Sausage & Rice Casserole

 Last night we failed to pull anything out of the freezers for dinner. Seems to be a common thing here in this house and it’s quite frustrating. I went to my fridge and saw the mushrooms I had gotten and remembered there was a TikTok recipe for them. Y’all this was the EASIEST meal! 

Sausage & Rice Casserole

Ingredients 

1 lb Jimmy Dean sausage

2 pouches of Uncle Ben’s long grain and wild rice 

1 1/2 C. Mozzarella or Cheddar cheese, shredded 

1 can of golden mushroom soup

1 package of sliced mushrooms 

Directions

Preheat oven to 350 degrees. Brown sausage, add in mushrooms once almost all the way cooked. While that’s cooking down, pop your rice pouches in the microwave per the instructions. When they’re done add them in with the sausage and mushrooms. Also add in your can of golden mushroom soup and the shredded cheese. Mix it all up and put in the oven for 15 minutes. 

One Pot Rigatoni

 We made this a while ago and it was a huge hit in this house .. can’t believe I forgot to share it!! Let’s do it!

One Pot Rigatoni 

Ingredients 
1 lb Ground Italian Sausage
8 oz Rigatoni
1 Tbsp Garlic
1 can Tomato paste
Italian seasoning
8 oz can Tomato sauce

2 C Chicken stock
1 C Heavy Cream

Directions

Brown sausage, drain grease off

Add heaping scoop of garlic and tomato paste - give it a good mix

Add Italian seasoning, salt and pepper to taste and tomato sauce

Add rigatoni 

Add chicken stock & heavy cream

Let simmer for 10-15 minutes

Let stand a few minutes before serving 

3 Ingredient Rotel Dip

There are multiple ways you can make Rotel Dip but this is our favorite and figured because it hasn’t been shared here yet I better document it so my kids have it when they need it someday. It’s great to bring to a potluck or family get together and is super simple! Let’s get to it! 

Rotel Dip

Ingredients 

1 lb Jimmy Dean sausage (this is one of the rare times I buy store bought sausage) 2 lbs if doubled

2 blocks of Philadelphia Cream Cheese (this is the only brand we cook with, it just works best) 4 if doubled 

2 cans of Rotel Original - undrained 3 if doubled

Directions 

Brown your sausage, drain off the grease. Add in your cream cheese (I chop it into smaller blocks). Add in your Rotel. Mix until everything is well incorporated. Put in a crockpot on low or warm and give it a good stir every so often.

That’s it! Super simple! 

Creamy Sausage Soup

I don’t even remember where I found this recipe to be completely honest but I do know it’s from www.saltandlavender.com and that it is freaking delicious! The family loved it too and it’ll become a soup season staple in our home. We do feel a few modifications should be made such as using kale instead of celery and sweet Italian sausage rather than regular Italian sausage but otherwise it’s on point!! So let’s get to it!!

***Update*** USE THE KALE!!! Y’all it’s nearly identical to Olive Garden’s zuppa toscana!! 

 

Creamy Sausage Soup

Ingredients 

16 ounces sweet Italian sausage (trust me here) 

1/4 cup butter (we used 6 Tbsps)

1/2 medium onion - chopped small

2 sticks celery - chopped small (this is where we will use kale instead)

2 cloves garlic (I used 2 heaping teaspoons)

6 tablespoons flour

4 cups chicken stock (it’s a 32 oz box)

2 cups half and half

1 teaspoon Worcestershire sauce

1/2 teaspoons crushed red pepper flakes

1 pound russet potatoes - peeled and diced small

Salt and pepper - to taste

Instructions

1. Add the sausage meat to a soup pot. Over medium-high heat, cook until browned (about 10 minutes) and break it up with your spoon as it cooks. Transfer to a paper towel lined plate. Leave the fat in the pot, but if it’s more than about a tablespoon, drain some out. (Our sausage didn’t have hardly grease this is why we used 6 tablespoons.)

2. Add the butter to the pot and once it is melted, add the onion and sauté for 4-5 minutes. Scrape up and brown bits from the bottom of the pot.

3. Stir in the garlic and flour. Cook for about 2 minutes, breaking it up with your spoon/stirring it as you go along. This step cooks the raw flour flavor out.

4. Slowly whisk in the chicken stock until all of the flour has been incorporated and there is no lumps.

5. Stir in the half and half, Worcestershire sauce, red pepper flakes, potatoes, kale and add the sausage back in to the pot. Increase the heat to high and bring the soup to a boil then reduce the heat so it’s bubbling, not boiling like crazy. Cover the pot with the lid slightly open. 

6. Let the soup simmer for about 15 minutes or until the potatoes and kale are tender and the soup has thickened up to your liking. I recommend stirring a few times to ensure nothing is sticking.

7. Season with salt and pepper if needed.

8. ENJOY!

TikTok Garlic Parmesan Chicken Sandwiches

 Y’all for real! This house is loving these TikTok meals! This one comes from Luke at @cookinginthemidwest and it’s freaking delicious! Let’s go! 

Garlic Parmesan Chicken Sandwiches

Ingredients 

Chicken breasts

Salt, Black pepper, Garlic powder, Smoked paprika

Buffalo Wild Wings Garlic Parmesan sauce

Brioche hamburger buns

Bacon

Pamesan cheese, shredded - for topping 

Instructions 

Preheat oven to 400*

Cook bacon

Butterfly chicken breasts to make them thinner.

Season with salt, black pepper, garlic powder and smoked paprika.

Heat some oil in a skillet.

Quickly sear the chicken breasts on each side for 1-2 minutes - this will not fully cook the chicken.

Remove from the heat and spread the garlic parmesan sauce on the chicken breasts. 

Put the skillet in the oven for 10-15 minutes or until the chicken is cooked through to 165*.

While the chicken finishes cooking, toast your buns.

Top the cooked chicken with the shredded parmesan. 

Build the sandwich by placing chicken and bacon on bun.

Enjoy!!

Ah-mazing Goodness!!!!!

This recipe is going into our regular dinner rotations! So so SO good!! Even the husband went back for seconds! It is that good!!

Yes, I am super super excited about this AH-MAZING recipe! It’s another TikTok win!!!

Usually I do NOT post twice in a day but this simply cannot wait! 

One Pot Creamy Rigatoni 

Ingredients 

1 lb. ground beef - we used sweet Italian sausage 

1/2 onion, finely diced

1 24oz jar of your favorite pasta sauce - we used Rao’s Roasted Garlic

1 16oz box of rigatoni noodles

4 C chicken broth/stock

3-4 cloves of garlic, minced

1-2 5oz packages Boursin garlic and herb cheese - we used two! 

Onion powder, to taste

Garlic powder, to taste

Italian seasoning, to taste

Instructions 

Brown your meat with your finely diced onion and minced garlic. Drain the grease. Season the meat with onion powder, garlic powder and Italian seasoning. Add your 24oz jar of pasta sauce and the 16oz box of rigatoni noodles. Top it off with the 4 C of chicken broth/stock. Make sure all of the noodles are covered by the liquid. Bring this to a boil. Cover the pot and leave for 20 minutes or until the past is al dente. Stir in a 5oz package of garlic and herb Boursin cheese until it is completely melted. Garnish with some fresh parmesan cheese.

Sausage Gravy

 It’s getting stupid cold already here in MN and we actually had snow yesterday. It didn’t amount to much but there was a dusting on the deck and trailer and parked vehicles. A favorite in this house is biscuits and gravy for breakfast. Using the oven and the stovetop helps heat the house! I’ll add my modifications too. 

If I’m being honest, I also use this recipe for the sausage gravy when we do country fried steak. The only difference is that I’ll use Italian sausage for that. 

Sausage Gravy

From The Pioneer Woman with my modifications 

Ingredients

1 lb. breakfast sausage  - 1 1/2 lbs.
1/3 C. flour - 1/2 C
3 - 4 C milk (2% or whole) - 4 C + some as needed
1/2 tsp. Lawry’s seasoned salt - 1 tsp. 
2 tsp. ground black pepper - 2 1/2 - 3 tsp. 

Instructions

With your fingers, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.

Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon just splash in another 1/2 cup of milk, or more if needed. Taste and adjust the seasoning. 

Spoon the sausage gravy over warm biscuits and serve immediately.

Rainy day deliciousness

 We tried a new soup recipe tonight and you know me, if it isn’t good I wouldn’t post it! This one is delicious and filling and is comfort food to a T! This hearty soup combines all your favorites - potatoes, bacon, corn and cheese! It will fill your belly and make you smile. 

Cheesy Corn, Bacon & Potato Chowder

Ingredients

• 4 slices bacon, chopped
• 1/2 white onion, diced
• 28 oz bag cubed hash browns
• 2 cups fresh corn (or 1 can or 1 10oz bag frozen)
• 2 cloves garlic, minced
• 1 tsp onion powder
• 1 tsp pepper
• 1 tsp salt
• 1/3 cup flour
• 21/2 cups chicken or vegetable stock
• 1 1/2 cups 2% milk
• 2 cups cheddar cheese, grated

Instructions

1. In a large pot or Dutch oven, cook the chopped bacon over medium-high heat until slightly crisp. Transfer the bacon to a paper towel lined plate.
2. Add the diced onion to the pot (do not remove the bacon grease) and sauté until slightly tender. Add in the garlic and cubed hash browns, stirring to combine. Turn the heat down to a medium heat and put the lid on the pot and let the potatoes cook for 10-12 minutes, stirring every few minutes until the potatoes are soft.
3. Sprinkle the flour over the potatoes, stirring to coat, cooking this mixture for 2-3 minutes. Pour in the broth and corn and using a whisk stir to combine, scraping up the bits on the bottom of the pan. Bring this to a simmer and let cook for 5 minutes.
4. Whisk in the milk and seasonings allowing the soup to thicken.
5. When slightly thickened fold in the shredded cheese and bacon. Taste test it additional salt is needed.
6. Serve warm.

Oktoberfest at the campground

 Y’all we had a freaking blast! A few of the seasonals opted to do one last hurrah and do dinner together. One request was German potato salad. From there our Oktoberfest was born! There were so many amazing German dishes; kraut & sausage, schnitzel, German chocolate cake, beer cheese soup (is that German? If not, that’s ok because it was AMAZING), we made a delicious pork schnitzel with dill sauce and there was so much more!!! We also had German music going and once dinner was done we brought out the hammerschlagen! Our friends who are more like family sure know how to have fun! 

Sorry there are no pictures of the happenings or the food. I was too busy enjoying my surroundings. 

Pork Schnitzel with Cream Sauce

Ingredients

• 2 large eggs
• 1 cup all-purpose flour
• 1 cup Italian breadcrumbs
• 1 teaspoon seasoned salt
• 1 teaspoon freshly ground black pepper
• 1/3 cup vegetable oil - for frying
• 4 pieces pork tenderloins - tenderized

Dill Cream Sauce:

• 1 cup chicken broth - divided
• 4 teaspoons all-purpose flour
• 1 tablespoon cider vinegar
• 1 teaspoon dill weed
• 1 cup sour cream
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Instructions

• Gather all your ingredients so that you have everything close at hand on the table or counter.
• In a shallow bowl, whisk together eggs and set aside. On a large plate, stir together the all-purpose flour, Italian breadcrumbs, seasoned salt, and freshly ground black pepper. 
• In a large cast iron skillet, heat enough oil to cover the bottom of the pan. Dip tenderloins in egg mixture and then dredge in flour mixture, completely coating on both sides. 
• Cook pork tenderloin in a hot skillet, frying on each side 8-10 minutes until golden brown. Transfer meat to a baking pan and cover with tinfoil. Keep warm in a 200 degree oven.

Prepare the Cream Dill Sauce

• To make the cream sauce, heat 1/2 cup broth in the skillet, stirring in the remains from the fried pork. 
• In a small bowl, whisk together the all-purpose flour and remaining chicken broth until smooth. Pour into the skillet and bring to a boil, stirring constantly. Cook until thickened. 
• Add the vinegar, dill weed, and sour cream. Whisk to combine. Sprinkle with kosher salt and black pepper. To serve, pour cream sauce over pork.

Biscuits & Gravy Crockpot Casserole

Crockpot cooking is the best way to cook while camping besides the grill or campfire. It’s a no brainer for an easy breakfast. I could have sworn I already shared this recipe but I cannot locate it so here it goes.. 

**Let’s get one thing straight right off the bat, if you’ve got left over sausage gravy from a previous meal, use it! Don’t waste your time making new gravy if you don’t have to. Skip the sausage in the crockpot (it’s already in your gravy).**

Biscuits and Gravy Crockpot Breakfast Casserole

Ingredients

• 1 lbs. ground breakfast sausage
• 8 eggs
• 1½ cups shredded cheddar cheese
• non-stick cooking spray (or vegetable oil)
• 1 pkg. refrigerated canned biscuit dough
• ¼ cup salted butter
• ¼ cup all purpose flour
• 2 cups whole milk
• 1 tsp salt
• 1½ tsp ground black pepper

Instructions

Prepare the Sausage, Egg, & Biscuits Casserole:

1. Brown sausage in frying pan, drain well, and set aside. -skip this if you have left over sausage gravy
2. Coat inside of slow cooker generously with nonstick cooking spray (or wipe down with vegetable oil).
3. In a mixing bowl, whisk eggs lightly then add cooked sausage and shredded cheese; stir to combine. -again skip the sausage if you have it already in a sausage gravy
4. Pour egg mixture into prepared slow cooker and season generously with salt and pepper.
5. Using kitchen scissors (or a paring knife), cut refrigerated biscuit dough into bite-size pieces and arrange pieces evenly on top of egg mixture in slow cooker.
6. Cover with lid and cook on high for 2 hours (or on low for 4 hours) or until egg mixture is set and biscuit pieces are cooked through.

Prepare the Gravy:  -skip if you have left over sausage gravy

1. Melt butter in saucepan, then add flour and whisk over low-medium heat until slightly golden brown.
2. Slowly stir in milk, salt, and pepper, and stir frequently over medium-high heat until it comes to a boil.
3. Reduce heat to low-medium and simmer until thickened to desired gravy consistency.

Serve the Biscuits & Gravy Breakfast Casserole:

1. Use a serving spoon or spatula to scoop a generous-sized individual serving of casserole onto a plate (or into a bowl).
2. Ladle gravy over the casserole on the plate and
3. ENJOY!

Crockpot Tater Tot Breakfast Casserole

This is the best crockpot breakfast we’ve ever had! It has now become a staple dish in our home/camper! The best part is we use a crockpot liner so it’s an easy breezy clean up! Just spray the liner bag instead of the crockpot itself! 

Ingredients

32 oz bag frozen Tater Tots (Extra Crispy)

1 pound ground breakfast sausage

6 large eggs

2 tablespoon heavy cream

1/2 teaspoon dried thyme

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/8 teaspoon pepper

1 cup shredded colby jack cheese

Instructions

1. Spray slow cooker well with nonstick cooking spray

2. Add about ⅔ of the bag of tater tots in bottom of slow cooker crock

3. Whisk together eggs with cream, thyme, garlic powder, salt and pepper

4. Pour over tater tots in slow cooker

5. In a skillet over medium high heat, brown sausage while breaking apart with spatula until cooked through

6. Add cooked sausage on top of eggs and tater tots

7. Top it all off with remaining tater tots and 1 cup of cheese

8. Cover and cook on high for 2-3 hours or low for 4-6 hours 

Parmesan Baked Pork Chops

 These are the best pork chops you’ll ever make. My personal opinion but seriously!! Love these chops! My husbands smoked pork chops are up there on the scale too but we won’t tell him that ;)  This recipe is from Just A Pinch.

Parmesan Baked Pork Chops

added by Janet Crow

Cook time: 45 Min  Prep time: 5 Min  Serves: 4

Ingredients

4 boneless pork chops, 1/2" thick

1 Tbsp olive oil

1 c Parmesan cheese

1 c Italian bread crumbs

1 tsp black pepper

1 tsp garlic powder

Directions

1. On a plate combine the last 4 ingredients.

2. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it.

3. Line a pan with tin foil and spray with cooking spray.

4. Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.

Loaded Potato Soup - Crockpot

6 slices bacon, cooked and chopped

1 ham steak cut into cubes

3 1/2 cups chicken stock

1 2 pound package frozen hash brown squares 

1 onion peeled & sliced 

1/3 cup flour

1/2 cup sour cream

1 cup shredded cheddar

1 12oz can evaporated milk

4 tablespoons butter

1/2 teaspoon salt

1/2 teaspoon pepper

Add bacon, ham, chicken stock, potatoes and onion to crockpot. Mix to combine. Cook on low for 6-8 hours or until potatoes are fully cooked and tender.

Once it's cooked and ready to serve melt the butter in a small pan and gradually wish in the flour. When that is completely blended, whisk in the evaporated milk and whisk until completely smooth. Bring it to a simmer. It will get REALLY thick. 

Immediately pour the mixture into the crockpot and stir to combine it with the potatoes, broth, onion, ham and bacon. Make sure it's completely blended together. Then add in your sour cream, cheddar cheese, salt and pepper. Stir until well combined. Taste. Add pepper and salt as needed.

We topped with thinly sliced green onions and a bit more cheddar cheese.. You could also add more bacon and sour cream too if you'd like.

Crockpot Ranch Pork Chops & Movie

Crockpot Ranch Pork Chops

2 -10.75 oz cans of cream of chicken soup
1 packet dry ranch
4-6 pork chops

Mix the cans of soup and the ranch. Place the pork chops in the slow cooker and pour the soup mixture over it. Cover it and cook on low 4-6 hours.

Yes it is THAT easy and it is SO yummy! We will be making it again!


Since dinner was a breeze today it was the perfect day to rip off the chain (countdown to Christmas chain) "Watch Christmas Movies & Eat Popcorn".


We watched Rudolph and the Island of Misfits. Each one of the kids got their own bowl of popcorn and we sat downstairs and enjoyed some time together. My kids thought this was a super special treat as we NEVER eat anything downstairs. :)

I am not too sure what tomorrows chain is but I am hoping it is another simple day haha. The older girls have faith formation tomorrow night so that all on its own makes our Wednesdays a little more hectic.

Crockpot Pork Chops Supreme

These pork chops are in my crockpot right now. We have never tried them before and hope they turn out as good as they sound. I am very hesitant to try new recipes even if someone else experimented first and loved it. I tend to be a terrible cook so I stick to the recipes I know my family likes.

I have done quite a bit of baking lately too! We made cut-out sugar cookies, peanut butter cookies, brownies (not from a box), and a couple of other things. I feel like I have gained back the 10 pounds I lost over the past few months! Oops! And I am NOT a baker! But because I got a $400 professional stand mixer for free, I opted to give it a try! I have done well so far!

Can you believe that Christmas is just a few short days away?! I can't! I am ready, but I am not ready at the same time! Gifts are all bought and wrapped but we are missing the snow. Honestly I don't mind but it doesn't feel like Christmas without it. And I learned yesterday that my favorite Christmas song station will become a country station when the season is over. *tears* it is the only local station that plays Christmas songs from the day after Thanksgiving through Christmas day. And if you know me, you know that Christmas music is my all time favorite kind of music!! Oh well, life goes on! I'm just thankful to have Pandora has an alternative!!

Anyways on to the recipe!

Crockpot Pork Chops Supreme
made easy with cream of mushroom or cream of celery soup.

Ingredients:

1 large onion, sliced
4 to 6 medium potatoes, peeled and sliced
1 can (10 3/4 ounces) condensed cream of mushroom soup
4 to 6 pork chops, boneless or bone-in
salt and pepper to taste

Preparation:

Lightly spray slow cooker with butter or garlic flavored non-stick cooking spray. Put onions and potatoes in bottom of slow cooker. Top with pork chops, salt and pepper, pour soup over chops. Cook on low for 6 to 8 hours, until tender.
Serves 4 to 6.

Hashbrown & Pork Chop Bake

Ok so this looks absolutely DELICIOUS!!! And I personally LOVE Campbells 'Cream of' soups!! And pork chops! I am not an onion fan but maybe I will try it anyways. I will just let the flavor soak in and not eat the actual onions haha! I just had to share this and stash it away for my records! ;o)

So glad to have found Carrie's blog! She posts some really yummy recipes!!!!!!

(From: Madelyn & Carrie's Sweet Life)

• 6 slices pork tenderloin (1 1/2-2 inches thick)
• 1 can cream of mushroom soup
• 1/2 cup milk
• 1/2 cup sour cream
• 1 24oz package frozen hashbrowns, thawed
• 1 cup shredded cheddar
• 1 large can dried onion pieces

Brown and cook pork in skillet. Combine soup, milk, sour cream. Stir in hashbrowns, half of the cheese and half of the onion pieces. Spoon mixture into prepared 9×13 baking dish. Arrange pork over potato mixture. Bake, covered, at 350 for 40 minutes. Top with remaining onion pieces and cheese. Bake, uncovered, 5 minutes.

Alfredo Sausage Bake

Alfredo Sausage Bake (From: Carrie's Sweet Life)

• 2 jars alfredo sauce, I prefer classico but any will do
• 1 bag tortellini
• 1 package of italian sausage
• 1 cup mozzarella
• 1/2 cup parmesan

Preheat oven to 350. Grease a 9 x 13 pan with Pam.
Fry sausage until it’s cooked through.
Cook tortellini as directed on package.
Pour alfredo sauce into cake pan. Add 1/4 cup water to each jar and shake to get all alfredo sauce. Pour into cake pan. Pour tortellini, and parmesan on top.
Cut sausage into 1/2 inch thick pieces and top tortellini.
Mix well. Top with mozzarella.
Bake for 30 minutes or until cheese is bubbly and golden brown.

Barbeque Pork Chops

Servings: 4

Ingredients:

• 4 boneless center cut por chops, 3/8-inch thick
• 1/2 cup Italian salad dressing
• 1/2 cup barbeque sauce
• 1 teaspoon chili powder

Directions:

In a small bow, stir together Italian salad dressing, barbeque sauce, and chili powder. Place pork chops in a plastic container. Coat chops with 1/2 cup of sauce. Cover container and marinate in the refrigerator for 30 minutes or overnight. Drain marinade from pork and throw away.

Heat non-stick skillet over medium-high heat. Place pork chops in the skillet and cook for a few minutes on both sides. Pour the remaining sauce over the chops and cover the pan. Turn heat to low and simmer for 5 minutes. Serve immediately, topped with sauce.

Suggestion:
You can serve with corn and oven-roasted potato wedges