Sunday, October 31, 2010

Martha Stewart Pie Crust

This is my goto pie crust recipe

Martha Stewart/Everyday Foods Pie Crust

Food Processor or Kitchen Aid Mixer version

Makes enough for 2 single-crust pies or 1 double-crust fold-over pie.

1. In a food processor or Kitchen Aid Mixer, pulse 2 1/2 cups all-purpose flour with 1 teaspoon each salt and sugar. Add 1 cup (2 sticks) chilled unsalted butter, cut into small pieces.

2. Pulse until mixture resembles coarse meal, with a few pea-size pieces remaining.

3. Add 1/4 cup ice water; pulse until dough is crumbly but holds together when squeezed. (If needed, add up to 4 tablespoons more ice water, 1 tablespoon at a time.) Do not overmix.

4. Turn out onto a work surface; knead once or twice, until dough comes together. Chill.

It can also be made without a food processor . . .

1. To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.

2. Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.

3. Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.

Ham and Cheese Quiche

1 9 in pie shell, thawed
1 cup cubed ham
3/4 cup minced onion
2 TBSP butter
2 eggs
1 cup half and half
1 tsp salt
6 oz swiss cheese, shredded

Bake pie shell 3 min at 375.  Saute ham and onion in butter. Combine and beat eggs, half and half, and salt.  Spread ham and onions in baked pie shell, pour in egg mixture.  Sprinkle the swiss cheese over egg mixture.  Place pie on a baking sheet and bake at 375 for 45 min or until knife comes out clean.  Serve hot or rooom temperature.

Pie crust - I used homemade pie crust and found that I needed to blind bake it for 15 min before filling. I use Martha Stewart's recipe which I will post separately.

Quiche recipe is from Deanna Duskin and is found in the Shoreline Covenant Church Cookbook, Taste and See that the Lord is Good, 2004, pg 67

Frozen Mamas:  thaw and bake at 375 for 45 min

Friday, October 29, 2010

Caribbean Dump Chicken
1/2 large can of pineapple chunks
1/4 cup brown sugar
1/2 teaspoon nutmeg
1/3 cup orange juice
3 chicken leg quarters

Dump everything in a large one gallon freezer food storage bag and lay flat to freeze. Thaw in the refrigerator overnight. Pour everything in a 13x9 casserole dish and bake at 350-375 degrees F for an hour. Adjust the cooking time if you are using boneless chicken, 30-40 minutes.

Serve with Organic Brown Basmati Rice: prepare on stovetop or in rice-cooker. RINSE RICE FIRST. 1 Cup rice to 2 1/2 C. water.

Thursday, October 28, 2010

Red and White Tortellini

  • Ingredients:

  • 2 (10 oz.) pkgs. refrigerated or frozen cheese tortellini, uncooked
  • 28 oz. jar spaghetti sauce
  • 12 oz. jar Alfredo four cheese sauce
  • 1-1/2 cups shredded mozzarella cheese
  • ~20 meatballs

  • Preparation:

    Preheat oven to 350 degrees F. In 3 quart glass baking dish, mix tortellini, spaghetti sauce and meatballs. Make sure all tortellini is coated with sauce. Drop Alfredo cheese sauce by spoonfuls over casserole. Sprinkle with mozzarella cheese. Cover tightly with foil and bake at 350 degrees for 1 hour. Uncover and bake 10 minutes longer, until tortellini is tender. Serves 8

    Frozen instructions:

    Defrost in refrigerator. Spread red sauce, tortellini and meatballs in casserole dish. Spread white sauce and cheese on top (doesn't have to be perfect). Follow heating instructions above.

    Slow Cooker Salsa Chicken

    • 4-6 boneless skinless chicken breasts
    • 12 oz salsa
    • 1 package taco seasoning

    Place chicken in a slow cooker. Top with salsa and taco seasoning then cook on low for 6-8 hours. Serve with tortillas and taco fixings.

    From frozen state:
    Thaw(although have many of times stuck frozen chicken in my crock pot!) put chicken in crock pot, top with the baggy of salsa and taco seasoning mixture, and cook for 6-8 hours on low. Shred the chicken with a fork when cooking time is up serve with taco shell provided, and top with your favorite taco fixings!

    Taco shells: sorry ladies, I sent my husband to the store for the shells that you cook but unfortunately he came home with different ones. So here is a tip we do at our house; we warm ours up on the stove top in our frying pan, that way they are nice and toasty!-After tasting these shells we didn't love them, sorry! We wouldn't buy these again!

    Recipe taken from Better Recipes Website
    Submitted by Jodi Carney

    Samuelson Meatloaf

    2 lbs lean ground beef
    1 cup shredded cheese
    2 cup bread cubes
    1 egg
    1 small onion
    1 T worcestershire sauce
    1 T yellow mustard
    1 t salt
    8 oz tomato sauce

    reserve 1/4c cheese for top. Mix remaining ingredients except tomato sauce and shape into loaf. Bake 1 hour at 350 degrees. Pour off drippings, pour tomato sauce over loaf and sprinkle with reserved cheese. Bake 30 min longer.

    Wednesday, October 27, 2010


    1# hamburger
    1/2# ground pork
    1 onion chopped
    2 cloves garlic crushed
    handful of oats
    1 tsp sage
    1/2 tsp salt
    1 tsp ground mustard
    1 tsp pepper
    1/2 tsp onion powder
    1/8 C worcestershire sauce

    Mix all together, place into loaf pan. Bake 350° for 1 1/2 hours

    1/2 C ketchup
    2 TBSP brown sugar

    Mix together, spread on top of meatloaf the last 30 minutes of baking.

    Frozen Instructions:
    Thaw and bake as instructed above

    Crock Pot Applesauce Chicken


    4 frozen chicken breast halves
    1 1/2 c. applesauce
    1 T. dried onion flakes (or 1 yellow onion, finely chopped)
    1 T. apple cider vinegar
    1/4 tsp. cinnamon
    1/2 tsp. black pepper
    2 cloves garlic, minced
    1/4 tsp. red peppar flakes, optional. (I did not add these to your meal, but they are provided if you would like the extra heat)

    Mix all ingredients, except for the chicken. Place chicken in a crock pot and pour the mixture on top. Cover and cook on low for 5-7 hours, or on high for 3-4 hours.
    Can serve with rice - or the veggies I provided.
    from the blog: A year of Slow Cooking

    Wednesday, October 20, 2010

    October RSVP

    Believe it or not it is time to RSVP for October, next Thursday the 28th. Let us know if you are in or out!

    Monday, October 4, 2010

    Cream Cheese Chicken

    4 chicken breasts
    1 tub herb cream cheese
    1 can mushroom soup
    1 envelope italian salad dressing mix, dry
    1/3 c water

    Mix together, pour over chicken and cook on low in crock pot 6-8 hours.

    If frozen, defrost first.