Sweet Potato Side Dish.

I love sweet potatoes. I love that they are versatile. Looking for something savory?  Check!  Looking for something sweet?  Check!

Recently I was looking for something sweet. I had some sweet potatoes on hand that were near their end-of-life. And honey. Lots and lots of honey.  Did I ever mention we have bees?  There is nothing tastier than honey from your own bees.   By the way you do not need lots and lots of honey for this recipe, but you do need some. And you need some cinnamon and olive oil. 

It's.that.easy.  And you won't want to wait until Thanksgiving. Sweet potatoes are definitely not only for Thanksgiving. We paired these with burgers and brats. 

Sweet Potato Side Dish. 

4 sweet potatoes [cut into cubes]

1/4 cup olive oil

1/4 cup honey

1 1/2 teaspoons cinnamon

Place potatoes in a baking dish creating a single layer of potatoes. Drizzle with olive oil. Sprinkle with cinnamon. Bakd in a 375 degree oven for 30 minutes [or until potatoes are tender]. 

Serve as a side dish to ANY meal. ALL year 'round!

Take Five Bars.

Happy Mother's Day to our mom, who inspires us every day and inspires us in the kitchen so much that we started this blog!  And Happy Mother's Day to all the moms who read our blog.  Thank you for trying our recipes and keeping us motivated here...even if there has been an 18-month hiatus...

But, the hiatus, was well worth it in regards to:

• First trimester of pregnancy = fatigue and no appetite = no reason to cook
• Second trimester of pregnancy = attempting to recover from the first trimester = limited cooking
• Third trimester of pregnancy = hottest summer record in a house without air conditioning = no oven usage
• Beautiful Baby Ella was born!
• Newborn with colic = baby cries all day, sleeps all night = momma tends to baby all day, sleeps at night = consumption of many apples with peanutbutter
• Colic ends...but...

Then there was the accident and surgeries:

• Friends and neighbors supply an abundance of food - thank you!
• Husband busy recovering = no appetite for him

And then there was trying to adapt to returning to work full time, being a mom, a wife, help on the farm as able, etc, etc, etc (something most of you moms have already figured out).

And now it is all finally jiving.  I couldn't be more excited to feel that I have found the balance that I've needed so badly the last few months!

That being said, I was looking to make a pan of bars to incorporate sweet and salty.  You know...to keep with the whole balance thing!  [And because I bought a few boxes of yellow cake mix on sale to find out that my husband doesn't like yellow cake].  Funny how he suddenly liked it when it was in bar batter and completed bar form.  :)

Take Five Bars.

(Recipe slightly adapted from Six Sisters Stuff)

1 box yellow cake mix

2 eggs (divided)

1/4 cup butter

2 tablespoons milk

2/3 cup crushed pretzels

2/3 cup creamy peanut butter

4 ounces cream cheese (softened)

1 cup powdered sugar

1 heaping cup caramels (cut into quarters)

1 cup milk chocolate chips

Preheat oven to 350 degrees.  Mix together the cake mix, one egg, butter, and milk until combined.  Split dough in half - setting one half aside and mixing pretzels into other half.  Press the dough with pretzels into the bottom of a greased 9x13 pan.  Bake for 8 minutes.  Beat one egg, peanut butter, cream cheese, and powdered sugar until well combined.  Spread over the top of the baked crust.  Sprinkle caramels and chocolate chips over the top of peanut butter mixture.  Lastly, flatten pieces of remaining dough over the top of the bars.  Bake for 20 minutes.  Cool and enjoy.

While I don't think these taste a whole lot like a take five candy bar, they are good and helped me to use up one box of yellow cake mix.  

Summer Vegetable Tian.

Browsing the "Food & Drink" category on Pinterest has someone replaced my browsing of cooking and baking blogs.  It's just so easy to pop unto the Pinterest App vs firing up my computer.  Either way, actually making the foods that I find on blogs, pinterest, cookbooks, and magazines is key.

I had so much interest in this recipe that I made it the same day I found it.  Both because it looked easy yet delicious and because it allowed me to use some summer bounty.

Summer Vegetable Tian.
(Adapted from Budget Bytes)
1 tablespoon olive oil
1 medium onion (chopped)
2 teaspoons garlic (minced)
2 cups zucchini (sliced thin)
2 cups new potatoes (sliced thin)
2 cups roma  (or other variety) tomatoes (sliced thin)
2 teaspoons dried thyme
1/2 teaspoon sea salt
1/2 teaspoon fresh ground pepper
3/4 cup mozzarella cheese (shredded)
3/4 cup parmesan cheese (shredded)

Saute onion and garlic in olive oil.  Spread evenly in the bottom of a shallow baking dish.  Layer zucchini, potatoes, and tomatoes upright throughout the baking dish.  Sprinkle evenly with thyme, salt, and pepper.  Cover with foil and bake in a preheated 400 degree oven for 30 minutes.  Remove from the oven and take off the foil.  Sprinkle evenly with cheeses.  Return to the oven for 20 more minutes.  Remove from the oven, allow to cook slightly, and enjoy.

Crab Rangoon Dip.

Happy Thanksgiving...and happy snacking!!

Hopefully on this Crab Rangoon Dip.  Because, who doesn't love Crab Rangoons?  And with many more holiday celebrations to come this is the perfect time for a quick dip recipe that is made easy with a slowcooker!!  The most time consuming part of this recipe is chopping the green onions (easy, right?)

Crab Rangoon Dip.

(Recipe Adapted from Reckless Abandon)

2 cans crab meat (drained)

2 8-ounce packages cream cheese

1/2 cup sour cream

1 bunch green onions (chopped)

2 teaspoons Worcestershire sauce

2 tablespoons powdered sugar

1 teaspoon garlic powder

1 teaspoon lemon juice

Place all ingredients in an small slow cooker and cook on low heat for about 3 hours.  Serve warm with fried wonton or other chips or crackers.

This stuff is good.  And can be made with less fat and fewer calories by using non-fat or reduced-fat cream cheese and sour cream!! 

Enjoy and know I am thankful for all my readers.  Happy Thanksgiving.

Nutella Ice Cream.

I've found my favorite homemade ice cream base.  This stuff is sooooo good.  This past summer my mom asked my husband if he would make her some ice cream she saw on Sugar Plum's Blog...of course he agreed and since then we've made this a few more times and enjoy it more and more each time!  Sugar Plum called it gelato, but we aren't that fancy here, so we'll stick to ice cream!

Nutella Ice Cream.
(Recipe Adapted from Sugar Plum)
4 cups half & half
3/4 cup sugar
3 tablespoons corn starch
1 1/2 teaspoons vanilla
dash of salt
1/2 cup rice krispies
1/2 cup nutella
dash of salt

Place half & half and sugar in a medium sauce pan. Whisk until dissolved.  Add corn starch, vanilla, and a dash of salt.  Bring to a boil - while whisking frequently.  Remove from heat, allow to cool, and refrigerate overnight or for several hours.  Place cold mixture into your ice cream maker and follow machine's direction.  While ice cream is processing, mix together rice krispies, nutella, and a dash of salt.  Fold nutella mixture into ice cream.  Freeze until desired consistency and enjoy!!

As I said, this is easily our favorite base.  I foresee adding chunks of Twix candy bar and swirling caramel into the base in the very near future!!

Pizza Casserole.

I have casually mentioned this recipe to my husband several times over the past month, but never had the right opportunity to make it.  I finally got around to making it recently.  His response: "I don't know why you waited so long."  And he's right!  You'll want to get this on your menu for the coming week.  In fact, you may even want to put it together today so that tomorrow when you get home from work or school you can toss it in the oven and have a hearty and delicious meal ready in less than an hour.

Really, what's not to love about italian sausage, canadian bacon, pepperoni, lots of cheese, tomato sauce and pasta?  I promise you will not be disappointed.

Pizza Casserole.
(Recipe Adapted from Cully's Kitchen)
1 pound italian sausage
1 pound canadian bacon
1/2 package turkey pepperoni
1 medium onion (diced)
1 small can mushrooms
2 teaspoons dried garlic
1 teaspoon dried oregano
2 26-ounce cans of spaghetti sauce
2 15-ounce cans of pizza sauce
6 cups shredded mozzarella cheese (equally divided)
3 cups shredded parmesan cheese (equally divided)
1 pound medium sized pasta of your choice

Cook sausage, onion, mushrooms, garlic, and oregano until onions turn soft and sausage is cooked through.  Prepare pasta according to package directions.  Mix spaghetti sauce and pizza sauce together - placing a thin layer on the bottom of a deep 9x13 baking dish.  Add ingredients in the following order: 1/3 pasta, 1/3 sauce, sausage/onion/mushroom mixture, 1/3 cheeses, 1/3 pasta, 1/3 sauce, canadian bacon, 1/3 cheeses, remaining pasta, remaining sauce, remaining cheeses, pepperoni.  Bake in a 375 degree oven for 40 minutes.  Allow to set for 10-15 minutes before serving.

I'm fairly certain that this recipe will replace traditional pizza in our house many times in the future.  Not completely, but it is a great substitute for those days we want pizza, but don't want to wait an hour and a half to make dough for the crust!!  And as with "real pizza" you can use your favorite pizza toppings within the casserole.  Green peppers - add 'em!  All pepperoni - it'll work!  Vegetarian - no problem!!

Peanut Butter & Nutella Cookies.

I'm beginning to test new cookies recipes that I'm interested in added to my Christmas baking list....a list I have a strong urge to actually get started on right now.  I usually wait until after Thanksgiving.  But I do have some cookies that freeze really well and would allow me to get a head start without losing quality.  And I'll start gifting them in only 5-6 weeks.  And I'll easily make at least 15 different cookies/candies.  I'm starting to feel  pressure!!  Maybe I can wait at least another week!

 So back to the most recent test addition to my baking list.

Peanut butter + Nutella = DELICIOUSNESS.  Seriously.


Peanut Butter & Nutella Cookies

(Recipe Adapted from Deligtful Bitefuls)
1/2 cup butter (softened)

3/4 cup creamy peanut butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1 3/4 cups flour
1/2 up nutella

Cream butter, peanut butter, and sugars.  Add egg and vanilla, mixing until combined.  Mix in flour and baking soda.  Swirl nutella thru dough using a butter knife.  Chill dough for 10-5 minutes.  Roll into balls and place on cookie sheet.  Use a fork and press down the balls in both directions to lightly flatten.  Bake in a 350 degree oven until edges are just starting to brown (about 8 minutes).  Cool on cookie sheet for a few minutes before transferring to a cooling rack.

Although the Nutella flavor is not overwhelming, it's there and it makes these cookies.  Go ahead.  Make them.  Try to eat just one.

Two Cheese & Butternut Squash Pasta.

There are few foods as comforting as macaroni and cheese. There's just something about cheese and pasta baked together that warms the heart. 

And for those of us me who have has an abundance of winter squash this classic dish offers the opportunity to mix the two creating a dish that tastes like fall and comfort in one.  I originally planned on serving this dish sans meat, buuut the hubby won and I added some ground pork sausage.  Next time I make this I'll add some grilled chicken breast instead.

Two Cheese & Butternut Squash Pasta.
Recipe by Me.
1 regular sized box of pasta
2 cups roasted butternut squash (peeled and seeded)
1 pint half & half
1 cup parmesan cheese (shredded)
1 cup cheddar cheese (shredded)
1/2 lb ground pork sausage (prepared) or grilled chicken breast (cut into bite-sized pieces) or no meat
1 tablespoon dried basil
1 teaspoon garlic
1/2 teaspoon pepper
1/2 teaspoon salt

Prepare pasta according to package directions.  Place squash in a food processor or blender and slowly add half & half until squash is smooth and blended with half & half.  In a large bowl, mix together prepared pasta, squash mixture, cheeses, meat, basil, garlic, pepper, and salt.  Place in a baking dish and bake in a 350 degree oven for 30 minutes.

Enjoy.  Especially on a cold fall or winter day.

Roasted Butternut Squash Soup.

I was so excited to make this soup after reading about the amazing smell coming from the kitchen of Raissa on facebook.  Plus this was an opportunity to use up another butternut squash and an opportunity to use my immersion blender.

No butternut squash?  Pick one up!  No immersion blender?  Consider getting one, but you'd be OK with a regular blender too.  P.S. The immersion blender will come in hardy for this delightful soup as well!!

Butternut Squash Soup

(Recipe Adapted Ever So Slightly from Raissa)

1 medium butternut squash

1 medium potato

1 medium carrot

1 small onion

3 tablespoons butter

6 cups chicken broth (divided)

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

1 teaspoon salt

1/2 teaspoon black pepper

Roast squash whole in a 375 degree oven for 45 minutes.  Allow to cool so that you can handle.  Cut lengthwise, peel, and scoop out seeds.  Dice squash, potato, carrot, and onion.  Place vegetables in a stock pot with butter.  Cook for 10-15 minutes or until the vegetables begin to caramelize.  Add just enough chicken broth to cover the veggies (about 2 cups).  Bring to a boil, reduce to low, and simmer for 40 minutes.  Blend until smooth using an immersion blender (or transfer the soup to a blender or food processor).  Add 2 additional cups chicken broth (more or less based on your desired consistency).  Add cinnamon, nutmeg, ginger, salt, and pepper.  Serve and enjoy.

I need you to know that this soup was so good that my picky-eater-in-law brother-in-law ate a bowl and my sister-in-law offered to keep some of the leftovers.  That being the case, I had exactly enough left over for three lunches - two of which I shared.  And it wasn't until after all the soup was eaten that I thought about capturing a picture.  So with that, make this soup to eliminate the need for a picture!!  :)

Pumpkin Spice Rice Krispie Treats.

Who doesn't love Rice Krispie treats!?  They are one of the easiest treats to make and I'm sure one of the most popular desserts for kids and adults alike.

Now think browned butter and pumpkin pie spice.  Rice Krispies taken to another level.  One that I liked.

Pumpkin Spice Rice Krispie Treats.
(Recipe from Cookies & Cups)
1/4 cup butter
1 regular sized package of marshallows (large or mini)
6 cups rice krispies
1 teaspoon pumpkin pie spice

Grease 9x13 dish.  Melt butter slowly in saucepan.  Once melted continue heating until it becomes brown.  Be careful not to burn.  Add marshmallows and pumpkin pie spice to saucepan and melt/combine with butter.  Pour mixture over rice krisipies and mix until rice krisipies are coated.  Pat into prepared dish.  Cover and allow to set up.  Serve same day or next day.

These taste much better and are much easier to make than they are to photograph!  They are the perfect treat for your next get together this season!

Grilled Butternut Squash Pizza.

Our garden produced lots and lots of butternut squash this past growing season.  So many, in fact, that they killed off my pepper and pea plants, smoothered my cucumbers, and threatened the basil.  Fast forward to the actual harvest season...turns out there was even more squash that I could see previously.  That means way too much butternut squash.

And now I'm faced with using all that squash.  And, really, what better way to use some than on pizza!?  Not only did I get to take advantage of using a squash with this recipe, but I also grilled a pizza.  This is something that I've had on my "do to" list for way too long.

Grilled Butternut Squash Pizza.
(Recipe Adapted from The Kitchen Illiterate)
1 pizza crust (I made my own)
1/2 butternut squash (peeled and cut into small squares...I ended up with 3 cups)
1 tablespoon garlic infusion grape seed oil (or olive oil)
1 teaspoon dried oregano
2 teaspoons dried garlic
1/2 teaspoon salt
1/2 teaspoon fresh pepper
1/2 teaspoon dried sage
1 1/2 cup mozzarella (shredded)
1 lb onions (caramelized - following a recipe such as this)
4 slices bacon (prepared)

Toss squash with oil and seasonings.  Roast in a 550 degree oven for 20 minutes.  Remove from oven, allow to cool slightly, and mash with a fork.  Evenly spread the squash oven pizza crust and then cover with 1 cup cheese.  Distribute onions and bacon evenly on top of that.  Finally sprinkle remaining cheese and cook on a charcoal grill.

Soooo...I'm not an expert nor do I really even know how to grill a pizza.  For best results you may want to google it and secure a gas grill.  We used charcoal and the crust burnt to a crisp.  So much so that I peeled the bottom of some of the pieces :)

In my case I had my husband grill both sides of the crust...just a couple minutes on each side and then I prepared the pizza and we returned it to the grill for about 7 minutes...the cheese did not melt as much as I would have liked...but it was still melty and delicious!  (This may not be an issue with a gas grill...remember my crust was black and crispy in less than 7 minutes!!)

And if you are not up for grilling a pizza, I recommend making this pizza in the oven!  And I know that it turned out good because my husband had seconds.  He only does this with things he really likes!

"Like" Mom Taught Us on Facebook.

If you haven't already, head over to facebook and "like" Mom Taught Us!

With the holiday baking season quickly approaching you'll want to be the first to get in on the new recipes so that you can create platters of baked goods for the loved ones in your life!

Thank you all for your support!  I look forward to spending more time in the kitchen during the winter months and sharing new recipes with you.

Cinnamon Pull Apart Bread [w/ Cream Cheese Frosting]

My husband loves cinnamon bread.  During fall/winter/spring I usually make him some every other week.  It's easy enough to make, but I haven't conquered rolling the dough up so that there is a nice swirl of cinnamon/sugar throughout the entire loaf.  My husband's ok with that, but I'm always disappointed...

Then Joy the Baker blogged about Cinnamon Pull Apart Bread.  I figured there was no way to be disappointed for a couple reasons: if Joy posts it - it'll be phenomenal and if it contains cinnamon & sugar & butter dough smothered in cinnamon, nutmeg, sugar, and butter it's bound to have good taste throughout!

And, really, good doesn't even begin to describe how tasty this was warm from the oven and smothered with cream cheese frosting!  I consider this cinnamon bread meets cinnamon roll.  Mmmmm.

Cinnamon Pull Apart Bread [w/ Cream Cheese Frosting]
(Bread Recipe Adapted from Joy the Baker)

Dough:
1/3 cup milk (2%)
1/4 cup water
2 eggs
2 teaspoons vanilla extract
1/4 cup sugar
1/2 teaspoon salt
2 3/4 cup all purpose flour
2 1/4 teaspoons active dry yeast

Place ingredients in a bread machine in the order listed.  Turn machine on dough setting and walk away until the dough is done.  If you so desire you can head over to Joy's blog for instructions on how to accomplish this task by hand...though I love using the bread machine as it allows me to work on other things for an hour and a half while my dough is made!

Filling:
1 cup sugar
2 teaspoons cinnamon
2 teaspoons nutmeg
3 tablespoons melted butter

Combine all ingredients in a small bowl.

Cream Cheese Frosting (makes way more than enough to top your bread...store in the refrigerator for your next batch of cinnamon pull apart bread or use for pumpkin bars, carrot cake, etc):
1/2 cup butter
1 8-ounce package of cream cheese
1 lb powdered sugar
1 teaspoon vanilla

Beat butter and cream cheese until light.  Add powdered sugar and vanilla.  Beat until smooth.

Now to actually prepare the bread for baking:

Roll dough out into large rectangle on a floured surface.  Pour melted butter on top of the dough.  Use a pastry brush or your fingers to distribute evenly over the surface.  Top evenly with sugar mixture.  Slice into six long strips of equal size.  Stack into two piles.  Cut each stack to create equal sized squares.  Place squares in baking pan on their side (so it looks like the pages of a book).  Cover with a towel and allow to rise until nearly doubled.

Bake in a 350 degree oven for about 30 minutes.  While still warm, pop bread out of baking pan.  Allow to cool slightly (though in my case that only meant about two minutes)!!  Eat as is or top each piece with cream cheese frosting.  Bread tastes just as delicious the second day if you heat it in the microwave for 30 seconds!

Apple Pie Flavored Apple Sauce.

There are few things better than the smell of apples, cinnamon, nutmeg, cloves, and the like filling the air in your house during fall.  I really love all seasons except winter, but I think I like I love fall the most.  It's cozy, comfy, and the start of comfort cooking!


With that, I bring you a super easy recipe for chunky apple sauce that freezes wonderfully so that you are able to enjoy "fresh" sauce year-round.


Apple Pie Flavored Apple Sauce.
(Recipe by Me)
8 cups apples (peeled, cored, and cut into slices)
1/2 cup brown sugar
1/2 teaspoon cinnamon
1 teaspoon apple pie spice
2 teaspoon vanilla


Combine all ingredients in a slow cooker.  Heat under apples are tender - about 30 minutes.  Using a potato masher, mash apples under they are broken into bite size pieces.  Allow to cool and place in freezer containers.  Freeze for no longer than 1 year.  And, if you are like me and have an abundance of apples....you can easily double or triple this recipe and cook in a nesco.  


I seriously love this stuff.  Our most common methods of eating this chunky apple sauce include: ice cream topping (along with a little caramel syrup!), mixed into pancake batter, and baked with pork chops.  Head out to your local orchard and get yourself some apples!!  Make this!

No Bake Raspberry Cheesecake Trifle.

 

My inlaws planted raspberry bushes last year.  They didn't expect much of a harvest as the plants usually need some time to establish...turns out they established in no time at all and they had a bumper crop.  Fast forward to this year: same story!!  So, when I was "on vacation" from work last and my mother-in-law asked if I wanted to pick and keep some berries, I jumped at the opportunity!

Of course I froze most of them, but also wanted to try a new recipe that I'd saved to my Food/Recipe Board on Pinterest recently.  Two words: smart move.

No Bake Raspberry Cheesecake Trifle.
(Adpated from My Baking Addition)
1 package/sleeve graham crackers (broken or processed into crumbs)

2 tablespoon sugar
4 tablespoons butter (melted)
1 1/4 cup sugar
2 packages cream cheese (softened)
1 1/2 tablespoons lemon juice
2 teaspoons vanilla extract
2 8-ounce containers cool whip (thawed)
2 cups fresh raspberries (crushed)

Stir together the graham cracker crumbs, 2 tablespoons sugar, and butter.  Press the mixture into the bottom of a trifle bowl.  Set aside.  Using a mixer, beat cream cheese until smooth.  Beat in remaining sugar, lemon juice, and vanilla.  Once combined fold in cool whip and raspberries by hand.  Pour cheesecake mixture over the top of the crust.  Top with fresh raspberries if desired.

This stuff is so good and pretty (who doesn't love a pretty looking trifle!)  I liked that the cheesecake portion was super light.  It's a great way to enjoy  "cheesecake" without feeling weighed down from the "real" stuff!

My Baking Addition suggests preparing with blueberries or strawberries as well.  I can tell you right now that another one of these are in my near future and will involve blueberries!!

Pumpkin Spice Latte Syrup.

I know that it isn't September yet and I am enjoying every ounce of summer that's left, buuuut I'm also looking forward to fall. I love fall in Wisconsin. Love, love, love it! So, when one of my besties saw a recipe for Pumpkin Spice Syrup that claimed to be better than the ones you can buy at chain coffee shops I jumped at the opportunity to indulge in a little autumn ahead of schedule!

Pumpkin Spice Latte Syrup.
(Adapted from Cooking Like a Champion)
1 1/2 cups water
 1 1/2 cups sugar
1/2 tablespoon ground cinnamon
2 cinnamon sticks
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon ground nutmeg
3 tablespoons pumpkin puree

Dissolve sugar in water in a small pan over medium heat. Add remaining ingredients and allow to cook for about 7 minutes. Stir frequently and do not boil. Remove from stove, pour into bottle and store in the refrigerator.

To make a latte, use about 2 tablespoons of syrup for each shot of espresso. And if you do not have an espresso machine or are looking for a speedy alternative…you could use instant coffee and use 2 tablespoons of syrup for each heaping tablespoon of instant coffee. Add hot, frothed, or cold milk/ice and you’ll have yourself a delicious hot or ice latte.

Happy latte making!! And, yes, I’m off to make myself one right now…

Nutella Brownies with Cheesecake Topping.

Nutella.  I almost guarantee that a.) you've never heard of it or b.) you've heard of it and love it.  True?

Let me clear the air though...  I do not fall into either of these categories.  I've know about Nutella and purchased it on occasion for many years.  But guess what - I don't love it.  (Gasp!)  It's true.  I like it just fine, but it is hardly anything that I would gush about.  (At least until this recipe).

My mom on the other hand...she loves it!  Recently she saw an ice cream recipe and asked if we could make it for her since she does not have an ice cream maker.  We agreed.  When my husband (previously falling to the "a" category above) went about making the ice cream, he too, fell in love with Nutella (category "b").  And now my husband can't get enough Nutella.

This is where the Nutella Brownies with Cheesecake Topping come into play.  I set out to find deliciousness involving Nutella.  And I found it.  These brownies have leaning towards the Nutella lover side of things.

Nutella Brownies with Cheesecake Topping.

(Recipe from Babble via Pinterest; Method Adapted by Me)

Brownie:
4 eggs
1 cup brown sugar
1/2 cup butter
3/4 cocoa powder
1/2 cup nutella
1/3 cup flour

Cheesecake Topping:
8 ounce cream cheese
1/2 cup nutella
1/2 cup sugar
2 eggs

Beat all of the brownie ingredients together.  Pour evenly into a greased 9x13 baking pan.  Using the same bowl, beat all of the cheesecake ingredients.  Carefully pour and evenly spread the cheesecake mixture over the brownie mixture.  Bake in a preheated 350 degree oven for 30-35 minutes.  Allow to cool completely.  This is necessary for the cheesecake to set.  Once cool: enjoy!!  Refrigerate any uneven brownies.

Sounds heavenly, right?  They are.  Oh, and did you notice how simple the recipe is?  And how few dishes will need to be washed?  I LOVE this recipe!

S'Mores Pie.

I must prefix this post with a warning.  This pie is dangerous.  Maybe even lethal.  That is, if you are: trying to lose weight, trying not to eat sweets, home alone for any extended period of time...the list goes on and on.

That being said, make this pie!!

You may remember my love of all things s'mores with the exception of a "true" s'more.  Add this to the list!  This dessert is similar to the s'mores cookie bars, but in the shape of a pie.  Genius!  (As is pinterest which led me to this gold mine!

S'mores Pie.
(Recipe Adapted from Cookies & Cups)


Crust:
1/2 cup butter
3/4 cup sugar
1 egg
1 teaspoon vanilla
1 cup graham cracker crumbs
1/2 cup all purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder

Beat butter and sugar.  Add egg and vanilla beating until combined.  Slowly add in dry ingredients - beating  until combined.  Press half of the crust into the bottom and sides of a greased 9-inch pie plate.  Save remaining crust for the top.

Filling:
1 container marshmallow creme (7 ounce)
5 Hershey's chocolate bars (broken into small pieces)

Evenly spread marshmallow creme on top of the pie crust.  Top with chocolate pieces.  Pat top crust into sections covering the top of the pie and pressing any seams together as you go.  Bake for 20 minutes in a oven heated to 350 degrees.

Allow to cool and serve!

Really, I can't imagine a more tasty pie.  I just can't decide if I prefer the pie room temperature or before the pie has cooled completely and the chocolate is still a little melty....

Mmmmm.

Quick Zucchini Quiche.

I know that I already have several zucchini/egg type dishes posted, but this one is too good not to add to the collection.  Besides that, my husband planted to me 4 zucchini hills that are about to explode with zucchini.  Before long every meal we eat will contain zucchini or have it served as a side dish or dessert.  And guess what: I'm excited!

This dish came about because I had a pre-baked pie crust sitting around from a pie-making session a while ago.  I was tired of moving the crust from one spot to another.  It was time to use it!  I also had zucchini in the fridge that was reaching it's use it or lose it point.  This also needed to come together fairly quickly as I was making it into between morning chores and nap time.

Quick Zucchini Quiche.
(Recipe by Me)
1 small serving pre-baked pie crust (I had prepared my pie crust in a oven safe deep plate that serves 4)
1 small zucchini (cut into thin slices)
1/4 lb pork sausage
1 tablespoon dried onion (could also cut up a raw onion...I didn't have any in the house at the time)
1/2 small tomato (chopped)
3 eggs
3/4 cup milk
salt/pepper to taste
1/4 cup cheddar cheese (shredded)
1/4 cup mozzarella cheese (shredded)

In a medium to large frying pan, cook pork sausage over medium heat.  Add zucchini, onion, tomato and continue cooking.  In a separate bowl beat the egg and milk.  Add salt and pepper to taste.  Pour into the sausage/zucchini mixture and cook eggs until eggs are about half done.  Transfer sausage/zucchini/egg mixture into pie crust. Top with cheeses and bake in a 400 degree oven for about 10 minutes or until eggs set up.  Allow to cool for about 10 minutes and serve.

Again, this was really good and cooking the eggs part way on the stove top cuts down quite a bit on the amount of time it takes to get this on your breakfast table.

Grilled Bread Panzanella.

I'm always looking for ways to enjoy the fresh summer produce from my garden.  I got pretty excited when my friend gave me this recipe because it appeared to be the perfect way to showcase the goods that I work so hard my husband works so hard to plant and weed.  It's true.  Both that this recipe is fabulous and that my husband works hard for us to have an awesome garden.  He is the primary planter, weeder, and tiller.  While I take on most of the harvesting and preserving of the goods.

Back to the recipe - which is becoming my favorite summer meal!  If you don't have your own garden I highly recommend hitting up a local farmer's market.  This dish is that much better with fresh produce.

And if you wonder what "panzanella" is...according to my sources it is a bread salad?  It really doesn't matter what it is...because it's good!

Grilled Bread Panzanella.
(Recipe Adapted from a Friend)
4 slices of bread (this is a great way to use up the stale bread you have laying around)
1/2 cup olive oil
1/4 cup onion (sliced into thin rings)
3 tablespoons red wine vinegar
1 teaspoon garlic
3 1/2 cups tomatoes (cut into dice-like pieces)
1 1/2 cup cucumber (cut into dice-like pieces)
2 tablespoons chopped fresh basil
salt/pepper to taste

To grill bread: us half of the oil to brush over bread.  Season bread with salt and pepper.  Grill both sides until browned.  Allow to cool and then dice into cubes.  Toss the other ingredients into a medium size bowl.  Add bread to tomato mixture and serve.  Or, if you aren't sure if all of your panzanella will get used in one serving...keep the bread separate from the tomato mixture and combine as single servings so that you can refrigerate leftovers without having soggy bread.