• Sticky Honey Garlic Sausage Pasta Skillet

    Sticky Honey Garlic Sausage Pasta Skillet

    Ingredients

    IngredientQuantity
    Penne or rotini pasta8 ounces
    Italian smoked or chicken sausage, sliced into ½-inch rounds1 pound
    Garlic, minced3 cloves
    Honey¼ cup
    Soy sauce (low-sodium optional)¼ cup
    Apple cider vinegar1 tablespoon
    Red pepper flakes (optional)½ teaspoon
    Olive oil2 tablespoons
    Salt and black pepperTo taste
    Fresh parsley, finely chopped (for garnish)As needed

    Step-by-Step Instructions

    1. Cook the Pasta

    Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to package instructions (typically 8–10 minutes). Drain the pasta but do not rinse, as the starch helps the sauce adhere better.

    2. Brown the Sausage

    In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the sliced sausage and cook for 5–7 minutes, stirring occasionally, until it becomes golden brown and caramelized. Reduce heat to medium-low and add minced garlic, sautéing for 1 minute until fragrant.

    3. Prepare the Sticky Sauce

    In a small mixing bowl, whisk together:

    • ¼ cup honey
    • ¼ cup soy sauce
    • 1 tablespoon apple cider vinegar
    • ½ teaspoon red pepper flakes (adjust to taste)

    Pour this sauce mixture into the skillet with the sausage and garlic. Stir well and let it simmer for 2–3 minutes, allowing the sauce to thicken and coat the sausage beautifully.

    4. Combine Pasta with Sauce

    Add the cooked pasta into the skillet. Using tongs or a spatula, gently toss the pasta with the sausage and sauce, ensuring even coating. Cook for an additional 2–3 minutes over medium heat to allow flavors to blend. Season with salt and black pepper to taste.

    5. Garnish & Serve

    Remove the skillet from heat. Garnish with freshly chopped parsley and serve immediately. Enjoy the perfect balance of sticky, savory, and garlicky goodness in every bite!

  • Amish White Bread

    Amish White Bread

    Ingredients:

    IngredientQuantity
    Warm Water2 cups (110°F/45°C)
    White Sugar⅔ cup
    Active Dry Yeast1 ½ tablespoons
    Salt1 ½ teaspoons
    Vegetable Oil¼ cup
    Bread Flour6 cups

    Instructions:

    1. Proof the yeast: In a large bowl, dissolve the white sugar in the warm water. Stir in the active dry yeast. Let the mixture stand for 5-10 minutes, or until the yeast becomes foamy, indicating it is active.
    2. Combine wet ingredients: Stir the salt and vegetable oil into the yeast mixture.
    3. Gradually add flour: Gradually mix in the bread flour, one cup at a time, stirring well after each addition until a shaggy dough forms.
    4. Knead the dough: Turn the dough out onto a lightly floured surface. Knead the dough for 6-8 minutes, or until it becomes smooth and elastic.
    5. First rise: Place the kneaded dough in a well-oiled bowl, turning it once to coat all sides with oil. Cover the bowl with a damp cloth and let it rise in a warm place until it has doubled in bulk, about 1 hour.
    6. Punch down and divide: Gently punch down the risen dough to release the air. Knead it for a few minutes on a lightly floured surface. Divide the dough in half.
    7. Shape the loaves: Shape each half of the dough into a loaf.
    8. Place in loaf pans: Place each shaped loaf into a well-oiled 9×5 inch loaf pan.
    9. Second rise: Cover the loaf pans with a damp cloth and let the dough rise in a warm place for about 30 minutes, or until the dough has risen about 1 inch above the rims of the pans.
    10. Preheat oven: About 15 minutes before the end of the second rise, preheat your oven to 350 degrees F (175 degrees C).
    11. Bake: Bake the loaves in the preheated oven for 30 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
    12. Cool: Carefully remove the baked bread from the loaf pans and place them on a wire rack to cool completely before slicing and serving.

    Enjoy your freshly baked Amish White Bread!