Basic Butter Pie Crust

You can make this basic crust by hand or in a food processor. The most important tips are to work with butter straight from the fridge, use ice water, and not to overmix – make sure your butter doesn’t melt and you don’t overwork the flour. You can also add flavorings to this crust: I like to substitute rum for some of the water and add a little cinnamon for pecan pie, or add a bit of seasoning if I’m using the crust for a savory pie.

This recipe makes a single crust. For a double crust pie, double the recipe.

Basic Butter Pie Crust
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Servings
1 crust
Servings
1 crust
Basic Butter Pie Crust
Print Recipe
Servings
1 crust
Servings
1 crust
Ingredients
Servings: crust
Instructions
  1. In a food processor, pulse together the flour, any dry flavorings, and butter until the mixture resembles coarse meal. (If working by hand, cut butter into flour, being careful not to warm butter as you work)
  2. Begin adding water 1 Tbsp at a time until dough just comes together, pulsing or mixing as you go. If you are adding liquid for flavor, alternate with the ice water.
  3. Turn out onto plastic wrap and form into a disc. Chill to firm, about 15 minutes.
  4. Roll out with a heavy rolling pin and place in pie dish.
  5. Trim excess.
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Irish Soda Bread

Irish Soda Bread
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Servings Prep Time
1 loaf 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
1 loaf 15 minutes
Cook Time
30-40 minutes
Irish Soda Bread
Print Recipe
Servings Prep Time
1 loaf 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
1 loaf 15 minutes
Cook Time
30-40 minutes
Ingredients
Servings: loaf
Instructions
  1. Preheat oven to 375°
  2. Whisk together the flour, sugar, baking soda, and salt
  3. Add buttermilk and cut in with a fork or pit crust cutter until combined
  4. Tip dough out on to parchment paper lined baking sheet and knead for 30 seconds
  5. Form dough into oval loaf about 8" long
  6. Score a cross into loaf
  7. Bake for 30-40m
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Vanilla Ice Cream

Vanilla Ice Cream
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This recipe does not require eggs or cooking. It's not as rich as a custard-based ice cream, but it's a lot less work and pretty damn tasty.
Servings Prep Time
1 qt 5 m
Passive Time
20 m
Servings Prep Time
1 qt 5 m
Passive Time
20 m
Vanilla Ice Cream
Print Recipe
This recipe does not require eggs or cooking. It's not as rich as a custard-based ice cream, but it's a lot less work and pretty damn tasty.
Servings Prep Time
1 qt 5 m
Passive Time
20 m
Servings Prep Time
1 qt 5 m
Passive Time
20 m
Ingredients
Servings: qt
Instructions
  1. Combine cream and milk in large mixing bowl.
  2. Stir in sugar, dissolving as much as possible.
  3. Stir in vanilla. For best taste, add vanilla until mixture tastes right, then add a bit more.
  4. Put mixture in ice cream maker, following manufacturer’s instructions.
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Monkey Bread

Monkey Bread
Print Recipe
(adapted from AllRecipes.com)
Servings Prep Time
1 loaf 45 m
Cook Time Passive Time
25 m 3 hr
Servings Prep Time
1 loaf 45 m
Cook Time Passive Time
25 m 3 hr
Monkey Bread
Print Recipe
(adapted from AllRecipes.com)
Servings Prep Time
1 loaf 45 m
Cook Time Passive Time
25 m 3 hr
Servings Prep Time
1 loaf 45 m
Cook Time Passive Time
25 m 3 hr
Ingredients
dough
topping
Servings: loaf
Instructions
  1. Set bread machine to Dough. Put yeast, flour, cinnamon, salt, sugar, butter, and water in machine in the order recommended by the manufacturer and start cycle.
  2. When dough is complete, turn out onto well-floured board and knead 10-20 times.
  3. Butter bundt pan.
  4. In a small saucepan, melt together butter and brown sugar.
  5. Cut dough into 1″ cubes.
  6. Dredge cubes in butter/sugar mixture (Yes, it’s hot. Be careful.) and drop evenly into prepared bundt pan.
  7. Let rise in covered bundt pan for 20m.
  8. Preheat oven to 375°F and continue to let do rise for another 5 minutes.
  9. Bake at 375°F for 20-25 minutes (until golden brown).
  10. To serve immediately, place a plate over the top of the pan and invert them together. You may need to give the bottom of the pan a thump after you’ve got them flipped.
  11. To serve the next morning, leave in pan and reheat at 375°F for 10-15 minutes (until butter/sugar mixture is gooey again). Serve as directed above.
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Flourless Chocolate Cookies

aka, “Crinkle Cookies”. These are great to make with the egg whites left over from my brownie recipe, and if you have GF person in your house they’ll almost make up for not being able to have tea actual brownies. Almost.

 

 

Flourless Chocolate Cookies
Print Recipe
Servings Prep Time
24 cookies 15 minutes
Cook Time
12 minutes
Servings Prep Time
24 cookies 15 minutes
Cook Time
12 minutes
Flourless Chocolate Cookies
Print Recipe
Servings Prep Time
24 cookies 15 minutes
Cook Time
12 minutes
Servings Prep Time
24 cookies 15 minutes
Cook Time
12 minutes
Ingredients
Servings: cookies
Instructions
  1. Preheat oven to 355° F
  2. Line cookie sheet with parchment
  3. In a large bowl, whisk dry ingredients together
  4. Add egg whites and vanilla extract, whisking until fully blended. Dough should be thick but moist (like a very thick cake batter)
  5. Place spoonfuls of dough on prepared cookie sheet, leaving space for cookies to spread
  6. Bake for 12-14 minutes, until tops are glossy and cracked.
  7. Let cool for 5 minutes on sheet, then transfer to cooling rack (I have found this is easiest if I leave the cookies on the parchment, then remove the paper when the cookies are completely cool)
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Three Bean Soup


Three Bean Soup
Print Recipe
Servings Prep Time
10 cups, app. 15 minutes
Cook Time
1-3 hours
Servings Prep Time
10 cups, app. 15 minutes
Cook Time
1-3 hours
Three Bean Soup
Print Recipe
Servings Prep Time
10 cups, app. 15 minutes
Cook Time
1-3 hours
Servings Prep Time
10 cups, app. 15 minutes
Cook Time
1-3 hours
Ingredients
Servings: cups, app.
Instructions
  1. Heat oil in bottom of stock pot
  2. Saute onion until translucent, about 5 min
  3. Add garlic ad saute for 1-2 min more
  4. Add turkey, taco seasoning, salt, and paprika
  5. When turkey is browned, add corn, beans, tomatoes, and 1c of broth
  6. Simmer for at least 1 hour, stirring regularly and adding additional broth as needed
  7. Garnish with sour cream and/or shredded cheese, as desired
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Cowboy Casserole

[Placeholder text because this isn’t a real post; I’m just getting the recipe up quick and dirty.]

Cowboy Casserole
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Prep Time
10-20 minutes
Cook Time
35-40 minutes
Prep Time
10-20 minutes
Cook Time
35-40 minutes
Cowboy Casserole
Print Recipe
Prep Time
10-20 minutes
Cook Time
35-40 minutes
Prep Time
10-20 minutes
Cook Time
35-40 minutes
Ingredients
Servings:
Instructions
  1. Preheat oven to 350°.
  2. Place frozen tots in 9x13 pan.
  3. Beat together eggs, milk, and spices.
  4. Stir in cheese and any meat or veggies.
  5. Pour egg mixture over frozen tots.
  6. Bake in 350° oven for 35-40 minutes, until cheese is melted, tots are browned, and egg is solidified.
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Meat Sauce

Up here in the Dirty Jerz, people seem to be all about the red sauce. Which I get — it’s very versatile. You can have it plain, with meatballs, with sausage, whatever you want. But growing up, we always had meat sauce, and I vastly prefer its richer flavor. Plus, it eliminates a step from things like lasagna and pizza…I don’t have to make meat for those, because it’s already in the sauce!

There are many, many variations on meat sauce. This one is mine.

 

Meat Sauce
Print Recipe
Prep Time
20 minutes
Cook Time
1-5 hours
Prep Time
20 minutes
Cook Time
1-5 hours
Meat Sauce
Print Recipe
Prep Time
20 minutes
Cook Time
1-5 hours
Prep Time
20 minutes
Cook Time
1-5 hours
Ingredients
Servings: many
Instructions
  1. Sautée garlic & mushrooms until mushrooms are cooked through.
  2. Add beef, veal and pork.
  3. Brown meat & drain.
  4. Return meat to pot.
  5. Puree tomatoes.
  6. Add tomatoes to meat.
  7. Add tomato paste, wine, stock and herbs.
  8. Boil until alcohol is evaporated.
  9. Simmer on low for 1-5 hours.
  10. Remove from heat.
  11. Stir in sour cream and cinnamon.
  12. Serve over pasta.
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Cheater Mousse Pie

Some years ago (pre-kids so at least 11, but probably more), there was a recipe on the side of Jello pudding for “Five Minute Pie”. I was extremely skeptical. Oh, sure, I thought, they say “five minutes” but that probably only includes the time to put everything in the bowl or something. In my kitchen experience, nothing ever takes less than twice as much “prep time” as indicated by the recipe.

But…it did sound delicious. And easy. So what if it did take 10 or 15 minutes to throw it together? That’s still pretty quick, right? So I gathered everything up and started whisking. I’ll be damned if that pie wasn’t in its crust and ready to eat in 5 minutes, including package opening time.

The next one I made, I took to a party. Everyone was SUPER impressed. What a lovely chocolate mousse pie I had made! I absolutely must give them the recipe! Holy cannoli, this 5 minute pie thing was a huge hit! I started making it for everything. You can fancy it up by piping on the whipped cream or adding chocolate shavings. People will think you’ve spent hours on this thing. And it really is very tasty.

I lost the recipe a while back, but thanks to the interwebs have recently rediscovered this magical, mousse-ical pie.

I’ve been seeing a thing on food blogs lately where it’s a bajillion pictures of the same thing and you have to scroll forever to get to the actual recipe. So I won’t be doing that, ever. BUT, I thought I might try doing some step-outs in the recipe itself. I’m not sure I like it, but let me know what you think!

Cheater Mousse Pie
Print Recipe
Servings Prep Time
8 I mean, it's a pie. I could probably eat a whole one by myself, but if you want to share cut it into as many slices as you like. 5 minutes (for real!)
Servings Prep Time
8 I mean, it's a pie. I could probably eat a whole one by myself, but if you want to share cut it into as many slices as you like. 5 minutes (for real!)
Cheater Mousse Pie
Print Recipe
Servings Prep Time
8 I mean, it's a pie. I could probably eat a whole one by myself, but if you want to share cut it into as many slices as you like. 5 minutes (for real!)
Servings Prep Time
8 I mean, it's a pie. I could probably eat a whole one by myself, but if you want to share cut it into as many slices as you like. 5 minutes (for real!)
Ingredients
  • 2 boxes chocolate pudding The regular size, not family size.
  • 1 container Cool Whip The regular size tub, not the giant one.
  • 1 1/4 cups milk I use skim, because that's what we have on hand. Use what you have.
  • 1 pre-made cookie crust I like the chocolate ones, but the Nilla wafer or graham cracker ones are fine, too. The Oreo ones are little too intense for this recipe.
  • Mini chocolate chips optional -- for decor
Servings: I mean, it's a pie. I could probably eat a whole one by myself, but if you want to share cut it into as many slices as you like.
Instructions
  1. Whisk pudding and milk together until fully combined.
  2. Whisk in half of Cool Whip. Mixture will be very thick. Mousse-like, even.
  3. Spoon mixture into crust and spread evenly.
  4. Top with remaining Cool Whip.
  5. Add other toppings as desired
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Stuffin’ Muffins*

(*or just regular stuffing, if you prefer)

Every year the company I work for does a big potluck Thanksgiving lunch on the Tuesday before Thanksgiving. A couple of years ago, we had an employee who was very strictly vegan, and he was really concerned that there would be nothing for him to eat. I was planning on bringing my (super delish, if I say so myself) cornbread-sausage dressing, but I thought “How hard can it be to throw together a vegan dressing?” I know enough about vegan rules to avoid the trickier things like honey and gelatin, so I started combing Pinterest. I didn’t find a “vegan” recipe that I liked, but I did find a very simple recipe that was super easy to veganize. It was a huge hit, even with the non-veggies in the crowd.

This year, for my derby team’s annual holiday gathering, I decided to use the same recipe to make little appetizer portions by baking the stuffing in muffin cups. Once again, huge hit. My friend Artichoke Hold asked for the recipe, so here it is!

Stuffin' Muffins*
Print Recipe
I forgot to take a pic of these before my son ate them all. Mea culpa. Next time I make them, I'll put a photo in, I swear. Or, if someone wants to make them and take a photo, I'll gladly accept.
Servings Prep Time
24 "muffins" (or about 12 servings) 10-15 minutes
Cook Time
28-40 minutes
Servings Prep Time
24 "muffins" (or about 12 servings) 10-15 minutes
Cook Time
28-40 minutes
Stuffin' Muffins*
Print Recipe
I forgot to take a pic of these before my son ate them all. Mea culpa. Next time I make them, I'll put a photo in, I swear. Or, if someone wants to make them and take a photo, I'll gladly accept.
Servings Prep Time
24 "muffins" (or about 12 servings) 10-15 minutes
Cook Time
28-40 minutes
Servings Prep Time
24 "muffins" (or about 12 servings) 10-15 minutes
Cook Time
28-40 minutes
Ingredients
Servings: "muffins" (or about 12 servings)
Instructions
  1. Preheat oven to 400°.
  2. Cube loaf of bread.
  3. Toast cubes on a baking sheet about 10 minutes (you may need to do this in two batches -- they should be in a single layer). Set aside in a large bowl.
  4. Decrease oven temp to 350°.
  5. Heat 2 Tbsp of the olive oil in a skillet over medium heat.
  6. Sauté onions, garlic, and celery until soft and beginning to caramelize.
  7. Add veggies to the bowl of bread cubes.
  8. Add seasoning. If you like more/different herbs than the recipe calls for, use those.
  9. Stir until well mixed.
  10. Add broth one cup at a time, stirring until well mixed. You want the mixture to be clumping together, but not soggy. (For "muffins" make the mixture a bit moister than you might normally -- you really want them to hold together.)
  11. Bake in a greased baking dish for about 25 minutes OR in lined muffin cups for 18-20 minutes.
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