As those of you that know us , you know that Jim does not cook very often, but I have to tell you when he does it is ALWAYS delicious! This particular recipe is his own recipe that he adapted from HIS Mom’s recipe! We all love this recipe, although it does take most of the day and does have a number of ingredients. I can promise you not only will your house smell soooo good all day long I also know that you will enjoy it and an added bonus… it feeds a crowd!
INGREDIENTS for sausage and sauce
6 hot sausage links
6 sweet sausage links
2 cans (28 ounces) diced tomatoes
2 cans (6 ounces) tomato paste
1 small onion, diced
1 green bell pepper , diced
3 ounces of white wine (any kind YOU like)
2 cloves crushed garlic
Salt
Pepper
12 ounces of water
1 teaspoon of sugar
1 teaspoon basil
1 teaspoon oregano
1 tablespoon parsley
INGREDIENTS for meatballs
1 1/2 pound 85% ground beef
1 egg
1/8 cup of milk (we use 1%)
1/2 cup Italian bread crumbs
1 tablespoon of the spaghetti sauce
Salt
Pepper
1 teaspoon basil
1 teaspoon oregano
1 tablespoon parsley
Pinch of rosemary
Pinch of crushed red pepper flakes
1 pound of thin spaghetti (boiled for 9 minutes). In a LARGE saucepan start by browning the sausage links. Remove links from pan. Using the same pan, add the diced, onions, peppers and the crushed garlic cloves along with the wine, salt and pepper. When the onions and peppers are soft, add the diced tomatoes, tomato paste, water, basil, oregano, parsley,and sugar. Bring to a boil for 3 minutes. Turn heat down to a simmer. Add the sausages back into the saucepan with the sauce.
While tomato sauce simmers it is time to make the meatballs. Mix ALL of the meatball ingredients together. Roll into any size meatball you like and add the meatballs into the sauce and simmer for three hours.
Enjoy!
I know everyone has their own meatloaf recipe or maybe their Mom’s, but I can promise you this meatloaf recipe is NOT like any of the recipes you have had. The only thing you may recognize is the ketchup-brown sugar topping. This topping compliments the spice of the meat nicely! When meatloaf is on the table at our house everyone is at the table ready to eat and calling dibs on any leftover’s! I hope you enjoy it as much as my family does!
INGREDIENTS
1 Pound Jimmy Dean “HOT” sausage
1/2 pound ground beef
3/4 cup milk ( I use 1%)
2 eggs
Salt
Pepper
1 small onion, diced
3/4 cup Ritz crackers ( or plain Panko crumbs)
TOPPING
1/2 cup packed brown sugar
1/2 cup ketchup
DIRECTIONS
Preheat oven to 350 degrees
Add all the Ingredients in a large Ziploc bag or a large mixing bowl (except topping ingredients). Mix all ingredients until well combined. Place mixture on a baking sheet and form into one large “loaf”. Combine topping ingredients in a small bowl, mix well.
Pour topping mixture over the meatloaf covering the top and sides of the “loaf”.
Bake for one hour or until juices run clear.
Enjoy,
I LOVE this SALAD! The moment I saw Guy Fieri make it in 2007, I knew it was a must have, and a keeper right away! I have made this over and over. At home, on camping trips, at neighbors houses, anywhere and everywhere! Give it a try, if you have never grilled salad before it is quick and easy and such a change of pace from the everyday salad!
INGREDIENTS
4 Tablespoons extra virgin olive oil
3/4 cup chopped red onion
1/2 pound bacon, chopped
1/2 cup balsamic vinegar
3 heads of romaine lettuce, cut in half lengthwise
Pepper
DIRECTIONS
Preheat grill to high heat.
Heat one tablespoon of olive oil in a sauce pan over high heat (stove top). Add the onion and bacon and cook until the bacon is crispy. Working quickly, add the balsamic vinegar and another one tablespoon of the olive oil and stir to combine. Remove from heat and set aside. Brush the romaine lettuce with the remaining two tablespoons of olive oil, place on the grill cut side down and quickly sear. Serve the lettuce, cut side up, and drizzle with balsamic dressing over the lettuce and sprinkle with blue cheese and pepper!
Enjoy,
Well …Pineapple Carrot Cake…hmm. It’s been a love/hate relationship at the Ormond house, until today. I LOVE this recipe and have had it since 2002 from Taste of Home. My husband was just not a believer, even though I have made it a number of times in the past, he took a bite today and asked if I had ever made this before. I almost fell over and he got the not so nice look from me. He continued to stuff his face with cake that he thought he would NEVER eat.. Ugh! Needless to say he really enjoyed the cake and continued with another one. Robby also really enjoyed the cake. He had his portion BEFORE lunch. Well..it happens! As my Dad has always told his grandkids, “always eat dessert first!” With Easter around the corner, check out my other Easter recipes, the cutest Easter Bunnies Ever and Easiest Easter Bark. 🙂
INGREDIENTS
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 1/2 vegetable oil
4 eggs
2 jars (6 ounces each) carrot baby food
1 can (8 ounces) crushed pineapple, drained
1/2 cup chopped walnuts
FROSTING
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
3 to 3 1/4 cup confectioners sugar
Additional chopped walnuts. optional
DIRECTIONS
Preheat oven to 350 degrees.
In a mixing bowl, combine the dry ingredients. Add the oil, eggs and baby food carrots . Mix on low speed until well blended. Stir in pineapple and nuts. Pour into two greased and floured 9 inch round baking pans. Bake for 35-40 minutes or until toothpick inserted in the center comes out clean. Cool for ten minutes before removing from pans to wire racks to cool completely.
FROSTING
In a mixing bowl, beat cream cheese and butter until smooth. Beat in vanilla and confectioners sugar until mixture reaches spreading consistency. Spread a layer of frosting between layers of cake and then cover with second layer and frost top and the sides. Garnish with nuts.
Enjoy!
I just LOVE Pinterest…don’t you?! This is a recipe I recently pinned and thought it would go great with my Sweet Summer Shrimp recipe and YUP , it was terrific! This is a keeper!
INGREDIENTS
1 cup orzo pasta
1/4 cup unsalted butter
2 Tablespoons minced garlic
1/4 cup Parmesan cheese
2 Tablespoons milk (I used 1%)
1/2 teaspoon salt
1/2 teaspoon pepper
Fresh parsley
DIRECTIONS
Bring a large pot of water to a boil, add salt. Add orzo to boiling water , stirring occasionally until cooked through but still firm to the bite. Drain. Melt butter in a skillet over medium heat, cook and stir in garlic until lightly browned about 5 minutes. Stir orzo into butter mixture and add Parmesan cheese, milk, pepper and parsley. Mix until combined.
Enjoy!
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