SUNDAY TIP #7

Cook pasta 1 minute less than the package instructions and cook it the rest of the way in the pan with sauce.

Mario Batali
Iron Chef America

AMISH BUTTERMILK PIE

Here's another great recipe from my friend Bonnie.  It's really good.

AMISH BUTTERMILK PIE

1/2 cup melted butter
1 1/2 cup sugar
3 tblsp. flour
3 eggs, beaten
1 pinch salt
1 tsp. vanilla
1 cup buttermilk
1 deep dish pie shell

Heat oven to 400*F.
Beat sugar and butter together.
Add beaten eggs and vanilla.
Combine flour and salt.
Add buttermilk and flour mixture, alternating a little at a time until mixed.
Pour into pie shell and bake at 400*F for 10 minutes.
Reduce oven temperature to 350*F and bake from one hour to one hour and 20 minutes.
Pie should turn golden brown and stop jiggling when done.

 

LEMON BLUEBERRY BREAD

Here is another great breakfast recipe for you.  I love it and have to make it soon.

 

 

LEMON BLUEBERRY BREAD

1/3 cup butter, melted

1 cup sugar

3 tblsp. lemon juice (I actually used a bit more -- I love the taste of lemon)

2 eggs

1 1/2 cup flour

1 tsp. baking powder

1/2 tsp. salt

1/2 cup milk

1 cup blueberries, frozen and thawed or fresh

Beat butter, sugar, lemon juice, milk and eggs by hand.  Combine flour, baking powder and salt.  Stir into egg mixture.  Fold in blueberries.  Pour into greased loaf pan (8" x 4").  Bake at 350* for 60-70 minutes.

BEST EVER CREAMY CROCKPOT COCOA

I just saw this on the blog of one of my friends and had to share it.  Thanks Linda at  Me and Mine  for this recipe.


Best Ever Creamy Crockpot Cocoa

Ingredients
1 cup whipping cream
1 14oz can sweetened condensed milk
8 cups milk
1 teaspoon vanilla
2 cups of chocolate chips (I used milk chocolate)
Instructions
Pour all the ingredients into a crockpot and whisk together until well combined. Cover and cook on low for 2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Whisk well before serving. Garnish as desired (which means MARSHMALLOWS of course!)

IMPOSSIBLY EASY BACON PIE

IMPOSSIBLY EASY BACON PIE

Indulge yourself in an old-fashioned bacon and egg breakfast with this easy pie recipe.

Prep time:  20 minutes
Total time:  1 hour 5 minutes
Servings:  6

12 slices bacon, crisply cooked, crumbled

1 cup shredded Swiss cheese (4 oz)

1/3 cup chopped onion

3/4 cup Original Bisquick™ mix

1 1/2 cups milk

3 eggs

1/8 teaspoon pepper

Directions:
1.  Heat oven to 400* F.  Grease 9-inch glass pie plate.  Sprinkle bacon, cheese and onion into pie plate.

2.  In medium bowl beat remaining ingredients until blended.  Pour into pie plate.

3.  Bake 35 to 40 minutes or until knife inserted in center comes out clean.  Let sit for 5 minutes before serving.

Expert tips:

This pie is impossibly easy because there is no crust to roll out. The crust forms as the pie bakes.

Chop 3 green onions to use instead of the chopped yellow onion.

You're frying anyway, so why not fry a double batch of bacon and store the extra in your freezer? Having fried bacon on hand is great for sandwiches, seasoning vegetables and making Impossibly Easy Bacon Pie even easier.

If you're lucky enough to have leftovers, reheat them in the microwave oven. Cover with waxed paper and microwave 1 slice on a microwaveable plate on Medium (50%) for 2 to 3 minutes or until hot.

Savory Impossibly Easy Pies can be covered and refrigerated up to 24 hours before baking. You may need to bake a bit longer than the recipe directs since you’ll be starting with a cold pie. Watch carefully for doneness.

SUNDAY TIP #6

If you're cooking for someone important — whether it's your boss or a date — never try a new recipe and a new ingredient at the same time.

Marcus Samuelsson
Red Rooster, New York City

MASHED POTATO CASSEROLE WITH SOUR CREAM AND CHIVES

Ingredients

• 14 tablespoons unsalted butter, softened, and more for the pan
• 6 pounds Yukon Gold potatoes, peeled and cut into chunks
• 2 tablespoons plus 1 teaspoon kosher salt
• 1 ½ cups sour cream
• 1 teaspoon black pepper
• 6 tablespoons finely chopped chives
• ⅔ cup bread crumbs
• ⅔ cup grated Parmigiano-Reggiano cheese

Preparation

1. Lightly grease a 9-inch-by-13-inch baking pan.
2. In a large pot, bring the potatoes, 4 quarts water and 2 tablespoons salt to a boil. Boil potatoes until fork tender, about 20 minutes. Drain.
3. Mash potatoes with 10 tablespoons butter, sour cream, 1 teaspoon salt, and pepper. Mash in the chives. Taste and adjust seasoning, if necessary. Spread potatoes into the prepared pan. Cover and refrigerate for up to three days.
4. In a small bowl, combine the remaining 4 tablespoons butter, bread crumbs and cheese. Mix together until it forms coarse crumbs. Crumbs can be refrigerated for three days.
5. Heat the oven to 400 degrees. Sprinkle crumbs over the top of the potato casserole and bake until golden and crisp, 30 to 40 minutes.