Lightly grease or spray with Pam a casserole dish that is approx 10" x 7" x 2 1/2" or around that size. Use an oval casserole dish if available.
Crust: 2 cups flour, 4 t. baking powder, 8 oz. cream cheese, 1/2 cup milk.
Blend flour with baking powder in a bowl, set aside. In a medium size mixing bowl place cream cheese and empty flour mixture in with cream cheese and mix together with a fork. Add milk and continue to mix to form a ball of dough. Dough will be somewhat sticky. Divide: 2/3 bottom crust and 1/3 top crust. Roll bottom dough out onto floured surface and form into pasty shell shape of casserole dish. Place pasty shell into casserole dish on bottom & up sides of dish staying just under edge. Roll top pastry crust just enough to cover top and set aside.
Pot Pie filling: 1 bag frozen mixed vegetables, 1 can either cream of mushroom soup or cream of chicken (depending on your taste), 1 T. melted butter, 2 cups cut up cooked chicken chunks.
Thaw vegetables to room temp or slightly warm and mix in a bowl with choice of soup; add chicken chunks and continue to mix together. Empty into prepared casserole dish with pastry shell. Sprinkle 1/2 cup shredded sharp cheddar cheese on top of filling. Place top crust over cheese. Brush top crust with 1 t. melted butter evenly coating. Place in a 400 degree oven and bake for 40 - 45 minutes. Top should be risen and golden browned. Set for about 5 minutes before serving.
Monday, May 31, 2010
Friday, May 14, 2010
Chocolate Chip Oatmeal Cookies
1 cup butter (softened), 3/4 cup sugar, 3/4 cup packed brown sugar, 2 eggs, 1 t. vanilla extract, 3 cups quick oats, 1 1/2 cups flour, 1 package (3.4oz) instant vanilla pudding mix, 1 t. baking soda, 1 t. salt, 2 cups (12oz.) semisweet chocolate chips, 1 cup chopped nuts (optional).
In a large mixing bowl cream butter and sugars. Beat in eggs and vanilla. In another mixing bowl combine the oats, flour, pudding mix, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips and nuts.
Drop by rounded teaspoonfuls 1" apart onto ungreased baking sheets. Bake at 375 degrees for 10 - 12 minutes or until lightly browned. Remove to wire racks to cool.
Yield: about 7 dozen
1 cookie = about 87 calories.
Note: Can use mini chocolate chips in place of regular and also Instant French Vanilla Pudding in place of regular Vanilla Pudding too.
In a large mixing bowl cream butter and sugars. Beat in eggs and vanilla. In another mixing bowl combine the oats, flour, pudding mix, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips and nuts.
Drop by rounded teaspoonfuls 1" apart onto ungreased baking sheets. Bake at 375 degrees for 10 - 12 minutes or until lightly browned. Remove to wire racks to cool.
Yield: about 7 dozen
1 cookie = about 87 calories.
Note: Can use mini chocolate chips in place of regular and also Instant French Vanilla Pudding in place of regular Vanilla Pudding too.
Saturday, May 8, 2010
Apple - Strawberry Rhubarb Pie
1 pastry for double crust deep dish pie. Line the pie dish with one pastry leaving some overhang on edge for sealing. (4 or 5 stalks rhubarb) about 2 1/2 cups thinly sliced and diced rhubarb,(3 large apples) about 3 1/2 cups thinly sliced apples, (20 large strawberries) about 1 3/4 cups quartered strawberries, 1 t. cinnamon, 1 heaping T. cornstarch, 1 (3oz.) pkg strawberry gelatin (regular), 1/2 t. salt, 1 1/2 cups sugar, 1/4 cup flour, 1 T. melted butter and about 1/2 t. melted butter for top of crust.
In a big mixing bowl blend rhubarb, apples, and strawberries. Pour melted butter over fruit and mix. In a medium bowl mix 1 1/2 cups sugar, cinnamon, gelatin, cornstarch, salt, and flour combining thoroughly. Pour this dry mixture into bowl of fruit and blend together stirring about 2 minutes. Empty into a unbaked pie shell. Cover with top crust and seal. Brush a thin layer of butter on the top crust and poke 8 - 10 holes with a fork for venting. Place on a jelly roll style pan to catch any bubbling over. Bake for 65 minutes @ 375 degrees. Cool and refrigerate until ready to serve.
In a big mixing bowl blend rhubarb, apples, and strawberries. Pour melted butter over fruit and mix. In a medium bowl mix 1 1/2 cups sugar, cinnamon, gelatin, cornstarch, salt, and flour combining thoroughly. Pour this dry mixture into bowl of fruit and blend together stirring about 2 minutes. Empty into a unbaked pie shell. Cover with top crust and seal. Brush a thin layer of butter on the top crust and poke 8 - 10 holes with a fork for venting. Place on a jelly roll style pan to catch any bubbling over. Bake for 65 minutes @ 375 degrees. Cool and refrigerate until ready to serve.
So simple pie crust
2 T. Butter, 1 cup flour, 1/4 cup (scant) cold milk, 1 t. white vinegar, 6 T. butter flavored Crisco, 1/8 t. salt.
Cut flour into butter and Crisco. Add the milk and vinegar and mix until all the flour is moist. Divide in half and roll out on floured waxed paper which makes it easier to place in pie dish. Do the same with top crust.
Cut flour into butter and Crisco. Add the milk and vinegar and mix until all the flour is moist. Divide in half and roll out on floured waxed paper which makes it easier to place in pie dish. Do the same with top crust.
Sunday, May 2, 2010
Maureen's Pecan Turtle Cookies
1/2 cup butter, 1 cup brown sugar, 2 cups flour. Combine butter and sugar and add flour beat together and press into a 9" x 13" pan.
Sprinkle with 1 cup chopped pecans.
Boil 2/3 cup butter 1/2 cup brown sugar 4 - 5 minutes. Pour over pecans. Bake in a preheated 350 degree oven 18 - 20 minutes. Remove from oven and sprinkle with milk chocolate chips (enough to cover top). After they start to melt swirl with knife. Cool and cut into squares.
This fabulous recipe came from a former manager, Maureen Bailey, who passed away in 2009 and is dedicated in her memory. She was a fantastic cook and baker. I wish I had more of her recipes to share. This one was a 1st place prize winner in a bake off contest that she entered. Everyone that sampled this cookie always wanted the recipe, including me!
Sprinkle with 1 cup chopped pecans.
Boil 2/3 cup butter 1/2 cup brown sugar 4 - 5 minutes. Pour over pecans. Bake in a preheated 350 degree oven 18 - 20 minutes. Remove from oven and sprinkle with milk chocolate chips (enough to cover top). After they start to melt swirl with knife. Cool and cut into squares.
This fabulous recipe came from a former manager, Maureen Bailey, who passed away in 2009 and is dedicated in her memory. She was a fantastic cook and baker. I wish I had more of her recipes to share. This one was a 1st place prize winner in a bake off contest that she entered. Everyone that sampled this cookie always wanted the recipe, including me!
Date Pin Wheel Cookies (a holiday favorite!)
1 cup butter (softened), 2 cups light brown sugar, 3 eggs (well beaten), 4 cups flour, 1/2 t. baking soda, 1/2 t. vanilla.
Date filling: 3/4 lb (or whole pkg) dates (chopped), 1/3 cup sugar, 1/2 cup water. Cook 10 minutes in saucepan until thick. Add 1 cup chopped nuts (blend in).
Cream butter with sugar, stir in beaten eggs. Combine Dry ingredients and add to moist mixture. Lastly add vanilla. Divide into 2 parts. Roll each into a rectangle. Spread each rectangle with date filling. Roll rectangle beginning at wide side. Pinch closed. Wrap in waxed paper and refrigerate at least 4 hours or overnight.
Preheat oven 400 degrees. Slice rolls into 1/4" slices and place each slice on a lightly greased cookie sheet an inch apart. Bake 10 minutes. Makes 5 dozen.
Date filling: 3/4 lb (or whole pkg) dates (chopped), 1/3 cup sugar, 1/2 cup water. Cook 10 minutes in saucepan until thick. Add 1 cup chopped nuts (blend in).
Cream butter with sugar, stir in beaten eggs. Combine Dry ingredients and add to moist mixture. Lastly add vanilla. Divide into 2 parts. Roll each into a rectangle. Spread each rectangle with date filling. Roll rectangle beginning at wide side. Pinch closed. Wrap in waxed paper and refrigerate at least 4 hours or overnight.
Preheat oven 400 degrees. Slice rolls into 1/4" slices and place each slice on a lightly greased cookie sheet an inch apart. Bake 10 minutes. Makes 5 dozen.
Dutch Butter Slices
1 cup butter, 1 cup sugar, 1 egg yolk, 1 1/2 cups coarsely chopped filberts, almonds, or pecans, 1/2 cup poppy seeds, 1/2 t. cinnamon, 1/2 t. ginger, 1 t. vanilla extract, 2 - 2 1/2 cups flour.
Cream softened butter & sugar, add egg yolk then rest of ingredients. Add enough flour to make firm but not sticky dough. DO NOT knead or work dough. Form into 2 rolls 1 1/2" in diameter. Wrap in waxed paper and chill at least 4 hours or overnight to make firm.
Slice with serrated knife into 1/4" slices. Lightly grease a cookie sheet. Bake in a preheated 325 degree oven for about 12 minutes or until lightly tanned.
Makes 48 cookie slices. Dough can be frozen before baking to use at a later date.
Cream softened butter & sugar, add egg yolk then rest of ingredients. Add enough flour to make firm but not sticky dough. DO NOT knead or work dough. Form into 2 rolls 1 1/2" in diameter. Wrap in waxed paper and chill at least 4 hours or overnight to make firm.
Slice with serrated knife into 1/4" slices. Lightly grease a cookie sheet. Bake in a preheated 325 degree oven for about 12 minutes or until lightly tanned.
Makes 48 cookie slices. Dough can be frozen before baking to use at a later date.
Easy Hot-Cross Buns
1 pkg dry yeast, 2/3 cup warm water, 1 egg, 1/2 cup sugar, 2 3/4 cup Bisquick, 1/2 t. cinnamon, 1/4 t. nutmeg, 1/2 cup raisins, 1/4 cup chopped citron, 1/2 cup confectioner's sugar, 1 - 2 t. orange juice.
Dissolve yeast in warm water. Add egg, sugar, and 1 1/2 cups Bisquick. Using an electric mixer blend at low speed for 1/2 minute. (An egg beater will also work.) Then beat 2 minutes at medium speed. Stir in rest of the Bisquick, spices & fruit. Beat 1/2 minute more at medium speed.
Spoon into 12 greased medium muffin cups. Cover and let rise in a warm place until double (about 1 hour). Bake 15 - 20 minutes at 375 degrees. Remove from oven and pan and let cool.
Mix confectioner's sugar and orange juice. Make a cross on each bun with this frosting. Makes 12 buns.
Dissolve yeast in warm water. Add egg, sugar, and 1 1/2 cups Bisquick. Using an electric mixer blend at low speed for 1/2 minute. (An egg beater will also work.) Then beat 2 minutes at medium speed. Stir in rest of the Bisquick, spices & fruit. Beat 1/2 minute more at medium speed.
Spoon into 12 greased medium muffin cups. Cover and let rise in a warm place until double (about 1 hour). Bake 15 - 20 minutes at 375 degrees. Remove from oven and pan and let cool.
Mix confectioner's sugar and orange juice. Make a cross on each bun with this frosting. Makes 12 buns.
Mama Gorgoni's Homemade Chicken Soup
Put 8 - 10 pieces of skinless chicken parts in a large pot with enough water covering chicken. (Canned chicken broth can be substituted for water.) Quarter and slice up a whole sweet onion and add to water with chicken. Cook chicken. Once chicken is cooked remove chicken from broth. (remove bone and any fat or grizzle and cut up chicken in chunks). Set chicken chunks aside in covered container. To reserved pot of broth add one large can diced or whole (cut up) Italian tomatoes with basil and seasoning along with tomato juice in can, 5 carrots (cut up in 1/2" slices), 2 stalks diced celery and celery heart with leaves, 1 pkg of mixed vegetables, 1 t. black pepper, several fresh basil leaves (minced), 1/3 cup Parmesan cheese. Cook on Med-High heat for about 30 minutes. Add chicken chunks and continue cooking another 20 - 30 minutes more. Lastly add (stir in) 2 cups mini pasta bows (they look like tiny bow ties). Use the smallest bows you can find. Cook for about 9 minutes more.
Serve hot and season with more Parmesan cheese as desired.
My mother, of course, made this soup when I was a child. It was a family favorite and continues to be in my family.
Note: a cube of Pesto sauce is good in this too if you have any in the freezer. See the pesto sauce recipe I have previously posted.
Serve hot and season with more Parmesan cheese as desired.
My mother, of course, made this soup when I was a child. It was a family favorite and continues to be in my family.
Note: a cube of Pesto sauce is good in this too if you have any in the freezer. See the pesto sauce recipe I have previously posted.
Mini Ritz Crackers snack
1 box Mini Ritz Crackers, 1 cup oil, 1 package Ranch powder dressing, 1 t. lemon pepper, 1 t. dill weed, 1 t. garlic powder, a pinch each of basil & oregano.
Empty Mini Ritz Crackers into a large bowl and set aside.
In another medium size bowl combine all other ingredients and blend thoroughly. Pour over Ritz crackers slowly while stirring and toss to evenly coat crackers.
Empty Mini Ritz Crackers into a large bowl and set aside.
In another medium size bowl combine all other ingredients and blend thoroughly. Pour over Ritz crackers slowly while stirring and toss to evenly coat crackers.
White Trash (not what you think!)
3 1/2 cups each of Rice Chex, Corn Chex, Wheat Chex, and Mini Pretzels, 1 can mixed nuts, 2 lbs of White Chocolate, 2 T. vegetable oil.
Mix cereal, nuts & pretzels in a BIG bowl. Melt white chocolate until smooth. Add oil mixing in to blend. Pour over cereal mixture and stir well to coat. Spread on waxed paper on 2 cookies sheets about 1 1/2" - 2" thick to set. Place in a cool area or frig. When ready (cooled and hardened) break into pieces. Store in sealed containers in a cool place or in Ziplock bags.
Mix cereal, nuts & pretzels in a BIG bowl. Melt white chocolate until smooth. Add oil mixing in to blend. Pour over cereal mixture and stir well to coat. Spread on waxed paper on 2 cookies sheets about 1 1/2" - 2" thick to set. Place in a cool area or frig. When ready (cooled and hardened) break into pieces. Store in sealed containers in a cool place or in Ziplock bags.
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