Tag: Recipe

Recipes

Buttermilk Pie

Nicole


I have heard over and over just how great buttermilk is! “OH NICOLE you have to try buttermilk pie.” Finally I made a buttermilk pie and I must say it was pretty good. I will admit I do NOT like anything eggy! For instance I do not like frittata, omelets, bread pudding or eggs in general. To me this was on the border line of almost too eggy! Don’t get me wrong I loved it! The flavor was incredible. It comes together quick and easy and served warm its heaven. Severed hot it’s lethal. Let it cool!!  This is a keeper!

Ingredients:
  • 1/2 cup butter or 1/2 cup margarine , melted
  • 1 1/2 cups sugar
  • 3 tablespoons flour
  • 3 eggs , beaten
  • 1 pinch salt
  • 1 teaspoon vanilla
  • 1 cup buttermilk
  • 1 deep dish pie shell (I used Pillsbury)

Directions:
  1. Preheat oven to 400°F.
  2. Beat the butter and sugar together until light.
  3. Add the eggs and beat; then beat in vanilla.
  4. Sift the dry ingredients together and add to the batter alternatively with the buttermilk; beat until smooth.
  5. Pour into a deep dish pie shell and bake at 400F for 10 minutes, reduce heat to 350F and bake for 50-60 additional minutes.
  6. Pie should turn a nice golden brown and a knife inserted should come out clean.
  7. I think it is absolutely best when it is just still warm. 

Original Recipe Source

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Recipes

Sweet Potato Pie

Nicole


I love sweet potatoes and I love sweet potato pie, but I had never made a sweet potato pie myself. After Thanksgiving I had a ton of sweet potatoes left over. I kind of went sweet potato crazy at the store the night before Thanksgiving because they had sweet potatoes 6 pounds for $1! I ended up with 12 pounds… my husband looked at me like I was losing my mind when I started loaded up the cart with them, but I had a plan… kind of….

After looking for just the right sweet potato pie recipe I found this one and boy I am happy I did! It turned out fantastic! Just perfect!! I am guilty of using a Pillsbury pie crust because I didn’t have time to make one from scratch, but everything else was all me.  If you like sweet potato pie then this is a recipe for you!

Ingredients:
  • 1/3 cup butter or 1/3 cup margarine , softened
  • 1/2 cup sugar
  • 2 eggs , lightly beaten
  • 3/4 cup evaporated milk
  • 2 cups mashed sweet potatoes
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 9 inches unbaked pie shells

Directions:
  1. In a mixing bowl, cream butter and sugar.
  2. Add eggs; mix well.
  3. Add milk, sweet potatoes, vanilla, cinnamon, nutmeg, and salt; mix well.
  4. Pour into pie shell.
  5. Bake at 425 degrees for 15 minutes.
  6. Reduce heat to 350 degrees; bake 35-40 minutes longer or until pie tests done.
  7. Cool; Store in refrigerator or eat warm! It’s fantastic warm!

OriginalRecipe Source

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Recipes

Magnifique’ Chicken Pot Pie

Nicole



I started with a recipe I found on Food.com. Once the pot pie filling was made I tasted it and I was pretty disappointed in how bland it tasted to me.

I decided that this recipe was just not going to cut it. It’s nothing personal against it’s creator I just needed more pazazz! Or as my Granny always said it really needed “doctoring up”! I looked through a ton of recipes to see what they were adding and I added a little of this and a little of that until I got potpie filling that actually has a great flavor! I made these pot pies in egg roll wrappers so they would turn out crisp with a gooey filling. To shape the pot pies I used cupcake pans. Excellent and fun!

Ingredients: 
  • 1/2 cup potato, diced
  • 1/2 cup onion, diced
  • 1/4 cup celery, diced
  • 1/2 cup carrot, diced
  • 1/4 cup melted margarine
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 3/4 cup half-and-half
  • 1/3 cup dry white wine
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/16 teaspoon sage
  • 1/8 teaspoon ground thyme
  • ¼ teaspoon season salt
  • 2 cups chicken, cooked and chopped
  • 1 package of egg roll wrappers

Directions:
  1. Preheat oven to 400°F.
  2. Sauté onion, celery, carrots and potatoes in margarine for 10 minutes.
  3. Add flour to sautéed mixture, stirring well, and cook one minute stirring constantly.
  4. Add broth, white wine, and half and half.
  5. Gradually stir into vegetable mixture.
  6. Stir in salt, pepper, garlic powder, sage, thyme, and season salt
  7. Cook over medium heat stirring constantly until thickened and bubbly.
  8. Add Chicken and stir well
  9. At this point I allowed the filling to cool and I refrigerated it overnight. This allowed all the spices to mingle and get happy. You can certainly skip this step. I was using this as a make ahead meal.
  10. If you are putting this together at a later time you will need to heat up your pie filling bringing it to a bubble
  11. Using a cupcake pan take individual egg roll wrappers and place them in each cup laid out one at a time and full each cup with 1/4 cup of mixture. 
  12. Bring each egg roll wrapper corner to the middle and press together. They will seal up for the most park while they bake.
  13. When the are golden brown they are ready!!

Original Source

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Recipes

Braided Spaghetti Bread

Nicole
Gorgeous!

Through Pinterest I found this recipe, and I am in love with it. It’s not that it’s anything extraordinary, but it’s fun, easy, inexpensive, visually impressive, and a great way to use up leftovers. Saturday night we had spaghetti for dinner. I just used spaghetti sauce out of the jar. I was short on time, and let’s face it… its easy!


I had remembered seeing this recipe on Pinterest and I decided to make a little extra spaghetti up to give this recipe a try. Admittedly I was a little intimidated at the idea of ‘braiding’ the bread, but in truth it’s really not braiding more like laying lol! I can handle that! I have included the original link so that you can see the step by step pictures the original poster posted. The original recipes comes from the Rhodes bread recipe book.
Pre-Baked
My Variation of Ingredients:
  • 1 jar of spaghetti sauce (I used the store brand 4 cheese)
  • 1 small package of spaghetti noodles
  • 8 oz. package of mozzarella cheese
  • 1 loaf of frozen bread (Rhodes, or Bridgford)
  • 1 egg
  • 2 TBS Parmesan cheese
  • Dry parsley
  • ½ tsp. Garlic powder

My Variation Directions:
**Using Left Over Spaghetti** I used leftover spaghetti which already had sauce on it. I weighed out 14oz of spaghetti with the sauce already on it. I added an additional 1 cup of spaghetti sauce to the left over spaghetti and mixed it in well. This will help prevent the spaghetti from drying out as its baking. You will want to make sure your spaghetti is very saucy. I also took a knife and fork and cut the spaghetti into 1 inch pieces to make sure it would work easier with the dough and serving it.***


Follow these wonderful step by step directions CLICK HERE

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Recipes

Melt-In-Your-Mouth Meatballs with Gravy

Nicole

I really loved this recipe, my husband on the other hand did not. I couldn’t get out of him what he didn’t like, but I thought it was great. I was more work than I really wanted to do that night, but the end results were worth it. The meatballs were tender, but not mushy, and the gravy was super creamy and simply delicious!


Meatball Ingredients:
  • 1 1/2 lbs. ground beef
  • 1 large egg, slightly beaten
  • 1/2 cup grated parmesan cheese
  • 1/3 cup breadcrumbs (I used Panko)
  • 1 tablespoon garlic powder
  • 1 -2 teaspoon season salt
  • 1 teaspoon fresh ground black pepper
  • 1/3 cup milk
  • 2 tablespoons dried parsley

Gravy Ingredients:

  • 1/4 cup butter or margarine
  • 1/4 cup chopped onion
  • 1/4 cup flour
  • 2 cups beef broth
  • 1/4 teaspoon pepper
  • 1 teaspoon dried thyme

Directions:
  1. Mix all ingredients meatball ingredients together in a large bowl (I used my Kitchen Aid Mixer to save time)
  2. Shape into small meatballs and set aside to get your gravy started.
  3. In medium saucepan, melt butter
  4. Once the butter is melted add the onions. Sauté onion until the onions are translucent.
  5. Whisk in flour and cook until bubbly, then whisk in beef broth. This should all be done slowly to avoid lumps.
  6. Bring to a boil, and add remaining gravy seasoning.
  7. Reduce heat and simmer.
  8. Add your meatballs to the simmering gravy.
  9. Gently place meatballs in gravy. Do not stir for at least 20 minutes (this is a must) or you will risk breaking the meatballs.
  10. After the 20 minutes are up you may begin gently stirring your gravy.
  11. Continue cooking in the gravy for another 20 minutes, and the meatballs will be thoroughly cooked.

Original Meatball Recipe
Original Gravy Recipe

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