Tasty Tuesday #19: Skillet Cherry Pie

Cherries. Yum! I'm a HUGE fan of cherries. Since I was a baby, my parents have had cherry trees in our backyard. So in early summer, I'd sit next to a tree, and eat straight from the branches. They were ALWAYS the best!

And well, on Sunday we were playing things by ear. My sister wasn't sure, if she would make it to see my Mom or not. Her schedule is jam packed with movie making stuff. And it doesn't always leave, a lot of room for family time.

I'd taken my Mom out to Mother's Day Dinner on Friday. And we'd spent Saturday, planting tons of flowers! We went to Lowe's and bought a ton more. And just hung out, in the backyard. So Sunday, was supposed to be relaxed. After visiting mi Abuelita for a few hours, we headed home.

Since I hadn't heard from my sister. I decided to cook for my Mom. We'd bought a big 'ol ham, earlier in the week. And I decided we'd have ham, mashed potatoes, some veggies, homemade rolls, and salad.

After everything was prepped and cooking, I thought...we need a dessert. But I wanted something fast. And easy. Because it was turning into a movie watching evening. And who wants to do all those dishes? Not me!

So I decided to check out Gooseberry Patch. And their Free Recipe of the Week, was perfection! Skillet Cherry Pie. Oh, and cherry pie...is my Momma's favorite!

Skillet Cherry Pie

Ingredients:
 
1/4 c. butter
1/2 c. brown sugar, packed
2 9-inch frozen pie crusts, unbaked
15-oz. can tart cherries, drained
21-oz. can cherry pie filling
1/4 c. sugar
1 T. plus 1/8 t. all-purpose flour
1 to 2 T. milk
Garnish: powdered sugar

Directions:   In a cast-iron skillet, melt butter with brown sugar over medium-low heat. Remove from heat. Place one frozen pie crust in skillet on top of butter mixture; set aside. In a bowl, mix cherries and pie filling; spoon into crust. Mix sugar and flour together in a cup; sprinkle evenly over cherry mixture. Place remaining frozen pie crust upside-down on top of cherry mixture. Brush with milk; cut slits in crust to vent. Bake at 350 degrees for one hour, or until bubbly and crust is golden. Cool; sprinkle with powdered sugar. Serves 8.

Remember I said, it was a last minute decision? Well, I didn't have some of the ingredients. So I'll tell you what I did. I made my own pie crust. It really isn't hard. I just pulled out my favorite recipe, and went to town...making a double crust. And I pretty much, followed the rest of the directions.

Until the end. Because in our home, we believe fresh pie needs something special. Like vanilla ice cream. So I skipped the powdered sugar. In favor of a scoop of vanilla ice cream. And it was delish! We ate ours warm. Yum. I might have to go, have another piece right now. :)

But really, it was a nice recipe. That you can honestly, change up to your tastes. We ALWAYS have frozen fruit. It's one of my staples. But the pie filling, we just lucked out on. My Mom was planning on making a pie for work. But you could change up the fruit. Use fresh, and make your own pie filling. Try a mixture of seasonal fruit. It would all be delish!

Also, because I was using homemade pie crusts, I had a little extra dough. So I pulled out my cookie cutters, to cut some fun shapes. It was incredible! An extra 5 minutes, and I had a beautiful pie. You can do the same, with the store bought stuff. Just cut out your shapes, before adding the top crust. Then with water or a beaten egg, you can add those pieces, to a different area of the pie.

But honestly, this was a fun recipe to try. Super quick. And made a delicious pie. My Mom might have texted pictures of her pie...to all her friends. And I might, just have to make a couple, for later this week. When they are all coming over. To celebrate my Mom's birthday! Happy Tuesday! ❤

Tasty Tuesday #18: Grilled Salmon Salad

I don't know about you, but I LOVE to eat salmon. Really, any type of seafood. I'm silly like that. When I first moved away, for college, I learned about a whole new way to eat. Fresh seafood, lots of fruits, and tons of veggies. It really changed my life.

Over the last few years, I've sorted lost my ways. In lots and lots of situations. But mostly the food. My Dad was really stuck in his ways. Had what he liked to eat. And pretty much stuck to it. My Mom is a little more adventurous. But really, not much.

But recently, I've been craving that more simple style of eating. Fresh, clean, and simple. I've been searching out more and more recipes. Experimenting more, in the kitchen. And let's face it, the warmer weather, makes me want to eat lighter.

So when I saw this week's Gooseberry Patch Recipe of the Week, I was so excited! Did I mention, I'm trying to shed a few pounds? I'll get more into that later. But honestly, this recipe sounds so yummy! Something I can eat, a few times a week. With maybe a few tweaks...

GRILLED SALMON SALAD

Ingredients:

10 to 12 oz. salmon fillet 1/2 c. lime juice pepper to taste 4 c. spinach, torn 1 c. sweetened dried cranberries 1 c. crumbled blue cheese 1 c. sugared walnuts 1 tomato, sliced vinaigrette or blue cheese , salad dressing to taste.   Directions: Dip salmon in lime juice on both sides; sprinkle with pepper. Grill over medium-high heat for 4 to 5 minutes per side, until fish flakes easily. Divide remaining ingredients except salad dressing among salad plates. Slice salmon; place over salads. Drizzle with desired amount of salad dressing. Serves 2.

 


So I made this on Sunday. The weather around here, was horrible. It felt more like snow, than Spring. My Mom and I, actually went to the Growers' Markets. Both on Saturday, and on Sunday. So I had tons of fresh produce to play with.

Let me start off with saying this, get to know your fish guy. All grocery stores, and meat markets have them. When I spotted this recipe on Sunday, I called my favorite butcher. And asked for some fresh salmon. I usually order 4 fillets a week. So they had some on hand.

Next, I'm super lucky. In terms, that there is so much fresh produce out there. Right now! I bought a couple of bags of fresh baby spinach. And a couple of bags of mixed greens. So my salad, had a mixture of the two. I also used some fresh blue cheese. But opted to go with roasted walnuts. And about 1/2 cup of dried cherries. I was also lucky enough, to find some gorgeous heirloom tomatoes.

In terms of salad dressing, I opted to go a cleaner route. I squeezed a lime onto the greens and tomatoes. And sprinkled with a little S&P. Simple. It's the way I like to eat salads. I'm not much of a fan, of salad dressing.

There you go. Oh, and I let my salmon sit in the lime juice, for about 10 minutes. Then I added the S&P. And baked it in the oven. It was a cold day. And it just sounded like the thing to do. I baked it, on a cookie sheet, at 350*F. Covered with foil. For about 12-15 minutes.

It was super yummy! My Mom actually really enjoys salmon. Probably because I make it a lot. She told me, she expected this salad, at least once a week! It was a delicious meal! Even if it was only 43*F outside. It was yummy! But I can see this being a regular dinner, come the warmer months.

Also, don't be afraid to experiment a bit. Try a different green, cheese, or tomato. There is so much fun, and delicious food out there. I do this a lot with my Mom. I use a recipe that she enjoys, and change up an ingredient or two. It helps you be a little more adventurous in your eating. And you get to learn so much, about your food! Happy Tuesday! ❤

Tasty Tuesday #6: Overnight Caramel Pecan Rolls

I've shared with you, many times, how my grandma was such an amazing cook! She was a cook manager, for almost her entire career. Starting in the 1950s. Nothing she ever cooked, was bad. Ever! It was all homemade. Made from scratch. So yummy!

Probably the thing my family misses the most, is her bread. Any kind, you could ever think of! Tortillas, corn tortillas, loaves of bread, hamburger buns, hotdog buns, clover rolls, dinner rolls, turnovers, and cinnamon rolls. My mouth is watering, just thinking about it.

When I left for college, I baked. That was pretty much it! I didn't really cook. But I could crank out, 2 dozen tortillas, in no time. I could make stacks of corn tortillas, like my life depended on it. Bread, cakes, cookies, bars, brownies, cinnamon rolls...they were my specialty. All because of this amazing lady...all 4 feet of her! She had me baking, at age 2!

I was smart enough, to ask my grandma, for her recipe. At my graduation party, she wrote it down. On a napkin. And I slipped it into my card  box. You see, my grandma used the same recipe, for everything! You just needed to know, how to work the dough, cut it, and form it...to make all these different treats.

From time to time, I take out that napkin, and make a batch of cinnamon rolls. They are so yummy! A little time consuming, but so delicious! And all cinnamon rolls, take a bit of time. Well, usually...

This week's Recipe of the Week, from Gooseberry Patch, is going  challenge me. OK, it's not from scratch. But it was still delicious!

Overnight Caramel Pecan Rolls Ingredients:

2-3.4-oz. pkgs. instant butterscotch pudding mix 1 c. brown sugar, packed 1 c. chopped pecans 1/2 c. chilled butter 36 frozen rolls, divided       Directions: Combine dry pudding mixes, brown sugar and pecans in a bowl. Cut in butter; set aside. Arrange half the frozen rolls in a lightly greased Bundt® pan. Sprinkle half the pudding mixture over top. Repeat layering with remaining rolls and pudding mixture. Cover loosely; refrigerate overnight. Bake at 350 degrees for one hour. Invert onto a serving plate. Serves 10 to 12.

Sunday, my Mom and I sold at our church's Craft Fair. We've been doing it for years now. And the people at church have been so supportive of us! Especially the ladies in charge of the Craft Fair. And the guys, that help us setup. So I baked a batch of these Pecan Rolls. And you know what, they were delish!

I prepped them Saturday night. After my Mom and I had baked. And went to a birthday party. It was around 11PM. And on Sunday morning, I put them to bake, while I took a shower. The entire house, smelled so good! Our dogs kept going by the oven, trying to figure out what was cooking.

And they were a hit! Every last piece, was gobbled up, in about 5 minutes. Seriously! My Mom and I hadn't even set up our tables. And every last crumb, was gone! They were definitely a hit. And I'm going to have to make them again. Especially, since my Mom and I, didn't even get a bite.

These rolls, would be perfect for a brunch too! I think on a pretty platter, they would look amazing! Because they turnout in one big, beautiful piece! The caramel is so yummy looking! And honestly, they are super easy to put together. ❤

Tasty Tuesday #5: Simple Crumb Cake

Some days, you just crave your Grandma's cooking. Or baking. Maybe both. I do this a lot. Recently, I've been thinking about my grandma so very much!

You see, she was an AMAZING cook! I say was, because that is now behind us. My grandma, was a cook manager for almost her entire career. Old school. Made everything from scratch. Worked at so many schools! And for the movies, back in the 50s and 60s. She had articles written, all about her cooking and baking!

Then more than 12 years ago, she had an aneurysm. And a pretty bad stroke. She made a recovery. It was honestly, a miracle! Because no one, thought she would survive all these surgeries. But she did. And after months and months of rehab, she was slowly getting "back to herself."

My grandma never fully recovered. In fact, my grandparents had to move here, to the city, just over 5 years ago. My grandma was struggling that much. The lady that used to crochet a queen size bedspread, in 3 days. Couldn't figure out, how to hold a crochet hook.

This amazing woman, that used to cook up a storm, was now causing small house fires. She used to make everything from scratch. Every. Single. THING! Never using cake mixes, frozen dinners, or shortcuts from the grocery store.

It wasn't unusual, to go to my grandparents' home, and see my grandma rolling tortillas. By the stack! Or baking bread, hamburger buns, and dinner rolls. She did it all! And by herself. On a wood burning stove. We are talking old school cooking! The whole bunch of us, would decide to go camping. We'd get to my grandparents' home, and grandma would have cooked for all of us. Nearly a 100 people. Didn't bother her. Then we'd haul everything to the lake. And she would cook for us, on a campfire!

But that was years ago. After her accident, my grandpa would have to watch her cook. Food was either burnt, or raw. Nothing really, in between. Those delicious tortillas, no longer possible. I miss her old school cooking...chop suey, beef and gravy over noodles, Chicken a la King. And her more known dishes like turkey enchiladas...after Thanksgiving. Her bread. Oh her bread. And of course, her delicious cakes!

Then this past Sunday, my Mom and I, were going to cook for my grandma. She has been in a nursing home, for almost 3 years. So sad really! Not our choice. But we try and visit often. And recently, my grandma has been refusing to eat. She is now 113 lbs. With her shoes on! And she's convinced that the nursing home, is serving horse meat. And nothing else is to her standard.

We got to cooking. Beans, tortillas, spinach, meat with lots of onions, and I wanted to make her a dessert. Lots of food make my grandma sick. So my standby chocolate cake, was out of the question. And there is no making grandma a cake mix, cake. So I found this recipe. Gooseberry Patch's Recipe of the Week!

Simple Crumb Cake Ingredients:

18-1/2 oz. pkg. yellow or white cake mix 2/3 c. milk 2/3 c. oil 4 eggs, beaten Garnish: powdered sugar Crumb Topping: 3 c. all-purpose flour 1/2 c. powdered sugar 1/2 c. brown sugar, packed 2 T. cinnamon 1/2 c. butter, melted 1 T. vanilla extract Directions: Mix together dry cake mix, milk, oil and eggs. Spread batter in a greased 13"x9" baking pan. Bake at 350 degrees for 15 minutes. Let cool. Mix together flour, sugars and cinnamon. For Crumb Topping: Mix butter and vanilla; pour into flour mixture. Stir until crumbly. Spread Crumb Topping over cake. Bake an additional 15 to 20 minutes. Cool. Sift powdered sugar on top. Makes 12 to 16 servings.       Not only did it sound delish! But it reminded me of, a time past. Something, my grandparents and my Dad, would have enjoyed. With a piping hot, cup of coffee. I can see them all, sitting outside, in the mountains, under a tree. Enjoying this treat!   And let's get real. This is right up my alley! I'm not a fan of frosting. Many times, I bake a cake. Frost half of it. And the plain half, is mine. I'm that weirdo. I have always enjoyed coffee cakes. And this sorta, has that same feel.   So let's not tell my grandma, that the magic started with a cake mix. Because, let's be honest. Most of my cakes start that way. Then I doctor them up. Add some flavorings, maybe some fruit, or nuts. But for me, this cake was all about the topping!   It's not terribly sweet. Just sweet enough. Had a nice texture. You don't even miss the frosting. And it was delicious warm, out of the oven. And cold, later that evening, when we got home. My grandma, dunked hers in coffee. I ate mine, just like that. My Mom enjoyed her piece, with a glass of milk.   There you go folks! The perfect little cake. Honestly, it sort of reminded me, of my neighbors too. Maybe I'm just an old soul. With old taste buds. And lots of old friends. But this cake, is a must! You have to try it. You'll Thank me for it. Then, you'll add it to your regular rotation! On another note, I'd love this cookbook too! ❤

Tasty Tuesday #4: Slow-Cooker Buffalo Chicken Nachos

I will admit this here, and it shouldn't be much of a surprise, I'm a HUGE sports fan! I cheer for the Redskins, Red Sox, Spurs, Jeff Gordon, and a number of PBR Bull Riders. No lie!

And on any given Sunday, you will find my Mom and I relaxing, in front of the TV. Catching some sort of game, race, or rodeo. Munching on snacks. And crocheting. You see, we don't really eat a big meal. As much as we graze. On snacks. ALL. DAY. LONG!!!

But we're not the "typical" fan, eating Buffalo wings and drinking beer. No. We're more on the side of salsa and chips. Maybe some fresh fruit. Hello, anything in the slow cooker! Until this past Sunday. And Dr. Baseball came over. All of a sudden, our quiet household of 2, became a booming, household of 12. Watching the playoffs!

And because I hadn't been expecting anyone, I almost panicked. Then I got ahold of myself. And took to the internet. Where I found this recipe. Gooseberry Patch's Recipe of the Week!

Slow-Cooker Buffalo Chicken Nachos 

Ingredients:

1 lb. boneless, skinless chicken breasts garlic salt to taste salt and pepper to taste 12-oz. bottle buffalo wing sauce 1/2 c. ranch salad dressing 1/2 lb. pasteurized process cheese spread, cubed 10-oz. can diced tomatoes with green chiles 12-oz. pkg. tortilla chips Directions: Place chicken in a slow cooker; sprinkle with garlic salt, salt and pepper. Pour in enough buffalo wing sauce to cover chicken. Cover and cook on low setting until very tender, about 4 hours. Shred chicken with 2 forks and drain off any excess liquid. Stir in salad dressing. In a saucepan, combine cheese and tomatoes with green chiles. Cook and stir until cheese melts. Layer tortilla chips on a large serving plate. Spoon cheese sauce over chips; top with chicken. Serves 6 to 8.

You see, my Mom isn't a big fan of Buffalo chicken. I could go in either direction. But Dr. Baseball, and his parents, love the stuff! So does another friend, who happened to stop by. I actually cranked the slow cooker to high. And in about 90 minutes, the chicken was cooked. And it was yummy! You just have to watch it a bit more. I added a bit of chicken stock, so that it would stay moist and tender. Worked out great!

My Mom ate her nachos, without the chicken. She enjoyed them. The guys added the chicken to some hamburger buns, and went to town! It must have been good. Oh, I did double the recipe. It just seemed necessary for our crown. Another important bit. To cook it quicker, I started with raw chicken. Not frozen. Keep that in mind.

We also had a spread of guacamole, salsa, lots of yummy veggies, fruit, and some cookies that I'd baked on Saturday. There may have been some imported beer, Sangria, and Rootbeer floats. It was a great impromptu football day. With plenty of friends. And I lots of yummy food. Without losing my mind! ❤

Tasty Tuesday 1: Dilled New Potato Salad

One thing you're going to learn about me, is I adore Gooseberry Patch. If you're coming over from here, you know it! I'm going to post recipes from Gooseberry Patch...well weekly. While in college, nearly 13 years ago, I bought my first Gooseberry Patch Cookbook. I was a freshman in college. Had almost no knowledge in cooking. And was wondering my local Jo-Ann Fabric Store carried cookbooks. After all, I was there to buy some crafting supplies. :)

It's been a sweet love affair ever since! One that has grown over time. This sweet guy, well he's added so much fuel to this fire. I've literally got cabinets full of Gooseberry Patch Cookbooks! So let's talk about our first Gooseberry Patch Free Recipe of the Week.

Dilled New Potato Salad

2 lbs. new potatoes, cut into wedges
10-oz. pkg. frozen petite sweet peas, thawed and drained
1/2 c. mayonnaise
1/2 c. plain yogurt
1 sweet onion, chopped
3 T. fresh dill, minced
1 T. Dijon mustard
1 t. garlic salt
1/4 t. pepper

 

In a saucepan over medium-high heat, cover potatoes with water. Cook for 20 minutes, or until tender. Drain and add peas. In a large bowl, stir together remaining ingredients. Add potato mixture; toss gently to coat. Cover and chill at least 2 hours. Serves 8.

If you're anything like me, you like to spice up the "regulars." It's nearly the 4th of July. And I'm looking for something to add to our BBQ regulars. We've decided to keep it "low-key" this year. Having just a few friends and family over. My Dad has been sick. And we're really not up to a "Big 'ol Bash" this year.

It's been a tough 6 months or so. They first time, in a very long time, that I'm not traveling across the country for the 4th. The first 4th of July, in I don't know how long, that I've been home. And I'm pretty excited to enjoy a quite holiday, with the ones I love.

And this recipe, just sounds so yummy. Creamy potato salad, with my favorite peas. A perfect fit for our yummy BBQ. And this cookbook, very soon, will be in my hands. :) ❤