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Turkey Sausage Stuffed Manicotti

Turkey Sausage Stuffed Manicotti

I’m a huge fan of the heavier pasta dishes. You know, lasagna, baked ziti, manicotti, anything with ricotta and lots of cheese! But sometimes, especially in the summer, the idea of a heavy dish just doesn’t work. This dish turn out wonderfully light but still had that “cold weather” pasta feel.

The manicotti is stuffed with sweet turkey sausage in a white sauce, covered with pasta sauce and cheese, and then baked until the cheese is melty and delicious.

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Turkey Sausage Stuffed Manicotti

Ingredients

  • 1 box uncooked manicotti
  • 1 tablespoon olive oil
  • 1 pound sweet turkey Italian sausage
  • ½ onion diced
  • ½ green pepper diced
  • 1 tablespoons butter
  • 1 tablespoons flour
  • ½ cup milk
  • pepper
  • 2 cups pasta sauce
  • 1 cup mozzarella shredded

Instructions

  1. Cook pasta according to package instructions.
  2. Heat oil over medium-high heat. Remove casings from sausage and brown in oil, crumbling it as it cooks. Add onion and bell pepper and sauté until tender.
  3. Melt butter over medium heat. Whisk in flour, cook for 2 minutes, whisking constantly. Remove from heat. Add milk, stirring with whisk. Return pan to heat; bring to a boil. Cook until thickened, about 3 minutes. Remove from heat and stir in pepper to taste. Pour over sausage mixture and stir well.
  4. Preheat over to 350.
  5. Coat a 9 x 13 inch baking pan with spray oil. Spoon sausage mixture into manicotti and arrange in a single player in dish. Spread pasta sauce over top of manicotti and top with cheese. Bake for 30 minutes or until cheese is melted and bubbly.

Maple Twists

Maple Twists is a maple flavored dough with a cinnamon sugar nut mixture twisted inside and drizzled with a maple glaze.

The best thing about weekends? I get to make my favorite meal: BREAKFAST! I came across these maple twists the other night and have been thinking about them ever since. My husband had asked if I would make him pancakes on Sunday but I figured these would be just as good.

And they were.

Times a billion.

They’re basically maple flavored dough with a cinnamon sugar nut mixture twisted inside and then a sinful maple glaze on top. Probably the best breakfast pastry I’ve made in a long time. Between the 3 of us, we managed to kill the entire ring in one day!

One tip: don’t add more nuts that the recipe calls for. I added an extra handful because it didn’t look like enough and they all fell out when I did the twisting!

📖 Recipe

Maple Twists

Maple Twists

Maple Twists is a maple flavored dough with a cinnamon sugar nut mixture twisted inside and drizzled with a maple glaze.

Ingredients

  • 2 & ¾ to 3 cups all purpose flour
  • ¾ cup milk
  • ¼ cup butter
  • 3 tablespoons sugar
  • ½ teaspoon salt
  • 1 tablespoon active dry yeast
  • 1 teaspoon maple extract
  • 1 egg

For the streusel:

  • ¼ cup melted butter
  • ½ cup white sugar
  • ⅓ cup chopped nuts I used pecans
  • 1 teaspoon cinnamon
  • 1 teaspoon maple extract

For the glaze:

  • 1 cup powdered sugar
  • 2 tablespoons melted butter
  • 1 to 2 tablespoons milk
  • ½ teaspoon maple extract
  • ½ teaspoon vanilla extract

Instructions

    1. Heat the milk and butter until very warm. Blend it (in stand mixer) with 1 cup of flour, 3 tablespoons sugar, ½ teaspoon salt, yeast, egg and maple extract. Beat this on low for 2 minutes. Add the rest of the flour ½ cup at a time (you may not need all 3 cups). Knead into a soft dough. It will become smooth an elastic in about five minutes. Cover bowl with plastic wrap and let it rise for 45 minutes (or till at least double in size).
    2. While the dough rises, mix all streusel ingredients.
    3. After the dough rises, divide it into 2 pieces. Roll each piece into a 12" circle. Place the first circle on a buttered baking sheet. Top the first circle with ½ of the streusel mixture and spread it around as thin as you can get it (repeat with 2nd circle).
    4. Find something that is 2 inch across and center it on the circles (press down a little to make a mark). Using scissors or a very sharp knife, cut from the outer edge into the cup mark, making 16 wedges.
    5. Gently life and twist each section 5 times. Tuck the end in just a little so that it stays twisted.
    6. Lightly cover this with plastic wrap and let it rise for about 45 minutes to an hour. Bake in a 375 oven for 18-22 minutes (mine took the full 22 minutes). Remove from oven and let rest for 5 minutes. Whisk all glaze ingredients together. Drizzle glaze over warm twists.

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© Amanda Livesay
Cuisine: American / Category: breakfast

Bread Machine Wheat Oat Bread

Bread machines are one of those things I never really saw the need for until I had one. Now it’s one of my favorite kitchen gadgets! It’s especially helpful on those weeks when your husband somehow racks up $200 of cell phone charges and you are all of the sudden too cheap to even pay $2 for a loaf of bread. Not that I know anything about that. *ahem*

I am forever on a search for the perfect wheat bread. I want about half wheat, half white and oats. That’s not asking for much but almost every recipe calls for honey. And a ton of it! I love honey in bread but it’s just too expensive to be pouring ½ cup in each loaf I make.

Anyway, this bread might be my favorite. No honey. Perfect texture. Soft (but not too soft) crust even without buttering it. It’s delicious!

I used my bread machine to mix the dough and then I shaped it and put it in a loaf pan because I hate the shape of bread machine loaves. Feel free to let your bread machine do all the work, especially if it’s as hot where you are as it is here! Might as well just use one appliance, right?

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Bread Machine Wheat Oat Bread

Ingredients

  • 1 ¼ cups water
  • 2 tablespoons milk
  • 2 tablespoons vegetable oil
  • 1 ½ cups whole wheat flour
  • 1 ½ cups all-purpose flour
  • ½ teaspoon vital wheat gluten
  • ½ cup oats
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 2 teaspoons yeast

Instructions

  1. Add ingredients according to your bread machine. Bake on wheat setting.


Blueberry Buttermilk Cake

I cannot even begin to tell you the awesomeness of this cake. It was seriously the best cake I’ve had in a long, long time.

I pulled this recipe out of a magazine just incase I ever had an abundance of blueberries that needed to get used up. It wasn’t really a recipe that made me super excited but I figured it would be a good enough. After one taste of the batter I knew it was love.

This cake is so soft, sweet but not too sweet, and the turbinado sugar on top gives it the perfect crunch. Oh ya’ll, I wish I hadn’t eaten it all the day I made it because I could really go for some more.

I’m also fascinated by how the blueberries start out on top but end up all along the bottom.

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Blueberry Buttermilk Cake

Ingredients

  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ stick butter softened
  • ⅔ cup sugar
  • ½ teaspoon vanilla
  • 1 large egg
  • ½ cup well-shaken buttermilk
  • 1 cup fresh blueberries
  • 1 tablespoon turbinado sugar

Instructions

  1. Preheat oven to 400 with rack in middle. Butter and flour a 9-inch round cake pan.
  2. Whisk together flour, baking powder, baking soda, and salt.
  3. Beat butter and ⅔ cup sugar with an with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
  4. At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
  5. Spoon batter into cake pan, smoothing top. Scatter blueberries evenly over top and sprinkle with turbinado sugar.
  6. Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto plate.

Blueberry Pancakes

I am obsessed with pancakes right now. See, in our apartment I could never make decent pancakes. Our stove was kind of tilted, well the whole apartment was honestly, so the pancakes would slide all over the pan no matter how thick the batter was. I eventually just started buying frozen pancakes to cover any cravings.

But now, I have a stove that sits like it should! And pancakes are turning out well for me for the first time ever. You’re just going to have to forgive me for trying out so many recipes right now.

This recipe was delicious. The pancakes were big and fluffy like I like them and the blueberries were a nice contrast to the fluffiness. These were perfect on their own with no syrup or anything.

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Blueberry Pancakes

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 ¼ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • grated zest of 1 orange
  • 1 cup fat-free milk
  • 2 tablespoons orange juice
  • 2 tablespoons vegetable oil
  • 1 large egg lightly beaten
  • 1 cup blueberries

Instructions

  1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, baking powder, baking soda, and salt in a bowl. Combine orange zest, milk, juice, oil, and egg in a bowl; add to flour mixture, stirring until smooth.
  2. Spoon ¼ cup batter onto a hot nonstick griddle or nonstick skillet; top with a heaping tablespoon blueberries. Turn pancake when top is covered with bubbles and edges look cooked. Repeat procedure with the remaining batter and blueberries.

Cinnamon Raisin Scones

Cinnamon Raisin Scones are buttery scones filled with cinnamon and raisins and topped with a sweet glaze.

Cinnamon Raisin Scones - buttery scones filled with cinnamon and raisins and topped with a sweet glaze.

I dreamt about these guys, that’s how they came about. I’ve been working crazy hours and running on very little sleep so I’ve been having the most random dreams ever. So in this dream I was reading a blog about a girl eating scones.

Her scones were filled with all kinds of dried fruit and somehow in my dream remembered that the only dried fruit we have is raisins. I woke up just long enough to decide that I needed raisin scones in my life and then went back to sleep only to dream that we were out of raisins.

It took me a few days to finally make these because THEY HAD TO BE ICED and we didn’t have any powdered sugar.

They turned out just like I’d hoped. My child took one bite, declared them poptarts, and then proceeded to eat every. single. one. of them over the next few days.

Yeah, I know, poptarts. But I have to admit that the texture is almost like the outer “crust” of a poptart.

Ingredients

  • Egg
  • Heavy cream – you want to make sure it is very cold.
  • All purpose flour
  • Sugar
  • Baking powder – this is going to make sure the scones rise while baking.
  • Butter – this also needs to be very cold before beginning the recipe.
  • Cinnamon
  • Raisins – you can use dried cranberries if you prefer.

How To Make Cinnamon Raisin Scones

  • Stir egg and heavy cream together
  • Whisk flour, sugar, baking powder, salt, and cinnamon together
  • Cut butter into flour mixture using fingertips or a pastry blender
  • Pour egg and heavy cream mixture over flour mixture and stir with a fork until the dough just comes togther
  • Add raisins 
  • Pat dough into a large circle and cut into wedges
  • Bake for 20 – 30 minutes until golden brown
  • Cool completely before icing

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📖 Recipe

Yield: 6 scones

Cinnamon Raisin Scones

Cinnamon Raisin Scones

Cinnamon Raisin Scones are buttery scones filled with cinnamon and raisins and topped with a sweet glaze.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1 egg
  • ⅔ cup cold heavy cream
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 5 tablespoons unsalted butter, cut into small pieces and chilled
  • 2 teaspoons cinnamon
  • 1 cup raisins

Instructions

  1. Center a rack in the oven and preheat the oven to 400F. Line a baking sheet with parchment or a silicone mat.
  2. Stir the egg and cream together.
  3. Whisk the flour, sugar, baking powder, salt, and cinnamon together in a large bowl. Drop in the butter and, using your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You'll have pea-sized pieces, pieces the size of oatmeal flakes and pieces the size of everything in between.
  4. Pour the egg and cream over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together. Don't overdo it. Still in the bowl, gently knead in the raisins by hand, or turn it with a rubber spatula 8 to 10 times.
  5. Lightly dust a work surface with flour and turn out the dough. Divide it in half. Working with 1 piece at a time, pat the dough into a tough circle that's about 5 inches in diameter, cut it into 6 wedges and place it on the baking sheet.
  6. Bake the scones for 20 to 30 minutes, or until their tops are golden and firmish. Transfer them to a rack and cool for 10 minutes before icing, if desired.

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Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 436Total Fat: 21gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 86mgSodium: 356mgCarbohydrates: 59gFiber: 3gSugar: 20gProtein: 7g

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© Amanda Livesay
Cuisine: American / Category: breakfast

Strawberry, Blueberry, Peach Cobbler

You guys get Cooking Light magazine, right? Please tell me you do. If you don’t, order now. You won’t regret it. So those of you that do get it, did you die a little when you saw the cobbler on the most recent cover? Or was I the only one that happened to? I have been thinking about it since I got my copy of the magazine and today I finally found decent priced blueberries.

The original recipe uses blueberries, blackberries, and peaches but I’m not a big fan of blackberries. I switched to strawberries and I’m so glad I did. The fruit went together perfectly and the topping was biscuit-y and delicious. Now, the sugared almonds? Ehh, I hardly noticed them. This cobbler is just fine without them.

Try this recipe if you’re looking for a good summery dessert. My kid and I went through half the pan after dinner tonight. It’s that good.

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📖 Recipe

Yield: 8 servings

Strawberry, Blueberry, Peach Cobbler

Strawberry, Blueberry, Peach Cobbler
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

Ingredients

For the filling:

  • 1 (16-ounce) package fresh strawberries, sliced
  • 2 (6-ounce) packages fresh blueberries
  • 3 medium peaches, peeled and sliced
  • Cooking spray
  • ½ cup granulated sugar
  • 2 ½ tablespoons cornstarch
  • 3 tablespoons fresh lemon juice
  • ⅛ teaspoon salt

For the topping:

  • 4.5 ounces all-purpose flour (about 1 cup)
  • ¼ cup granulated sugar
  • 2 tablespoons cornstarch
  • ½ teaspoon baking powder
  • ⅛ teaspoon salt
  • 6 tablespoons chilled butterk, cut into small pieces
  • ½ cup milk
  • ⅓ cup sliced almonds
  • 3 tablespoons raw sugar
  • 1 tablespoon egg whites

Instructions

  1. Preheat oven to 350F.
  2. To prepare filling, combine strawberries, blueberries, and peaches in a 13 x 9-inch baking dish lightly coated with cooking spray. Sprinkle ½ cup granulated sugar, 2 ½ tablespoons cornstarch, juice, and ⅛ teaspoon salt over fruit; toss gently to combine.
  3. To prepare topping, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, ¼ cup granulated sugar, 2 tablespoons cornstarch, baking powder, and ⅛ teaspoon salt, stirring well. Cut butter into flour mixture with a pastry blender or two knives until mixture resembles coarse meal. Add half-and-half; gently knead dough just until moistened.
  4. Drop dough by spoonfuls evenly over top of filling.
  5. Combine almonds, turbinado sugar, and egg white; sprinkle over top. Bake at 350F for 50 minutes or until topping is browned. Let stand 10 minutes. Serve with ice cream.

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© Amanda Livesay
Cuisine: American / Category: pie

Bread Machine Hamburger Buns

Have I ever told you guys how much I love my bread machine?

I freakin’ love it. And now that my stand mixer is broken (why yes, husband, I am going to mention it every other post until you buy me a new one) I really, really, really love it.

For this recipe, I took a regular bun recipe that called for 10 minutes of kneading (or stand mixing…), an hour of rising here, some slapping down, more rising, etc. and turned it into a super simple bread machine recipe.

These are very good. They’re a little denser than grocery store buns but I liked them better. The tops and bottoms also started to get crunchy after a few minutes but I threw them all in a Ziploc bag and it softened everything right up. So keep that in mind if you want soft buns.

📖 Recipe

Yield: 12 buns

Bread Machine Hamburger Buns

Bread Machine Hamburger Buns
Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 2 hours
Total Time 2 hours 30 minutes

Ingredients

  • 1 cup milk, warmed slightly
  • 1 cup water, room temperature
  • 2 tablespoons butter, melted and cooled
  • 1 tablespoon white sugar
  • 1 ½ teaspoons salt
  • 5 ½ cups all-purpose flour
  • 2 ¼ teaspoons yeast
  • 1 egg yolk
  • 1 tablespoon water

Instructions

  1. Add first 7 ingredients to bread machine according to manufacturer's instructions. Set to dough setting and press start. Add flour or water as needed.
  2. Once dough cycle is over, remove dough with floured hands. Divide into 12 even portions and shape into balls by pinching the bottoms together. Cover loosely and allow rolls to double, approximately 30 minutes.
  3. Preheat oven to 400F.
  4. Combine egg yolk and water. Brush over top of each roll. Bake rolls for 15 - 20 minutes or until golden brown.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 247Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 22mgSodium: 293mgCarbohydrates: 46gFiber: 2gSugar: 1gProtein: 7g

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© Amanda Livesay

 

Apple Blondies with Brown Sugar Frosting.


Gah. I’m so behind. I made these over a month ago and I’m just now getting around to posting them. Someone tell me to get my butt in gear please. Thanks.

Waaaay back when I made these I had a bunch of apples on hand that weren’t getting eaten. I tend to buy apples because I know I should eat them but I just don’t like them so they usually go bad. My mom does the same thing with bananas so I guess I learned from her. So I went searching for apple recipes and found these little things.

They were so much better than I expected. Like I said, I’m not an apple fan but I did enjoy them. I will say that I don’t think the cream cheese frosting is really needed. It was good but it made them really sweet. So sweet that I actually ended up throwing the majority of them away. If I ever find myself with too many apples again, I’ll probably make the blondies but forget about the frosting.

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Apple Blondies with Brown Sugar Frosting.

from Cooking the Books

Ingredients

For the Blondies:

  • ⅔ cup butter softened
  • 2 cups brown sugar packed
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • Pinch salt
  • 1 cup peeled chopped apples
  • ¾ cup chopped walnuts

For the Brown Sugar Frosting:

  • ½ cup butter
  • 1 cup brown sugar packed
  • ¼ cup milk
  • 2 cups icing confectioner’s sugar, sifted

Instructions

For the blondies:

  1. Line a 13 x 9 inch baking tin with baking parchment. Set oven to 350.
  2. In a large bowl, using an electric mixer on medium speed, beat butter, brown sugar, eggs and vanilla until thick and smooth, about 3 minutes. Combine flour, baking powder and salt. Add to butter mixture on low speed, mixing until blended. Stir in apples and nuts, mixing well. Spread evenly in the prepared tin and bake until set and golden, 25-30 minutes. Let cool completely in pan on rack.

For the Brown Sugar Frosting:

  1. In a small saucepan over low heat, melt butter. Stir in brown sugar and milk. Bring mixture just to a boil then remove from heat and let cool to lukewarm. Sift in the confectioner’s sugar, mixing until smooth. Spread evenly over bar. Let stand until frosting is firm enough to cut. Cut into bars or squares.