52 Ways to Cook

Thursday, January 7, 2016

BACON BACON BACON Impossibly Easy Appetizers - 52 Appetizers Recipes

Three ingredients, that's it! and a slow and low cooking time so the possibility of over cooking is very low. IMPOSSIBLY EASY !

And BACON BACON BACON so you know they are good!

Fair notice, I saw a version of this recipe on an episode of The Pioneer Woman TV show. I tried a batch her way and had pretty good results. I made a couple of tweeks and like my second batch better. So most of the recipe is hers but the final product I am very happy with.

I made these for a New year's Eve party and folks went crazy! Hey, it's bacon who wouldn't?

The three ingredients are pretty specific...

The bacon needs to be thin sliced. Thick slice would cook different and would be a bit overpowering of the balance with the other two tastes and textures.

The Crackers need to be The Keebler Club Cracker Brand. No matter what that you may have heard, size does matter. these crackers are the perfect size to wrap. One piece of bacon will wrap like a mummy around one cracker.

And the Parmesan cheese should be fresh grated. The Pioneer Woman used the familiar green jarred Parmesan dust. Hers looked great, hers inspired me to give this a try, but if you have a choice, I think the fresh grated melts better and has a better flavor.

One note, coming soon I may give a "Bacon Wrapped Mini-Pizza" a try...
Layer of Club Cracker
Layer of Grated Mozzarella Cheese
a Small dollop of Marinara Sauce
Layer of Pepperoni cut to fit
And all wrapped in a slice of Bacon....

Of how about a Hawaiian Appetizer...
Layer of Club Cracker
Layer of Grated Swiss Cheese
Layer of Pineapple
Wrapped in Bacon...

Hmmmm The wheels are turning.

ENJOY!

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

BACON BACON BACON

Impossibly Easy Appetizers

Ingredients

24 "CLub Cracker" Brand Crackers
24 heaping tsp Freshly grated Parmesan Cheese
24 slices of Thin cut BACON
HELPFUL BUT NOT NECESSARY ITEMS TO HAVE - Cookie style baking sheet with a lip around edge
Wire Rack that fits within the Cookie Sheet to keep bacon above drippings
Aluminum Foil to make clean up Easy

Cooking Directions

Prepare your baking sheet - Line with Aluminum Foil including the lip so that the drippings will not get to the pan (Easy Clean Up!)
Arrange wire rack on top of the foil, being careful not to puncture the foil. HINT: If you do not have a wire rack, simply add a second layer of aluminum foil but crinkle it up first and then pull back tight so the sheet has wrinkles that the bacon can bake and the drippings can drip.
Work in stages, lay out all of the crackers, add a tsp of cheese on each.
wrap 1 piece of bacon around each cracker. These work best if you wrap all around, any place that has cheese, especially being careful to over wrap the edges slightly. Like wrapping a Mummy, nothing of the cracker should show.
Preheat oven to 200 degrees (really, only 200)
Bake uncovered for 1 Hour 45 minutes... Check to be sure the bacon is done to a crispy texture. If not, continue to bake checking texture every 15 minutes.
Can be served room temperature or best when served warm... And ENJOY!

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

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

From Dips and Salsas to everyone's favorite, Deviled Eggs; Appetizers will set the mood for something special. And make enough different ones and you have a Tapas Meal!

Links include Dips (Take a Look at the WORLD's BEST Guacamole recipe (and world's easiest to make), Salsas, Grilled Bites, Watermelon Art, and of course something with a spectacular presentation and taste... Take a look, something to match any occasion...

****************************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...

In order to join you need to start following the group board as well as at least one of my boards.

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, January 6, 2016

Rudolph's Chocolate Fudge Cake with MandM Surprise Center - 52 Cakes and Pies at Home

Pin It Now!

Here's you a little ditty that was WILDLY popular at our church for the Children's Christmas Eve Service. Not the least of which was the delight once folks learned of the secret layer of MandMs in the middle.

If you are feeling brave, give this one a shot. Study the photos carefully, there really is not much to this.

It is a double layer cake (go ahead and use a cake mix, no one will notice if you have the mast amazing tasting scratch cake).

Cut the "muffin Top" off the first layer so you have a flat surface and you have a top that you can add above the MandMs.

Frost for a center layer of fudge frosting and the sides.

Add the second layer, cut out the middle, add the MandMs

Put the muffin top on the MandMs

Pour a chocolate glaze over and decorate with eyes, ears, nose and extras.

Serve to the Ooohs and Aaaas of adults and the delight of kids and ...

ENJOY!

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

Rudolph's

Chocolate Fudge Cake with

MandM Surprise Center

Ingredients

2 Boxed Chocolate Fudge Cake Mixes
2 Cans Chocolate Fudge Frosting
2 Large Bags MandMs
FOR THE CHOCOLATE FUDGE GLAZE - 1 Cup (2 Sticks) Butter
1 Cup Cocoa Powder
1 Cup Milk
4-1/2 Cup Powdered Sugar
3 tsp Vanilla
FOR THE DECORATIONS - 1 to 2 Cup White Chocolate Melting discs or 1 Can White Buttercream Frosting
Blue Food colorinng for the eyes
Green Food coloring for the leaves
Pink food coloring for the inner ears and eyelashes
Black Food Coloring For the Tail and linner
Red Sugar for the Nose
Additional Red MandMs for the berrie
FOR THE ANTLERS - 1/2 Cup Dark Chocolate Melting Chips

Cooking Directions

For the Cake... Prepare the mixes according to the directions on the box. From each box, pour equal heights worth of the mix in a small 7 inch Springform cake pan and a large 9 inch Springform pan (repeat with second box)
Bake according to the directions on the box. Allow to cool completely.
Study the photos carefully. Cut a rounded wedge from the LARGE cake that the smaller cake fits into. Reserve the cut pieces t add height to the "NOSE".
Move the smaller cake into the larger cake to make a snowman looking cake. CAREFULLY Slice the "muffin top" from the cakes. You want a single muffin top from both the big and small cakes (you will use this to put a lid on the hidden MandM layer). Arrange all this NOW on your display board. Once you get to the glazing stage it is impossible to move the cake without cracking the glaze.
Using a can and a half of the Chocolate Fudge Icing to ice the (now flat) first lyer and the sides of the first layer.
Add the second layer of cakes. NOW, cut the center from both the small and large cakes, clear down to the layer of chocolate fudge. Study the photo, leave a 3/4 inch side all the way around the top of the first layer, leaving the center empty... fill this space with MandMs.
Cover the MandMs with the "muffin top" cake top that you removed from the first layer.
Using the wedge that you cut, make an oval shape that you can use for the nose. Use the remaining fudge icing to cover the sides of the second layer.
From here it is simply a matter of decorating... a Fudge glaze over the cake, ears, eyes, nose and a tail with a few decorative touches.
FOR THE GLAZE - Melt butter in a medium sized saucepan over low heat.
In same saucepan, stir in cocoa, salt, powdered sugar, optional instant coffee granules, and milk. Whisk constantly over lowest heat for about a minute.
Remove from heat and add extract; whisk well.
Whisk until smooth and creamy, only adding additional powdered sugar if more of a frosting-like consistency is desired.
Pour this over the cake to cover completely. Glaze will set up as it cools!
Using parchment paper, spoon and shape the eyes, nose and ears from white chocolate, color as needed. use some to form the tail and extra shapes.
Load a small ziplock bag with the meted dark chocolate. snip a tiny corner from the bag. lay out a sheet of parchment paper and drizzle forms of antlers to be pressed into the cake after it cools.
Decorate and chill.
Serve with a COLD glass of milk 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...

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

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...

In order to join you need to start following the group board as well as at least one of my boards.
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

Tuesday, January 5, 2016

"Old School" Sweet Potato Casserole - 52 Holiday Side Dishes

Pin It Now!

Merry Christmas once again...

Here's a classic of near Biblical proportions. So many holiday dishes are considered classics and you just better not mess around with Grandma's recipe.

So, here's Grandma's recipe...

You simply MUST HAVE the little marshmallows on top (be very careful, they go from beautifully toasted to burnt pretty quick). You MUST have candied Pecans on top. You MUST HAVE a sweet filling.

You could goose it up with a little maple syrup (too sweet for me), Add whipped egg whites for a sweet potato souffle, or any number of "new fangled" additions...

But really, at least for Sweet potato Casserole, don't you really just want to taste your Grandmother's cooking...

Enjoy!

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

Sweet Potato Casserole

Ingredients

4 Cups Sweet Potatoes, Cooked through, peeled and mashed
1/2 Cup Sugar
3 Large Eggs, Beaten
1 tsp Salt
4 TBS Butter, softened to room temperature
1/2 Cup Milk
1 tsp Vanilla
FOR THE CANDIED PECANS - 1/4 Cup Brown Sugar
2 TBS Flour
2 TBS Butter
1/2 Cup Pecans
2 Cups Mini Marshmallows

Cooking Directions

Preheat oven to 325 degrees
In a microwave, use the "Baked potato" Setting and cook potatoes according to directions (pierce in several spots with a fork, turn half way through the cooking time). Potatoes are done when you can easily pierce potatoes with a fork through to the center. Let cool so you can handle them, Cut in half, scoop out flesh from the potato and discard skin.
In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
FOR THE CANDIED PECANS - In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
After 30 minutes, add the mini marshmallows. Return to oven and bake for about 10 minutes. Keep a close eye, there is a fine line between golden brown toasted delicious and burnt.
Serve hot and Enjoy!

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

So, I am pleased to list this as one of my Growing list of "52 Ways to Cook Side Dish Recipes"!!!

Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!

LOTS of Potato Sides, Vegetable Sides, Specialty Salads, Bread and MORE!

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

Rules, only 2...

In order to join you need to start following the group board as well as at least one of my boards.
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, January 4, 2016

Pumpkin Apple Pie - 52 Cakes and Pies at Home

Pin It Now!

Here's a wonderful combination of everything that is great about Fall Season Pies

The bottom layer is a simple sweet Apple pie filling.

The top layer is a more savory spiced layer of Pumpkin pie (made easy with canned pumpkin).

Add a little simple decorations. You can hand cut leaves if you don't have a leaf cutter. Or get whimsical and simply use a favorite cookie cutter.

This pie has a wonderful combination of flavors. Maybe a perfect fit for the Fall Holiday meal (Thanksgiving), but I made this for my Christmas table and it was universally loved. the extra effort with the decorations made this one of my prettiest efforts ever. You can certainly (and actually should) make this pie a day or two in advance. Stored covered in the fridge the flavors will mix, mingle and intensify overnight.

A Crowd Pleaser, surprisingly easy to make and yet one of the prettiest pies I have ever made...

A WINNER!

ENJOY!

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

Pumpkin Apple Pie

Ingredients

1 Pastry Shell (Fresh made or Frozen), Plus a second batch of dough for Decoration
FOR THE APPLE PIE LAYER - 1/3 Cup Brown Sugar
1 TBS Corn Starch
1 tsp Cinnamon
1 pinch Salt
1/3 Cup Water
2 TBS Butter
3 Cups (2 Medium to Large, 3 Small to Medium) peeled Tart Apples, sliced thin into bite size quarter size pieces
FOR THE PUMPKIN LAYER - 3/4 Cup Canned Pumpkin
3/4 Cup Evaporated Milk
1/3 Cup Sugar
1 Large Egg
1/2 tsp Cinnamon
1 Pinch Salt
FOR THE DECORATIONS - on Pie Crust for cutting (use a favorite cookie cutter)
1 Large Egg for an Egg Wash on new decorative pieces
Sprinkle of Sea Salt
Whipped Cream (Optional)

Instructions

Always Best to make a fresh made Pie Shell... Keep scrolling down for my recipe for an Easy Never Fail Butter Rich Crust (makes two, one for the shell and one to use for decoration).
In a saucepan, combine the brown sugar, cornstarch, cinnamon and salt. Stir in water until smooth. Add the butter; bring to a boil. Add apples. Cook and stir for 4 minutes.
Place pastry in a 9-in. pie plate. Add apple mixture. In a bowl, whisk the pumpkin, milk, sugar, egg, cinnamon and salt until smooth; pour over apple layer. Flute the edges or decorate with pastry leaves.
Bake at 375° for 45 minutes. Then add decorations around edges and throughout as you like. Brush any added Crust pieces woth an Egg Wash and sprinkle just a bit of Salt.
Bake an additional 15 minutes until a knife inserted near the center comes out clean and the added decorative pieces have a nice browning..
Cool completely. Garnish with whipped cream if desired. Store in the refrigerator.
Serve Chilled and ENJOY!

And just in case you need it... Here's my recipe for a NEVER FAIL Scratch Pie Crust...

Here's what I did...

Secrets to a Scratch

PERFECT PIE CRUST Every Time

Ingredients

MAKES TWO PIE CRUSTS...
2-1/2 Cup All Purpose Flour
1 tsp Salt
1 tsp sugar
1 Cup (2 Sticks) Unsalted COLD Butter
5-10 TBS COLD (iced) water
Non-stick spray (Like Pam)

Cooking Directions

Add the flour, salt and sugar to the bowl of a food processor and process to mix.
Prepare the next items, butter should be cold (prefer from freezer) and water in a cup with a couple of ice cubes to keep it cold, cold, cold.
With the machine running, add butter 1 TBS at a time, count to three and add the next TBS of butter. Continue to process until dough resembles small pebbles like wet sand, only 5-10 seconds.
With the machine still running, add the COLD COLD Water one TBS at a time. In just a few seconds a dough ball will begin to form. Stop the processor now.
Prepare your "Rolling area", a place to form the flat circle of crust. This si simple, just a piece of cling wrap (Saran Wrap) laid out flat on a counter. It is important that the wrap be at least 4 inches wider than the pie plate. use an extra overlapping piece of wrap if needed. Then dump the dough ball and all crumbs from the processor onto the center of the cling wrap.
Press the ball and crumbs together and form a flat ball. Press the ball and begin to flatten out into a circle. Add a top layer of cling wrap on top of the now flattened ball. Use a roller and begin rolling the dough into a flat circle. As the dough is flattened it may begin to separate. Just add some of the edges to cover the breaks and continue to roll out. Roll until the dough circle is 2 inches beyond the edge of the pie plate. Gently but firmly roll until crust is even thickness.
Remove top layer of cling wrap and place pie plate on center of the dough circle.
OK.... Here's the tricky part (first couple of times, once you get used to it, it becomes second nature easy)... lift each corner of the bottom cling wrap up to break the seal on the counter top. Now reach your hand under the cling wrap to the center of the pie plate (that is still resting on the center of the crust). Put your other hand on the top (the bottom) of the plate Lift up and QUICKLY flip everything so the pie plate is now on the bottom, the dough is centered on the plate and beginning to settle. There will be ripples of dough, but everything should be on the plate with some hangover all the way around.
Trim the edges. With your thumbs, push the dough 1/8-inch above the edge of the mold, to make an even, rounded rim of dough around the inside circumference of the mold. You can then press a decorative edge around the rim of the pastry with the dull edge of a knife. Prick the bottom of the pastry with a fork at 1/2-inch intervals to prevent air bubbles from forming as you par-bake the crust.
To par-bake, bake crust in a preheated 400 degree oven for 9-10 minutes, until crust just starts to darken in color. If you are going to bake the finished pie (Fruit pies, quiches, etc. you are ready to move on to the next step. If you are making a cold pie (like banana cream:, bake for an additional 5 minutes.
Fill and bake (or chill) as directed for the pie of your choice! And when done... ENJOY!

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

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

Rules, only 2...

In order to join you need to start following the group board as well as at least one of my boards.
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, January 3, 2016

Creamiest Mile High COCONUT CREAM PIE (and Easiest) - 52 Holiday Cakes and Pies at Home

Pin It Now!

This is just about my wife's favorite pie. So it is always on my Holiday dessert table (Happy wife, happy life).

One of the very special aspects of this pie is the sweet and salty PRETZEL CRUST. A combination of Pretzels, sugar and vanilla wafers (The recipe is below the recipe for the pie filling... just keep scrolling. But if you double click the blue letters you will find a full blog post with hints, tips and LOTS of photos to help guarantee success).

I love the dramatic presentation of a MILE HIGH CAKE. The custard is soft set before you pour into the pie crust. This way you can mound everything into the center creating a little hill top of filling. You can get really nuts if you like and increase the recipe by 50% and create a Himalayan Mountain High Pie. It will work and your friends, family and guests will Oooh and Aaah your efforts!

The flavor is loaded with coconut, sweet creamy texture. Everything you could want in a custard pie. This particular pie is made easy with a Vanilla Pudding (instant) as the base, no extra cooking to thicken a custard. A softened brick of cream cheese adds a creamy smoothness.

Easily decorated and add a little additional lightly toasted coconut for beauty and you have a real Holiday treat worthy of Christmas but easy enough for any day of the year...

Enjoy and Merry Christmas!

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

Creamiest Mile High
COCONUT CREAM PIE (and Easiest)

Ingredients

1-1/2 Cup Half and Half
1 tsp Coconut Extract
1 Package Instant Vanilla Pudding
1 Brick (8 Ounces) Cream Cheese, softened to room temperature
1 Cup Sweet Flaked Coconut (Divided)
1 Container (8 Ounces) Frozen Whipped Topping (Thawed)
1 Sweet/Salty Pretzel Crust (see Recipe Below)
1/2 Cup Whipped Cream (Whipped stiff, put in a piping bag)
remaining 1/2 Cup Coconut, Toasted

Cooking Directions

In the bowl of a stand mixer, whisk together the Half and Half and Cream Cheese. Whisk until creamy. add the, Coconut Extract, and pudding. Continue to whisk on low for 2 minutes. Let Stand for 2 more minutes until it is mostly set.
Slowly carefully fold in 1/2 cup of the coconut and the whipped topping until fully incorporated.
Spoon the pudding mix into the pre baked Salty sweet pretzel pie shell creating a mound in the center..
Chill for a couple of hours.
Make the whipped cream, (Hint, add a couple TBS of Confectioner's Sugar for extra sweetness and just a small drizzle (maybe 1 tsp) of white corn syrup for added stability), whisking until stiff peaks form. Put into a piping bag with a star tip and decorate the pie.
Take the remaining coconut and toast in an oven under the broil setting for about 3 minutes until just toasty brown colored (Watch so the coconut does not burn).
Sprinkle the toasted coconut on top... Serve Chilled and ENJOY!

And for the Pretzel Crust...

Pretzel Crust for a Sweet and Salty Pie

Ingredients

1 Cup Crushed Pretzels
1 Cup Crushed Vanilla Wafers
1 Cup Melted Butter

Cooking Directions

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))
added to something Sweet (like ground up Vanilla Wafers)
Break up any larger pieces
Mix in melted butter to help form a solid crust
Press everything into a crust form
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
Then fill, chill and serve.
And of course... Enjoy!!!

Perfect for this pie or a Mile High Domed Banana Cream Pie !

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

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

Rules, only 2...

In order to join you need to start following the group board as well as at least one of my boards.
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, January 2, 2016

Pumpkin Cream Cheese Pie - 52 Holiday Cakes and Pies at Home

Pin It Now!

It's just not the Holidays without a pumpkin pie.

This recipe is just about my favorite. The filling is extra creamy. Not just the easy to use pie filling (Canned stuff works great!), but hints of a Cream Cheese (cheesecake) smoothness.

Once you see the recipe, keep scrolling. I added my recipe for a NEVER FAIL Scratch made butter rich pie crust. It really is easy, it really does work every time and you get HUGE bragging rights around the holiday table if you make your own crust.

So, enjoy the holidays, feel free to make this in July and call it a Pumpkin cheesecake (but not quite... More pumpkin pie than pumpkin cheesecake... but close... and I digress).

So, enjoy the holidays and pass the pie!!!

Merry Christmas !

Keep scrolling to see the easy to follow recipe.

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

Pumpkin
Cream Cheese Pie

Ingredients

Either a Fresh made par-baked Pie Shell (Keep scrolling down for my NEVER FAIL Butter rich Pie Crust recipe) Or an Unbaked Frozen Pastry Shell (Thawed)
1 Brick (8 OZ) Cream Cheese, softened to room temperature
3 TBS Powdered Sugar
1 tsp Vanilla
1 Cup Whipping Cream
1 Can (15 OZ) Canned Pumpkin
2 Large Eggs, lightly beaten
3/4 Cup Sugar
2 tsp Pumpkin Spice

Cooking Directions

Preheat Oven to 350 degrees
In the bowl of a stand mixer, whip the Cream Cheese until smooth. Add the Powdered Sugar, Vanilla and Whipping Cream. Start whipping slowly, adding speed every minute until the mix is smooth (no chunks of cream cheese).
Add the Pumpkin, Eggs, Sugar and spice and continue to whisk until completely smooth.
Pour the mix into a par-baked pie shell. Loosely cover the ring edges of the pie shell with aluminum foil (but not the pie filling) to prevent the crust from burning.
Bake for 1 hour
remove aluminum foil and bake for an additional 15 minutes until a knife inserted near the center comes out clean. Cool on a wire rack for an hour then chill in the refrigerator until ready to serve.
Serve with additional Whipped Cream and ENJOY!

But first, my never fail butter crust recipe...

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

Secrets to a Scratch

PERFECT PIE CRUST Every Time

Ingredients

MAKES TWO PIE CRUSTS...
2-1/2 Cup All Purpose Flour
1 tsp Salt
1 tsp sugar
1 Cup (2 Sticks) Unsalted COLD Butter
5-10 TBS COLD (iced) water
Non-stick spray (Like Pam)

Cooking Directions

Add the flour, salt and sugar to the bowl of a food processor and process to mix.
Prepare the next items, butter should be cold (prefer from freezer) and water in a cup with a couple of ice cubes to keep it cold, cold, cold.
With the machine running, add butter 1 TBS at a time, count to three and add the next TBS of butter. Continue to process until dough resembles small pebbles like wet sand, only 5-10 seconds.
With the machine still running, add the COLD COLD Water one TBS at a time. In just a few seconds a dough ball will begin to form. Stop the processor now.
Prepare your "Rolling area", a place to form the flat circle of crust. This si simple, just a piece of cling wrap (Saran Wrap) laid out flat on a counter. It is important that the wrap be at least 4 inches wider than the pie plate. use an extra overlapping piece of wrap if needed. Then dump the dough ball and all crumbs from the processor onto the center of the cling wrap.
Press the ball and crumbs together and form a flat ball. Press the ball and begin to flatten out into a circle. Add a top layer of cling wrap on top of the now flattened ball. Use a roller and begin rolling the dough into a flat circle. As the dough is flattened it may begin to separate. Just add some of the edges to cover the breaks and continue to roll out. Roll until the dough circle is 2 inches beyond the edge of the pie plate. Gently but firmly roll until crust is even thickness.
Remove top layer of cling wrap and place pie plate on center of the dough circle.
OK.... Here's the tricky part (first couple of times, once you get used to it, it becomes second nature easy)... lift each corner of the bottom cling wrap up to break the seal on the counter top. Now reach your hand under the cling wrap to the center of the pie plate (that is still resting on the center of the crust). Put your other hand on the top (the bottom) of the plate Lift up and QUICKLY flip everything so the pie plate is now on the bottom, the dough is centered on the plate and beginning to settle. There will be ripples of dough, but everything should be on the plate with some hangover all the way around.
Trim the edges. With your thumbs, push the dough 1/8-inch above the edge of the mold, to make an even, rounded rim of dough around the inside circumference of the mold. You can then press a decorative edge around the rim of the pastry with the dull edge of a knife. Prick the bottom of the pastry with a fork at 1/2-inch intervals to prevent air bubbles from forming as you par-bake the crust.
To par-bake, bake crust in a preheated 400 degree oven for 9-10 minutes, until crust just starts to darken in color. If you are going to bake the finished pie (Fruit pies, quiches, etc. you are ready to move on to the next step. If you are making a cold pie (like banana cream:, bake for an additional 5 minutes.
Fill and bake (or chill) as directed for the pie of your choice! And when done... ENJOY!

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

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

Rules, only 2...

In order to join you need to start following the group board as well as at least one of my boards.
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, January 1, 2016

Garlic Mashers (Mashed Potatoes) with Salsa Verde - 52 Holiday Side DIshes

Pin It Now!

I know I am coming late to the party but I recently "Discovered" Salsa Verde... A slightly sweet, hinted garlic and savory onion Salsa made with Tomatillas. And it is wonderful!

Salsa has become the number one condiment in the United States recently, surpassing ketchup and no sign of slowing growth. The variety of salsas is nearly endless with individual modifications. What I have here is a classic version of the Verde.

I am adding this to about anything...

Including Mashed Potatoes. At a recent holiday meal I was even bold enough to mix the entire serving dish of potatoes with the salsa. Colorful ribbons of the green salsa throughout the contrasting bright white of the potatoes makes for a wonderful dramatic presentation. But with all things, it comes down to tastes.

I simply LOVE THIS COMBINATION!

And once I could convince my guests to give it a try, they all agreed... A new permanent addition to my big holiday meals!

And a fun easy way to spruce up a weeknight side dish.

ENJOY!

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

Creamy Garlic Mashed Potatoes for Company

Ingredients

3 Pounds Russet Potatoes, peeled and cut into 1 inch cubes
Big Pot of Salted Boiling Water
2 TBS Salt
1 Stick (8 TBS) Butter
2 TBS Garlic Powder
2 TBS (PLUS 1/4 Cup extra for Garnish) Chives... Garlic Chives if you can find them
3/4 Cup Sour Cream
1 TBS Fresh Ground Black pepper
Additional Half and Half to reach desired smoothness

Cooking Directions

In a large pot of boiling water, add the Potato cubes and cook uncovered until the cubes cut with no resistance, about 15 minutes.
Remove from heat and drain. Transfer to the bowl of a stand mixer. Begin to mix with the paddle attachment. Add the butter one TBS at a time/ Add the Sour Cream and spices. Continue to mix for 5 minutes. Add additional Half and Half to reach desired smoothness.
Transfer to a serving bowl and garnish generously with additional chives
Serve warm and ENJOY!

Salsa Verde

Ingredients

6 Medium Tomatillos, Husks removed and washed, end tips cut off
5 Cloves Garlic, Minced
1 Small/Medium Onion, Chopped
2 Large Jalapenos, Stems, seeds and white membrane removed, Rough Dice
1 tsp Sea Salt
2 TBS Honey (more if needed to taste, can add sugar also)
1/4 Cup Chopped Cilantro

Cooking Directions

Place the Tomatillos, Garlic, Onion, Jalapeno and Sea Salt in a medium size sauce pan. Add just enough water to cover and heat to simmer over medium high heat.
Simmer until the Tomatillos have softened and a knife can be inserted freely... About 6-8 minutes. Be careful not to overcook.
Drain the water and transfer to a blender or the small bowl of a food processor. Add the Honey and the Cilantro leaves and Pulse/blend until smooth, BUT you can stills see small chunks of Tomatillo and Onion and flecks of Cilantro.
Taste. Adjust Honey, Salt and any additional seasonings you might prefer (Cayenne Pepper Spice if extra heat is needed)'
Serve room temperature or chilled as a condiment and ENJOY!

And Finally...

Let's Combine

Garlic Mashers (Mashed Potatoes) with Salsa Verde

Ingredients

1 Large Family Size serving of Garlic Mashed Potatoes
1 Cup serving of Salsa Verde Divided
Slivered Basil Leaves for Garnish

Cooking Directions

Plop the Mashed Potatoes in a large serving bowl.
Add half of the Salsa Verde and fold to mix (the idea is to have ribbons of Salsa throughout the potatoes, So, mix gently and do not over mix.
Add remaining Salsa Verde on the top of the potatoes in ribboned chunks.
Garnish with something bright green for extra color... Serve Warm and ENJOY!

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

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

Rules, only 2...

In order to join you need to start following the group board as well as at least one of my boards.
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, January 7, 2016

BACON BACON BACON Impossibly Easy Appetizers - 52 Appetizers Recipes

Wednesday, January 6, 2016

Rudolph's Chocolate Fudge Cake with MandM Surprise Center - 52 Cakes and Pies at Home

Tuesday, January 5, 2016

"Old School" Sweet Potato Casserole - 52 Holiday Side Dishes

Monday, January 4, 2016

Pumpkin Apple Pie - 52 Cakes and Pies at Home

Sunday, January 3, 2016

Creamiest Mile High COCONUT CREAM PIE (and Easiest) - 52 Holiday Cakes and Pies at Home

Saturday, January 2, 2016

Pumpkin Cream Cheese Pie - 52 Holiday Cakes and Pies at Home

Friday, January 1, 2016

Garlic Mashers (Mashed Potatoes) with Salsa Verde - 52 Holiday Side DIshes

FMP

About Me

Popular Posts