Thursday, November 28, 2013

Gail Simmons Press-in Pie Crust

Servings:Over 8
Difficulty: Easy
Cook Time:  min
Baking pies for a large crowd can be intimidating and time-consuming, but Gail Simmons stopped by "Good Morning America" with Food & Wine's quick fix. By using an easy press-in crust and turning the pies into bars, you can feed large amounts of people with a lot less work. Try this simple baked press-in crust for your pies this Thanksgiving.


  • 2 1/2 sticks cold unsalted butter, cut into cubes
  • 1/4 cup plus 2 tablespoons light brown sugar
  • 1/4 cup plus 2 tablespoons granulated sugar
  • 2 1/2 cups all-purpose flour sifted with 1/2 teaspoon kosher salt
  • Cooking Directions

    In the bowl of a stand mixer fitted with the paddle, cream the butter with the sugars at medium speed for 2 minutes. With the mixer at low speed, beat in the sifted flour-and-salt mixture.
    Preheat the oven to 350°. Line a 9-by-13-inch baking pan with parchment paper, allowing 2 inches of overhang on the 2 long sides. Transfer the dough to the pan and press it over the bottom and 1 1/4 inches up the side all around. (You can cover the dough with plastic wrap and press with the bottom of a measuring cup.) Be sure the corners are not too thick. Refrigerate until firm.
    Bake the crust for 30 to 35 minutes, until golden brown; halfway through baking, use the back of a spoon to smooth the sides and corners of the crust. Transfer the pan to a wire rack and let the crust cool before filling.
    Recipe contributed by Sarah Jordan.
    This recipe was styled by chef Karen Pickus for Good Morning America.

    Recipe Summary

    Course: Dessert

    Gail Simmons Punpkin Pie

    Servings:Over 8
    Difficulty: Easy
    Cook Time:  min
    Baking pies for a large crowd can be intimidating and time-consuming, but Gail Simmons stopped by "Good Morning America" with Food & Wine's quick fix. By using an easy press-in crust and turning the pies into bars, you can feed large amounts of people with a lot less work. Try these simple pumpkin pie bars this Thanksgiving.


  • 1/4 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 2 large eggs
  • One 15-ounce can pure pumpkin puree
  • One 12-ounce can evaporated milk
  • Baked Press-In Crust
  • Crème fraîche, for serving
  • Cooking Directions

    Preheat the oven to 425°. In a small bowl, whisk the sugars with the spices and salt. In a medium bowl, whisk the eggs. Whisk in the sugar mixture, then whisk in the pumpkin puree and the evaporated milk until smooth.
    Pour the filling into the crust and bake for 10 minutes. Lower the oven temperature to 350° and bake for about 25 minutes longer, until the filling is fully set. Transfer the pan to a rack and let cool completely. Cut into bars and serve with crème fraîche.
    Make Ahead: The pumpkin pie bars can be refrigerated for up to 2 days. Serve chilled or at room temperature.
    Recipe contributed by Sarah Jordan.
    This recipe was styled by chef Karen Pickus for Good Morning America.

    Recipe Summary

    Course: Dessert

    Wednesday, November 27, 2013

    Jimmy Carter

    1 1/2 cups graham cracker crumbs
    1/4 cup white sugar
    1/3 cup butter, melted
    1 (8 ounce) package cream cheese
    1/3 cup peanut butter
    2 (8 ounce) containers frozen whipped topping, thawed
    1 cup confectioners’ sugar
    1 (3.4 ounce) package instant vanilla pudding mix
    1 (3.9 ounce) package instant chocolate pudding mix
    3 cups milk
    1/4 cup chopped peanuts
    1/8 cup grated semisweet chocolate
    Combine graham cracker crumbs, sugar, and melted butter or margarine. Press firmly into the bottom of a 13 x 9 inch pan.
    Mix the cream cheese and peanut butter together until smooth. Stir in 2 cups of the whipped topping and the confectioners’ sugar. Pour mixture over crust.
    Mix the pudding mixes and milk together, and pour over peanut butter layer. Spread remaining whipped topping on top. Sprinkle with chopped peanuts and shaved chocolate. Chill.

    Sunday, November 24, 2013

    Pumpkin Pie Cake

    Pumpkin Pie Cake 
    4 eggs, lightly beaten, 
    29 oz pumpkin, 
    1 and 1/2 c. sugar, 
    1 t. salt, 
    3/4 t. ginger, 
    1/2 t cloves, 
    2 t. cinnamon, 
    1 can evap. milk, 
    1 cake mix (spice or yellow), 
    2 sticks butter. 
    Mix, except cake mix and butter. 
    Pour mixture into 9 x 13 pan. 
    Sprinkle cake mix on top. 
    top with thin slices of butter all over the cake mix. 
    Bake 325 degrees for about 1 hour 15 minutes.

    Saturday, November 23, 2013

    Italian Cream Cheese Cake

    Italian Cream Cheese Cake 
    Recipe Ingredients 
    1/2 cup butter, softened 
    1/2 cup shortening 
    2 cups sugar 
    5 eggs, separated 
    1 teaspoon vanilla extract 
    2 cups all-purpose flour 
    1 teaspoon baking soda 
    1 cup buttermilk 
    1-1/2 cups flaked coconut 
    1 cup chopped pecans 

    2 packages (one 8 ounces, one 3 ounces) cream cheese, softened 
    3/4 cup butter, softened 
    6 cups confectioners' sugar 
    1-1/2 teaspoons vanilla extract 
    3/4 cup chopped pecans 

    In a large bowl, cream the butter, shortening and sugar until light and fluffy. 
    Beat in egg yolks and vanilla. 
    Combine flour and baking soda; 
    Add to creamed mixture alternately with buttermilk.
    Beat just until combined. 
    Stir in coconut and pecans.
    In a small bowl, beat egg whites until stiff peaks form. 
    Fold a fourth of the egg whites into batter, then fold in remaining whites. 
    Pour into three greased and floured 9-in. round baking pans.
    Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. 
    Cool for 10 minutes before removing from pans to wire racks to cool completely. 
    In a large bowl, beat cream cheese and butter until smooth. 
    Beat in confectioners’ sugar and vanilla until fluffy. 
    Stir in pecans. 
    Spread frosting between layers and over top and sides of cake. 
    Store in the refrigerator. 
    Yield: 12 servings.
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    Monday, November 18, 2013

    Sticky Bun Breakfast Ring

    Biscuit CINNAMON Roll!! 
    WOW these look Awesome and Delicious!!!

    Sticky Bun Breakfast Ring:
    2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits
    3 Tbsp. butter, melted
    1/2 C. pancake syrup (any brand you like, I used Mrs. Buttersworth)
    1/3 C. packed light brown sugar
    1/2 tsp. cinnamon
    1/4 C. chopped pecans, optional
    1/4 C. chopped almonds, optional

    Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 20-25 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!
    ** You can use 1 1/2 tubes of the Pillsbury Grands buttermilk biscuits if 1 doesn't seem like enough and bake it for about 30 minutes.
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    Ritz Crackers

    Ritz Crackers

    1 stick melted butter,
    1 packet Ranch dressing mix,
    ¼ c. grated Parmesan,
    1 tbsp. red pepper flakes
    1 tsp. garlic powder.
    1 box Ritz crackers


    toss box of Ritz crackers with all 5 ingredients
    Bake in 300 degree oven for 15 minutes

    Saturday, November 16, 2013

    Pork Meatballs

    Pork Meatballs
    • 1 pound veal
    • 1 pound beef
    • 1 pound pork
    • 2 large eggs
    • Black pepper and kosher salt, to taste
    • 1 tbsp. garlic powder
    • 2 cups finely chopped fresh Italian parsley
    • 2 cups Parmigiano Reggiano cheese
    • 1 cup Italian-style Progresso breadcrumbs
    • 1 loaf of day-old Italian bread
    • 2 cups of warm water
    • Vegetable oil

    1. Mix the ground meat together in a bowl.
    2. Crack two large eggs into another bowl and .whisk them together. Pour the eggs into the meat mixture

    3. Add the pepper, salt, garlic powder, parsley, cheese and bread crumbs.

    4. Get a loaf of day-old Italian bread and break it into small pieces. Soak the bread in warm water until it's soft, and then squeeze all the water out. Add the bread to the meat mixture and mix everything together.

    5. Roll the meat into 4 ounce balls, or whatever size you like. One of my grandmothers made hers big, the other one made hers small.

    6. Fill a deep pan half-way with vegetable oil and make sure the oil is hot before adding the meatballs. To test the oil, take a small piece of meat from the meatball and throw it in the oil. If the meat begins to fry, it's ready to go.

    7. Working in batches, brown the meatballs for three minutes on one side and then three minutes on the other side. Remove and serve with a salad of Romaine, cucumber, red onion, cherry tomatoes, imported Italian wine vinegar, EVOO and ricotta.

    Friday, November 15, 2013

    Chicken and Dressing Quick

    1 pkg Stove Top, prepared as directed on box 4 chicken breasts, thawed and cut up into cubes 1 can Cream of Chicken Soup 1/2 cup milk 1&1/2 cups shredded mozzarella cheese Stir milk and soup together until smooth, and then add 1 cup of the cheese. Stir in chicken pieces, and pour into a 9x13 pan. Spread remaining cheese on top, then cover with prepared stuffing. Bake about 35 minutes at 375 degrees or until chicken is completely cooked.
    1 pkg Stove Top, prepared as directed on box
     4 chicken breasts, thawed and cut up into cubes 
    1 can Cream of Chicken Soup 
    1/2 cup milk 
    1&1/2 cups shredded mozzarella cheese 
    Stir milk and soup together until smooth, and then add 1 cup of the cheese. Stir in chicken pieces, and pour into a 9x13 pan. Spread remaining cheese on top, then cover with prepared stuffing. Bake about 35 minutes at 375 degrees or until chicken is completely cooked.

    Wednesday, November 13, 2013

    banana Oatmeal cookies

    Dee Schlipp shared Food Glorious Food's photo.

    When you have a sweet tooth and want to stay on track, here's a nice treat.
    Sugar is NOT an added ingredient.

    3 mashed bananas (ripe)
    1/3 cup apple sauce
    2 cups oats
    1/4 cup almond milk
    1/2 cup raisins (optional)
    1 tsp vanilla
    1 tsp cinnamon

    Bake at 350 for 15-20 minutes

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    Granny’s Cocoa Cream Pie

    is a great old hard to find recipe~

    Granny’s Cocoa Cream Pie

    It’s simple and tasty. This really was a simple desert often used during the 30’s and 40’s.

    ½ c. cocoa
    ¼ cup cornstarch/or arrowroot powder (or ½ c. all purpose flour)
    3 egg yolks
    1 ½ c. sugar
    ¼ tsp. salt
    2 c. milk
    1 tsp. vanilla

    Mix cocoa, cornstarch, beaten egg yolks; sugar and salt, then add milk gradually, while stirring in a pot over med-high heat. Cook until thick, beating it smooth. Cream pies take some time to thicken, so stir... and stir (10-15 min). Using a heavy bottom pan really helps. Just keep it up until it thickens. Pour into a pre-baked pie shell. Put in the fridge to chill, add whipped cream if you like :0 Or use the left over egg whites for a meringue topping!

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    Tuesday, November 12, 2013

    blueberry muffins

    These blueberry muffins are wonderful.  This makes a big muffin and is great for breakfast with coffee or as a snack anytime.  I love any kind of berry and these muffins are one of my favorites.

    1 cup sugar
    1/2 cup brown sugar
    1/2 cup oil (I use Canola)
    2 eggs
    1 teaspoon vanilla flavoring
    1/4 teaspoon salt
    2 cups all-purpose flour
    1/2 teaspoon baking soda
    1 teaspoon cinnamon
    1/2 teaspoon nutmeg
    1 cup sour cream
    1 1/2 cups blueberries                           
    Walnuts (Optional)
    In a mixing bowl, mix eggs, sugars, oil, vanilla with mixer.  Add flour, spices and remaining ingredients except blueberries and nuts and continue mixing.  Fold in blueberries.  Spray a 12 cup muffin pan or use paper muffin cups. Fill almost to the top of each cup with muffin mixture.  Once you fill the cups mix some sugar and cinnamon together and sprinkle on top of the muffins. If using nuts, sprinkle them on top, too. I used walnuts and just put a few pieces on top of each muffin after sprinkling with sugar and cinnamon. Bake in preheated 400 degree oven 20 to 25 minutes. Let cool 10 minutes.  Makes 12 large muffins.   Enjoy!

    Pumpkin Crunch

    Pumpkin Crunch
    15 Oz. solid pack (pure) pumpkin
    12 Oz. evaporated milk
    3 large eggs, beaten
    ¾ C. brown sugar, ¾ C. granulated sugar w/ 2T. flour blended in
    2 tsp. pumpkin pie spice
    ½ tsp. salt
    1 box yellow cake mix
    ½ C. chopped pecans
    1 C. butter, melted

    Combine first 6 line items in a bowl. Pour into 9x13 greased & floured pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans, then drizzle with butter. Bake at 350° for 50-55 minutes or until golden brown. Serve chilled with whipped topping. Enjoy!

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    Monday, November 4, 2013

    Peanut Butter Cup Brownies

    Peanut Butter Cup Brownies (Makes 1 dozen brownies)

    3/4 cup granulated sugar
    1/4 cup butter, softened
    1 tablespoon water
    1 cup semi sweet chocolate chips
    1 large egg
    1/2 teaspoon vanilla
    1 cup all purpose flour
    1/4 teaspoon baking soda
    3/4 cup milk chocolate chips
    3/4 cup creamy peanut butter

    Preheat oven to 350 degrees.

    In a medium sized microwave-safe bowl combine sugar, softened butter, and water. Microwave on high for about 45 seconds or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract, mix well. Add flour and baking soda, stir until combined. Allow the batter to cool to room temperature (doesn't take very long). Then, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips. Spoon batter evenly into Reynolds Staybrite muffin cups.

    Bake for 13-15 minutes or until top is set and a toothpick inserted into centre comes out slightly wet. After brownies are out of the oven, wait for centres to fall. This will happen upon cooling. If not then tap the centres with the back of a teaspoon to make a hole for the peanut butter.

    Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still war spoon about a tablespoon full of peanut butter into the centre of each brownie. Top with remaining 1/3 cup of milk chocolate and semi-sweet chocolate chips. Cool completely in pan.
    Store at room temperature or in the refrigerator. To reheat the brownies just pop ‘em in the microwave for 10-15 seconds.

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    Want to feed some hungry folks? 
    Throw this together & make a salad & garlic bread. Dinner's done.
    3 pounds chicken breasts (cooked & cut into bite size pieces) 
    6 Italian sausage links 
    2 jars or spaghetti sauce ( Hunt's in the can - cheaper & just as good!) 1
     pound of pasta, penne, macaroni, shells or what ever you like 
    1 large package of pizza cheese 
    1 onion 
    2 large bell peppers - red & green, cut into chunks 
    Cut up chicken, onion, peppers and sausage. 
    Boil pasta and drain (don't over cook) 
    Mix pasta, sausage, onion, peppers, chicken and sauce.
     Put in a large deep dish. 
    If it won't all fit, make a little side dish to freeze for lunch later. 
    Top heavily with cheese.
     Bake at 325 degrees for about 45 minutes or until golden and bubbly

    Sunday, November 3, 2013

    Peach Dumplings

    Peach Dumplings - 
    Oh My Gosh, I've died and gone to heaven!!! 
    2 whole large peaches 
    2 8 oz cans crescent rolls 
    2 sticks butter 
    1-1/2 cup sugar 
    1 tsp vanilla cinnamon, to taste 
    1 12 oz can Mountain Dew 
    Peel and pit peaches. 
    Cut both peaches into 8 slices. 
    Roll each peach slice in a crescent roll. 
    Place in a 9 x 13 buttered pan. 
    Melt butter, then add sugar and barely stir. 
    Add vanilla, stir, and pour entire mixture over peaches. 
    Pour Mountain Dew around the edges of the pan. 
    Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. 
    Serve with ice cream, and spoon some of the sweet sauces from the pan over the top. . For more great recipes lots of fun, amazing ideas... !

    One Bowl Apple Cake

    One Bowl Apple Cake - This cake is so moist and rich and just perfect for this time of year. (and easy to make!)  Ingredients: 
    2 eggs 
    1 3/4 cups sugar 
    2 heaping teaspoons cinnamon 
    1/2 cup oil 6 medium Gala or Fuji or Honey Crisp apples 
    2 cups flour 
    2 teaspoons baking soda 
    Preheat oven to 350°. 
    In a large bowl, mix the eggs, sugar, cinnamon and oil. 
    Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.) 
    Mix together the baking soda and flour and add to the ingredients in the bowl. 
    Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients. 
    Pour mixture into a greased one 9x13 or two 9″ round pans. 
    Bake for approximately 55 minutes. 
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    Ranch Potatoes

    Ranch Potatoes 
    8 -10 medium potatoes, peeled and cut into 1/2 inch cubes 
    1 can cream of mushroom soup, undiluted 
    1 1/4 cups milk 1 envelope ranch dressing mix 
    1 1/2 cups shredded cheddar cheese, divided 
    salt and pepper 6 slices bacon, cooked and crumbled 
    Add the potatoes to a saucepan. Add water to cover. Bring to a boil; cook about 10-1
    2 minutes or until potatoes are almost tender; drain. 
    Place drained potatoes into a greased 13x9 inch baking dish. In a bowl, 
    mix together the soup, milk, salad dressing mix, 1 cup cheese, salt and pepper to taste; pour over potatoes. 
    Sprinkle crumbled bacon and the remaining cheese over the top. 
    Bake, uncovered, at 350° for 25-30 minutes or until potatoes are tender 
    This was very simple to make. 
    I did mix potatoes with main ingredients before putting them in the pan and topping with the additional cheese and bacon. I had a ton of potatoes from the garden so I made up 4 13x9 pans of them. When completely cooled in fridge, I bagged up in quart-sized freezer bags and froze the rest. We just had some last night again from the freezer and they're as good as freshly made! — with Debby Smith.