Posts Tagged ‘ Recipe ’

Tasty Tuesday: Easy Homemade Pie Crust

Tuesday, April 22nd, 2014

You know the saying ‘easy as pie’?  Well, this recipe makes that reality because it truly does make pie making easy!

Several years ago I created this recipe after getting frustrated with the Never Fail Pie Crust recipe that I had been using for years.  Because for some reason, it wasn’t holding up to it’s name anymore and I was getting rather frustrated with my dough tearing every time I tried to make it. So I experimented a bit and came up with this recipe.

I love that you don’t have to chill the dough before rolling it and I also love that it uses butter, not Crisco and so therefore is healthier.  It also handles well, doesn’t tear easily and makes a wonderfully, delicious flaky crust.

You’ll see that the recipe makes 3 crusts.  If you don’t need 3 pies at one time, simply freeze the other crusts.  You can freeze them baked or unbaked.  Also, I can often get a fourth crust out of the scraps that are leftover from the other 3 crusts.  It doesn’t look as nice, but it works.

Another thing you can do with the scraps is to combine them all into a ball, then roll the dough out.  Cut it into smallish pieces and spread jelly on one half.  Then fold over the top and pinch the sides together to make a pop-over of sorts.  I like to also sprinkle a bit of sugar on the top.  Then bake until lightly brown.  So yummy!

If you are new to pie making, you might find Eat Your Heart Out’s pie making tutorial helpful.  Oh, and I highly recommend getting a Pastry Blender (this is the one I have) if you don’t have one.  It’s making working the butter into the dough super easy.

Easy Homemade Pie Crust
Recipe type: Dessert

  • 3 c. flour
  • 1 tsp. salt
  • 1 c. butter, softened slightly
  • 3 tbsp. milk
  • 3 tbsp. cold water
  • 2 tbsp. vegetable oil

  1. Combine flour and salt; cut in butter until crumbly. (I use a pastry blender, but two forks might work okay too.)
  2. Combine milk, water, and oil, then sprinkle in, tossing with a fork until mixture is moistened. Do not over-mix.
  3. Divide into 3 pieces; form into balls.
  4. Roll out crust on lightly floured counter and use as desired.
  5. If you need to use this in a recipe that needs the crust baked first, prick the sides and bottom of the crust several times with a fork (helps prevent shrinkage) and bake at 400 degrees for approximately 10-12 minutes.

Tip: If your crust does happen to tear a bit, simply push the dough together, dampen your finger with water a bit and “seal” it. It should hold without any problem.


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Tasty Tuesday: Jimmy Carter Cake (a peanut butter & chocolate dessert)

Tuesday, April 15th, 2014

This is one of my favorite childhood desserts.  If I remember correctly this recipe came from my 6th grade teacher.  She made it for a class function and I loved it so much I asked her for the recipe.  Then of course my sweet mom gave into my begging and made it and it became a family hit that was often made for dinner guests.

Not only is this Jimmy Carter Cake super rich and delicious, it’s also easy and quick to put together which is always nice!  And while I rarely use boxed pudding (because we prefer the taste and healthiness of homemade) this is one recipe that I make an exception for!  Although I’m sure with a bit of tweaking you could easily sub homemade pudding if you wanted.

Oh and as for the name?  I have no idea why it’s called Jimmy Carter Cake other than I think that it was widely believed that President Carter liked peanuts.  But I’ve heard that was actually a myth (the part about him liking peanuts).  At any rate, that’s what this recipe is called and if you at all like peanut butter and chocolate then I’m pretty sure you’ll absolutely love this!

Jimmy Carter Cake
Recipe type: Dessert

  • 1 c. flour
  • 1 stick butter, softened (8 tbsp.)
  • ⅔ c. crushed peanuts
  • ½ c. creamy peanut butter
  • 1 c. powdered sugar
  • 8 oz. cream cheese, softened
  • 3 tbsp. milk
  • 1 c. heavy whipping cream, whipped with 1 tbsp. sugar**, divided (should make about 2 cups)
  • 1 small box instant vanilla pudding
  • 1 small box instant chocolate pudding
  • 3 cups milk, divided
  • ** or use 2 c. Cool Whip instead

  1. Crumble flour, butter and crushed peanuts together and press in bottom of 9×13 baking dish. Bake at 350 degrees for 20 min.
  2. Cream peanut butter, powdered sugar, cream cheese and 3 tbsp. milk together. Fold in 1 c. prepared whipped cream. Spread over cooled crust.
  3. Mix vanilla pudding, chocolate pudding and 3 cups milk together until combined and pudding is thickened. Spread over cream cheese mixture.
  4. Top with remaining whipped cream and garnish with additional crushed peanuts. Chill.


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Tasty Tuesday: Oven Ready Lasagna (a quick no-boil recipe)

Wednesday, March 26th, 2014

I’m all about saving time and being efficient in the kitchen.  I mean really, who’s not?  So when I discovered this Oven Ready Lasagna recipe soon after we first were married I was pretty delighted.  I love that I can make a delicious lasagna and not have to fool with boiling the noodles.  Plus it freezes well so I can make it ahead of time and pull it out to use as a meal for guests or for just “one of those days”.

I also wanted to point out that you don’t even have to use no-boil lasagna noodles for this recipe- that is unless you super funny about noodle texture.  I almost always use the regular noodles and honestly can’t tell a bit of difference.  But then while I’m funny about many things related to food, noodle texture is not one of them.  So do whatever you think best!

Update: Reader Alex left this comment on my Facebook page.  “Ok, i made this tonight for dinner! I didn’t notice, nor did my family, that the noodles weren’t boiled. Thanks, Lydia, i sure will be making it like this from now on!!!”  So if you are on the fence as to which kind of noodles to use maybe that will help you. 

Oven Ready Lasagna (a quick no-boil recipe)
Recipe type: Main Dish

* Recipe works best if made at least several hours ahead of baking * Freezes well
  • 1 lb. ground beef
  • 1 onion, chopped
  • 4 cups spaghetti sauce
  • 1 tsp. garlic salt
  • 1 tsp. oregano
  • 8 oz. lasagna noodles (can use oven ready if you want)
  • 16 oz. cottage cheese
  • 3 to 4 cups shredded mozzarella cheese
  • ½ c. Parmesan cheese (optional)

  1. Grease 9×13 baking dish.
  2. Brown beef and onion, drain fat.
  3. Stir garlic salt and oregano into spaghetti sauce. Spread one cup of sauce on the bottom of baking dish.
  4. Add ½ the noodles then top with 1 cup sauce. Add all of the meat and cottage cheese and ½ of the cheese. Add Parmesan cheese if using.
  5. Top with ¾ cup sauce then add remaining noodles.
  6. Top with the rest of the sauce and then the remaining cheese.
  7. Cover with foil. Bake at 350 degrees for 1 hour. Let stand 15 to 20 minutes before serving.


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Tasty Tuesday: Rotisserie Style Chicken

Tuesday, March 4th, 2014

My mother-in-law served this Rotisserie Style Chicken to us for the first time a couple of years ago and as soon as I ate some I knew that I had to get there recipe.  While I think it does taste different than store bought rotisserie chicken, it is equally delicious.  And I love how simple it is!  The leftover chicken makes great wraps or even works wonderfully in soups.  Oh, and don’t forget to save the bones to make Homemade Chicken Stock!

Rotisserie Style Chicken
Recipe type: Meat

  • 1 (4 lb.) chicken
  • 2 tsp. salt
  • 1 tsp. paprika
  • ½ tsp. thyme
  • ½ tsp. onion powder
  • ½ tsp. pepper
  • ½-1 tsp. cayenne pepper (opt.)
  • ¼ tsp. garlic powder
  • 1 onion, quartered
  • 1 to 2 tsp. minced garlic

  1. Combine seasonings, except for onion and minced garlic in a bowl.
  2. Rinse chicken and pat dry.
  3. Rub chicken inside and out with seasoning mixture.
  4. Place onion and garlic in cavity of chicken.
  5. Place in roaster or a resealable plastic bag and refrigerate overnight or at least 4 to 6 hours.
  6. Bake, covered, at 250 degrees for 5 hours. Minimum internal temperature should be 180 degrees.
  7. Let stand 10 minutes before carving.

* If you have small children or don’t like things spicy, you’ll want to omit the cayenne pepper. * I like to take the skin off the chicken to make it healthier.

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Tags: , | Categories: Recipes, Tasty Tuesday

Tasty Tuesday: Country Potato Soup (creamy, frugal & delicious)

Tuesday, February 4th, 2014

Don’t let the basic ingredients of this soup fool you, because let me tell you, it is quite tasty.  Thanks to the onions, pepper and chives you get lots of flavor and the addition of sour cream makes it just creamy enough to be delicious.  In fact my husband who is not really a potato soup fan declares this one to be “pretty good.” And I love that it’s a frugal dish too!

Country Potato Soup
Recipe type: Soup

A creamy, frugal and delicious soup!
  • 3 c. diced, peeled potatoes
  • ½- 1 c. carrots
  • ½ c. onion, chopped
  • 2 c. water
  • 2 chicken bouillon cubes
  • ½ tsp. pepper
  • 1 tsp. salt
  • 1 tsp. chopped chives
  • 1 c. sour cream
  • 2 Tbsp. flour
  • 2 c. milk
  • cheese for garnish (optional)

  1. Combine potatoes, carrots, onion, water, bouillon cubes, pepper and salt in a large saucepan.
  2. Cover and cook for about 20 min. or until potatoes are tender but not mushy.
  3. Add 1 c. milk, heat.
  4. Mix sour cream, flour, chives and remaining 1 c. milk. Stir mixture into soup gradually.
  5. Cook over low heat, stirring constantly until thickened.
  6. Garnish with cheese if desired.

Linking up at Mostly Homemade Mom.

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