Sugar Tails Recipe Box

Kielbasa Bundles

2010-06-05T08:06:00.000-04:00

We love just about any type of sausage around this house, and we love bread. So when the two marry, we have happy mouths. We all liked this easy recipe (and I love it when they love easy). It's another I wrote down long ago and just now got around to trying. Tasty!

1/2 lb kielbasa, chopped

1 small onion, chopped

1 garlic clove, minced

1 T butter

2 tubes crescent rolls

1 egg

4 slices American, halved

Cook sausage in skillet 5 - 8 minutes. Add onion, garlic and butter; cook until tender. Unroll crescent roll dough and form 8 rectangles. Place a cheese slice on half of each rectangle; top with 2 T sausage mix. Fold dough over filling and pinch edges to seal; fold seam under. Beat egg and brush over dough. Bake according to crescent roll package.

Taco Pasta Shells

2010-05-31T15:49:00.001-04:00

I wrote down this recipe from who-knows-where a long time ago but forgot all about it. I wish I hadn't! It's a new family favorite. Tasty and filling. All five thumbs up! (And no judging the photo. We were in a huge hurry. Grin.)

1 lb ground beef

3 oz cream cheese

1 t salt

1 t chili powder

18 jumbo shells

2 T butter

1 c taco sauce

1 c shredded cheddar

1 1/2 c crushed tortilla chips

8 oz sour cream

Cook beef in skillet. Add cream cheese, salt and chili powder. Mix and simmer 5 minutes. Boil shells according to package. Toss cooked shells in butter. Preheat oven to 350 degrees. Fill shells with beef mixture and arrange in 9 x 13; pour taco sauce on top. Cover with foil and bake 15 minutes. Add cheese and chips; bake 15 more minutes. Top with sour cream and serve.

Hearty Sausage Sandwich

2010-05-25T21:23:00.000-04:00

Note to self: don't type up recipes at night. It makes you hungry at the worst time. But I'm making the sacrifice for you.

I really like this recipe. While it's similar to the Beef Stroganoff Sandwich that I've made for years, it's enough different that I found it worthwhile to stash here. It's a keeper from Taste of Home.

1 lb bulk Italian sausage

1 medium onion, chopped

1/2 c chopped green pepper

1 garlic clove, minced

8 oz cream cheese, cubed

1/4 c chopped fresh mushrooms

1/4 c grated Parmesan

1/4 c water

1/4 t oregano

1 loaf Italian bread

1 1/2 c shredded mozzarella

In a large skillet, cook the sausage, onion, green pepper and garlic; drain. Add cream cheese, mushrooms, Parmesan, water and oregano. Cook and stir until well-blended. Cut bread in half horizontally; hollow out top and bottom, leaving a 3/4 inch shell. Place bread bottom on a baking sheet. Sprinkle with half of the mozzarella cheese, top with sausage and remaining cheese. Bake for 25 - 30 minutes at 350.

Chicken with Mushroom Sauce

2010-05-10T09:45:00.000-04:00

This is a new favorite! I found it at Better Homes and Gardens. It was easy and yummy, (and the kids liked that they didn't have to eat the mushrooms but could still enjoy the sauce). Plus, it only took about a half an hour to fix!

4 chicken breasts

1 t olive oil

2 c sliced fresh mushrooms

1 medium sweet pepper, cut into small squares

1 clove garlic, minced

1/2 c chicken broth

salt and pepper, to taste

1/2 c sour cream

1 T flour

1/8 t pepper

2 c hot cooked rice

Lightly coat skillet with Pam. Preheat over medium heat and cook chicken for 3 - 5 minutes or until browned, turning once. Remove from skillet.

Add oil to hot skillet. Cook the mushrooms, pepper and garlic in hot oil until tender. Remove veggies and keep warm. Carefully stir broth into the skillet. Return chicken to skillet and sprinkle with salt and pepper. Bring to boiling; reduce heat. Simmer, covered, for 5 - 7 minutes or until chicken is done. Transfer to a platter and keep warm.

For sauce, in a bowl stir together sour cream, flour and 1/8 teaspoon black pepper until smooth. Stir into mixture in skillet. Cook and stir until bubbly and then 1 minute more. Serve chicken, vegetables and sauce over rice. Enjoy!

Tropical Lime Chicken

2010-05-04T16:48:00.000-04:00

This is a little different, but I like different. And I think it's especially good for summer time. You can broil it or fix it on the grill for about the same amount of time. It's one of those recipes that I don't know where I found it, but I'm glad I did!

Salsa:

1/2 c pineapple tidbits

1 medium kiwi, peeled and chopped

1/4 c chopped sweet red pepper

1 T lime juice

1 T white wine vinegar

1 T honey

1 t crushed red pepper

Chicken:

3 T, plus 1 1/2 t lime juice

1 T canola oil

1 T grated lime peel

1/8 t salt

1/8 t pepper

4 boneless chicken breasts

1 c couscous

In a small bowl, combine the salsa ingredients and refrigerate until serving. In a large Ziploc bag, combine the lime juice, oil, lime peel, salt and pepper and add the chicken. Seal the bag. Turn to coat; refrigerate 2 - 4 hours.

Drain and discard marinade. Place chicken on a broiler pan coated with cooking spray. Broil 3 inches from the heat for 5 - 6 minutes on each side or until done. Serve with couscous and salsa.

Turkey Muffuletta

2010-04-28T06:48:00.001-04:00

Almost all of us like this. My younger son doesn't count because he doesn't like pizza or peanut butter, so you can see he's just weird. I love him anyway. But this is a super-easy, tasty sandwich that also sits well in the fridge for the next day. Now, isn't that nice? I found it in the December/January 2008 Taste of Home magazine.

1 loaf Italian bread

1/3 c olive oil

3 T balsamic vinegar

1 t dried basil

1 garlic clove, minced

1/2 t salt

1/4 t crushed red pepper

3/4 pound sliced deli turkey

6 oz provolone cheese, sliced

1 (7 oz) jar roasted sweet red peppers, drained and sliced

1/2 c sliced pimento-stuffed olives (I used them even though I don't like them. It's good!)

1 large tomato, sliced

3 T shredded Romano cheese

1 t oregano

1/4 t pepper

Cut bread in half lengthwise and hollow out top and bottom, leaving a shell. In a small bowl, combine the oil, vinegar, basil, garlic, salt and red pepper. Brush over cut sides of bread. In the bottom bread shell, layer turkey, provolone, peppers, olives and tomato. Sprinkle with Romano cheese, oregano and pepper. Replace bread top. Wrap in plastic wrap; refrigerate for 30 minutes. Cut into slices and serve!

Chicken Tetrazzini

2010-04-22T11:40:00.001-04:00

Often when I make a meal to take to someone, this is the main dish. It's one of our absolute favorite foods, and if I don't double it when I'm making it for someone else so that we have some too, I get in big trouble. I made it for my mother-in-law when she had foot surgery and got some dirty looks from my husband and boys until they realized that there was one in the freezer for them for another day. It's from an old Betty Crocker Cookbook. Gotta love Betty!

1 package (7 oz) spaghetti, broken into thirds

1/4 c butter

1/4 c flour

1/2 t salt

1/4 t pepper

1 c chicken broth

1 c heavy whipping cream

2 T water (or dry sherry)

2 c cubed cooked chicken

1 can sliced mushrooms, drained

1/2 c grated Parmesan cheese

Heat oven to 350. Cook spaghetti according to package. While it's cooking, melt butter in a saucepan over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and whipping cream. Heat to boiling, stirring constantly. Boil and stir one minute.

Drain spaghetti. Stir spaghetti, water/sherry, chicken and mushrooms into sauce. Pour mixture into an ungreased 2-quart casserole. Sprinkle with cheese. Bake uncovered about 30 minutes or until bubbly in center.

Mexican Beef and Bean Casserole

2010-04-19T12:12:00.000-04:00

This is an old favorite of ours -- a quick, easy dish that also freezes well and is very filling. I think it's from a Betty Crocker Cookbook.

1 lb ground beef

2 cans pinto or kidney beans, rinsed and drained

1 8-oz can tomato sauce

1/2 c salsa

1 t chili powder

1 c shredded cheese

Heat oven to 375 degrees. Cook beef in a skillet over medium heat until browned; drain. Mix all ingredients, except the cheese, in an ungreased casserole. Cover and bake 40 - 45 minutes, stirring once or twice. Sprinkle with cheese. Bake, uncovered about 5 minutes more or until cheese is melted.

Ham & Cheese Roll-ups

2010-04-15T08:24:00.000-04:00

This is a new favorite! I found it in an old Taste of Home Magazine from my mother-in-law. Everyone gobbled these up greedily, and then the next day, my son asked me if I could make them for lunch. And I did --- that's how much we liked them! They are so easy, it's almost embarrassing to share them as a recipe. But they are good, and I'd hate to hold out on you.

olive oil

4 flour tortillas

grated Parmesan cheese

deli-style ham

provolone cheese

hard salami

shredded mozzarella

Brush olive oil on one side of tortillas. Sprinkle with Parmesan cheese. Layer with ham, cheese, salami and mozzarella. Roll up and place seam side down on baking sheet. Brush with oil and sprinkle with Parmesan. Bake at 425 for 9 - 12 minutes or until gold brown. Serve with marinara sauce if desired.

Italian Roasted Vegetables

2010-04-13T11:43:00.000-04:00

I love roasted veggies! This is a slight variation from a recipe I found quite awhile ago (but I'm not sure where). The best part is you can add or eliminate most vegetables to this easy dish. Quick and delicious!

3 medium yellow summer squash, sliced

1 sweet red pepper, sliced

1/4 lb fresh green beans, trimmed

4 - 8 oz sliced mushrooms

1/4 c sun-dried tomato salad dressing

salt and pepper to taste

Mix all ingredients together and transfer to a large baking pan. Bake for 15 to 20 minutes at 425 degrees, stirring once.

Almond Chicken Casserole

2010-04-07T14:52:00.000-04:00

My hubby and I really, really like this; the boys think it's okay; and Baby Girl eats just about anything most days. The hubby took all the leftovers with him to work because he liked it so much . . . and I was disappointed! This came from a Taste of Home magazine -- not sure which issue. Easy peasy!

2 c cubed, cooked chicken

1 can cream of chicken soup

1 c sour cream

3/4 c mayo

2 celery ribs, chopped

1 can mushrooms, drained

1 can water chestnuts, drained and chopped (I leave these out)

1 T finely chopped onion

2 t lemon juice

1/2 t salt

1/4 t pepper

1 c shredded cheddar cheese

1/2 c crushed cornflakes

2 T butter, melted

1/4 c sliced almonds

In a large bowl, combine all the ingredients but the last four. Transfer to a greased 9x13 dish; sprinkle with cheese. Toss cornflakes with butter; sprinkle over cheese. Top with the almonds. Bake, uncovered at 350 for 25 - 30 minutes.

Sausage and Spinach Calzones

2010-04-05T07:05:00.001-04:00

My hubby's philosophy is if you put sausage in something, it's got to be good. If that philosophy sounds right to you, you'll like these. They received two thumbs up from all my guys, and The Princess gobbled hers up too.

1/2 - 1 lb bulk sausage

1 tube refrigerated pizza crust

3/4 c shredded cheese

2 2/3 c fresh spinach

1/2 c ricotta cheese (I use cottage cheese)

1/4 t salt

1/4 t pepper

In a skillet, cook sausage until done. Meanwhile, roll pizza crust out to a 15x11" rectangle. Cut into four rectangles. Sprinkle cheese over half of each, to within 1 inch of the edges.

Drain sausage. Add spinach and cook until wilted. Remove from the heat; stir in ricotta (or cottage) cheese, salt and pepper. Spread over dough. Fold dough over and press with a fork to seal.

Bake at 400 degrees for 10 - 15 minutes or until lightly browned. Eat up!

Resurrection Rolls

2010-04-01T18:35:00.001-04:00

Last summer at VBS a friend of mine made these treats for the kids. They were so easy and fun that we had to try them this Easter.

All you need

large marshmallows

tube of refrigerated crescent rolls

cinnamon sugar

Roll out the crescent rolls (these represent the tomb). Place the marshmallows on top (these represent Christ). Roll them up, starting at the narrow end. Pinch and seal the edges. They will look like lopsided balls. Sprinkle with cinnamon sugar. Bake at 375 for 10 - 11 minutes.

Bite into them -- the tomb is empty!

Impromptu Pork Tenderloins

2010-03-30T06:26:00.000-04:00

Yesterday I was all set to fix one of our favorite chicken recipes and share it here, but I discovered a problem when I went to get the chicken out of the freezer to thaw. It wasn't there.

Don't you hate it when that happens?

I noticed that I had some pork tenderloins, so I thought I'd try My Butter Chicken coating on the pork chops because I needed a meal I could fix fast. It was a hit! It's great to discover a flexible recipe!

But I forgot to take pictures. It was just that kind of day.

Do you have a favorite impromptu recipe? Send it to me. If I like it, I'll feature it here, giving you all the credit. Happy eating!

Broccoli Rice Casserole

2010-03-27T15:45:00.000-04:00

I tried to make crab cakes, and they were more like crab crumbles, so I won't share that recipe. Instead, how about broccoli? This is a great stand-by from allrecipes.com for sharing at potlucks since it makes a LOT! (It's tasty too!)

20 oz package frozen chopped broccoli

3 c instant rice

1 can cream of mushroom soup

1 can cream of chicken soup

1 1/4 c milk

1 package American cheese, cubed

1 T butter

1 bunch celery, chopped

1 large onion, chopped

salt and pepper to taste

Cook broccoli and rice according to package directions. Preheat oven to 350 degrees.

In a medium saucepan, mix soups and milk. Gradually stir in cheese until melted. Be careful that the cheese doesn't burn. Melt butter in a large skillet over medium-high heat; saute celery and onion until soft. In a large bowl, combine all the ingredients. Season with salt and pepper. Pour into a 9x13 dish. Bake for 45 minutes, or until bubbly and light brown. Easy peasy!

Barbecue Jack Chicken

2010-03-25T18:27:00.000-04:00

It just doesn't get much easier than this quick, tasty dish. It's good on the grill in the summer or broiled in the oven when the weather is not-so-good. My family raved over it.

4 boneless skinless chicken breast halves

4 slices pepper Jack cheese

1 c barbecue sauce

Cut a pocket in each piece of chicken. Fill with cheese; secure with metal skewers (or wooden ones that have been soaked). Grill chicken, covered, over medium heat (or broil a few inches from heat) for 6 to 8 minutes on each side, basting frequently with sauce.

Favorite Banana Bread

2010-03-23T06:46:00.000-04:00

I love this bread! It's moist and full of flavor and quick to put together. I also like it with blueberries added to it for a change.

1 1/4 c sugar

1/2 c butter, softened

2 large eggs

3 medium ripe bananas, mashed

1/2 c buttermilk

1 t vanilla

2 1/2 c flour

1 t baking soda

1 t salt

1 c chopped nuts (optional)

Preheat oven to 350. Grease bottom of 9x5x3 loaf pan with shortening. Mix sugar and butter. Stir in eggs until well blended. Add bananas, buttermilk and vanilla and beat until creamy. Stir in flour, baking soda and salt just until moistened. Stir in nuts (or 1 cup of blueberries if you prefer). Pour batter in pan. Bake 1 hour, 15 minutes. Remove from pan and cool completely before slicing.

Cornmeal-Crusted Catfish Rolls

2010-03-20T14:13:00.000-04:00

Yum, y'all! These are good! I found them awhile back on Better Homes and Garden's site. They're really easy and make me think of summer. I love the sandwich as a whole, but if you want to eat the fish plain, it's good too; just add some salt.

1 1/2 lb catfish fillets

1/4 c cornmeal

2 t Cajun seasoning

1/4 c vegetable oil

1/4 large sweet red pepper

1 stalk celery

1/4 small red onion

1/3 c mayonnaise

1 T ketchup

1/4 t bottle hot pepper sauce (optional)

sesame seed buns, toasted

Rinse fish; pat dry. Cut into 8 pieces. In a shallow dish combine cornmeal and 1 1/2 t of Cajun seasoning; coat fish with mixture.

In a large skillet, cook fish in hot oil over medium-high heat for 8 - 10 minutes or until browned and fish flakes easily.

Meanwhile, thinly slice peppers, celery (lengthwise), and onion. Combine in a bowl. In another bowl, combine mayo, ketchup and remaining Cajun seasoning (and pepper sauce, if you use it). Add 1 T mayo mixture to the pepper-celery mixture. Spread some of the remaining mayo sauce on cut sides of rolls. Assemble sandwiches with catfish and celery mixture. Serve with remaining mayo sauce.

Cracker Barrel Baby Carrots

2010-03-18T14:21:00.000-04:00

I used to dislike cooked carrots. I thought they were mushy and drab compared to their crispy, juicy raw selves. One day I tried them at Cracker Barrel, and I fell in love with soft, buttery sweetness. I have tried to imitate them ever since, but just couldn't find the right combination. I finally found a recipe at Recipezaar that does a great job, and it's so simple (I modified it slightly). Why couldn't I figure this out myself?!? Now, I've just got to find a recipe for Cracker Barrel Pancakes!

2 lbs fresh baby carrots

1 t salt

1 T brown sugar

2 T butter, melted

Rinse carrots and put in a sauce pan, pouring enough water in pan to just cover the top of the carrots. Cover and bring to boil over medium heat. Turn heat to low and simmer about 30 minutes or until tender when pierced with a fork. Drain. Meanwhile, stir sugar into melted butter. Pour over the drained, cooked carrots and stir well.

Rainbow Cupcakes

2010-03-16T13:33:00.001-04:00

This yummy, fun idea to make with kids comes from Family Fun Magazine. It's a perfect St. Patrick's Day or spring treat and the colors just lifted my spirit!

Here's the very simple directions:

1. Prepare one box of white cake mix according to package directions.

2. Divide the batter evenly among six small bowls.

3. Follow this chart to dye each bowl a rainbow color:

Purple -- 9 red, 6 blue drops

Blue -- 12 drops

Green -- 12 drops

Yellow -- 12 drops

Orange -- 12 yellow, 4 red drops

Red -- 18 drops

4. Line 16 muffin pan wells with baking cups and distribute the purple batter among the cups. Then the blue, green, yellow, orange, and finally, red. As you go, carefully spread each layer of batter with a spoon to cover the previous color.

5. Bake according to package directions. When serving, top each cupcake with a whipped-cream cloud. Dreamy!

Beef, Mushroom and Onion Tart

2010-03-16T07:03:00.001-04:00

This recipe from the March 2010 Better Homes and Gardens Magazine received thumbs up from my family. It has a little bit of a grown-up taste because of the blue cheese, so I tried to go light on it in some spots for my younger son. Quick, simple and yummy!

1 lb ground beef

8 oz sliced mushrooms

1/2 medium red onion, cut in thin wedges

1/4 t salt

1/4 t ground pepper

1 pkg refrigerated pizza dough (I used a tube of Pillsbury)

3 oz blue cheese, crumbled

oregano

Heat oven to 425. In a skillet cook beef, mushrooms and onion over medium heat until beef is browned and onions are tender. Drain off fat. Stir in salt and pepper. Meanwhile, grease a large baking sheet or line with parchment (or use an ungreased baking stone, as I did). Unroll dough on baking sheet. Pat to a 15x12 rectangle. Top with beef mixture, keeping filling within 1 1/2 inches of all edges. Fold over the filling and crimp edges. Bake for 15 minutes or until crust is golden. Top with blue cheese and oregano.

Cheeseburger Soup

2010-03-15T06:42:00.000-04:00

6 potatoes, peeled and cubed

1 carrot, grated

1 onion, chopped

1/2 c chopped green pepper

2 T chopped, seeded jalapeno pepper (optional)

2 1/2 c water

2 beef bouillon cubes

2 garlic cloves, minced

1/8 t pepper

1 1/2 - 2 lbs ground beef

1/2 lb sliced fresh mushrooms

5 c milk, divided

6 T flour

16 oz American cheese, cubed

In a large saucepan or soup kettle, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15 - 20 minutes or until potatoes are tender. Meanwhile, cook beef and mushrooms until done; drain. Add to the soup. Stir in 4 cups milk; heat through.

In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted.

Chicken Pepper Fajitas

2010-03-13T08:09:00.000-05:00

This is one of those recipes I used to make all the time, and then forgot about. And I love it!! Why did I let it sit for so long? It's a great low-fat dish that tastes good too. And I love that!

2/3 c lime juice

1 T seasoning blend

1 T ground cumin

1 t chili powder

1 t pepper

1/2 t garlic powder

1 lb boneless chicken breasts, cut into 1/4" strips

1 large onion, sliced

1 green bell pepper, julienned

1 sweet red pepper, julienned

flour tortillas, warmed

In a bowl combine the seasonings; set aside 2 tablespoons. Pour remaining marinade into a Ziploc bag; add chicken and seal. Turn to coat and refrigerate for at least 30 minutes; turning occassionally.

In a large skillet coated with Pam, saute onion and peppers until crisp-tender; remove and set aside. Drain and discard marinade from the chicken. Cook the chicken in the reserved marinade in the skillet for about 5 minutes or until done. Return vegetables to pan; heat through. Serve on tortillas. Yummy!

Chicken and Red Potatoes

2010-03-11T08:32:00.002-05:00

Okay, I'm on a slow cooker kick. It's been a busy week, and I needed recipes that worked for me while I was gone. I really like this dish, but if the chicken cooks too long, it gets a little dry. However, the broth/gravy that cooks with it, solves that problem nicely. This dish is a winner in my house!

4 boneless chicken breasts

3 T flour

2 T oil

4 red potatoes, quartered

2 c baby carrots, halved lengthwise

1 can diced chilies

1 (4 oz) can mushrooms, drained

1 can cream of onion soup

1/4 c milk

1/2 t chicken seasoning

1/4 t salt

1/4 t pepper

Place flour in plastic bag. Add chicken, one piece at a time, and shake to coat. Brown chicken in oil in a skillet. Meanwhile, place the carrots, potatoes, mushrooms and chilies in a greased crockpot. In a small bowl, combine the remaining ingredients. Pour half of the mix over the veggies. Add chicken to the slow cooker; top with remaining soup mixture. Cover and cook on low for about 4 hours, or until chicken is done and veggies are tender. Enjoy!

Forgotten Jambalaya

2010-03-09T12:33:00.001-05:00

I'm always, always on the lookout for crockpot recipes. We enjoyed this dish -- even my kids who aren't too crazy about spicy stuff.

1 can diced tomatoes, undrained

1 can chicken broth

1 6-oz can tomato paste

1 medium green pepper, chopped

3 celery ribs, chopped

5 garlic cloves, minced

3 t dried parsley

2 t dried basil

1 1/2 t dried oregano

1 1/4 t salt

1/2 t cayenne pepper

1/2 t hot pepper sauce

1 lb chicken breasts, cut into bite-sized cubes

1 lb smoked sausage, sliced

1/2 lb uncooked medium shrimp, peeled and deveined

Hot cooked rice

In a slow cooker, combine the tomatoes, broth and tomato paste. Stir in veggies and seasonings. Stir in chicken and sausage. Cover and cook on low for 4-5 hours or until chicken is tender. Stir in shrimp. Cover and cook 15 - 30 minutes longer or until shrimp turn pink. Serve with rice.