Simply Sweet Sugar Cream Pie

or heaven in a pie crust.

First with a disclaimer - there are practically no recipes for sugar cream pie out there that can claim to be completely original.  There are simply not enough ingredients to account for the individualization.  What I present here is simply, and humbly, my version of this delightful dessert.  It isn't terribly different than the base recipes that I have found, but I think the adjustments that I made add to the flavor and texture a bit.

I have often wondered, over the past couple years, where this amazing dessert has been my whole life!  It was brought to my attention by a friend of ours in Chicago and after seeing his success I set out to find the perfect recipe myself.  I can't call what I resulted in the "perfect" sugar cream pie recipe, but it works pretty darn well for us.  Switching out some of the heavy cream for milk makes this rich dessert just a tad lighter in regards to texture, and I like to think health-wise as well but there is no proof of that really - it just makes me feel better.  It is incredibly easy to make, but don't tell your guests that, and it can be made in advance so that dessert is taken care of long before dinner needs to be on the table.

I have made both full sized pies and individual pies from this recipe and both turned out great since the main batch amount for the filling doesn't change.  You can even dress it up more by doing a brulee on the top with coarse sugar instead of the traditional broiler style topping of cinnamon and butter.  So simple, so sweet, and so easily dressed up or down for any occasion - what more could you ask for from a dessert?  Check it out:

1 pie crust, 9 inch cooked (I prefer a shortbread or graham cracker style myself)

4 tbsp cornstarch

3/4 cup sugar

4 tbsp butter, melted

1 1/2 cups whipping cream

1 cup low fat milk

1 tsp vanilla extract

2 tbsp butter, melted

1/2 tsp cinnamon

Preheat broiler to high.

1. In a medium pot mix the cornstarch and sugar. Add 4 tablespoons butter, cream, and milk.

2. Cook, stirring constantly preferably with a wooden spoon, over medium heat until thick and creamy. This will happen quickly when it changes but may take some time to get to that point. It's kind of magical, really, so don't get discouraged and worry that you missed it - you really can't, it goes from liquid to gel-like very clearly.  You will know it is coming when you start to feel a little resistance in the bottom that seems almost gooey when you are stirring.  Once it does change completely, remove from heat immediately and stir in the vanilla.

3. Pour the mixture into the pie crust. Drizzle 2 tablespoons melted butter over top and sprinkle with cinnamon.

4. Put under broiler until the butter bubbles--watch it carefully as it doesn’t take long, maybe 30-45 seconds.

5. Refrigerate at least an hour, until set.

Stove-top Applesauce

or a better than store-bought can be a breeze, homemade treat

This little recipe is popping up now because I first made it a couple years back for the Thanksgiving holiday.  Every year we have this wonderful, well now that I am grown it seems more wonderful, tradition of making dutch apple pies with my parents the night before Thanksgiving.  My mom always makes between ten and twenty pies depending on the year and how many friends and relatives we are sharing with.  The memories of this event range from exciting and then exhausting as a child, exasperating as a teenager, and a sense of happy nostalgia and appreciation as an adult.  I can't wait to share all these emotions with our own child as we continue the tradition throughout the years, even though they may not truly appreciate it until they are my age themselves.

Well, to get back on track, this recipe originated during one of these annual events.  We finished up all the pies and still had a fair amount of apples remaining (both cut and uncut).  I was struggling with what to bring to our family gathering the next day and my mom suggested making applesauce.  I thought she was crazy, but as it turns out she was not!  It is surprisingly easy to make, results in the house smelling amazing, and is easily customizable to your own desired sweetness, thickness, and supplemental flavors.  And now on top of the delicious homemade applesauce flavor, I also get that small amount of emotional warmth that comes from happy nostalgia when I make it.  I highly recommend making this in happy moments while creating memories of your own because that feeling is priceless.  If you use all sweeter apples you may find no need for sugar, but a little extra sweetness doesn't hurt.  I like to cook everything down until it dissolves itself, but as you will see in the directions there are other options for those with time constraints.  It's so easy you'll wonder why you haven't tried it before, check it out:

Apples - 7 MacIntosh, 3 Gala

Sugar - 1/3 cup 

Vanilla - 1/2 tsp

Cinnamon - 1/4 tsp

1. Peel and core apples. Cut into small pieces, the thinner the chunks the quicker they will cook.

2. Pour into a deep pot and add enough water to just cover the apples.

3. Bring to a simmer and cook for 2-4 hours stirring occasionally (ever 30-45 min).

4. If cooking for 2 hours, mash the apples with a potato masher and then run through a food mill or potato ricer. If cooking for 4 hours, mash after three hours and again after the last hour (the apples should break down enough to not need the other step).

5. In the pot with the apples stir in the sugar, vanilla, and cinnamon. Cook gently for at least 5 minutes. Add more cinnamon or sugar to taste.

(all dressed up with a little cinnamon sugar sprinkled over top and a dollop of whipped cream)

This is a great base recipe to customize your own flavors, I hear that crystalized ginger is pretty good if tossed in at the beginning with the apples.  And I have used this for everything from family gatherings to home canning, both for personal use and as part of holiday gift baskets.  The only thing I can say is be sure to cook it down to the consistency that you like.  It may take an extra half hour, but it will definitely be worth the effort!

Holiday Leftovers Hearty Turkey Soup

or all your comfort foods in one over-sized bowl

Soon it will be my favorite holiday of the year - the only one that seems to truly revolve around food and family - Thanksgiving.  I love feeding people.  Well, that may be an understatement.  So, as it stands, there is no better holiday for me to host then one where I can show everyone how much I love and appreciate them by providing a buffet of enticing dishes.  And of course left overs are a must, it may be assumed that part of the reason of the excessive spread of food this holiday is to ensure leftovers exist after everyone has had their fill and are then comfortably reclined in the living room.  The other reason is that I somehow still have absolutely no concept of how much people will eat.  But that is beside the point.

I love finding new ways to use leftovers from big family meals.  In college, I was mildly  obsessed with a "Thanksgiving" sandwich at the restaurant chain Friendly's.  It consisted of texas toast, turkey, gravy, stuffing, and cranberry sauce (which I omitted).  It was delicious.  It was all the wonderful parts of comfort food in an easy, handheld format.  Well, obviously I can't just copy that.  So I thought about what other forms of comfort food I love, and it came to me - soup!  I am a sucker for good soup.  A few years ago I decided that we needed to consume all of the leftovers before they went bad and started throwing things together in a pot, what resulted was beyond delicious.  My husband likes this so much that for the first two years I had to make a roasted turkey breast a couple times each year, in addition to Thanksgiving, just so he could have the soup.  Here's how it is done:

2 turkey legs or half breast & bone
celery - 1/2 cup diced

orzo - 1 cup

cream of chicken soup - 1 can condensed

turkey gravy - 1 cup prepared

processed cheese - 3/4 pound cubed

carrots - 1/2 cup diced

onion - 1/2 cup finely diced or minced

peas - 1 can or leftovers

chicken stock - 1 quart

Spices: celery salt, pepper, thyme, parsley

1. Place bone from turkey in a large stock pot. Add the stock and fill with water so that the pot is 3/4 full. If using a deep pot additional chicken stock may be added to reduce the dilution in water.

2. Heat until boiling and keep at a low boil for 1 hour to prep the stock.

3. Cut the turkey meat into bite sized cubes or pull apart to taste. Finely dice carrots and celery, mince the onion.

4. Remove the bones and skim off any fat when the stock is ready. Keep the pot half full, the extra stock can be removed and stored either in the refrigerator or freezer for future use.

5. Add the turkey to the pot of stock. Remove any extra meat from the bones and add into the soup as desired.

6. Add spices and onion; allow to come to a low boil for 10 minutes.

7. Then add the carrots and celery, keep at a boil for 5 minutes.

8. Add in the peas and orzo, continue to boil for 10 minutes.

9. Stir in cream of chicken soup, gravy, and cubed cheese. Cook over medium-low heat until cheese melts, stirring often.

This can be adjusted to your tastes and leftover options, but this is where I started.  The processed cheese, aka Velveeta, was actually a leftover for us because we use it in a chili cheese dip that is generally among our appetizers and we don't use the whole "brick."  It isn't something I often cook with, but it smooths out nicely in soups so it does make it in once in a while.  Keep an open mind about it, it won't bite.  You can also omit the orzo if you want when pouring it over mashed potatoes or stuffing, though leaving it in does create a "turkey stew" feel that is quite a yummy take on the dish.  As always, give it a try, make its tastes your own, and enjoy!

Dark Chocolate Chip Blonde Brownies

or pour and go cookie bar treats

I love cookies.  I am not normally a huge fan of traditional candy type treats and sweets, but when it comes to cookies - I am a pushover.  And when you get that craving for cookies, you want them now - not in an hour, or after the next shopping trip, but right now - fresh out out of the oven.  The great thing about these is that they are not only fast and easy to make, but they use mostly what you already have on hand.  I use dark chocolate chips because my husband loves them, but in the picture below I also tossed in a couple handfuls of butterscotch morsels for the holidays.  I've also tried cinnamon chips, white chocolate chips, and chocolate mint bits.  All have been delicious!  One batch makes one square dish or one round pan dish of cookie bars, so you don't have an excessive amount laying around the house after to tempt you, just enough to satisfy that craving when you have it.  Check it out:



1/2 cup Butter
1 cup Brown Sugar
1 Egg
1 cup Flour
1/4 tsp Baking Powder
1/8 tsp Baking Soda
A pinch Salt
1 cup Dark Chocolate Chips


1. Cream together the butter and brown sugar; then beat in the egg.

2. Add the flour, baking powder, and salt mixing well. Stir in chocolate chips until well blended.

3. Pour into a greased 8x8-inch pan and gently pat even with a greased spatula (greasing the bottom of the spatula makes all the difference here, that way there is no cookie dough sticking to it while you try to flatten).

4. Bake at 350 degrees for 20 to 25 minutes. Check at 20 min (done when toothpick comes out clean when pierced in center).

Two Easy, Cheesy Appetizers

or the one mix way to a make ahead appetizer that is sure to please.

Just a quick post for you today to go along with the quickness of this recipe.  It only takes about 15 min to prepare, though it does take some time to chill in the refrigerator, and is pretty cheap to make overall.  With the holiday season quickly approaching it is always good to have a couple simple recipes in your pocket to fill in the gaps in your menu or bring along to a gathering with family and friends.  I have brought this to both family and work events and it has been a hit in both areas.  Even my husband likes this, and he is adamantly against the whole "cheese ball" concept on principle as much as on taste.  I like it because it can be made in advance and just pulled out of the fridge to serve when guests arrive, combined with the short prep time it doesn't get much more stress-free than that.  If you split the recipe between the different options here it gives a pretty nice variety, serve with your favorite crackers and you are all set!  Check it out:

Cream cheese – low fat, 2 (8 oz) packages
Parmesan Romano Cheese – 1 cup
Colby Jack Cheese – shredded, 1 cup
Worcestershire sauce – 2 tsp
Onion – 1 tbsp dried, minced
Garlic powder - 1/2 tsp
House spice blend - 1 tsp

Individual Bite Sized Balls
.
1. Combine cream cheese, shredded cheese, and 1/2 cup of the Parmesan Romano.
2. Mix in Worcestershire sauce, onion, spices, and garlic powder. Ensure that the ingredients are evenly distributed.
3. Separate into bite sized balls and roll in the remaining Parmesan Romano cheese.
4. Chill for a minimum of 1 hour before serving

Ham or Provolone Rolls
.
1. Prepare cheese blend as indicated above, stop before rolling into balls.
2. Lay out individual slices of thinly cut, cooked ham or provolone cheese. Spread a thin layer over slices and roll into a tube shape.
3. Chill for a minimum of 1 hour
4. Slice rolls into 1/4 to 1/2 inch circles and serve

Dump Chicken Delight - Slow Cooker Bound

or from the freezer to your table, in one easy pour.

I have now completed month two of my freezer cooking experiment and I have to tell you - I am hooked!  I have ventured into a couple different types of freezer prep and discovered that I am truly a lazy cook at heart. There are endless recipes out there that involve actual cooking on freezer prep day, and they are delicious I am sure, but I have decided to limit myself to one of those for every three no cook prep recipes I make.  This saves me precious sanity and time on the designated Sunday, and since these make ahead meals are designed to do just that when they are used during the week I see no need to sacrifice it in advance.

I like to use chicken because it is one of the most versatile meats for freezer preparations, but I have had some good experience with pork and beef recipes too.  Personally, I like to go to our local butcher because the meat is cheaper than the chain stores and I can be sure that it hasn't been frozen yet but if you don't have one I'm sure your local grocery will do just fine.  I have found that having one freezer meal a week not only helps with busy schedules but it also takes out the stress of figuring out just what we have left in the house for dinner at the end of the week.  I would highly recommend having a couple on reserve each month, you'll be amazed what a difference it makes on your stress level.  This recipe was one of my favorites from round one of my experiments and will most likely be on the list every month because of its universal appeal.  Check it out:

1 cup white wine
2/3 cup vegetable oil
2 tsp crushed garlic
1 tbsp dried minced onion
2 tbsp minced parsley
1 tsp thyme
1 tsp basil
1 dash sage
1/2 tsp kosher salt
1/4 tsp fresh ground pepper
3 large boneless, skinless chicken breasts (fat trimmed)

Freezer Day:

1. Open up a large freezer bag, using a deep bowl to keep it upright.  Pour in the wine and vegetable oil.  Add all of the spices and then seal the bag and mix thoroughly from the outside by massaging the contents with your hands.

2. Open the bag after ensuring that the majority of the contents are drained back down to the bottom and secure again in the bowl.  Add in the chicken breasts and re-seal.  Massage the contents again to ensure even distribution over the chicken.

3. Open a small corner of the bag and carefully squeeze all the air out.  Lay the bag flat in the freezer so that the chicken is in a single layer and fold half the bag over to push the liquid back over the chicken when it freezes (this also makes the bag more compact for storage).

Cooking Day:

1. Remove the bag from the freezer the night before and allow to thaw in the refrigerator 

2. Dump the contents of the bag into your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.  I found the amount of liquid to be perfect, but if you are concerned about it need more you can add 1/2 cup of chicken stock.

This has a taste reminiscent of traditional roast chicken so any side that you usually accompany it with would work great, I personally recommend potatoes cooked on time bake in the oven so they are ready when you are for dinner.  I find that the sage gives it a bit of that warm, family holiday feel to it but if sage isn't your cup of tea go ahead and leave it out or substitute it with a different complimentary herb.  As always - give it a try, give the flavors a chance, but in the end make it your own.  Enjoy!

Banana Cake with Light Almond Butter Cream Frosting

or a little for me, a little for you, a sweet treat for all

Some may say that the least stressful way to celebrate a birthday is with a store bought cake, and in some cases that may be true, but in my family not so much.  When you are dealing with a myriad of food allergies and restrictions, including a (heaven forbid) chocolate allergy, sometimes it really is just easier to make it yourself.  So this cake was inspired by necessity for my sister's birthday, that and a couple ripe bananas that were about to go bad.  I personally find butter cream frosting a bit too sweet as a pure flavor sometimes so I used a bit of almond extract to give it a little more depth.  And not too shabby a result if you ask me.

I used a separate pan and made a "mini cake" in order to test it and make sure it was good since it was my first try with this recipe, and my husband agreed that this could be a valuable tool on a regular basis even on tried and true recipes, you can never be too sure!  Needless to say, he was quite pleased with how it turned out.  You can, of course, put it all in the round cake pan and cook it a bit longer, but why would you?  No one even missed it...  It's good to treat yourself once in a while.

2 cups flour
1 tsp baking powder
1/4 tsp salt
1/2 cup butter, room temp
1 cup sugar
2 lg ripe bananas
2 eggs, or egg substitute equivalent
1 tsp vanilla extract
1/2 cup 2% milk

Preheat oven to 350 degrees and use crisco to grease a round cake pan and a bread loaf pan.

1. Mix together flour, baking powder and salt in a medium bowl.

2. Cream butter and sugar in a mixer for about four minutes. Add eggs and beat for 2 min.  Add the bananas and vanilla and mix until combined.  .

3. Add half the dry mix alternating with milk in two separate additions. Pour into the two pans so they are about equal thickness, though the round can be a bit thicker if you are feeling generous.

4. Bake for about 25-35 minutes or until done (a toothpick comes out clean). Cool completely before frosting

Frosting:
2+ cups confectioners' sugar

1/2 cup light butter
½ tsp almond extract
1 tsp vanilla extract
1 to 2 tbsp heavy cream

1. In a standing mixer fitted with a whisk, mix together sugar and softened butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

2. Add vanilla, almond extract, and heavy cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.