Today on Country Cookin we made Slow Cooker Sausage and Peppers and Strawberry White Chocolate Chip Coffee Cake Muffins. Slow Cooker Sausage and Peppers Ingredients: • 1 lb. mild sausage (about 8 sausages) • 2 green bell peppers, sliced • 2 yellow onions, sliced • 3 garlic cloves, minced • 1 can (15 oz) diced tomatoes • 2 tbsp. tomato paste • 1/2 teaspoon oregano • 1/2 teaspoon basil • Salt and pepper • 6 Italian rolls, optional Directions: Boil sausage for about 30 minutes; cool and slice. Add sausage, peppers, onions, garlic tomatoes, and seasonings to the slow cooker, stirring together. Cover and cook on low for 6-8 hours or high for 3-4 hours. Serve on fresh Italian bread or over white rice with or without the juices. We prefer with. Strawberry White Chocolate Chip Coffee Cake Muffins Ingredients (Makes 18 muffins) 1 1/2 sticks of butter (12 tbs), room temperature 3/4 cup of brown sugar 1/3 cup of white sugar 3 eggs, room temperature 1/2 cup of milk 1 1/2 tsp vanilla extract 1 cup sour cream 2 1/2 cups of flour 2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 cup chopped strawberries 1 cups of white chocolate chips (for sprinkling on top) Instructions 1. Preheat the oven to 350 degrees F. Line the 12 cup muffin pan with cupcake liners. 2. In the large mixing bowl cream the butter and sugar until light and fluffy. 3. Add the eggs, 1 at a time, beating on low speed after each addition. 4. Add the vanilla, sour cream, and milk. Beat until well combined. 5. Sift in the flour, baking powder, baking soda, and salt. Beat on low speed until just mixed. 6. Fold in the strawberries. 7. Scoop the batter into the prepared muffin pan, filling each cup until almost full (but not completely.) 8. Sprinkle the muffins with white chocolate chips. 9. Bake for 25 to 30 minutes, until the muffins are lightly browned on top and a toothpick, inserted in the center, comes out clean
Posted on: Wed, 16 Jul 2014 17:49:40 +0000
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