vendredi 10 novembre 2017

Arizona Sunshine Lemon Pie

– For the pie:
1 large lemon
4 large eggs
½ cup butter, melted
1 teaspoon vanilla
1½ cups sugar
1 (9 inch) piecrust, unbaked (I used a frozen deep dish)
– For the topping: (optional)
1 cup whipping cream
2 Tablespoons sugar

Ho to make it :

Take your pie crust out of the freezer or make your own. I used a frozen deep dish pie crust and it worked perfect. I placed it on a cookie sheet because the metal pan was not that strong but if using a glass pie plate you won’t need to do this.
Preheat your oven to 350 degrees.
Wash your lemon then cut up and remove all the seeds. (Don’t peel it, you will blend the whole lemon!) Place in your high powdered blender (such as a Vitamix).
Add the eggs, butter, vanilla and sugar. Blend till smooth. I started at power 5 then moved up to 10.
Pour the mixture into your piecrust. Bake for about 40 minutes or until set.
Let cool then chill in the fridge.
For the topping:
Place your mixing bowl and beaters in the freezer for about 20 minutes. Add your whipping cream and sugar. Whip till peaks form.
Slice pie and serve chilled with a dollop of the whip cream on top. This can be enjoyed warm (is just won’t be as firm) or room temperature but we preferred it chilled.

lundi 6 novembre 2017

The World’s BEST Meatloaf Recipe

1 1/2 cups soft bread crumbs – (tear up soft sliced bread – don’t use fine crumbs as for breading)
1 1/2 lb ground meat (beef or pork & beef) (about 700 grams)
1 beaten Eggland’s Best egg
1 onion chopped fine
1/4 teasp dry Colman’s (or similar) mustard
1/8 teasp ground sage
1/2 teasp McCormick ground thyme
1 1/2 teasp Morton salt
1/4 teas pepper
1/8 teasp nutmeg
1 chopped green pepper
1 tin condensed tomato soup (eg Campbells’s)
3/4 cup grated celery
3/4 cup grated carrot

How to make it :

1) Mix meat with egg, add onion and seasonings and bread crumbs, greens and carrots
2) Add half the tin of soup and mix everything well. Turn into greased loaf pan or glass casserole dish 8.5 x 11 inches and pour remaining soup over the top, smoothing it evenly over all.
3) Bake 350 F (177 C) for 1 1/4 hours.
Mustard pickles also goes well and this makes wonderful cold sandwiches next day !

My Notes:
1) I use ‘tomate frito’ instead of the condensed soup. It’s a rich fried Spanish tomato purée but otherwise condensed soup is good. Never use ketchup !
2) I usually double the amount of the ground spices with the exception of salt.

Slow Cooker Philly Cheese Steak

2 ½ to 3 pounds of beef round steak.
2 sliced thin green peppers.
2 sliced thin onions.
3 cups of beef stock.
2 tsps of garlic salt.
2 tsps of black pepper.
1 envelope of dry Italian dressing mix.
1 to 2 large loaves of french bread sliced into sandwich lengths.
Provolone cheese slices.

How to:

in a sprayed slow cooker, place the thin strips of meat and add in the green pepper, onion, stock, garlic, salt, pepper and dressing mix.
Cook covered for 7 to 8 hours on low or 3 to 4 hours on high.
Fill the french bread sandwiches or the toasted buns if you want to and top them with cheese.
Bake in a baking sheet for a couple of minutes to melt the cheese and serve with sauteed mushrooms on top if you want to.

Easy, peasy and yummy! This slow cooker philly cheese steak sandwiches are very delicious! I personally use toasted buns instead of french bread with some extra cheese on top!

dimanche 5 novembre 2017

Mom's American Chop Suey

16 ounces elbow macaroni
2 tablespoons vegetable oil
2 tablespoons butter
1 large onion, chopped, about 1 1/2 cups
1 green bell pepper, chopped, optional
1 1/2 to 2 pounds ground beef, lean, about 85% to 90%
2 cloves garlic
1 teaspoon garlic powder
1 can (28 ounces) crushed tomatoes
1 can (14.5 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
3 tablespoons tomato paste
1 teaspoon sugar
1/2 teaspoon ground black pepper
salt, to taste

How to make it :

Cook the macaroni in boiling salted water following the package directions. Drain in a colander and rinse under hot water. Set aside.
In a large deep skillet or saucepan, heat the vegetable oil and butter over medium heat.
Add the onion and bell pepper, if using. Cook, stirring until onion is softened and edges are lightly browned.
Add the ground beef and cook, stirring and breaking up, until cooked through and no longer pink.
Add the garlic and garlic powder and cook, stirring for 1 to 2 minutes longer. Stir in the crushed tomatoes and diced tomatoes, the tomato sauce and paste, sugar, and pepper. Cook, stirring, until the sauce mixture begins to boil. Taste and add salt, as needed. Simmer for 5 to 10 minutes.
Add the drained macaroni to the sauce, mix well, and heat through.

vendredi 3 novembre 2017

Easy Crockpot Chili

1 lbs. lean ground beef (or turkey)
1/2 can of red kidney beans, rinsed (15 oz)
1/2 can crushed tomatoes (28 oz)
1/2 can of water (28 oz)
1/2 large onion, minced
1 cloves of garlic, minced or pressed
1 Tbsp chili powder
1 1/2 tsp salt
1/2 tsp black pepper
1/2 tsp ground cumin
1/4 tsp cinnamon
1/4 tsp cayenne pepper (optional – depends on how spicy you want it)
2 tsp red wine vinegar
1/2 tsp worcestershire sauce
1 tsp chocolate chips or cocoa powder

How to make it :

Place the ground beef in the bottom of the slowcooker.
Top with all spices.
Add liquid ingredients.
Cook on high for 4 hours, medium for 6, or low for 8.
Add kidney beans and cook for another 20 minutes.

jeudi 2 novembre 2017

Mama's Cornbread Dressing

2 cups chopped onions
2 cups chopped celery
1/2 cup butter
4 cups finely crumbled toasted bread
4 cups finely crumbled cornbread
1 tablespoon salt
2 teaspoons freshly ground black pepper
1 tablespoon dried sage
2 teaspoons poultry seasoning
turkey broth
4 large eggs, beaten

how to make it :

Melt butter in a skillet; add the onions and celery and saute until tender.
Combine toasted bread and cornbread in a large bowl and mix.
Add onions and celery plus their cooking liquid, the salt, pepper, sage, and poultry seasoning and mix thoroughly.
Using a bulb baster, add just enough turkey giblet broth to make a very moist mixture, then stir in the eggs and scrape the dressing into a large greased baking pan or dish.
Bake in 400 degree F oven until dressing is nicely browned, about 30-40 minutes.

mardi 31 octobre 2017

Italian Cream Cake Trifle

The Cake:
1/4 cup room temperature Butter
1/4 cup Butter flavored shortening or use butter
1 1/4 cups Sugar
3 medium Eggs
1/2 teaspoon Baking Soda
dash of Salt
1 1/4 cups All Purpose Flour
1/2 cup Buttermilk *
t (if you don’ have buttermilk on hand take 1/2 cup whole milk and add 1
teaspoon white vinegar or lemon juice)
3/4 cups Coconut shredded
1/2 cup chopped Pecans
1 teaspoon Vanilla Extract
The Pudding:
1 small box of French Vanilla Instant Pudding
1 3/4 cups milk
1 oz eight container of Mascarpone Cheese
1 can sweetened condensed milk
1 small container of Cool Whip or whipped topping.
The Topping:
1 ounce sixteen package of shredded coconut -toasted
1 1/2 cups of chopped pecans -toasted.

How to make it :

Preheat oven to 350 F. Grease and flour a 9 inch cake pan. (if you have any batter left over, simply pop in a couple of cup cake liners).
Cream butter and butter flavored shortening until smooth. Add sugar and mix well. Add eggs one at a time, just until the yellow disappears. Mix for about 30 seconds more.
Combine flour, baking soda and dash of salt. Set aside.
Add 1/3 of the flour mixture (above) to the creamed mixture. Mix well. Now add 1/2 of the buttermilk. Mix well. Add another 1/3 of the flour mixture, rest of the buttermilk, then last of the flour mixture, mixing well after each addition. (i.e. flour, buttermilk, flour, buttermilk, flour) Add the vanilla & mix well.
Stir in the remaining ingredients, coconut and pecans. Pour evenly into the greased and floured cake pan.
Bake at 350 F for 20-25 minutes until toothpick inserted comes out clean. Let cool for 10 minutes and remove from pans. Let cool completely.
Make the pudding:
Mix the Instant pudding with the milk and allow to set. This should only take 5 - 10 minutes.
In a separate bowl, mix the mascarpone and sweetened condensed milk well until smooth. The instant pudding should now be set; add this to the mascarpone mixture and mix well. Now fold in the Cool Whip and refrigerate until ready to assemble.
Build the Trifle:
Break up the cake (you can just use your hands) so it is in small pieces or large crumbs).Then assemble and layer starting with cake, pudding, coconut and pecans, repeat 1-2 times. If you end with pudding and toasted coconut sprinkled on top you can cover with plastic and it comes off fairly clean.