Preheat oven to 400º and spray your baking sheet. In large bowl, mix sausage and dry ingredients then add 1/2 of your beaten egg and blend well.
Unfold pastry sheet (roll out slightly if necessary), cut into strips about 1" wide. Spread some Dijon onto sheet then place a line of sausage mix down middle. Brush edges with egg wash then flip over pastry to cover. Pinch sides and use fork tines to seal. Now brush the roll with egg mix and cut into single serving sizes, mine were about 2" wide. Place onto baking sheet and bake at 400º for 10 minutes then 10 more minutes at 350º. Bake until golden. I served mine with honey mustard.
Made this salad over Thanksgiving. It was fresh with lots of flavor. Try it out.
10 oz baby spinach
5 oz field greens mix
3 small gala apples or 2 medium, cored and thinly sliced
1 cup pecans, toasted
1/2 walnuts (opt)
4 oz blue cheese, crumbled (don't use the pre-crumbled stuff)
2 oz herb goat cheese (opt)
1/2 cup dried cranberries
12 oz bacon, cooked and crumbled (optional)
1/2 small red onion, sliced into thin strips (optional)
1/2 cup olive oil
1/4 cup apple cider vinegar
2 Tbsp pure maple syrup
2 tsp dijon mustard
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 tsp brown sugar
If using red onion, place slices in a colander and run under warm water for about 10 seconds, tossing once, to remove harsh bite. Drain well.
In a large salad bowl toss together spinach, apples, pecans, blue cheese, cranberries and optional bacon and red onion. Drizzle desired amount of dressing over salad and toss to evenly coat. Serve immediately after adding dressing.
For the dressing:
Add all ingredients to a medium mason jar. Cover with lid and shake to blend well (or alternately just blend well in a bowl with a whisk) Make extra, its good.
Man o man.... as much as I enjoy posting....life just gets out of hand :) Gonna play catch up again, let me know if you are interested in any of the recipes and I will put them up. Thanks for stopping by.
Made some Cherry Vodka, I think some call it "Cherry Bounce" :)
Sausage Puffs with Spicy Mustard dip
The Little One and I decorated cookies.
Stuffed Zucchini Boats
A dreamy Creamy Lemon Raspberry Cake
Crispy Shrimp Wontons with Thai Peanut sauce.
Hosted a fun Happy Hour for the boys.
Made 200 Halloween cookies for Big Daddy to take to work.
Had another great Halloween get together!
And went to Spain this summer.
Hoping to get back on the bus here and share some more ideas with all of you - I have tons :)
I've seen this around for years but it seemed a little weird to me but... finally decided to try it. Super easy and surprisingly it came together. Now I know why it's survived for so long. Oldie but goodie here.
1 ½ c sugar
2 c flour
1 c ch nuts
2 c fruit cocktail with syrup (16oz can) - I used Very Cherry Cocktail
2 tsp baking soda
1/4 c brown sugar
Preheat pan to 325º Spray a 9x13" pan and set aside.
Combine sugar, eggs, fruit cocktail, baking soda and flour, mix until blended. Pour into prepared 9x13" pan. Combine brown sugar and nuts, sprinkle all over top. Bake for 40 minutes and make your icing.
1 stick of butter
1 c coconut
3/4 c ben sugar
½ c evaporated milk
Throw it all into a saucepan and boil for about 2 minutes, stirring the whole time. Spoon over hot cake. Let it cool completely, its even better the next day :)
Always a sucker for brownies, especially ones with a little something different. Used Betty Crocker's brownie mix (with Hershey syrup pouch in the box). Made it a little more indulgent of course.
Betty Crocker Brownie mix
1/4c chocolate milk
1/2c veg oil
1 tsp espresso powder
Mix all until smooth. Pour into a 9x9" pan that has been sprayed. Bake in a 325º oven (I used a glass pan). Cool completely and make your icing.
½ c whipping cream
6 tbsp butter
1 ½ c brown sugar
½ c ch walnuts
1 ½ c powdered sugar
1 tsp vanilla
Mix cream, butter and brown sugar. Cook over med heat, stirring frequently until it comes to a boil. Boil about 1 minute, stirring constantly. Remove from heat and stir in vanilla and powdered sugar. After its blended add your nuts. Cool for 5 minutes but keep stirring. Spread over cooled brownies and let stand about 30-45 minutes or until set. Cut into squares.
I just noticed that I never posted this yummy dessert. Well here it is, just in time for this warm weather coming up. I love icebox cakes for many reasons...easy, chilled, and always good. Love all of that for sure. Found this version over at The Barefoot Contessa. Perfection!
2 c cold heavy cream
12 oz Italian mascarpone cheese
½ c sugar
1/4 c Kahlua
2 tbsp cocoa powder (unsweetened)
1 tsp vanilla extract
3 (8oz) pk chocolate chip cookies (we used Tate's Bake Shop)
In bowl of electric mixer combine heavy cream, mascarpone, sugar, kahlua, cocoa powder, espresso powder and vanilla. Mix on low speed to combine then increase the speed until mixture forms firm peaks. Now assemble cake.
Using a 8" springform pan, arrange your cookies flat covering bottom of pan (break up some cookies to fill in spaces between cookies). Spread a fifth of mocha whipped cream gently and evenly over cookies. Repeat, finishing with a layer of cream.
Smooth top and cover with plastic wrap and refrigerate overnight. Run a knife around the outside of cake and remove sides of pan. Sprinkle with chocolate shavings, I just plopped a cookie in the middle.