Sausage and Fried Egg Speghetti

Sausage and Fried egg Speghetti

1 lb of sausage

1 lb of cooked fresh linguine

6 Fried Eggs

15 motz. ball cheese

1 jar of pasta sauce

a dash of butter

2 tbsp olive oil

Salt & Pepper to taste

Brown Sausage in a large skillet. Drain the fat. Add chopped onion and garlic and bring to a simmer. Boil the pasta , cook until done and strain the water. Fry the eggs. Combine together and simmer on low for 10 minutes.

Italian Wedding Soup

Italian Wedding Soup

1 lb ground turkey

5 slices of whole wheat double toasted sliced

Form Turkey into balls. Bake in the oven.

5 1/2 cups of water

3 cubes of turkey broth

1 cup white wine

2 grated carrots

2 chopped onion

1 cup orzo

1 cup of chopped spinach or fresh kale

a handfull of peppercorns ground

a handfull of salt

1/2 cup of parm. or feta cheese

Shred the carrot and put into the crockpot. Stir in orzo, salt, pepper, water, wine and chicken broth cubes. Bake the turkey meatballs. Flip the meat balls. Wash and chop the kale and stir into the pot. Add in the meatballs and stir in some parm. cheese.

Carmel Apple

1 package of Carmel, unwrapped 

7 Apples, washed

Sticks

Wash and dry the apples. Unwrap the camels and add in a splash of water. Bring to a simmer over a medium heat. Insert the stick into the apple and cover in the caramel sauce, cool on wax paper.

Pumpkin Cream Cheese and Candied Bacon Cupcake

Pumpkin Cream Cheese and Candied Bacon Cupcakes

Cooking Spray and 12 muffin tin liners

1 Box Duncan Hines Yellow cake mix

3 large eggs

1 cup water

1/3 vegetable oil

1 can pumpkin

3 oz of cream cheese

Combine all of the above in a bowl and mix. Spray muffin liners with cooking oil spray. Spoon mixture into muffin tins half full and cook for 20 minutes and cool.  Spread the cream cheese spread on top and sprinkle with the chopped candied bacon.

Topping:

Cinnamon Carmel Apple Cream Cheese spread

Chopped Candied Bacon

Candied bacon

Brown Sugar

Maple syrup

Queen Creek Olive Mill