SANDRA'S MILE HIGH LEMON CHIFFON PIE

 

A truly decadent dessert
your family and friends are bound to love...

Prep: 1 Hr.

Yield: 8-10 Servings: (1) 9" Pie

Bake: 10 Mins. (Crust)

 

INGREDIENTS

Crust

1-1/4 cups all purpose flour

1 stick unsalted butter, cold and cut into pieces

1/4 teaspoon salt

1/4 cup ice water (more or less, depending on your humidity)

 

Filling

1 1/2 cups granulated sugar

1/3 cup cornstarch

1 1/2 cups cold water

2 egg yolks, beaten

1/4 cup lemon juice

Pinch of kosher salt

--1 (14-oz. can) Sweetened Condensed Milk (reserve for assembling pie later on)

 

Whipped Cream/Topping, divided

1-3/4 cup heavy whipping cream

1/3 cup sifted confectioners' sugar

1 teaspoon vanilla extract

 

METHOD

Crust

Add flour to a food processor, and then add the butter pieces.  Pulse a few times until the mixture resembles small peas.  Add the salt and a couple of teaspoons of water through the tube at a time while pulsing until the mixture forms chunky-type balls.  Remove from food processor and place onto a lightly dusted flour surface, and form into ball, and then press flat.  Cover with plastic wrap and chill at least 4 hrs. or overnight.  Remove from refrigerator, and dough let return to room temperature for 30 minutes before rolling out crust(s).

 

Preheat oven to 425F.

 

Line the pie plate, and flute the edges of crust, and then carefully pierce bottom and sides with a fork.  Gently place tin foil over inside of crust, and place beans (or pie ball weights) over foil to weight bottom of crust down while baking.  Bake for 10 to 12 minutes.  Remove from oven and let cool completely before adding cream filling. (Note: You can save the beans in a sealed jar for the same use again, but not for cooking.)

 

Filling

In a ‘cold’ small saucepan, mix together water and cornstarch.

When the cornstarch dissolves, add sugar, lemon juice, slightly beaten egg yolks, and kosher salt.

Cook over medium heat stirring constantly until it thickens and comes to a boil.

Remove the thicken lemon mixture from the heat (or cook longer if you’d like it thicker).

Let the filling cool completely before using (but first cover top of filling with plastic wrap to prevent a skin  from forming).

 

Whipped Cream/Topping, divided: (2/3 for incorporating into filling / 1/3 for topping)

Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks start to form. Slowly add the powdered sugar in batches and continue beating on high speed until stiff peaks form. Add the vanilla extract and whip to incorporate. Set aside.

 

Assemble the Pie

 

In a large mixing bowl, combine lemon pie filling and sweetened condensed milk and stir until they are well combined. Add 2/3rds of the prepared whipped cream (reserving 1/3 for topping); fold together until well combined. Pour the filling into the prepared crust leaving a high mound in center, top with reserved 1/3 of whipped cream, and refrigerate for a minimum of 4 hours until the filling is set. ~ Enjoy!

 

SANDRA'S TRI-CITRUS COCONUT CREAM CHEESE TART

The most delicious and decadent dessert, as is...
or with or without any type of topping...

Yield: (One 11" Tart) - Serves: 8-10

Prep: 20 Mins.

Bake: 20 Mins.

--Cool:  2 Hrs. at room temperature

--Refrigerate: Overnight

INGREDIENTS:

Nilla Wafer Crust:

2 cups finely crushed nilla wafers (about 50 wafers)

1/2 cup unsalted butter, melted

1/3 cup sifted confectioners' sugar

Pinch of salt

Filling:

1 (14-oz.) can unsweetened coconut milk, chilled overnight
----(you'll use only the solid coconut cream on top of can,
-----NOT liquid coconut milk underneath it, which I save for using in my cereal vs regular milk)

1 (14-oz.) can sweetened condensed milk

8 oz. whipped cream cheese

1/4 cup lime juice

1/4 cup lemon juice

1/4 cup orange juice

METHOD:

Preheat oven to 350F.

Crust - In the bowl of a food processor, add the wafers and pulse until fine crumbs are formed. Drizzle in the melted butter, while pulsing, into the feeding tube; do the same with the confectioners' sugar and salt.  Pour into a dark round nonstick 11x1" tart pan with a removable bottom. Press into a even layer in the bottom and up the sides. Set aside.

Filling - Add all filling ingredients into the bowl of a stand mixer fitted with the bulb-whisk. Whip until all ingredients are incorporated and a creamy filling forms, about 2 minutes. Pour into prepared crust.

Bake tart, uncovered, in the preheated oven for 20 minutes.

Remove tart from oven and place on a baking rack to cool for 2 hours at room temperature.

Remove outer ring of pan, leave center portion under tart, then place atop a large, flat serving plate.  

Place cooled tart into the refrigerator, covered with plastic wrap, and let chill to allow flavors to meld overnight. ~ Enjoy!

Served, as is...

Served with a dollop of my
homemade
Strawberry-Rosemary Jam...

SANDRA'S LAYERED CARROT CAKE with CREAM CHEESE FROSTING from SCRATCH

An updated classic cake from scratch

that's super delicious and fun to take to any

potluck, picnic, or party...

Servings: (12)

Prep: 30 Mins.

Bake: 30-35 Mins.

INGREDIENTS

Wet:

3 eggs

1/2 cup vegetable oil

1/2 cup water

2 teaspoons vanilla extract

Sift dry:

2 cups granulated sugar

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons double-acting baking powder (or regular)

1/2 teaspoon table salt

1-1/2 teaspoons ground cinnamon

Pinch of ground cloves

Pinch of freshly ground nutmeg

1/4 teaspoon ground ginger

Cake additions:

1 (8-oz. can) crushed pineapple, undrained (retain juice)

2 cups grated carrots

Cream Cheese Frosting

1/2 cup (1 stick) unsalted butter, softened

1 (8-oz. pkg) cream cheese, softened

4 cups confectioners' sugar

1 teaspoon vanilla extract

1-2 tablespoons milk (to achieve desired consistency)

Topping:

1/4 cup finely chopped pecans

1 tablespoon granulated sugar

METHOD

Preheat oven to 350 degrees. Using baking spray, spray two 9" round cake pans; set aside.

In the bowl of a stand mixer, beat together the wet ingredients. Sift together the dry ingredients (using a sieve placed over mixing bowl of wet ingredients); mix to combine. Add the crushed pineapple and its juices, including the grated carrots; mix to combine, while scraping sides of mixing bowl. Pour batter equally and evenly into both prepared cake pans, then tap pans gently on countertop to release potential air bubbles.

Bake for 30 to 35 minutes, just until a toothpick inserted in center of cake comes out clean (do not over bake). Let cool in pan for 10 minutes, then turn out onto a wire rack, flipping right-side-up, to cool completely (about 45 minutes).

Meanwhile, prepare the candied pecans by stirring the pecans and sugar in a small non-stick skillet over medium heat until sugar melts and starts to caramelize and pecans are toasted and fragrant, about 5 to 7 minutes. Scrape hot candied pecans into a heatproof bowl to cool.

Also, prepare the frosting in a medium bowl, using a hand mixer to combine softened butter and cream cheese, confectioners' sugar, 1 teaspoon vanilla, and milk (1 tablespoon at a time, until desired consistency is reached). Beat until the mixture is smooth and creamy.

Frost the cooled cake, then top cake with cooled candied pecans, breaking them apart as you do so. ~ Enjoy!

SANDRA'S OLD-FASHIONED CHERRY PIE

One fabulous dessert that's not too difficult to prepare
and is so very, very satisfying!

Serves: (6 to 8)

Prep:

Bake: 45 Mins.

INGREDIENTS

Pie:

1-1/3 cup granulated sugar

1/2 cup all-purpose flour

3 (14.5 oz. cans) pitted red tart cherries, drained,

2 tablespoons unsalted butter

1 pkg refrigerated pie crusts (Pillsbury: 2 will be enclosed)

Crust topping:

2 teaspoons milk

1 teaspoon granulated sugar + 1/8 teaspoon ground cinnamon

METHOD

Preheat oven to 425 degrees. Set a 9" glass pie plate aside.

Lightly dust working surface with flour, gently unroll pastry, and use a rolling pin to slightly enlarge, just enough so pastry is a bit larger than pie plate. Repeat for top pastry crust.

In a large bowl, mix sugar and flour. Stir in cherries; fold to incorporate, and spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over cherries.

Cover with top pastry. Brush with a pastry brush the inside of crust (not edges) with milk and sprinkle with cinnamon and sugar. Cut slits cut in top pastry crust; seal and flute.  Bake for 20 minutes. Remove from oven, cover edge with 3" strip of foil to prevent excessive browning; return to oven and continue baking for 25 more minutes, until golden brown and juice bubbles through slits in crust..

Cool on cooling rack at least 2 hours before serving with French vanilla ice cream. ~ Enjoy!

SANDRA'S LAYERED FRUIT-LADEN LEMON JELLO DESSERT

Top layer: Lemon jello, pineapple, pears
Middle Layer: Sweet creamy mixture
Bottom Layer: Lemon jello, pineapple, peaches

Servings: (8 to 10)
Prep: 15 Mins.
Refrigerate: 1st time-1-1/2 hrs; 2nd time-4 hrs.

INGREDIENTS:

2-Layer Jello-Fruit Mixture:
2 (3 oz. boxes) fat-free lemon jello, divided
2 cups boiling water, divided
1 15 oz. can peaches in light syrup, drained (reserve juice)
1 15 oz. can pears in light syrup, drained (reserve juice)
1 20 oz. can crushed pineapple, drained (reserve juice)
--[Note: Overall, you'll only be using 1 cup of reserved fruit juice)

Middle Creamy Layer Mixture:
1/2 cup sour cream
1/2 cup mayonnaise
2 teaspoons agave (or 1 tablespoon honey)

METHOD:

In a medium, round, glass bowl, add one pkg. lemon jello; stir in 1 cup of boiling water to dissolve.

In a small, round, glass bowl, the second pkg. lemon jello; stir in 1 cup of boiling water to dissolve.

Separately drain the 3 cans of fruit through a sieve a medium bowl to drain; setting 3 different drained fruits in their own small bowl.  Roughly chop the bowl of peaches, then the bowl of pears.  Set 3 bowls of fruit aside.

Measure 1 cup of drained fruit juice mixture and stir into large bowl of lemon jello, then do the same adding a separate 1 cup of drained fruit juice mixture and stir into second small bowl of lemon jello.  Place both bowls of lemon jello into refrigerator to cool and slightly thicken for 1-1/2 hours.

Meanwhile, whisk the creamy layer mixture ingredients in a small bowl, and refrigerate until final assembly of dessert.

After 1-1/2 hours, drain any additional juice that accumulates under fruit in 3 bowls.  Add half of the drained crushed pineapple both the first large bowl of partially set lemon jello, including the other half to the small bowl of lemon jello. Gently fold in all the drained peaches to the large bowl jello mixture.

Spread the creamy layer mixture over top of first layer of jello fruit mixture.

Gently fold in all the drained pears to the small bowl jello mixture, then pour atop the creamy layer mixture, and your dessert is fully assembled! Cover, and refrigerate for a minimum of 4 hours to set. ~ Enjoy!

SANDRA’S EASY PUMPKIN LOG ROLL with a CREAMY MAPLE FILLING

A phenomenal dessert that freezes well,

so the pumpkin log roll can be made ahead of time

and sliced while frozen into pieces for a stunning presentation...

Servings: (10 to 12)

Prep: 15 Mins.

Bake: 12-15 Mins.

INGREDIENTS

Roll:

Wet Mixture:

3 large eggs, slightly beaten

1 cup granulated sugar
6 tablespoons unsalted butter, at room temperature

2/3 cup pure pumpkin
1 teaspoon vanilla extract

Dry Ingredients:

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 teaspoons ground cinnamon
1 teaspoon ground ginger

1/8 teaspoon ground cloves
1/8 teaspoon nutmeg

1/8 teaspoon salt

Filling:

1 (8 oz. tub), cold, whipped cream cheese

1 cup confectioners' (powdered) sugar, sifted

6 tablespoons unsalted butter, at room temperature

1 teaspoon mapleine

--Additional confectioners’ sugar (for decoration)

METHOD

Preheat oven to 375 degrees. Spray a 15”x10” jelly-roll pan; line with parchment paper, then spray top of paper as well. Set aside a clean tea towel (large enough to cover unrolled pumpkin roll).

Beat eggs, granulated sugar and butter in large mixer bowl until thick. Beat in pumpkin and vanilla extract. Sift flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg and salt into same bowl over wet ingredients. Using a wooden spoon, stir dry mixture into wet ingredients, mixing just until incorporated. Spread batter evenly onto prepared pan.

Bake for 12 to 15 minutes, until top of cake springs back when touched.

Immediately loosen sides of cake, place tea towel over top flush with beginning roll-up edge.

Turn onto working surface. Carefully peel off parchment paper.

Roll up cake and towel together, starting with shorter end.

Cool seam-side down on wire rack for 15 minutes.

Meanwhile, prepare the filling by beating cold, whipped cream cheese, 1 cup sifted confectioners’ sugar, butter and mapleine in small bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over inside of cake to within 1/2” of all edges. 

Re-roll cake into log, gently but tightly. Wrap in plastic wrap and refrigerate seam-side down for at least 1 hour.

Unwrap pumpkin log, generously sprinkle with sifted confectioners' sugar on entire outside, and cut into 1" slices, then serve (See main photograph above). ~ Enjoy!

~~~~~~~~~~~

Tip:

If freezing pumpkin log roll, defrost first to serve whole, or I prefer to slice while frozen for cleaner cut cake slices, then serve individually.

SANDRA’S ENHANCED STRAWBERRY-BANANA JELLO LAYERED DESSERT

This traditional jello dessert

tends to evoke many memories

of fond family times...

I have altered the traditional recipe somewhat, and this new version definitely turned out to be much more flavorful with greater texture.

Servings: (12)

Prep:  10 Mins.

Set: 3 hours.

INGREDIENTS

1 large box sugar free strawberry jello (or 2 small)

1-1/2 cups boiling water

1/2 cup orange juice

2 bananas, finely chopped

1 (16 oz. pkg.) frozen whole strawberries, thawed, and finely chopped

1 (8 oz. pkg.) fat free cream cheese, at room temperature

1 (12 oz. container) fat free cool whip, thawed 

--(do not substitute for real whipped cream, as it does not hold its integrity)

1 teaspoon vanilla extract

1/2 cup chopped candied pecans

METHOD

Dissolve jello in boiling water while stirring for 2 minutes in a medium bowl, and stir in orange juice. Chop the bananas and strawberries, and add to jello mixture. 

Pour half of jello-fruit mixture into a 9”x13” glass dish. Chill until set for 1 hour.

Using a hand mixer, cream softened cream cheese, cool whip, and vanilla extract together until smooth and fluffy in a medium bowl.

Spread half the creamed mixture over set jello. Sprinkle with half the chopped pecans.

Pour remaining jello-fruit mixture over this layer. Chill until completely set for 2 hours.

When set, top with remaining cream mixture, and sprinkle with the rest of the pecans.

Cut into 12 squares, and serve. ~ Enjoy!

SANDRA’S ELEGANT APPLE-CRANBERRY BRAIDED PASTY

A light and flaky pastry that’s

easier to make than apple pie,

and it tastes 

incredibly delicious...

Servings: 8

Prep: 15 Mins.

Bake: 20 Mins.

INGREDIENTS

Pastry:

1 frozen sheet of puff pastry, thawed

Filling:

2 tablespoon unsalted butter, at room temperature

1/4 cup dark brown sugar

½ cup whole frozen cranberries

2 cups of finely cubed Fuji apples, peeled, cored

½ teaspoon ground cinnamon

¼ teaspoon ground cardamom

1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

1 tablespoon cornstarch

Egg Wash:

1 large egg

½ tablespoon milk

Cream Cheese Icing:

2 tablespoons unsalted butter, at room temperature

2 tablespoons cream cheese, at room temperature

1 cup sifted confectioners' sugar

½ teaspoon vanilla extract

About 1 tablespoon milk (depending upon your desired consistency)

Topping:

2 tablespoons toasted almonds slices

METHOD:

Thaw a frozen puff pastry covered in parchment paper on the counter for 1 hour.

Meanwhile, in a medium skillet, add all the filling ingredients; stir to combine. Bring to a boil over medium heat; reduce to a gentle simmer for 10 minutes while occasionally stirring. Let filling cool completely.

Preheat oven to 400 degrees. Set a baking sheet aside.

Whisk egg and milk in a small bowl, and set aside.

Toast the sliced almonds over medium heat, just until golden and fragrant for a couple of minutes, transfer to a ramekin, and set aside.

On a work surface lined with parchment paper, lightly dusted it with flour, carefully unfold the puff pastry. With a rolling pin, roll out the pastry to form a 12”x9” rectangle on top of parchment paper.  Add the filling down the center, leaving 1” of space at short ends.  Using a pastry cutter, gently cut slits along the long sides of the outer thirds of the pastry 1” apart, leaving ½” uncut closest to filling.  Beginning with the short end farthest from you, we’ll form the braid: Fold the half-inch edge of dough on the left over the filling. Then fold the first strip on the right over the filling at a 45-degree angle. 

Fold the first strip on the left over the filling at a 45-degree angle overlapping the first strip. Continue folding strips of dough from alternate sides (left, than right) to form a braided pattern. 

When you get to the end, fold the edge of the dough over the filling, tucking it under the braided strips. Lift the parchment paper with the prepared pastry onto the baking sheet.  Using a pastry brush, lightly brush the egg mixture completely over the braided pastry. 

Bake in the preheated oven until golden brown, for about 20 minutes.

In the meantime, prepare the icing using a hand mixer to cream butter and cream cheese together in a small bowl until smooth. Add sifted confectioners’ sugar, vanilla extract, and milk. Beat on slow until mixed, then on high until smooth.

Let pastry cool for 30 minutes before drizzling with cream cheese icing, and sprinkling with toasted almond slices.  Slice into 8 pieces, and serve. ~ Enjoy!

SANDRA’S APPLE-CRANBERRY-ORANGE LATTICE TART

A decadently elegant dessert

that I often make ~ it’s also great

substituting pears for apples,

and other dried fruit for the cranberries...

Servings: (8)

Prep: 20 Mins.

Bake: 45 Mins.

INGREDIENTS

Sour cream tart crust:

2 cups all-purpose flower

½ cup sour cream

6 tablespoons unsalted butter, at room temp.

1/3 cup granulated sugar

½ teaspoon ground cinnamon

½ teaspoon salt

3 tablespoons cold water

Filling:

4 apples, peeled, cored, and cut into small slices

¼ cup craisins (dehydrated cranberries), chopped

2 teaspoons granulated sugar

1 teaspoon freshly grated orange zest

4 tablespoons freshly squeezed orange juice

1 teaspoon vanilla extract

½ teaspoon cinnamon

1 tablespoon cold butter cut into 16 small squares

Topping:

1 tablespoon milk

1 tablespoon granulated sugar

½ teaspoon cinnamon

Garnish:

Confectioners’ sugar, for dusting

METHOD

 

Preheat oven to 375.  Place a pizza pan in oven to heat.

Using a hand mixer on medium speed, beat the dough ingredients, except the water, until small crumbs form.  Add the water and continue to mix until dough starts to pull together.  Knead together using hands to form a ball.  Reserve 1/3 of dough, and wrap in plastic and set aside.

Roll out the remaining dough on a lightly floured surface into a 13” circle.  Place into an 11” tart pan with a removable bottom; trim sides.  Roll out the other 1/3 of dough on a lightly floured surface into an 11.5” circle and cut into 1” strips.

In a medium bowl, combine all the filling ingredients, and spoon into prepared tart shell, then dot with cold butter squares.

Weave the lattice strips as shown in photo on top of tart, and trim sides.  Brush lattice strips with milk.  Combine the sugar and cinnamon in a small bowl, then sprinkle over lattice strips.

Place the tart pan on top of the hot pizza pan in oven, and bake tart for 45 minutes until light golden brown.  Cool 15 minutes on rack.  Remove sides and bottom of tart pan, and slide onto serving tart pedestal.  To serve, cut into triangles, and plate, then dust lightly with confectioners’ sugar. ~ Enjoy.

SANDRA’S SPRINGTIME BACON RED POTATO and KALE SOUP

Unbelievably satisfying and wholesome soup;
perfect for a sunny springtime day...

Servings: (6)

Prep: 10 Mins.

Cook: 30 Mins.

INGREDIENTS

6 slices of bacon, cut crosswise into ½” wide strips

½ yellow onion, diced

2 cloves garlic, minced

¼ teaspoon red pepper flakes

4 cups low-sodium chicken broth

5 medium red potatoes, scrubbed and chopped

1 bunch of kale (stems removed), and torn into small pieces

1 teaspoon dried oregano

1 teaspoon smoky paprika

1 cup heavy cream

1/4 cup freshly grated Parmesan

2 teaspoons dried parsley

--Prepared warm and crusty garlic bread

METHOD

In a dutch oven over a medium heat, brown the bacon, and then remove to a plate. Retain drippings in pot, and add onions and saute while scraping bits from bottom. After about three minutes, add the garlic and red pepper flakes and saute for 30 seconds.  

Add the chicken broth, potatoes, oregano, and raise the heat to bring soup to a gentle boil.  Add the heavy cream and Parmesan, and stir to combine, then cover pot.  

When potatoes are tender, after about 15 minutes, reduce heat and add the bacon, kale, and parsley; stirring to incorporate.  Check for consistency; adding more broth or heavy cream if need be at this point. Remove from heat after three minutes.  

Serve in soup in bowls, with warm and crusty garlic bread alongside. ~ Enjoy!

~~~~~~~~~~~~~~~~~

Tip:  I like to either tear or cut my kale into rather small pieces when adding this delicious veggie to soups and stews (it's a "texture thing," I guess).

SANDRA’S TANTALIZING TOASTED COCONUT-BANANA CREAM PIE

A lovely dessert of many wonderful flavors and textures...

Serves: (8)

Prep and Stand Time: 2 Hours

Cook: About 1 Hour Total

INGREDIENTS (Updated as of 8-3/15)

Pie:

3/4 cup granulated sugar

1 cup unsweetened coconut milk
1 cup unsweetened condensed milk, divided (as you'll need to form a slurry with 1/2 cup)

1/4 cup cornstarch

5 egg yolks*

1/4 teaspoon fine-grained kosher salt

1-1/2 cup shaved, toasted sweetened coconut (or grated)

2 teaspoons vanilla extract

1 tablespoon unsalted butter

1 (9”) baked pie shell (store-bought, or Sandra’s Homemade Pie Crust)

3 ripe bananas, sliced

Topping:

2 cups of prepared whipped cream

1/2 cup toasted sweetened coconut

METHOD

Preheat oven to 300 degrees.

Sweet shaved coconut...

Oven toasted coconut...

Meanwhile, toast 2 cups of shaved coconut in the oven by spreading in a thin layer on a dry foil-lined baking sheet. Bake for about 15 minutes; stirring half way through to ensure coconut browns evenly.  Set aside to cool.

Increase oven to 350 degrees, and allow it to preheat.

Bake pie shell until golden, about 20 minutes. Remove from the oven, and cool completely before using.

In a medium saucepan, combine 3/4 cup sugar, coconut milk, and 1/2 cup milk; heat just prior to boiling point while occasionally stirring.

In a small mixing bowl, whisk the remaining 1/2 cup milk and cornstarch together to make a slurry. Whisk egg yolks and salt in medium bowl. Temper yolks by adding 1/2 cup scaled milk mixture to yolks while whisking. Add yolk mixture and slurry back into milk mixture in the saucepan and whisk over medium heat until thickened, about 10 minutes. Remove from heat and add 1-1/2 cups toasted coconut (reserve other ½ cup for topping), vanilla, and butter; whisking until uniformly incorporated.  Cover and let filling cool to room temperature.

Banana slices in baked pie shell...

Filled pie shell...

Add a layer of bananas to the bottom of baked pie shell, and top with ½ the filling.  Add another layer of bananas, and the remaining filling over top.  Top with whipped cream, and remaining ½ cup toasted coconut.  

Whipped cream on top of filling...

Final layer of toasted coconut over whipped cream
and ready to refrigerate for 2 hours to set...

Loosely cover the pie with plastic wrap and place in refrigerator to chill and set, about 2 hours.  Then slice, and serve. ~ Enjoy!

SANDRA’S TEX-MEX FRITO PIE CASSEROLE

A snowy Monday today so it just seemed
fitting for such indulgence...

Serves: (6)

Prep: 5 Minutes

Bake: 20 Minutes

INGREDIENTS

Casserole:

3 cups Fritos chips, roughly crushed

3 cups sharp shredded cheddar cheese

1 (15 oz. can) Texas-Style Chili

¼ cup medium Black Bean and Corn Salsa (Costco - Private Selection brand)

Garnish options:

--Sour cream

--Chopped green onions

--Chopped roma tomatoes

--Chopped fresh cilantro

--Chopped Avocado

--Pickled jalapeno slices

METHOD

Preheat oven to 425 degrees.  Lightly spray a 2-quart casserole dish with olive oil. 

Just out of the oven...

Combine the chili and salsa in a small bowl.

Layer half of the Fritos in bottom of dish, half the cheese over the chips, and all of the chili/salsa mixture over the cheese layer.  Sprinkle chili layer with remaining cheese, then remaining Fritos on top.  Cover, and bake for 20 minutes, until cheese melts.  Portion equally among six serving bowls, and garnish with ingredients in the order listed above. ~ Enjoy!

SANDRA’S HOT DUNGENESS CRAB, ARTICHOKE and SPINACH DIP

A festive crowd-pleasing and year-round appetizer 
perfect for any occasion...

Serves: (4 to 6)

Prep: 10 Mins. | Bake: 20 Mins.

Posted: by Sandra

INGREDIENTS

4 oz. cream cheese, at room temp.

1 cup mayonnaise

1 cup freshly grated Parmesan cheese, divided

1 cup heavy cream

1 teaspoon lemon juice

fine-grain kosher salt and freshly ground pepper, to taste

1 cup cooked lump Dungeness crab meat

1 (6.5 oz. jar) marinated and quartered artichoke hearts, drained and coarsely chopped

1 (9 oz. pkg.) frozen chopped spinach, thawed and squeezed to drain (I chop it a bit more)

2 green onions, sliced

1 tablespoon jarred roasted bell peppers, chopped

1 teaspoon old bay seasoning

½ teaspoon garlic powder

¼ teaspoon dried parsley

--Toasted baguette slices and/or assorted crackers

METHOD

Preheat oven to 350 degrees.  Spray a 1-quart casserole dish, and set aside.

Mix cream cheese, mayonnaise, ¾ cup Parmesan cheese, cream, lemon juice, and kosher salt and freshly ground pepper to taste, until combined. Fold in crab, artichokes, spinach, onions, roasted bell peppers, old bay seasoning, garlic powder, and kosher salt and freshly ground pepper to taste.

Spoon mixture into prepared casserole dish, while smoothing top.  Sprinkle with remaining ¼ cup Parmesan cheese, and parsley

Cover and bake for 20 minutes, until cheese is melted.

Serve warm with toasted baguette slices, or assorted crackers. – Enjoy!

SANDRA'S DECADENT GERMAN-STYLE BAKED APPLES

This recipe was created due to an 
influx of wonderfully
delicious apples I had on hand...

[Today (12-18-11) I just found that 
two sites re-posted my recipe 
and this photo @ the following links:
1) Driving and Dining; and
2) What's for Dinner]

Also, at http://aquieterstorm.tumblr.com/page/44

Servings: (4)

Prep: 10 Mins.
Bake:  1 Hr.

INGREDIENTS

4 organic apples (I used Cripps Pink – also called Pink Lady; fall apples from Washington)

4 tablespoons fireweed honey

1 tablespoon butter, room temp.

1/2 teaspoon fresh lemon juice

½ teaspoon vanilla extract (I used half of a scraped organic bourbon vanilla bean)

1-1/2 teaspoons organic ground cardamom

¼ teaspoon organic ground nutmeg

2 tablespoons chopped candied pecans

1 teaspoon chopped organic crystallized ginger

Optional:

--French Vanilla Ice Cream

--Caramel Sauce

--4 Whole Maraschino Cherries, with stems

METHOD

Preheat oven to 350 degrees.  Pour ¼” deep of lukewarm water into bottom of a square 8”x8” baking dish, and set aside.  Mix the remaining ingredients in a small bowl, and set aside.

Cut the very top off of the apples and scoop out the core; leaving a well while taking care not to cut all the way through the bottom.  Using a vegetable peeler, remove a strip of peel around the middle outer diameter section of each apple (so they can breathe while baking).

Method in which to prep
the apples

Equally fill each apple with stuffing mixture from small bowl. 

A filled apple

Place filled apples in the prepared baking dish. Bake, covered, for 40 minutes. Uncover, and continue baking for 20 additional minutes, or until apples are tender to your liking.

Fresh out of the oven
dripping in gooeyness

Serve the baked apples while hot in individual bowls, top each with a scoop of ice cream, drizzle them with caramel sauce, and top with a maraschino cherry. – Enjoy!

~~~~~~~~~~

Tip:  I prep all the ingredients beforehand to make assembling a breeze, except for the apples that I do lastly to prevent oxidation prior to baking.