What's for dinner? 2020

patricia19 · August 20, 2022, 01:29:10 PM

Banana Sheet Cake with Passion-Fruit Frosting

This banana-and-passion-fruit creation takes you to the tropics by way of Italy, where the vine-ripened fruit is used in sodas and all kinds of desserts. About a cup of mashed ripe banana adds moisture to the cake, while passion-fruit juice goes into the cream-cheese frosting for a fresh and naturally tart flavor.

Martha Stewart Living, January/February 2021

Recipe Summary
Prep:
20 mins
Total:
2 hrs 20 mins
Yield:
Serves 10 to 12

Ingredients
Cake

1 stick unsalted butter, melted and cooled, plus more, softened, for pan

1 2/3 cups unbleached all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt (we use Diamond Crystal)

4 large eggs, room temperature

1 1/2 cups granulated sugar

3 medium ripe bananas, well mashed (1 cup)

1/2 teaspoon ground cinnamon

2 teaspoons pure vanilla paste or extract

3/4 cup sour cream, room temperature

Frosting

1 pound cream cheese, room temperature

4 tablespoons unsalted butter, softened

1 1/2 cups confectioners' sugar, sifted

1/4 cup fresh passion-fruit juice (from 4 to 5), plus pulp for serving
*optional; Costco has passionfruit puree with a touch of honey*

Directions

Step 1
Cake: Preheat oven to 350°F. Brush a 9-by-13-inch or 8-by-12-inch baking pan with butter. Line with parchment, leaving a 2-inch overhang on long sides. Butter parchment.

Step 2
Whisk together flour, baking powder, baking soda, and salt. Combine eggs and granulated sugar in the bowl of a mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 4 minutes. Add flour mixture; beat just to combine. Add butter, bananas, cinnamon, and vanilla; beat to combine. Add sour cream; beat until smooth.

Step 3
Scrape batter into prepared pan, smoothing top with a spatula. Bake until top springs back when lightly touched and a tester inserted in center comes out clean, 30 to 35 minutes (for 9-by-13-inch) or about 40 minutes (for 8-by-12).

Step 4
Let cool in pan on a wire rack 10 minutes. Using parchment overhangs, lift cake out of pan and let cool completely on rack. (Cake can be made to this point and stored at room temperature, wrapped in plastic, up to 1 day.)

Step 5
Frosting: Beat together cream cheese, butter, confectioners' sugar, and passion-fruit juice on medium-high speed until smooth and fluffy, about 5 minutes. Spread over top of cake; drizzle with passion-fruit pulp. Frosted cake is best the day it's assembled, but can be refrigerated, wrapped in plastic, up to 1 day. Return to room temperature before serving.

Cook's Notes
To get juice from fresh passion fruit, scoop out the pulp and press it through a fine-mesh sieve.

patricia19 · August 23, 2022, 12:45:42 PM

Deviled Egg Macaroni Pasta Salad

All the deliciousness of deviled eggs and pasta salad in one colorful side dish! This macaroni pasta salad is perfect for family gatherings and is kid friendly. One serving is never enough!
By BHG Test Kitchen Updated on August 4, 2022

Prep Time: 30 mins Total Time: 30 mins Servings: 10 Yield: 9 cups

Ingredients

½ cup thinly sliced red onion

¼ cup cider vinegar

1 teaspoon sugar

8 ounce large elbow macaroni

12 hard-cooked eggs

½ cup mayonnaise

3 tablespoon country Dijon-style mustard

½ teaspoon salt

½ teaspoon smoked paprika

¼ teaspoon cracked black pepper

½ cup chopped sweet pickle

1 ½ cup very thinly sliced celery

Smoked paprika and/or pepper (optional)

Directions

In a small saucepan combine onion, vinegar and sugar. Bring to a simmer, stirring occasionally. Remove from heat; set aside.

Meanwhile, cook macaroni according to package directions. Drain and rinse well with cold water; set aside.

Coarsely chop one egg; set aside. Halve remaining eggs; separate yolks from whites. Coarsely chop egg whites; set aside.

For dressing, place yolks in a medium bowl; mash with a fork. Add mayonnaise, mustard, and onion and vinegar mixture. Gradually stir in 2 Tbsp. water, salt, paprika, and pepper. Set aside.

In a large bowl combine the egg whites, pickles, celery, macaroni, and dressing; toss to combine. Top with reserved egg; sprinkle with additional smoked paprika and pepper. Serve at once or cover and chill up to 6 hours.

*
If the mixture gets a little dry after storing, you can stir in a little milk.

patricia19 · August 23, 2022, 04:36:12 PM

Feta Chicken

Chicken wrapped around tomato-basil feta cheese--simple, succulent, and sensational.

Prep: 15 mins Cook: 30 mins Total: 45 mins Servings: 6

Ingredients

6 skinless, boneless chicken breast halves

6 ounces tomato basil feta cheese, crumbled

¼ cup Italian-style dry bread crumbs, divided

Directions

Step 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

Step 2
Place chicken breasts between 2 pieces of waxed paper. Gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wax paper. Place 1 ounce of feta cheese in the center of each chicken breast, and fold in half.

Step 3
Spread 2 tablespoons bread crumbs in the bottom of the prepared baking dish. Arrange chicken in the dish, and top with remaining bread crumbs.

Step 4
Bake 25 to 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

patricia19 · August 24, 2022, 12:05:43 AM

Quick Apricot Chicken

This simple apricot chicken is one of my favorite dishes. Everybody just loves it and leftovers are always just as good the next day. For variation, I've used pork instead of chicken and added additional ingredients like pineapple, mandarin oranges, snow peas and broccoli.

Total Time
Prep/Total Time: 15 min. Makes 4 servings

Ingredients

1/2 cup apricot preserves
2 tablespoons reduced-sodium soy sauce
1 tablespoon chicken broth or sherry
1 tablespoon canola oil
1 tablespoon cornstarch
1 teaspoon minced garlic
1/4 teaspoon ground ginger
1 pound boneless skinless chicken breasts, cut into strips
1 medium green pepper, chopped
1/2 cup salted cashews
Hot cooked rice
Crushed red pepper flakes, optional

Directions

In a shallow microwave-safe dish, combine the first seven ingredients; stir in chicken. Cover and microwave on high for 3 minutes, stirring once.

Add green pepper and cashews. Cover and microwave on high for 2-4 minutes or until chicken is no longer pink, stirring once. Let stand for 3 minutes. Serve with rice and if desired, sprinkle with red pepper flakes.

patricia19 · August 26, 2022, 02:19:16 PM

Peanut Butter Pie Recipe

An easy, creamy, no-bake Peanut Butter Pie recipe that can be prepped in a matter of minutes! Today's recipe is made from scratch, no store-bought Cool Whip required.

Prep Time: 25 minutes Chilling Time: 4 hours Total Time: 4 hours 25 minutes Servings: 12 slices Author: Sam Merritt

Ingredients

Oreo Crust

24 Oreo sandwich cookies (do not remove the cream filling)
5 Tablespoons butter, melted (salted or unsalted) (70g)

Peanut Butter Pie Filling

12 oz cream cheese (brick-style, not the "spreadable" kind sold in tubs) softened (340g)
1 ½ cups creamy peanut butter (375g)
2 ¼ cups powdered sugar, divided (280g)
1 teaspoon vanilla extract (5ml)
1 ½ cups heavy cream (355ml) or Whipped Cream Topping (optional)
¾ cup heavy cream (175ml)
¼ cup powdered sugar (30g)
½ teaspoon vanilla extract
2 Tablespoons crushed Reese's Pieces for decorating optional

Recommended Equipment

9.5" pie plate
Mixing bowls
Electric mixer

Instructions

Oreo Crust

Prepare your pie crust first by placing Oreo cookies in a food processor and pulsing until nothing but fine crumbs remain
Add melted butter and pulse until well-combined.
Pour cookie crumb/butter mixture into the bottom of a 9 ½" pie pan. Use the back of a spoon or the clean flat bottom of a measuring cup to evenly, firmly press crumbs into the bottom and sides of pie pan.
Place in freezer while you assemble your filling.

Peanut Butter Pie Filling

In a large bowl, combine softened cream cheese and peanut butter. Use an electric mixer to stir until well-combined.

Gradually add 1 cup (125g) of powdered sugar, stirring until completely combined.

Stir in vanilla extract.

Pour 1 ½ cups heavy cream in a separate, medium-sized, clean bowl.

Add remaining 1 ¼ cup (155g) of powdered sugar, and use an electric mixer to beat, starting on low-speed and gradually increasing to high, until stiff peaks are achieved mixture should be thick, fluffy, and resemble Cool Whip.

Add whipped cream into peanut butter mixture and stir gently, but as well as you can using a spatula.

Switch to your electric mixer on low and use that to briefly stir until the ingredients are well-combined and smooth (don't over-mix).

Spread peanut butter filling evenly into prepared pie crust and refrigerate covered for 4-6 hours (preferably overnight), or freeze¹, covered, for at least 2 hours before serving. Prepare whipped cream shortly before serving (if using).

Homemade Whipped Cream Topping (optional)

Before serving the pie, combine ¾ cup heavy cream, powdered sugar, and vanilla extract in a clean medium-sized bowl.

Use an electric mixer to stir on low-speed. Gradually increase speed to high and beat until stiff peaks form.

Spread whipped topping over the center of the pie, or to be more decorative you can transfer to a piping bag fitted with a 2D Wilton piping tip or similar and pipe a decorative ring around the edge of the pie.

Slice, serve, and enjoy! Since this pie is a no-bake one, keep it in the refrigerator or freezer when not enjoying it because it loses its firmness quickly at room temperature.

Notes
¹Refrigerator vs Freezer
Refrigerating this pie will give you a creamier, softer consistency (similar to my chocolate pie), while freezing it will give you a firmer, easier to slice one with a consistency that reminds me more of cheesecake. I typically refrigerate as I like the consistency best.

Storing
Store well-covered. Pie will keep in the refrigerator for about 5 days or will keep frozen for one month.

Amy · August 28, 2022, 10:48:07 AM

Easy Blackberry Cobbler Recipe for Two

A quick-to-prepare berry cobbler that bakes in the time it takes to eat dinner.
2
PREP TIME
10 mins
COOK TIME
20 mins
TOTAL TIME
30 mins
Ingredients
6 ounces blackberries - approximately 1-1/4 cup
1-2 tablespoons water - see the notes if using frozen fruit
¼ teaspoon vanilla
¼ cup all-purpose flour
1 to 2 tablespoons brown sugar - see notes below
Dash cinnamon
¼ teaspoon salt
1 tablespoon butter - melted
Instructions

Place 6 oz blackberries (or strawberries, peaches, raspberries, or cherries) into a small oven-proof casserole dish small enough that you have two layers of berries. I use a 4 x 6-inch baking dish.

Pour 1-2 T water and ¼ teaspoon vanilla extract over the fruit.

Stir together the ¼ c flour, 1-2 T brown sugar, dash of cinnamon, ¼ t salt, and 1 T. melted butter. Then, use your fingers to smush it into crumbles.
Sprinkle crumbles evenly over blackberries.

Bake at 350˚F for 20 minutes.

Notes
1. The amount of sugar I use depends on what I will serve with it and how sweet the berries are naturally. Also, consider the intensity of your sweet tooth. Some people may like more than 2 tablespoons. Your choice.

2. Vary the amount of water according to how juicy you want your cobbler and how juicy the fruit is. If using frozen fruit, you won't need any water.

Amy · August 28, 2022, 10:50:29 AM

Quick Ground Beef and Potato Skillet Recipe
Bacon, ground beef, sliced potatoes and carrots are layered in a skillet to make a delicious supper in minutes.
4 servings
PREP TIME
10 mins
COOK TIME
15 mins
TOTAL TIME
25 mins
Ingredients
5-6 slices bacon - thinly-sliced works better
1 pound ground beef
3-4 medium potatoes - peeled and thinly sliced
5-6 carrots - sliced
1 teaspoon salt - divided
Freshly-ground pepper
Instructions

Cut bacon in half crosswise and place it in a single layer covering the bottom of a large skillet. Fry the bacon on one side over medium heat. When it starts to turn brown and gets a little crispy, turn each piece over. Remove the skillet from the heat immediately before it browns on the second side. Drain excess bacon grease.
Crumble raw ground beef evenly over the bacon. Season with a half teaspoon of salt and a few grinds of freshly ground pepper.
Arrange potatoes over the top of ground beef.
Distribute carrots on top of the potatoes.
Season with remaining salt and pepper. Cover.
Cook about 15 minutes over medium-low heat until the bacon is crisp and vegetables are tender.
Notes
The only tricky part of this recipe is figuring out exactly where to set the heat so the bacon turns out crispy but not burned. If the bacon is still limp and light colored on the bottom, but the vegetables are cooked through, turn up the heat a bit. The correct setting will be affected by the type of pan you use and your particular stove. I suggest you keep an eye on it the first time or two you make this.

Amy · August 28, 2022, 10:57:46 AM

Pecan Pie BarsThe Best Pecan Pie Bars

The Best Pecan Pie Bars - this easy recipe includes a simple shortbread bottom and a one bowl mix and pour topping.

PREP TIME
15 minutes
COOK TIME
1 hour 10 minutes
TOTAL TIME
1 hour 25 minutes

Ingredients
1¾ cups all purpose flour
½ cup sugar
¾ cup cold butter
For the top layer
⅔ cup firmly packed brown sugar
⅓ cup +1 tbsp flour
4 large or extra large eggs
1 tablespoon vanilla extract
½ tsp salt
1½ cups corn syrup, dark is best
2 cups roughly chopped pecans, no need to toast the pecans
Instructions
This recipe uses a 9x13 baking pan. In this recipe I think it is best to line to lightly grease the pan and line it with parchment paper so that you can lift the entire batch out of the pan after they have cooled and cut them on a cutting board. With cookie bars like this, which have different textures in the different layers, this enables you to have a more precise feeling for how to cut them well. More about that a little later in the recipe.
Preheat oven to 350 degrees F for aluminum bake ware and 325 degrees F for glass bake ware.
Mix together the 1/34 cups flour and ½ cup sugar. Rub the butter through the flour mixture until it is well incorporated and resembles a dry coarse meal. (You can pulse the butter into the flour mixture using a food processor if you prefer.)
Press the crumb mixture firmly and evenly into the bottom of the prepared baking pan and bake for 20 minutes. The edges should just be starting to brown. Remove from oven and pour on the topping while still hot.
To prepare the top layer of the cookie bars
Mix together the flour and brown sugar well. This will ensure there will be no lumps of either flour or brown sugar in you cookie bars when baked. Whisk in the eggs, vanilla extract, salt and corn syrup.
Let the mixture stand for about 15 minutes while the bottom layer pre-bakes, stirring it occasionally. This gives the flour time to soften and help thicken the top layer.
Mix in the chopped pecans and pour the topping over the partially baked bottom crust as soon as it comes out of the oven.
Return the pan to the oven and bake for an additional 40-50 minutes until the filling is set. Times vary a few minutes depending on the baking pan material. Shake the pan a little. The center can wobble a little like set jelly but it should not be runny.
Cool the pan to room temperature before chilling the cookie bars in the fridge for several hours or overnight before attempting to cut them
I lift the cookies from the pan after they have fully cooled in the fridge and lay them out on a cutting board. I've found the best thing to use is a sharp serrated knife held horizontally to saw through the nut layer before pushing on through to the softer layers below. I cut one entire row of cookies off at a time and then cut each row separately into individual cookie bars.
As these are quite rich I tend to cut them a little smaller than other cookie bars.

Amy · August 28, 2022, 01:34:36 PM

Air Fryer Pineapple
Delicious air fryer pineapple make a great side dish or dessert.
CourseDessert, Side Dish
CuisineAmerican, Western
DietGluten Free
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings6
Calories107kcal
AuthorBintu Hardy
Ingredients
1 Pineapple peeled and cored
3 tablespoons Honey
pinch Crushed Red Pepper Flakes optional
Instructions
Preheat your Air Fryer to 350 degrees F / 180 degrees C.
Using a sharp knife, remove the skin from the pineapple and slice the pineapple into wedges, discarding the core.
Brush the pineapple with honey.
Place pineapple wedges into the air fryer basket and air fry for 15-20 minutes or until just golden.
Remove and enjoy or sprinkle with crushed red pepper flakes for a sweet heat flavor.
Notes
When buying a pineapple, look for eyes that are even in size.
The pineapple should have a yellowish appearance with very little green.
Use a large sharp knife to cut the pineapple.
Cut the top and bottom off the pineapple before removing the rest of the skin. This will prevent the pineapple from rolling around.
Cut the pineapple into even-sized pieces for even cooking.
Discard the pineapple core.
If using canned pineapple, be sure to drain the pineapple well to remove excess liquid.
Don't overcrowd the air fryer.
Place pineapple into the air fryer in a single layer.
Carefully place the pineapple slices into the air fryer basket to prevent excess juices from dripping into the bottom of the air fryer.
Air fryer cooking time is approximate. Adjust the times as needed depending on the size of the pineapple pieces or the make and model of your air fryer.
Storage - keep leftovers in an airtight container inside the fridge up to 5 days.
There is 1 WW Blue Plan SmartPoint in one serving of this.
Nutrition
Calories: 107kcal | Carbohydrates: 28g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 2mg | Potassium: 170mg | Fiber: 2g | Sugar: 23g | Vitamin A: 87IU | Vitamin C: 72mg | Calcium: 20mg | Iron: 0.5mg

patricia19 · August 30, 2022, 01:56:58 PM

Amy, speaking of pineapple,

From the Sugar Spun Run site;

Why you should try my recipe: Pineapple Upside-down Cake

It's quick. It's ready in just over an hour and is best served warm!
No special pan. A pie plate or cake pan works just fine.
Flips beautifully.
Can be made year-round. You can use fresh, in-season pineapple or canned.
NOT spongy. After many attempts, I got the moisture balance just right.

The Best Easy Pineapple Upside-Down Cake

This recipe is not only a classic, but it's also super EASY to make and can be prepped in 25 minutes! Caramelized pineapple and cherries over a soft vanilla cake layer, this cake has hundreds of rave reviews!

Prep Time: 25 minutes Cook Time: 45 minutes Total Time: 1 hour 10 minutes Servings: 8 slices Author: Sam Merritt

Ingredients

Topping
¼ cup butter salted or unsalted melted (60g)
½ cup brown sugar light or dark (I usually use light) tightly packed (100g)
10 pineapple rings/slices patted dry
maraschino cherries

Vanilla Cake
½ cup unsalted butter softened to room temperature (115g)
¾ cup sugar (150g)
2 eggs room temperature preferred
1 teaspoon vanilla extract
1 ½ cups all-purpose flour (195g)
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup milk room temperature preferred (120ml)

Recommended Equipment

Pie plate
Mixing bowls

Instructions

Preheat oven to 350F (175C)
Pour melted butter into 9.5-10" pie plate or deep cake pan, make sure it entirely covers the bottom of the pan and use a spoon or spatula to grease the sides of the pan.

Sprinkle brown sugar evenly over butter mixture.

Arrange pineapple slices over the bottom of the pan, slice leftover slices in half and arrange up the sides of the pan.

Place cherries in center of pineapple rings and as desired in empty spaces. Set aside.

To prepare vanilla cake, beat butter and sugar in medium-sized bowl until creamy and well-combined.

Add eggs, beating one at a time until combined.

Stir in vanilla extract.

In a separate bowl, whisk together flour, baking powder, and salt.

Alternate adding flour and milk to the wet ingredients, starting and ending with flour and mixing until just combined after each addition (I prefer to do this part by hand with a spatula to be sure not to overmix).

Pour batter evenly over prepared cake pan and pineapple/cherry layer.

Bake on 350F (175C) for 30 minutes. At the 30 minute mark, loosely cover with foil and continue to bake (still on 350F/175C) for another 15 minutes, until a toothpick inserted in the center comes out mostly clean with few crumbs (total cook time for cake will be 45 minutes).

Allow to cool for 10-15 minutes and then carefully invert cake onto serving platter (careful, it will still be very hot!).

Allow to cool before cutting and enjoying, but don't wait too long as this cake tastes wonderful (best!) warm from the oven!

Notes
Pineapple Upside Down cake is best served fresh and warm (isn't everything, though).

patricia19 · August 30, 2022, 08:49:19 PM

French Rolled Omelet

See photos in link https://www.foodandwine.com/cooking-techniques/how-make-french-rolled-omelet

Total Time: 10 mins Yield: 1

Ingredients

3 large eggs

1 tablespoon chopped fresh herbs, such as chives, tarragon, and flat-leaf parsley

Kosher salt

Freshly ground black pepper

1 tablespoon unsalted butter, plus more for serving

2 tablespoons shredded Gruyère or cheddar cheese (optional)

Directions

Crack eggs into a bowl, add herbs, and season lightly with salt and pepper. Using wooden chopsticks, beat until well blended and ingredients are incorporated.

Heat an 8-inch nonstick or seasoned carbon steel pan over high. Add butter, and cook until foamy but not browned, tipping pan to coat bottom evenly with melted butter.

Pour eggs into pan; immediately swirl pan clockwise while stirring eggs vigorously counterclockwise with chopsticks to keep curds small and creamy.

When a soft scramble forms, stop stirring eggs. Drag chopsticks around outside edge of omelet to turn wispy edges into scrambled eggs.

Once a thin sheet of cooked egg (egg crêpe) forms on surface of pan, quickly sprinkle with cheese, if desired.

Using an underhanded grip on handle, tilt pan away and begin rolling egg crêpe filled with soft scrambled eggs toward edge of pan opposite the handle. Using chopsticks, tuck edge into omelet. Turn out omelet onto plate, seam side down.

patricia19 · September 02, 2022, 04:12:24 PM

Meet the world's best sheet pan supper from MY RECIPES
So, it seemed like time to share my personal favorite sheet pan supper, and one I have been making for literally decades. It started as a way to use up some stale sourdough bread but became a dish worth buying bread for!

I love it because it is hearty enough to only need a little salad on the side to bring in some green, and the blend of ingredients is a little bit unique. It is a ratio, so you can make it for two or two dozen, and leftovers can even be "zhuzhed" for breakfast with an egg on top.

You can also adapt this easily to the tastes your family loves most by changing up the type of sausage or adding herbs or spices.

This version with sausages, grapes, tomatoes, beans, and torn bread is a hearty "something for everyone" meal for a family, but ratio-based so just as easy to make for one or a dozen.

How to make the "something for everyone" sheet pan supper
It's super easy and uses a very easy-to-apply ratio. Here's what to do for every two people you want to serve:

You'll need:

¼ loaf of hearty bread like sourdough or country bread (stale is just fine)

1 cup of whole seedless grapes

1 cup whole grape or cherry tomatoes

1 shallot (or ¼ onion)

1 can of your favorite beans

1 pound fresh or smoked sausage (this can be sweet Italian sausage, spicy merguez, smoky kielbasa, chicken apple, or even basic bratwurst)

1 jar of marinated artichoke hearts (optional)

Olive oil

White balsamic vinegar (optional)

Salt, pepper, chili flakes

1. Grease a sheet pan and preheat your oven to 350°.

2. Tear bread into rough chunks, about an inch large. Place the bread in a bowl.

3. Add grapes, tomatoes, and sliced shallot or onion. Toss.

4. Add beans, a generous dose of olive oil, a light drizzle of white balsamic vinegar (optional) and season everything with salt, pepper, and a pinch of chili flake if you are so inclined (a nice alternative to this is to dump in a small jar of marinated artichoke hearts instead of the oil and vinegar).

5. Spread the mixture evenly on the pan.

6. Prick sausages with a fork or the point of a knife. Nestle the sausages on top of the bread and vegetable mixture and bake for about 45 minutes, until the sausages are cooked through, and the grapes and tomatoes have burst.

Serve hot!

Don't love tomatoes or grapes? Just use the one you do like and double the amount.

Don't want to use sausages? Swap in chicken thighs.

Prefer to keep it meatless? Use small zucchini instead of sausages, and keep them whole to roast on top or whole portobellos for that hearty feel.

Like garlic? Add a clove or two.

Love heat? Slice a fresh chili pepper and toss it in.

patricia19 · September 03, 2022, 03:45:13 PM

Penne Pasta with Sausage, Butternut Squash & Chard

Get dinner on the table even faster by using precubed butternut squash in this creamy pasta recipe. Found in the produce section of large grocery stores, the cut butternut is a little bigger than you need here, so you will have to do some chopping--but the peeling and gutting has been done for you. That means this easy healthy dinner takes just 35 minutes to prep. Score!

Carolyn Malcoun

Active: 35 mins Servings 6

A Youtuber made this and said she one time forgot the butternut squash, and at another, the pecorino, and both times the family never really noticed. So, those may be optional, and one mentions trading the pecorino for parmesan. Another traded smoked apple sausage for the stated smoked sausage. This is one of those recipes you can use as a base or jumping-off place and make your own.

Ingredients

8 ounces whole-wheat penne

2 cups diced butternut squash (1/2-inch)

4 cups lightly packed fresh chopped chard or spinach

1 cup diced smoked sausage

½ cup finely chopped shallot

2 tablespoons butter

1 tablespoon chopped fresh sage

2 tablespoons all-purpose flour

2 cups low-fat milk

1 cup freshly grated pecorino cheese, plus more for serving

½ teaspoon salt

Pinch of freshly grated nutmeg

Crushed red pepper flakes for garnish

Directions

Step 1
Bring a large pot of water to a boil. Add pasta and cook for 2 minutes. Add squash and cook for 6 minutes. Add chard and cook until the pasta is tender, 1 to 2 minutes more. Drain and return to the pot.

Step 2
Meanwhile, combine sausage, shallot and butter in a large saucepan over medium heat. Cook, stirring occasionally, until the shallot is soft, about 5 minutes. Add sage and sprinkle with flour; cook, stirring, for 1 minute. Whisk in milk and cook, whisking occasionally, until the sauce starts to thicken, about 5 minutes. Stir in cheese, salt and nutmeg; cook until the cheese melts and the sauce is thick.

Step 3
Pour the sauce over the pasta mixture and stir to coat. Serve topped with more cheese and pepper flakes, if desired.

Amy · September 03, 2022, 04:52:25 PM

Raspberry Peach Freezer Jam

Raspberry Peach Freezer Jam is a delightful jam bursting with bright, fresh flavor! This peach raspberry jam recipe uses fresh fruit & is done in just 15 minutes!
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Course: Appetizer, Jams/ Jellies, SnackCuisine: AmericanKeyword: Raspberry Peach Freezer Jam Servings: 96 TBSP Calories: 33kcal Author: Jessica & Nellie
Equipment
4-6 containers or jars to freeze the jam in {recipe makes about 6 cups of jam}
Ingredients
2 pints raspberries, crushed (3 cups)
1 lb peaches (about 2-3 peaches) finely chopped (1 cup)
3 cups sugar
1 box Sure Jell pectin
1 cup water
Instructions
Start by washing, destemming and crushing the raspberries.
You can try and strain out some of the seeds if you would like- I never have the patience for this.
Peel, pit and finely chop the peaches.
In a large saucepan, combine the sugar and the pectin. Then, turn the heat on medium-high.
Next, add in the water and whisk all to combine well.
Proceed to bring mixture to a boil, stirring constantly. Let it boil for 2-3 minutes while continuing to stir.
Then remove the saucepan from the heat and stir in peaches and raspberries.
Once thoroughly mixed, transfer to the freezing containers, leaving about 1/2" space at the top for expansion.
Cover containers and let sit at room temperature for 24 hours. After that, you can freeze for up to a year. Enjoy one of the jars immediately, freeze the rest for later!
Notes
Recipe yields about 6 cups of jam, which is about 96 one-tablespoon servings.
Nutrition
Serving: 1serving | Calories: 33kcal | Carbohydrates: 8g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 21mg | Fiber: 1g | Sugar: 7g | Vitamin A: 19IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 0.1mg

patricia19 · September 06, 2022, 01:40:09 PM

Cream Cheese Frosting

This is my all time FAVORITE Cream Cheese Frosting Recipe! Just 5 ingredients!
This recipe will cover either one 2-layer 8" or 9" cake, 24 cupcakes, or generously frost 12 cupcakes.

Please see note regarding thickness

Prep Time: 10 minutes Total Time: 10 minutes Servings: 24 cupcakes or 1 8" or 9" 2-layer cake Author: Sam Merritt

Ingredients

½ cup (1 stick) unsalted butter softened (113g)
8 oz cream cheese softened (brick-style, not spreadable) (226g)
1 teaspoon vanilla extract
¼ teaspoon salt
4 cups powdered sugar* (500g)

Instructions

Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy, well-combined, and lump-free.

Add vanilla extract and salt and stir well to combine.

With mixer on low, gradually add powdered sugar until completely combined.

Use to frost completely cooled cake or cupcakes.

Notes

As mentioned in the post, this is a sturdy and pipe-able frosting that will hold its shape and is comparable to buttercream in texture. It's wonderful for decorating! Many cream cheese recipes use less sugar and are far looser because of it; this icing as-written is less sweet than buttercream, but if you want an even less sweet frosting you can use less sugar and just add to taste (you'll need at least two cups).

Frosting that is too thick and too sweet is often caused by accidentally over-measuring the powdered sugar, it should be weighed or measured the same way that flour is measured. If you accidentally make your frosting too thick, you can thin it by adding a splash of heavy cream or milk at a time until the desired consistency is reached.

*If you plan to pipe the frosting with a small tip, I recommend sifting the powdered sugar (after measuring).

patricia19 · September 07, 2022, 04:36:26 PM

Hearty Beef and Freezer Veggie Soup

There's nothing quite like a warm bowl of beef soup for a cozy meal, but it takes hours to simmer or slow cook to perfection. Not so with this recipe! It's the most delicious shortcut we've ever found.

Active: 40 mins Total: 40 mins Yield: Serves 8

Ingredients

1 tablespoon olive oil

1 pound cubed lean stew meat

1 (12 oz.) package frozen seasoning blend

2 garlic cloves, minced

2 (32 oz.) cartons vegetable broth

2 (14.5 oz.) cans petite diced tomatoes

2 cups frozen cut corn

1 cup frozen cut okra

1 cup frozen baby lima beans

1 cup frozen cut green beans

½ teaspoon black pepper

½ teaspoon dried thyme

½ cup uncooked ditalini pasta

Refrigerated basil pesto (optional)

Directions

Step 1
Heat oil in a Dutch oven over medium-high. Add stew meat, seasoning blend, and garlic, and cook, often stirring, until meat is browned and seasoning blend is tender, about 8 to 10 minutes.

Step 2
Stir in vegetable broth, tomatoes, corn, okra, lima beans, green beans, pepper, and thyme, and bring mixture to a boil over medium-high; reduce heat to low, and simmer, occasionally stirring, until vegetables are tender 15 to 20 minutes.

Step 3
Stir in pasta, and cook, occasionally stirring, until pasta is tender, 10 to 12 minutes. Top each serving with 1 to 2 tsp. basil pesto, and serve with crusty bread to sop up all those juices! if desired.

patricia19 · September 07, 2022, 04:47:22 PM

For those bacon lovers out there, here's a classic BLT Southern Style.

Juicy tomato, crispy lettuce, smoky bacon, and a garlicky mayo spread. What more could you ask for from a sandwich?

Hands-On: 35 mins Total: 35 mins Yield: Serves 1

Ingredients

4 strips of bacon

2 tablespoons mayonnaise

Grated garlic to taste

Pinch of black pepper

2 slices lightly toasted white sandwich bread

1 large green leaf lettuce leaf (or Bibb, romaine, or iceberg)

About 2 1/4-inch-thick beefsteak tomato slices

Kosher salt

Pepper

Directions

Step 1
Cook bacon in a large skillet over medium heat, turning occasionally, until golden and crisp, 5 to 7 minutes. Transfer to a plate lined with paper towels, and drain. Stir together mayonnaise, grated garlic to taste, and a pinch of black pepper in a small bowl. Spread evenly on bread slices. Top 1 slice of bread with a lettuce leaf, breaking to fit if necessary, and tomato slices. Sprinkle tomatoes with salt and pepper. Top with bacon and remaining bread slice. Slice the sandwich in half before serving.

5 Ways to Level Up Your BLT

Add Avocado
BLTs were "invented" before avocados were available in nearly every supermarket. That being said, we are in full and total support of adding sliced or mashed avocado to any BLT. Add it to the bottom piece of bread to minimize slipping.

Double Decker
Because sometimes one layer isn't enough, double the mayo, bacon, and tomato and add a slice of bread the middle, like a good club sandwich.

Pimiento Cheese, Please
This Southern spread improves everything it touches.

Try Fried Green Tomatoes
Yes, it's an extra step, but you got the skillet out to fry bacon, so why not whip up these fried green tomatoes too? Talk about a flavor explosion!

Make Your Own Mayo
Homemade mayonnaise seems like a quaint, lost Southern art, but it's so incredibly easy. Tomato season only comes once a year, so why not treat yourself by whipping up a batch and making this BLT the best it can possibly be? You won't regret it.

Editorial contributions by Josh Miller.

patricia19 · September 07, 2022, 04:53:27 PM

This is the ultimate grilled cheese. Three types of cheeses and bacon come together to make the best-grilled cheese sandwich ever. Perfectly golden and crisp exterior, gooey bacon-studded interior.

Gourmet Grilled Cheese with Bacon

Active: 30 mins Total: 30 mins Yield: Serves 6

Definitely indulgent on its own and only needs a simple soup or salad pairing. We like our Roasted Tomato Soup best for those cold winter nights. We cut our sandwiches into sticks for easy dipping. A high-quality white sandwich bread is perfect for these; the flavor of sourdough or wheat would overpower the cheeses.

By Marian Cooper Cairns

Ingredients

6 bacon slices

6 ounces extra-sharp Cheddar cheese, shredded (about 1 1/2 cups)

6 ounces smoked Gouda cheese, shredded (about 1 1/2 cups)

1/2 teaspoon black pepper

1/2 cup mayonnaise

1 1/2 ounces Parmesan cheese, grated on smallest holes of a box grater (about 1/3 cup)

12 (3/4-in.-thick) square-shaped white bread slices

Directions

Cook bacon in a large nonstick skillet over medium, turning occasionally, until crisp, about 8 minutes. Drain on a plate lined with paper towels; let cool completely, about 5 minutes. Discard drippings from skillet; wipe skillet clean.

Step 2
Finely chop cooled bacon. Toss together chopped bacon, Cheddar cheese, Gouda cheese, and pepper in a medium bowl. Stir together mayonnaise and Parmesan cheese in a small bowl.

Step 3
Spread mayonnaise mixture evenly on 1 side of bread slices. Arrange 6 of the bread slices, mayonnaise sides down, on a cutting board; top evenly with bacon-Cheddar mixture (1/2 packed cup per slice). Top with remaining 6 bread slices, mayonnaise sides up.

Step 4
Return skillet to heat over medium-low. Add 2 assembled sandwiches to skillet; cook, partially covered, until bread is browned on both sides and cheese is melted, about 3 to 4 minutes per side. Transfer to a cutting board. Repeat process with remaining 4 sandwiches.

Step 5
Cut each sandwich into 4 triangles or long sticks, and serve warm.

patricia19 · September 07, 2022, 05:03:02 PM

Insta Pot Fried Chicken

Is there anything the Instant Pot can't make? This amazing fried chicken will have you rethinking your usual method. Our Instant Pot Fried Chicken recipe is a bit unconventional. A bold spice rub (paprika, garlic and onion powder, black and cayenne pepper) replaces the usual breading. But don't worry—you will still get the satisfying crunch of fried chicken skin. The multicooker cooks the chicken and renders some of the fat and water, leaving the meat tender and juicy.

Then, the chicken is briefly fried in peanut oil in a skillet, just to crisp up the skin. Be sure to let the cooked chicken air dry for 30 minutes to remove any excess moisture before frying to prevent splattering. If needed, gently pat the chicken dry with paper towels. This cooking technique also makes the chicken gluten-free and a bit lighter than most fried chicken recipes. Give it a try, and you'll be surprised by the results!

Active: 30 mins Total: 1 hr 10 mins Yield: Serves 4 (serving size: 2 thighs)

Ingredients

2 tablespoons paprika

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon black pepper

1/2 teaspoon cayenne pepper

3 teaspoons kosher salt, divided

8 (6- to 8-oz.) bone-in, skin-on chicken thighs

1 cup water

Peanut oil

Directions

Stir together paprika, garlic powder, onion powder, black pepper, cayenne, and 2 teaspoons of the salt in a small bowl. Sprinkle evenly all over chicken, pressing to adhere. Let stand at room temperature 15 minutes.

Step 2
Place trivet inside a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Pour water into cooker. Place chicken on trivet (it's OK to stack chicken pieces on top of one another). Cover cooker with lid, and lock in place. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 15 minutes. (It will take 20 to 25 minutes for cooker to come up to pressure before cooking begins.)

Step 3
Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 2 to 3 minutes.) Remove lid from cooker. Carefully place chicken, skin sides up, on paper towel-lined plates to drain. Let stand at room temperature 30 minutes.

Step 4
Meanwhile, pour oil into a large (15-inch) cast-iron skillet to a depth of 1/2 inch. Heat over medium until a candy thermometer reaches 350°F (oil will shimmer).

Step 5
Working in batches, if needed, carefully place chicken, skin sides down, in hot oil; fry, undisturbed, until skin is crispy, 4 to 5 minutes. Turn chicken; continue to fry until lightly browned, 3 to 4 minutes (adjust heat as needed to maintain oil temperature). Drain chicken on paper towels; sprinkle all over with remaining 1 teaspoon salt.

patricia19 · September 08, 2022, 12:51:55 PM

Lemon Butter Chicken Breasts

Yes, you can make lemon butter chicken as good as your favorite restaurant at home. This lemon chicken is a quick-cooking skillet dinner perfect for weeknights. The zesty seasoning combined with a buttery lemon sauce makes a delicious dish you'll want to serve with just about everything. Serve with rice, pilaf or pasta to round out your chicken dinner.

Total Time: 30 mins Servings: 6

Ingredients

6 medium boneless skinless chicken breast halves (1-1/2 pounds)

½ cup all-purpose flour

½ teaspoon salt

2 teaspoon lemon pepper seasoning

⅓ cup butter

2 lemons, sliced

2 tablespoon lemon juice

Hot cooked rice or pilaf (optional)

Directions

Place each chicken breast half between two pieces of plastic wrap. Pound lightly into a rectangle about 1/4 to 1/8 inch thick. Remove plastic wrap. In a shallow bowl, combine the flour, salt. and lemon pepper. Coat chicken breasts with flour mixture.

In a 12-inch skillet cook the chicken breasts in the hot butter, half at a time, over medium-high heat for about 3 minutes on each side or until brown and no longer pink. Remove chicken from skillet. Add lemon slices to skillet; cook for 2 to 3 minutes or until lightly browned, turning once.

Return all of the chicken to the skillet, overlapping chicken breasts slightly. Drizzle lemon juice over the chicken breasts. Cook for 2 to 3 minutes more or until pan juices are slightly reduced. Serve chicken, lemon slices, and pan juices over hot cooked rice or pilaf, if desired. Makes 6 servings.

patricia19 · September 08, 2022, 12:55:28 PM

Pickle-Brined Chicken

Brining chicken in pickle juice tenderizes the meat and amps up the flavor. A buttery dill sauce makes this dinner taste even more delicious.

Prep Time:
25 mins
Marinate Time:
8 hrs
Bake Time:
15 mins
Total Time:
8 hrs 40 mins
Servings:
6

Ingredients

1 64 ounce jar dill pickles

6 bone-in chicken thighs, skinned if desired (2 1/2 to 2 3/4 pounds total))

¼ cup all-purpose flour

½ teaspoon ground black pepper

1 tablespoon vegetable oil

¼ cup dry white wine or reduced-sodium chicken broth

¾ cup reduced-sodium chicken broth

1 tablespoon butter

1 tablespoon chopped fresh dill

2 dill pickles, coarsley chopped

¼ cup chopped red sweet pepper

Directions

Drain pickles, reserving brine (about 4 cups). Place pickles in an airtight container. Store, covered, in the refrigerator up to 2 weeks. Add chicken to brine in a large pickle jar or place in a large resealable plastic bag set in a bowl; seal jar or bag. Chill for 8 to 24 hours.

Preheat oven to 475°F. Remove chicken from brine; pat dry. Discard brine. In a small bowl combine flour and pepper. Coat chicken with flour mixture; shake off any excess.

In a large, heavy ovenproof skillet heat oil over medium-high heat. Add chicken, skin side down; sear until golden brown, about 8 minutes. Turn chicken; transfer skillet to oven. Bake 15 minutes or until juices run clear (180ºF). Remove from oven. Transfer chicken to platter; let rest 5 minutes.

Return skillet to stove. Remove fat from skillet, reserving 1 Tbsp. in the pan. Return skillet to heat. Add wine; bring to boiling over medium-high heat. Using a wooden spoon, scrape the browned bits from the bottom of the pan until wine nearly evaporates, about 2 minutes. Add broth; bring to boiling until reduced to about 1/2 cup, about 2 minutes. Stir in butter. Season to taste with pepper. Remove from heat; stir in dill. Pour sauce over chicken. Top with chopped pickles and red sweet peppers before serving.

patricia19 · September 08, 2022, 01:01:25 PM

Chicken, Tomato, and Cucumber Dinner Salad

If you have 20 minutes, a skillet, and a jar (to shake the dressing), you have everything you need to bring this colorful, well-balanced meal to the table. Mediterranean ingredients, including feta cheese, olives, and robust tomatoes, make this chicken salad recipe summertime-ready. That being said, we can pretty much guarantee that once you try it, you'll crave it year-round.

If you're in a hurry come suppertime, turn to this chicken and cucumber salad. This light dinner is packed with protein, remarkably versatile, and comes together in just 20 minutes.

Total Time: 20 minutes Servings 4

Ingredients

5 tablespoon olive oil, divided

1 - 1 ¼ pound chicken breast tenders

Salt and ground black pepper

¼ cup cider vinegar or white wine vinegar

1 tablespoon snipped fresh thyme

1 teaspoon sugar

1 medium cucumber, cut in thin ribbons

2 tomatoes, sliced

½ cup pitted green olives, halved and/or sliced

4 ounce feta cheese (optional)

Directions
In large skillet heat 1 Tbsp. of the olive oil over medium heat. Lightly sprinkle chicken tenders with salt and pepper. Cook chicken in hot oil for 8 to 10 minutes, turning once, until no pink remains.

For vinaigrette, in a screw-top jar combine remaining oil, vinegar, thyme, sugar, and 1/4 teaspoon each salt and pepper; shake to combine.

On four dinner plates arrange chicken, cucumber ribbons, sliced tomatoes, olives, and feta cheese. Drizzle vinaigrette over salads.

SALAD VERSATILITY
Substitute fish for chicken, zucchini or carrots for cucumbers, halved cherry or grape tomatoes for sliced tomatoes, and pitted Kalamata or ripe olives for the olives.

Pantry:
olive oil, vinegar, salt, pepper, sugar

patricia19 · September 08, 2022, 01:05:55 PM

Buttermilk-Brined Fried Chicken

Fried chicken has always been a family favorite. Don't be surprised by the amount of salt in the buttermilk brine. It gives the chicken great flavor.

Prep Time: 30 mins Cook Time: 12 mins Chill Time: 2 hrs Total Time: 2 hrs 42 mins Servings: 6

Ingredients

3 cup buttermilk

⅓ cup kosher salt

2 tablespoon sugar

2 ½ - 3 pound meaty chicken pieces (breast halves, thighs, and drumsticks)

2 cup all-purpose flour

¼ teaspoon salt

¼ teaspoon black pepper

¾ cup buttermilk

Cooking oil

Directions

For brine, in a resealable plastic bag set in a bowl combine the 3 cups buttermilk, the coarse salt, and sugar. Cut chicken breasts in half crosswise. Add all chicken pieces to the brine; seal bag. Turn bag to coat chicken with brine mixture. Chill for 2 to 4 hours; remove chicken from brine. Drain chicken; pat dry with paper towels. Discard brine.

In a large bowl combine flour, the 1/4 teaspoon salt, and pepper. Divide flour mixture evenly between two shallow dishes. Place the 3/4 cup buttermilk in another shallow dish. Dip chicken into flour mixture in the first shallow dish, turning to completely coat. Dip flour-coated chicken in the buttermilk, turning to coat. Coat again with flour mixture in the second shallow dish.

Meanwhile, in a deep, heavy Dutch oven or kettle, or a deep-fat fryer, heat 1-1/2 inches oil to 350 degrees F. Using tongs carefully add a few pieces of chicken to Dutch oven. (Oil temperature will drop; maintain temperature at 325 degrees F.) Fry chicken for 12 to 15 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks), and coating is golden, turning once. Drain on paper towels. Keep fried chicken warm in a 300 degree F oven while frying remaining chicken pieces. Makes 6 servings.

Spicy Buttermilk-Brined Fried Chicken:
Prepare as above, except add 1-1/2 teaspoons cayenne pepper to the flour mixture.

Pecan Buttermilk-Brined Fried Chicken:
Prepare as above, except, reduce the flour to 1-1/4 cups and add 3/4 cup ground pecans to the flour mixture.

patricia19 · September 09, 2022, 04:42:26 PM

Tomato Chops I

Yield 4 Servings

Tomato: Fruit or Vegetable?! Discuss amongst yourselves. Meanwhile, prepare these chops with a tomato-based sauce and serve them with hot cooked pasta and fresh sliced mushrooms.

Ingredients

4 pork chops

1 pinch garlic salt

1 tablespoon vegetable oil

1 onion, chopped

2 stalks chopped celery, with leaves

12 ounces tomato paste

1 (15 ounce) can tomato sauce

3 cups water

Directions

Step 1
Season pork chops with garlic salt to taste. In a large skillet, heat oil over medium high heat. Add chops and brown in oil for about 4 to 6 minutes each side. Remove from skillet and set aside.

Step 2
In the same skillet, saute onion and celery until translucent. Add tomato paste and heat through, stirring, until liquid is bubbling. Add tomato sauce and heat through, stirring, until bubbling. Add water to thin sauce. Return chops to skillet, reduce heat to very low and let simmer until meat is very tender and sauce thickens (about 1 1/2 to 2 hours), adding water as needed.

patricia19 · September 11, 2022, 12:15:18 PM

Individual Apple-Cinnamon Pies

Total Time 53 min Prep 25 min Cook 28 min Serves 8 Difficulty Easy

Make these fun mini apple pies to delight your friends and family at your next gathering, or keep them all to yourself. We save time here by using store-bought pie crust and then fill it with a cinnamon-spiked filling made with fresh apples.

We opted for Honeycrisp apples, but you can also use Fujis, Granny Smiths, Jonagold, and McIntosh, which are often less expensive varieties. The apple cider will give the pies a deeper apple flavor, but you can substitute apple juice if needed since it's so widely available. All offer their own unique flavors.

Ingredients

Cooking spray 5 sprays

Fresh apples 1½ pounds, Honeycrisp variety, peeled, diced

Dark brown sugar 3 Tbsp

Apple cider or apple juice 2 Tbsp

Ground cinnamon 1 tsp

Fresh lemon juice ½ tsp

Table salt 1 pinch

Cornstarch 1 tsp

Water 1 tsp

Refrigerated pie crust, unprepared 7 oz, (store-bought) or homemade

Powdered sugar (confectioners) 2¼ tsp

Instructions

Preheat oven to 425°F. Coat a large-size muffin tin with cooking spray (diameter of each opening is 3 3/8-in at top; 3-in on bottom)

Place apples, sugar, apple cider, cinnamon, lemon juice, and salt in a small saucepan; heat over medium-low heat, stirring often, until apples begin to soften, about 6 to 8 minutes.

Combine cornstarch with water in a small cup; stir into apple mixture.

Use a 4-in diameter glass or circle cookie cutter to cut 8 circles out of piecrust (re-roll scraps with a rolling pin as needed to cut the last circle).

Place crust circles in bottom of prepared muffin holes; press down on bottoms and slightly up sides. Evenly divide apple mixture among crusts.

Bake until crusts are browned and filling is bubbly, about 20 minutes.

Let cool completely before removing from pan. Store at room temperature until ready to serve; dust with powdered sugar.

Serving size: 1 mini pie

patricia19 · September 20, 2022, 01:30:56 PM

Homemade Pizza Sauce (Easy, No-Cook!) And so much more than a pizza sauce.

This recipe makes about 2 cups or 16 oz of pizza sauce. I typically use ½ cup per 10-12" pizza.

Prep Time: 5 minutes Total Time: 5 minutes Servings: 4 servings Author: Sam Merritt

Ingredients

14.5 oz canned diced tomatoes or fire roasted tomatoes undrained (411g)
6 oz canned tomato paste (170g)
1 Tablespoon extra virgin olive oil
2 teaspoons granulated sugar
2 teaspoons dried basil
1 clove garlic
1 teaspoon finely ground sea salt
¾ teaspoon dried oregano
¼ teaspoon ground black pepper freshly ground
¼ teaspoon crushed red pepper flakes optional

Recommended Equipment
Food Processor

Instructions

Combine all ingredients in food processor or blender.

Pulse 15 times or until mixture is smooth.

Use immediately or store in an airtight container to use later.

Notes

I typically use ½ cup of pizza sauce for one 10-12" pizza.
Storing

Store leftover sauce in an airtight container. Will keep in the refrigerator for up to a week or the freezer for up to 3 months.

JaneS · September 20, 2022, 10:21:40 PM

I suppose you could freeze it in small containers that just hold the amount you need to make one pizza?

patricia19 · September 21, 2022, 01:08:26 AM

I don't see why not? Ice cube trays or some frozen silicone holders for soup would also work. Most recipes other than baking are basic suggestions and not written in stone.

JaneS · September 21, 2022, 07:29:51 AM

I'm keeping that recipe. The grocery store has stopped carrying the little box of individual pizzas I used to keep on hand and these are probably better anyway!

patricia19 · September 21, 2022, 09:59:57 AM

Here's one to go with; Easy Pizza Dough

Author: Jo Cismaru
5 Ingredients 10 Minutes 8 Servings

To make pizza dough, all you need are a handful of ingredients! I always use all purpose flour, however if you like a chewier crumb use a high protein bread flour. Many times I've made the dough and not even let it rise, so I'll tell you now that it's really not that important especially if you prefer more of a thin crust.

Ingredients

1 1/2 cups warm water
1 tsp. salt
1/3 cup olive oil
4 cups flour
1 pkg. yeast (2 1/4 tsp)

Directions

1. In a small bowl whisk the water, sugar and yeast together. Let it sit for about 10 minutes. If the yeast is good, it will start to froth up.

2. In the bowl of your mixer, add the flour and salt, olive oil and yeast mixture. Mix everything together using the dough hook for about 5 minutes or until the dough is soft and elastic. When it's done it will come clean from the side of the bowl.

3. Shape the dough into a ball and place in an oiled bowl, rubbing oil on the dough as well, cover with plastic wrap and refrigerate. If you're not using the dough right away, you can also freeze the dough.

Notes

To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. However, you can also store your yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using.

Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container.

One thing to remember about your yeast, is that it is a living organism and over time it will lose activity, even if you've never opened the jar or package. So if you don't bake often, buy the smaller yeast packages rather than a big jar of yeast.

Make sure your water is not too hot or it could kill the yeast which will cause your dough not to rise at all. The ideal temperature for the water should be between 105 F degrees and 110 F for proofing. While 95 F degrees is the best temperature for yeast to multiply, that's not warm enough for proofing active dry yeast.

Do I have to let the dough rise: No you don't, though if you want, you can. Usually I just refrigerate the dough until I'm ready to use it and while in the fridge it continues to slowly rise. You can use the dough right away after making.

Can I use instant yeast: Yes, if using instant yeast, you do not need to wait for it to froth up, you can just add all the ingredients to your bowl and mix.

Can I freeze the dough: Yes, for sure. Just place the dough in a large freezer plastic bag, let out as much of the air as possible and freeze for up to 3 months.

How do I bake the pizza: Preheat your oven to its highest temperature, mine goes to 550 F. You can use a pizza stone or a baking sheet just make sure you spray some cooking spray over the baking sheet. If using a pizza stone, heat it up first.

Once you top your pizza, bake it for 8 to 10 minutes or until the crust is golden to dark brown.

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