Pear Pie with Gruyere crust

Pear Pie with Gruyere crust

Filling:

6 Bartlett pears, peeled and sliced

1 teaspoon pure vanilla

¼ cup brown sugar

2 tablespoon melted butter

3 tablespoon white sugar

1/2 tablespoon cornstarch

1 teaspoon cinnamon

½ teaspoon salt

Crust

½ cup ice water

2 sticks of butter, softened

½ teaspoon brown sugar

2 ½ cups all purpose flour

1 cup grated Gruyere cheese

½ teaspoon salt

Filling: Melt butter in pan, add sliced pears, vanilla, brown sugar, white sugar, cinnamon and salt. Cook for 5 minutes. Add cornstarch and turn heat off and let cool. My husband likes a crunch to his pie this is why I do not cook the filling for long. If you prefer a softer pie filling, then cook for at least 30 minutes until pears are softer.

Crust: Cut up 2 sticks of butter, and put in mixing bowl. Add brown sugar, flour, salt, and cheese. Then slowly add ice water as needed while mixing. Kneed and roll out two balls on a flour surface. Use extra flour as needed.  One ball is for the bottom crust, and one is for the top crust.

Add the bottom crust to the pie pan, then add filling. Add the top pie crust, use a fork around the sides to seam the pie up. Then cut slits on top. Cook 350 until brown, usually 35 minutes. I put a pizza pan or cookie sheet under my pie in case some of the filling pours out.

My husband loves this topped with vanilla ice cream. 

Beef Vegetable soup. Crockpot or Stove.

Our favorite and an easy beef vegetable soup that you can cook in crock pot or on stove. 

1 pack frozen soup vegetables with tomatoes
1 pack of cubed beef (uncooked) (Really use as much as you like. I buy a small package)
1/2 cup sliced Pepperoncini (these are not hot, but have a great taste)
2 tablespoon Worcestershire sauce
2 cups beef broth (you can use 1 beef bouillon for 2 cups water. Knorr does not have egg if you have an allergy like me)
2 packs of Italian salad dressing seasoning mix (1 to add while cooking, and one before you serve)
4 cups water (you may need more depending on how much meat you added)
1 teaspoon Cajan seasonings (you can use seasoned salt if you do not like Cajan)

Add everything BUT one package of Italian seasoning mix. Cook in crock pot on high for 5 hours or more depending on how much meat you added. We also like to put this on low and cook all night. It is sooooooooo tender. If you are cooking on the stove, cook until meat is cooked. About 2 hours for it to be tender. 30 minutes before you serve, add the last Italian seasoning mix.

Serve with crackers or a yummy sandwich.

Blueberry Banana Bread

This is my favorite banana bread changed up for blueberry banana bread. I prefer using fresh blueberries, but frozen will work nicely as I have used fresh (frozen) blueberries before and this recipe still turned out wonderful! This was my traditional banana bread, but my parents were nice enough to share some fresh blueberries with us and a star recipe was born!

4 RIPE bananas, mashed (I usually keep ripe bananas (still in their skins) frozen in the refrigerator)

½ cup blueberries

1 cup white sugar

¼ cup canola oil (whatever oil you prefer)

¼ cup, which is 4 tablespoons) melted butter (I love to use real butter, also not unsalted)

1 ½  teaspoon pure vanilla

½ teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

2 cups all purpose flour (I prefer unbleached)

Mix vanilla, butter, sugar and oil. Add bananas and blueberries. After mixing all together add salt, baking soda, baking powder and flour. Mix well. Add to greased bread pan but first spray with oil and add a little sugar to coat the pan as this makes sure the bread comes out easily. You can see a picture below on what this looks like afterwards.

Bake for 50 minutes (start checking at 40 minutes since each person’s oven is different, and since I normally use cold bananas, mine probably takes longer to cook) on 350. Let sit for 25 minutes before removing from bread pan. (I place a plate on top and flip and then put the plate that I want the bread on under and reflip)

Top with powdered sugar or make a simple icing of milk, powdered sugar and vanilla or use lemon juice instead of vanilla for a yummy lemon topping that tastes really good on this bread.

If you prefer just banana bread, omit the blueberries, add ½ cup nuts (I prefer walnuts or pecans) and 1 teaspoon of cinnamon. 

Please let me know what you think. Here is the pin for Pinterest if you want to repin. 

Eggless Tapioca

One of my favorite desserts growing up was tapioca. When you have an egg allergy this is something that you give up because face it, the store bought all ready-made tapioca kind does not taste like tapioca. I always loved the make-it-on-the-stove-kind. Not to mention the sweet smells in the kitchen. 

You will need 3 tablespoons of Kraft Minute tapioca

1/3 cup white sugar

2 tablespoon of water

2 ¾ cup milk, I use fat free and it tasted great

2 tablespoons cornstarch

2 teaspoon pure vanilla

Cinnamon for topping, if you like

Add tapioca, milk and sugar to your pot and cook for 5 minutes on medium heat.

Mix cornstarch and water in a small cup and put to the side.

Boil and sir tapioca in the pot constantly, then add cornstarch mixture, and continue to boil until tapioca thickens.

Add vanilla and remove from heat and allow to cool. Once you serve, top with cinnamon.

Original recipe was found on food.com, but I slightly adapted this recipe for my own tastes as I felt the original recipe was a little bland. 

 

Spinach Stuffed Mushrooms

Spinach Stuffed Mushrooms.

I have been making these for years. I guess you can say this is my signature dish.

I like to bake these in a throwaway container and then transfer to another container after I cook them due to the mess the mushrooms make to the pan after cooking.

2 boxes of large button mushrooms

¼ chopped onion

1 tablespoon mince garlic

1 package of cream cheese (prefer 1/3 less fat)

4 handful of fresh spinach (do not use frozen, very important)

Small bag of grated Parmesan cheese

1 cup crumbled feta cheese

2 pieces of bacon, fully cooked, then crumbled

Olive oil for drizzling

1/2 teaspoon salt

1/2 teaspoon black pepper

Take the stems out of the mushrooms. Wash stems and caps.  Put caps in a baking dish (or throwaway one).

     

Drizzle olive oil in a hot skillet. Crush the stems with your fingers and put in the skillet. Add onions, garlic, salt and pepper, and cook until all is lightly brown stirring a few times. Remove from heat.

In a mixing bowl add the mushroom mixture with 1/2 of a small tub of cream cheese. (I like to add the cream cheese on top of the hot mushroom mixture because it stirs better due to the heat) Then add a handful of Parmesan cheese, ½ cup of feta cheese, spinach and bacon. Mix all together and gently stuff the caps.

Top the mushrooms with feta cheese and Parmesan cheese. Bake 400 until brown.

Bonus: If you have any spinach mixture left, save for chicken. Bake chicken with seasoned salt and olive oil.When chicken is done, add spinach mixture on top. Then bake another 5 minutes. Incredible flavor!!!

Please link back to this recipe if you want to use on your blog, etc. Thank you. The cookbook will be out soon.
© Melody Lynn