Beans and Smoked Turkey Sausage (Beans and Weenies)

August 31, 2015 at 4:50 PM | Posted in beans, Bush's, Butterball Smoked Turkey Sausage | Leave a comment
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Today’s Menu: Beans and Smoked Turkey Sausage (Beans and Weenies)

The hot and humid weather has settled back in for at least the next 5-6 days, and it is very humid out there this morning. After Breakfast I went to Kroger, I was all out of Apples. The Honey Crisp Apples are back in stock! The first batches they are getting in are huge and taste fantastic! Love it when they are in season. Late afternoon I had to go back to the optometrist for one last check for Glaucoma. Glad that’s over! For dinner tonight frozen leftovers. I reheated Beans and Smoked Turkey Sausage (Beans and Weenies).



Beans and Smoked Turkey Sausage (Beans and Weenies) 010

I had made this about 4 days ago and froze the leftovers. And while checking the freezer out for something to prepare for dinner I thought why not the Beans and Sausage again. I love this dish; easy to prepare and nothing but good! So I sat it in the fridge overnight to thaw. Then at dinnertime added the Beans and Sausage to a small sauce pan and reheated on low until heated through. The dish freezes and reheats perfect. Excellent Dish! Also baked a loaf of Pillsbury Rustic French Bread to go with it. I reposted the original post from the other day below which has the recipe.



Beans and Smoked Turkey Sausage (Beans and Weenies) 002

While growing up who didn’t like the old-fashioned Campbell’s Beans and Weenies! So tonight it’s Beans and Weenies, but I kicked this version up a bit. I used 1 Butterball Hardwood Smoked Turkey Sausage (sliced into thin bite size pieces), 3 slices of Jennie – O Turkey Bacon, 1 can of Bush’s Cannellini Beans, 1 can Joan of Arc Spicy Chili Beans, 1/4 cup of Red Onion (Chopped), 1 teaspoon Ground Cinnamon, 1 teaspoon Ground Mustard, 1 tablespoon Splenda Brown Sugar, Liquid Smoke (Optional and to taste), a couple of shakes (or more) of Frank’s Red Hot Sauce, and 2 cups of Jack Daniel’s Honey Smokehouse BBQ Sauce (or to taste).



Plus it’s another one of those delicious one pot meals. I used a small size Dutch Oven that I had sprayed with Pam Cooking Spray. Added all the ingredients except for the Turkey Smoked Sausage to the Dutch Oven, and stirred until well mixed. I turned the stove on medium low, covered the pot and just let simmer. Another set it and forget recipe! After I got the Beans started I fried up 3 slices of Jennie – O Turkey Bacon, actually I fried 5 slices. Always remember when preparing Bacon to always add 2 extra slices. Because you know you’ll grab a couple of slices, it’s called the Bacon Factor or bacon Math. I fried it up nice and crisp and when done crumbled it up into small pieces and added it to the Beans. Bacon and beans are such a natural combo, Bacon gives it that wonderful smoky flavor.




Beans and Smoked Turkey Sausage (Beans and Weenies) 004
You could make this in a crock pot on low and let it go all day or by using a medium size sauce pan and get done even quicker. I love dishes that you can set low and let them simmer. After a couple of hours I sliced up one of the Butterball Hardwood Smoked Turkey Sausages and added it to the Beans. I then increased the heat to medium for about another 1/2 hour and then reduced it back down to medium low until it was time for dinner. A good Hearty Meal tonight. You have the smokiness of the Bacon and Liquid Smoke, the Sweetness and Tang of the BBQ Sauce, the Spices, along with the Smoked Turkey Sausage and Beans. I just love all the flavors, a real comfort food favorite of mine! Another plus is the cleanup, just one dutch Oven to clean. I also baked a loaf of Pillsbury Rustic French Bread. For dessert later a Skinny Cow Chocolate Truffle Ice cream Bar.





Originally from Italy, cannellini beans are quite popular in the U.S. Their silky texture and nutty flavor make them a go-to bean for pasta dishes, tuna salads and, of course, minestrone. We pick large, smooth beans with a shiny finish to ensure hearty flavor. Try them in Reduced Sodium!

BUSH’S® Cannellini Beans add 7 g of protein and 6 g of fiber per serving to your favorite recipes, like tuna and pasta salads.


Veggie Night Dinners

August 31, 2015 at 8:13 AM | Posted in Uncategorized | Leave a comment

jovina cooks


Eating less meat and more grains, beans, fruits and vegetables means you’ll be consuming fewer calories and less saturated fat. People who eat less meat are healthier, less prone to cancer, especially colorectal cancer, and suffer from fewer heart problems. Another benefit is that you’ll save money. Meat costs more per pound than most foods and it can be challenging to serve healthy meals on a budget.

Committing to a 100% vegetarian diet isn’t necessary to achieve the health benefits that vegetarians enjoy. There aren’t specific guidelines to exactly how much meat to cut out to achieve these benefits, but cutting back even slightly is a positive change. A national health campaign known as “Meatless Monday” promotes cutting out meat one day each week, but you could try meatless lunches during the week for the same effect. Going meatless once a week may reduce your risk of chronic preventable diseases and it…

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chicken tortilla soup

August 31, 2015 at 5:21 AM | Posted in Uncategorized | 1 Comment

Brooklyn Homemaker

When I was in college my mom sent me a DVD of a movie called Tortilla Soup, and to this day I still don’t really know why.

chicken tortilla soup | Brooklyn Homemaker

I was really into cooking even then, and I was taking a few culinary courses for my degree, but as far as I understand it my love of cooking was reason enough for Mom to think I’d LOVE a movie about soup. She’d apparently rented it, liked it, and since it was about cooking, thought I’d like it too. Rather than telling me to rent it for myself though, she bought a copy and mailed it to me.

tortilla soup | Brooklyn Homemaker

I’d never heard of the film, and having lived a pretty culturally sheltered life, I’d never heard of the soup either. It took me a while to get around to actually watching it, and when I did I found it pretty unremarkable. I liked it okay, and I told mom…

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One of America’s Favorites – Chocolate Chip Cookie

August 31, 2015 at 4:56 AM | Posted in One of America's Favorites | Leave a comment
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Chocolate chip cookies

Chocolate chip cookies

A chocolate chip cookie is a drop cookie that originated in the United States and features chocolate chips as its distinguishing ingredient. The traditional recipe combines a dough composed of butter and both brown and white sugar with semi-sweet chocolate chips. Variations include recipes with other types of chocolate as well as additional ingredients such as nuts or oatmeal.

The chocolate chip cookie was invented by Ruth Graves Wakefield. She owned the Toll House Inn, in Whitman, Massachusetts, a very popular restaurant that featured home cooking in the 1930s. Her cookbook, Toll House Tried and True Recipes, was first published in 1936 by M. Barrows & Company, New York. The 1938 edition of the cookbook was the first to include the recipe “Toll House Chocolate Crunch Cookie” which rapidly became a favorite cookie in American homes.



Standard chocolate chip cookie ingredients

Standard chocolate chip cookie ingredients

Ruth Wakefield stated that she deliberately invented the cookie. She said, “We had been serving a thin butterscotch nut cookie with ice cream. Everybody seemed to love it, but I was trying to give them something different. So I came up with Toll House cookie.”

A different version of events says that Wakefield is said to have been making chocolate cookies and on running out of regular baker’s chocolate, substituted broken pieces of semi-sweet chocolate from Nestlé thinking that they would melt and mix into the batter. They did not and the chocolate chip cookie was born.

A still different history of the cookie derives from George Boucher, who was at one time head chef at the Toll House Inn, and his daughter, Carol Cavanagh, who also worked there. Contradicting Nestlé’s claim that Wakefield put chunks of chocolate into cookie dough hoping they would melt, the daughter stated that the owner, already an accomplished chef and author of a cookbook, knew enough about the properties of chocolate to realize it would not melt and mix into the batter while baking.

Boucher said that the vibrations from a large Hobart electric mixer dislodged bars of Nestlé’s chocolate stored on the shelf above the mixer which caused the chocolate to fall into the sugar cookie dough mixing below. He claims to have overcome Wakefield’s impulse to discard the dough as too badly ruined to waste effort baking them, leading to the discovery of the popular combination.



Every bag of Nestlé chocolate chips sold in North America has a variation (butter vs. margarine is now a stated option) of her original recipe printed on the back.

During WWII, US soldiers from Massachusetts who were stationed overseas shared the cookies they received in care packages from back home with soldiers from other parts of the US. Soon, hundreds of soldiers were writing home asking their families to send them some Toll House cookies, and Wakefield was soon inundated with letters from around the world asking for her recipe. Thus began the nationwide craze for the chocolate chip cookie.



Although the Nestlé’s Toll House recipe is widely known, every brand of chocolate chips, or “semi-sweet chocolate morsels” in Nestlé parlance, sold in the U.S. and Canada bears a variant of the chocolate chip cookie recipe on its packaging. Almost all baking-oriented cookbooks will contain at least one type of recipe.

Practically all commercial bakeries offer their own version of the cookie in packaged baked or ready-to-bake forms. There are at least three national (U.S./North America) chains that sell freshly baked chocolate chip cookies in shopping malls and standalone retail locations. Several businesses—including Doubletree hotels, Citibank, Aloha, and Midwest Airlines—offer freshly baked cookies to their patrons to differentiate themselves from their competition.

There is an urban legend about Neiman Marcus’ chocolate chip cookie recipe that has gathered a great deal of popularity over the years.

To honor the cookie’s creation in the state, on July 9, 1997, Massachusetts designated the chocolate chip cookie as the Official State Cookie, after it was proposed by a third-grade class from Somerset, Massachusetts.

Chocolate chip cookies are commonly made with white sugar; brown sugar; flour; a small portion of salt; eggs; a leavening agent such as baking powder; a fat, typically butter or shortening; vanilla extract; and semi-sweet chocolate pieces. Some recipes also include milk or nuts (such as chopped walnuts) in the dough.

Depending on the ratio of ingredients and mixing and cooking times, some recipes are optimized to produce a softer, chewy style cookie while others will produce a crunchy/crispy style. Regardless of ingredients, the procedure for making the cookie is fairly consistent in all recipes: First, the sugars and fat are creamed, usually with a wooden spoon or electric mixer. Next, the eggs and vanilla extract are added followed by the flour and leavening agent. Depending on the additional flavoring, its addition to the mix will be determined by the type used: peanut butter will be added with the wet ingredients while cocoa powder would be added with the dry ingredients. The titular ingredient, chocolate chips, as well as nuts are typically mixed in towards the end of the process to minimize breakage, just before the cookies are scooped and positioned on a cookie sheet. Most cookie dough is baked, although some eat the dough as is, or use it as an addition to vanilla ice cream to make chocolate chip cookie dough ice cream.



Chocolate chip bar cookies

Chocolate chip bar cookies

Common variants
* The M&M cookie, or party cookie, replaces the chocolate chips with M&M’s. This recipe originally used shortening as the fat, but has been updated to use butter.
* The chocolate chocolate chip cookie uses a dough that is chocolate flavored by the addition of cocoa or melted chocolate. Variations on this cookie include replacing chocolate chips with white chocolate or peanut butter chips.
* The macadamia chip cookie has macadamia nuts and white chocolate chips. It is a signature cookie of Mrs. Fields bakeries.
* The chocolate chip peanut butter cookie replaces the vanilla flavored dough with a peanut butter flavored one.
* Chocolate chip cookie dough baked in a baking dish instead of a cookie sheet results in a chocolate chip bar cookie.
* Other variations include different sizes and shapes of chocolate chips, as well as dark or milk chocolate chips. These changes lead to differences in both flavor and texture.
Popular brands
* Blue Chip Cookies
* Chips Ahoy! (Nabisco)
* Chips Deluxe (Keebler)
* Cookie Time
* The Decadent (Loblaw)
* Famous Amos
* Maryland Cookies
* Mrs. Fields
* Otis Spunkmeyer
* Pepperidge Farm


“Meatless Monday” Recipe of the Week – Sweet Corn Pancakes

August 31, 2015 at 4:54 AM | Posted in Meatless Monday, PBS | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Sweet Corn Pancakes. From the CooksRecipes website, which has recipes for all your meal Courses, Cuisines, or Ocasions. Check it out soon, enjoy!

Sweet Corn PancakesPBS3

1 ear of sweet corn, kernels cut off the cob
1 tablespoon unsalted butter
For the Batter:
1 cup all-purpose flour
1/2 cup corn flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cup buttermilk
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly
Maple syrup, for serving
Butter, for serving
1 – In a small sauté pan, set over medium heat, melt the unsalted butter. When melted, add the corn kernels and cook for about 2 to 3 minutes, until slightly softened. Turn off the heat and set aside.
2 – In a large bowl, mix together the flour, corn flour, baking powder, baking soda and salt. In a measuring cup or medium bowl, whisk together the buttermilk, egg and melted butter. In one batch, pour the wet ingredients into the dry and mix just until combined. Lastly, fold in the corn kernels and give it one last mix, being sure not to over combine, which will result in tough pancakes.
3 – Set a griddle or non-stick pan over medium heat. When warm, grease with a bit of oil or butter. Drop mounds of batter, using a 1/4 measuring cup, onto the griddle and cook for about 1 to 2 minutes. Bubbles should form on the surface of the pancake. Check for brownness and flip. Don’t be shy to re-adjust the heat; you may need to turn it down a bit. Transfer the cooked pancake to a baking sheet inside of a preheated 200 degree oven to keep warm. Repeat until you’ve worked your way through all of the remaining batter. Serve with maple syrup and a pat of butter.

Kitchen Hint of the Day!

August 31, 2015 at 4:53 AM | Posted in Kitchen Hints | Leave a comment
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Chopping Garlic….


Chopping your own garlic instead of buying it pre-minced can be a real pain but a huge money saver. Use this simple trick to make it a little easier on yourself: microwave the garlic for about eight seconds to make it easy to peel. Once the cloves are peeled, drizzle a small amount of oil over them to make them less sticky when you’re trying to chop them.

August 31 is National Trail Mix Day

August 31, 2015 at 4:51 AM | Posted in Uncategorized | Leave a comment

Source: August 31 is National Trail Mix Day

Deep Dish Pizza Casserole

August 30, 2015 at 5:02 PM | Posted in Pillsbury, pizza | 2 Comments
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Today’s Menu: Deep Dish Pizza Casserole


Deep Dish Pizza Casserole 011
We have the hazy, hot, and humid weather back! Awfully humid out there today. Had a bowl of Kroger Brand Bran Flakes for Breakfast. Ran a quick errand for Mom and back home for the day. Finished up some laundry for her and did some outside cleaning before it got too humid out. After that it was “Sofa City” after that, just my easy chair and remote for the afternoon. For dinner tonight I prepared a Deep Dish Pizza Casserole.



Deep Dish Pizza Casserole 001

I had made this a couple of weeks ago and everybody loved it! So I’m preparing it again for dinner tonight. To make this Pizza I’ll need the following: 1 (13 ounce) Pillsbury™ Refrigerated Pizza Crust, 1 1/2 cups Ragu Pizza Sauce, Jennie – O Lean Ground Turkey Breakfast Sausage ( 1 lb. package and precooked) , Sliced Black and Green Olives, Sliced Mushrooms, 2 1/2 cups of your favorite cheese (I like using Sargento Reduced Fat Shredded Italian Blend Cheese or Sargento Reduced Fat Shredded Mozzarella Cheese), Hormel Turkey Pepperoni, and 1/3 cup Kraft Reduced Fat Grated Parmesan Cheese.

To start I fried the Ground Turkey, till no longer pink, and sliced the Olives. Then to prepare the dish I preheated the oven to 425°F. Greased a 9×13 inch baking dish with Pam Cooking Spray w/ Olive Oil and sprinkled Corn Meal across the bottom of the dish. I like using the Corn Meal when making Pizza, the Corn meal on the bottom of the Deep Dish Pizza Casserole 009crust gives it nice texture and helps keep it from sticking to the dish or pan. I unrolled the Pillsbury Pizza Dough, and pressed it into the bottom and halfway up sides of prepared baking dish. Then spread the dough with the Ragu Pizza Sauce, and then sprinkle the cooked Jennie – O Ground Turkey and Sliced Mushrooms, and the Sliced Olives over the top. Cover the Pizza with Cheese and then top with Turkey Pepperoni. Sprinkle the Parmesan over top. Bake for 15-20 minutes or until crust is golden brown and the Cheese is melted. Remove from the oven and sprinkle with more Parmesan. And we have a Deep Dish Pizza Casserole. I’ll start off by saying this is one of those Keeper Recipes and already a family favorite! The crust came out a perfect golden brown. And all the toppings combined to make it one delicious Pizza. Plus you can use what ever toppings you want for this. Mom and Dad both said it was one of the best Pizzas they had ever had, so it’s Parent Approved! For dessert later a Jello Sugar Free Dark Chocolate Pudding.


Deep Dish Pizza CasseroleDeep Dish Pizza Casserole 001

1 (13 ounce) Pillsbury™ refrigerated pizza crust
1 1/2 cups pizza sauce
2 1/2 cups of your favorite cheese (I like using a mix of provolone, mozzarella and cheddar)
1/3 cup Parmesan cheese, gratedDeep Dish Pizza Casserole 002
12 whole pepperoni (optional)
1/2 pound cooked ground spicy Italian sausage (optional)


DirectionsDeep Dish Pizza Casserole 005
1 – Preheat oven to 425°F. Grease a 9×13 inch baking dish with cooking spray or olive oil.
2 – Unroll the pizza dough, and press it into the bottom and halfway up sides of prepared baking dish.
3 – Spread the dough with some pizza sauce and, if using, sprinkle the cooked spicy Italian sausage over the top. Cover the pizza with cheese and then top with pepperoni (if using). Sprinkle the Parmesan over top.Deep Dish Pizza Casserole 008
4 – Bake for 15-20 minutes or until crust is golden brown and the cheese is melted. Remove from the oven and sprinkle with more Parmesan if desired. Serve immediately.


Deep Dish Pizza Casserole 009


Slow cooked barbecue pulled pork….so simple!

August 30, 2015 at 4:51 PM | Posted in Uncategorized | Leave a comment

From Alfredo's With Love


This is a great way to turn a cheap humble shoulder of pork into a mouth zippingly tasty dish! My piece of pork weighed a kilo and a half and only cost just under £4 but it easily fed 4 hungry adults with a little left over for a sandwich tomorrow. I am indebted to a great blog dishnthekitchen for this idea which I have tinkered with in my own English way. Please visit her site – she has some terrific ideas and recipes on there. Anyway – my version is as follows!


Pork Shoulder – 1.5 kg is fine for 4

1 large white onion diced

4 cloves of garlic chopped

2 red peppers, topped tailed, deseeded and sliced

1 red chilli deseeded and cut into strips

About 10 mushrooms of choice sliced – I used chestnut mushrooms

1 tbsp of dried oregano

1 tbsp of cumin seeds

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The Sunday Pizza – Three Cheese Pasta Pizza

August 30, 2015 at 5:29 AM | Posted in Sunday Pizza | Leave a comment
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Pasta, Pizza, and Mozzarella team up to make this week’s Sunday Pizza – Three Cheese Pasta Pizza. It’s from the CooksRecipes website which is home a fantastic selection of all recipes, check it out soon!

Three Cheese Pasta Pizza

Three Cheese Pasta PizzaTwo popular foods, pasta and pizza, team up to create an irresistible combination.

Recipe Ingredients:Cooksrecipes 2

1/4 cup melted butter
2 cups bread crumbs
1/4 teaspoon each dried basil, dried oregano, dried parsley and garlic salt
2 tablespoons grated Wisconsin Parmesan cheese

Pasta Layer:
1/2 cup sour cream
1 large egg
1/2 teaspoon each dried basil and dried oregano
1 teaspoon dried parsley
1/2 cup grated Wisconsin Parmesan cheese
1 cup shredded Wisconsin Mozzarella cheese
1/2 cup shredded Wisconsin Cheddar cheese
2 cups cooked spaghetti pasta

1 (14.5-ounce) can pasta-style tomatoes, drained or 2 large fresh tomatoes, sliced
1 (3-ounce) package sliced pepperoni
1/2 cup sliced mushrooms
2 tablespoons each chopped green onions and red or green bell pepper (optional)
1 (8-ounce) can tomato sauce
1 cup shredded Wisconsin Mozzarella cheese


Cooking Directions:

1 – Mix crust ingredients in 11-inch deep dish pizza pan or a 12×8 inch baking dish at least 1 1/4 inches deep. Firmly press into bottom of dish, forming crust.
2 – Mix all ingredients for pasta layer.
3 – Arrange half of tomatoes and half of pepperoni on top of crust mixture. Top with pasta mixture. Top with mushrooms, onions and pepper. Cover with tomato sauce, remaining tomatoes, pepperoni and mozzarella cheese.
4 – Bake in a preheated oven at 375°F (190°C) for 30 to 40 minutes.
Makes 4 servings.

Tip: For more flavor, substitute asiago or Romano cheese for Parmesan cheese. Substitute provolone or Gruyère cheese for mozzarella and cheddar cheese in pasta layer for a stronger flavor.

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