What's for dinner? 2020

patricia19 · May 07, 2023, 04:53:49 PM

Grandma's Icebox Cake

yield: 12 SERVINGS prep time: 15 MINS refrigeration time: 3 HRS 15 MINS total time: 3 HRS 30 MINS

My grandma's staple summer dessert - icebox cake with simple layers of graham crackers and vanilla pudding, topped with Cool Whip and graham cracker crumbs.

Ingredients

10.2 ounce (289.17 g) box instant vanilla pudding mix
6 cups (1.46 l) milk
14.4 ounce (408.23 g) box graham crackers (approximately)
8 ounce (226.8 g) container Cool Whip

Instructions

In a large bowl, whisk together the pudding mix with the milk for 2 minutes. Set aside for 5 minutes to thicken.

Line the bottom of a 9x13-inch pan with graham crackers (you may need to use halves or quarters to fill in spots).

Spread half of the pudding over the layer of graham crackers. Add another layer of graham crackers on top of the pudding, then spread with the remaining pudding. Top with a final layer of graham crackers and spread the Cool Whip evenly over top.

Crush 1 graham cracker into crumbs and sprinkle over the Cool Whip.

Cover and refrigerate until cold and set, about 3 hours, or overnight. Leftovers should be stored, covered, in the refrigerator for up to 3 days.

Notes
You may not use all of the graham crackers in the box, that's okay.

patricia19 · May 10, 2023, 12:17:26 AM

Best Food's PASTA PRIMAVERA

SERVES 4 PEOPLE PREP TIME 20 MINS COOKING TIME 10

The perfect pasta primavera. An enticing medley of pasta and canned or frozen vegetables in rich Parmesan sauce made creamy and tasty with Hellmann's® or Best Foods® Real Mayonnaise.

INGREDIENTS

1/4 cup Hellmann's® or Best Foods® Real Mayonnaise
2 Tbsp. lemon juice
2 Tbsp. heavy cream or or milk
1 Tbsp. olive oil
2 cloves garlic, sliced
12 canned or frozen asparagus spears, cooked crisp-tender
1 cup frozen green peas, thawed
8 ounces fettuccine or wide noodles, cooked and drained (reserve 3 Tbsp. pasta water)
1/2 cup grated Parmesan cheese, divided

METHOD

1

Combine Hellmann's® or Best Foods® Real Mayonnaise, lemon juice and heavy cream in measuring cup or small bowl; set aside.

2

Heat olive oil in large nonstick skillet over medium heat and cook garlic 2 minutes (do not brown). Stir in asparagus and peas and cook 2 minutes. Add hot cooked fettuccine, 3 Tbsp. pasta water, Mayonnaise mixture and 1/4 cup Parmesan cheese. Toss and heat through. Sprinkle with remaining 1/4 cup Parmesan and garnish, if desired, with chopped parsley and/or mint.

Amy · May 10, 2023, 09:21:42 AM

For pickle lovers but don't want to can them. These are very good!!!

Refrigerator Bread and Butter Pickles

A wonderful, simple recipe for homemade refrigerator Bread and Butter Pickles. No canning equipment required! Just prepare and pop in the fridge!
Course AppetizerCuisine American Prep Time 15 minsCook Time 5 mins Resting 2 hrs 40 minsTotal Time 3 hrs Servings 4 cups of picklesCalories 307
Author Michelle
Ingredients
5½ cups pickling cucumbers, sliced ¼-inch thick about 1½ pounds
1½ tablespoons kosher salt (NOT TABLE SALT)
1 cup thinly sliced sweet onion
1 cup granulated sugar
1 cup white vinegar
½ cup apple cider vinegar
¼ cup light brown sugar
1½ teaspoons mustard seeds
½ teaspoon celery seeds
1/8 teaspoon ground turmeric
Instructions
Combine cucumbers and salt in a large, shallow bowl; cover and chill 1½ hours.(I let mine sit overnight in the fridge) Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl and toss with the cucumbers.

Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves.
Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 1 month.(If you can keep out of them! )

Notes
Cucumbers: Pickling cucumbers work best, but you can substitute small regular cucumbers if needed.

Sugar: You can adjust the sugar quantities based on your preferences.
Jars: You can store this entire recipe in one of these large Bormioli jars (I've loved these forever!) or you divide it up using regular pint-size jars.

Storage: These pickles will keep in your refrigerator for up to 1 month.
Long-Term Storage: This pickle recipe is not meant for long-term storage, so you should not can it or store it at room temperature for any length of time.

Nutritional values are based on one cup in juice.
Nutrition
Serving: 1cup | Calories: 307kcal | Carbohydrates: 73g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 2628mg | Potassium: 325mg | Fiber: 2g | Sugar: 68g | Vitamin A: 151IU | Vitamin C: 7mg | Calcium: 59mg | Iron: 1mg

so_P_bubble · May 10, 2023, 10:04:37 AM

where is the bread?

Amy · May 10, 2023, 10:54:08 AM

Maybe you want to put the pickles on a piece of breat and eat them?
I have no idea of why they call them Bread and Butter as there is no butter either!
I do know it is easy to do and tasty also!

patricia19 · May 10, 2023, 11:38:15 AM

A poor or working man's sandwich. They're called bread and butter pickles because some folks long ago ate them simply with bread and butter, a pickle sandwich if you will.

Amy · May 10, 2023, 01:57:38 PM

Patricia, many years ago, when first married, I didn't drive so would take either the tractor through the back fields or saddle up my horse and go to my neighbours. She handed me a jar of pickles and I asked what do they go with......everything she said but she said she liked them on a sandwich!! Even though my nose turned up at the thought I had to eat crow also with my pickle sandwich.

patricia19 · May 17, 2023, 04:23:12 PM

Green Goddess Salmon Recipe

by: Holly Erickson and Natalie Mortimer of Modern Proper

COOK TIME

20 minutes

PREP TIME

15 minutes

YIELD

4 servings

ingredients

Salmon Ingredients

2 fennel bulbs, halved, cut into ½-inch thick pieces, reserve fronds for garnish
5 tablespoons extra-virgin olive oil
1 teaspoon kosher salt, plus more to taste
4 (4 oz) salmon filets, skin on
¼ teaspoon paprika
¼ teaspoon freshly cracked black pepper
¼ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon brown sugar
1 lemon, thinly sliced
cooked farro or rice pilaf, for serving

Green Goddess Dressing Ingredients

½ cup 2% Greek yogurt
1 tablespoon extra-virgin olive oil
2 tablespoons fresh dill, plus more for garnish
3 green onions, roughly chopped
2 garlic cloves
¼ teaspoon kosher salt, plus more to taste
1 teaspoon lemon zest
1 tablespoon lemon juice
freshly cracked black pepper, to taste

Directions
Preheat the oven to 425°F

Place the fennel on a large-rimmed sheet pan, drizzle with 2 tablespoons of olive oil, sprinkle with ¼ teaspoon salt and toss to combine. Spread the fennel into a single layer and cook in the oven for 5 minutes.

In a medium bowl, toss the asparagus with 1 tablespoon of olive oil and ¼ teaspoon salt. In a small bowl, combine the remaining ½ teaspoon salt, paprika, pepper, onion powder, garlic powder and brown sugar.

Add the asparagus and lemon slices to the sheet pan. Nestle the salmon into the vegetables. Drizzle the salmon with the remaining tablespoon of olive oil and sprinkle the salmon with the spice mixture, gently rubbing it in.

Cook in the oven until the salmon is flaky, about 10 minutes.

Transfer the salmon to a plate to rest. Turn the broiler to high and broil veggies until lightly charred and tender, about 3–5 minutes.

To make the green goddess dressing, add all of the dressing ingredients to a 3-cup food processor. Pulse on high until a smooth sauce is achieved.

Serve the salmon (skin removed) and the charred veggies over a cooked grain, such as farro or rice pilaf. Drizzle with dressing and serve topped with fresh dill and freshly cracked black pepper.

Notes
Use the broiler to give the vegetables that "hot off the grill" look and taste without firing up the grill.

Be sure not to overcook your salmon. You want it flaky and still opaque, no dry looking. Cook time will always vary based on the salmon's thickness, so be sure to check on it when its getting close to 10 minutes.

patricia19 · June 12, 2023, 01:53:00 AM

Three ingredient Peanut Butter Cookies

Attention all peanut butter lovers! This is the Peanut Butter Cookie recipe you have always wanted. Quick, easy, and loaded with that peanut butter flavor you crave.

Ingredients
1 cup peanut butter (smooth or chunky style)
1 cup sugar
1 large egg

Instructions
Preheat oven to 375°F
Mix peanut butter, sugar and egg together until smooth.
Divide into 24 balls. and space 2 inches apart on baking sheets
Use a fork to make criss cross pattern in each cookie.
Bake at 375°F until done, about 5-7 minutes. Let cool on cookie sheet for 2-3 minutes before moving to cooling racks to prevent cookie falling apart.

Ingredients and Substitutions for Peanut Butter Cookies

With three ingredients you might think there wouldn't be many options for these peanut butter cookies, but you would be oh so wrong!

Peanut Butter is obviously needed for Peanut Butter cookies. Or is it? Switch it up and use any seed or nut butter you want. Peanut or tree nut allergies? No problem! Swap in tahini (sesame seeds) or sunflower butter.

Choose creamy or crunchy butter depending on if you like your cookies with bits of nuts or not.

Sweeten them with sugar or a no-calorie sugar substitute for baking. I like to use a stevia sugar blend that gives it the sweet taste and color of full sugar without as many calories. Because of consistency issues, I would stick with powdered sugar substitutes instead of liquid.

patricia19 · June 12, 2023, 01:54:34 PM

Who doesn't like chocolate, and who doesn't like bacon?

Who doesn't love cupcakes or bacon? Why not put them together for a really great tasty treat! Perfect for dad.

Prep Time 15 minutes Cook Time 35 minutes Total Time 50 minutes

Ingredients

1 3/4 C Flour
2 C Sugar
1 C Cocoa
1 1/2 TSP Baking Soda
1 1/2 TSP Baking Powder
1 TSP Salt
2 Eggs
1 C Whole Milk
1/2 C Oil
2 TSP Vanilla
1 C Boiling Water
2 TBSP solidified bacon drippings
1 lb bacon

Frosting Ingredients:

1 C unsalted butter, softened
3/4 C cocoa powder
3 C powdered sugar
3/4 C heavy cream

Instructions

Fry the bacon. Set aside to cool, and save the drippings. Let them cool as well. Put the drippings in the fridge to speed up the process.

Preheat the oven to 350 degrees and line your cupcake tin with papers.

Combine the flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl.

In a separate bowl, combine the eggs, milk, oil, bacon drippings, and vanilla.

Add the wet ingredients to the dry, and mix until well incorporated.

Beat the mixture on medium speed for about 3 minutes.

Slowly add the boiling water, mixing to combine.

Fill cupcake liners 3/4 full.

Bake at 350 degrees for 20-25 minutes, or until a knife or skewer comes out clean.

Let cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.

Frosting Directions

Beat the softened butter until smooth and creamy.
Alternate adding cocoa and powdered sugar with adding heavy cream. Beat well until it's smooth and thick. If the frosting is too stiff, add more cream. If it's too loose, add a little more powdered sugar.
Crumble 4 slices of cooked bacon into small pieces. Add this to the frosting, and stir really well to combine.

Cut the remaining bacon strips into thirds and set aside.
Put frosting into a bag that has a large star or round tip. Twist the open end to help push the frosting down.
Frost the cupcakes.
Place a 1/3 bacon strip into the center of each cupcake's frosting for garnish. And to let people know this is a Chocolate Bacon Cupcake, of course!

patricia19 · June 16, 2023, 06:12:05 PM

Chicken Parmesan Meatballs Recipe
by: Gaby Dalkin

COOK TIME

25-30 minutes

YIELD

12–14 meatballs

ingredients

1 pound (455g) ground chicken
½ cup (50g) Parmesan cheese, freshly grated, plus extra for serving (optional)
⅓ cup (25g) panko bread crumbs
1 large egg
¾ teaspoon salt, more as needed
¾ teaspoon fresh cracked black pepper, more as needed
½ teaspoon dried oregano
½ teaspoon dried parsley
½ teaspoon crushed red pepper
12 to 16 bocconcini mozzarella balls
½ cup (65 g) all-purpose flour
½ cup (120ml) extra-virgin olive oil
1 jar (24 ounce/680g) marinara sauce
Basil vinaigrette
Handful of fresh basil leaves, torn for garnish

Directions

In a large bowl, add the chicken, Parmesan, bread crumbs, egg, salt, pepper, oregano, parsley and crushed red pepper. Carefully combine everything with your hands until the ingredients are evenly mixed.
Form the ground chicken mixture into small meatballs, each the size of a golf ball. Insert a small bocconcini ball into the center of each meatball, taking care to reform the meatball around the cheese once it's been inserted. The mozzarella should be completely hidden from sight.
Dredge each meatball in the flour to lightly coat and gently tap off any excess flour.

Preheat the oven to 350ºF.

Heat the olive oil in a large, heavy-bottomed skillet over medium heat. Once the oil is hot, add half of the meatballs and saute for 3 to 4 minutes, turning regularly to brown the outside. Once the meatballs are browned, drain off excess oil, add the tomato sauce to the skillet, and place the browned meatballs on top of the sauce. Transfer the skillet, meatballs and all, into the oven and bake for 15–20 minutes, or until cooked through.

Remove the skillet from the oven and season with salt, pepper and a drizzle of basil vinaigrette. Finish with fresh basil and freshly grated Parmesan if desired.
Serve immediately.

Amy · June 26, 2023, 06:49:56 PM

I was told this is very good!! We will have it later on but without the monterey jack, will use something else instead.

Instant Pot Heavenly Casserole

Noodles, beef, spaghetti sauce and cheese never tasted so good.

Preparation : 20
Cooking : PT-456673H3M31S
Total : 23 min

Ingredients

1 pound lean ground beef or turkey
1 packet dry ranch dressing mix (3 Tbsp)
3 cups water + 1 Tbsp better than bouillon beef base (or 3 cups beef broth)
1 (12 oz) package egg noodles
1 (8 oz) package cream cheese
1 (24 oz) jar favorite spaghetti sauce (I used Classico brand 4 cheese pasta sauce)
1 (8 oz) block monterey jack cheese, shredded

Recipe

Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Brown for about 5 minutes. Drain off any excess grease. Stir in the ranch dressing mix.

Pour in the water and bouillon and scrape bottom of pot so nothing is sticking. Turn off Instant Pot.

Dump in the egg noodles and press to submerge as many as possible. They all won't be under liquid and that's okay.

Dump the cream cheese on top of noodles.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up let the pot sit for 5 minutes and then move valve to venting. Remove the lid.

Stir well to coat the noodles with the cream cheese.

In a 9 x 13 inch pan layer half of the noodles mixture, half of spaghetti sauce and half of cheese. Repeat.

Bake for 20 minutes in a 350° F oven.

Scoop onto plates and serve.

Amy · June 30, 2023, 01:03:25 PM

I made the cassarole last night and my changes would be, even though we did enjoy it. More liquid, tomatoes or more broth.Plus peppers,mushrooms, onions and garlic. This makes a lot!!

patricia19 · June 30, 2023, 02:28:54 PM

Amy, this all sounds so delicious to me, but unfortunately, I would need too many substitutions. No dressing mix, no bouillon, and no cream cheese. I could make my own broth and spaghetti sauce but after that...

There are times I miss certain dishes, and these type top the list.

Amy · July 05, 2023, 10:23:12 AM

Crispy Oatmeal Treasures

3 cups of flour

2 tsp. of salt.

2 tsp. of baking soda

2 cups of brown sugar

1 1/2 cups of white sugar

2 cups of butter

4 eggs

6 cups of oatmeal (not instant) I cut this back to 4 cups and added 2 cups of coocnut)

zest of one orange.

Cream together butter ,sugars and eggs. Add dry ingredients including zest if using. Drop by spoon and flatten with fork.

Can roll in waxed paper and refrigerate over night, slice then bake.

Bake 350° for 10 - 12 min.

Without the coconut and orange zest these are crispy..using the coconut and zest they are softer.

patricia19 · July 19, 2023, 02:31:24 PM

This delicious homemade blueberry jam is made with fresh blueberries, lemon juice, sugar, and pectin for a not-too-sweet summer treat you will want to slather on everything! Learn how to make and can blueberry jam with this easy-to-follow step-by-step guide.

Blueberry Jam Recipe
yield: 8 (8-OUNCE) JARS prep time: 2 HOURS HRS 20 MINUTES MINS cook time: 40 MINUTES MINS total time: 3HOURS HRS
Learn how to make delicious homemade blueberry jam made with 4 simple ingredients.

Ingredients

4½ cups (698 g) crushed blueberries
4 tablespoons lemon juice
7 cups (1386 g) granulated sugar
6 ounces liquid pectin

Instructions

Prepare canner, jars and lids. Wash the jars, lids and screw bands in hot, soapy water. Rinse well and drain (you don't need to dry them). Place a rack in the bottom of a boiling-water canner, then place the required number of jars on the rack. Add water to the jars and the canner until it reaches the top of the jars. Cover the canner and bring the water to a simmer (180 degrees F) over medium heat. Do not boil the jars. Keep jars hot until you're ready to use them. Place the lids in a small saucepan, cover with water and bring to a simmer (180 degrees F) over medium heat. Again, do not boil the lids. Keep lids hot until you're ready to use them. Set the screw bands aside, they do not require heating.

In a large, deep stainless steel saucepan, combine crushed blueberries, lemon juice and sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in the pectin. Boil hard, stirring constantly, for 1 minute. Remove from the heat and skim off any foam.

Working with one jar at a time, remove a jar from the canner, pouring hot water back into the canner. Place the jar on a heat-protected work surface, such as a wooden cutting board or towel. Ladle the hot jam into hot jars, leaving ¼-inch headspace. Slide a nonmetallic utensil, such as a rubber spatula, down between the food and the inside of the jar two or three times to release air bubbles. Adjust headspace, if necessary, by adding more hot jam. With a clean damp cloth or paper towel, wipe jar rim and threads. Using a magnetic or nonmetallic utensil, lift a hot lid from the water and place it on the jar, centering the sealing compound on the rim of the jar. Place a screw band on the jar. With your fingers, screw band down until resistance is met, then increase to fingertip-tight. (Do not use excessive force to tighten.) Return the jar to the rack in the hot water-filled canner. Repeat filling steps until all jars are filled.

When all of the jars are in the canner, adjust the water level in the canner so that it covers the jars by at least 1 inch. Cover the canner with a lid and bring the water to a full rolling boil over high heat. Once the water is boiling hard and continuously, process (continue boiling) for 10 minutes. Turn off the heat, remove the lid and let sit for 5 minutes. After 5 minutes, remove the jars, lifting them out of the hot water without tilting them. don't dry the lids or jars at this point. You don't want to disturb the lids while the seal is being formed. Place the jars upright on a towel in a draft-free place and let cool, undisturbed, for 24 hours.

When the processed jars have cooled for 24 hours, check the lids for seal. Remove the screw bands and with your fingers, press down on the center of each lid. Sealed lids will be concave (they'll curve downward) and will show no movement when pressed. Jars that have not sealed properly must be refrigerated immediately. Use unsealed refrigerated product within a few days. For the jars that have good seals, with a damp cloth, thoroughly wipe lids and jar surfaces to remove any water residue or food particles. Store the sealed jars of jam in a cool, dark place for up to 1 year.

Notes

Equipment: Canning pot / Canning essentials set / 8-ounce jars

Liquid Pectin: I found this in my local grocery store where they had a little display with jars, lids, and canning accessories. It can also be purchased online.

Sugar Substitutes: You can substitute 3½ cups of honey for the sugar OR 2 tablespoons + 1 teaspoon Stevia.

Storing Sealed Jars: Store jars with a proper seal (see indicators in "Step 5: Check the Jars" in the post above to know if the jar has a proper seal) in a cool dry place for up to 1 year.

Opened Sealed Jars: After you have opened a sealed jar of jam it will keep refrigerated for up to 3 months.
Unsealed Jars: Keep jars that did not properly seal in the refrigerator and use them within 3 weeks.

Freezing Directions: Place cooled and cleaned sealed jars of blueberry jam in the freezer for up to 1 year. Thaw in the refrigerator before using.

Canning Alternative: If you cannot procure the necessary equipment for long-term storage, you can still make this recipe. Use refrigerated jam within 3 weeks or freeze for up to 6 months, then transfer to the refrigerator and use within 3 weeks of thawing.

Recipe adapted from Ball Complete Book of Home Preserving

Amy · July 19, 2023, 03:42:56 PM

Jane's RHUBARB JUICE TO CAN

8 lbs of rhubarb diced
8qts. water
2 cans frozen orange juice (12 0z)
2 cans pineapple juice (46 oz)
4 c. sugar
2 boxes strawberry gelatin (3 oz size)

INSTRUCTIONS
1. combine rhubarb and water and cook until rhubarb is soft.
2. Drain, discarding the rhubarb and add the rest of the ingredients to the juice
3. Stir until sugar is dissolved. Put hot juice into jars, seal and hot boiling water bath for five minutes!

patricia19 · July 19, 2023, 05:19:04 PM

Thanks Amy!

patricia19 · July 26, 2023, 04:48:51 PM

English Muffin With Egg, Tomato and Cheese

This simple recipe has all the components of a healthy breakfast with the perfect balance of protein, calcium and carbs.

Serves 1

1 large egg
1 regular or whole wheat English muffin
2 slices of tomato
¼ cup shredded mozzarella (or any cheese of your choice)

Place the egg in a small saucepan and cover with water. Bring to a boil, then remove from the stove and let sit for 10 minutes. Remove the egg and place it in a small bowl of cold water. Set aside. Split the English muffin open and toast until golden brown. Place one slice of tomato on each half, then sprinkle the cheese evenly over both. Peel the egg, slice it and place half on each muffin. Season with salt and pepper, then run muffins under the broiler (in a regular oven or toaster oven) until the cheese starts to melt. Serve warm.

patricia19 · July 26, 2023, 04:50:06 PM

Whole Wheat Mexican Breakfast Burrito

What I love about burritos is that you can stuff them with just about anything and they always taste great. I usually grab whatever healthy ingredients I have left over in the fridge. Although this recipe doesn't include meat, you can add cooked beef (grass-fed is best) chicken or a fish of choice.

Serves 2

1 tablespoon olive oil
2 tablespoons minced onion
½ cup bell pepper, seeded and diced
½ cup canned black beans, drained and rinsed
½ cup diced tomatoes
Dash of red pepper flakes, salt and chili powder
3 large eggs
2-3 tablespoons grated Pepper Jack cheese
2 (10-inch) whole wheat tortillas
4 tablespoons plain Greek yogurt (or sour cream)
4 tablespoons salsa
1 small avocado, sliced

In a skillet, sauté onions and bell pepper over medium heat until tender, about 5-6 minutes. Add beans, tomato and seasoning, and cook another 3 minutes. Pour bean mixture into a bowl and set aside. In a separate bowl, whisk together eggs and cheese. Pour into the skillet and cook over medium heat, stirring occasionally, until eggs are firm. Warm tortillas in microwave for roughly 30 seconds, until soft. Spread 2 tablespoons of yogurt over each tortilla, followed by 2 tablespoons salsa. Divide the bean-veggie mixture into two parts and pour half over each tortilla. Spread equal amounts of the egg and cheese mixture over the beans, then top with slices of avocado. Roll up burrito-style and serve.
*Optional: heat a tablespoon of olive oil in the skillet and lightly brown both sides of the burritos before serving.

patricia19 · August 01, 2023, 03:57:59 PM

Chocolate Icebox Pie

Prep time: 20 minutes Chilling time: 6 hours Servings 10 slices

By Sam Merritt

Ingredients

1 Oreo Crust prepare in a 9 ½" pie pan (place in refrigerator after assembling -- do not bake)
16 oz cream cheese softened (450g)
8 oz dark or semisweet chocolate¹ chopped into small pieces
1 ½ cups heavy cream divided (355ml)
¾ tsp of instant coffee optional
1 cup powdered sugar divided (150g)
⅓ cup sour cream (75g)
1 teaspoon vanilla extract
Additional homemade whipped cream for topping, if desired. You would only need ¼ or ½ of a batch.

Instructions

Combine chopped chocolate or chocolate chips and ½ cup (118ml) of heavy cream in a large microwave-safe bowl. Transfer to the microwave and heat in 20-25 second increments, stirring well in between, until chocolate is completely melted and mixture is smooth.

Once chocolate is melted, stir in instant coffee, if using. Set aside and allow chocolate mixture to cool for at least 25 minutes or until no longer warm to the touch.

Meanwhile, prepare your whipped cream. Combine remaining 1 cup (236ml) heavy cream and ¼ cup (38g) powdered sugar in a clean, medium-sized bowl and use an electric mixer to beat to stiff peaks (until mixture is thick and fluffy and resembles Cool Whip). Set aside.

Place your cream cheese in a large bowl and pour cooled ganache over top. Use electric mixer to stir together until well combined and smooth and creamy.

Add remaining ¾ cup powdered sugar (112g), sour cream, and vanilla extract and stir until completely combined.

Add whipped cream that you prepared in step 3 to the bowl and use a spatula to fold in by hand until all ingredients are well incorporated.

Spread filling into chilled Oreo crust, using a spatula to smooth the top.

Transfer pie to refrigerator and allow to chill for 6 hours or overnight.

Slice, serve, and enjoy! If desired, top with additional whipped cream.

Notes

You can use chopped chocolate bars or chocolate chips, either will work fine. Always heat the chocolate in small bursts and stir well in between. If you heat it for too long or skip the stirring, you might seize your chocolate, rendering it unusable.

Easy Oreo Recipe

You can substitute different flavors of Oreos for a unique crust. Golden Oreos are a good non-chocolate option. Mint or peanut butter Oreos would be fun too!

Ingredients

25 classic Oreo cookies
4 Tablespoons butter melted (salted or unsalted butter will work fine) (55g)

Instructions

This recipe will work with a 9″ pie plate, a 9″ springform pan, and a 9×9 square pan.

Place Oreo cookies in food processor (do not remove the cream filling) and pulverize until only fine crumbs remain. If you do not have a food processor, place cookies in a Ziploc bag (let all of the air out before sealing) and beat with a rolling pin or mallet until only fine crumbs remain.

In a separate, medium-sized microwave-safe bowl, heat butter until completely melted.

Pour cookie crumbs into the melted butter and stir until well-combined.

Pour cookie crumbs into prepared pan and use your hands and/or the clean bottom of a glass or measuring cup to tamp crumbs tightly into the bottom and sides of your pan.

If the recipe is to be baked — bake according to your recipe's instructions. For cheesecakes, this crust does not need to be pre-baked unless your recipe specifically instructs so.

If this crust is for a no-bake recipe, refrigerate or freeze for 10-20 minutes before filling.

If you wish to pre-bake this crust (for a crunchier crust), bake on 350F (175C) for 8-10 minutes and then allow it to cool completely before filling.

Notes

For a 9×13 pan, increase the recipe by 50%. If you are making the crust for a cheesecake in a springform pan,

Amy · August 05, 2023, 07:11:10 AM

YIELD: 16 SERVINGS

Carrot Cake. No added Fat or Oil! A bit of a lighter version of carrot cake using applesauce instead of a large amount of vegetable oil. Fantastic with our cheesecake frosting!

PREP TIME
25 minutes
TOTAL TIME
25 minutes
By Barry C Parsons

Ingredients
3 cups flour
2 tsp baking powder
1/2 teaspoon baking soda
4 tsp cinnamon
2 tsp nutmeg
1 tsp allspice
1/2 tsp cloves
1/2 teaspoon salt
1 1/2 cups brown sugar
1 3/4 cups unsweetened applesauce
1/4 cup milk
4 eggs lightly beaten
1 tbsp vanilla extract
2 cups grated carrots (finely grated)
3/4 cup pecans or walnuts (toasted and finely chopped) (optional)
3/4 cup raisins (optional)
Instructions
Grease and flour two 8 or 9 inch cake pans and line the bottoms with a circle of parchment paper to ensure easy release.
Sift together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves and salt. Set side.
In a large mixing bowl, beat the brown sugar, eggs, milk, vanilla and applesauce until very well combined..
Stir in the grated carrots, raisins and nuts.
Fold in the dry ingredients by hand.
Stir only until the dry ingredients are incorporated into the batter. Do not over mix.
Pour into prepared pans and bake for 25-30 minutes at 325 degrees F or until a wooden toothpick inserted into the center of the cake comes out clean. Check it at 25 minutes, especially if using 9 inch pans. You do not want to over-bake this cake, as soon as the toothpick comes out clean take it out of the oven.

Notes
Feel free to adjust the spices to your own taste. This is quite a heavily spiced cake but some people do not like the stronger flavours of allspice or cloves. These can be omitted altogether if you choose. Cinnamon and nutmeg are perfectly fine to use on their own and you can even reduce the amount of these if you like a very lightly spiced cake.
I don't generally use an electric mixer for this carrot cake. I just whisk together the wet ingredients, then fold the dry ingredients in with a rubber spatula or wooden spoon.
To get very even layers, you can use a kitchen scale to weigh the batter as you put it into the pans. This is something I almost always do for all layer cake recipes.

Amy · August 05, 2023, 07:14:58 AM

Old Fashioned Peach Crumble - dessert couldn't be simpler, easier or tastier than this fresh peach crumble with a buttery oatmeal crumble topping.

By Barry C Parsons

Ingredients
8 large ripe peaches
½ cup brown sugar
1 tbsp corn starch
½ tsp cinnamon
¼ tsp freshly ground nutmeg
1 tsp vanilla extract
For the crumble
1 tsp baking powder
2/3 cups rolled oats, large
1 1/4 cups flour
½ cup brown sugar
2/3 cup cold butter, cut in small cubes.
Instructions
Slice the peaches into large wedges, about 8 per peach.
Mix together the brown sugar, corn starch, cinnamon and nutmeg. Sprinkle over the sliced peaches along with the vanilla extract. Toss together well and spread evenly in the bottom of a 9x9 inch glass baking pan.
To prepare the crumble
In a large bowl toss together the baking powder, flour, rolled oats and brown sugar.
Using your hands rub the butter thoroughly through the dry ingredients until fully incorporated.
Press the crumble mixture together in handfuls then break it apart in bite sized pieces evenly over the top of the prepared peaches.
Bake at 350 degrees F for about 45 - 50 minutes or until the top is well browned and the fruit is bubbling well underneath.
Serve with ice cream or whipped cream.

phyllis · August 05, 2023, 12:20:12 PM

This is a good recipe, Amy, and I have some peaches being delivered on Tue. Also, it's even faster if you make the crumble in the food processor before sprinkling over the peaches.

patricia19 · August 05, 2023, 12:23:59 PM

Amy, that old fashion peach crumble sounds good to me!

Phyllis, we were typing at the same time with the same thought!

phyllis · August 05, 2023, 01:29:19 PM

Great minds, Angel.......

Amy · August 07, 2023, 07:20:26 AM

Peach Pie Bars
PREP TIME
20 mins
COOK TIME
50 mins
TOTAL TIME
70 mins
SERVINGS
16 servings
YIELD
12 to 16
There's no need to peel the peaches unless you really want to. Sliced thinly and baked, you likely won't notice the peel in the finished bars.

Ingredients
For the crust and crumb topping

1 3/4 cups (230g) all-purpose flour

3/4 cup (150g) granulated sugar

1/2 teaspoon kosher salt

1/4 teaspoon ground cinnamon

1 1/2 sticks (12 tablespoons) cold unsalted butter, cubed, plus more for the pan

2 teaspoons vanilla extract

For the peach filling

1 large egg

1/4 cup sour cream

1/2 cup (100g) granulated sugar

1 tablespoon all-purpose flour

2 teaspoons vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon kosher salt

3 medium peaches (about 1 pound), pitted and sliced thinly

Method
Preheat the oven and prepare the pan:
Place a rack in the center of the oven and preheat the oven to 375°F.

Grease the bottom and sides of an 8x8-inch square pan with butter. Line the bottom and two sides of the pan with a piece of parchment paper, leaving an overhang on both sides.

Make the crust and crumb topping:
In a large bowl, stir together the flour, sugar, salt, and cinnamon. Add in the cold, cubed butter and the vanilla extract, and use your fingers to work the butter into the dry mixture until it holds together when squeezed. Set aside 3/4 cup of the mixture to be used for the crumb topping.

Transfer the remaining mixture to the pan and press into an even layer. Set aside while you prepare the peach filling.
Make the peach filling:
In a medium bowl, whisk together the egg, sour cream, sugar, flour, vanilla extract, cinnamon, and salt to combine. Add the sliced peaches to the mixture and toss to combine.

Spread the peach filling evenly over the crust.

Add the crumb topping:
Evenly sprinkle the reserved 3/4 cup crumb topping over the peach mixture. To form bigger crumb pieces, squeeze the mixture in your hand before sprinkling. Most of the pieces should be roughly pea-sized.

Bake the bars:
Bake until the crumble is a pale golden color and feels crisp, about 50 minutes. Place the pan on a wire rack and allow to cool for at least 1 hour before slicing and serving.

The bars will keep in an airtight container at room temperature for up to 5 days or in the refrigerator for up to a week. Once cut into squares, these bars freeze well for up to 3 months.

Nutrition Facts (per serving)
217
CALORIES
10g
FAT
30g
CARBS
2g
PROTEIN

patricia19 · August 07, 2023, 12:53:46 PM

That recipe sounds good to me, Amy, but for some reason, I started thinking about how good a slice of cold peach pie would be!

Amy · August 07, 2023, 01:52:30 PM

Patricia, peach pie is not my favourite ,raspberry pie for me please. If I do any peaches down I will wait till the freeze stones are out. I do like peach jam though..

patricia19 · August 07, 2023, 02:39:01 PM

I love raspberries; they're everywhere here, but...they can't get as cold as a peach can. We have many strawberries, raspberries, and blueberries, which grow anywhere and everywhere.

But a freestone is the best.

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