Sausage-Stuffed Loaf

So, if you haven't noticed by now, I use sausage in a lot of things. I've found the Jimmy Dean regular sausage doesn't cause me any problems, but the flavored or spicy kinds make me flare. Try a few brands out and see which ones work for you.

Sausage-Stuffed Loaf
2 (1 pound) frozen bread dough
1 pound sausage
1 (10 ounce) package frozen, chopped spinach, thawed and squeezed dry
4 c shredded mozzarella cheese
1/4 c grated Parmesan cheese
1 t dried oregano
1/2 t garlic powder
2 T butter, cubed

Thaw bread dough and let rise until doubled. In a skillet over medium heat, brown the sausage. Drain and place in a bowl. Add spinach, cheeses, oregano and garlic powder.

Roll the loaf into a 14" x 12" rectangle. Spread sausage mixture lengthwise down the center. Gently press the filling down and dot with cubed butter. Bring edges of dough to the center over the filling and pinch to seal. Place on cookie sheet seam side down. Brush with olive oil.

Bake at 350 for 20-25 minutes or until golden brown. Let stand for 5-10 minutes before cutting.

NOTE: The original recipe makes 2 loaves. I just half it but was too lazy to write it halved on here. :)

Ham and Cheese Puffs

I like poppable foods--things you can just pop in your mouth. These things fit the bill and are a nice change from the usual things I can eat.

Ham and Cheese Puffs
1 (2.5 ounce) package sliced fully cooked ham, chopped
1 small onion, chopped
1/2 c shredded Swiss cheese
1 egg
1 (8 ounce) package refrigerated crescent rolls

Combine the first 4 ingredients, set aside. Divide crescent dough into 24 portions. Press into greased mini muffin cups. Spoon 1 tablespoon of ham mixture into each cup. Bake at 350 for 13-15 or until golden brown.

NOTE: I didn't have a mini muffin tin, so I used a regular one, and it was fine. Just divide the dough into 12 and not 24. :)

Stuffed Mushrooms

These are a family tradition. We started serving them as appetizers for Thanksgiving years ago, but now I try to make them a couple of other times.

Unfortunately, this is a bit of a "dab of this, spoonful of that" recipe.

Stuffed Mushrooms
1 package of cream cheese
Garlic salt
1 lb Browned sausage


Remove the stems from the mushrooms. Mix the cream cheese, browned sausage, and garlic salt to taste. Spoon into the mushrooms, overfilling. Broil for 3-5 minutes or until browned. Serve hot.

Spinach Chicken Casserole

This is a big deal. Seriously. This is MY recipe. Well, I didn't create it, but I found it and haven't had anything like it. Anyway, to spread the love, I'm putting it out there for all ya'll.

Spinach Chicken Casserole
2 1/2 c uncooked noodles
2 c cubed cooked chicken or turkey
1 can cream of chicken soup
1/8 t garlic salt
1/8 t crushed dried rosemary
dash pepper
10 oz frozen, chopped spinach, thawed and squeezed dry
1 c cottage cheese
3/4 c shredded mozzarella cheese

Preheat oven to 350 and grease a 2 quart baking dish (I use Corningware).
Cook noodles. Combine cooked chicken, cream of chicken soup, garlic salt, rosemary, and pepper in a large bowl. In a small bowl combine spinach, cottage cheese, and 1/2 c mozzarella. Drain noodles and place half in the dish. Layer with half of the chicken mix and then half of the cottage cheese mix. Repeat the layers. Cover and bake for 25 min. Uncover and sprinkle with remaining mozzarella. Bake another 10-15 min.

Cinnamon Roasted Almonds

This is my favorite smell ever! And they don't taste too bad either. :) 

Cinnamon-Roasted Almonds
1 egg white
1 t cold water
4 cups whole almonds
1/2 cup white sugar
1/4 t salt
1/2 t ground cinnamon

Preheat oven to 250. Lightly grease a 10x15 jellyroll pan (or a cookie sheet).
Lightly beat the egg white; add water and beat until frothy but not stiff. Add the nuts and stir until well coated. Mix the sugar, salt, and cinnamon and sprinkle over the nuts. Toss to coat and spread evenly on the prepared pan.

Bake for 1 hour, stirring occasionally, until golden. Allow to cool and store in airtight containers.