5 Months Old

Garrison - 5 Months Old

Zuppa Toscana - Crockpot

I know it is above 90 degrees outside, but my mom called today requesting this recipe as it is not as warm back home. This is the crockpot version, however, you can easily make it on the stovetop :) I hope you enjoy. 

Zuppa Toscana

Ingredients:

·      1 lb Italian sausages (use spicy to get that signature Olive Garden flavor)

·      4-6 russet potatoes, chopped

·      1 onion, chopped

·      1/4 cup bacon pieces (optional)

·      2 Tbsp minced garlic (about 3-4 cloves)

·      32 oz chicken broth

·      1 cup kale or swiss chard, chopped

·      1 cup heavy whipping cream

·      2 Tbsp flour

Directions:

1.    Brown sausage links in a sauté pan.

2.    Cut links in half lengthwise, then cut slices.

3.    Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.

4.    Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.

30 minutes before serving:

5.    Mix flour into cream removing lumps.

6.    Add cream, kale, and bacon to the crockpot, stir.

7.    Cook on high 30 minutes or until broth thickens slightly.

8.     Add salt, pepper, and cayenne to taste.

Mini Key Lime Pies

This recipe was tailored to make mini pies from a recipe found on the Pioneer Woman's website. We took these to poker as well and they were a hit!

Mini Key Lime Pies

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Cool Time: 1 Hour

Servings: 12

Crust Ingredients:

·      1/3 cup graham cracker crumbs

·      1 Tbsp white sugar

·      1 Tbsp butter, melted

Filling Ingredients:

·      1 Tbsp (heaping) Lime Zest

·      ½ cup Lime Juice

·      2 Egg Yolks

·      1 can (14 oz) Sweetened Condensed Milk

Instructions:

1.     Preheat oven to 350 degrees F. Fill muffin pan with 12 cupcake papers or grease muffin pan.

2.     In a medium bowl, mix together the graham cracker crumbs, sugar, and butter with a fork until combined. Measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pressing firmly. Bake in the pre-heated oven for 5 minutes, then remove to cool. Keep the oven on.

3.     Add lime zest, lime juice, and egg yolks in a mixing bowl and mix on high for 1 minute. Add in condensed milk and mix on high until smooth and thick. Pour mixture into muffin cup until just below the rim and bake for 15 minutes.

4.     Remove from oven, cool, then refrigerate for at least 1 hour.

Mini Cheesecakes

These are great for parties; we took these to poker today :)

Mini Cheesecakes

Prep Time: 20 minutes

Cook Time: 25 minutes

Servings: 6

Crust Ingredients:

·      1/3 cup graham cracker crumbs

·      1 Tbsp white sugar

·      1 Tbsp butter, melted

Filling Ingredients:

·      1 (8 oz) package cream cheese, softened

·      ¼ cup white sugar

·      1 ½ tsp lemon juice

·      ½ tsp grated lemon zest

·      ¼ tsp vanilla extract

·      1 egg

Directions:

1.     Preheat oven to 325 degrees F. Grease muffin pan or fill with papers.

2.     In a medium bowl, mix together the graham cracker crumbs, sugar, and butter with a fork until combined. Measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pressing firmly. Bake for 5 minutes, then remove to cool. Keep the oven on.

3.     Bet together the cream cheese, sugar, lemon juice, lemon zest, and vanilla extract until fluffy. Mix in the egg.

4.     Pour the cream cheese mixture into the muffin cups, filling each until ¾ full. Bake for 25 minutes. Cool completely in pan before removing. Refrigerate until ready to serve.