failproof double pie crust

this recipe really is fail proof. it's perfectly flaky and flavorful and easy to work with. from ohsweetbasil.com

ingredients

3 C flour

1 t salt

1 1/4 C butter flavored shortening, chilled

1 egg

1 T vinegar

1/2 C ice-cold water

directions

put flour and salt in a food processor and pulse a couple times to combine. add shortening and pulse until there are pea-sized pieces. dump into a mixing bowl. in a separate bowl combine liquid ingredients and then pour over dry ingredients. gently fold with a spatula and dump onto parchment paper. squeeze into a ball and divide in two. place one half in fridge while you roll out the other between parchment paper pieces and place inside a pie dish and chill. roll out the other half and chill until you've made your filling.

blondie's "moonshine" (salad dressing)

this is another one of my husband's grandma's super recipes! she served salad every dinner. 

ingredients

1/2 C olive oil

1 T worcestershire 

3/4 C - 1 C white wine vinegar

1/4 - 1/2 C red wine vinegar

1 t msg

1/2 t salt

1 t onion powder

1 t garlic powder

2 t italian seasoning

3 T blue cheese

1 t grey poupon

1/4 C water

1 t mayo

directions

blend all ingredients. add stuff to taste. yields about 2 C.

thanksgiving day food

this is the one-stop place to link to all my thanksgiving day recipes. it may change over the years, but this is what we've been doing for a couple years now. as a reminder, with everyone helping, the meal took four hours to prepare. with one helper, the pies took an entire day the day before.

thanksgiving dinner

green salad with blondie's "moonshine"

deviled eggs

grammy's rolls 

potatoes anna

funeral potatoes

mashed potatoes

gravy (store-bought)

sweet potato casserole

stuffing

roasted root vegetables (minus sweet potatoes, added brussel sprouts and asperagus)

ham and smoked turkey from honey baked ham

cranberry sauce

pie

peanut butter

lemon cream

pumpkin

triple berry

apple/pear

apple pear pie with cardamom and ginger

love this twist on the classic apple pie! from foodal.com

ingredients

crust: prepare this failproof double crust recipe in advance.

filling

• 4 apples (a sweet, firm cooking variety or a mix of sweet and tart is recommended)
• 3 pears (firm varieties are recommended)
• 1 teaspoon Lemon juice
• 1 cup sugar
• 2 teaspoons ground cardamom
• 1 teaspoon ground ginger
• 1/3 C Cornaby's E-Z gel
• 1 C water
• 1 egg*
• 1 tablespoon water
• directions
• Peel, core, and slice the apples and pears into thin slices. Place in a medium-sized bowl, sprinkle with lemon juice, cover with a piece of wax paper and blanch in the microwave for 10 minutes on high.
• In a separate bowl, mix together the sugar, cardamom, ginger and E-Z gel. gradually add 1 C water, stirring constantly with a whisk. fold into apples.
• Preheat the oven to 375°F. Spoon the pie filling into an unbaked shell. 
• Cover with a top crust and place on a baking sheet. Whisk together the egg and a tablespoon of water to make an egg wash, and brush it onto your top crust. Sprinkle with turbinado sugar.
• Bake for 40 minutes, covering for the last ten minutes or so to prevent over-browning.

blondie's pumpkin pie

this was my husband's grandma's recipe. blondie was her name. she might roll over in her grave knowing that it's being posted on a public blog but don't worry, blondie, you had the magic touch. no one will ever be able to make it quite like you!!

ingredients

crust

prepare this failproof crust recipe in advance.

filling

1 small can pumpkin

3 eggs

3/4 C half and half

1/3 C sugar

pinch salt

1 t cinnamon

dashes nutmeg

allspice

1 t vanilla

directions

make crust, press one into pie plate and chill. beat pumpkin, then half and half, then eggs, then everything else. fill pie plate almost full, put in oven and pour in the rest. bake for 20 min at 400, then 30 min at 350. make sure to cover crust edges with a crust collar.

perfect triple berry pie

this turns out perfectly every time just like the title suggests. found it at ohsweetbasil.com. please forgive my formatting laziness, but i just want to be able to read the instructions--for me it doesn't have to look perfect!

ingredients

crust

prepare this failproof crust recipe in advance.

filling

2 pints raspberries

2 pints blackberries

1 pint blueberries

1/2 - 3/4 C sugar

1/4 C cornaby's ultra gel

1 egg

1/2 t water or milk

turbinado sugar

directions

• Prepare the pie crust and shape half of the dough into a pie plate. Slice the other half into strips and cover both with plastic wrap and place in the fridge.
• Preheat the oven to 375 degrees.
• Add the fruit, sugar and Ultra Gel into a saucepan and gently, using a rubber spatula, fold the berries in. Start with only 1/2 cup sugar, but if your berries are extra tart you should add more sugar, 1 tablespoon at a time. Turn the heat to medium low and cook until the berries are releasing their juices and beginning to thicken. Only stir occasionally as you don't want to break up the fruit and turn it into jam.
• Add the hot fruit mixture directly into the pie crust. Place strips across the pie and then lift up one end of every other strip and lay a new strip across the other way. Now, repeat but with the other strips that were not originally lifted up. Continue until you're halfway across the pie then turn the pie around and repeat from the other side to make a lattice across the entire pie.
• • Whisk together the egg and water and then brush the top of the pie and immediately sprinkle with sugar.
  • Bake the pie for 25 minutes then drape with a piece of tin foil and continue to bake for another 20-30 minutes, or until the filling is bubbly and the crust is golden brown.
  • Remove from the oven and cool entirely on the counter. We prefer to let our pie rest over night as the filling will set up and not run. Refrigeration can make the filling sink and pull away from the crust.

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heavenly lemon cream pie

tried to find a replication recipe for a pie we had at a quaint restaurant outside bryce canyon national park. this is super similar. found it at lifemadesimplebakes.com

ingredients

crust

1 1/2 C graham cracker crumbs

2 T sugar

pinch salt

1/2 C butter, melted

filling

3/4 C sweetened-condensed milk

1/3 C fresh lemon juice

2 T lemon zest

1 1/4  t lemon extract

1 1/2 C heavy cream

1 C powdered sugar

1 1/2 t vanilla

1-2 drops yellow food coloring gel (optional)

pinch salt

12oz mascarpone

topping

homemade whipped cream

1 - 1 1/2 pints fresh raspberries, mint and lemon slices for garnish

directions

preheat oven to 325. combine crust ingredients and press into 9-in pie dish. bake 7 minutes and cool. combine milk, juice, zest and lemon extract and whisk. in a stand mixer, whisk cream, powdered sugar, vanilla, food coloring and salt. start on low and work up to high and whip til stiff. add milk mixture and mix for 30 seconds on medium speed. add the mascarpone and mix til combined, about 30-45 seconds on medium speed. pour filling into the cooled crust and spread into an even layer. cover with plastic wrap and chill at least 4 hours. using a frosting bag, squeeze swirls of whipped cream around the border of the pie, placing lemon slices between each one. arrange raspberries atop the entire pie and then place one mint leave atop each swirl and top with a raspberry. enjoy!

unbelievable peanut butter pie

just yum. found it at sallysbakingaddiction.com

ingredients

oreo crust

24 peanut butter or regular oreos, crushed

5 T butter, melted

ganache

3/4 C heavy cream

6 oz semi-sweet chocolate, coarsely chopped

filling

3/4 C heavy cream

8 oz block cream cheese, softened

1 1/2 C creamy peanut butter

3/4 C powdered sugar

1 t vanilla

1 C reese's pieces, crushed using a small hammer NOT a blender or food processor.

directions

preheat oven to 350. spray 9-in pie dish with cooking spray or grease with butter. to make the crust, pulse oreos in a food processor into fine crumbs. stir in melted butter and press into dish. bake 9-10 minutes. cool.

for the ganache, place chocolate in a medium bowl heat the cream over medium heat, stirring occasionally. once it begins to boil, immediately remove from heat and pour over chocolate. stir gently until ganache is smooth. cool.

for the filling, beat heavy cream until stiff peaks form. spoon the whipped cream into a bowl and set aside. beat cream cheese, peanut butter, powdered sugar and vanilla. gently fold in whipped cream until smooth.

sprinkle half of the reese's pieces on top of the cooled crust. spread peanut butter filling on top then spread ganache on top of that. sprinkle the rest of the reese's pieces on top. chill 5-6 hours. slice and serve cold.

cranberry sauce

 this is a thanksgiving classic. from aunt rae.

1 quart cranberries. 2 C boiling water. sook til soft. run through a colander. bring to a boil. add 2 C sugar and 1/3 C Cornaby's E-Z gel. stir til sugar disolves. do not boil after sugar is added. fold in some splashes freshly squeezed orange juice and orange zest.

classic thanksgiving stuffing

i don't think i have the right skill set to make the absolutely flawless stuffing like my grandma, or mother or mother-in-law. it's like it requires some kind of black magic--wink, wink. but, this recipe comes close enough.

ingredients

1 large loaf of bread--i like a mix of sourdough, pumpernickle and whole wheat, torn into pieces

1 C salted butter--use a really flavorful one. we have really liked amish roll butter

1 C minced yellow onion

1 C chopped celery

1 t salt

1 t white pepper

5 T minced fresh sage

1 C chicken stock

directions

in a large, deep skillet, melt butter over low heat. add onion and celery, saute slowly until the vegetables are translucent. add salt and pepper and fresh sage and stir to combine. toss as many bread pieces as the pan will hold in the butter mixture. pour contents of the skillet over remaining bread pieces. use hands to toss until all the bread has some yumminess on it. season to taste. put in a casserole dish, pour about 1 C stock over the stuffing and bake, covered, for 30min. bake uncovered for a few minutes more for a crispy top.

pecan-topped sweet potato casserole

this comes from my amazing friend and hair girl, megan! these are all the things. SO delicious! thanksgiving must have! use this recipe as-is if making for extended family. half if only for nuclear family.

filling

6 C sweet potatoes, cooked and thoroughly mashed with a fork

1 C sugar

1/2 C melted butter

4 eggs, beaten

2 t vanilla extract

2/3 C evaporated milk

*mix together and place in an 9 x 13

topping

1 1/2 C pecans pieces

1 1/2 C flaked, sweetened coconut

3/4 C brown sugar

1/2 C butter, melted

3/4 C almond flour and other flour mix

directions

bake @ 350 for 25 minutes.

funeral potatoes

 these are classic. some of my kids loves these for thanksgiving instead of mashed potatoes.

ingredients

6 cups grated potatoes

1/4 C melted butter

1 can cream of chicken soup

1 pint sour cream

1/3 C chopped green onion

1 1/2 C shredded cheese

1/3 C crushed cornflakes

2 T melted butter

directions

combine first six ingredients and put in a 9 x 13. combine cornflakes and remaining butter and sprinkle over the top. bake at 350 degrees for 45 minutes.

potatoes anna

these potatoes are pure savory yumminess! they have recently become a thanksgiving tradition. i can't remember where i found the recipe, though. i took a picture of some magazine at the dentist.

ingredients

1/2 stick butter

1 t finely chopped thyme

2 lbs russet potatoes

directions

heat over to 425. place butter in a microwave-safe cup and melt in two 20 sec intervals. stir until completely melted. line a 10-inch cast-iron skillet with parchment paper and brush liberally with some butter. stir thyme into remaining butter. peel potatoes and cut in half crosswise and thinly slice potatoes. working quickly and starting in center of skillet, overlap slices in concentric circles to create 1 layer. sprinkle with scant 1/4 t salt and drizzle with about 2 t butter mixture. top with another layer of potatoes and use your hands to press gently; sprinkle with salt and drizzle with butter. repeat, pressing layers gently, until all potatoes and butter are used. coat a sheet of foil with baking spray and cover pan. bake 30 minutes covered with foil and 30 min uncovered. let stand 10 min, then run a spatula around edge and under bottom. turn out onto a cutting board.

grammy's rolls

 this is grammy's recipe for perfect rolls. thanks, grammy!

ingredients

5-5 1/2 C all purpose or bread flour

2/3 C nonfat dry milk

1/3 C sugar

2 T yeast

2 t salt

2 C warm water

1/2 C melted butter

2 eggs, gently beaten

a little extra melted butter

directions

in the bowl of a stand mixer, using the paddle attachment combine 2 C of flour, milk, sugar, yeast, salt, water, eggs and melted butter. mix at medium speed for 2 minutes. add 2 cups of flour and mix until dough pulls away from sides. cover the bowl with plastic wrap and let rise until double in size (about 30 minutes).

sprinkle a work space with flour. uncover dough and knead until slightly sticky. dust your hands with flour. roll dough until dough is about a quarter of an inch or a half an inch. use a basting brush to spread melted butter on one side of the dough. wrap the dough around your finger with the butter on the inside. place parchment paper on a baking sheet and place rolls on top. let rolls rise until about doubled in size. preheat oven to 375. bake for 12-15 minutes or until golden brown and cooked through. let cool before serving.

spaghetti squash and "meat"balls

i can't tell you how surprised i was that ALL of my kids loved this so much that they actually said they wouldn't mind if this is how we always did spaghetti and meatballs! super fast, super healthy. i used beyond meat, but obviously you could easily use regular ground beef. serve with your favorite pasta sauce or you can whip up a quick one with fresh tomatoes, some olive oil and balsamic vinegar as suggested on shape.com which is where i got the recipe.

doubling the recipe was just right for my family of seven, but since i was using beyond meat, i found that i needed to actually either triple the amount of crackers, or only use one egg.

ingredients

1 egg, beaten

1/4 cup unsweetened almond milk

12 brown rice crackers, smashed into breadcrumb texture

8 ounces lean ground beef

1/4 cup fresh parsley

1 teaspoon dried oregano

1/4 teaspoon sea salt

1/4 teaspoon black pepper

1 small spaghetti squash

directions

1. Preheat broiler. Mix egg, milk, and cracker "bread" crumbs together and let sit for a few minutes.
2. Add ground beef, parsley, oregano, salt, pepper to egg mixture and mix until well combined.
3. Form meat mixture into 10 small meatballs, place on baking sheet, and broil for about 20 minutes, until meatballs are 160°F.
4. Cut squash in half, remove seeds, and place in microwave-safe dish, cut side down, with 1 inch of water. Microwave for 12 minutes until tender. Drag fork over squash flesh to get spaghetti-like strands.

cauliflower fried rice

in an effort to utilize the leftover cauliflower from this grilled cauliflower steaks recipe, i found this fried rice recipe. i was really surprised at how much i enjoyed the flavor and texture and didn't miss the actual rice in the slightest. again, this was one the entire family enjoyed. i found it at eatingwell.com. since i didn't need it to be vegan, i added a couple of eggs while cooking the cauliflower. 

doubling the recipe was about right for my family of seven of mostly light eaters. tripling it allowed us to have some leftovers. we really liked it served with hoisin sauce drizzled on top.

ingredients

* 3 T peanut oil, divided
*3 scallions, sliced
* 1 T grated fresh ginger
*1 T minced garlic
* 1/2 C diced red bell pepper
* 1 C halved snow peas
* 1 C shredded carrots
* 1 C frozen shelled edamame, thawed
* 4 C riced cauliflower (pulse cauliflower in food processor til texture is right)
* 1 or 2 eggs
* 1/3 C roasted cashews
* 3 T soy sauce or tamari
* 1 t sesame oil

directions

Heat 1 tablespoon peanut oil in a large wok or skillet over high heat. Add scallions, ginger and garlic; cook, stirring, until scallions have softened, 30 to 40 seconds. Add bell pepper, snow peas, carrots and edamame; cook, stirring, until just tender, 2 to 4 minutes. Transfer everything to a plate. Add the remaining 2 T oil to the pan. Add cauliflower and eggs and stir until mostly softened, about 2 minutes. Return the cooked vegetables to the pan, along with soy sauce and sesame oil and stir til combined. Serve with cashews on top.

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grilled cauliflower steaks

oh my gosh!! the entire family LOVED these! serve as-is or with a little bit of your favorite pesto spread on top. from eatingwell.com.

ingredients

* 2 large heads cauliflower
* 2 t smoked paprika
* 1 t garlic powder
* 1/2 t salt

directions

Place cauliflower heads on a cutting board, stem-side down. Using a large chef's knife, cut two 1/2-inch-thick slices from the center of each head to make 4 "steaks." (Reserve the remaining cauliflower for another use.) Brush the steaks with 2 tablespoons oil. Combine paprika, garlic powder and 1/2 teaspoon salt in a small bowl. Sprinkle the mixture on both sides of the steaks. Grill the steaks, turning once, until tender and nicely charred, 12-14 min total.

cocoa-chia pudding

love this super healthy breakfast to switch it up some mornings! i usually have some frozen berries on hand, so if fresh ones aren't in season, there's always something to put on top. from eatingwell.com

ingredients

* 1/2 C unsweetened almond milk or other nondairy milk
* 2 T chia seeds
* 2 t pure maple syrup
* 1/2 t unsweetened cocoa powder
* 1/4 t vanilla
* berries and toasted almonds and even whipped coconut milk for a treat on top

directions

* Stir almond milk (or other nondairy milk), chia, maple syrup, cocoa and vanilla together in a small bowl. Cover and refrigerate for at least 8 hours and up to 3 days.

rainbow buddha bowl with cashew tahini sauce

this is a really delicious, protein-packed, healthy option for lunch or light dinner. the entire family enjoyed this. i was lazy and used canned lentils and a brown rice/quinoa mix that costco sells. i also about tripled the amount of soy sauce. i found it on eatingwell.com.

ingredients for tahini

* 3/4 C unsalted cashews
* 1/2 C water
* 1/4 C packed parsley leaves
* 1 T lemon juice or cider vinegar
* 1 T olive oil
* 1/2 t tamari or soy sauce
* 1/4 t salt

ingredients for salad

* 1/2 C cooked lentils
* 1/2 C cooked quinoa
* 1/2 C shredded red cabbage
* 1/4 C grated raw beet
* 1/4 C chopped bell pepper
* 1/4 C grated carrot
* 1/4 C sliced cucumber
* optional toasted cashews for garnish

directions

* blend tahini ingredients til smooth
* place veggies on a bed of the grains, drizzle with sauce and enjoy!