Healthy Cooking

I wanted to keep some of my new favorite Healthy Recipes in one post.
I hope that some of my readers will embrace these.
I'll continue to update the page.

Grilled Eggplant, Squash and Tomato Salad:

2 Italian Eggplants, thinly sliced

Italian:

A deep shade of mauve-purple with some light streaking on the skin.  It is smaller and more oval in shape than the regular / classic varieties.  Italian eggplants also have a green calyx.

1 Zucchini, sliced

1 Yellow Summer Squash, sliced

A handful of Cherry Tomatoes cut in half

1/4 C Olive Oil or Grape Seed Oil

Sea Salt and Fresh Ground Black Pepper

Dressing:

Prepare in a jar , shake well and set aside.

3 Cloves of Garlic, minced

2 TBS chopped Fresh Basil

1 TBS Apple Cider Vinegar

2 TBS Olive Oil or Grape Seed Oil

Sea Salt and Fresh Ground Pepper to taste

In a large mixing bowl, Toss Together:

Eggplant

Summer Squash

Zucchini

Oil

Sea Salt

Black Pepper

Place in a Grill Basket on an outdoor barbecue grill or Grill them directly on an indoor Cast Iron Griddle.

Cook until golden brown and slightly crispy.

Transfer to a serving bowl.

Fold in Tomatoes.

Top with Dressing  and gently toss to coat the vegetables.

Serve individual portions on a bed of Iceberg Lettuce.

Italian Eggplant

Yellow Summer Squash and Zucchini

Cherry Tomatoes

Enjoy!

Peace in the Kitchen!

Baked Zucchini Wedges:

2 zucchinis, un peeled, trin the ends
1 tsp salt
2 eggs, beaten in a pie pan
1/2 C ground almonds
1/2 C grated parmesan cheese
1/2 tsp any type of dried Italian Herb Seasoning

Preheat the oven to 400 degrees.
Line a sheet pan with parchment paper.
Cut each zucchini into 3" lengths.
Cut each length into 9 wedges.
Place in a colander ans sprinkle with salt.
Let stand for 1 hour.

In another pie pan:
Almonds
Parmesan Seasoning

Rinse zucchini and dry with a paper towel.
Dip each piece in the egg wash then in the almond coating.
Place in a single layer on the sheet pan and bake for 25 - 30 minutes,, turning after 15 minutes.
Serve hot!

Enjoy!
Peace in the Kitchen!




Crustless Spinach Quiche:

Spray a 9" pie pan with a Vegetable Cooking Spray or grease with a thin film of Grape Seed Oil.

1 TBS Grape Seed oil for sautéing onions.

1- 12oz. bag of Frozen Cut Leaf Spinach, thawed and pat dry with paper towels.

5 eggs, beaten

3 C Shredded Emmenthal Cheese

1/4 tsp salt (optional) I sometimes use a salt free seasoning.

1/8 tsp pepper

Heat oil in a skillet and saute onions until soft.

Add spinach and cook to reduce liquid.

In a large mixing bowl:

Eggs

Cheese

Salt

Pepper

Mix Well

Fold in Spinach.

Pour into the pie pan.

Bake at 350 degrees for 30 minutes.

Transfer to a cooling rack for 10 minutes, or serve hot.

Enjoy!

Peace in the Kitchen!


Almond, Strawberry, Banana Shake:

2 C frozen strawberries

2 bananas

1 1/2 C Silk Almond Milk

1 C orange juice

2 TBS honey

Combine all ingredients in a blender and blend until smooth.

Enjoy!

Peace in the Kitchen!




Almond Mocha Latte:

1 C Silk Almond Milk

1/2 C Espresso Coffee (prepared)

1 TBS Chocolate Syrup

1/8 tsp almond extract

In a saucepan, on medium/low heat:

Simmer milk

Add coffee and syrup, continue to heat for 2 minutes.

Remove from heat and add almond extract.

Pour into a mug.

Serve hot!

Enjoy!

Peace in the Kitchen!




I happen to endorse all vegetarian, alternative meat, products made by Quorn.

Quorn Style Naked Chik'n Cutlets with Tomatoes and Tarragon

8 Naked Chik'n Cutlets by Quorn, thawed

Salt and Pepper to taste

2 TBS Grape seed Oil

1 pint or Cherry Tomatoes

3/4 C Sauvignon Blanc Wine

4 small Scallions, sliced

2 TBS fresh chopped Tarragon

Season the Cutlets with salt and pepper

Heat oil in a skillet over medium high heat and saute the Cutlets until browned on both sides.

Set aside on serving plates.

Add Tomatoes to the skillet and cook for 3 minutes.

Add Wine and simmer to reduce the liquid by half.

Fold in the Scallions and Tarragon.

Remove from heat and serve over the Cutlets.

Enjoy!

Peace in the Kitchen!



This recipe is an alternative to Potato Salad:

Cauliflower Salad:

1 Head of Cauliflower

2 stalks of celery, diced

1/2 C diced onion

1 TBS fresh chopped Parsley

2 Hard Boiled Eggs, chopped

2 TBS of Mayonnaise or Vegenaise

1 TBS of Mustard, your choice of style

1/2 tsp Sea Salt

In a saucepan with a steamer. steam the Cauliflower with an inch of water, until florets are tender (about 10 minutes).

Drain and rinse in ice water.

Transfer to a large serving bowl.

Fold in Celery, Onion, Parsley and Egg.

In a small bowl or glass measuring cup, whisk together:

Mayonnaise or (Vegenaise), Mustard and Sea Salt.

Fold Dressing into the salad and refrigerate until ready to serve.

Enjoy!

Peace in the Kitchen!



Marinated Cauliflower Salad:

6 TBS fresh Lemon Juice

2 TBS Dijon Mustard

4 Cloves of Garlic, minced

2 tsp Olive Oil or Grape Seed Oil

4 C Cauliflower Florets

2 C diced Red Pepper

Sea Salt and Black Pepper

4 TBS chopped fresh Parsley

Dressing, in a bowl, whisk together:

Lemon Juice

Mustard

Garlic

Oil

In a covered container:

Toss Cauliflower with Dressing , cover and refrigerate for 4 hours, stirring occasionally.

Add Red Pepper and Parsley

Season with Salt and Pepper and combine well.

Enjoy!

Peace in the Kitchen!



Grilled Zucchini Strips and Tomato Salad:

What a great healthy and tasty summer salad.

Here's what you'll need:

Zucchinis or Yellow Summer Squash

Roma Tomatoes

Grape Seed Oil

Sea Salt

Fresh Ground Black Pepper

Fresh Chopped Parsley

Trim the ends of the Squash.

Slice them into thin strips lengthwise with a Mandolin or a large Vegetable Peeler.

Brush each strip with Grape Seed Oil, sprinkle with Sea Salt and Pepper.

Grill the Squash on an Outdoor Grill or an Indoor Cast Iron Griddle until golden brown on both sides.

Transfer to a Serving Platter.

Cut Tomatoes into wedges, arrange on the platter with the Squash.

Sprinkle with additional Sea Salt and Pepper to taste.

Drizzle with additional Grape Seed Oil.

Top with Chopped Fresh Parsley.

Enjoy!

Peace in the Kitchen!

Broccoli and Red Bell Pepper Saute:

1 TBS Grape Seed Oil

1 Red Bell Pepper, roughly chopped

6 C Broccoli Florets

6 Green Onions, sut into strips

1 TBS Sesame Seeds

In a skillet:

Heat Oil

Add:

Bell Pepper Broccoli

Onions

Saute 3 - 5 minutes

Transfer to a serving bowl and sprinkle with Sesame Seeds.

Enjoy!

Peace in the Kitchen!



Tex - Mex Cucumber Salad:

Just because I'm thinking healthy doesn't mean I have to stay away from Tex - Mex.

This is a delicious and easy Summertime Salad!

Here's what you'll need:

4 Cucumbers, un peeled and roughly chopped

4 TBS Lime Juice

4 TBS Grape Seed Oil

1/4 tsp Sea Salt

1/8 tsp Fresh Ground Black Pepper

1/8 tsp Chile Powder

2 TBS Fresh Chopped Cilantro

Vinaigrette Dressing:

In a Glass Measuring Cup or a Vinaigrette Shaker:

Lime Juice

Grape Seed Oil

Sea Salt

Black Pepper

Chile Powder

Whisk or Shake Well

Transfer Cucumbers to a Serving Bowl.

Fold in Vinaigrette

Sprinkle with Chopped Cilantro

Refrigerate before serving.

Enjoy!

Peace in the Kitchen!

Chickpea Salad:

"Chickpeas are Garbanzo Beans, and vice versa. But there are two types of chickpeas, the larger, lighter kind that grows in Mediterranean areas and north Africa, and a smaller, darker kind that grows in India, Ethiopia, and Mexico. They don't appear to be available fresh in the US. Dried beans are fine, but will require some hours of soaking, probably overnight, before they are cooked. Canned chickpeas are more expensive, but you can use them right away".

Vinaigrette:

1 clove of Garlic, minced

fresh ground Black Pepper

3 TBS Rice Wine Vinegar

2 TBS Grape Seed Oil

3/4 tsp dried Oregano

Place all ingredients in a jar and shake well.

3 cans of Chick Peas or (Garbanzo Beans) drained

2 C Cherry Tomatoes, cut them in half

1 Cucumber, un peeled and roughly chopped

1 Green Bell Pepper, roughly chopped

4 Green Onion, sliced

3 TBS fresh chopped Parsley

2 TBS fresh chopped Basil

In a large serving bowl:

Chick Peas

Tomatoes

Cucumbers

Bell Pepper

Green Onions

Parsley

Basil

Mix well to combine.

Fold in Vinaigrette

Refrigerate before serving.

Enjoy!

Peace in the Kitchen!


Warm Vegetable Salad served on Iceberg Lettuce:

1 TBS of Grape Seed Oil

3 Leeks, rinsed and thinly sliced (white part and light green only), approximately 2 C.

Sea Salt

3 C of Asparagus pieces cut into 1" pieces

1 1/2 C of Sugar Snap Peas cut into i" pieces

1 C Water

8 Radishes, cut into quarters

1 tsp Mustard, your choice of style

1 TBS fresh chopped Herbs, your choice.

Heat Oil in a skillet on medium heat.

Saute the Leeks for a few minutes.

Sprinkle to taste with sea salt.

Add Asparagus and Water, cover and simmer for 2 minutes.

Add Snap Peas and Radishes, cover and simmer 2 more minutes.

Stir in Mustard and Herbs.

Serve individually on a bed of Iceberg Lettuce.

Enjoy!

Peace in the Kitchen!

Celery Soup:

This recipe was adapted from Food52.

2 C diced celery
1/2 C chopped onion
1/2 C diced potato
6 TBS butter
4 C Vegetable Chicken Broth
1 C Whole Milk
2 tsp Chopped Fresh Dill
Salt and Pepper to taste

Heat butter in a soup pot and saute onion and potato for 10 minutes.
Add Broth and Dill.
Simmer for 20 minutes.
Pour into a blender and puree.
Slowly add milk and continue blending.
Pour through a strainer into a clean saucepan.
Return to heat and simmer until hot.
Season with Salt and Pepper.

Enjoy!
Peace in the Kitchen!

Zucchini Frittata:

2 large eggs, beaten
2 zucchinis, shredded equal to 2 C
Garlic Powder, to taste
Onion Powder, to taste
Black Pepper, to taste

Preheat the oven to 350 degrees

In an oven proof skillet:
Heat oil.
Add:
Zucchini
Garlic Powder
Onion Powder
Black Pepper
Saute until tender.
Pour in Eggs.
Stir gently to combine.

Cook on the stovetop until firm.
Place in the oven for 5 minutes.
Remove and sprinkle with Salt.

Enjoy!
Peace in the Kitchen!


Oven Roasted Portobello Mushrooms:
Here's what you'll need:

Portobello Mushrooms
Olive Oil
Fresh Chopped Rosemary
Sea Salt and Black Pepper to taste

Preheat the oven to 350 degrees

Lin a sheet pan with parchment paper.
Lightly rub both sides of the mushrooms with oil.
Place them gill side down.
Sprinkle with Rosemary, Salt and Pepper.
Bake for 20 - 30 minutes.

Serve as a side dish or a main course with a small salad.

Enjoy!
Peace in the Kitchen!


Curried Vegetarian Chicken:
Non Vegetarians can use Chicken Breasts.

In a small bowl:
2 TBS curry powder
2 tsp paprika
sea salt to taste
Rub onto 4 Quorn Chik'n Style Naked Cutlets that have been lightly rubbed with olive oil.
Place them in a ziplock bag and refrigerate for 2 hours.

Heat 2 TBS olive oil in a skillet.
Cook the Cutlets until golden brown, (about 3 minutes on each side)

Enjoy!
Peace in the Kitchen!


Vegetarian Beef Stuffed Bell Peppers:

This is an individual recipe. Increase ingredients based on the number of people.

1 Bell Pepper
1/4 C diced Celery
1/4 C diced Zucchini or Asparagus
1/4 C diced Muchrooms
5 oz. Veggie Ground Sirloin (Yves or Quorn make a vegetarian Ground Beef) Gimme Lean also makes a fresh Ground Beef (in a package like Jimmy Dean Sausage)
1 tsp soy sauce
1/2 tsp Tabasco Sauce
Sea Salt and Pepper to taste

Cut off the tops of the Peppers, remove seeds. Reserve the top.
Place peppers in a saucepan of boiling water for 3 - 4 minutes.

In a small bowl, mix all remaining ingredients well.
Stuff the mixture into the Pepper and replace the top.
Place in a baking dish.
Bake at 400 degrees for 45 - 60 minutes.

Enjoy!
Peace in the Kitchen!


Vegetarian Carne Asada:
Non Vegetarians can use Beef Strips.

Marinade:
1/2 C olive oil
1/2 C lime juice
1 TBS black pepper
1 TBS Sea Salt
1 TBS Cumin
2 TBS minced garlic
1 package Yves Meatless Beef Strips or (1-9oz. package of Gardein Beef-less Tips) or  (Gardein Beef-less Strips).

In a small bowl, whisk together marinade ingredients.
Place Marinade and Beef in a large ziplock bag and refrigerate overnight.
Grill the Beef.
Serve with grilled Green Peppers, Mushrooms and Zucchini.

Enjoy!
Peace in the Kitchen!


Asian Veggie Stir Fry with Quorn Chik'n Tenders

1/2 C Bok Choy Stalks, chopped
1/2 C Bean Sprouts
1/2 C diced Green Bell Pepper
1/2 C diced Mushrooms
2 TBS Olive Oil
1 tsp Soy Sauce
1 tsp Lemon Juice
1 tsp chopped Fresh Ginger
Black Pepper

1 package of Quorn Chik'n Tenders

In a skillet, heat oil and add Bok Choy until browned on the edges.
Add:
Bean Sprouts
Bell Pepper
Mushrooms
Ginger
Chik'n Tenders
Cook until well done and Chik'n Tenders begin to brown.
Add:
Soy Sauce
Lemon Juice
Pepper
Cook for 1 minute more.

Serve hot over a bed of Iceberg Lettuce.

Enjoy!
Peace in the Kitchen!


Summer Squash Hash Browns:

2 C grated Summer Squash, pat dry with paper towels
1 TBS Olive Oil
Sea Salt
Pepper
Garlic Powder to taste

In a skillet, heat oil.
Scoop 1/2 portions of the squash and make patties.
Flatten the top and sprinkle with seasonings.
Cook without moving until the bottom is golden brown, about 3 minutes.
Flip and continue cooking for an additional 3 minutes.
Serve Hot.
Note: Cook on medium - high heat. The patties should be crispy and not limp.

Enjoy!
Peace in the Kitchen!


Marinated Broccoli:

8 C Broccoli Florets

Marinade:
1/2 C Apple Cider Vinegar
1/2 C Grape Seed Oil
1/2 C Water
1 TBS Dill Weed
1 tsp Sea Salt
1 tsp Ground Black Pepper
1 tsp Garlic Salt

Whisk the Marinade ingredients in a small bowl.
Place Broccoli in a covered container.
Pour Marinade over the Broccoli and stir to coat well.
Cover and refrigerate overnight.
Stir occasionally.

Enjoy!
Peace in the Kitchen!

Pie...... A Dozen of my favorite Pie Recipes!

I decided to post all of my previously posted Pie Recipes in one place on the Blog.
I'm sure there will be others, but here are the first dozen!

Wow, what a flashback to the 60's. A reader on I Love Texas Recipes posted this original recipe. I grew up in Michigan. I lived in Drayton Plains and went to Waterford Kettering High School.

Detroit was known for cars and the famous Woodward Avenue. In 1967 I was a Junior in High School and I had a "hot" car. It was a 1967 Camaro and I cruised Woodward Avenue with my friends every Friday night.

The Elias Brother's Big Boy in Pontiac was the hangout. We would start at the Big Boy on Woodward Avenue and cruise to Detroit and back, we'd end up at the Big Boy for Burger's and Fries and Strawberry Pie. What an incredible memory. Thank you to the reader that posted this recipe.

Elias Brother's Big Boy, Strawberry Pie:

Crust:

1 1/2 C flour

1 tsp salt

1 1/2 TBS sugar

1/2 C vegetable oil

2 TBS whole milk

Mix together all ingredients in a pie pan, press out evenly and bake at 350 degrees for 8 - 10 minutes.

Filling:

1 quart of fresh Strawberries, clean and halved

3/4 C granulated sugar

1 C water

2 TBS light corn syrup

3 TBS corn starch

In a saucepan :

sugar

water

corn syrup

corn starch

Cook until thick

Add 3 - 4 drops of red food coloring and 4 TBS of Strawberry Jello.

Cool

Add Strawberries

Heap into pie shell

Chill completely

Serve with Whipped Cream!

Enjoy!

Peace in the Kitchen!

This recipes come from I Love Texas Recipes via Hillbilly Recipes Cooking.
The others are favorite pie recipes that have already been posted on my Blog.
I just wanted to gather some of them together in a new post about Pie.


Old Fashioned Custard Pie :

1 unbaked pie crust
3 large eggs
1/2 C sugar
1/2 tsp salt
1/2 tsp nutmeg
2 2/3 C whole milk
1 tsp vanilla

In a mixing bowl, with a hand mixer:
eggs, beat well
add:
sugar
salt
nutmeg
milk
Mix well

Pout into crust
Bake at 350 degrees for 35 - 40 minutes
Place on a cooling rack and cool completely
Sprinkle the pie with additional nutmeg before serving

Enjoy!
Peace in the Kitchen!



Banana Cream Pie:

I recently tested a recipe for Food52. It's was a Chocolate, Peanut Butter,  Banana Pie. I reposted here on this Pie page. It was incredible, so I decided to post a recipe for Banana Cream Pie.

I've been researching recipes for Banana Cream Pie and there are so many options. After reading reviews that were written for several recipes, I decided to take from many and create this one.

The crust is a combination of a few recipes and so is the filling. I knew I didn't want to cook a custard for the filling, it can be complicated and it doesn't always turn out well. The reviews on homemade custard filling were not encouraging. I know that I can make a good cooked custard because I have it in my Banana Pudding recipe, but I've made it so many times that I understand how technical and time consuming it can be. This filling is equally as good and it's not complicated.

This recipe needs to be made in a deep dish fluted 9" pie pan.

Crust:

3 C Graham Cracker Crumbs ( did not measure the number of crackers because we always have a container of graham cracker crumbs in our pantry)

1/2 C granulated sugar

1/2 tsp cinnamon

1/2 of a ripe banana, smashed

1/4 pound (1 stick butter), softened

In a bowl:

crumbs

sugar

cinnamon

Mix Well

Add banana and butter and continue to mix well.

Press into the bottom and up the sides of the pie pan.

Bake at 350 degrees for 25 minutes.

Cool completely

Filling:

2C heavy cream, whipped and divided

3 TBS granulated sugar

1 tsp vanilla

1 (3.4oz.) box of vanilla instant pudding

1 C cold whole milk

8 oz. cream cheese

1 - 14 oz. can of sweetened condensed milk

4 - 5 ripe bananas, sliced

In a stand mixer with a whisk attachment, whip the heavy cream, sugar and vanilla. Transfer to a bowl and set aside. (clean the bowl for another step)

In a separate bowl with a hand mixer:

milk

instant pudding mix

Mix Well and set aside

In the stand mixer with a paddle attachment:

Beat cream until fluffy.

With the mixer running on low, add condensed milk and the pudding mix.

Scrape the bowl and continue to beat until smooth.

Use a spatula and fold in 1/2 of the whipped cream.

Spread a thin layer of filling over the bottom and up the sides of the cooled crust.

Slice bananas and lightly press into the bottom and up the sides of the crust

Pour the remaining filling into the crust and smooth the top with a spatula and top it with the remaining whipped cream.

Gently cover the pie with plastic wrap or place in a covered pie tote and refrigerate for 1 hour.

Enjoy!

Peace in the Kitchen!



Coconut Pie Without a Crust:

I like a pie with a crust, but I don't always have time to make a crust. I'm not a fan of store bought, frozen pie crusts. So, I like pies without a crust when I want a quick dessert. I've previously posted my favorite recipe for Apple Pie without a crust, it's one of my favorites that I make often,

4 eggs

3/4 C sugar

1/2 C flour

1/4 C butter, melts

2 C whole milk

1 1/2 C coconut

1 tsp vanilla

Beat the eggs in a small bowl

Combine sugar with flour in a separate bowl.

Mix eggs, sugar/flour mixture and all remaining ingredients together in a bowl.

Pour into a 10" pie pan prepared with a baking spray. I use my Pan Release Mix.

Bake at 350 degrees for 45 minutes.

Do not over bake.

Center may not appear to be set, but it will when it's left to cool.

Enjoy!

Peace in the Kitchen!



Chocolate Peanut Butter and Banana Pie:

I was accepted to test, make and critique a recipe that is a contender for one of Food 52's contests. They choose finalists that have submitted recipes for whatever the theme of the contest is. I believe this one is your Best Family Recipe. They send out a list of recipes that are finalists, they ask for 3 testers for each recipe. You submit a request to be a tester and if you get in on time, you can be chosen. The tester makes the recipe and sends in a critique.

We're asked to create a catchy headliner that may get our critique published on their page along with the winner, and their recipe. I chose this pie recipe to test and was one of the 3 accepted. I've tried in the past and have not gotten in soon enough to be a tester. This recipe was submitted by Jason.  The winning recipes are posted on their blog.

Here's my critique:


Elvis Would Love this Recipe!

This recipe is an easy, delicious combination of chocolate, peanut butter
and bananas, topped with home made whipped cream and mini chocolate chips.
I followed the exact ingredients and directions without any issues.
The pudding is great. It's thick, very tasty and dense. The pie holds together well  
and it looks appealing when served. The banana flavor is just right. 
I can see how this recipe would be a family favorite. I've added the recipe to my
personal "Best of the Best" recipe file.

Indulge yourself today, make this pie! Chocolate, Peanut Butter and Banana Pie:

Graham Cracker Crust:

1/3 C butter, melted

1 1/2 C graham cracker crumbs

1/4 C granulated sugar

3 bananas (preferably slightly green)

Preheat oven to 350 degrees

In a small saucepan or microwave, melt butter.

In a medium bowl, combine graham crackers, sugar and butter, mixing until combined.

Press into a 9" pie pan. Spread crumb mixture evenly on bottom and sides.

Bake at 8 - 10 minutes, until golden brown.

Cool completely then slice the bananas in penny rounds and spread evenly on bottom of crust.

Chocolate and Peanut Butter Pudding:

1/4 C cornstarch

3/4 C granulated sugar

2 eggs

2 C milk

2 TBS butter

1 tsp vanilla

1/2 C creamy peanut butter

10 ounces fine milk chocolate, chopped evenly in small pieces (you can also use mini chocolate chips)

In a saucepan, whisk together cornstarch, sugar, eggs, milk, butter and vanilla.

Cook over medium heat until mixture boils, then whisk constantly for an additional two minutes, until pudding is thick.

Add chocolate and peanut butter, stir until everything is melted and thoroughly combined.

Pour into pie shell, making sure to cover all the banana slices.

Refrigerate until set, about 4 hours.

Before serving, cover the pie with home made whipping topping and decorate with chocolate curls or mini chocolate chips.

Update:, 1/16/14....... my critique was posted with the recipe on the Food52 blog. I was pleased. Jason's recipe did not win..... but it should have!

I sent it to work with my wife and her coworkers raved about it. It's a keeper!

Enjoy!

Peace in the Kitchen!

This pie is an adaptation from a recipe by Better Homes and Gardens.

It's made with a Pretzel Crust.

I happen to love cranberries, all things Cranberry. I have so many favorite recipes using Cranberries. You can search the word "Cranberries" on the blog. I love Cranberry Sauce in a variety of ways, Cranberry Mousse that I make every Thanksgiving , Cranberry Muffins, Cornbread with Cranberries, and the list goes on.

I have never heard of Cranberry Cream Pie but here it is:

Cranberry Cream Pie with a Pretzel Crust

1/2 C butter

1/2 C sugar, divided

1 1/4 C finely crushed pretzels

1 egg white

1 1/2 C heavy cream

12 oz of cream cheese, softened

1 - 14 ounce can of whole berry cranberry sauce

1 TBS finely grated Orange Peel ( I use a Micro Plane)

Spray a 9" Pie Plate with a cooking spray

Set aside

Crust:

In a medium sauce pan, heat butter until melted.

Remove from heat

Stir in 1/4 C sugar until dissolved

Add pretzels and combine well

Fold in egg white, combine well

Press into the bottom of the pie plate and up the sides

Bake the crust at 350 degrees for 7 - 10 minutes

Cool completely on a wire rack

Refrigerate while preparing the filling

Filling:

In a medium bowl, beat heavy cream with an electric hand mixer until stiff peaks form.

Set aside

In another bowl:

Beat cream cheese 1/4 C sugar until creamy smooth.

Set aside

In a third bowl:

Mix cranberry sauce and orange peel and mix well.

Add Cranberries to Cream Cheese mixture until well combined.

Fold in whipped cream

Spoon the filling into the Crust

Cover with plastic wrap ( do not let the plastic touch the filling), you could also cover it with foil) instead of plastic wrap,  refrigerate at least 4 hours or until firm.

Garnish each serving with additional whipped cream.

Enjoy!

Peace in the Kitchen!


Kool -Aid Pie:

I had previously posted a recipe for Kool Aid Pickles and I thought that was bizarre. I made them and I loved them. I've learned not to be critical when I see a recipe that I'm not familiar with. There was such a great story that went with the Kool Aid Pickle recipe that I embraced the concept.

There isn't a story behind this recipe, just another All American Iconic recipe.

This recipe comes from Allrecipes.com

1 (0.13oz) package of any fruit flavored unsweetened Kool Aid drink mix.

1 (14oz.) can of sweetened condensed milk.

1 (8oz.) container of frozen whipped topping, thawed.

1 - 9" prepared graham cracker crust.

Whisk Kool Aid and milk until thick and smooth.

Gently fold in whipped topping until light and fluffy.

Spread into the crust

Refrigerate for at least 1 hour.

Enjoy!

Peace in the Kitchen!

Sour Cream Apple Pie:

I love anything made with Apple during the Fall and Winter Seasons.

I have many recipes using Apples.

My new favorite Apple is Jonagold.

I've recently heard about Gravenstein Apples but I haven't looked for them. I may do that this weekend and try one. Apparently they are excellent for baking.

2 TBS flour

1/2 C granulated sugar

1/2 C brown sugar

1 egg, beaten

1 C sour cream

1tsp vanilla

1/4 tsp salt

5 C Jonagold Apples, peeled, cored, sliced.

1 - 9" unbaked pie shell

Preheat oven to 350 degrees

Combine flour and sugar in a bowl

Add egg, sour cream , vanilla and salt.

Beat until smooth.

Fold in Apples by hand and pour into the pie shell.

Topping:

1/2 C granulated sugar

5 TBS flour

1/2 stick butter (4TBS or 1/4C)

Topping:

Blend all ingredients until crumbly and cover the pie with the topping.

Bake for 30 minutes.

Enjoy!

Peace in the Kitchen!

This is the third in a series of Coconut Pie Recipes

This is an adaptation of a Better Homes and Gardens recipe from the 70's.

My wife has been making this since then.

She did a Pie of the Month for one of our best friends as a Christmas gift, this was one of the favorites.

It's a great Summer Pie.

Pineapple Coconut Pie:

1 1/3 C Flaked Coconut

2 TBS Butter, melted

1- 3 1/4 oz. package of Vanilla Tapioca Pudding Mix

1- 3 oz. package of Lemon Jello

1 1/4 C Milk

1/2 of a 6 oz. can (1/3 C ) frozen unsweetened Pineapple Juice Concentrate, thawed

1 - 2.6 oz package of Dream Whip Dessert Topping Mix. ( I believe Wal-Mart still sells it)

1 - 8 oz. Can Crushed Pineapple, well drained or at least 3/4 C if you have some leftover.

Dream Whip® is a non-dairy dessert topping that a cook can make at home. In its dry form, it doesn't contain any dairy products, but it is typically whipped with a mixer together with cold milk and vanilla. Many people who don’t like the taste of non-dairy, refrigerated whipped topping, but who would rather avoid the fat in heavy whipping cream, use it to top desserts.

This topping was introduced by the General Foods Corp. in 1957 as one of the convenience products that flooded the market about that time. It caught on and is still a popular alternative to other kinds of whipped topping. Dream Whip® is shelf stable, which means the dry packets will last for years. It is also consistently soft and fluffy when prepared.

Many cooks use this product instead of refrigerated non-dairy whipped topping in recipes for icebox or other cream-style pies. Some claim that it gives a lighter, higher, fluffier result, whether in cakes or in cream pies. This topping can also be used with a cake mix or even as a dressing for a fruit salad.

Combine :

Coconut

Butter

Press into the bottom and sides of a 9" Pie Pan

Bake at 325 degrees for 15 minutes

The Coconut should be golden brown.

Cool completely.

In a medium saucepan, combine:

Jello

Pudding Mix

Milk

Whisk together and mix well

Cook and stir until it boils.

Remove from heat.

Stir in the Pineapple Concentrate ( not the Pineapple)

Chill well, until partially set

Prepare Dessert Topping Mix according to package directions.

Fold into the Pudding mixture.

Add the  Pineapple.

Pour the mixture into the crust.

Chill 5 hours

Enjoy!

Peace in the Kitchen!



Pineapple Cream Pie:

This was one of the best pies that my mother made...... often.

We all loved it and we still enjoy it for a summer picnic.

1 16oz. container of Sour Cream

1 small box of Vanilla Pudding

1 20oz. can of Crushed Pineapple, drained

1 C Chopped Pecans

1 pre made Graham-cracker Pie Shell

Mix all ingredient in a bowl, combine well.

Pour into the Pie Shell

Refrigerate

Simple, Easy, Yummy!

Enjoy!

Peace in the Kitchen!

This recipe is from Love From The Oven, a Blog that I follow.

Key Lime Margarita Pie:

Ingredients

• 1-1/4 cups crushed pretzels
• 1/4 cup sugar
• 6 Tbsp. butter, melted
• 1 can (14 oz.) sweetened condensed milk
• 1/2 cup lime juice (you can use margarita mix in place of the lime juice or a combo of both)
• 1 env. KOOL-AID Lemon Lime Unsweetened Soft Drink Mix
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Instructions

MIX pretzel crumbs, sugar and butter; press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to fill.

MIX next 3 ingredients in large bowl. Whisk in 2-1/2 cups COOL WHIP; pour into crust.

FREEZE 6 hours. Remove from freezer 15 min. before serving; let stand at room temperature until slightly softened. Top with remaining COOL WHIP.

Enjoy!
Peace in the Kitchen!

Margarita Pie:

You can't live in Texas and not have a recipe for Margarita Pie!

I have some great recipes for Margaritas too..... later!

Ye Haw!

Crust:

1 1/4 C finely crushed Pretzels

1/2 C plus 2 TBS Butter, melted

1/4 C Sugar

Mix together in a bowl until well combined.

Press into a 9" pie pan and refrigerate until completely chilled.

Filling:

1 (14oz.) can Sweetened Condensed Milk

1/3 C Lime Juice

4 TBS Tequila (don't hold back, get the good stuff)

2 TBS Triple Sec

Green Food Coloring

1 C Heavy Cream, whipped

Additional Whipped Cream and Pretzels for Garnish.

In a large mixing bowl:

Combine Milk, Lime Juice, Tequila, Triple Sec and food coloring.

Mix well, fold in Whipped Cream.

Pour into prepared crust.

Chill 2 hours or Freeze 4 hours for a firmer texture

Garnish with Whipped Cream and Crushed Pretzels

Enjoy!

Peace iin the Kitchen!