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
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.
1 package of Carmel, unwrappedÂ
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.
IRISH BRISKETT
1 Pkg. Beef brisket
1 head of Cabbage
7 Potatoes
1 pk. Baby Carrots
1 Onion Shallot
5 Cloves of Garlic
4 Celery stalks
Kosher Salt & Pepper to taste
Spices (Coriander, basil, herbs)
3 Tablespoons of Olive Oil
1 cup of water
1 Large Roasting Pan
1 tablespoon of Garlic Powder
Rinse and slice vegetables. Spread the vegetables celery and carrots on the bottom of the roasting pan and drizzle with the olive oil. Sprinkle Kosher salt on top. Season the Corned Beef Brisket with the salt, pepper, garlic powder, coriander and spices. Lay the meat on top of the vegetables and add the cabbage on top. Roast in the oven on 200 degrees for 2 hours.
From the Kitchen of: Jessica Brainard
SPICED RUM CAKE
1 stick of butter
2 scoops of crisco shortning
1 3/4 cups of sugar
1 tablespoon of vanilla
4 eggs
1 1/2 cups of white flour
1/4 cup of corn starch
1 tablespoon baking powder
1 cup of Captain Morgan Spiced Rum
SPICED RUM SYRUP
1 cup Log Cabin Syrup
1/4 cup of Captain Morgan Spiced Rum
Mix the butter, crisco, sugar, eggs and vanilla in a small bowl. In a large bowl mix the flour, corn starch, and baking powder stir in the wet mixture from the small bowl. Add the rum blend well with the mixer. Scrape the sides pour into the greased bunt cake. Bake for 60 minutes at 350. After the cake is cooled, microwave the syrup and 1/4 rum together for 2 minutes. Pour over the cake and let it cool again. The syrup mixture will settle towards the bottom.
LASAGNA
1 Pack of cooked Lasagna noodles
1 jar of tomato sauce
1 cup of ricotta
2 sliced tomatos
1/2 yellow onion, sauted
3 cloves of garlic, sauted
1 pound of ground turkey browned and drained
1/2 can of black olives drained and sliced
1 bag of shredded mozzarella cheese
2 tablespoons of olive oil
Brown the turkey drain the fat. Add the onion and garlic and saute until tender. Oil the lasagna pan spread a thin layer of sauce then add a layer of lasagna noodles overlapping. Layer with ricotta, sliced tomatoes, black olives, turkey, sauce, noodles, ricotta, turkey, sauce, and top with half of the bag of shredded cheese. Bake for 1 hour. Sprinkle the remainder of cheese and bake 5 more minutes until the cheese is bubbly.
From the Kitchen of: Jessica Brainard
BISCUITS AND GRAVY
1 pound of sweet Italian Sausage
1 Pack of Country Style Gravy Mix
1 cup of heavy cream
2 dashes of fresh thyme
2 tablespoons of butter
12 buttermilk biscuits
1 tablespoon salt
1 tablespoon of pepper
Remove the sausage from the casing and brown in a skillet. Drain the fat. Bake the biscuits for 10 minutes. Make the gravy according the the pack bring to a simmer. Add the sausage, buttermilk, herbs, butter, and salt and pepper. Cook on a medium heat for 5 minutes and simmer for 5 minutes. Pour the gravy over the biscuits and enjoy for breakfast or dinner.
Hot Fudge Pudding Cake
From the Kitchen of: Jessica Brainard
Sift together in a bowl:
1 cup of flower
2 teaspoons of baking powder
1/4 teaspoon of salt
3/4 cup of sugar
2 tablespoons of cocoa
Stir in
1/2 cup of milk
2 tablespoons shortening
2 eggs
Blend in:
1 cup of chopped nuts
Spread in 9 inch square pan sprayed with cooking oil
Sprinkle with mixture of:
1 cup of brown sugar
4 tablespoons of cocoa
1/2 cups of chocolate chips
Pour over entire batter:
1 Â 3/4 cup of hot water
Bake at 350 degrease for 45 minutes. During baking, cake mixture rises to top and chocolate sauce settles at the bottom. Sprinkle chocolate chips on top and bake 5 more minutes.Serve with ice cream or cool whip.
From the Kitchen of: Jessica Brainard
Hot Fudge Sour Cream Cherry Pie
3/4 cup butter
3/4 cup sugar
6 tablespoons unsweetened cocoa
2 tablespoons flour
3 eggs seperated
2 tablespoons of water
1/4 cup of sugar
1 cup of sour cream
2 tablespoons sugar
1 teaspoon of vanilla
1/2 cup canned cherry
Melt the butter and stir in 3/4 sugar, and coca. Stir in flour. Beat in egg yolk by hand one at a time stir in water. Beat the egg whites on high in a medium bowl an stir in 1/4 sugar and stir in chcolate mix. Pour into pieshell and bake 40 minutes. Cool. Stir sour cream sugar and vanilla in a small bowl mix well. Smooth the cream over the fudge layer. Top with cherry topping and bake 5 more minutes.
From the Kitchen of: Jessica Brainard
Pumpkin Pie
2 cups Pumpkin
1 12 oz. can evaporated milk
3/4 cup sugar
1 teaspoon of salt
1 teaspoon of cloves
1 teaspoon of cinnamon
1/2 teaspoon of ginger
1/2 cup of brown sugar
1/2 cup pecans
1 unbaked pie shell
Bake 40 minutes.
Mixing Food 
