Tag Archives: #yum

Another Look at Easy Meals…

This past month, I decided to take on Johnsonville’s challenge to substitute their sausage for any recipe that has six ingredients or less.  The recipe I found was so spectacular, I can’t believe it hasn’t been reviewed yet.  My husband said it was one of the best dinners he’s ever had, and I just had to agree!  Here it is:

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Apple and Sausage Grilled Cheese

Apple & Sausage Grilled Cheese*

  • Servings: 1
  • Time: 15mins
  • Difficulty: easy
  • Print

INGREDIENTS:

    • 2 slices rustic whole wheat bread
    • 2 thin slices aged Cheddar cheese
    • 2 thin slices Honeycrisp apple, or more to taste
    • 1/2 cup Johnsonville ground sausage, crumbled & cooked

DIRECTIONS:

  1. Preheat a sandwich/panini press according to manufacturer’s instructions.
  2. Set one slice of bread on a work surface. Top bread with 1 slice cheese, apple slices, sausage, and remaining 1 slice cheese. Place remaining bread slice on top.
  3. Cook sandwich in the preheated panini press until bread is lightly toasted and cheese begins to melt, about 5 minutes.

My Review: We loved this! I used this recipe for Johnsonville’s “6 Ingredients or Less” challenge. I used a rustic boule of whole wheat bread and replaced the bacon with crumbled, cooked sausage meat. I also served it with a honey mustard dipping sauce. So good! The flavors are perfect! If you don’t have a panini press, just heat a skillet on medium and when it’s hot, put your sandwich down with another, smaller pan on top of it to press it down. Then, just put a heavy can on it to hold it. Flip the sandwich after 2-3 minutes (after it’s toasted nicely).

*Adapted from this recipe

If you can’t find the ground sausage in stores, you can easily make it from regular sausage links.  Just slice the sausage link lengthwise and remove the skin.  Then, crumble the meat.  Easy peasy.  See the picture below for a visual…

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Another great recipe is the sausage muffin cups which I’ve listed below.  It’s tasty and simple.  We enjoyed them for dinner, but they obviously can be eaten for breakfast too.

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Amazing Muffin Cups*

  • Servings: 12
  • Time: 50mins
  • Difficulty: easy
  • Print

INGREDIENTS:

    • 12 links Johnsonville Original breakfast sausage
    • 3 cups frozen country style shredded hash brown potatoes, thawed
    • 3 tablespoons butter, melted
    • 1/8 teaspoon salt
    • 1/8 teaspoon pepper
    • 6 eggs, lightly beaten
    • 2 cups shredded 4-cheese Mexican blend cheese
    • 1/4 cup chopped red bell pepper
    • chopped fresh chives or green onion

DIRECTIONS:

  1. Prepare sausage according to package directions. cool slightly and cut into 1/2-inch pieces; set aside.
  2. In a bowl, combine hash browns, butter, salt and pepper; divide evenly into 12 greased muffin cups. Press mixture onto sides and bottom of muffin cups.
  3. Bake at 400F for 12 minutes or until lightly browned. Remove from oven, divide sausage pieces into muffin cups.
  4. In a bowl, combine eggs, cheese and bell pepper. Spoon mixture evenly into muffin cups. Sprinkle with chives or onion. Return to oven, bake 13-15 minutes or until set. Serve.

My Review: These were delicious and very easy to make. The only change I made was to grate my own potatoes for the hashbrowns. They just need to be rinsed and wrung out once or twice, so that there isn’t too much moisture.

*Adapted from this recipe

Mazola_AllstarsProgramGuidelines_March2014

I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com.

Products received from advertiser are only used for experienced-based reviews on Trickle of Consciousness. The reviews, content and opinions expressed in this blog are purely the sole opinions of Jacolyn.

Easy Desserts for the Busy Adult

This post is for the busy parent driving children to ballet practice and soccer games or rushing to clean up a glass of spilled milk and lunch crumbs from the table.  It’s for the working man or woman with just enough time to make a quick meal before bed.  Life can be hectic!  That is why Reynolds Kitchens started the Reynolds Meal Magic Campaign.  It’s all about making real meals (homemade) faster and better by using their products.  There are many tips and timesavers listed on their site that have made cooking/baking easier for me.  Here are my favorite ways to use their parchment paper:

  • Food Storage:
    • Freezing cheeseburgers (place squares of parchment paper between them so that they don’t stick to each other)
    • Transporting cookies (stack them between scraps of parchment paper and put in an airtight container for easy transportation)
  • Food Prep:
    • Roll out pie crust (roll it between two sheets to reduce sticking of the dough to the surface of the rolling pin)
    • Frosting cakes cleanly (place scraps of paper under perimeter of cake to catch excess crumbs/frosting, frost it, and then gently remove paper)
  • Baking:
    • Baking brownies (line pan with paper to easily lift brownies square out of pan…No clean up!)
    • Nonstick cakes (after greasing and flouring a round cake pan, cut a circle to fit in the bottom and just peel it off once it has baked)
    • Chewy cookies (bake cookies on paper and they won’t stick to the pan or get too tough on the bottom)

I’ve found two dessert recipes from Reynolds Kitchens that involve minimum prep and are easy to put together.  Whether you have guests coming in an hour and you need to whip up something tasty to snack on or your kids are looking for an after-dinner treat, you’ll definitely want to try these recipes:

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Ashley and Whitney’s Popcorn and Pretzel Sweet Snack Mix

Ashley & Whitney's Popcorn & Pretzel Sweet Snack Mix*

  • Servings: 6
  • Time: 60mins
  • Difficulty: easy
  • Print

INGREDIENTS:

    • Reynolds® Parchment Paper
    • 1 (2.9 ounce) bag microwave low-fat popcorn
    • 2 cups mini pretzels
    • 1 cup coarsely chopped roasted almonds
    • 1 cup chopped sweetened dried cranberries
    • 12 oz white chocolate (try 2 of Terry’s white chocolate oranges)
    • 1 1/2 teaspoons ground cinnamon

DIRECTIONS:

  1. Line a 15 1/2x10x1-inch baking pan or large tray with a sheet of Reynolds® Parchment Paper; set aside.
  2. Pop popcorn according to package directions; shake bag so that un-popped kernels fall to the bottom.
  3. Pour popcorn, pretzels, almonds and dried cranberries into large bowl. Discard un-popped popcorn kernels.
  4. Melt chocolate according to package directions. Stir in cinnamon; pour over popcorn and pretzels. Toss to evenly coat.
  5. Spread evenly on parchment lined tray. Let set to harden, about 1 hour (if rushed, leave in fridge for half hour). Break apart large pieces. Store in airtight container.

My Review: This is so good!  My husband and I gobbled it down.  The only white chocolate I had was two of Terry’s white chocolate oranges (the ones that are both shaped and flavored like oranges).  When I make this again (and I definitely plan on it), I will use the chocolate oranges again.  The citrus flavor works well with the other flavors.  Also, I was in a bit of a rush, so I put the parchment covered tray of the popcorn mixture into the fridge for an half hour to speed up the hardening process.

*Adapted from this recipe

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Karen's Rolled Sugar Cookies*

  • Servings: 36 (2in) cookies
  • Time: 1hr & 10mins (15 min prep)
  • Difficulty: easy
  • Print

INGREDIENTS:

    • Reynolds® Parchment Paper
    • 2 1/4 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1 cup unsalted butter, softened
    • 1/4 cup white sugar
    • 1/2 cup brown sugar
    • 2 large egg yolks
    • 1 teaspoon vanilla extract

DIRECTIONS:

  1. Combine flour, baking powder and salt in large bowl; set aside.
  2. Beat butter and sugars with electric mixer until fluffy, about 3 minutes. Beat in egg yolks and vanilla. Gradually add flour mixture and combine.
  3. Wrap dough in parchment paper and place in Hefty® Slider bag; refrigerate until chilled, about 1 hour.
  4. Preheat oven to 350 degrees F. Line cookie sheets with Reynolds® Parchment Paper; set aside.
  5. Roll out dough 1/8-inch thick between 2 lightly floured sheets of parchment paper. Cut dough with 2 inch cookie cutters. Place dough on parchment-lined cookie sheets.
  6. Bake 6 to 8 minutes or until cookies are lightly browned on edges. Slide parchment paper with cookies onto cooling rack; cool.
  7. Decorate as desired. Store in airtight containers for up to 5 days.

My Review: The taste of these cookies is amazing with the change I made (using brown sugar AND white sugar rather than just the white).  These were so good, they didn’t even need frosting, though they wouldn’t taste bad with it either.  My cookies were difficult to roll because the dough was sticky, so I just spooned them onto parchment paper like drop cookies.  They spread quite a bit in the oven (I didn’t have enough time to refrigerate them for the full hour), but they were delish.  My husband tried one a few days later and said it was so moist that it tasted as if it had just come out of the oven.

*Adapted from this recipe

For more recipes from Reynolds Kitchens check out their collection on Allrecipes.

Mazola_AllstarsProgramGuidelines_March2014

I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com.

Products received from advertiser are only used for experienced-based reviews on Trickle of Consciousness. The reviews, content and opinions expressed in this blog are purely the sole opinions of Jacolyn.