Traditional Cheesecake with Peach Whiskey Sauce

Last weekend we celebrated the hubs grandmother’s 92nd birthday, with a big family dinner. And I don’t know about your family gatherings but in ours we all bring a dish to share and dessert seems to always be a hit. When I was talking to my MIL about what I should bring she said whatever you feel it really won’t matter. I said well I am thinking about my momma’s rice and possibly a cheesecake. She oh yum a cheesecake that sounds good. Well that confirmed it I was bringing both of those dishes.


This cheesecake recipe was given to me by a good friend, and she said that supposedly it was close to the Cheesecake Factory cheesecakes. I have been making this version for several years and I would say it is the closest I have ever come to achieving Cheesecake Factory amazingness.

When I sat out to make it Saturday I wanted to alter it in some way but I was a little scared because others would be eating this, but peaches and cream cheese cake kept creeping into my mind. That is where this lovely sauce was born. I do believe the next time I make this one I will be folding some of the sauce into the cheesecake batter! Yummy!

I will say this recipe must be a success because my new BIL isn’t much of a sweet eater but does like cheesecake. And on Sunday I witnessed him eating two large pieces of this cake! I am so glad everyone enjoyed it! Hope you and yours will as well!

Traditional Cheesecake

1 ½ cups Vanilla Wafers (ground)

½ cup Pecans (ground)

½ cup Almonds (ground)

4 TBSP Butter (melted)

2 ½ block of Cream Cheese

1 1/3 cups Sugar

5 Eggs

16 oz Sour Cream

¼ cup Flour

2 tsp Vanilla

2 tsp Lemon Juice

Pre-heat oven to 325, place a dish of water on the lowest shelf, this helps the cheesecake stay moist and prevents cracking. In a food processor grind your vanilla wafers and nuts together once ground slowly add in the melted butter. This should have the texture of wet sand. Press the mixture into a large spring form pan or a 9x13 baking dish. Set aside

The remaining ingredients should be at room temperature before mixing. Keeping the mixer on a low setting the entire time. Cream together cream cheese and sugar until light and fluffy. Then add the eggs on and at a time allowing it to incorporate completely before adding the next. Add in the sour cream and flour, incorporate thoroughly. Finish with the vanilla and lemon. Pour the mixture into your crust.

Bake the cake for 1 hour and 15 minutes when baking time is complete turn off the oven and crack the oven door. Leave the cake in the oven for an additional hour. After the one hour transfer to the refrigerator. If you are baking this in the 9x13 dish reduce cooking time to 1 hour.

Peach Whiskey Sauce

1 bag of Frozen Peaches thawed

1/3 cup Sugar

1/3 cup Water

4 TBSP corn starch mixed with water to make slurry

Splash of good Whiskey

1 tsp Vanilla

In a food processor pulse the peach into smaller pieces. Pour into a medium sauce pan over medium heat. Add in the sugar and water. Allow mixture to come to a bubble stirring regularly, and then slowly stir in the cornstarch slurry. Continue cooking the mixture until nice and thick, you may need to add more slurry or more water depending on thickness. Turn off the heat and add in the Whiskey and Vanilla. Serve either warm or cool over the chilled cheesecake.

Stuffed Zucchini

Here is another great zucchini recipe that I prepared with the abundance of zucchini that my momma has. I used the same technique that I did with Squash Boats to prepare them, and I used pretty much the same filling I use for my Stuffed Peppers. It isn’t your traditional stuffed pepper filling but I love it!


I prepared these a few nights ago for my parents and brother, I wasn’t sure how they would go over but I knew that I would like them so any leftovers would just come home with me. Well let’s just say I had to figure out something different to take for lunch the next day. The platter was wiped clean! So if you are on zucchini overload give this recipe try for a nice summer supper!

Stuffed Zucchini

4 medium zucchini squash (cut in half lengthwise and the center scrapped out)

1 lb of Pork Sausage (you could use hamburger)

1 box Uncle Ben Wild Rice

1 small onion (chopped)

1 small can Tomato Sauce

1 Cup Shredded Cheddar Cheese

EVOO

Salt and Pepper

Preheat your oven to 350 degrees. Place your zucchini boats cut side up on a lined baking sheet. Drizzle with EVOO and season with salt and pepper. Roast in the oven for 20-25 minutes until tender. While those are working brown and drain your sausage in a large skillet. In that same skillet add the onion and prepare the rice according to package directions. When rice is just shy of finished add in the tomato sauce and pork. Season mixture with salt and pepper. Stir in ¼ cup of the Cheese.

Once the zucchini are done remove from the oven and stuff with the rice mixture. Top with remaining cheese and return to the oven for 10 to 15 minutes. ENJOY!!!

Weekend Recap…Royals, Boots and Birthdays

This was the first weekend the hubs and I have had off of work in over a month and we made certain to take advantage of it!

We started the weekend off on Friday evening heading to the “K” for an awesome Royals game. It was Mizzou night (my alma mater), so dressing in our best tiger gear was mandatory. The stadium was filled with tiger fans, tiger cheerleaders, The Golden Girls, and of course Truman! This was a whole family event, my parents, my brother and his fiancé, and the three of us. What a fun evening it was, sweaty but fun! We took Charlot out to the kid’s outfield experience and she had a ball! The carousel was her favorite!

Charlot must have decided to try out everything the ball park had to offer and pretty much ate everything in sight. Hot dog, cheese puffs, Scooby snacks, ice cream with m and m’s, and pretty much all of my frozen lemonade, plus one or five Pepsi. In addition to the great food the game was great and the Royals pulled out a solid win. Then to top things off on Friday nights fireworks follow the game they were plain and simply amazing. To quote my three year old “Pap that was the best night EVER!”

Seriously if you haven’t taken your family out to a Royals game and you live close you definitely should it is a great family friendly place!

Saturday morning Charlot and I kind of hung around the house cleaned did laundry the normal Saturday morning stuff. Once we had finished our chores she and I headed out for some much need retail therapy! A girl simply cannot show hogs in the same boots she had last year, ok they don’t fit anymore either! I let her pick out her own this year, and these puppies were the only pair she wanted to try on and we walked out of the store with them on her feet. They didn’t leave her feet until I finally insisted that she not wear them to bed.

We finished off the weekend celebrating the Hubs grandmother’s 92nd birthday! Grandma Zella is one of Charlot’s favorite people and we were so excited to celebrate with her!

Great fun filled weekend!

An Evening with Daisy, some Babies, and an Expectant Momma...

Well hello blog I have missed you dearly! Guys seriously I am so happy that today is the final day of the pollinating season and maybe just maybe my life can get back to “normal”. So in honor of my finally sitting down to blog I decided to include some pictures of the creatures that started this whole mess, the piggies!


Last night I cooked supper at my parents’ house (recipe coming soon). And we got Charlot’s show gilts out for a stroll. Minnie did awesome and so did Daisy. You guys haven’t gotten the chance to meet Daisy yet! Well here she is! A lovely Berkshire beauty with personality for miles, she enjoys walking, eating, and sleeping. She has also developed a love for the occasional marshmallow. She and Charlot and going to make their showing debut next weekend at a local pee-wee show, just a little trial run before the big game of the state fair!

I also got a chance to finally snap some pictures of these little cuties. They were born last week and have stolen my heart, well at least until the next litter is born. They are so much fun and so so loveable. Momma seems pretty smitten by them as well!

Lastly I may get some comments on this last statement but hey it’s my thoughts! So I have never been a huge fan of the whole belly shot movement. Some of my friends have done them and they look amazing but me I would end up on one of those most awkward photo lists. I have one picture of myself very prego and I am glad I had the hubs catch that shot, but beyond that I am good! Well last evening I was summoned by the hubs to get my camera and this is the result!

Isn’t she a beaut! Maybe I don’t mind the belly shot after all, as long as it isn’t me!

Earning her keep...

Sorry the pictures in the post are a bit dark it was close to dusk when I got there to pick the little one up!

As a kid my dad used to tell me all the time when I would be doing something for him that I was just earning my keep. I was always aggravated by that line, I mean shouldn’t he just want to give me things?!?!?! Apparently I have decided to have the same philosophy with my kid. The other night the hubs was heading out to bale some hay and he was going to take Charlot with him so I could go do a new water aerobics class (wow what a workout). As I was packing stuff up for the two of them Charlot was doing some whining about why did she have to go with Daddy and why did they have to bale hay. I of course answered her. Charlot #1 stop whining. #2 we bale hay so the cows have food in the winter. #3 you need to go with Daddy because he needs your help and you are earning your keep. Yup it just happened my dad entered my body and came out my mouth.

Savage beast tried to approach my car as I was recovering my child!

Happy as a lark didn't want to leave the tractor



Checking out her hardwork.



More characters trying to approach as I was leaving!!!

The hubs parents actually had planned on coming out to the pasture where he was baling to help entertain her for him. I guess the little stinker took me seriously and insisted on being in the tractor with her dad the entire time to earn her keep. I guess I shouldn’t be so sarcastic with my kid!

Squash Boats

Each summer my momma, my co-workers, and just about anyone I know become overwhelmed with zucchini and yellow squash. It seems that one plant will produce 1000, not really but lots. I love these little summer treasures and I am always looking for new ways to prepare them. Hint the blog will have several recipes featuring these soon. Any who a great friend of mine was talking about these stuffed zucchini’s that she make and shared this recipe with me. Well boy oh boy where these good, I loved using them with the yellow squash while the hubs preferred the zucchini. On top of that they were super easy and I was able to do most of the prep work the night before and just assemble before baking!

Give this recipe and try I am sure it will become one of your summer faves. I am thinking about making these again this week and switching up the fillings, stay tuned for that! Thank you again to Cheri for opening my eyes to this simple supper.

Here are my beautiful boats pre-roast

Post roast

Stuffed with cheese added on top.

Squash Boats

3-4 zucchini or yellow summer squash

1 lb pork sausage

1 box of stuffing (prepared)

6-8 slices of cheese (I prefer provolone)

EVOO

Salt and Pepper to taste

Pre-heat oven to 375. Cut your squash in half length wise and scrape out the center creating a vessel for your stuffing. Place squash on a foil lined pan cut side up and drizzle with EVOO and season with salt and pepper. Roast in the oven for 30-40 minutes depending on the size of your squash. In the meantime brown your sausage and prepare the stuffing according to the package directions, or you could make your own but I took the easy way out! Once the squash is nice and tender remove from oven and lower oven temp to 350. Fill squash with sausage then cover with stuffing. Drizzle the tops with a bit more EVOO and bake for another 10 to 15 minutes, just make sure the filling has gotten good and hot. In the last two minutes top each squash with a slice of the cheese. Allow cheese to melt and brown slightly. Last step ENJOY!

Where have I been and why haven't I been cooking much...

Got to love this view!!!

I feel I have not been a great blogger this past week. Ok so I am not sure I am ever a great blogger but I feel I have neglected it. I also feel that my few faithful readers deserve some explanation. During the time from late June through mid-to late July I work each and every day. Yes seven count them seven days per week in a corn field. Nope it isn’t a ton of fun but it is a part of the job and I know that each year it will be the same. This is our peak pollinating time and we have roughly 150 high school kiddos at our research center each day that need my attention (plus the attention of everyone who works here).

I will say the kids help make it a lot more fun and when we get views of the crop dusters like these that is pretty awesome as well. I do promise to be better and I am actually cooking a recipe tonight so there will be a homemade meal on the table tonight, family get excited!!!

4th of July Recap...

I know the 4^th of july is over but I couldn’t resist posting some pics from our families celebration. Every year my parents have a big party for all our family and friends and this year was no different. Even though not as many people as usual could make it, fun was had by all. The evening included plenty of delicious food, water gun fights, and FIREWORKS. I being well me didn’t take a picture one, yes I am an airhead. Thankfully Lauren (my SIL to be) came through! She captured some of the best images of Charlot and her cousin Mia. I just look at these pictures and can’t help but smile and think what sweet little ladies they are becoming!

Cheering I am not certain for who but cheering!

Here they are being Elsa (Frozen) and I am sure they are freezing everyone that comes near.

I am trying convince Charlot I know what I am doing and no worries!

She and I do not have the ability to take a decent pic together.

Oh the hubs he loves pictures.

She found a safe spot for fireworks.

Thank you to my photographer, your date is kind of weird.

Dinner for one...Pasta with Spinach and Tomatoes

Do you ever have times when you have a crazy night that you need to get many things done and everyone in your home seems to be eating at different times? No, oh so it really is only us. Well occasionally I find our house in those moments. For instance the gate opening night, Charlot and I took the hubs supper, got home I quickly fed her supper and got some laundry done before my parents were supposed to be at our house for our nightly walk. Then when we got home from the walk it was bath time, story time, pray time and bed time for Charlot. And about 8:45 I still hadn’t eaten. I understand it isn’t great on your body to eat so late but I was STARVING! So this little throw together is one I go to in a pinch regularly! Sometimes I add leftover grilled chicken to it, but on this night I ate it straight up like this just noodles, veggies and sauce! If you ever find yourself starving late at night, and need a meal in under 10 minutes flat here is your go to!


Pasta with Spinach and Tomatoes

1 handful of Angel hair pasta (depends on how much you want)

A couple handfuls of baby spinach leaves

1 tbsp Butter

1tbsp EVOO

1/8 cup Milk (I use whole)

¼ cup Parmesan Cheese

1 Roma Tomato (seeded and diced)

½ Lemon (zest and juice)

Salt and pepper to taste

Cook pasta according to package directions, druing the last minute or two of cooking throw in your spinach. Drain and set aside. In the same pot you cooked your pasta in melt butter and EVOO. Turn heat down a bit stir in your milk. Season with salt and pepper. Grate in the parmesan cheese and stir quickly add pasta and spinach back to the pot. Stir to combine everything add in tomatoes and lemon juice and zest stir to incorporate. Top with a bit more cheese. ENJOY!