Graham Crackers Pie Crust

What you’ll need:

  • 1 ½ cups finely crushed regular or cinnamon graham crackers (24 squares)
  • 1/3 cup butter, melted
  • 3 tablespoons sugar
  • 1/2 teaspoon ground cinnamon (optional)
  • 9-inch pie plate

How to:

  1. Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
  2. Bake at 375º F (190º C) for 7 minutes.
  3. Let it cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.
  4. Fill as directed in pie recipe.

Warm Kale Salad with Bacon, Dates, Almonds, Crispy Shallots and Parmesan

Ingredients

  • 2 Tablespoons extra virgin olive oil
  • 2 large shallots, cut into thin rings
  • 3 slices bacon
  • 1 bunch kale (about 8 cups,) removed from ribs then torn into bite-sized pieces
  • 5 pitted Medjool dates, chopped
  • 1/4 cup Marcona almonds (or sliced almonds)
  • 2 Tablespoons shaved Parmesan cheese
  • For the Maple-Almond Vinaigrette:
    • 2 Tablespoons almond butter (or tahini)
    • 2 Tablespoons balsamic vinegar
    • 1 Tablespoon real maple syrup
    • 1 Tablespoon extra virgin olive oil

Directions

  1. Combine ingredients for the vinaigrette in a jar with a tight fitting lid then shake to combine and set aside.
  2. Heat oil in a large skillet over medium-high heat. Add shallots then fry until golden brown, stirring constantly. Remove to a paper towel-lined plate to drain then sprinkle with salt and set aside.
  3. Turn heat down to medium then add bacon to skillet and cook until browned and crisp. Remove to a paper towel lined plate to drain then set aside. Remove all but 2 teaspoons bacon grease from the skillet.
  4. Add kale, dates, and almonds then saute for 30 seconds. Add vinaigrette and then toss until just coated. Divide kale between two plates then top with reserved bacon, crispy shallots, and parmesan cheese.

From: http://iowagirleats.com/2014/02/26/warm-kale-salad-with-bacon-dates-almonds-crispy-shallots-and-parmesan/

 

PEAR TART WITH BLUE CHEESE AND HONEY

Ingredients

  • 1 pkg. puff pastry
  • 2 1/2 cups almonds
  • 1 cup sugar
  • 6 ripe pears acacia honey
  • 3/4 cup blue cheese or goat cheese
  • 1 tablespoon melted butter
  • 1 egg for brushing
  • 2 tablespoons honey

Preheat the oven. Let puff pastry rest at room temperature for 20 minutes. Roll it into one sheet. Use paring knife to score a line around the perimeter of the rectangle, about 1 inch from the edge, to make a border. Prick dough with a fork inside edge.

Blend almonds and sugar with 1 tablespoon water. Grease the dough inside of the cut border wit the melted butter. Cut pears into slices. Place the slices beyond the cut sheet, sprinkle with blue cheese and honey. Brush edges with lightly beaten egg. Bake for 25 to 30 minutes at 400 degrees. Drizzle the honey evenly over the tart.

CAULIFLOWER GRATIN

Screen shot 2014-01-17 at 5.40.24 PMIngredients

6 Cups Cauliflower Florets
1 Cup Cream or 1 Cup Almond Milk
1 Cup Parmesan
½ Cup Bread Crumbs
1 Tbsp. Flour
1 Tbsp. Butter
Rosemary
Salt & Pepper

 

 

Instructions

Preheat your oven to 400°F.

In a large mixing bowl, combine washed and dried cauliflower, cream or almond milk, flour and 3/4 cup Parmesan. Toss to combine.

Pour mixture into a large baking dish, season with salt and pepper and cover tightly with foil. Bake for 30 minutes.

In a small bowl combine 1/4 cup Parmesan and breadcrumbs. Remove cauliflower from oven and sprinkle mixture over dish.

If desired dot cauliflower with 1 Tbsp. butter.

Bake uncovered for 10-15 minutes or until golden brown.

STRAWBERRY SCONES

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Ingredients

  • ¾ stick (6 Tbsp) cold butter
  • 2 cups flour
  • 3 Tbsp sugar, plus 2 Tbsp for sprinkling
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 2 lightly beaten eggs
  • ⅓ cup heavy cream, plus 2 Tbsp for brushing
  • ⅓ cup chopped fresh strawberries
  • Butter
  • Jam

Directions

  1. Preheat oven to 400°F.
  2. Line a baking sheet with parchment paper. Cut cold butter into small pieces and return to refrigerator.
  3. Combine flour, sugar, baking powder, and salt. Add cold butter; pinch and rub with your fingertips until butter is well distributed (mixture should resemble coarse meal).
  4. Gently stir in eggs and ⅓ cup heavy cream until mixture forms a soft dough. Stir in strawberries.
  5. Turn dough out onto a lightly floured work surface and pat into a 1-inch-thick rectangle (about 10 by 12 inches). Cut into 8 triangular scones.
  6. Brush with 2 Tbsp heavy cream and sprinkle with 2 Tbsp sugar.
  7. Bake until golden brown, 18 to 20 minutes. Serve warm, with butter and jam.

KASHMIR SPINACH MACARONI

Ingredients

  • 1 packet of Tasty Bite Kashmir Spinach
  • 1 box elbow macaroni
  • 6 cups mild cheddar
  • 5 cups sharp cheddar
  • 1 stick of butter
  • 1 small onion
  • 2 cups milk
  • salt
  • pepper
  • 9″ × 11″ baking pan
  • aluminum foil

Steps

  1. Boil elbow macaroni (al dente) make sure not to soft.
  2. Chop onion very fine. # In small sauce pan melt butter and add finely chopped onion, cook onion until either onion melts away or is transparent.
  3. Add milk, and 3 cups mild cheddar and 2 cups sharp cheddar, sprinkle with salt and pepper to taste. Cook until you have a cheese sauce (no lumps).
  4. Preset oven to 350 F degree. # Drain cooked macaroni and put in baking pan (9″ × 11″) pour cheese sauce and mix.
  5. Mix in Kashmir Spinach and the rest of the mild cheddar cheese.
  6. Sprinkle the last 3 cups of sharp cheddar to create a cheese coating on top.
  7. Cover with aluminum foil and bake for 40 minutes. Remove aluminum foil and bake an add 15 minutes until cheese is brown on top.

INDIVIDUAL SOUTHWESTERN BEEF POT PIES

Pastry

2 (3/4-ounce) slices American cheese

1 cup all-purpose flour

1/2 cup cornmeal

1 tablespoon sugar

1/3 cup butter softened

6 to 7 tablespoons cold water

Filling

1 tablespoon butter

1/2 pound top round steak, cut into 1/2-inch pieces

2 tablespoons all-purpose flour

1 cup beef broth

1 (15-ounce) can black beans, rinsed, drained

1 (11-ounce) can corn, drained

1/2 cup salsa

1 tablespoon chili powder

1 tablespoon ground cumin

Topping

Sour cream, if desired

Shredded Cheddar cheese; if desired

Heat oven to 350°F.  Cut cheese slices into thin strips.

Combine American cheese, 1 cup flour, cornmeal and sugar in medium bowl; stir to mix. Stir in 1/3 cup butter with fork until mixture resembles coarse crumbs. Stir in enough water just until dough forms a ball. Wrap in plastic food wrap; refrigerate.

Melt 1 tablespoon butter in 10-inch skillet until sizzling; add steak pieces. Cook over medium-high heat until browned (2 to 4 minutes). Reduce heat to medium. Add 2 tablespoons flour; stir to coat steak pieces. Add broth, continue cooking until steak pieces are no longer pink and sauce thickens and comes to a boil (3 to 5 minutes). Stir in chopped cheese and all remaining filling ingredients. Continue cooking until heated through (3 to 4 minutes).

Divide pastry dough into 6 equal parts. Pat each piece of dough on floured surface into 4-inch circle. Place about 2/3 cup filling into each of 6 (12-ounce) custard cups or ovenproof bakeware. Place dough circles over filled dishes. Cut several slits in top of crust with sharp knife. Place pies onto ungreased baking sheet; loosely cover with aluminum foil. Bake 30 minutes. Uncover; continue baking for 30 to 35 minutes or until crust is light golden brown. Serve with sour cream and shredded cheese, if desired.