tomatoes (not drained)
1 lb ground beef

Cook meat, then add all other ingredients. Bring to a boil, then turn down and let simmer for 20 minutes.

Aztec Chicken Recipe

1 can black beans (drained and rinsed)
2 cups corn (or if you like a lot of corn...we put in two cans)
1/2 tsp. cumin
1 clove garlic
1/2 cup salsa
chicken breasts
1/2 cup salsa

Layer in crockpot as listed above (bottom black beans)
Low 4-6 Hours, High 2 to 3 hours
When time is up and chicken is cooked through take chicken out and shred, put back in crockpot and stir in 8oz cream cheese.

We eat it with rice and put the chicken mixture and rice inside a tortilla and roll it up like a burrito.

Marshmallow Fondant

Here is my very first attempt at Marshmallow Fondant. I thought it turned out pretty good. Here is the link to the recipe that I used. It has pictures and gives detailed instructions on how to make it and roll it out. Good Luck!!

http://whatscookingamerica.net/PegW/Fondant.htm

Peanut Butter Chocolate Cookies

These are Amazing cookies! I love them.

1 cup chunky or creamy peanut butter

1/4 cup canola oil

3/4 cup packed brown sugar

1/2 cup sugar

2 eggs

1 Tbsp. vanilla extract

1 cup all purpose flour

1/3 cup baking cocoa

1 tsp. baking soda

1/2 tsp. salt

1/2 cup miniature (I just use regular) chocolate chips

-Combine Peanut Butter and oil

-Add Brown Sugar and sugar and mix well.

-add eggs and vanilla; mix well.

-Combine the flour, cocoa, baking soda and salt.

-Add to peanut butter mixture; mix until blended.

-Stir in chocolate chips.

-Drop by rounded teaspoonfuls 2 in. apart on un-greased baking sheets.

-Flatten slightly with a glass.

-Bake at 350 degrees F for 8-10 minutes or until set and tops are cracked.

-Cool for 2 minutes before removing to wire racks.

Yields: 4 doz.

:) ENJOY!!!

Thanks to Jennie Newbold for this recipe.

I have a great one. Its kind of my go to when I need to cook. You get 1 bowl and then fill that bowl with the cereal of your choice. Mine is Apple Jacks. You then grab some milk and pour it into the bowl. This is an awesome recipe.

Thank you, Jake Shaw for this fabulous recipe!!

Monkey Bread

3/4 cup granulated Sugar
2 teaspoons ground cinnamon
4 cans Pillsbury refrigerated biscuits
1/2 cup butter or margarine, melter
3/4 cup packed brown sugar

1. GREASE or spray 12 cup bundt cake pan
2. MIX granulated sugar and cinnamon in 1-gallon bag. Cut each biscuit into quarters. Shake quarters in bag to coat: place in pan. Mix butter and brown sugar: pour over biscuit pieces.
3.BAKE at 350 for 40 to 45 minutes or until golden brown. Cool 5 minutes. Turn upside down on a plate. Serve warm.