X-Rated Recipe ---Sour-On-Sex-Pie

As you well know, the Crow's are pie makers. And I was so excited when I stumbled onto this recipe today... Sour-On-Sex-Pie. (I just had to say it twice.) I must admit, it was the name that drew me to it.  And I laughed at the fact I found the recipe at the gynecologist's office. I was so happy I came home with more than just a pap smear!

Food with the word "Sex" in it??? It has to be good right? I'm not going to expound here. I'm going to keep my x-rated thoughts to myself. Although when I get the pie made, I might be forced sit in bed and eat it naked. Oh dear, I probably ruined your appetite!

Ok, so come this weekend, you know what I'll be doing... I love lemons!

Crust
1 1/4 gingersnap cookie crumbs (I read the first ingredient ---gotta be good!)
3 tablespoons sugar
4 tablespoons unsalted butter melted

Filling
1/2 cup FRESH lemon juice (about 2 lemons)
1 cup of sugar
4 large egg yokes
2 large eggs
6 tablespoons butter, cut into pieces
1 tablespoon lemon zest (about one lemon)
1 cup whip cream

Preheat the oven to 350 degrees.

The crust: Stir together all ingredients, and press into a 9 inch deep dish pie plate. Bake 8 to 10 minutes. Cool.

The filling: In a wide sauce-pan, whisk together lemon juice, sugar, egg yolks and eggs. Cook over medium low heat, whisking constantly until the mixture thickens, about 5 minutes. Immediately pour it through a sieve set over the metal bowl of an electric mixer; whip on medium speed, adding the butter, piece by piece, until incorporated. Turn mixer to high, and continue whipping until mixture is fluffy and cool, about 10 minutes. Add zest. In a separate bowl, whip the cream into soft peaks . Mix a third of the cream into the lemon mixture; fold in the rest.

Freeze 4 to 5 hours. Thaw slightly before serving.

Recipe by Susan Spungen

May is, 'Make Your Favorite Dish' Madness! Hurry Join IN!

This is my darling granddaughter. And this is the face your going to get if you don't participate!

Everyone LOVES a good recipe. So ladies, or gents, although I doubt there are any guys who read this blog, cough it up! Yes, I said, "Cough it UP!!!" I want your yummy recipes.

My girls were suppose to be participating in this venture. Hello ---where are you?

This blog is lacking and I need something new and fun to cook. I'm sure you can agree. Everyone gets into a cooking rut. So send away! It can be any delicious recipe. Anything from your favorite desert to the meal you are cooking up tonight that your family constantly demands. And you can send as many as your want.

Can I beg ---please, please, please!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Here's how it works.

Send me your #1 favorite recipe and a hundred bazillion more - LOL! Add a photo if you can. Email it to:

allflapdoodle@gmail.com

That's it.

Vegetable Soup

Now, I don't know how many of you are home canners, personally I hate home canning, but I find myself doing it anyway, because no matter how hard I try I just can't duplicate the deliciousness of home canning. So, for those of you who engage in this messy business of putting up good food, you are going to love this recipe! This recipe is for the down to earth vigilant home canner. It comes from the kitchen of Kitty Call, but my cute little daughter's father-in-law is the one who passed it onto me. Yes he is a man who loves home canning. I know, clone him!

Home Canning: Vegetable Soup

1 pound pearled barley (soak 2hrs and cook)
1/2 Bushel tomatoes (scald, peel and cut. Cook in large kettle until they boil down and make their own juice.
2 large Onions cut fine.
1 large bunch of Celery diced.
2 green Peppers cut fine.
1 bunch of Parsley cut fine.
15-20 Carrots diced.

Cook vegetables together.

When done add:
1/3 Cup Sugar
1/2 Cup Salt
Add Vegetables to Tomatoes and Barley and mix.

Bring to a full rolling boil, let simmer for a few minutes. Bottle immediately and process the same time as tomatoes.

Makes 17 Quarts

PS, better make plenty, because it disappears in half of a heart beat!
Thanks Lynn :)

Lemon Sugar Cookies

Ingredients

* 3/4 cup butter, softened
* 1 cup vegetable oil
* 1 cup confectioners’ sugar
* 1 cup white sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 2 teaspoons lemon extract
* 4 cups all-purpose flour
* 1 teaspoon cream of tartar
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1/2 cup white sugar for decoration

Directions
1. Preheat the oven to 375 degrees. Sift together flour, cream of tartar, baking soda and salt. Set aside.
2. In a large bowl cream together butter, oil, confectioners’ sugar, white sugar until well blended. Stir in eggs, vanilla and lemon extracts. Gradually mix in the dry ingredients until well blended. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet. Flatten cookies to 1/8 inch thickness using the bottom of a glass dipped in sugar. Colored sugar may be used if you do not plan to frost cookies later.
3. Bake for 9 to 12 minutes in the preheated oven, or until the edges are golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Ten Minute Lasagna

I never make Lasagna. I want to. My daughter Em, makes divine Lasagna. I keep hoping she'll put her recipe on here. Today I found two dishes worth trying. The first comes from Circle of Moms. The second was featured on Good Morning America. I'll probably be adding ground beef to both of them. How can you make Lasagna without the BEEF? Here's the deal however, I'm hoping all you lovely bakers will try the recipes out and respond back. Let me know which one you like best and if they really take ten minutes. 

Ingredients

2 eggs, lightly beaten
4 cups grated mozzarella
15 oz cottage cheese
1/2 cup grated Parmesan
25 oz. jar tomato sauce
18 “No-Boil” lasagna noodles, 3” x 7”

Preparation

Preheat the oven to 350˚F. In a large mixing bowl, combine the eggs, 3 cups of the mozzarella cheese, the cottage cheese, and Parmesan cheese. Stir until well combined.

Assemble the lasagna: In the bottom of a 9”X13” baking pan, spread cup of the tomato sauce over the bottom. Use 6 lasagna noodles (or 3 if using larger noodles) to cover the bottom of the pan, allowing them to overlap a tad if you need. Spread of the cheese mixture over the noodles, then top with a third of the remaining tomato sauce. Add another layer of noodles and cover with the other of the cheese mixture. Pour another third of the sauce over the cheese. Top with the last 6 small noodles (or 3 large), then spread the remaining sauce over the top. Sprinkle the remaining 1 cup of mozzarella cheese over the top. Cover with aluminum foil. (You can refrigerate it for up to 8 hours if you’re not cooking it right away.)

Bake the lasagna covered for 40 minutes. Remove the foil, and continue to bake until it’s bubbly and the noodles have softened, about 10-20 minutes longer. Allow to cool for 5-10 minutes before cutting.

Taking a poll: Let me know which one you like best!

Ingredients

1 jar pasta sauce (26-ounce)
1 bag frozen large cheese ravioli, unthawed (30-ounce)
1 box frozen chopped spinach, thawed and squeezed dry (10-ounce)
1 bag mozzarella (8-ounce), shredded
1/2 cup Parmesan, grated


Cooking Directions

Heat oven to 350° F.

Coat a 13-by-9-inch baking dish with cooking spray and spoon in a third of the sauce. Arrange 12 ravioli on top and scatter the spinach over them. Top with half of each cheese. Cover with another layer of ravioli and the remaining sauce and cheese.

Cover with foil and bake 25 minutes. Uncover and bake 5 to 10 minutes more or until bubbly. Makes 6 servings. This is a great recipe to make the day before. When you get home, you can just remove from the refrigerator and put it in the oven to finish cooking.

Recipe courtesy of Real Simple magazine.

Buy Some Avocados Today

Goose taught me a cool trick the other day.

After spending two years in Guadalajara Mexico,

one learns a few things.

All you need is a sharp knife!

I love Avocados!

Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid. They also act as a "nutrient booster" by enabling the body to absorb more fat-soluble nutrients, such as alpha and beta-carotene and lutein, in foods that are eaten with the fruit. 
I've been reading about brain foods! Put this little star performer on your grocery list! Your brain will love you for it! The best way to eat this little goody ----squeeze a fresh lemon on it and a little salt and pepper. YUM!

Slow Cooker Ultimate Oatmeal

Anyone looking for something new and yummy for breakfast? I haven't tried this recipe yet, but it's on my Monday morning breakfast menu. Wow, this is the first time in a long time I've fixed something for breakfast for my family. Usually everyone just grabs something while they're running out the door. I might need to hide in their rooms and film their faces when they wake up smelling this divine aroma.

I've been reading and looking for better ways to eat healthy and I ran across this delicious recipe in a health promoting magazine (Prevention). Try it, you'll love it!

INGREDIENTS
1 1/2 cups steel cut oats. Steel cut oats by the way are healthier for you than quick oats.
3 cups of milk
3 cups of water
1 cup cream or half and half
1/2 cup packed light brown sugar
4 tbsp melted butter
1/2 tsp salt
1 tsp ground cinnamon
2 large apples, peeled, cored and diced (best choice for apples, try honey crisp or Jonagold)
1/2 cup raisins
1/2 cup cranberries

Coat your slow cooker with cooking spray. Add all ingredients and mix well. Heat on low 8 hrs. Serve with extra milk and fruit. Add chopped nuts for some added deliciousness.

Make this right before you go to bed and it's perfect for breakfast come morning.

Serves 12
Prep time 15 min.