Wednesday, November 21, 2012

Apple Pie I made for Thanksgiving

I looked up Pioneer woman's apple pie recipe,  but I'm allergic to nuts and  her's didn't have spices in it, so I fixed it and made it this way.  It is strongly based on Ree's recipe though... :)  I may even add the caramel topping, but haven't decided yet.

Apple Pie Ingredients  

1 whole Pie Crust 
6 cups (to 7 Cups) Peeled And Sliced Granny Smith Apples 
½ whole (juice Of) Lemon 
½ cup Sugar 
4 Tablespoons Flour 
¼ teaspoon Salt
1 tsp cinnamon
½ tsp nutmeg


½ cup Flour 
1 ½ stick Butter 
1 cup Brown Sugar 
½ cup Quick Oats 
¼ teaspoon Salt
½ tsp ground cloves


Preparation Instructions

Preheat oven to 375°.
In a bowl mix peeled apples, lemon juice, sugar, flour and ¼ teaspoon salt. Set aside. For crumb topping, cut the butter into the flour with a pastry cutter, then add in brown sugar, oats, cinnamon, nutmeg and ¼ teaspoon salt.
Add apples to prepared pie shell and top with crumb topping. Cover crust edges with aluminum foil and bake at 375° for 25 minutes. Remove foil from crust and place back into the oven for another 30 minutes.

Friday, June 8, 2012

Sneaky Chef BBQ Turkey Burgers crecipe, wouldn't let me pin from facebook

No one will guess these are turkey burgers - they look and taste like beef! Adding my beautiful Purple Puree of blueberries and spinach not only gives a sweet moistness to turkey burgers which can often be dry – and combined with tomato paste (the ultimate healthy ready-made puree) and seasoning make these burgers look and taste like the real thing! I love these on whole grain English Muffins.

Makes 4 burgers
¼ cup Sneaky Chef Purple Puree (see Make-Ahead Recipe)
2 tablespoons tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon chili each chili powder and onion powder
½ teaspoon salt and a few turns of freshly ground pepper
½ cup ground oats (ground in a food processor or blender) or ground flaxseed
1 pound ground turkey (ideally white meat, or a mix of light and dark meat)
4 whole grain English Muffins
Optional topping ideas: tomato slices, pickles, cheese, onions, mustard, ketchup

In a mixing bowl, whisk together the Purple Puree, tomato paste, Worcestershire sauce, chili powder, onion powder, salt, and pepper. Add in the oats and ground turkey, mixing until combined (easiest to mix using your hands). Dampen hands and form into 4 equal sized balls, then gently press into patties, about ½ to ¾-inch thick.

Preheat an outdoor grill (or indoor grill pan) to medium-high and brush or wipe both the grill and both sides of the burgers generously with oil.

Grill burgers for 7 to 8 minutes on each side until cooked through and no longer pink inside (or until burgers reach internal temp of 160 degrees Fahrenheit).
Serve on warmed English Muffins (or hamburger buns) with optional toppings.

Monday, May 7, 2012

Pizza/Calzone Dough

Homemade Pizza/Calzone recipe my 10 y/o son will eat

Mix in a small bowl and let sit/proof/bubble for 5 minutes or so:

¼ C hot water
1 TBSP yeast
1 TBSP sugar

Then put these things in your mixer:

3½ C Flour
2 TBSP Oregano (crush/roll between hands before you put it in)
1 tsp garlic salt
2 TBSP garlic
¼  C olive oil
¼ C Parmesan  cheese

Next add the yeast mixture and another  ¾ C. warm water.  Then I just let it mix for 5-10 minutes.  If it's sticky, I add more flour in until it isn't.

This recipe will make 2 pizza crusts if you use regular size cookie sheets.  We use a jelly roll pan + a round pizza stone.  Son gets the stone pizza.  We roll them out pretty thin, because while I LOVE deep dish, it doesn't work well with my post gastric bypass stomach.  Hubs is on a diet, and son prefers thinner crust on homemade.

So we spread the crusts out on their respective pans, and put in 425° oven for 7-10 mins.  Then we pull them out; put sauce, Parmesan cheese, mozzarella cheese, toppings on top.  Put back in the oven for 11-13 minutes. :)

Wednesday, February 15, 2012

Texas Flour Tortillas

I got this recipe from The Homesick Texan, and intend to try it tonight. As long as my Kupcake stays asleep a little longer.

Texas Flour Tortillas
(adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison)

Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk

Mix together the flour, baking powder, salt and oil.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface. Dough should be firm and soft.

Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.

After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)

After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.

Keep cooked tortillas covered wrapped in a napkin until ready to eat.

Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
Makes eight tortillas.

Monday, February 6, 2012

Red Velvet Crepes with Raspberry & Sweet Cream Cheese Filling

Made mine with strawberry preserves, and fresh strawberries on top.  Substituted cottage cheese for ricotta- they were FABULOUS and looked like this:

Red Velvet Crepes with Raspberry and Sweet Cream Cheese Filling
Yield: 12 large or 16 small

I found this recipe, basically, here Tidy Mom's Blog.  I changed a couple of things, and decided it sounds like a fabulous breakfast for Valentine's Day!  Dball thinks it would also be good for dinner tonight, or any time really. :)

  • 2 eggs
  • 1 egg yolk
  • 1 cup milk
  • 1/2 cup water
  • pinch salt
  • 3 Tablespoons butter, melted
  • 1 teaspoon sugar
  • dash of vanilla
  • 1 cup all-purpose flour
  • 1½ Tablespoon Cocoa Powder
  • red food color
  • extra butter to cook with
  • Raspberry Preserves
  • Sweet Cream Cheese Filling
  • Chocolate
  • Sweet Cream Cheese Filling
  • 16 ounces cream cheese, softened
  • ½ tsp lemon juice
  • 2 cups powdered sugar
  • 1/ 2 cup ricotta
  • 1 tsp vanilla extract
  1. Combine 2 eggs + 1 egg yolk, milk, water, salt, sugar, vanilla food color, and melted butter in a blender and pulse until foamy.
  2. Add flour and cocoa powder and pulse until smooth. Let the batter sit for an hour.
  3. Prepare Cream Cheese Filling by mixing all filling ingredients with mixer until well combined and smooth, set aside.
  4. After batter sits for one hour, heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook until the top loses its gloss, which should only take a minute, then flip. The bottom should be golden. Cook the other side for about 15 seconds and then slide out onto a plate.
  5. Repeat with remaining batter.
  6. Prepare crepes by spreading a one inch wide strip of raspberry preserves down center of crepe, then top with cream cheese filling.
  7. Fold each side of crepe over filling and plate.
  8. Melt Chocolate in microwave for about 30 seconds and drizzle over crepes.