Creamy Sausage Rigatonoi

Ingredients:
1 box  rigatoni pasta
1 pound  sausage or hamburger meat
2 cloves garlic
 1 jar  ragu sauce
1 package cream cheese, cubed
1/4 cup freshly grated Parmesan cheese

I first cook the pasta accordingly to the box. While the pasta was cooking I cooked the hamburger meat and add Italian seasoning and minced onion to the meat. then I add the garlic, pasta sauce, and cream cheese and let it get mixed in all the way and the cheese melted. Then I add the noodles after I drain and rinsed them. Lastly, I put the Parmesan cheese on top and served it warm. This recipe is found on the back of Paula Deen's Magazine October 2018.

Snowball spiced cookies

Ingredients:
1 cup plus 6 tablespoons unsalted butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 1/4 cup all-purpose flour
1 1/2 cup of pecan halves, toasted and finely chopped
1 teaspoon of salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup of  confectioners sugar, sifted

You first in a large bowl, beat butter, and sugar with a mixer at medium-high speed until creamy, 3 to 4 min, stopping and scrapping sides of the bowl then beat in vanilla.

In another bowl whisk together flour, salt, cinnamon, nutmeg, and cloves. Then you gradually add  the flour mixture to the butter mixture beating until well combined add the nuts.(I did just a cup of mixed nuts chopped. You can use walnuts, almonds, or hazelnuts instead of pecans and you do all.)  Let it refrigerate for about an hour than bake it.

 Then after it been chilled you scoop dough by tablespoons. and roll them into balls and place on baking sheets lined with parchment paper put in the oven at 325 for about 20 minutes until lightly brown. Let cool for 5 min and then roll in confectioners sugar.store in airtight containers for up to 3 days. This recipe is found in Paula Deen's magazine holiday baking 2017 page 81.

Steak kabobs

Ingredients:
1(4-pound) beef tenderloin, trimmed and cut into 2-inch cubes
1 green bell pepper, cut into 1-inch pieces
1 red bell pepper cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 sweet onion, cut, cut into 1-inch pieces
1 cup cilantro- lime marinade

 Cilantro-lime marinade
¼ cup fresh lime juice
¼ cup vegetable oil
3 garlic cloves minced
2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon ground black pepper
   You first in a resealable plastic bag you put the beef and the next four ingredients, then you add 1 cup of the cilantro-lime marinade and you close and put in the refrigerator for at least 4 hours. You then use a grill pan and spray it with cooking spray. Preheat the oven to 350.
 I used sirloin steak instead of beef tenderloin steak. I also put the vegetables with the meat. My sister Amalee really liked the cilantro sauce. You remove the beef or sirloin steak and veggies from the bag and put on a skewer with the peppers, and onion. then you grill them for 10 to 12 min until nicely done.  For the cilantro-lime sauce you mix together the fresh lime juice, vegetable oil, garlic cloves minced, cumin, chili powder, ground coriander, salt, and ground black pepper.

It was good; I put it with rice and hummus, pita bread, and green beans. It smelled good in the oven. I rotated them occasionally so that they can get brown on both sides and I did it on the broiler. It’s found in Paula Deen’s magazine July/ August 2013 page 70.

Apple Stressuel Bread

Bread:
Makes 1 loaf
1/2 cup unsalted butter, softened
2/3 cup firmly packed light brown sugar, divided
1/3 cup granulated sugar
2 large eggs, room temperature
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour, divided
2 teaspoons of baking powder
1/4 teaspoon salt
3/4 cup whole milk, room temperature
3 cups chopped gala apples, divided
1 teaspoon ground cinnamon
2 tablespoons unsalted butter melted

Glaze:
1/2 cup confectioners sugar
2-ounce cream cheese softened
1 tablespoon milk

   You first preheat the oven to 350 and spray a 9x5 a loaf pan with cooking spray. So for the bread, you beat together with a mixer the first three ingredients except for the brown sugar you do only 1/3 cup until light and fluffy for 3 to 4 min stopping to scrape the sides of the bowl. Then you add the eggs one at a time then add vanilla.

   In a medium bowl, you whisk together 2 cups of flour, baking powder, and salt then you gradually add the flour mixture to the butter mixture alternating with the milk beginning with flour mixture and ending with the flour mixture beating until just combined. You then fold 2 cups apples.

  In a small bowl, you stir together cinnamon and the remaining 1/3 cup of brown sugar. You divide half of the cinnamon mixture in half. Your pour half the batter in the prepared pan and half of the cinnamon mixture then pour the rest of the batter over the cinnamon mixture and top with the reaming 1 cup of apples.

Next, you will need to add the melted butter and the remaining cup of flour to the remaining cinnamon mixture stirring with a fork until crumbly and sprinkle the streusel over the loaf and you bake for 50 to 60 min until a wooden pick is inserted in the center and comes out clean. Let cool for 15 min. ( A hint I always bake for the lowest time so that it doesn't get too done. If it still not done at the lowest you can always add a little more time like  1 min or 2 or bake it in the middle of the number.)

The glaze: in a medium bowl beat the sugar and the cream cheese with a mixture at medium-high speed until well combined then stir in milk. Drizzle the glaze on top. Enjoy. This recipe is found in Paula Deen's magazine September 2018 on page 40.

Chicken, corn,and zucchni Alfredo

Ingredients:
5 tablespoons  unsalted butter divided
1 medium zucchini diced
1/ 1/2 cups fresh corn kernels
2 teaspoon kosher salt  divided
3 cloves of garlic
2 cups heavy whipping cream or whole milk
1 cup parmesan cheese
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
2 cups of shredded rotisserie chicken
1/2 (16-ounce) box penne pasta ( I used mini penne pasta) cooked according to package directions

In a large skillet, you heat 1 tablespoon of butter over medium-high heat and u add the zucchini, corn and 1 teaspoon of salt and cook until tender about 5 min stir occasionally. Then you add garlic let cook for 1 min until fragrant and then you remove from the skillet.

Next, you melt the remaining 4 tablespoons of butter in the skillet over medium heat stir in cream or milk, cheese, peppers, and the remaining salt. Then you reduce the heat to medium-low for 5 min until thicken stir frequently. You finally stir in the vegetables and the chicken and pasta and cook for 2 min until heated through. Garnish with parsley if desired. This recipe is found in Paula Deen's Magazine page 21 in July/August 2018

Cliantro Lime Rice

Ingredients:
2 cups basmati rice, rinsed until water is clear
4 cups  water
2 tablespoons olive oil
2 teaspoons salt
1 bay leaf
1/2 cup chopped fresh cilantro
2 teaspoons lime zest
2 tablespoons fresh lime juice ( a hint when using a fresh lime for juice you put it in the microwave for 30 secs and cut it in half it will be really juicy.)

First, you rinse the rice and then you add 4 cups of water, oil, salt, and bay leaf. Bring it to a boil over high heat and then reduce the heat and let it cook for 15 to 18 min. Then you remove it from the heat and fluff it with a fork then add the cilantro, lime zest, and lime juice. Enjoy! This recipe is in Paula Deens magazine July/August 2018 page 42.

Orange almond sheet cake

Ingredients:
1 cup unsalted butter, cubed and divided
2 cups granulated sugar
1 cup water
1/2 cup vegetable oil or canola oil
1/2 cup whole buttermilk
2 large eggs, lightly beaten
1  tablespoon plus 1 teaspoon orange zest, divided
1/2 teaspoon orange extract
1/2 teaspoon almond extract, divided
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt, divided
1/3 cup whole milk
1 (16-ounce) bag confectioner's sugar
1/3 cup sliced toasted almonds

First, you preheat the oven to 400 degrees and spray 15x10 rimmed baking sheet with baking spray with flour.
 Then melt half a cup butter on high heat until just melted about a minute, then beat graduated sugar, 1 cup water, oil, buttermilk, eggs, 1 tablespoon zest, orange extract, and 1/4 teaspoon almond extract with mixer on medium speed until well combined.
Whisk together flour, baking soda, and 1/4 teaspoon salt then add to the sugar mixture Palma beat until well combined stopping to scrape sides of Bowl. Spread the batter into the prepared pan. Baked for 20 minutes until wooden pick comes out clean when inserted in the middle. Then cool for 20 minutes and while cooling microwave 1/2 cup of butter and milk until butter is just melted about 1 minute. Mixed together confectioner's sugar and remaining 1/4 teaspoon salt add to the milk mixture. And also add the fourth teaspoon almond extract, beat until combined. Then spread the frosting on the slightly warm cake, and sprinkle with almonds. Enjoy! This recipe is found in Paula Deen's magazine July/August 2018 page 78.

Apple cinnamon bread

Ingredients:
3 eggs
1 cup canola oil
2 cups sugar
2 cups unsweetened applesauce
3 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tbsp of cinnamon

 Preheat the oven to 350 then you mix together the first four ingredients and then mix the rest. Then when well blended you pour in 3 medium bread pans that are already greased and bake for 45-50 min and then let cool. Enjoy! I halved the recipe but you can do three loaves or one it up to you. This recipe is found in Paula Deen's magazine  Jan/Feb 2018 page 6. 

Triple Chocolate Brownies

Ingredients:
2 (4 ounce) bars bittersweet chocolate, chopped
3/4 butter
1 cup sugar
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon of baking powder
1/4 teaspoon  salt
2 tablespoons water
1 teaspoon of vanilla extract
1 cup semi-sweet chocolate chips
1 cup of white chocolate chips


You first preheat the oven to 350 degrees and line a 9-inch square pan with foil, letting excess extend over the sides of the pan. spray with baking spray with flour. Then you melt the chocolate and butter in a large microwave bowl on high for 30-second intervals stirring between each until melted and smooth. Add sugar to the chocolate mixture and beat with a mixer on medium speed until combined. Then add the eggs beating until combined.
In a medium bowl whisk together the flour, baking powder, and salt. Then gradually add the flour mixture to the chocolate mixture and beat until well combined. beat in the 2 tablespoons of water and the vanilla.Then stir in the semi-sweet chocolate chips and the white chocolate chips. Then spread the batter into prepared pan and back for 20 to 25 min let cool in pan for 10 min. using the excess handles to remove from pan on a wire rack and let cool completely before cutting it into 3-inch squares and store in an upright container for up to 3 days. This recipe was entered in a competition at a chili-cookoff and won second prize. This recipe is found in Paula Deen's magazine March/April 2018 page 77.