Creamy Cajun & Sausage Penne

  • Ingredients:
    • 3 Tbsp butter (unsalted and divided)
    • 1 lb. chicken breasts
    • 6 oz. smoked sausage (sliced into 1/4 inch pieces)
    • 8 oz. baby Bella mushrooms (sliced)
    • Cajun seasoning to taste
    • Italian seasoning to taste
    • Salt and pepper to taste
    • 4 cloves garlic (minced)
    • 1 cup chicken broth (sodium free)
    • 1 tbsp Worcestershire sauce
    • 1 cup heavy cream
    • 2 tsp Cajun seasoning
    • 1 tsp Paprika
    • 1/2 tsp garlic powder
    • 3/4 cup Parmesan cheese (freshly grated for best results)
    • sea salt (to taste)
    • 8 oz. penne pasta



    • Boil pasta in salty water according to the package instructions. Drain and set aside.

    Chicken, sausage and mushrooms:

    • Generously season chicken with salt, pepper, Cajun and Italian seasonings. Do not slice it yet – you will be cooking it whole. Slice sausage into 1/4 inch circles and slice mushrooms.

    • In a large skillet, add 1 tbsp butter and melt it over medium high heat. When the pan is hot, add whole chicken breasts and cook for about 4-5 minutes on each side until browned for a total of 8-10 minutes. Remove chicken onto a plate and slice into strips.

    • Add sliced sausage pieces and brown them on medium heat for 2-3 minutes on each side until darker in color around the edges. Remove from the skillet onto a plate. 

    • Deglaze the pan with a splash of water and add 2nd tbsp of butter and sliced mushrooms into the skillet (add more butter as well, if needed). Saute until your mushrooms should look nice and moist, and dark. Once cooked, remove them from the pan as well.


    • To make the sauce, add remaining 1 tbsp butter to the pan, allow it to melt and then cook garlic in it until slightly browned – only for a couple of minutes.  Next add chicken broth, Worcestershire sauce and heavy cream and bring to a light simmer. Add Cajun seasoning, paprika and garlic powder and mix into the sauce.

    • Add Parmesan cheese and whisk to blend for 2-3 minutes to thicken the sauce. Taste the sauce and add salt to taste.

    • Add cooked pasta into the sauce and mix in well. Next add the chicken, sausage and mushrooms back into the pan and allow them to reheat for 2-3 minutes. Close the lid to help the heat stay in. Serve immediately!

    Recipe from


    Chocolate Eclair Cake


    • 2 (3.5oz) boxes vanilla pudding
    • 3c milk
    • 1 (8oz) container whipped topping OR 3c homemade whipped topping
    • 1 box graham crackers

    For the topping:

    • 1/3 c unsweetened cocoa powder
    • 1 c granulated sugar
    • 1/4 c milk
    • 1/2c butter
    • 1 tsp vanilla


    • For the filling- mix vanilla puddings with 3c milk. Beat until well mixed and setting up/thickening. Stir in cool whip.
      In a 9×13 pan place a layer of graham crackers. Follow with half the pudding mixture spread evenly across graham crackers. Place another layer of graham crackers. Spread the remaining pudding mixture followed by another layer of graham crackers.
      For the topping- bring cocoa, sugar, and milk to a full rolling boil for about 1 min. Stirring frequently. Remove from heat and cool 1 min. Add butter and vanilla. Stir until melted.
      Pour chocolate topping over top of cake. Spread evenly over graham crackers.
      Refrigerate overnight.

    Aloha Chicken Kabobs


    1-2 chicken breasts

    1 c red bell peppers, chopped

    1 c yellow sweet onions, chopped

    1 cup fresh pineapple cubed

    1 TBS soy sauce

    1/2 TBS honey

    1 tsp olive oil

    1 tsp rice vinegar

    1/2 tsp minced garlic

    1/2 tsp ground ginger

    Salt and pepper

    2 TBS unsweetened shredded coconut


    Full fat canned coconut milk ( used in place of liquid for rice)


    Heat oven to HI Broil.

    Cook rice according to package using coconut milk in place of the liquid with a pinch of salt.

    Skewer chicken, pineapple, peppers and onions in a desired pattern. Place on greased broiler pan. Set aside.

    Combine honey, soy sauce, olive oil, rice vinegar, olive oil, garlic, and ground ginger in a small bowl. Baste the skewers with the mixture and then sprinkle with salt, pepper, and shredded coconut.

    Broil for 10-15 minutes, flipping halfway.

    Enjoy warm over coconut rice.

    I double the sauce if I’m using 2 large chicken breasts just do make sure the flavor is strong. Completely up to preference. Just depends on the amount of food I have.

    Also I have just skipped the skewers and placed the chicken, pineapple and veggies straight in the pan.

    Buttermilk Pancakes

    – 1 cup flour
    – 1 tsp salt
    – 1 tsp baking soda
    – 1 egg
    – 1 1/8 cups buttermilk
    – 2 Tbsp melted butter

    – mix the dry ingredients together
    – add the wet ingredients (don’t worry, the batter will be lumpy, it’s normal)
    – cook until golden brown on each side

    Recipe from

    Rosemary Focaccia Bread

    So, earlier this week while Sara was making some delicious cinnamon rolls, I was making some bread to go with our cheesy broccoli soup for dinner. I got the recipe from my wonderful mother.

    1 Tbsp yeastIMG_3262

    1 Tbsp sugar

    1 cup warm water

    Stir together to activate the yeast (it gets bubbly).

    Then add:

    2 cups flour

    1 tsp salt

    2 Tbsp rosemary

    1 Tbsp butter

    Mix and knead for five minutes and let rest in an oiled bowl until the size is approximately doubled (about 1 hour).

    Punch down the dough, divide into two and shape into round loaves. Brush with 1/2 Tbsp butter for each loaf. Sprinkle with rosemary and sea salt. Let raise for another 45 minutes or so.

    Bake at 375°F for 15-20 minutes.

    Thanks Mom!

    everyday cinnamon rolls

    Cinnamon Roll Dough
    This is a cinnamon roll. . . before it’s stuffed in the oven.

    this recipe is from the Our Best Bites cookbook. I was introduced to it by my sister in law, Courtney. (:


    1 cup milk

    4 Tbs butter

    3 1/4- 3 1/2 cups flour

    1 (.25oz) package rapid rise yeast/ ~2 1/4 tsp

    1/4 cup white sugar

    1/2 tsp salt

    1 egg

    1 cup brown sugar, packed

    1 1/2 Tbs ground cinnamon

    1/2 cup butter, softened


    1 1/2 cup powdered sugar

    2 Tbs melted butter

    1/2 tsp vanilla

    1-2 Tbs milk

    -Dough-   Place milk and 4 Tbs butter in a microwave safe bowl, heat on high for 1 1/2 minutes. Butter should be at least partially melted. Stir and set aside. In a large mixing bowl whisk together 2 cups of flour, yeast, white sugar, and salt. When milk mixture has cooled to warm add it to flour mixture along with egg while the beater is is running. Beat until well combined, about 1 min. Add remaining flour only until dough is barely leaving the sides of the bowl. It should be very soft and slightly sticky. Continue knead the dough for 5 mins. Turn dough out on a floured surface and let rest for 10 mins while you prepare the filling.

    -Filling-    Make sure butter is softened well. Mix with both brown sugar and cinnamon.

    -Assembly-    Roll dough into a rectangle about 12×14 inches. Spread brown sugar mixture over the surface (you may have to crumble it over the surface). Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and the cut into rolls. Place in sprayed 9×13 pan. Coverpan with a clean towel and letraise in a warm place for about 30 minutes. Preheat oven for 350. When rolls have finished rising bake for 15-20 minutes or until lightly golden brown. If desired spread with icing while still warm.


    You can also use a cream cheese frosting: 1 (8oz.) pkg cream cheese that has been softened,1/4 cup of softened butter, 1 cup powdered sugar, 1/2 tsp vanilla, 1 1/2 tsp milk.

    You can use floss to cut the dough

    DONT ADD TOO MUCH FLOUR!!! As my SIL says softer cinnamon rolls = the perfect amount of flour.

    Arts and Crafts Day

    Today, we put on our creative caps and decided to make some homemade graphic t-shirts. We bought some cheap t-shirts from Target and Wal-Mart and got the fabric paint at Jo-Ann’s.

    First, you design something, and then you trace that design onto freezer paper. (Sara kept calling it wax paper, but it is different. One side is paper which makes it easy to draw on, and the other is a plastic which allows you to iron it onto fabric).


    Then, you use an exacto/utility knife to cut out anything that you want printed and leave the things you don’t want printed, essentially making a negative of your design.


    After it is all cut out, you center it onto the shirt and iron it on, we used a medium heat and no steam. In Sara’s words, “Just do it until it sticks.”


    Now, you are ready to print! We used those cheap foamy/spongy brushes and some Tulip brand Glacier White fabric paint. I applied two coats 10 minutes apart, Sara did one coat on some and two coats on other parts of her pattern for a more rustic feel.IMG_0006

    We let that dry for 15 minutes and then peeled the freezer paper stencil off of the shirts. We let the shirts dry flat for another 3.75 hours before putting them on and taking a picture.



    Sara is sporting her own DIY t-shirt with a DIY headwrap she made the day before, I’m just wearing the shirt that I made. . . okay, not JUST the shirt that I made, otherwise this site wouldn’t be suitable for general viewing, or really anyone’s viewing.

    pudding pops

    1 large pudding mix (your choice of flavor, we chose chocolate)

    3 cups of cold milk

    2 cups of cool whip
    Combine all ingredients in a medium/large mixing bowl.

    Pour mixture into popsicle molds.

    Freeze your Popsicles (we froze overnight).

    You may need to run the pop under warm water to remove.

    Pudding Pops


    If you feel as though the mixture isn’t sweet enough you can add powdered sugar until you are content with the sweetness.

    If you don’t have Popsicle molds you can use plastic cups and plastic spoons as the stick.

    If you are looking for “healthier” you can go with a light or low cal or sugar-free cool whip/pudding mixes/milk.