Monthly Archives: September 2010

Chewy on the Inside, Crunchy on the Outside Mint Chocolate Chip Blondies with Chocolate Drizzle

So is the title long enough? 

If not, tell me because I can definitely think of more adjectives for these delicious blondies!!

They are exactly as the title says:  chewy on the inside, crunchy on the outside… they are also chocolate-y with a hint of mint and they have a delicious chocolate glaze that compliments them perfectly. 

If you don’t like mint, you’re in luck, because these are so adaptable it’s ridiculous (for a few ideas, click the Smitten Kitchen link).  Sometimes I swear my head isn’t attached to my body, and tonight happened to be one of those nights.  My Mint Chocolate Chip Blondies are actually PEPPERmint Chocolate Chip Blondies.  I grabbed the peppermint extract instead of the mint extract, but luckily these are extremely hard to mess up and they still turned out wonderfully.  I guess I just wanted to get started early on Christmas recipes.

Make sure you make these with people around or that you’re making them for a party.  If there are no people around, plan on eating the whole batch of them. 

Mix melted butter and sugar.
Add flour.
Mix in chocolate chips and mint extract.
Pour into greased dish.
Make glaze.
Eat, eat, eat!!

Mint Chocolate Chip Blondies
Adapted from:  Smitten Kitchen

8 tablespoons butter, melted
1 cup brown sugar
1 egg
1 teaspoon vanilla or 1/2 teaspoon almond extract
Pinch salt
1 cup all-purpose flour
1/2 tsp mint extract
3/4 cup chocolate chips
Optional:  Chocolate Glaze

  1. Butter an 8×8 pan
  2. Preheat oven to 350 degrees.
  3. Mix melted butter with brown sugar – beat until smooth. Beat in egg and then vanilla.
  4. Add salt, stir in flour until just combined. Mix in mint extract and chocolate chips.
  5. Pour into prepared pan/ dish. Bake for 20-25 minutes, or until set in the middle. They won’t get dark, so make sure you check with a toothpick!  Cool on rack before cutting them.
  6. Make glaze and drizzle (our pour, in my case) on top.
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Chewy on the Inside, Crunchy on the Outside Mint Chocolate Chip Blondies with Chocolate Drizzle

So is the title long enough? 

If not, tell me because I can definitely think of more adjectives for these delicious blondies!!

They are exactly as the title says:  chewy on the inside, crunchy on the outside… they are also chocolate-y with a hint of mint and they have a delicious chocolate glaze that compliments them perfectly. 

If you don’t like mint, you’re in luck, because these are so adaptable it’s ridiculous (for a few ideas, click the Smitten Kitchen link).  Sometimes I swear my head isn’t attached to my body, and tonight happened to be one of those nights.  My Mint Chocolate Chip Blondies are actually PEPPERmint Chocolate Chip Blondies.  I grabbed the peppermint extract instead of the mint extract, but luckily these are extremely hard to mess up and they still turned out wonderfully.  I guess I just wanted to get started early on Christmas recipes.

Make sure you make these with people around or that you’re making them for a party.  If there are no people around, plan on eating the whole batch of them. 

Mix melted butter and sugar.
Add flour.
Mix in chocolate chips and mint extract.
Pour into greased dish.
Make glaze.
Eat, eat, eat!!

Mint Chocolate Chip Blondies
Adapted from:  Smitten Kitchen

8 tablespoons butter, melted
1 cup brown sugar
1 egg
1 teaspoon vanilla or 1/2 teaspoon almond extract
Pinch salt
1 cup all-purpose flour
1/2 tsp mint extract
3/4 cup chocolate chips
Optional:  Chocolate Glaze

  1. Butter an 8×8 pan
  2. Preheat oven to 350 degrees.
  3. Mix melted butter with brown sugar – beat until smooth. Beat in egg and then vanilla.
  4. Add salt, stir in flour until just combined. Mix in mint extract and chocolate chips.
  5. Pour into prepared pan/ dish. Bake for 20-25 minutes, or until set in the middle. They won’t get dark, so make sure you check with a toothpick!  Cool on rack before cutting them.
  6. Make glaze and drizzle (our pour, in my case) on top.

Creamy Homemade Blueberry Pie Ice Cream

I have a corny sense of humor.

I love jokes that are so stupid you just have to laugh at them.

Why did the golfer wear two pairs of paints?
In case he got a hole-in-one.

Haha!  Funny, right?

Well anyway, you can imagine my disappointment when, on Sunday, I tried making this ice cream concoction and my (moms) ice cream machine wasn’t cold enough so I wasn’t able to name this post “Ice Cream Sunday”.

I’m sorry that I wasn’t able to provide you all with such a clever title, which I’m sure has never been used before.

What I can provide you with, though, is an extremely delicious ice cream recipe!  We had some blueberries in the fridge and I still hadn’t thought of an ice cream to make yet, and from there it’s all history.  The pieces of frozen pie crust in this are so delicious, and the whole blueberries/blueberry sauce add a very nice touch to the whole thing.  Mmm!

Put together oil and water.
Roll out dough and poke holes in it.
Baked pie crust.
Break cooled pie crust into pieces.
Somewhere in between here, make the blueberry filling.
Make Ice Cream mixture
Make ice cream according to ice cream maker’s instructions.

Put in a cup.

Admire the gobs of blueberries and broken pie crust.
Devour!

Blueberry Pie Ice Cream

Ingredients

Mom’s Pie Crust:
1/3 cup water
2/3 cup vegetable oil
2 cups flour
(Or use a store bought pie crust/your own recipe)
**You will probably only use half of this recipe.

Blueberry Filling:
1 cup blueberries
1 tbsp cornstarch
¼ cup sugar
½ cup water

Ice Cream:
Adapted From:  Cuisinart
1 cup whole milk
¾ cup granulated sugar
2 cups heavy cream
1 tablespoons pure vanilla extract

Instructions

Preheat oven to 375.
First, make the pie crust.  Fill a measuring cup 1/3 cup full with water.  Add 2/3 cup oil, add in a couple of ice cubes, and mix until combined and cold.  Put flour in a bowl and slowly pour the oil/water mixture into the flour, combining with your hands.  Mix with hands until just combined. Do not overmix!
Let dough chill in the fridge while you make blueberry sauce.
For the blueberry sauce, combine all ingredients in a small saucepan on low heat until the mixture thickens a bit, adding more water if needed.
Once your blueberry mixture is finished, chill in the refrigerator.
Get out the pie crust.  **You will only need half, unless you want your ice cream to consist mostly of crust.  Freeze the other half or refrigerate for later use… like for this!: Delicious Symphony Bar Pie.  Roll out the dough on a well-floured surface.  Once rolled out, place on a cookie sheet and poke holes in the dough.  Bake in preheated oven for 12-15 minutes or until dough is firm.  It will not be darker.
Let the crust cool, break into small pieces and store in freezer for later use in ice cream.
Now, make the ice cream.
In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.
Stir in the heavy cream and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture.
At this point, go ahead and pour in your chilled blueberry mixture and desired amount of broken up crust.
If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Enjoy! 🙂

Creamy Homemade Blueberry Pie Ice Cream

I have a corny sense of humor.

I love jokes that are so stupid you just have to laugh at them.

Why did the golfer wear two pairs of paints?
In case he got a hole-in-one.

Haha!  Funny, right?

Well anyway, you can imagine my disappointment when, on Sunday, I tried making this ice cream concoction and my (moms) ice cream machine wasn’t cold enough so I wasn’t able to name this post “Ice Cream Sunday”.

I’m sorry that I wasn’t able to provide you all with such a clever title, which I’m sure has never been used before.

What I can provide you with, though, is an extremely delicious ice cream recipe!  We had some blueberries in the fridge and I still hadn’t thought of an ice cream to make yet, and from there it’s all history.  The pieces of frozen pie crust in this are so delicious, and the whole blueberries/blueberry sauce add a very nice touch to the whole thing.  Mmm!

Put together oil and water.
Roll out dough and poke holes in it.
Baked pie crust.
Break cooled pie crust into pieces.
Somewhere in between here, make the blueberry filling.
Make Ice Cream mixture
Make ice cream according to ice cream maker’s instructions.

Put in a cup.

Admire the gobs of blueberries and broken pie crust.
Devour!

Blueberry Pie Ice Cream

Ingredients

Mom’s Pie Crust:
1/3 cup water
2/3 cup vegetable oil
2 cups flour
(Or use a store bought pie crust/your own recipe)
**You will probably only use half of this recipe.

Blueberry Filling:
1 cup blueberries
1 tbsp cornstarch
1/4 cup sugar
1/2 cup water

Ice Cream:
Adapted From:  Cuisinart
1 cup whole milk
3/4 cup granulated sugar
2 cups heavy cream
1 tablespoons pure vanilla extract

Instructions

Preheat oven to 375.
First, make the pie crust.  Fill a measuring cup 1/3 cup full with water.  Add 2/3 cup oil, add in a couple of ice cubes, and mix until combined and cold.  Put flour in a bowl and slowly pour the oil/water mixture into the flour, combining with your hands.  Mix with hands until just combined. Do not overmix!
Let dough chill in the fridge while you make blueberry sauce.
For the blueberry sauce, combine all ingredients in a small saucepan on low heat until the mixture thickens a bit, adding more water if needed.
Once your blueberry mixture is finished, chill in the refrigerator.
Get out the pie crust.  **You will only need half, unless you want your ice cream to consist mostly of crust.  Freeze the other half or refrigerate for later use… like for this!: Delicious Symphony Bar Pie.  Roll out the dough on a well-floured surface.  Once rolled out, place on a cookie sheet and poke holes in the dough.  Bake in preheated oven for 12-15 minutes or until dough is firm.  It will not be darker.
Let the crust cool, break into small pieces and store in freezer for later use in ice cream.
Now, make the ice cream.
In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.
Stir in the heavy cream and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture.
At this point, go ahead and pour in your chilled blueberry mixture and desired amount of broken up crust.
If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Enjoy! 🙂

Creamy Homemade Blueberry Pie Ice Cream

I have a corny sense of humor.

I love jokes that are so stupid you just have to laugh at them.

Why did the golfer wear two pairs of paints?
In case he got a hole-in-one.

Haha!  Funny, right?

Well anyway, you can imagine my disappointment when, on Sunday, I tried making this ice cream concoction and my (moms) ice cream machine wasn’t cold enough so I wasn’t able to name this post “Ice Cream Sunday”.

I’m sorry that I wasn’t able to provide you all with such a clever title, which I’m sure has never been used before.

What I can provide you with, though, is an extremely delicious ice cream recipe!  We had some blueberries in the fridge and I still hadn’t thought of an ice cream to make yet, and from there it’s all history.  The pieces of frozen pie crust in this are so delicious, and the whole blueberries/blueberry sauce add a very nice touch to the whole thing.  Mmm!

Put together oil and water.
Roll out dough and poke holes in it.
Baked pie crust.
Break cooled pie crust into pieces.
Somewhere in between here, make the blueberry filling.
Make Ice Cream mixture
Make ice cream according to ice cream maker’s instructions.

Put in a cup.

Admire the gobs of blueberries and broken pie crust.
Devour!

Blueberry Pie Ice Cream

Ingredients

Mom’s Pie Crust:
1/3 cup water
2/3 cup vegetable oil
2 cups flour
(Or use a store bought pie crust/your own recipe)
**You will probably only use half of this recipe.

Blueberry Filling:
1 cup blueberries
1 tbsp cornstarch
1/4 cup sugar
1/2 cup water

Ice Cream:
Adapted From:  Cuisinart
1 cup whole milk
3/4 cup granulated sugar
2 cups heavy cream
1 tablespoons pure vanilla extract

Instructions

Preheat oven to 375.
First, make the pie crust.  Fill a measuring cup 1/3 cup full with water.  Add 2/3 cup oil, add in a couple of ice cubes, and mix until combined and cold.  Put flour in a bowl and slowly pour the oil/water mixture into the flour, combining with your hands.  Mix with hands until just combined. Do not overmix!
Let dough chill in the fridge while you make blueberry sauce.
For the blueberry sauce, combine all ingredients in a small saucepan on low heat until the mixture thickens a bit, adding more water if needed.
Once your blueberry mixture is finished, chill in the refrigerator.
Get out the pie crust.  **You will only need half, unless you want your ice cream to consist mostly of crust.  Freeze the other half or refrigerate for later use… like for this!: Delicious Symphony Bar Pie.  Roll out the dough on a well-floured surface.  Once rolled out, place on a cookie sheet and poke holes in the dough.  Bake in preheated oven for 12-15 minutes or until dough is firm.  It will not be darker.
Let the crust cool, break into small pieces and store in freezer for later use in ice cream.
Now, make the ice cream.
In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.
Stir in the heavy cream and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture.
At this point, go ahead and pour in your chilled blueberry mixture and desired amount of broken up crust.
If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Enjoy! 🙂

Cream Cheese Filled Pumpkin Muffins

Pumpkin Facts:
(pumpkin patch)

  1. A pumpkin is really a squash.
  2. Pumpkins contain potassium and Vitamin A.
  3. Pumpkin flowers are edible.
  4. The largest pumpkin pie ever made was over five feet in diameter and weighed over 350 pounds. It used 80 pounds of cooked pumpkin, 36 pounds of sugar, 12 dozen eggs and took six hours to bake.
  5. In early colonial times, pumpkins were used as an ingredient for the crust of pies, not the filling.
  6. Pumpkins were once recommended for removing freckles and curing snake bites.
  7. The largest pumpkin ever grown weighed 1,140 pounds.
  8. The Connecticut field variety is the traditional American pumpkin.
  9. Pumpkins are 90 percent water.
  10. Eighty percent of the pumpkin supply in the United States is available in October.
  11. Native Americans flattened strips of pumpkins, dried them and made mats.
  12. Native Americans called pumpkins “isqoutm squash.” (Don’t ask me how to pronounce this.)
  13. Native Americans used pumpkin seeds for food and medicine.
  14. It tastes really, really good in muffin form!!

    Cream Cheese Filled Pumpkins
    Adapted from:  Smitten Kitchen and Annie’s Eats


    Muffins:  
    1 ½ cups all-purpose flour
    1 teaspoon baking powder
    1 cup canned solid-pack pumpkin (not the whole can!)
    1/3 cup vegetable oil*
    2 large eggs
    1 teaspoon pumpkin-pie spice
    1 ¼ cups sugar
    ½ teaspoon baking soda
    ½ teaspoon salt

    Cream Cheese Filling:
    4 oz. cream cheese, softened
    ½ cup powdered sugar
    Streusel:
    ¼ cup sugar
    1/8 cup and 1 tsp. flour
    2 tbsp. butter, cubed
    3/4  tsp. cinnamon
    Combine the cream cheese and powdered sugar in the bowl of an electric mixer and whip until smooth.  Form into a log on plastic wrap or foil, making sure that the diameter is small enough to fit into the well of a muffin pan.  Wrap the log up tightly and freeze until slightly hardened, 1-2 hours. (I only left mine in for 20 minutes.  I recommend waiting just for the presentation of the muffin.  Taste-wise, it’s not affected.) 
    Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups. (I ran out 😦 )
    Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 ¼ cups sugar, baking soda, and salt in a large bowl until smooth.
     
    Then whisk in flour and baking powder until just combined.

    To make the streusel topping, combine all ingredients in a small bowl.  Mix together with a pastry blender or two forks until crumbly.

     
    Fill each muffin well halfway with batter. 

    Remove the cream cheese log from the freezer and slice into 12 equal slices.  Place a slice in each muffin well.  (Or plop, if you didn’t freeze it all the way) Also, I added some butterscotch chips into some of mine, instead of using cream cheese for all of them.  It was also very delicious!

    Divide the remaining muffin batter evenly among the muffin cups, on top of the cream cheese.  Sprinkle the streusel topping over the top of the batter.   

     
    Bake for 20-25 minutes.  Let cool completely before serving.


    Cream Cheese Filled Pumpkin Muffins

    Pumpkin Facts:
    (pumpkin patch)

    1. A pumpkin is really a squash.
    2. Pumpkins contain potassium and Vitamin A.
    3. Pumpkin flowers are edible.
    4. The largest pumpkin pie ever made was over five feet in diameter and weighed over 350 pounds. It used 80 pounds of cooked pumpkin, 36 pounds of sugar, 12 dozen eggs and took six hours to bake.
    5. In early colonial times, pumpkins were used as an ingredient for the crust of pies, not the filling.
    6. Pumpkins were once recommended for removing freckles and curing snake bites.
    7. The largest pumpkin ever grown weighed 1,140 pounds.
    8. The Connecticut field variety is the traditional American pumpkin.
    9. Pumpkins are 90 percent water.
    10. Eighty percent of the pumpkin supply in the United States is available in October.
    11. Native Americans flattened strips of pumpkins, dried them and made mats.
    12. Native Americans called pumpkins “isqoutm squash.” (Don’t ask me how to pronounce this.)
    13. Native Americans used pumpkin seeds for food and medicine.
    14. It tastes really, really good in muffin form!!

      Cream Cheese Filled Pumpkins
      Adapted from:  Smitten Kitchen and Annie’s Eats


      Muffins:  
      1 1/2 cups all-purpose flour
      1 teaspoon baking powder
      1 cup canned solid-pack pumpkin (not the whole can!)
      1/3 cup vegetable oil*
      2 large eggs
      1 teaspoon pumpkin-pie spice
      1 1/4 cups sugar
      1/2 teaspoon baking soda
      1/2 teaspoon salt

      Cream Cheese Filling:
      4 oz. cream cheese, softened
      1/2 cup powdered sugar
      Streusel:
      1/4 cup sugar
      1/8 cup and 1 tsp. flour
      2 tbsp. butter, cubed
      3/4  tsp. cinnamon
      Combine the cream cheese and powdered sugar in the bowl of an electric mixer and whip until smooth.  Form into a log on plastic wrap or foil, making sure that the diameter is small enough to fit into the well of a muffin pan.  Wrap the log up tightly and freeze until slightly hardened, 1-2 hours. (I only left mine in for 20 minutes.  I recommend waiting just for the presentation of the muffin.  Taste-wise, it’s not affected.) 
      Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups. (I ran out 😦 )
      Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth.
       
      Then whisk in flour and baking powder until just combined.

      To make the streusel topping, combine all ingredients in a small bowl.  Mix together with a pastry blender or two forks until crumbly.

       
      Fill each muffin well halfway with batter. 

      Remove the cream cheese log from the freezer and slice into 12 equal slices.  Place a slice in each muffin well.  (Or plop, if you didn’t freeze it all the way) Also, I added some butterscotch chips into some of mine, instead of using cream cheese for all of them.  It was also very delicious!

      Divide the remaining muffin batter evenly among the muffin cups, on top of the cream cheese.  Sprinkle the streusel topping over the top of the batter.   

       
      Bake for 20-25 minutes.  Let cool completely before serving.


      Cream Cheese Filled Pumpkin Muffins

      Pumpkin Facts:
      (pumpkin patch)

      1. A pumpkin is really a squash.
      2. Pumpkins contain potassium and Vitamin A.
      3. Pumpkin flowers are edible.
      4. The largest pumpkin pie ever made was over five feet in diameter and weighed over 350 pounds. It used 80 pounds of cooked pumpkin, 36 pounds of sugar, 12 dozen eggs and took six hours to bake.
      5. In early colonial times, pumpkins were used as an ingredient for the crust of pies, not the filling.
      6. Pumpkins were once recommended for removing freckles and curing snake bites.
      7. The largest pumpkin ever grown weighed 1,140 pounds.
      8. The Connecticut field variety is the traditional American pumpkin.
      9. Pumpkins are 90 percent water.
      10. Eighty percent of the pumpkin supply in the United States is available in October.
      11. Native Americans flattened strips of pumpkins, dried them and made mats.
      12. Native Americans called pumpkins “isqoutm squash.” (Don’t ask me how to pronounce this.)
      13. Native Americans used pumpkin seeds for food and medicine.
      14. It tastes really, really good in muffin form!!

        Cream Cheese Filled Pumpkins
        Adapted from:  Smitten Kitchen and Annie’s Eats


        Muffins:  
        1 1/2 cups all-purpose flour
        1 teaspoon baking powder
        1 cup canned solid-pack pumpkin (not the whole can!)
        1/3 cup vegetable oil*
        2 large eggs
        1 teaspoon pumpkin-pie spice
        1 1/4 cups sugar
        1/2 teaspoon baking soda
        1/2 teaspoon salt

        Cream Cheese Filling:
        4 oz. cream cheese, softened
        1/2 cup powdered sugar
        Streusel:
        1/4 cup sugar
        1/8 cup and 1 tsp. flour
        2 tbsp. butter, cubed
        3/4  tsp. cinnamon
        Combine the cream cheese and powdered sugar in the bowl of an electric mixer and whip until smooth.  Form into a log on plastic wrap or foil, making sure that the diameter is small enough to fit into the well of a muffin pan.  Wrap the log up tightly and freeze until slightly hardened, 1-2 hours. (I only left mine in for 20 minutes.  I recommend waiting just for the presentation of the muffin.  Taste-wise, it’s not affected.) 
        Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups. (I ran out 😦 )
        Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth.
         
        Then whisk in flour and baking powder until just combined.

        To make the streusel topping, combine all ingredients in a small bowl.  Mix together with a pastry blender or two forks until crumbly.

         
        Fill each muffin well halfway with batter. 

        Remove the cream cheese log from the freezer and slice into 12 equal slices.  Place a slice in each muffin well.  (Or plop, if you didn’t freeze it all the way) Also, I added some butterscotch chips into some of mine, instead of using cream cheese for all of them.  It was also very delicious!

        Divide the remaining muffin batter evenly among the muffin cups, on top of the cream cheese.  Sprinkle the streusel topping over the top of the batter.   

         
        Bake for 20-25 minutes.  Let cool completely before serving.


        Easy Oven Roasted Vegetables (and Sausage)

        This may be a surprise, but sometimes I actually eat things other than dessert.
        What?!  Shocking, right?
        Every once in a while, I try to act like a responsible adult.
        I go to classes, do my homework, go to work, and eat my vegetables.
        And sometimes, I even like the vegetables…
        I don’t know if you’ve ever been to Silver Dollar City, but if you haven’t, it’s a family friendly, 1880’s themed theme park.
        They have a few places in the park with ‘skillet foods’, or just foods made in skillets.  I am so obsessed with any food made in a skillet, I couldn’t tell you why, though. There’s one called “Family Feud” and it has okra, corn, potatoes, sausage, etc. etc. and it’s my absolute favorite (real) food in the world.  So, if you ever go to Silver Dollar City, you should try it.
        I swear there is a point to the story I just told…
        The recipe (below) tastes pretty darn close to the Family Feud skillet.  If you have problems being responsible (like me) and eating your vegetables, you should consider this recipe.

        Easy Oven Roasted Vegetables (and Sausage)
        Adapted from: All Recipes

        Ingredients

        • 18 fresh okra pods
        • 1 onion
        • ½ summer sausage link
        • 1 small yellow squash
        • 1 small green squash
        • 1 can of corn
        • 2 small potatoes
        • ¼ cup olive oil
        • 2 tablespoons kosher salt, or to taste
        • 2 tablespoons black pepper, or to taste
        • 1 tablespoon Greek seasoning
        1. Preheat an oven to 425 degrees F (220 degrees C).
        2. Chop all vegetables/sausage to desired thickness (or about 1/3 inch thick) and put in a large bowl.
        3. Add oil, salt, pepper, and Greek seasoning and mix until everything is coated.
        4. Layer mixture on a foil lined cookie sheet. 
        5. Bake in the preheated oven for 10 to 15 minutes.

        **You can add vegetables or take them out depending on your preference.You can also add whatever seasoning you would like.


        Easy Oven Roasted Vegetables (and Sausage)

        This may be a surprise, but sometimes I actually eat things other than dessert.
        What?!  Shocking, right?
        Every once in a while, I try to act like a responsible adult.
        I go to classes, do my homework, go to work, and eat my vegetables.
        And sometimes, I even like the vegetables…
        I don’t know if you’ve ever been to Silver Dollar City, but if you haven’t, it’s a family friendly, 1880’s themed theme park.
        They have a few places in the park with ‘skillet foods’, or just foods made in skillets.  I am so obsessed with any food made in a skillet, I couldn’t tell you why, though. There’s one called “Family Feud” and it has okra, corn, potatoes, sausage, etc. etc. and it’s my absolute favorite (real) food in the world.  So, if you ever go to Silver Dollar City, you should try it.
        I swear there is a point to the story I just told…
        The recipe (below) tastes pretty darn close to the Family Feud skillet.  If you have problems being responsible (like me) and eating your vegetables, you should consider this recipe.

        Easy Oven Roasted Vegetables (and Sausage)
        Adapted from: All Recipes

        Ingredients

        • 18 fresh okra pods
        • 1 onion
        • 1/2 summer sausage link
        • 1 small yellow squash
        • 1 small green squash
        • 1 can of corn
        • 2 small potatoes
        • 1/4 cup olive oil
        • 2 tablespoons kosher salt, or to taste
        • 2 tablespoons black pepper, or to taste
        • 1 tablespoon Greek seasoning
        1. Preheat an oven to 425 degrees F (220 degrees C).
        2. Chop all vegetables/sausage to desired thickness (or about 1/3 inch thick) and put in a large bowl.
        3. Add oil, salt, pepper, and Greek seasoning and mix until everything is coated.
        4. Layer mixture on a foil lined cookie sheet. 
        5. Bake in the preheated oven for 10 to 15 minutes.

        **You can add vegetables or take them out depending on your preference.You can also add whatever seasoning you would like.