Tomato and Bacon Pie

Savory and hardy, this pie is loaded with flavors and textures. Tomatoes, green onions, fresh basil, and crumbled bacon are layered in a deep-dish pie crust and covered with grated cheese and mayonnaise. It tastes like a BLT...only better!

Flour for pie plate not shown.

Tomato and Bacon Pie

2-3 tomatoes, sliced 1/4" thick (14-18 slices)

Small amount of flour

1 refrigerated pie crust

1/4 tsp. freshly ground black pepper

1/4 tsp. salt 

1/2 cup chopped green onions

1/4 cup chopped basil

4 slices of bacon, cooked and crumbled

1 cup mayonnaise (do not substitute low fat or fat-free)

1 cup shredded cheddar cheese

Line a baking sheet with two layers of paper towels.  Lay the sliced tomatoes in one layer on the paper towels, salt liberally (not the 1/4 tsp. of salt called for in this recipe--use additional salt), and cover with another layer of paper towels.  Let rest for at least 1 hour.  This is an important step as the salt draws the liquid out of the tomatoes. 

Preheat oven to 450 degrees.  Sprinkle a small amount of flour into the pie plate before placing crust in plate.  Follow the one-crust pie instructions on the pie crust box, but before baking, sprinkle a small amount of flour on the top of the crust bottom.  This will help keep the crust from becoming soggy.  Bake at 450 degrees just until the crust is dry looking and beginning to lightly brown, about 10 minutes.  Set aside to cool slightly.

Lower oven temperature to 350 degrees.  Place tomato slices on the bottom of the partially cooled pie shell.  Sprinkle tomato slices with the pepper and salt.  Top with green onions, basil, and crumbled bacon.  In a small bowl, combine the mayonnaise and shredded cheese. Spread the cheese mixture evenly on top of the pie.  I use a 10-inch Fiesta pie plate, and there is just enough for a thin layer.  Bake at 350 degrees for 30-35 minutes.  Shield edges of pie crust if it is browning too quickly.  (Note:  I have never had to shield the edges.)  Remove from oven and let rest for 20 minutes before serving.

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Best Ever Pancakes

Best...pancakes...ever.  Enough said.

Best Ever Pancakes

3/4 cup whole milk (use only whole milk)

2 tbsp. white vinegar

1 cup flour
2 tbsp. sugar
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder

1 egg, beaten

2 tbsp. butter, melted and cooled

Combine milk with vinegar and set aside for 5 minutes.  Mixture will become very thick.  Combine flour, sugar, salt, baking soda, and baking powder in a large mixing bowl.  In a separate small bowl, whisk the egg into the milk mixture. Pour the milk mixture into the dry ingredients and stir gently.  When ingredients are partially combined, stir in the melted butter just until all ingredients are incorporated.  Do not over-mix!  The batter will be very thick and should be lumpy.  Let batter rest while heating griddle.  Resist the urge to stir the batter while it's resting and while making the pancakes.  This is what makes the pancakes fluffy.

Heat a nonstick electric griddle to 350 degrees or set a heavy nonstick skillet or griddle over medium heat.  If your griddle or skillet is not nonstick, lightly grease.  To test the griddle to see if it has reached the correct temperature, sprinkle it with a few drops of water. If the bubbles skittle across the surface and evaporate, the griddle is ready.  

Pour 1/4 cup of batter onto the griddle.  As soon as the batter hits the griddle, use the underside of the measuring cup to gently coax the batter out to a disc about 4-5 inches in diameter.  Cook until bubbles start to appear on the surface and edges are set and appear slightly dry.  Carefully flip with a wide spatula and cook until golden brown on the bottom.  You may have to lower the heat on the second batch to keep it from burning.

Serve immediately or keep warm in a preheated oven.  Set the oven to the lowest possible temperature--not more than 200 degrees.  Place pancakes on a half sheet pan and cover them with a tea towel for up to 20 minutes.  

*Yield:  6 pancakes.  Serves 2.  Recipe can be doubled or tripled.

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Zucchini Pizza Casserole Bake

Zucchini Overload? What better way to use it than in a light-as-air crust covered with your favorite pizza toppings?

Optional pepperoni shown.  I don't use the green pepper called for in the recipe.

Zucchini Pizza Casserole Bake  

Taste of Home has been around for a long time, and there's a reason why!  All the recipes are tested in a test kitchen and feature common ingredients found in most grocery stores.  You can find the Zucchini Pizza Casserole Bake recipe on the Taste of Home website:  https://www.tasteofhome.com/recipes/zucchini-pizza-casserole/

Zucchini Pizza Casserole Bake 101:  

*About an hour before pizza bake preparation, shred zucchini.  Place shredded zucchini in colander; sprinkle with salt.  Let stand for 30 minutes.  Then with your fists, squeeze out moisture and put shredded zucchini on a plate lined with several layers of paper towels.  Cover with more paper towels, and press down to express even more moisture.  Let sit for 10-15 minutes.

*I use pizza sauce instead of Italian tomato sauce.

*After topping the zucchini mixture with pizza sauce, I then top the casserole with pepperoni.

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*If made as written and 93/7 ground beef is used, each serving has: