Sandwich Cookies

Charity made these on our baking day and they were SOOOO GOOD! So, naturally, I had to make them again. :)

18 1/4 oz. Devil's Food Cake Mix
3/4 C shortening
2 eggs
8 oz pkg cream cheese, softened
1/2 C margarine, softened
1/2 t almond extract
16 oz pkg powdered sugar

combine cake mix, shortening, egg. Form into small balls and flatten slightly* on un-greased backing sheet. Bake at 350 degrees for 8 min. In medium bowl, blend cream cheese, margarine and almond extract. Gradually blend in powdered sugar until desired consistency. Beat with a spoon until smooth; refrigerate. When cookies are cool, spread filling between 2 cookies; repeat. keep refrigerated. Makes 2 dozen.

*I don't see the need to flatten.

Also, I find that the cream cheese filling makes enough for 2 batches of cookies.

Caribbean Sweet Potato and Bean Stew

2 medium sweet potatoes (about 1 pound), pealed and cut into 1-inch cubes
2 Cups frozen green beans
1 can (15 oz) black beans, rinsed and drained
1 can (14 oz) veg. broth
1 small onion, sliced
2 tsp Caribbean jerk seasoning*
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp ground cinnamon
1/3 cup slivered almonds, toasted

*I used Cajun seasoning instead of Caribbean

Combine all ingredients  (except almonds) into slow-cooker. Cover; cook on Low 5 - 6  hours or until veggies are tender. Adjust seasonings. Serve with Almonds

YUM!

 from the Crock Pot recipe collection

Almond Roca

This treat is one of Wes' favorite parts of Christmas! This is his mother's recipe and super easy and delish!

cream:
1 cup of marg or butter
1/2 cup white sugar
12 cup brown sugar

1 beaten egg yolk
t tsp vanilla
2 cups cake flour (or 1 2/3 break flour

mis and pat in large cookie sheet (very stiff dough)

bake 15-20 min at 350 degrees

Melt 10 oz. milk chocolate
spread on hot cookies as soon as taken from the oven (let cool slightly)

sprinkle 1 cup finely chopped nuts (almonds, toasted)

cute while warm

store in fridge

Thumbprint Cookies (Kraftcanada)

1 pkg (250g) Philadelphia Brick cream cheese softened
3/4 C Butter softened
1C Sugar
2tsp Vanilla
2-1/4C Flour
1/2tsp Baking Soda
1C finely chopped pecans
1-1/4C Strawberry Jam
Heat oven to 350. Beat cream cheese, butter, sugar and vanilla with electric mixer until blended. Add flour, baking soda and pecans, mix well. Refrigerate 30min
SHAPE dough into 1-inch balls, place, 2 inches apart on baking sheets, indent centres.
BAKE 10 min. Fill each cookie with about 1tsp jam bake 8-10 min or until golden brown. Cool on baking sheets 2min, then remove to wire racks to completly cool.

Chocolate Fudge Peanut Butter Squares

1/2 C Butter
1 C - Peanut Butter
1 1/2C - Chocolate Chips
2C - Marshmallows ( I like to use the small ones)

In double boiler - heat butter, peanut butter, and chocolate chips
When creamy remove form heat and add marshmallows, stir.
Pour into 8x8 pan... Refrigerate

Butter Tarts ( Grandmas)

2 - Eggs
1C - Brown Sugar
1/4-1/2C - Raisans ( I use pecan peices )
1tbsp - Butter
1 tbsp - Milk

Mix all together pour into tart shells
Bake at 350 15/20 min makes about 19 tarts

Coconut Tarts ( Grandmas)

either make your own tart shells out of pie pastry... or buy them like the smart ppl do.
Frozen tart shells, put 1/4 tsp Jam in each tart

2-Eggs
3/4 C Sugar
1/4 c Melted butter
1 tbsp Lemon juice
1/2 tsp Vanilla
1 1/2C Coconut

Mix all together, pour over jam to cover
cook at 350 for 15/20 min makes about 31 tarts

No-Fuss Mac & Cheese

I don't have a picture. I will try to remember to upload one next time I end up making this. This is so tasty if it is cooked for the right amount of time. Last time I made this I ended up keeping my crock pot on "warm" for a while...which caused it to be a bit on the dry side. But, I assure you it really is delicious! (Just watch how long you cook it...of course you want it to be creamy). This is SO much better than the boxed stuff! :) I usually end up doubling it because I always like to have leftovers (saves me time the next day)

2 Cups (8 oz) uncooked elbow macaroni
4 oz light pasteurized processed cheese, cubed
1 Cup (4oz) shredded mild Cheddar cheese
1/2 tsp salt
1/8 tsp black pepper
1 1/2 Cups fat-free milk

Combine macaroni, cheeses, salt and pepper in Slow Cooker. Pour milk over all. Cover; cook on Low 2 - 3 hours (2 works perfect with mine), stirring after 20-30 min.

Makes 6 - 8 servings.

PS: from the Crock Pot Recipe Collection

Favorite Banana Bread

For some odd reason people just LOVE this recipe...I am not sure why...this is the only banana bread recipe I have ever made...and people always rave about it!

1/3 cup margarine
2/3 cup white sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 large over ripe bananas
2 eggs
1 3/4 cups of flour

Cream margarine and sugar. Add baking powder, baking soda, and salt. Beat in separate bowl the bananas and eggs. Add to margarine mixture. Mix. Add flour and mix well. Grease loaf pan. Bake at 300'F for approximately 1 hour until toothpick comes out clean.

Cheeseburger Mini Meat Loaves

I got this recipe from my mother-in-law, and it is now one of my families Favorite suppers. And its so quick and easy!!

1 1/2 lbs of beef
1 egg
1 cup of cheese mozza or Cheddar
1/3 cup onion
1/4 cup bread crumbs or cracker crumbs
2 Tbsp relish
2 Tbsp mustard
1/2 cup Ketchup

Combine and mix beef, egg, and 1/2 of cheese, onion, bread crumbs, relish, mustard and salt and pepper. Spray muffin cups with Pam, roll meat into big balls and place in muffin pan. Make indentations with spoon in top of balls, fill with ketchup. Sprinkle remaining cheese. Bake @ 375' for 30 minutes.

Holiday Bon Bon Cookies

This recipe is from kraft Canada and is one of my in-laws and husband's favorite that i make

• 1 pkg (6 squares) bakers white chocolate
• 1 1/2 pkg (12 squares) Semi-Sweet chocolate
• 1/4 Butter
• 1 Can (300mL) Sweetened Condensed milk
• 1 tsp vanilla
• 2 Cup Flour
• 1/2 Finely Chopped Walnuts
• 2 Tbsp Icing Sugar

Heat Oven to 350 F. Chop each white chocolate square into chunks. Microwave semi sweet chocolate and butter in large bowl on high 2 minutes or until butter is melted. Stirring after 30 seconds. Stir until chocolate is completely melted. Blend in milk and vanilla. Add flour and nuts mix well. (dough will be stiff) shape 1 Tbsp of dough around each white chocolate chunk. Bake 6-8 minutes or cookies are soft and shiny. sprinkle lightly with icing sugar let stand 5 minutes on baking sheet.

I don't sprinkle with icing sugar instead i like to drizzle milk and white chocolate on top.

Chocolate Blizzard Cookies

I found this one on another website and is really delicious

• 1 Cup Unsalted Butter
• 3/4 Cup Brown Sugar packed
• 1/2 Cup Sugar
• 1 Tsp Vanilla
• 2 Eggs
• 2 1/4 Flour
• 1 tsp Baking soda
• 1/2 tsp Salt
• 1 pkg White Chocolate Chips
• 1Pkg Milk Chocolate Chips
• 1/2 cup Semi Sweet chocolate melted

Preheat oven 375 F Grease cookie sheet. Beat butter, sugars, vanilla in bowl until creamy. Beat in eggs (one at a time) add flour, baking soda, and salt, mix until incorporated. Stir in white and milk chocolate chips drizzle in melted semi-sweet chocolate. stir to create marble effect

Bake 10-12 min

Beef Paprika

I believe i got this recipe off all recipe website... its really good when you don't have much in the pantry and your looking for an easy recipe

• 1/4 Cup Shortening
• 1 lb beef strips
• 1 cup onion
• 1 clove garlic
• 3/4 cup ketchup
• 2 Tbsp Worcestershire sauce
• 1 tbsp Brown sugar
• 2 tsp Salt
• 1/2 tsp Mustard powder
• 2 tsp Paprika
• 1 1/2 Cup water
• 2 Tbsp all-purpose flour
• 1/4 Cup water

melt shortening in large skillet over medium over high heat. Add meat, onion, and garlic cook and stir until meat is browned. Stir in ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard and 1 1/2 cup of water reduce heat and simmer for 2 - 2 1/2 hours. Blend flour and 1/4 cup of water. stir into meat. heat to boil and stirring constantly. serve over egg noodles or rice.

Chocolate Chip Cookies

I know everyone had a Chocolate Chip Cookie recipe but this one is my favorite so i thought i would post it

• 1/4 Cup Butter
• 1 Cup Packed brown sugar
• 1 Large egg
• 2 Tbsp corn syrup
• 2 tsp Vanilla
• 1 1/2 Cup Flour
• 1 Tsp baking soda
• 1/4 Tsp salt
• 3/4 Cup Chocolate Chips

Preheat oven to 350F. In a large bowl beat butter and brown sugar. Add egg, corn syrup and vanilla beat until smooth. Add flour, baking soda and salt (I don't add the salt but thats just my preference). Stir by hand until almost combined add chocolate chips continue to stir. spry pan and bake for 10-12 minutes

Banana Galettes

I saw this recipe on tv and it looked so good... i did it with my activity day girls too cause its so easy and yummy! you can use other harder fruit instead of bananas i like apples but they don't soften enough but I'm sure pairs or other things would be good too...

• 2 (8-inch) flour Tortillas
• 4 Tbsp Butter plus 1 tbsp melted butter
• 1/2 tsp Ground Cinnamon
• 4 Banana's (or other fruit)
• Ice cream for serving

Preheat Oven to 450F

Place tortillas on a baking sheet brush both sides with melted butter. Bake until golden apporx 6-8 minutes. while baking tortillas, in a small pot combine sugar, cinnamon and 1 Tbsp water over medium heat then stir in 4 Tbsp butter until melted. Cut banana's on the thiner side and then arrange in an over lapping manner on the tortilla shells. Brush brown sugar mixture evenly over banana's bake until shiny about 10 minutes

Aunty Marg's Sugar Cookies

• 1 1/2 Cup Flour
• 1/2 Cup Sugar
• 1 1/2 Tsp Baking Powder
• 1 Egg Yolk -slightly beaten
• 1/4 tsp Salt
• 3 Tbsp Milk
• 1/2 Cup Butter
• 1/2 tsp Vanilla

Stir flour, baking powder and salt. Cream butter add sugar gradually, beat between additions. Add egg yolk mix well. Add dry ingredients alternately with milk. Add vanilla. Chill dough (aunty marg skips this step) Roll 1/4" thick on slightly floured board. Cut with cookie cutters. Bake at 375 F 8 to 10 minutes

Puppy-dog Cake!

My daughter celebrated her first birthday today! :) She LOVES puppy dogs and so I wanted to make her a puppy-dog birthday cake. I came across this EASY tutorial on Cake Central

......................................................

I have copy-and-pasted the tutorial for you: 2 9 inch cakes. 1. The first cake you cut in half and ice them together in a half moon shape. This is the body. You place it on your cake board, hump side up Crumb coat. 2. The second cake you cut in half as well. With one half, cut it into two quarters, these are the back legs. 3. The other half is the only tricky part. Cut a small half moon shape, this is the face. Place it flat against the body. 4. With the rest of the cake scrapes (it should be kind of a rainbow shape) cut four squares. One is the tail. One is the nose. Two are to make the ears... Most of this cake is shaped by the icing 5.Glue everything together with icing. Crumb coat and let sit in the refrigerator for a bit. 6. To decorate. Get your grass tip. Begin at the back and bottom and work your way forward and up making fur. (I will post these pic's later today) I have used toothpick to keep everything together, but you don't have to. I use tootsie rolls died black for the eyes and nose and a pink laffy taffy for the tongue. Hope this helps.

pup1.JPG  Description:  Filesize:  21.69 KB  Viewed:  5412 Time(s) pup2.JPG  Description:  Filesize:  18.3 KB  Viewed:  5410 Time(s) pup3.JPG  Description:  Filesize:  14.78 KB  Viewed:  5404 Time(s) pup4.JPG  Description:  Filesize:  19.62 KB  Viewed:  5399 Time(s) pup5.JPG  Description:  Filesize:  13.99 KB  Viewed:  5399 Time(s) pup6.JPG  Description:  Filesize:  18.6 KB  Viewed:  5396 Time(s) pup7.JPG  Description:  Filesize:  17.9 KB  Viewed:  5402 Time(s) pup8.JPG  Description:  Filesize:  16.07 KB  Viewed:  5391 Time(s) pup9.JPG  Description:  Filesize:  16.42 KB  Viewed:  5412 Time(s)

.......................................................

TADA! Here is our final product!

It was really a lot of fun and surprisingly easy!

Rice and Lentil Casserole

Want something quick and easy?....this is what we had for dinner tonight. I loved it and so did Olivia (Wes wasn't home). Give it a whirl...

I got this recipe is from Oh She Glows

Ingredients:

• 3 cups vegetable broth
• 3/4 cup lentils, uncooked
• 1/2 cup brown rice, uncooked
• 2/3 cup chopped onion
• 2-3 medium carrots, chopped
• 1 handful fresh basil, chopped finely
• 1 small tomato, chopped
• 1/3 red pepper, chopped
• 1/4 tsp oregano
• 1/4 tsp thyme
• 2 cloves garlic, chopped finely
• 1/2-1 tsp Fleur de sel sea salt, to taste
• Freshly ground black pepper, to taste

Directions: Rinse & drain lentils and rice. Mix all ingredients in a casserole dish. Bake covered for 1½ hours at 300F. It doesn’t get any easier!!!!

What did YOU have for dinner??

Pumpkin Muffins (Low-fat)

Ingredients:

1 1/2 cups all-purpose flour (I used whole-wheat)

1 cup quick oats (I used regular)

3/4 cup firmly packed brown sugar

1/2 cup raisins (optional)

1 tsp baking powder

1/2 tsp baking soda

1 1/2 tsp pumpkin pie spice (I used cinnamon)

1 cup canned pumpkin

3/4 cup fat-free milk

1/3 cup canola oil (I used EVOO)

1 egg lightly beaten, or 2 egg whites

Directions:

Preheat oven to 400 degrees and line a 12-cup muffin tin with paper cases. Combine dry ingredients in a large bowl. In a medium bowl, combine the pumpkin, milk, oil and egg(s), blending well. Stir pumpkin mixture into dry ingredients until the dry ingredients are just moist. Fill muffin cases evenly and bake for 22-25 minutes.

Per Serving: Calories 228, Calories from Fat 60, Total Fat 6.7g (sat 0.5g), Cholesterol 0mg Sodium 146mg, Carbohydrate 37.9g, Fiber 2g, Protein 4.2g

Vegetable and Red Lentil Soup

On cold days, rainy days like today, I love, love, love soups!!!! I made this last week for the first time last week and made it again today because it is so good!!! And, this time I doubled it (not double below). I hope you try it!

1 can (14 1/2 oz) vegetable broth
1 can (14 1/2oz) diced tomatoes, undrained
2 medium zucchini or yellow summer squash (or, 1 of each), diced
1 red or yellow bell pepper, diced
1/2 C thinly sliced carrots
1/2 C red lentils, rinsed and sorted*
1/2 tsp salt
1/2 tsp sugar
1/4 tsp black pepper
2 TB chopped fresh basil or thyme
1/2 C croutons or shredded cheese (optional)

*can substitute red lentils for brown

I added mushrooms, just because I love mushrooms.

1. Combine everything (except basil, thyme, croutons, cheese) in a slow-cooker. Mix well. Cover, cook on Low 8 hours or on high 4 hours.
2. Ladle in shallow bowls. Sprinkle on basil and croutons, if desired

Makes 6 servings.

Recipe is from: Crock Pot Recipe Collection

Roasted Red Potatoes

Hey all! There hasn't been any new recipes posted for a while...so I'm guessing none have us have made a good meal in a REALLY LONG TIME?  I know I sure haven't! haha!  Is there still an interest in doing this?

Anyway, I made these today and they were SO good!! It could be due to the fact that I haven't cooked in literally MONTHS!...if you don't believe me, ask my husband. OR, it could be that they are just THAT good!

The recipe is from  Just a Matter of Thyme  

Ingredients:
4 red potatoes (or 8 new potatoes)
1 Tablespoon olive oil
2 Tablespoons bread crumbs
1 Tablespoon Parmesan cheese
*Various seasonings (I use salt, garlic powder, onion powder, and parsley)

Directions:
Preheat oven to 375 degrees. Slice potatoes into wedges and place in bowl. Toss in olive oil until coated and then add all remaining ingredients and toss until evenly coated. Bake in preheated oven 30-40 minutes or until desired degree of crispness, turning wedges over halfway through baking.

*On mine I used garlic salt, seasoning salt, chives, dried onions, pepper

Pizza Casserole

2 Cups Toupee Ham (cubed)
1/4 Cups Parmesan Cheese (grated)
1 Cup Mozzarell Cheese (grated)
1/2 Cup Onion (chopped fine)
1 Can Mushrooms
2 Cans Tomoato Sauce*
2 Tsp Italain Seasoning
2 Cups Pasta

*I used spaghetti sauce*
You can put it in the slow cooker for 3-4 hours on high or 5-6 on low, stir in the cooked pasta just before serving. OR you can cook it inthe oven for 1 hour @ 350' F


I got this from the recipe book "the BIG cook". My mom makes it everytime the grandchildren are over and they just gobble it up! I have made it at home and the kids still gobble it up, so I know its not just a "gramma's house" thing. Hope you enjoy it!!

Carmelized Beef Skewers

We BBQ'd these for lunch today. I found the recipe on Kraft Canada

1 lb sirloin steak, thinly sliced*
1/4 C Kraft Balsamic Vinaigrette Dressing, divided
1/4 C BBQ Sauce
1 tsp Dijon Mustard

Heat BBQ to medium-high heat

Toss meat with 2 TB dressing; let stand 10 min. Meanwhile, mix remaining dressing, BBQ sauce, and mustard.

Thread meat onto 8 skewers

Grill 6 min. or until meat is done, turning after 3 min. and brushing generously with BBQ sauce mixture.

Suggestions:

• Serve with hot cooked rice and a tossed green salad
• Make ahead: toss steak with dressing as directed; cover and refrigerate up to 24 hours before grilling as directed.
• Note: if using wooden skewers, soak them in water 30 min. before using as directed to help prevent them from burning.

*I did not have sirloin steak, so we used stewing beef...works great! And, we added peppers, tomatoes, and mushrooms.

DELISH!!

Wild Rice and Mushroom Casserole

Here's another recipe! I know I've been posting a lot, but there are just so many delicious recipes that I'be been trying that I want to share...

2 Tb olive oil
1/2 medium red onion, finely diced
1 large green pepper, finely diced
8 oz button mushrooms, thinly sliced
2 cloves garlic, minced
1 can (14oz) diced tomatoes, drained
1 tsp dried oregano
1 tsp paprika
2 tb butter
 2 tb all-purpose flour
1 1/2 C milk
8 oz pepper jack, Cheddar or Swiss cheese, shredded
1 tsp salt
1/2 tsp black pepper
2 C wild rice, cooked according to package instructions

1. Coat slow-cooker with non-stick cooking spray
2. Heat oil in large skillet over medium heat until hot. Add onion, bell pepper, and mushrooms. Cook and stir 5 to 6 min. or until veggies soften. Add garlic, tomatoes, oregano and paprika. Continue to cook and stir until heated through. Transfer to large bowl to cool.
3. Melt butter in same skillet over medium heat; whisk in flour. Cook and stir until smooth and golden, about 4 to 5 min. Whisk in milk and bring to a boil. Whisk shredded cheese into boiling milk to produce rich, velvety sauce.
4. Combine cooked wild rice with vegetables in large bowl. Fold in cheese sauce to combine gently. Pour into prepared slow cooker. Cover; cook on LOW 4 - 6 hours, or on HIGH 2 - 3 hours.

Makes 4 - 6 servings.

Fat Free Granola

This recipe is from my Grandma Smith (my mom's mom). It is full of nutrients and really tasty!

8 C rolled oats

1 C unsweetened coconut

1 C Sunflower seeds

1 C coarsely chopped nuts

Whiz in blender:

2 very ripe bananas

1/2 tsp salt

1 tb vanilla

1 1/4 C pitted dates

1/2 C hot water

1 C raisins *

Blend both mixtures together. Spread evenly on 2 cookies sheets, bake 250 for 30 min, stir, bake another 30 min or until lightly brown. You can also cook all night at 150 degrees without stirring.

*add raisins after cooking

Cake Balls

I initially was going to make cake pops but, I didn't have styrofoam to stand them in while they dry....so, cake pops - sticks = cake balls. I found the recipe on Bakerella:

Red Velvet Cake Balls

1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)

wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.

Note: I used a chocolate cake mix, as I could not find the Red Velvet. Next time I think I'll try the pops and see how that goes!

These are so yummy

Artichoke & Tomato Paella

I just made this for the first time yesterday....it is SO GOOD!! :)

4 Cups vegetable broth
2 Cups converted white rice
5 oz frozen, chopped spinach, thawed and drained
1 green bell pepper, cored, seeded, and chopped
1 medium ripe tomato, sliced into wedges
1 medium yellow onion, chopped
1 medium carrot, peeled and diced
3 cloves garlic, minced
1 TB minced flat-leaf parsley
1 tsp salt
1/2 tsp black pepper
1 can (13 oz) artichoke hearts, quartered, rinsed, and well-drained
1/2 Cup frozen peas

Combine broth, rice, spinach, bell pepper, tomato, onion, carrot, garlic, parsley salt and pepper in 4 1/2-quart Crock Pot slow cooker. Mix thoroughly. Cover; cook on LOW 4 HOURS or on HIGH 2 HOURS.

Before serving, add artichoke hearts and peas. Cover; cook on HIGH 15 minutes. Mix well before serving.

Makes 8 servings.

Smore's Stuffed Brownies

This is ooey-gooey DELISHOUS-NESS!

I got this recipe from Picky Palate

S’mores Stuffed Brownies

Batch Prepared in 8×8 inch baking pan

1 box of your favorite brownie mix

4 1/2 full Graham Crackers

3 1/2 Full size Hershey’s Bars

16 large marshmallows

1.  Preheat oven to 350 degrees F.  Prepare brownie mix according to package directions.  Line foil into an 8×8 inch baking pan and spray generously with cooking spray.  Pour half the brownie batter into lined pan.  Layer graham crackers over brownies following Hershey Bars and marshmallows.  Pour remaining brownie batter over marshmallows.  Bake for 40-45 minutes or until toothpick comes mostly clean from center.  Remove from oven and let cool completely.  Carefully remove foil and brownies from pan.  Peel any foil from away from edges and cut into squares.

12 brownies

Batch Prepared in the Wilton Mini Square Brownie Pan

1 box of your favorite brownie mix,the box that calls for 8×8 inch size pan

2 full graham crackers broken into 1/2 inch pieces

2 Full size Hershey Bars broken into squares

About 18 large marshmallows quartered or 1 Cup mini marshmallows

1.  Preheat oven to 350 degrees F.  Prepare brownie mix according to package directions.  Spray square baking pan generously with cooking spray.  Fill each cup 1/2 full with brownie batter.  Press 1 piece of chocolate bar, graham cracker and marshmallow into center of squares.  Bake for 15-20 minutes or until brownies are cooked through in center.  Remove from oven and use a plastic knife to loosen all sides and clean up any marshmallow that may have oozed over    Let  cool then remove from silicone pan.  Now you are ready to EAT!

Pasta with Sausage and Peppers

6 Italain Sausage Links
1 Yellow Pepper
1 Red Pepper
1 Cup Sliced Mushrooms
8 oz of Pasta
1 Can of Beef Broth

Boil the sausages for 10-15 minutes, then fry them for about 10. Cut them up and add the beef broth, peppers, and mushrooms. Cook the pasta then add to mixture. Let it simmer for 20-30 minutes so the noodles soak in the flavour. Eat and enjoy!!