Colton is now going to public school and I have found myself in a very quiet house during the day. Anyone that knows our family is aware of the issues we have faced the past few years and will understand when I say that homeschooling was not working any more. I debated returning to the workforce after being out of it all of Colton's life, but we decided as a family I would stay at home and continue to raise the veggies, help with animals and all of the other things I do. It wouldn't make a lot of sense at this time to drive to Lincoln every day and still have the work to do here. So much for having a college degree!
So many people wonder why I would continue to stay home when Colton is at school and it is a simple answer. We don't need the income and what I do here saves us a lot of money every year! The garden supplies us with veggies all winter and well into the next season, the poultry and cows we raise are also a food source. All of the food we raise does not have pesticides, chemicals or antibiotics so we know what we are eating. I make most of our meals from scratch so we aren't getting all of the preservatives and other stuff that we don't want to eat. This led me into making our hot dogs, bratwurst and now summer sausage.
Last week I made beef pepper jack bratwurst and beef hot dogs. I didn't realize how easy they were to make and they are so much better than what you get at the store! The brats go perfect with a home brew beer! This week I decided since we had a half beef left in the freezer I would try my hand at summer sausage. After looking for a recipe I found one and gave it a try. It turned out to be very tasty and as I type the second batch is baking--did I mention how good it smells???
Beef Summer Sausage
2 lbs ground lean beef (or mix with pork)
2 Tbsp mustard seed (can cut back some if you don't like it)
1 Tbsp garlic powder
2 Tbsp liquid smoke (I used Wrights brand since it doesn't taste fake to me)
2 Tbsp Morton's Tender Quick (with the salt in the grocery store)
1 tsp coarse ground black pepper
I mix all of this in the food processor until well blended. I use mahogany fibrous casings so they look like store bought. You can roll the mixture into a log and wrap it in aluminum foil too. Put it in the fridge and let sit for 24 to 48 hours. When you are ready turn the oven on to 325 degrees and slip those bad boys on a broiler rack with water in the bottom part. (or I use a sheet cake pan with a rack inside putting enough water in to just barely reach the rack. If you use the foil method poke a few small holes through with a toothpick to allow juices to escape. Put them in the oven and bake them for 45 minutes. Turn and bake for 45 minutes more. Remove from oven and allow to cool before storing them in the refrigerator. The hard part is they need to sit overnight before you dig in!
Variation:
Add 2 chopped jalapenos and 1/4 to 1/3 cup shredded cheese (your choice) to the meat mixture before stuffing the casings.
This also can be frozen and saved for later.
The other new thing I tried this past week was a new dessert. James needed something with a "fiesta" theme to take to work and sopapillas crossed my mind but then we realized he would have no safe way to make them at work and they aren't very good cold! I found a recipe for Sopapilla Cheesecake Dessert and that was it!! Like all recipes I find I must try them on us first and then will make them for others. I wonder why someone made the comment to me not long ago that it must be hard to not gain weight at my house??? James took it to work this morning and it sounds like everyone was enjoying it. I hope they save a peice for me! Did I mention it is easy to make?
Sopapilla Cheesecake Dessert
2 (8 oz) pkgs cream cheese; softened
1 cup sugar
1 tsp vanilla
2 (8 oz) cans crescent rolls (dairy case)
3/4 cup sugar
1 tsp cinnamon
1 cup butter (I will cut this to 3/4 cup next time I make it)
1/4 cup honey (optional)
Set oven to 350 degrees.
Beat together the cream cheese, 1 cup sugar and vanilla; set aside.
Press the contents of 1 can crescent rolls into the bottom of a 9" x 13" cake pan. Spread the cream cheese mixture over the top. Roll the contents of the second can of crescents out on wax paper so it is large enough to cover the cream cheese mix and place it on top. Melt the butter; mix in cinnamon and 3/4 cup sugar and spread over the top of the crescent dough. Bake for 30 minutes or until golden brown. Allow to cool and drizzle the honey on top. Keep in the fridge.
This afternoon I will make some bread and throw together some soup from scratch. I know the guys will appreciate it and enjoy every bite of it--especially with this bitterly cold weather we are having.
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