Tuesday, April 15, 2014

Reuben Sandwich CASSEROLE (really) - 52 Church PotLuck Main Dishes


If you like a Reuben Sandwich, you will LOVE this idea!

Shhhh... It's a SAVORY BREAD PUDDING.  Think a Reuben with an egg on top.  All made convenient and beautiful crusty golden brown in Casserole form!

Beautiful, tasty, unique and memorable.  Fits on any buffet table I can imagine!


OK... Here's what I did...


Reuben Sandwich CASSEROLE (really)


Ingredients
  • 1 Loaf Rye Bread, sliced and cut into cubes
  • 1/3 Cup Thousand Island Dressing
  • 3/4 Pound Corned Beef, sliced thin and diced
  • 1/4 Cup Sauerkraut well drained
  • 1/2 Cup Dill Pickle Slices
  • 1 Brick (8 Ounces) Swiss Cheese
  • 2-1/2 Cups Half and Half (can sub Whole Milk)
  • 9 Large Eggs, lightly beaten
  • Drizzle Honey Mustard
  • sprinkle of Caraway Seeds for Garnish
Cooking Directions
  1. This is a bread pudding, a savory bread pudding but still a bread pudding. All bread puddings work best when bread is either stale or lightly toasted. This removes the moisture which allows the egg mix to absorb. So, set bread out over night or lightly toast it before starting.
  2. Preheat oven to 350 degrees., prepare a large 9X13 casserole pan with non-stick spray.
  3. Work in payers, line half the bread on the bottom.
  4. top with half the Corned Beef
  5. top that with half the pickles.
  6. Top this with half the Thousand Island Dressing and 1/2 the Sauerkraut and 1/2 the cheese.
  7. Repeat with a second layer of all.
  8. Meanwhile, whip the Half and Half together with the Eggs. Pour this over the layers. Allow the casserole to rest for 10 minutes (allowing the milk/egg mix to be absorbed.
  9. Drizzle Honey Mustard on top and sprinkle Caraway seeds.
  10. Back for 50 minutes until top has crusted and turned golden brown and delicious.
  11. Serve HOT and ENJOY!

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".
I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Monday, April 14, 2014

EASY DIY Kansas City Style Sweet Heat BBQ Sauce for EASY Rotisserie Chicken Meal - 52 Grilling Time Secret Extras (Condiments)


NOTHING could be easier.

Pre-cooked, pre-seasoned Rotisserie Chicken. Simply separate the leg/thigh quarter from the bird, drizzle the KC Style Sweet/Heat BBQ sauce (see recipe below) and bake (350 degrees for 20-30 minutes. I did wrap in aluminum foil for the first 20 minutes and uncovered for the last 10 for crispy skin).

But the secret is in the sauce. For most of America,when you think BBQ sauce you think of a thick tomato based combination of sweet taste and the POW of Pepper Spices.  Here is a simple to DIY recipe for you to get bragging rights at home!

LOVE THIS SAUCE and a great way to spruce up a Store Bought Fully Cooked, Fully Seasoned Rotisserie Chicken!


OK... Here's what I did...


EASY DIY
Kansas City Style
Sweet Heat BBQ Sauce


Ingredients
  • 2 TBS Butter
  • 1 small Red Onion, Minced
  • 5 Cloves Garlic, Minced
  • 2 Cups Ketchup
  • 1/3 Cup Molasses
  • 1/3 Cup Brown Sugar, Packed
  • 1/4 Cup Cider Vinegar
  • 2 TBS Yellow Mustard
  • 1 TBS Chili Powder (Adjust amount to taste)
  • Big pinch Salt and Pepper
  • 1/2 tsp Cayenne Pepper (Adjust amount to taste)
Cooking Directions
  1. Melt butter in medium size saucepan. Add Onions and saute for about 5 minutes, until onions turn translucent and are soft.
  2. Add Garlic and saute for an additional one minute.
  3. Add all remaining ingredients. Stir to mix. Bring to boil, then reduce heat to a low simmer.
  4. Simmer for 30 minutes, stirring every 5 minutes. Sauce will thicken as it simmers. Add additional water if sauce is too thick, or Tomato Paste if sauce needs to thicken.
  5. Using a hand wand mixer or a stand blender, blend the sauce until smooth.
  6. Transfer to Mason Canning Jars while still HOT. Close with canning lids and allow to cool on the counter. Jars will self seal as the sauce cools. Sauce will keep for up to 2 months sealed and 2 weeks once the sauce is opened.
  7. Use on Chicken, Pork, Beef or Sea Food and ENJOY!!!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

******************************************************

This recipe has been added to my growing list of "52 Uses For a Rotisserie Chicken"  (Now close to 100!)...I am so confused... $5.49 for a fully cooked, fully seasoned Oven Roasted, Rotisserie Chicken. Yet shop in the raw meat department and most raw chickens are at best $8 each and usually far closer to $10. Anyone have an answer??? Me either. So, I can either rail against the machine, or learn to embrace the beauty that is the $5 chicken! In this pin are recipes I have made, and recommend. MORE than 52 (I just can't stop)..
You get the idea.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store bought bird to shine with just a little extra work

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Sunday, April 13, 2014

Cheesy Sausage and Fennel FREEZABLE Casserole - 52 Church PotLuck Main Dishes


Meat and Potatoes!

Plus a few extras (tomatoes and the AMAZING taste of Fennel), all with a little hint of Swiss Cheese.  And it doesn't take too much effort to make two of these at the same time, freeze one and pre-cook dinner for a day when you are busier than usual.  Easy to prepare...

AND DELICIOUS!

So... if you want to double up and freeze a casserole for later (or divide in half for a smaller meal now and one for later), this freezes perfect. Here's a few tips

First, be sure the actual baking dish is freezer to oven safe. Those ubiquitous Pyrex brand clear dishes work best. You can also use a Foil disposable pan to freeze and bake, then transfer into a presentation dish to serve.

Second, always best to thaw the casserole in the refrigerator for 24-48 hours before baking. You can bake a frozen casserole right from the freezer. But the edges will be baked more crispy than the center by the time it is finished. To go straight from freezer to oven to table, just increase the baking time by 30 minutes. But again, you will have better results if you plan ahead and thaw the meal as much as possible. Leaving the casserole out on the counter for 2 hours (covered with the foil) also helps. The casserole will not be thawed completely but will cook more evenly. If you do this, cook for another 20 minutes. As usual, but even more so, keep an eye on the dish as it cooks. Once the liquid is bubbling and the top is crispy crunchy, the dish is done no matter how much time you cook.

Third, 60 days... Two Months. NO MORE... Prepare and freeze, but date the dish. Cook and serve within 60 days for best results. Any longer and you will have freezer burn and the dish will start to turn on you. Personally, I am a 30 day guy, but I have baked these right at 60 days and it was fine.

OK.. Read over the recipe. The freezing tips are in italics. Enjoy and let me know what you think of this rather unique take on a meatloaf!!


OK... Here's what I did...


Cheesy Sausage
and Fennel
FREEZABLE Casserole


Ingredients
  • 2 TBS Olive oil
  • 1-1/2 Pound Italian Sausage Links, sliced
  • Pinch Salt and Pepper
  • 1 Medium Fennel Bulb, cored and thin sliced, separating rings
  • 5 Garlic Cloves, Minced
  • 1 tsp Fennel Seeds
  • 1 Pound Russet Potatoes, sliced and diced
  • 1/2 Cup White Wine
  • 2 (14 ounce) cans Diced Tomatoes
  • 6 Ounces Swiss Cheese, freshly
  • 2 TBS (divided) Chopped Fresh Herbs (I used Basil)
Cooking Directions
  1. Preheat Oven to 350 degrees. Prepare a 9X13 casserole dish with non stick spray.
  2. In a large saute pan over medium high heat, add the Olive Oil. Add Sausages and cook, turning every 30 seconds for 10 minutes until browned with charred edges. Remove from pan leaving drippings and allow sausages to drain on a paper towel lined plate.
  3. Add the Fennel slices to the drippings and saute until tender, about 5 minutes.
  4. Add the Garlic, Fennel Seeds and diced potatoes. Reduce heat to medium. cover and cook for 5 minutes. Stir, recover and cook for another 5 minutes.
  5. Add the White Wine and simmer for about 5 minutes (uncovered).
  6. Add the tomatoes with the liquid and stir into the pan. Increase heat to medium high, simmer uncovered until the tomato juices have been absorbed into the vegetables.
  7. Add the Sausages back into the pan and fold to mix.
  8. Transfer everything into the prepared casserole pan and sprinkle the cheese on top. Add 1 TBS of the fresh herbs.
  9. At this stage, I froze a smaller casserole dish filled with the cooked Mac and Cheese. ... cover the freezer casserole with Aluminum Foil, pushing the foil down so there is as little air between top of casserole and the foil as possible (prevents freezer burn). Pop in the freezer. When you want to cook this, just transfer to the refrigerator 24-48 hours before you plan to thaw and cook. If you do not have the time to thaw in the refrigerator, thaw in the microwave slowly. This dish needs to be completely thawed before re-cooking. Be sure to date the dish and use within 2 months. Once thawed, cook as directed below.
  10. Bake for 30 minutes, until warmed throughout (if baking a cold dish (thawed from the freezer), bake for 45 minutes at 350 degrees).
  11. Add a sprinkling of additional herbs, serve HOT and ENJOY!

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".
I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Saturday, April 12, 2014

Nutella and Jam Roll-Ups - 52 Church PotLuck Desserts


Did you all catch yesterday's post on a WHOLE BUNCH of Black Forest Ham and Brie Sandwiches (with a surprise crunchy ingredient)?  I went into detail how to make these for a crows and still make them affordable.

Well this is the dessert version of that post.

This is a handy little idea. At some point in your cooking life you will be asked to whip up a tray of finger food dessert. From a formal British afternoon Tea to B-day parties to wedding or baby showers to Church clean up day (a dozen kind souls show up on a Saturday morning to give the Church building a good scrubbing in time for Easter season), or of course your standard Family Gathering, PotLuck meals or Church socials.
They may not be the prettiest plate of dessert food ever, but they disappear quick.  They are incredibly EASY (only 3 ingredients), FAST to put together (feeds 25 people), but most important... DELICIOUS!

Hey, it's NUTELLA!


OK... Here's what I did...


Nutella Roll-Ups


Ingredients
  • 8 Large Burrito Size Flour Tortilla
  • 8 (eight) 1/4 Cup per Tortilla (2 Cups total) Nutella
  • 16 TBS (2 per Tortilla) Raspberry Jam
Cooking Directions
  1. Lay out a Tortilla
  2. Slather an even layer of Nutella
  3. Slather an even layer of Raspberry Jam on the nutella
  4. Roll up the slathered Tortilla
  5. Pop them in the freezer for an hour
  6. Slice in 1 inch bite size pieces
  7. Serve Chilled and ENJOY!
Did you catch the hint???

Assemble them first, roll them up and then freeze for an hour before cutting them.

Makes them just solid enough to cut without all the goo gushing out the sides while you slice.

One last hint, the edges may need a brush of water to help them to stay closed.

That's it... EASY PEASY and DELICIOUS! 


******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".
I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Friday, April 11, 2014

Tea Sandwiches, Black Forest Ham and Brie - 52 Church PotLuck Dishes


This is a handy little idea.  At some point in your cooking life you will be asked to whip up a tray of sandwiches.  From a formal British afternoon Tea to B-day parties to wedding or baby showers to Church clean up day (a dozen kind souls show up on a Saturday morning to give the Church building a good scrubbing in time for Easter season), or of course your standard Family Gathering, PotLuck meals or Church socials.

The sandwich is simple, just a ham and cheese.  But there are a few extras that make it SPECTACULAR, MEMORABLE and fits within a budget...

First is the bread.  Look for the 2 inch square "Cocktail" bread.  My grocery store stocks these right at the deli.  The little shelf under the sliced deli meat.  Uniform size and (shhh... small) makes it easy to make sandwiches on a budget.  If the bread was twice the size you would need twice the amount of fixins.

And speaking of fixins, This sandwich works just fine thank you very much with Ham, turkey, chicken  even Corned Beef.  Anything that can be sliced thin.  So, buy what is on sale (something is always on sale).  And with the small bread you can fold the slices and give the illusion of a thick sandwich.

I like something unusual on a sandwich.  Something with a little crunch and a natural sweetness.  I like Apple Slices.  Thin and colorful and naturally sweet and a surprise.  Go ahead and wrap an apple slice with a slice of deli meat.  Tastes GREAT!

The big expense can be the cheese.  Sliced deli cheese can be expensive and inexpensive brick cheese can taste... inexpensive.  Mixing the Brie with inexpensive cream cheese makes a spreadable mix that fits your budget.  And is delicious.  Let's not forget that extra!

So, total I made 24 sandwiches for a total cost of about $13.  Not a bad price for the number of Ooohs and Aaahs you get when you change a simple Ham and Cheese to a tray of Black Forest Ham and Brie (with a crunchy surprise)!


OK... Here's what I did...


Black Forest 
Ham and Brie 
Tea Sandwiches


Ingredients
  • 40 Slices "Cocktail" size Rye Bread
  • 20 Slices Deli Black Forrest Ham (about 1 pound)
  • 2 Medium Ambrosia Apples, Sliced Thin (of course you can sub any crisp Apple of your choice (I like Honey Crisp as well))
  • 6 Ounces Soft Brie Cheese, diced
  • 8 Ounces (one brick) Cream Cheese, softened to room temperature
  • Optional, some greens Spinach or lettuce slices
Cooking Directions
  1. In a stand mixer, whip the Brie and Cream Cheese together until creamy, about 5 minutes
  2. Lay out the bread in two rows
  3. Front row, Spread a TBS of the cheese mix,
  4. Top with 2 apple slices,
  5. Add a folded Deli Ham slice,
  6. Top with optional greens (I like Spinach best)
  7. Spread one more TBS of the Cheese mix on the top row of bread and close the sandwich.
  8. Arrange attractively on a tray. Serve immediately or seal with cling wrap to keep the apple slices fresh. Do not remove wrap until just ready to serve. Store in the refrigerator.
  9. Serve chilled and ENJOY!

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".
I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Thursday, April 10, 2014

EASY Mango BBQ Sauce for EASY Rotisserie Chicken Meal - 52 Grilling Time Secret Extras


NOTHING could be easier.

Pre-cooked, pre-seasoned Rotisserie Chicken. Simply separate the leg/thigh quarter from the bird, drizzle the Mango BBQ sauce (see recipe below) and bake (350 degrees for 20-30 minutes. I did wrap in aluminum foil for the first 20 minutes and uncovered for the last 10 for crispy skin).

But the secret is in the sauce. Not just tropical Mango but also hints of Ginger, Oranges and the key secret ingredient that adds EXTRA Caribbean tastes.

LOVE THIS SAUCE and a great way to spruce up a Store Bought Fully Cooked, Fully Seasoned Rotisserie Chicken!


OK... Here's what I did...


EASY Mango BBQ Sauce


Ingredients
  • 2 Large Mangoes, Pit removed, skin removed and diced
  • 2 TBS Butter
  • 1 Jalapeno Pepper, seeds and ribs removed, then minced
  • 1 TBS Fresh grated Ginger
  • 1 tsp Sea Salt
  • 1/4 Cup Ketchup
  • pinch Salt and Pepper
  • Several grinds of a Pepper Grinder
  • 1 Cup Orange Juice
  • 1 Can (14 ounces) Unsweetened Coconut Milk
  • 1/4 Cup Your favorite BBQ Sauce
Cooking Directions
  1. In a medium Sauce pan, melt butter, add Mango, Jalapeno and Grated Ginger to the pot. Stir to coat and saute for 5 minutes until the mango begins to soften.
  2. Add the remaining ingredients, stir to mix.
  3. Bring everything to a boil, then reduce to simmer.
  4. Cook uncovered, stirring occasionally for 15 minutes, longer if needed to reduce by 1/3rd and thickens.
  5. Using a hand wand blender (or in a stand blender or food processor), blend until smooth.
  6. Store in a canning jar, use liberally on Chicken, BBQ Pork or fish and ENJOY!!!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

******************************************************

This recipe has been added to my growing list of "52 Uses For a Rotisserie Chicken"  (Now close to 100!)...I am so confused... $5.49 for a fully cooked, fully seasoned Oven Roasted, Rotisserie Chicken. Yet shop in the raw meat department and most raw chickens are at best $8 each and usually far closer to $10. Anyone have an answer??? Me either. So, I can either rail against the machine, or learn to embrace the beauty that is the $5 chicken! In this pin are recipes I have made, and recommend. MORE than 52 (I just can't stop)..
You get the idea.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store bought bird to shine with just a little extra work

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Wednesday, April 9, 2014

Peanut Butter Chocolate Cream Pie with Salty Pretzel Crust - 52 Cakes and Pies at Home


This has so much... I LOVE the salty mix of flavors... Chocolate and Peanut Butter, Sweet Savory and Salty.  There are lots of steps, but it really is practically fool proof and SO MUCH worth the effort.  Once this cake becomes a habit, no one asks for a sliver, ALL BIG SLICES!


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First up is the recipe for my very favorite pie crust... Adds a salty crunchy contrast to a sweet cream pie...

Pretzel Crust for a Sweet and Salty Pie

Ingredients
  • 1 Cup Crushed Pretzels
  • 1 Cup Crushed Vanilla Wafers
  • 1 Cup Melted Butter
Cooking Directions
  1. Something Salty (like ground up Pretzels, put them in a zip lock bag, use a rolling pin (or in this case I used a Mason Jar filled with Coco (couldn't find a rolling pin... long story))
  2. added to something Sweet (like ground up Vanilla Wafers)
  3. Break up any larger pieces
  4. Mix in melted butter to help form a solid crust
  5. Press everything into a crust form
  6. Bake... It's called Blind Baking to bake a pie crust and then add a filling (Like a Banana Cream Pie)... Bake at 350 degrees for 12 minutes
  7. Then fill, chill and serve. 
  8.  And of course... Enjoy!!!
Perfect for a Mile High Domed Banana Cream Pie  or the Peanut Butter Chocolate pie below...

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OK... Here's what I did...


Peanut Butter
Chocolate Cream Pie with Salty Pretzel Crust


Ingredients
  • 1 Salty Sweet Pretzel Crust (see recipe above)
  • FOR THE PEANUT BUTTER BASE
  • 1 Cup Peanut Butter
  • 2 TBS Powdered Sugar
  • 2 TBS Honey
  • FOR THE CHOCOLATE CREAM FILLING
  • 3/4 Cup Sugar
  • 3 TBS Cornstarch
  • Large Pinch Salt
  • 3 Cups Half and Half
  • 4-1/2 Ounces Unsweetened Chocolate, broken into pieces
  • 4 Large Egg Yolks (JUST THE YOLKS), slightly beaten
  • 2 TNS Butter, room temperature soft
  • 1 TBS Vanilla
  • FOR THE WHIPPED TOPPING
  • 1 Cup Heavy Cream
  • 2 TBS Powdered Sugar
  • 1/2 tsp White Corn syrup (drizzled in as cream turns solid)
Cooking Directions
  1. Prepare the pretzel pie crust as directed above.
  2. To prepare the Peanut Butter base, mix Peanut Butter, Powdered Sugar and Honey until smooth. Spread this in an even layer on the top of the pretzel crust. HINT: Plop the entire batch of sweetened peanut butter onto the center of the crust and spread out. work this as little as possible as the peanut butter will want to pull the crust apart. Also work with a spatula dipped in hot water.
  3. For the filling, Bring the Half and Half to a low boil. Stir in the Chocolate pieces until melted and blended.
  4. In a bowl, Mix the Sugar, Cornstarch and salt.
  5. Whisk these dry ingredients into the low simmering milk pot and continue to stir until mixture begins to thickens, about 5 minutes.
  6. Remove from heat. Add Egg Yolks. BUT WHISK VIGOROUSLY CONTINUOUSLY FOR 1 MINUTE. Do not allow the eggs to curdle. Whisk, whisk whisk.
  7. Add vanilla and butter and continue to whisk. Mixture should be soft pudding consistency.
  8. Pour into pie shell over the peanut butter and refrigerate for 3 hours or preferably overnight.
  9. For the whipped topping, Whip cream until almost stiff. Add Sugar and continue to whip. SLowly drizzle in the corn syrup and whisk until the cream holds peaks.
  10. Decorate pie as you like, serve chilled fresh from the fridge and ENJOY!!!

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This simple recipe has been added to my growing list of "52 Cakes and Pies at Home"!

These are the desserts you make for your family.  No fancy amazing wedding cakes, just the rustic beauty of the classics.  From pumpkin pie to cheesecakes to layer cakes, these are what your family craves for dessert.  You may even see a few unusual crusts and frosting ideas to try.

You get the idea. These recipes are simple, delicious and will have your family wanting dessert first...

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This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".
I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

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