Roasted Sausage and Summer Vegetables

I love fresh summer vegetables.  I don't grow them myself, but my local grocery store does a good job of stocking locally grown produce this time of year.  I always try to be sure to incorporate some into my menu.  I especially love the summer zucchini and squash.  There are several recipes similar to this one floating around.  I made this one similar to how I like to roast my vegetables in my other recipes.  It turned out really well.  I debated on how much oil to use.  This time I used ¹/₃ cup.  I think I may try reducing that to ¼ cup the next time I make it.  That may depend on your own taste.  This recipe is a good, quick recipe that we all need during the busy back to school season!

Roasted Sausage and Summer Vegetables

2 13 oz packages of turkey kielbasa, sliced*

2 medium zucchini, quartered and sliced

2 medium yellow squash, quartered and sliced

1 sweet onion, cubed

1 orange bell pepper, cubed

6 cloves of garlic, minced

2 t seasoned salt*

1 t pepper

1 t Italian blend seasoning

¼ - ¹/₃ c extra virgin olive oil

Preheat oven to 425^o.  After slicing and chopping, place sausage and vegetables in a large bowl.  Sprinkle with garlic and spices.  Drizzle with oil.  With a large spoon, gently mix until oil and spices are evenly coated.  Line two large rimmed baking sheets with parchment paper.  Spread sausage and vegetable mixture evenly on pans.  Place both pans in preheated oven.  (The pans can be placed on two different oven racks.)  Bake for about 30-45 minutes.  While cooking, stirring once or twice and rotate pans to roast evenly.  Serve with your favorite couscous*, quinoa or rice.

*These items could contain gluten.  If you have a gluten allergy, check the labels carefully or use a safe substitute.  

Best Chocolate Chip Cookies

I posted a chocolate chip cookie recipe several years ago.  They were good, especially warm, but would harden once completely cooled.  So, I was always looking for a way to adjust them to improve the texture.  I finally figured it out!  One of my kid's teachers apparently makes better chocolate chip cookies than Mommy.  I found out that she puts pudding mix in the batter.  So, I adjusted my recipe to include some.  Ahhhh... cookie perfection!!  So good!  

Best Chocolate Chip Cookies

½ c butter (salted) 
½ c vegetable shortening
¼ c sugar
¾ c brown sugar

1 small package instant vanilla pudding

1 t vanilla

2 t baking powder
1 t baking soda
2½ c flour
¹/₃ c milk
1½ c semi-sweet chocolate chips


Preheat oven to 375^o.  Cream together the butter, shortening, both sugars, pudding mix and vanilla.  Add the baking powder, baking soda and salt mixing constantly.  Slowly mix in the flour.  Add milk one tablespoon at a time until dough starts to stick together.  Stir in chocolate chips.  Roll into balls and place two inches apart on a cookie sheet.  Bake for about 10 minutes.  Let cool for 2 minutes on cookie sheet before removing.  Makes about 3 dozen cookies.

Note:  If you use unsalted butter, add ½ t salt.

Peach Crisp

Ahhh... summer fruit is so lovely.  I bought a large box of peaches.  We had peaches with every meal for days.  Thankfully, I had some help peeling and slicing them.  I made a peach crisp and a peach cobbler.  I also saved enough to make one more crisp and another cobbler.  This is the crisp recipe here.  I will post the cobbler recipe soon.  Enjoy!

Peach Pecan Crisp - Click here to link to recipe.  This recipe has pecans but I think it would be just as good without.

Perfect Pie Crust

For Father's Day, my husband requested a blueberry pie.  I used fresh blueberries and it was really good.  Ah... I love summertime when fresh produce is abundant!  I may still make a few more adjustments to the pie filling so I am not posting that just yet.  But you do need to try this crust!  It is so good!!  It is the flakiest crust I have ever made!  Yum!

Perfect Pie Crust << Click to link to the recipe.
ALLERGY NOTE:  I mostly made this crust as described in the recipe but I DID NOT brush this crust with beaten egg!  I brushed it with milk and sprinkled with granulated sugar.  As you can see it turned out a lovely golden color.

Club Soda Cake

I have all kinds of egg-free cake recipes.  But sometimes my kids just want a funfetti cake from a box like every other kid.  I have made these Pillsbury Cupcakes (EF) for a while but they are still pretty crumbly, so I know the recipe couldn't be made into a cake.  In researching for a better option for a cake using a mix, I found several recipes that use various kinds of soda with the mix.  Because the cake mix is already plenty sweet, I decided club soda would be the best option.  Plus, you aren't adding any fat or calories to the mix.  That is also a plus.  The cake worked out really well.   I have now made it in a sheet pan and layered. 

Club Soda Cake

1 box cake mix

Club soda

Mix cake mix and enough club soda to replace only the liquid in the recipe.  Do not include the eggs in your liquid amount.  For example, I used a Pillsbury Funfetti cake mix.  The box says to mix in 1 cup water, ½ cup oil and 3 eggs.  For this recipe I only mixed in 1½ cups of club soda or 12 ounces.  Pour cake mix into a greased cake pan and bake according to package directions.  I am pretty sure I took the cake out a little early.  Set your timer to check on it a few times and use a toothpick to make sure it is cooked through.

To make a layer cake:

Before mixing up the batter, cut out wax paper into a circle that fits the bottom of two round cake pans.  Place wax paper in the bottom of the pan then grease with shortening on top of the paper and up the sides.  Set aside.  

Pour batter evenly in the two prepared pans immediately and use box for approximate cook times or until toothpick comes out clean.  Cool cake in pans on wire rack for about 20-30 minutes.  Invert onto wire rack, carefully peel off wax paper and cool completely.  When cooled, frost with your favorite icing.

 The topping of this cake is the same sugar paper they use at most commercial bakeries.  

I asked them if I could buy one and they gave it to me!  So generous!!

Peanut Butter Blossom Cookies {Egg-free}

I have been making these cookies for years.  I originally posted them in January of 2012 as a variation with my Peanut Butter Cookies (EF, DF) recipe.  I decided to move them to a post of their own since most chocolate kisses contain dairy and the peanut butter cookie alone does not.  

My family loves these.  It is also a great recipe to make for non-allergy friends.  They certainly won't miss the egg in this one!  Enjoy!!

Peanut Butter Blossom Cookies

¼ c vegetable shortening

1 c creamy peanut butter

1/3 c granulated sugar

1/3 c packed brown sugar

1 t vanilla

¼ c milk 

1 t baking powder

1 t baking soda

1/4 t salt

1 1/2 c flour
2-4 T additional milk 

3-4 T additional sugar

1 bag of chocolate kisses

Preheat oven to 375°.  In a large bowl, beat shortening, peanut butter and sugars until light and fluffy.  Add milk, vanilla, baking powder, baking soda and salt; beat well.  Gradually add flour, beating until mixed in.  Add additional milk one tablespoon at a time until dough starts to form.  Shape into 1 inch balls.  Roll in additional granulated sugar; place on ungreased cookie sheet.  Bake 8-10 minutes or until lightly browned.  As you remove from the oven, gently press one unwrapped chocolate kiss into the middle of cookie.  Cool slightly on cookie sheet before removing.

Makes about 2-3 dozen cookies.