Thanksgiving--Pies

(Originally posted on Tuesday, November 30, 2010)

What would Thanksgiving be without pie? I mean, come on, you have to have at least one pie!

When I was in Jr. High, my mom started a tradition...a tradition that was a blessing and a curse. The tradition that she started was to make a pie for each of us. So, after Thanksgiving dinner each year, we would watch "A Christmas Story" and eat pie. I'm the kind of person who can't resist options. So, if there are six kinds of pie, I don't want to have just one kind! So, every year, I would try a sliver or small slice of each kind of pie...which basically resulted in a full plate of different kinds of pie!

As our family has grown, so have the number of pies! We definitely "scaled down" this year (back to only 5 kinds of pie...but a total of 7 pies), but if I remember correctly, one year we made 18 pies! Yikes!

I'm going to share some of our favorite pie discoveries tonight (get ready for a LOT of recipes and one really long blog).

I hope you like them!



Above: Raspberry Pie using the Enrichment Night Pie Dough recipe. We simply used the pie dough recipe and two cans of raspberry pie filling per pie for the raspberry pies. We then brushed the pie crusts with an egg wash and sprinkled it with granulated sugar. We then followed the bake time for the pie crust recipe.

Enrichment Night Pie Crust Recipe

Ingredients (amounts refer to two-crust pies):

Two Pies:

2 cups flour, rounded
1 cup shortening, level
1 tsp. salt
½ cup cold water

Four Pies:

4 cups flour, rounded
2 cups shortening, level
2 tsp. salt
1 cup cold water

Six Pies:

6 cups flour, rounded
3 cups shortening, level
3 tsp. salt
1 ½ cups cold water

Directions:

Always use Crisco brand butter-flavored shortening.

Mix together: flour, shortening and salt with fingers until well blended. Slowly add water. If slightly sticky, press palm in plate of flour and pat dough ball. Form small ball of dough in pan (baseball size approximately). Roll on slightly floured surface. Place bottom crust in pan. Trim edges with back side of a table knife. Fill pie. Top with vented top crust after you moisten edge with finger to seal both crusts.

Bake at 400 degrees (375 degrees if your oven cooks too hot) for 50-60 minutes or until the pie shakes loose.

Refrigerate leftover dough. Bring to room temperature before using.



Here are some other pie recipes that were given to us along with the pie crust recipe at the Relief Society Enrichment activity years ago.

Apple Pie

Ingredients:

1 gallon of apples (canned in water)
6 ½ cup sugar
1 cup instant clear gel
½ square margarine
1 ½ cup diluted apple juice
2 tsps. Apple pie spice

Directions:

Examine gallon of canned apples and remove tough cores and skins, if any.

Bring apples, juice and margarine to a boil (medium high heat). Sprinkle with apple pie spice.

Mix sugar and instant clear gel with a fork. After apples boil, add sugar and clear gel mixture. Lower heat. Boil until thickened and clear. Cool. Refrigerate.

After putting in crust, sprinkle with apple pie spice before putting on top crust.

Razzleberry Pie

Ingredients:

5 cups water
3 ½ cups sugar
1 pkg. raspberries
1 pkg. boysenberries
1 pkg. blackberries
1 round cup pie tone (mixed with water until dissolved)

Note: Pie tone supplied at: Steffs, 3555 S. 700 W., SLC, UT or Kitchen Needs, Riverdale Road, Ogden, UT

Directions: Bring water and sugar to a boil. Add package of blackberries. Bring to a boil. Add pie tone mixture and cook until thickened. Remove from heat and pour into ice cream pale. Then gently fold in raspberries and boysenberries. Let cool, then refrigerate.

Blueberry Pie

Same as above, except use 3 packages of frozen blueberries.

Boysenberry pie

Same as above, except use 3 packages of frozen boysenberries.

Cherry Pie

Ingredients:

1 gallon cherries
6 cups sugar
4 tsp. almond extract
1 round cup pie tone (mixed with water until dissolved)

Directions:

Mix cherries, sugar and almond extract. Mix rounded cup of pie tone with enough water to dissolve (not quite 1 cup).

Bring cherries to a boil. Lower heat and add pie tone. Cook until thickened.

If filling appears to be too thin, stir in some tapioca. Tapioca can also be added later after cooling if too thin.

Basic Cream Pie Filling
(Makes enough for 2 pies)

Ingredients:

5 cups milk
2 eggs
1 cup sugar
1 (3 oz.) package of jello brand pudding (not instant pudding)
1 tsp. vanilla
½ tsp. lemon juice (if making any kind except chocolate)
½ cup corn starch
1-2 cups Cool Whip
1 pint whipping cream

Directions:

Mix all of your ingredients together in your pan. Cook on high until it is almost to a boil. Reduce your heat to medium and take off when it has started to boil again.

Mix 1-2 cups Cool Whip with 1 pint whipping cream after whipping.

Savory Pies using the Enrichment Pie Crust

Chicken Filling

Ingredients:

5-6 chicken breasts (5 cups chicken)
4 cups carrots (cooked about 10 minutes)
3 cups potatoes (cooked about 7 minutes)
1 cup celery (cooked about 10 minutes)
½ package frozen peas.
1 ½ cup flour

Directions:

Place chicken breasts in water. The water should be about 2 inches above the chicken. Boil until done.

Remove chicken and add 2 Tbsp. chicken base. Bring to a boil and thicken with flour and water (it should take about 1 ½ cup flour). After the gravy has cooked add chicken carrots, potatoes, celery and frozen peas.

Beef Filling

Ingredients:

2 lbs. ground beef
1 medium onion, chopped
Schillings brown beef gravy
Schillings beef stew mix (plus)
8 cups water
Cook until thickened
4 cups carrots (cooked about 10 minutes)
3 cups potatoes (cooked about 7 minutes)
1 cup celery (cooked about 10 minutes)
½ package frozen peas

Directions:

Brown ground beef and medium onion. Mix Schillings brown beef gravy, Schillings beef stew mix and 8 cups water in a saucepan until thickened.

Add carrots, potatoes, celery and frozen peas.


Above: Caramel Pie, Dear Abby's Pecan Pie, Eggnog Pie, and Banana Cream Pie
Banana Cream Pie

Ingredients:

9 inch baked pie shell
3 T. cornstarch
1 1/3 c. water
14 oz. sweetened condensed milk
3 egg yolks, beaten
2 T. butter or margarine
1 tsp. vanilla extract
3 bananas, sliced and dipped in lemon juice from concentrate and drained
Whipping cream, whipped

Directions:

In heavy saucepan, dissolve cornstarch in water; stir in condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat. Add butter and vanilla. Cool slightly. Arrange 2 sliced bananas on bottom of prepared pie shell. Pour filling over bananas; cover. Chill 4 hours or until set. Spread top with whipped cream; garnish with remaining banana slices. Refrigerate leftovers.

Source: Mom will have to provide that!

Above: Caramel Pie without topping. It can be served without any topping, or you can top it with meringue or whipped cream.


Above: Caramel Pie topped with whipped cream. If you prefer, you can simply place a dollop of whipped cream on each slice. It is a pretty rich pie and putting a ton of whipped cream on top (as pictured above) is really decadent. Though it is the prettiest way to serve it!

Caramel Pie

This pie is time consuming and takes some patience, but it is worth it!

Ingredients:

4 T. cornstarch
1 ½ c. water, divided
2 eggs separated
1 ½ c. sugar
½ c. butter
1 tsp. vanilla
1 baked 9 inc. pie shell
1 T. sugar

In a bowl, dissolve the cornstarch with ¾ c. water. Beat the egg yolks and stir them into the cornstarch mixture. Set aside.

In a heavy saucepan with high sides, cook ¾ c. sugar over low to medium heat until it is completely melted and a golden brown color (increase the heat if the sugar takes a long time to melt. Don’t stir the sugar until the majority has melted on its own. Stirring too early will cool the sugar and make it take longer to melt).

Once the sugar is completely melted, add the remaining ¾ c. sugar, the butter, and the remaining ¾ c. water. This may create a cloud of steam, so stand back while you are adding the water!.

Bring the mixture to a boil and stir until the butter has melted and the sugar has completely dissolved.

(Usually, once the second batch of sugar is added with the water, the first batch of melted sugar hardens and becomes a ball of caramel candy. Try to break this up as best as you can. Stir this mixture—including the hardened caramel—until everything has dissolved. You may have to remove the ball of hardened caramel if it does not completely melt. But give it some time, because it usually does melt—or at least it shrinks considerably.)

Stir the cornstarch/egg mixture into the saucepan and bring the mixture to a low boil, stirring it constantly. Continue to boil slowly until the mixture thickens about 2 minutes.

Take the mixture off the heat, stir it until smooth, and let it cool. Stir in the vanilla and pour the filling into the baked pie shell.

To make a meringue topping for the pie, beat the egg whites until soft peaks form. Add 1 T sugar and continue beating until stiff peaks form. Spoon the meringue on top of the pie filling, spreading it right up to the edge of the filling. Bake at 350 for about 15 minutes or until the top of the meringue is delicately browned. Chill the pie before serving. Can be topped with whipped cream instead, if desired.

Source: The Anne of Green Gables Treasury, ISBN 0-14-017231-9, published 1991.

Notes: It takes awhile for the sugar to melt and caramelize, but this is such a yummy and unique pie. Feel free to use a little more corn starch if the mixture isn't setting up. But don't use too much because it will diffuse the caramel flavor of the filling. I stink at making meringue, so I almost always top this with whipped cream and it is fantastic!

Decadent Peanut Butter Pie

Ingredients:

1 prepared chocolate cookie pie crust
1 c. creamy peanut butter
½ c. sugar
8 oz. cream cheese, softened
4 ½ c. coolwhip, divided
1 jar 11.75 oz. hot fudge topping, divided

Drizzle:
2 T. hot fudge topping
2 T. creamy peanut butter

Directions:

Combine in a medium bowl, the peanut butter, cream cheese and sugar. Gently fold in 3 cups whipping topping. Spoon mixture into the pie shell. Using a spatula smooth mixture to edges of pie. Reserve 2 T of hot fudge topping and place remaining hot fudge topping into microwave bowl or glass measuring cup. Microwave for 1 minute. Stir. Spread hot fudge topping over pie to cover the peanut butter layer. Refrigerate until serving time. Just before serving, spread the remaining whipped topping (1 ½ c.) over hot fudge layer, being careful not to mix the two layers. Place the 2 T. hot fudge topping in a small plastic bag and knead for a few seconds. But a tiny hole in the corner of the bag and drizzle over pie. Do the same with 2 T. peanut butter going in the opposite direction of the hot fudge toppings.

Source: Mom will have to provide it. I don't know!


Eggnog Pie

Ingredients:

1 T. unflavored gelatin
¼ c. cold water
1/3 c. sugar
2 T. cornstarch
¼ tsp. salt
2 cups commercially prepared eggnog
1 tsp. vanilla extract
1 tsp. rum extract
1 c. whipping cream, whipped
1 baked 9” pastry shell

Directions:

In a small bowl, sprinkle gelatin over water; let stand 1 minute. In a saucepan, combine sugar, cornstarch and salt. Stir in eggnog until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in gelatin until dissolved. Remove from the heat; cool to room temperature. Stir in extracts; fold in whipped cream. Pour into pastry shell. Refrigerate until firm.

Source: Mom will have to provide it. I don't know!

French Apple Pie

Ingredients:

Pastry for 9 in. pie
¾ c. sugar
¼ c. flour
½ tsp. nutmeg
½ tsp. cinnamon
Dash of salt
6 c. thinly sliced pared tart apples (about 6 medium)
2 T. margarine or butter

Directions:

Heat over 425. Prepare pastry. Mix sugar, flour, nutmeg, cinnamon, and salt. Stir in apples. Turn on to pastry lined pie plate; dot with margarine. Top with crumb topping.

Mix 1 c. all purpose flour, ½ c. firm margarine or butter, and ½ c. brown sugar until crumbly. Bake 50 minutes. Cover topping with aluminum foil during last 10 minutes of baking. Best served warm.

Source: Mom will have to provide it. I don't know!

Heavenly Lemon Pie

Ingredients:

1 c. sugar
4 heaving T. cornstarch
¼ c. butter
1 T. grated lemon peel
¼ c. lemon juice
3 unbeaten egg yolks
1 1/3 c. milk
1 c. 8 oz. dairy sour cream
1 baked 9 inch pastry shell
Whipped cream

Directions:

Mix sugar and cornstarch; set aside. In saucepan melt butter, add lemon peel, juice, egg yolks and milk; blend. Gradually add sugar and cornstarch; cook over medium heat until thick. Mixture will be lumpy. Cool. Stir in sour cream; pour into pie shell. Chill. Top with whipped cream.

Source: Mom will have to provide it. I don't know!

Pineapple Pie

Ingredients:

1 (20 oz) can crushed pineapple
3 cup liquid (drained pineapple juice and water)
1 ½ cup sugar
½ cup cornstarch
2 Tablespoon lemon juice
2 tablespoon butter
2 eggs, beaten

Directions:

Boil juice, sugar, and cornstarch. Add pineapple. Remove thickened mixture from the stove and add 2 beaten eggs. Return to the stove and cook on low for a few more minutes. Remove from heat and add lemon juice and butter. Stir until well combined. Chill. Pour chilled mixture into a pre-cooked pie crust (can be homemade or store-bought frozen). Top with whipping cream and keep refrigerated.

Source: Mom will have to provide it. I don't know!

Pumpkin Pie (Karo)

Ingredients:

½ c. sugar
½ tsp. Salt
1 tsp. cinnamon
½ tsp. ginger
1/8 tsp. cloves
2 eggs
½ c. Karo light or dark syrup
1 (15 oz) can pumpkin
12 oz. evaporated milk
9 inch Deep dish pie, unbaked

Directions:

Mix sugar, salt and spices in a bowl. Add eggs and beat slightly. Add remaining ingredients; blend well. Pour pumpkin filling into pie crust. Bake at 425 for 15 minutes reduce oven temperature to 350 and continue baking for 40 to 50 minutes or until knife inserted in pie center comes out clean. Cool a minimum of 2 hours before serving.

Source: This is a Karo Syrup recipe.

Perfect Pumpkin Pie (Eagle Brand)

Ingredients:

1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND®
Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) unbaked pie crust

Directions:

Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.

Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Source: This is an Eagle sweetened condensed milk recipe.

Famous Pumpkin Pie (Libby’s)

Ingredients:

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

Directions:

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shell.

Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

NOTES:

1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30 minutes or until pies test done.

FOR HIGH ALTITUDE BAKING (3,500 to 6,000 ft.):Deep-dish pie- extend second bake time to 55 to 60 minutes. Shallow pies- no change.

Source: This is a Libby's recipe.

Lite 'n Easy Crustless Pumpkin Pie

Ingredients:

Nonstick cooking spray
2 tablespoons water
2 envelopes (7 grams each) unflavored gelatin
2 1/4 cups NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, divided
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1/2 cup packed dark brown sugar or low calorie sweetener equivalent
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
Light whipped topping (optional)
Fresh raspberries (optional)

Directions:

Coat a 9-inch deep-dish pie plate with nonstick cooking spray.

Place water in medium bowl; sprinkle gelatin over water. Let stand for 5 to 10 minutes or until softened. Mixture may be firm. Bring 1 cup evaporated milk just to a boil in small saucepan. Slowly stir hot evaporated milk into gelatin. Stir in remainingevaporated milk, pumpkin, sugar, pumpkin pie spice and vanilla extract.

Pour mixture into prepared pie plate. Refrigerate for 2 hours or until set. Garnish with whipped topping and raspberries, if desired.

Source: This is a Libby's recipe.

Raspberry Swirl Cheesecake Pie

Ingredients:

8 oz. cream cheese, softened
1 can 14 oz. sweetened, condensed milk
¼ c. lemon juice divided
1 egg
1 Keebler chocolate or graham cracker pie crust
½ c. seedless raspberry preserves

Directions:

In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Gradually beat in sweetened condensed milk and 3 tablespoons of lemon juice. Add egg, beating until just combined. Pour half of cream cheese mixture into crust. In small bowl combine preserves and remaining lemon juice. Spoon half of preserves mixture over cream cheese mixture in crust. Top with remaining cream cheese mixture and remaining preserves mixture. Use knife or narrow spatula to swirl preserves into cream cheese mixture. Bake at 300 for 50 to 55 minutes or until center is almost set. Cool on wire rack for 1 hour. Refrigerate for at least 3 hours.

Source: Mom will have to provide it. I don't know!

Classic Pecan Pie

To pack lots of pecans in the filling, we kept the fat in this easy piecrust to a minimum, resulting in a biscuit-like crust.

Crust:

1 cup all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup fat-free milk
1 tablespoon butter or stick margarine, melted
Cooking spray

Filling:

1 large egg
4 large egg whites
1 cup light or dark-colored corn syrup
2/3 cup packed dark brown sugar
1/4 teaspoon salt
1 cup pecan halves
1 teaspoon vanilla extract

Directions:

To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, granulated sugar, baking powder, and 1/4 teaspoon salt in a bowl. Add milk and butter; toss with a fork until moist.

Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, to an 11-inch circle. Freeze 10 minutes or until plastic wrap can be easily removed.

Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap. Fold edges under; flute.

Preheat oven to 350°.

To prepare the filling, beat the egg and the next 4 ingredients (egg through 1/4 teaspoon salt) at medium speed of a mixer until well-blended. Stir in the pecan halves and the vanilla extract. Pour the mixture into the prepared crust. Bake the pie at 350° for 20 minutes, then cover with foil. Bake the pie an additional 20 minutes or until a knife inserted 1 inch from the edge comes out clean. Do not overbake. Cool pie on a wire rack.

Yield: 10 servings (serving size: 1 wedge)

Nutrition Information: CALORIES 288 (29% from fat); FAT 9.2g (sat 1.5g,mono 5.1g,poly 2g); IRON 1.1mg; CHOLESTEROL 25mg; CALCIUM 52mg; CARBOHYDRATE 48.1g; SODIUM 253mg; PROTEIN 4.3g; FIBER 1g

Source: Cooking Light, NOVEMBER 1999

Notes: You can also use a frozen pumpkin pie crust or the Enrichment night pie crust recipe found above.

Pecan-Chocolate Chip Pie

Ingredients:

1 ½ cups pecan halves
1 store-bought or homemade pie crust in a deep dish 9-inch pie plate
½ cup semisweet chocolate chips
1 tablespoon all-purpose flour, plus more for coating chocolate chips
3 large eggs, lightly beaten
1 cup packed light-brown sugar
1 cup light corn syrup
½ teaspoon pure vanilla extract
¼ cup (1/2 stick) salted butter, melted

Directions:

Preheat oven to 375 degrees. Spread pecans in crust. In a small bowl, toss chocolate chips in a little flour to coat, then scatter evenly over pecans. In a medium bowl, stir together vanilla, butter, and flour until well combined. Pour filling over pecans and chocolate chips.

Bake until filling is set and crust is browned, about 70 minutes. (If pie browns too quickly, loosely tend with foil.) Let cool on a wire rack at least 1 hour. Serve warm or at room temperature.

Nutrition information: 8 servings. 586 calories, 32 g fat, 5.7 g protein, 76.7 g carbs, 3 g fiber.

Source: Everyday Food Magazine published by Martha Stewart. Recipe by Emeril Lagasse.

Caramel-Pecan Pie

Create this rich gooey caramel pecan piefor your family and friends. It is a perfect special occasion pie.

Prep: 20 min., Bake: 38 min., Cook: 7 min.

Yield: Makes 8 servings

Ingredients:

1/2 (15-ounce) package refrigerated piecrusts
28 caramels
1/4 cup butter
1/4 cup water
3/4 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup coarsely chopped pecans, toasted
Chocolate-Dipped Pecans (optional, see below)

Directions:

Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.

Bake piecrust at 400° for 6 to 8 minutes or until lightly browned; cool on wire rack.

Combine caramels, butter, and 1/4 cup water in large saucepan over medium heat. Cook, stirring constantly, 5 to 7 minutes or until caramels and butter are melted; remove from heat.

Stir together sugar and next 3 ingredients. Stir into caramel mixture until thoroughly combined. Stir in pecans. Pour into prepared crust.

Bake pie at 400° for 10 minutes. Reduce heat to 350°, and bake 20 more minutes, shielding edges of crust with aluminum foil to prevent excessive browning. Remove pie to a wire rack to cool. Top with Chocolate-Dipped Pecans, if desired.

Southern Living, NOVEMBER 2005

Chocolate-Dipped Pecans

Prep: 20 min.
This recipe goes with Caramel-Pecan Pie
Yield: Makes 20 pecans

1 (6-ounce) package semisweet chocolate morsels
20 pecan halves, toasted

Microwave chocolate morsels in a microwave-safe bowl on HIGH for 1 to 1 1/2 minutes or until melted, stirring at 30-second intervals.

Dip half of each pecan in melted chocolate; place on a wax paper-lined baking sheet. Let cool completely. Store in a single layer in an airtight container for up to 2 days.

Source: Southern Living, NOVEMBER 2005


Above: Dear Abby's Pecan Pie. The pecans didn't rise to the top like they do in most pecan pies, but it was super easy and it tasted fantastic.

Dear Abby's Pecan Pie

Serves: 8

Ingredients:

1 cup sugar
1 cup brown sugar
3 eggs
1 teaspoon salt
1/3 cup butter
1 teaspoon vanilla
1 cup pecans

Directions:

Beat the eggs. Add the remaining ingredients, in the order given; work in the nuts. Pour into a 9 inch unbaked pie shell. Bake at 300 degrees for 40-45 minutes.

Source: http://www.cdkitchen.com/recipes/recs/198/DearAbbysPecanPie65027.shtml

Notes: This recipe by Abigail Van Buren (aka Pauline Phillips) is published from time to time in her "Dear Abby" column. Jeanne Phillips, the original Abby's daughter, and the current "Dear Abby" adds this tip: The original recipe stated that the pie should be baked 45-50 minutes in a preheated 350 degree gas oven. If an electric oven is used, it may be necessary to add 15-20 minutes to the baking time. (Begin testing the pie with a toothpick after 45 minutes.)

Key Lime Pie

Key-lime pie takes its name from the type of lime it is made with, the Key lime, which grows in the Florida Keys. The Key lime has a mild, delicate fragrance, and the flavor is sweeter and more tart than that of the commonly found dark green, seedless Persian lime. Condensed milk and a graham-cracker crust are also common to the Key-lime pie, which has remained essentially unchanged over the years.

Look for brightly colored, smooth-skinned limes that are heavy for their size. Small brown areas on the skin won't affect flavor or succulence, but a hard or shriveled skin will. You'll know the pie is done when the center is set but still quivers when the pan is nudged. Before serving, chill the pie in the freezer for 10 minutes; this will make slicing easier.

Ingredients:

Makes 1 pie.

1 1/2 cups graham-cracker crumbs
6 tablespoons unsalted butter, melted and cooled
5 tablespoons sugar
1 (14 ounces) can sweetened condensed milk
4 large egg yolks
1/2 cup freshly squeezed key-lime juice
1 tablespoon grated key-lime zest, plus more for garnish
1 1/2 cups heavy cream, chilled

Directions:

Heat oven to 375 degrees. Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well. Press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.

Lower oven to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, key-lime juice, and zest. Pour into the prepared, cooled crust.

Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.

Shortly before serving, combine cream and remaining 2 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon over cooled pie; garnish with zest. Serve immediately.

Source: Martha Stewart website.

Coconut-Key Lime Pie

A classic Key lime pie gets upgraded for the holidays with coconut milk in the filling. If that wasn't enough, the dessert is gilded with toasted shredded coconut sprinkled on top of a billowy whipped cream topping.

Ingredients:

1 can (14 ounces) sweetened condensed milk
1 can (13.5 ounces) unsweetened coconut milk
1/3 cup fresh or bottled Key lime juice
7 large egg yolks
1 Easy Press-In Pie Crust, made with graham crackers
2 cups cold heavy cream
2 tablespoons confectioners' sugar
3 tablespoons sweetened shredded coconut, toasted

Directions:

Preheat oven to 325 degrees. In a medium bowl, whisk together condensed milk, coconut milk, lime juice, and egg yolks until smooth. Pour into crust and bake until set but still slightly wobbly in center, 40 minutes. Let cool on a wire rack, 1 1/2 to 2 hours, then refrigerate 3 hours (or up to 1 day).

In a large bowl, using an electric mixer, beat cream and sugar on high until stiff peaks form, about 3 minutes. To serve, top pie with whipped cream and sprinkle with toasted coconut.

Source: Martha Stewart website.

Easy Press-In Pie Crust

With store-bought cookies, some butter, and a bit of salt and sugar, you can make an irresistible homemade pie crust -- no rolling required. Ideal for icebox pies, press-in crusts are a Thanksgiving shortcut: Bake the crust a day or two ahead, fill it the night before, then add a topping before serving. Whether you use graham crackers or chocolate or vanilla wafers, our simple recipe will turn out a perfect crust every time.

Ingredients:

Makes one 9-inch pie crust.
6 ounces cookies (about 12 graham crackers, 46 vanilla wafers, or 30 chocolate wafers, such as Famous)
3 tablespoons sugar
1/4 teaspoon coarse salt
5 tablespoons unsalted butter, melted

Directions:

Preheat oven to 350 degrees. In a food processor, pulse cookies until finely ground (you should have about 1 1/2 cups). Add sugar, salt, and butter and pulse until combined.

Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. (If using a springform pan, press crumbs halfway up sides.) Bake until crust is dry and set, about 12 minutes. Let cool completely in plate on a wire rack before filling.

Source: Martha Stewart website.

White Chocolate-Key Lime Pie

Yield: Makes 1 (9-inch) pie

Ingredients:

1 cup whipping cream
1 (11-ounce) package white chocolate morsels
1 tablespoon sour cream
1 teaspoon grated lime rind
1/3 cup fresh Key lime or lime juice
1 (9-inch) ready-made graham cracker crust or your favorite prepared recipe
Garnish: lime slices

Directions:

Combine cream and white chocolate morsels in a medium saucepan over low heat. Cook 5 minutes or until morsels melt, stirring constantly. Remove from heat. Add sour cream, lime rind, and juice; stir well. Pour into crust. Cover and chill at least 8 hours. Garnish, if desired.

Source: Coastal Living, MARCH 2004

Key Lime Pie

Ingredients:

2 large eggs
2 large egg whites
1/2 cup Key lime juice (such as Nellie and Joe's Famous Key West Lime Juice)
1 teaspoon grated lime rind
1 (14-ounce) can fat-free sweetened condensed milk
1 (6-ounce) reduced-fat graham cracker crust
1 1/2 cups frozen reduced-calorie whipped topping, thawed

Directions:

Preheat oven to 350°.

Beat eggs and egg whites at medium speed of a mixer until well-blended. Gradually add juice, rind, and milk to egg mixture, beating until well-blended. Spoon mixture into crust, and bake at 350° for 20 minutes or until almost set (the center will not be firm but will set up as it chills). Cool pie on a wire rack. Cover loosely, and chill 4 hours. Spread whipped topping evenly over filling.

Yield: 8 servings (serving size: 1 wedge)

Nutrition Information: CALORIES 288 (18% from fat); FAT 5.9g (sat 3g,mono 1.5g,poly 1.1g); IRON 0.6mg; CHOLESTEROL 56mg; CALCIUM 141mg; CARBOHYDRATE 49.2g; SODIUM 198mg; PROTEIN 7.6g; FIBER 0.8g

Source: Cooking Light, JUNE 1999

Tea Sandwiches, Cookies, and Baby Showers!

(Originally posted on Monday, November 22, 2010)

My sister and I are both pregnant (her first and my second--both boys! Plus, we're due only 5 days apart!). We were so happy to have her come to town so that we could throw her a baby shower. My mom actually made all of these tea sandwiches (I helped by scouting out the recipes). She has been so busy and her computer has been on the fritz, so I thought I would do her a favor and put the recipes onto our blog to save her some time. However, I will leave it up to her to edit this post later and add her explanations, notes, and suggestions.

The shower was beautiful and the tea sandwiches were oh so yummy! They got gobbled up quickly! In addition to the tea sandwiches, my aunt made some awesome cupcakes and my sister-in-law brought her famous sugar cookies (aka cugar shookies because my mom kept mixing up the name the first time she shared them with us).

I am including recipes for the four tea sandwiches pictured here (though we made quite a few more kinds--but these were the best of the best!). I am also including the wonderful sugar cookies recipe.

You will love them. And we are all anxiously awaiting my mother's additions and comments to this post!



Cucumber Tea Sandwiches with Mint-Chile Butter

Use this recipe as a template, and customize according to your preferences. Try adding watercress, baby lettuce greens, or thinly sliced poached chicken breast.

Yield: 12 servings (serving size: 2 sandwich quarters)

Ingredients:

6 tablespoons butter, softened
3 tablespoons chopped fresh mint
1/4 teaspoon salt
1 serrano chile, seeded and finely chopped
12 (1-ounce) slices white sandwich bread
1 1/2 cups thinly sliced English cucumber
1 tablespoon fresh lime juice

Directions:

Combine first 4 ingredients, stirring until well combined.

Trim crusts from bread; discard crusts. Spread each bread slice with about 1 1/2 teaspoons butter mixture. Place cucumber in a small bowl, and drizzle with lime juice; toss to coat. Arrange cucumber slices in an even layer over buttered sides of 6 bread slices; top with remaining bread slices, buttered side down. Cut sandwiches diagonally into quarters.

Nutrition information: CALORIES 89 (63% from fat); FAT 6.2g (sat 3.6g,mono 1.5g,poly 0.2g); IRON 0.4mg; CHOLESTEROL 15mg; CALCIUM 25mg; CARBOHYDRATE 7.9g; SODIUM 163mg; PROTEIN 1.2g; FIBER 0.4g

Source: Cooking Light, JUNE 2007

Goat Cheese-Pecan Finger Sandwiches

Instead of pimiento cheese for your party sandwiches, try this filling of creamy goat cheese and crunchy pecans. These sandwiches are great with wine for a fun night with the girls.

Ingredients:

4 ounces goat cheese, softened
3 ounces cream cheese, softened
1/2 cup finely chopped toasted pecans
2 tablespoons chopped fresh parsley
14 bread slices, divided
1/3 cup red pepper jelly

Directions:

Stir together goat cheese, cream cheese, pecans, and parsley. Spread on 7 bread slices. Spread 7 more bread slices with red pepper jelly; top with cheese-covered bread slices. Remove crusts; cut into desired shapes.

Southern Living, NOVEMBER 2009



Smoky "Pimiento" Cheese Sandwiches

Hands-On Time: 10 min.; Total Time: 15 min. Cut into smaller sandwiches for easy pickup.

Preparation Time: 10 minutes
Other Time: 5 minutes
Yield: Makes 7 servings

Ingredients:

1 (3-oz.) package cream cheese, softened
1/2 cup mayonnaise
1 teaspoon paprika
1/4 teaspoon salt
2 cups (8 oz.) shredded smoked Cheddar cheese
2 cups (8 oz.) shredded smoked Gouda cheese
1/2 (8.5-oz.) jar sun-dried tomatoes in oil, drained and chopped
14 bread slices (sourdough and dark wheat)

Directions:

Stir together cream cheese and next 3 ingredients in a large bowl until blended. Stir in shredded cheeses and sun-dried tomatoes until combined.

Spread cheese mixture on half of bread slices (about 1/3 cup on each); top with remaining bread slices.

Source: Southern Living, OCTOBER 2009

Crisp Vegetable Tea Sandwiches

You can change the flavor of these simple sandwiches by varying the herbs you add to the cream cheese. Any favorites will work well alone or in combination.

Makes 8

Ingredients:

4 ounces cream cheese
1/4 cup finely chopped fresh herbs, such as flat-leaf parsley, basil, tarragon, or mint
8 slices wheat bread
1 piece (4 inches) cucumber, very thinly sliced into rounds
2 radishes, trimmed and very thinly sliced
2 tablespoons softened butter

Directions:

Place cream cheese and herbs in a bowl; stir with a rubber spatula until combined.

Spread cream cheese mixture on 4 slices of bread; layer with cucumber and radish slices. Spread remaining slices of bread with butter. Place, butter side facing down, on radishes. Trim crusts; cut sandwiches in half.

Source: Martha Stewart website.

Sugar Cookies aka Cugar Shookies

Ingredients:

1/2 c. butter
2 eggs
1 1/2 c. sugar
3 c. flour (you will need more flour)
2 tsp. baking powder
1 tsp. soda
1 tsp. salt
1 c. sour cream
1 tsp. vanilla

Directions:

Cream butter, eggs, and sugar. Combine rest of ingredients and mix well. Add extra flour until dough isn't too sticky, and chill for a couple of hours or overnight. Roll out and cut (they will be sticky so add more flour to roll them out). Bake 350 for 8-10 minutes.

Frosting:

Ingredients:

Powdered sugar
Butter
Milk
Vanilla, almond, or coconut flavoring

Directions:

Mix ingredients together in the proportions you desire to attain the consistency of frosting you prefer.

Everything's Nice with Rice

(Originally posted on Thursday, October 21, 2010)

Rice is one of my favorite foods. We didn't have much money growing up and I remember times when my mom would make Minute rice and serve it with sugar, butter and milk. I loved it. I still eat it sometimes for breakfast.

Well, my taste buds have progressed a little since then. Here are three recipes that go nice with rice!

Hoisin-Honey-Glazed Pork with Grilled Pineapple



1/4 c. hoisin sauce
1 T. honey
1 T. grated fresh peeled ginger
1 teaspoon sesame oil
1 whole pork tenderloin
pineapple spears
2 T. brown sugar

Prepare outdoor grill for covered direct grilling over medium heat. In small bowl combine hoisin, honey, ginger, and oil.

Place pork on hot grill rack. Cover grill and cook 18 - 20 minutes, turning occasionally.

Rub pineapple spears with brown sugar.

Grill pineapple 10 minutes or until browned on all sides, turning over. While pineapple is grilling, brush pork with hoisin-honey glaze and turn frequently until temperature on thermometer reaches 155 degrees F. Transfer pork to cutting board; let stand 10 minutes.

Thinly slice pork and serve with pineapple wedges; and, of course, a side of rice!





"Chinese Takeout" Lemon Chicken
This one uses a surprise ingredient to make a yummy sauce!


Frozen chicken nuggets Or
1T. oil, 1 lb. boneless skinless chicken tenders

1 pkg (6oz) snow peas or snap peas (about 2 cups)
1 small red pepper cut into strips
2 pkg. (4 serving size) Jell-O brand Lemon gelatin
2 T. cornstarch
1 c. chicken broth
4 T. Kraft Zesty Italian Dressing
4 cloves garlic, minced

If using fresh chicken tenders, heat oil in large skillet on medium-high heat. Add chicken. Cook 4 minutes or until cooked through, stirring occasionally. If using chicken tenders at this point add snow peas and peppers; cook and stir 2 minutes. Continue to *

If using chicken nuggets, cook in oven as directed. Heat oil in skillet on medium high heat. Add snow peas and peppers; cook and stir 2 minutes. Continue to *

*Mix dry gelatin mix and cornstarch in small bowl. Add broth, dressing and garlic; stir until gelatin is dissolved. Add to skillet. Reduce heat to medium; cook 3 minutes or until sauce is thickened, stirring frequently. If using chicken nuggets, add them at this time.

Serve over hot cooked rice.


Halibut with Coconut-Red Curry Sauce
Surprisingly quick and easy!


2 t. canola oil, divided
4 (6 oz.) halibut fillets
1 c. chopped onion
1/2 c. chopped green onions
1 T. grated peeled fresh ginger
1 c. light coconut milk
1 T. sugar
3/4 teaspoon red curry paste
1/2 teaspoon ground coriander
1 T. fresh basil
2 teaspoons fresh lime juice

1. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add fish to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; keep warm.

2. Add remaining 1 t. oil to pan. Add onion, green onions, and ginger; saute 2 minutes. Stir in coconut milk and the next 4 ingredients (through coriander). Bring to a boil; cook 1 minute. Remove from heat. Stir in basil and juice. Serve over rice.

This recipe is from Cooking Light, March 2009. I served it with the bok choy rice that was printed with the recipe, but I didn't like it because it overpowered the subtle curry flavor.

Happy Cinco de Octobre

(Originally posted on Tuesday, October 5, 2010)

Who says you can only celebrate the tastiness of Mexican food on Cinco de Mayo? In my opinion, Italian and Mexican food are the easiest to replicate at home. Foods like Thai and Indian are often better/easier at restaurants because of the sheer number of ingredients and the time involved that it takes to create such feasts. However, Mexican food can be just as yummy and comforting at home as at a restaurant.

Now, as the two previous blog posts mentioned, we are now entering soup weather. So, I am including a recipe for white chicken chili (pictured above). I'm including the original recipe (which I found to be a little too bland for my tastes) as well as my adapted recipe (which is much more flavorful, and therefore satisfying). I'm also including a recipe for chicken chalupas (basically, enchiladas) that my family got from our next door neighbor. They aren't low-fat or low-calorie, by any means, but my oh my, they are tasty! I apologize that I don't have a picture of the chalupas. I made them for a family dinner and they got gobbled up before I could get a snapshot.

White Chili (Original Recipe)

This dish uses hot pepper sauce made from jalapenos; it's milder than the red hot pepper varieties. Stirring frequently toward the end of cooking time prevents the bean-thickened broth from sticking to the bottom and scorching.

Ingredients:

2 teaspoons canola oil
1 1/2 cups chopped onion (about 1 large)
3 garlic cloves, minced
2 cups fat-free, less sodium chicken broth
5 teaspoons green hot pepper sauce (such as Tabasco)
1/2 teaspoon kosher salt
1 1/4 pounds skinless, boneless chicken breast halves
2 tablespoons stone-ground cornmeal
1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 cup plain fat-free yogurt
2 tablespoons thinly sliced green onions (about 1)
Lime wedges (optional)

Directions:

Heat oil in a Dutch oven over medium heat. Add chopped onion and garlic to pan; cook 5 minutes or until onion is tender, stirring occasionally. Add broth, hot pepper sauce, salt, and chicken to pan; bring to a boil. Cover, reduce heat to low, and simmer 15 minutes. Remove chicken from broth mixture; cool.

Add cornmeal and beans to broth mixture, stirring with a whisk; simmer 15 minutes. Mash about 1/4 cup beans against side of pan. Cut chicken into bite-sized pieces. Add chicken to pan; simmer 5 minutes or until mixture thickens, stirring frequently. Top each serving with yogurt; sprinkle with green onions. Serve with lime wedges, if desired.

Yield: 6 servings (serving size: about 3/4 cup chili, 4 teaspoons yogurt, and 1 teaspoon green onions)

Nutrition information: 198 calories, 4.1 g fat, 1.6 mg iron, 56 mg cholesterol, 63 mg calcium, 14.3 g carbohydrate, 456 mg sodium, 24.8 g protein, 3 g fiber.

Source: Cooking Light, September 2008

White Chili (My Version)

1 tablespoon canola or olive oil
1 1/2 cups chopped onion (about 1 large)
5 garlic cloves, minced
1 teaspoon salt
1 teaspoon cumin
1/2 teaspoon chili powder
1 jalapeno pepper, minced (ribbed and seeded, if you prefer less heat)
6 cups fat-free, less-sodium chicken broth (about 3 cans)
5-10 teaspoons green hot pepper sauce, to taste (such as Tabasco)
2 lbs skinless, boneless chicken breasts, diced
5 tablespoons stone-ground cornmeal (heaping tablespoons, if you want to make the chili even thicker)
1 (4 oz) can diced green chiles
2-4 tablespoons lime juice (fresh or bottled), to your taste
3 (19-ounce) cans cannellini beans or other white beans--2 cans rinsed and drained, 1 can blended in a blender, undrained
1/2 cup plain fat-free yogurt or fat-free or low fat sour cream
2 tablespoons thinly sliced green onions (about 1), optional
Lime wedges, optional
Cilantro, chopped, optional
Favorite shredded cheese, optional

Directions:

Heat oil in a large pot or Dutch oven over medium heat. Add chopped onion and garlic to pan; cook 5 minutes or until onion is tender, stirring occasionally. Add salt, cumin, chili powder, and minced jalapeno and stir just until fragrant (30 seconds to one minute). Add broth, hot pepper sauce and diced chicken to the pan. Bring to a low boil and continue until chicken is cooked through (about 15-20 minutes).

Reduce heat to low and add cornmeal, diced green chiles, lime juice, and beans (whole and blended) to broth mixture, stirring well. Simmer for 15 minutes (or until the cornmeal has thickened the chili and the beans are heated through).

Top each serving with the toppings of your choice (yogurt or sour cream, green onions, cilantro, lime wedges, cheese, etc.)

Notes: Obviously, my recipe makes a lot more soup (I like to have a lot of leftovers). Also, my version isn't as low calorie with the addition of more chicken and beans. Additionally, there is no reason to cook the chicken and then pull it out, cut it, and then return it to the chili. Adding diced uncooked chicken to the broth and allowing it to cook that way, adds more flavor and cuts out unnecessary steps. This version is much, much more flavorful. I love it and I hope you will too.

Carol Todd's Chicken Chalupas

Ingredients:

1 dozen flour tortillas
1/2 cup chicken broth (liquid from poaching the chicken breasts)
2 cans cream of chicken soup
4 green onions, chopped
1 pint sour cream
1 lb grated Monterey Jack cheese
1 lb grated Cheddar cheese
4 chicken breasts, cooked and cubed (poached in water--reserve water)
1 (4 oz) can chopped green chilis
1 small can sliced black olives

Directions:

Allow tortillas to come to room temperature so they will roll more easily.

Boil chicken breasts, and set aside 1/2 cup broth. Cool, de-bone, and cube chicken.

In separate bowl, mix together: soup, green chiles, green onions, sour cream, olives, and Monterey Jack cheese ONLY. Take 2 cups of this mixture and add to cubed chicken for filling.

Put generous portion in each tortilla dn roll up. Set in greased pan (9x13). After tortillas are filled, add the reserved broth to soup mixture without chicken and stir together, then pour over filled and rolled tortillas. Sprinkle grated Cheddar cheese over top.

Bake at 350 degrees for 40-50 minutes.

Notes: This recipe calls for A LOT of cheese. That's one of the things that makes it so scrumptious. You probably shouldn't have this main dish more than once or twice a year as a result! I haven't done this and I'll have to try it, but I think if half the cheese was used (1/2 pound of Monterey Jack and 1/2 pound of Cheddar), low-fat sour cream, and 98% fat free cream of chicken soup were used instead, it would still be yummy, but it would cut down on the calories and fat significantly. Also, if you have picky eaters, you can omit the green onions and olives in the filling and instead serve them on the top for those who do like them. Finally, I used boneless, skinless chicken breasts instead of bone-in chicken breasts and it still tasted great! Oh, and this is also a freezer friendly dish. Rather than cooking it, freeze it in an aluminum or freezer friendly casserole dish and cover it with aluminum foil (don't forget to label and date it!). When you are ready to cook it, either defrost it in the fridge overnight or place it frozen in the preheated oven (still covered with foil) and bake for 40-50 minutes. Then, remove the foil and continue to cook for an additional 25-35 minutes, or until the chalupas are hot and bubbly and the cheese is nicely browned. Adjust the cooking times accordingly depending on whether you cook it from frozen or defrosted.

Chicken Sandwiches

(Originally posted on Sunday, July 18, 2010)

Summer is the perfect time for sandwiches. I mean, can anyone really have too many sandwiches during the summer? Plus, there are so many sandwiches to choose from--deli, burgers, veggie, pressed sandwiches, toasted, panini, shredded barbecue sandwiches, etc. Then, of course, there is our favorite cost-efficient and versatile protein of choice--chicken.

I'm not going to include a specific recipe for chicken salad sandwiches. I think the best chicken salad sandwiches come from being creative. But, if you need some ideas...start with a base of chopped or shredded cooked chicken and mayonnaise, plain yogurt, or sour cream. Add something to give it a little kick such as yellow mustard, Dijon mustard, minced garlic, etc. Then add a combination of some of your favorite add-in ingredients. Here are some of my favorite add-ins: dried fruit (such as dried cranberries), fresh fruit (such as sliced grapes), toasted nuts, chopped celery, chopped dill pickles (or relish), chopped onions, sliced green onions, and your favorite spices (just a dash). Be creative! Don't forget to taste as you go so that the balance is right. I've made some super tasty chicken salad sandwiches (and tuna salad sandwiches, for that matter--just follow the same guidelines) simply by throwing in a combination of ingredients that sounded good to me and that I already had on hand.

The first sandwich recipe is a sliced spicy barbecue chicken recipe topped with melted cheese (pictured above). The second recipe is a pulled chicken sandwich that is a nice change of pace from pulled pork or beef. The third recipe is a pulled buffalo chicken sandwich. The second and third recipes both use a slow cooker which is nice because then you won't heat up your kitchen too much during the heat of the summer. The fourth recipe is a cool chicken sandwich with an Asian flair. The final sandwich is a cool, summer friendly pita sandwich.

Also, if you keep frozen chicken and buns in your freezer, any of the first three sandwich recipes are great pantry recipes. You can throw them together quickly and easily if you keep your pantry and freezer stocked!

I hope you like them (come on, you've got to at least like ONE of them!)!

Honey-Chipotle Barbecue Chicken Sandwiches (pictured above)

This recipe yields slow-cooked barbecue flavor in less than an hour. The sandwiches need to be broiled at the last minute, but the rest of the menu can be made ahead of time.

Yield: 4 sandwiches (serving size: 1 sandwich)

Ingredients:

1/2 cup water
1 teaspoon ground cumin
4 garlic cloves, thinly sliced
1 pound skinless, boneless chicken breast
1 (7-ounce) can chipotle chiles in adobo sauce
1 tablespoon canola oil
1 tablespoon minced garlic
1 teaspoon ground cumin
1/2 cup canned tomato puree
1/4 cup cider vinegar
3 tablespoons honey
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
4 (1 1/2-ounce) sandwich rolls
2 ounces Monterey Jack or Pepper Jack cheese, thinly sliced (see note below)
4 (1/8-inch-thick) slices red onion

Directions:

Combine water, 1 teaspoon cumin, 4 sliced garlic cloves, and chicken in a large saucepan. Cover and bring to a boil over medium-high heat. Reduce heat to medium-low; cook 10 minutes or until chicken is done. Drain, and place chicken on a cutting board. Cut chicken across grain into thin slices; keep warm. (See my notes below)

Remove 2 tablespoons adobo sauce from can; set aside. Remove 2 chipotle chiles from can; finely chop and set aside. Reserve remaining chiles and adobo sauce for another use.

Heat oil in a large nonstick skillet over medium-high heat. Add 1 tablespoon minced garlic; sauté 3 minutes or until just beginning to brown. Add 1 teaspoon cumin; sauté 1 minute. Stir in tomato puree; cook 4 minutes or until mixture thickens to a pastelike consistency, stirring constantly. Stir in reserved 2 tablespoons adobo sauce, 2 chopped chipotle chiles, vinegar, honey, Worcestershire, and 1/4 teaspoon salt. Add sliced chicken to sauce; simmer for 3 minutes or until thoroughly heated.

Preheat broiler.

Split rolls in half; arrange in a single layer, cut sides up, on a baking sheet. Broil 1 minute or until lightly toasted. Remove top halves of rolls from baking sheet. Divide chicken mixture evenly among bottom halves of rolls, and top chicken mixture evenly with cheese. Broil chicken-topped rolls 2 minutes or until cheese melts. Remove from oven; top with onion and top roll halves. Serve immediately.

CALORIES 424 (25% from fat); FAT 11.8g (sat 3.9g,mono 4.7g,poly 1.9g); IRON 3.6mg; CHOLESTEROL 78mg; CALCIUM 211mg; CARBOHYDRATE 45.1g; SODIUM 765mg; PROTEIN 34.5g; FIBER 2.6g

Cooking Light, MAY 2005

Notes: The first time I made this, I was making it for a crowd and as a result, the pan that I was cooking the chicken in was too crowded. Because of that, the chicken took forever to cook and the water quickly evaporated before the chicken was done. The second time I made this, I simply poached the chicken by putting the chicken in a pot and covering it with water (with the cumin and garlic). This solved the problem perfectly. The chicken cooked faster and more evenly and the cumin and garlic was still infused into the chicken. I didn't think that adding more water diluted the flavor at all. It just simplified things! Also, my sweet husband went grocery shopping for me and got Pepper Jack cheese (which is the kind of cheese on the sandwich in the picture above) instead of Monterey Jack cheese. Both kinds of cheeses work well for this sandwich, so go with your preference!

Pulled Chicken Sandwiches

The chicken and sauce can be made up to two days ahead and stored in the refrigerator. Reheat the mixture in a saucepan before serving.

Ingredients:

Chicken:

2 tablespoons dark brown sugar
1 teaspoon paprika
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/2 teaspoon ground chipotle chile pepper
1/2 teaspoon salt
1/4 teaspoon ground ginger
2 pounds skinless, boneless chicken thighs (for the slow cooker version, chicken breasts, or a mix of chicken thighs and breasts can also be used)
Cooking spray

Sauce:

2 teaspoons canola oil
1/2 cup finely chopped onion
2 tablespoons dark brown sugar
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/4 teaspoon ground allspice
1/8 teaspoon ground red pepper
1 cup ketchup
2 tablespoons cider vinegar
1 tablespoon molasses

Remaining ingredients:

8 (2-ounce) sandwich rolls, toasted
16 hamburger dill chips

Directions:

Regular Version:

Prepare grill.

To prepare chicken, combine first 7 ingredients in a small bowl. Rub spice mixture evenly over chicken. Place chicken on a grill rack coated with cooking spray; cover and grill 20 minutes or until a thermometer registers 180°, turning occasionally.

Let stand for 5 minutes. Shred with 2 forks.

To prepare sauce, heat canola oil in a medium saucepan over medium heat. Add onion; cook for 5 minutes or until tender, stirring occasionally. Stir in 2 tablespoons sugar and next 5 ingredients (through pepper); cook 30 seconds. Stir in ketchup, vinegar, and molasses; bring to a boil. Reduce heat, and simmer 10 minutes or until slightly thickened, stirring occasionally. Stir in chicken; cook 2 minutes or until thoroughly heated.

Place about 1/3 cup chicken mixture on bottom halves of sandwich rolls; top each serving with 2 pickle chips and top roll half.

Slow Cooker Version:

Place chicken in a slow cooker. Combine first 7 ingredients in a small bowl. Sprinkle spice mixture evenly over chicken. Cook on low for 5-7 hours. Shred with 2 forks.

To prepare sauce, heat canola oil in a medium saucepan over medium heat. Add onion; cook for 5 minutes or until tender, stirring occasionally. Stir in 2 tablespoons sugar and next 5 ingredients (through pepper); cook 30 seconds. Stir in ketchup, vinegar, and molasses; bring to a boil. Reduce heat, and simmer 10 minutes or until slightly thickened, stirring occasionally. Stir in chicken; cook 2 minutes or until thoroughly heated.

Remove chicken from the slow cooker (or, if you prefer, drain the juices from the chicken and leave the chicken in the slow cooker). Stir half of the barbecue sauce into the chicken and reserve the other half of the sauce to serve with the sandwiches.

Place about 1/3 cup chicken mixture on bottom halves of sandwich rolls; top each serving with 2 pickle chips and top roll half. Top with extra barbecue sauce, if desired.

Yield: 8 servings (serving size: 1 sandwich)

CALORIES 365 (23% from fat); FAT 9.1g (sat 2.8g,mono 2.6g,poly 2.6g); IRON 3.4mg; CHOLESTEROL 94mg; CALCIUM 78mg; CARBOHYDRATE 42.8g; SODIUM 877mg; PROTEIN 28.2g; FIBER 2g

Source: Cooking Light recipe found on Myrecipes.com

Notes: When I made this, I doubled the barbecue sauce so one batch was stirred into the drained chicken in the slow cooker and the other batch was used on top of the chicken when it was served on the sandwich rolls. I created the slow cooker version of this recipe because I thought it sounded great, but I simply didn't have time to do the version of the recipe as printed.

One final note: shredded meat is very freezer friendly. If you have extra shredded meat, put it in a freezer zip top bag, label it (what it is and the date you froze it) and pop it in the freezer. When you are ready to use it, simply defrost it in the fridge overnight and reheat it in the microwave. So easy!


Buffalo Chicken Sandwiches (Slow Cooker)

Ingredients:

6 frozen, skinless, boneless chicken breasts
1 (17.5 fluid ounce) bottle buffalo wing sauce, divided (Winger’s or Frank’s Buffalo Wing Sauce works well)
2 (1 ounce) packages dry ranch salad dressing mix
1 (8 ounce) container sour cream
2 tablespoons butter
6 hoagie rolls, split lengthwise

Directions:

Place the frozen chicken breasts into a slow cooker, and pour in ¾ of the wing sauce and 1 package of ranch dressing mix. Cover, and cook on low for 7-8 hours.

Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Mix the other ranch dressing mix with the sour cream. The ranch/sour cream mixture can be spread onto the hoagie rolls and used as a dip for carrot/celery sticks or chips. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

Source: Allrecipes.com, submitted by Divinesoalce21

Notes: I made a few changes from the original recipe. Sometimes this sandwich can be pretty spicy (depending on what wing sauce you use). I have found that spreading the sandwich with a ranch spread (the sour cream/ranch dressing mixture) or blue cheese salad dressing adds just the right balance to the spiciness of the chicken. You can also add blue cheese crumbles and additional wing sauce, if you desire. This recipe is also freezer friendly (just like the pulled chicken recipe above).

Teriyaki Chicken Sandwiches

Ingredients:

6 boneless, skinless chicken breasts
1 bottle teriyaki marinade
6 hamburger buns

Suggested Toppings (all or a combination of):

Sliced cucumbers
Alfalfa sprouts
Sliced avocado
Sliced tomato
Pineapple rings
Favorite cheese slices
Mayonnaise

Directions:

Marinate chicken breasts in teriyaki marinade at least one hour or up to overnight in the fridge.

You can grill or broil the chicken breasts. If grilling, grill on high heat for about 6 minutes per side (or until juices run clear and the chicken is no longer pink in the middle). If broiling, broil on high heat for about 6 minutes per side (again, until juices run clear and the chicken is no longer pink in the middle).

Place chicken breasts on hamburger buns and top with toppings of your choice.

Source: My mom has been making this for years. I'm not sure if she just came up with the idea or if she saw it in a recipe book.

Notes: You might want to either consider pounding the chicken breasts to flatten them prior to cooking or thinly slicing the chicken once it has been cooked because once you add all of your toppings to the sandwich, it is one tall sandwich (and pretty difficult to eat without everything slipping out of the bun!).

Chicken Caesar Salad Pitas

Ingredients:

4 chicken breasts
Bagged Caesar salad kit
Pita bread

Directions:

Cook chicken according to your own preference (you can poach it, saute it in a pan, grill it, etc.). Once the chicken is cooked, slice or cube it. You can also often find pre-cooked and sliced chicken in the refrigerated/deli section of the grocery store, if you would prefer to use that.

Prepare Caesar salad kit according to package directions. Mix in chicken.

Slice pita bread in half and open the pockets. Fill the pockets with the Caesar salad mixture and enjoy!

Source: Again, this is a recipe my mom made for us years ago. I'm not sure of its origins. The bagged salad kit is a time-saving idea, but you can also make your own Caesar salad from scratch, if you prefer.

I Love Bread & Butter!

(Originally posted on Monday, July 12, 2010)

I love to make bread! It is probably my favorite thing to make. And my husband loves it too! When we were dating, I baked him a loaf of bread and he said, "Homemade bread is a very good way to say I love you!" So there you go!


Rich Dinner Rolls
These are a family holiday recipe. They were always my favorite part of Thanksgiving dinner, so we make them quite often for Sunday meals. We had the missionaries over for dinner once and one of the missionaries ate like six rolls! Sad for me because there were no leftovers!

1 pkg. yeast
1/4 c. warm (not hot) water
1 c. milk, scalded
1/4 c. sugar
1/4 c. margarine (not butter)
1 tsp. salt
3 1/2 c. flour
1 egg

Soften yeast in warm water. Combine milk, sugar, margarine and salt. heat to melt margarine, then cool to lukeward. Add 1/2 the flour, beat well. Beat in yeast and egg. Gradually add remaining flour. Let rise until doubled (1 1/2 - 2 hours). turn out and shape as desired. (For crescents, divide dough in half. Roll each into a circle. Spread a think layer of softened butter over. Use pizza cutter to cut into 8 equal pie shapes. Roll up into cresents. Place on ungreased pan.) Cover w/waxed paper and towel. Rise until doubled (30 - 45 min). Bake at 400 for 12-15 minutes.
Quick Yeast Rolls
I think these are my husbands very favorite rolls. I love to make them when I don't have time to make other rolls. They are really easy and fast! You don't even have to knead or shape or punch down the dough, so for beginners this recipe is a must try!

Ingredients

• 2 tablespoons shortening
• 3 tablespoons white sugar
• 1 cup hot water
• 1 (.25 ounce) package active dry yeast
• 1 egg, beaten
• 1 teaspoon salt
• 2 1/4 cups all-purpose flour

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Grease 8 muffin cups.
2. In a large bowl, mix the shortening, sugar, and hot water. Allow to cool until lukewarm, and mix in the yeast until dissolved. Mix in the egg, salt, and flour. Allow the dough to rise until doubled in size.
3. Divide the dough into the prepared muffin cups, and allow to rise again until doubled in size.
4. Bake for 10 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

Source: allrecipes.com

Brown Soda BreadI made this bread for St. Patty's day, and now it has become a staple. It is super easy. No yeast required! But really hearty and also very healthy too. It has a very nice rich flavor to it. Try it!
Ingredients

• Cooking spray
• 11.25 ounces whole-wheat flour (about 2 1/2 cups)
• 2.25 ounces all-purpose flour (about 1/2 cup)
• 1/2 cup steel-cut oats (such as McCann's)
• 2 tablespoons brown sugar
• 1 tablespoon wheat germ
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups low-fat buttermilk
• 1 large egg, lightly beaten

Preparation
1. Preheat oven to 325°.
2. Coat a 9 x 5–inch loaf pan with cooking spray. Line the pan with parchment paper, and coat with cooking spray.
3. Weigh or lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 6 ingredients (through salt). Combine buttermilk and egg; add to flour mixture. Stir just until combined.
4. Spoon the mixture into prepared pan. Bake at 325° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Invert bread onto a wire rack; cool completely. Remove parchment; slice bread into 12 slices.
Source: Cooking Light Magazine March 2010

Amo il cibo Italiano molto!

(Originally posted on Monday, June 14, 2010)

I took Italian waaaaay back when I was in college for one semester and I don't remember very much. Anyway, if the Italian online translator I found was correct, my title says "I like to eat Italian food very much!" And I do! (And if the translator was incorrect, a thousand apologies!)

My in-laws aren't super keen on eating pasta too often (they are kind of anti-carbs). However, they were out of town for the past three weeks and I went crazy making pasta this and pasta that. Some of the recipes I tried turned out to be a little disappointing (to my surprise). But I did make some fantastic pasta discoveries along the way.

The first is a Cooking Light recipe that is very simple. It uses roasted cherry tomatoes and it is easy, light, and summery. The second is an Everyday Food baked ravioli recipe that is fantastic comfort food. The final recipe is an Everyday Food lasagna recipe that is to die for.

I hope you like them too!

Quick-Roasted Cherry Tomato Sauce with Spaghetti

Makes 6 servings (serving size: about 1 1/3 cups)

Ingredients:

4 quarts water
1 tablespoon kosher salt
12 ounces uncooked spaghetti
2 pints cherry tomatoes
3 tablespoons extra-virgin olive oil, divided
1 tablespoon red wine vinegar
1/2 teaspoon kosher salt
1/8 teaspoon crushed red pepper
1/4 cup chopped or torn fresh basil leaves
1/4 cup chopped fresh flat-leaf parsley
3/4 cup (3 ounces) crumbled semisoft goat cheese or crumbled feta cheese

Directions:

Preheat oven to 450°.

Bring 4 quarts water to a boil in a large Dutch oven. Add 1 tablespoon salt and spaghetti to boiling water; cook 10 minutes or until spaghetti is al dente. Drain spaghetti in a colander over a bowl, reserving 1/2 cup cooking water. Return spaghetti to pan; set aside, and keep warm.

While spaghetti cooks, combine tomatoes, 1 tablespoon olive oil, vinegar, 1/2 teaspoon salt, and pepper on a jelly-roll pan, tossing well to coat. Bake tomato mixture at 450° for 10 minutes or until tomatoes are soft and lightly charred in places.

Add tomatoes and any tomato juice to spaghetti in Dutch oven. Add 1/4 cup reserved cooking water to jelly-roll pan, scraping pan to loosen browned bits; carefully pour water mixture and remaining 2 tablespoons oil into spaghetti mixture. Place Dutch oven over medium heat. Add remaining reserved cooking water, 2 tablespoons at a time, until spaghetti mixture is moist, tossing frequently. Stir in basil and parsley. Sprinkle with cheese. Serve immediately.

Nutrition Information: 328 calories, 10.8 g fat, 11 g protein, 46.6 g carbohydrate, 3.2 g fiber, 7 mg cholesterol, 2.7 mg iron, 376 mg sodium, 48 mg calcium.

Source: Cooking Light June 2010 issue

Notes: I used feta to cut down on expense. I also used grape tomatoes since my store didn't have cherry tomatoes. Even with these changes, it was fantastic.




Baked Ravioli

Prep: 25 minutes
Bake: 50 minutes
Serves 4-6

Baking pasta with cheese on top creates a chewy and crispy topping kids will love. You can assemble the dish ahead and refrigerate it, then bake it right before dinner. Try this recipe with 1 pound of spaghetti (cook a few minutes less than the package instructions direct). Don't worry if it seems like there's too much sauce; it will be absorbed as the pasta bakes.

Ingredients:

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
Coarse salt and ground pepper
1 1/2 teaspoons dried thyme, or oregano
1 can (28 ounces) whole tomatoes
1 can (28 ounces) crushed tomatoes
2 pounds store-bought ravioli
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Directions:

Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.

Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.

Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.

Source: Martha Stewart website and Everyday Food: Great Food Fast cookbook

Notes: This is a very freezer friendly dish. Prior to cooking, simply freeze entire casserole in an aluminum or freezer friendly casserole dish and cover with foil. Label and date. When you are ready to eat, defrost casserole in the fridge overnight or put frozen casserole in pre-heated oven and bake covered for 25 minutes, if defrosted (1 hour, if frozen). Remove foil and bake for an additional 20-25 minutes or until the casserole is hot and bubbly and the cheese is nicely browned. Adjust the cooking times accordingly depending on whether you cook it from frozen or defrosted.


Tomato-Sausage Lasagna

Serves 8

Soaking the noodles in hot tap water (while making the sauce) eliminates the need to boil them.

Ingredients:

12 dried lasagna noodles (about 10 ounces), uncooked
2 teaspoons olive oil
1 large onion, chopped
4 garlic cloves, finely chopped
1 1/2 teaspoons dried Italian seasoning
1/4 teaspoon red-pepper flakes
1 pound sweet Italian sausage, casings removed
2 cans (28 ounces each) whole peeled tomatoes in puree
Coarse salt and ground pepper
6 cups shredded shredded mozzarella cheese (about 1 1/2 pounds)
3/4 cup shredded Parmesan cheese (about 3 ounces)

Directions:

Fill a 9-by-13-inch baking dish two-thirds of the way with hot tap water. Add noodles, and arrange them in alternating directions to prevent sticking. Let soak while preparing sauce.

Make sauce: Heat oil in a large saucepan over medium. Add onion, garlic, Italian seasoning, and red-pepper flakes; cook, stirring occasionally, until lightly browned, about 5 minutes. Add sausage, and cook, stirring and breaking it up, until just cooked through, about 5 minutes. Add tomatoes and their puree, breaking up tomatoes with a spoon; bring to a boil. Reduce to a rapid simmer, and cook, stirring occasionally, until thickened, about 20 minutes. (You should have about 8 cups of sauce.) Season with salt and pepper.

Preheat oven to 350 degrees. Drain noodles, transfer to a baking sheet; dry dish with paper towels. Spoon 1 cup sauce in bottom of dish. Fit 4 noodles in dish (crosswise if using short noodles, lengthwise if using long), overlapping slightly. Cover with 2 cups sauce, 2 cups mozzarella, and 1/4 cup Parmesan. Repeat with another layer, then top with remaining noodles, 3 cups sauce, and the rest of mozzarella and Parmesan. Cover dish tightly with aluminum foil, and bake 1 hour.

Remove foil, and continue baking until bubbly and browned, about 30 minutes. Remove from oven; let cool 20 minutes. Cut and serve.

Note: The lasagna can be assembled up to one day in advance. Cover with foil, and refrigerate. You may have to increase initial baking time by 5 to 10 minutes.

Source: Martha Stewart website. I first saw this recipe on the Everyday Food PBS show that airs every Saturday.

Notes: I made this during the day while my son was napping and popped it in the oven about an hour and a half before dinner time. It was the first time I ever made lasagna and it was fantastic. Simple and delicious! Also, I made this before I started taking pictures of the finished products, so I'll have to make this again and take a picture next time!

Also, this is a very freezer friendly dish. Prior to cooking, simply freeze entire lasagna in an aluminum or freezer friendly casserole dish and cover with foil. Label and date. When you are ready to eat, defrost in fridge overnight or put frozen lasagna in pre-heated oven and bake covered for 1 hour, if defrosted (2 hours, covered, if still frozen). Remove foil and bake for an additional 30-60 minutes or until the lasagna is hot and bubbly and the cheese is nicely browned. Adjust the cooking times accordingly depending on whether you cook it from frozen or defrosted.