Cranberry Sauce with Crushed Pineapple and a Hint of Oranges

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The addition of crushed pineapple mellows out the tartness of the cranberry sauce without changing that great cranberry taste.  

This is another one of those recipes I like to call ‘Quick, Easy and Good’.  Like all cranberry sauces, it can be made ahead, which is always a good thing, right?

I don’t know about you, but I am a cranberry sauce FREAK.  I just love cranberry sauce!  I also love pineapple. So for me, this Cranberry Sauce with Crushed Pineapple is a win-win situation. And adding 1/4 tsp. grated orange peel (..no pith allowed..) adds just the right bit of zip.

This recipe makes a thick and chunky cranberry sauce. It’s like ‘all fruit.. all the time’.

++  If you prefer your cranberry sauce a bit more saucy, just add 1 – 2 Tbs. more water to the ingredients.

++  If you prefer your cranberry sauce less sweet, add a bit less sugar.

 

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INGREDIENTS AND METHOD

  • 12 oz. fresh cranberries  ++  Did you know cranberries can be frozen. I learned that when we lived in Malta and cranberries were only sold during the Christmas season.                                                                      ++ 12 oz. fresh cranberries equals about 3 cups
  •  1 (8 oz) can crushed pineapple – DRAINED
  • 1 cup sugar
  • 3 tbs water    ++ Want a bit more ‘sauce’… add 1 – 2 more Tbs. water
  • 1/8 tsp finely grated orange peel ++ DO NOT grate into the pith – the white part.

Pick through cranberries, eliminating any ‘squishy’ ones and taking off any little stems. Rinse in a colander.

Place cranberries into a medium saucepan. Add 1 cup sugar, 3 tablespoons water and 1/8 tsp. finely grated orange peel.  ++ Remember – no pith!

Simmer over low heat, stirring occasionally, until sugar dissolves and cranberries are soft – about 10 minutes.

Raise heat to medium and cook until the cranberries burst – about 12 minutes. Allow to cool. Refrigerate leftover cranberry sauce.

As I like to say, “It doesn’t get much easier than that.”  Enjoy!

A Blast from the Past – Make Ahead Holiday Recipes

Make Ahead Thanksgiving Dinner - My Yellow Farmhouse.com

 

Make Ahead Turkey Dinner - My Yellow Farmhouse.com

I’m leaving for the Philadelphia area Tuesday, so I’m in a hurry today – just like everyone else.  Here are several great ‘make ahead’ dishes from 2014.  Preparing several dishes ahead of The Big Day makes everything so much easier.  Enjoy!!

Click on recipe title, which will bring you to that recipe!

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Here’s the one thing you DON’T make ahead – Roasted Turkey Breast (or Turkey) with White Wine, Apples & Oranges – and Savory Gravy

Roasted Turkey Bre

Make Ahead Mashed Potatoes with Sour Cream and Chives

Make-Ahead Sour Cream Mashed Potatoes - My Yellow Farmhouse.com

Make Ahead Sweet Potatoes with Cinnamon, Nutmeg and a Splash of Brandy

Sweet Potatoes with Cinnamon, Nutmeg and a Dash of Bourbon - My Yellow Farmhouse.com

Make Ahead Herbed Stuffing with Baby Bella Mushrooms

Make-Ahead Turkey Dinner - "Herb Stuffing with Baby Bella Mushrooms" - My Yellow Farmhouse.com

Green Beans with Browned Butter and Sesame Seeds – Browned Butter Can Be Prepared Ahead

Prepare Ahead Green Beans with Browned Butter and Sesame Seeds

Homemade Cranberry Sauce with Apple and a Touch of Cinnamon

Homemade Whole-Berry Cranberry Sauce with Apple and a Hint of Cinnamon - My Yellow Farmhouse.com

Make Ahead Loaded Mashed Potatoes – Tastes Like Loaded Baked Potatoes!

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Happy Thanksgiving from My Yellow Farmhouse

These potatoes can be made a day ahead and:

1.  warmed in a slow cooker for 3 to 3 1/2 hourse before serving

 2. baked in a 3 quart COVERED casserole at 350F for about an hour – or until heated through.  ++ Stir potatoes midway through cooking. 

++ I suggest taking the prepared potato mixture out of the fridge about an hour before reheating.

—–

Sometimes we make a Happy Mistake, as I just did.  The recipe I was adapting called for 1/2 cup shredded Cheddar cheese and 1/2 cup Monterey Jack cheese. But.. I put in THREE cups of cheese.  Guess what? It’s tastes AWESOME – just like loaded baked potatoes.

So now you have two ways to prepare this. The original version, with one cup shredded cheese-  OR –  the ‘Tastes Like Loaded Baked Potatoes’ version with three cups shredded cheese!  ; o )

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Ingredients & Method

  • 3 ½ – 4  lbs. white peeled potatoes, cut into small pieces  (About 10 good-sized potatoes.)      OR –  3 packages  (20 oz. each) precooked, diced potatoes like “Simply Potatoes”  ++  I used these for the first time and loved the convenience – no peeling… no cutting!
  • 8 oz. cream cheese, softened and cut into chunks
  • 1 cup (8 oz) sour cream
  • ½ cup butter, softened and cut into chunks
  • 1/2 cup milk
  • ½ lb. bacon, cooked and crumbled   ++ Reserve 2 Tbs.bacon crumbles for serving      ++  I cut the bacon into pieces using kitchen shears before cooking it  ; o )
  • ½ cup shredded Cheddar cheese
  • ½ cup shredded Monterey Jack cheese  ++ I purchased a mixture of both cheeses
  • ++ Add 3 cups shredded cheese for the ‘Tastes Like Loaded Baked Potatoes’ version
  • 3 green onions, sliced thin  ++ Use the green part as well
  • 1/4 tsp. garlic salt
  • 1 tsp salt
  • 1/4 pepper

Place  peeled and diced potatoes in a Dutch Oven.  Cover potatoes with water. Bring to a boil. Reduce heat to a simmer.  Cook potatoes, uncovered, until tender – between 10 to 15 minutes. ++ The more well-cooked the potatoes, the less the likely-hood of having lumpy potatoes.

Dutch Oven - Walmart

Drain potatoes and return to pan. Mash with cream cheese, sour cream, butter and milk. Add bacon crumbles (Reserve 2 Tbs.bacon crumbles for serving.), ½ cup shredded Cheddar cheese, ½ cup shredded Monterey Jack cheese, 3 green onions, 1/4 tsp. garlic salt, 1 tsp salt and 1/4 pepper.

++ Add a total of 3 cups shredded cheese for the ‘Tastes Just Like Baked Potatoes’ version.  

Cover and refrigerator overnight.    Three to three and a half hours before serving, transfer potato mixture into greased slow cooker to reheat.  Before serving, sprinkle with the two tablespoons bacon crumbles you set aside.  Enjoy !!

++ I suggest taking the prepared potato mixture out of the fridge about an hour before reheating.

 

Moist and Light Honey Pecan Wholewheat Bread – Bread Maker Version

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The dough for Moist and Light Honey Pecan Wholewheat Bread, as it was being kneaded in my bread maker, looked super sticky.  I added two tablespoons of white flour and was tempted to add more. I’m glad I didn’t.  This bread cooked up beautifully with a moist and light texture.  Nothing ‘cardboard’ about it, unlike some wholewheat breads.  ++  Recipe does include some all purpose white flour.

A recent blood test showed I have a touch of hypoglycemia which means I need to eat protein with every meal – and watch my carbs.  So, I believe the carbs I do eat should be healthy – healthy and delicious of course!!  (Of course, I’ll still be eating desserts… I just can’t over indulge.)

++  About that bit of ‘Extra Flour’.  When making bread dough, the amount of flour needed can vary depending upon the humidity of the flour etc.  If the dough looks more like glue than dough, add a tablespoon or so of flour.  After the bread maker kneads for awhile, the dough should come away from the sides and form a ball. If it doesn’t, add another tablespoon of flour.  There’s NO way you can screw it up!

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  ++  Loaf Ready in About 4 1/2 hours  ++

 

 2-LB. Loaf       ++  For 1 1/2-LB. Loaf…. continue scrolling down

            ADD INGREDIENTS TO BREAD MAKER IN THE FOLLOWING ORDER

  • 1 1/3 cups milk
  • 1/4 cup water
  • 2 Tbs. honey  ++  Or sugar
  • 4 tsp. butter
  • 2 cups whole wheat flour
  • 2 cups white bread flour
  • 1 tsp. salt
  • 1 1/4 tsp. active dry yeast/bread maker yeast
  • 1/4 cup chopped pecans   ++  If your bread maker alerts you when to add ‘extras’, add pecans then. If not, add nuts after dough has been kneaded for about 10 minutes.

++  Want to add chia seeds, flax seeds etc.?  Just remove an equal amount of flour from the recipe

Set bread maker cycle to ‘GRAIN’ if possible.  Otherwise, set bread maker cycle to ‘BASIC’.  It doesn’t get much easier than that!  ; o )  Enjoy!

– – – – – – – – –

1 1/2 Lb. Loaf

++  About that bit of ‘Extra Flour’.  When making bread dough, the amount of flour needed can vary depending upon the humidity of the flour etc.  If the dough looks more like glue than dough, add a tablespoon or so of flour.  After the bread maker kneads for awhile, the dough should come away from the sides and form a ball. If it doesn’t, add another tablespoon of flour.  There’s NO way you can screw it up!

ADD INGREDIENTS TO BREAD MAKER IN THE FOLLOWING ORDER

  • 1 cup milk
  • 3 Tbs. water
  • 4 tsp. honey  ++  Or sugar
  • 1 Tbs. butter
  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups white bread flour
  • 3/4 tsp. salt
  • 1 tsp. active dry yeast/bread maker yeast
  • 3 Tbs. chopped pecans   ++  If your bread maker alerts you when to add ‘extras’, add pecans then. If not, add nuts after dough has been kneaded for about 10 minutes.

++  Want to add chia seeds, flax seeds etc.?  Just remove an equal amount of flour from the recipe

Set bread maker cycle to ‘GRAIN’ if possible.  Otherwise, set bread maker cycle to ‘BASIC’.  It doesn’t get much easier than that!  ; o )  Enjoy!

 

++ Recipe adapted from Better Homes and Gardens ‘The Complete Guide to Bread Machine Baking’ – 1999.

 

 

Pumpkin Slab Pie – Bakes in a 15″ x 10″ Pan (Sided Cookie Sheet)

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Pumpkin pie is not just for Thanksgiving anymore – especially when you serve pumpkin pie in a whole new way … like this slab pie!  I couldn’t wait to finish my photos ’cause I couldn’t wait to try this. (I ate three pieces!)

A ‘no-roll’ homemade crust – which comes together in minutes – is pressed into a 15″ x 10″ sided cookie sheet. (Also known as a jelly roll pan.)  The crust is covered with aluminum foil and baked for 10 minutes.  The filling is quick to prepare – brown sugar, pumpkin spice, brown sugar, half and half and eggs are stirred and poured over the partially baked crust.  After baking for a half hour the pan pie is cut into 16 pieces and, if you’re like me, smothered with whipped cream

‘Nuff Said – I think you’re gonna love this!

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Love the taste of ginger?  Add a bit to the filling before baking.

++  Preheat oven to 400 F      Line pan with aluminum foil   

++  Note – crust bakes (covered with two layers of foil) for 10 minutes.  Filling is then poured in and pie bake for 30 minutes.

++  Filling is fully cooked when a knife, inserted in the middle, comes out clean.

++  Pie should be refrigerated within two hours.

Ingredients

   Pie Crust

  • 2 1/2 cups all-purpose flour
  • 1 tsp. salt
  • 1/2 cup shortening
  • 1/2 cup COLD butter – OR – 1/2 cup additional shortening
  • ice water  ++ Add ice cubes to 2/3 cup water.  ++ You probably will NOT use all the water.

   Pumpkin Filling

  • 1 ( 15 oz.) can pumpkin  ++  1 3/4 cups pumpkin
  • 3/4 cup PACKED brown sugar
  • 1 1/4 tsp. pumpkin pie spice
  • 1/2 tsp. salt
  • 4 eggs, lightly beaten with fork until combined
  • 1 1/2 cups half and half
  • sweetened whipped cream – for topping

METHOD

Line 10″ x 15″ pan with aluminum foil.

In a large bowl stir – using a fork – combine 2 1/2 cups all-purpose flour and 1 tsp. salt. Using a pastry blender (or two forks), cut in 1/2 shortening and 1/2 COLD butter until mixture resembles oatmeal, and butter/shortening is fully mixed in.

Sprinkle part of the flour mixture with 1 Tbs. ice water and mix gently with a fork. Push moistened pastry to side of bowl. Repeat until mixture begins to come together.  Gather pastry into a ball, kneading gently until it holds together.

++ You will probably only need 5 – 6 tablespoons ice water. You do NOT want a sticky pastry.

Divide pastry into two balls.  Starting at one end, press half the pastry onto bottom and sides of half the pan.  ++ At first, I thought, “This is NOT going to be enough. But it was!   ; o ) Repeat using second ball of pastry.  ++ Do NOT prick pastry.  Cover pastry with TWO layers of aluminum foil.  Bake for 10 minutes. Remove foil.

In a large bowl combine 1 3/4 cups pumpkin, 3/4 cup PACKED brown sugar, 1 1/4 tsp. pumpkin pie spice and 1/2 tsp. salt.  Stir in 4 slightly beaten eggs until just combined. Gradually stir in  1 1/2 cups half and half. Pour filling over partially baked pastry.  Bake for 30 minutes, or until knife inserted in middle comes out clean.  Cool on wire a rack.  ++  Pie should be refrigerated within two hours.

Dollop on some whipped cream, sprinkle on a tiny bit of pumpkin pie spice and enjoy!

Recipe adapted from ‘Good Housekeeping’ magazine – Oct 2016.

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Mini Chocolate Cupcakes with Reese’s Peanut Butter Cup Centers – “Autumn/Halloween Version”

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These ‘surprise in the center’ cupcakes are extra chocolaty and delicious – frosting is always optional.

I like to call these types of recipes A Little Help From My Friends because I used a purchased cake mix and canned decorating cake icing. I know most people don’t have a lot of extra time, so A Little Help From My Friends always helps.

I think you’re gonna find these cupcakes a bit addictive.  Once you pop one in your mouth, you just can’t stop!  Extra cocoa, brown sugar and a bit of vanilla are added to a dark chocolate cake mix, giving these mini cupcakes an extra BAM of chocolate flavor.  And the goodness of mini Reese’s peanut butter cups really puts these little treasures over the top in the taste department.

The trick to making these is placing a mini peanut butter cup in each lined cupcake section before adding the batter.  ++ In this particular instance, mini cupcake tins were used, but these special cupcakes can also be prepared using regular sized cupcake tins.

I prepared these Autumn/Halloween cupcakes last weekend when my twin brother and his family came for dinner. We cooked chicken breasts and thighs on a grate suspended over my fire pit. (I’d been wanting to grill chicken this way for a long, long time.)  The chicken turned out really tender and the smoky flavor reminded me of when my dad used to cook hamburgers over an open fire.  The flavor of those hamburgs has stayed with me entire life. Let me tell you, grilling with today’s charcoal briquettes, which now often contain bits of charcoal PLUS coal, starch, sawdust, and sodium nitrate, can’t even come close to the taste of grilling over a wood fire.

After the meal, these mini Autumn/Halloween cupcakes .. and  S’Mores .. were enjoyed by all. (None of the adults had any of the S’mores but they couldn’t stop eating these cupcakes…) After my guests departed, I wrapped up a few baking potatoes in several layers of aluminum foil and nestled them in the fire. The next morning those potatoes made the BEST home fries.  Oh yeah – the best things in life are free!

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++  Yield – 50 or so mini cupcakes

++  Heat oven to 350F

++  Bake mini cupcakes 12 minutes   (Bake average sized cupcakes according to package directions.)

Ingredients

++ I highly recommend using cupcake liners

  • 1 box Dark Chocolate  – prepared according to the package directions
  • 1  Tbs. cocoa powder
  • 1 Tbs.  brown sugar
  • 1/2 tsp. vanilla extract

  Here’s what I used to decorate my Autumn/Halloween cupcakes

  • 2 cans green Decorating Cake Icing   ++ I used Betty Crocker brand
  • 1 (1 lb.) bag candy pumpkins  ++  You’ll have some leftover to nibble on!!

Method

Line cupcake tins.  Unwrap mini Reese’s peanut butter cups and place one in each section.

Prepare cake mix according to the package directions. Add  1 Tbs. cocoa powder, 1 Tbs. brown sugar and 1/2 tsp. vanilla extract. Beat for another 30 seconds or so.  Using a tablespoon, fill each section 2/3s full of cake batter. Using a small spoon, spread batter so peanut butter cups are fully covered.

Bake for about 12 minutes. Cupcakes will be slightly rounded and, when tapped with a finger, should not dent in.  Remove cupcakes and cool on a rack. Repeat until all batter is used up.  It’ll take a little while to make so many cupcakes but it’s easy and fun   ; o )

When cupcakes are fully cooled, frost with canned decorating icing.  ++  Use the star tip which is included with the icing.  Lightly press a candy pumpkin on the top of each cupcake. Enjoy!

TIP — While one batch of cupcakes is baking, remove wrapping from additional peanut butter cups.  Children love to help with this… but be prepared to lose several candies in the process!   

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Chocolate and Pistachio Swirl Cake

3 - Chocolate and - Pistachio and  Swirl Cake - myfarmhouse.com

How the chocolate layer goes from the top to the bottom is a mystery to me!!

A dear friend of mine shared this recipe with me back in the 80s, when bundt cakes were the ‘in thing’.  Chocolate and Pistachio Swirl Cake  baked in a bundt pan does make a beautiful presentation, but I wanted something to bring to a Fourth of July picnic that could be eaten ‘out of hand’, so I went for the good old 13′ x 9′ pan and cut the cake into squares.

Because Chocolate and Pistachio Swirl Cake is prepared with a boxed cake mix, it’s really quick to put together. Once the cake was cooled and cut into squares, a little dusting of confectionery (icing) sugar was all that was needed and off I went to the barbecue.

3 - Chocolate and - Pistachio and  Swirl Cake - myfarmhouse.com

new type bundt cake pan

In case you’ve never heard of a bundt pan – here’s an example.

We had a wonderful time the Fourth of July at my cousin’s home on Lake George (Massachusetts), which a small lake and not the big, big Lake George in New York State.  And everyone very much liked what I brought for dessert!

Fourth of July - David's - 2016

Lake George, Massachusetts (USA)  Don’t you just LOVE having friends/family who live on the water AND who own a boat??!!

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Oven at 350F      

++  13″ x 9″ pan  (buttered & floured) – bake for 35 – 40 mins. 

++ bundt pan (buttered & floured) – bake for 55 – 60 mins.

++  Cake is cooked when it pulls away from the sides of the pan – and when a sharp knife (or toothpick) inserted in the middle comes out clean

INGREDIENTS

  • 1 yellow cake mix
  • 1 package instant pistachio pudding
  • 1/2 cup orange juice
  • 1/2 cup water
  • 1/3 cup oil
  • 4 eggs
  • 3/4 cup chocolate syrup  ++  I use Hershey’s.  Be sure not to buy thick fudge topping.  You want the chocolate syrup used to make chocolate milk.

METHOD

In a large bowl beat yellow cake mix, 1 package instant pistachio pudding, 1/2 cup orange juice, 1/2 cup water, 1/3 cup oil and 4 eggs for two minutes on medium speed.  Pour half the batter into buttered and floured pan.

++  To ‘flour a pan’, put some flour into the buttered pan.  Shake the pan around so that the butter is totally covered with a light coating of flour.  Turn the pan upside and hit the bottom of the pan so the extra flour falls out. 

Mix remaining batter with 3/4 cup chocolate syrup.  Pour batter on top of the pistachio layer.

Bake for 37 – 40 minutes (or so) if using a 13″ x 9″ pan.  (Oven temperatures vary.)

Bake 55 – 60 minutes (or so) if using a bundt pan.  (Oven temperatures vary.)

Allow cake to cool – in the pan – on a cake rack for 20 – 30 minutes.  ++  Allowing  the cake to cool thoroughly makes it easier to cut because this cake is very moist.

++  Here’s a trick to get that ‘dusting’ of confectionery sugar (icing) sugar on prettily – use a small strainer.  

small strainer

Photo courtesy of WebstaurantStore

3 - Chocolate and - Pistachio and  Swirl Cake - myfarmhouse.com

Double Chocolate Black-Bottom Strawberry Pie – If You Love Chocolate Covered Strawberries, You’ll Love This Pie!

Love Chocolate Covered Strawberries - Then You're Goona Love This Pie!
Love Chocolate-Dipped Strawberries - Then You'll Love This Pie!

Finished Pie – with a bit of drizzled semisweet chocolate which, I decided, isn’t worth the bother!!   ; o )

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Double Chocolate Black-Bottom Strawberry Pie is best eaten the day it’s made!

You get a double dose of chocolate in this scrumptious strawberry pie! Your first dose of chocolate begins with a purchased chocolate cookie crust, over which is poured a rich layer of melted chocolate and cream.    

While the chocolate and cream layer is cooling in the fridge you prepare the strawberry glaze.  Once the glaze has cooled a bit you gently mix in the sliced strawberries, pour the pie filling over the chocolate and cream layer and refrigerate for several hours.  It’s doesn’t get much easier – or delicious – than that my friends!

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1 quart of strawberries = 1 1/2 lbs.    1 pint of strawberries = 3/4 lb. 

Ingredients 

  • 1 purchased chocolate cookie pie crust
  • 2 lbs. strawberries     ++  You’ll need 1/4 cup mashed strawberries for the glaze – – and 4 cups sliced strawberries for the filling.
  • 1/2 cup heavy (whipping) cream
  • 1 cup semisweet chocolate chips

UPDATE:  The ingredients for the glaze – listed below – are half of what I’d posted yesterday because a purchased cookie crust only holds 4 cups of sliced strawberries and a full cup of sugar made the filling overly sweet for my taste.    ; o )

  • 1/4 cup mashed strawberries
  • 1/2 cup sugar
  • 1 1/2 tsp. cornstarch
  • 1/4 cup water   ++ Mixture will be REALLY thick but it will get a bit watered down by the berry juice.  
  • 2 tsps. lemon juice – optional
  • 1 – 2 drops red food coloring – optional

Method

Chocolate & Cream Layer

In a microwave – or small saucepan on top of the stove – heat cream until steaming.  Add chocolate chips.  Let stand for 2 minutes, then whisk until chocolate is melted and mixture is thick.  Spread evenly over bottom of the pie crust.  Refrigerate while you prepare the strawberry glaze.

Strawberry Glaze   

Place in a small saucepan 1/4 cup mashed strawberries, 1/2 cup sugar, 1 1/2 tsp. cornstarch and 1/4 cup water. (Optional 2 tsp. lemon juice and 1 – 2 drops red food coloring.) Boil, stirring occasionally, for about 3 minutes until glaze is very thick and deep red.  Place glaze in a bowl and allow to cool while you slice the strawberries.

Once the strawberry glaze has cooled, gently mix in the sliced strawberries (about 4 cups) and pour into the pie crust.  Chill for several hours. Dollop on lots of whipped cream and enjoy!

Love Chocolate-Dipped Strawberries - Then You'll Love this Strawberry Pie

Start with a chocolate cookie crust.

Love Chocolate-Dipped Strawberries - Then You'll Love This Strawberry Pie (2)

Chocolate & Cream Mixture is spread over the chocolate cookie crust.

Love Chocolate-Dipped Strawberries - Then You'll Love This Strawberry Pie (3)

You’ll need 1/2 cup mashed strawberries for the glaze.

Love Chocolate-Dipped Strawberries - Then You'll Love This Strawberry Pie (4)

Strawberry Glaze – waiting for it to boil.

Love Chocolate-Dipped Strawberries - Then You'll Love This Strawberry Pie!

Strawberry Glaze – cooled and ready to mix with the sliced strawberries.

Love Chocolate-Dipped Strawberries - Then You'll Love This Pie!

Finished Pie – with a bit of drizzled semisweet chocolate, which I wouldn’t bother doing again! ; o )

Love Chocolate Covered Strawberries - Then You're Goona Love This Pie!

Quick and Delicious Popover Pizza – a.k.a. Upsidedown Pizza

3 - COPY - Popover Pizza a.k.a. Upside-Down Pizza - myyellowfarmhouse.com

Back in 1999, when I was such a neophyte with computers that I didn’t even know how to use spell check, I made a cookbook containing many of my twin sons’ favorite recipes. The cookbook, aptly named The Roy Family’s Favorite Recipes, was a big hit with my guys and they  still use it, and a subsequent Christmas cookbook, fairly often.

Popover Pizza was always a big favorite of my sons’ – and their friends.  If you happen to have leftover meatballs and sauce, prepare the Popover Pizza with that. Don’t happen to have leftovers?  All you’ll need is a pound of ground beef, a jar of prepared spaghetti sauce and an onion. Plus a few spices like oregano – whatever you’d like.

The meat and sauce are spread on the bottom of 9′ x  13′ pan, lots of shredded mozzarella cheese is sprinkled on top, then the popover batter is poured over the mozzarella, followed by a sprinkling of shredded Parmesan.  Pop the Popover Pizza into the oven for 30 – 45 minutes, or until the the popover ‘crust’ is puffed and  lightly browned. Et voila, dinner is served.

PS  – As I type this I’m staying with two of my grandchildren while my son M. and his wife are vacationing in Spain. Yesterday I broke out my son’s copy of The Roy Family’s Favorite Recipes and made Popover Pizza.  Judging from the stains and drips on the page, it seems Popover Pizza is  big hit with the new generation of Roys as well.  Enjoy!!

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Oven at 400F         Buttered 9′ x 13′ pan            Bake for 35 – 45 minutes

INGREDIENTS

  • 2 – 3 cups leftover meatballs and sauce     ++  chop meatballs into chunks
  •      Don’t have leftover meatballs and sauce?
  •                1 lb. ground beef
  •                1 small onion, chopped
  •                1 jar purchased spaghetti sauce
  •                1 /2 tsp. dried oregano, basil or Italian herbs
  • 2 cups shredded Mozzarella cheese
  • 1 cup milk     ++ Full fat or 2% is best
  • 2 large eggs
  • 1 Tbs. olive oil
  • 1 cup all-purpose flour
  • 1/2 tsp. salt
  • 1/2 grated Parmesan cheese

METHOD

Butter a 9′ x 13′ pan

– If you have leftover sauce and meatballs, spread 2 – 3 cups of sauce and chopped up meatballs on bottom pan.

– No Leftovers?  —  Fry 1 lb. ground beef and one onion, chopped, in a large skillet. Remove any fat from pan and discard.  Add one jar spaghetti sauce, some herbs, such as 1 /2 tsp. dried oregano, basil or Italian herbs –  any herbs and spices you wish.   Simmer sauce, uncovered, for 10 minutes to 15 minutes – stirring occasionally.  Spread beef and sauce mixture on bottom of pan.

Sprinkle two cups shredded Mozzarella cheese over meat and sauce.

  Popover Topping

In a medium bowl beat -on high – 1 cup milk, 2 large eggs and 1 Tbs. olive oil until foamy, about a minute.  Add 1 cup all-purpose flour and 1/2 tsp salt   Beat on high until mixture is thoroughly blended. Slowly pour batter over mozzarella cheese.  Sprinkle with 1/4 cup shredded Parmesan.

Bake at 400F for between 35- 45 minutes.  The meat and sauce with be bubbling and the popover topping should be lightly browned and puffy.  If you check and the popover topping isn’t puffy and lightly browned, just bake it a bit longer.  ++  The amount of time needed will depend upon your oven – and your pan. If using a glass pan, you will probably need the full 45 minutes simply because glass doesn’t conduct heat in the same way as metal.  (I’m making a note to myself to tell my son that!)   

6 - Popover Pizza a.k.a. Upside-Down Pizza - myyellowfarmhouse.com

Coconut Joy Cheesecake Bars with Chocolate Wafer Crust

Coconut Joy Cheesecake Bars with Chocolate Cookie Crust - myyellowfarmhouse.com

Believe it or not, I’ve never made a cheesecake… ever!  My sister-in-law Doris makes a killer cheesecake, so I get my ‘cheesecake thrills’ whenever we’re all together.  But when I saw this recipe, I knew just had to make it.  I’m so glad I did because these cheesecake bars taste like a candy bar in cheesecake form.

My Very First Cheesecake Ever is in the oven right now.  It’s gonna be interesting to see if it comes out a bit lopsided.  The kitchen floors here in My Yellow Farmhouse are old and slant down a bit, especially right in the corner where the stove resides.  My Man of All Work (my brother-in-law Mike) did his best to level out the floor, but since I moved here I’ve never baked a cake that was absolutely level.  ++  The cheesecake actually came out level – hurrah!

I recommend baking these cheesecake bars the night before, or early in the morning of the day you plan to serve it because once the cheesecake is cooled completely, it’s refrigerated for 4 hours.  Then a simple creamy chocolatey topping is prepared using chocolate chips and Cool Whip, then toasted almonds and coconut are sprinkled on top.  Yummy!

INGREDIENTS

Chocolate Wafer Crust

  • 1 ¼ cups finely crushed chocolate wafer cookies   ++   About 25 – I used Nabisco ‘Famous Chocolate Wafers. 
  • 2 Tbs. granulated sugar
  • ¼ cup melted butter

Cheesecake Filling

  • 4 packages (8 oz.) cream cheese – SOFTENED
  • 1 cup sugar
  • ½ tsp. vanilla  AND  ½ tsp. almond flavoring
  • ½ cup coconut milk   ++ Due to my broken ankle I accidentally ordered an Almond Milk/Coconut Milk blend to be delivered via Pea Pod …. luckily, it worked great!!
  • 4 eggs

Creamy Chocolatey Topping with Toasted Almonds and Coconut

  • 1/2 cup chocolate chips  ++  I used mini-chocolate chips.  
  • 1 (8 0z.) container of FROZEN whipped topping, such as Cool Whip
  • 2 drops almond extract
  • 1 cup flaked sweetened coconut
  • 1/2 cup sliced almonds  – OR – 1/2 cup almond pieces  ++ I had whole almonds, so I put some in a food bag & ‘smacked them down’ a bit.  ; o )

small red heart

       Line a 10″ x 9″ pan with aluminum foil          Bake at 325F  for 45 minutes

Once cheesecake is fully cooked, turn off oven – leaving door open –  and let cheesecake sit in oven for 20 minutes.

METHOD

In a small bowl, thoroughly mix 1 ¼ cups finely crushed chocolate waferS, 2 Tbs. granulated sugar and ¼ cup melted butter.  Using your fingers, press chocolate wafer mixture into bottom of a 13 x 9” pan, which you’ve covered with aluminum foil – edges hanging over.  ++ This will help will when removing the cheesecake bars.

In a medium bowl, using mixer, thoroughly blend 4 packages (8 oz.) SOFTENED cream cheese, 1 cup sugar, ½ tsp. vanilla  AND  ½ tsp. almond flavoring.  Slowly add in 1/2 cup coconut milk.  ++ Or.. Almond Milk/Coconut Milk Blend.  Add 4 eggs – one at a time, mixing on low until well blended.  Pour over chocolate wafer crust.

Bake at 325F for 45 minutes – or until center is almost set.  Turn off oven.  Open door and leave cheesecake in oven for 20 minutes.  ++ If you’re like me and you’ve never made a cheesecake before, you’ll be pleased to see that, after 20 minutes sitting in the still-warm oven, the center will be fully set!!  Remove cheesecake from oven, place on a cooling rack and cooled completely.   Refrigerate 4 hours – or overnight.

The Finishing Touches — microwave 2 oz. chocolate chips and 1 cup FROZEN whipped topping (such as Cool Whip) in a medium bowl – on high – for 1 minute.  Stir and heat on high for another minute.  ++ The whipped topping will melt down… don’t worry. That’s the way it should be!  Add in 2 drops almond extract. Whisk hot mixture until chocolate chips are completely melted, then mix a bit more until you get a nice dark chocolate color.  Pour over cheesecake and spread evenly. Sprinkle on  1 cup flaked coconut and 1/2 cup almond bits – or sliced almonds. Cut into squares and refrigerate until its time to serve.   Enjoy!

 

Coconut Joy Cheesecake Bars with Chocolate Cookie Crust - myyellowfarmhouse.com

Coconut Joy Cheesecake Bars with Chocolate Cookie Crust