3 Cheese Au Gratin Potatoes

Call these potatoes whatever you like.  These tators come with many names.  As a kid we called them Rotten Potatoes, or Dutch Oven Potatoes and we absolutely loved them.  My mom made them with Velveeta, and bacon and they are still some of my favorite potatoes.  Don't let the fact that there are three cheeses in this recipe throw you.  It really was just a "clean out the fridge" kind of night, and I just happened to have 3 different types of cheese.  I used cheddar, Asiago, and Blue, but I've had just as good of luck with other cheeses.  Swiss is lovely in there too.  You can use one or 10 different cheeses and it will be lovely.  This really is an easy potato dish, and it always gets rave reviews.  I used to think I needed the bacon that my mom always used to make this dish taste good, but honestly bacon is not necessary.  The potatoes can stand on their own.

So for your next BBQ, or even the next time you're cooking in a dutch oven over a fire these potatoes will be perfect.  Tis the season for Au Gratin Potatoes!

3 Cheese Au Gratin Potatoes

thin sliced potatoes (1-1 1/2 potato per person is oodles.)

I use both red and Russet potatoes in this recipe.  I use what I have on hand.

1 thinly sliced onion (Red or Yellow)

salt and pepper

cheeses of choice:

Cheddar

Swiss

Parmesan

Blue

Velveeta

Asiago

Whatever you have.  I love the potatoes with a little of the Blue Cheese.  It gives a ton of flavor. 

Cream, half and half or milk

All work great!

Spray a large dutch oven or casserole dish with non-stick spray. Start layering potatoes in the bottom of the pan.  Over the potatoes spread a thin layer of sliced onion.  I usually salt and pepper each layer just a bit.  Add the cheese.  Any combination of cheese to lightly cover the potatoes and onions.  I don't use a ton of cheese.  A little goes a long way especially with the stronger flavored cheeses.  Continue layering potatoes, onion, s&p and cheese.  I usually do about 3 layers of each. At this point I pour in enough milk to cover about 1/4 up the side of the potatoes.  You don't need a ton.  Place the lid on the dutch oven or cover the casserole dish with tin foil.  Place in a 375'F oven and bake for 45-60 minutes.  Test potatoes with a fork to make sure they're tender before taking them out.  If you'd like to crisp up the top of the potatoes, take the lid or tin foil off the last 10-15 minutes of baking.  

Let sit for a few minutes and then enjoy!

Call these potatoes whatever you like.  These tators come with many names.  As a kid we called them Rotten Potatoes, or Dutch Oven Potatoes and we absolutely loved them.  My mom made them with Velveeta, and bacon and they are still some of my favorite potatoes.  Don't let the fact that there are three cheeses in this recipe throw you.  It really was just a "clean out the fridge" kind of night, and I just happened to have 3 different types of cheese.  I used cheddar, Asiago, and Blue, but I've had just as good of luck with other cheeses.  Swiss is lovely in there too.  You can use one or 10 different cheeses and it will be lovely.  This really is an easy potato dish, and it always gets rave reviews.  I used to think I needed the bacon that my mom always used to make this dish taste good, but honestly bacon is not necessary.  The potatoes can stand on their own.

So for your next BBQ, or even the next time you're cooking in a dutch oven over a fire these potatoes will be perfect.  Tis the season for Au Gratin Potatoes!

3 Cheese Au Gratin Potatoes

thin sliced potatoes (1-1 1/2 potato per person is oodles.)

I use both red and Russet potatoes in this recipe.  I use what I have on hand.

1 thinly sliced onion (Red or Yellow)

salt and pepper

cheeses of choice:

Cheddar

Swiss

Parmesan

Blue

Velveeta

Asiago

Whatever you have.  I love the potatoes with a little of the Blue Cheese.  It gives a ton of flavor. 

Cream, half and half or milk

All work great!

Spray a large dutch oven or casserole dish with non-stick spray. Start layering potatoes in the bottom of the pan.  Over the potatoes spread a thin layer of sliced onion.  I usually salt and pepper each layer just a bit.  Add the cheese.  Any combination of cheese to lightly cover the potatoes and onions.  I don't use a ton of cheese.  A little goes a long way especially with the stronger flavored cheeses.  Continue layering potatoes, onion, s&p and cheese.  I usually do about 3 layers of each. At this point I pour in enough milk to cover about 1/4 up the side of the potatoes.  You don't need a ton.  Place the lid on the dutch oven or cover the casserole dish with tin foil.  Place in a 375'F oven and bake for 45-60 minutes.  Test potatoes with a fork to make sure they're tender before taking them out.  If you'd like to crisp up the top of the potatoes, take the lid or tin foil off the last 10-15 minutes of baking.  

Let sit for a few minutes and then enjoy!

Thai Pasta Salad

I've posted this salad before, but it's such a good one, AND I took a better photo of it this time. It needed a repeat:)  It is such a standout salad at any gathering.  The colors are beautiful, and the salad is so fresh, and light.  You could turn it into a main dish item by adding the meat from a rotisserie chicken, or maybe some grilled shrimp over the top.  Yummy!!  Again, thanks to my sister-in-law Susan who introduced me to this salad.  And also to Mr. Jamie Oliver (The Naked Chef) who first posted it.  I used rice noodles this go around, but it turns out just as lovely using linguine noodles as well.  I had a bit left over and I was worried it would be a yucky mess the next day, but Emma claimed it tasted better the second day.  So the verdict is the salad is awesome freshly made, and it's amazing after a Fast Sunday at church.  And I'm sure it had nothing to do with the fact that we were STARVING right after church:)  Enjoy!!


Thai Pasta Salad
Make's 1 enormous bowl of salad
recipe adapted from a recipe on The Pioneer Woman and originally from The Naked Chef TV show.

1 lb. of linguine pasta cooked or 1 lb of rice noodles (For rice noodles a quick minute or two in boiling water should soften them up sufficiently.

In a really large bowl ( I love my IKEA honking huge silver bowl) add:

1 head Napa cabbage chopped
peppers sliced (A combination of red, yellow, and orange is best.  You know it's all about the presentation!)
purple cabbage
matchstick carrots if you don't have colorful peppers
fresh bean sprouts
a bunch of green onions sliced
some cucumbers sliced
1 bunch of cilantro chopped or a lot of chopped fresh basil  (Basil is best!)
sliced water chestnuts
a few big handfuls of baby spinach (you can add more or less of this to stretch the salad)

Any of the veggies can be adjusted to your liking.  If you don't have something don't worry.  Just improvise or add a little more of something else.  Once the noodles are cool toss them in the bowl with all the veggies.

Dressing

1 c. olive oil
3/4 c. rice wine vinegar
1 T. soy sauce
1/2 c. sugar
1/2 t. sesame oil (optional)
1/2 t. ground ginger

Toss the salad all together and make all sorts of yummy sounds!  Sprinkle a handful or two of chopped peanuts, or sugar glazed almonds.  Taste it.  I usually add a little more sugar, but it's up to you.

I've posted this salad before, but it's such a good one, AND I took a better photo of it this time. It needed a repeat:)  It is such a standout salad at any gathering.  The colors are beautiful, and the salad is so fresh, and light.  You could turn it into a main dish item by adding the meat from a rotisserie chicken, or maybe some grilled shrimp over the top.  Yummy!!  Again, thanks to my sister-in-law Susan who introduced me to this salad.  And also to Mr. Jamie Oliver (The Naked Chef) who first posted it.  I used rice noodles this go around, but it turns out just as lovely using linguine noodles as well.  I had a bit left over and I was worried it would be a yucky mess the next day, but Emma claimed it tasted better the second day.  So the verdict is the salad is awesome freshly made, and it's amazing after a Fast Sunday at church.  And I'm sure it had nothing to do with the fact that we were STARVING right after church:)  Enjoy!!


Thai Pasta Salad
Make's 1 enormous bowl of salad
recipe adapted from a recipe on The Pioneer Woman and originally from The Naked Chef TV show.

1 lb. of linguine pasta cooked or 1 lb of rice noodles (For rice noodles a quick minute or two in boiling water should soften them up sufficiently.

In a really large bowl ( I love my IKEA honking huge silver bowl) add:

1 head Napa cabbage chopped
peppers sliced (A combination of red, yellow, and orange is best.  You know it's all about the presentation!)
purple cabbage
matchstick carrots if you don't have colorful peppers
fresh bean sprouts
a bunch of green onions sliced
some cucumbers sliced
1 bunch of cilantro chopped or a lot of chopped fresh basil  (Basil is best!)
sliced water chestnuts
a few big handfuls of baby spinach (you can add more or less of this to stretch the salad)

Any of the veggies can be adjusted to your liking.  If you don't have something don't worry.  Just improvise or add a little more of something else.  Once the noodles are cool toss them in the bowl with all the veggies.

Dressing

1 c. olive oil
3/4 c. rice wine vinegar
1 T. soy sauce
1/2 c. sugar
1/2 t. sesame oil (optional)
1/2 t. ground ginger

Toss the salad all together and make all sorts of yummy sounds!  Sprinkle a handful or two of chopped peanuts, or sugar glazed almonds.  Taste it.  I usually add a little more sugar, but it's up to you.

Hollie's Grape Salad

You know I have a sister.  She's fabulous!  We're only 18 months apart, but we are definitely different people.  We don't look much alike.  She's dark with dark brown eyes and resembles my mom's side of the family, and I'm lighter with blue eyes and look just like my dad's side of the family.  My kids say our voices sound alike, but that's about it.   We do like a lot of the same things.  If I read a good book it's usually because Hollie did.  If I try a new recipe, it's because Hollie liked it.  I bought bright blue skinny jeans because Hollie pulled it off awesome.   I can pull it off too right?  One thing we do have a ton in common is cooking.  I'd say between the two of us, Hollie is the best cook.  She makes the best cookies (always has), the best orange rolls by far, and always has the fun new ideas.  A few weeks ago we spent 19 hours, to be exact, at her home in Idaho for a baptism.  It was a great day, and of course I was wow-ed by a new salad.  Really not anything way out there, but it was so tasty!  Hollie's Grape Salad was awesome!  Maybe it's the spicy sweet nuts, or the blue cheese, but it's a good one.  Since the warmer months are just around the corner this will be a great new salad for all the gatherings.

Thanks Hollie for the great new idea.  Enjoy friends!!

Hollie's Grape Salad

Purple Grapes

Green Grapes

Blue Cheese Crumbles

Spicy Sweet Pecans (recipe follows)

(Use as many as needed for the people you're serving.  Hollie served a ton, and used a 4 lb. container of Purple and Green Grapes from Costco.  She used about 1 c. Blue Cheese, and about 1 c. chopped nuts.  Adjust the measurements for your personal taste.)

Dressing:

3/4 c. Extra Virgin Olive Oil

1/4 c. White Balsamic (or any other yummy vinegar)

1 T. Honey

1 T. Lemon Juice

1 t. Salt

1 t. Pepper

Throw this salad together right before serving.  In a big bowl place all your washed grapes.  Add Blue Cheese and Spicy Sweet Pecans.  Drizzle on dressing until it's coated.  You may not need all of the dressing.  Serve immediately.

Sugar Spice Pecans

1/3 c. sugar

1 c. whole or chopped pecans

In a dry fry pan place the sugar and nuts and put over a medium high heat.  Be diligent and stay right by these babies until they're done.  I've burned a few nuts in my day, and even the kitty won't eat them:(

Don't stir until you start to see the sugar melting.  Gently stir the nuts so they don't burn.  Keep stirring until all the sugar melts and turns golden brown.  This part goes fast.  It takes a while for the sugar to start to melt, but once it does watch it.  Poor the nut onto a WELL GREASED pan.  Immediately sprinkle with a shot of salt and chili pepper.  Let cool and then break up and add to the best salad.  

You know I have a sister.  She's fabulous!  We're only 18 months apart, but we are definitely different people.  We don't look much alike.  She's dark with dark brown eyes and resembles my mom's side of the family, and I'm lighter with blue eyes and look just like my dad's side of the family.  My kids say our voices sound alike, but that's about it.   We do like a lot of the same things.  If I read a good book it's usually because Hollie did.  If I try a new recipe, it's because Hollie liked it.  I bought bright blue skinny jeans because Hollie pulled it off awesome.   I can pull it off too right?  One thing we do have a ton in common is cooking.  I'd say between the two of us, Hollie is the best cook.  She makes the best cookies (always has), the best orange rolls by far, and always has the fun new ideas.  A few weeks ago we spent 19 hours, to be exact, at her home in Idaho for a baptism.  It was a great day, and of course I was wow-ed by a new salad.  Really not anything way out there, but it was so tasty!  Hollie's Grape Salad was awesome!  Maybe it's the spicy sweet nuts, or the blue cheese, but it's a good one.  Since the warmer months are just around the corner this will be a great new salad for all the gatherings.

Thanks Hollie for the great new idea.  Enjoy friends!!

Hollie's Grape Salad

Purple Grapes

Green Grapes

Blue Cheese Crumbles

Spicy Sweet Pecans (recipe follows)

(Use as many as needed for the people you're serving.  Hollie served a ton, and used a 4 lb. container of Purple and Green Grapes from Costco.  She used about 1 c. Blue Cheese, and about 1 c. chopped nuts.  Adjust the measurements for your personal taste.)

Dressing:

3/4 c. Extra Virgin Olive Oil

1/4 c. White Balsamic (or any other yummy vinegar)

1 T. Honey

1 T. Lemon Juice

1 t. Salt

1 t. Pepper

Throw this salad together right before serving.  In a big bowl place all your washed grapes.  Add Blue Cheese and Spicy Sweet Pecans.  Drizzle on dressing until it's coated.  You may not need all of the dressing.  Serve immediately.

Sugar Spice Pecans

1/3 c. sugar

1 c. whole or chopped pecans

In a dry fry pan place the sugar and nuts and put over a medium high heat.  Be diligent and stay right by these babies until they're done.  I've burned a few nuts in my day, and even the kitty won't eat them:(

Don't stir until you start to see the sugar melting.  Gently stir the nuts so they don't burn.  Keep stirring until all the sugar melts and turns golden brown.  This part goes fast.  It takes a while for the sugar to start to melt, but once it does watch it.  Poor the nut onto a WELL GREASED pan.  Immediately sprinkle with a shot of salt and chili pepper.  Let cool and then break up and add to the best salad.  

Green Papaya Salad (Som Tum)

Sometimes I think about the things my family eats for dinner, and it makes me laugh.  I've said before how many times my mom has come to my home to babysit or stay for a while, and she always comments on the strange ingredients that have become staples at my house.  Fish sauce, 3-4 different curry pastes, black bean paste, sriracha sauce, pesto, and the list goes on and on and on.  I've had this discussion with James many times how the most exotic meals we had as kids growing up was hard shelled tacos with orange shredded cheese every Weds. night.  This is by no means intended as a slight to my mom or James' mom.  That was all that was available at the time.  When you had a salad it was with Iceberg Lettuce.  Now I have so many lettuce options just at my local small town grocer it's crazy!
The world has become so small. My family can eat from 3-4 different countries without even having to order take out.  I can make it in my own home.

My brother-in-law Dave served an LDS Mission to Thailand and is the person I credit with my family's love of Thai food.  He's the one that showed us how simple making these dishes at home could be.  He introduced James and I to our first Thai restaurant as well.  I remember Dave making this salad on a beautiful summer day on the beach at Bear Lake.  Out of the tailgate of his Suburban he threw together this salad in a Ziploc bag, and we feasted!  It was so tasty!

I will say that finding green papaya IS a little tricky.  I have a favorite Thai Food Market in Ogden that always has green papaya, and sometimes you can buy bags of it pre shredded.  If you don't have access to green papaya (And regular papaya isn't the same.  Sorry!) you could substitute shredded cucumber, or shredded cabbage for a Thai Coleslaw version:)  This salad is best served with Thai Sweet Sticky Rice, but regular Calrose, or Sushi rice would work great.  It's great served on its own as well.  It's raw, and fresh, and full of really great flavors.  Enjoy!

Green Papaya Salad (Som Tum)

adapted from this recipe

1 small green papaya, OR 1/2 large about 2- 2 1/2 cups

1/2 cup roasted peanuts or cashews chopped

1 carrot grated

1 to 2 tomatoes, cut into thin wedges or long strips

3 spring onions, chopped

handful of fresh cilantro

1 red chili, sliced, seeds removed (totally optional)

DRESSING:

2 Tbsp. fish sauce OR soy sauce for vegetarians

3 Tbsp. lime juice

sugar to taste- I used about 1/8 c.

1/8 to 1/4 tsp. chili flakes or sriracha sauce

Preparation:

About Green Papaya: You may be able to find an unripe papaya in your local supermarket - it should have greenish-orange to green skin. If not, the best place is an Asian food store or market. It should be firm on the outside; inside flesh will be white to light orange. 

Use a sharp knife to peel the green papaya, then slice it in half and use a spoon to scrape out the seeds. Using the largest grater you have, grate the papaya, or you can use a potato peeler to create thin, ribbon-like strips. Place in a large bowl.

Add sliced tomato, spring onion, chili/cayenne,  basil. Pour over the dressing, tossing well to combine.

Add nuts and toss again. Taste-test the salad. If not sweet enough, add a little more sprinkling of sugar. If not flavorful enough, add a little more fish sauce or soy sauce. If too sweet or salty, add more lime juice. Add more chili for a spicier salad.

To serve, scoop into individual bowls or onto serving plates. Top with cilantro and a sprinkling of more nuts. Serve immediately with rice or on it's own and ENJOY!

Sometimes I think about the things my family eats for dinner, and it makes me laugh.  I've said before how many times my mom has come to my home to babysit or stay for a while, and she always comments on the strange ingredients that have become staples at my house.  Fish sauce, 3-4 different curry pastes, black bean paste, sriracha sauce, pesto, and the list goes on and on and on.  I've had this discussion with James many times how the most exotic meals we had as kids growing up was hard shelled tacos with orange shredded cheese every Weds. night.  This is by no means intended as a slight to my mom or James' mom.  That was all that was available at the time.  When you had a salad it was with Iceberg Lettuce.  Now I have so many lettuce options just at my local small town grocer it's crazy!
The world has become so small. My family can eat from 3-4 different countries without even having to order take out.  I can make it in my own home.

My brother-in-law Dave served an LDS Mission to Thailand and is the person I credit with my family's love of Thai food.  He's the one that showed us how simple making these dishes at home could be.  He introduced James and I to our first Thai restaurant as well.  I remember Dave making this salad on a beautiful summer day on the beach at Bear Lake.  Out of the tailgate of his Suburban he threw together this salad in a Ziploc bag, and we feasted!  It was so tasty!

I will say that finding green papaya IS a little tricky.  I have a favorite Thai Food Market in Ogden that always has green papaya, and sometimes you can buy bags of it pre shredded.  If you don't have access to green papaya (And regular papaya isn't the same.  Sorry!) you could substitute shredded cucumber, or shredded cabbage for a Thai Coleslaw version:)  This salad is best served with Thai Sweet Sticky Rice, but regular Calrose, or Sushi rice would work great.  It's great served on its own as well.  It's raw, and fresh, and full of really great flavors.  Enjoy!

Green Papaya Salad (Som Tum)

adapted from this recipe

1 small green papaya, OR 1/2 large about 2- 2 1/2 cups

1/2 cup roasted peanuts or cashews chopped

1 carrot grated

1 to 2 tomatoes, cut into thin wedges or long strips

3 spring onions, chopped

handful of fresh cilantro

1 red chili, sliced, seeds removed (totally optional)

DRESSING:

2 Tbsp. fish sauce OR soy sauce for vegetarians

3 Tbsp. lime juice

sugar to taste- I used about 1/8 c.

1/8 to 1/4 tsp. chili flakes or sriracha sauce

Preparation:

About Green Papaya: You may be able to find an unripe papaya in your local supermarket - it should have greenish-orange to green skin. If not, the best place is an Asian food store or market. It should be firm on the outside; inside flesh will be white to light orange. 

Use a sharp knife to peel the green papaya, then slice it in half and use a spoon to scrape out the seeds. Using the largest grater you have, grate the papaya, or you can use a potato peeler to create thin, ribbon-like strips. Place in a large bowl.

Add sliced tomato, spring onion, chili/cayenne,  basil. Pour over the dressing, tossing well to combine.

Add nuts and toss again. Taste-test the salad. If not sweet enough, add a little more sprinkling of sugar. If not flavorful enough, add a little more fish sauce or soy sauce. If too sweet or salty, add more lime juice. Add more chili for a spicier salad.

To serve, scoop into individual bowls or onto serving plates. Top with cilantro and a sprinkling of more nuts. Serve immediately with rice or on it's own and ENJOY!

Breakfast Pizza

This was pure loveliness in every sense of the word.  Two of my favorite things rolled into one delicious dish!  Relatively quick, easy, and it produced tons of yummy sounds when served.  I'm sure there's many out there in the great big world who are big breakfast fans.  If you were to offer me a huge  surf and turf buffet or a glorious breakfast buffet, I bet you can tell which one I'd choose.  Breakfast for sure.  Easter Sunday for this little family of mine was wonderful.  James only had a few church meetings early on, and was able to attend all of our regular meetings with the fam.  Granted he doesn't sit next to us, but I can smile at him up front, and he smiles right back.  It's nice to see him:) Church got out early, and we had decided Easter Brunch was in order.  I had seen this recipe on Pinterest a few weeks prior, and decided it was the perfect meal for Easter.

I have a favorite Pizza Crust recipe here, that only requires a little advanced thinking.  The night before the dough needs to be stirred together, but that's it.  The day of, all that is needed is topping prep, assembly, and a quick bake and breakfast is served.  I can't think of anything better for a Mother's Day brunch.  Serve with some fresh fruit, or a Green Lemonade, maybe some bacon or sausage, a Ratatouille would be awesome, and some fresh Rice Pudding for dessert.  Oh that sounds soooo good!  Your mom will love your guts even more than she does now.  Or if you're in the same shoes as me and will be preparing your own Mother's Day meal, this menu is easy, and quick.  I hope you like it as much as I do:)  xoxoxo

Breakfast Pizza

recipe adapted from this recipe from the New York Times

Dough

Recipe from Bon Appetit Magazine Mar. 2012

Ingredients

7 1/2 cups (1000 grams) all-purpose flour plus more for shaping dough

4 teaspoons fine sea salt plus more for seasoning

1/2 teaspoon active dry yeast

3 c. warm water

Toppings (create your own)

Olive oil

eggs (I used 4 on each of the 2 pizzas I made)

4-6 slices of bacon chopped per pizza (I pre cooked the bacon slightly to give it a start.  It finished perfectly in the oven since the heat is so high.)

Any other sort of favorite toppings:

sun dried tomatoes

fresh tomatoes

olives

thin sliced red or other waxy potato

prosciutto

crumbled sausage.....the list goes on and on

Preparation

Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 3 cups water; stir until well incorporated. Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large clean bowl. Cover with plastic wrap and let dough rise at room temperature (about 72°) in a draft-free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours (time will vary depending on the temperature in the room).

Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 6 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.

Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour. DO AHEAD: Can be made 3 days ahead. Wrap each dough ball separately in plastic wrap and chill. Unwrap and let rest at room temperature on a lightly floured work surface, covered with plastic wrap, for 2–3 hours before shaping.

To Make the Pizzas

During the last hour of dough's resting, prepare oven: If using a pizza stone, arrange a rack in upper third of oven and place stone on rack; preheat oven to its hottest setting, 500°–550°, for 1 hour. If using a baking sheet, arrange a rack in middle of oven and preheat to its hottest setting, 500°–550°. (You do not need to preheat the baking sheet.)

Working with 1 dough ball at a time, dust dough generously with flour and place on a floured work surface. Gently shape dough into a 10"–12" disk or in my case I tried to spread the dough as big as my cookie sheet.  You can do individual pizzas or 2 family sized pizzas.

Top pizzas.  Here's what I topped my pizza with:  A light drizzle of Olive oil

I cracked 4-5 eggs on top of the dough

Sprinkled the par cooked chopped bacon

liberal salt and pepper

*(Here's my tip inserted here.  I didn't use a pizza peel or a pizza stone.  We formed our pizzas on a silver cookie sheet and called it good.  They turned out amazing and crisp and blistered.  So don't worry if you don't have a pizza stone.)  

Bake pizza, rotating halfway, until bottom of crust is crisp and top is blistered, 5–7 minutes. 

At this point I took the pizza out of the oven and drizzled about 1/4 c. cream over the surface of the pizza and sprinkled 1/4-1/2 c. of Parmesan cheese on top.  Return to the oven for 1-2 minute until cream and cheese are bubbly.  Top the cooked pizza with fresh sliced green onions and serve. 

This was pure loveliness in every sense of the word.  Two of my favorite things rolled into one delicious dish!  Relatively quick, easy, and it produced tons of yummy sounds when served.  I'm sure there's many out there in the great big world who are big breakfast fans.  If you were to offer me a huge  surf and turf buffet or a glorious breakfast buffet, I bet you can tell which one I'd choose.  Breakfast for sure.  Easter Sunday for this little family of mine was wonderful.  James only had a few church meetings early on, and was able to attend all of our regular meetings with the fam.  Granted he doesn't sit next to us, but I can smile at him up front, and he smiles right back.  It's nice to see him:) Church got out early, and we had decided Easter Brunch was in order.  I had seen this recipe on Pinterest a few weeks prior, and decided it was the perfect meal for Easter.

I have a favorite Pizza Crust recipe here, that only requires a little advanced thinking.  The night before the dough needs to be stirred together, but that's it.  The day of, all that is needed is topping prep, assembly, and a quick bake and breakfast is served.  I can't think of anything better for a Mother's Day brunch.  Serve with some fresh fruit, or a Green Lemonade, maybe some bacon or sausage, a Ratatouille would be awesome, and some fresh Rice Pudding for dessert.  Oh that sounds soooo good!  Your mom will love your guts even more than she does now.  Or if you're in the same shoes as me and will be preparing your own Mother's Day meal, this menu is easy, and quick.  I hope you like it as much as I do:)  xoxoxo

Breakfast Pizza

recipe adapted from this recipe from the New York Times

Dough

Recipe from Bon Appetit Magazine Mar. 2012

Ingredients

7 1/2 cups (1000 grams) all-purpose flour plus more for shaping dough

4 teaspoons fine sea salt plus more for seasoning

1/2 teaspoon active dry yeast

3 c. warm water

Toppings (create your own)

Olive oil

eggs (I used 4 on each of the 2 pizzas I made)

4-6 slices of bacon chopped per pizza (I pre cooked the bacon slightly to give it a start.  It finished perfectly in the oven since the heat is so high.)

Any other sort of favorite toppings:

sun dried tomatoes

fresh tomatoes

olives

thin sliced red or other waxy potato

prosciutto

crumbled sausage.....the list goes on and on

Preparation

Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 3 cups water; stir until well incorporated. Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large clean bowl. Cover with plastic wrap and let dough rise at room temperature (about 72°) in a draft-free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours (time will vary depending on the temperature in the room).

Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 6 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.

Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour. DO AHEAD: Can be made 3 days ahead. Wrap each dough ball separately in plastic wrap and chill. Unwrap and let rest at room temperature on a lightly floured work surface, covered with plastic wrap, for 2–3 hours before shaping.

To Make the Pizzas

During the last hour of dough's resting, prepare oven: If using a pizza stone, arrange a rack in upper third of oven and place stone on rack; preheat oven to its hottest setting, 500°–550°, for 1 hour. If using a baking sheet, arrange a rack in middle of oven and preheat to its hottest setting, 500°–550°. (You do not need to preheat the baking sheet.)

Working with 1 dough ball at a time, dust dough generously with flour and place on a floured work surface. Gently shape dough into a 10"–12" disk or in my case I tried to spread the dough as big as my cookie sheet.  You can do individual pizzas or 2 family sized pizzas.

Top pizzas.  Here's what I topped my pizza with:  A light drizzle of Olive oil

I cracked 4-5 eggs on top of the dough

Sprinkled the par cooked chopped bacon

liberal salt and pepper

*(Here's my tip inserted here.  I didn't use a pizza peel or a pizza stone.  We formed our pizzas on a silver cookie sheet and called it good.  They turned out amazing and crisp and blistered.  So don't worry if you don't have a pizza stone.)  

Bake pizza, rotating halfway, until bottom of crust is crisp and top is blistered, 5–7 minutes. 

At this point I took the pizza out of the oven and drizzled about 1/4 c. cream over the surface of the pizza and sprinkled 1/4-1/2 c. of Parmesan cheese on top.  Return to the oven for 1-2 minute until cream and cheese are bubbly.  Top the cooked pizza with fresh sliced green onions and serve. 

No Bake Cheesecake

So I'll just put it out there in the great big world.  I really really really like No Bake Cheesecakes.  I like them better than the baked kind.  I probably shouldn't.  It's not very sophisticated, or gourmet, or refined.  It's just FLUFF!  Pure, luscious, simple, fluffiness in all its 3 ingredient simpleness.  And to be strictly honest, and transparent...........everyone who eats it loves it too.  You will never get more yummy sounds coming out of peoples mouths than when they eat a No Bake Cheesecake!  My mom would make them on very special occasions.  We knew it was a special occasion BECAUSE we had this Cheesecake.  I didn't even know there was a baked Cheesecake version until I was probably in my late teens, and really it took awhile before I liked it.

I made these for the Annual Paradise Lions Club Easter Egg Hunt bake sale this year.  A little different than what I usually make, but they were a hit in all their 3 ingredient loveliness.  All pies sold before they hit the table.  That is a confidence booster for sure, but really this recipe is as easy as could be.  It would be lovely for Mother's Day Brunch, or Father's Day or your son's High School Graduation, or Mission Farewell!  Let's just say before I break down into tears, this confection would fit the bill for any of your upcoming events.  I hope it makes you smile even if your son is leaving on a mission on the other side of the world like mine.  I may just have to try sending No Bake Cheese Cake to Albania:)


No Bake Cheesecake
by my very own MOM!

Cheesecake Filling

1 8 oz. block of cream cheese at room temp.
1 14 oz.  can of sweetened condensed milk
1 8 oz. tub of Coolwhip or 8 oz. of cream whipped and lightly sweetened

Place the cream cheese in mixer and mix until mostly smooth.  Scrape down the sides and add the sweetened condensed milk.  Mix until thoroughly combined and smooth and delicious looking.  Fold in cream or Coolwhip and pour into prepared pie shell.  I used a regular baked pie crust, but a graham cracker crust or shortbread crust would work well.  Top with your favorite fruit of choice.  I used fresh strawberries lightly glazed.


My Favorite Pie Crust Recipe

3 c. flour
1 1/2 c shortening
1 T. sugar
1 t. salt
1 egg
1/4-1/3 c. water
1 T. vinegar
3 T. cornstarch

Combine flour, cornstarch, salt and sugar.  Cut in shortening.  I actually like to use Manteca Lard  a lot of the times.  My sisters friend Makita gave us this tip a few years ago and it make delicious pie crust!  Mix egg, cold water, and vinegar.  Blend into flour mixture until it forms a ball.  Try to handle the dough as little as possible.  Makes 4 single pie crusts.  I always make the whole recipe.  If I have dough left over I just plop the dough ball into a Ziploc and put it into the freezer.  All you have to do is thaw and roll when needed.

For the Strawberry Pie you need to blind bake the crust.  That's just prebaking.  I usually roll out the crust and crimp the edges and then put another pie pan on top of the crust to bake.  That keeps the dough from slipping down the pie pan.  Bake at 375 for about 15-20 mins. or until browned.


Strawberry Glaze

I use this all the time.  It is so easy and cheap to make.  No need to buy Danish Dessert anymore, but you totally can if you want.

1 c. water
2/3 c. sugar
2 T. cornstarch
2 T. raspberry or strawberry jello powder
pinch of salt

Combine all ingredients and cook until mixture comes to a boil.  Cool and add to fresh berries for a beautiful glaze.

I used about 1 1/2 lbs. of strawberries for each pie.  I like the berries whole or just cut in half.  I don't add a ton of the glaze.  Just enough to cover all the berries and then pile them as high as you can on top of the cream filling.  You need to eat the pie the same day.  It looks terrible the next day, but it tastes divine still.

So I'll just put it out there in the great big world.  I really really really like No Bake Cheesecakes.  I like them better than the baked kind.  I probably shouldn't.  It's not very sophisticated, or gourmet, or refined.  It's just FLUFF!  Pure, luscious, simple, fluffiness in all its 3 ingredient simpleness.  And to be strictly honest, and transparent...........everyone who eats it loves it too.  You will never get more yummy sounds coming out of peoples mouths than when they eat a No Bake Cheesecake!  My mom would make them on very special occasions.  We knew it was a special occasion BECAUSE we had this Cheesecake.  I didn't even know there was a baked Cheesecake version until I was probably in my late teens, and really it took awhile before I liked it.

I made these for the Annual Paradise Lions Club Easter Egg Hunt bake sale this year.  A little different than what I usually make, but they were a hit in all their 3 ingredient loveliness.  All pies sold before they hit the table.  That is a confidence booster for sure, but really this recipe is as easy as could be.  It would be lovely for Mother's Day Brunch, or Father's Day or your son's High School Graduation, or Mission Farewell!  Let's just say before I break down into tears, this confection would fit the bill for any of your upcoming events.  I hope it makes you smile even if your son is leaving on a mission on the other side of the world like mine.  I may just have to try sending No Bake Cheese Cake to Albania:)


No Bake Cheesecake
by my very own MOM!

Cheesecake Filling

1 8 oz. block of cream cheese at room temp.
1 14 oz.  can of sweetened condensed milk
1 8 oz. tub of Coolwhip or 8 oz. of cream whipped and lightly sweetened

Place the cream cheese in mixer and mix until mostly smooth.  Scrape down the sides and add the sweetened condensed milk.  Mix until thoroughly combined and smooth and delicious looking.  Fold in cream or Coolwhip and pour into prepared pie shell.  I used a regular baked pie crust, but a graham cracker crust or shortbread crust would work well.  Top with your favorite fruit of choice.  I used fresh strawberries lightly glazed.


My Favorite Pie Crust Recipe

3 c. flour
1 1/2 c shortening
1 T. sugar
1 t. salt
1 egg
1/4-1/3 c. water
1 T. vinegar
3 T. cornstarch

Combine flour, cornstarch, salt and sugar.  Cut in shortening.  I actually like to use Manteca Lard  a lot of the times.  My sisters friend Makita gave us this tip a few years ago and it make delicious pie crust!  Mix egg, cold water, and vinegar.  Blend into flour mixture until it forms a ball.  Try to handle the dough as little as possible.  Makes 4 single pie crusts.  I always make the whole recipe.  If I have dough left over I just plop the dough ball into a Ziploc and put it into the freezer.  All you have to do is thaw and roll when needed.

For the Strawberry Pie you need to blind bake the crust.  That's just prebaking.  I usually roll out the crust and crimp the edges and then put another pie pan on top of the crust to bake.  That keeps the dough from slipping down the pie pan.  Bake at 375 for about 15-20 mins. or until browned.


Strawberry Glaze

I use this all the time.  It is so easy and cheap to make.  No need to buy Danish Dessert anymore, but you totally can if you want.

1 c. water
2/3 c. sugar
2 T. cornstarch
2 T. raspberry or strawberry jello powder
pinch of salt

Combine all ingredients and cook until mixture comes to a boil.  Cool and add to fresh berries for a beautiful glaze.

I used about 1 1/2 lbs. of strawberries for each pie.  I like the berries whole or just cut in half.  I don't add a ton of the glaze.  Just enough to cover all the berries and then pile them as high as you can on top of the cream filling.  You need to eat the pie the same day.  It looks terrible the next day, but it tastes divine still.

Lemon Poppy Seed Cake

Have you ever felt like you were chasing something elusive?  Something that maybe you just made up in your mind and it doesn't really exist?  I've been chasing this cake since I was 12.  That's a long time.  But with the Easter holiday just passed the quest for this cake came around again.  You see, most years when I was a child, my family would spend Easter in St. George Ut.  Granted this is the same location that gave me my intense dislike of Easter Egg hunts, but it also brought my love for a good Poppy seed Cake.  Every Easter Sunday my family would get all gussied up in our Easter finest, head over to church, and then as soon as it was over, we'd pile into the enormous custom van and head to Vegas baby!  There we'd head to the long line at Caesar's Palace for their famed Sunday Brunch.  I remember my mom always saying how we had just been to Heaven with our Sacrament Service, and now here we were standing in the middle of Babylon.  Hell to be exact.  You know if the end of the world was going to come that day we probably would have been right in the middle of it, but it didn't and I got to eat another few Poppy Seed cakes to last me until the next year.  I took James there on our honeymoon.  He didn't like it, and needless to say I haven't been back to Vegas in 20 years!  So it has been a 20 year draught for these cakes!

They were so moist and delicious, and mini.  You could eat quite a few.  They were baked in a mini muffin tin and were so tasty.  So for years now I've tried a lot of recipes.  Ones out of cake mixes.  Ones with pudding added in.  You name it,  I've tried it.  But last week I gave it another shot.  This was a winner!  Perfection!!  Nothing funky, or fancy, just straight goodness.  I made this cake in a bundt pan, but muffins would work, or two loaves would be lovely too.  So here's to Easter miracles!

Lemon Poppy seed Cake

recipe adapted from The Girl Who Ate Everything

(I owe her my firstborn for this recipe!  Thanks Christy!)

Cake:
3 cups flour
1/2 tsp salt
1 1/2 tsp baking powder
3 eggs
1 1/8 cups cooking oil
2 1/4 cups sugar
1 1/2 cups milk
2 T. poppy seeds
zest of 2 lemons
1 1/2 tsp vanilla

Note you can substitute almond extract in the cake and omit the lemon zest if you want an Almond Poppy seed cake.  It would be lovely!

Glaze:
1/2 c. sugar
1/4 c. lemon juice


For the cake: Preheat oven to 350 degrees. Mix all of the ingredients together. Pour into greased and floured 12 c. bundt pan.  Bake at 350 for 60-75 minutes.   Insert thin knife in center and make sure it isn't doughy.  The top should spring back when touched.  My cakes usually take 75 minutes.

For the Glaze: Pour all ingredients into a small saucepan and let cook on stove on medium heat until mixture comes to a boil.  Let boil 1 minute.  Remove cake from pan and pour glaze over warm bread. I actually use a pastry brush and brush it on.

Have you ever felt like you were chasing something elusive?  Something that maybe you just made up in your mind and it doesn't really exist?  I've been chasing this cake since I was 12.  That's a long time.  But with the Easter holiday just passed the quest for this cake came around again.  You see, most years when I was a child, my family would spend Easter in St. George Ut.  Granted this is the same location that gave me my intense dislike of Easter Egg hunts, but it also brought my love for a good Poppy seed Cake.  Every Easter Sunday my family would get all gussied up in our Easter finest, head over to church, and then as soon as it was over, we'd pile into the enormous custom van and head to Vegas baby!  There we'd head to the long line at Caesar's Palace for their famed Sunday Brunch.  I remember my mom always saying how we had just been to Heaven with our Sacrament Service, and now here we were standing in the middle of Babylon.  Hell to be exact.  You know if the end of the world was going to come that day we probably would have been right in the middle of it, but it didn't and I got to eat another few Poppy Seed cakes to last me until the next year.  I took James there on our honeymoon.  He didn't like it, and needless to say I haven't been back to Vegas in 20 years!  So it has been a 20 year draught for these cakes!

They were so moist and delicious, and mini.  You could eat quite a few.  They were baked in a mini muffin tin and were so tasty.  So for years now I've tried a lot of recipes.  Ones out of cake mixes.  Ones with pudding added in.  You name it,  I've tried it.  But last week I gave it another shot.  This was a winner!  Perfection!!  Nothing funky, or fancy, just straight goodness.  I made this cake in a bundt pan, but muffins would work, or two loaves would be lovely too.  So here's to Easter miracles!

Lemon Poppy seed Cake

recipe adapted from The Girl Who Ate Everything

(I owe her my firstborn for this recipe!  Thanks Christy!)

Cake:
3 cups flour
1/2 tsp salt
1 1/2 tsp baking powder
3 eggs
1 1/8 cups cooking oil
2 1/4 cups sugar
1 1/2 cups milk
2 T. poppy seeds
zest of 2 lemons
1 1/2 tsp vanilla

Note you can substitute almond extract in the cake and omit the lemon zest if you want an Almond Poppy seed cake.  It would be lovely!

Glaze:
1/2 c. sugar
1/4 c. lemon juice


For the cake: Preheat oven to 350 degrees. Mix all of the ingredients together. Pour into greased and floured 12 c. bundt pan.  Bake at 350 for 60-75 minutes.   Insert thin knife in center and make sure it isn't doughy.  The top should spring back when touched.  My cakes usually take 75 minutes.

For the Glaze: Pour all ingredients into a small saucepan and let cook on stove on medium heat until mixture comes to a boil.  Let boil 1 minute.  Remove cake from pan and pour glaze over warm bread. I actually use a pastry brush and brush it on.

My Morning Lemonade

Last week I joined a friend and went on a "Spring Clean" juicing week.  For 7 days I did it!  The first few were hard.  The best way to describe how I felt was blue.  I wasn't really hungry, and I didn't really have horrible cravings, I just wanted to eat.  I had lost a favorite thing, and I missed it.  Eventually that went away, and I felt great!  Fantastic is a good word to describe it.  James kept looking at me and commenting on how I was glowing:)  He's just a nice guy, but really my skin did look so pretty.  To be honest I didn't loose any weight, but I would do it again in a heartbeat for how it felt.  You felt clean, and I was still able to keep running and do everything I usually do.  Thanks to my friend Kristie for challenging me, and many others.  Here's a link to her website.  (She actually just started a 30 day RAW challenge if you're interested.)

Every morning I started with this Lemonade.  Actually I still make it most mornings because I love it!  If you google benefits of Lemon Water there are a ton.   I'm no expert, so I won't tout any great benefits other than it's such a nice way to start the day.  Don't worry if you don't have a juicer.  Just do your best to squeeze all the love out of that lemon and orange and you'll be just fine.  I like to use warm water when I make this, but ice cold would be great too.

My Morning Juice

recipe courtesy The Belly Fit Club

1 orange peeled and juiced

1 lemon peeled and juiced

Place in quart sized Mason jar, and fill to the top with water.  I like warm water, but do what you like.  Add sweetener to taste.  I use a good squeeze of Stevia, but anything would work.  Sip and enjoy!

Last week I joined a friend and went on a "Spring Clean" juicing week.  For 7 days I did it!  The first few were hard.  The best way to describe how I felt was blue.  I wasn't really hungry, and I didn't really have horrible cravings, I just wanted to eat.  I had lost a favorite thing, and I missed it.  Eventually that went away, and I felt great!  Fantastic is a good word to describe it.  James kept looking at me and commenting on how I was glowing:)  He's just a nice guy, but really my skin did look so pretty.  To be honest I didn't loose any weight, but I would do it again in a heartbeat for how it felt.  You felt clean, and I was still able to keep running and do everything I usually do.  Thanks to my friend Kristie for challenging me, and many others.  Here's a link to her website.  (She actually just started a 30 day RAW challenge if you're interested.)

Every morning I started with this Lemonade.  Actually I still make it most mornings because I love it!  If you google benefits of Lemon Water there are a ton.   I'm no expert, so I won't tout any great benefits other than it's such a nice way to start the day.  Don't worry if you don't have a juicer.  Just do your best to squeeze all the love out of that lemon and orange and you'll be just fine.  I like to use warm water when I make this, but ice cold would be great too.

My Morning Juice

recipe courtesy The Belly Fit Club

1 orange peeled and juiced

1 lemon peeled and juiced

Place in quart sized Mason jar, and fill to the top with water.  I like warm water, but do what you like.  Add sweetener to taste.  I use a good squeeze of Stevia, but anything would work.  Sip and enjoy!

Soda Cracker Pie

I do believe this recipe is an "Heirloom" recipe.  You know how there's Heirloom Tomatoes.  I think they get that distinction by being consistently used for over 100 years.  At least that's what my local garden expert Mark Anderson said the other day:)  So therefore this recipe falls within that 100 year old category.  But I will confess to never having it until just this last year.  My granny is famous, actually I will call it infamous, for bring all sort of crazy concoctions to Sunday Dinner or some other family gathering.  Deserts are usually something fluffy, and creamy, and delightful, and sometimes my dad doesn't like them, but this pie I thought was delicious!   The crust IS the pie, but I topped it with a little cream filling.  In retrospect I will do it differently next time around.  Many of the recipes I found for this pie called for merely a generous dollop of fresh whipped cream, but the one that really caught my eye was the fresh, lightly sweetened cream with frozen or fresh raspberries folded in.  Yup!  That's the one for me!

My pictured pie included a lovely lemon cream filling, but truly, it was over the top sweet.  We liked it in very small portions:)  I actually made 2 pies, and the second was filled with the same cream, but instead of lemon curd I added Nutella.  That pie was actually not as sweet as the lemon version.  Quite interesting.  So I'll list a few suggestions for filling, but truly the crust is the star.  It kind of has a Macaron texture and feel to it.  Light and Springy!  A perfect dessert for Easter this Sunday.  Enjoy!!

Soda Cracker Pie

recipe courtesy of my granny Navine:) 

3 egg whites

1 c. sugar

12 sm. soda crackers, crushed

1 tsp. baking powder

1 tsp. vanilla

3/4 c. chopped nuts  (I actually ground them up.)

Beat egg whites until stiff, gradually beat in sugar and add crackers immediately. Add in remaining ingredients. Pour into pie pan and bake at 350 degrees for 30 minutes.  Once cool top with filling of choice.  

Lemon Cream Filling

1- 8oz pkg. cream cheese 

1 c. lemon curd (I had a jar from Trader Joes, but you can make your own.  Recipe here.)

1- 8oz carton coolwhip or fresh whipped cream

In mixer beat cream cheese until smooth.  Add lemon curd, and continue beating until smooth and creamy.  Fold in Coolwhip or cream.  Spoon into cooled Soda Cracker Pie crust.  

Nutella Cream Filling

1- 8oz pkg. cream cheese 

1 c. Nutella

1- 8oz carton coolwhip or fresh whipped cream

In mixer beat cream cheese until smooth.  Add Nutella, and continue beating until smooth and creamy.  Fold in Coolwhip or cream.  Spoon into cooled Soda Cracker Pie crust.  

Berries and Cream Filling 

*my filling choice from now on!

1 1/4 c. cream whipped and lightly sweetened

1-2 c. fresh or frozen raspberries or any other berry of choice

Whip cream and add a little vanilla or almond extract and lightly sweeten.  Fold in fresh or frozen berries.  Pour into prepared Soda Cracker Pie crust, and top with more fresh berries.  Serve immediately.

I do believe this recipe is an "Heirloom" recipe.  You know how there's Heirloom Tomatoes.  I think they get that distinction by being consistently used for over 100 years.  At least that's what my local garden expert Mark Anderson said the other day:)  So therefore this recipe falls within that 100 year old category.  But I will confess to never having it until just this last year.  My granny is famous, actually I will call it infamous, for bring all sort of crazy concoctions to Sunday Dinner or some other family gathering.  Deserts are usually something fluffy, and creamy, and delightful, and sometimes my dad doesn't like them, but this pie I thought was delicious!   The crust IS the pie, but I topped it with a little cream filling.  In retrospect I will do it differently next time around.  Many of the recipes I found for this pie called for merely a generous dollop of fresh whipped cream, but the one that really caught my eye was the fresh, lightly sweetened cream with frozen or fresh raspberries folded in.  Yup!  That's the one for me!

My pictured pie included a lovely lemon cream filling, but truly, it was over the top sweet.  We liked it in very small portions:)  I actually made 2 pies, and the second was filled with the same cream, but instead of lemon curd I added Nutella.  That pie was actually not as sweet as the lemon version.  Quite interesting.  So I'll list a few suggestions for filling, but truly the crust is the star.  It kind of has a Macaron texture and feel to it.  Light and Springy!  A perfect dessert for Easter this Sunday.  Enjoy!!

Soda Cracker Pie

recipe courtesy of my granny Navine:) 

3 egg whites

1 c. sugar

12 sm. soda crackers, crushed

1 tsp. baking powder

1 tsp. vanilla

3/4 c. chopped nuts  (I actually ground them up.)

Beat egg whites until stiff, gradually beat in sugar and add crackers immediately. Add in remaining ingredients. Pour into pie pan and bake at 350 degrees for 30 minutes.  Once cool top with filling of choice.  

Lemon Cream Filling

1- 8oz pkg. cream cheese 

1 c. lemon curd (I had a jar from Trader Joes, but you can make your own.  Recipe here.)

1- 8oz carton coolwhip or fresh whipped cream

In mixer beat cream cheese until smooth.  Add lemon curd, and continue beating until smooth and creamy.  Fold in Coolwhip or cream.  Spoon into cooled Soda Cracker Pie crust.  

Nutella Cream Filling

1- 8oz pkg. cream cheese 

1 c. Nutella

1- 8oz carton coolwhip or fresh whipped cream

In mixer beat cream cheese until smooth.  Add Nutella, and continue beating until smooth and creamy.  Fold in Coolwhip or cream.  Spoon into cooled Soda Cracker Pie crust.  

Berries and Cream Filling 

*my filling choice from now on!

1 1/4 c. cream whipped and lightly sweetened

1-2 c. fresh or frozen raspberries or any other berry of choice

Whip cream and add a little vanilla or almond extract and lightly sweeten.  Fold in fresh or frozen berries.  Pour into prepared Soda Cracker Pie crust, and top with more fresh berries.  Serve immediately.

Blood Orange Bars

Have you ever had a Blood Orange?  The last month or so my local grocery store has had a plethora of different oranges.  I have cases of just regular Navel Oranges hanging around my house at all times, but lately we've had Tangelos, Tangerines,  Cara Cara Oranges, and most recently some Blood Oranges.  And I do believe they are named very appropriately.  Cut into one of these beauties, and they definitely look as if they are bleeding.  My kids were amazed at the color, and we decided to make something interesting with the pretty little fruit.  

I love a good Lemon Bar, so I thought how pretty a pink version would be.  James loved them.  I wasn't quite as smitten.  Something about the tangy, squeeze your cheeks-ness of a Lemon Bar was missing.  You know, oranges just aren't tart enough in my mind for these bars.  The flavor was a nice orange-y.  The color was beautiful, but I missed the tartness.  It did get my mind going though.  I think a lovely key lime bar might be in the near future at the Clawson home.  I can just imagine a lime green colored bar with all the tanginess of a lemon bar.  Yummy!  So just to get your mind going.  Use any kind of citrus in your next bar.  Who says you have to just stick to lemon?  The Lord made so many beautiful fruits,why not try something new.

Blood Orange Bars

recipe adapted from Ina Garten

For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt

For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated Blood Orange zest 
1 cup freshly squeezed Blood Orange Juice
1 cup flour
Confectioners' sugar, for dusting

Directions
Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. 

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, orange zest, orange juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners' sugar.

Have you ever had a Blood Orange?  The last month or so my local grocery store has had a plethora of different oranges.  I have cases of just regular Navel Oranges hanging around my house at all times, but lately we've had Tangelos, Tangerines,  Cara Cara Oranges, and most recently some Blood Oranges.  And I do believe they are named very appropriately.  Cut into one of these beauties, and they definitely look as if they are bleeding.  My kids were amazed at the color, and we decided to make something interesting with the pretty little fruit.  

I love a good Lemon Bar, so I thought how pretty a pink version would be.  James loved them.  I wasn't quite as smitten.  Something about the tangy, squeeze your cheeks-ness of a Lemon Bar was missing.  You know, oranges just aren't tart enough in my mind for these bars.  The flavor was a nice orange-y.  The color was beautiful, but I missed the tartness.  It did get my mind going though.  I think a lovely key lime bar might be in the near future at the Clawson home.  I can just imagine a lime green colored bar with all the tanginess of a lemon bar.  Yummy!  So just to get your mind going.  Use any kind of citrus in your next bar.  Who says you have to just stick to lemon?  The Lord made so many beautiful fruits,why not try something new.

Blood Orange Bars

recipe adapted from Ina Garten

For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt

For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated Blood Orange zest 
1 cup freshly squeezed Blood Orange Juice
1 cup flour
Confectioners' sugar, for dusting

Directions
Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. 

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, orange zest, orange juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners' sugar.