Sugar Cream Pie is my favorite pie! I love it and try not to make them often because I love it! I'm sure you all know why! I'd eat it all!
Sugar Cream Pie
1 - 9" deep dish unbaked pie crust
3/4 cups all purpose flour
1 cup white sugar
1/2 cup light brown sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
dash of salt
2 cups heavy cream
1 cup evaporated milk
2 tsp. vanilla
Mix all ingredients well and pour into a deep dish 9" pie crust (unbaked). Be careful not to overfill because this pie does bubble up and can go over the sides. I always put mine on a cookie sheet just to be safe.
Bake in a preheated 425 degree oven for 10 minutes. Reduce heat to 350 and bake for an additional 20 to 25 minutes until pie is firm and set in the middle. Dust with a little more nutmeg if desired.
Cool at least an hour before eating. Can be placed in the refrigerator for quicker cooling time.
I like to heat it up just a few seconds in the microwave if it has been refrigerated. Nothing like warm Sugar Cream pie with a scoop of ice cream
Enjoy!
This is one of my favorite quick throw-together meals. I've fixed it for breakfast and dinner and I love it. When I fix it in the evening, we throw a little salsa and some sour cream on it to make it a Mexican Hash...in the morning it's strictly with the Eggs and maybe a little cheese! Try my....
Breakfast (or Dinner) Hash
2 to 3 Yellow or Red potatoes, peels on, cut into square chunks
1 long length of Smoked Sausage (1 of the 2 that comes in the pack)
cut into half-round chunks
3 eggs
2 Tbsp. milk
1 Tbsp. salt
1 Tbsp. ground pepper
1 Tbsp. real butter + 1 Tbsp. vegetable oil for cooking
1/4 cup cheese (optional)
In skillet over medium heat, add the butter and vegetable oil. Cut potatoes into small square chunks and toss into the hot butter/oil. Add salt and pepper. Fry for about 8 to 10 minutes until the potatoes start to get done. Turn at least once or twice so they don't stick.
Cut smoked sausage into 1/4" rounds and then cut them in half again so you have half chunks. Toss them into the potatoes and cook an additional 5 to 8 minutes.
Once the potatoes are tender and the smoked sausage is heated through, beat 3 eggs with 2 Tbsps. milk and pour over the mixture. Toss continuously until the eggs are scrambled and are mixed throughout the dish.
Just before serving, you can put cheese over top of mixture and cover with a lid for about 1 minute to melt.
For dinner top with a heaping Tbsp. of Salsa and some Sour Cream.
My son always loved this so much, that even now he makes it for his family on a regular basis. Its hearty and good.
I'll bet you have never had zucchini bread quite like mine. I go to the local herbal store and purchase Sassafras Tea Extract and use it in my zucchini bread instead of vanilla. Believe me, it gives it an unbelievable taste that you will never forget. It is simply amazing. Enjoy!
Zucchini Bread with Sassafras Tea
2 cups all-purpose flour
1 tsp. baking soda
3/4 cup sugar
1 egg, beaten
1 Tbsp. Sassafras Tea extract
2 to 3 cups grated zucchini (no peels)
1/4 tsp. salt
1 cup chopped walnuts
1/4 tsp. nutmeg
Preheat oven to 350 degrees. Spray your baking pans with cooking spray or butter and flour them. I use mini bread pans because I can hand them out to friends, etc. afterwards.
In a large bowl, combine flour, salt, soda, nutmeg and sugar. Set aside. In a separate bowl, combine 1 beaten egg, sugar, Sassafras Tea extract. Add in the zucchini. Combine both bowls together a little at a time, stirring well after each addition. Stir in the walnuts
Pour into pan and bake approximately 30 to 50 minutes depending on whether you use mini baking pans or large ones. A toothpick inserted into the center should come out clean when they are done, plus they will bounce back when you lightly touch the top.
Turn out onto a rack to cool. Spread a little butter on these and enjoy!
Real men DO eat Quiche! I love that saying, how cute! My quiche is different from any you will probably have. It is one of the most requested things for me to bring to breakfast pitch-ins at work. It is heavy with cheese and you can add whatever other ingredients you like such as: Smoked sausage, pork sausage, onions, or my favorite, Bacon! Enjoy
Debi's Quiche
6 eggs
1/4 cup evaporated milk
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
2 to 3 green onions, finely diced
4 strips of bacon, fried crisp and finely diced. Drain on a paper towel.
(or whatever meat you choose - precooked and drained)
1 Tbsp. salt
1 Tbsp. ground pepper
1 unbaked deep dish pie crust
Beat eggs and milk together in large bowl. Add diced onions, salt, pepper and precooked bacon - mix well. Fold in the cheeses. Pour into an unbaked pie shell and bake in a 350 degree oven for approximately 25 to 30 minutes or until the top springs back.
This is a very heavy quiche and very filling. I hope you enjoy it!
One of my co-workers made this cake several years ago and I have been making it ever since. It is great for pitch-ins, pot-lucks or just at home, but be warned, it makes large quantities and is addictive. I have tweeked it a little bit, but I love this cake.
Peanut Butter Sheet Cake with Peanut Butter Icing
Cake:
2 cups flour
2 cups white sugar
1/2 tsp. baking soda
1/4 tsp. salt
1 cup water
3/4 cup softened butter
1/2 cup peanut butter (crunchy or smooth, your choice)
1/4 cup vegetable oil
2 eggs
1/2 cup milk
2 tsp. vanilla
Frosting:
1/2 cup (1 stick) real butter, softened - do not substitute
1 cup peanut butter
4 cups powdered sugar
1/3 cup evaporated milk
2 tsp. vanilla
Preheat oven to 350 degrees. Spray bottom of 10x15" jellyroll or cookie sheet with deep sides with cooking spray.
In a large bowl combine, flour, sugar, baking soda and salt.
In saucepan, combine water, 3/4 cup butter and bring to a boil. Remove from heat and stir in peanut butter and oil. Mix until completely blended and then stir into the flour mixture until well combined.
In a separate bowl, combine eggs with evaporated milk and vanilla. Add into peanut butter/flour mixture and mix well. Batter will be thin.
Spread batter into pan. Bake 18 to 25 minutes or until cake springs back when top is touched. Watch carefully it bakes quickly.
Cook in pan completely.
Frosting:
In a large bowl, combine butter, peanut butter and vanilla. Beat until light and fluffy. Add powdered sugar 1 cup at a time mixing after each addition. Spread over cooled cake.
My husband likes this cake chilled in the refrigerator and I must say it is good warm, cool, or cold! Enjoy!
Sometimes you just want meatloaf, but you don't want to wait 45 minutes to an hour until it gets done. I love to make these little Mini Meatloaves. They are quicker, you make them in a Popover or deep Cupcake pan and they get done in about 20 minutes. Enjoy!
Mini Meatloaves
2 lbs. lean ground beef
1/4 cup catsup
1/4 chopped onion
1 tsp. minced garlic
1 Tbsp. Basil
1 Tbsp. Salt
1 Tbsp. Ground Pepper
8 Ritz Crackers, finely crumbled by hand
2 medium eggs
2 Tbsp. Worcestershire
1/2 cup shredded cheddar cheese
Mix all ingredients together in a large bowl. Spray bottom of Popover or deep Cupcake pan with cooking spray. Press hamburger mixture into each section until they are about 1/4" away from the top.
Bake at 375 degrees for about 20 to 25 minutes until middle is done. Use a good quality ground beef or these will be greasy. You can drain some of the grease off into a bowl about 10 minutes into the cooking process if your ground beef isn't lean enough.
These get crispy around the edges and moist in the middle. Serve with Mashed Potatoes.
I hate Veggies! Plain and simple, I am not a veggie eater. But, I know that they are important. So, I try to sneak them in any way I can. For instance, by adding bell peppers and onions to pizza. I do, however like Zucchini and Squash. A couple of years ago, I came up with this stir fry that is fabulous. And if I love it, you will surely love it too....even if you don't like veggies.
My "I Hate Veggies" Stir Fry
1 small Zucchini, peeled and cut into small cubes
1 small yellow Squash, peeled and cut into small cubes
1/2 onion, chopped
5 or 6 Cherry tomatoes, cut into halves
1 Tbsp. salt
1 Tbsp. ground pepper
1 tsp. dill
2 Tbsp. olive oil
2 Tbsp. real butter
1 cup shredded mozzarella cheese
Add olive oil and butter to a skillet. Once butter has melted, toss in zucchini and squash cubes. Add onion and seasonings and saute' for about 15 minutes, stirring gently and often so they don't stick. Once the zucchini and squash soften and onions are translucent, add the cherry tomato halves. Saute' another 2 or 3 minutes. Remove from heat and top with mozzarella cheese. Cover with lid and allow to sit long enough for cheese to melt. Serve immediately.
* If you like, mushrooms can be added to this along with the zucchini and squash.
I love to make homemade pizza. I am always trying new combinations and ways to make my pizza stand out. Last night I made Chicken Ranch Pizza and it was wonderful. I like to cook my pizza in a cast-iron skillet. It makes the crust crispy on the bottom. I also always shred my own cheese. I never buy pre-packaged cheese. I'm not saying it is a bad thing, I just prefer freshly grated cheese. Enjoy!
Chicken Ranch Pizza
1 pizza crust mix (your favorite is fine) mixed to package instructions
3 small or 2 large skinless chicken breasts, cut into thin slices about 1" long
2 Tbsp. real butter
1 Tbsp. olive oil (I use garlic flavored)
1 tsp. salt
1 Tbsp. ground pepper
1 Tbsp. minced garlic
1 cup shredded mozzarella cheese
1 cup shredded mild cheddar cheese
1 Tbsp. Oregano
1/8 cup Kraft Cheesy Ranch Dressing
Mix your pizza crust and let set in a warm place for approximately 10 to 15 minutes. Spray the bottom of your pan (I use cast-iron) with cooking spray. Gently press the pizza crust into the bottom of the pan and partly up the sides. Place into a 400 degree pre-heated oven for about 8 minutes. Remove and set aside. This pre-cooking will make sure you have a crispy crust.
Thinly slice chicken breasts into thin 1" strips. Saute' in skillet, over medium heat, add butter, olive oil, salt and pepper. Stir occasionally and cook about 8 to 10 minutes until chicken is cooked through.
In a cup, mix together the Kraft Cheesy Ranch Dressing (or regular if you prefer) and minced garlic. Spread evenly on the pizza crust using a brush. Spread the chicken evenly over the crust. Top with cheddar cheese and then the mozzarella cheese. Sprinkle with the Oregano.
Bake in 400 degree oven for approximately 18 minutes until edges of crust are brown and crispy. Remove, cut into wedges and serve.
Love Breakfast? Me too....not everyone can make good homemade gravy. Who doesn't love Biscuits (see previous recipe) and a good ole sausage gravy? I know I do. On occasion, we will even have breakfast for dinner. Now with this recipe you can use a good quality turkey sausage, or regular pork sausage. The turkey sausage cuts down on the fat. Here is my recipe for:
Homemade Sausage Gravy
Pork or Turkey Sausage (1 roll)
2 to 3 heaping Tbsp. Flour
1 can Evaporated milk
2 cups water
1 cup regular milk (I use whole milk)
1 Tbsp. salt
1 Tbsp. ground pepper
Fry sausage in skillet, chopping into small pieces. Cook sausage until completely done. You should have enough sausage grease in the pan to make a good gravy. Warning, with Turkey Sausage, you will probably need to add a little oil to the pan because doesn't leave as much drippings as pork sausage.
While sausage is frying, combine the Evaporated milk, whole milk and water, salt and pepper and set aside.
Add 2 Heaping Tbsp. flour and stir well. Drippings should become thick like a paste consistency. If they do not seem thick enough, add another heaping Tbsp. flour. Stir until combined well and continue to stir for about 3 minutes until drippings are browning a little. Immediately pour in the milk mixture and stir continuously until the gravy thickens. Serve!
So, what do I do if my gravy doesn't thicken? Easy solution: Mix 1/8 cup water with 1 heaping Tbsp. Cornstarch and pour in. Continue to stir until gravy thickens.
Serve with piping hot fresh made biscuits.
Seems I am on a potato kick this week, so I might as well share my recipe for
Mexican Hash Browns. This recipe will add a little kick to your breakfast or can be added to dinner as a side dish.
Mexican Hash Browns
4 medium potatoes, sliced like hash browns
*note, you can use frozen, thawed hash browns if you prefer
1 small can of green chilies, drained
1 can Rotel tomatoes, drained
3 Tbsp. Salsa (fresh made or store bought)
2 cups shredded mozzarella cheese
1 tsp. Oregano
1 Tbsp. ground Black Pepper
1 Tbsp. salt
2 Tbsp. butter
Cooking Spray
Spray bottom of 9x9 baking dish with cooking spray. Press hash browns into the bottom of the baking dish. Dot with butter and bake for 10 minutes in a pre-heated 350 degree oven. Remove. (This starts the cooking process for the hash browns so they don't get mushy when you had the toppings.
Drain the Rotel tomatoes and green chilies completely. Dump both cans into a bowl and add salsa. Add oregano, pepper and salt. Stir well and then spread evenly over top of the hash browns. Top with mozzarella cheese. Put back in oven for an additional 18 to 20 minutes or until cheese is bubbly and starting to crust at the edges.
Remove and serve with Sour cream.
