Friday, January 28, 2011

Mini Cheesecakes

I have always loved cheesecake (who doesn't?) and I am happy to have this recipe on hand for whenever a craving may strike. I'm sure these could even be frozen so that you can just take out a serving or two at a time. I have to thank my wonderful friend Shaunna for sharing this recipe with me, all the way from North Pole, Alaska. =) I love how simple and versatile it is, not to mention delicious!


24 vanilla wafer cookies
3 (8 oz) pkgs cream cheese, softened
1 cup white sugar
3 eggs at room temp
1 tsp vanilla
1 can pie filling

Preheat oven to 325. Line 24 muffin cups with paper or foil liners. Place on cookie in each cup.

In a large bowl, beat cream cheese and sugar until smooth. Beat in the eggs one at a time, then stir in vanilla. Pour mixture evenly into muffin cups to 2/3 full. Bake for 20 min or until set. Cool completely, then top with pie filling.

Wednesday, October 13, 2010

Pumpkin Bread

I recently acquired a pie pumpkin in our bi-weekly CSA delivery, and had so many ideas of what to do with it, it was hard to decide. I love the taste of pumpkin in the fall, and typically make pumpkin bars with cream cheese frosting, but this time I wanted to do something different. After baking and pureeing my pumpkin, I found this recipe for pumpkin bread, and figured I'd give it a shot. This recipe is a keeper as it was quick and easy, and the bread was very moist with all the wonderful flavors of fall pumpkin and spice. You can definitely make it with canned pumpkin puree to make the process even faster. I used one regular sized loaf pan about and had enough batter left to make a mini loaf pan also. This method increased the baking time by about 15 minutes, but I will leave the recipe in its original form below. Enjoy!

  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 3 cups white sugar
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.

2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Recipe adapted from

Sunday, October 10, 2010

Apple Crisp

This is my favorite recipe for apple crisp. The original recipe is from, however I made a few changes to the ingredients and amounts. Using granny smith apples keeps the taste slightly tart, but the topping sweetens it up just enough. Be sure to use cooled butter and not to over-mix in order to achieve a crisp, crumbly topping. You are sure to enjoy this recipe with or without a scoop of vanilla ice cream on top!


4 cups sliced granny smith apples
1-2 teaspoons ground cinnamon
slightly less than 1/2 cup water
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup butter
3/4 cup flour

  • Preheat oven to 400 degrees. Grease an 8x8 inch baking dish.
  • Place apples in prepared dish. Sprinkle with cinnamon. Pour water over all.
  • In a bowl, mix together the sugars and butter, creating a crumbly mixture. Blend in flour. Sprinkle mixture evenly over apples. Sprinkle with additional cinnamon, if desired.
  • Bake in preheated oven 30 to 40 minutes, until apples are tender and crust is golden. Enjoy!

Wednesday, September 15, 2010

Face Lift!



It is time to finally unveil the recent changes to the Kozy Kitchen. With upgraded appliances and new paint, the kitchen is sure to inspire some delicious dishes! The painting was done before the "before" picture was taken, but the color went from tan to red (which didn't work out) and is now Sherwin-Williams "Friendly Yellow". We also ran a gas line from the basement in order to swap the electric stove for gas, which was probably the most exciting change! The first meal made with the new appliances was Chicken Chili, which is featured in this blog and is a great dish for this time of year as the weather cools down. The new kitchen is already bringing me more motivation to cook and bake, so be sure to check back for new recipes in the future!

Sunday, September 12, 2010

Potato Soup

As the weather becomes cool and crisp, I love opening my windows and getting out the slow cooker to make some warm and comforting meals. I decided to get creative and used what I had on hand to create this recipe. I don't normally post my own creations, but we thought the soup turned out really well, and was very simple to make. We enjoyed it with a crisp green salad and some warm buttery dinner rolls. I hope you enjoy!


5 lbs red potatoes, cut into eighths
1 can chicken broth
1 can cream of chicken soup
2 shredded carrots
2 chopped leeks
1 soup can of water
10 slices bacon, cooked and chopped
milk to taste (about 1 cup)
freshly ground pepper

Optional for topping:
shredded cheddar cheese
sour cream or Greek yogurt
additional diced bacon

  • Place potatoes, broth, cream of chicken soup, carrots, leeks, and water in crock pot.
  • Cook on low heat 6-8 hrs or high heat 3-4 hours.
  • Use a potato masher, or any kitchen utensil that will work, to mash some of the potatoes up.
  • Stir in milk until soup reaches desired consistency. We like our potato soup quite thick, so I only added about 3/4 cup milk.
  • Add bacon.
  • Add salt and pepper to taste. (I used lots of black pepper!)
  • Replace lid on slow cooker and allow soup to heat up for about 10 more minutes.
  • Place soup in serving bowls and top with toppings of choice.

Friday, September 3, 2010

Broccoli Salad

I was blessed with a very nice baby shower in August. My wonderful cousin planned the food, and everyone really enjoyed this recipe. In order to save time we used microwavable bacon, prepared the salad the night before, and refrigerated it overnight. This would make a great side dish for a potluck or summer barbecue. Hope you enjoy!


1 large head broccoli
6 to 8 slices of bacon, crumbled
1/2 c chopped red onioin
1/2 c raisins
8 oz sharp cheddar, shredded
1 c mayo
2 tbsp white vinegar
1/4 c sugar
1/2 c cherry tomatoes, halved
salt and pepper to taste


Mix broccoli, bacon, onion, raisins, cheese, and tomatoes in large bowl.
Mix mayo, vinegar, and sugar in a small bowl, and stir into large bowl to coat ingredients.

Source: Paula Deen

Saturday, July 10, 2010

Ice Cream Torte

I first tried this dessert at my Aunt Heidi's house a few years ago. It was so good, I had to request the recipe. Every year since then, my husband has requested this for his birthday cake! It is very simple to make, keeps well in the freezer, and can be done with either store bought or homemade ice cream. The fresh, minty ice cream is a perfect counterpart to the rich fudge base of the torte. Enjoy!


20 Oreos crushed- reserve 1/4 cup
4 one-ounce squares unsweetened chocolate
1 stick butter
2 cups powdered sugar
3 eggs beaten
1/2 gallon mint chocolate chip ice cream

  • Spread crushed Oreos in bottom of a cake pan.
  • Melt chocolate squares and butter together in a small saucepan over low heat, stirring frequently. Stir in powdered sugar and eggs, and cook, stirring frequently until it begins bubbling.
  • Pour chocolate mixture over Oreo crumbles in cake pan. Cool for 1 hour.
  • Spread ice cream over base and sprinkle reserved crumbs over top. Freeze.