Sausage Soup

One of the girls I work with gave me this recipe, which came from her sister in law.
I have some handwritten recipe, with parts of it faded and cut off from the copy machine.
But that is OK, I got the gist.

When she mentions sausage, she doesn't specify loose or links. I chose to use links, cooked and then sliced.
She also just says 2 large cans of chicken broth, so I guesstimated and used 32 ounces.

The end result is incredibly flavorful!

Ingredients:
1 Lb hot sausage
1 Lb sweet sausage
1 Can diced tomato
1 Large onion
1 (10 oz) frozen spinach
Hot pepper flakes
2 Large cans chicken broth
Small bag tortellini

Directions:
1. Cook sausage.
2. Add everything together and cook through

Print

Ingredients

Finished and ready to chow down!

This recipe was shared with:

Monday: Flour me with Love, This Gal Cooks, Feeding Big, Pioneer Momma, A Bright and Beautiful Life, New Mama Diaries, The Chicken Chick, Jam Hands, Make Ahead Meals for Busy Moms, A Southern Fairy Tale, Craft O Maniac, Stringtown Home, Uncommon Designs
Tuesday:  Pint Sized Baker, Yesterfood, Cornerstone Confessions, A Peek into my Paradise, Table for Seven, Chef in Training, Mandy's Recipe Box, Kathe with an E, Inside Bru Crew Life, My Joy Filled Life, Sweet Silly Sara, Boogieboard Cottage
Wednesday: Crafty Allie, The Tasty Fork, White Lights on Wednesday, Buns in my Oven, Gingersnap Crafts, Gooseberry Patch, Lady Behind the Curtain, Dizzy Busy and Hungry, Recipes for our Daily Bread, From Gate to Plate, Mom's Test Kitchen, The Newlywed Pilgrimage, Lemoine Family Kitchen
Thursday: Lambert's Lately, Kiddie Foodies, What's Cooking Love, Sweet Haute, Sweet Bella Roos, Saving 4 Six, Miss Helen's Country Cottage, Embracing Change, The Nourishing Gourmet
Friday: The Grits Blog, Craft Dictator, Endlessly Inspired, Love Bakes Good Cakes, A Peek Into my Paradise, Hungry Harps, Daily Dish, The Better Baker, 30 Handmade Days
Saturday:  Angel's Homestead , Made From Pinterest, Will Cook for Smiles, Mommy on Demand, Six Sister's Stuff, Cheerios and Latte, Weary Chef, Sewlicious Home Decor, Raising Memories, Northeast Bloggers
Sunday: A Peek into my Paradise, Denise Designed

Janice's American Chop Suey

My friend Janice...everything she makes is normal, everyday food...but with a twist!
We make a lot of the same meals, but hers are just so different from mine.

I have started picking her brain to get her versions, I am always game to try something new!

She gave me this recipe and I ran home to make it. We are big American chop suey fans in my house.
This meal did not disappoint!

It still had all the comfort food feeling of my own....but with a lighter feel.

The sausage was a nice addition, it gave spice to this that just blossomed. She told me that she uses the hot sausage...but I was going to use sweet. I got to the grocery store and the cheese and garlic flavor was on super sale, so that is what I grabbed.

I should give her credit, the creamy habanero chicken soup came from her (well, apparently her sister).

Ingredients:
1 Lb box elbow macaroni
1-1 ½ Lbs ground beef
8 Italian sausage links (hot or sweet)
1 Green pepper (chopped)
1 Onion (chopped)
2 Cans of stewed tomato
Optional:
Tomato juice
Pasta sauce

Directions:
1. Cook pasta as directed
2. Cook hamburger with onions and peppers
3. Cook sausage, slice on an angle
4. Mix everything together with stewed tomato
5. If you would like thicker sauce, add marinara sauce
Thinner sauce, add tomato juice.

Print

Ingredients

Optional Ingredients

Stir and enjoy!

Crescent dough veggie pizza

A friend of mine used to make this for work functions, and it's so good I started making it too.
I brought it to a family function over this past summer and one of the cousins said "Oh, I know this, it's a Pillsbury recipe".
Well, out of curiosity I googled the recipe and no...it's not.
It's the same idea, same base...but the filling and toppings are different.
Not that it would be a BAD thing to be a Pillsbury recipe, I just like to know it's one between my friend and I...and now you!

Ingredients:
2 cans crescent dough
Carrots, broccoli, and onion diced small
1 block cream cheese (softened)
1 packet ranch dressing mix
8oz thin shredded cheddar or mozzarella cheese

Directions:
Roll out the dough onto a pan, pressing down seams
Bake at 375 for about 20 minutes or until golden brown
While dough is cooling, mix cream cheese and dressing mix
Spread cheese mixture evenly over dough
Spread shredded cheese and veggies, pressing down slightly

Click here to print

Here is the Pillsbury version if anyone is interested.

Ingredients. Forgot the shredded cheese though! That is a problem with trying to take pictures of things you know by heart, you just can't think of it all at once.

Creamy Habanero Chicken Soup

This Creamy Habanero Chicken Soup came from a friend of mine. I made it last night.
She warned me, but did I listen? NO!
I made this just as the recipe states. I have more soup than I will ever eat in a lifetime!
I froze some, pawned some more off on my neighbors, brought some into work for the girl who gave me the recipe to try, and plan on bringing some to my Nana tonight.
I still have 4 containers in the fridge!

I suggest cutting this recipe in half, unless you have a ton of mouths to feed.
This recipe reminds me of my creamy onion soup...I will post that next!

Ingredients:
3 lbs boneless skinless chicken breast

2 lbs carrots

1 bunch celery

1 onion

4 red bell peppers

2 bunches broccoli

6 habenaro peppers

2 bags frozen corn

1 lb pasta (your choice of type)

Water

16 oz Velveeta

16 oz sour cream

1 lg can chicken broth

2 (12 oz) cans evaporated milk

1/2 gallon half & half

1 cup flour

1 cup butter

1 jar chicken boullion base

2 bay leaves



Directions: Cook chicken breasts to medium rare, it will finish in the soup.

Cool, cut into chunks

In large soup pot (16 qt) add chicken broth, carrots, celery, onion, peppers, and enough water to fill pot almost half way.

Boil until tender, then add broccoli

In large sauce pan, melt butter then add flour and wisk until smooth. Cook until thick and then add evaporated milk, wisk in sour cream.

Cut cheese into chunks and add along with half & half.

Add corn to soup pot and turn down to low.

Cook pasta seperately, drain and add to soup pot along with chicken, boullion, cream mixture from sauce pan and bay leaves.



Note: 6 habanero peppers malkes for a mildly hot soup with a kick. You can add more if you like it hotter.

Click here to print

This recipe was shared at The Lady Behind the Curtain