Author Archive

Cranberry Streusel Pie

November 16, 2011

As a Jersey Girl, I take great pride in the Garden State knowing that New Jersey produces the third largest quantity of cranberries in the United States (and if you know anything about NJ, you know that’s coming from south Jersey).

This sweet and tart pie procures a place of priority in my heart and mouth during the Thanksgiving/Christmas season.  Once its made, it can easily be eaten for breakfast, lunch, dinner and/or dessert.  I originally got this recipe from my mom, who I believe found it in a Philadelphia Cream Cheese cookbook.  Personally, I’ve never made the streusel topping, which is a great option for those who are allergic to nuts.  Enjoy!

Ingredients:

  • 9″ pie crust (unbaked)
  • 1 (8oz) package of cream cheese, softened
  • 1 (14oz) can sweetened condensed milk
  • 1/4 cup lemon juice
  • 3 Tbs brown sugar, divided
  • 2 Tbs cornstarch
  • 1 (16oz) can whole berry cranberry sauce
  • 1/3 cup all-purpose flour
  • 3/4 cup chopped walnuts
  • 1/4 cup cold butter

Directions:

  1. Preheat oven to 425*.  Lay pie crust in pie plate and bake 6 mins.  Remove from oven and reduce temperature to 375*.
  2. Beat cream cheese in a large bowl until light and fluffy.  Gradually beat in sweetened condensed milk until smooth.  Stir in lemon juice.  Pour into crust.
  3. In a small bowl, combine 1 Tbs brown sugar and cornstarch.  Mix well.  Stir in cranberry sauce and spoon over cream cheese mixture.
  4. In medium bowl combine flour and 2 Tbs brown sugar.  Cut in butter.  Stir in walnuts.  Sprinkle over cranberry mixture.
  5. Bake 45-50 mins (until golden and bubbly).  Cool.  Serve at room temperature or chill (I like it much better chilled).

Chicken Barbeque Pizza

April 25, 2011

This is a fun and yummy recipe that requires very little effort.  I make the dough in my bread maker, but you could just as easily buy a pizza crust from the store.  The pie recipe came from me just figuring it out.  The dough recipe comes from the manual for my Bread Box Bread Maker.  It’ll make 2 thick pizza crusts (I usually do one chicken barbeque and one pepperoni).

Pizza crust dough:

  • 1 1/2 cups + 3 Tbs  warm water
  • 2 Tbs oil
  • 2 Tbs sugar
  • 1 tsp salt
  • 2 Tbs dry milk
  • 4 1/2 cups flour
  •  2 tsp active dry yeast

– Put all ingredients into the bread maker and select the dough program for 2 lb.

– When dough is finished in bread maker, place dough on lightly floured surface.  Divide in half and press each half onto a pizza pan (or pizza stone if you have one), raising edges slightly.

Pizza Recipe (makes one pie):

  • About a cup of cooked Chicken (I usually use leftovers after cooking a whole chicken, or you can use canned chicken, or whatever)
  • About 1/2 cup of Marinara sauce
  • About 1/4 cup of Barbeque sauce
  • Shredded mozzarella cheese

– Combine marinara sauce with barbeque sauce (I usually just do this by sight and taste.  The barbeque sauce can easily overpower the marinara sauce, so just add the barbeque a little at a time until it tastes good to you.  If you add too much, just add more marinara.)

– Spread sauce over the dough and top with as much mozzarella as you like (I like mine cheesy!)

– Coat chicken with a Tbs or two of barbeque sauce and spread over cheese.

– Cook the pie at 425* for 15-20 mins and voila! Yummy Chicken Barbeque Pizza.

Cheesy Chicken and Stuffing Casserole

December 9, 2010

This is my number one go to recipe when it comes to hospitality.  I’m sure that I’ve already cooked this for a number of you Auburndale ladies, and I will be pulling out again as we have a bunch of due dates coming up for you expectant mothers.  This recipes comes from my Mommom (who I am sure got it from somewhere else, but I don’t know where).  Growing up there were six kids in our family, and this was one of the few golden recipes that everyone liked.  What makes it so great, besides the taste, is that it is incredibly simple, requires very little prep time, serves 8, and is very kid friendly.

Ingredients:

  • 4-5 Boneless Skinless Chicken Breasts ( or as many as it takes to cover the bottom of a 9×13 pan)
  • 8 oz of Swiss Cheese Slices
  • 10 3/4 oz can of Condensed Cream of Chicken Soup
  • 1/2 cup Chicken Broth
  • Salt and Pepper
  • 1 bag of Stuffing Mix (about 6-8 oz)
  • 1 stick Butter, melted

Preheat your oven to 350. First, cut up chicken (I like to cut into serving-size pieces) and place in a buttered 9×13 casserole dish. Second, layer cheese on top of chicken. Next, mix soup, broth, salt and pepper (and if you like cooking with wine, this is a good place to add a splash of white wine – great either way).  After that, pour soup mixture over cheese.  Sprinkle 3/4 stuffing mix over top (I usually just do the whole bag). Finally, drizzle with melted butter. Bake 45-60 mins.

I usually like to serve this with some garlic green beans and possibly some cranberry sauce.  And there you have it!