Friday, September 22, 2017
This Apple Pie Dessert is warm, full of flavor, with the best of cinnamon crispy rounds and pie flavors together in one pan.
Makes a 10 x 15 pan full recipe
For the dough:
5 cups all-purpose flour
2 teaspoons sugar
2 teaspoons salt
4 sticks unsalted butter, cubed and chilled
1 1/2 cups ice water
For the cinnamon swirls:
4 tablespoons butter, melted
1/2 cup brown sugar
1 teaspoon cinnamon
For the filling:
4 pounds Granny Smith, or Gala apples, chopped into inch-sized pieces
2 tsp Lemon Juice
1/2 cup sugar
1 teaspoon vanilla
3 tablespoons cornstarch
1 1/2 teaspoon Pumpkin pie Seasoning(I make my own)
1/2 teaspoon salt
For the pie:
1 large egg, gently beaten
1/4 cup extra fine sugar
How to make it::
Make the pie dough: In a food processor fitted with the dough attachment, pulse
flour, sugar and salt until combined. Add butter and pulse until pea-sized
clumps are formed, approximately 6 times. Pulse in water until dough comes
together. This will go quick, don't overmix
Divide into 2 even balls, and refrigerate for at least an hour.
Make the cinnamon Crisps: In a medium-size bowl, mix butter, brown sugar and
cinnamon until combined. Set aside.
Roll out one chilled dough ball on a floured parchment sheet to approximately 12
by 16 inches. Spread butter mixture evenly across dough in a thin layer.
Starting from the bottom of the rectangle, roll up into a log. Cut approximately
60 circles out of the log and refrigerate until ready to top the pie. These are what my Grandma used to make out of leftover pie dough, if you never had these, they are a treat all on their own.
Make the pie filling: In a large bowl, combine apples, lemon zest and juice, sugar, vanilla, cornstarch, pumpkin pie spice and salt. Set aside.
Assemble the pie: Preheat oven to 425 degrees.
Roll out the other dough portion onto a 10 1/2 by 15 1/2-inch baking sheet
coated with flour. Fold dough around the edges of the baking sheet. Poke with a
fork to ensure even baking. Chill the dough for 20 minutes.
Fill the chilled dough with the apple mixture. Spread evenly. Top apples with
cinnamon circles, just barely overlapping and covering the entire top of the
Gently brush the tops of the cinnamon circles with egg wash and sprinkle
with turbinado sugar.
Bake pie for 10 to 15 minutes until top is golden. Turn the oven down to 350
degrees, and bake until apples begin to bubble underneath the circles,
approximately 45 more minutes. Remove from oven, and let cool slightly before
Pie will keep up to 5 days covered, but is best served fresh baked and warm.
Wednesday, September 20, 2017
What's better than a baked stuffed potato? A Smashed baked Potato...WHY because when you smash them down you can add more toppings that stay on top. That's what makes these so good
What you need:
large baking potatoes 1 per person
cheese toppings that you like
ranch dressing mix
bacon bits or cooked crumbled bacon
chives or chopped scallions
How to make them:
FIRST bake your pototes or boil just till tender
Let cool a little, get out your toppings so they aren't so cold out of fridge
Once potatoes are cool down so you can handle them, slice each in half and smash down a bit to flatten each half. Place on cookie sheets and top with cheeses, and bake in 350 degree oven about 15-20 minutes till cheese melts and is bubbly.
Remove from oven and top with bacon bits, onions, sour cream, ranch and what other toppings you might like.
There are so many ideas here you can come up with
like salsa smashed baked potatoes, salsa verde smashed baked potatoes, chili smashed baked potatoes or what's your idea?
Enjoy good food
Monday, September 18, 2017
These jumbo shrimp were so good and so big, and very easy to cook
You can use smaller shrimp if you can't find jumbo gulf shrimp but remember to cook less time.
what you need:
1/2-1 lb of shrimp per person, depending on how well you like shrimp and size
olive oil drizzle
how to make the shrimp
Peel shrimp and devein then rinse in cold water
drain or pat dry with paper towels
drizzle a little olive oil over shrimp then season with paprika, salt, pepper and cajun seasoing
put on skewers, if using wooden ones, remember to wet skewers prior to using at least 15-20 minutes soaking is good
Place on hot grill and cook for 2-3 minutes per side turn and cook a couple more minutes, not too long or they get tough.
Serve with any sides you like, we had grilled asparagus too.
Sunday, September 17, 2017
Foolproof Chocolate Fudge
This is the easiest and most divine fudge you'll ever make and you can come up with so many flavors if you just think about it. What I made today is part sweet chocolate, part butterscotch and part white chocolate, with a touch of finely chopped nuts. Ready in no time.
Yield: about 2 pounds
Prep Time: 10 Minutes
Cook Time: 5 Minutes
3 cups (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/2 to 1 cups chopped nuts (optional)
1 1/2 teaspoons vanilla extract
LINE 8- or 9-inch square pan with foil, extending foil over edges of pan.
MELT chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat. Stir in nuts and vanilla. Spread evenly into prepared pan.
CHILL 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.
COMBINE chocolate chips with sweetened condensed milk and salt in 1-quart glass measure. Cook on HIGH (100% power) 3 minutes or until chips are melted, stirring after 1 1/2 minutes. Stir in remaining ingredients. Proceed as above.
CREAMY DARK CHOCOLATE FUDGE: MELT 2 cups miniature marshmallows with chocolate chips and sweetened condensed milk. Proceed as above.
MILK CHOCOLATE FUDGE: OMIT 1 cup semi-sweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above.
CHOCOLATE PEANUT BUTTER CHIP GLAZED FUDGE: FOLLOW above recipe using 3/4 cup peanut butter chips instead of nuts. For glaze, melt 1/2 cup peanut butter chips with 1/2 cup heavy cream. Stir until thick and smooth. Spread over chilled fudge.
MILK CHOCOLATE BUTTERSCOTCH WHITE CHOCOLATE FUDGE follow the main recipe but I used
1 cup milk chocolate, 1 cup butterscotch chips, 1 cup white chocolate chips added about 1/2 cup finely chopped nuts and follow recipe; walla, oh melt in your mouth fudge.
Chicken Empanadas are a Pot Pie in Hand Pie and you will need to make these up, even double the recipe because they are going to be a hit in your house
For the Dough:
3 cups all-purpose flour
1 stick cold butter, cut into small dice
1 teaspoon salt
1 rounded tablespoon super-fine sugar
2 large eggs, beaten plus additional egg wash for baking empanadas
1 to 2 tablespoons icy water
For the Poached Chicken Breast:
1 small, bone-in skin-on chicken breast
A few peppercorns
1 bay leaf
4 garlic cloves minced
1 small onion, halved
Herb bundle with parsley and thyme
2 cups chicken stock
For the Filling:
3 tablespoons butter
2 ribs celery with leafy tops, chopped
4 cups mixed frozen veggies
1 leek, chopped, whites and light green
Salt and pepper
3 tablespoons flour
2 tablespoons fresh tarragon, chopped
A small handful frozen peas
How to make them:
For the dough, pulse-process flour, butter, salt and sugar in food processor. While pulsing the machine stream in eggs and just enough water for the dough to come together. Turn dough out onto a floured work surface, knead a couple of times then wrap in plastic. Chill 1 hour.
Place chicken in a large cooking pot with salt, peppercorns, bay, onion, garlic, herbs, stock and enough cold water to cover. Poach at a low simmer until cooked through, 20 minutes. Remove from heat and let cool in the poaching liquid. Remove skin and pull the meat from the bones; discard carcass and strain the stock.
Preheat oven to 375°F.
Heat a sauté pan over medium heat and melt butter. Cook celery, onions, a clove of garlic, minced, mixed veggies until tender, season with salt and pepper. Add flour and stir to combine, add 1 1/2 cups poaching liquid and thicken. Add tarragon, pulled chicken meat and peas, and heat through; let thicken a bit more. Make sure this is nice and thick and creamy Remove pan from heat and let cool.
Roll out pastry and cut into 6 rectangles that are 6x8 inches in diameter. Place filling on a triangle-shaped half of each square and press edges; arrange turnovers on a baking sheet sprayed with olive oil. Brush turnovers with egg wash and bake to golden and hot through.
Serve with a salad if you like.
Saturday, September 9, 2017
The crunch on these oven pickles is really good, make sure to dry pickles before beginning to make them for that crispness. Save calories too
What you need:
1 c. Sliced pickles
1 c. panko bread crumbs
2 tbsp. melted butter
4 tbsp. finely chopped fresh dill
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
Freshly ground black pepper
1/2 c. all-purpose flour
2 large eggs, lightly beaten
Ranch dressing, for dipping
How to make them:
Preheat oven to 450° and line a large baking sheet with parchment paper. Pat pickles dry with paper towels.
In a medium shallow bowl, mix together panko, butter, dill, garlic powder and cayenne. Season mixture with salt and pepper.
Working in batches, toss pickle coins in flour until lightly coated, then toss pickles in eggs. Dredge the pickles in the panko mixture until fully coated.
Place pickles on prepared baking sheet and bake until the coating is golden and crispy, about 15 minutes.
Serve warm with ranch dressing.
Friday, August 25, 2017
These meatballs are packed with such delicious flavor you will agree these are the BEST you have ever had!
What you need:
1 pound ground beef
¼ cup panko bread crumbs
1 tablespoon parsley, chopped
1 teaspoon dried oregano
¼ cup onion, finely chopped
½ teaspoon Garlic Powder
⅛ teaspoon Pepper
½ teaspoon salt
1 tbsp. olive oil
5 tbsp. butter
3 tbsp. flour
2 cups beef broth
1 cup heavy cream
1 Tablespoon Worcestershire sauce
1 tsp. Dijon mustard
salt and pepper to taste
How to make it:
In a medium sized bowl combine ground beef, panko, parsley, oregano, onion, garlic powder, pepper, salt and egg. Mix until combined.
Roll into 12 large meatballs or 20 small meatballs. In a large skillet heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.
Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add worchestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or rice.