2 lbs of Yukon Gold Potatoes
1-6 oz bag of baby spinach
3 TBS bread crumbs
4 slices of bacon
1 large onion
3 garlic cloves
1 large egg
1/2 Cup Romano cheese
1/2 Cup Mozzarella cheese
1 tsp salt
1/2 tsp pepper
2 tsp hot sauce
Cook pealed potatoes in boiling water until tender. Stir in spinach. Drain, place in a large bowl and mash. Spray a pie plate and sprinkle with bread crumbs. Cook bacon until crisp and then crumble. Cook onion and garlic in bacon drippings until soft. Then stir into potato mixture with egg, cheese, salt, pepper and hot sauce Spoon into pie plate Sprinkle with 3 TBS of romano cheese. Bake at 350 for 50 minutes.
Monday, October 25, 2010
Peanut Butter Pie
I got this recipe from my now deceased older brother Tom who was an excellent cook and that was how he made a living. Love you and miss you, Tom.
Peanut Butter Pie
2 Cups Vanilla Ice Cream
1 Cup Jiff Crunchy Peanut Butter
1 tsp vanilla
1 TBS white sugar
1 nine inch graham cracker crust
Mix first four ingredients and freeze in the graham cracker crust until firm.
Peanut Butter Pie
2 Cups Vanilla Ice Cream
1 Cup Jiff Crunchy Peanut Butter
1 tsp vanilla
1 TBS white sugar
1 nine inch graham cracker crust
Mix first four ingredients and freeze in the graham cracker crust until firm.
Caramel Apple Crumb Pie
Pie crust of your choice, either homemade or store bought
Filling:
1 tablespoon butter or stick margarine
1/2 cup packed brown sugar
3/4 teaspoon ground cinnamon
9 cups sliced peeled Granny Smith apple (about 2 3/4 pounds)
3 tablespoons all-purpose flour
2 teaspoons lemon juice
Topping:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
2 tablespoons chilled butter or stick margarine, cut into small pieces
2 1/2 tablespoons caramel sundae syrup
To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Combine 1/2 cup brown sugar and cinnamon. Add sugar mixture and apples to skillet; cook 5 minutes, stirring occasionally. Remove from heat; stir in 3 tablespoons flour and lemon juice. Spoon into prepared crust. To prepare topping, lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine flour and 1/4 cup brown sugar in a bowl; cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Drizzle syrup over apple mixture; sprinkle topping over syrup.
Bake at 375° for 30 minutes or until apples are tender. Cool on a wire rack
Filling:
1 tablespoon butter or stick margarine
1/2 cup packed brown sugar
3/4 teaspoon ground cinnamon
9 cups sliced peeled Granny Smith apple (about 2 3/4 pounds)
3 tablespoons all-purpose flour
2 teaspoons lemon juice
Topping:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
2 tablespoons chilled butter or stick margarine, cut into small pieces
2 1/2 tablespoons caramel sundae syrup
To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Combine 1/2 cup brown sugar and cinnamon. Add sugar mixture and apples to skillet; cook 5 minutes, stirring occasionally. Remove from heat; stir in 3 tablespoons flour and lemon juice. Spoon into prepared crust. To prepare topping, lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine flour and 1/4 cup brown sugar in a bowl; cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Drizzle syrup over apple mixture; sprinkle topping over syrup.
Bake at 375° for 30 minutes or until apples are tender. Cool on a wire rack
Cranberry Fluff
2 cups raw cranberries, ground in a food processor or chopped very finely
1 cup white sugar
1 pint heavy whipping cream
6 cups miniature marshmallows
1 can crushed pineapple, drained
Combine the ground cranberries and sugar in a bowl. In another bowl, whip the cream and stir in the miniature marshmallows. Let both mixtures sit in the refrigerator for at least 3 hours and then fold the cranberry mixture into the whipped cream. Then gently fold in the crushed pineapple and spoon the mixture into your serving dish. Cover with plastic wrap and let set for several hours (or overnight) in the refrigerator.
Bleu Cheese Dressing
Click on title to view
Bob absolutely loves bleu cheese dressing. I may try this one day soon
Bob absolutely loves bleu cheese dressing. I may try this one day soon
Subscribe to:
Posts (Atom)