German Style Bratwurst and Fried Potatoes

German Style Bratwurst
6 bratwurst sausages
1 onion, thinly sliced
1/4 C butter
1 (12 oz) bottle beer
1/2 tsp. pepper
1 (15 oz) can sauerkraut
6 hoagie style rolls

Melt butter over medium heat in a skillet that has a lid. When butter is melted, add onions and sauté for 5 to 10 minutes until softened. Add beer. Pierce bratwursts with a fork to prevent them from exploding. Place bratwurst in the skillet with the onions, butter, and beer. Cover and simmer over low heat for 30 minutes, turning occasionally so all sides are cooked evenly.
Serve with sauerkraut on rolls with your favorite condiments.



Fried Potatoes
6 potatoes, sliced
6 Tbsp. oil
Salt and pepper to taste

Heat oil in a skillet. Add potatoes and fry over medium heat, stirring often until potatoes are browned. Season and serve.

Chicken Pasta Italiano and Garlic Breadsticks

Chicken Pasta Italiano

1 lb. boneless, skinless chicken pieces cut into bite size pieces
½ lb. bacon
4 lg. tomatoes, seeded and chopped
8 cloves garlic, minced
¼ C. chicken broth
2 Tbsp. sherry
1 ½ tsp Italian seasoning
Crushed red pepper to taste
Spaghetti, cooked and kept warm
Grated Parmesan cheese to taste

In a large skillet cook bacon over high heat until crisp. Crumble bacon once it is cooked and set it aside. Drain all but 2 Tbsp. of bacon grease from the skillet. Add chicken and garlic to the pan. Cook stirring for about 5 minutes until the chicken is cooked. Remove chicken from skillet and set aside. Add tomatoes, chicken broth, sherry, Italian seasoning and red pepper to the pan. Cook about 5 minutes then return chicken to the skillet, lower heat and stir until heated through. To serve place chicken tomato sauce over individual servings of spaghetti, sprinkle with parmesan cheese and then top with some crumbled bacon. Serve immediately.

Garlic Breadsticks
1/4 C butter
1 Tbsp. oil
3 C. flour
1 tsp. salt
1 Tbsp. baking powder
1 ½ tsp. garlic powder
1 Tbsp. parsley
3/4-1 cup milk, as needed
Parmesan cheese to taste

Heat oven to 425 degrees. Place butter and oil in a 9 x 13 inch baking dish and put in oven so butter melts. Combine all the dry ingredients together and gradually add milk, stirring until dough forms and leaves sides of bowl. Dough will be sticky. On a floured surface knead dough 5-6 times then roll out into 9 x 13 rectangle to fit in the baking dish. Lay dough in the preheated baking dish carefully on top the melted butter and oil mixture. Cut into 6 strips. Sprinkle with additional garlic powder if desired and parmesan cheese. Bake at 425 degrees for 20 minutes or until browned on top.

For more wonderful recipes check out Eat at Home

Spinach Lasagna

Spinach Lasagna

1 pkg. (16 oz.) lasagna noodles
1 pkg. (10 oz.) frozen chopped spinach, thawed
11/2 lbs. ground beef, browned
1 egg, beaten
1 lb. shredded mozzarella
15 oz. ricotta cheese
Italian seasoning to taste
1 (26 oz) can spaghetti sauce
½ C. grated Parmesan
Nonstick cooking spray

Cook noodles according to directions on package. Drain and rinse under cold water. Squeeze excess water from spinach. In mixing bowl, beat egg and stir in spinach, half of the mozzarella and ricotta until well mixed. Add ground beef. Spray a 9 x 13 inch baking pan with nonstick cooking spray. Pour a small amount of sauce in the bottom of the pan. Arrange 1/3 of the noodles over bottom of pan and spoon half of the spinach/beef mixture over the noodles, pour a small amount of sauce over Top with half of remaining noodles, spoon on rest of spinach mixture and top with remaining noodles and sauce. Pour sauce over the top, sprinkle Parmesan cheese and remaining mozzarella cheese. Bake in a preheated 350 degree oven about 20 minutes or until top is bubbly and lightly browned. Let stand 5 minutes and then cut into squares.

For more recipes using spinach visit Ingredient Spotlight

Banana Chocolate Chip Oatmeal Cookies and Chocolate Peanut Butter Treats

Banana Chocolate Chip Oatmeal Cookies
1 C flour
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 Tbsp. butter, softened
½ C sugar
½ C. brown sugar
1 mashed medium banana
1 egg, beaten
1 tsp. vanilla extract
1 ½ C oats
1 C. chocolate chips

Heat oven to 350 degrees. Line 2 cookie sheets with parchment paper and set aside until needed. In a small bowl combine, flour, baking powder, baking soda, and salt. In a large bowl combine butter and both sugars. Beat in the egg and banana followed by the vanilla. Gradually add in the flour mixture. Stir in the oats and chocolate chips, dough will be very stuff, combine until everything is moistened. Drop dough by the spoonful onto the prepared cookie sheets, bake for 10-15 minutes or until set and slightly browned. Let cookies cool for 5 minutes on the cookie sheets and then transfer to wire racks to cool completely.


Chocolate Peanut Butter Treats
1 C. light corn syrup
1 C. sugar
1 C. peanut butter
6 C. crispy rice cereal, like Rice Krispies
2 C. chocolate chips
Nonstick cooking spray

Place corn syrup and sugar into a saucepan and cook over medium heat, stirring constantly until sugar dissolves and the mixture just comes to a boil. Remove from heat and stir in the peanut butter. In a large bowl combine sugar mixture with the cereal. Stir until all the cereal is coated. Turn into a 9 x 13 inch baking dish and press down evenly, set aside. Melt chocolate over low heat stirring constantly. Spread evenly over the cereal mixture. Let stand until firm then cut into bars.