Neighborhood Favorite Hot Carrots

This recipe is in a cookbook I have called ""The Best of the Best from TEXAS" cookbook.
It is attributed to Flavor Favorites, a cookbook published by the Baylor University Alumni Association.

The beauty of this recipe is that carrots prepared this way are good pretty much indefinitely.
So whip some up, and enjoy!

Neighborhood Favorite Hot Carrots

serves 5-6

1 T. salt

1/2 t. sugar

1/2 t. red pepper flakes

1 t. dill seed

1 large clove garlic

1/2 large onion, peeled and sliced into rings

1 lb. carrots, peeled and sliced

1/2 c. vinegar

1/2 c. water

Combine salt, sugar, red pepper flakes, dill seed, garlic and onion in the bottom of a 1 pint mason jar. Pack carrots into jar, above mixture. Combine vinegar and water in a small saucepan and bring to a boil; pour over jar ingredients. 

Seal jar tightly and turn it upside down. Allow to cool for a bit, then chill thoroughly in refrigerator.

Stores indefinitely in refrigerator. Yields 1 pint.

WW points

1 cup serving= 1 point

1/2 cup serving=0 points

No Bake Cookies

This recipe is based on a recipe that my husband had before we got married. I have seen variations of it other places since I started making these cookies.  These are my daughter's favorite cookie of all time, and she knows I usually make them around Christmas.

No Bake Cookies

yield: 3-4 dozen, depending on size

2 c. white sugar

8 T. butter

1/2 c. milk

1/4 c. cocoa powder

1/2 c. almond butter

1 t. vanilla

pinch of salt

3 c. quick oats

1/4 to 1 c. chopped almonds (optional)

1/2 to 1 c. coconut (optional)

In large saucepan, combine butter, sugar, milk and cocoa powder.  Heat, stirring frequently, until mixture boils. Allow to boil for 1 or 2 minutes, then remove from heat and cool for 1 minute.  Stir in almond butter, vanilla and salt; mix well. Add oatmeal, nuts, and coconut, combining thoroughly.

Drop by spoonfuls onto waxed paper, and let cool until mixture hardens.

Italian Sausage with Peppers & Onions

I like using Italian turkey sausage for this recipe; it's less greasy than traditional pork sausage and a lot more friendly to the waistline! The addition of Marsala wine gives an interesting flavor twist to the finished product.

Italian Sausage with Peppers & Onions

Serves 6

1 (20 oz.) package Italian turkey sausage links, hot or sweet

Olive oil

1 large yellow onion, peeled and sliced

2 green peppers, cleaned and sliced into strips

1 red pepper, cleaned and sliced into strips

2 cloves garlic, minced

salt and pepper

1 T. tomato paste (I use the double concentrate that comes in a tube)

1/2 cup dry Marsala wine

1 (14.5 oz) can diced tomatoes

1/2 t. dried oregano

1/2 t. dried basil

red pepper flakes, to taste

Heat a large skillet over medium high heat.  Drizzle a small amount of olive oil into the heated pan and add sausage.  Brown well on all sides for about 7 to 10 minutes. Remove sausage from skillet and transfer it to a plate lined with paper towel; set aside.  

Add a little more oil to the skillet if needed and add the onions and peppers.  Saute the vegetables for about 5 minutes, until they begin to soften.  Add the garlic and saute for another minute or two, or until garlic is fragrant.  Add a little salt and pepper and mix well.

Add the tomato paste to the skillet. Let it cook undisturbed for a minute or so, then stir into the vegetables. Add the wine, scraping the brown bits from the bottom of the skillet with a wooden spoon. Allow to cook a minute or so, then add the canned tomatoes and remaining spices.

Cut the sausages into bite-sized pieces and return them to the skillet.  Bring the mixture to a boil as you mix the ingredients together, then reduce heat. Allow to simmer uncovered for about 20 minutes, until the sausage is cooked through and the sauce is at desired thickness.

Add more salt and pepper if needed, before serving.

7 WW points/serving