Make it Yourself Monday-Food Recipes

I belong to a gaming site with a forum and recently someone asked people to share their favorite recipes. Here are a few that I thought I would like to try. If you have made one of these, or if you try one out, please let us know what you think about it! 

Southwestern Sausage Pasta 
You will need; 
1 pound sausage
1 Box pasta (elbow, rotinin, bowtie)
1 large jar queso salsa
1 can black beans (drained and rinsed)
1 can diced tomatoes
1 can whole kernel fiesta corn
1 package shredded mexican cheese blend

Prepare the pasta according to the package directions. Drain. Meanwhile cook sausage until done. Mix pasta, sausage, queso salsa, beans, tomatoes and corn together. Place into a oven proof baking dish. Top with shredded cheese and bake in 350 degree oven until cheese is melted.
 Easy Microwave Peanut Brittle1 cup sugar
1/2 cup light corn syrup
Dash of salt
... 1 to 1 1/2 cups shelled peanuts
1 Tablespoon margarine or butter
1 teaspoon vanilla
Makes about a pound
1. Grease baking sheet heavily. Combine sugar,
corn syrup and salt in 3-quart (microwave dish).
Stir in peanuts. Microwave at HIGH (100%) until
light brown, 8-10 minutes, stirring once or twice.

2.Stir in remaining ingredients until light and foamy.
Quickly spread on grease baking sheet. Spread as thin
as possible for brittle candy. Cool, then break into pieces.
Bread Pudding
2 cups whole milk (or 2 cups half & half)
1/4 cup butter
2/3 cup brown sugar (light or dark, depending on taste preference)
3 eggs
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups bread, torn into small pieces (french bread works best)
1/2 cup raisins (optional)

1. In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.
2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.
3. Place bread in a lightly greased 1 1/2 quart casserole.
4. Sprinkle with raisins if desired. Pour batter on top of bread.
5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.
If you make the sauce to put on top of your bread pudding, adjust the brown sugar in the bread pudding recipe. Reduce the amount in the recipe to 1/3 cups dark or light brown sugar (the sauce has the other 1/3 cup in it, in the form of white or light brown sugar).
Bread Pudding Sauce
1 cup whole milk
2 Tablespoons butter
1/3 cup granulated white sugar (light brown sugar can be substituted)
1 teaspoon vanilla
1 Tablespoon flour
dash of salt
Mix everything together and bring to a boil for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.
Crock Pot Baked Beans 
2 large cans baked beans
1 lb bacon cooked and broken into pieces
1 bell pepper chopped
1 onion chopped
2 c ketchup (I use Heinz, I've been told it makes a difference)
2 T mustard
1/4 c worchestire sauce
1 c brown sugar
Add all to crock pot, saving half the bacon for later. Just before serving, add the remaining bacon. I always get asked for this recipe.
Delicious Ham and Potato Soup
You will need; 
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
Ingredients (serves 10)
60g (1/3 cup) blanched almonds, toasted 
Melted butter, to grease 
55g (1/3 cup) dry-roasted hazelnuts 
40g (1/4 cup) walnut crumbs 
1/2 tsp ground cinnamon 
2 x 250g pkts cream cheese, at room temperature 
300g ctn sour cream 
155g (3/4 cup) caster sugar 
3 eggs, at room temperature 
1 tsp vanilla essence 
10 sheets filo pastry 
110g butter, melted honey syrup 
100g (1/2 cup) caster sugar 
160ml (2/3 cup) water 
125ml (1/2 cup) honey 
1 cinnamon stick

Preheat oven to 180°C. Bake almonds on a baking tray for 5-8 minutes or until toasted. 

Meanwhile, to make the honey syrup, stir the sugar, water, honey and cinnamon in a saucepan over medium heat until sugar dissolves. Bring to a simmer. Cook, without stirring, for 15 minutes or until syrup thickens slightly. Discard cinnamon. Set aside to cool. 

Reduce oven temperature to 160°C. Release the base from a 22cm (base measurement) springform pan and invert. Brush with melted butter. Line the base with non-stick baking paper, allowing the edge to overhang. Secure the base back into the pan. 

Process the almonds and hazelnuts in a food processor until finely chopped. Transfer to a large bowl. Stir in the walnut and cinnamon. Add 60ml (1/4 cup) honey syrup to the nut mixture and stir to combine. 

Process cream cheese, sour cream and sugar in the clean bowl of a food processor until smooth. Add eggs and vanilla, and process until combined. 

Place the filo dough onto a clean work surface. Cover it with a dry [tea] towel, then a damp [tea] towel. Brush 1 filo sheet with some melted butter. Fold in half crossways. Place in the pan, allowing it to overhang slightly. Repeat with the remaining filo and melted butter, turning and overlapping each sheet slightly to line the pan completely. 
Pour half the cream cheese mixture over filo. Top with half the nut mixture. Repeat with the remaining cream cheese mixture and nut mixture (see note). Fold the overhanging filo over the filling to partially enclose (see note). Bake for 1 hour 10 minutes or until just set in centre. Turn oven off. Leave cheesecake in oven, with door slightly ajar, until cooled completely. Place in the fridge for 6 hours to chill. Drizzle over remaining syrup to serve.


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