Eight Layered Dip

I think I say this often but this is one of my favorite snacks to make, especially if we are having people over, or if we are taking food to someones house. It's super easy and you can mix and match all sorts of ingredients depending on what you prefer. 

The amount of ingredients all depends on how much you want to make (And the size of your bowl) Of course you can make it in any bowl but I like doing it in a large clear bowl so that you can see all of the layers. 

Ingredients:

Guacamole (I prefer homemade but you could use store bought)

Taco meat (We often have Taco Tuesday in our house, so there is always taco meat. I use ground beef or ground turkey with seasonings) 

Lettuce ( I prefer romaine) 

Tomato 

Shredded cheese (I prefer cheddar, monterey jack, and pepper jack. You could use a taco or mexican blend) 

Black olives

Sour cream (or organic greek yogurt)

What I do to start is grab some avocados and make some fresh guacamole, set to the side 

I grab a skillet and use ground beef or ground turkey, add some seasonings to make my taco meat. 

Then I gather lettuce and chop in small pieces, and tomato I dice it up. 

For cheese I usually use a blend of cheddar, monterey jack, and pepper jack.  

Then I still need a jar of black olives and some sour cream (or I use organic greek yogurt) 

I spread the guacamole into the bottom of the dish, then carefully add a layer of sour cream. 

Next a layer of cheese, followed by the olives, topped with layers of lettuce and tomato. Then I add a layer of the ground meat, topped with another layer of cheese. 

***Big Tip: 

If you are making this ahead of time, I suggest not adding the meat layer and final layer of cheese. It tastes best when the meat is warm and the cheese melts a little onto the meat. If I'm planning on pulling this out later, I put the meat in a separate container, heat it up first, then add the meat and cheese when I am ready to serve. 

*Other tips:

I have used my favorite salsa as an added layer, also as a substitute for the tomato layer.

A layer of jalapeño peppers gives it a nice kick to it too! 

Nice thing about this is you really can add whatever you'd like. And if you are like me and there are certain this that you don't like (I don't like raw tomatoes) You could just have a half layer of something and leave the other half a little plain.  

I always serve with tortilla chips 

ENJOY!! 

Apple Crumb Pie

This is one of my ALL TIME favorite desserts! I LOVE apples!! This pie gets made very often in the fall after we go apple picking, but I often make it year round because it is so good! It tastes amazing when it is hot out of the oven, with a nice scoop of vanilla ice cream, and whipped cream!

My sister had been asking for pie the other day, she offered to peel the apples, and head to the store for some vanilla ice cream. That sealed the deal so while she was out I whipped up this delicious apple crumb pie.

Apple Crumb Pie 

Ingredients: 

Pie filling:

6 apples (peeled, cored, cut into wedges)

3/4 cup of sugar

1 tbsp cinnamon

1 tbsp brown sugar

2 tsp vanilla

Pie top:

3/4 cup of brown sugar

1 tbsp cinnamon

1/2 cup of flour 

1/4 cup of butter

9 inch pie crust or rolled out pie dough 

Preheat the oven to 425 degrees. 

Roll out dough and press into pie plate.

Mix the sugar, brown sugar, and cinnamon in a small bowl. Add the vanilla and apples, mixing until apples are coated in mixture. Pour apple mixture into the pie plate.

Mix together the flour, brown sugar, cinnamon, and butter. Using a fork, mix until becomes crumbly. 

Sprinkle the mixture on top of the apples. Bake for 40-50 minutes. Covering the top for the last 15 minutes to avoid over browning

Allow about 10 minutes to cool before cutting and serving. 

Enjoy!! 

Pie Dough Recipe: 

1 1/2 cups flour

1/4 tsp salt

1 tsp sugar

8 tbsp cold unsalted butter (1 stick, cut into small pieces)

4 to 5 tbsp ice water

Mix together, flour, salt, and sugar in a large bowl. Using fingers or fork, cut the butter into the flour mixture until it's in small pieces and mixture has yellowed. 

Slowly ass 4 tbsp of the ice water and mix until the dough comes together. Add the last tbsp, only if necessary. 

Shape the dough into a flat disk, cover in plastic wrap and refrigerate for 30 minutes. Then use for pie recipe. 

Caramelizd Apple Stuffed Pancakes

This is a recipe that I found years ago out of a magazine. I don't remember which magazine but it looked so good that I gave it a try and changed things up a bit to my liking. It is such an easy recipe, with quick and easy prep and clean up.
I've used this recipe for breakfast, as well as breakfast for dinner. The kids love a chance to have breakfast for dinner, so this is a real treat.

Caramelized Apple Stuff Pancakes

Ingredients:
2 eggs
1/4 cup of milk
1/4 cup of flour
1 tsp vanilla
1/4 tsp salt
3/4 cup of sugar
1 tbsp sugar
3 tbsp unsalted butter
about 2lbs. apples (4-5 apples) (skin can stay on, cored and cut into wedges)
1 tbsp lemon juice
1 tsp cinnamon
1/2 tsp ginger
Powder sugar

*you will need a cast iron pan or an oven safe skillet (10-12 inch pan)
along with another skillet to use on the stove top.

Begin by heating your oven to 425 degrees.
In a blender, mix eggs, milk, flour, vanilla, salt, and the 1 tbsp of sugar. Set aside until needed.

Place the cast iron pan in the oven to heat up.
In separate skillet, medium heat, melt 2 tbsp of butter. Add the apples and cook until they begin to brown. Add the 3/4 cup of sugar, lemon juice, cinnamon, and ginger. Continue stirring, cooking until apples are tender and the juice has thickened.

Next, carefully remove the cast iron pan from the oven, melt 1 tbsp of butter, then pour in the batter from the blender. Return the pan to the oven, baking until puffed and golden (about 10-12 minutes)

Carefully transfer the pancake from the pan to a plate, spoon the apples over half of the pancake and fold over. Sprinkle powdered sugar over top and enjoy!

*This pancake feeds all 4 of us and there is sometimes a little leftover.


Enjoy!!

PB & J French Toast

• Liz's Breakfast for 4: PB & J French Toast

• Ingredients: 

  For jelly topping: 1 and 1/2 cups of grape juice 1/2 cup of jam or jelly 1/2-1 cup of grapes(optional) For french toast: 8 slices of your favorite bread About 1/2 cup of peanut butter of your choice 2 eggs 1/2 cup of milk 1 tsp of vanilla 1 tsp cinnamon Butter

  Jelly Topping: In saucepan, whisk together grape juice and jam until smooth. Add grapes. Simmer about 10-15 minutes, stirring constantly until thickens. I whisk in a little flour to help thicken. Only a tbsp at a time.

  Tip: (***I read somewhere that instead of all 3 ingredients above, you can just use one can of frozen grape juice concentrate. I just never have that so I try to customize recipes to what I have on hand)

  French Toast: 

  Mix eggs, milk, vanilla, and cinnamon, in a shallow bowl. Spread peanut butter on four slices of bread, place other four pieces on top of each. You will have four sandwiches. Dip each into the egg mixture. Be sure to cover both sides.

  Melt butter on skillet or large frying pan. Place each sandwich on skillet and cook for about 2-3 minutes on each side until its nice and golden brown.

  Poor grape syrup over top and enjoy!
• This breakfast is beyond amazing!! Everyone enjoys :)

Until next time...

Ham, String Bean, and Potato soup

This is definitely a meal you will have if you grew up in Berks County, Pennsylvania. Ever since I was a kid this has been a favorite meal. I remember being at my mommom and poppop's house, I'd smell it simmering away in the kitchen and couldn't wait until it was ready to eat. As I have always seen it done this way, it is great to do with the leftover ham. Especially from Christmas and Easter dinner.

Tonights dinner 

Ingredients:
about 1 pound of ham,  cubed (If I'm using leftover ham, I break it up into pieces that will fit in the pot and then it will break up on its own as it cooks) 
4 cups of fresh organic string beans
5-6 organic potatoes, diced
1 organic onion, diced
2 cloves of garlic
2 organic celery stalks
2 cups of organic chicken stock
4 cups of water
1 tbsp. ground pepper
1 tsp. oregano
1 tsp. thyme
1 tsp. savory

Probably one of these easiest set of directions:In a large stock pot combine ALL ingredients. Bring to a boil, then simmer all day. If you don't have all day, simmer until potatoes and carrots are softened.

-Also works well in the crock pot, if your crock pot is big enough.


Enjoy!!!

Stromboli

Stromboli wreath 

Stromboli is a favorite dinner choice at my house, it is also a fun food to take to a party. 


Ingredients: (This same dough is also used when I make pizza and calzones.)
3 1/4 cups Flour
9 oz. warm water
3/4 tsp. active dry yeast
1 1/2 tsp of salt or fine sea salt
2 tbsp. extra virgin olive oil

1. Combine all ingredients in the bowl of standing mixer fitted with the paddle and mix on low until the mixture comes together. Then switch to the dough hook and keep mixing for 3-4 minutes on a medium speed.
If the dough is to dry add a little more water if it's too sticky add a little more flour.
(we use our Kitchen Aid Mixer but you can do this by hand if you don't have one)

2. Dump your dough onto a lightly floured countertop and knead until the dough is smooth and elastic for about 5-7 minutes. Form into a ball and let set in a lightly greased bowl, turn to coat and cover. Let rest 1/2 hour to 45 minutes to rise.

3. Turn dough out onto a lightly floured surface and press down to deflate. Cut the dough into desired portions. Form into tight balls to press air out.
4. You can now place the balls of dough on a floured board covered with oiled plastic or a towel and let rise one hour. You may also save for another day by refrigerating overnight. Allow the dough to sit at room temperature 10-15 minutes before baking. 


For Stromboli: 

Dough 
1/2-1 pound cheese of your choice ( I use provolone and mozzarella) 
about 1/4 pound of salami 
about 1/4 pound of pepperoni 
about 1/4 pound of ham 
1 egg

Preheat oven to 375. On floured surface, roll out dough to about 1/4 inch thickness. (I will often roll out dough directly on my pizza stone.)  On one side place a layer of cheese, followed by layers of salami, pepperoni, and ham. Then add another layer of cheese. Fold over the dough, pressing together and sealing the edges. Beat egg in a small bowl, using a silicone brush to coat the dough with egg. 

Use greased baking sheet, or pizza stone, bake at 375 degrees for 30 minutes, dough will be golden brown. Depending on your oven the bake time will vary. 

Allow to cool for 5-10 minutes before slicing. Can be stored in refrigerator for up to 5 days. Reheats best in oven or toaster oven. 

Serve with heated spaghetti or marinara sauce of your choice. 







(Pictured below I divided the dough in half, rolled out first half, filled with meat and cheese, then rolled out second half and sealed on top. )

Giant stromboli 

Enjoy!! 

Pumpkin Roll

The end of 2013 was extra busy! So here's to the new year and catching up on a few things that I wrote and never finished and posted :)

* Pumpkin is one of my favorite things, it is a big reason why the fall is my favorite season. This is one of the many pumpkin recipes that I make. It started with the recipe on the side of a can of Libby's pure pumpkin. Since I first began making this, I have made a few changes. It is always a favorite dessert in our house! 

Pumpkin Roll Recipe: 

Cake ingredients:

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp pumpkin pie spice
1/4 tsp ground cloves
1/4 tsp salt
3 large eggs
1 cup sugar
2/3 cup of pumpkin puree

Filling Recipe:

1 package (8 oz.) softened cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tbsp butter, softened
1 1/2 tsp vanilla
Powdered sugar

• you need a jelly roll pan or baking sheet
  wax paper
  thin cotton kitchen towel 

Before you begin the cake take out the cream cheese to soften.
Preheat oven to 375° F. Grease a 15 x 10-inch jelly-roll pan and line with wax paper. Grease and flour the wax paper, then sprinkle the towel with powdered sugar.

In a small bowl, combine flour, baking powder, baking soda, cinnamon, pumpkin spice, cloves and salt.  Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin and then stir in flour mixture. Spread mixture evenly into prepared pan.

Bake  for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Tightly roll up cake and towel together, starting with narrow end. Cool on wire rack.


Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake after is has been cooled. Spread cream cheese mixture over cake. Reroll cake and sprinkle or roll in powdered sugar. Wrap in plastic wrap and store in refrigerator. Storing in the fridge before serving will help the filling to set.

Tip: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick. 

Enjoy!!