Foodie Friday: Creamy Spinach & Sausage Pasta, Resurrection Rolls, Caramel Stuffed Apple Cider Cookies

In honor of all of those "I really could use a nice hot meal but am too busy,sick, or tired" days I decided to dedicate my Friday posts to delicious meals that are quick and easy ! Because lets face it, most of the time we just don't have time or feel like slaving over the stove for hours ! This weeks post features a hot hearty meal and a couple of fall sweet treats :)                                                             

I tried out this Sausage and Spinach Skillet dish last night. Super simple one pot wonder that I will definitely be making again ....who doesn't love only having to wash one pan?!

Ingredients

• 6 oz. smoked sausage 
• 1 Tbsp olive oil 
• 1 medium onion 
• 1 (14.5 oz.) can diced tomatoes w/chiles 
• 2 cups chicken broth 
• 8 oz. pasta 
• 3 cups fresh spinach 
• 1 cup (4 oz.) shredded monterrey jack 
• 1 whole green onion

Instructions

1. Thinly slice the smoked sausage and add it to a large skillet with 1 tablespoon of olive oil. Saute the sausage over medium heat until it is nicely browned (about 5-7 minutes). Drain off the excess fat.
2. Dice the onion and add it to the skillet. Continue to saute until the onion has softened (about 5 minutes). Add the can of diced tomatoes with chiles and the chicken broth. Stir to combine and dissolve any browned bits off of the bottom of the skillet.
3. Add the uncooked pasta to the skillet and make sure it is all submerged under the liquid. Place a lid on the skillet and allow the mixture to come up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for about ten minutes, or until the pasta is tender. Stir once or twice while the pasta cooks to keep it from sticking.
4. Stir in the fresh spinach, one cup at a time, until wilted. If you add it all at once, the skillet will be too full to stir. Keep the heat on while adding the spinach, so the liquid will continue to simmer and thicken.
5. Sprinkle the shredded cheese on top,i love ooey gooey cheesey goodness so i may have doubled that part ;) replace the lid, and let it sit for a few minutes, or until the cheese is melted. Slice the green onions and sprinkle them over top. Serve hot!

                                 CAN'T FORGET THE SWEET TREATS!

These Caramel Stuffed Apple Cider Cookies are to die for! They are the perfect fall treat and they are pretty simple to mix up.

Ingredients

3 cups Flour

1 teaspoon Baking Soda

½ teaspoons Baking Powder

1 teaspoon Cinnamon

1 cup Butter, Softened

1 cup Sugar

½ teaspoons Salt

10 packages (.74 Oz Each) Apple Cider Drink Mix

2 whole Eggs

1 teaspoon Vanilla Extract

14 ounces, weight Package Of Caramel Squares

Instructions

In a small bowl whisk together flour, baking soda, baking powder and cinnamon. Set aside.

With your mixer, cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.
Beat in eggs, one at a time. Add vanilla and mix well. Gradually add flour mixture into the butter/egg mixture, continuing to mix as you go. (I had to add a teeny bit more flour to make the dough less sticky). Mix until just combined.

Refrigerate dough for about an hour. It makes the dough SO much easier to work with.

When you are ready to bake, unwrap your caramels, and preheat oven to 350° F. Line cookie sheets with parchment. (You really need the parchment!).

Scoop out cookie dough balls that are about the size of a walnut. Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Place the balls on the parchment covered cookie sheets 2 inches apart.

Bake 12-14 minutes, or until very lightly browned around the edges. Please don’t over-bake! Once the cookies are done, slide the parchment off of the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist them off of the parchment and allow them to finish cooling upside down (either on the parchment or on a rack.)

Makes roughly 4 dozen.

This is the perfect treat to have to kids help with. I've also heard to these being called "Rabbit in the Hat Rolls" and "Hocus Pocus Buns". The names all come from the magic that happens during the baking process. I personally love the resurrection rolls because it serves as a fun and delicious way to share scripture with little ones in a tangible way that they can understand and remember.

Ingredients

• 1 can refrigerated crescent roll dough
• 8 large marshmallows
• Melted butter
• Cinnamon
• Sugar

Instructions:

1.Dip a marshmallow in melted butter ( represents the body of Christ)

2.Roll the buttery marshmallow in a mixture of cinnamon and sugar (The oils and spices to prepare Jesus for burial)

3.Wrap the marshmallow in one triangle of Crescent Roll(The tomb) Seal really well. I also sprinkle a little cinnamon sugar on top

4.Bake according to the package directions

5. When the kids open the tomb Jesus is no longer there!

Enjoy these fun recipes and if you get a chance to try them let me know what you think  xoxo Britt

<3 Share your thoughts <3 Follow me on Bloglovin <3 Share your blog <3Thanks for reading <3