Italian Sausage, Peppers, and Onions

Hello bloggers! Welcome to another edition of The Tasteful Texan. I'm your host, Mandie. Today we will be making one of my favorite dishes. My family loves when I make this dish. It's practically a staple in our household because of it's simplicity and delightful flavors. We will be making sausage and peppers. If you are someone who enjoys hearty, simple meals, this is the dish for you. Hang tight and I'll meet you in the kitchen! 

Italian Sausage, Peppers, and Onions 

Yields 6 Servings 

You will need: 

• 6 Sweet Italian Sausage Links 
• 2 Tbsp Butter 
• 1 Yellow Onion, Sliced 
• ½ Red Onion, Sliced 
• 4 Cloves Garlic, Minced 
• 1 Large Red Bell Pepper, Sliced 
• 1 Green Bell Pepper, Sliced 
• 1 Tsp Dried Basil 
• 1 Tsp Dried Oregano 
• ¼ Cup White Wine 

Ready? 

1. Place the sausage in a large skillet over medium heat, and brown on all sides.  
2. Remove from skillet, and slice. 
3. Melt butter in the skillet.  
4. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes.  
5. Mix in red bell pepper and green bell pepper.  
6. Season with basil, and oregano.  
7. Stir in white wine.  
8. Continue to cook and stir until peppers and onions are tender. 
9. Return sausage slices to skillet with the vegetables.  
10. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through. 
11. Enjoy! 

Thank you for joining me today. I hope this meal warms your bellies and your hearts like it does for my family. I'll be back soon with another scrumptious recipe. Have a great evening, and happy blogging!

Crock Pot Chicken and Dumplings

Good evening bloggers! Welcome to another Edition of The Tasteful Texan. Before we begin, I wanted to discuss something with y'all. I've been thinking and doing some researching. As it turns out, there are other web pages, blogs, and Facebook pages with the "Tasteful Texan" name attached to it. This is no bueno. It's up to you, my trusty blog readers, to help me choose a new name. Leave me a comment in the comment section below with your ideas! 

Crock Pot Chicken and Dumplings 

Yields 8 Servings 

You will need: 

• 4 Boneless/Skinless Chicken Breasts 
• 2 Tbsp Butter 
• 2 Cans Cream of Chicken Soup 
• 1 Onion, Finely Diced 
• 2 Packages Biscuit Dough, Cut into Pieces 

Ready? 

1. Place the chicken, butter, soup, and onion in a slow cooker.  
2. Fill with enough water to cover. 
3. Cover and cook for 5 to 6 hours on High.  
4. About 30 minutes before serving, place the biscuit dough in the slow cooker.  
5. Cook until the dough is no longer raw in the center. 
6. Enjoy!

Thank you for joining me tonight. I know this recipe will leave you and your family feeling warm and full. As a Southerner, chicken and dumplings is a staple. I love eating it, and I love making it. I hope you do too. Thank you again for taking your time to join me as well as helping me choose a new blog name. It's a huge responsibility and I couldn't do it without you! Much love! 

Blueberry Cake

Good evening bloggers! I'm your host, Mandie. Welcome to a brand new (and a year late) edition of The Tasteful Texan. I know it's been quite some time since I last blessed y'all with a new recipe and for that I'm truly sorry. Life catches up with us sometimes. I ended up moving quite a few times, separating from my husband, and raising my son on my own. Please, don't feel bad. This was life's way of blessing me beyond compare! I ended up with an amazing apartment and a wonderful job and the opportunity to continue my schooling. I'm currently just entered my Junior year in University for my Bachelor's Degree in Applied Behavioral Science with a minor in Child Development.  

It's crazy how time flies. I hadn't even realized that it had been so long since the last time I blogged. Honestly, I'm kind of ashamed. I do this all the time, but it is what it is. I'm back now (and hopefully will be for quite a while). To make up for my lack of presence, I will be posting a delicious dessert to cheer everyone up. Grab your mixers and meet me in the kitchen!  

Blueberry Cake 

Yields 8 servings 

You will need: 

• 2 Cups AP flour 
• 2 tsp Baking Powder 
• 1 Cup White Sugar 
• 1/4 tsp Salt 
• 1/3 Cup Shortening 
• 3/4 Cup Milk 
• 1 Egg 
• 1 tsp Lemon Zest 
• 1 Cup Blueberries 

Shall we proceed? Let's go! 

1. Preheat oven to 350 degrees fahrenheit. 
2. Grease an 8x8-inch pan. 
3. Sift the flour, baking powder, sugar, and salt together in a large bowl.  
4. Beat shortening in a separate bowl until creamy, then stir into flour mixture, alternating with milk. 
5. Beat the flour/shortening mixture until mixed well.  
6. Add the egg and beat until fully integrated. 
7. Combine the lemon zest and blueberries in a bowl, carefully folding everything together.  
8. Pour the batter into the prepared pan. 
9. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. 
10. Enjoy!

I will be back at some point this week, maybe tomorrow, maybe the day afterward I assure you. Thank you for joining me for tonight's blogger post. Have a great evening and happy eating!

Nutella Stuffed Blondies

Good afternoon foodies and friends! I know I disappeared on you all for a while, and for that, I'm sorry. Life has been unexpectedly busy. I've been busy with schooling, my son, and pretty much everything in between. I've also got an aunt coming down from Anchorage, Alaska today so we've been prepping for her arrival. In celebration, I wanted to post a scrumptiously sweet blog entry. Today, we will be making blondies.

Blondies are just like brownies, but the difference is the use of vanilla instead of cocoa, and brown sugar instead of regular white sugar. These blondies are extra special though! They will house a delightful dollop of Nutella® (pronounced Noo-tella)! Before we begin though, I ask that we all give a moment of silence for Michele Ferrero, son of Pietro Ferrero, the original creator of Nutella® . Michele recently passed away in February on Valentine's Day. Michele reinvented Nutella®, making it into the yummy spread we enjoy today. May he rest in peace.

Now, please grab your baking buddies, and I'll meet you in the kitchen!

Nutella® Stuffed Blondies

Yields 12 Servings

You will need:

• 1 cup + 1/4 cup Nutella®
• 10 tablespoons butter (1 stick + 2 tablespoons)
• 2 cups dark brown sugar, packed
• 4 ounces cream cheese, softened
• 2 teaspoons vanilla
• 2 large eggs
• 2 cups all-purpose flour, spooned and leveled
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Ready?

1. Line a small baking sheet with wax paper and clear out some space in your freezer. 
2. Measure 1 cup of Nutella®. 
3. Use 2 spoons to divide the Nutella® into about 12 dollops on the wax paper, each one about 2 or 3 teaspoons. 
4. Place the sheet in the freezer while you make the blondies.
5. Preheat the oven to 350 degrees. 
6. Line an 8x11x2 inch baking dish (2 quart) with parchment paper, or grease well.
7. In a small saucepan, melt the butter over medium heat. 
8. Stir occasionally until the foam starts turning golden and the mixture smells nutty. 
9. Remove from heat and pour immediately into a mixing bowl.
10. Stir in the brown sugar and cream cheese. 
11. Beat for about 2 minutes, until slightly fluffy.
12. Add the vanilla, then the eggs. 
13. Beat well, scraping the sides.
14. Add the 2 cups of flour but don't mix it in. 
15. Use a small spoon to stir the baking soda and salt into the flour, then mix the flour into the batter. 
16. Stir until just combined.
17. Add the 1/4 cup Nutella® and swirl it with a rubber spatula. 
18. Don't stir it in all the way, leave some streaks. 
19. Pour into the prepared 2-quart pan, spreading to the edges.
20. Remove the Nutella® from the freezer. 
21. Use your fingers to push each dollop of Nutella® into the dough. 
22. Distribute them evenly. 
23. Smooth the dough over the Nutella® with a spatula.
24. Bake for 27 to 30 minutes, until golden brown on top. 
25. Cool completely. 
26. Lift the parchment paper out of the pan and cut into bars.
27. Enjoy!

Thank you for joining me tonight! I'll be back as soon as possible, or once I get some down time. Have a great night, and happy blogging to you all!

~Mandie