Thursday, February 15, 2018

Sausage 'N Sauerkraut

There was a hint of spring in the air today!  It was rainy, but warm!  And even though a cold front passes through tonight and leaves us much colder air for a couple days, it warms right back up to the 50's next week!

Today, I am sharing this recipe for Sausage 'N Sauerkraut from the Taste of Home website and magazine.  It is one of my favorite comfort foods.  I have been making this for years and years.  It doesn't look like much, and I have no idea what made me try this recipe the first time I made it after seeing it in an old Taste of Home magazine.  I remember thinking that no one would eat it except me, but I was wrong!  It is one of the only ways my kids and husband will eat sauerkraut.  I love sauerkraut and lots of other German foods, and this recipe is just so good!  At least it is, in my opinion!  If you don't like sauerkraut, you may disagree with me!

Here is a picture of it in my Dutch oven right before I served it over mashed potatoes:

I guess you could serve it over noodles, but there is no way I would do that!  This is SO GOOD over mashed potatoes!  I just don't want to try it any other way.

So here is the recipe:  (The only thing I change from the original recipe is that I use 2 cans of sauerkraut instead of one)


Sausage 'N Sauerkraut

2 pounds of Polish sausage or smoked sausage, sliced
1 can (16 oz) sauerkraut, drained  (I use 2 cans)
1 can (16 oz) diced tomatoes
1 cup chopped celery
1 medium onion, diced
1 green pepper, diced
3 tablespoons brown sugar
1 bay leaf
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
Mashed potatoes, prepared and ready to serve


1.  Prepare your mashed potatoes.

2.  In a Dutch oven over medium heat, brown the sausage, celery, onion, and green pepper.  Saute until the vegetables are tender, and the sausage pieces are nicely browned.

3.  Add the sauerkraut, tomatoes with liquid, brown sugar, oregano, salt, and pepper.  Mix well.

4.  Add the bay leaf on top.  Cover and simmer on low heat for 30 minutes.  

5.  Remove the bay leaf.

6.  Serve over mashed potatoes.



Sunday, February 11, 2018

Weekly Menu Plan for February 11 to February 17, 2018



 It's the week of Valentines!  And in our family, Valentine's Day is also the birthday of our youngest granddaughter, so it's a fun week!

Here is what's for dinner at our house this week:  (recipe links below)


Sunday:

Pea Salad is from The Southern Lady Cooks
Lemon Cake

Monday:

Crockpot Chicken and Gravy is from The Country Cook (one of our family favorites)
Cherry Pie is from Taste of Home

Wednesday:

Hummingbird Cake is from Southern Bite (everyone loves this cake!)

Thursday:

Country Style Baked Ribs is from Genius Kitchen (SO GOOD!)
Stick of Butter Rice is from The Chunky Chef (I don't know anyone who doesn't love this rice)

Saturday:

Key Lime Pie is from Southern Bite (I make this pie all summer long, we all love it!)


That's it for this week - hope you find some ideas or something you like!





Sunday, February 4, 2018

Chill Chasing Chicken Soup

This is a soup that will definitely warm you up this winter!  It is a bit spicy, so if you like a more mild tasting soup, I would recommend substituting mild Rotel (if your store carries it) or just a regular can of diced tomatoes.  It is not gluten free, and I haven't tried making it gluten free.  So this soup is for my family, not for me!  And they love it!



Chill Chasing Chicken Soup

2 tablespoons olive oil
2 or 3 boneless chicken breasts, cooked and diced
1 onion, chopped
1 (10 oz.) can of Rotel tomatoes and green chiles
1 carton (32 oz.) chicken broth
3 potatoes, peeled and cubed (or you can substitute 2 cans of diced potatoes, drained)
1 package frozen corn (10 oz.)
1 can cream of celery soup
1 cup milk
1 teaspoon dried basil
8 oz. Velveeta, cubed
1/2 cup sour cream
Salt and pepper to taste

1. In a Dutch oven, over medium heat, saute the onion in the olive oil for 2-3 minutes.

2.  Add the cubed chicken, canned tomatoes, chicken broth, diced potatoes, and frozen corn.  Boil and cook for 15 minutes or until potatoes are tender.  (If you are using canned potatoes, no need to boil for 15 minutes.  Just heat for 10 minutes until heated through.)

3.  Stir in the celery soup, milk, and basil.  Salt and pepper to taste. Simmer on low heat for about 15-20 minutes, or until thoroughly heated and steaming hot.

4.  Stir in the Velveeta cheese.  Cook on low, stirring frequently, until all of the cheese is melted.

5.  Remove from the heat.  Stir in sour cream.  Serve.



My family likes this served with oyster crackers or tortilla strips.  I hope you enjoy it, too, and it helps warm you up on a cold winter night!









Saturday, February 3, 2018

Weekly Menu Plan for Feb. 4 to Feb. 10, 2018

Here is my menu plan for next week:  (Recipe links are below)



Monday:  Lemon Parmesan Chicken is from Christy Jordan's Southern Plate (one of my favorite blogs!); 
Amish Peanut Butter Pie is from The Baking ChocolaTess (this pie is REALLY good)

Tuesday:  Gluten Free Biscuits can be found here

Wednesday:  Sausage 'N Sauerkraut is from Taste of Home (this is down home comfort food to me, served over mashed potatoes.  It is so good!)

Friday:  Main Dish Tuna Salad is from The Country Cook ( I will use gluten free elbow macaroni in it)

There you have it!  Hope you find some good ideas, or something you like!




Thursday, February 1, 2018

Crockpot Western Omelet

Happy Groundhog Day tomorrow!  I don't know what you're wishing for, but I sure hope he doesn't see his shadow!  I'm ready for spring!

This morning I made the Crockpot Western Omelet, except for one tiny detail - I baked it in the oven instead.  It took a little over an hour in my oven at 375 degrees, but turned out good!

NOTE:  The directions for making this in the crockpot are right below the recipe.


I have several versions of this recipe. The one I used today was from Mr. Breakfast, but I tweaked it a little bit.  Here is the recipe:

Crockpot Western Omelet



1 (30 oz.) pkg, frozen shredded hash browns
1 pound diced cooked ham
1 onion, diced
1 green pepper, diced
2 cups shredded Cheddar cheese
8 eggs
1/2 cup milk
1/2 teaspoon ground mustard
Salt and pepper to taste

1.  Spray 9 X 13 casserole dish with nonstick cooking spray.

2.  Layer: 1/3 of the hash browns, 1/3 of the diced ham, 1/2 the onion, 1/2 the green pepper, about 3/4 cup cheese.  Repeat layers.  The top three layers should be the last third of the hash browns, the last third of the cheese, and the last third of the ham.

3.  In a medium sized bowl, whisk the eggs, milk, ground mustard, salt, and pepper.

4.  Pour this mixture carefully over the layers.  You can cover and refrigerate this overnight, or you can bake it right away.

5.  Bake at 375 degrees for 1 hour.  Check for doneness.  A knife inserted into the middle should come out clean.  My oven, which tends to bake on the cool side, took 1 hour and 15 minutes. 

Directions for making this recipe in the crockpot:

1.  Use a 6 qt. crockpot. 

2.  Spray the crockpot with nonstick cooking spray.

3.  Layer the ingredients exactly as described above.  Pour the egg mixture over the layers.

4.  Cook on low for 5 to 6  hours.  Check it after 4 hours, because the outside edges and the bottom will burn if your crockpot runs hot like mine does.  It has happened to me!   If it doesn't test done (use a knife inserted in the middle, it should come out clean), let it go another hour and test it again. Repeat as needed.

When I made this in my old crockpot, I could let it go for 8 hours overnight and it didn't burn.  But in the crockpot I have now, it burns if I leave it go for 6 hours.  It only takes 4 hours in the crockpot I have now.  That's why I recommend testing it after 4 hours.  You can almost tell by looking at if it's done.  It should not be runny at all, and the cheese should be melted through.

We like to have breakfast for dinner, and this is a great recipe to use for that.  Then you can put this on in the late morning or early afternoon and it will be ready for dinner.





Tuesday, January 30, 2018

Blueberry Cheesecake

I guess I am on a blueberry kick right now.

I was supposed to make Cherry Cheesecake for Sunday night's dessert, but as I was pulling ingredients out of the fridge and the pantry, I decided blueberry cheesecake sounded better.  And a nice, cold, creamy slice of blueberry cheesecake really hit the spot Sunday night!  And Monday night too!

I made this gluten free, but all you need to do to make it with gluten is to use regular graham cracker crumbs.  We couldn't really tell much difference!  It is a simple, creamy dessert to make and enjoy!  All you have to do is make it early in the day to give it time to chill.


Blueberry Cheesecake

2 cups gluten free graham cracker crumbs
1/4 cup sugar
1 stick of butter or margarine, melted
2 ( 8 oz. ) pks. cream cheese, softened
1/2 cup sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
2 eggs
1 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla
1 can blueberry pie filling

1. In a medium sized bowl,  combine graham cracker crumbs, 1/4 cup sugar, and melted margarine.  Press into 9" pie plate, covering the bottom and partway up the sides.

2.  Bake at 325 degrees for 10 minutes.  Remove from oven.

3.  In a mixing bowl, cream together the cream cheese, sugar, lemon juice, and vanilla.  Beat until smooth and creamy, about 1 minute.

4.  Add eggs, 1 at a time, and mix well after each addition.

5.  Pour cream cheese mixture into pie plate.  Bake at 350 degrees for 30 minutes, or until almost set in the middle.  Top should be light golden brown.  Remove from oven.

6.  Combine sour cream, sugar, and vanilla in medium sized bowl.  Carefully spread on top of hot cheesecake.  Return the cheesecake to the oven, and bake for 10 more minutes.

7.  Remove cheesecake from oven and let cool for 30 minutes.  Then refrigerate for at least 4 hours.

8.  Spread blueberry pie filling on top of cheesecake.  Serve, or return to refrigerator covered with plastic wrap.

9.  You can top the cheesecake with dollops of whipped cream if you'd like!





Sunday, January 28, 2018

Menu Plan for January 28 to February 3, 2018

Hi there!

Another week has flown by, and here we are ending up January already!  It doesn't seem like 2018 can already be 1 month old!

Here is the menu plan for this week.  Hope you find something you like!  Links to the recipes are below.


Links to recipes:

Sunday - Arkansas Green Beans are from Nancy Creative;  my family loves these green beans!

Monday - Lemon Meringue Pie is from Rock Recipes

Tuesday - Crockpot Pork Tenderloin is from Food 52;  Baked Beans are Trisha Yearwood's Baked Beans from BigOven

Wednesday - Baked Chicken Parmesan is from Damn Delicious

Thursday - Crockpot Western Omelet is from Mr. Breakfast; Slow Cooker Orange Chicken and Broccoli is from The Seasoned Mom;  Triple Chocolate Cake is from Averie Cooks

Friday - Stick of Butter Rice is from The Chunky Chef

There you have it!  Here's to a week of good eating!