Ingredients:
1 baked, empty pie shell
Clear Filling:
1 1/2 cups sugar
1/2 cup cornstarch
1/2 cup fresh lemon juice
1 tablespoon butter
1 3/4 cup water
4 large egg yolks
Fluffy Filling:
1 cup heavy whipping cream
8 oz softened cream cheese
1 14 oz sweetened condensed milk
6 oz frozen lemonade-thawed
1 small package lemon instant pudding
To make clear filling: In a small bowl beat egg yolks and lemon juice-set aside. Next mix sugar, cornstarch and water in a medium sized saucepan over medium heat until thick and boiling. Boil an additional minute stirring rapidly and then remove from heat. Stir egg mixture into cornstarch mixture very quickly to prevent lumping. Return to heat and continue stirring until very thick and boiling again. Remove from heat and stir in butter. Press plastic wrap into hot filling to avoid having a skin form while filling cools in refrigerator for 1 hour.
To make fluffy filling: In a small bowl beat whipping cream until stiff peaks form. In a large bowl beat cream cheese and sweetened condensed milk until smooth. Beat in lemonade and pudding mix into cream cheese mixture until completely blended. Gently fold whipped cream into mixture.
Spoon fluffy filling into pie shell and make an even, shallow depression in fluffy filling from the middle to 1" from edge of pie. Refrigerate until set, then spoon clear filling into the depression.
Thursday, December 2, 2010
Spiced Cranberry Relish
Ingredients:
3/4 cup orange juice
1/2 to 2/3 cup sugar
1/4 tsp. cinnamon
1/4 tsp. ground nutmeg
Dash of ground cloves
1 12 oz. package fresh cranberries
1/2 raisins- golden or purple
1/2 cup chopped pecans
In a medium saucepan combine juice, sugar and spices and bring to a boil until sugar is dissolved. Add cranberries and raisins and stir until cranberries pop. Remove from heat. Stir in pecans. Cover and chill. Serve with turkey or ham or pork or.... anything you think of to put the stuff on. IT IS GOOD!
3/4 cup orange juice
1/2 to 2/3 cup sugar
1/4 tsp. cinnamon
1/4 tsp. ground nutmeg
Dash of ground cloves
1 12 oz. package fresh cranberries
1/2 raisins- golden or purple
1/2 cup chopped pecans
In a medium saucepan combine juice, sugar and spices and bring to a boil until sugar is dissolved. Add cranberries and raisins and stir until cranberries pop. Remove from heat. Stir in pecans. Cover and chill. Serve with turkey or ham or pork or.... anything you think of to put the stuff on. IT IS GOOD!
Monday, November 15, 2010
Tamale Casserole
Ingredients:
1 can (8.75 oz.) whole kernel corn, drained
1 can (15 oz.) dark kidney beans, drain about 1/2 the liquid
1 can(8.75 oz.) garbanzo, pinto or black beans drained
2 cups shredded cheddar cheese
1/2 cup green onions chopped
1 small can diced green chilies
1 tbsp. chili powder
1/4 tsp. cumin
1 package (8 1/2 oz.) cornbread mix
Combine everything together in a large bowl, except the cornbread mix. Pour mixture into a greased baking dish (2 quart). Prepare cornbread batter according to package directions and pour over the top of the bean mixture- smooth out into an even layer.
Bake at 350 degrees for 30-40 minutes or until top is golden brown.
Side note:
I could not find small (8.75 oz) cans of beans. So instead of just using half of a can I kind of doubled the recipe by using a 15 oz. can of corn, 15 oz. can of black beans, Marie Callendar's cornbread mix that is sold in a 16oz. package and then doubling everything else. The proportions are not exact but I figured that this recipe was not really exact. I cooked the whole casserole in a 9X13. I think it turned out well. This recipe was a different taste for our family.
1 can (8.75 oz.) whole kernel corn, drained
1 can (15 oz.) dark kidney beans, drain about 1/2 the liquid
1 can(8.75 oz.) garbanzo, pinto or black beans drained
2 cups shredded cheddar cheese
1/2 cup green onions chopped
1 small can diced green chilies
1 tbsp. chili powder
1/4 tsp. cumin
1 package (8 1/2 oz.) cornbread mix
Combine everything together in a large bowl, except the cornbread mix. Pour mixture into a greased baking dish (2 quart). Prepare cornbread batter according to package directions and pour over the top of the bean mixture- smooth out into an even layer.
Bake at 350 degrees for 30-40 minutes or until top is golden brown.
Side note:
I could not find small (8.75 oz) cans of beans. So instead of just using half of a can I kind of doubled the recipe by using a 15 oz. can of corn, 15 oz. can of black beans, Marie Callendar's cornbread mix that is sold in a 16oz. package and then doubling everything else. The proportions are not exact but I figured that this recipe was not really exact. I cooked the whole casserole in a 9X13. I think it turned out well. This recipe was a different taste for our family.
Thursday, November 4, 2010
Matt's Delicious Turkey Chili (that I have only ever made with Chicken)
Ingredients:
4 boneless skinless chicken breasts (or equivalent amount of turkey)
Marinated in some:
7-up, olive oil, lime juice, salt, and chili powder.
then: grill, cool, cut, and set aside
Ingredients continued:
2 Tbs. olive oil
1 clove minced garlic
1 large yellow onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 can black beans with juice
1 can kidney beans with juice
1 can pinto beans with juice
1 can corn, drained
2 14oz cans stewed tomatoes with juice (we always puree at our house)
1/4 cup chopped cilantro
juice of 1 lime ( about 2 Tbs)
2 Tbs. apple cider vinegar
1/3 cup brown sugar (Matt specifies dark brown but....)
1 Tbs. chili powder
???? dashes of Tabasco sauce (how hot do YOU like it?)
In a large pot saute the garlic, onion, and peppers in the olive oil until slightly tender. Then add remaining ingredients and bring to a boil. This is probably one of those recipes that you should simmer for hours but.... I am normally running behind. So cook til you think it is good.
We ALWAYS serve this with some really good sourdough bread*
* Until we moved to Lamar and sourdough became nonexistent :)
4 boneless skinless chicken breasts (or equivalent amount of turkey)
Marinated in some:
7-up, olive oil, lime juice, salt, and chili powder.
then: grill, cool, cut, and set aside
Ingredients continued:
2 Tbs. olive oil
1 clove minced garlic
1 large yellow onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 can black beans with juice
1 can kidney beans with juice
1 can pinto beans with juice
1 can corn, drained
2 14oz cans stewed tomatoes with juice (we always puree at our house)
1/4 cup chopped cilantro
juice of 1 lime ( about 2 Tbs)
2 Tbs. apple cider vinegar
1/3 cup brown sugar (Matt specifies dark brown but....)
1 Tbs. chili powder
???? dashes of Tabasco sauce (how hot do YOU like it?)
In a large pot saute the garlic, onion, and peppers in the olive oil until slightly tender. Then add remaining ingredients and bring to a boil. This is probably one of those recipes that you should simmer for hours but.... I am normally running behind. So cook til you think it is good.
We ALWAYS serve this with some really good sourdough bread*
* Until we moved to Lamar and sourdough became nonexistent :)
Wednesday, November 3, 2010
Italian Potatoe and Sausage Soup
Ingredients:
1 lb. Italian sausage
3 large potatoes, peeled and cut into soup size bites
1 large onion, chopped
1/2 can real bacon bits ( you can replace with real bacon if your "really" in the mood to cook it)
2 cloves garlic minced
2 C. kale, chopped*
2 cans chicken broth ( I never use broth I always use water and bouillon powder- I think it comes out to be about 3 1/2 cups water and 3 1/2 tsp. bouillon.)
4 cups water
1 C. whipping cream
* (I didn't know how to handle kale so I looked it up) To chop kale: remove leaves from the bunch. Fold in half and cut out the stalk. Roll remaining leaf portion into a cigar-type roll and then chop down the roll. Set aside until later
Brown sausage and drain on paper towels. Combine onions, potatoes, water, broth, and garlic. Boil until potatoes are tender. Add sausage and bacon and simmer an additional 10 min. Stir in cream and kale and then cook an additional 5 min to slightly wilt the kale, then serve.
For some extra spice you can either use hot Italian sausage OR I just added red pepper flakes to my own serving because of the mild preference of most of my family.
1 lb. Italian sausage
3 large potatoes, peeled and cut into soup size bites
1 large onion, chopped
1/2 can real bacon bits ( you can replace with real bacon if your "really" in the mood to cook it)
2 cloves garlic minced
2 C. kale, chopped*
2 cans chicken broth ( I never use broth I always use water and bouillon powder- I think it comes out to be about 3 1/2 cups water and 3 1/2 tsp. bouillon.)
4 cups water
1 C. whipping cream
* (I didn't know how to handle kale so I looked it up) To chop kale: remove leaves from the bunch. Fold in half and cut out the stalk. Roll remaining leaf portion into a cigar-type roll and then chop down the roll. Set aside until later
Brown sausage and drain on paper towels. Combine onions, potatoes, water, broth, and garlic. Boil until potatoes are tender. Add sausage and bacon and simmer an additional 10 min. Stir in cream and kale and then cook an additional 5 min to slightly wilt the kale, then serve.
For some extra spice you can either use hot Italian sausage OR I just added red pepper flakes to my own serving because of the mild preference of most of my family.
Thursday, October 7, 2010
Apple cranberry stuffed pork chops
Ingredients:
3 boneless pork chops
2 tablespoons olive oil
1/2 onion, chopped
1 granny smith apple- peeled, cored and diced
1/2 cup dried cranberries
2 tablespoons balsamic vinegar.
salt and pepper to taste
1 recipe apple glaze
In a small frying pan combine 1 tablespoon olive, onion and apple. Cook on med-high for about five minutes. Add dried cranberries and balsamic vinegar. Continue cooking until onions and apples are tender. Place on a plate and cool.
Cut a pocket into pork chops by starting to fillet the chop but not pushing the knife completely through. Stuff the chops with cooled apple mixture and then brown the sides in remaining tablespoon of olive oil in small frying pan. Place stuffed, browned pork chops in a baking dish and top with any remaining apple mixture. Cover with foil and bake at 350 degrees for 30-40 minutes or until chops are cooked through. Serve with the apple glaze
3 boneless pork chops
2 tablespoons olive oil
1/2 onion, chopped
1 granny smith apple- peeled, cored and diced
1/2 cup dried cranberries
2 tablespoons balsamic vinegar.
salt and pepper to taste
1 recipe apple glaze
In a small frying pan combine 1 tablespoon olive, onion and apple. Cook on med-high for about five minutes. Add dried cranberries and balsamic vinegar. Continue cooking until onions and apples are tender. Place on a plate and cool.
Cut a pocket into pork chops by starting to fillet the chop but not pushing the knife completely through. Stuff the chops with cooled apple mixture and then brown the sides in remaining tablespoon of olive oil in small frying pan. Place stuffed, browned pork chops in a baking dish and top with any remaining apple mixture. Cover with foil and bake at 350 degrees for 30-40 minutes or until chops are cooked through. Serve with the apple glaze
Apple Glaze (for meats)
Okay- so I found this glaze recipe and was excited by it's simplicity. I just wanted to record it so that I could reference it in the future. This would be so yummy with ham and potatoes. Tonight I made it to go with apple stuffed pork chops.
In a small saucepan mix together: 1 cup apple juice, 1 tablespoon cornstarch, and 2 tablespoons brown sugar. Stir until smooth and then cook on medium heat until it thickens to a gravy consistency. Season with salt and pepper to taste.
In a small saucepan mix together: 1 cup apple juice, 1 tablespoon cornstarch, and 2 tablespoons brown sugar. Stir until smooth and then cook on medium heat until it thickens to a gravy consistency. Season with salt and pepper to taste.
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