Hot Italian Sausage Sandwich

Hot Italian Sausage Sandwich

1 lb. ground Hot Italian Sausage
1/4 c. olive oil
1/4 c. soy sauce
2 Tbs. Worcestershire sauce
1/4 tsp. ginger
2 cloves garlic, crushed

1 green bell pepper, julian style
1 red bell pepper, julian style
1 medium sized onion, julian style
olive oil
2 spoon fulls of brown sugar

hot dog or hoagie buns

Cook Italian sausage in a large fry pan.  In another fry pan saute' red and green peppers, onion and 2-3 Tbs. of olive oil for about 7 minutes.  Add brown sugar and continue to saute' until veggies are golden brown.  In a small bowl, mix 1/4 c. olive oil, soy sauce, Worcestershire sauce, ginger, and garlic. When the sausage has fully cooked, add the sauce and simmer for about 5 minutes.  Scoop some sausage into the hot dog buns and top off with veggies.  Enjoy!

Millennium Falcon Cake

So my cousin calls me up and says: "Can you make a cake for my step-son and have it be Lego or Star Wars or a mix of both?"  What!?! Of course I said yes I'm always up for a good challenge.  Anyway, this is what I came up with and pics of steps that I took to create it.  Enjoy!

Final Project

Two large sheet cakes filled with butter cream frosting.

Make sure you have enough cake to cut out the attachment.

I baked a round cake so that I could cut off the top to make a dome.

I attached it with butter cream frosting.

Frosted the whole cake with butter cream frosting because most people don't like fondant.

I used this tasty treats for embellishments and dipped them in candy coding.

Then I used an Icing Writer to do the detailing. 

Mexi Stuffed Shells

In case you haven't noticed.  I like spicy foods, so it's no surprise that I have another for you.  This is not an overly spicy meal, but it does have a touch of kick.  Enjoy!

Mexi Stuffed Shells

12 oz.  jumbo shells, cooked according to package
1 lb ground beef
1 small onion, chopped
2 cloves garlic, crushed
your chose burrito seasoning
     (I use Tastefully Simple Fiesta Party Dip Seasoning, a lid and half full)
16 oz. can re-fried beans
16 oz. jar of salsa
4 oz. can of chilies
2 c. shredded cheddar

Preheat the oven to 350 degrees.  Cook noodles according to package.  Meanwhile, add olive oil to a frying pan and brown beef with the chopped onions and garlic.  Once the beef is ready add the seasoning according to package.  Over medium heat add in the re-fried beans and cook until well incorporated. Make sure your shells are cooked before stuffing with  your beef mixture.  I used a spoon and stuffed the shell until full.  Place stuffed shells face down into a 9 x 13 pan.  Layer salsa, chilies, and cheese over top.  Bake for 15 minutes and enjoy.

 

Cupcake Heaven

I have know idea what has gotten into me, but I just went crazy with cupcakes today.  I blame it on the weather.  It's in the 90's with a high humidity, no AC and I'm sitting here making three different kinds of cupcakes.  I think that I need to be committed. Anyways, this all started with wanted to make something different for a BBQ I'm going to Saturday.  Then my husband tells me that a coworker of his was "wining" about not bring in any more treats.  So naturally I tell him that I will make extras for him to bring to work Friday. This also means I have to drop some off at his main office as well where my sister-in-law works, or I'll never here the end of it.  Needless to say if you work a 51 out at Amyway or the OST office, you will be getting cupcakes tomorrow.  What a bunch of spoiled people. Oh, and who can forget those who will be attended the BBQ I'm going to, for which this whole thing started.  Enjoy!

(Ninety Cupcakes later...)

Sangria Cupcakes w/ Orange Frosting

2 c. Sugar
2 1/2 c. flour
1 tsp baking soda
1 1/2 c. vegetable oil
4 eggs
1 c. Sangria
1/2 c. orange juice

1 c. butter, softened
4 1/2 c. powder sugar
2-3 Tbs. creme' brule' creamer
1 orange

Preheat oven to 350 degrees.  Line cupcake pans with cupcake liners, set aside.  In an electric mixer on medium speed combine sugar, flour, soda, and oil until well incorporated. Add eggs on at a time, until mixed.  On low setting add Sangria and orange juice.  Fill cupcake liners about half way with batter. Bake for 13-15 minutes or until completely cooked through.  Let cool before frosting.

For the frosting, in a electric mixer cream butter.  Add powder sugar one cup at a time until completely incorporated. Next add creamer one tablespoon at a time, until you get desired consistency.  Zest the orange into the frosting and then cut the orange in half, squeezing the juice into the frosting.  Beat until well mixed.

Ruby Red Grapefruit Cupcakes

2 c. Sugar
2 1/2 c. flour
1 tsp baking soda
1 1/2 c. vegetable oil
4 eggs
1 c. grapefruit juice
zest from one ruby red grapefruit

1 c. butter, softened
4 1/2 c. powder sugar
2-3 Tbs. creme' brule' creamer
1 ruby red grapefruit

Preheat oven to 350 degrees.  Line cupcake pans with cupcake liners, set aside.  In an electric mixer on medium speed combine sugar, flour, soda, and oil until well incorporated. Add eggs on at a time, until mixed.  On low setting add grapefruit juice and zest.  Fill cupcake liners about half way with batter. Bake for 13-15 minutes or until completely cooked through.  Let cool before frosting.

For the frosting, in a electric mixer cream butter.  Add powder sugar one cup at a time until completely incorporated. Next add creamer one tablespoon at a time, until you get desired consistency.  Zest the grapefruit into the frosting and then cut it in half, squeezing the juice into the frosting.  Beat until well mixed.

Cherry and Marshmallow Vodka Cupcakes

2 c. Sugar
2 1/2 c. flour
1 tsp baking soda
1 1/2 c. vegetable oil
4 eggs
1 c. cherry puree
1/2 c. Pinnacle Marshmallow Vodka

1 c. butter, softened
4 1/2 c. powder sugar
2-3 Tbs. creme' brule' creamer
1 c. dark chocolate chips, melted

Preheat oven to 350 degrees.  Line cupcake pans with cupcake liners, set aside.  In an electric mixer on medium speed combine sugar, flour, soda, and oil until well incorporated. Add eggs on at a time, until mixed.  On low setting add cherry puree and vodka.  Fill cupcake liners about half way with batter. Bake for 13-15 minutes or until completely cooked through.  Let cool before frosting.

For the frosting, in a electric mixer cream butter.  Add powder sugar one cup at a time until completely incorporated. Next add creamer one tablespoon at a time, until you get desired consistency. Add melted chocolate chips and beat until well mixed.

It's Got To Be Gouda

I was given a challenge from my sister-in-law.  She wanted me to come up with a dish using rainbow chard.  For those of you who don't kn ow what rainbow chard is, it is a type of lettuce. It's really pretty, with pink and yellow steams and large leaves.  Well this is what I came up with, hope you enjoy!

It's Got To Be Gouda Pasta

 16 oz. radiatore pasta
 2 c. heavy whipping cream
1 c. shredded provolone
1 c. shredded mozzarella
 8 oz. shredded apple smoked Gouda
1 lb. mild Italian sausage
2-3 Tbs olive oil
1 small yellow onion chopped
2 cloves garlic, crushed
1 bushel asparagus, chopped
1 c. rainbow chard, chopped
12 oz jar roasted red peppers, chopped
1 Tb, fresh sweet basil, chopped
1 tsp, crushed red pepper
black pepper, for taste

feta, for garnish

Cook pasta according to box directions. Meanwhile, chop all your veggies.  In a large frying pan, saute olive oil and asparagus for about 10 mins. In another frying pan, brown Italian sausage.  After the 10 minutes is up add:  onion, garlic, red pepper, basil, red pepper and black pepper.  Continue to saute for another 10-15 mins, or until onions are translucent. In a medium sauce pan bowl heavy whipping cream.  Reduce to a simmer and add provolone, mozzarella, and Gouda.  Stir until completely melted.  Once the noodles, cheese sauce, veggies and sausage are complete, combine together and if you like top it off with a little bit of feta.

Hawaiian Wrap

I love summer time and I love wraps.  This rendition of a Hawaiian wrap is a keeper for me and I hope you enjoy it as much as I did.

Hawaiian Wrap

Cole slaw
Ham
Pineapple, sliced
Smoked Swiss Cheese
Barbecue Sauce
Large Tortilla Wraps

Layer the above ingredients onto the tortilla wraps, fold closed and enjoy! Pictures below shows how I did it.

Mac'n Cheese Pizza

I get inspired by every day life when it comes to cooking and baking.  The simplest object can create a grandeous cake and little girl playing with her play food can make you think outside of the box.   I feel like the world is open to so many wonders, it's had not to be inspired.  My daughter is one of my biggest inspirations though.  She is the reason I started my side "job" TinyTus; she is the reason I started this blog.  To see the world through her eyes, is awe inspiring in of it's self.  So this post is dedicated to her.  She came to me last week with a pretend mac' n cheese pizza and I just couldn't resist making the real thing just for her.  Enjoy.

Mac' n Cheese Pizza

your favorite pizza dough recipe
( I used my dad's recipe and I'm not sure he would want me to share it.)

1 pt. heavy whipping cream
8 oz smoked gouda, shredded
6 oz asiago cheese, shredded
8 oz mild cheddar, shredded
16 oz elbow noodles

Preheat oven to 375 degrees.  Prepared pizza dough and noodles according to the package or recipe.  In a sauce pan combine heavy whipping cream, 4 oz of gouda, 3 oz asiago, and 8 oz cheddar.  over medium heat melt the cheese into the cream until well combined.  Once the noodles are cooked add the cheese sauce and mix until well incorporated. Let set for 10 minutes.  Scoop Mac 'n Cheese over pizza dough.  Top of with remaining gouda and asiago.  Bake to the specification of your pizza dough recipe or until golden brown.