Sausage & Squash Skillet Meal

I'm LOVING our summer garden we have! As I had hoped upon planting, our staples of squash and zucchini are not disappointing me this year! Granted, they grow like mad in the Oklahoma heat and humidity, so we're at the beginning of looking to find creative ways to use it up. (You can hardly pawn it off on anyone...everyone grows it and is overrun with it too...) One night, my mom and I thought up this simple dish that was a huge hit for us! Hopefully it'll work for you/your family too!

Ingredients:

1 tube Italian-style Sausage (JC Potter)

1-2 Squash, sliced thin                                      

1-2 Zucchini, sliced thin                          

1 onion, chopped                                               

Olive Oil/Butter (if needed)

Assorted Seasonings: 

    Salt, Pepper, Garlic Salt, Italian Seasoning, Oregano, Seasoned Salt, Cajun Seasoning, etc.

Directions: 

In a large skillet, fry sausage until no pink remains. Place sausage into a paper towel-lined bowl/plate, leaving grease in skillet. In the same skillet, add in the squash, zucchini, and onion. Add some olive oil or butter, if needed, to coat everything. Season as desired and let cook over medium heat until squash and zucchini are tender and onion is translucent. When vegetables are fully cooked, pour sausage back into the skillet and stir everything together. Season mixture to taste.

Recipe Notes: 

-I’m sure you could use any type of sausage, but this is what we had on hand and thought it tasted good in this dish. Full-blown Italian sausage would be great, I'm sure, but we don't like it much at our house, so we don't use it. Turkey sausage or even ground beef would probably be fine too...basically any ground meat you have on hand would work. 

-Everything in my seasoning list is merely a suggestion. If you want to try something else, feel free to...this is just what we had on hand that fit our taste. 

-As you probably noticed, there aren't any hard and fast measurements here. This recipe can be stretched or shrunk as needed to suit everyone's appetite. At a minimum, I'd suggest at least 1 good sized squash and zucchini as well as a 1 lb. tube of sausage. Otherwise, do what you want! Mushrooms or other garden veggies might be good additions too! Enjoy!

Ten on Tuesday

1. I am back one week later to inform you that my first week as a gym-going person went GREAT!!! I had my doubts, but I am really getting accustomed to this weekday workout notion, much thanks to my awesome cousin Liz!!! For those of you who don't know, I am famously horrible at willingly waking up before at least 8 or 9:00, depending on the morning. I am proud to say that I have been able to wake up and be out the door and on the road by 5:35 every morning, even with coffee in tow! Not only have I made that happen, I've been able to come back, shower, and get ready all by 8:00! If that isn't miraculous, then I don't know what is! I am super excited about the progress I will hopefully make! Wish me luck! :)

2. I am making some headway on my natural running transition, largely thanks to my gym time. It is becoming more second nature and I have to think about it less and less...now just to start building up my mileage! I have set a goal for myself that if I consistently work out until my birthday, which happens to fall during spring break (surprise, surprise), I am treating myself to a new pair of running shoes! I have my eye on some Altra 4mm drop shoes at the running store...they will be mine! :)

3. I am in love with the weather that we've been having lately! Highs in the 70s with occasional rain showers...perfection! This makes me very wistful for springtime. Fun fact: This morning we were under a tornado watch...in January...what?! The weather forecasters were eating it up, I think mostly because they've been bored since there hasn't been a "snowstorm of the century" yet this year, and it really hasn't rained much either. That, and this morning's storm really actually did have the potential to turn into some nasty weather, that's how humid it is outside. However, nothing lasts forever...back to the colder weather tomorrow :(

4. This weekend was Wyatt's birthday, and we celebrated for most of the weekend. Saturday evening was the whole family bowling excursion that included ten children ten and under, aunts, uncles, grandparents, and the like. Everyone had a blast, and it was great to get to spend some fun time together. Sunday (Wyatt's actual birthday) was punctuated by cake, ice cream, and everyone who lives close by (except my dad who wasn't feeling well, and stayed home as a precautionary measure). Wyatt loved all of his presents which included a Mario Bros. chess set, some Skylanders, a Lego set, some clothes, Cheez-Its (his favorite), a puzzle, M&Ms, and an Iron Man mask (that was from me). I would have included pictures, but I forgot my camera at home and neglected to upload them before I left. Wyatt's cupcakes/cakes this weekend were extra awesome thanks to Gina's newly learned cake decorating skills! He had Ninjago cupcakes on Saturday, and a revamped Ninjago cake on Sunday...I really need the pictures to do that statement justice, but I'm sure you can halfway imagine them! Wyatt had an even bigger day yesterday, because he got to serve in the Boy Scout honor guard at the Harlem Globetrotters game that was in town last night!!! He received the honor by being named the top popcorn salesman for the troop, I think. I'm not sure how it went, but I'm still proud of him for that special recognition!

5. Speaking of birthdays, Tonisha's went well. Tonisha, Mary, and I all spent a leisurely evening at her house eating pizza & cookie cake and watching "Pitch Perfect". Tonisha got a gift card to her favorite restaurant from Mary, and I got her a Thunder t-shirt, since she is such a big fan and still didn't have a shirt! It was the first time that the three of us had spent an evening together in quite some time, and it was a great reunion! I am cherishing these spontaneous celebrations, because I know that they will begin to be fewer and further in between as we all grow up. Also, they won't happen as often after this summer when Tonisha moves in with her sister in Wichita, and I move to Stillwater. We won't be that far apart, and merely a jaunt down the I-35 corridor, but it will be absolutely nothing like what we're used to now. I used to be afraid of the day that this would happen, but now that I have experienced a couple of years out of high school and have a slightly better perspective on things, I am confident that our friendship will withstand the distance. Besides that, I believe that it is due time for us to go out into the world and see who/what else it has to offer us. It is bittersweet to think about, but it'll all be just fine!

6. I am quickly approaching the one-month mark in this semester, which means that it is almost time for the first round of tests! I'm not entirely sure how I feel about this, but that is irrelevant, since they will come whether I like it or not! No noteworthy news from any of my classes, besides the fact that I am having a much better experience in my Differential Equations class than I did in Calc II! I love the challenge that class provides, although sometimes it makes me question my sanity for choosing a math-based profession! I am at the point in my math classes where there are more regular/Greek letters than numbers in most cases. This is only the tip of the iceberg, I'm sure, but still. I am starting to become quite the expert at identifying almost any Greek letter, which I suppose could be useful in identifying the various swarms of frat guys & sorority girls at OSU? Either way, it puts a new twist on the saying "It's all Greek to me", because most of my homework literally is! Good times!!!

7. I am slowly, but surely getting more and more mail from OSU, informing me of everything that I need to know as a transfer student. At some point, I will have to head down there to participate in an enrollment day, which I'm sure will be quite the experience! I also have a cool picture of something I received from them, but you'll have to wait...see #4. It seems surreal to imagine that in less than one year I will be living there, going to school there, and having my entire life revolve around my schooling there. I'm a little bit nervous, but I'm going to do my best to keep those fears at bay. Besides, everyone who attends OSU loves it, right? (Or so I've heard??) Change can be a good thing!

8. I have known my cousin Liz for literally my entire life (she is ten-ish months older than me), and we have been through various phases in our relationship. When we were little, she and her brothers were my playmates at family functions. There was a short time when we were slightly at odds, I think we were 4th graders, maybe? I don't even remember why, so obviously it wasn't that important. When we were 6th graders, we had an epic bonding moment at Mimi's house on Easter, when we reconnected and became like best friends. We were super-duper close for about three years, until our schedules pulled us apart, and we both became busy with extracurricular activities; band, track, & quiz bowl for me, volleyball, track, & chorus for her. We graduated from high school the same year, and we both ended up staying at NOC these past two years. Last year, we would get to see each other more often, but it was still sporadic because of our schedules; PLC for me, volleyball coaching for her. Praise the Lord, we have finally reconnected in the past few weeks, and I am sooo grateful for that! Not only is she an awesome cousin, she is also an amazing friend, workout buddy, Statistics partner-in-crime, and person to talk to. She has really helped me through the break-up, from start to finish, and I feel like we're back to being as close as we used to be as little 6th graders! Of course, I love her brothers, Jake & Evan, to pieces, but she's also the only girl cousin I have who's even remotely close to my age, and that is something that makes our bond that much more special. I am so very blessed!

9. I have unintentionally gotten sentimental in this post, so I need some random tidbits to round out this list! Let's talk about food for a moment! My newest breakfast obsession is oatmeal with dark chocolate chips & craisins. Okay, so it isn't that groundbreaking/noteworthy/exciting, but I have really fallen in love with it! On another food note, I made some ham & cheese crescent roll-ups for supper the other night, and they rocked! Quick, easy, and delicious...I couldn't ask for more! :) (Here is the recipe in case I've piqued your interest!) I am thinking about having an epic freezer meal preparation weekend sometime soon, because I never have time to go to the cafeteria for lunch, and I need something more filling and more exciting than sandwiches every day. I've pinned some freezer recipes, so now I just need to procure supplies and make the time! I'm excited!

10. Fun fact about me: I love curly hair on myself, and really most anyone, for that matter. Another fun fact: My hair, in no way, shape, or form curls naturally. Sadly, I've tried to disprove this fact multiple times and have failed miserably. Hot rollers only hold a curl temporarily, and I always burn my fingers in the process. Curling irons just frustrate me, and never seem to work as well as they should. The only way I have ever been able to make my hair curly where it will stay that way for at least one day is to sleep on curlers of some sort, be it foam rollers or perm rods. There is an even more tedious option of having my beloved mom take a 1/4-inch curling iron to literally every strand of my hair, which is a good two hour process, on a good day, under ideal conditions. As you can imagine, both ways are very time-consuming, painful, and, quite frankly, annoying. I should also add that I am unwilling to get a perm, because I still can't stand the thought of chemically treating my hair, and I have a lingering doubt that it wouldn't turn out the way I have it envisioned at all. Needless to say, I have finally found a solution to this predicament! I have always heard of people using flat irons to curl their hair, which confounded me, because it seems just the opposite of its intended purpose...and I failed miserably when I first tried it. (Think large folds in my hair, as opposed to bouncy, wavy curls.) I had totally given up on the notion until I found a video explaining how to do it. I was still dubious about the matter, but couldn't let it go until I tried...again. So I tried, and guess what?! IT WORKED!!!!!!! I couldn't believe it! I have finally found a way to curl my hair without going to drastic measures! For the record, no I won't be curling my much more often, but, by George, when I'm ready, I'll have a head full of curly hair in no time! Ha-ha!!! :)

11. I am getting very emotionally involved in the finale season of "The Office". I usually don't care too much about TV shows, but this time it's different. I'm not sure where they're going with it, but I sure hope that the writers tread carefully...last week's episode with the Jim/Pam debacle almost sent me over the edge, and I'm slightly scared to see what else will happen!

Okay, I've rambled long enough and it is past my bedtime, so I'll end it there! Have a great week, everyone!

Day 1: Favorite Food

Today's challenge photo is my favorite food. This one was a real thinker, because, as you might know, I love almost all food. It was a near impossibility to come up with a single picture that represents my favorite food. Finally, the thought came to me when I received a text from my supper buddy who told me that she wouldn't be able to go tonight because of work, and I decided to make some supper of my own tonight, so here it is!

 

 

I made a small serving of a recipe my mom found a few months ago. It is called Creamy Tomato Shrimp with Penne. Here is a link to the recipe, which is incredibly easy and delicious, and can easily be tailored to make fewer servings! It isn't necessarily my "favorite" food, but it falls into my favorite category of food: Italian! I love, love, love Italian food! Also, I enjoy fresh vegetables (as noted by the salad). So, there isn't a dessert in this picture...however, I have another bonus picture...

Italian Creme Cake! (which ironically fits the Italian theme)

 

You all know that not only do I love food, I love cooking, as you have seen in my numerous recipes I have featured on here. As pathetic as this could sound, food can sometimes be my happy place, be it in nourishing my body or in providing goods for a group of people.

 

 

So, here's my gratitude portion of my favorite food post. I have always been blessed to have a good amount of food in my life. I never knew of a time when we didn't have something to eat for a meal or to take somewhere for a potluck. The vast majority of the food I grew up with was homemade and fresh. My parents always made it a priority that we received proper nutrition, even when money was tight. At nearly every meal, we had vegetables, which I believe has lead me to my affinity for fresh food. We were almost always able to have a large variety of food at our fingertips, and we usually had lots of choices. There are many people in this country and in this world who don't have that blessing, and it really saddens me to think that there really are people who go to bed with an empty stomach. Wow. What is equally depressing is the thought that there are many people who are able to eat, but cannot afford fresh, nutritious food, which is obviously more expensive. I'm not sure what a solution to that problem is, but I wish that that could change in all areas of this country.

 

I am very grateful for the blessing of food in my life!

Grape Sherbet!

As promised, here is the famed grape sherbet recipe! A few years ago, my mom was looking through a Country Cooking cookbook just to see what great recipes it might contain. It just so happened to be in the summertime, and when she saw this recipe, it struck a chord. It is incredibly easy to make, seeing as it only has four ingredients, and is oh-so refreshing on a hot summer day! Enjoy!

Ingredients:
1 3/4 C. Grape juice
3 Tbsp. Lemon juice
1/2 C. Sugar
1 3/4 C. half-and-half cream

Directions:
In a large bowl, combine all ingredients. Pour into the cylinder of a one-quart ice cream freezer; freeze according to manufacturer's directions. Allow to ripen in ice cream freezer or in refrigerator freezer for 2-4 hours before serving.

Yield: 1 quart
Recipe Notes:
-We have found that one quart goes pretty quickly, especially when sharing it with the whole family, so we usually double or triple the recipe to fill up the ice cream freezer canister, which works just fine.

Apple Strudel (Pt. 2)

I talked about the backstory on this recipe in yesterday's post, but I will add a few notes. If you have never had an apple strudel, think apple pie with less crust. This is a very old recipe that came from a church cookbook, so I have made a few notations of my own to make it easier. The toughest part of making a strudel is either rolling the crust out or getting it into the pan, which really is tougher than it sounds. (I'll explain when I get there.) If you can get past that, you're golden! I recommend reading the recipe completely and thoroughly before starting, so you can get a better game plan. Enjoy!

Ingredients:8-10 medium apples, peeled & chopped into small chunks
2 C. flour
1/4 tsp. salt
1/4 C. butter/margarine, melted
1 egg, beaten
1/2 C. milk, near boiling (This is best done by microwaving for appx. 30 sec.-1 min)
Chopped nuts, Cinnamon, Sugar, Brown sugar, etc., for inside
Extra melted butter


Directions:Put flour into a medium bowl. Make a hole in the middle of the flour and add salt, melted butter, & beaten egg. Then, add milk. Mix and knead til smooth. Put the warm bowl ober the dough and let stand 10 minutes.

(Here is where it gets hairy, so hang in there!)

Divide dough into two. One at a time, you will proceed to roll the dough into about a 12x16 rectangle. The biggest key to success is keeping your surface floured, and flipping the dough often. Make sure that the dough is thin, but not so thin that holes will easily form.

When the dough is rolled to your specifications, brush the crust with some of the extra melted butter. Place about half of the apple pieces down the center of the dough. I should also mention that you might not have to use quite that much, but it all depends. You don't want too many apples on there, or else it will tear the delicate crust. (It's always better to have too many apples than not enough.)

Next, you will add some of the extras to flavor the apples. We usually use a blend of cinnamon, sugar, brown sugar, and nutmeg. If you have it, apple pie spice would work wonderfully. I recommend using sugar of some sort, because it forms a nice caramel-like juice in the bottom of the pan. We always chop up some pecans for an added crunch, but I know there are many people with an aversion to that, so use your judgement. Walnuts would also be delicious, if you have some on hand. After it is spiced to your taste, roll up the crust, burrito-style. Before sealing the crust, we usually put a little bit of melted butter along the edge to help it stick together some. Then, you will place the "loaf" into a greased 13x9 baking pan. It will be long, and somewhat heavy, so this takes a bit of finagling, but is completely doable.

Once you get the first "loaf" done, you will repeat the entire process for the other half of the dough. After you have both loaves in the pan, brush both with the remainder of the melted butter, and sprinkle with sugar. Bake for 30-45 minutes in a 350-degree oven, until golden brown.

Notes:-When rolling out the dough, I cannot stress how important it is to incorporate more flour. That is the key to a great crust...something I have learned the hard way.

-I realize that I really should have added some pictures, but in my haste/frustration, I neglected to do so. I hope that my instructions are helpful enough. If not, please let me know and I will be more than happy to clarify!

I hope you will enjoy this recipe as much as my family does!

Family Pleasing Pizza

A few years ago, I went to the Cheesecake Factory with my mom and sisters. We stopped in for what we were thinking would be a light lunch. As it usually happens, my mom and I both got the tomato basil pizza off the lunch menu. When it arrived, we were in awe of how HUGE the portion was, even though we ordered from the lunch menu. However, that pizza was so delicious we both almost finished it! After we left, my mom and I started on a quest to recreate this tasty pizza. As it happened, two months later, the Quick Cooking magazine published this recipe that I would say is comparable to the Cheesecake Factory original. I expand on this later, but you can easily change this recipe to suit your tastes. The best thing about this pizza is how fast it comes together, which makes it perfect for any busy night. Enjoy!!!

Ingredients
1/2 lb. bulk pork sausage
1 tube (13.8 oz) refrigerated pizza crust
2 tsp. butter, melted
2 Tbsp. grated Parmesan cheese
1 tsp. garlic powder
2 Cups (8 oz.) shredded part-skim mozzarella cheese
2 medium Roma tomatoes, thinly sliced
2 tsp. Italian seasoning

Directions
In a large skillet, cooks sausage over medium heat until no longer pink. Drain and set aside.

Meanwhile, press pizza dough into a greased 13x9x2-in. baking dish. Brush with butter; sprinkle with Parmesan cheese and garlic powder. Layer with 1 cup mozzarella, sausage, and tomatoes. Sprinkle with remaining mozzarella and Italian seasoning.

Bake at 400 degrees for 20-25 minutes or until crust is golden brown and cheese is melted.

Yield: 6 servings

Recipe Notes
-There are so many ways that you can change up this pizza and still have a great main dish. For starters, you can swap the sausage for any other type of meat that you prefer. (Chicken is a great option.) Also, you could completely omit the meat and add some sauteed mushrooms and peppers in its place.

-If you prefer, you can use your own pizza dough recipe in place of the refrigerated dough. Time and temperature may have to be altered slightly, but use your own judgement.

-If you don't have any fresh tomatoes on hand, you can use a can of drained diced tomatoes and it will taste just as great. Also, now that it is in season, you could use tomatoes from your garden (if that is a possible avenue) and/or fresh herbs for another great addition.

Pi Day!

I would venture to say that most of you reading this are familiar with Mole Day, celebrating the Chemistry measurement known as a mole (6.02 x 10^23), which is celebrated on October 23rd.

I recently learned about a new day that I, as a math major, love...Pi Day! Pi is the irrational number that is commonly used with circles and in finding radian measures (mostly with Trig functions). The fun fact about pi is that it never terminates as a decimal; it literally has an infinite amount of decimals, but is commonly rounded off as 3.14, so it would only make sense to celebrate Pi Day on March 14th. In three years, it will be really cool because the two decimals following 14 are 15, making it 3.1415. So yes, on March 14, 2015, it will be the ultimate Pi Day!

 

Unfortuntately, I don't have a pie plate at school and I don't have adequate time to make a pie or else I would celebrate Pi Day by making a pie. However, I do have a recipe for an easy cheesecake pie floating around in my head, so enjoy!

Ingredients:
1 graham cracker crust (store bought or homemade)
8 oz. cream cheese (it doesn't have to be softened, but that might make it easier to beat)
1 C. powdered sugar
1 tsp. vanilla
1-8 oz. carton Cool Whip, thawed
Desired toppings (fruit, chocolate chips, etc), optional

Instructions:
In a medium bowl, beat cream cheese until smooth. Blend in powdered sugar and vanilla. Fold in Cool Whip just until blended, but not too much, so that it won't lose its fluffy consistency. Spoon cream cheese mixture into graham cracker crust. You can serve it right away, but it might be better if you let it chill for about 30 minutes; either way is just fine.

Recipe Notes:
-In my experience, I have learned that the creaming/mixing process is much easier if you use a hand mixer or a Kitchen-Aid mixer. It isn't impossible otherwise, but it will take much longer.

-Depending on the size of the crust you have, it might be necessary to double the filling. If you buy a crust, the smaller sized crust will be perfect for 1 batch of filling. For the slightly bigger crust, it will probably take 2 batches of filling to get it full, unless you don't mind it being relatively empty.

-Use your imagination on toppings! Also, I have blended in chocolate chips or blueberries into the filling itself to give it a slightly different texture. Also, sometimes it is good to just let it stand alone. Use your judgement!

Happy Pi Day, everyone!!!

Chicken & Stuffing Casserole

Yesterday, at Cole's get-together (more on that later), I had a lovely conversation with Emily's mother-in-law, Carol. She told me that, apparently, I make the best stuffing in the world, according to Cody. Here's the thing: Cody doesn't like stuffing, but, for whatever reason, LOVES this recipe. I got this recipe from Gina, who got it from a friend at the hospital. It is extremely easy, which is one of the reasons I am so in love with this recipe. More than that, though, it is delicious! Enjoy!
Ingredients:
1 box Chicken Stove Top Stuffing
Shredded cheese (lots)
2 cans of cream soup *See end notes*
1/2 C. sour cream
2-3 chicken breasts, cooked & cut up

Directions:
Prepare stuffing according to box directions & set aside. Microwave soup & sour cream in a microwavable bowl for a couple of minutes. Put the stuffing in a greased casserole dish, reserving 1/2 C. for the top. Layer chicken on top of stuffing, pour soup mixture on chicken, sprinkle cheese on soup; sprinkle reserved stuffing on top. Bake at 350 degrees for 20-30 minutes or until warm & bubbly.

Recipe Notes:

-As for the cream soup, it doesn't matter which type, although Cream of Chicken obviously would make sense. However, I have found that two cans can be a bit much, and it works just as well with one can. I'm sure that it would be just fine to use low-fat, etc. versions of soup/sour cream.

-Any kind of shredded cheese works well. I usually just use whatever I have on hand, although I would think that Cheddar or Colby Jack might have a more complementary flavor with the dish.  

Red Velvet Cheesecake

I had quite a bit of hope for this recipe, as I originally found it on Pinterest about two months ago. With its vivid red color, this decadent dessert was the perfect choice for our Christmas meal. Also, it could be a fun treat for Valentine's Day! (Or really any other celebration that you wish to eat cheesecake at...) If you are a fan of red velvet cake or anything red velvet flavored, then you are in for a treat! As you will see, the ingredients are split into three sections: the crust, filling, and topping. Enjoy!

Ingredients

1 1/2 cups chocolate graham cracker crumbs
1/4 cup butter, melted
1 tablespoon granulated sugar

3 (8-ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs, lightly beaten
3 tablespoons unsweetened cocoa
1 cup sour cream
1/2 cup whole buttermilk
2 teaspoons vanilla extract
1 teaspoon distilled white vinegar
2 (1-ounce) bottles red food coloring (I used 1-1/2 bottles...I'll explain why at the bottom)

1 (3-ounce) package cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Garnish: fresh mint sprigs

Directions

Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan.

Beat 3 (8-ounce) packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.

Bake at 325° for 10 minutes; reduce heat to 300°, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.

Beat 1 (3-ounce) package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of springform pan. Garnish, if desired.

Recipe Notes
-As I mentioned above, I use 1-1/2 bottles of red food coloring, instead of the suggested 2 bottles. After reading a few online reviews, many of them said that two bottles of food coloring gives the cheesecake an "off" taste, as red food coloring so often does. However, there were also a few reviews that suggested only using 1-1/2 bottles, as it gave the cheesecake its signature red color, without giving it a bad taste. That is what I did, and it tasted fine, while looking vibrant.

-Please remember whenever working with red food coloring that it is advisable to use rubber gloves, or else it could appear that you have been involved in some sketchy dealings (i.e. a duel, decapitation, slasher movie, etc.). Although, I suppose it is possible to be neat and precise when working with it; if it is possible, I have missed out on that.

-Yes, this cheesecake cracked. Ironically, it was in the shape of a T on mine. The good news is that this cheesecake has a topping, so any cracks or other imperfections will go unnoticed.

-This cheesecake is extremely rich. I recommend sharing it with others, and enjoying a small sliver for yourself, as you might fall into a sugar high otherwise. Very good, but very rich!

Pumpkin Cheesecake Recap

I have really hyped up this recipe. One might see that there is only one can of pumpkin in this recipe and think that it wouldn't give it enough pumkin flavor, but honestly, it does. After having successfully created it, I would definitely recommend it to anyone as a first-time cheesecake to make. It was easy, and very delicious...Enjoy!

Ingredients

Crust:
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter

Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract

Directions
Preheat oven to 350 degrees F.

For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with aluminum foil and refrigerate for 4 hours.

Recipe Notes
-The only bad thing about this recipe was that it didn't suggest using a water bath to bake the cheesecake in, and it cracked. If you are fine with a crack, then proceed as normal. If you are like me and don't like the crack, then you might try using a water bath to bake it to hopefully reduce cracking. When baking cheesecake in a water bath, you must first cover the bottom/sides of the springform pan with aluminum foil to keep water from seeping in (Do this before you even start making the crust). Second, when the cheesecake is ready to bake, place the filled springform pan inside of a larger baking pan, and place both in the oven. When both pans are inside of the oven, pour one inch of water into the larger pan to surround the springform pan. If using this method, reduce the oven temperature to 325 degrees, and bake for 45 minutes, then turn off oven and let cheesecake set in oven for another hour. After this hour, cover with foil, and refrigerate.

-Another interesting tidbit, this cheesecake tastes better the longer it sets, so perhaps you might make it a day or two in advance for the flavors to blend to their full potential...or you can eat it after it is chilled, it's delicious either way.

Here's Kyle, crushing the graham crackers to perfection!

The cheesecake in its beginning stages...

And, finally, in the oven!

(In my haste of serving it on Thursday, I neglected to take a picture of the finished product...Oh well, you get the idea.)

Cheeseburger Cups

Gina found this recipe in a Quick Cooking cookbook last spring and decided to give it a whirl. It is easy to whip up, and my nephews always gobble it up! Thursday, I made these for lunch, as per Cody’s request. (He ate three, by the way) Enjoy!

 Ingredients:

1 pound ground beef
½ cup ketchup
2 Tbsp. brown sugar
1 Tbsp. prepared mustard
1-½ tsp. Worcestershire sauce
1 tube (12 oz.) refrigerated buttermilk biscuits
½ cup cubed Velveeta

Instructions:

In a large skillet, cook beef over medium heat until no longer pink; drain. Place cooked ground beef into a large mixing bowl. Stir in the ketchup, brown sugar, mustard, and Worcestershire sauce; set aside.

Press each buttermilk biscuit onto the bottom and up the sides of a greased muffin cup. Spoon the ground beef mixture into the cups; top with the cheese cubes. Bake at 400° for 14-16 minutes or until golden brown.

 

Yield: 5 servings

Recipe Notes:
-Instead of using Velveeta, I always just use a little bit of shredded cheese (any kind works well) sprinkled on top of the cups. It will save a lot of prep time that way.

-Homemade biscuit dough works just as well as using canned biscuits, if you prefer that route (or don’t have any canned biscuits on hand). Also, if using canned biscuits, I definitely recommend using the regular-sized biscuits, not the small biscuits. From a voice of experience, it doesn’t work as well. You will have to roll out the biscuits, and it is a generally frustrating experience, because the biscuits don’t roll out as well as you will want them to.

Beef & Green Bean Pie

I always talk about how good home cooking tastes after being at college all week. Don't get me wrong, the dorm food isn't gruel and slop, but, really, nothing can ever compare to a meal cooked at home. Anyway, last night when I came home, I decided to make this tasty dish for supper, as it is one of my favorites. When my mom and I first came upon the recipe about five years ago, in a Country Cooking cookbook, I was a little bit skeptical, but decided to give it a chance, and now I love it! Enjoy!

Ingredients:
1 pound ground beef
1/2 C. chopped onion
1/4 C. chopped green pepper, optional
1 can (8 oz.) tomato sauce
1 can (14.5 oz.) cut green beans, drained
1/2 tsp. salt
1/4 tsp. garlic salt
1 tube (8 oz.) refrigerated crescent rolls
1 egg
2 cups (8 oz.) shredded cheddar cheese, divided
Paprika

Directions:
In a skillet, cook beef, onion, and green pepper (if desired) until meat is no longer pink; drain. Stir in the tomato sauce, green beans, salt, and garlic salt. Simmer for 8 minutes or until heated through. Meanwhile, separate crescent dough into eight triangles; place in an ungreased 9-inch pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations.

In a bowl, beat egg and 1 cup cheese; spread over crust. Stir 1/2 cup cheese into meat mixture; spoon into crust. Sprinkle with paprika and remaining cheese. Bake, uncovered, at 375 degrees for 20-25 minutes or until golden brown. Let stand for 5 minutes before cutting.

Yield: 4-6 servings

Recipe Notes:
-When the recipe calls for 1 pound of ground beef, only use 1 pound of meat...There was one time I didn't, and the results were disastrous.
-If there is a specific type of shredded cheese you would prefer to use, or a specific type you have on hand, then go for it! I have used all kinds of cheese, and each tastes perfectly fine. Also, you can cut down on the amount used if that isn't quite your style.

Peanut Butter Cake

It has been quite a while since I have shared a recipe with everyone, and the thought occurred to me earlier as I was making this cake. This cake is Scotty's favorite, and he ALWAYS requests it as a dessert for our many "community meals". Not only does Scotty love it, so does almost everyone else in my family. It is a simple recipe that can be mixed, baked, and frosted in a matter of one hour. My mom found the recipe in Peggy Goodrich's food column in the Enid newspaper four years ago, and it has been popular with us ever since. Of course, the only caveat is that, as much as I want to share the goodness of this recipe with everyone, do not, I repeat, DO NOT, consume this cake if you have a peanut allergy! I don't want to be the reason that someone goes into anaphylactic shock. With that said, here is the recipe, for your enjoyment!

Ingredients:
2 C. flour
1 tsp. soda
2 C. sugar
1/2 tsp. salt
1/2 C. oil
1 1/2 sticks margarine
1/2 C. peanut butter (smooth or chunky)
1 C. water
2 eggs, beaten
1/2 C. buttermilk
1 tsp. vanilla

Icing for Cake
1/2 C. evaporated milk
1 C. sugar
1 Tbsp. margarine
1/2 C. extra crunchy peanut butter
1/2 C. miniature marshmallows
1 tsp. vanilla

Mix together flour, sugar, soda, and salt in a 2-quart mixing bowl. Set aside. In a saucepan, bring oil, margarine, peanut butter and water to a boil. Pour over dry ingredients and mix. Add beaten eggs, vanilla, and buttermilk, blending well. Pour batter into a greased and floured 11x15x1" sheet cake pan. Bake for 15 to 18 minutes in a 350-degree oven.

While cake bakes, combine evaporated milk, sugar, and margarine in saucepan. Bring to boil, cooking 2 minutes. Remove from heat, add peanut butter and marshmallows. Stir until melted. Stir in vanilla. Pour over warm cake and spread to cover.

Recipe Notes:
-It really doesn't matter if you use smooth or chunky peanut butter in either recipe. Unless you have a strict preference, it is much easier to use whatever kind of peanut butter you have on hand.

-For the sake of dishes, it is just fine to use the same saucepan for the cake and icing. The ingredients that go into it are virtually the same in the long run, so you can save yourself some time and use the same pan.

-It is normal for the marshmallows to not completely melt into the icing. Sometimes they will, sometimes they won't, it all depends on the day. (It is more common for sticky marshmallows to not melt as well.)

Sunday Sausage

This recipe has been in my family for as long as I can remember. We came upon it in a Yukon Czech cookbook from many years ago, and it has been a staple in my family ever since. It is incredibly easy, can be made in one skillet, and comes together in almost no time! Enjoy!


Ingredients:
1 lb. Sausage
2/3 C. raw rice
¾ C. celery, chopped
1 medium/large onion, chopped
½ large green pepper, chopped (or whole, depending on how much pepper you want)
1 pkg. Lipton Chicken Noodle Soup Mix
3 C. boiling water

Brown sausage in a skillet. Remove sausage from skillet, reserving fat. Sauté onion, celery, and pepper in sausage drippings. When done sautéing, add meat, soup, water, and rice to vegetables. Place all in medium baking dish. Cover and bake 45 minutes in a 350-degree oven. Serves 6-8.

Recipe Notes:
-It is best to start the water when the sausage is about halfway done, so that it will be boiling nicely by the time the sautéing is finished. (Yes, I have actually forgot to start the water, and it put me back about 10-15 minutes.)

-The original recipe includes 1 Tbsp. sliced, toasted almonds that are sprinkled on top before baking, but my family never includes them. I’m sure they’re fine, but I’ve never been much of a fan of that texture in this particular casserole.

-If you want the casserole to brown up any in the oven, it is best to go half and half on the covering (25 minutes covered, 20 uncovered, etc.).

Treasure Cookies

My mom actually happened upon this recipe about two weeks ago. She found it in a Country Cooking cookbook, but, after some searching, I have found that it is a fairly popular recipe on the Internet. After one taste, I was hooked, and so was Tevis! (which is why I made him some for his birthday) They are incredibly easy to make, with very little prep time! Enjoy!



Ingredients
1 can (14 oz.) sweetened condensed milk (Eagle Brand Milk)
½ C. Butter, softened
1 ½ C. graham cracker crumbs
½ C. flour
2 tsp. baking powder
1 1/3 C. flaked coconut
1 C. chocolate chips
1 C. white/vanilla chips
1 C. chopped walnuts

In a bowl, stir the milk and butter until smooth. In a separate bowl, combine the cracker crumbs, flour, and baking powder. Gradually add to the butter mixture. Stir in the coconut, chips, and walnuts. Bake on an ungreased cookie sheet for 8-10 minutes in a 375-degree oven. Cool on a cooling rack; store in a tightly sealed container.

Makes 4 Dozen


Recipe Notes
-We have yet to make this recipe with walnuts, mostly because we only have pecans. Also, I’m not a big walnut fan…I’m sure they taste great either way. Or the nuts can go, if you don’t like them!
-We haven’t tried it yet, but my mom and I think that raisins/dried cranberries would be great additions to the recipe, so, if you are feeling adventurous, go for it!
-For even quicker preparation, I have combined the crumbs, flour, and baking powder in one bowl and the coconut, chips, and nuts in another bowl, and set them aside for a while. It only took about five minutes to mix everything when I made the cookies, that’s how quick it can be!

Carrot Cookies

Okay, so most people hear carrot cookies and think one of two things: Why would I want vegetables in my dessert, or Hey, vegetables in my dessert! I can skip the salad! All jokes aside, these are my favorite cookies of all time, mainly because they’re uncommon, and they are time-consuming. (Time-consuming things usually taste better for some reason…) It is a mash-up of two recipes, one from my Mimi, and the other from a Stir-Ups cookbook. One last note, the carrots make the cookies really moist, and the cookies have more of a citrus flavor than anything, so don’t fear the vegetable!


Ingredients
1 C. Sugar
2/3 C. Shortening
1 egg
1 C. cooked, mashed carrots
1 tsp. Vanilla
2 ¼ C. flour
2 tsp. baking powder
½ tsp. salt
1 tsp. lemon flavoring
4 Tbsp. Orange juice

Start by cooking the carrots, adding a dash of salt to the water. Cream sugar and shortening. Add egg and mix well. Add carrots and vanilla. Sift together flour, baking powder, and salt. Add to sugar mixture. Drop by teaspoonfuls onto greased cookie sheet (I use parchment paper, actually.) Bake at 350 degrees for 11-12 minutes.


Icing
2 C. (or more) sifted powdered sugar
2 tsp. orange rind, grated
2 Tbsp. butter, softened
2 Tbsp to ½ C. Orange juice*
½ tsp. lemon flavoring

Cream all ingredients. Spread frosting on cooled cookies.
*Add orange juice until it reaches desired consistency.


Recipe Notes
-The orange juice can either be freshly squeezed, or store-bought, we haven’t noticed any difference. Using the freshly squeezed juice makes it easier for the orange rind for the icing. However, if you take that path, I recommend grating the orange rind before juicing it, because it becomes a bit tricky if done in reverse.

-Also, the icing has one of those look-and-see type recipes that really just depend on how it looks, and how thick/thin you want it. The powdered sugar and OJ are used in proportion to one another. Or, if you want to skip the hassle of making the icing, you can just 86 it and serve the cookies plain, which isn’t bad, either!

Makes about 2-2 1/2 dozen