Sausage, Potato and Cheese Waffles

Sausage, Potato and Cheese Waffles

1 link sweet Italian Sausage (about 3 ounces), casing discarded
1 baking potato, grated and excess water squeezed out
4 tablespoons butter
1 3/4 cups flour
1 tablespoon baking power
1/2 cup shredded cheddar cheese
1 tablespoon chopped flat-leaf parsley
1 1/4 teaspoons salt
1 1/4 teaspoons pepper
2 cups milk
2 large eggs, lightly beaten

1) In a medium skillet, cook the sausage over medium-high heat, breaking it up with a fork, for 5 minutes. Add the potato and butter, lower the heat and simmer until the butter is melted, about 2 minutes. Remove from the heat and let cool, about 10 minutes.

2) In a large bowl, whisk together the flour, baking powder, cheese, parsley, salt and pepper. Stir in the milk and eggs until smooth. Stir in the sausage-potato mixture.

3) Using a waffle maker, cook the waffles according to the manufacturer's directions.

SERVES 10 PREP 20 MIN COOK 30 MIN

recipe from: rachaelraymag.com/september

Spaghetti Casserole

8 oz. spaghetti (or pasta of choice)
2 eggs
1/4 c. cream (or whole milk)
1 tsp. dried basil leaves
1 lb. bulk sausage (or ground beef)
handful of chopped onion
2 cloves chopped/minced garlic
1 jar spaghetti sauce (or 14 oz canned diced tomatoes, 8 oz tomato sauce, and 6 oz tomato paste)
1 c. beef broth
1 tsp. dried Italian seasoning
2 c. colby-jack cheese

1. Cook Spaghetti as directed on package. Meanwhile, beat eggs, cream, and basil in large bowl. Drain spaghetti and immediately add to egg mixture. Toss to coat. Place in 9x13 baking dish.
2. In heavy skillet, cook sausage with onion and garlic until browned. Drain fat. Add remaining ingredients, except cheese. Simmer to blend flavors. Pour sauce mix over spaghetti. Top with cheese.
3. Bake at 375 degrees for 30-35 min until thoroughly heated and cheese is melted.

** This is from my Meals for a Month cookbook, so it is freezer-friendly. A 9x13 would be more than our family would eat in a sitting so I would most likely make an 8x8 to eat immediately and freeze the other half.
**To freeze: Follow recipe, except line casserole dish with plastic wrap before putting spaghetti into it. Layer the casserole as directed, cover with plastic wrap, and freeze in the casserole dish. When frozen, lift the casserole out of the dish and place in large freezer ziplock bag. Put cooking directions on outside of bag. When ready to use, remove plastic wrap and return the casserole to the baking dish (it should fit perfectly!). Thaw overnight in fridge, bake 40-50 min at 375 degrees.