Kielbasa Pepper Hash

Ingredients

• 1 (14 ounce) package turkey kielbasa, cut into 1/4 inch rounds
• 1 green bell pepper, diced
• 1/2 yellow, red or orange bell pepper, diced
• 1 onion, diced
• 3 small or 2 large potatoes, peeled and diced
• olive oil
• salt and pepper

Instructions

1. In a heavy bottomed skillet (I like to use my cast iron), heat 2 tbsp of olive oil over medium-high heat.  Add the potatoes to the skillet and season with salt and pepper. Fry until golden brown and cooked through, around 8-10 minutes, stirring a few times to ensure even browning.  
2. In a separate skillet, brown the sliced kielbasa for around 5 minutes in 1 tbsp of olive oil over medium high heat.  Remove the kielbasa from the pan and set aside.  Add the peppers and onions to the skillet and season with a pinch of salt and pepper.  Cook for 5 minutes, or until softened, stirring occasionally.  
3. Add the cooked potatoes and kielbasa to the skillet with the onions and peppers and mix everything together.  Serve nice and hot!

From http://www.thetwobiteclub.com/2014/05/kielbasa-pepper-onion-and-potato-hash.html

Italian Mac

INGREDIENTS

• 1 pound ground beef
• 1 can (28 ounces) diced tomatoes, undrained
• 2 cups water
• 1 envelope onion soup mix
• 1 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper flakes, optional
• 2 cups uncooked elbow macaroni
• 1/2 cup grated Parmesan cheese
• 1 cup (4 ounces) shredded part-skim mozzarella cheese

DIRECTIONS

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the tomatoes, water, soup mix, Italian seasoning and, if desired, pepper flakes. Bring to a boil. Stir in macaroni. Reduce heat; cover and simmer for 8-9 minutes or until macaroni is tender.

Remove from the heat; stir in Parmesan cheese. Sprinkle with mozzarella cheese. Cover and let stand for 2 minutes or until cheese is melted.Yield: 5 servings.

From: https://www.tasteofhome.com/recipes/stovetop-italian-macaroni

Zucchini Garden Chowder

INGREDIENTS

• 2 medium zucchini, chopped
• 1 medium onion, chopped
• 2 tablespoons minced fresh parsley
• 1 teaspoon dried basil
• 1/3 cup butter, cubed
• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups water
• 3 teaspoons chicken bouillon granules
• 1 teaspoon lemon juice
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (12 ounces) evaporated milk
• 1 package (10 ounces) frozen corn
• 1/4 cup grated Parmesan cheese
• 2 cups (8 ounces) shredded cheddar cheese
• Pinch sugar, optional

DIRECTIONS

In a Dutch oven, saute the zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in the flour, salt and pepper. Gradually stir in water. Add the bouillon and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened.

Add the tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender.

Just before serving, add cheeses; stir until melted. Stir in sugar. Garnish with parsley if desired. Yield: 8-10 servings (about 2-1/2 quarts).

From: https://www.tasteofhome.com/recipes/zucchini-garden-chowder

Best Southern Red Velvet Cake

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 Tablespoons unsweetened, cocoa powder
• 2 cups sugar
• 1 cup vegetable oil or canola
• 2 eggs
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• 1-2 oz. red food coloring, depends how deep you want the color
• 1 teaspoon white distilled vinegar
• ½ cup plain hot coffee, prepared (don't skip this ingredient)

Instructions

1. Preheat oven to 325 F.
2. Generously grease and flour (2) 9-inch round cake pans. Set aside.
3. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
4. In a large bowl, combine the sugar and vegetable oil.
5. Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
6. Stir in the coffee and white vinegar.
7. Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined. (Batter will be thin)
8. Pour the batter evenly into each pan.
9. Bake in the middle rack for 30-40 minutes or until a toothpick inserted in center comes out with moist crumbs clinging to it. Do not over bake as cake will continue to cook as it cools.
10. Let pans cool on a cooling rack until the pans are warm to the touch.
11. Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
12. Gently remove the cakes from the pan and let them finish cooling. (The warm cake will be very delicate)
13. Frost the cake with cream cheese frosting when the cakes have cooled completely.

From: http://divascancook.com/the-best-red-velvet-cake-recipe-easy-homemade-moist-with-southern-flair/

Parmesan Artichoke Soup

INGREDIENTS

• 4 celery ribs, finely chopped
• 1 medium onion, finely chopped
• 1/2 cup finely chopped carrot
• 1/2 cup butter, cubed
• 3 garlic cloves, minced
• 1 cup all-purpose flour
• 4-1/2 teaspoons minced fresh thyme or 1-1/2 teaspoons dried thyme
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 2 cartons (32 ounces each) reduced-sodium chicken broth
• 3 bay leaves
• 1 quart heavy whipping cream
• 1-1/2 cups shredded Parmesan cheese
• 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and coarsely chopped
• 1/4 cup sun-dried tomatoes (not packed in oil), chopped

DIRECTIONS

In a large saucepan, saute the celery, onion and carrot in butter until tender. Add garlic; cook 1 minute longer. Stir in the flour, thyme, salt and pepper until blended; gradually add broth. Add bay leaves. Bring to a boil. Cook and stir for 2 minutes or until thickened.

Reduce heat; whisk in the cream, cheese, artichokes and tomatoes. Bring to a gentle boil. Simmer, uncovered, for 5-10 minutes or until flavors are blended. Discard bay leaves. Yield: 12 servings (3 quarts).

from: https://www.tasteofhome.com/recipes/parmesan-artichoke-soup

Breakfast Casserole

• 1 pound bulk Italian sausage
• 1 cup chopped onion
• 1 jar (7 ounces) roasted red peppers, drained and chopped, divided
• 1 package (10 ounces) frozen chopped spinach, thawed and well drained
• 1 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 8 eggs
• 2 cups milk
• 1 cup (4 ounces) shredded provolone cheese

DIRECTIONS

Preheat oven to 425°. In a skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain. Transfer to a greased 3-qt. baking dish. Sprinkle with half of the red peppers and all the spinach.

In a bowl, combine flour, Parmesan cheese, basil and salt. Combine eggs and milk; add to dry ingredients and mix well. Pour over spinach.

Bake 20-25 minutes or until a knife inserted near center comes out clean. Sprinkle with provolone cheese and remaining red peppers. Bake 2 minutes longer or until cheese is melted. Let stand 5 minutes before cutting. Garnish with rosemary if desired. Yield: 10-12 servings.

From: https://www.tasteofhome.com/recipes/christmas-breakfast-casserole

Sweetcorn Fritters

• 3⁄4cup standard plain flour
• 1teaspoon baking powder
• 1⁄2teaspoon salt
• 1egg
• 440g cream-style corn
• 2tablespoons oil

1. Sift flour, baking powder, salt and pepper to taste into a bowl.
2. Add egg, mixing to combine.
3. Stir in sweetcorn.
4. Heat oil in a frying pan.
5. Drop tablespoonsful of corn mixture into pan.
6. Cook until golden then turn and cook the other side.
7. Drain on absorbent paper.
8. Serve hot.