dinner and desert

I found an easy, yummy, and healthy recipe on Pinterest that I made last night - it was yummy!
unfortunately, I lost my phone Christmas eve so I do not have a way to get pics right now, but at least you will have the recipe ;o)

Sausage and Pepper

This Recipe Serves 4

1 red pepper
1 yellow/orange pepper
1 green pepper
1 (sweet or red) onion
(chunky cut - approx inch size pieces)

*Mushrooms or any veggies you want* - chunky cut

Sausage - we used 1 pkg of polish kielbasa

2 tbsp. olive oil
*1 tbsp. white wine*
1/2 tsp Garlic Powder OR 2 Garlic Cloves minced
Sea Salt
Fresh Ground Pepper
*Italian Seasoning*

(* denotes my added ingredients)

Put all into an Aluminum Foil "Bag"
Cook at 400 degrees for 40 minutes
While Sausage & Peppers are cooking make your fave noodles or rice to go with the dish
Serve & Enjoy! :o)

(stole picture from pinterest recipe)

Mile High (Gluten Free) Chocolate Chip Cookies
(Variation of Nestle Tollhouse Cookie Recipe)


2 1/2 cups all-purpose gluten free flour (I like Namaste, Pamelas Kitchen, and Betty Crocker)
1 teaspoon baking soda
1 teaspoon salt
2 tsp Water
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2-3 teaspoon vanilla extract
2 large eggs
Chocolate Chips


PREHEAT oven to 375° F.

COMBINE flour, baking soda, salt, and water in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels (and nuts). Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 8-10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 17-19 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 6-8 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks
until next time,
live. laugh. love.


Popular posts from this blog

PLEASE do not give up!!!

Self Respect

Anger Management