About 4 Servings
Only a few weeks into my low-carb, I got crazy hungry for pizza. If you pre-cook the sausage or mushrooms, you’ll want to reheat them before making the pizza.
1 Pound Bulk Sausage, Browned
½ Pound Mushrooms, Sautéed
½ Cup Chopped Green Pepper
½ Cup Chopped Sweet Onion
1 2.25-Ounce Can Sliced Black Olives
1 15-Ounce Can Pizza Sauce
2 Cups Mozzarella Cheese
- Spray 13″ x 9″ pan—I used a cookie sheet of the same size—with cooking spray or coat very lightly with olive oil.
- Brown the sausage and make it crumbly, set aside.
- Sautee the mushrooms—I did mine in EVOO and wine—and set aside.
- Cut the peppers and onions.
- Spread the sausage in the pan, top with mushrooms, then one cup of the mozzarella cheese. Spread the green peppers, onions and black olives, then the remaining cheese.
- Bake about 10 minutes, just until the cheese is melted.
Store unused portions in oven-save pan. To reheat, bake 10 minutes at 300°.
- Cut two 5½-inch squares of the fabric in your stash that is your favorite. If you can’t give up this much of your favorite fabric, then at least choose a fabric that is your favorite color.
- Cut 2 strips of white or off-white fabric 5½ x 1½”
- Cut 2 strips of white or off-white fabric 7½ x 1½”
- Cut 2 strips of black or near-black fabric 5½ x 1½”
- Cut 2 strips of black or near-black fabric 7½ x 1½”
- Sew the short strips to either side of the favorite squares. Press seams toward the darker fabric.
- Sew the longer strips to either side of the blocks. Press seams toward the darker fabric.
Submit 2 blocks, final 7½ x 7½.
- Determine the size squares to cut out of two different fabrics by taking the desired finished size of the block and add 1¼”. Our block should finish at 6½”, so begin with one dark and one neutral (not white) fabric, measuring 7¾” square. You will ultimately four fabric squares to submit a total of four QSTs.
- Lay the pieces right sides together, and draw a line on the lighter fabric from corner to corner; and then again from the opposite corner to corner, as shown below.
- Using a ¼” seam, sew along each side of just one of the lines, as shown in figure 1. Cut on the line perpendicular to the stitches as shown in figure 2. Cut again between the stitch line as in figure 3. Press the seams toward the dark fabric. (This is very important. Please do not press your seams open.)
- Then swap two pieces from this set with two pieces from your second set, sew the two-piece sets together, and press your seams in one direction. You will have two QSTs from each set of 7¾” squares. Submit four QSTs total.
We want our blocks to look somewhat like these.
10 Minutes, tops
Went to my Aunt’s place on the Chesapeake Bay one year. She made these. I’m not a fan of peanut butter. Well…unless they’re Aunt Essie’s PB Waffles!
Fresh or toasted frozen waffles
Fresh fruit cut up in ½-inch cubes: any combination of melon, grapes, pineapple, banana, apple, strawberries, peaches, blueberries…
Syrup (photo shows without syrup)
Make fresh waffles or toast frozen waffles. Spread with desired amount of peanut butter. Put the fresh fruit on top, put syrup on top of that. Cut. Eat. OMG.
2 Regular Loaves or 6 Mini Loaves
I’ve always loved Zucchini bread, and zucchini is easy to grow in your garden. I prepared my zucchini by washing it, cutting the step and butt off, then cutting it into 2-inch slices, coring the seeds out and grating with a standard grater. I did not peel the zucchini, I grated the skin right into it. I have read some recipes that talked about draining the liquid and not draining the liquid. The zucchini I used for this post was huge. When I shredded it, it did not provide any liquid really. So I added a couple tablespoons of water. Since mine came out well, I would add a little water if your shredding yields none.
I like to use the throw-away foil loaf pans for gifts. This freezes really well, too.
3 Cups Flour
3 Teaspoons Cinnamon
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1 Teaspoon Salt
1 Cup Vegetable Oil
3 Teaspoons Vanilla (I used imitation)
1 Cup Regular Sugar
1¼ Cups Brown Sugar
2 Cups Shredded Zucchini
1 Cup Chopped Walnuts (I don’t know why you couldn’t add raisins or anything else you want)
Grease and flour the pans.
Mix flour, cinnamon, baking soda and powder, and salt in a bowl. Set aside.
In a large bowl, beat oil, sugars, vanilla, and eggs together for about 2 minutes, until creamy.
Add the flour to the wet mixture and beat another 2 minutes.
Stir in the zucchini and nuts.
Pour batter into loaf pans, filling about ¾ full.
Bake for about 50 minutes, but everyone’s oven and zucchini will differ.
Remove from oven and let cool.
Dinner for 6
20 Minutes, then crockpot for the day
I remember being a kid and, while cleaning up the table from a particular dinner, we would eat this beef. It would fall apart very easily, it was stringy, and we dipped it in ketchup. I loved it, even cold, but couldn’t remember for years what that was. One day, I’m at my sister’s house for a holiday dinner, and she made “Mom’s beef brisket”. I had no idea what it was, but of course it turns out, this was the beef I remembered. She gave me her recipe. Thank you, Linda!
This is basically it. In my directions, I cut this up into chunks so it’s easier to move around in the crockpot, then easier to serve to a plate, too. I use Wegman’s chili sauce because I used Heinz, then found Giant’s brand was good, too, but Wegman’s has a richer flavor somehow.
1 Beef Brisket, about 5 pounds
4 Large Sweet Onions (or more)
4 Jars Wegman’s Chili Sauce
- Place one jar of chili sauce into the bottom of the crockpot.
- Cut up the brisket into 10 to 12 chunks, and place in crockpot.
- Peel, then slice onions into rings (or however you like) and spread around on top.
- Poor all the remaining chili sauce on top. Fill one of the empty bottles half full with water, put the lid back on and shake, then pour that into the next bottle and do the same…until you have gotten all the chili sauce out of all the jars, and pour this on top of everything in the crockpot.
Set crockpot on high for 4 hours and then 2 more on low.
Or set the crockpot on low for 10 hours while you go to work.
An hour or two into cooking, move everything around in the crockpot so the onion can get down into the sauce, too. Do not be concerned if everything isn’t covered the whole time. I have gone to work and never shuffled it around, also, and it’s been fine. What I really love to do is buy the brisket, 4 onions and 4 jars of sauce. Then cut the brisket up into 4 plastic bags and freeze. Then make it once a week for one or two people, using one of those “baby” crockpots.
Serve with mashed potatoes.
This image only shows the first onion on top. You’ll have lots more.
Block of the Month: September
This block is called a 16-patch.
For our block this month, we’re using red and white only. From across a room, the red should be a true red, a cardinal red, a red that EVERYONE would call red and not pink or orange or even maroon. RED. The white should be WHITE and not off-white or unbleached muslin. White on white will work very well.
PLEASE USE 4 DIFFERENT REDS, ONE FOR EACH SUBMITTED BLOCK. PLEASE WASH YOUR REDS FIRST IN HOT WATER so that they don’t run for the winner.
You will submit FOUR blocks that measure 6½” square.
Instructions for Each Block
- Take one white rectangle and one red rectangle measuring 4″ x 8″ each, lay them right sides together and sew a ¼-inch seam down each side.
- Using your rotary cutter, cut right down the middle of the sewn piece; press seams to the red fabric.
- Sew the two parts together to make an alternate red and white striped block.
- Cut into strips
- Take two strips, flip one, and sew them together. Do the same with the 2nd set. Then sew the two sets together.
Submit FOUR 16-patch blocks, each measuring 6½” square. Please square off your blocks to 6½”.
If you have any questions, call me at 484-201-9078.
Snack for two or small appetizer for four.
15 Minutes to Greatness
Eat this right out of the cast-iron skillet and right when it’s done cooking. It cools quickly and, once cool, isn’t quite as good. I first had this at a restaurant in Blue Bell, PA, called Marabella’s, which apparently closed in 2004 or so. The first time I was there, I smelled this incredibly pungent thing as it came out of the kitchen in a cast-iron skillet. It was steaming hot. I did not like the smell. But after going there a couple times, I finally had to try it. Yum! So I went home to try to make it. Failed miserably because I didn’t put it in a cast-iron skillet, and it fried way too hard before the top even softened.
Cast iron skillet. Don’t even bother trying this with any other type of skillet. This one is nice. You don’t need a big one.
- 1-inch slab of Provolone cheese; any kind is fine
- Lots and lots of FRESH minced garlic. At least 2 cloves; I use 4 or 5.
- Dried green spices, such as oregano, basil, marjoram and rosemary. Avoid thyme or dill
- Crushed red pepper, a shake or two
- Salt to taste
- Loaf of Italian bread, or bag of baguette slices (or a hoagie roll from WaWa, as shown in picture).
- Put about ½-inch of EVOO in the bottom of the skillet and put on medium-high heat.
- Put all the herbs and pepper in the EVOO.
- Cut the cheese into one-inch cubes.
- Make sure the EVOO is bubbling.
- Place all cubes into the EVOO as quickly as possible. Try not to add some at a time because we want it all to be evenly heated. Eat what doesn’t fit in the pan.
- Spoon the EVOO/spices over the cheese cubes.
- Let cook until the top corners of the cubes nearly disappear. Do not turn over.
Serve right in the skillet, along with any kind of dense bread on plates. Using a fork, pull the cheese out of the pan and right onto the bread. Delish.
1-inch Thick Slab of Provolone
Cut into cubes
Herbs in olive oil
This is what it looks like when you start eating it. Crusty brown on the bottom.
A friend of mine named Stephanie lives in Columbia, Maryland. She used to tirelessly collect fabric scraps and sit at guild meetings, cutting the little scraps into business-card size rectangles. She then sews two together, then sews one onto the end to make a rectangle-shaped block. She makes mini quilts and donates them to her special cause. I suspect nothing has changed and she still cuts those bits of fabrics.
I’m not sure where this pattern came from. I do know my cousin Kris made this block, but I believe it was jelly-roll width. You’ll never forget the size pieces you need for this. Just grab a business card and measure it. They also save up very quickly if you’re a quilter. I am currently cutting my leftover scraps into 5-inch squares and these BCB (business card block) rectangles.
Use 100% cotton fabric scraps. The more the merrier. You’ll require 32 total rectangles 2″ x 3½”, which is the size of a standard business card.\
Cut 16 dark prints.
Cut 16 light prints.
- Sew center two together (1 and 2), side by side, press.
- Sew 3 and 4 to the 1-2 set, as shown at left, press to dark fabric.
- Sew the ends of 5 and 6 together, press.
- Sew the ends of 7 and 8 together, press.
- Sew the 5-6 piece to the top of the 1234 piece, with the pressed seam facing to the 6.
- Sew the 7-8 piece beneath the 1234 piece, making sure that you place the pressed 7-8 seam toward the 7 piece. This will ensure that all of our blocks will have “locking seams”.
Make a total of 4 blocks.
- 2 with darks in the center
- 2 with darks around the outside
Submit 4 blocks, each squared to 6½”. Do not sew the blocks together! That can be done by the winner.
To reinforce the importance of pressing the seams
When you are holding the finished block with the BACK side facing you, the top piece (5 + 6) seam will be facing left and the bottom piece (7 + 8) seam will be facing right.
One 13″ x 9″ cake or about 24 cupcakes
This recipe comes, via my sister Linda, from a cookbook compiled by the Red Hill Fire House in Red Hill, Pennsylvania. This cake does not need frosting; it is not dry at all. She put the Cool Whip frosting on it, and it’s to die for.
2 Cups Sugar
2 Cups Flour
2 Teaspoons Baking Soda
1 Can Crushed Pineapple (20 oz)
1 Container Cool Whip Cream Cheese Frosting, if desired.
Throw all in a bowl and mix. Pour into greased and floured pan(s). If making cupcakes, fill these a little more full than usual—about 3/4 full instead of 2/3.
Bake cake for 30 to 40 minutes; cupcakes for 20 minutes, until the top is light golden brown.
Strange about what happened to that missing cupcake. The ones in the picture are not yet frosted.