World's Best Chicken Pot Pie - "Old School" 52 Uses for a Rotisserie Chicken Casserole Recipe

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Just in time for Thanksgiving leftovers (I made this with Chicken from a store bought Rotisserie Chicken, but just imagine the dribs and drabs of your Holiday Turkey turned into this wonderful EASY casserole (and a great use of all those other holiday side dish leftovers)...

A chicken pot pie is one of those dishes I like to make whenever I buy too much produce.  Extra carrots, cheap cans of corn (love those pre-holiday sales), open bags of frozen peas in the freezer... Use em up, make a meal of leftovers.


This particular recipe comes from a new favorite cookbook, The Homemade Kitchen: Recipes for Cooking with Pleasure.  The book is a joy to read with dozens of essays on the joy of cooking.  The book features plenty of recipes that back up the author's (Alana Chernila) plans to make a homemade kitchen a way of life.

A particular aspect of her writings is to use what you have on hand, turn pantry items into something special...

Like a Chicken Pot Pie.  This is a modification of the recipe she publishes in the book, along with a few additions of mine.

Most all of her recipes includes a paragraph about how to make the recipe your own.  Optional additional ingredients, swaps or simply encouragement to try something of your own cooking imagination.  Pot Pies are just made for imagining...

In particular, I made a few lasagnas this week for a catering client.  I had extra Parmesan cheese so I made more of an Alfredo inspired gravy for the base.  I love buttermilk biscuits so I used buttermilk with an extra brush on the top and the extra pepper on top of that brushed buttermilk is an homage to my father who loved dumping pepper into a glass of buttermilk and swigging away.  He was right, pepper and buttermilk go great together!

Using fresh made Buttermilk Biscuits to top the pot pie is genius!  The thick gravy mixed in with the vegetables make a unique Biscuits and Gravy taste and texture.  The biscuits come out with a crisp top coating and almost a soft chewy dumpling flavor on the bottom, making an additional mix of textures.  Plenty of seasonings (Mustard in the gravy is one I really liked) make this a pot pie to remember.  Better than just a leftover dish, this deserves front and center at any family gathering.  People will rave!



As to the book, I LOVED THIS BOOK!  A wonderful first cookbook for a beginning want to be cook, while thought provoking enough for any experienced kitchen jockey.  If you have the joy of cooking in your soul, this will reinforce that feeling.  If you want to become a better cook, this will inspire and aid your plans.  And if you just like a good read, spend a cold rainy Sunday afternoon with this book.

“This is so much more than a cookbook full of unforgettable recipes (though it is that, too). Alana Chernila has written an intimate portrait of a cook in her kitchen, one who celebrates the surprise windfalls and the mundane, everyday moments with equal fervor. Irrepressible, flavor-seeking, and always curious, she makes the best case ever for daily home cooking: happiness!”
—AMY THIELEN, author of The New Midwestern Table and host of Food Network’s Heartland Table 

Here's the legal stuff... "I received this book from Blogging for Books for this review." But the review and opinions are 100% accurate and mine!".  Love this book and highly recommend it!

 OK... Here's what I did...

Chicken Pot Pie

Ingredients

• FOR THE FILLING - Meat stripped from one Store Bought Rotisserie Chicken
• 4 TBS Butter
• 1/2 Cup Whole Milk
• 2 Cup Chicken Stock
• 1 Cup Shredded Parmesan Cheese
• 4 TBS Olive Oil
• 2 Medium Sweet Onions, Diced
• 4 Medium Carrots, Peeled and Diced
• 1 Cans Sweet Corn, drained
• 1 Cups Frozen peas, rinsed under hot water to thaw
• 1 Cup Mushrooms, sliced thin
• 2 Stalks Leeks, outer leaves peeled, then sliced thin.
• 2 Stalks Celery, Diced
• 4 TBS Whole Grain Mustard
• 2 TBS Thyme
• 2 TBS Sea Salt
• 4 TBS Pepper
• FOR THE BISCUIT BATTER - 4 Cups Flour
• 2 TBS Baking powder
• Large Pinch Sea Salt
• 2 Sticks (1 Cup) Butter, softened to room temperature
• 2 Cup plus 1/4 Cup Divided Buttermilk
• 2 Large Eggs
• 2 TBS Pepper

Cooking Directions

1. Preheat oven to 450 degrees
2. For the filling, in a large heavy bottomed sauce pan, melt the butter and add the flour. Under low to medium heat, stir continuously for 5 minutes until the roux darkens and has a nutty aroma. CAUTION, stir continuously, do not let the flour burn or you must start over.
3. Add Milk and Chicken stock and stir to Combine. heat to a low simmer and stir occasionally while you cook the vegetables.
4. To cook the vegetables, in a heavy bottomed frying pan, over medium high heat, Add the diced Onions, Celery, Carrots and Leeks. Saute for about 5 minutes until the onions are soft and translucent.
5. Add the Peas and Corn and saute for 1 minute.
6. Add the Mushrooms, Mustard and seasoning, stir to combine
7. Transfer the cream sauce to the vegetables and stir to mix. Add additional milk if needed for a gravy to your taste.
8. Transfer this to a large baking dish.
9. MEANWHILE, make the batter for the biscuits... In a large bowl, combine the Flour and Baking Powder, whisk to mix. Work the soft butter into the dry mix, using your fingers continue to rub together until well integrated.
10. In a small bowl, whisk together the 2 cups Buttermilk and Eggs.
11. Fold together the wet and dry ingredients, Do not over mix, that makes dense biscuits.
12. Spoon hockey puck size bits of the batter evenly over the sauced vegetables.
13. Bake for 20 minutes until the biscuits are baked through and are golden brown and delicious looking.
14. Once cooked, brush on additional buttermilk and sprinkle with additional pepper to taste.
15. Serve HOT and Enjoy!

Cannot recommend this book more!

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This recipe has been added to my growing list of "52 Uses For a Rotisserie Chicken"  (Now over 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

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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

Marshmallows "Under the Sea" - 52 Snacks for Children's Church

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Another week, another opportunity to make a treat for our Children's Church (and you may want to just make an after school snack for your own mini version of the gang).

These were wonderfully popular.  Some kids just grabbed a fast bite, some picked off the Goldfish and then peeled off the chocolate coating.  A couple saved theirs to show their parents, but all loved the whimsy.

These were pretty easy to make.  Honestly it took the first three before I got the hang of making them.  they need to be dipped carefully.  The tricky part is getting the SAND look.  Add too much and you end up with more sand than ocean.  Too little and it just looks spotty.

So, those first three were the chef's reward (me).  Waste not want not and all that.

Another tip is to resist the urge to do all the marshmallows at once.  By the time you dip all, the first ones will have already set and you will not be able to get the "Sand" to stick.  But you don't want to work with the marshmallows fresh from the dipping in chocolate stage.  Then they are too wet and the sand will continue to ooze down even as you try to add the sand.

Find that sweet spot in between too wet and too set.

But. as I said, your last ones will look better than your first ones so just stick with it and you will find them easy and fun for all!

Enjoy!

 OK... Here's what I did...

Marshmallows
"Under the Sea"

Ingredients

• 24 "Normal" size (NOT Mini's) Marshmallows
• 3 Cups White Chocolate Melting Chips
• A few drops of Blue Food Coloring to get the Ocean Color
• 2 Cups Vanilla Wafers crushed into sand (Use a food processor)
• 96 (a bag) of Goldfish Crackers
• 24 Skewers or fancy Toothpicks

Cooking Directions

1. Melt you white chocolate according to the package directions. Me, I like to do the microwave method, put the chips in a microwave safe bowl, Zap for 15 seconds, stir and repeat until smooth (4 or 5 times should do it. Be careful not to over cook as white chocolate will burn easily. Add drops of food color until you get the correct coloring.
2. Prepare your stations... A bowl with about 1/4th of the Cookie crumbs, A bowl with about 1/4th of the chocolate, the goldfish close and the marshmallows on skewers.
3. Work in batches of 2-4 at a time (work with just 1 until you get he hang of getting the right look. Your last ones will look much better than your first ones. Dip the marshmallows in the chocolate to coat the sides . Hold these for a couple of minutes until the chocolate just starts to get set but is still a little wet. Dip the bottom third in the cookie crumbs. I used a small spatula to press the crumbs into the bottom third (be careful, you want the beach look so do your best to not brush the crumbs any higher.
4. Press the Goldfish Crackers into the chocolate so the fish appear to be swimming. 4 per marshmallow.
5. Set the finished marshmallows on a sheet of parchment or waxed paper and allow to set fully.
6. Repeat until finished, you can chill in the fridge to hurry the setting process.
7. Serve to the delight of the kids and ENJOY!

Holiday M&M Gravity Cake (EASY EASY EASY and Spectacular) - 52 Cakes and Pies at Home

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The idea for this cake has been popping around the internet and Pinterest for awhile.  But I was never really able to find directions, just photos.

So I thought about it for a bit, what it would take to get the bag held up, how to get the look of the gravity defying cascading M and Ms.

Turns out, this is about as easy as it gets!

There is one tricky part...

The brace in the cake.

If you are not careful to use a little engineering math, the weight of the M and Ms/Dowel/Frosting will gradually force the whole AMAZING part to fall.

I have made this cake a few times now and the braces turn out to be pretty easy.  I have used a dowel rod as the main center.  In the photo shown to the right I used long skewers (like for BBQing).  The real secret is the extra side pieces that form a tri pod to hold the dowel upright and take the pressure of the weight of gravity.

Remember, Gravity - It's not just a good idea, it's the law!

Take a close look at the montage of photos to the right.  It REALLY IS EASY once you get the dowel rod braced.

Get the kids to help, they will LOVE making this!

Other than that, the cake is pretty obvious.  I went ahead and used box mix and canned frosting.  Sure I have scratch versions of each but honestly, no one is eating this based on the taste.

Kit Kat brand candy bars line the edge (use the mini size).

Buy 2 cans of frosting, use extra around the sides to "glue" the bars to the cake.

Then use extra frosting to coat the dowel and support pieces so that you can stick the bag and M and Ms on.

And that's it.  Easy Peasy and an AMAZING CROWD PLEASER!

Enjoy!

 OK... Here's what I did...

Holiday M&Ms
Gravity  Cake

Ingredients

• 1 BOX White Confetti Cake Mix,Baked according to directions on the box, in 2 (8 Inch) Springform pans
• 2 CANS White Buttercream  Icing (No one is eating this because of your scratch recipe skills, use the boxes and cans for ease)
• 25 to 30 Holiday WHITE "Kit Kat" Brand Mini bars (the Halloween give away size Type) 
• A BIG Bag of Christmas Color M and M Brand Candy
• A one foot long 3/4 inch thick DOWEL ROD
• a Single Chopstick, broken in half
• a metal twist tie from a breadwrapper

Cooking Directions

1. Please refer to the photos in the post for a better guide to get "the Look".
2. Bake the cake according to the package directions. Use one can of frosting to frost the cake as you would a "normal" 2 layer cake.
3. Use 1/4th of the second can of frosting to add an extra thick layer of frosting around the sides. This will make it easier to add the Kit Kat bars.
4. Add the Kit Kat bars, sticking them to the side of the cake, pressing into the frosting. Work for an even appearance, level across the top and uniform looking around the sides.
5. Now is the only tricky part... Stick the dowel rod into the cake at about a 120 degree angle. A little higher than a right angle 90 degree angle. Press in until the dowel hits bottom.
6. Close to where the dowel emerges from the cake. insert the two halves of the chopstick so that when combined with the dowel they form a tripod for stability. arrange the leg braces so that you can wrap a bread wrapper metal twist tie around the meeting point of the dowel and braces (again, see photo).
7. Coat the dowel and leg braces with the remaining frosting.
8. Open the bag of M and M Brand Candy in such a way that the bag only has a small opening where you can insert the empty bag onto the top of the dowel rod for the appearance of M and M Brand Candy cascading out of the bag.
9. Press M&Ms into the frosting covering every inch as best you can except the top one inch.  Insert the opening of the M and M Brand Candy bag into the top of the dowel, pressing the bag into the frosting to act as a glue.
10. Pour remaining M and M Brand Candy on top of the cake so it looks like they have come from the bag. Chill until ready to serve. You don't want the frosting on the dowel to weaken.
11. Serve chilled to the Oooohs and Aaaahs of amazement and... ENJOY!

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

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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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

Secret Ingredient CHOCOLATE CHIP COOKIES -Shhhhh! - 52 Cookie Recipes

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Shhhhh!

Keep quiet and be a star!

Everyone needs an everyday Chocolate Chip cookie recipe.  And truth be told, no matter what you might read, the recipe on the bag is really really good.

But some days you want to show off.  Some days you need a little something something extra to make your cookies stand out as the "Best I've ever had"!

And here it is.

First, a little extra texture... Almond Meal.  This also adds a slight nutty flavor.  I like to add some walnuts to my cookies but not everyone likes that extra crunch.  Adding a bit of almond meal will get you a slight extra nutty flavor without the crunchy texture of adding nuts.

Next, a little extra Flavor... Cayenne Pepper Spice AND the Zest of an Orange.  Be very conservative (1/4 tsp or just a tiny pinch) is plenty.  You really can not taste the spice but it does increase the number of taste buds that taste your cookies making them a fuller flavored cookie.  Relly, it's too much science-y stuff, but there are some taste buds that only taste Hot Spicy things... Like Cayenne Pepper Spice.  Same applies to the orange zest.  just a little extra citrus flavor.  Not really enough to single out the flavor, but certainly something something extra.

And finally... Increase the chocolate chips.  'Nuff Said!

Keep scrolling down, the full recipe follows, but I will promise that this recipe will make your cookies stand out from the pack.

Just keep it down, or pretty soon everyone will have your secrets.

Enjoy!

 OK... Here's what I did...

Secret Ingredient
Chocolate Chip Cookies

Ingredients

• 2 Cups Flour
• 1/4 Cup Almond Meal
• 1 tsp Salt
• 1 tiny pinch (less than 1/8th TSP) Cayenne Pepper
• 1 Cup (2 Sticks) Butter, softened to room temperature
• 3/4 Cup Sugar
• Zest of 1 Medium Orange
• 3/4 Cup Brown Sugar
• 1 tsp Vanilla
• 2 Large Eggs
• 2-1/2 Cups Semi-Sweet Chocolate Chips (Lots of Chips)
• 1 Cup Walnut Pieces (optional)

Cooking Directions

1. Preheat oven to 375. Prepare baking sheet with parchment paper
2. In the bowl of a stand mixer, mix Butter, Sugar, Orange Zest, Vanilla and Brown Sugar with the paddle attachment until Creamy.
3. Meanwhile, in a separate bowl whisk together the Flour, Almond Meal, Salt and Cayenne Pepper until well combined.
4. Add the eggs one at a time to the butter mix and mix for one additional minute.
5. Remove bowl from the stand mixer. Fold wet ingredients and dry ingredients together until well mixed. BUT do not over mix. Once the ingredients have been incorporated, add the Chocolate Chips and optional nuts. Fold until evenly mixed.
6. Drop by rounded teaspoon onto the cookie sheet, 2 inches apart.
7. Bake for 9 minutes until edges just start to brown. The goal is to have a bit of crunch on the outside while the center is soft and chewy.
8. Remove the tray from the oven and allow to cool for 5 minutes before transferring the cookies onto a cooling rack.
9. Makes 4 to 5 dozen, Serve still a bit warm from the oven with an ice cold glass of milk and ENJOY!

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So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook COOKIE, BARS and TRUFFLES"!!!

Old school like classic criss cross peanut butter to new takes on interesting recipes like a beautiful Red Velvet with the cream cheese mixed inside the cookie, accented with white chocolate chips!  Even a Pineapple Cream Cheese EASY Bar with only 5 ingredients! 

Stop on by, there's always a new cookie in the cookie jar!

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

Mandarin Orange and Peach Salad (with Peach Vinaigrette) - 52 Specialty Salads

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It's time for a big old salad!

Make it an adventure, add whatever you like.  I love peaches, and yes, canned peaches work great.  Of course fresh is better but most of the time, the freshest peaches available are the ones in the cans.

Also those little Mandarin oranges are terrific in salads.  That little burst of sweetness when you bite into one adds a wonderful mix of flavors and textures to a salad.

Add some grapes... why not?  Red Onion rings, again, another mix of flavors.  Tomatoes add that great acidic burst (I try to avoid salt, but I do love a salted tomato slice).

And while we are using canned fruit, may as well save some of the juices and make a unique Honey Vinaigrette salad dressing from them.  It really is so easy, so inexpensive and will pair with the flavors of the salad perfectly.

And if you are making a big salad, chances are you are sharing this with friends or family (desperate attempt to introduce fruits to a spouse maybe?).  That fresh made vinaigrette, that homemade dressing becomes a way to flavor your big salad with even more healthy foods.  Take a look at the ingredients on a bottled dressing and you find a lot of sugar and salt.  Here, we sweeten with Honey, flavor with mustard and juices from the fruit themselves and just hints of salt and sugar (to taste as they say).

So, eat healthy and actually ENJOY!

 OK... here's what I did...

Mandarin Orange and
Peach Salad
(with Peach Vinaigrette)

Ingredients

• 1 large "Bag" Mixed Green Salad
• 1 can Peach Quarters, drained (reserve the liquid)
• 1 small can Mandarin Oranges, drained (reserve the liquid)
• 24 Red Grapes
• 1 Medium Sweet Red Onion, Cut in half and then half moon rings sliced
• 2 Medium Plum Tomatoes, Sliced, salted
• FOR THE VINAIGRETTE (makes extra, cut in half if this is the only salad you are making) - 1/4 Cup of the Peach Juice
• 1/4 Cup of the Mandarin Orange Juice
• 1/2 Cup Olive Oil (extra virgin, high quality)
• 3 TBS Vinegar
• 4 TBS Honey
• 2 TBS Mustard
• Salt, Pepper, additional Sugar to taste

Cooking Directions

1. Assemble your salad, layer for a dramatic look or simply dump everything in a bowl and mix.
2. FOR THE VINAIGRETTE - Add all ingredients into a blender and blend away (works in a food processor as well), or add everything to a bowl and whisk. OR, add everything to a Mason jar, seal and shake like mad for 1 minute.
3. TASTE... If too tart (to vinegary), add sugar. If too bland, add salt and pepper.
4. I prefer to serve the salad un flavored to allow friends and family to drizzle the amount of the dressing to individual tastes. But certainly you can drizzle a bit on to give an idea of the flavor befor turning the jar loose.
5. Serve chilled and ENJOY!

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

So,  I am pleased to list this as one of my Growing list of  "52 Specialty Salad Recipes"!!!

Sometimes they are the main course, sometimes a lunch and sometimes they are the side dish... And if you count Jell-o salad you can even make a dessert of a salad.  Here are a few of my favorite salads that get far more Ooohs and Aaahs than that simple chopped head of lettuce.

Links include Potato Salads, Cole Slaws, and Plenty of greens and fixins' Salads... And more than a few matching FRESH MADE Jam Jar make it yourself Salad Dressings!

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

Lemon Zest Lemon Sugar Cookies - 52 Cookie Recipes

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Hands down, these are my very favorite cookies.

The extra zip zing of lemon paired with the sweetness of the sugar cookies makes these a crowd favorite.  I especially love to serve these at a catering event.  Guaranteed crowd pleaser!

Double click the photo above
 for a link to this
LEMON SUGAR Recipe

And there is a secret...

Lemon Sugar!

I did a post on how to make your own Lemon Sugar.  It only takes a couple of extra minutes but it makes a world of difference in the taste.

The short version, 1 cup of sugar mixed with the zest of 1 or 2 lemons.  But don't just mix, combine everything in a bowl and then, using your fingers, press the sugar into the sugar.  the zest is wet and will stick easily to the sugar.

That zip zing, something something that any cook wants their dishes to have really shines in these.

The texture is extra soft, melt in your mouth.

Taste and texture, the perfect sugar cookie.  A grown up taste that earns respect for a humble little gem of a cookie!

 OK... Here's what I did...

Lemon Zest Lemon
Sugar Cookies 

Ingredients

• 2 Sticks (1 Cups) Butter, Softened
• 2 Cups Lemon Sugar (mix 2 Cups Sugar with the zest of 3 Lemons)
• 2 Large Eggs
• 1 tsp Lemon Extract
• Zest from 2 Large Lemons
• Juice from 1 Large Lemons
• 2-1/4 Cups Flour
• 1 tsp Baking Powder
• 1 tsp Sea Salt

Cooking Directions

1. Preheat oven to 350 degrees, Line cookie sheets with parchment papers
2. Cream Together Butter and Lemon Sugar until light and fluffy, about 5 minutes in a stand mixer with the paddle attachment.
3. Add the Lemon Extract, Juice and Zest from the lemons and the Eggs (one at a time). Continue to mix for another minute until thoroughly mixed.
4. In a separate bowl, mix together Baking Powder, Sea Salt and the Flour.
5. Combine the wet ingredients with the dry. Fold together. Mix until just combined, do not over mix.
6. Use a 1 TBS size scoop and make uniform size "balls" of cookie dough. Place on Cookie Sheet about 2 inches apart. Take the back of a spoon and lightly press down on each cookie.
7. Bake for 12 minutes until just barely starting to brown.
8. Allow to cool for 3 minutes on the cookie sheets before moving to a cooling rack. Store in an airtight container.
9. Serve with a Cup of tea, coffee or Ice Cold Glass of Milk and ENJOY!

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

So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook COOKIE, BARS and TRUFFLES"!!!

Old school like classic criss cross peanut butter to new takes on interesting recipes like a beautiful Red Velvet with the cream cheese mixed inside the cookie, accented with white chocolate chips!  Even a Pineapple Cream Cheese EASY Bar with only 5 ingredients! 

Stop on by, there's always a new cookie in the cookie jar!

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

Roasted Garlic Buffalo Meatloaf - 52 Church PotLuck Dishes

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Bison or Buffalo meat... We just oughta use more.

Half the calories of red meat, and only ONE THIRD THE FAT of comparable red meat.

Almost all commercially available buffalo meat is grass fed and low in hormones.  If you are looking for a restricted diet of less red meat, ask your health care professional about the benefits of buffalo meat.

One aspect of buffalo meat is the low fat content.  In a grilling world where fat equals flavor and marbled steaks are worshiped, Bison steaks are on the far low scale of fat content.

Which is fine, just need to know how to cook those cuts of meat.

Low and slow BBQ techniques for the steaks... Or in this case, a mixer of high fat content pork sausage.  Those tubes of breakfast sausages work great here.  The mixture does increase calories and fat content, but still, cutting back 25% on calories and 50% on fat... and still very tender, moist and full of flavor... Win Win!

I made this up for a Church PotLuck where comfort food was asked for.  Not much more comfortable than a big hunk of meatloaf.  My friends snapped this up, the appealing presentation without sitting in a base of grease made this among the most popular options (easily out pacing the several other meatloafs offered).

The recipe calls for a nutty cheesy Parmesan addition, and a Rustic stone ground Mustard flavor, as well as hidden vegetables.  Aromatic, Earthy flavors and hidden healthy vegetables... LOVED this recipe.

Enjoy indeed!

 OK... Here's what I did...

Garlic Bison Meatloaf

Ingredients

• FOR THE ROASTED GARLIC - 1 Large Bulb Garlic
• 2 TBS Olive Oil
• FOR THE MEATLOAF - 1 Medium Onion, Diced
• 2 Medium Size Carrots, Diced
• 2 Medium Size Stalks Celery, Diced
• 1/4 Cup Fresh Parsley, Choppd
• 1/4 Cup Stone Ground Mustard
• 2 Large Eggs, slightly beaten
• 1 Pound Ground Bison
• 1 Pound Ground Sausage
• 2 TBS Herbes de Provance
• 1 tsp Thyme
• 1 tsp Salt
• 1 tsp Pepper
• 3/4 Cup Parmesan Cheese
• 1 Cup Panko Style Bread crumbs

Cooking Directions

1. FIRST, ROAST THE GARLIC... Preheat the oven to 375 degrees. Cut the top of a large Garlic bulb, exposing the individual garlic meat.
2. Pour Olive Oil over the exposed bulbs. Wrap and seal in aluminum foil.
3. Roast in preheated oven for 1 hour. Remove from oven, open aluminum.
4. Once cool, squeeze the roasted garlic paste from the bulbs by squeezing the head from the root.
5. FOR THE MEATLOAF... Preheat oven to 350 degrees. In the bowl of a stand mixer, combine the Eggs, Mustard, Onion, Carrots, Celery, Parsley, Bison meat and Pork Sausage. Mix until thoroughly combined.
6. Add seasonings, Bread Crumbs and the cheese and continue to mix.
7. Transfer meat mixture to a rimmed baking sheet or roasting pan. Shape mixture into a loaf.
8. Bake for 1 hour until internal temperature reached 150 degrees when measured with a remote prob meat thermometer.
9. Top the loaf with the ketchup and return to the oven for 10 minutes or until the thermometer reads 165 degrees.
10. Remove from oven and allow to rest for 15 minutes before slicing.
11. Serve sliced and warm with potatoes and peas and ENJOY!

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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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