Cowpoke Casserole

This is a ramped up cowboy version of Shepherd's Pie! 
I found this recipe on Pinterest a good while back, and I don't remember who to give the credit to, but this version has been altered by me and is not exactly like the one I found.

Here's how I decided to make it:

Ingredients

One package Idahoan Smoky Cheddar and Bacon mashed potatoes, prepared per package directions

8 strips bacon, cooked, use strips OR crumbled (cook it in the microwave for good crispiness)

1 Tablespoon cooking oil

1 (10 oz.) package frozen chopped onions (or a drained can of fire roasted corn) (or both!)

Garlic powder, to taste

Salt and pepper, to taste

1 lb. lean ground beef

1 15 oz. can fire roasted Rotel tomatoes, drained

2 Tablespoons chili powder

1/2 cup salsa of your choice

1 cup Mexican blend shredded cheese

Directions

Prepare potatoes per package directions. Set aside.

Preheat oven to 375°.

In a 10 inch cast iron skillet, heat oil over medium-high heat and add onions. 

Caramelize the onions, then add beef to skillet and cook until browned. 

Drain off fat. 

If using corn instead of onions, cook beef, drain, return to pan, add corn and mix well.

Add tomatoes, chili powder, salsa, salt, pepper, and garlic powder and mix well.

     

Spread potatoes evenly over the surface of the meat mixture.

Sprinkle with cheese and bake for 15 minutes, remove from oven and lattice the bacon strips   

on top, or sprinkle crumbled bacon. 

        

Return to oven for additional  10 to 15 minutes, until thoroughly hot.

Dig in!!

Sweet Summer Squash Quick Bread

Since I have an abundance of summer squash right now, I decided it was the perfect time to make a quick bread with it.  Zucchini and summer squash are interchangeable in quick bread recipes, so if you have a great zucchini bread recipe you like, try it with summer squash, or give this version a try next time you have some extra summer squash on hand.  This recipe makes 2 standard sized loaves.

Ingredients

Pan Coat:
Butter flavored non-stick spray
1/2 cup granulated sugar
1 teaspoon cinnamon
*Pour leftover sugar/cinnamon mixture into a small container, you will use it later*

Dry:
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon ground ginger

Wet:
1 cup vegetable oil
3 eggs
2 teaspoons vanilla
1/2 cup water or orange juice

Also:
2 cups grated yellow squash (peel and remove seeds before grating)
1 teaspoon poppy seeds (optional)
1 cup chopped walnuts or pecans (optional)


Directions

Peel the squash and scrape the seeds out of the center.  Grate squash, set aside.
Preheat the oven to 350 degrees.

Spray 2 loaf pans generously with non-stick spray.  Combine the pan coat sugar and cinnamon amounts together, stir to mix well, coat sprayed pans and set aside.

Combine all the dry ingredients and whisk together well.

Combine all the wet ingredients in a separate bowl, mix together, pour into dry ingredients.
Mix with a spoon, no electric mixer necessary. 
Add grated squash and nuts if using, stir in.

Place half of batter into each prepared loaf pan. 
Sprinkle poppy seeds on top of each loaf if using and run the tines of a dinner fork lightly across the surface to "plant" the seeds into the batter.



Bake for about 50 minutes to an hour.  Use a cake tester or toothpick inserted into the center to check for doneness. It should come out clean. 
Remove from oven and run a thin bladed knife all the way around the edge to loosen from pans. Allow to cool in the pans for 10 minutes before removing to a wire rack to cool completely. 
While still warm, brush the tops with melted butter and sprinkle the left over pan coat mixture over the top of each loaf. 

This quick bread is even better with a little (or more than a little... that's up to you 😉) butter spread on top and warmed in the microwave.  Every single time I do that, it conspires with my coffee and makes me happier somehow.  They get along very well together!

Chocolate Kahlua and Toffee Cheesecake

Where's my fork when I need it most?  My brain hatched a brand spankin' new cheesecake recipe today!

Here's how to make it:

Ingredients

Crust

2 cups graham cracker crumbs

5 ginger snaps, crushed to crumbs

½ cup sugar

1 stick butter, melted

* crust mixture has divided use*

Cheesecake batter

3 (8 oz.) blocks cream cheese, softened to room temperature

1 ½ cups granulated sugar

3 tablespoons cocoa powder

1 cup sour cream

1 ½ tablespoons Kahlua

3 large eggs

½ cup Heath milk chocolate toffee bits

Topping

Reserved ½ cup crust crumbs

Caramel sauce (Ghirardelli brand is really good)

¼ cup toffee bits

Directions:

Preheat oven to 325 degrees.

Generously spray a 10 inch springform pan with butter flavored non-stick spray.

Combine all crust ingredients in a medium bowl, mix together well with a fork until all crumbs are moistened.  Pour crust mixture into center of pan, spreading into an even layer to cover the bottom completely, not pressing down.  Use a flat-bottomed measuring cup or small drinking glass to press the crust, starting in the center and working outward and up the side about an inch all the way around.  Bake at 325 degrees for 5 minutes only, remove from oven and allow to cool while preparing batter.

In a large mixing bowl, combine cream cheese and sugar.  Beat on high speed with electric mixer until smooth.

 In a separate bowl, combine sour cream, Kahlua, and cocoa powder and mix well.  Add sour cream mixture to cream cheese mixture and beat until well incorporated and smooth. 

Add 3 beaten eggs, beat on medium speed until well incorporated. 

Add toffee bits and stir into batter until evenly distributed. 

 

Pour batter into crust, spreading evenly with the back of a spoon so that batter touches the sides of the pan all the way around.  Swivel pan gently back and forth on countertop to allow air bubbles to rise to the top.  Pop them with a toothpick. 

Place in water bath as shown below. I find this the easiest way to keep moisture away from the bottom of the springform pan. No need to mess with wrapping it in foil!  

To make a water bath, first place springform pan into a larger round baking dish.

Then sit it into an even larger rimmed pan and add about 3/4 of an inch of hot water to the outer pan after you put it in the oven.

Bake for 50 minutes to an hour, or until the center jiggles slightly.

Turn oven off and crack door open slightly, allow to cool in oven for 30 minutes.  Remove from oven and gently run thin knife blade all the way around edge to release from side of pan.  Let cool to room temperature on a wire rack.  Remove ring from pan.

Drizzle caramel sauce over top.  Combine reserved crust crumbs and toffee bits in a small bowl.  Sprinkle around outer edge all the way around and place some in center. 

Refrigerate at least 6 hours or overnight before serving.