Sunday, June 29, 2014

Lemon Meringue Pie



Ingredients
1 cup white sugar (for this recipe I used brown sugar since I was out of white)
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter (I used "I can't believe it's not butter)
4 egg yolks, beaten
1 (9 inch) pie crust baked
4 egg whites
6 tablespoons of white sugar (again, I used brown sugar)

Steps
1. Preheat oven to 350 degrees F
2. In a medium saucepan, whisk together sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stir frequently until mixture comes to a boil. Add butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mix. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat and pour the filling into the baked pie crust. 
3. Next in a large bowl, whip egg whites until foamy. Then add the sugar gradually meanwhile continuing to whip until stiff peaks form. Spread over pie.
4. Bake in a preheated oven for 10 minutes or until meringue is golden brown. 




This was a recipe that I had never made before and had found on Allrecipes.com. It was a huge hit with my family and especially my husband who isn't much of a pie fan. Hope you enjoy!!!

Saturday, June 28, 2014

Broccoli Salad



I got this recipe from my Aunt Sue after she had made it for my daughter's baby shower and it was one of the only ways I could get myself to eat broccoli. Enjoy!

Ingredients
2 bunches of broccoli- cut into 3/4" pieces
1/4 cup white vinegar
8 oz. fresh mushrooms- sliced
1 cup dried cranberries
2 cups original miracle whip
1 bunch of green onions
1/3 cup white granulated sugar
1 package of bacon bits

Steps
1. Mix dressing together (miracle whip, sugar, vinegar, cranberries, and onions)
2. Refridgerate over night
3. Just before serving, add the dressing and bacon to the broccoli and mushrooms

Friday, June 13, 2014

Bacon Onion Cheese (B.O.C.)

Ever since I got pregnant with our second child, I leave the grocery shopping up to my husband. But here's the thing, he forgets to do it some weeks, so I came up with a new version of the B.L.T.
Ingredients:
2 slices of bread
Mayo or miracle whip
Cheese slice
Onion
2 slices bacon
Steps:
1. Toast the bread
2. Spread mayo over both pieces of toast
3. Next put the cheese on
4. Slice the onion and place a couple of pieces on top of the cheese
5. Next cut the 2 slices of bacon in half and place in a row on top of the onion slices
6. Top with the last piece of toast
7. Enjoy!

Wednesday, June 11, 2014

Frozen Lemon Pie

"Aunt Bee's pie recipe sure is good!" -Andy Griffith
Ingredients
1 c. finely crushed post grape-nuts flakes
1/4 c. butter, melted
2 egg yolks
1/4 c. sugar
Dash of salt
1/2 tsp grated lemon rind
1/4 c. lemon juice
1/4 c. heavy cream
2 egg whites
1/4 c. sugar

Directions
Mix cereal and butter. Press 3/4 c. firmly on bottom and sides of an 8-inch pie pan. Blend egg yolks and 1/4 c sugar in top of double boiler. Mix in salt, lemon rind, and lemon juice. Cook and stir over boiling water, until slightly thickened - about 5 minutes. Cool. Whip cream just until soft peaks will form and fold in lemon mixture. Beat egg whites until foamy throughout. Add 1/4 cup sugar gradually and continue beating until stiff peaks will form. Fold in cream mixture and pour into crust. Sprinkle with remaining cereal mixture. Freeze until firm - about 4 hours.

Makes 6 to 8 servings.

"This is one of my favorite desserts - it's frozen and cool, the lemon flavor is tart and refreshing, and oh boy, the filling sure is smooth. It's that li'l ole crunchy crust that sets it off." -Andy Griffith, Star of Andy Griffith Show CBS-Tv Monday Night

 

Apple Pie



Filling






































































































6
cups thinly sliced, peeled apples (6 medium)

3/4
cup sugar
2
tablespoons all-purpose flour
3/4
teaspoon ground cinnamon
1/4
teaspoon salt
1/8
teaspoon ground nutmeg

1
tablespoon lemon juice

Crust
Use your favorite homemade or bought crust

Steps
1. Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom. 

2. In large cooking pot, gently mix filling ingredients and cook together until the apples are soft; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal. Cut slits or shapes in several places in top crust.

3. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

Apple pie is my favorite pie and one that I enjoy making often and freezing in the summertime when the apples drop. The reason why I cook the ingredients together is because sometimes I use frozen apple slices and want to make sure that the filling isn't too runny. The lemon juice or orange juice really brings out the flavor of the apples. 

Note: I got my recipe and tweaked it from the Pillsbury recipe. 

Cole Slaw Dressing

1 c. canola or vegetable oil
1 c. white sugar
1 tsp. ground mustard

---Mix Together---

Add 1 small onion

Then add:

1/2 c. white vinegar
1 tsp. celery seed

---Mix Together---

Tip: start with 1/2 c - 3/4 c sugar and add as needed


Homemade Chili

Ingredients:
2 cans kidney beans
1 can black beans
3 cans tomatoes
1 can sweet corn
1 large onion
1 pound ground beef or turkey (I've used chicken too)
1 packet chili seasoning
Extra oregano if needed

Directions:
1. Saute onion with ground meat until fully cooked
2. Stir in beans, tomatoes, and corn
3. Add the seasonings
4. Heat on medium-high until everything is heated up to your liking

I have found that this is my family's favorite way of how I've done my chili in the past. If you aren't a fan of corn, don't add it, but I do in order to get my kids to eat more vegetables.

Serve with a dollop of sour cream on top!

Tip: use a big pot to cook the chili

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