September 17, 2010 Italian Sausage with Campanelle Pasta & Herb Butter

1 c. Butter, softened

7 large Basil Leaves, minced

2 large Garlic Cloves, minced

1/2 tsp. coarse Ground Pepper

1 pkg. (16 oz) Campanelle Pasta

1 pkg. (16 oz) Italian Ground Sausage

1 pint Cherry or Grape Tomatoes

6 oz Mozzarella cheese, cubed

In a bowl, combine the butter, basil, garlic and pepper; set aside. Cook pasta according to package directions. Meanwhile, in a skillet, cook and crumble sausage until no longer pink; drain and set aside. Drain pasta; transfer to a large bowl. Add sausage and half the herb butter; stir gently. Add two-thirds of the tomatoes and cheese; toss until coated.

Top with remaining tomatoes and cheese. Top with additional herb butter if desired. Serve immediately.

Recipe: From the Kitchen of Johnsonville Sausage

September 12, 2010 Andrew's Halloween Scrapbook Page

September 12, 2010 Raspberry Sauce Crepes for Breakfast

Basic Crepes Recipe: http://allrecipes.com/Recipe/Basic-Crepes/Detail.aspx

Raspberry Sauce: Recipe by Bryce

In saucepan add Butter, Sugar, Vanilla, and Raspberries on medium heat until it thickens.

Put raspberry sauce in crepes. Powdered Sugar on top.

Note: We picked our own raspberries from our backyard. We did not have enough to have whole raspberries for our crepes. Bryce made the raspberries go farther by making a sauce.

September 10, 2010 Garlic & Herb Breaded Chicken

Breaded Chicken: Put Butter on Chicken Thighs and cover in Garlic and Herb Bread Crumbs. In a casserole dish uncovered bake at 375 degrees for 45 minutes.

Side Dishes:

Caramelized Carrots: Butter, Sugar, Sliced Carrots.

Rice-A-Roni: Follow recipe on box and add more seasonings for desired taste.

Dinner made by Bryce

September 10, 2010 Get Well Soon Card

August 28, 2010 Bryce Did Karlyn's Hair Style

Karlyn

August 23, 2010 Homemade Chicken Noodle Soup

Olive Oil

Small Onion

Leeks and/or Celery

Carrots

3 Garlic Cloves

Chicken

Thyme*

Rosemary*

Basil*

Parsley*

Oregano*

Bay Leaf*

Salt*

Black Pepper*

9 Chicken Bouillon Cubes

9 cups Boiling Water

Homemade Style Egg Pasta

1. Sauté olive oil, chopped onion, diced leaks and/or celery, sliced carrots, and minced garlic. Add diced chicken. Cook chicken thoroughly. Add seasonings*.

2. In a separate pan make chicken broth; add chicken bouillon cubes into boiling water.

3. In separate pan, boil about 2 handfuls of pasta noodles. When noodles are almost done, drain noodles, and place into chicken broth.

4. Add sautéed ingredients into chicken broth.

5. Let noodles finish cooking, simmer, and then serve.

Recipe by Bryce