Wednesday, November 22, 2017

Apple Slab Pie

1 Double crust pie recipe from best pie crust ever or box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 cup granulated sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 tablespoons lemon juice
9 cups thinly sliced, peeled apples (9 medium)
1 cup powdered sugar
2 tablespoons milk

1 Heat oven to 450°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing into corners. Fold extra crust under, even with edges of pan.
2 In small bowl, mix granulated sugar, flour, cinnamon, nutmeg, salt and lemon juice. Add apples, stirring to coat. Spoon apple mixture into crust-lined pan.
3 Bake 33 to 38 minutes or until crust is golden brown and filling is bubbly. Cool in pan on cooling rack 45 minutes.
4 In small bowl, mix powdered sugar and milk until well blended. Drizzle over pie. Let stand until glaze is set, about 30 minutes.

Best Pie Crust Ever

Say all you want about PIE CRUST this is by far the best recipe, my grandmother made it all of her life and she would say, "when making pie crust, always use Crisco"
This recipe beats out the ones using butter for making great pies.

1 1⁄3 cups Pillsbury BEST® All Purpose Flour
1⁄2 teaspoon salt
1⁄2 stick well-chilled Crisco® All-Vegetable Shortening Sticks or 1⁄2 cup well-chilled Crisco® All-Vegetable Shortening
3 -6 tablespoons ice cold water
2 cups Pillsbury BEST® All Purpose Flour
1 teaspoon salt
3⁄4 stick well-chilled Crisco® All-Vegetable Shortening Sticks or 3⁄4 cup well-chilled Crisco® All-Vegetable Shortening
4 -8 tablespoons ice cold water
2 2⁄3 cups Pillsbury BEST® All Purpose Flour
1 teaspoon salt
1 stick well-chilled Crisco® All-Vegetable Shortening Sticks or 1 cup well-chilled Crisco® All-Vegetable Shortening
6 -10 tablespoons ice cold water
BLEND flour and salt in medium mixing bowl.
CUT chilled shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
SPRINKLE half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.
Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.
SHAPE dough into a ball for single pie crust. Divide dough in two for double crust or double deep dish crust, one ball slightly larger than the other. Flatten ball(s) into 1/2-inch thick round disk(s).
For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.
ROLL dough (larger ball of dough for double crust pie) from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a circle 2-inches wider than pie plate for the bottom crust. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate.
For a SINGLE pie crust, trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Bake according to specific recipe directions.
For a DOUBLE pie crust, roll larger disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out smaller dough disk. Transfer dough carefully onto filled pie. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut slits in top crust or prick with fork to vent steam. Bake according to specific recipe directions.
Two Methods for Pre-baking Pie Crusts (Cream Pies):
Pre-baking without weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Bake crust in lower third of oven, at 425°F, 10-12 minutes or until edges and bottom are golden brown.
Pre-baking with weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Chill or freeze for 30 minutes. Line pie dough snugly with foil or parchment paper. Fill with dried beans or pie weights. Bake at 375°F for 20 minutes. Remove foil and weights. Reduce oven to 350°F Bake 5-10 minutes or until edges and bottom are golden brown

Tuesday, November 21, 2017

Pepperoni & Cream Cheese Roll-Ups

8 oz. package Pepperoni slices or deli-style hard salami (thinner is better as it rolls easier) can be used
6-8 oz. package cream cheese, room temperature
1/2 green pepper, sliced thin or other thin veggies

How to make it:
Place a piece of plastic wrap on a clean surface.
Place the cream cheese on top of the plastic wrap and cover with another piece of
wrap the same size.
Roll out the cream cheese into an even layer rectangle shape, approximately 1/4-
inch thick.
Remove the top layer of plastic wrap and lay out the salami on the cream cheese
layer until all the cream cheese is covered,
Lightly press the meat slices into the cream cheese to make it stick.
Place the another plastic wrap and carefully flip the salami and cheese so that
the cream cheese is again on top.
Remove the wrap and place the slices of red or green pepper randomly all over the cream
(Add any other veggies you'd like, just don't overfill it.)
Gently lift the edge of the plastic wrap and bend inward, move the plastic wrap
out of the way and carefully begin rolling.
Roll the salami over the cream cheese being careful not to leave any air space
and use the plastic wrap to pull it tight as you work.
After it's all wrapped up like a log, secure the plastic wrap around it.
Refrigerate at least 4-6 hours or overnight.
Cut the roll-ups slices thin and place on a cracker.
As large crackers may need a thicker slice, while smaller crackers will need one
cut thinner.

Magic Pecan Pumpkin Pan Pie

Easy dessert great for holidays
 Serves 12

16 oz pumpkin puree
1 can sweetened condensed milk
1 Tbsp pumpkin pie spice
4 eggs
1 yellow cake mix
1 cup butter, melted
1 cup pecan halves
nonstick baking spray

Heat oven to 350°F.

Spray a 9x13" baking pan with nonstick baking spray.
In a large bowl, whisk together pumpkin puree, sweetened condensed milk, pumpkin
pie spice and eggs.
Sprinkle 2/3 cup cake mix in the bottom of the prepared pan. Top with pumpkin
Sprinkle remaining cake mix atop cake, drizzle with butter and top with pecan
Bake for 25-28 minutes, or until the center of the cake is set.
Remove and cool before slicing. Top with whipped cream, if desired.

Recipe Notes
A cross between a cobbler and a pan pie, this easy dessert is a must-try autumn
favorite. Buttery, crumbled topping, sweet spiced pumpkin filling. Serves 12.

Cheddar Corn Casserole

This Corn Casserole goes well with Turkey, ham, chicken
It is creamy and savory just a little sweet
There are different VARIATIONS below

3 cups shredded Cheddar cheese
2 tablespoons all-purpose flour
1/2 teaspoon black pepper
3/4 cup milk
1 (4 ounce) package cream cheese, softened
2/3 cup sliced green onions, divided
1 teaspoon hot sauce
4 (15.25 ounce) cans Del Monte® Whole Kernel Corn, well drained

Optional Toppings: 1 1/2 cups croutons or crackers, finely crushed 4 strips
bacon, cooked and crumbled 1/2 cup diced red bell pepper

Preheat oven to 350 degrees F. Toss together Cheddar cheese, flour and pepper in
a medium bowl; set aside.
Stir together milk, cream cheese, 1/3 cup green onions and hot sauce in a 9x13-
inch baking dish. Add corn and shredded cheese mixture; stir well to blend
evenly. Cover and bake 30 minutes.
Uncover and sprinkle with remaining 1/3 cup green onions and optional toppings, =
as desired. Bake 5 minutes longer.

TIP: To soften cream cheese, microwave on HIGH 30 seconds.
VARIATIONS: Prepare recipe as directed, except:
For Cheddar Corn & Ham Casserole, add 2 cups leftover chopped cooked ham with
corn in Step 2.
For Cheddar Corn & Green Chilies Casserole, add 1 can (4 oz.) fire-roasted diced
green chilies, drained, with corn in Step 2.
For Cheddar Corn Casserole for 6, reduce all ingredients by half and bake in an
8x8-inch baking dish.
Three cups shredded Cheddar cheese is about 12 ounces. One and half cups
croutons, finely crushed end up being about 3/4 cup.

Pecan Pie Cheesecake

SERVES: 8-16

Cooking spray, for pan
3 8-oz bars cream cheese, softened
1 c. brown sugar
3 large eggs
1/4 c. sour cream
2 tbsp. all-purpose flour
1 tsp. pure vanilla extract
1/4 tsp. sea salt

1 sleeve graham crackers, finely crushed
5 tbsp. melted butter
1/4 c. brown sugar
pinch of sea salt

FOR THE PECAN PIE TOPPING-make shortly before serving
4 tbsp. butter
1/2 c. brown sugar
1/2 tsp. ground cinnamon
1/4 c. heavy cream
1 3/4 c. whole or chopped pecans
pinch of sea salt

How to make it:
Preheat oven to 325ยบ and grease an 8" or 9" springform pan with cooking spray. Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese and brown sugar. Add eggs, one at a time, then sour cream, flour, vanilla, and salt.

Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, brown sugar, and salt. Press mixture into prepared pan.
Pour filling over crust. Wrap bottom of pan in aluminum foil and place on a baking sheet. (If you want to bake the cheesecake in a water bath, wrap bottom of pan and place in a deep baking pan. Pour in enough boiling water to come up halfway in the baking pan.) Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then remove aluminum foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight.

Before serving, make pecan pie topping: In a nonstick skillet over low heat, melt butter and brown sugar until bubbly (keep heat low to avoid burning butter). Stir in cinnamon, heavy cream, pecans, and salt until completely coated, then remove from heat and let cool and slightly thicken. (You can make the topping up to an hour in advance and keep at room temperature; don't refrigerate as the butter will solidify.)
Release springform pan from cheesecake and spoon over cooled pecan pie topping. Serve.

Thursday, November 16, 2017

Pepper Steak

Pepper Steak is a good dish and pretty fast and easy to make, prep your vegetables first and cooking will go fast
Makes 4 servings

1 beef top round steak (1 lb.), thinly sliced
salt and pepper, garlic powder to taste
1/2 cup A.1. Sweet & Tangy Steak Sauce
1/4 cup soy sauce
2 cups beef broth
1-1/2 Tbsp. cornstarch
1 Tbsp. oil
1 onion sliced thin
1 green pepper, cut into strips
3/4 cup beef broth

How to make it:
Heat skillet up with the oil, add onions and cook till tender, then
add meat,  add seasonings and cook till meat is done.  Next
add beef broth and cornstarch and whisk till smooth.
Add pepper; cook till tender, bring to boil. Reduce heat; simmer a
few minutes.
Serve over rice.