Shae Logan

“We love to eat!” said Shae Logan, and “Oh, yeah!” was her response to, “Do you cook a lot and have you been cooking a long time?”
Hobo patties are probably the first thing Shae learned to cook from her great grandmother and she did them by her recipe until husband Kevin came up with a little different version that they now use.
She also learned to make her great grandmother’s banana pudding from her, and it and the  “Better Than Sex” Cake are the two main desserts that she makes.

Although Pinterest is her favorite source for finding recipes, she gets some from the internet  which are mostly Paula Deen. She also tries a lot of things from Pinterest when looking for ideas for something to take for daughter Erika’s school parties like Valentine’s Day, Easter, Thanksgiving and Christmas.

Some recipe ideas come from older cookbooks that she has, including a Bell’s “that is about to come apart.” She is also a fan of Rachel Ray.
Holidays are traditional for their family, and about the dressing her great grandmother used to make, Shae said, “she put every bird she could find in there” because she would use  chicken, turkey and duck.

Shae and Kevin  have two children, Erika, 5, and Brettley, 18 months, and the birthday person gets their favorite food cooked for them. Kevin likes meatloaf with tomato topping and Erika, who already wants to help her in the kitchen,  likes homemade pizza. They almost always use the cauliflower crust now for their homemade pizzas, and top it with pepperoni, cheese and black olives.

She recently found a dish on Pinterest that uses chopped cauliflower instead of noodles, for making macaroni and cheese. The cauliflower is chopped finely, mixed with shredded cheddar cheese and a little milk if desired, and cooked in the crockpot. “It is awesome!” she said.

Not Yo’ Mama’s Banana Puddin’
2 bags vanilla wafers
6-8 bananas, sliced
2 cups milk
1-5 oz. box instant French vanilla pudding mix
1-8 oz. pkg. cream cheese, softened
1-14 oz. can sweetened condensed milk
2-12 oz. containers frozen whipped topping, thawed
Line bottom of dish with vanilla wafers, and then a layer of bananas. In a bowl, combine milk and pudding mix, and blend well with electric mixer. In another bowl, combine cream cheese and condensed milk together and mix until soft. Fold one bowl whipped topping and mix until well blended. Add cream cheese mixture and mix until well blended. Pour half mixture over cookies and bananas. Add another layer of cookies and bananas and pour rest of mixture over, top with cookies, and then a tub of whipped topping. Serve chilled.

Cauliflower Pizza Crust
1 head cauliflower, stalked removed
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. garlic powder
2 eggs, lightly beaten
Preheat oven to 400°. Spray baking pan with non-stick spray. Break cauliflower into florets and chop in food chopper until fine. Combine cauliflower with mozzarella, parmesan, oregano, salt, garlic and eggs. Mix well. Pour in center of baking sheet and spread into a circle to resemble a pizza. Bake 20 minutes. Add desired toppings and bake additional 10 minutes.

Hobo Patties
1 lb. hamburger meat
1 bag baby carrots
3-6 sliced potatoes
1 can English peas
Mix hamburger meat with whatever seasoning desired. Put in 9×13 dish and flatten out. Add sliced baby carrots, sliced potatoes, and English peas. Add a couple of tablespoons of butter, cover with aluminum foil and bake at 350° for 30-45 minutes or until meat is done in middle. Best served with Country Bob’s.

Better Than Sex Cake
1 package Devil’s Food cake mix
1 can sweetened condensed milk
6 oz. caramel ice cream topping
3 Heath bars (crushed in chopper)
1-8 oz. bowl frozen whipped topping, thawed
Bake cake according to package directions. Allow to cool in freezer for five minutes. Make slits with fork through to bottom. Combine half can condensed milk and half caramel topping and stir ‘til smooth. Slowly pour in slits and across the top of cake. Sprinkle half of crushed Heath bars over cake. Top with whipped topping and drizzle caramel over top and sprinkle remaining Heath bars over top. Serve chilled.