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Apple pie Cookies

Ingredients
A package of two pre-made pie crusts
About half a can of apple pie filling (one cup or so; feel free to use homemade filling)
An egg
Coarse sugar, for sprinkling (optional)

Instructions
Preheat your oven to 375 degrees Fahrenheit. Prepare two large baking sheets by lining them with parchment paper.
Spoon the apple pie filling onto the center of a large cutting board and use a knife to coarsely chop the filling, so that the apple pieces are about 1/2-inch in size.

Roll out one of the crusts on the counter or a large cutting board. Dot the crust with heaping teaspoonfuls of the filling, spaced a couple inches apart. You should be able to fit around 10 cookies onto the pie crust.
Use your fingers or a pastry brush to moisten the spaces between the filling with water. This will help the second layer of dough stick.

Gently place the second pie crust over the one dotted with filling. Press down between the dots of filling, starting in the middle and working outward, to seal.

Use a cookie or biscuit cutter, around 2-3 inches in size, to cut out the mini pies. Don’t worry if they don’t align exactly â€" you’ll be able to make small adjustments and trims in the next step.

Use the tines of a fork to firmly seal up the edges of the mini pies. Trim and even the edges, if necessary.
Whisk together the egg with two tablespoons of water. Brush the top of the pies with this mixture, then sprinkle with coarse sugar, if using.

Cut a small x into the center of each pie.
Transfer cookies to baking sheets, spacing an inch or two apart. Bake until golden brown, 15-18 minutes. Cool slightly or completely before serving warm or at room temperature.

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Bubble:  Thank you for leading us to the new site.  I do a lot of soup and sometimes just taste and change as it cooks.  I will try to focus on tried and true recipes.  Thanks a bunch!!!

Zucchini Relish

12 cups  chopped zucchini 
4 large onions
2 red peppers
2 green peppers.

Chop all vegetables to desired size. (I chop mine up fine)
1/3 cup of pickling salt

Combine vegetables with salt and let stand overnight or at least 6 hours. 
Drain and rinse.

3 cups of white vinegar
4 cups of sugar
3 tbsp. of corn-starch
2 tsp of celery seed
2 tsp of mustard seed
2 tsp of turmeric

Combine this with the vegetables . Boil 20 min. Put into hot sterile jars and seal.

Hope you enjoy!!!

Grilled Salmon Recipe with Mango Salsa
https://www.themediterraneandish.com/grilled-salmon-recipe-mint-mango-salsa/?utm_source=The+Mediterranean+Dish+Recipe+Updates&utm_campaign=f5f6d2ff88-Grilled+Lamb+Leg+with+Mint+Pesto_COPY_01&utm_medium=email&utm_term=0_a5845beec1-f5f6d2ff88-510856153


INGREDIENTS
For Salmon
4 salmon fillet pieces weighing about 6 ounces each, skin on
Kosher salt

For Marinade
1/3 cup Private Reserve Greek extra virgin olive oil
Juice of 1 lemon
10 to 15 fresh mint leaves, chopped
5 garlic cloves, minced
1 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp ground turmeric
1/2 tsp black pepper
Kosher salt, a pinch

For Mint Mango Salsa
2 mangoes, cubed
1/2 seedless English cucumber (hothouse cucumber), chopped
20 fresh mint leaves, chopped
1/4 cup finely chopped red onion
Juice of 1/2 lemon

INSTRUCTIONS
Season salmon with kosher salt on both sides and place, skinless side up, in a casserole dish deep enough to hold the marinade.
Make the marinade. In a bowl, add extra virgin olive oil, lemon juice, mint, garlic, spices, and salt. Whisk to combine.

Pour marinade over the salmon and let sit in room temperature for 20 minutes (or, if you have the time, cover and refrigerate for 2 hours.)
Meanwhile, make the mango salsa. In a bowl, add mangoes, cucumber, fresh mint, red onions, and lemon juice. Toss to combine. Set aside for now. (If you don’t plan to eat for a few hours, cover salsa and refrigerate until ready to use.)

Heat an outdoor gas grill on high (grill is ready when you can hold your hand one inch above the grates for only 1 to 2 seconds). Spray or brush grates generously with oil (this is important so that the salmon does not stick.) I use my indoor grill.

Arrange salmon fillets on hot grill, skinless side down first (this way, they’ll get some nice grill marks while the fish is still firm.) Close the grill lid. Cook 1-3 minutes on the first side, depending on how thick the fillets are. DO NOT move the salmon fillets until you are ready to turn them over.

Look for grill marks on the fish, and where the fish is closest to the grill, you should see a small layer of opaque (cooked) flesh. Using tongs and a metal spatula, carefully turn the fish over so it is now skin-side down.
Now, turn heat down to medium. Close the grill lid. Cook for another 2-5 minutes, again depending on the thickness of the fillets. Salmon is ready when it is barely opaque throughout. Resist overcooking salmon.
Remove from the grill and serve with the mango salsa and Lebanese rice (or your favorite grain). You can serve mango salsa on top or on the side.

Zucchini Marmalade



4 cups zucchini, (about 3 medium zucchini)


1 1/2 cups orange, sections


1 medium lemon


3/4 cup lemon juice


7 cups sugar


2 pouches Certo Liquid Pectin



Grate zucchini; do not peel. Measure 4 cups into large saucepan. Add orange sections. Remove rind in quarters from the lemon. Using a spoon scrape off and discard about half of the white pith. Slice rind very fine. Section lemon and chop. Add pulp and rind to zucchini-orange mixture. Add lemon juice.

Add sugar to fruit and mix well.

Place saucepan over high heat. Bring to a full rolling boil and boil hard 1 min, stirring constantly. Remove from heat.

Immediately stir in CERTO Liquid Fruit Pectin.

Stir and skim foam for 7 minutes to prevent floating fruit.

Pour quickly into warm, sterilized jars filling up to 1/4 inch from rim.

Seal while hot with sterilized 2-piece lids with new centres.

Prep Time: 10 mins   Cook Time: 20 mins   Yield: serves 6 people   Method: Roasted   Cuisine: Italian

INGREDIENTS
8 oz baby Bella mushrooms, cleaned, ends trimmed
12 oz baby potatoes, scrubbed (Or cut potatoes in halves or cubes depending on size. You want them to be small)
12 oz Campari tomatoes (grape or cherry tomatoes will work also)
2 zucchini (or summer squash), cut into 1-inch pieces
10-12 large garlic cloves, peeled
Olive oil
1/2 tbsp dried oregano
1 tsp dried thyme
Salt and pepper
Freshly grated Parmesan cheese for serving, optional
Crushed red pepper flakes, optional

INSTRUCTIONS
Preheat the oven to 425 degrees F.
Place the mushrooms, veggies, and garlic in a large mixing bowl. Drizzle generously with olive oil (about 1/4 cup olive oil or so). Add the dried oregano, thyme, salt, and pepper. Toss to combine.
Take the potatoes only and spread them on a lightly oiled baking sheet. Roast in heated oven for 10 minutes. Remove from heat, and then add the mushrooms and remaining vegetables. Return to oven to roast for another 20 minutes until the veggies are fork-tender (some charring is good!)
Serve immediately with a sprinkle of freshly grated Parmesan cheese and crushed red pepper flakes (optional)

From Cooking Light
Take your everyday meals to the next level with our quick, simple, and versatile sauces. These recipes are infinitely riffable, as long as you stick to the founding sauce elementsâ€"acid, fat, salt, and sweetnessâ€"to round out the flavor profile. Nut butters are rich sources of heart-healthy unsaturated fats, fiber, protein, essential vitamins and minerals, and a wide variety of key health-promoting compounds like carotenoids, polyphenols, and phytosterols. Look for nut butters without added sugar or palm oil; the only two ingredients should be nuts and salt.

Chili Lime Peanut Butter Sauce
This peanut sauce makes a great dipping sauce for spring rolls or crudité, and is equally delicious on a salad or tossed with soba noodles. A dash of fish sauce adds a hint of funk and flavor to this versatile sauce.

Yield
Serves 5 (2 tablespoons per serving)

Ingredients
1/4 cup creamy peanut butter
3 tablespoons refrigerated unsweetened coconut milk (such as Silk)
1 tablespoon fresh lime juice 1 garlic clove, crushed
1 teaspoon reduced-sodium tamari or soy sauce 1 teaspoon maple syrup
1 teaspoon fish sauce
1/4 teaspoon crushed red pepper

How to Make It
Combine all ingredients in a high-power blender; blend for 20 seconds, until smooth.


Zippy Almond Butter Sauce
This creamy sauce is great drizzled over your favorite salad, grain bowl, or roasted veggies. Almond butter has a naturally sweet, mild flavor that plays well with citrus and ginger. Almonds have more vitamin E than any other nut, plus they’re rich in fiber and bone-healthy calcium. Almond butter isn’t just for toast; it’s also a great base for savory sauces. Use this creamy condiment as a dip with chicken satay or baked tofu. Be sure to use plain unsweetened almond milk.

Yield
Serves 5 (serving size: about 2 tbsp.)

Ingredients
1/4 cup creamy almond butter
3 tablespoons plain unsweetened almond milk
1 tablespoon fresh lemon juice
1 teaspoon maple syrup
1 teaspoon grated peeled fresh ginger
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper

How to Make It
Whisk together creamy almond butter, plain unsweetened almond milk, fresh lemon juice, maple syrup, grated peeled fresh ginger, kosher salt, and cayenne pepper in a bowl until smooth.

Sesame-Soy Cashew Butter Sauce
A sultry cashew sauce makes even the most virtuous meals feel indulgent. You can use this creamy vegan sauce as a condiment for grilled meats or roasted vegetables, or even as a dressing for salads or grain bowls. Toasted sesame oil plays well with soy sauce, adding nutty depth with a hit of umami.

Yield
Serves 5 (2 tablespoons per serving)

Ingredients
1/4 cup creamy cashew butter
3 tablespoons water
1 tablespoon toasted sesame oil
1 tablespoon fresh lime juice
2 teaspoons maple syrup
2 teaspoons reduced-sodium tamari or soy sauce
1 teaspoon freshly grated ginger
1/4 teaspoon crushed red pepper

How to Make It
Combine all ingredients in a high-power blender; blend for 20 seconds, until smooth.

Quote from: angelface555 on July 25, 2018, 01:57:17 PM
Prep Time: 10 mins   Cook Time: 20 mins   Yield: serves 6 people   Method: Roasted   Cuisine: Italian

INGREDIENTS
8 oz baby Bella mushrooms, cleaned, ends trimmed
12 oz baby potatoes, scrubbed (Or cut potatoes in halves or cubes depending on size. You want them to be small)
12 oz Campari tomatoes (grape or cherry tomatoes will work also)
2 zucchini (or summer squash), cut into 1-inch pieces
10-12 large garlic cloves, peeled
Olive oil
1/2 tbsp dried oregano
1 tsp dried thyme
Salt and pepper
Freshly grated Parmesan cheese for serving, optional
Crushed red pepper flakes, optional

I often do that but also add a cut eggplant and thickly sliced onions.

These are not really recipes but comfort food dishes. I will often take some eggs, part or whole diced onion, parsley, lemon pepper, smoked salt and a dash of turmeric. The amounts are up to you and the number of people you're preparing the dish for. For myself, I use three eggs. After leaving my pan on high until its hot, I drizzle a small amount of oil in while chopping my onions. I place the onions, spices and then the whisked eggs in the hot pan and stir until done. This is a terrific comfort meal.

Another favorite is chopping potatoes, onions, and any fresh, not canned vegetables you like, while my wok is heating on high. I place all the chopped foods in the pan and lightly drizzle with oil and your preferred spices. I use a silicone spatula to turn under and mix the foods while the small pieces cook quickly. Serve immediately.

OH WOW!  It happened already!  I LOVE IT!  Thank you BUBBLE!

And because I'm very tired from working and I'm not thinking clearly, I'm going to share a very simple recipe that I just found today and that I'm going to try tonight.  The gal who posted it said she's tried it "once or 17 times" and her kids love it.

ICE CREAM BREAD

1 cup of soft Butter Pecan Ice Cream (you can actually use any flavor that suits your fancy.
3/4 c. Self Rising Flour
1 tablespoon of sugar (or not)

Mix ingredients and put in a loaf pan and bake at 350º for 25 minutes. 

Thoughts on Bone Broth Benefits. Remember, bone broth is rich in minerals that support the immune system and contains healing compounds like collagen, glutamine, glycine, and proline. The collagen in bone broth heals your gut lining and reduces intestinal inflammation. It's great for a thinner stock as well.

Slow Cooker Beef Bone Broth Recipe

Prep Time 15 minutes
Cook Time 1 day
Total Time 1 day 15 minutes
Servings 12 cups

Ingredients
3-4 pounds mixed beef bones marrow bones, oxtail, knuckles, short rib, etc.
2 medium onions
2 medium carrots
3 celery stalks
1 bay leaf
2 tablespoons apple cider vinegar

Instructions
Heat oven to 400°F.

Spread the mixed bones on a baking tray in a single layer and place it into the oven. Roast the bones for 30 minutes. Flip bones and roast another 30 minutes.
While the bones are roasting, chop the carrots, onions, and celery. (You are discarding these later so a rough chop works great!)
Place roasted bones, chopped vegetables, bay leaf and apple cider vinegar into a 6-quart crockpot. Cover completely with cold filtered water. (All the ingredients should be submerged by about 1 inch of water.)
Cook on low for 24 hours. Add water as needed to keep all the ingredients covered in water, and periodically skim the foam off the top of the pot.
After 24 hours, the broth should be a dark brown color. Strain the broth through a fine mesh strainer and discard the bones, vegetables and bay leaf.
Before storing, pour into separate containers and cool to room temperature. Once cooled, chill in the refrigerator for 1-2 hours.
Skim off the accumulated fat at the top of the container, if there’s any.
Store in the fridge for up to a week or in the freezer for up to 3 months.

This is another comfort recipe that you may adjust to your liking.

Ingredients
Fresh, washed and dried lettuce and spinach leaves coarsely torn into bite-sized pieces.
quartered tomatoes, any type or size
Fresh sliced mushrooms- not canned!!
one each Green sweet pepper, orange sweet pepper, red sweet pepper
sugar snap peas
Sliced hard-boiled eggs
Cold sliced pickled or regular beets
onions, I like purple ones for this salad

Seasonings, some ideas
Salt and pepper smoked, flavored or sea salt or substitute such as Mrs. Dash
Beau Monde
Marjoram
Regular basil leaves, Sweet basil leaves or Mediterranean basil leaves, fresh or dried
Hungarian style paprika
Fresh or roasted chopped garlic cloves
Go crazy! 

For a simple vinaigrette, mix a little of olive oil, vinegar and different minced herbs and a shaker.

This salad is great to serve in hot weather .  Its one of son's favorites & I always double it .

Artichoke -Rice Salad

1 ( 7oz. ) Rice- A- Roni
2 green onion , chopped
1/2 green pepper , chopped
green stuffed pimento olives , as many as desired
2 jars ( 6oz. ) marinated artichokes
1/2 tsp . curry powder
1/2 c . mayonaise
Cook Rice A Roni . Let stand until cool .  Drain artichokes& save marinade . Add all vegetables to rice . Combine marinade with curry & mayonaise . Add rice & mix together .  Chill .

This sounds yummy, Alpiner.  I'm copying it and will take it to summer family get-togethers!  Thank you.

Sue

Great idea on the new cooking sites. Love them. Thanks bubble. Hope you are hearing from Don and he is getting well.

I made my sweet bread with coffee ice cream today and it's goooood!  Gonna try mint chocolate chip next.

I forgot to say that you need to let the ice cream melt for about 10 minutes and stir it really well.  It should be soft but not runny when you add the flour.  I like this recipe because when I'm finished all I have to clean up is my 4-cup measuring cup, a spoon to stir with and a rubber scraper.  I'm all for EASY!

Jane,  do you grease the pan    I can't wait to try it.  I think I will try the Butter Pecan first, as I like sweet breads with nuts in it.

Joy

JOY, I sprayed the pans with that Baker's Joy stuff but you could just butter and flour like you would for a cake.

I also might add that you can make it in a bread size loaf pan or in two smaller loaf pans...maybe even muffin cups.  Never thought of that until just now.  I might try that!

Thanks, Jane.   I can't wait to try it.

Joy

Let me know what you think!  My daughter is making it right now.

Cant wait to try the Ice Cream Bread. Hard to believe it works. So easy. Glad to see this Index come back. Have always missed the one we had on our Old Site. I thought that we forwarded that one over to S and F at the start. Guess not... I miss so many of the people from that forum.
Now I thought that we only posted recipes that we knew from having tried or from family recipes . Just did not copy any from magazines etc. I need the one for Marmalade also. Thanks all

Have to tell you....

My daughter, Cathy made this ice cream bread and she didn't think there was enough batter for her two small pans so she put it all in one.  Doesn't work!  It either makes two small loaves or one larger one.  I think the foil loaf pans are perfect size.

​Instant Pot Potato Soup

Servings: 6
Author:  Alex

INGREDIENTS:

1/4 cup bacon bits
32 oz box of chicken broth or stock
2 10.5 oz cans of condensed cream of chicken soup
8 oz block cream cheese
32 oz bag frozen diced hash brown potatoes
1/2 tsp salt (may wish to add when eating)

INSTRUCTIONS:

1. Pour bacon bits into the bottom of the Instant Pot.  No need to actually measure, I just use about half of the little Bacon Bits bag.  If desired, set the Instant Pot to saute for 2-4 minutes to help crisp up the bacon
2.  Pour the chicken broth/stock into the pot, followed by the cream of chicken soup, hash brown potatoes, and cream cheese.
3.  Give the Instant Pot contents a gentle stir to distribute the cream of chicken and bury the cream cheese (best broken into small pieces so that it melts if not little chunks of cream cheese will be in the soup when finished).
4.  Put the lid onto the Instant Pot, and set it to cook at high pressure for 15 minutes.
5.  When cooking time has finished, allow the pressure to release naturally.
6.  Top with shredded cheese, bacon bits, and/or green onion if desired.
7.  Salt to taste

Note:  Shredded cheddar can be added after cooked or as served.

I still like my one person fast one.
Take a can of Campbell Chicken noodle soup. Thicken up with some dry Mash Potato flakes. sprinkle on some Bacon bits and some shredded cheese.  Ready in 5 minutes.

LARRY, that sounds so good but I don't have an instant pot and at this point in my life, I'm thinking I don't really need more appliances.  I wonder if I could make it on top of the stove.

JEANNEP, your copy cat sounds pretty good, too!

Jane, I would think you could but would probably have to stir it quite a bit to prevent it scorching.  Pat said it could also be made in a crock pot but would take quite awhile to cook. The last time she made it she didn't break up the cream cheese bar and so the soup had little lumps of cream cheese as it hadn't all melted by the time the cooking was over.  It didn't hurt a thing as it still was delicious.