Veggie Recipe Potato Pie

What You Need
1 ½ cup cheddar cheese (½ coarsely grated, ½ cut into small chunks)
¾ cup sour cream (crème fraîche works best)
Premade pie crust (from your markets refrigerator section)
2 lbs potatoes, (thinly sliced)
2 medium white onions thinly finely sliced)
1 bunch spring onions- about 6 (roughly chopped)
1 ¼ tsp nutmeg (grated)
1 tsp paprika
1 egg (beaten)
Salt and Pepper
10 x 10 baking pan
Non stick cooking spray
Basting brush
Baking sheet

Before You Start: preheat oven to 375˚ and spray inside baking dish with non stick cooking spray.

Lets Make It! In a small bowl, mix the grated cheddar with the crème fraîche, then set aside. Roll out one pie crust on a lightly floured surface until large enough to line the baking dish with a little over hang. Place into baking dish and begin filling with one layer of potatoes evenly distributed throughout, then a layer of onions, spring onions and chunks of cheese. Season with salt, pepper, nutmeg and paprika. Repeat layering over more potatoes, onions and cheese, then spread over half the crème fraîche mix. Repeat with 2 more layers (the potatoes will come up way above the pastry), pushing the filling down slightly, then finish with the remaining crème fraîche mix. Roll the remaining pastry so it fits over the potatoes. Brush the sides with egg, then lay the pastry over the top. Squeeze the edges together and trim with a knife. Crimp the sides and brush the top all over with egg. Place the pie on a baking sheet, bake for 30 minutes then reduce the temperature to 325 and continue baking for 1 hr until golden, If it starts to get to dark cover loosely with aluminum foil to prevent burning. Leave the pie to rest for 10 minutes and serve
Serves 4
*Katie’s Tid Bit try using phyllo dough and make small individual tarts. Reduce cooking time to about 40 minutes.

Yummy Holiday Gingerbread Loaf Recipe

You saw it in the wordless Wednesday post above, now you can make some too.

What You Need

     1 3/4 cups all-purpose flour

     3/4 cup whole wheat flour

     2 tsp baking powder

     1 tsp ginger (ground)

     1/2 tsp baking soda

     1/4 tsp salt

     1/4 tsp cardamom ( ground)

     1/4 tsp cinnamon (ground)

      1/4 tsp nutmeg (ground)

     1 cup low-fat milk (warmed to 100° to 110°)

     1/2 cup molasses

     1/4 cup canola oil

     3 Tbsp prunes (puréed)

     2 large eggs (lightly beaten)

     3/4 cup dark brown sugar (packed)

     1/2 cup golden raisins

    Non stick cooking spray

     2 Tbsp finely chopped walnuts

    Large Mixing Bowl

   Medium mixing bowl

   Whisk

    9x 5 loaf pan

   Wire cooling rack ( optional)

    Thermometer

Before You Start : Preheat oven to 350°. Spray inside of loaf pan with cooking spray.

Let’s Make It! In a large mixing bowl combine flours, baking powder, ginger, baking soda, salt, cardamom, cinnamon, and nutmeg. Mix together. In a medium mixing bowl combine milk molasses, canola oil, prunes, and eggs. Mix well with a whisk stirring until well blended. Add sugar, stirring until well blended. With the back of a spoon or your hand make a well in center of flour mixture. Add milk mixture to flour mixture; stir just until combined. Stir in raisins. Scrape batter into loaf pan .Sprinkle walnuts in a 2 1/2-inch-wide strip down center of loaf. Bake about an hour ( or until a wooden pick inserted in center comes out clean.) Cool loaf in pan (on a wire rack works best)

Serves about 12 slices

*Katies Tid Bits-try using a jar of prunes baby food instead of the puréed prunes

Holiday Stuffing Recipe

This month I'm going to share a few favorite Thanksgiving recipes.  This stuffing is always a big hit. I suggest you make it once before the big day in case you want to make any changes. Make your favorite and this one too!

What You Need

1 Lb. Fresh bread (torn into 2-inch cubes)

6 Tbsp unsalted butter

1 1/4 cups white onion (diced)

1 cup celery (diced)

 1 cup carrots (diced)

 3 cloves garlic (minced)

 2 cups chestnuts (cut into 3 pieces)

 2 Granny Smith apples (peeled, cored, and diced)

 6 oz. dried cranberries (cherry flavored is best)

 2 Tbsp thyme leaves (chopped)

 2 tsp kosher salt

 1/2 tsp freshly ground pepper

 1 cup flat-leaf parsley (chopped)

 3 large eggs

 1 1/2 cups heavy cream

 1 1/2 cup reduced-sodium chicken broth

Large roasting pan

Large Bowl

3 Qt baking dish

Large skillet

Whisk

Small bowl or four cup measuring cup

Foil

Before You Start preheat oven to 300°F.

Let Make It! Place bread in a roasting pan. Bake for 25 to 30 minutes, gently stirring bread twice, until lightly toasted and firm. Cool completely; place into a large bowl. Butter a 3-quart baking dish with 1 Tbsp of the butter. Melt remaining butter in a large skillet over medium heat; add onion, celery, carrot, and garlic and sauté 8 minutes, stirring frequently, or until vegetables are softened. Stir in chestnuts, apples, cranberries, thyme, salt, and pepper; sauté 4 minutes longer. Add mixture to bread with parsley and toss until well blended. Whisk eggs, cream and broth in small bowl or a 4-cup measure; drizzle mixture over stuffing mixture and gently toss until evenly moistened. Spoon dressing into prepared baking dish; cover with foil. Forty-five minutes before serving the turkey, place stuffing in a 350°F. oven; bake 25 minutes. Remove foil and continue to bake 10 to 15 minutes, or until stuffing is hot, browned and slightly crisp on top.

Reminder: Once I reach 1000 followers I will have another giveaway.The cupcake apron giveaway went well. It would be nice to have a giveaway before The December holidays arrive ( Christmas, Hanukkah, Kwanzaa)

Win This Cupcake Apron

Win This Cupcake Apron

Katherine's Corner is having a giveaway, thanks to Kayla at Ramblings of a Small Town Girl  for suggesting it.

Starting today Monday July 12th
and ending Saturday July 31st.

You can Win this cute Cupcake Apron, it's perfect for wearing when cooking one of your favorite recipes( maybe even one of mine)

You have the opportunity to have multiple entries in this giveaway here's how:


The Rules

1-For one entry-Become a follower of Katherine's blog (already a follower, just mention it in your comment)

2- For one entry-Visit my online shop and leave a comment about your favorite item on this giveaway blog post. ( one shop item comment per person please)

3- For  two  entries blog about this giveaway and leave a comment where the blog post can be found

4- For one entry tweet about this giveaway and leave a comment with your twitter address

Good luck!

winner announced Monday August 2nd *winner will be notified via email ( if your profile does not have an email address please  check back for winner announcement ** US and Canada residents only

Father's Day Cherry Pie

This Sunday is Father's Day and that means my husband's favorite pie. I thought you might like to try it for your Father's Day celebration or picnic. Have a wonderful weekend and Happy Father's Day to all of the terrific Dads out there and to those wonderful people who represent Dad to so many who love them.
Cherry Pie
What You Need
     2  Tbsp  uncooked quick-cooking tapioca
     6  Cups  pitted sweet cherries
     3/4  Cup  granulated sugar
     1/4  cup  cornstarch
     1  Tbsp  fresh lemon juice
     1/4  tsp  almond extract
     1/8  tsp  salt
     1  Pre-made refrigerated pie dough (such as Pillsbury)
     Cooking spray
     2  Tbsp  water
     1  Large egg white
     2  Tbsp  turbinado sugar( optional* use granulated sugar if you prefer)
     Spice or coffee grinder
     Rolling Pin
     9 Inch pie dish
     Large bowl
     Small bowl
     Basting brush
     Foil
     Wire cooling rack

Before you start: Preheat oven to 400° spray pie dish with cooking spray.
Let's Make It! Place tapioca in a spice or coffee grinder; process until finely ground.
Combine tapioca, cherries, sugar, lemon, almond extract and salt in a large bowl, combine well.
Let cherry mixture stand 30 minutes; stir to coat well.
 Roll 1 (9-inch) dough portion into an 11-inch circle. Fit dough into pie dish coated , allowing dough to extend over edge of plate.
Spoon cherry mixture and any remaining liquid into dough.
Roll remaining (9-inch) dough portion into a 12-inch circle.
Cut dough into 12 (1-inch-wide) strips; arrange in a lattice pattern over cherry mixture.
Fold edges under; crimp with the back of a fork.
Combine 2 Tbsp water and egg white in a small bowl. Brush the egg white mixture over dough on top of pie,
and sprinkle dough evenly with 2 tablespoons turbinado sugar.
Bake at 400° for 20 minutes.
Loosely cover edges of pie-crust with foil, and bake an additional 40 minutes or until crust is golden brown and filling is thick and bubbly.
 Cool pie in pan for 45 minutes on a wire rack.
Serves 8-10

Chocolate Chip Pound Cake Recipe

Chocolate Chip Pound Cake

What You Need

3-1/2 cups all-purpose flour( plus more for dusting pans )
1/2 tsp salt
4 eggs
4 egg yolks
1 Tbsp vanilla extract
1-1/2 cups (3 sticks) unsalted butter(softened )
2 cups sugar
1 bag (12 oz.) semisweet chocolate chips
2- 9”x5”x3” loaf pans
Nonstick cooking spray
Small mixing bowl
Large mixing bowl
Electric mixer
Wire cooling rack

Before You Start Preheat oven to 325˚, spray inside bottom and sides of loaf pans with cooking spray and lightly dust with flour (shake any excess flour off lightly)

Let’s Make It! In a small mixing bowl combine eggs, egg yolks and vanilla stir together well and set aside. In a large mixing bowl add butter and sugar together and mix on medium-high speed for 6 minutes or until very light and fluffy. Reduce speed to medium and gradually pour in egg mixture. Increase speed to medium-high and beat 3 minutes or until light and fluffy. On low speed, gradually add flour mixture and beat until just blended. Stir in chocolate chips. Divide batter between prepared loaf pans and smooth tops. Bake  for 1 hour( or until toothpick inserted in center comes out clean.) Cool in pans on wire rack for 30 minutes, then remove from pans and cool completely on rack.

Serves 24 slices

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