Pumpkin Cheesecake Squares

Oreo crust, creamy pumpkin cheesecake, super simple recipe!

Hearty Breakfast Bowl

Todd said "no pancakes," so I whipped a breakfast bowl for Saturday morning breakfast. This dish includes potatoes, sausage, shallots, one hot pepper, topped with American cheese and a couple eggs over hard. I garnished with some slicced avocado and served sourdough english muffins on the side.

Spicy Cream of Tomato

Well. The crockpot was about to overflow when I was cookin marinara sauce, so I ladled out a saucepan-worth of juice and couldn't bear to dump it out as I had just spent a great deal of time picking, washing, parboiling, skinning, and chopping the tomatoes.

Soooooo, into the pot went some grated yellow summer squash, a variety of spices and hot sauce, some roasted red peppers. Once that was all cooked and happy, I "jzugzed" the mixture with my handy dandy immersion blender. Finally, I tempered a bit of sour cream and mixed it in.

Survey (Todd) says: yum!
Sent on the Sprint® Now Network from my BlackBerry®

Dump Cake Papa-Style

Papa Warren tinkered with the recipe. I think he was successful in reducing the size of the cake by using a small Jiffy cake mix and a small can of crushed pineapple. Also, instead of cherry pie filling, he used apple. Looks delish....I might bum a bite here before we depart.

The girls and I will be making Grandma Shari a birthday treat next weekend. How are we going to compete with Papa's frequent and tasty baking? Maybe we will get a hint or request.....
Sent on the Sprint® Now Network from my BlackBerry®

Daisy Cake

My mom may not have made this cake, but she designed it and the bakery executed it beautifully! I might try to recreate this look someday...

Frozen Pina Colada Pie

Sent on the Sprint® Now Network from my BlackBerry®

Recipe from Woman's World, 9/6/10 issue

Whisk together 2 pkgs (3.4 oz each) instant vanilla pudding mix, 1 1/2 cups milk and 1 1/4 tsp coconut extract until thickened. Stir in 4 drops liquid yellow food coloring, then 1 can (8 oz) crushed pineapple, drained and 1/4 cup toasted flaked coconut. Fold in 3 cups thawed Cool Whip. Spread in 1 pkg. (6 oz) prepared shortbread crumb crust. cover; freeze 6 hours or overnight. Before serving, spread with 2 cups thawed Cool Whip and 1/4 cup sweetened, flaked coconut. Makes 12 servings.

In a hurry? No need to freeze - just refrigerate until set, about one hour.

Pesto Pasta

Sent on the Sprint® Now Network from my BlackBerry®

Started the pesto sauce before I realized that we were out of walnuts (my usual, cheapskate substitution for the traditional pignoli nuts in the sauce). Well, I had already told the kids we were going to have pesto past for supper, so I threw almonds into the food processor with the garlic, lemon juice, parmesan cheese, and fresh basil leaves. After a few whirls on high and drizzling in both olive oil and warm water, I achieved the right consistency. The kids can't tell a difference and I have to say it's a great new flavor twist! Pictured here, the pesto has been tossed with fettucine and fresh broccoli. I added fresh, raw tomato to my bowl and we all enjoyed.