Apple Dip

Apple Dip

1 Block Cream Cheese
1 tsp. Vanilla
3 or more TBSP Brown Sugar (to likeness)
Heath Bits to liking

Cream Together and dip your apples.

Raisin Pie

It's not Thanksgiving if there is no Raisin Pie! Even though Man With A Drill and I are the only one's that love it in a group of 26 people, I refuse to stop making it. If you love raisins, you are sure to love this pie! It's taken from the Lion House Cookbook and it's the best recipe I've ever tasted. Make sure your ingredients are fresh for the best pie ever!

Raisin Pie
(Lion House Pies, Deseret Book)

1-1/2 Cup Raisins
1-1/2 Cups Raisin Water
1/4 Cup Pineapple juice
1/2  tsp Vanilla
1 Cup Sugar
1/4 Cup Cornstarch
1/2 tsp Salt
1/4 Cup Lemon Juice

In small saucepan, combine raisins, water, pineapple juice, and vanilla. Bring to a boil and cook 5 minutes. Pour mixture through strainer. Set raisins aside, reserving liquid.

Mix sugar, cornstarch, and salt; add to hot raisin liquid, beating with wire whip. Continue cooking and stirring until thick, about 5 minutes. Add raisins and lemon juice; pour into unbaked pie shell. Cover with crust, seal and crimp. Bake at 375 degrees F. for about 50 minutes or to the desired brownness. Be sure to put some tin foil around the edge of your pie so your edges will not burn.

Pearl's Stuffing

My mother made the best stuffing ever. It wasn't anything fancy, very simple to make, and no matter how tempting it is to try a new recipe, I simply can't. I don't know anyone who doesn't love it. It has long been a favorite of everyone.

My mother never wrote down a recipe. Luckily a few years before she died I got her to show me how to make it. Hope I can explain it in such a way that it turns out equally as good for anyone else who wants to try it.

Ingredients:
1 Box Mrs. Cubbison's Corn Bread Stuffing seasoned
1 Cup Butter (two sticks)
1 Cup Onion Chopped
1 Cup Celery, chopped
1 and 1/2 - 2 Cups Water

This will stuff an 8-12 pound bird. Double for larger size.

Chop up the onion and then the celery. In a large bowl mix together, chopped celery, chopped onion and the box of corn bread stuffing. In a separate pan, melt the butter, then boil the water and add these two together. now drizzle this wet mixture over the dry mixture and stir and toss until you have drizzled the compete mixture. Now continue tossing and salt and pepper to taste. Now Cover with a towel over night and in the morning stuff your bird and your ready to bake things.

Happy Thanksgiving

Mother Bird's Homemade Chicken Noodle Soup

There is nothing better than a big pot of soup! Especially if it's Homemade Chicken Noodle Soup. This one is a favorite at our house!

Ingredients:
1 whole Chicken boiled and deboned.
Chicken Stock
2 Pckgs Grandma's Frozen Egg Noodles
Celery chopped and diced a little on the thick side.
Paprika
Granular Chicken Bouillon by Wylers
Butter
Salt and Pepper

I make this soup for 26 people so I cannot tell you how to make a small pot. There is no such thing as a small pot at my house.

I get a nice Chicken and boil it until it falls off the bone. I keep the water I boiled the Chicken in, but I drain and filter any crud or residue that might accumulate in it, basically anything I don't want in my soup.

Then I add the Chicken Stock. I use three or four 20 oz cans. I sprinkle to taste the bouillon,  the paprika, and the salt and pepper. I make a huge pot so just adjust as needed for size you are making.

I bring that all to a boil and add the Celery and Noodles, (follow the directions on the Noodle bag for thawing and preparing the noodles) when the noodles are soft I add the chicken, and season with paprika, salt and pepper. Top with a big ole chunk of butter and simmer for 30 min.

ENJOY!

Triple Berry Pie

Triple Berry Pie is a must at the Crow's Nest every Thanksgiving. It is the pie everyone requests! I buy my Berries from Costco. "Kirkland: Natures Three Berries" If you do not have access to this use three different frozen berry mixes that do not have strawberries in them. A good raspberry, black berry and blueberry mix is what you are looking for.

Prepare your pie crust as usual. If you want a good pie crust recipe see "The Best Pie Crust Ever," under Pie on the left of the blog.

1 Cup Sugar
2 and 1/2 TBSP Ultra Set by Ingredion or 3 TBSP all purpose flour
5 to 6 cups Triple Berry Frozen Berries
1TBSP Lemon Juice

In a large separate bowl, add the dry ingredients first and mix well. Then add your Berries and Lemon Juice. Now Mix well again.

Dot the bottom of your crust with real butter. Add the berry mixture and dot the top with butter too. Be careful not to fill your pie dishes too full or they will bubble over and burn in your oven. Berry pies are the worst for boiling over, so beware! Then apply your top crust prepared with vent holes. Seal and Bake 375 degrees F. 45 min. for fresh fruit and about 60 min for frozen.

Important: To prevent overbrowning on the edges, cover the edge of the pie with foil and remove the foil the last few minutes for edge to brown.

Remember! The fresher your ingredients are the better your pie tastes!

Crow Apple Pie

I don't know how many years ago my girls and I started making pie. I'm too tired today to look it up, but I think it's been at least a good twenty years or so. I tell you this because making pie is an art and every year we learn new tricks or develop new secrets that just improve every pie we make. Our apple pie has become "Crow Apple Pie," tried and tested year after year. 26 people now are here to do the taste testing! Today my daughter in law called and wanted the recipe. Her family recently moved away to law school and when it comes to making pie this year she's helping a friend.

Begin by making your pie crust. If you want an awesome pie crust recipe, see "The Best Pie Crust Ever!" It's located on the right under the label, "Pie". Love this pie crust recipe!

Prepare your bottom crust in your pie dish.

Apple Pie Filling
5 to 6 nice large Jonathon Apples peeled, cored, and sliced. soak in cold water with 3TBSP Lemon Juice until you are ready to use.

In a large bowl combine the following:
1 Cup Sugar... Half Brown, Half White (Don't Be Stingy!)
1 and 1/2 TBS Ultra Set by Ingredion or 2 TBS all purpose flour. We use the Ultra Set
1 tsp ground Cinnamon
1/8 tsp Nutmeg
a Pinch of Salt

Mix Well all dry ingredients.

Melt 2 TBSP Butter
1 TBS Lemon Juice

Drain your sliced apples,. In a separate bowl, drizzle the butter and lemon over them, then toss them into the dry ingredients and mix well.  Then add the mixture to your bottom crust. Dot with more butter and then apply your top crust. Your top crust should have some holes in it to let the steam out.

When your top crust is all sealed brush with Milk and sprinkle with Sugar and Cinnamon Bake at 375 degrees F. for 45-50 minutes or until apples test tender when a sharp knife is inserted into vent hole.

Makes 1 Nine inch pie.

Important: To prevent overbrowning on the edges, cover the edge of the pie with foil and remove the foil the last few minutes for edge to brown.

Remember! The fresher your ingredients are the better your pie tastes!

Golden Winter Soup

Golden Winter Soup

Makes 8 servings  (Doubled and Revised)

3 tablespoons butter (2 Tbslp butter or coconut oil)

5 cups (1/2 inch) cubed peeled butternut squash (about 1 1/2 pounds) (10 Cups)

2 cups (1/2 inch) cubed peeled red or russet potato (4 cups red)

1 teaspoon kosher salt, plus more to taste (2 tsp)

1/2 teaspoon freshly ground black pepper, plus more to taste (grinded some in)

2 cups sliced leak (about 3- make sure you wash them well)  (4 cups)

4 cups low sodium chicken broth  (6 cups/3 cans)

1 cup heavy cream (2 c almond milk or plain yogurt)

Add more chicken broth if too thick.

Melt butter in a large soup pot over medium heat. Add squash, potato, salt, and pepper to pan; saute for about 3 minutes. Add leek; saute 1 minute. Stir in broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Place half of potato mixture in a blender or food processor- if using a blender, remove center piece to allow steam to escape, place towel over. Blend until smooth. Pour into large bowl. Repeat procedure with remaining potato mixture. Stir in half and half. Taste, adjust seasonings and serve hot. Garnish with chives or green onions if desired.

Combine all ingredients except broth and almond milk. Saute and then add one can broth and bring to boil/simmer for 5-10 minutes. Put half mixture into blender with 1 can broth and blend, repeat, then combine all with almond milk back in pan. Heat if needed.

Zucchini Bites

I'm always trying to beat the sugar addiction. To say I love sugar is a gross understatement. This week I've done pretty awesome at my quest for clean eating. The body is an amazing thing and the more I age, the more I truly appreciate it's miraculous abilities. I am such a believer in the philosophy that how we eat can really determine how we feel! 

This last week I tried some new things. Every morning I put a 16 oz glass of fresh lemon water by my bathroom sink. The bathroom is always the first place I travel to in the morning. I chug the entire bottle down when I see it sitting there. By the way, you can figure a big gulp is almost an ounce of water. Most people don't realize your body needs rehydrated first thing in the morning. After emptying my water bottle, I take it to the kitchen and fill it again several times throughout the day. Especially in the afternoon. I also take a bottle of water with me everywhere. If I forget one, I stop and buy a bottle. If you are tired in the afternoon, you don't need a diet coke! YOU NEED WATER! And most likely some healthy fuel for your body! Wow, what a difference staying hydrated makes. I've also been looking for new ways to cook and new ways to eat whole foods! 

It wasn't two days into being off sugar and junk food that I noticed the places in my body that were starting to feel arthritic felt 100 percent better. Pain was my motivation for changing how I eat. It also wasn't two days into my attempts to form new habits in eating the nutrients that do a body good,  that I realized, I don't know how to cook healthy!

Warning: You might be seeing a lot of healthy stuff, like these yummy Zucchini Bites I'm making today. 

Here's to EATING CLEAN!

Ingredients

4 medium, fresh Zucchini, sliced in half
1/2 cup fresh Parmesan cheese, grated
1-2 tablespoons fresh Rosemary & Thyme, minced
Smidge of olive oil
Salt & Pepper to taste

Directions

Pre-heat oven to 350F, lightly brush both sizes of the zucchini with olive oil and place on a foil-lined baking sheet. Mix cheese and herbs together in a small bowl and sprinkle over the zucchini along with salt and pepper to taste. Bake for 15 minutes and place under the broiler for the last 3-5 minutes until cheese is crispy and browned. 

ENJOY! AND EAT HEALTHY, STAY HEALTHY!

Dinner Recipe: Baked Potato Casserole

A baked potato sprinkled with cheese and sour cream? Delicious. All the makings of a baked potato in an entire casserole dish? Really delicious. With this recipe for baked potato casserole, this popular side dish takes center stage as the main course.

The great thing about this casserole is that you can easily adjust the recipe to match what you like in your own baked potato. Bacon or no bacon; chives or no chives; even if you want to use different cheeses, there is plenty of room to experiment and make the recipe your own. And if you’re looking for a dish to bring for a potluck or a side dish for a big dinner table, this casserole comes in handy then as well.

Get ready to serve lots of second helpings after bringing this dish to the dinner table.

Baked Potato Casserole

Ingredients

• 8 medium-size potatoes, peeled and chopped into 1-inch chunks
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups shredded cheddar cheese (divided)
• 6 slices of bacon, cooked and chopped
• 1 small onion, chopped
• 1/2 cup sour cream
• Green onions or parsley for garnish

Directions

1. Preheat the oven to 350 degrees F.
2. Put the chopped potatoes into a large saucepan and cover with water. Bring to a boil and cook them over medium-high heat for about 15-20 minutes, or until they are tender. Then, drain the potatoes. (You could also bake the potatoes in the oven and then cut them into chunks.)
3. Put the potatoes back in the saucepan and toss with the bacon.
4. In a separate bowl, mix the salt, pepper, 1 1/2 cups of cheese, sour cream, and onion. Then, add this mixture to the saucepan with the potatoes and toss thoroughly.
5. Grease a 2.5- to 3-quart casserole dish with cooking spray, and then spoon the mixture into the dish.
6. Bake for 20 to 25 minutes, then top the dish with the remaining cheese and garnish and let it bake for another 3-5 minutes, or until the cheese has melted.
7. Enjoy!

Sesame Seed Dressing! YUM

I was shopping today and had the cutest little clerk share a yummy recipe. She wrote it down on a little shred of newspaper. You know very well what's going to happen to that... In a half of a heart beat, it's going to get lost in my sea of endless junk piled high on my desk. I decided NOT to procrastinate. So here it is! YAY!!!

This recipe uses a Cup of Oil! With that being said, here is the scoop on the oil!

1/2 Cup Sesame Oil. If you use toasted Sesame Oil then decrease the amount. Apparently toasted has a much stronger taste.

1/2 Cup Grapeseed Oil. Again if you are using Toasted Sesame Oil, add more Grapeseed oil and less Sesame Oil.

2 tsps of Sea Salt

1 tsp of Pepper

1/4 Cup Lemon Juice.

Now if you really want to enjoy this dressing, buy a bag of Eat Smart Sweet Kale Vegetable Salad at Lee's Market. Costco also has a great vegetable salad mix.

Here's to eating healthy!

Pecan Pie Cobbler

Haven't tried it, but it looks good and I'm going to!

Pecan Pie Cobbler

1 Box refrigerated pie crusts, softened as directed on box OR I've read it's even better if you use a Duncan Hines Golden Butter Cake Mix mixed with a stick of real melted butter (mix till crumbled) and press that in the bottom of your pan instead of the pie crusts.  
2 1/2 cups light corn syrup 
2 1/2 cups packed brown sugar 
1/2 cup butter, melted
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream, if desired

1. Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit.
2. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.
3. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.

Almond Shortbread And Jam Cookies

Can I just say I'm in love with this little cookie!

My cute little daughter in law introduced me. Now every time I see a jar of jam I want to make a batch. And I dare anyone to try and eat just one, it's perfectly impossible. In fact, I can sit down and eat the whole batch, especially if the jam is homemade!

The How To's:

Ingredients:

COOKIES

•  1 cup (230g) unsalted butter, softened to room temperature
• 2/3 cup (134g) granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 cups + 2 Tbsp (264g) all-purpose flour (measured correctly!) 
• 1/2 cup (160g) raspberry jam

GLAZE

• 1 cup (120g) powdered sugar
• 1 Tablespoon (15g) cream or milk
• 1 teaspoon vanilla or almond extract (optional) 

Directions:

Make the cookies: Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch mixer to medium speed and add the the sugar, vanilla, and almond extracts. Scrape down the sides and the bottom of the bowl as needed. Turn the mixer off and pour the flour into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed.  Press the dough down to compact it and tightly cover with plastic wrap to chill until firm, at least 2 hours.

Preheat oven to 350F degrees. Line two baking sheets with parchment paper or silicone baking mats (silicone mats preferred to reduce spreading). Shape the cookie dough into balls. Mine were about 1 Tablespoon of dough per ball. Make sure they're nice and smooth. Make an indentation with your thumb into each ball. The dough may crack slightly when you press your thumb into it. Simply smooth it out with your fingers if you can. Otherwise, it's perfectly fine to have a few cracks. Fill each with a scant 1/2 teaspoon of jam. (Or however much it can hold.)

Bake the shortbread thumbprint cookies for 14-15 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do not over bake.  In fact, I only baked mine for 13-14 minutes. I prefer them a little soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Allow to cool for at least 30 minutes before glazing.

Make the glaze: stir together glaze ingredients until smooth. Add more liquid to thin out or add more powdered sugar to thicken to your desired consistency. Drizzle over cooled cookies. Glaze will set within a couple hours.

Store cookies covered at room temperature for 3 days or in the refrigerator for 6 days. Shortbread cookie dough may be frozen up to 2 months.

NOTES

• 2 Tbsp of flour has been added to the recipe on 12/21/13. I make my cookies with only 2 cups of flour, however I suggest readers add 2 extra Tbsp to prevent extra spreading.
• Make sure the cookie dough is cold and firm at all times. If it's not firm and cold, put back into the refrigerator to chill. When working in batches, keep the unused dough chilled in the refrigerator. You may roll, print, and fill batch #2 and stick in the fridge while batch #1 bakes.
• This shortbread cookie dough may be used to cut into your favorite shortbread cookie shapes. 
• Any flavor jam is OK. 

Healthy PizZa

How about a little PizZa!

Yup, just like the photo says, use 1 cup of yogurt and 1 cup of self rising flour.

Place some parchment paper out and put a dusting of flour on it. Mix and kneed the dough. Flatten it with a rolling pin, put it out on a slightly greased cookie sheet, or a pizza stone. Bake it at 350 until it's golden brown. Doesn't take long, so keep an eye on it! Top however you like. A nice red pizza sauce, some turkey pepperoni and low fat cheese are delish.

Creamsicle Cake

Tell me you don't want to sink your teeth into this! Go on just try. Nope not happenin'.

Ingredients:

1 Pkg Yellow Cake Mix
2 Pk (2.9 oz) Orange Jello Gelatin 
1 Pk (2.9 oz) Vanilla Instant Pudding
1 Cup 2% Milk
2 Grade A Large Eggs
2 Tsp Imitation Vanilla
1 Tub Whipped Topping (choose the size you like depending on how much you want in between each layer.)

Directions:

Bake the cake as directed in a 9 x 13" pan. Let cake cool completely. Poke holes in cooled cake. Mix 1 package orange gelatin dessert with 1 c. boiling water and 1 c. cold water. Pour over cake. Cover and refrigerate for 4 hours. Mix pudding mix with cold milk the other package of orange gelatin dessert and vanilla. Beat by hand with a whisk until thickened. Fold in the whipped topping. Frost the cake with the pudding mixture.
***
For a layered Creamsicle Cake: Make the cake batter as directed, then batter pour evenly into 3 round 9" cake pans. Bake cakes as directed and let cool.

Then, make the orange gelatin as directed on the package — but with this version, you'll let the gelatin set up instead of pouring it into the cake. We recommend using your round cake pans, or using a 13 x 17" jelly roll pan (1" deep cookie sheet with edges). Once you pour the liquid gelatin mixture into the pans, it will need to be refrigerated for about 4 hours. Meanwhile, make the pudding mixture according to the original recipe. Finally, layer in this order: cake, gelatin pudding mixture. Repeat once more for a 6-layered Creamsicle Cake.

ENJOY!

Quinoa Edamame Salad

Trying to eat healthier is no easy task! Going to be trying this! If you have never looked at the recipes in "Our Best Bites" you should check it out. I can honestly say it's one cook book worth having. Look them up online! One of my faves! (Thanks Em, for sending me this yummy recipe to try!)

Quinoa Edamame Salad

Recipe adapted from Thermador Kitchens by Our Best Bites

1 c. black quinoa (if you can find it–try the bins at Whole Foods. But really, any type of quinoa will work)

2 c. water

1/2 c. rice wine vinegar

6 Tbsp. grapeseed oil*

2 Tbsp. flax oil*

*You can substitute 1/2 c. light olive oil here–extra virgin will have too strong of a flavor

1/3 c. chopped fresh cilantro

2 limes, juiced

1 T. honey

3/4 tsp. salt (plus more to taste, if desired)

2 cloves garlic, minced

2 lbs. frozen, shelled edamame (green soybeans)

4 green onions, thinly sliced

½ c. chopped peanuts (optional)

Cook quinoa (click here to find out how!) While the quinoa is cooking, whisk together the vinegar, oil, lime juice, honey, salt, cilantro, and garlic. Allow it to stand while you prepare the rest of the salad.

For the edamame, you have a few options. You can steam it in a steamer or the microwave until the desired doneness is reached, you can rinse the beans under some hot water for about a minute or two, or you can briefly rinse the beans and then toss them with the hot quinoa when it is done cooking–it just depends on how done you prefer your edamame. Whichever option you choose, you’ll toss the beans with the green onions and the cooked quinoa. Toss with the dressing and then season to taste. Garnish with fresh peanuts and enjoy! Makes a lot–like 18-20 small servings.

Salsa Soup

There's clearly something wrong with me! Anytime I post a recipe I always post a photo with it. Today I have no photo. Sorry! Thinking about this I have concluded, when I eat something so tasty I forget to take a picture of it, it must be DANG GOOD!!! I'd like to thank my Niece Jenna for this scrumptious dish of goodness! I make it once a week now. I hope I don't wear it out. You're going to love it!

3-4 Chicken Breasts 

One jar  of your favorite Salsa. Homemade makes this recipe spectacular and if you don't can, I have found I like Tostitos Salsa. 

Cook in crockpot for several hours then shred chicken and add the following:

32 oz Chicken Broth 

1 Can Corn 

1 Can Black Beans.  

Top With:

Avocado 

Cheese (Mexican Mix is yummy)

Limes 

Sour Cream 

And Don't forget Tortilla Chips! I prefer the Tortilla Strips!

I usually triple this! And even then it's not enough!!!

Chicken And Broccoli

Last night I got an invitation from my daughter in law for dinner. She is a sweetheart and invites Glade and I up on a regular basis. I love going to her home whether it's just for a casual dish of her homemade tomato soup with cheese toast or like last night a full blown dinner. Last night, the main course was an old family recipe, "Chicken & Broccoli." I hadn't tasted more than two bites and I knew two things. 1- I was going to be having seconds and 2- I would have to go home with the recipe! Thanks Caroline! The dinner was divine! And why didn't I take a picture??? Because I downed it too fast!

Here is the recipe: (you can half it if you like.)

8 Chicken breasts simmered and deboned. They should be fully cooked. OR 4 (cans) Canned Chicken
2 pkg. frozen chopped broccoli
1 cup mayonnaise mixed
1 tsp lemon juice
1 cup shredded cheese
Bread Crumbs or Croutons ( Caroline used Croutons last night and they were so yummy. Loved the crunchy!) broken and crumbled into fine pieces.

Cook broccoli in a 9x13 pan. Microwave until tender. Press dry with paper towel to remove excess moisture. Place sliced chicken pieces over broccoli. Combine soup, mayo, lemon juice. Pour over chicken, sprinkle with cheese then bread crumbs on top. Bake 350 for 30 min.

Delicious! You're going to love it!