From the Kitchen: Jamie Dunsbergen

In this week’s featured kitchen, there is never a dull moment with two little boys underfoot. Christian, age 2-1/2, and Ellington, age 1-1/2, keep their parents, Andy and Jamie Dunsbergen, busy playing tractors, reading books, and getting into everything little boys like to explore. The Dunsbergens call a rural New Sharon acreage their home, which they moved into nearly one year ago. With a busy family of four, both Andy and Jamie own and operate their own businesses. Andy Dunsbergen Construction keeps Andy going from sunup to sun-down most days, while Jamie enjoys being a hairstylist out of her home on a part-time basis. She also does in-home day care a few days a week and loves to watch her boys learn and grow each day.

Christian, Andy, Jamie, and Ellington Dunsbergen live on an acreage in rural New Sharon.

Jamie graduated from Newton High School in 2006 and went on to get her degree from La’ James in Johnston in 2007. She has been doing hair for 10 years and really enjoys having her own salon in her own home now. Andy, the son of local Sully residents Dennis and Lisa Dunsbergen, is a 2006 graduate of Lynnville-Sully High School. They met through mutual friends. And rounding out the Dunsbergen family are their two dogs, Kayne and Mitzy, and several free-range chickens the family enjoys gathering eggs from.

Perfecting brownies has proved to be a unique and challenging baking experience for Jamie. One of Andy’s favorites, Jamie had a hard time overcoming the “hard as a rock brownies.” But just recently, she has perfected them using her cast iron skillet, a kitchen tool Jamie now uses all the time and would be lost without one in her kitchen. Jamie also enjoys using her Crock-Pot, especially for the Crock-Pot Potato Soup she is sharing with our readers today. It’s a great rich and creamy recipe for those upcoming fall and winter chilly nights!

Jamie lists her favorite thing to make as desserts. “I stick to the ones I am good at,” Jamie said with a laugh. “I am not very daring when it comes to new ones!” The Cream Cheese Bars she is sharing with us are her “No. 1 go-to-dessert.” Jamie also enjoys making pies and cookies. Spending time in both of her grandmas’ kitchens and her mom’s kitchen gave her valuable cooking and baking lessons she still uses today.

When it comes to keeping a clean kitchen, Jamie highly recommends doing the dishes every time you’re done cooking or baking, not allowing them to pile up.

Christmas is Jamie’s favorite holiday. They have a few Christmas traditions, including eating lasagna on Christmas Eve with Andy’s side of the family. The Dunsbergens have also started their own family tradition with their boys, allowing them to open up a gift on Christmas Eve with their Christmas pajamas in it as well as some other little items like a book or small toy.

Roast with carrots and potatoes in the oven is a family favorite recipe from Jamie’s mom. And the truth be known, Jamie is still trying to learn how Lisa, Andy’s mom, makes a few of Andy’s favorites. “I have heard, ‘It’s not how my mom makes it’ a time or two,” Jamie said with a laugh.

Casey’s pizza on Wednesday nights has become a family tradition in the Dunsbergen household. And it’s always half taco for Jamie and half supreme for Andy. Thankfully, the kids aren’t picky eaters when it comes to pizza. “They just love pizza!” said Jamie. As with any little kids, the boys are also big fans of macaroni and cheese!

The Dunsbergens enjoy eating out at LaCabana in Newton where Jamie loves their chicken nachos. “We try not to venture out to eat with the boys,” Jamie said with a laugh.

In Jamie’s spare time, she loves to sew and has made several baby items, pillows, and quilts. Andy enjoys deer hunting in his spare time, and together the Dunsbergens butcher their own deer. “I don’t mind deer meat,” said Jamie. “We mix it with beef, so it doesn’t taste too much like game.” They make roasts, ground deer, deer sticks, and deer loins to enjoy all winter long.

Andy is the griller of the family, and if Jamie has her way, she doesn’t touch the grill very often. They do love their Green Mountain Grill and highly recommend it to other grillers.

The Dunsbergens are members of Sully First Reformed Church where Jamie is leading new women’s Bible study on Tuesday nights, and Andy is an usher. Jamie is also part of a moms’ group that meets at the Harvest House, as well as a couple’s Bible study that meets there, too.

Jamie usually gets groceries at Hy-Vee in Pella because that is the closest grocery store to her house. But if she had her choice, she really likes shopping at Aldi’s in Marshalltown. “The prices are really good, and the produce is great. They also have a good selection of organic and natural products,” shared Jamie.

For those cold winter nights, Jamie is sharing her Crock-Pot Potato Soup and Cream Cheese Bars for dessert. And for all those deer hunters out there, she also has a venison recipe for you to try. Enjoy!

 

Crock-Pot Potato Soup – Jamie Dunsbergen

1 32 oz. bag frozen cubed hash browns

1 32 oz. box chicken broth, low-sodium can be used

1 10 oz. can cream of chicken soup, do not add water

1 8 oz. package cream cheese, not fat-free

3 oz. bacon bits

1 c. shredded cheddar cheese

Put the hash browns in the Crock-Pot.

Add in the chicken broth, cream of chicken soup, and half the bacon bits.

Add a pinch of salt and pepper.

Cook on low for 7-8 hours or until potatoes are tender.

An hour before serving, cut the cream cheese into very small cubes. Place the cubes in the Crock-Pot.

Stir a few times throughout the hour before serving. You may have to put some muscle in to get it completely mixed in. Once the cream cheese is completely mixed in, it's ready to serve.

Top with cheddar cheese and some additional bacon bits.

 

Venison Meatloaf – Jamie Dunsbergen

1-1/2 lb. ground venison

1/2 c. chopped onion

1/2 c. ketchup

1/4 c. brown sugar

2 tsp. salt

2 Tbsp. Worcestershire sauce

2 eggs, beaten

1 c. Quick Oats, bread crumbs, or cracker crumbs (I prefer to use Quick Oats, but any of these will work)

Combine ketchup, brown sugar, and Worcestershire sauce. Set 1/4 of this aside for the top of the meatloaf. Next, combine the remaining ingredients and mix well. Shape into a loaf, approximately 8″ x 5″ and place into loaf pan or 9″ x 13″ pan. I prefer to use the loaf pan so it will keep my top coat in place. Note, using the loaf pan is more likely to lead to slightly burnt meatloaf edges (believe it or not, my husband and I actually prefer the burnt edges). Pour the remainder of the ketchup mixture over the top of the meatloaf and spread evenly. Cover with foil and bake for one hour at 375 degrees; remove foil and bake for an additional 15 minutes.

Some other great alternatives: Layer bacon across the top of the meatloaf before cooking or shape into patties for meatloaf burgers and throw on the grill.

 

Cheesecake Crescent Rolls – Jamie Dunsbergen

Easy-to-make homemade cheese Danish treat when you start with two cans of refrigerated crescent rolls, filled with a delicious and creamy cream cheese filling.

2 cans Pillsbury Crescent Rolls

2-8 oz. packages cream cheese, softened

1 c. sugar

1-1/2 tsp. vanilla

1/4 c. butter, melted

1 Tbsp. cinnamon

2 Tbsp. sugar

Preheat oven to 350 degrees. Unroll and spread one of the cans of crescent rolls on the bottom of a 9" x 13" baking dish (or 8 x 8 if you want to cut the recipe in half). Combine softened cream cheese, 1 cup sugar, and vanilla. Spread over crescent roll layer. Unroll and layer remaining crescent rolls over cream cheese layer. Melt butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar. Bake for 20 to 30 minutes in 350 degree oven until bubbly and slightly browned. Drizzle with a little honey if you like. Let cool a bit, slice, and eat.

 

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