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Sausage Puffs with Creamy Mustard Dip

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Sausage Puffs with Creamy Mustard Dip

My neighborhood has a dinner club where we get together once a month and someone hosts a dinner with a theme.  A few months back the theme was New Orleans. I made these with spicy andouille sausage and they were a big hit.

You will have some left over puff pastry. If you want you can take the leftovers and cut into strips and brush with egg and cook with the sausage puffs (on a different cookie sheet) then when they are done you can dip in melted butter and then roll in a cinnamon/sugar mixture. My daughter loves it when I do this.

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Sausage Puffs with Creamy Mustard Dip
 
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Recipe type: Appetizer
Ingredients
  • 1 package of frozen puff pastry
  • 1 package of fully cooked sausage
  • 1 egg, beaten and mixed with 1 teaspoon water
  • Mustard Dip:
  • ½ cup stone ground mustard
  • ¼ cup mayonnaise
  • ¼ cup sour cream
Instructions
  1. unfold pastry
  2. cut sausage into 1 inch pieces
  3. using a sharp knife or pizza cutter cut into 1 inch strips, about 3 inches long
  4. wrap the pastry strip around the sausage and push the ends together
  5. place on greased cookie sheet seam side down
  6. refrigerate for 1 hour
  7. preheat oven to 375
  8. brush pastries with egg mixture
  9. bake until puffed and golden 20-25 min
  10. mix mustard, mayonnaise, and sour cream together
  11. serve sausage puffs with mustard dip

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Gooey Chocolate Chip Cookie Bars

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Gooey Chocolate Chip Cookie Bars

This is another one of my husband’s favorite cookies, well I guess it’s mine too. For this one I took my best chocolate chip cookie recipe and turned it into bar cookies. Bar cookies just seem easier to make and there are less pans to wash afterwards. As you can see in the picture they are totally gooey in the middle. If you like hard cookies, then these are not for you.

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Chocolate Chip Cookie Bars
 
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Recipe type: Dessert
Ingredients
  • 1 cup soft butter
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 3 cups all flour
  • 2 teaspoons hot water
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 cups chocolate chips (add more of less to your liking)
Instructions
  1. Preheat oven to 350
  2. grease 9x13 pan
  3. cream together butter, white sugar, and brown sugar until smooth
  4. beat in the eggs one at a time
  5. add vanilla
  6. dissolve baking soda in hot water, then add to batter
  7. add salt
  8. slowly stir in flour
  9. stir in chocolate chips
  10. spread batter in greased 9x13 pan, press down with you hands
  11. Bake for 22-26 min.

Gooey Chocolate Chip Cookie Bars

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Famous Braid Bread

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Famous Braid Bread Recipe

My famous bread! Your probably wondering why is this bread famous? Well that would be because of my daughter. When my daughter was about 5 year old, she would add the word “famous” to anything that she loved. So she started asking is she could have a piece of “famous” bread and the name stuck. She is almost 8 now and still calls it famous bread. This recipe makes two nice sized loaves.

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This is how your bread should look after about 5 min in the bread machine.  It should be a ball. If it’s too wet add a little flour and if it’s too dry add some water. Add a tablespoon at a time, until it looks similar to the above picture.

Next you braid the bread. Braid the bread just like you would hair, and then tuck the ends under so it looks nice.

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I usually take a cold stick of butter when it’s hot out of the oven and rub it around the top of the loaf. Just a little goes a long way.  Then TRY and wait about 20-30 min. to let it cool before you cut it, otherwise it will squish down.

Famous Braid Bread Recipe

Famous Braid Bread
 
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Recipe type: Bread
Ingredients
  • 1¼ cup of warm milk (microwave the milk for 1 min.)
  • ¼ cup soft butter, not melted
  • 3 eggs (at room temperature is best)
  • 5½ cups of all purpose flour or bread flour if you have it
  • ¼ cup sugar
  • 1 teaspoon salt
  • 1 packet of rapid rise yeast
Instructions
  1. Add ingredients to bread machine in the order above.
  2. Add warm milk, butter, eggs, flour, sugar, salt, and then yeast.
  3. Set machine for dough cycle, this takes about 1½ hours.
  4. Preheat oven to 375 convection.
  5. Once it is finished put the dough on a floured surface. Break dough into two even pieces.
  6. Then take one of the pieces and break into 3 more even pieces.
  7. Braid these 3 pieces together and place on half of the greased cookie sheet.
  8. Repeat with the other dough and place on cookie sheet. (two can fit on 1 cookie sheet)
  9. Let rise in a warm, not hot place for 30-45 min.
  10. After risen, if you like the shiny look you can brush with an egg wash. (wisk one egg and 1 T. water) then brush on top of dough.
  11. Bake at 375 convection for 15-20 min. should be golden brown.
  12. I usually take a cold stick of butter and rub it across the top of the bread when it comes out of the oven, just a little gives the crust a nice buttery flavor.

 

 

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Mom’s Coleslaw

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Mom's Coleslaw Recipe

I have tried so many coleslaw recipes over the years, and after I found this recipe I quit trying others. My mom LOVES this recipe that is how it got its name. I even have a big star on the top of my paper copy that says “mom’s favorite” on it. I have made this so many times and it always turns out perfect. Even when I don’t have buttermilk on hand I will substitute (1/4 cup regular milk, add 1/2 teaspoon white vinegar or lemon juice and let sit 5 min. then add to mixture).  I also don’t recommend using light mayo or miracle whip because it won’t taste the same. Don’t forget to let it sit for a few hours in the refrigerator before you make it.

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Mom's Coleslaw
 
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Recipe type: Side dish
Serves: 10
Ingredients
  • ½ cup mayonnaise
  • ⅓ cup sugar
  • ¼ cup milk
  • ¼ cup buttermilk
  • 2½ tablespoons lemon juice
  • 1½ tablespoons white vinegar
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 tablespoon dried minced onion or 2 tablespoon fresh minced onion
  • 1 bag of shredded cabbage or shred about ½ head fresh.
  • ¼ cup shredded carrots (optional)
Instructions
  1. Combine mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, pepper, and minced onion in large bowl. Mix until smooth.
  2. Add the cabbage and carrots and mix well.
  3. Cover and refrigerate for 2-3 hours.

I have tried so many coleslaw recipes over the years, and after I found this recipe I quit trying others. My mom LOVES this recipe, that is how it got it’s name. I even have a big star on the top of my paper copy that says “mom’s favorite” on it. I have made this so many times and it always turns out perfect. Even when I don’t have buttermilk on hand and have to use the substitute (1/4 cup regular milk, add 1/2 teaspoon white vinegar or lemon juice and let sit 5 min. then add to mixture).  I also don’t recommend using light mayo or miracle whip because it won’t taste the same. Don’t forget to let it sit for a few hours in the refrigerator before you make it.

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Peanut Butter Chocolate Bars

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peanut butter choclate barsPeanut Butter Bars….

About 10 years ago, I got this recipe from my cousin. The funny thing is she does not cook or bake but she thought this recipe looked good, so she ripped it out of a magazine and asked me to make it for her. I changed a few things around over the years to get it just right, but every time I make it someone asks for the recipe. This is also one of my husband’s favorites. He likes anything peanut butter and/or butterscotch. They are very easy to make, just make sure you leave enough time for the chocolate to get solid before you serve them, probably about 2 hours in the fridge or if you live in northern Indiana with 9 months of winter like I do, just put them outside.

Peanut Butter Oatmeal Chocolate Bars

 
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Recipe type: Dessert
Serves: 15
Ingredients
  • ⅔ cup soft butter
  • ¼ cup peanut butter
  • 1 cup brown sugar
  • ¼ cup corn syrup
  • ½ teaspoon vanilla
  • 4 cups quick oats
  • 1 cup chocolate chips
  • ½ cup butterscotch chips
  • ⅓ cup peanut butter
Instructions
  1. Preheat oven to 400 degrees.
  2. In medium bowl mix butter, peanut butter, and brown sugar until creamy.
  3. Then add corn syrup, vanilla, and oats and mix until well blended.
  4. Press evenly into the bottom of a greased 9x13 pan.
  5. Bake for 12-14 minutes at 400 degrees.
  6. While this is baking, melt chocolate chips, butterscotch chips and peanut butter in a small pan on medium-low heat or microwave in 30 second intervals. Don't overheat or the mixture will harden.
  7. When the oat mixture is done pull out of oven and pour the sauce over the top.
  8. Let cool in refrigerator until top becomes solid.

 

peanut butter chocolate bars

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