I’ve been battling a combo of poison ivy and poison sumac for a few weeks. I’m ridiculously allergic and apparently deep in my backyard there is a poison ivy and poison sumac party that I was invited to attend. I’ve been to the doctor and gone through two rounds of steroids. I’ve got creams and calamine lotion. Now I’m putting oatmeal on my skin. I boiled up the oatmeal this morning, let it cool slightly and then started slathering it on my legs. When thinking through this particular treatment regimen, I failed to include my four dogs in the equation. I guess I didn’t so much figure they would view oatmeal in the same way a crackhead views crack cocaine. They began circling immediately. If I told one no, another would come in and grab a bite of oatmeal. I’m thinking my dogs will have some cement like bowel movements later. I have to say that the oatmeal I got on my legs did feel really really good. I think I’ll do it again tomorrow…with the dogs locked outside the house.
I’ve entered another recipe contest. This one is for Johnsonville Sausage. I’m testing out two recipe ideas I have. I made the first one this morning. I built this one off the Bacon Quiche Cups I posted earlier this year. Give this one a try, too. It is well worth it! Even though it will make cooking difficult, keep your fingers crossed for me to win a year’s supply of Johnsonville Sausage and a set of professional cookware.
Johnsonville Sausage Quiche Cups
3 Johnsonville Sausage Patties
1 package (8 oz) 1/3 less fat cream cheese, softened
2 tablespoons milk
½ cup shredded Emmentaler or Swiss cheese (2 oz)
2 tablespoons chopped parsley
2 (4.5 oz) cans biscuits
Heat oven to 375 degrees. Spray 12 regular size muffin cups with butter no-stick cooking spray. In skillet, cook and break up Johnsonville sausage patties. Drain on paper towel. Crumble and set aside. In a small bowl, beat cream cheese until smooth. Gradually add milk and eggs, beating at a low speed until smooth. Stir in cheese and parsley. Set aside. Separate biscuit dough and press in bottom of muffin cup, forming ¼ inch rim. Place half of the Johnsonville sausage in bottom of dough-lined pan cups. Spoon cheese mixture evenly into the cups. Sprinkle top with remaining bacon. Bake about 25 minutes. Remove biscuit cups from pan and enjoy!