Tag Archive | deviled eggs

Appetizers & Recipes

APPETIZERS & RECIPES

In my last post Easter Dinner 2015 with Recipes, I mentioned that my girlfriend Pam had become a Wildtree consultant and my daughter MaLinda had become a Pampered Chef consultant.  As a good friend and mother would do, I helped them both out with separate gatherings.  Below are photos and recipes for the Wildtree gathering that I had, along with links.  The one recipe not pictured is the Vegan Quinoa & Corn Taco Bites, I don’t know what I was thinking or not thinking, but I didn’t get a picture, BUT, I did make the recipe as a test run for me and the hubby for dinner one night, and added chicken to it, so it wasn’t vegan, and instead of bites I put it in gluten free tortilla shells which I formed in my pampered chef Tortilla Shell Baker Set.  I had a little trouble with that, but being my first attempt they came out pretty darn good.  I just wanted to let you know that before you see the pictures, everything was the same for my party just no chicken & I served it in the Tostitos Scoops.  That being said, here’s the menu that I served:
Wildtree Demo Vegan Quinoa Black Bean Taco Bites2 mozerella tomato n humus Guacamole Dill Deviled Eggs Chocolate Mousse 8 7
Wildtree Tasting Party Menu:

Vegan Quinoa & Corn Taco Bites, No Bake Mini Berry Cheesecakes, Beer Bread, Smoked Salmon Cucumber Dill Sandwiches, Gluten Free Bread, Smoked Mozzarella & Tomato Spread, Hot Chili Pepper & Garlic Hummus, Dilly Deviled Eggs,Guacamole and Chocolate Mousse.  (The Beer Bread & Gluten Free Bread are packaged mixes, I just followed the directions, I don’t have any photos of the breads, sorry, the gluten free bread is amazing, I can’t speak for the beer bread which I didn’t use beer, I used seltzer water instead, but it was very easy to make just the mix and the seltzer water)

Vegan Quinoa Black Bean Taco Bites Vegan Quinoa Black Bean Taco Bites1 Vegan Quinoa Black Bean Taco Bites2

VEGAN QUINOA & BLACK BEAN TACO BITES
adapted from Vegan Quinoa & Corn Tacos on Wildtree

Ingredients

1 tablespoon Wildtree Roasted Garlic Grapeseed Oil
3 green onion diced, separate the green from the white
2 (14 ounce) can diced tomatoes
2 cup dry quinoa, prepared according to package directions
2 (15.5 ounce) can black beans, drained and rinsed
2 (15.5 ounce) can whole kernel corn
2-3 tablespoons Wildtree Taco Seasoning (add more or less according to your taste)
1 bag Tostitos Scoops or 24 hard shell corn taco shells, or 6 Tortilla Shells
2 tablespoons chopped fresh cilantro (not everyone like cilantro so I serve it on the side)
1 skinless boneless chicken breast cut into bite sized pieces (optional)
Shredded lettuce (optional)
Shredded cheese (optional)

Prepare quinoa according to package directions, set aside. In large sauté pan, heat oil, add chicken (optional) cook to done (if not using chicken continue to next step)

Add in white part of the green onion, black beans, corn & tomatoes, stir, add in taco seasoning, simmer.  Add in Quinoa, stir and taste, add more taco seasoning if needed.  Simmer for a few minutes until all the flavors meld together. Add green part of the green onion.  Serve.

If your using as an appetizer, move to a heat plate or a small crockpot and place the Tostitos scoops around it, also place a small bowl with the cilantro there.  If your using in taco shells I recommend serving on shredded lettuce.  Optional, serve with shredded cheese of your choice.
1 2 3 5 6 7

SMOKED SALMON & CUCUMBER DILL SANDWICHES
Adapted from Cucumber Dill Sandwiches on Wildtree

2 packages 8 oz. Neufchatel cream cheese, softened
2 tablespoons Wildtree Dill Dip Blend (or to taste)
2 tablespoon scallion, diced
1-2 cucumbers (depends on size), sliced thin (I sliced mine on my Pampered Chef Mandoline and only needed 1 cucumber)
1 4 oz package smoked salmon (optional)
1 2-pack Schar Gluten Free Baguettes or bread of choice

Combine the cream cheese, Dill Dip Blend, and scallions. Cut Baguette rolls length ways. Spread cream cheese mixture thickly on the bread slices. Top with smoked salmon and cucumber slices.  Close the buns, wrap tightly in plastic wrap and refrigerate to let the flavors meld together.  Before serving, remove from plastic wrap, insert toothpicks, cut into small slices, plate and serve.
Dill Deviled Eggs
DILLY DEVILED EGGS
my way

18 hard boiled eggs
1 cup approx, (more or less, depends on the yolks, add more if needed you don’t want a dry product) mayonnaise (good quality, I use Hellmann’s this is why: Hellmann’s® Real Mayonnaise: Eggs, oil and vinegar. Hellmann’s® is committed to using certified cage-free eggs in everything they make.)
1 tablespoon spicy brown mustard or your choice
1 heaping teaspoon sweet pickle relish
2 1/2 teaspoon Wildtree Dill Dip Blend

Hard boil eggs, cooled & peeled (this can be done a day or two ahead of time).  Cut eggs lengthwise, put yolks in mixing bowl and set whites aside on a deviled egg serving platter.  Smash egg yolks with fork to break them up a bit, add in the mayonnaise, mustard, relish and Wildtree Dill Dip Blend, mix well with hand mixer.  If it seems dry add more mayonnaise.  Taste.  If needed add more dill dip blend.   When smooth and creamy scoop into egg whites, use a spoon or be fancy with a pastry bag and tip. Top eggs with some fresh dill. Serve.
mozerella tomato n humus
SMOKED MOZZARELLA & TOMATO SPREAD

1 8 oz. package softened cream cheese
1 Tablespoons Wildtree Smoked Mozzerella & Tomato Blend
2 tablespoons warm water

Prepare Wildtree Smoked Mozzerella & Tomato Blend according to package (Mix Wildtree Smoked Mozzarella & Tomato Blend with water. Soak for about 5 minutes.) set aside.  In a small mixing bowl, add softened cream cheese, cream with a hand mixer until smooth and creamy, add in Wildtree Smoked Mozzerella & Tomato Blend, beat until combined.  Transfer to serving bow, serve or refrigerate until ready to serve.  Can be made ahead of time.

HOT CHILI PEPPER & GARLIC HUMMUS
 pictured above with Smoked Mozzarella & Tomato Spread, adapted from lil’ luna homemade hummus

2 14 oz cans Chick Peas
2-3 Tablespoons Wildtree Hot Chili Pepper & Garlic Blend
2-4 Tbl Wildtree Roasted Garlic Grapeseed Oil
1/2 cup Tahini
2 Tbl lemon juice
Salt & Pepper to taste

Use a food processor or blender, add the chickpeas, tahini, lemon juice, Wildtree Hot Chili Pepper & Garlic Blend  and salt and pepper. Pulse until well blended. Drizzle in Wildtree Roasted Garlic Grapeseed Oil until desired consistency is reached (hummus will firm up a little after refrigeration). Store in the refrigerator in an airtight container.

Guacamole
GUACAMOLE
slightly adapted from Wildtree Guacamole

3 ripe avocados
4 1/2 teaspoons Wildtree Guacamole Seasoning
8 ripe grape tomatoes diced
2 green onions, diced
1 tablespoon lime juice

Cut, pit and remove avocado meat from skin, smash into a mixing bowl, then blend with hand mixer until creamy, add the lime juice & Wildtree Guacamole Seasoning, mix well.  Stir in tomatoes & green onion.  Remove to serving bowl, serve immediately.  If you want to store for a few hours, put some lime juice on top and cover with plastic wrap, laying the wrap right on the guacamole, don’t let any air bubbles remain.  Serve with your favorite tortilla chips.
Chocolate Mousse
HEAVENLY CHOCOLATE MOUSSE

Heavy Cream
1 Package Heavenly Chocolate Mousse Mix

Prepare according to directions: Just mix with whipped cream, chill, and serve! One bag makes 4 cups of mousse.

1 2 3 4 5 6 7 8
NO BAKE MINI BERRY CHEESECAKES
Adapted from KetoDiet

Crust:

  • 1 cup coconut, unsweetened
  • ⅓ cup  macadamia nuts
  • ¼ cup coconut oil, melted
  • 4 dates, (soak for 10 minutes prior to using)
  • 2 tbsp Pure Maple Syrup
  • ½ tsp cinnamon

Cheese filling:

  • 1 cup full fat cream cheese
  • ½ cup full-fat cream, heavy whipping
  • ½ cup sour cream
  • ½ tsp pure vanilla extract
  • 4 tbsp Wildtree Very Berry Cheesecake Blend
  • 1 package Knox Gelatin prepared according to directions
  • ½ cup Pure Maple Syrup

Place all the ingredients for the crust in a food processor.  The crust batter should be crumbly.  Transfer the mixture in the mini cake molds and press it down. Place the molds in the fridge before the cheese filling is ready.
(Note: The original recipe uses mini cheese cake pan molds with removable bottom.  I do not have those, so I cut our parchment paper to fit my bottoms, they came out fine)  

Prepare the gelatin and set aside to cool a bit.  In a bowl, mix all the ingredients for the filling apart from the gelatin. Add in the gelatin.  Divide batter in half, place half of the mixture in another bowl and set aside.

Take the cake molds from the fridge and pour the mixture one of the bowls evenly into each of them. Place in the fridge before you prepare the last layer of cheese filling.

Spoon the Wildtree Very Berry Cheesecake Blend into the bowl with remaining cheese filling and mix well. Set aside.  As soon as the layer in the fridge starts to set up, you can add this on top.  Bottom layer MUST be set or the layers won’t be separate.

Place in the fridge for at least 2-3 hours, or better overnight.  When completely set, run a knife around the edges and they should pop right out.  Place on serving tray and serve.  NOTE:  If I decide to make these again, I will prepare the Knox Gelatin with a little less water, and the berry layer I will add some sort of berry, most likely blueberries.

Yes, I made that all for one tasting party!  And yes, my guests liked it all!  Thanks to all who attended my Wildtree Tasting Party, thanks to my girlfriend Pam for trusting her product to me and thanks to all of you for reading my blogs!  I hope you try some of these recipes.  Let me know if you do and how you liked them.  These are all gluten free except for the beer batter bread.

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Easter Dinner 2015! with recipes!

HAPPY EASTER!

Easter-HeLives-small

“Jesus, remember me when you come into your kingdom. 43 Jesus answered him, “Truly I tell you, today you will be with me in paradise.” Luke 23: 42 & 43

Well, Happy Easter Everyone!  Today is Easter, Resurrection Sunday, the day Christ rose from the grave.  A very important day for all Christians.  That’s all I’m going to say, if you have any questions about Easter, just ask.

We had our Easter Dinner last night, Easter Eve.  That’s when the whole family was able to get together.  What ever works. As long as I can have my whole family together, I’m a happy camper.  There were 11 of us, should be 12 but our granddaughter couldn’t be with us this year.  This is my dad’s 91st Easter!  In sorting through stuff a week ago I came across my mom’s Platzgraff dish set, very old.  My mom has been with Jesus for almost 10 years now and these dishes have been packed away since then.  So, when we came across them, we brought them into the house to see exactly what was in there.  Funny thing, there were enough for 11 place settings!  So, they were our Easter dishes this year.

1 Easter Dinner 2015 3 Easter Dinner 2 Easter Dinner

Our menu: I made, Deviled Eggs & Avocado (recipe below), Cream of Asparagus Soup (recipe below), Mashed Sweet Potatoes, Mashed White Potatoes, Leg of Lamb (recipe below) and Stuffed Peep Cake (recipe below).  My daughter in law, Abby made Corn Casserole & Cherry Cheesecake and my daughter in law, Val made Ham (she’s our designated Ham person, she just makes the best ham.  It’s the Love she puts into it according to our grandson Tyler.  I’m sure he’s right) and she made some cookies also.  Both our daughter in laws are very good in the kitchen, as well our our daughter, so I know my sons & son in law are very well taken care of! 😉

Below are my ‘recipes’.  The Stuffed Peep Cake will have a video attached that I found on Facebook I believe.  I will also post my pics and my cake recipe.  I made mine gluten free, its a new recipe and its definitely a keeper!

Oh, before I forget, my daughter, MaLinda, is now a Pampered Chef consultant, so now I’m beginning to use some of their products in my food prep and baking.  Also, my girlfriend, Pam, is now a Wildtree consultant and has me testing out some of her products.  I must say, I’m thoroughly enjoying testing stuff!

Okay, here we go!

DEVILED EGGS & AVOCADO
(these would be great to have, if your having a Green Eggs & Ham meal)

8 deviled egg and avocado complete 1 avocados 2 egg and avocado 4 mayo and spices 3 add sweet relish 5 cream mixture 6 pipe the mixture 7 deviled egg and avocado

Ingredients: 2 ripe avocados, 18 hardboiled eggs, Wildtree Dill Dip Blend, Sweet Pickle Relish, Spicy Brown Mustard (which I forgot! and you do need it)

Okay, simply put.  Peel your hard boiled eggs, I hard boiled mine the day before.  Cut your hard boiled eggs in half, length wise.  Take the yolk out and put in a mixing bow, place the white part on a deviled egg tray and set aside.  Along with the egg yolk, add your avocados, sweet relish, mustard and seasonings.  Mix with mixer or food processor until smooth.  You can spoon into your eggs or use a icing bag and pipe the mixture into your egg whites.  Its entirely up to you, I do it both ways, I had time this time, so I piped them.  Store in refrigerator until ready to serve.  And YES, they are green not yellow.

CREAM OF ASPARAGUS SOUP

5 yum 1 soup base 2 add zuchinni 3 add asparagus 4 cream of asparagus soup
Ingredients: 1 stalk of celery cut up, 1 large onion skinned & cut up, 1 pound of carrots, washed well & cut (I don’t skin them you loose too many nutrients, so I just scrub well), 4 cloves of garlic, smashed & skins removed, 2 red bell peppers, enough grape seed oil (or oil of your preference) to coat the bottom of the pot generously.  I use Mrs. Dash Garlic Blend, Salt & Pepper, for seasoning.  3 bunches of Asparagus washed well & cut (reserve 1/2 a bunch or more for the end) and 3 Green Zuchinni washed a cubed. 1 quart Heavy Cream. (If you want to omit the dairy, by all means do so, add your favorite milk, coconut, almond, whatever.  I’m sure the flavor might be a tad different but if you work with your spices, you should be okay, just take your time with spices, add a little at a time and keep tasting.  You’ll know when its right)

I use a big….huge…. soup pot, I really don’t know how much it holds, but I can feed a small army when I make soup.  What you see in the crock pot is only half of what I made.  I made this the day before and just put half in the crock pot to reheat.

So, what I did:

I put the grape seed oil in the pot, heated to almost med/high heat, a little more than medium heat.  Added the onion, garlic, celery, peppers & onion, sprinkled with a generous amount of salt, the Mrs. Dash garlic and some pepper.  Cooked till they were almost translucent. I then added water to fill about 3/4 of the pot, brought to a boil, then reduced to a simmer.  Simmer for a couple of hours.  After a few hours I added the zucchini and 2 1/2 bunches cut asparagus, possibly a little more water and more salt and spice if needed.  Bring back to a boil, then reduce to simmer again.  When the asparagus is soft, you can put the soup through a blender, or I use my immersion blender (if you don’t have one of these and you make a lot of soup, you should have one, makes life easy)  Once blended, add in heavy cream and the rest of the asparagus, taste to see if you need to add any more seasoning.  Once the asparagus is cooked the soup is ready.

LEG OF LAMB

4 leg of lamb 1 leg of lamb 2 leg of lamb 3 leg of lamb
I apologize for not having a photo of the whole cooked leg of lamb.  Everyone was here and I completely forgot.  Sorry.

Preheat oven to 375°

Ingredients used: Leg of Lamb approx. 8 lbs., Garlic powder parsley spice mix, Wildtree Mediterranean Spice Mix, Brown sugar and rosemary.

Make a dry rub using brown sugar (approx. 3/4 cup), garlic powder parsley spice mix (approx 1/4 cup), Wildtree Mediterranean Spice Mix (approx. 3 TBL) & dried rosemary (approx. 1 TBL).  I don’t measure, I just add spice, until it tastes and smells right.

Place lamb in a big roaster pan on a rack, fat side up.  Cut slits in the fat.  Apply dry rub to the underside, then to the top.  Bake at 375° for approx. 2 1/2 hrs, depending on how many pounds your cooking.  Cook till the internal temperature with a cooking thermometer reads 140°.  Bring it out of the oven and let it set for about 20n minutes, cut and serve.  I actually served this with nothing more, sometimes I make a balsamic reduction or just use garlic jam or mint jam.  It’s up to you.

STUFFED PEEPS  CAKE

13 stuffed peep cake

Before getting started watch this video:

Gluten Free Yellow Cake

1 stuffed peep cake 2 stuffed peep cake 3 stuffed peep cake 4 stuffed peep cake 5 stuffed peep cake

Ingredients for cake:
This recipe make 1 9″ x 13″ cake, so you need to make the 9″ x 13″ then you need to make a cake in a bowl like in the video, so you’ll have some mix left over to fill an 8″ x 8″ pan, which you’ll use for snacking on or cake balls or something.  We snacked on it!

Ingredients
  • 2 1/2 cups Betty Crocker Gluten Free Rice Flour blend
  • 1 tablespoon baking powder
  • 2 cups sugar
  • ⅔ cup butter, melted (or DF margarine)
  • 1½ cups almond milk (milk or rice milk)
  • 4 teaspoons pure vanilla extract
  • 4 egg whites (or 2 eggs), I used 2 eggs
 Directions
  1. Preheat oven to 350 degrees. Grease 9″ x 13″ pan.
  2. In a large bowl combine flour and sugar.
  3. Beat the egg whites.
  4. Add milk and melted butter.
  5. Add the liquids to the flour mixture and beat for 2 –3 minutes on high.
  6. Pour batter into  9 x 13 inch cake pan. Bake at 350 for 35 minutes.
  7. Place on a cooling rack to cool. Once cooled frost.

8 stuffed peep cake 6 stuffed peep cake 7 stuffed peep cake 9 stuffed peep cake 10 stuffed peep cake 11 stuffed peep cake 12 stuffed peep cake

To put the cake together watch the video.  It’s very easy.  I did not use the marshmallow cream icing, I used 7 minute frosting.  Worked well, of course didn’t look exactly like a peep but did taste like one!  So here’s my recipe for 7 minute frosting:

Ingredients
  • 1¼ cup sugar
  • ⅓ cup water
  • 4 egg whites
  • ¼ teaspoon cream of tartar
  • 1 teaspoon pure vanilla
 Instructions
  1. Place the sugar, water, egg whites and cream of tartar into a large glass bowl. Place the bowl over a pot of simmering water to create a makeshift double boiler. Make sure that the steam has a way to vent out.
  2. Beat with a handheld mixer on high until the meringue make peaks.
  3. Remove from the heat, add the vanilla and continue to whip until thicken and cooled.
  4. Frost your cake immediately with the frosting. If you leave the frosting, the top will dry out, if you have to leave the frosting, put a damp paper towel on top.

So there are my recipes! Enjoy!  Let me know if you make any!  This cake is amazing, my hubby loved it, my grandson loved the peeps inside.  I probably won’t ever make the stuffed peeps cake again, but the cake will definitely be my cake recipe from now on.

Nothing Like a Taste of Summer in the Winter!

spare ribs potato salad deviled eggs coleslaw baked beans Piece of Pie Creme Brûlée
If you ask me, nothing makes a summertime meal taste better than having it in the middle of winter.  Last night we had our dear friends Billie & Terry over for dinner and I decided to surprise them with a little taste of summer, which for me worked out well, because once again here in South Jersey we’re looking ‘forward’ to another Nor’Easter in a couple days which is promising this time to pack a punch with a good deal of snow….. uggggg….. I will stay in and look at it sitting by the fire and will stay there until its safe to walk outside. (I tend to fall, so its better that I just stay put)

Anyway, back to my Taste of Summer meal.  The menu: BBQ Spareribs, Coleslaw (I’ve blogged this before so click here for the recipe), Potato Salad, Deviled Eggs, Baked Beans, German Chocolate Pie (recipe & photos below) & Creme Brûlée (recipe & photos below).

spare ribs coleslaw

Okay, the recipes for the desserts are below, the recipe for the coleslaw I’ve blogged before for Memorial Day so click here.  My BBQ RIBS, I tend to make different every time, but, that being said, wouldn’t give out the recipe if I had one (some things just have to be kept secret).  I will tell you when it comes to making ribs, I personally believe that baking them in the oven, low and slow, is the way to go.  I will also tell you, I do a dry rub, turn them from time to time while baking, and I do add bbq sauce near the end.  You can use a basic bbq sauce if you like, but why not try to make it your own.  Possibly add some brown sugar, try different vinegars, etc.  Look at your bbq sauce in the bottle see the ingredients are, go from there.

potato salad

My POTATO SALAD, comes out different every time.  Why?? because there’s no recipe! LOL!  The recipe that my family loved, was my mom’s and she took it with her when she passed.  Was it written down anywhere??? NO!!!!  So, if there’s a family recipe in your family that everyone loves make sure someone writes down the recipe, another suggestion, do it before they get to old. My daughter-in-law Val tried to get my mom to teach it to her before she passed, it can’t be replicated.  It’s just possible we’re just not adding the right amount of love.  That being said, when I make my potato salad, (which my hubby prefers to eat right after I make it before it hits the fridge), I use either Red Skin or Golden potatoes I think these have the best flavor for potato salad my favorite being the golden.  My general ingredients are: boiled potatoes, hard boiled eggs, mayonnaise (a good quality mayo), salt, pepper, onion powder, a little brown mustard.  I mix the mayo with the rest of the ingredients making a dressing of sorts, taste, add flavors you like in a potato salad, I sometime add fresh chives, which I did in this one, if you have fresh herbs use them, fresh is always good.  My mom use to add celery and onion, I’m not big on either of those 2 (its a texture thing) so I don’t add them, but by all means add them if you like them!  For a treat you can always crisp up some bacon and add it in.  Don’t just use mayonnaise and leave it at that, be creative.

deviled eggs

DEVILED EGGS, okay, what I generally do, and this time I didn’t.  But generally, my deviled egg recipe is:  Egg yolks, mayonnaise, a good tasting brown mustard, pickle relish & dill.  Use your hand mixer.  Make sure they are smooth & creamy not dry and no lumps!  People won’t tell you, but no one likes dry deviled eggs.  The ones I made this time, personally were just a little too creamy  but my company seemed to love them.  Okay, amounts…. I have no idea.  It takes practice.  A couple big spoonfuls of mayo, a good squirt of mustard, not too much, you don’t want the mustard flavor to take over, about a good tablespoon of relish.  If you don’t want to use allot of mayo, use some sour cream.  Make sure your mayo is a good quality mayonnaise. ALWAYS no matter what, use a good quality mayonnaise, it makes the world of difference.  Oh, I usually use 9 hard boiled eggs which make 18 deviled eggs, most deviled egg platters hold 18.  (If you use fresh free range eggs like I do, theres a little secret for hard boiling really fresh eggs, use baking soda in the water when your boiling them, then, refrigerate them over night.  They will come out of the shell no problem). One more quick tip, if you have the time and the equipment, you can use your icing bag and tips pipe your filling into the eggs.  This is always nice for a party.

baked beans

BAKED BEANS …..okay….when I go to a picnic and there are baked beans there, I sometimes cringe.  Why?? you ask… Because they’re out of the can!  And I don’t have a problem with canned baked beans, but straight out of the can!!! NOOOOOOOO!  First of all, some canned baked beans, especially the no name brand baked beans have allot of liquid in them.  DRAIN THEM! Not all the liquid but what is swimming around on the top, yeah, get rid of it.  Now, if your using a quality baked bean, you won’t have that, if your using a quality flavored baked bean, you won’t have that.  Some juice is necessary, why?? cause your going to BAKE the baked beans.  NO STOVETOP, NO MICROWAVE!  So an hour before you need to serve these beans or take them with you, your going to put them in the oven and here’s what your going to do:
1st, preheat oven to 400°, put your beans in a baking dish or foil pan, if your taking them to a picnic, foil pan is a good way to go. If your serving them at home, use a nice baking dish, spray it with a non stick spray 1st because these are going to leave a little residue but its worth it.  Also, if you know in advance your going to make bake beans, buy a pound of bacon and depending on how much baked beans you make, will show how much of the pound you’ll need.  The bacon is the last step before baking, read on.
2nd. If you use flavored bake beans its nice to mix a couple different flavors together to complement the meal.  Now once you have 1 can or several cans in the baking dish, mixed together, taste the sauce (its still cold but taste it)  Is this the flavor your looking for?? If these are unflavored regular baked bean the answer should be NO, if their flavored I think you can still step them up a bit. Could it use possible some brown sugar?  Most likely, go ahead add some, stir it, taste it….ummmmm somethings starting to happen isn’t it??? Yup, now your not done, how ’bout adding some catsup??  I hope you have a good quality catsup, there is a difference.  Yes, add some catsup, ESPECIALLY if your using unflavored baked bean, add some catsup!  Mix, taste.  See, now, adjust your flavors, most of the time thats all I add, but you can add more, you can add some mustard, NOT MUCH, never add much, add more when needed after tasting.  You can also add a LITTLE molasses, molasses is a very strong taste so add very little.  Okay??  Flavors okay?? Next..
3rd. Cut some bacon up in 1/2″ – 1″ pieces and place on top of the bake beans.  Don’t be stingy folks love bacon.
4th Pop in the oven and bake.  Depending on your oven and the amount of liquid in your beans they could take 45 – 60 minutes to bake so allow yourself time.  Check on them at the 45 minute mark, if their bubbly and the bacon is browned they’re done.
Baked beans aren’t hard, and the little bit of extra time you put into them is well worth it.  Practice makes perfect.  So before you take them to a party, make them for your family first, they’ll be honest with you on their taste and where you might need to work on your ingredients.  You can never go wrong with extra brown sugar, you can over do with catsup, mustard & molasses so take your time and add ingredients sparingly and add more as needed.

Okay, here’s what you’ve been waiting for the dessert recipes:

4 creme brulee 12 piece of pie

CREME BRULEE (adapted from the Irish Creme Brûlée which you can find here)

1 mixture 2 ready for oven 3 brown sugar top 4 creme brulee Coffemate Natural Bliss

1 cup Coffee Mate Natural Bliss Vanilla liquid coffee creamer (you can use any flavor you want, so depending on your theme or holiday, change it up)
1 cup heavy cream
1/3 cup granulated sugar
1 pinch of salt
5 large egg yolks (I freeze my egg whites and use them to for recipes later on)
1 teaspoon pure vanilla extract
5 tablespoons light brown sugar

Preheat oven to 350 degrees. Place creamer, cream, granulated sugar and salt in medium saucepan. Cook over medium heat, stirring occasionally, for 4 to 5 minutes or until sugar is dissolved. Beat egg yolks in medium bowl; gradually whisk cream mixture into egg yolks. Stir in vanilla extract.

Pour mixture into five 6-ounce custard cups. Place cups in 13-by-9-inch baking pan; fill pan with hot water to 1-inch depth. Loosely cover with foil.

Bake for 70 minutes or until gently set in center. Remove to wire rack to cool slightly. Refrigerate for several hours or overnight. Preheat broiler. Sprinkle each creme brulee evenly with brown sugar. Broil for 2 minutes or until sugar is melted and caramelized. Refrigerate for 30 minutes or until topping hardens.

Makes 5 servings.

GERMAN CHOCOLATE PIE WITH COCONUT CRUST (gluten free) (slightly adapted from the original recipe which you can find here)

Coconut crust Coconut Crust  Coconut Crust Baked Chocolate Filling Hersheys Cocoa Chocolate Filling Boiling Chocolate filling in pie Topping boiling Topping ready Completed German Chocolate Pie Cutting the pie Piece of Pie

Ingredients:

Crust Ingredients: 

  • 3 cups sweetened shredded coconut
  • 3/8 cup (I used a 1/4 then filled it half way for the 1/8) coconut oil room temperature (what happened was my pie dish was 9 1/2″ and the regular amounts didn’t work so I cut it in half and added another 1/2 batch thats why the 3/8 cup)

German Chocolate Pie Filling Ingredients:

  • 3/4 cup cocoa powder (I use Hershey’s cocoa powder it’s 100% Cacao)
  • 1/4 cup coconut oil
  • 1/2 cup + 1 tablespoon sugar
  • 2 egg yolks
  • 1 teaspoon vanilla
  • 1 1/2 cups coconut milk

Topping Ingredients:

  • 2 egg yolks
  • 1/2 cup brown sugar
  • ½ cup coconut oil
  • 1/2 teaspoon pure vanilla extact
  • 2/3 cup Coconut milk
  • 1 1/2 cups shredded coconut
  • 1 1/2 cup chopped pecans

Pie Crust Directions:

  1. Preheat oven to 350 degrees and grease a 9 inch pie dish.
  2. In a medium bowl, combine coconut and coconut oil.
  3. Press coconut mixture into a pie shell until evenly distributed.
  4. Bake at 350 degree for 10 – 12 minutes or until the edge begins to turn a golden brown.

Pie Filling Directions:

  1. In a medium sauce pan, combine cocoa powder, coconut oil, sugar, egg yolks, vanilla, and Coconut milk.
  2. Place over medium heat and use a whisk to thoroughly combine the ingredients as the coconut oil melts.
  3. Whisking constantly, bring the mixture to a boil. Cook for 2 more minutes while constantly whisking.
  4. Remove from heat and pour into crust.

German Chocolate Topping Directions:

  1. Combine the egg yolks, sugar, coconut oil, vanilla and Coconut milk in a medium sauce pan.
  2. Cook over a medium flame for about 15 minutes, until the mixture is thick and bubbly.
  3. Remove from the heat and add the coconut and pecans.
  4. Let the topping cool and thicken for about 30 minutes. Then spread it over the top of the cooled pie filling.

Place the pie in the refrigerator for at least an hour to let it finish cooling.

Well, thats it for this time.  Any questions feel free to ask.  If you see a mistake let me know.  If you have a comment would love to hear from you.

Have a blessed day!