Wednesday, September 22, 2010

Strawberry Pie

  This is one of those recipes that I hesitate to give out. I hate saying that because I think its dumb when people don't share recipes. I understand, but I still think its dumb. I believe that unless you created the recipe from scratch or it is a family recipe handed down from your great great aunt and she'd haunt you for eternity for sharing it, then you should spread the food happiness around. I only hesitate to give it out because I love taking this pie to share with people. I love getting the credit. I love being told how amazing and completely delicious it is, and asked, "Can I please have the recipe?" No....they can't. But you can.

So I am finally sharing it now because this is not in fact, my own recipe. I "stole" this one from the mother of an ex-boyfriend...of my sister. Like 15 years ago.
  Man I hope you guys like this, I've talked it up too much:)

Ingredients: 4 lbs Fresh Strawberries(I had 2 lbs and had to go buy more)
2 Deep Dish Pie Crusts (mine are store bought, feel free to make your         own if you feel like showing off)
1 Container of Strawberry Pie Glaze (sold by the strawberries, duh)
One 8 oz. Package Cream Cheese (Regular, NOT fat free)
1 Container Cool Whip
                                   About 1 1/2 Cups Powdered Sugar

                                                                        Bake crusts as directed.

Okay, this was my first attempt at making the filling in a long time. I used Fat Free cream cheese. Fat Free. Seriously, shoot me the next time I do that. Its fine if cream cheese isn't a main part of the dish, but in this case it is the whole enchilada.

Don't add enchiladas to this recipe.

This is how that one turned out. I guess it was fine, but if you look closely, you can see tiny little granules of cream cheese still visible. I hate that. It infuriates me. So I moved on, still fuming.

In a separate bowl, pour glaze over strawberries. Don't do the whole container. you're gonna want them all just coated, not swimming through a sea of glaze. Pour a little and mix.....repeat until you're happy with it. I used about 2/3 of it for 2 lbs berries.

                                 This is a good amount.

Okay, so I couldn't deal with the cream cheese thing, so I refrigerated everything and finished up today, with a new package of full fat cream cheese. Mix together the cream cheese, Cool Whip, and Powdered sugar. The sugar is up to you on the amounts. Its really how sweet you like it. I used 1 1/2 cups.

Beat the heck out of it for 1-2 minutes, and thats it. See how creamy? It was effortless.

 Here it is again......

Oh wait....
One more time, just look at the difference. Poopy grainy fat free cream cheese mixture on the left, smooth dreamy creamy mixture on the right.....the left one isn't really poopy.

Put a generous dallop (I like that word) of creamy goodness on your cooled cooked pie crust.

Spread it around. Make sure its a thick layer.

Remember these bad boys?

Sure you do.....
Pour 'em right on top.

  I couldn't wait. In fact, I was eating this as I wrote this post. I'll probably be eating more as you read it too. I seriously can't figure out why 2 hours of working out per day isn't helping....

Monday, September 20, 2010

Crock Pot Philly Cheese Steak Sandwiches

I love my crock pot. Just the fact that you can throw random ingredients in and then just at the turn of a knob you have this amazing meal (In 6-8 hours of course). Its genius. I wish I'd invented it. I did invent it actually. I'm famous. I'm surprised you didn't recognize me.

Oki doki...let's get started. Here's your ingredients list:  2 lbs London Broil
1 green or red bell pepper
1/2 yellow onion, sliced
1 beef bouillon cube
1/4 cup warm water
 2 Tbs Worcestershire Sauce
4 sub rolls
4 slices Provolone Cheese
(I actually got about 6-7 sandwiches out of this recipe, just depends how much in each)

Take your 1/4 cup warm water and dissolve your bouillon cube in it. (This actually didn't work for me, I ended up throwing 1/2 the cube away after it didn't dissolve....turned out fine) Set aside.

I love peppers. So pretty and yummy smelling.
Layer pepper and onion on the bottom of the crock pot.

Layer London Broil on top of vegetables.

Pour bouillon water over meat. Bouillon smells really gross. I'm sorry. It turns out good, I promise!

For some reason I feel really cool when I cook with this stuff. I don't know why. Drizzle 2 Tbs over meat

Don't look at me like that.
Cook on high for 4 hours. Honestly, it depends on your slow cooker. Mine took 3 hours. Its really like a microwave masquerading as a slow cooker. This is after 2 1/2-3 hours. I took my meat out and cut it up into small chunks, then put it back in to soak some juices.

 Now turn your broiler on and lightly toast those buns of yours!

After your buns are sufficiently toasted to your liking, load them up with your meat, onion, pepper mixture, and then layer cheese on top. Broil for a few more minutes-watch it close!!! You just want the cheese to melt.

Serve immediately!

A simple healthy lunch or snack

You may not believe it, but I do eat healthy on occasion. On one of my many "better eating quests" discovered this simple wrap. Chock full of healthy stuff and very yummy! 

 You ingredients: 2 leaves Romaine lettuce
1/4 avocado
Sweet mini peppers
Roma tomato
3 oz Good quality deli turkey

Of course you can add whatever vegetables strike your fancy.                                                          Sometimes when I'm feeling crazy I might add a little cheese. It really                                                             doesn't need any though.

Rinse lettuce, then layer turkey, avocado, peppers and tomato. Roll and enjoy!

Thursday, September 16, 2010

Pasta with Pancetta and Leeks

I ran into a small problem with this one. The problem is that you cannot find something as extravagant as pancetta  in a Wal Mart in Oklahoma City. All you find are blank stares and confused faces. Oh well....good thing regular ole' bacon is a good substitute. Go ahead and dice up about 3-4 oz of bacon (ideally the dices should be the size of a pea, I was not so patient). Saute in a large skillet until it starts to brown.

Start your Farfalle (bow tie pasta) cooking
When pasta is done, set aside some pasta water.

While the bacon or pancetta is cooking, slice your leeks. I love leeks because they are similar to an onion, but the smell is much milder. They look just like a giant green onion.

You'll want to slice 3 leeks thinly all the way up to where it starts looking tough and darker green. Throw the root end away. You can throw away the outer layer too. You don't need it. They seriously smell so good. I would fill a huge bathtub with them and soak up the scent for hours.....don't judge me.

Toss them in a colander and rinse them really well.While rinsing, separate the layers.
When a leek grows, it traps dirt between the layers so you'll always want to rinse them before use.
I sound like I know a ton about gardening. I don't. I call myself Black Thumb. Nothing lives for me-I'm surprised my kids have survived so long. In other recipes I usually slice the leek down the center (long way) and then slice it. I kinda wish I had done that. Do whatever the heck you feel like.

When the bacon is starting to brown, add the leeks and cook for about 8-10 minutes. Add a couple pats of butter.

The recipe calls for 1/2 cup dry white wine. As I do not partake of alcohol, or even cook with it, I used chicken broth instead. If you use wine, cook an additional 1-2 minutes, until reduced. The chicken broth did not reduce, but I cooked it the extra 1-2 minutes just for kicks.

Reduce heat to low and add 1/2 cup heavy cream.
  Salt and pepper to taste. Stir in some parmesan shavings. I don't know how many.....grab a handful, close your eyes, and throw some parmesan at the stove. However much makes it in the pot, that's how much you use. I like parmesan, so I am not shy with it.                                                                

Serve immediately with, yes, more parmesan. Enjoy!

Recipe adapted from the Pioneer Woman

Cinnamon Roll Cake

Okay...I have a confession. Yesterday I ate a smore for breakfast. Yes, its true. It was delicious. And today, I made cake. For breakfast. I love running, that's all I have to say about that.
This recipe comes from the blog, "The girl who ate everything". It is very sweet. It is very cakey. Maybe better for dessert than breakfast. Lesson learned.
Preheat your oven to 350 degrees
Start with 3 cups flour.

 Then you'll add 1 1/2 cups milk (I used skim, as though it'll make a difference)
 1 tsp vanilla
4 tsp baking powder
1 cup sugar
1/4 tsp salt
2 eggs

Mix well.....
 You'll want to stop and scrape down the sides, then mix a little more....

Add melted butter. Mix well.

Spread batter evenly into a greased 13x9 inch pan. I love bakers joy, by the way.....just a little fyi

Now for the topping:

Down the hatch:)

Show me a baker who says they don't eat brown sugar straight, and I'll show you a filthy liar.

Mix together 2 sticks (1 cup) butter, softened
1 cup brown sugar
2 Tbs flour
1 Tbs Cinnamon
3/4 cup chopped pecans if you're feelin it today,
I  was not.

I did, however throw in 1 or 2 or 8 extra shakes of cinnamon.

 Again, you'll want to scrape down the sides....

I know, this looks gross. Just toss the cinnamon mixture haphazardly wherever you want. I did. The floor, the cupboard door, go crazy.

Then take a knife and make swirly twirly pretty patterns all over the cake.

This is what your cake should look like. Unless it doesn't. I'm sure yours looks fine.

Bake for 25-30 minutes at 350. That's what my recipe said. It lied to me. It ended up baking around 40 minutes. I haven't met your oven. Just bake it for 30 minutes and then stick a toothpick into it to test doneness. If its not done, check again every 5 minutes till the toothpick comes out clean.

Now go wash your dishes. You slob.

Heres a little sideways view of the Glaze. Sorry, forgot to turn it. Bummer. You will need:  2 cups Powdered Sugar, 5 Tbs Milk and 1 tsp vanilla. Mix well.
Drizzle glaze over warm cake. Serve warm or at room temperature.