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:

Twice Baked Potatoes

Take baked potatoes to the utmost level of rich, buttery, cheesy goodness!  I’ve used this twice baked potato recipe for 36 years. It’s so good that I never had any desire to try another.

Twice Baked Potatoes

4 large baking potatoes (about 14 to 16 oz. each)

4 tbsp. butter, cut into several pieces

1/2 cup shredded cheddar cheese

4 tsp. dried parsley flakes

1 1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. dry mustard

1 cup half-and-half

Shredded cheddar cheese

Paprika

Prepare and bake potatoes as directed below.  Let the potatoes sit until cool enough to handle (about 10 minutes).   Cut the top quarter from each potato, discard skin from slice, and put the potato portion of each slice into a large bowl.  (I use a 3 qt. bowl.) Reserving potato shells, scoop out the insides with a spoon and add to bowl. Leave about 1/4-inch of potato lining the shells so that the shells aren't too thin.  

Add butter to potatoes and partially mash with a handheld masher.  Add 1/2 cup shredded cheddar cheese, parsley flakes, salt, pepper, dry mustard, and half-and-half.  Mash until few lumps remain. Pile about 1/4 of the potato mixture into each shell. Place stuffed potatoes on a baking sheet or in a baking dish.  In a preheated 425 degree oven, bake for 20-25 minutes or till lightly browned. Sprinkle with desired amount of shredded cheddar cheese and paprika.  Bake 2 to 3 minutes longer or till cheese melts.

Variations: 1) Add desired amount of sour cream to potato mixture before stuffing shells. 2) Before topping with cheese and paprika, top with some cooked, crumbled bacon.

Baked Potatoes

Microwave:  Scrub potatoes with a brush.  For soft skins, rub with shortening or olive oil.  Prick with a fork at least twice to let steam escape.  Arrange potatoes on paper towels leaving at least 1 inch between potatoes.  Microwave uncovered on high for 15 minutes (in a 1000w microwave). Halfway through cooking time, rearrange potatoes and turn over.  Remove potatoes from microwave and either wrap in foil or place on counter and cover with a casserole. Let stand for 5 to 10 minutes.

Oven:  Scrub potatoes with a brush.  For soft skins, rub with shortening or olive oil.  Prick with a fork at least twice to let steam escape.  On a baking sheet lined with foil, bake potatoes in a 425 degree oven for 40-60 minutes.

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Double Fudge Coca-Cola Cake

Inspired by Cracker Barrel's famous dessert, Double Fudge Coca-Cola Cake has a rich, deep, fudgy taste with an icing that is to-die-for.  

Double Fudge Coca-Cola Cake

Brandie of The Country Cook has many fantastic, easy recipes.  The recipe for Double Fudge Coca-Cola Cake can be found on Brandie's website The Country Cook:  https://www.thecountrycook.net/coca-cola-cake/

Banana Pudding Poke Cake

Poke cakes have been around for a long time, but this version might be new to you.  Banana Pudding Poke Cake is light, refreshing, and easy!

Optional bananas for garnishing not shown.

Banana Pudding Poke Cake

Brandie of The Country Cook has many fantastic, easy recipes.  The recipe for Banana Pudding Poke Cake can be found on Brandie's website The Country Cook:  https://www.thecountrycook.net/banana-pudding-poke-cake?

Banana Pudding Poke Cake 101:

Cake can be made and served on the same day, but for best results, make it a day ahead of time so cake can thoroughly chill and flavors can meld.  Add crushed vanilla wafers and bananas right before serving.

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Red Lobster Pina Colada Dipping Sauce

If you're a fan of coconut shrimp, then you're probably a huge fan of Red Lobster's Pina Colada Dipping Sauce.  This recipe is very similar to Red Lobster's and is said to have come from the Red Lobster website. 

Bottled lemon juice is shown and can be used, but fresh lemon juice is preferred.

Red Lobster Pina Colada Dipping Sauce

1 cup Coco Lopez Cream of Coconut (found in the liquor section)
1 cup sour cream

1/4 cup crushed pineapple, drained

1 tsp. fresh lemon juice

Stir the can of Coco Lopez in case the contents have separated.  By hand, combine sour cream and 1 cup Coco Lopez in a mixing bowl mixing together gently.  Do not use an electric mixer or over mix by hand as it will cause the sour cream to break down and make the sauce too thin.  Fold the crushed pineapple and lemon juice into the mixture.  Cover and refrigerate for several hours or overnight before serving so flavors can meld.

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Notes:

*Leftover dipping sauce can be frozen for several weeks.  Thaw in refrigerator and stir before serving.

*If you have an air fryer, frozen coconut shrimp is delicious cooked in it and can be found at any major grocery store.  The shrimp pictured are SeaPak Jumbo Coconut Shrimp.  My air fryer is the Paula Dean 8.5 qt. (1700w), and I cook 6-8 shrimp at 400 for 5-6 minutes.  I spritz once with oil and don't turn during cooking.

Garlic Lime Chicken

A sauce of fresh lime juice, honey, and garlic is the finishing touch to these deliciously seasoned chicken breasts.

Two limes are pictured, but only one is needed.

Garlic Lime Chicken

1/8 tsp. cayenne pepper
1/2 tsp. onion powder
1/2 tsp. dried thyme
1/4 tsp. paprika
1/8 tsp. black pepper
1/2 tsp. salt
4 boneless, skinless chicken breasts
2 tsp. canola oil, divided
1/2 tsp. minced jarred garlic
Juice of 1 lime (2 tbsp. of juice)
1/3 cup chicken broth
2 tsp. honey
1 1/2 tbsp. butter or margarine

In a very small bowl, mix together the spices (cayenne pepper through salt).  Wrap the chicken breasts in plastic wrap and place on a cutting board.  Gently pound each breast with a mallet to an even thickness (about 1/2 inch).  Sprinkle each side with the spice mixture.

Heat 1 tsp. of the oil in a large, nonstick skillet over medium heat.  (I use a 5 qt. saute pan and add an additional tsp. of oil.)  Add the chicken and cook for 5-10 minutes on each side until well browned and cooked through. Transfer to a plate and cover with foil to keep warm.

Reduce the heat to low, and add the other l tsp. of oil and the garlic to pan.  Cook for 30 seconds. Whisk in the lime juice, chicken broth, and honey, scraping up any browned bits.  Continue stirring with a whisk and cook for 1 minute.  Add the butter to the pan and whisk into the sauce until it is melted.  
   
Return the chicken to the pan and heat briefly while coating with the sauce.

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*Recipe adapted from kaycee1976.blogspot.com:  http://kaycee1976.blogspot.com/2012/06/garlic-lime-chicken.html

Carrot Cake

This moist, mildly spiced cake is speckled with carrots and pecans.  The generous layer of cream cheese frosting really sends it over the top.

 Carrot Cake

4 eggs, beaten
2 cups sugar
1 cup vegetable or canola oil
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3 cups grated carrots
2/3 cup pecans
Cream Cheese Frosting (link below)

Preheat oven to 350 degrees.  In a large bowl (I use a 4 qt. bowl), mix together the eggs, sugar, and oil.  In another bowl, stir together the flour, baking powder, baking soda, cinnamon, and salt.  Add to first mixture and combine.  Add carrots and pecans; mix well.  Pour into a greased and floured (I use Baker's Joy) 9x13 baker.  Bake at 350 degrees until wooden pick inserted into center comes out clean, 35 to 45 minutes.  Cool and frost with cream cheese frosting.  Store cake in refrigerator.

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Cream Cheese Frosting:  https://easyaspiecanbe.blogspot.com/2018/03/cream-cheese-frosting.html

This recipe means a lot to me, because it is my mom's.  ♥

 

Cream Cheese Frosting

This decadent, amazingly easy cream cheese frosting is perfect for icing carrot cake, red velvet cake, pumpkin cake...any cake!

Pecans are optional.

Cream Cheese Frosting

1 (8 oz.) cream cheese, softened

1/2 cup (1 stick) butter, softened

1 tsp. vanilla

1 (1 lb.) box powdered sugar

Chopped pecans (opt.)

Cream together the cream cheese and butter with an electric mixer at medium speed.  Beat in the vanilla, and gradually beat in the powdered sugar.  After frosting cake, sprinkle with pecans if desired.  Store in refrigerator.

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Hot and Sour Soup

This hot and sour soup recipe is fantastic.  It's quick, easy to make, doesn't call for a lot of difficult-to-find ingredients, and the best part--easily rivals any hot and sour soup found at a restaurant.  I also include a link on how to make your own crispy Chinese noodles!

Kosher salt is shown, but table salt is fine to use.  You will only need half of a 16 oz. carton of tofu.

Hot and Sour Soup

This recipe for Hot and Sour Soup, along with a video showing how to make the soup, can be found on the The Gimme Some Oven website:  https://www.gimmesomeoven.com/hot-and-sour-soup-recipe/

Hot and Sour Soup 101:

*About an hour before the soup preparation, drain the water from the tofu.  Then wrap the tofu in several layers of paper towels and put a cutting board on top of it weighted down with a small bowl like a cereal bowl.  You want enough weight to express water from the tofu but not enough weight to crush it. Change paper towels after about 30 minutes.  After tofu has completely drained, cut it into 1/2-inch cubes.

*I use 1 1/4 tsp. chili garlic sauce and 1/2 cup rice vinegar.

*All of these ingredients can be found at Wal-Mart or other major grocery chains. Toasted sesame oil is a delicate oil and once opened, should be stored in the refrigerator.  http://www.stilltasty.com/fooditems/index/17807

Crispy Chinese Noodles:  http://easyaspiecanbe.blogspot.com/2018/02/crispy-chinese-noodles-and-tutorial.html

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Crispy Chinese Noodles and Tutorial

Crispy Chinese Noodles are the perfect topping for your Hot and Sour or Egg Drop Soup--and so easy to make at home!

A 16 oz. package of egg roll wraps is shown, but you will only use 6 sheets.

Crispy Chinese Noodles

The recipe for Crispy Chinese Noodles by vlogger Makenna Gott can be found on YouTube:  https://www.youtube.com/watch?v=4Id9zA7ef8s

Notes:  

*I will often fry a whole package of egg roll wraps and after they cool, freeze them for future batches of soup.  They will keep for quite a while in the freezer.

Crispy Chinese Noodles 101:

Using a pizza cutter, cut 6 egg roll wraps into strips:

Heat 1/2 inch of oil in a 10-inch skillet until oil reaches 350 degrees:

Fry 2-6 strips at a time turning once.  Strips will fry VERY quickly.  Remove strips from skillet just as they start to turn brown as they will finish browning after being removed:

Place on a plate lined with paper towels to absorb the oil.  Repeat until all strips are fried:

Serve with your favorite Chinese soup!

Ground Beef Taco Dip

The ample toppers on this meaty taco dip will satisfy the biggest appetite.  Olé!

Ground Beef Taco Dip

1 lb. lean ground beef 

3/4 cup water

2 envelopes 25% less sodium taco seasoning

1 (8 oz.) cream cheese (Neufchâtel cheese can be substituted), softened

1 (16 oz.) sour cream (light or regular)

2 cups shredded iceberg lettuce

1 cup shredded cheddar cheese

1 (10.5 oz.) Cherubs salad tomatoes, chopped (3 medium tomatoes can be substituted)

1 (2-1/4 oz.) can sliced ripe olives, drained

In a large skillet, brown the ground beef over medium heat; drain.  Add water and one envelope taco seasoning; cook until it becomes more concentrated.  Turn off the burner.  With an electric mixer, beat cream cheese until fluffy.  Beat in sour cream, and then beat in the remaining envelope of taco seasoning; blend well.  Spread cream cheese mixture in a 3 qt. dish, add ground beef evenly over cream cheese layer, and then top with lettuce, cheese, tomatoes, and olives.

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Honey Oatmeal Bread

Honey Oatmeal Bread is my favorite homemade bread.  The slightly sweet taste combined with its rustic look makes it perfect to serve with many meals.

Honey Oatmeal Bread

1 cup water (between 70-80 degrees F)

1 tbsp. vegetable or canola oil

1/4 cup honey

1 tsp. salt

2 1/3 cups bread flour

1/2 cup old-fashioned (rolled) oats

1 rounded tsp. active dry yeast

1.  In bread machine pan, place all ingredients in order suggested by manufacturer.   

2.  Select Basic or White Bread Cycle, 1-pound setting, and medium or dark crust setting.  (I use dark.)

3.  Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).  

4.  Remove immediately from baking pan when done and let cool 15 minutes before slicing.

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New to making bread in a bread machine?  I have a tutorial that will teach you everything you need to know!  Click here for Bread Machine 101

Spicy Bean and Beef Pie

Spicy Bean and Beef Pie was a keeper the very first time I made it.  Words can't describe how good it is!  Bean with bacon soup is the key ingredient to give it a special flavor that one can't quite put a finger on.  Three words--just make it.♥

Spicy Bean and Beef Pie

Taste of Home has amazing recipes, and one of them is the Spicy Bean and Beef Pie recipe found here:  http://www.tasteofhome.com/recipes/spicy-bean-and-beef-pie

Notes:

*Make sure you use picante sauce and not salsa. They are similar, but picante is cooked and generally spicier. Picante is available in different heat levels: extra-mild, mild, medium, and hot. I buy the Pace brand in mild. 

*I use refrigerated pie crusts instead of making my own for this recipe.

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