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This is a quick and easy sausage hash recipe you can try.

1 lb pork sausage
1 medium onion, chopped
2 medium carrots, grated
1 medium green pepper, chopped
3 cups diced cooked potatoes  

• Dice your potatoes

• Chop your onion and green pepper.  Grate your carrots.

• Cook the pork sausage in a skillet, on medium high heat until no longer pink.

• After the pork sausage is no longer pink, drain the fat out of the pan if there is any.

• Add your carrots, green pepper, and onion.  Cook until tender.

• Add the potatoes, salt and pepper.  Lower the heat.

• Cook for 20 minutes or until the potatoes golden color and they are heated through.

• Serve your sausage hash and enjoy.        

• 

Step 1

Choose a sharp, thin-bladed carving knife. Running your knife along the bottom of the turkey, find the places where the thighbones meet the body.

Pumpkin bread with cream cheese filling:
 

3 1/2 cups flour
2 tablespoons baking soda
1 1/2 teaspoons salt
2 teaspoons cinnamon
1 teaspoon nutmeg
3 cup granulated sugar
1 cup vegetable oil
4 eggs
2/3 cup water
2 cups pumpkin

Filling
8 ounces cream cheese, softened
1 egg
1/2 cup granulated sugar
1/2 cup chopped pecans

Mix filling ingredients in order listed and set aside.

Sift dry ingredients together. Mix pumpkin, water, oil and eggs together. Pour into dry mixture and mix well. Pour 1/2 of batter into 2 greased 9 x 5-inch loaf pans. Next pour a layer of filling in each pan (using all of the filling). Finish topping with remaining bread batter. Bake at 350 degrees F for 1 hour and 15 minutes, or until a wooden pick inserted in the middle of the loaf comes out clean.

Cool before removing from pans.

I purchased my Baker’s Secret set and was ready to start baking and trying some new recipes. Love pumpkin bread! 

Ingredients

• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups white sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Amount Per Serving  Calories: 263 | Total Fat: 10.3g | Cholesterol: 35mg

Grilled cajun salmon Ingredients

1 1/2 teaspoons paprika

1/2 teaspoon basil

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon pepper

1/2 teaspoon salt

1/2 teaspoon thyme

1/8 teaspoon cayenne pepper

4 salmon steaks

After seasoning you can grill a few minutes on each side until the steak, flakes! Delicious salmon with bite. Use your grill or the Rachael Ray, Sammy grill. Makes a healthy, tasty and quick entree.

2 beef ribeye steaks, cut 1-inch thick (about 1 1/2 pounds)Glaze:
1/4 cup pineapple juice
1/4 cup soy sauce

2 tablespoons packed brown sugar

1 teaspoon cornstarch

1. Combine glaze ingredients in 1-cup glass measure, mixing well. Microwave on HIGH 2 1/2 to 3 minutes or until thickened, stirring once.
2. Place beef steaks on grid over medium, ash-covered coals.
3. Grill, uncovered, 11 to 14 minutes for medium rare to medium doneness, turning occasionally and brushing both sides with some of the glaze during last 5 minutes.
4. Carve steaks; drizzle with remaining glaze.

Makes 2 to 4 servings. Dig right in with a beautiful set of Oneida flatware! Perfect for a summertime cookout.

Fantastic recipe that makes my mouth water and my husband loves it. Very easy to make and ready in less than 30 minutes. I make it using my new Rachael Ray cookware and accessories.Works like a dream and it makes me feel like an accomplished cook Enjoy!

Ingredients:

 Ingredients

• 2 Tbsp pine nuts
• 2 cup basil leaves, fresh
• 1/2 cup reduced-sodium chicken broth
• 1/4 cup grated Parmesan cheese
• 1 Tbsp olive oil
• 2 medium garlic clove(s), peeled
• 1/2 tsp table salt

Instructions
Place pine nuts in a small skillet and set pan over medium heat. Cook until nuts are golden, shaking pan frequently to prevent burning, about 3 minutes. Transfer nuts to a plate to cool.

In countertop appliances such as a blender or food processor, combine nuts, basil, broth, cheese, oil, garlic and salt; process until smooth and thick.  This recipe yields about 1/4 cup per serving.

Ingredients

• 2 1/2 cups fresh or frozen blueberries
• 1 teaspoon vanilla extract
• 1/2 lemon, juiced
• 1 cup white sugar, or to taste
• 1/2 teaspoon all-purpose flour
• 1 tablespoon butter, melted
• 1 3/4 cups all-purpose flour
• 4 teaspoons baking powder
• 6 tablespoons white sugar
• 5 tablespoons butter
• 1 cup milk
• 2 teaspoons sugar
• 1 pinch ground cinnamon

Directions
Lightly grease an 8 inch square bakeware dish. Place the blueberries into the bakeware and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.

In a medium bowl, stir together 1-3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until the mixture is in small pieces. Make a well in the center, and quickly stir in the milk.

Mix until just moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.

Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean (of course there will be blueberry syrup on the knife). Let cool until just warm before serving. Very Best Blueberry Cobbler can be stored in the refrigerator for 2 days.

A friend of mine makes the best Banana Bread that is great with coffee, served warm with butter or just eaten as a snack. I asked her for the recipe and told her that I wanted to share it with others.  Well, here it is.

 Susie’s Fantastic Homemade Banana Bread

1/2 cup sugar

1/2 cup brown sugar

1/2 cup melted margarine or butter

1/8 teaspoon salt

1 teaspoon vanilla

2 eggs

3 Tablespoons milk

2 Tablespoons vinegar

1 teaspoon baking soda

3  very ripe bananas

1 cup walnuts or pecans (optional)

2 cups flour

Preheat oven to 350 degrees. Mix sugars, margarine, salt, vanilla & eggs together.  In separate small bowl mix milk, vinegar & baking soda (will foam up).  Mix all these items together. Then mash and add bananas and nuts to your batter.  Slowly add flour a little bit at a time until all the batter is moist. 

Pour into nonstick loaf pan or into lightly greased loaf pan.  Depending on how hot your oven gets bake from 50 min. - 1 hr. Done when you test it with toothpick and it comes out clean.  Do not over bake.  Let stand to cool for at least 30 mins., then slice and enjoy!  It’s the best I’ve ever had!