Monday, September 29, 2008

Shoo Fly Pie

Shoo Fly Pie is a recipe that orginated in Pennysylvania Dutch Country and can easily by found there. I have hardly ever seen this pie sold anywhere else except at an occassional farmers market. I've heard the pie orginated when someone baked this years ago to attract flies to keep them away from other foods. I have no idea if this is true or not. This is my very favorite pie....and that says a lot since I'm someone that cannot live without chocolate. I had this when I was probably about 7 years old and went on vacation to Pennsylvania Dutch Country and Amish Country. I never forgot how it tasted and how much I loved it. I had it several times growing up but, only when I was in Pennsylvania. Later on, I decided to try and bake it myself and it was fairly simple to find a recipe for it. I just couldn't find one though that was the taste I remembered. Then I found this recipe and it is dead on! It comes from You can order this pie already made by them or use their recipe and bake your own. They recommend baking your own. It is fairly simple and tastes best when it is freshly baked. They use King syrup instead of molasses. Boy was that a surprise for me. I assumed King syrup was molasses but it is not. Close to it and perhaps sweeter.

1 cup flour

3/4 cup brown sugar

1 heaping tbsp Crisco shortening

1 cup King Syrup

1 tsp baking soda

3/4 cup boiling water

1 beaten egg

Preheat over to 375 F degrees. Mix flour, brown sugar, shortening into crumbs. Split crumb mixture in half. Set one half aside for crumbs. Pour the King Syrup in the other half of the crumb mixture. Mix the baking soda in the boiling water. When this fizzes, pour on top of the King syrup/crumb mixture. If soda/water doesn't fizz, you didn't get your water hot enough. Dump and try again. Pie won't work if it doesn't fizz. Add 1 beaten egg. Pour in unbaked pie shell. If you don't want to make your own just use one of those pillsbury one. (I used a Pillsbury pie crust). Top with crumbs. Bake in preheated 375 F degree oven 10 minutes. Don't open oven door; turn oven down to 350 F. Bake an additional 30 - 40 minutes.

Mom's Pie Crust (from Maple Springs Farm Book)

1 cup + 2 tbsp flour

1/2 tsp salt

1/2 cup less 1 tbsp Crisco

3 tbsp cold water

Mix dry ingredients. Add Crisco till crumbly. Add water and mix till just moistened. DO NOT OVERMIX. Put between 2 floured sheets of wax paper and roll.

Friday, September 26, 2008

Old Fashioned Stuffed Cabbage

Is there anything like stuffed cabbage? As a child I didn't care for it at all. But now I love it! A tiny crunch from the cabbage and the flavorful filling inside.....oh is that good! I had made this recipe a while back and of course when I went to make it again could not find the book. I looked and looked at different recipes in other cookbooks but it was not how I remembered the ingredients. Anyhow, my husband bought another copy of the cookbook this came from because this is the recipe I HAD to other one would do! It comes from The Taste of Home Cookbook and it is very easy to make and tastes just great! (I wonder if there is anyone else out there like me -- if I really like a recipe, that is it. I will only make that specific dish that way. I am like that with stuffed peppers. I will not make them with any other stuffing because I like them just the way I make them. Same with this recipe. I like this one and won't make my stuffed cabbage with any other filling than this this weird???)!!

1 medium head of cabbage (3 pounds)

1/2 pound ground beef

1/2 pound ground pork

1 can (15 ounces) tomato sauce, divided

1/2 cup uncooked long grain rice

1 small onion, chopped

1 tablespoon dried parsley flakes

1/2 teaspoon salt

1/2 teaspoon dill weed

1/8 teaspoon cayenne pepper

1 can (14 1/2 ounces) diced tomatoes, undrained

1/2 teaspoon sugar

In a Dutch oven, cook cabbage in boiling water for 2 - 3 minutes just until leaves fall off head. Set aside 12 large leaves for rolls. Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut. Set aside remaining cabbage. In a bowl, combine beef, pork, 1/2 cup tomato sauce, onion, rice, parsley and seasonings. Place about 1/4 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from cut end, roll up completely to enclose filling. Slice remaining cabbage; place in Dutch oven. (I used a 9x13 inch baking pan covered with foil). Arrange cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350 F degrees for 1 1/2 hours or until tender and a meat thermometer reads 160 degrees.

Wednesday, September 24, 2008

Irish Cream-Topped Brownie Dessert

This is my absolute favorite brownie dessert. This was made by my coworker for the potluck lunch that we had today at work. She used Baileys Irish Cream in both the brownie and heavy cream. What a difference that makes. All I can say is WOW!!! This is a Pillsubry recipe that uses a brownie mix but I'm sure any brownie recipe that is your favorite can be used. If you like brownies with a little something extra, please give these a try. You will not be disappointed!

Brownie Base

1 box (10.25 oz.) fudge brownie mix

1/4 cup vegetable oil

2 tablespoons Irish cream liqueur

2 eggs

Irish Cream Topping

1 carton (8 oz.) whipping (heavy) cream (1 cup)

1/4 cup milk

1/4 cup vanilla instant pudding and pie filling mix (half 3.4 ox box)

3 tablespoons Irish cream liqueur

1 bar (1.4 oz.) chocolate-covered toffe candy, crushed

Heat oven to 350 F. Grease bottom only of 8 inch square pan with shortening. In large bowl, stir brownie mix, oil, 2 tablespoons liqueur and the eggs with spoon about 50 strokes or until blended. Spread batter into pan. Bake 23 to 26 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

In medium bowl, beat whipping cream, milk, pudding mix and 3 tablespoons liqueur with electric mixer on high speed 4 to 6 minutes or until soft peaks form. Spread mixture over cooled brownies. Sprinkle with crushed candy. Cover; refrigerate at least 2 hours before serving. Cut into square. Store in refrigerator.

I don't think mine would make it back to the would be gone way too soon!!!!

Tuesday, September 23, 2008

Easy Chicken & Cheese Enchiladas

Here's another recipe from Campbell's Kitchen. I love all things Mexican, so I just had to try this recipe. Especially since it was so easy to make. Not my all time favorite enchilada recipe, but still a good one worth making. Great for a week night meal. Kids will like it also.

1 can (10 3/4 oz.) Campbell's Condensed Cream of Chicken Soup (regular, 98% fat free or Health Request)

1/2 cup sour cream

1 cup Pace Picante Sauce

2 tsp. chili powder

2 cups cooked chicken

1/2 cup shredded Monterey Jack cheese

6 flour tortillas (6"), warmed

1 small tomato, chopped

1 green onion, sliced

Stir the soup, sour cream, picante sauce and chili powder in a medium bowl. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seamside up in a 11 x 8 shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish. Bake at 350 F degrees for 40 minutes or until the enchiladas are hot and bubbling. Top with tomato and onion.

Friday, September 19, 2008

Original Toll House Cookies

This recipe, of course comes from Nestle. It seems that no matter how many chocolate chip cookie recipes I try I always come back to these. They are my favorite and also the favorite of my youngest son. I love the flavor and texture of these cookies. I'm sure everyone reading this has made these many times but the recipe is worth repeating because they are sooo good!!
I also wanted to thank Katherine of for giving me several blog awards!! They are my first ones and I am thrilled!! Thanks so much Katherine!

2 1/4 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
3/4 cup sugar
3/4 cup firmly packed brown sugar
1 tsp vanilla extract
2 eggs

One 12 ounce package (2 cups) Nestle Toll House semi-sweet chocolate morsels
1 cup chopped nuts (I omitted these)Preheat over to 375 degrees. In small bow, combine flour, baking soda and salt; set aside. In a large bowl, combine butter, sugar, brown sugar and vanilla extract. Beat until creamy. Beat in eggs. Gradually add flour mixturee. Stir in chocolate morsels and nuts. Drop by level tablespoons onto ungreased cookie sheets. Bake at 375 degrees for 9 - 11 minutes.

Wednesday, September 17, 2008

Blueberry Cake

The recipe for this cake comes from a book that I found in a novelty shop while on vacation. It is called "1 Batter - 50 Cakes." I was very curious when I saw the title and the book is really interesting. There is basically one batter, like the book states, with different flavorings and additions that vary from cake to cake. It tells you exactly which cake pans and tools are used in the book. It also has recipes for different whipped cream frostings and also features bars and brownies. The cakes that are shown looked rather European to me, and sure enough the book is written by German author Gina Greifenstein. It is a really neat book and I can't wait to try other cake recipes that are in it. The blueberry cake is delicious and very simple to make. The only change I would recommend is that instead of baking it for 10 minutes and then adding the berries on top, I would bake it for 5 minutes only and then add the berries. My berries did not sink down at all but stayed on top of the cake since it evidently had already set. I had to push them down somewhat and that crushed some of them! All in all a very basic, simple blueberry cake that is very tasty. (If you haven't noticed I have made quite a bit with blueberries the past few months and have definitely had my fill of them!!!!).

Basic Batter:

4 eggs

1 1/4 cups sugar

3/4 cup oil

Additional ingredients for blueberry cake:

3/4 cup orange juice

2 1/4 cups flour

1 tbs baking powder

1 1/2 pints blueberries

1 1/2 cups powdered sugar

juice from one lemon

Butter and flour one 10 x 15 inch jellyroll pan. Preheat over to 400 degrees. Beat eggs and sugar until light and creamy. Add oil, juice, and flour mixed with baking powder. Spread out batter in the prepared pan and prebake in the oven (bottom rack) for 10 minutes. (I would suggest to prebake for 5 minutes.) Arrange berries on the cake and bake for another 15 - 20 minutes. Stir together powdered sugar and lemon juice to make a smooth glaze and pour onto cooled cake.

Monday, September 15, 2008

Chicken and Broccoli Alfredo by Campbell's Kitchen

This is such an easy and delicious recipe. It's one of Campbell's Kitchen recipes and it's also "kid friendly." I think most of Campbell's are. They are great to make when you get home from work tired but want something warm yet simple. I use fresh broccoli in this recipe and it just tastes great. I think I could even just leave out the chicken completely!!!! Anyhow, you might want to give this one a try for something tasty, simple and filling!!!

1/2 (16 ounce) package linguine

1 cup fresh or frozen broccoli flowerets (I used 2 cups)

2 tablespoons butter

1 pound skinless, boneless chicken breast, cut into cubes

1 (10.75 ounce) can Campbell's Condensed Cream of Mush Soup (regular, 98% fat free or 25% less sodium)

1/2 cup milk

1/2 cup grated Parmesan cheese

1/4 teaspoon ground black pepper

Cook linguine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain. Heat butter in skillet. Cook chicken until browned, stirring often. (I cooked my chicken the day before.) Add soup, milk, cheese, black pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.

Tuesday, September 9, 2008

Sweet Banana Bread

I found this recipe on What struck my interest was that it used a package of vanilla instant pudding mix. I had never seen or heard of a banana bread using this so, of course, I HAD to try this recipe! It is very good. Instead of adding nuts I used chocolate chips. If you do make this, do not eat this the same day you bake it. It tastes much better the second day. I think this holds true for most banana breads. They just become more flavorful if they sit for a day.

1 3/4 cups all-purpose flour
1 1/4 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

1 (3 ounce) package non-instant vanilla pudding mix

2/3 cup white sugar

1/2 cup shortening

2 eggs

2 tbs milk

1 1/3 cups mashed bananas (I used 3 medium)

1/3 cup chopped nuts (I used chocolate chips)

In a small bowl sift together flour, baking powder, baking soda, salt and vanilla pudding mix. In a large mixing bowl, beat sugar and shortening until light, scraping sides of the bowl often. Add the eggs one at a time, beating smooth after each addition. Mix in the milk. Add flour mixture and mashed bananas alternately to creamed mixture, beating until smooth after each addition. Fold in the nuts (or chocolate chips), if desired. Pour batter into a lightly greased 8 x 4 in loaf pan. (I used a 9 x 5 and it worked fine.) Bake in a cold oven (non preheated) oven set to 350 degrees F. Bake for 50 minutes, then cover with foil to prevent burning and bake for an additional 10 to 20 minutes or until toothpick inserted in center comes out clean. Leave in pan for 10 minutes, then remove from pan and let cool.

Note: This recipe states to bake in a cold oven, which is what I did. I had read somewhere that when a pound cake is baked in a cold oven it will not have a hard or crisp top. I found that to hold true to this bread also. The top of the bread did crack open nicely but it was soft and not crunchy. I guess it all depends on your tastes.

Monday, September 8, 2008

Old Fashioned Meat Loaf

This is a recipe from Paula Deen. I found this in the magazine Woman's World. This is the one recipe that my youngest son just loves and my husband is crazy about it also. They call it "bumpin" meat loaf! It is very easy to make and I always make two loaves at once and freeze the other for a later time. This will not last long at your table!

1lb ground beef

1 tsp salt

1/4 tsp black pepper

1/2 cup chopped onion

1/2 cup chopped bell pepper (any color)

1 large egg, lightly beaten

8 oz can diced tomatoes with juice

1/2 cup quick-quicking oats


1/3 cup ketchup

2 tbsp brown sugar

1 tbsp mustard

Preheat over to 375 degrees F. In a large bowl, combine all meat loaf ingredients and mix well. Transfer to a baking dish and shape into a loaf. In a small bowl, mix topping ingredients and spread on loaf. Bake 1 hour, or until cooked through. Let stand 5 to 10 minutes before slicing.

Thursday, September 4, 2008

Stuffed Peppers

Stuffed peppers are one of my very favorite foods. Over the years I have noticed that not many restaurants have them on their menu. To me, they are definitely a "home" cooked meal. This is a recipe that I put together many years ago and always go back to time and time again. In fact, I have never used another recipe for them. They are so good that I feel why tamper with something that is good to begin with. They're also pretty simple to make. Hope you enjoy!

5 large peppers (any color, I normally use green)

1 large jar spaghetti sauce

1 lb of ground beef

1 cup of rice(any kind will work)

1 medium onion

2 cloves of garlic

1 tsp parsley

1/2 tsp oregano

1 tsp basil

1/4 cup parmesan cheese

2 tbs bread crumbs

salt and pepper to taste

1 tbs olive oil

In large frying pan, with 1 tbs olive oil, cook onion for approx 1 minute under med/high heat. Add garlic and cook an additional minute. Add ground beef and all spices. Cook until meat is browned. Meanwhile cook rice according to instructions. When meat is brown drain excess oil and put meat into a large bowl. Add cooked rice to meat mixture in bowl. Add to mixture parmesan cheese and bread crumbs. I also like to add approximately 2 tbs of spaghetti sauce so there is some moisture. Mix all this very well. In large dutch oven add one large jar of spaghetti sauce and heat sauce on low setting. Add several tablespoons of meat mixture into each pepper till pepper is filled almost to the top. Do not pack filling in too tightly. (At this point I put the top of the pepper back on but most recipes do not call for this). Repeat with each pepper; add to dutch oven making sure each pepper supports the other or can stand upright without falling over. Turn heat up to medium until sauce starts to boil and then reduce to low and cover. Cook for approximately 1 hour or until pepper is soft. Scoop out with large spoon when done, slice open and add sauce on top of each. They will keep for about 2 days and make great leftovers that heat easily in the microwave.

Tuesday, September 2, 2008

Five Flavor Pound Cake

This is my all time favorite pound cake. You can find the recipe here or at I would never have thought anything that would mix 5 extracts together would taste this good but it does. The only extract that the original recipe on allrecipes calls for that I changed was rum. I do not care for rum so I substituted this with butter extract, which I thought worked well. The finishing glaze on the cake is wonderful. It gives it a little crunch and even more flavor, if that is even possible. One problem I seem to have with this cake that I cannot figure out is that when I pop it out of the bundt pan the sides have little light colored dots!!! I thought perhaps it was because I floured the bundt pan and it might be extra flour but I also baked this without flouring the pan and it still had dots on the sides. Does anyone have any idea why this might be happening???? Either way, it is a great cake and if you decide to give it a try I don't think you will be disappointed. Enjoy!!!!

1 cup butter, softened

1/2 cup shortening

3 cups white sugar

5 eggs, beaten

3 cups all purpose flour

1/2 tsp baking powder

1 cup milk

1 tsp coconut extract

1 tsp lemon extract

1 tsp rum extract (I used butter)

1 tsp almond extract

1 tsp vanilla extract


1/2 cup white sugar

1/4 cup water

1/2 tsp coconut extract

1/2 tsp lemon extract

1/2 tsp rum extract (I used butter)

1/2 tsp almond extract

1/2 tsp vanilla extract

Preheat over to 325 degrees. Grease and flour a 10 inch tube pan (or bundt pan). In a small bowl combine flour and baking powder. Set aside. In a measuring cup, combine the milk and 1 teaspoon of the 5 extracts you are using; set aside.

In a large mixing bowl, cream butter, shortening and 3 cups sugar until light and fluffy. Add eggs, and beat until smooth. Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture. Spoon mixture into prepared pan.

Bake for 1 1/2 hours or until cake tests done. Cool in pan on wire rack for 10 minutes. Turn cake out of pan onto wire rack. Place waxed paper under rack to catch glaze drippings. Slowly spoon Five Flavor Glaze onto top of HOT cake. Cool completely.

To make Five Flavor Glaze: In a small saucepan, combine 1/2 cup sugar, water and 1/2 teaspoon of the 5 extracts you are using. Bring to a boil stirring until sugar is dissolved.

This cake will yield approximately 14 servings.