Sandhills' Farmhouse Table

 Black & Blue Cheesecake ~This post contains affiliate links~ Black and Blue cheesecake has an incredible flavor that will not only surprise you but will make you come back for seconds and thirds. Blueberries and blackberries. If you don’t believe me, try it for yourself! INGREDIENTS:  CRUST: 1 ½ C graham cracker crumbs 1 ¼ C confectioners’ sugar 5 Tbsp. melted butter ⅛ teaspoon salt OR you can buy ready-to-use cheesecake crusts in the cake aisle at any grocery store. FILLING:  Blueberry PRESERVE (not jam, not jelly, preserve) Blackberries - fresh or frozen. 2 8oz. Packages of room temperature cream cheese ⅔ C sugar 2 large room temperature eggs 1 tsp pure vanilla extract I prefer no crust and to bake my cheesecake filling in glass custard cups on a cookie sheet. You can eat the cheesecake with a spoon and you can add whatever toppings you’d like with the extra room in the custard cups. **Preheat oven to 350 MAKE IT: Prepare your crust or lightly grease your custard cups Stir

 Stuffed Bell Peppers ~This post contains affiliate links~ INGREDIENTS: 1 Bell pepper for EACH eater 1 lb. ground breakfast sausage (Sage flavor is delicious) ½ sweet onion thoroughly chopped into small pieces 1 jar of alfredo sauce 1 C shredded cheddar Optional: Scrambled eggs Chopped celery Chopped sweet peppers Mushrooms Chopped spinach BEFORE YOU START: **Prepare your peppers ~ If you prefer a softer pepper: cut top, scoop seeds, and drop into boiling water for 5 minutes. Remove and run under cold water to keep it from overcooking. ~ If you prefer a crunchier pepper: Cut the top, scoop seeds, and coat outside of pepper LIGHTLY with olive oil. DIRECTIONS: 1. Preheat oven to 400 degrees 2. Brown breakfast sausage in skillet 3. Toss in chopped onion and continue to cook until onions are soft 4. Add alfredo sauce (enough to your liking) 5. Set prepared peppers on a cooking sheet sprayed with cooking oil 6. Scoop sausage mixture into peppers 7. Sprink

 Puffball Mushroom Soup with Lamb Recipe by Kate Cooper ~This post contains affiliate links~ This creamy concoction uses ground lamb, puffball mushroom, potatoes, green onions, garlic, etc. I want it to resemble the Italian wedding soups that are found in fancy delis. So here we go!  All of the ingredients come from the garden-fresh if at all possible. Even the garlic. This is a great fall/winter season soup because most if not all of the ingredients are just waiting to go straight from the soil (washed of course) into the pot! Improvising is always acceptable so use your favorites! Ingredients:  1 lb. ground lamb, browned  Olive oil  1-2 medium white potatoes, peeled and chopped - fresh in season from farmer’s markets  2 fat green onions, peeled and sliced thin – also fresh in season if possible  3-4 cloves garlic, minced  1/3 cup sweet corn   32 ounces low sodium chicken broth  1 to 1 ½ cup puffball mushroom chopped into small pieces – if you have no source for these use a container

~This post contains affiliate links~ Breakfast Scramble This recipe is something that I make almost every morning. It can be portioned down for one person so easily and takes no more than 10 minutes - which makes it worth making a hot breakfast early in the morning. Portion size will be included with the appropriate ingredients. GATHER UP: Olive oil Seasoned salt Mrs. Dash original, no salt added, seasoning Medium Potato chopped small:  *Russet or Golden, 1 per person Sausage Patty, chopped to bite-size: 1 per person Large Eggs: 2 per person OPTIONAL: Chopped onions Chopped sweet peppers Shredded cheddar 2 T heavy cream (scramble with eggs) START COOKING: Whisk eggs, (optional) shredded cheese, and (optional) heavy cream in a bowl and set aside Heat olive oil in a frying pan and add chopped potato Add seasoning (to taste) to potatoes and fry ‘til nearly done, stirring frequently Add chopped veggies if you wish, stirring frequently Add chopped sausage patty and fry ‘til done, stirring