Blackberry Iced Tea

Ingredients:
3 cups fresh or frozen blackberries, thawed
1 1/4 cups sugar
1 tablespoon chopped fresh mint (optional)
Pinch of baking soda
4 cups boiling water
2 family-size tea bags
2 1/2 cups cold water

Garnishes: fresh blackberries, fresh mint sprigs





Directions:

1. Combine blackberries and sugar in large container. Crush blackberries with wooden spoon. Add mint and baking soda. Set aside.
2. Pour 4 cups boiling water over tea bags; cover and let stand 3 minutes. Discard tea bags.
3. Pour tea over blackberry mixture; let stand at room temperature 1 hour. Pour tea through a wire-mesh strainer into a large pitcher, discarding solids. Add 2 1/2 cups cold water, stirring until sugar dissolves. Cover and chill until ready to serve. Garnish, if desired.

Blueberry Cupcakes

Cupcake Ingredients:  (Makes 30) 
1 cup (2 sticks) unsalted butter, softened
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 cups granulated sugar
1 tablespoon finely grated lemon zest
4 large eggs
1.2 oz (34 grams) freeze dried blueberries, pulverized in a mini food processor
3/4 cup low-fat buttermilk
1/2 cup pureed fresh blueberries
1 teaspoon pure vanilla extract

Blueberry Frosting Ingredients: 
Enough for 30 cupcakes
1 cup of butter, softened
8 oz of cream cheese, softened
1.2 oz (34 grams) freeze dried blueberries, pulverized in a mini food processor
3-5 cups of confectioners sugar


Cake Directions: Preheat oven to 350 degrees
Line cupcake tins with liners.  Mix together flour. baking powder and salt. Set aside.
In a large measuring cup or bowl, mix together buttermilk, blueberry puree and vanilla extract. Set aside until needed.  Using an electric mixer, beat butter, granulated sugar and lemon zest in a mixing bowl until pale, about 2 minutes. Add eggs one at a time, mixing well after each addition. Mix in pulverized blueberries.
Mix in flour mixture in three batches, alternating with two batches of buttermilk mixture. Mix until just combined, scraping down bowl as needed. (I like to mix the last bit by hand using a spatula to make sure I get all the stuff at the bottom.) Scoop batter into cupcake tins.  Bake until golden brown and a toothpick inserted into center of cake comes out clean, about 21 to 24 minutes. Allow cupcakes to cool in tins for 10 minutes, and then remove cupcakes and place them on a cooling rack.

Blueberry Cream Cheese Frosting Directions:

In a large mixing bowl, mix butter until it is softened and uniform. 

Add cream cheese and beat together until it is uniform. Add pulverized blueberries. 

Add 3 cups of sugar to the mixture and mix. Add more sugar if necessary. 

Mix again until mixture is creamy and spreadable. Add more sugar if necessary, 

otherwise prepare to frost cake.

Frozen Blueberry Pops

These are perfect for your next spring or summer get-together.  The beauty of this easy recipe is you can choose how much or how little sugar you and your family are getting by choosing all natural or no sugar added juice.  The recipe was originally written with an Ocean Spray recommendation.  This would be a very easy recipe to alter.  I would love to use strawberry or pineapple too.






Ingredients:
2 cups Blueberry Juice
1 1/4 cups blueberries (about 120 blueberries or 12 per mold)
1/2 cup strained Greek Yogurt

Directions:

1. Fill a 10-pop freezer-pop maker halfway with 1 1/4 cups blueberry juice (about 2 1/2 tablespoons per mold); add 6 blueberries to each mold. Place tops on molds and insert sticks; freeze until completely solid, about 4 hours.
2. In a medium bowl, whisk together remaining 3/4 cup blueberry juice and yogurt until smooth.
3. Remove pops from freezer and carefully remove tops. Fill molds evenly with blueberry-yogurt mixture, leaving about a 3/4-inch space from top. Add 6 more blueberries to each mold; cover with tops. Freeze until completely frozen, about 4 hours. 

French Toast Kebabs

I found several recipe variations for this lovely breakfast or brunch dish.  This would be perfect for a shower or party.  Just have fun with it, and make this your own.





Ingredients:
8 large eggs, lightly beaten
2/3 cup nonfat buttermilk
pinch of salt
1/4 teaspoon vanilla extract
4 tablespoons unsalted butter
1/2 pint fresh blueberries
1/2 pint fresh raspberries
2 bananas, sliced
1 loaf (1 lb) un-sliced dense white bread, french bread
or your favorite bread, cut into 1-inch cubes

Toppings or Dipping Options:
Original Maple syrup
Berry flavored syrup
Vanilla Yogurt
Fruit Dip

Directions:

1. Preheat oven to 250 degrees. Place a rimmed baking sheet in the oven to warm. In a medium bowl, whisk together eggs, buttermilk, salt, and vanilla. Stir in bread.
2. In a large saute pan set over medium heat, melt 2 tablespoons butter. Place half of the bread mixture in pan; cook, turning occasionally with a spatula, until browned on all sides. To keep warm, transfer to the oven. Cook remaining bread in the remaining 2 tablespoons butter as before.
3. Thread bread cubes onto skewers alternating with blueberries, raspberries, and banana slices. Serve immediately with maple syrup, if desired. 

Other Fruit Variation Ideas:
Whole or Sliced Strawberries
Pineapple Chunks
Grapefruit or Orange sections

Tips & Tricks:

• Prepare your bread cubes the night before if possible.  
• When making multiple batches, keep finished cubes warm by placing them in the oven at 250 degrees.

Tortellini Caprese Bites

Ingredients:


1 (9-oz.) package refrigerated cheese-filled tortellini
3 cups halved grape tomatoes
3 (8-oz.) containers fresh small mozzarella cheese balls
60 (6-inch) wooden skewers
Basil Vinaigrette





Directions:
Prepare tortellini according to package directions. Rinse under cold running water.

Thread 1 tomato half, 1 cheese ball, another tomato half, and 1 tortellini onto each skewer. Place skewers in a 13- x 9-inch baking dish. Pour Basil Vinaigrette over skewers, turning to coat. Cover and chill 2 hours. Transfer skewers to a serving platter, and sprinkle with salt and pepper to taste. Discard any remaining vinaigrette.

Ham & Bleu Cheese Skewers

If you would like a fresh twist on the traditional Ham & Cheese Sandwich this Spring, try this easy idea.

Ingredients:
1/2 lb (3/4" thick) sliced smoked deli ham
1 (5oz) bleu cheese wedge
1 large Gala apple, sliced
1 bunch fresh watercress
60 (4") wood or metal skewers





Directions:

1. Cut ham into 3/4-inch cubes. Carefully break cheese into 60 small pieces. Cut apple slices into thirds.
2. Thread cheese, apple, watercress leaves, and ham onto skewers. Stand skewers upright, ham ends down, on a serving plate.

Note: Assemble up to one hour ahead, cover with damp paper towels, and chill. Serve coarse-grain mustard or chutney alongside the skewers.

Rainbow Fruit Skewers

Ingredients:
Red Grapes
Blueberries
Kiwis
Pineapple Chunks
Mandarin Orange Slices
Raspberries

Directions:
No recipe needed for this; just layer your fruit until it forms a similar pattern.  These will look so lovely at your next gathering.  I just love it!

Apple Pear Salad w/ Lemon Poppy Seed Dressing

Ingredients:
1 (16oz) pack romaine lettuce, wash thoroughly
1 (6oz) block Swiss Cheese, shaved
1 cup roasted, salted cashews
1/2 cup sweetened dried cranberries
1 large apple, thinly sliced
1 large pear, thinly sliced

Lemon-Poppy Seed Dressing





Directions:
Toss together first 6 ingredients in a large bowl.
Serve with Lemon-Poppy Seed Dressing.
Enjoy.

Deviled Potatoes

Ingredients:
14 petite red or yellow potatoes (about 1 1/2lbs)
1 tablespoon olive oil
1 teaspoon kosher salt
1/4 cup mayonnaise
2 tablespoon sweet-hot pickle relish
1 teaspoon cider vinegar
1 teaspoon spicy brown mustard
1/4 teaspoon pepper
1/4 teaspoon salt
1/8 teaspoon hot sauce (optional)
1/8 teasp ground celery seed (optional- I don't use)
1/2 teaspoon paprika (optional)


Directions: Preheat oven 350°.

1. Place potatoes in a small bowl, and drizzle with oil. Sprinkle with 1 tsp. kosher salt; toss to coat. Place on a baking sheet.
2. Bake at 350° for 40 to 45 minutes or until tender. Remove from oven, and let cool 15 minutes.
3. Cut each potato in half lengthwise. Carefully scoop out potato pulp into a bowl, leaving shells intact. Discard 4 potato shells. Place remaining shells on baking sheet, and bake 10 more minutes. Let cool 30 minutes or until completely cool.
4. Add mayonnaise, next 6 ingredients, and, if desired, celery seed, to potato pulp in bowl. Beat at medium speed with an electric mixer until blended. Spoon mixture generously into each potato shell. Cover and chill 2 hours. Sprinkle with paprika just before serving, if desired. Garnish, if desired. Garnish Ideas: (optional) fresh dill sprigs, course ground pepper 

Tips & Tricks:
Baking the potato shells before filling them sets the shape (so they will not break when picked up) and enhances the flavor. Don't over mix—the texture will be gummy instead of creamy. Petite indicates a potato about the size of a plum tomato.

Garlic Herb Roasted Chicken

Ingredients:
3 garlic cloves, minced
2 teaspoon chop fresh thyme
2 teaspoon chop fresh rosemary
2 teaspoon chop fresh parsley
1 teaspoon chop fresh sage
1 teaspoon salt
3/4 teaspoon fresh ground pepper
1 (4 to 5lb.) whole chicken





Directions: Preheat oven 450°

1. Stir together first 7 ingredients.
2. If applicable, remove giblets from chicken, and reserve for another use. Rinse chicken, and pat dry. Gently loosen and lift skin from breast and drumsticks with fingers. (Do not totally detach skin.) Rub herb mixture evenly underneath skin. Carefully replace skin. Place chicken, breast side up, on a lightly greased wire rack in a lightly greased shallow roasting pan.
3. Bake at 450° for 30 minutes. Reduce heat to 350°, and bake 45 minutes or until a meat thermometer inserted in thigh registers 180°, covering loosely with aluminum foil to prevent excessive browning, if necessary. Let chicken stand, covered, 10 minutes before slicing. 

Nutter Butter Banana Pudding Trifle

Ingredients:
Note: short-cut version below w/ instant Pudding
3 cups milk
3 large eggs
3/4 cup sugar
1/3 cup all-purpose flour
2 tablespoons of butter
2 teaspoons vanilla extract
5 medium ripe bananas
1 (1-lb) package peanut butter sandwich cookies
2 cups sweetened whipped cream



Garnish Ideas (Optional): Peanut Butter Sandwich Cookies, dried banana chips, fresh mint sprigs.

Directions:
Note - I do not make my own pudding from scratch, but I am posting this recipe exactly as I found it.  Shortcut recipe listed below.

1. Whisk together first 4 ingredients in a large saucepan over medium-low heat. Cook, whisking constantly, 15 to 20 minutes or until thickened. Remove from heat; stir in butter and vanilla until butter is melted.
2. Fill a large bowl with ice. Place saucepan in ice, and let stand, stirring occasionally, 30 minutes or until mixture is thoroughly chilled.
3. Meanwhile, cut bananas into 1/4-inch slices. Break cookies into thirds.
4. Spoon half of pudding mixture into a 3-qt. trifle bowl, mini trifle cups or  divided mixture between 2 (1 1/2- to 2-qt.) wide-mouthed glass pitchers. Top with bananas and cookies. Spoon remaining pudding mixture over bananas and cookies. Top with sweetened whipped cream. Cover and chill 2 to 24 hours. Garnish, if desired.

Shortcut: Omit eggs, sugar, flour, and butter. Substitute thawed extra creamy whipped topping for sweetened whipped cream. Reduce vanilla to 1 tsp. Place 3 cups milk and vanilla in large bowl; add 2 (3.4-oz.) packages vanilla instant pudding mix. Beat with an electric mixer at medium speed 2 minutes or until thickened; let stand 5 minutes. Stir in 1 (8-oz.) container sour cream. Proceed with recipe as directed in Steps 2 through 4.  Note: For testing purposes, Jell-O Vanilla Instant Pudding and Pie Filling and Cool Whip Extra Creamy were used. 

Lemon Tea Bread

Ingredients:
1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons lemon rind, zested & divided
1 cup powdered sugar
2 tablespoon fresh lemon juice
1 tablespoon granulated sugar



Directions: Preheat oven 350°

1. Beat softened butter at medium speed with an electric mixer until creamy. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
2. Stir together flour, baking powder, and salt; add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in 1 tablespoon lemon rind. Spoon batter into greased and floured 8- x 4-inch loafpan.
3. Bake at 350° for 1 hour or until a wooden pick inserted in center of bread comes out clean. Let cool in pan 10 minutes. Remove bread from pan, and cool completely on a wire rack.
4. Stir together powdered sugar and lemon juice until smooth; spoon evenly over top of bread, letting excess drip down sides. Stir together remaining 1 tablespoon lemon rind and 1 tablespoon granulated sugar; sprinkle on top of bread.
5. Lemon-Almond Tea Bread: Stir 1/2 teaspoon almond extract into batter. Proceed as directed. 

Strawberry Mousse Cake

Ingredients:
--Cake Layers--
1 1/4 cups butter, softened
2 1/4 cups granulated sugar
7 egg whites, room temp
3 1/2 cups cake flour
4 teaspoon baking powder
2 teaspoon vanilla extract
1/2 teaspoon almond extract
--Strawberry Mousse--
1 envelope unflavored gelatin
2 cups sliced fresh strawberries
1/4 cup granulated sugar
1 cup whipping cream


--Strawberry Frosting--
3/4 cup butter, softened
5 cups powdered sugar, sifted
3/4 cup finely chopped fresh strawberries
Garnish (Optional): halved stawberries & edible flowers.


Directions: Preheat oven to 350°

1. Prepare Cake Layers: Preheat oven to 350°. Beat 1 1/4 cups softened butter and 2 1/4 cups granulated sugar at medium speed with a heavy-duty electric stand mixer until fluffy. Gradually add egg whites, one-third at a time, beating well after each addition.
2. Sift together cake flour and baking powder; gradually add to butter mixture alternately with 1 cup water, beginning and ending with flour mixture. Stir in vanilla and almond extracts. Pour batter into 4 greased and floured 8-inch round cake pans.
3. Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 30 minutes).
4. Prepare Strawberry Mousse: Sprinkle gelatin over 1/4 cup water in a small bowl; let stand 5 minutes. Process 2 cups sliced strawberries and 1/4 cup granulated sugar in a blender or food processor until smooth, stopping to scrape down sides as needed. Transfer strawberry mixture to a small saucepan; bring to a boil over medium-high heat. Remove from heat. Add gelatin to strawberry mixture, stirring constantly until gelatin dissolves. Cover and chill until consistency of unbeaten egg whites, stirring occasionally (about 30 minutes).
5. Beat cream at low speed until foamy; increase speed to medium-high, and beat until soft peaks form. Fold whipped cream into strawberry mixture until well blended. Cover and chill 30 minutes or just until mixture is thick enough to hold its shape when mounded.
6. Spread about 1 cup Strawberry Mousse between each cake layer, leaving a 1/4-inch border around edges; cover and chill 3 hours or until mousse is set.
7. Prepare Strawberry Frosting: Beat 3/4 cup softened butter at medium speed 20 seconds or until fluffy. Gradually add powdered sugar and 3/4 cup finely chopped strawberries, beating at low speed until creamy. Spread frosting on top and sides of cake. 

Irish Stew

This Irish Stew recipe came from the website of a Dublin native who owns the charming little Failte Irish Imports Shop.  I posted this exactly as she did.








Ingredients:
 1.25-1.5kg/2½-3lb mutton neck chops
4 medium onions
4 medium carrots
570ml/1 pint of stock
salt and pepper
4 potatoes
15g/½oz butter
1 tbsp chopped chives
1 tbsp chopped parsley

Method:
1. Cut the excess fat from the chops, shred it and render it down in a heavy flameproof casserole.
2. Toss the meat in the fat until coloured.
3. Cut the onions and carrots into quarters, add to the meat and turn in the fat also.
4. Add the stock and season carefully.
5. Simmer gently for approximately two hours, adding the potatoes halfway through.
6. When the meat is cooked, pour off the cooking liquid, de-grease and re-heat it in another saucepan. Check the seasoning.
7. Swirl in the butter, chives and parsley and pour back over the stew

Champ

Champ is an Irish mashed potato recipe.  This particular recipe came from the website of a Dublin native who owns the charming little Failte Irish Imports Shop.







Ingredients:
125g/4oz spring onions, chopped, or 40g/1½oz chives, chopped
300ml/10fl oz milk
6-8 potatoes
salt and pepper
75g/3oz butter


Method:
1. If using onions, simmer these in the milk until soft.
2. Boil the potatoes in salted water until just cooked, then mash.
3. Add the onions and their milk and the chives, if used, together with the milk which you have heated separately.
4. Season to taste with salt and pepper. Let the butter melt over the finished dish.

Double-Crust Chicken Pot Pie

Ingredients:
1/2 cup butter
2 medium onions, sliced
1/2 cup all-purpose flour
1 (14.5 oz) container chicken broth
3 cups chopped cooked chicken
1 1/2 cup frozen cubed hash browns w/ onions & peppers
1 cup matchstick carrots
1/3 cup chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 (17.3 oz) pk frozen puff pastry sheets, thawed
1 large egg

Directions:
Preheat oven to 375°. Melt butter in a large skillet over medium heat; add leeks, and sauté 3 minutes. Sprinkle with flour; cook, stirring constantly, 3 minutes. Whisk in chicken broth; bring to a boil, whisking constantly. Remove from heat; stir in chicken and next 5 ingredients.

Roll each pastry sheet into a 12- x 10-inch rectangle on a lightly floured surface. Fit 1 sheet into a 9-inch deep-dish pie plate; spoon chicken mixture into pastry. Place remaining pastry sheet over filling in opposite direction of bottom sheet; fold edges under, and press with tines of a fork, sealing to bottom crust. Whisk together egg and 1 Tbsp. water, and brush over top of pie.

Bake at 375° on lower oven rack 55 to 60 minutes or until browned. Let stand 15 minutes.

Coconut Cream Pie

Ingredients:
1/2 (15oz) package refrigerated pie crusts
1/2 cup sugar
1/4 cup cornstarch
2 cups half & half
4 egg yolks
3 tablespoons butter
1 cup sweetened flaked coconut
2 1/2 teaspoons vanilla extract, divided
2 cups whipping cream
1/3 cup sugar
Garnish: toasted coconut



Directions:
Fit 1 piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork. Bake according to package directions for a one-crust pie.

Combine 1/2 cup sugar and cornstarch in a heavy saucepan. Whisk together half-and-half and egg yolks. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 1 minute; remove from heat.

Stir in butter, 1 cup coconut, and 1 teaspoon vanilla. Cover with plastic wrap, placing plastic wrap directly on filling in pan; let stand 30 minutes. Spoon custard mixture into prepared crust, cover and chill 30 minutes or until set.

Beat whipping cream at high speed with an electric mixer until foamy; gradually add 1/3 cup sugar and remaining 1 1/2 teaspoons vanilla, beating until soft peaks form. Spread or pipe whipped cream over pie filling. Garnish, if desired.

Utterly Deadly Southern Pecan Pie

Ingredients:
1/2 (14 1oz) package refrigerated pie crusts
1 tablespoon powdered sugar
4 large eggs
1 1/2 cups firmly packed light brown sugar
1/2 cup butter, melted and cooled to room temp
1/2 cup granulated sugar
1/2 cup chopped pecans
2 tablespoons all purpose flour
2 tablespoons milk
1 1/2 teaspoons bourbon
1 1/2 cups pecan halves

Directions:

1. Preheat oven to 325°. Fit piecrust into a 10-inch cast-iron skillet; sprinkle piecrust with powdered sugar.
2. 2. Whisk eggs in a large bowl until foamy; whisk in brown sugar and next 6 ingredients. Pour mixture into piecrust, and top with pecan halves.
3. 3. Bake at 325° for 30 minutes; reduce oven temperature to 300°, and bake 30 more minutes. Turn oven off, and let pie stand in oven, with door closed, 3 hours.
4. *Vanilla extract may be substituted. 

Serve this pie in the cast-iron skillet for even more Southern Charm.
For Pecan Pie Tips & Tricks, click [here]

Upside Down Pecan Pie

Be sure to use a cast-iron skillet when making this dessert.  Serve it warm with a scoop of vanilla ice cream.  Pure Deliciousness!

Ingredients:
12 tablespoons (1 1/2 sticks) unsalted butter
1/2 cup honey
1 cup packed light brown sugar
1/4 cup granulated sugar
4 cups pecan halves (about 1 lb)
3/4 cup heavy cream
All purpose flour for dusting
Pie Dough Recipe (Click Link)
10" Cast Iron Skillet

Directions:  Preheat Oven to 425 degrees

In a 10-inch cast-iron skillet over medium heat, combine butter, honey, and sugars. Bring to a boil; let boil for 4 minutes. Add pecans and heavy cream, and boil 3 minutes more. Remove from heat, and set aside. Let stand about 30 minutes to cool. Using a wooden spoon, gently mound pecans and caramel slightly in center of skillet, leaving a gap between pecans and edge of skillet.

Preheat the oven to 425 degrees.with rack in the top third. On a clean, lightly floured work surface, roll out one disk of prepared chilled pastry to approximately a 7/8-inch-thick, 13-inch-diameter circle. Place the pastry over the skillet, carefully tucking the dough down against the edge of the skillet and around the edges of the mound of pecans. Trim the excess dough.

Place two rimmed baking sheets, one on top of the other, underneath the skillet to catch any drips while the pie bakes and to provide insulation for the caramel. Place skillet in the oven, and bake pie until the dough is just turning golden brown, about 10 minutes. Reduce heat to 350 degrees, and continue baking until the pastry is cooked through and the caramel is bubbling up around the edges of the skillet, about 30 minutes more.

Remove the pie from the oven, and let cool about 20 minutes. Carefully invert the pie onto a parchment-lined tray or baking sheet (the pie is easy to transfer to serving plate once it has been inverted). Be careful inverting pie; the caramel is very hot. If the pie does not release easily from skillet, heat the skillet over medium heat for about 30 seconds. Serve warm.

How to... Perfecting the Pecan Pie

Perfect Pecan Pie:
Pecan pie is a favorite, especially for my brother.  When I offer to make a dessert for my brother's birthday or a family event he usually requests pecan pie.  Pecan pie is fairly easy and quick to prepare, but I have definitely had my share of mishaps.  Here are some tips that should make it easier, for both of us.  Even if it doesn't turn out picture perfect, you will find yourself never wanting to eat a boxed pecan pie again.





Picture-Perfect Pie
To prevent the filling from seeping under the crust, try using two crusts and stacking them.

Here's how:

1. Unfold one piecrust and press out fold lines.
2. Unfold second crust and stack on top, turning so that fold lines do not match. Press edges to seal.
3. Roll crust out to an approximate 12-inch circle. Fit into a 9-inch pieplate. Trim dough to about ½ inch from edge of pieplate, fold under, and flute or crimp as desired.

More Tips and Tricks:

• When the recipe calls for butter, use real stick butter not margarine.  Trust me. 
• Prepare the crust first, and then the filling. The longer the filling stands, the more "separated" the filling may appear after baked.
• Substitute chopped pecans for whole if desired. It's an equal substitution--1 cup whole pecans equals 1 cup chopped.
• Shield edges of pie with foil to prevent over-browning. Fold a 12-inch square of foil into quarters to cut a 7-inch circle from center; discard the center portion. Unfold the square and place over the top of pie.
• Preheat baking sheet, on lowest rack, in oven as it preheats. Bake pie on the preheated baking sheet on the lowest oven rack to crisp the bottom crust.

Caramel Apple Crumb Pie

This is a variation on the classic apple pie featuring a rich caramel syrup drizzled over the apples and a crunchy streusel topping











Ingredients:
Crust:
1 cu all purpose flour
1/8 teaspoon salt
2 tablespoon chilled butter cut into small pieces
2 tablespoon vegetable shortening
3 tablespoon plus 1/2 teas ice water
1 teaspoon cider vinegar
Butter-flavored cooking spray

Filling:
1 tablespoon butter
1/2 cup packed brown sugar
3/4 teaspoon ground cinnamon
9 cups sliced peeled Granny Smith Apples (about 2 3/4 lbs)
3 tablespoons all purpose flour
2 teaspoons lemon juice

Struesel Topping:
1/4 cup all purpose flour
1/4 cup packed brown sugar
2 tablespoons chilled butter cut into small pieces
1/4 cup fat-free caramel sundae syrup

Directions:
Preheat oven to 375°.

1. To prepare crust, lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour and salt in a bowl; cut in 2 tablespoons butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time; add vinegar. Toss with a fork until moist and crumbly (do not form a ball).
2. Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, to a 12-inch circle. Freeze 10 minutes or until plastic wrap can be easily removed.
3. Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap. Fold edges under; flute. Line bottom of dough with a piece of foil; arrange pie weights (or dried beans) on foil. Bake at 375° for 15 minutes or until the edge is lightly browned. Remove pie weights and foil; cool on a wire rack.
4. To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Combine 1/2 cup brown sugar and cinnamon. Add sugar mixture and apples to skillet; cook 5 minutes, stirring occasionally. Remove from heat; stir in 3 tablespoons flour and lemon juice. Spoon into prepared crust.
5. To prepare topping, lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine flour and 1/4 cup brown sugar in a bowl; cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal.
6. Drizzle syrup over apple mixture; sprinkle topping over syrup. Bake at 375° for 30 minutes or until apples are tender. Cool on a wire rack. 

Yield: 10 servings (serving size: 1 wedge)

Nutritional Information:  Cals 277, Fat 8.4g, Sat Fat 4.2g, Carb 50.1g,
Fiber 2.4g, Cholesterol 16mg, Sodium 109mg, Calcium 33mg

How to... Make Pie Crust

Pate Brisee: 
(Basic Pie Crust Recipe)

Makes enough for 2 - 9" Single-crusts, 1-Double Crust, or a Lattice-Crust Pie 

Ingredients:

2 3/4 cups all purpose flour

2 teaspoons sugar

1 1/4 teaspoons coarse salt

2 1/4 sticks (18 tablespoons) cold unsalted butter cut into small pieces

4 to 6 tablespoons ice water, plus more if needed

Directions:

1. Pulse flour, sugar, and salt in a food processor to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream through the feed tube until dough just holds together (no longer than 30 seconds).
2. Divide dough in half, and shape into disks. Wrap each in plastic. Refrigerate for at least 1 hour (or up to 2 days). 

Trick for a Crisp Crust:

For foolproof crusts, top and bottom, position your pie on the lowest rack of the oven because most ovens tend to concentrate heat at the bottom.  As the heat rises, it will crisp the bottom crust before cooking the exposed top crust.  Also, us a transparent pie plate like one from Pyrex.  It will only take a quick peek to tell when the underside is golden and not pale or doughy.

Seven Rules for Pie Crusts:

By following these seven simple rules, you can produce a flaky, tender crust every time.
1. When making the dough, make sure the butter is very cold.
2. Handle the dough as little as possible. Both the stretching of the dough and the warmth from your hands will further the development of gluten -- long, stringy protein molecules that form when flour is blended with liquid -- resulting in a tough dough that's difficult to roll out.
3. Since our pie-dough recipe yields two single crusts, divide the dough in half, and pat each half into a flat disk before wrapping it in plastic and chilling. This will make it easier to roll out each crust into a perfect circle.
4. Chill the dough thoroughly (at least 30 minutes) before rolling it out, and use a minimum of flour to dust the rolling pin and work surface. Brush excess flour from the rolled dough with a dry pastry brush before transferring it to the pie plate.
5. For an extra-crispy pie crust with a golden color, brush the unbaked top crust with water, and sprinkle it with sugar.
6. For a shiny pie crust, brush the unbaked top crust with an egg wash made from one egg and 2 tablespoons cream.
7. Cut decorative vents in the top of a double-crusted fruit pie; vents allow steam to escape and prevent the fruit juices from overflowing.

Lots of images in this post.  If it becomes difficult to see, let me know.

Thai Shrimp Spirals

Ingredients:

2 lime
2 tablespoon minced fresh cilantro leaves
2 clove garlic , minced
1 (2-inch) piece ginger root , peeled and minced (about 2 tablespoons)
20 fresh or thawed frozen large shrimp , peeled, deveined and tails removed
5 tablespoon low-sodium soy sauce
1 egg
2 tablespoon water
all-purpose flour
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
2 teaspoon honey
1 1/2 teaspoon sesame oil

Directions

1. Grate 2 teaspoons zest and squeeze about 1/4 cup juice from the limes. Stir the zest, juice, cilantro, garlic and ginger in a small bowl.
2. Place the shrimp into a medium bowl. Add 1 tablespoon soy sauce and half the lime mixture and toss to coat. Cover and refrigerate for 10 minutes. Reserve the remaining lime mixture for the dipping sauce.
3. Heat the oven to 400°F. Beat the egg and 1 tablespoon water in a small bowl with a fork.
4. Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 10-inch square. Cut into 20 (about 1/2-inch) strips.
5. Skewer each shrimp with 1 (6-inch) wooden skewer. Starting at the top, wrap 1 pastry strip around each shrimp, slightly overlapping the pastry and ending just before the tail.
6. Place the skewered pastries onto 2 baking sheets. Brush the pastries with the egg mixture.
7. Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheets on wire racks for 5 minutes.
8. Beat the reserved lime mixture, remaining soy sauce and water, the honey and sesame oil in a small bowl with a fork or whisk. Serve with the pastries for dipping.

Slow Cooker Garlic Chicken with Couscous

Garlic Chicken with Couscous
Prep time: 25 mins;  Total Time: 4 hours Serves: 4

Ingredients
1 whole chicken (3.5 - 4 lbs), cut into 6-8 pieces & pat dry
1 tablespoon extra-virgin olive oil
1 med. yellow onion, halved/ thinly sliced
6 garlic cloves, halved
2 teaspoons dried thyme
1/3 cup all-purpose flour
1 cup couscous
Coarse salt & ground pepper
Recipe calls for 1 cup white wine, but you could substitute 1 cu Chicken Stock

Directions

1. Season chicken with salt and pepper. In a large skillet, heat oil over medium-high. In batches, cook chicken, skin side down, until skin is golden brown, about 4 minutes.
   
2. Combine onion, garlic, and thyme in a 5-to-6-quart slow cooker and season with salt and pepper. Top with chicken, skin side up, in a tight layer. In a small bowl, whisk together wine and flour until smooth and add to slow cooker. Cover and cook on high until chicken is tender, about 3 1/2 hours (or 7 hours on low). Cook couscous according to package instructions. Serve chicken and sauce over couscous, sprinkled with parsley.

Cook's Note

Oven Instructions: In a large Dutch oven, brown chicken as in step 1, then add remaining ingredients, plus 1 cup low-sodium chicken broth or water. Cover and cook at 350 degrees until chicken is cooked through and tender, about 40 minutes.

Grilled Chicken Tacos

Grilled Chicken Tacos

Makes 4 to 6 servings

Time: 42 Minutes

Ingredients
3 tablespoons olive oil
2 tablespoons lime juice
4 teaspoons Montreal chicken seasoning 
(Recipe suggests McCormick's Grill Mates Montreal Chicken Seasoning.)
1 1/2 pounds chicken breast tenders
1 (8-oz.) container refrigerated fresh salsa
1 large mango, peeled and chopped
1/4 cup chopped fresh cilantro
2 teaspoons chipotle hot sauce
6 (6-inch) fajita-size flour tortillas, warmed


Toppings: crumbled queso fresco (fresh Mexican cheese), and shredded romaine lettuce

Preparation
Preheat grill to 300° to 350° (medium) heat. Combine first 3 ingredients in a zip-top plastic freezer bag; add chicken, turning to coat. Seal and chill 10 minutes, turning once.
Meanwhile, combine salsa and next 3 ingredients. Cover and chill until ready to serve.
Remove chicken from marinade, discarding marinade. Grill chicken, covered with grill lid, 6 minutes on each side or until done. Serve in flour tortillas with mango salsa and desired toppings.

French Dip Roast Beef Sandwiches

French Dip Roast Beef:

Quick and easy, this delicious slow cooker recipe makes 12 servings.  

Ingredients

• 1 (3 1/2- to 4-pound) boneless chuck roast
• 1/2 cup soy sauce
• 1 beef bouillon cube
• 1 bay leaf
• 3 to 4 peppercorns
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 12 French sandwich rolls, split

Preparation

1. Place trimmed roast in a 5-quart slow cooker. Combine soy sauce and next 6 ingredients; pour over roast. Add water to slow cooker until roast is almost covered.
2. Cook, covered, on low 7 hours or until very tender. Remove roast, reserving broth; shred roast with a fork. Place roast in rolls, and serve with reserved broth for dipping. 

Hot Brown Panini

Hot Brown Panini 
Makes 8 servings

Ingredients
2 tablespoons melted butter
16 (1/2-inch-thick) Italian bread slices
1 cup (4 oz.) shredded Swiss cheese, divided
3 cups chopped cooked chicken
4 plum tomatoes, sliced
3 cups warm White Cheese Sauce, divided (Recipe Below)
13 cooked bacon slices, crumbled

Preparation
1. Brush melted butter evenly on 1 side of 16 bread slices. Place, butter sides down, on wax paper.
2. Sprinkle 1 Tbsp. Swiss cheese on top of each of 8 bread slices; top evenly with chicken, tomato slices, and 1 cup warm White Cheese Sauce. Sprinkle with bacon and remaining cheese, and top with remaining bread slices, butter sides up.
3. Cook sandwiches, in batches, in a preheated panini press 2 to 3 minutes or until golden brown. Serve with remaining 2 cups warm White Cheese Sauce for dipping.


Cook Time: 3 Minutes
Prep Time: 20 Minutes


White Cheese Sauce
Ingredients
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups milk
1 cup (4 oz.) shredded Swiss cheese
1 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground red pepper

Preparation:
Melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Whisk in Swiss and Parmesan cheeses, salt, and red pepper, whisking until cheeses are melted and sauce is smooth.

Easy Oreo Truffles

Recipe from Oreo

Easy Oreo Truffles


My family makes these at Christmas, and we typically dip them in white chocolate.  Either way, be prepared for pure deliciousness.




Ingredients:
1 pkg. (8 oz.) Cream Cheese, softened
1 pkg. (15.5 oz.) OREO Cookies, finely crushed (about 4-1/4 cups), divided
2 pkg. (8 squares each) Semi-Sweet Baking Chocolate, melted


Directions: Makes 48 Truffles
Mix cream cheese and 3 cups of cookie crumbs until well blended
Shape into 48 (1-inch) balls.
Dip in melted chocolate; place on wax paper covered baking sheet.
Sprinkle with remaining cookie crumbs.
Refrigerate for 1 hour or until firm
Store truffles in the refrigerator in a tightly covered container.


How to Melt Chocolate:
Place unwrapped chocolate squares in a microwaveable bowl.  Microwave on High, stiring every 30 seconds, for a total of 2 min 30 sec or until chocolate is completely melted.


Nutritional Info: (Serving size: 1 truffle)  Cals 100, Total fat 6 g, Saturated fat 3 g, Cholesterol 5 mg, Sodium 75 mg, Carbs 11 g, Dietary fiber 1 g, Sugars 7 g, Protein1 g