Friday, December 13, 2013

Chex Cereal Brittle

We have friends who are gluten free and while we love seeing them, I always find it challenging to brings snacks or foods that they can enjoy too. Upon some serious web surfing to find football worthy, gluten free snacks, we all agreed that this sounded good. And boy, was this stuff additive!  If snuggling on the couch for a holiday movie, football game or marathon of Housewives of Beverly Hills is on your weekend agenda, consider moving these babies a little out of reach so you don't consume them in one sitting....

8 cups rice Chex cereal
1 cup salted peanuts
1 can (14 oz.) sweetened condensed milk
1 tsp. vanilla

Heat oven to 300°F. Spray two 15x10x1-inch pans with cooking spray.  In a large bowl, mix all ingredients until evenly coated.  Gently heating the condensed milk may make it easier to mix.  Spread in pans in single layer.  Bake 20 to 22 minutes or until light golden brown.  If not browned, stir gently and bake an additional 8 - 10 minutes, watching it carefully. 

Spread on waxed paper to cool, about 15 minutes. Break into pieces. Store in airtight container.

Wednesday, December 11, 2013

Spicy Sausage Pasta

We've been craving warm, satisfying and filling dinners after long days at school and work. Add a little snow in the mix and we could eat this every week.   You can get creative and use any type of smoked sausage (we used turkey kielbasa) but it's an easy recipe that I'll have memorized soon. 

   1 teaspoon olive oil
1 lb smoked sausage
1.5 cups diced onion
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild
1/2 cup heavy cream
8 oz penne pasta
1/2 teaspoon salt and pepper, each
1 cup Monterey Jack cheese, shredded
1/3 cup thinly sliced scallions

Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.

Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.

Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.

Recipe and photo from Kevin & Amanda