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Archive for the ‘Recipes’ Category

Cheesy Popovers

Posted in bread, tagged , , , , on November 30, 2012| Leave a Comment »

popover finished

The other day Captain Cavedweller was watching some foodie show and the words cheesy popovers immediately caught my attention.

Deciding I had to try these at home, it was a very tasty decision.

These are super easy to make and so yummy!

Cheesy Popovers

2 beaten eggs

1 cup milk

1 tbsp. oil

1 cup flour

1/4 tsp. salt

1 cup shredded colby-jack cheese

Preheat oven to 400 degrees and place a large 6-cup muffin pan inside while you mix up the batter.

In a mixing bowl, beat eggs until light then add milk and oil. Stir in flour and salt. Mix well, beating until smooth.

Remove the muffin pan from the oven and liberally coat each cup with non-stick cooking spray.

Fill the cups half-full. Sprinkle on cheese -you can add less if you don’t want them super cheesy. Try to poke the cheese down into the batter a bit.

Bake 40 minutes or until  firm and golden. Remove from oven and enjoy these piping hot. You can slather with butter, sprinkle with chunky salt or enjoy plain!

She Who Loved These

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Porky Pie Pockets

Posted in Appetizers, Comfort Food, Easy Recipes, Main Dish, Recipes, tagged , , , , , on November 2, 2012| 3 Comments »

I needed something quick and easy for dinner the other night, so after browsing through what I had on had, I put these little pie pockets of perfectly palatable pork together.

It was a good decision. At least Captain Cavedweller seemed to think so as he scarfed down his third one.

The come together in a hurry, are fast to make and use pretty simple ingredients.

You can make these “hungry man” size or even bite-sized for appetizers.

Here’s the easy-as-pie instructions:

Ingredients

 

Start by browning a pound of ground beef and a pound of ground pork (I used regular mild, but you could go for whatever flavor floats your boat).

 

Once the meat is brown, drain well then mix with cream of mushroom soup and grated cheese.

 

If you are using crescent rolls, you can pinch two together to make a rectangle. You can also use one triangle per pie to keep the size smaller.

Spoon filling onto the dough, then start folding dough around it.

 

Continue folding dough until you have a nice little “pocket.” Pinch edges to seal.

 

Bake at 350 about 12 minutes, until golden brown.

 

Remove from oven, plate and devour! Can be served with a side of ranch or barbecue sauce if you so desire.

 

Porky Pie Pockets

1 pound ground beef

1 pound ground pork

1 tsp. onion flakes

1 tsp. all-purpose seasoning

1/2 tsp. salt

2 tubes of crescent rolls (8 regular size)

1 small can cream of mushroom soup

2/3 cup shredded cheddar or colby-jack cheese

Preheat oven to 350 degrees.

Brown meat with onions, seasoning and spices.

Drain well.

Mix with cheese and soup.

Roll out crescent dough. Pinch triangles together to form rectangles for pockets or use individual triangles if you want smaller-serving sizes.

Spoon filling onto dough. Fold dough around filling and pinch edges to seal.

Place on greased baking tray (or if you are a lazy slug like me, I lined mine with foil and then sprayed it with Pam) and bake about 12 minutes or until dough is golden brown.

Serve immediately. You may need to hide one or two if you have a meat-eater in your house like I do!

 

 

 

 

 

 

 

 

 

 

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Pumpkin Pie Bites

Posted in Desserts, Entertaining at Home, Pie, Recipes, tagged , , , , , on October 26, 2012| 5 Comments »

With a craving for pumpkin pie the other day, I decided to make some pumpkin pie bites.

The madness behind this plan was that I could freeze them and take out a bite whenever I need a pumpkin fix.

Great plan!

These are easy to make, quick to bake and just as yummy as traditional pumpkin pie. Especially piled high with whipped cream and a dusting of cinnamon!

Enjoy!

Ingredients

Cream together butter, cream cheese and flour.

Work into a soft dough then chill for an hour.

Shape dough into a ball about the size of a walnut.

Drop into greased muffin cup.

Tamp down dough (use a tart tamper that is generously floured, a spoon or a shot glass).

You want the dough to cover the bottom and sides of the cup.

Dough-lined cups… uniformity is not my forte.

Mix the pumpkin filling.

Pour into cups, filling almost to full.

Bake, cool, enjoy! Num, num, yum.

Pumpkin Pie Bites

Crust:

1./2 cup butter

3-4 ounce of cream cheese (3 oz. if you have a small pack or cut a large pack in half)

1 cup flour

Soften butter and cream cheese, blend together with flour until a soft dough forms. It will be sticky. Cover and chill for one hour or overnight.

Preheat oven to 350 degrees.

Using a greased mini-muffin tin, roll dough into walnut-sized balls and drop one in the tin. Use a tart tamper (or the back of spoon – or a shot glass if you have one) to smoosh the dough into the bottum and up the sides of the muffin cup.

Fill with pumpkin filling and bake for about 15-20 minutes until pumpkin is set and dough is starting to brown. Remove from oven, let cool, devour.

Pumpkin Filling:

1/2 cup sugar

1/2 tsp. salt

1/2 tsp. pumpkin pie spice

1/2 tsp. cinnamon

1 egg

3/4 cup pumpkin

1/2 cup evaporated milk

Beat egg, blend in pumpkin and milk then stir in dry ingredients. Mix well. Pour into crust-lined muffin cups and bake.

Garnish with whipped cream and a dusting of cinnamon.

She Who Could Not Eat Just One

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Pumpkin Recipe Hop

Posted in Desserts, Entertaining Ideas, Recipes, tagged , , , , on October 22, 2012| Leave a Comment »

If you are looking for some super-yummy pumpkin recipes, I’d like to direct your attention to the Sew-licious Pumpkin Recipe Hop.

Marti has gathered some of the best of the best pumpkin recipes and posted them there.

Check it out! You’ll be drooling over your keyboard!

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