Want to use up some of those tomatoes in the garden? Make a tomato pie. This pie is easy and good.
1 deep dish pie shell (I used a bought one, can make your own)
tomatoes, (about 3 cups if using chopped tomatoes) sliced
green onions (can use regular chopped onions) enough to make about 1/2 cup, chopped
1 to 1 1/2 teaspoons dried oregano
1 to 1 1/2 teaspoons dried basil
Salt & Pepper
2 to 3 tablespoons mayonnaise
5 pieces bacon, cooked crisp and crumbled
Shredded cheese (about 1 1/2 cups of your choice) I used shredded parmesan, swiss, and mexican 1/2 cup of each
Cook empty pie crust for about 10 minutes in 400 degree oven. Be sure to punch holes in the bottom of the crust. Remove from oven and add a layer of cheese, onion, and tomatoes. Sprinkle with salt, pepper, oregano and basil. Continue layering until ingredients are gone except for 1/2 cup of cheese. Mix together the crumbled bacon, mayo, and cheese and spread on top of the pie. Sprinkle with extra cheese if you want. Cook in preheated 350 degree oven for 35 to 40 minutes. Let stand for at least 15 minutes before cutting. (Note: I chopped my tomatoes and let them drain in a colander for at least 30 minutes before adding to pie) Most people slice the tomatoes. Don't go overboard on the mayo and try to use firm tomatoes. You don't want the pie to be juicy. ENJOY!
Tuesday, August 16, 2011
Saturday, August 6, 2011
Blueberry Cream Cheese Pound Cake
This cake is so good and the lemon glaze makes it even better. Blueberries are one of my very favorite things. I promise you it won’t last long.
1 box Kroger Butter Recipe Cake Mix3 eggs2/3 cup evaporated milk1 1/2 sticks butter or margarine, melted3.5 ounce box Vanilla Instant Pudding and Pie Filling1 (8 ounce) package cream cheese, softened1/3 cup water1 cup fresh blueberries 1 cup walnut pieces In a mixing bowl combine cake mix, pudding mix, and eggs. Mix well with mixer. Add milk and melted margarine, cream cheese and water and continue mixing. Batter will be thick. Fold in blueberries and walnut pieces. Spray your cake pan well. Cook in preheated 350 degrees oven for 55 to 60 minutes until center is cooked. Let stand for 15 to 20 minutes before removing from pan.Glaze:1/2 cup lemon juice2 teaspoons vanilla3 cups (more or less) confectionery sugarMix ingredients in a small pan over low heat on the stove stirring with a whisk until melts and desired consistency. Punch holes in cake with toothpick and pour glaze over cake. Use any remaining glaze to pour over individual pieces.
1 box Kroger Butter Recipe Cake Mix3 eggs2/3 cup evaporated milk1 1/2 sticks butter or margarine, melted3.5 ounce box Vanilla Instant Pudding and Pie Filling1 (8 ounce) package cream cheese, softened1/3 cup water1 cup fresh blueberries 1 cup walnut pieces In a mixing bowl combine cake mix, pudding mix, and eggs. Mix well with mixer. Add milk and melted margarine, cream cheese and water and continue mixing. Batter will be thick. Fold in blueberries and walnut pieces. Spray your cake pan well. Cook in preheated 350 degrees oven for 55 to 60 minutes until center is cooked. Let stand for 15 to 20 minutes before removing from pan.Glaze:1/2 cup lemon juice2 teaspoons vanilla3 cups (more or less) confectionery sugarMix ingredients in a small pan over low heat on the stove stirring with a whisk until melts and desired consistency. Punch holes in cake with toothpick and pour glaze over cake. Use any remaining glaze to pour over individual pieces.
Turned out good.... REAL sweet! Made it on 8/19/2011
Easy Peanut Butter Fudge
I love chocolate! I can never seem to get enough of it. This is the recipe I go to when there is nothing chocolate in the house. It’s quick, easy and good.
1 cup peanut butter2 sticks butter or margarine2 cups confectionery sugar1/2 cup chocolate chips1/2 cup walnut pieces In a pan on low to medium heat melt peanut butter, chocolate chips and butter. Remove from heat and add sugar. Mix well with spoon. Fold in walnuts. Spray an 8 x 8 x 2 inch pan and pour in fudge. Place in refrigerator for several hours until hard enough to cut. ENJOY!
1 cup peanut butter2 sticks butter or margarine2 cups confectionery sugar1/2 cup chocolate chips1/2 cup walnut pieces In a pan on low to medium heat melt peanut butter, chocolate chips and butter. Remove from heat and add sugar. Mix well with spoon. Fold in walnuts. Spray an 8 x 8 x 2 inch pan and pour in fudge. Place in refrigerator for several hours until hard enough to cut. ENJOY!
Friday, August 5, 2011
Blueberry Angel Dessert
Blueberry Angel Dessert
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
2 cans (21 ounces each) blueberry pie filling
In a large bowl, beat cream cheese and sugar until smooth; fold in whipped topping and cake cubes. Spread evenly into an ungreased 13-in. x 9-in. dish; top with pie filling. Cover and refrigerate for at least 2 hours before cutting into squares. Yield: 12-15 servings.
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
2 cans (21 ounces each) blueberry pie filling
In a large bowl, beat cream cheese and sugar until smooth; fold in whipped topping and cake cubes. Spread evenly into an ungreased 13-in. x 9-in. dish; top with pie filling. Cover and refrigerate for at least 2 hours before cutting into squares. Yield: 12-15 servings.
Wednesday, August 3, 2011
Snickers Pie
SNICKERS PIE
1 pint (2 cups) vanilla non-fat frozen yogurt softened
2 TB. chunky peanut butter
1/2 pkg. (1/4 cup) sugar free dry instant vanilla pudding
1/2 cup fat free frozen whipped topping, thawed
lite chocolate ice cream syrup
In large bowl, combine all ingredients. Mix well - pour into 8" pie pan. (I spray a couple quick sprays with Pam...just to make it easier to get out of the dish). Cover tightly and freeze until set.
Before serving, drizzle 2 tsps. lite chocolate syrup over entire pie.
1 pint (2 cups) vanilla non-fat frozen yogurt softened
2 TB. chunky peanut butter
1/2 pkg. (1/4 cup) sugar free dry instant vanilla pudding
1/2 cup fat free frozen whipped topping, thawed
lite chocolate ice cream syrup
In large bowl, combine all ingredients. Mix well - pour into 8" pie pan. (I spray a couple quick sprays with Pam...just to make it easier to get out of the dish). Cover tightly and freeze until set.
Before serving, drizzle 2 tsps. lite chocolate syrup over entire pie.
Tuesday, August 2, 2011
Palmetto Peach Ice Cream
From Taste of the South, Summer 07 Recipe courtesy of the South Carolina Peach Council
Ingredients
1 1/2 pounds South Carolina peaches, peeled, pitted, and sliced
1/2 cup sugar
1 tablespoon pure vanilla extract
2 cups half-and-half, chilled
1 cup whole milk
1 (14-ounce) can sweetened condensed milk
Directions
1.With a potato masher, crush half of peaches. Roughly chop remaining peach slices to yield 2 1/2 to 3 cups.
2.In a large bowl, combine peaches, sugar, and vanilla. Let stand at room temperature for 30 minutes, stirring occasionally.
3.Add half-and-half, milk, and sweetened condensed milk, stirring to mix. Pour into the canister of a 4-quart ice-cream freezer and freeze according to manufacturer’s directions.
Note: For a 1- to 1 1/2-quart ice-cream maker, reduce ingredients to the following quantities:
3/4 pound South Carolina peaches, peeled, pitted, and sliced
1/4 cup sugar
1 1/2 teaspoons pure vanilla extract
1 cup half-and-half, chilled
1/2 cup whole milk
7 fluid ounces sweetened condensed milk
Ingredients
1 1/2 pounds South Carolina peaches, peeled, pitted, and sliced
1/2 cup sugar
1 tablespoon pure vanilla extract
2 cups half-and-half, chilled
1 cup whole milk
1 (14-ounce) can sweetened condensed milk
Directions
1.With a potato masher, crush half of peaches. Roughly chop remaining peach slices to yield 2 1/2 to 3 cups.
2.In a large bowl, combine peaches, sugar, and vanilla. Let stand at room temperature for 30 minutes, stirring occasionally.
3.Add half-and-half, milk, and sweetened condensed milk, stirring to mix. Pour into the canister of a 4-quart ice-cream freezer and freeze according to manufacturer’s directions.
Note: For a 1- to 1 1/2-quart ice-cream maker, reduce ingredients to the following quantities:
3/4 pound South Carolina peaches, peeled, pitted, and sliced
1/4 cup sugar
1 1/2 teaspoons pure vanilla extract
1 cup half-and-half, chilled
1/2 cup whole milk
7 fluid ounces sweetened condensed milk
Monday, August 1, 2011
Paula's Cake Balls
Ingredients:
1 - 18.25 oz. pkg. cake mix
1 - 16 oz. container prepared frosting (only use /34)
Almond Bark coating or whatever you prefer
Steps:
Prepare cake mix and cool for 30 minutes. Crumble cake into bowl and add frosting. Place in frig for 3 hours or overnight.
Line baking pan with wax paper. Use melon baller form balls and place tray in freezer for 1 hour. Melt your almond bark stirring every 5 -10 seconds until smooth. You can add a bit of food coloring if desired.
Remove balls from freezer. Using one toothpick pick up the balls and dip and use second toothpick to slide the ball off onto wax paper. Once all is covered, place in frig until coating is set. Can drizzle melted coating on balls for decoration.
Notes:
When almond bark is melted, stir in 1 tsp. vegetable oil.
Tips:
1. Chill the bake and frosting mixture well (at least 2 hrs.) Freeze balls at least 6 hrs. before dipping. Before dipping make sure they are not frozen solid as this will cause cracking when drying.
2. Use melon scoop to form balls for uniform size and small balls are easier to eat.
3. Work in small batches when dipping keeping the rest in the freezer.
4. Use oil based candy dye to color.
5. Lay dipped balls on waxed paper to harden, placing the spot where you pierced the ball down to cover the hole or cover hole with decoration.
6. Dipped balls will keep at room temp for days, if you refrigerate them, the coating will sweat.
1 - 18.25 oz. pkg. cake mix
1 - 16 oz. container prepared frosting (only use /34)
Almond Bark coating or whatever you prefer
Steps:
Prepare cake mix and cool for 30 minutes. Crumble cake into bowl and add frosting. Place in frig for 3 hours or overnight.
Line baking pan with wax paper. Use melon baller form balls and place tray in freezer for 1 hour. Melt your almond bark stirring every 5 -10 seconds until smooth. You can add a bit of food coloring if desired.
Remove balls from freezer. Using one toothpick pick up the balls and dip and use second toothpick to slide the ball off onto wax paper. Once all is covered, place in frig until coating is set. Can drizzle melted coating on balls for decoration.
Notes:
When almond bark is melted, stir in 1 tsp. vegetable oil.
Tips:
1. Chill the bake and frosting mixture well (at least 2 hrs.) Freeze balls at least 6 hrs. before dipping. Before dipping make sure they are not frozen solid as this will cause cracking when drying.
2. Use melon scoop to form balls for uniform size and small balls are easier to eat.
3. Work in small batches when dipping keeping the rest in the freezer.
4. Use oil based candy dye to color.
5. Lay dipped balls on waxed paper to harden, placing the spot where you pierced the ball down to cover the hole or cover hole with decoration.
6. Dipped balls will keep at room temp for days, if you refrigerate them, the coating will sweat.
The Help Recipies
MINNY'S CHOCOLATE PIE
1 1/2 cups sugar
3 tablespoons unsweetened cocoa
1/4 cup butter, melted
2 eggs, slightly beaten
1/4 teaspoon salt
1 (5 1/2-ounce) can evaporated milk
1 teaspoon vanilla extract
1/2 package of rolled pie crust (found in the dairy case)
Let pie crust come to room temperature, about 20 minutes. Flour surface and unroll crust; place to fit in a 9-inch pie plate. Crimp edges by using your index finger to make a "V". Prick bottom and sides with a fork and set asidePreheat oven to 350 degrees. Mix sugar, cocoa and butter in a mixing bowl; mix well. Add eggs and beat with a mixer (or by hand) for 3 minutes. Add salt, milk and vanilla. Pour filling into prepared pie shell. Bake for 35 - 45 minutes or until pastry edges are brown and filling is slightly set in the middle. Cool completely before serving. May be refrigerated or served at room temperature. Top each slice with a dollop of whipped cream before serving.
MAE MOBLEY'S TEA CAKES
1 cup sugar1 cup butter, softened
1 cup oil
2 eggs
2 tsp. vanilla extract
4 1/2 cups plain flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cream of tartar
1 cup powdered sugar
In a large mixing bowl, combine the sugar, butter, oil and eggs. Cream well; add vanilla.
In a medium bowl, combine the flour, soda, baking powder, and cream of tartar. Add to the creamed mixture; mixing well.
Drop by rounded teaspoonfuls onto an ungreased baking sheet. Bake at 325 degrees for 15-18 minutes or until edges of the cookies are brown. While teacakes are still warm, sprinkle with powdered sugar.
DEVILED EGGS
6 eggs
1/2 cup mayonnaise
1 teaspoon prepared mustard
2 teaspoons sweet pickle relish
Paprika
Pimiento stuffed green olives, cut in half
Place eggs in a single layer in a medium saucepan. Add enough cold water to cover the eggs. Bring to a rapid boil over high heat; remove from heat, cover and let stand for 15 minutes. Drain hot water and replace with cold water; peeling when cool to the touch. Halve eggs lengthwise and remove yolks. Set whites aside. Place yolks in a bowl and mash with a fork. Add mayonnaise,mustard and sweet pickle relish; mix well. Stuff egg white halves with filling and garnish with paprika and olive halves. Refrigerate immediately.
1 1/2 cups sugar
3 tablespoons unsweetened cocoa
1/4 cup butter, melted
2 eggs, slightly beaten
1/4 teaspoon salt
1 (5 1/2-ounce) can evaporated milk
1 teaspoon vanilla extract
1/2 package of rolled pie crust (found in the dairy case)
Let pie crust come to room temperature, about 20 minutes. Flour surface and unroll crust; place to fit in a 9-inch pie plate. Crimp edges by using your index finger to make a "V". Prick bottom and sides with a fork and set asidePreheat oven to 350 degrees. Mix sugar, cocoa and butter in a mixing bowl; mix well. Add eggs and beat with a mixer (or by hand) for 3 minutes. Add salt, milk and vanilla. Pour filling into prepared pie shell. Bake for 35 - 45 minutes or until pastry edges are brown and filling is slightly set in the middle. Cool completely before serving. May be refrigerated or served at room temperature. Top each slice with a dollop of whipped cream before serving.
MAE MOBLEY'S TEA CAKES
1 cup sugar1 cup butter, softened
1 cup oil
2 eggs
2 tsp. vanilla extract
4 1/2 cups plain flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cream of tartar
1 cup powdered sugar
In a large mixing bowl, combine the sugar, butter, oil and eggs. Cream well; add vanilla.
In a medium bowl, combine the flour, soda, baking powder, and cream of tartar. Add to the creamed mixture; mixing well.
Drop by rounded teaspoonfuls onto an ungreased baking sheet. Bake at 325 degrees for 15-18 minutes or until edges of the cookies are brown. While teacakes are still warm, sprinkle with powdered sugar.
DEVILED EGGS
6 eggs
1/2 cup mayonnaise
1 teaspoon prepared mustard
2 teaspoons sweet pickle relish
Paprika
Pimiento stuffed green olives, cut in half
Place eggs in a single layer in a medium saucepan. Add enough cold water to cover the eggs. Bring to a rapid boil over high heat; remove from heat, cover and let stand for 15 minutes. Drain hot water and replace with cold water; peeling when cool to the touch. Halve eggs lengthwise and remove yolks. Set whites aside. Place yolks in a bowl and mash with a fork. Add mayonnaise,mustard and sweet pickle relish; mix well. Stuff egg white halves with filling and garnish with paprika and olive halves. Refrigerate immediately.
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