Blueberry lovers are sure to enjoy this mouthwatering deep-dish pie
Archive for the ‘Seasonal Recipes’ Category
Peach pie was invented sometime around the 14th century in Europe. Though it is unknown who actually created the first peach pie, the first printed peach pie recipe was by Geoffrey Chaucer in 1381 in England. The ingredients in this recipe included peaches, spices, figs, raisins, pears, saffron, and cofyn, a casing of pastry.
Dutch peach pie recipes date back to the late 15th century. These recipes were similar to the English recipes but also included a scoop of ice cream placed on top of the pie before it was served. This tradition—peach pie a la mode—was brought to America where most people enjoy their peach pie topped with ice cream.
During the 19th century, many homes in the state of Georgia served peach pie and other types of fruit pies for breakfast because it was considered a good, hearty meal to begin a hard day of work. To celebrate National Peach Pie Day, bake a delicious pie or pick one up at your local bakery to share with your family!
August 22nd is National Spumoni Ice Cream day! What better way to celebrate than making this fun and attractive dessert. Spumoni is a molded Italian dessert usually made by layering two or three different flavors ice cream with a layer of sweetened whipped cream which has nuts and candied fruit folded in. Spumoni is usually served in slices. Impress your family or guests with this cool treat.
National S’mores Day is August 10. The Hershey Company and Kraft Foods have shared five S’mores recipes. Just click here to view these ideas! Here are a few ways to celebrate with four ways make S’mores. Be sure to have a responsible adult around if you are going try the backyard fire pit idea.
1) Microwave ‘em – You can make S’mores, in seconds, right in your microwave. It’s easy; just top each of four graham squares with one chocolate piece and one marshmallow. Place on a microwaveable plate and microwave on HIGH 7 to 10 seconds or until marshmallows puff and chocolate begins to melt. Carefully remove plate from microwave and then cover the S’mores with remaining graham cracker square.
2) Fire up the Fire Pit – Can’t get out to a campground this National S’mores Day? No problem! Make an impromptu campfire setting at home over your backyard fire pit. You can even use real sticks to roast your marshmallows to make yourself feel like you’re immersed in the great outdoors.
3) Sweet Grilled S’mores – Mix it up this year by making S’mores on the grill. Build the S’mores ahead of time then wrap in aluminum foil. Place the wrapped S’mores on the grill and cook 1 to 2 minutes over a medium-hot grill on each side or until the marshmallow is gooey and the chocolate is slightly melted between the graham crackers.
4) Classic Campfire – Everyone loves classic campfire S’mores. If you’re looking for a reason to get together with family and friends before the cold weather returns, plan a camping trip to commemorate National S’mores Day and make the timeless treat the center of your fun. Start by placing half of a chocolate piece on top of half of a graham square. Then, lightly toast a marshmallow over the campfire and place it on top of the chocolate. Finally, top the toasted marshmallow with the remaining graham square half and press together.
“The Chicago Dog is a Windy City classic, and a big favorite with sports fans! The frank must be all-beef, the bun must be poppyseed, the ingredients must be piled onto the bun in the order specified. And whatever you do, don’t spoil the splendor with ketchup!”
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Perfect for July. Each refreshing wedge comes complete with chocolate chip “seeds”
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This is my Father’s favorite meal. He loves fresh salmon, especially when he used to take the boat out past the Golden Gate and catch the fish himself. Of course, I was always seasick from the waves.
Salmon is a well-rounded fish. You can make it a million and one different and tasty ways and it is really easy to prepare. One of the classic ways to cook salmon is by barbecuing it either on a grill over an open flame or in the oven.
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perfect for your picnic today. This is a salad that everyone seems to love. I always get lots of compliments on this recipe and it is just a pleasing taste that seems to suit everyone.
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If you live north of the Equator, get ready to say goodbye to fall and give a big welcome to the favorite season of kids and skier’s — winter.
Kitchen Tip of the day: Storing Leftovers
Cut the turkey into small pieces; refrigerate stuffing and turkey separately in shallow containers within 2 hours of cooking. Use leftover turkey and stuffing within 3-4 days; gravy within 1-2 days; or freeze these foods. Reheat thoroughly to a temperature of 165 ° F or until hot and steaming.
Here’s a list of common leftovers and recommended refrigerator storage times:
- soups and stews: 3 to 4 days
- gravy and meat broth: 1 to 2 days
- cooked turkey, meat and meat dishes: 3 to 4 days
- cooked poultry dishes: 3 to 4 days
- casseroles:3 to 4 days
- luncheon meats: opened package 3 to 5 days; unopened package 2 weeks
- pasta & potato salads: 3 to 5 days
This refreshing cranberry sauce can be made on Thanksgiving Day. That is how easy it is!
Click below for recipe
Perfect Turkey Gravy for Thanksgiving or Christmas…
I recommend making 1/2 cup gravy per person since it is Thanksgiving. You need that much gravy to pour over everything, and for leftovers. So here is the formula, click below to read the recipe.
A Thanksgiving turkey would be naked without the proper broth and gravy.
Click below for recipe
Kitchen Tip of the Day = How to use a Microwave Rice Cooker
1. To cook rice, refer to package microwave directions. If package microwave directions are unavailable, a general guideline for four servings is 2 cups water to 1 cup rice. Fill cooker with water and rice. Cook on HIGH (100% power) 5 minutes; reduce to MEDIUM (50% power)15 minutes or until water is absorbed.
2. Place clear inner lid into base with outer rim upright. Set lid on top of cooker aligning lid tabs with handles. Pull locks up and over tabs to click in place.
3. Place cooker in microwave and follow package directions to begin cooking. Microwave ovens vary; adjust times and power levels as needed, beginning with shorter cooking times.
4. Remove from microwave with heat-resistant oven mitt or pad. Release locks from tabs. Caution: Steam will build during cooking. Using a heat-resistant oven mitt or pad, lift lid toward you, allowing remaining steam to escape away from you. Insert a utensil in center hole, lift clear inner lid toward you.
5. Refer to microwave manufacturers instruction manual for more information on cooking other foods.
Kitchen Tip of the Day
Whether your family calls it stuffing or dressing, most likely the first thing that comes to mind is Thanksgiving. However, stuffing is not just for holidays and not just for poultry. Many varieties of seafood and vegetables are also prime candidates for stuffing.
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YOU HAVE ONLY 3 WEEKS UNTIL THANKSGIVING
Think it’s too early to start planning Thanksgiving dinner? Think again! Nov. 26 may seem like a long way off, but for the holiday host, it’s right around the corner. That’s why each Tuesday until Turkey Day, I’ll bring you preparation tips to ensure your Thanksgiving is as smooth as your gravy (should be). Here are two tips to start thinking about today!
1. Get a head count.
Now’s the time to start inviting people to Thanksgiving dinner. If you’re thinking about it, chances are good your friends and family are, too. So if your cousin is bringing her new boyfriend, and both sets of grandparents are coming to town, as well as your parents and siblings, you’re going to need to figure out how to seat everyone at your small table with three mismatched chairs.
Getting a head count this early ensures you’ll have enough time to borrow tables, chairs and whatever other furniture items you need to so that everyone can eat comfortably, and then have a place to lounge when the tryptophan-wine combo sets in. And don’t forget to find out who’s a vegetarian, who’s allergic to nuts, and any other dietary restrictions you’ll be dealing with. The last thing you want to hear as you put your pecan pie on the table is that your cousin’s new boyfriend has a severe nut allergy.
2. Pre-order your turkey.
There are few things more stressful than trying to find a good turkey of the correct size during the week before Thanksgiving, especially if you want a fresh turkey over the 3-4 days to defrost a frozen turkey
Luckily, many grocery stores begin taking orders for turkeys around the beginning of November. And that early head count will let you know how much turkey you’ll need to ensure everyone leaves with bellies so full they’ll wish they’d worn sweatpants. Allow for one pound of turkey per person (that way you’ll most likely have leftovers for things like turkey sandwiches and other fun recipes I will be posting here after Thanksgiving.
HOW TO TOAST NUTS
Here is a great tip for your Autumn baking, I discovered that most nuts such as PECANS, ALMONDS, and WALNUTS toast beautifully in the microwave. Many Fall recipes call for nuts which are in season right now. By toasting them first, the flavor explodes and enhances your recipe. Instead of using your stovetop or oven, put this microwave method to the test. It worked like a charm.
Evenly spread nuts in a flat microwavable dish such as a small stoneware bar pan. Microwave on high or full power for 3 to 4 minutes for 1/2 cup of nuts and 4 to 5 minutes for 1 cup. Stir every 45-60 second intervals (which is good for all nuts) to control the toasting times during cooking. Do not over cook as nuts will continue to darken after being removed from the microwave.
Warning!! the dish will be HOT. allow to sit for 5 minutes to cool the nuts to room temp before using in your recipe