Drive Thru Alternatives (Installment 10) Sausage, Tomato, & Cream Pasta

You just can’t beat a scrumptious pasta dish for an easy mid-week dinner choice, particularly when it goes from “prep to serve” in less than an hour.

     Not to mention the fact that pasta is such an adaptable entrée favorite; you can make so many nutritious additions, and with as many different sauce/veggie/meat or meatless combos out there in recipe land as there are chefs it’s no wonder that Italian pasta dish recipes are a staple in the majority of American households today. Pasta meals are too versatile and inexpensive to pass by- especially when you find a great recipe like this one. They can be found in abundance in my recipe collection, and the list is growing every week!  Now, if I can just keep my waistline out of that “growing” equation; every good thing in moderation, my Kitchen Witches…perhaps ESPECIALLY the good things.

     Pasta with Sausage, Tomatoes, & Cream is hearty pasta, full of that oh-so-yummy addition of Sweet Italian sausage. It perks up the taste of this pasta, and persuades the Fab Family to sit at the dinner table for a healthy heaping of seconds. No “please eat your dinner” utterances here. As a matter of fact, you may just have to shoo the children away from the dinner table.

 Three helpings is enough, dontcha think? Even for a growing teenager. We don’t want anyone imploding after dinner, now do we?

      I LOVE CARBS…the more carb laden a food,  the better. They’re good for your brain, they help to “fuel” you, and they aid in the absorption of calcium. Just don’t overdo them, and you’ll be fine. Even considering this, one helping of pasta and a piece of thick and crusty baked bread is enough for me, thank you. I’ve tried giving them up but its simply not worth it…especially since we NEED them for optimum performance.

     Bread is a must have with pasta. Why do these things go so well together? I don’t know, but who am I to argue with perfection? I enjoy bread and pasta, (see, told you I LOVE CARBS) and I like to dip my bread, too.  Butter is tatsy, but when it comes to dinner bread I prefer to serve my own olive oil and herbs with it for dipping. I make it fresh and discard any extras after dinner. Being such an easy fix, it’s worth doing fresh every time. Plant yourself a few herbs and keep some dried ones on hand to use. You can grow them in pots or window boxes on patios and balconies…the addition of your own fresh herbs or dried makes a tremendous difference in your appreciation of the food. While I am a proponent of homemade bread, (and I love making it from scratch- no bread machine) if it’s mid-week realistically I am not going to have the time. I try to choose high quality, fresh, store baked Artisan breads if I have to purchase, and I always purchase to use the same day.

     This pasta recipe can stand all the “tweaking” you care to administer. I added fresh oregano and basil from the garden, and scaled back a bit on the parsley. The Daring Duo are not too enthusiastic about mushrooms and peppers, (Why, why, why?? You’d think it would be hereditary!) so I declined to throw them in the sauce, but you can bet I’ll give it a try one night when they are elsewhere. The Chianti didn’t hurt it a bit either. 

     Of course, it’s completely up to you as to whether or not you put it in the sauce- or merely let it keep you company while you’re cooking…
Just sayin’…

Bain sult as! (Enjoy!)

Bow Tie Pasta with Tomatoes, Cream, & Sausage          

2 tablespoons olive oil
1 pound sweet Italian sausages, casings removed
1/2 teaspoon dried crushed red pepper
1 cup chopped onion
3 garlic cloves, minced
1 28-ounce can crushed tomatoes 1/2 cup whipping cream
1 pound farfalle (bow-tie pasta)
1/2 cup (packed) chopped fresh basil
Parmesan cheese

Heat oil in heavy large skillet over medium-high heat. Add sausage and crushed red pepper. Sauté until sausage is no longer pink, breaking up with back of fork, about 5 minutes. Add onion and garlic; sauté until onion is tender and sausage is browned, about 3 minutes longer. Add tomatoes and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes. Season to taste with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add sausage mixture and toss over medium-low heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Transfer pasta to serving dish. Sprinkle with basil. Serve, passing cheese separately.

Wilson's Sangria

3/4 of a lemon

3/4 of an orange

1 lime

1 cup rum

1/3 cup white sugar

most of a bottle of red wine

pineapple juice

orange juice

sierra mist

Slice lemon, lime, and orange in thin rounds. Place in bottom of large glass pitcher with rum and sugar. Let chill for about an hour. Remove from refrigerator and mash fruit with wooden spoon. Add wine, pour into glass about 2/3 full. Add splash of pineapple juice, splash of orange, and the remainder fill with Sierra Mist.

Serve immediately.

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Quick. Easy. Good. Seriously.

I'm kind of a sucker for easy-good-quick...in food, anyway.

As ya'll know from past blog topics, we love to do big Sunday breakfasts around the Wilson home. I am ever scouting for breakfast/brunch recipes, but this morning I tried one that completely eclipses most everything else I have had recently...except for maybe the Beignets. They were exceptional!
But then, again- quick, easy, good.

I think I see a recurring theme here, whatcha think?

Pancakes and waffles are ever a popular choice, guaranteed to meet with nothing but " enthusiastic affirmatives" from the men in my household...the big one, the medium one, and the little one. Even the Fabulous Earl will indulge in some pancake or waffle leftovers with enthusiasm, although Rea has been known to help clean a plate or two as well. Pibbles are just helpful like that. Being excellent plate washers is one of their finest qualities.

My Easter achievement this year probably launched me to the top of the pancake pinnacle, I am proud to say.

Standard pancake mix with the addition of cinnamon, nutmeg, vanilla, & mini chocolate chips in increments I didn't even measure. In-Credible. Fresh fruit and yogurt. Then came that syrup. Made with butter and honey.  And that's all, folks. Remember? Quick...Easy...Good.

Gotta run, my Kitchen Witches. The Bunny is calling!

Bain sult as! (Enjoy!)

Butter and Honey Syrup (make any excuse to have it that you can!)

1/3 cup butter
1/2 cup honey

Melt butter over medium heat until thoroughly melted. Add honey and stir 1 minute or until heated. Serve immediately and DO NOT make ahead. This will not reheat as the honey will crystalize.

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J.C. wilson on Facebook (Tracy's photographer, food critic, and husband extraordinaire)

Please, no "Peep"ing

You might say that my family celebrates Easter “religiously” every year. Then again, you might not.

    Despite it's capricious nature, Easter usually means spring is really here, it’s not changing its mind, and it’s gonna be hot soon (YAY!!). It means summer vacations for the boys are right around the corner. It means wearing pastels again and the same burning question I hear EVERY year- “but why can’t we have a bunny?” 

  Here in sunny Georgia, it means the return of blue skies and cookouts, with emphasis on outdoor instead of indoor activities.

     We  turn our focus outward again, to the Temple of Mother Nature; worshiping at the altars of bright sun and sandy beaches that find us faithful parishioners. Easter Sunday brings not just another Christian holiday, but traditions, foods, and practices all its own.

     Like Easter egg hunts... Peeps... *Tracy shudders violently*- no matter how you color them they are still PEEPS... CHOCOLATE... Lots and LOTS of CHOCOLATE.

     I like to have a cook out for Easter, dye eggs, and let the kids egg hunt. The more kids the better! Our Easters in Pooler (this will be our third here) have brought neighborhood children to our yard when they realize we’re having an egg hunt. We use some plastic eggs, stuff the eggs with coins and small favors; and hide the real dyed eggs as well. The children seem to enjoy that as much as and if not more than just candy. It keeps the kids AND parents happy, and Mr. Wilson and I get a big kick out of watching them find their "loot"- especially the littler children. Someone inevitably gets either water balloons or squirt guns (frequently both) out and that’s when the big kids come out to play. Even Mr. Wilson- or should I say especially Mr. Wilson- gets involved.

     The cultures and numerous religions of our world have celebrations and holy days to mark memorable events and herald in the return of warm weather and sunshine…

     But for me, the memories of Easter over the years always kaleidoscope around three laughing boys and a wide eyed, blond -haired little girl, whose memories live forever in my heart. It doesn’t matter how much time has passed, I still see them squealing with delight at the sight of Easter eggs nestled in dew- laden shimmering spring grass on sunny Easter Sunday mornings.

And those Peeps. ..ahh, well...then there’s THAT.

Bain sult as! (Enjoy!)

Homemade Easter Egg Dyes

Blue
Ingredients
1 pound frozen blueberries (about 3½ cups)
2 cups water
1 tablespoon lemon juice

Directions-
1. On the stovetop, bring frozen blueberries and water to a boil in a pot. Boil for 5 minutes.
2. Pour colored liquid into a cup or bowl, straining out the blueberries with a strainer.
3. Stir in 1 tablespoon lemon juice.

Yellow
Ingredients
2 tablespoons turmeric
2 cups water
1 tablespoon vinegar

Directions-
1. On the stovetop, bring turmeric and water to a boil in a pot. Boil for 5 minutes.
2. Pour colored liquid into a cup or bowl.
3. Stir in 1 tablespoon vinegar.

Orange
Ingredients
2 tablespoons paprika
2 cups water
1 tablespoon vinegar

Directions-
1. On the stovetop, bring paprika and water to a boil in a pot. Boil for 5 minutes.
2. Pour colored liquid into a cup or bowl.
3. Stir in 1 tablespoon vinegar.

Pink
Ingredients
12 ounces frozen raspberries (about 3½ cups)
2 cups water
1 tablespoon lemon juice

Directions-
1. On the stovetop, bring frozen raspberries and water to a boil in a pot. Boil for 5 minutes.
2. Pour colored liquid into a cup or bowl, straining out the raspberries with a strainer.
3. Stir in 1 tablespoon lemon juice.

Brown
Ingredients
¼ cup instant coffee granules
2 cups boiling water
1 tablespoon vinegar

Directions-
1. In a cup or bowl, stir coffee granules and boiling water together.
2. Add 1 tablespoon vinegar.

Green

Directions-                                                                                                                                                                  In In a bowl or cup, mix one part blue liquid with one part yellow liquid
From REALSIMPLE.COM

Other Easter links:

Easter Symbols & Traditions-Infoplease.com
Easter Egg Coloring History

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J.C. Wilson on Facebook (Tracy's photographer, food critic, and husband extraordinnaire)

One (or three) For the Recipe Books

Now I know why this cake is the most requested recipe in Southern Living magazine history…

Don’t scoff- I too was a non-believer.

But, as they say, seeing (or in this case tasting) is believing.
This cake is the epitome of a “springtime in the south” recipe”. Pineapple, bananas, and the essential pecans are all present and accounted for. .. A delightfully decadent trio of taste, artfully aligned to enthrall and enrapture the lucky diner who partakes and indulges…A masterpiece of southern design…

Are you drooling yet, my little Kitchen Witches?

The Fab Family seems to be in the cycle of celebrations, and today we celebrated the safe return of our friend and soldier Richard Powell. He and his family are some of our dearest friends and we love getting together with them all anytime. Inspired by the season, I prepared a few different food recipes today that were completely new to us, that I had never tried before.

Mexican Grilled Corn- Yummm-ee...and very simple to make. Mr. Wilson cooked on the grill, I added some seasoning,  "Crema Mexicana",  and we had a keeper, Witches.

Keeping it simple- a Fruit Salsa. WOW...Can I just tell you that it was SO pretty, so tasty, and I even made the chips to go with it myself. The kitchen smelled fantastic!

Now, about that cake...
The recipe is a simple one, but the end result is something more. It not only looks, but tastes, like you spent hours baking. Sure to please- either for a family treat or to take along for picnics and covered dish parties- and become a treasured recipe of your own.

Paired with a nice Riesling (Covey Run and J Lohr both make a fine one) it is perfect for a Sunday afternoon indulgence.

Or Monday, or Tuesday…
Bain sult as! (Enjoy!)

Hummingbird Cake

3 cups all-purpose flour

1 teaspoon baking soda
1 teaspoon salt

2 cups sugar

1 teaspoon ground cinnamon
3 large eggs, beaten

1 cup vegetable oil

1 1/2 teaspoons vanilla extract

1 (8-ounce) can crushed pineapple, undrained

1 cup chopped pecans

2 cups chopped bananas

Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.)

 Stir in vanilla, pineapple, 1 cup pecans, and bananas.

Pour batter into three greased and floured 9-inch round cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.
Cream Cheese Icing

   1 (8-ounce) package cream cheese, softened
   1/2 cup butter or margarine, softened
   1 (16-ounce) package powdered sugar, sifted
   1 teaspoon vanilla extract

Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.

Mexican Grilled Corn with Crema

1 teaspoon chipotle chili powder

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

6 ears of corn

cooking spray

1/4 cup Crema Mexicana

Lime wedges

Preheat your grill and spray racks lightly with cooking spray. Place corn on grill; cook 12 minutes or until corn is lightly browned. Place corn on platter, drizzle with Crema. Sprinkle with chipotle mixture. Garnish with lime wedges.

*NOTE* I doubled this recipe because I was cooking for more than 6, but go easy on the chipotle...it'll light you up. The Crema has to be refrigerated, so I just warmed it up and it thinned nicely. I was able to "drizzle" then. It looks and tastes like sour cream, and you can substitute sour cream for it if you cannot find/do not have any in your kitchen.

Annie's Fruit Salsa & Cinnamon Chips
(I don't have a clue who Annie is, but  she came up with a GREAT recipe!)

2 kiwis, peeled and diced

2 Golden Delicious apples, peeled, cored, and chopped

8 ounces raspberries (I omitted, after 2 failed attempts at $3.99 a piece to purchase some that weren't molded)

1 pound strawberries

2 tablespoons white sugar

1 tablespoon brown sugar

3 tablespoons fruit preserves, any flavor

10 (10 inch) flour tortillas

butter flavored cooking spray

2 tablespoons cinnamon sugar

Mix first 7 ingredients, cover and chill. I chilled mine overnight and it only got BETTER.

Preheat oven to 350 degrees. Cut tortilla with a pizza cutter, arrange in a single layer on baking sheet, spray pieces with PAM and sprinkle with cinnamon and sugar. Bake 8-10 minutes. Repeat with remaining tortillas.

Allow to cool and serve with salsa.

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The Woman in the Moon

     Throughout recorded history, the moon has been a symbol of beauty, fertility, and of the Great Feminine Archetype. While men worshipped the sun, plotted the course of the planets and chased the glory of war, as men are wont to do, women looked to the moon in quiet contemplation, and danced beneath its glow.


     Sheltered within the Pagan religions, women were the daughters and sisters of the moon, and they observed its cycles to find the meaning and direction concerning their own life journey. The knowledge that the cycles of their lives mirrored those of the moon compelled them to strive for deeper clarity in understanding the mysteries of their own existence. Women have known for centuries that the cycles of their lives were akin to those of the moon as it makes its journey across the night sky.


     As a girl begins the journey through her initial cycle of life, her light is not overly bright. She is a traveler, one discovering not only herself, but her place in the scheme of things. It is in this beginning stage that she becomes conscious of her beauty and tastes, perhaps for the first time, her feminine power. As the beacon within her begins to shine, she becomes aware of herself. Likewise, with the "maiden" moon, or new moon stage, we witness a moon whose journey across the celestial heavens has just begun. Its light is still hidden, for the most part, and we see only its slim maiden form and a shadowy promise of its potential, yet unfulfilled.


     During the next chapter of the journey through the cycle of life, a woman finds herself in the mother stage, even if she has borne no children. This is the stage of a woman's life when she is at her most fertile, and her radiance blazes forth. Even though she may not bear "fruit" in the traditional form of offspring, she will bear the fruits of her labors. Women are often seen during this time as having full and rich lives, and enjoying success within their chosen careers. They now shine fully illuminated, similar in appearance to the full moon. The full moon, often referred to as the "mother" moon, is the stage when the moon reaches its zenith and is shining at it's brightest. The moon has achieved its full potential and fulfilled its earlier promise of beauty to come. However, neither moon nor woman can remain stagnant in this stage of their journey.


     As woman begins her descent into the last and final stage of her life, her brightness begins to decline, gradually fading over time. The perception is that she is somehow smaller, and diminished. She has completed her journey through the cycle of her life and all its stages. Once again, her beauty is obscured from the casual observer; her back arches painfully forward, like the shape of the "crone" moon. The crone is the final phase of the stages of the moon. Its luminosity begins to fade, and we are bereft of its warmth, with only a memory of its former glory. This too will eventually eclipse.


     The stages of woman's life, of her growth, beauty, rise to power, and her subsequent decline seek their mirror in the stages of the moon as it follows its course through the night sky. It is Maiden, Mother, and Crone, and has been so always.


     While men chased the power and outwardly obvious glory of the sun, women looked within themselves, delved inside the mysteries they found there, and gazed upward only to discover a kindred spirit in the night sky.

Image courtesy of MorgueFile

Tracy Wilson 2008

Drive Thru Alternatives (Installment 9) Stack 'em up

Some days I just can’t remember where I put that “Super Woman” cape…

     It seems like the more we women progress forward into equality (there’s a joke for you) the more we are expected to do to earn it. I am one of the lucky women I know, who has a partner that truly thinks of me as an equal in our relationship. That fact notwithstanding, some days it just doesn’t pay to get out of bed…with all that is oftentimes on my plate, I am out of energy before I take my shower. If it sounds like I am complaining, I’m not. Really. I KNOW how good I have it. It’s just that I think we women worry more than men, and about different things.


     Because I (and probably a lot of you reading this) have a 12 hour life that takes place outside of my home, it is essential that planning and forethought go into not only my budget, but my weekly dinner menu as well. I don't have the luxury of "wiggle room" in either.


     Mothers- especially those whose daily duties take them away from the family- want and need the assurance that their children/spouses/significant others  are not suffering just because we are forced to work a 40+ hour work week outside of the home. 


This being said- that’s a toughie. (WHERE is that cape??)


     The two biggest challenges surrounding dinner time are always nutrition and time spent cooking vs. time spent reconnecting with the family. I refuse to forgo quality nutrition. It is just as important as time spent together. Menu choices aren’t always easy, my days are full and my evenings at home during the work week seem to be about 2 hours long. It’s equally imperative in these times of economic stress to be smart with your cookies and continue to think outside of the to-go box.

     Panini sandwiches are a terrific drive through alternative meal- you are only limited by the scope of your own imagination. They’re easy to prepare- you can use a Panini griller, a griddle, a cast iron skillet…even put your sandwich grill pan on your outdoor grill!

     Stuff them full of Panini goodness- that runs the gamut from chocolate and banana Paninis for the kids (ok, not just for the kids), vegetarian, fruit and cheese, and meats. Ciabatta bread, foccacia, even challah bread can be used. I love the challah bread, personally. It’s one of my favorites. Serve with a fresh fruit plate and a side salad- dinner in less than 30 minutes; that equals more time to spend with my favorite Fab Family. We sampled the turkey, brie, pear and peach mayo paninis, served them up with sweet potato fries and fresh fruit and yogurt!

Any way you prepare them, these grilled sandwiches don’t just “stack” up against a fast-food meal- they completely overshadow it.


Bain sult as! (Enjoy!)


Turkey, Pear, and Brie Panini on Pumpernickel with Peach Mayo
(say THAT one 10 times fast)


Sliced turkey- from your deli is just fine
a couple of pears- Anjou worked for me- sliced very thin (no need to peel)
Loaf of Pumpernickel
8 oz Brie, sliced thin
1 small onion, sliced thin


Peach Mayonnaise (yes, really)


1 cup of canned peaches, well drained
1 teaspoon honey
2/3 cup mayo
1 teaspoon fresh thyme, diced fine
salt & pepper to taste

Assemble your paninis, buttering bottom slice of bread. Mayo, turkey, pears, onion, brie, mayo, bread. Cook for a few minutes, butter top slice, flip, cook for a few more minutes.
Ready in under 15 minutes, not counting slicing time.

*As always, tweak away and make it your own. I think I will try it next time with a different bread. The pumpernickel was very good, but I think a ciabatta would be fantastic.*

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Celebrations

What a whirlwind month it’s been!

     All of my children (two of them still at home) celebrating birthdays. A mini vacation to Florida. Working, cooking, writing, gardening…

     Now it’s time to kick back for a minute, take a breath, revel in my life for a minute and take time for some of the things I REALLY enjoy. Time with The Fab Family, cooking…and a good party.

      Sunday morning around the Wilson house is usually pretty lazy. We like to eat breakfast together, sometimes we take the Daring Duo out, and more often than not Mr. Wilson cooks for the family. He usually does a lip-smacking concoction of a potato-holic’s dream; potatoes, sausage, eggs, mushrooms, potatoes, (did I mention the potatoes?) and cheese. It’s guaranteed to make Irish lass’s eyes glaze over. Today, however, finds him excused from his customary Sunday duties and company knocking at our door.

Move over, Mr. Wilson, and pour me a Mimosa, would ya?

      Today we celebrated Sean’s birthday by throwing him a comparatively “grown-up birthday breakfast/brunch” party. Actually, he will have celebrated for THREE DAYS by the time Monday is over, but he’s officially a “tween” now, and he’s the last of the babies. Call it what you will.

     It’s impossible to even THINK about competing with Mr. Wilson’s breakfast euphoria, so I chose to try out a few new breakfast recipes I acquired. One being a Paula Deen Strawberry Cake for the Birthday Boy...we definitley have happy Tween/ happy Family. There is no reason to EVER make any other version of a Strawberry Cake. THIS IS IT.

The French toast was…so incredible it will be legendary not only in our home, but in the memories of some local teenage boys.

The Beignets were an unprecedented creation, and will save me countless trips to Huey's in the future...

“Sean’s Super Birthday Breakfast Stuff” is the new comfort food for this decade. I am hoping to bottle it. Just kidding.

The Cherry Clafouti was "Ca-blewti"! (which means it was A-Mazing)

Now if you’ll pardon me, I have a date with a long overdue nap.

*To Our April*

     Today we celebrate you too…and even though you are 650 miles from me, you are never farther than the beat of my heart. Happy Birthday, Beautiful Daughter.

Bain sult as!

Cherry Clafouti

2 cups of fresh cherries, pitted (I used canned- they were just fine)
2 T. of slivered almonds
3 eggs
1 cup sugar
1 T brown sugar
1/2 cup of all purpose flour, sifted
1/8/ tsp salt
1 cup of whole milk
2 T Amaretto or almond extract
1 1/2 tsp of vanilla extract
Powdered sugar for dusting

Preheat oven to 350 degrees. Butter and lightly flour an 11X7 pan. Toss in cherries and almonds. Add milk, Amaretto, and vanilla. Whisk until smooth and pour into dish. Bake 45 minutes or until lightly browned and a toothpick inserted into the center comes out clean. When cool dust with powdered sugar and serve.

Baked Anjou Pear French Toast

Loaf to loaf and a half of French Baguette sliced into 1 inch slices
4-6 Anjou pears, peeled, cored, and sliced into thin slices
2 T brown sugar
1/2 tsp snipped fresh rosemary
8 oz Brie, rind removed and thinly sliced
2 T melted butter
3 T sugar
1 tsp ground cinnamon
2 1/2 cups milk
3 eggs
1 T vanilla
1/4 tsp salt

Grease a 3 qt baking dish. In large skillet, sautee pears, brown sugar, and rosemary for 4-5 minutes over medium heat, until pears are tender. Arrange bread slices to cover bottom of pan, top with pear mixture.

Arrange brie slices and top with another layer of bread slices. Brush tops of brad with melted butter, sprinkle with sugar & cinnamon mixture. In a bowl, whisk together eggs, milk, vanilla, and salt. Slowly pour mixture over bread slices, pears, and cheese. Cover and chill 1-24 hours.

Cook in 375 degree oven for 40-45 minutes or until edges are puffed and golden. Let stand 10 minutes.
Serve warm with maple syrup, berries, or honey.

Beignets

Combine 1 envelope active dry yeast, 1/2 cup warm water (105-115 degrees) and 1 tsp sugar. Let sit 5 minutes.
add 1 cup evaporated milk, 2 eggs, 1 tsp salt, and 1/2 cup sugar.

Microwave 1 cup water till hot; stir in 1/4 cup of shortening till melted. Add to yeats mixture. Beat at low speed, gradually adding 4 cups flour until smooth. Slowly add 2 1/2 to 3 cups more flour until a sticky dough forms. Transfer to a lightly greased bowl, turn to coat. Cover and chill 4 to 24 hours.

Turn dough out on  a floured surface; roll to 1/4 inch thick. Cut into 2- 2 1/2 inch squares. Fry in oil 2-3 inches deep at 360 degrees. Fry 2-3 at a time, 2-3 minutes on each side until golden. Drain on rack and dust with powdered sugar.
Serve warm.

Sean's Sausage and Egg Birthday Breakfast Casserole

1 package Jimmy Dean Sausage (cooked, drained and crumbled)
4 cups cubed day old bread
2 cups shredded sharp Cheddar cheese
10 eggs, slightly beaten
4 cups milk
1 tsp. dry mustard
1 tsp. salt
1/4 tsp. onion powder
fresh ground pepper to taste
Place bread in well-buttered 9 x 13" baking dish. Sprinkle with cheese.
Combine the next six ingredients. Pour evenly over the bread and cheese. Layer sausage over top. Cover and chill overnight.
Preheat oven to 325 degrees. Bake uncovered for about 1 hour. Tent with foil if desired.

Paula Deen's Strawberry Cake recipe can be found at foodnetwork.com

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