Cracker Onion Pie - Serves 7
2/3 cup butter
1 cup crushed saltine crackers
4 eggs
1 cup milk
2 large onions, thinly sliced
1 t. salt
1/2 cup shredded sharp Cheddar cheese
1/2 t. black pepper
Preheat oven to 350 degrees.
In med bowl, combine crackers and 1/3 c melted butter. Press
over the bottom and up the sides of a 9″ pie plate that has been coated with
non-stick cooking spray, forming a crust.
In a large skillet, over med-high heat, satee the onions in the remaining
1/3 c of the butter for 12 to 15 minutes.
Carefully pour the onion mixture into the crust.
In a medium bowl, use a fork to thoroughly beat the milk, eggs, salt and
pepper. Pour over the onions. Sprinkle the cheese over the top and bake for 40
to 45 minutes or utnil the top is golden and the center is set. Let stand for 5
mins then cut into wedges.
Decadent Grilled Chocolate Sandwiches - (20 sandwiches)
This recipe for chocolate sandwiches buttery, grilled chocolate
sandwiches was the runaway
hit of the test kitchen this winter. It doesn’t get any better than this!
10 slices firm-textured white bread
Filling
chopped into small pieces
1/2 cup heavy cream
6 ounces (about 1 cup) bittersweet or semisweet chocolate, broken or
(not unsweetened baking chocolate)
1/4 cup sparkling white sugar (optional)
2 to 3 tablespoons butter
Bring the cream to a simmer, and stir in the chocolate; continue to stir until the mixture is shiny and smooth, heating briefly if necessary to melt the chocolate completely. Let cool until thickened. Butter one side of each piece of bread. Spread about 3 tablespoons of the chocolate onto the unbuttered side of 5 of the slices, leaving a bit around the edges uncoated. Top with the remaining bread. Sprinkle the buttered sides of the bread with the sparkling sugar. Grill the sandwiches over medium heat until they’re golden brown on both sides.
Be careful: the sugar tends to burn if the heat is too high. Be sure to wipe the pan between sandwiches. Cut the sandwiches into triangles, and serve warm to great acclaim.
Note: Any extra filling may be stored, refrigerated and covered for later use-it’s wonderful reheated and served over ice cream.
Texas Doodle Pie
Crust:
1 tablespoon sugar
1 1/2 cups graham cracker crumbs
6 tablespoons or 3/4 stick melted butter
Fudge Layer:
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup plus 2 tablespoons sugar
1/2 cup flour
1 egg yolk
10 tablespoons butter, chopped
6 ounces semisweet chocolate, chopped
2 eggs
1 1/4 teaspoons vanilla extract
2 1/2 cups Snickers, chopped (about 12 ounces)
Cream Cheese Layer:
1/2 cup sugar
1 1/4 teaspoons vanilla extract
12 ounces cream cheese
1 egg
Ganache:
8 ounces milk chocolate, chopped
1/2 cup heavy cream
Preheat oven to 350 degrees. Make crust by melting butter and add to crumbs.
Mold into 10-inch round, parchment-lined cake pan that has been sprayed with
Pam.
For the fudge layer, sift dry ingredients and set aside. Melt chocolate with
butter and set aside. Beat sugar, eggs and vanilla. Add chocolate mixture
and then add flour mixture. Pour fudge mixture onto crust and bake until
almost set up (about 15 mins.)
Remove and add chopped Snickers pieces.
To make cream cheese layer, cream cheese and sugar and then add egg and
vanilla. Top pie with cream cheese mixture and bake until cream cheese is
set, about 15 minutes.
Let cool. Make ganache by bringing cream to a boil. Add chocolate and let
slightly thicken. Top cream cheese layer with ganache. Cool. Serve cold
2 1/2 tsp olive oil
2 boneless, skinless chicken breast halves, cut in chunks
2 tsp sesame seeds
1 tbs cornstarch
2 red bell peppers, cut in strips
1/3 cup each stir fry sauce, orange juice and water
1 pound bunch bok choy, stalks and leaves cut in pieces
1 tsp zest of orange
Cook sesame seeds in skillet until golden colored. Set them aside.
Put chicken with cornstarch in ziplock bag. Seal and shake to coat it all.
Heat 2 teaspoons oil in same skillet until hot. Add in chicken, stir fry 5 minutes or until opaque. Remove to a plate. Heat
remaining oil in skillet. Add bok choy stalks and peppers.
Stir fry 5 minutes. Add bok choy leaves, stir fry 2 min. Mix remaining ingredients. Stir into skillet. Return chicken, stir until simmering. Place on serving plate. Now sprinkle with sesame seeds.
Juice of 1 Lemon
3 Tablespoons Zatarain’s Creole Mustard or spicy brown mustard
1 Cup Milk
1 1/2 pounds Catfish Fillets
Vegetable Oil
Hot Pepper Sauce
1 12 oz package of Zatarain’s Crispy Southern Seasoned Fish-Fri
Ground Black Pepper
Mix milk, lemon and mustard until blended.
Pour oil into heavy saucepan, do go more than 1/3 full.
Heat on med heat to 375F.
Dip fish into mustard mixture, then coat with fish-fri mix.
Add to hot oil (be super careful).
Fry 4 mins or until golden brown .
Drain on paper towels .
Repeat w/remaining fish .
Sprinkle with pepper.
Yogurt-Strawberry Pie - Serves 6
8 oz. strawberry yogurt
9-inch graham cracker pie crust
8 oz. whipped topping
Red food coloring
Combine yogurt and whipped topping in bowl; mix well. Stir in enough red food
coloring to tint light pink. Spread in pie shell and chill for 1 hour.
May garnish with fresh strawberries and whipped cream.
PIZZA
1/2 cup sliced pepperoni
1 tube pizza crust dough
2 cloves garlic, minced
1 bunch broccoli rabe, cut into pieces
2 tbs olive oil
1 onion, minced
1 1/2 cups marinara sauce
3 tbs Parmesan cheese
1 tsp Italian seasoning
1/2 tsp hot pepper flakes
3/4 cup ricotta cheese
1 cup shredded Fontina
2 cups shredded mozzarella cheese
Heat oven to 425 degrees.
Coat baking pan with nonstick spray.
Roll out dough and fit into pan. Bake 12 min.
Remove and let pan cool slightly.
Heat 1 tbs oil in skillet. Add garlic and onion and cook 3 min. Stir in marinara and 1/2 tsp
seasoning, heat 2 more min. Set aside.
In a second skillet, heat remaining oil and broccoli and hot pepper flakes.
Cook 10 min. or until tender. Set aside. Stir together Ricotta, Parmesan and
remaining seasoning. Spread marinara sauce over pizza crust. Drop spoonfuls of
ricotta mixture over half the crust, sprinkle broccoli on top. Top with 1/3 cup
mozzarella and all the Fontina.
Sprinkle 1/3 c. mozzarella on top of the other half of pizza. Top with half the
pepperoni, then remaining mozzarella and remaining pepperoni on top of that.
Bake 15 minutes.
Jalapeño Deviled Meatball Sandwich - Serves 4
Meatballs:
1 c. fresh bread crumbs
1 lb. lean ground beef
1 lg. jalapeño pepper, seeded and minced
salt and freshly ground black pepper to taste
1/4 c. milk
Cheese sauce:
2 T. finely chopped fresh parsley
1/4 c. shredded mozzarella or string cheese
1/4 c. chopped roasted red pepper (from a jar)
Sandwich makings:
4 red tipped lettuce leaves
4 lg. flour tortillas
1/4 c. sour cream or plan nonfat yogurt
jalapeño shards
cilantro sprigs
lime slices
Crumble the ground beef, and sprinkle with 1 T. minced jalapeños. Add
bread crumbs and milk. Season with salt and pepper. Mix it all
together with your hands and form into 24 walnut sized meatballs.
Brown the meatballs in a hot skillet barely filmed with oil over med.
heat until cooked through.
Meanwhile, make the sauce. Mix cheese, red peppers, remaining minced
jalapeños, and parsley. Transfer meatballs to the cheese mixture.
To serve, heat the tortillas, covered, in the microwave, 20 seconds on
high, then tuck a piece of lettuce into the tortilla, add a spoonful of
sour cream or yogurt, and top with a serving of meatballs and cheese.
Garnish with cilantro, limes, and jalapeños.
Chicken Asparagus Casserole
1/2 lb. asparagus, cooked and diced
2 cups diced chicken
1 small can mushroom stems and pieces
1 cup cheddar cheese, grated (optional)
1/2 package noodles, cooked
1 can cream of mushroom soup
1/2 cup cashews (optional)
1 can cream of chicken soup
1 cup diced celery
1/4 cup diced onion
1/2 cup mayonnaise
1 small can minced ripe olives (optional)
1/2 cup diced green peppers (optional)
Arrange all ingredients in a large casserole dish.
Bake for 1 hour at 325 degrees
Texas Romaine Okra Salad
4 ounces pecan pieces
4 ounces red wine vinaigrette
1 bunch romaine lettuce
4 ounces crumbled feta cheese
8 ounces mild pickled okra
Cut lettuce into 2 inch pieces. Add pecan pieces and cheese and toss
gently. Add okra that has been cut into chunks. Drizzle in
vinaigrette and toss gently. Chill overnight. Toss well before
serving.
Bea’s Recipe Weblog