Tag Archives: recipe

Vintage Recipe: Sausage Casserole

Sometimes you run across a draft post that you forgot to publish.  This is one of those times.  From 2009…

This recipe is courtesy of my very good friend, Laura, and is a great mid-week dinner casserole.

Years ago, supper get-togethers were a big thing for us.  On Tuesday nights or possibly Thursday nights, Laura and I would make supper together and after eating, we’d play Trivial Pursuit.   Those were the days before kids and rushed evenings of homework and laundry, laundry, laundry!

When we tried to choose our menu for the evening, Sausage Casserole was always among our choices.  Sausage Casserole or Pizza Potatoes.  Decisions, decisions.

If we had a little extra money, we’d go big-time and have homemade Enchiladas with a side of Mexican Rice and Rotel Cheese dip, which we would pour over everything!

I don’t get to eat like that very often.  I try to make healthier meals nowdays.

Those were the days before internet…or even cell phones!  It was just us friends sitting around, having a good meal and a good time together playing board games and visiting.  Sometimes I long for those quiet, easy in some ways – harder in other, days.

So, I go to my old recipe box and pull out one of these vintage recipes and the first taste takes me back.

This version is made with Dreamfields Penne Rigate pasta.  It was delicious!  Add a salad and crusty bread if you like and you have a meal.

saus cass

 

Sausage Casserole

1 lb mild sausage
1 bag egg noodles, cooked and drained (I used Dreamfields pasta instead)
12 oz cream of mushroom soup (homemade recipe – see below)
2 cups mozzerella cheese

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Cook sausage and drain.  Mix noodles with soup.  Pour in 2 qt casserole.  Top with mozzerella cheese.  Bake for 40 minutes at 375º.

Serves 6-8.

COOK’S NOTE:  Now that I’m trying to avoid wheat, I’m thinking this might be good with layered zucchini sliced real thin instead of the pasta.  Maybe with a sprinkle of Parmesan.  Yeah, why not!  add a little more cheese!  🙂

On Linda Sue’s site, there’s a great recipe for Homemade Cream of Mushroom Soup. 

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Summer 2010

I just thought I’d share some pictures of my summer.  Most of these were taken with my cell phone camera, so please forgive the quality.

Hope you’ve had a great summer!

My daughter is all excited about Fall, so we’ll probably be sharing some photos of an Autumn project she has in mind.

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(Click on the pictures to enlarge.)

My hubby went fishing this morning.

Chicken Fried Steak and Gravy

My great-nephew enjoys the pool.

Homemade Pizza on a Low Carb Tortilla

The Pool on a beautiful day!

Purple Hull Peas from my garden

Purple Hull peas on my plate.

This was one of my mom’s favorite summer suppers…purple hull peas, fried summer squash, ripe tomatoes & cornbread.

My daughter’s cat, Angel, goes to the garden with me every day.

Pretty pepper plant.

Fresh green beans.

Fresh tomato on toasted sour dough bread sammie.

A wedding cake by my friend’s daughter…she is self-taught and a mom of 2 young children who bakes out of her home.  I don’t know how she does it!

Another cake by Jada.

(Hopefully someday to be called The Cakery Boutique.)

Chicken Club Ring

Ribs…

Our family made a trip to Lambert’s in Sikeston, Mo.  They are famously called “The Home of the Throwed Rolls”.  When you raise your hand, they’ll throw you a hot yeast roll.  The food is wonderful!

I hope you’ve enjoyed this glimpse of my summer.

I hope to be back soon with some great low carb recipes and stories that warm the heart.  Come back soon!

Link of the Week

Sugar, Spice, and a Little Bit of Life

Run over and check out Jana’s very entertaining blog.  There’s recipes, crafts, awesome cakes, and great photography for you to enjoy.

 

Tomorrow, stop back in for a great homemade biscuit recipe!

Peanut Butter Balls

I’ve been making this recipe for 27 years now. I first made it as a teenager while living at home back in the 1980’s.  It was a favorite of my brother and he still requests them today.   This recipe is great for the Christmas holiday or even Easter!
pbballs

Peanut Butter Balls

One 18 oz jar of peanut butter, creamy or crunchy
2 sticks butter, softened
1 & ½ boxes of powdered sugar (I usually buy the 2 lb bag and guesstimate according to the mixture’s consistency)
Chocolate Bark (1 lb or as needed to dip the balls)
(My recipe actually calls for chocolate chips and parrafin melted over a double boiler, but chocolate bark melted in the micorwave is easier)

Cream the peanut butter and the butter in a heavy duty mixer. I burnt up a couple of handheld mixer motors before my Handyman got me a Kitchenaid stand mixer. Add the powdered sugar a little at a time until mixed thoroughly. The mixture will be VERY thick.

Roll into 1” or smaller balls. I then chill mine for a few hours. Melt the bark in a small deep bowl in the microwave until creamy smooth. Proceed to dip balls and place on a parchment covered sheet pan until the chocolate hardens.  This recipe makes several dozen.

Store in the fridge for several days or on the counter ‘cause they won’t last long!

Check out the parties over at

Pepperoni Bread (Bread Machine)

pep-loaf

Pepperoni Bread

Ingredients:

 

  • 1 cup plus 2 tablespoons water (70° to 80°)
  • 1/3 cup shredded mozzarella cheese
  • 2 tablespoons sugar
  • 1-1/2 teaspoons garlic salt
  • 1-1/2 teaspoons dried oregano
  • 3-1/4 cups bread flour
  • 1-1/2 teaspoons active dry yeast
  • 2/3 cup sliced pepperoni

Directions:

In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select basic bread setting. Choose medium crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add the pepperoni. Yield: 1 loaf (about 1-1/2 pounds).

Recipe courtesy of Taste of Home.

Aunt Mary’s Special Cake with Strawberries

recipe

Several years ago I had a chance

to go through Aunt Mary’s little recipe box.  I copied down the recipes that I thought I might like to make and read through those that I remembered her making.  There was Date Nut Cake, Chess Pie, Pecan Crisp Cookies and even a recipe on stationery sent from a friend along with a greeting and personal  note.  One that stood out to me was hid near the back of the box, with no name other than Cake.  Not wanting it to get lost in my files I renamed it “Special Cake”.

recipecard

Over the years, I’ve made Special Cake several times, usually during the summer to go with strawberries and fresh whipped cream.  My oldest daughter happens to love Strawberry Shortcake.

cake-pan

I made it again this weekend and decided to use my new bundt pan (can you call it a pan if it’s ceramic?) from Williams-Sonoma that was a gift from my dear youngest brother.  Here’s a similar cake pan if you’re looking for something a little different.  This glass bundt cake pan is very unusual and surprisingly afforable!

cake

My cake wanted to stick a little and didn’t brown as well as the one on the cake pan lable, even after baking for 45 minutes.  I took a slice of it and cubed it up for Strawberry Shortcake Trifle.  Check out these cute individual trifle dishes!

trifle

Don’t you just love spring?  Spring brings us those delicious little red bits of delectable fruit we call strawberries.  Aunt Mary brought me a Special Cake recipe to use with that delicious fruit,  along with many wonderful memories.

trifle2

Happy Spring and happy Strawberry Shortcake Season!

Read more about Aunt Mary’s life and recipes

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Mini Chocolate Chip Cheesecake Pie (Low Carb)

I tweaked this recipe from The 30-Day Low Carb Diet Solution book by the Drs. Eades.

I found the cheesecake to be very creamy and quite good; the crust was the best ever.  My high-carb loving Handyman didn’t agree, which was fine by me.  I got to eat the whole thing all by myself and didn’t have to worry about even my kids getting into it.  Yeah!  It lasted a week so I was glad to have dessert ready for when I had those sweet cravings which is most of the time.

The recipe calls for individual cupcake cheesecakes, but I baked it in a pie dish as my spring-form pan wasn’t handy at the time.  The original recipe is at the bottom of the page.  Forgive the cruddy photo.

cheesecake

Mini Chocolate Chip Cheesecake

Crust:
1 cup very finely chopped pecans
3 packets Splenda (I now use Stevia)
2 T butter, melted
1 tsp. cinnamon

Cheesecake:
2 large eggs, beaten
16 oz cream cheese, softened
3/4 cup Splenda (granular) or other sweetener blend
1 tsp vanilla extract
3 T semi-sweet mini choc chips (Enjoy Life brand is soy free)
or chopped up SF chocolate bar

Place the finely ground pecans, 2 packets of sweetener, the butter and
cinnamon in a food processor and combine thoroughly. Press the crust mixture in a spring-form pan or a pie dish. Bake for 10 minutes and then cool.

Place the eggs, granular sweetener, cream cheese and vanilla into a mixer and blend until smooth.  Fold in the chocolate chips.  Pour the cheesecake mixture into the crust and bake for 35-50 minutes at 350º or until it looks like it is set or kinda firm in the middle.

Cool in the oven for a few hours. Refrigerate overnight.

ORIGINAL RECIPE FROM THE BOOK:

Mini Chocolate Chip Cheesecakes

8 T finely chopped pecans
2 packets Splenda
1 T butter, melted
1 large egg, beaten
8 oz cream cheese, softened
1/4 cup Splenda (granular)
1/4 tsp vanilla
2 T semi-sweet mini choc chips

Place the nuts, 2 pks of Splenda and the butter in
a small bowl and combine thoroughly. Line the
wells of a muffin tin with paper cupcake liners
and distribute the nut mixture evenly, about 2 tsp
per well.

Place the egg, granular Splenda, cream cheese
and vanilla into a mixing bowl and blend until
smooth. Fold in the chocolate chips. Divide the
mixture evenly among the 12 cups. Bake for 15
minutes at 350º . Cool and refrigerate for at least
one hour.

 

 

 

Disclaimer: Some of the links contained in this post are affiliate links.  If you purchase through the links provided, I will receive a very small compensation at no extra cost to you.  Thanks!

Aunt Mary’s Easy Chess Pie

pie2

She’s been gone 21 years now, but I still think about her often. 

What a special lady!  Born during the depression, with a cleft pallet and hair lip, her life was full of difficulties and disappointments.  But you hardly ever knew about her hard times.  She was always rejoicing in just being alive.  She lived on disability, but she didn’t let that keep her from sharing with people.  She sent boxes of clothes and other items to missionaries overseas and fed them at her dinner table in her little three room shotgun style house that was full of warmth and love.  Many times she called mom at work and invited her to supper.  Often after dinner she’d get out her auto harp and we’d sing songs there in her small living room.  She was full of joy and would often get happy while we sang.

Everyday she cooked lunch.  That was her main meal of the day.  She made the best iced tea with lemon and the very best cornbread.  I even loved her coleslaw and that is unusual for a kid!  We always had to clean up the kitchen afterwards.  I tried to encourage her to let her dishes airdry, but nothing doing!  We had to towel dry those dishes and put them back into her little upright cabinet.  That same cabinet now resides in my kitchen.  For a while, I could open it up and still smell her kitchen.  That smell is long gone as is Aunt Mary, but she still lives on in my heart.

aunt-mary-pie

Aunt Mary’s Chess Pie

4 eggs
1 ½ cups sugar
2 Tbsp butter, softened (I used 4 because most other recipes call for a stick)

Cream the butter and sugar together.  Add eggs
one at a time, mixing after each addition.  Bake at
350º for 35-40 minutes.  Cool, slice, and enjoy!

 

Squash Aussie Fries with Spicy Ranch

fries2

I was really wanting some of Outback’s Aussie Fries and had some fresh yellow squash. Here’s what I came up with…

I didn’t measure anything.
Squash “Aussie Fries”

Long neck yellow squash (or might use  zucchini)
cheddar cheese, shredded
bacon, cooked and chopped
Olive oil, salt, & pepper (plus other spices to your taste)

Cut squash lengthwise into fry shaped pieces
In a cast iron skillet, heat some light olive oil.  Cook fries on all sides until lightly browned.  Remove from skillet and place in oven proof baking dish.
Sprinkle with shredded cheese and bacon pieces.
Heat in oven until cheese is melted.

Serve with Spicy Ranch Dip or make your own by adding 1 tablespoon of cayenne to your own ranch dip recipe.