Baked Sausage & Sauted Red Skin Potatoes!

    Dutch Dinner Tonight & is it ever GOOD! We LOVE our Sausage! This dinner is made with Darrenkamps very own store made sausage & it is the only kind I will buy! Never greasy, good quality meats in just the right blend of spice. This supper is EASY & GOOD!

SAUSAGE:
1 LB Darrenkamps Sausage or any Rope Sausage
Place in a baking dish & bake in a preheated 350 degree oven for 45 minutes. Flip sausage over.  Change temperature to 375 degrees & bake another 10 minutes.  Serves 3 generous portions.

RED SKINNED POTATOES:
8 Medium Sized Red Skinned Potatoes, washed & quartered.
4 TBS. Butter
1 Large Onion peeled & chopped
Sea Salt
Parsley
 
Melt butter in a large skillet, Add potatoes & fry on medium, turning with a spatula every few minutes, while sausage is baking. Sprinkle with sea salt to taste. Once potatoes have browned cover with a lid & turn heat down to medium low.Stir every now & then so potatoes do not burn. Potatoes will be done when sausage is cooked. Before serving sprinkle with parsley!                                                                             

Slaw kept Simple & Simply Delicious

   COOL, CRISP, and REFRESHING the great goes with everything side dish that is a must for us Pennsylvania Dutch. This recipe is easy, breezy and quick to create!
                                        

This is my hand cut version instead of using the food processor which I prefer myself! Choose which works best for you!

1/2 Head of a medium size cabbage
2 Medium sized Carrots
1 Cup Mayo
1 TBS. Prepared Mustard
2 TBS Vinegar
2 TBS Sugar
2 TBS Milk or more or less 

Shred cabbage & carrot in food processor or slice thinly by hand. I PREFER to do mine by hand for a rough longer shred; but I know most folks will want to use their processor, so for this batch I used the processor so you could see the size of the shred. In a bowl whisk together the remaining ingredients. Add more or less of the milk as you desire. I like a dressing that is about the thinness of a ranch dressing. Place shredded vegetables in a deep bowl. Pour the dressing over the veggies & stir well. Serve cold. Serves 6.
                                                                              

Roasted Pork Loin , Marinated with Apple Cider & Brown Sugar

                                                                                 
YUMMY Pork Roasted juicy & lean with a side of Mac & Cheese & all homemade! Dig into a helping today!


4 LB Pork Loin Roast
1 Cup Brown Sugar
2 TSP Minced Garlic
1/2 TSP Cinnamon
2 TSP Minced Dried Onion
1 TSP Dried Basil
1 TSP Salt
1 TSP Parsley
1 Cup Apple Cider
Place all marinade ingredients in a large ziplock bag or container with a lid. Make sure all ingredients are combined well. Add pork & shake so that meat is well coated. Refrigerate overnight or for at least 6 hours. Remove from marinade. Coat meat with a rub made from 1 TSP Adobo Seasoning, 2 TBS Chopped dried Onion, 1 TBS Parsley & a dash of Sea Salt. Place on a rack in a roasting pan & pour marinade in the bottom of the pan. Roast at 350 degrees for 1/2 hour. Then baste with the pan drippings & roast another 1/2 hour. Make sure the internal temp of the meat is at least 165 Degrees when done roasting. Once roasted remove from oven & let rest 10 minutes before slicing! Pan drippings can be made into gravy.

Mac & Cheese Another Version

                                                                                 


1 LB Elbow Macaroni Cooked according to package
4 TBS Butter
1/2 Cup Flour
1/2 Cup Cheddar Cheese Powder ( I buy in the bulk section of the store)
Dash of Nutmeg
Dash of Red Pepper
4 Cups Whole Milk
1 TSP Prepared Mustard
2 Cups Shredded Sharp Cheddar Cheese

Melt Butter in the bottom of the pot you used to cooked the macaroni. Stir in flour & cheese powder. Whisk in the milk. Whisk & cook until it thickens & bubbles. Now stir in cheese, Mustard , nutmeg & Red Pepper. Once cheese is melted stir in macaroni. You can eat it just like this but I like to bake it! Pour mixture into a sprayed deep casserole dish. Sprinkle 1 Cup Bread crumbs over the top. Dot top with little pats of butter about 8 pats. Sprinkle top with parsley, sea salt & paprika. Bake in a 350 degree oven for 1 Hour 20 minutes ! ENJOY!

Pennsylvania Dutch Beef Pot Pie

My Oh My, Amish Pot Pie ! This Pot Pie is made with Beef not the usual Chicken Pot Pie which is already on this Blog. This is a hearty beefy plate of dough & potatoes with slices of beef! You will LOVE the difference!

2 Lb Bottom Round Roast
2 Large Onions Peeled & Sliced
8 Large Carrots Peeled & Cut into large Chunks
8 Large Potatoes Peeled & Cut into Quarters 
Salt & Pepper to Taste
Water to Cover
1 TBS Parsley 
Pot Pie Dough to follow below.
Place Roast in a LARGE DEEP pot. Cover with water & add about 1 TSP. Salt. Simmer on low about 1 & 1/2 hours. Remove to cool & slice. To the simmering pot add onions, carrots & potatoes. Simmer until carrots are tender. Slice beef into pieces not large or small but as in the picture above. Mix up dough & add slices of dough to the simmering broth. Stir after adding each 5 or 6 pieces. Let simmer about 1/2 hour until dough is fluffy & cooked through. Serve with enough of the broth to mop up with bread but not so much that your serving looks like soup! 
DOUGH:
2 Cups Flour
1/2 TSP Salt 
3 Eggs beaten with 2 TBS Milk. 
Place flour & salt in a bowl. Make a well in the center. Pour all of the beaten egg & milk mixture in the well & use a spatula to incorporate the wet into the dry. You will have a stiff wet dough. Roll dough out on a well floured surface. Roll into a large rectangle about 1/4 inch thinness. Cut dough into squares & stir 5 or 6 pieces at a time into your pot that is simmering. Let cook until dough is fluffy & cooked through about 1/2 hour. Stir often so dough does not stick! 

OR USE 3 to 4 BAGS FROZEN PEROGIES INSTEAD OF THE DOUGH! It taste just like the HOMEMADE DOUGH only it has the Mashed Potato Center! I use the Potato & Onion Perogies! 
THIS IS A VERY OLD RECIPE FROM LANCASTER COUNTY & ONE OF OUR LOCAL FAVS!
 
                                                                                

Iced Cinnamon Rolls

OH BOY OH BOY! Big SOFT CINNAMONNY bites of pure delight! These will not last long! They will be gobbled up right before your eyes! It is a good thing they are EASY & FUN to make!                                                                                


DOUGH:
1 Cup Milk warm
1/3 Cup Melted Butter
4 & 1/2 Cup Flour
2 Eggs 
1 TSP Salt
1 TSP Vanilla
1/2 Cup Sugar
1 Packet Yeast

Warm milk, beat eggs & melt butter. Beat together with the vanilla & then add yeast & beat again. In a large bowl stir together, flour,sugar & salt blend well. Add liquid mixture all at once to the dry & stir well, kneading it together at the end. Cover bowl & let rise until double. Once double dump out on a large floured surface & roll out to a 10x15 rectangle. Let rest 10 minutes . Mix up your filling while dough rest.

                                                                              

FILLING:

1 & 1/4 Cup Brown Sugar
1/2 Cup Granulated Sugar
Dash of Salt
3 TBS Cinnamon
1 TSP Vanilla
1/2 Cup Melted Butter
Blend all ingredients together. Spread evenly over resting dough. Now roll dough up as for a jelly roll. Slice into evenly divided slices about 10 LARGE rolls. Place cut side down on a lightly sprayed baking pan 9x13 to 10 x15 in size. Cover & let rise until double about 30 minutes or so. Once double bake 15 minutes or so, in a preheated 400 degree oven. Remove & let cool down until still warm. Spread with the following frosting while rolls are
 warm.

                                                                                   

                                                                               

FROSTING:
1 Stick Softened Butter
5 Cups Powdered Sugar
Dash of Salt
2 TSP Vanilla
Milk enough to make frosting spreadable
Beat butter with 1/2 of the sugar all of the butter, salt & vanilla. Add just enough milk to make soft. Now add the rest of the sugar & more milk if needed. Do not make to soft as this will melt slightly on the warm rolls. Serve warm or cool either way they are TERRIFIC!
VARIATION ON FROSTING:
Substitute 1 Stick of butter with  8, oz. Softened Cream cheese & 4 TBS of Softened butter for cream cheese frosting! I prefer butter cream but use what you LOVE!

Cheese Steaks with Mushrooms, Green Peppers & Onions

                                                                           

         

2 Lbs Chipped Steak
2 Large Sweet Onions Peeled & Sliced
1 Large Green Pepper  Sliced
8 Large Mushrooms Cleaned & Sliced
3 TBS Olive Oil
2 TSP Italian Seasoning
Salt to taste
2 Tsp Minced Garlic
Cheese any you prefer, we used cheddar for the cheddar lovers & provolone for the other.
Talarico's Steaks Sauce for me or any steak sauce or pizza sauce for sauce lovers!

Brown meat in the olive oil. Add vegetables, garlic & seasonings & saute until veggies are tender. Heat steak sauce in a small pot until simmering. If everyone loves sauce just add sauce right into your meat & simmer. Heap meat mixture onto nice big steak rolls. Top with sauce (if using) & the cheese . For the provolone cheese , I lay that in the roll & top with the meat & sauce. Makes 6 nice large steak sandwiches!    

                                                                                                                                                            

Sausage, Mushroom & Onion Pizza with Extra Cheese

          YEAH! Homemade Pizza that tastes better then take-out or delivery! 

                                                                               
Crust
4 cups bread flour ( regular flour is ok but bread flour is best)
1 tsp. salt
1 tsp. sugar
2 tbs. olive oil
1 packet yeast
2 cups warm water
Stir flour, salt & sugar together. Stir warm water & yeast until yeast is dissolved . Add oil & stir. Dump all of the water mixture into your dry & stir until combined. Cover bowl with a clean towel & let rise in a warm place until doubled in sized about 1 hour.  Sprinkle corn meal about 1 tbs over the bottom of the pan you choose. Dump dough  onto two 9x13 stone edged baking sheet or a regular cookie sheet with a inch deep edge dividing the dough equally between the pans. Sprinkle flour over the top of your dough & press or roll out to edges of your pan.   Now spread your toppings over the dough.

TOPPINGS:
1 & 1/2 LBS. Loose Sausage
1 TSP Garlic
1 TSP Italian Seasoning
1 Large Onion Peeled & Sliced
8 Large Mushrooms Cleaned & Sliced
1, 1LB 7.5 OZ Jar of Prego Chunky Mushroom Spaghetti Sauce
6 Cups of Shredded Pizza Cheese
Italian Seasonings
Brown sausage in a large pan until no longer pink. Add mushrooms & onion & saute another 10 minutes. Add the Prego & cook until bubbling. Spoon mixture evenly over the 2 crusts dividing it between the two. Now sprinkle the cheese over the pizzas with each pizza getting 3 cups of cheese. Sprinkle the top of the cheese with the Italian Seasonings. Bake in a preheated 425 degree oven for about 25 minutes or until top of pizza is bubbling & browned.                                   

                           WOW PIZZA DONE RIGHT!!!!                                                                              

BLOGGING LATER !!

For the weekend I will be posting a NEW Sausage, Mushroom Pizza Recipe AND Homemade Iced Cinnamon Rolls ! Look for them over this weekend !

Pan Sauteed Pork Loin Tenderloins in Onion Gravy

Tender pork steaks swimming in onion gravy is a simple but satisfying start to dinner. Pair this with potatoes, noodles or rice with a vegetable on the side & you have a meal fit for a King Or Queen! 


1 LB Pork Loin Tenderloin Steaks
1 Tbs Butter
1 Large Onion Peeled & Sliced
Flour
1 TSP Onion Powder
1 TSP Garlic Powder
Salt & Pepper to Taste

Saute steaks in butter until well browned on both sides about 6 minutes per side. Now sprinkle tops of steaks with seasonings & sprinkle with flour about a TBS per steak. Flip steaks & sprinkle that side the same way. Add onion to the pan. Continue browning floured & seasoned side down about 5 minutes. Now flip & do the same with that side. Pour water in pan until steaks are covered. Simmer steaks in the water stirring the gravy every now & then. After 1/2 hour flip steaks over & cook another 20 minutes. Gravy will be thick & steaks fork tender. DELICIOUS & serves 4 !

                                                               

Roasted Potatoes, Onions & Carrots

6 Large Potatoes Peeled & cut into Quarters
8 Large Carrots Peeled & cut into Quarters
3 Large Onions Peeled & cut into Quarters
4 TBS Butter
2 TBS Parsley
Sprinkling of Sea Salt
Dash of Paprika
Baking Spray

Preheat oven to 375.
Spray 9x13 pan with baking spray. Place vegetables in pan & sprinkle herbs & seasonings over them. Melt butter & drizzle over the top coating as much of the vegetables as possible. Cover with foil & bake 2 hours uncovering & basting vegetables with the drippings in the pan every half hour. Remove foil & bake another half hour.  GREAT WITH ANY MAIN MEAT COURSE!
                                                         

Cheesy Dinner Rolls

    CHEATING ON THIS RECIPE BUT WHO CARES THESE ARE YUMMY! GO AHEAD & CHEAT with this recipe, I won't tell anyone!

1 Loaf of frozen bread dough
1 Cup Shredded Cheddar Cheese
1 TSP Paprika
1 Tsp Parsley Flakes
Dash of Red Pepper
Sea Salt
1 Egg Beaten with 1 TBS Water
Thaw bread dough ( I thawed dough in a sprayed bowl placed in the microwave at 30% power for 3 minutes)
Knead in cheese, paprika & parsley & red pepper. Break off balls of dough shaping them into balls making 20 balls. Spray a 10 x10 pan & place dough balls in the pan. Cover & let rise until double. Once raised wash with the eggs wash & sprinkle with sea salt . Bake in a preheated 375 degree oven for about 20 minutes or until high & brown. Serve hot ! AMAZING DINNER ROLLS!                                                                          

Grilled Marinated Chuck Roast & Grilled Marinated Pork Loin

         The left side of the photo is succulent beef. The right side is juicy pork ! GREAT WAY TO GRILL for those who only like one or the other!

3 Lb Chuck Roast
1 Cup  Robust Italian Dressing
Place ingredients in a zip lock bag & marinate overnight. Heat one side of the grill to medium heat. Place roast with the marinade in a heavy foil pouch. Place on cold side of the grill & close grill cover. Cook 2 & 1/2 hours turning pouch so the futher side is now closer to the heat. DO NOT TURN POUCH UPSIDE DOWN! every 1/2 hour. The last 1/2 hour turn grill down to low & take meat out of the foil & place on the hot side of the grill. Cook 1/2 hour turning meat 1/2 through & basting with the leftover marinade. Remove from grill & slice & serve. 


PORK:
3 LB Pork Loin Roast
1 Cup Italian Dressing & 1/2 Cup BBQ Sauce. 
Place all ingredients in a zip lock bag & marinade overnight. Make a heavy foil pouch enclosing pork & marinade. Turn grill on medium heat using one side only. Place the foil pouch of meat on the cold side of the grill. . Close grill & cook meat 2 & 1/2 hours turning the pouch so the further side is now closer to the heat. DO NOT TURN POUCH UPSIDE DOWN ! Now take meat out of foil & place the meat on the hot side of the grill . Turn heat to low & grill 1/2 hour longer. Turn meat 1/2 through cooking time & baste with leftover marinade. Remove from heat after 1/2 hour slice & serve!
                                                                        

TANDY CAKE

        This cake is an AWESOME treat to create for any occasion & you really do not need a reason to whip up a cake that is peanut butter & chocolate do you? OF COURSE NOT! Go ahead & make this perfect marriage of chocolate & peanut butter but do not expect it to last very long! It will be gobbled up right before your eyes!

4 Eggs
1 TSP Vanilla
2 Cups Sugar
2 TSP Vegetable Oil
2 Cups Flour
2 TSP Baking Powder
1/2 Tsp Salt
1 Cup Milk
1 & 1/2 LBS. Wilburs Melting Chocolate Wafers ( Dark Chocolate) or any chocolate you wish
2 Cups Peanut Butter
1 TBS Shortening

Beat eggs, vanilla, sugar & oil together until creamy & thick. Mix flour, baking powder & salt together. Add slowly into the egg mixture alternating with some of the milk beating on low speed with a mixer. beat well. Grease & flour a 10x15 cookie sheet with a deep edge. Pour in batter & bake 25 minutes at 350 degrees preheated oven. Remove once baked & spread with the peanut butter while cake is hot. Place cake in freezer until peanut butter is hard. If you can't fit it in your freezer just refrigerate until it hardens the peanut butter. Once peanut butter is hard melt chocolate with the shortening  in a double boiler. If you do not have a double boiler put chocolate in a deep pot then place that pot over another pot that has water simmering it serves as a double boiler. Stir chocolate to keep smooth. Once melted, pour chocolate over the surface of your cake smoothing it over the surface. Let cake & finish setting up. Cut into squares to serve!

                                                                                                                                                             

Shepherds Pie the Frank Johnson Version!

Warm & Hearty true COMFORT FOOD in every sense! Dish up a plate full of this for an old fashion & yet easy supper! You can not go wrong with the satisfying combination of burger & mashed potatoes! 


3 LBS of Ground Beef or Ground Turkey
1 Tsp Garlic Powder
1 TSP Onion Powder
Saly & Pepper to taste
2 Cans 14.5 OZ Mixed Vegetables drained
2 Cans 4 OZ Portabella  Mushrooms drained
10 Cups Prepared Instant Mashed Potatoes 
4 Cups Shredded Cheese 1/2 Extra Sharp Cheddar & 1/2 Marbled Jack Cheese

Brown beef in a large skillet chopping the meat until fine & no pink remains. Drain off extra grease & then add the canned vegetables & seasonings. Stir until heated. In a 9x13 pan spread a layer of the mashed potatoes to cover the bottom of the pan. Add 1/2 of the beef & vegetables. Now add another layer of the potatoes spread out evenly. Spread the remaining mixture of beef & vegetables evenly over the potatoes. Now spread the cheese over the top. Bake in a 400 degree oven for 10 minutes. SERVES 6 HAPPY PEOPLE!

                                                                             
                      CUT RECIPE IN 1/2 & bake in a casserole dish for less servings!