11/29/15

Millionaire Pie

Pie, of course, was on the menu for Thanksgiving. All my desserts were prepared ahead, and this Millionaire Pie was one of the sweets found in my refrigerator. At holiday time when there are so many dishes to plan and make, it's nice to have an easy no-bake recipe like this one to take some of the stress out of entertaining.





Print Recipe

Millionaire Pie

1 (14 ounce) can sweetened condensed milk
1/3 cup lemon juice
1 (20 ounce) can crushed pineapple, drained
1 (6 ounce) can mandarin oranges, drained
1 cup chopped pecans, optional
1 (8 ounce) frozen whipped topping, thawed
2 (9-inch) graham cracker crusts

In a large bowl, beat together condensed milk and lemon juice. Stir in pineapple and oranges. Add pecans, if using. Fold in whipped topping. Spoon mixture into graham cracker crusts. Refrigerate at least 2 hours before serving, or can be frozen.






<<<<<>>>>>


11/10/15

Gnocchi Soup

Cravings are strange creatures. They prowl around whispering about delicious food. They are persistent and determined. A craving caused me to make this creamy Gnocchi Soup, and it did not disappoint. Keep this recipe handy in case your cravings ask for Gnocchi Soup. I found it to be almost identical to the soup at one of my favorite restaurants. My cravings are now well-fed and happy.






Print Recipe

Gnocchi Soup

1 - 1 1/2 pounds boneless chicken breasts, cooked and diced
1 tablespoon olive oil
1/2 onion, diced
1/2 cup diced celery
1/2 cup diced carrots
1 garlic clove, minced
4 cups chicken broth
2 cups half and half
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon thyme
1 cup fresh spinach, chopped
1 (16 ounce) package potato gnocchi, cooked to package directions and drained
2 tablespoons cornstarch

In a sauté pan, heat the olive oil. Add onion, celery, carrots, and garlic. Sauté over medium heat until the onion is transparent. In a stockpot, combine chicken, chicken broth, half and half, salt, pepper, thyme, and sautéed vegetables. Heat until boiling. Simmer on low heat for about 10 minutes. Add spinach and gnocchi. Dissolve cornstarch in 2 tablespoons water and add to soup mixture, cook about 2 minutes longer.





<<<<<>>>>>

11/8/15

Sparkling Blueberry Muffins

At this time of year we often pause from our work and hurry to remind ourselves of all the abundance we have to be thankful for. In a couple of weeks I hope to gather my family together for one of those rare days when all are present. I've been planning a menu, and I'll enjoy having my capable children to help me prepare the food. One thing I want to remember to be thankful for is blueberry muffins. What a tasteless, colorless world it would be without them. This recipe was passed to me by my sister, and it is now a part of my never-ending collection of blueberry recipes.






Print Recipe

Sparkling Blueberry Muffins

1 cup sugar
2 eggs
1/2 cup vegetable oil
1 cup buttermilk
1 teaspoon vanilla extract
3 cups all purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups blueberries
Sparkling sugar for sprinkling

Preheat oven to 425 degrees for the first 5 minutes of baking time, then reduce temperature to 375 degrees F. Prepare a standard muffin pan with paper liners.
In a large bowl, combine sugar and eggs. Add oil, buttermilk, and vanilla. In a separate bowl, whisk together flour, baking powder, salt, and cinnamon. Stir flour mixture into sugar mixture. Gently fold in blueberries. Spoon batter into prepared pan. Sprinkle tops with sparking sugar. Bake for 5 minutes at 425 degrees, then reduce heat and bake an additional 12 - 14 minutes.






<<<<<>>>>>