Wednesday, June 21, 2017

Sallee's Six: July Pie Crust Designs


Use this technique with star cookie cutters for a 4th of July pie.
Pretty pies feed your eyes.
Just looking at pictures of gorgeous pie crust designs makes me want to get my rolling pin and bake a pie or two.

Listed below are five sources for pie recipes and pretty pie crust designs that I like.
Not a pie lover? Look at number 6.

  1. MarthaStewart.com has 12 piecrust designs to share with you.                           Click Here
  2. Sally over at Sally's Baking Addiction not only has an American Flag piecrust, but the pie has a blue fruit filling and a red fruit filling.                                                           Click Here
  3. How about a Blueberry Peach Pie with a gorgeous crust?                                   Click Here
  4. Food Network has some great new designs for apple and pumpkin pies.          Click Here
  5. Ashton over at Something Swanky has a great recipe for a 4th of July Berry Pie that uses two purchased pie crusts. The top crust has cut out stars and the pastry star cutouts are layered on the crust.                                                                                                        Click Here
  6. Not a pie lover, but you love crust? Bridget of Bake at 350 will show you 4 new ways to use pie crust.                                                                                                                   Click Here
Here is my never fail pie crust recipe     Click Here for the recipe

SalleeB's Pizza Casserole

Looks like pizza, but it has a pasta crust!
Bill is not a fan of casseroles. 
However, this casserole won him over because the bottom layer is a tender, angel hair pasta "crust" topped with pizza toppings. A perfect bite contains an even amount of the pizza toppings and the angel hair pasta.
Wow, what a way to make your mouth happy!
Customize this recipe to make your favorite pizza in a casserole! 



Simply substitute a pound of your favorite meat, or a combination of meats. The possibilities are endless.

Ingredients   
This recipe can be downsized from a 13" x 9" pan to a 9" round or square pan.  Simply use half of each listed ingredient.
  • 8 oz. angel hair pasta, broken into thirds and cooked
  • 1 pound ground chuck or sirloin
  • 3-4 oz. pepperoni slices
  • 1/3 cup diced onion
  • 1 -  24 oz. can spaghetti/pasta sauce
  • 6.5 oz. can mushrooms, drained or  6 oz. of fresh, sliced mushrooms
  • 1/2 tsp. dried Italian seasoning
  • 1/4 tsp. garlic powder
  • 1/4 tsp. ground black pepper
  • 8 oz. of shredded mozzarella cheese
  • 2 oz. Parmesan cheese, about 1/2 cup
Directions
  • Grease your casserole pan. Set aside.
  • Break 8 oz. of angel hair pasta into thirds. Place in salted, boiling water. Turn heat down to simmer and cook pasta for five minutes. 
  • Pour half of the pasta sauce into the greased casserole pan.
  • Drain the pasta and place it in the casserole pan.
  • Spread the pasta into a layer.
  • Layer the remaining sauce over the pasta.
  • Place the ground chuck and onion in a skillet. If using fresh sliced mushrooms, add them now.
  • Begin to brown over medium heat, stirring occasionally.
  • When the beef is about half way done, sprinkle the Italian seasoning, garlic powder, and black pepper over the meat and onions. Using a spatula, work the seasoning into the meat and onions.
  • When the beef is almost done, add the drained mushroom slices to the skillet. 
  • Stir briefly with the spatula until the mixture is well blended. 
  • Drain excess grease from the skillet.
  • Layer the meat mixture over the sauce in the casserole dish.
    Pepperoni can be mixed into the meat mixture, or placed on top of the cheese layer.
    I prefer having in on top of  the cheese layer as shown in the first picture.
  • Put cheeses on top of meat mixture
  • Top the cheese with pepperoni slices as shown in the first picture. 
  • Cover with foil.
  • Large Batch: Bake at 350 degrees F for 35 minutes; Small Batch: Bake at 350 degrees F for 20 minutes
  • Remove foil and bake another 10 minutes. 
  • Remove from oven and let sit for 10 minutes.
Your pizza casserole is ready to serve!

Pantry-Style Tomato Beef Vegetable Soup

I have been suffering with a sore throat for a couple of days. Vegetable soup was the only thing I felt like making and eating. Additionally, I knew the tomato beef soup would be quick and easy to assemble because my pantry contained all of the ingredients that I needed.

Makes about 4-1 cup servings.

Ingredients
  • 2 cups of water
  • 2 beef bouillon cube
  • 1 can diced tomatoes
  • 1 can of whole kernel corn, drained
  • 1 can of green beans, drained
  • 1 piece of bacon, finely diced 
  • 1 tsp basil, dried
  • 1/2 tsp. parsley,dried 
  • 1/2 tsp. sriracha sauce 
  • 1 pkg of crushed ramen noodles, do not use the seasoning packet
Directions
  1.  Put the water and bouillon cubes in a medium sauce pan
  2. Add the whole can of diced tomatoes, juice and all
  3. Drain the corn and green beans, put into the pan
  4. Put everything except the crushed noodles into the pan and simmer until the bacon is cooked. 
  5. Put the crushed ramen noodles in and let them sit for 3 minutes. 
This is a thick, veggie soup. If you like a thinner soup, add an additional cup of water and 1 more bouillon cube.


Saturday, June 17, 2017

No Bake Chocolate Cheesecake Dessert with Chocolate Chip Cookie Crust

Hot summer days are here again!
I don't know about you, but I don't even want to think about turning on my oven and heating up the kitchen. Instead, I like making no bake desserts that are quick to make and require minimum time in the kitchen. 

I believe this is the perfect recipe for beginning cooks. 5 ingredients is all it takes to make an easy and elegant chocolate cheesecake dessert. Your friends will think you worked for hours!



No Bake Chocolate Cheesecake Dessert with Chocolate Chip Cookie Crust
Ingredients
2 - 3.4 oz pkg of instant cheesecake pudding mix
2 - 3.4 oz pkg of instant chocolate pudding mix
6 cups of milk
12 chocolate chip cookies, crushed to fine crumbs
4 Tbsp. of melted butter

Directions
  • Blend, process, or crush 12 chocolate chip cookies into fine crumbs.
  • Add 4 Tbsp. of melted butter to the cookie crumbs.
  • Stir until mixed well. Measure out 2 Tbsp. of the cookie crumbs and set aside.
  • Press the remaining cookie crumb mixture into the bottom of a 9" spring-form pan
  • Pour 3 cups of cold milk into a bowl. Add the packages of chocolate pudding and beat for 1 minute. 
  • Pour the pudding into the cookie crust and spread evenly.
  • Set pudding into the refrigerator for 10 minutes.
  • Pour 3 cups of cold milk into a bowl. Add the packages of cheesecake pudding and beat for 1 minute. 
  • Pour the cheesecake pudding on top of the chocolate pudding layer. 
  • Garnish with the reserved 2 Tbsp. of  crumbled chocolate chip cookie
  • Chill until firm, about 2-3 hours
  • Gently loosen the spring-form pan sides and lift away from the dessert.
  • Slice and serve. If desired, top each slice with 1-2 Tbsp. of whipped cream, or whipped topping. 
Enjoy a slice of homemade happiness on a plate!

Friday, June 9, 2017

Link to Thirty Frosting Recipes

I have been following Cookies and Cups, for several years now and wanted to share this link with you. I can always use another great recipe for frosting.

30 Frosting Recipes