vanilla bean cheesecake

Kory wanted a sweeter cheesecake for father's day and this recipe from allrecipes.com was a winner. It definitely made more batter than would fit in my springform pan, so I made a small batch of cheesecake bars with graham cracker crust in a loaf pan on the side and just added them to the oven about 20 minutes after the cheesecake.

Ingredients

• 1 (18 ounce) package vanilla sandwich cookies (I used Vanilla Jo-Jos from TJ's which come in a 20 oz pack. I let the kids eat some, but next time would use the extras for a crust for the cheesecake bars on the side)
• ¼ cup butter, melted
• 2 pounds cream cheese, softened
• 1 ½ cups white sugar  
• 5 eggs
• 2 vanilla beans, split lengthwise and seeds scraped
• 1 tablespoon pure vanilla extract
• ¾ cup sour cream
• ½ cup heavy cream

Directions

1. Preheat oven to 300 degrees F (150 degrees C), and lightly butter a springform pan.
2. Place the sandwich cookies into a plastic bag, and crush with a rolling pin. Drizzle the crumbs with melted butter and stir to combine. Press the crumb mixture firmly into the bottom and up the sides of the springform pan, and set aside.
3. Place the softened cream cheese and sugar into the work bowl of an electric mixer, and beat for about 3 minutes on Medium speed, until the mixture is smooth. Beat in the eggs one at a time, incorporating each egg before adding the next one. Add the scraped seeds of 2 vanilla beans, the vanilla extract, sour cream, and heavy cream, and beat on Medium-High speed for about 1 minute, until the mixture is blended and smooth.
4. Pour the mixture into the cookie crumb crust, leaving about 1-1/2 inches of space from the top of the pan for the cake to expand as it bakes.
5. Place a baking dish onto the bottom rack of the preheated oven, and fill it halfway with boiling water. Place the cheesecake onto the middle rack, above the pan of boiling water, and bake until the cheesecake is mostly firm, but only the center inch or two still jiggles slightly, about 1 hour and 20 minutes.
6. Turn the oven off and let the cheesecake cool down inside the oven for 1 hour. Cover the cheesecake with plastic wrap, then aluminum foil, and refrigerate at least 4 hours or overnight before serving.

Rhubarb crisp

This incredibly simple recipe is a combination of our favorite filling (from spendwithpennies.com) and favorite crisp topping (from Kory’s grandma’s apple crisp recipe).

Filling Ingredients

• 6 cups chopped rhubarb (sub up to two cups with strawberries)
• 3 tablespoons flour
• 2/3 cup sugar
• 1/2 teaspoon cinnamon

Topping Ingredients 

• 3/4 cup softened butter 
• 3/4 cup sugar
• 1 1/2 cup flour
• 1 1/2 cup brown sugar

Instructions 

1. Mix all filling ingredients and spread in a sprayed/greased 9 x 13” pan. 
2. Combine all topping ingredients, massaging butter into powdered ingredients. Sprinkle on top of filling.
3. Bake 35 minutes at 375°. 

A great quarantine baking project from allrecipes.com. I didn't add the nuts at Kory's request

Carrot Cake

Ingredients

• 4 eggs
• 1 ¼ cups vegetable oil
• 2 cups white sugar  
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 3 cups grated carrots
• 1 cup chopped pecans
• ½ cup butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Directions

Instructions Checklist

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
• Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

sweet potato fries

With lots of sweet potatoes in the house, sweet potato fries were an obvious choice. These Mark Bittman fries were good, but could have used an extra five minutes in the oven to crisp up.

INGREDIENTS

• 2 pounds sweet potatoes, peeled
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• PREPARATION
• Heat the oven to 400.
• Cut the sweet potatoes into sticks 1/4 to 1/2 inch wide and 3 inches long, and toss them with the oil.
• Mix the spices, salt and pepper in a small bowl, and toss them with the sweet potatoes. Spread them out on 2 rimmed baking sheets.
• Bake until brown and crisp on the bottom, about 15 minutes, then flip and cook until the other side is crisp, about 10 minutes. Serve hot.

onion rings

We have a ton of root veggies thanks to an accidental double order from driftless direct, so we decided to try homemade onion rings. We started with a recipe from allrecipes.com and added in some extra seasoning.

Ingredients

• 1 large onion, cut into 1/4-inch slices
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1 egg
• 1 cup milk
• 3/4 cup dry bread crumbs
• seasoned salt to taste
• 1 quart oil for frying, or as needed

Directions

1. Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
2. Separate the onion slices into rings, and set aside. In a small bowl or gallon plastic bag, stir together the flour, baking powder, and seasonings.
3. Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. 
4. Spread the bread crumbs out on a plate, shallow dish, or in a gallon plastic bag. Place battered rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
5. Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt immediately upon coming out of the oil, and serve.

peanut butter oat breakfast bites

A quick and easy breakfast/snack based on a recipe from allrecipes.

Ingredients

• 1 1/2 cups oats
• 1/2 cup chocolate chips
• 1/2 cup peanut butter
• 1/3 cup honey

Instructions

1. Mix all ingredients well.
2. Roll into about 1 inch balls.
3. Store in the refrigerator at least 8 hours before enjoying!

chocolate beet cake

Another COVID-19 root veggie recipe that turned out to be a new favorite. The beets really didn't add any earthy flavor to the cake, but kept it incredibly moist. We'd definitely make this recipe, based on one from food.com,  again even without a surplus of beets in the house.

INGREDIENTS

4 eggs
2 cups sugar
1 cup vegetable oil
2 cups flour
2 teaspoons baking powder
1 1⁄2 teaspoons baking soda
1 teaspoon cinnamon
2 teaspoons vanilla
3 cups shredded fresh beets
1/3 cup dutch process cocoa powder

DIRECTIONS

• Heat oven to 350 °, grease and flour 13x9 baking pan.
• Beat eggs, sugar and oil until light and fluffy.
• Sift together flour, baking powder, baking soda and cinnamon.
• Add to egg mixture and mix well.
• Add vanilla and beets.
• Beat for 1 minute on medium speed.
• Pour into pan, bake for 45 minutes, or until a pick comes out clean.

sweet potato biscuits

During the COVID-19 pandemic, we ordered a box of root veggies from Driftless Direct. To our great benefit, they accidentally sent us a second box for free. We now have so many beautiful veggies, but I have to find creative ways to use them in recipes the kids will happily eat repeatedly. The perfect answer for several sweet potatoes were these yummy biscuits from Once Upon a Chef. The kids happily ate these two days in a row with lunch-- Kory and I enjoyed them too!

Sweet Potato Biscuits 

INGREDIENTS

• 3/4 cup cooked mashed sweet potato (from one medium sweet potato)
• 1/3 - 1/2 cup whole milk, as needed
• 1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into small chunks

INSTRUCTIONS

1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
2. In a small bowl, whisk together the mashed sweet potatoes and 1/3 cup milk. Set aside.
3. In the bowl of a food processor fitted with the metal blade, combine the flour, sugar, baking powder and salt; process for a few seconds to mix. Add the chunks of cold butter, then pulse a few times until the mixture resembles coarse meal with some pea-size chunks of butter within. (If you don't have a food processor, this can be done by hand with a pastry cutter or your hands.)
4. Transfer the flour mixture to a medium bowl, then add the sweet potato mixture and fold gently to combine. Add the remaining 3 tablespoons milk a little at a time until the dough is just moistened and holds together (you may not need all of it).
5. Sprinkle a small handful of flour on a work surface. Turn the dough out onto the surface and knead lightly 2 or 3 times with the palm of your hand until the mixture comes together. Pat the dough into a 3/4-inch round. Using a 2-1/2 inch-round biscuit cutter or glass, cut the dough into biscuits. Gently press the scraps into another round and cut out more biscuits. Place the biscuits onto the prepared baking sheet and bake until golden on the bottom and firm to the touch, 12-14 minutes. Serve warm with honey butter.

pomegranate chicken salad

A delicious lunch recipe from a neighborhood blogger, Everyday M&K.

Pomegranate Chicken Salad

Prep Time10 mins

Course: Main Course

Keyword: chicken salad, pomegranate chicken salad, quick lunch

Servings: 4

Ingredients

• 2 cups shredded (rotisserie) chicken
• 1/2 cup mayo
• 1/4 cup celery (peeled and chopped)
• 1/4 cup pomegranate seeds
• 2 Tbsp pumpkin seeds
• 1 tsp dijon mustard
• 1/4 tsp salt

Instructions

• Mix all of the ingredients except for a few pomegranate and pumpkin seeds in a large bowl.
• Serve in lettuce cups, on crackers, or toast.
• Garnish with remaining pomegranate seeds and pumpkin seeds.

During the Covid-19 quarantine, we planned chili for dinner one night, but wanted cornbread to go with it. This Taste of Home recipe was perfect for what we had in the pantry and fridge and the kids absolutely loved it!

Honey Cornbread

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs, room temperature
• 1 cup heavy whipping cream
• 1/4 cup canola oil
• 1/4 cup honey

Directions

• In a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat the eggs. Add cream, oil and honey; beat well. Stir into the dry ingredients just until moistened. Pour into a greased 9-in. square baking pan.
• Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Cheeseburger macaroni

We introduced the kids to an old childhood favorite, cheeseburger macaroni, but wanted it to be homemade. Kory found this recipe from The Salty Marshmallow that everyone ate happily enough.

One Pot Homemade Hamburger Helper

One Pot Homemade Hamburger Helper is just like the classic favorite Cheeseburger Macaroni that we all know and love!  This homemade version is made in one pot, rich and cheesy and tastes so much better than the boxed version!

Ingredients

• 1 Pound Ground Beef
• 1 Tablespoon Ketchup
• 1 Teaspoon Dijon Mustard
• 1 Teaspoon Hot Sauce Optional
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Onion Powder
• 1/2 Teaspoon Seasoned Salt
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Pepper
• 1 1/2 Cups Macaroni
• 3 1/2 Cups Broth or Water
• 1/2 Cup Sour Cream
• 2 Cups Shredded Cheddar Cheese

Instructions

• Cook the ground beef in a large skillet over medium high heat until no longer pink. Drain grease and return meat to the pan.
• Reduce heat to low and add the ketchup, mustard, hot sauce, seasonings, macaroni and broth to the pan and stir well to combine.
• Cover and simmer for 12-15 minutes until macaroni is cooked through.
• Remove pan from heat and stir in the sour cream.
• Return the pan to the warm burner and stir in the shredded cheese until well combined.

Lazy daisy cake

My Grandma Betty’s recipe for my favorite childhood cake (because it’s frosting free!).

Creamy French onion soup pasta

A savory, comfort food meal I love for winter lunches from https://myincrediblerecipes.com

Ingredients

• 2 tbsp. olive oil
• 1 lb. spicy or sweet ground sausage
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1/2 cup cream cheese
• 1 onion, diced
• 1 tsp. sea salt
• 1/ ground black pepper
• 1 (10.5 oz.) can condensed french onion soup
• 2 1/2 cups beef broth
• 2 cups egg noodles
• 1/2 cup full-fat sour cream
• 1/4 cup freshly grated parmesan cheese

Instructions

1. In a large soup pot over medium-high heat, heat olive oil and add in the onions, sausage, onion powder, garlic powder, salt, and black pepper. brown the sausage and mix well.
2. Pour condensed french onion soup,cream cheese, beef broth, and egg noodles into the pot and stir. Boil until noodles are fully cooked, about 8-10 minutes.
3. Add sour cream and grated parmesan cheese and stir. 

Korean beef tacos

A winner—no complaints and seconds all around! I let it cook for an hour on high uncovered at the end of the day to let some of the liquid boil down.

Potato Salad

I can’t imagine ever needing more than a half recipe of this potato salad from www.aspicyperspective.com. I upped the mustard to taste (we like lots of mustard in potato salad) and Kory and I both really liked it.

Ingredients

• 5 pounds Yukon Gold potatoes or Klondike Goldust potatoes
• 2 cups mayonnaise (your favorite brand)
• 1 cup refrigerated sweet pickle relish
• 2 tablespoons yellow mustard, or 1 part yellow + 1 part dijon
• 1 tablespoon apple cider vinegar
• 1 tablespoon celery seeds
• 1/2 teaspoon paprika
• 4-5 hard boiled eggs, peeled and chopped
• 3 celery stalks,  diced
• 1/2 cup sweet onion,  diced
• 1 tablespoon fresh chopped dill
•  Salt and pepper

Instructions

• Cut the potatoes into quarters and place them in a large stock pot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes, until fork tender.
• Meanwhile, in a medium bowl mix the mayonnaise, sweet pickle relish including juices, mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper to taste. Stir until smooth. Then chop the eggs, celery, onions, and dill.
• Once the potatoes are very tender, drain off all the water. Remove the loose peels and chop the potatoes into 1/2-inch chunks. It's okay if they are soft and crumbly. Place the potatoes in a large bowl. Gently mix in the dressing until it coats the potatoes well. Then stir in the eggs, celery, onions, and dill. Taste, then salt and pepper as needed. Garnish with fresh dill and paprika.
• Cover the potato salad and refrigerate for at least 4 hours. If you have time to make it ahead, it tastes even better on day two! Keep refrigerated in an airtight container for up to one week.