Tag Archives: garlic

Sausage, Kale and White Bean Soup


Brrrrr. When the weather is chilly, than soup is on the menu!!  This one was liked by everyone, which, to tell you the truth~ surprised me!!! I thought that there would be an issue with the “green stuff” BUT there wasn’t.  Enjoy!

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Sausage, Kale and White Bean Soup 

12 oz. Italian Sausage links (I used the Aldi’s turkey sausage)
1/4 c. water
1 medium onion, chopped
2 garlic cloves, minced
1 TB. olive oil
2 (15 oz.) cans of Great Northern beans, rinsed and drained
2 (14 oz.) chicken broth (or about 4 c. water and 4 chicken bouillon cubes)
*14 1/2 oz. can diced tomatoes, undrained
1 tsp. oregano
1 tsp. basil
dash of garlic powder
4 c. chopped kale
black pepper to taste

Take the sausage out of the casings and roll into little balls, bite size ones. Place in a large soup pot, add the water, bring to a boil and simmer for 10 minutes (covered). Uncover and cook for 5 more minutes till meatballs are cooked through. Take out and set aside.

Heat the oil in the same pot, add the garlic and onion and cook till tender.  Add the beans, broth, undrained tomatoes, oregano, basil and garlic. Bring to a boil and simmer for 5 minutes. Add the cooked sausage and kale, simmer till kale is tender (this does not take very long, 5 -10 minutes).  Season with pepper, if needed.

* Can use a can of Italian Style diced tomatoes (14 1/2 oz.) in place of the regular diced tomatoes, basil, oregano and garlic.


Recipe from Prized Recipes to Cook and Savor~ Vol. II.


Cheesy Pull Apart Bread


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A few weeks back we had Hawaiian Sweet  Bread and I had thrown the round loaf in the freezer, for future use. It came in handy the other night when I wanted to have some sorta bread to go with dinner. I took it out and let it thaw, THEN went CRAZY…well, my kinda crazy…… It turned out delicious, a new favorite recipe for sure! Hope you enjoy it too, this would work just as well with the Hawaiian Bread Loaf you can buy at the store!

* Use whatever cheeses and herbs your family likes, let me know what you come up with! Green onions would be good, pepper jack cheese, bacon……lots o’ possibilities!

* Sorry about the “sprinkle” and “dash” type measurements for this recipe, it is the kinda recipe that you just have to use as little or as much as your family likes, more of a “method” recipe….be creative and have fun!

Cheesy Pull Apart Bread 
1 loaf of Hawaiian Bread
1/4 c. melted butter
shredded cheese of choice, I used Monterey Jack
garlic powder
Italian Seasoning
Parmesan Cheese

Cut your bread lengthwise and widthwise, nearly to the bottom of the loaf ~ be sure to leave the bottom in tack or you will just have a bunch of bread cubes, which would be delicious croutons but not really be a bread loaf per say.  Pull the bread apart a bit to make room for the cheesy yumminess.

Drizzle with butter, then with cheese (I used about 1 1/2 c…..) and then sprinkle with garlic, Italian Seasoning and Parmesan.  Wrap up in foil, leaving some room in at the top so the cheese does not stick to the top of the foil. Heat in a 350* oven for about 20-25  minutes till heated through and cheese is melted. You may uncover near the end to brown with cheese a bit.

 Enjoy, I sure hope you do!

Butternut Squash Soup


Maybe this  is not a soup that you have ever made or tried, for me both of those were true. I probably NEVER would have ventured out and made this had I not be given a taste of it from a friend. I heated it up that night, thinking I would be eating it ALL myself. Nope. After everyone tried it I was left with 3 bites. No complaints, that was a good thing. I knew they would eat it IF I made it! This soup IS very rich, a small bowl will satisfy. Serve with a sandwich and you have a lovely fall meal.

(By the way this soup is very_____ (started with “c” and rhymes with “dreamy”.)

Thanks to Marijo and fam for having a green thumb and sharing some lovely butternut squash with me!!! I am SPOILED!!   I have made this a few times and am quite thankful to add this delicious soup to my squash recipe file ~ thanks Marijo for sharing your soup with me….THUS making me NEED the recipe!

*This recipe of soup will yield you about 6 servings.  (Well, unless you boil it tooooo long, it will yield a bit less. *oppss* IF that would by chance happen to you, well, just add a bit more chicken bouillon/water to get it to you desired thickness.)

* Check out the original recipe here at allrecipes. I did make some slight changes when I made it.  It called for 2 (8 oz.) packages of cream cheese. I used 1 (8 oz.) package. That was fine. I used 4 oz. of 1/3 less fat and 4 oz. of the full fat stuff. Either one would be fine.

* IF you prefer to boil your squash and not roast it, check with the original recipe. 

Butternut Squash Soup 
1/2 of an onion, cut into chunks
3 garlic cloves, peeled and smashed
1 large carrot, peeled and cut up into chunks
6 c. butternut squash, peeled and cut up
4 TB. butter, melted
salt & pepper
3 c. water
4 chicken bouillon cubes
1/2 tsp. marjoram
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
8 oz. cream cheese
Put the cubed butternut squash, garlic and onion on a large sheet pan. Drizzle with melted butter and sprinkle with salt & pepper to taste. Roast in a 350° oven for 1 hour, till lightly browned and tender.

Put the squash mixture in a pot, add the water, chicken bouillon cubes, marjoram, black pepper and cayenne pepper. Bring this up to a boil. Simmer just a few minutes, you want the cubes to be dissolved but you REALLY don’t want to boil away all the broth…. Add an 8 oz. cream cheese. * Blend till smooth.  Serve and Enjoy. 

* If using a blender then blend in a few batches, remember to be careful because it IS hot. If using an immersion blender then you can do it right in your pot, being careful not to cover yourself WITH hot soup.*

Recipe from Marijo, adapted from allrecipes.

Soft Garlic Knots


I am taking a break today from sharing Aldi sale recipes and recipe ideas. The ad is filled with “price comparisons” ~ check it out. I just didn’t really have a recipe that matched the sale ad, I was however pleased to see that I am saving money by shopping there! I realized that I have not shared a fresh baked bread/roll recipe in a while. I hope you find this one to be as enjoyable as we do.  I had this post ready to send out months ago….oppsss….glad I found it now, hope you will be glad too!!!

I have served these rolls with soup, I have served these rolls with Italian food, I have served these rolls as a sandwich with burgers….ENDLESS are the possibilites and ENDLESS will  be the smiles. It took me a few tries to get the “knot” ~ that which is really not that great yet, no worries it is STILL delicious “knot” or not…heehee.

* This dough works fine in a bread machine too. Just put the dough ingredients in your bread machine, in the order listed, and set to dough cycle. When it is done, just continue on with the recipe below.

* I have decided that I like to brush with the “glaze” BEFORE rising the rolls the 2nd time. I found that if I brushed the risen rolls, they sometimes deflated and THAT was always a bummer….

Soft Garlic Knots   
1 c. + 2 TB. warm water
2 TB. oil
1/4 c. warm milk
1 TB. sugar
1 1/4 tsp. salt
3 c. flour
2 tsp. yeast
1 tsp. garlic powder
2 TB. melted butter
1/2 tsp. Italian seasoning
Combine the water, oil, salt, milk, sugar, flour and yeast in your bread machine in the order listed and set to dough cycle. OR.  Combine the warm water with the yeast and let set 5 minutes. Add the oil, milk, sugar and salt. Mix a bit, then add the flour 1 c. at a time, then dump out on counter to knead in any extra flour, knead for 6-8 minutes till smooth. Put in bowl, cover and let rise till doubled. When dough it ready, divide into 16 (12 if making for sandwiches) pieces and roll each piece into a snake shape and tie into a knot, tucking one end under and one end in the middle.  (At this point I sometimes brush with the glaze, then cover with greased plastic wrap.) Cover with a light towel and let rise 20-30 minutes till JUST barely doubled and bake @ 350* for 15-18 minutes. Combine the glaze toppings and brush over warm rolls.  Serve and Enjoy. Yeild 12-16.

Recipe adapted from King Arthur Flour.

Beer Brats & Grasshopper Dessert


Yep, it is Wednesday! Time for Aldi sales! Sales are from Sept. 19-Sept. 25.

    (I had about 5 recipes to share this week….that is TOO many, so I had to choose  only 2……THAT was hard….SUCH good veggie sales this week!!)
*Broccoli is $0.99 for a 1 lb. package. I will be getting some to make this Broccoli Salad!!
* A head of cabbage is $0.69, I have 2 salads that I enjoy to make for my family, why pick??? I might just make Cabbage Crunchy Apple Slaw and Chinese Salad, will you???
*Red Potatoes are really good and for $0.79 for a 5-lb. bag ~ they are FANTASTIC!!! Now to choose between…..BLT Red Potatoes or Ranch Potatoes??
* Cauliflower is $0.99 each. I will grab one and get you a recipe ANOTHER day!! 🙂
* One of our favorite snacks is the Savoritz Wheat crackers. Plain OR dipped in BLT Dip or Pepper Jelly ~ have you tried either of these yet???
* I know that it is not “grilling” season per say, BUT Aldi has brats on sale, so that means I get to share a  “brat” recipe with you!!! (I have not tried these particular brats from Aldi….sorry, cannot give a true “critique” of those ~ had anyone tried them?? Are they good??? Prices range from $2.69 – $2.99 for 8oz.-16 oz. pkgs.
* Chocolate Creme Sandwich Cookies (aka Oreos….) are on special for $1.89. They have chocolate or mint, lets enjoy a taste of the Holidays with Grasshopper Dessert!!! (Or file this for your holiday parties….not me, I will be making it ASAP!!! (again….)

As always, I would love to hear if you tried anything, liked or disliked anything ~ maybe I shared a recipe that you already know and love!! I would love to hear about it all!! Lets have a gab session….oh.. Hey, don’t forget IF you have a recipe your family LOVES and want to share it with me, so I can make it and share it with EVERYONE, share it here @  favoritefamilyfoods@hotmail.com  !!!

Now for the recipes……

I really wanted to make this for my husband, he had been requesting brats and I wanted to make them “special” ~ it WAS easy, and delish…..and I don’t like beer, but the flavor was nice. I had eaten “beer brats” before, but have never made them. I will FOR SURE do it again, it was nice to have them simmered and ready to go when we were ready to throw them on the grill. Just keep in mind that the red pepper flakes pack a wallop of heat ~ so go for less if you are not into that sorta thing!!! Enjoy this truely summer treat.

Beer Brats
2 cans of beer
1 onion, chopped
5 brats (good quality ones IF you can get your hands on them)
3/4 tsp. red pepper flakes
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
Bring the beer and onion to a boil, I used my large deepish skillet for this. Add the rest of the ingredients and lower the heat to medium and cook about 10-12 minutes. Take the brats out and grill, just keep on eye on them and turn them when they need to be and talk to my husband more about the about of time and doneness and when to take them off I am not even going to pretend to tell you how long they took to cook and he is not here right now to remind me….breath…..moving on. Simmer the onions till liquid is cooked down a bit and onions are wonderfully tender. Serve the brats on buns with the onions and mustard. ENJOY!

Recipe adapted from a recipe shared with me from a friend via Facebook.

Ready for DESSERT!????!!!

Anyone enjoy mint chocolate chip ice cream??? Mint Meltaways?? Grasshopper cookies? Mint Oreos?? York Peppermint patties??? Maybe you are in? Maybe you are not. I just know that mint/chocolate is wonderful combination that I have loved for as long as I can remember. I was hot, I was hungry, I wanted something cold for dessert (I know…..making this “Christmas lookin’ ” dessert in the summer, I must be CRAZY!….. I was going to wait till  the holidays ~ to share this with you ~ but it is not MY fault that Aldi has mint Oreos NOW……NOR will you find me complaining, just all the more I can make this dessert!!  We fought over the leftovers the 1st time I made it, so since then ~ yep, I double it to a 9″ x 13″ pan. 🙂 Nice and versatile.

* I used this Hot Fudge Sauce. (Cooled NOT actually hot.) Though I am sure that a hot fudge sauce from the store will be fine, you do NOT want to use chocolate syrup though, it will most definitely change the whole consistency of this thing I am sure!

* Mint oil can be found in the cake baking section of stores like Wal-Mart or Joanne’s. It has a VERY strong flavor without using much, so proceed with caution and just start with a drop, taste, add a drop, taste, go from there. IF you go over board your nose will begin to feel like you have a peppermint stuck in there…sorry. I would imagine you could also use mint extract, though I have not tried it that way. Start with 1/2 tsp. or so, that would be my guess.

Grasshopper Dessert 
15 Mint Oreos, crushed
1 1/2 TB. melted butter
8 oz. cream cheese, softened
1 c. powdered sugar
1/2 c. HOT FUDGE sauce (from the store or maybe this one?)
8 oz. Cool Whip, thawed and divided to 2 – 4 oz. sections
mint oil
green food coloring, opt.
1-2 mint candy canes, crushed (or crushed Starlight mints)
3 TB. (or so) of mini chocolate chips
Combine the crushed Oreos and the butter, press this mixture into the bottom of a 9″ square pan. Set aside. Beat the cream cheese and powdered sugar, add the hot fudge (not hot though :)) and beat just till combined. Fold in 4 oz. of the Cool Whip. Pour into crust. Set aside. Fold a drop of mint oil in the remaining 4 oz. of Cool Whip, stir ~ give  it a taste and see if you need to add another drop you two. You want a nice mint flavor, nothing TOO overpowering. Add a drop or two of green food coloring. Stir, spread over chocolate layer. Top with crushed candy canes and mini chocolate chips. Freeze. ENJOY!!!

BBQ Chicken Kabobs


Today is generally my “Aldi recipe share day”. I do so enjoy shopping at Aldi ~ GREAT prices and they have mostly everything I need for my weekly grocery shopping! So I really enjoy sharing a recipe here or there that uses an Aldi item or a “special buy” item.  I HOWEVER didn’t have a recipe ready to go that fit with the ad this week. SO I am skipping it this week…..that being said ~ I want to know if this weekly “feature” is a good thing that I should keep up, or is it generally NOT very helpful.  Drop a line letting me know what I should do, please, just curious ~Should I keep up the “hey look whats on sale this week at Aldi!” thing or drop it and or forget the whole Aldi thing and just share a random recipe. (Click here for an example IF you are a new reader and PS, thanks FOR reading!!) Thanks for your help in helping me figure it out 🙂

These days it is really almost too hot to put the oven on, though I still do do it at times ~ I still need to get my baking fix every few days…..BUT it comes in handy to cook dinner on the grill. We had these kabobs not too long ago and we all really enjoyed them! My “men” sure are fans of BBQie stuff so this was right up their alley!

BBQ Chicken Kabobs 
4 TB. oil
3 tsp. vinegar
1 tsp. salt
1 tsp. pepper
1 tsp. garlic
1/2 tsp. cumin
1/2 tsp. chili powder
1 tsp. parsley
1/4 tsp. cayenne pepper
1/2 tsp. oregano
1/4 tsp. paprika
1/2 c. chili sauce
4 chicken breasts
Combine all the ingredients in a large ziplock bag. Cut the chicken up into 1″ size pieces. Add the chicken to the bag, shake and mix up well,  place in the fridge to marinade for about 30 minutes. Place the chicken on skewers ~ not too tightly packed or you will have trouble cooking it through. Disguard the remaining marinade. Grill 12-15 minutes on lowish heat, turn the skewers a few times to insure that each side it cooked through. If you want more BBQ flavor  you may brush with your favorite BBQ sauce near the end of cooking OR serve with BBQ sauce for dipping. ENJOY.

Recipe from my files, original source unknown, I have made some changes.