Honest to goodness, yum. You’re going to love this recipe from Don’s dad. It’s one of our summer favorites and one of our new favorite ways to use fresh basil from our garden.

What you’ll need:

  • 1 pound sweet Italian sausage
  • 1 stick butter
  • 1/2 pound mushrooms, sliced
  • 1 medium-size red onion, chopped
  • 1 teaspoon parsley flakes
  • 1/4 cup fresh basil, chopped
  • 4 teaspoons Italian seasoning
  • 1 teaspoon garlic salt
  • 1/2 teaspoon fennel seed
  • 4 teaspoons oregano
  • 1/2 cup grated parmesan cheese
  • 16 ounces thin spaghetti, cooked and drained

To prepare:

  1. Break up sausage into large skillet. Sauté over medium-high heat 5 to 6 minutes or until thoroughly cooked. Drain off excess fat and set aside.
  2. Melt butter in large saucepan over medium heat. Add mushrooms, onion and seasonings. Cook, stirring occasionally, 5 minutes.
  3. Add reserved sausage to saucepan and cook 10 minutes.
  4. Add sausage mixture and cheese to hot cooked pasta and toss gently. Spoon into serving dish and garnish with additional cheese, if desired.

Thanks, Papa Sutphin! ♥

Last week, in an effort to help us connect with Nigel, C in WI was kind enough to share a recipe for Paco’s favorite treats. Paco is C’s shy, rescued Peruvian Paso. According to C, these treats bring Paco to his knees begging. Hmm. Would they have the same effect here at Morning Bray Farm?

First, here’s the recipe for Paco’s favorite treats:

1 c. bran cereal
1 c. grated carrots
1 c. molasses
1 1/2 c. flour.

Mix together. Put teaspoon full dough on greased baking sheet. Flatten with fork and sprinkle of sugar (like Peanut Butter cookies). 350 for 15 min. 

We were fairly certain what the outcome of our baking experiment would be. Not surprisingly, we discovered we have four cookie monsters.

Bernard thought taking a picture of the treats was a ridiculous waste of time.

Ellsworth thought they were delish and immediately asked for a second.

Fergus thought he had died and gone to burro heaven. Keep in mind during all of this I was hollering at Don, “Wait, you all are going too fast. I need to take pictures!”

Oh, sweet Nigel. Would you like a cookie sweetheart?

Paco loves them, so you will too. Better hurry though, before Fergus gets it.

Oh dear! It fell on Ellsworth’s butt. (This place is a madhouse.)

Let’s chase that puppy down before Ellsworth runs off with it, okay?

Here you go, buddy. I then heard Nigel exclaim something about a par-tay in his mouth.

Meanwhile, I turned around to find Ellsworth still pleading with Don for a second cookie. As was Bernard’s, Ellsworth’s upper lip reach was quite impressive.

After everyone had their second cookie, Ellsworth got to lick the plate. I noticed something else going on then too. Look at Bernard’s mouth. He’s savoring that molasses goodness.

They all did it. Too cute, I tell ya.

Dear C in WI,

Thank you so much for sharing your recipe for Paco’s favorite treats with our mom. We loved them and think you and Paco ROCK. Hugs to you and Paco from all of us. 


The Boys ♥

Don is an excellent cook. He has a knack for cooking without recipes (I do not; please give me my measuring cups and spoons) and is good at finding and making yummy stuff on a whim. ♥  Take yesterday, for example. He was flipping through the PARADE Magazine from our Sunday newspaper and came across this recipe for Grilled Stuffed Jalapeño Chilis.

Grilled Stuffed Jalapeño Chilis

4 oz. cream cheese, at room temperature
2 oz. soft goat cheese
1 1/4 cups shredded white cheddar cheese
2 green onions (green and pale-green part), thinly sliced
Salt and black pepper
12 large jalapeño chilis, halved lengthwise, stemmed and seeded
1 heaping Tbsp ancho chili powder

1. Heat grill to medium.

2. Whisk together the cream cheese and goat cheese in a medium bowl until smooth. Fold in the cheddar and green onions; season with salt and pepper. Fill each jalapeño half with about 2 Tbsp of the mixture; sprinkle the top with ancho powder.

3. Place chilis on the grill, filling-side-up, and cook until slightly charred and tender, about 8 to 10 minutes.

Seriously? De-lish.

Next Page »