in my new cooking inspiration, i have decided to try at least one new recipe each week. so far, i've made 5 new recipes and 4 were keepers and 1 was not so much. most of the new recipes i am trying are coming from old cooking magazines that my mom gave me YEARS ago that have been sitting under my microwave stand. since we are getting rid of said microwave stand, it has become necessary to get rid of the stuff on/under/in it. i decided to go through them, tear out the recipes i'd like to try, and then just throw the rest of it away--takes up way less space that way.
the first one i tried was called "nutty peach bread"--yum, right? well, i didn't really think so. it was ok and we nibbled on it for a few days, but the bulk of it went in the trash, along with the recipe. in defense of the recipe, i did not use any nuts (just not my fav thing) and used peaches from a can. i just thought it was kinda blah, and that, my friends, is not worth the calories.
since then, i have successfully made ham and cheese quiche (thanks to a friend who served it at a baby shower), cranberry-orange muffins, brownies and cheesy sausage penne and they will all be added to my stash! i made the cheesy sausage penne and immediately put it in the freezer. last night i heated it up, my brother came over for dinner, and we all thought it was super yummy! i am sharing the recipe for anyone who wants to give it a whirl.
cheesy sausage penne
1 pound bulk italian sausage
1 garlic clove, minced
1 jar (26 oz) spaghetti sauce
1 pkg (1 pound) penne or medium tube pasta
1 pkg (8 oz) cream cheese, softened
1 cup (8 oz) sour cream
4 green onions, sliced
2 cups (8 oz) shredded cheddar cheese
in a large skillet, cooke the sausage and garlic over medium heat until meat is no longer pink; drain. stir in spaghetti sauce; bring to a boil. reduce heat; cover and simmer for 20 minutes. meanwhile, cook pasta according to package directions; drain. in a small mixing bowl, combine the cream cheese, sour cream and onions.
in a greased shallow 3-qt baking dish, layer half of the pasta and sausage mixture. dollop with half of the cream cheese mixture; sprinkle with half of the cheddar cheese. repeat layers. bake, uncovered, at 350 degrees for 30-35 minutes or until bubbly.
NOTE: i used 2-8x8 dishes instead, since that size works better for my fam and it worked great, making two dinners. also, since mine started from frozen, it took about twice that long to thoroughly heat.