Appetizer #2 - Amy's Crazy Corn Dip

The Year of Appetizers 

Appetizer #2 - Amy's Crazy Corn Dip

    This recipe is in The Women's Council of Realtors - Southwest Dallas and was submitted by Amy Deckert of First American Home Buyers Protection. There is no date, but I'd guess it's either in the 90's or early 2000's. It calls for white and yellow corn, but there's nothing wrong with using two white or two yellow (Like I did). Get as close to the size for the cans as you can. I liked this. Initially I ate the dip with crackers, but I also ended up enjoying it over rice and even by itself. *I actually made this two weeks ago, but just haven't been able to post until now.

Ingredients:

15 oz can white corn, drained

15 oz can yellow corn, drained

10 oz can Rotel, spicy or mild (I used a generic brand)

8 oz cream cheese, softened

1/2 tsp chili powder

1/2 tsp garlic powder (I used 1 tsp)

1/2 tsp salt

one handful or as (much as you want, really) cilantro, chopped

Directions:

Preheat your oven to 350 degrees and lightly grease a 9x13 inch baking pan. Mix together the corn, Rotel with the seasonings and stir in the cream cheese. Make sure everything is well combined and stir in the cilantro. Pour into your baking dish and bake for 20 minutes. Serve with crackers, tortilla chips or even use it on top of rice like I did. 

Amy's Crazy Corn Dip

Appetizer #1 - Potpourri Cheese

 The Year of Appetizers

Number One: Potpourri Cheese

    This recipe is in my second printing copy of The Good Housekeeping Cookbook, published in 1963. All I can say is this definitely is a 1960's era dip.  The consistency I ended up with was like a Pimento Cheese. I didn't know what to expect over all, but I think it tasted fine and I was good with the consistency (I just kept mixing until I liked it).  I am hoping that it tastes good after sitting covered in the refrigerator. You know that some things just taste better after the flavors have had a chance to "settle"? I am curious to see how it tastes on Tuesday.  I made this for my church ladies group potluck on Tuesday, so I will report back on how they like it (or not) and if I like it better after the flavors have "settled".  The original recipe says you can keep this in covered jars and that it keeps for weeks.  I tried it out on some crackers. I'm not sure that I would make this again, but I am glad I tried it (that is the goal of this blog; to try out recipes from my collection of cookbooks). You may like it a bit more than I did.  My notes in italics. 

Ingredients:

12 oz beer

1 1/2 lb cheddar cheese, grated

1/4 lb crumbled blue cheese

1/2 tsp salt

1 tsp dry mustard

2 tbsp butter or margarine, softened

1 tsp Worcestershire sauce

1/8 tsp Tabasco (I didn't have Tabasco, so I used the hot sauce I had on hand)

crackers for serving

Directions:

Open beer and let stand. Mix cheeses, salt and mustard. Blend in butter, Worcestershire sauce and Tabasco. Add beer slowly, with an electric hand mixer, until creamy. Store in a covered jar or dish. Makes about 5 cups. Serve as a dip with crackers or you could possibly use this as a sandwich spread. I am intrigued by the thought of making a grilled cheese sandwich using this in the middle.

The mixing did not go easily. After mixing the butter, Worcestershire sauce, Tabasco, cheeses, salt and mustard, I used my mixer, but I was making a mess, so I ended up using my potato masher to blend the ingredients a little better and then I used my hand mixer on medium to high until I was "happy" with the consistency. It is creamy, but with little chunky bits.  I think the consistency is a lot like that of Pimento Cheese. I tested this with butter crackers and it was fine. Even though this has not been my favorite recipe, you might like it! So, if you try it, let me know what you think.  

Potpourri Cheese 

Potpourri Cheese 

The Year of Pie

 The Year of Pie

    Well, this was a fun year. I discovered that I have problems with cream pies. Most of my cream pies didn't turn out as well as I'd hoped; it was the too soft consistency of the filling. I learned that I am still no better at pie crusts than I was at the beginning of the year, but I had fun trying. I made one pie (Peanut Pie) twice; once for the blog and once for my church ladies' group and found several that I really liked. I made both savory dinner pies and sweet dessert pies. I wanted a mix of flavors/fillings and crusts. I feel I succeeded with that goal. Most were pastry crusts, but there are a few graham cracker/cookie crusts. On tap for next year's blog theme is "Appetizers".  Follow along as I make at least two appetizers a month next year. It's going to be interesting!

My top five favorite pies in order are:

#1 - Chocolate Brownie Pie (Pie #24)

#2 - Bacon Cheese Pie (Pie #10)

#3 - Peanut Pie (Pie #1) 

#4 - Strawberry Cream Cheese Pie (Pie #14)

#5 - Pork and Tater Pie (Pie #3)

Honorable Mentions: Sweet Potato Praline Pie (Pie #20), Buttermilk Pie (Pie #2), To Die For Chocolate Chip Pie (Pie #7), Lemon Icebox Pie (Pie #19)

 

Pie Number 24 - Chocolate Brownie Pie

 The Year of Pie

Pie Number 24 - Chocolate Brownie Pie    

    This final pie in the Year of Pie is in the 1967 Betty Crocker's Pie Parade. The recipe says that it is a "rich, chocolatey version of pecan pie", but it didn't occur to me that it was actually going to turn out like it did with two separate layers; a pecan pie type layer on the bottom and brownie layer on top. This pie was easy. I recommend melting the butter and chocolate first, so it can cool a bit before mixing it with the other ingredients. The original recipe says to melt the chocolate and butter together over hot water; you can do this with either a double boiler or by adding the chocolate and butter in a glass bowl, fitted snugly onto a pan with hot water in it. I don't think it's really necessary, because as long as you heat on low, your butter and chocolate won't burn. Remove from heat and cool while you make the crust. 

I made this in a 9-inch pie pan. The pie "puffs" up while baking and you don't want the liquid filling to spill out when transferring to the oven. I thought the 9-inch pie pan was perfect. Finally, the recipe calls for pecan halves. I used chopped pecans, If you have chopped walnuts, that would work well also. 

    I made this pie for my New Year's Eve dessert. I served it with a nice dollop of whipped cream and a shaving of dark chocolate for decoration. This pie was really good. If you like brownies and if you like pecan pie, you really need to try this pie, because it was a delicious combination of the two. 

Ingredients:

2 squares unsweetened chocolate

2 tablespoons butter (I used unsalted)

3 eggs

1/2 cup sugar

3/4 cup dark corn syrup

3/4 cup chopped pecans (a good substitute would be walnuts)

9-inch pie shell (make your own or use store bought pastry)

dark chocolate bar (optional for decoration)

Directions:

Pre-heat oven to 375 degrees. In a pan on low, melt butter and chocolate. Prepare pie crust and line pie pan. In a large mixing bowl, beat together eggs, sugar and corn syrup, until just mixed (I used a hand mixer). Add the cooled chocolate mixture (If your chocolate mixture is too warm, it could cook the egg and you don't want that) and blend on low until well incorporated. Stir in chopped pecans or walnuts. Pour filling into prepared pie pan. Bake until set. Remove from oven and cool. Serve while still slightly warm or cold, with ice cream or whipped cream. Shave chocolate over top for decoration.

Chocolate Brownie Pie

Pie Number 23 - Butterfinger Pie

 The Year of Pie

Pie# 23 - Butterfinger Pie

    This recipe comes from the first cookbook I've ever had one of my recipes published in. In 2006, I randomly started listening to the Derek & Romaine Show (Derek Hartley and Romaine Patterson) on Sirius OutQ (a former channel on SiriusXM). Derek and Romaine's show concentrated on their own out and proud lives as a gay man and lesbian woman, as well as those of their listeners (open to all!). Derek and Romaine also were there for listeners who needed guidance, love, support and humor in navigating coming out (or not) to family and friends. Derek and Romaine were also there for those listeners like me, who were not LGBT, but were or wanted to be allies.  They gave much of themselves in helping their listeners. Derek and Romaine are the biggest reason why I am the LGBT ally that I am. I am 100% sure they've made a huge impact on so many others. 

    Years ago, SiriusXM dropped their show, along with so many others and Derek and Romaine eventually started their own show (DNR 2.0) which can be found at www.derekandromaine.com. They continue to be a support to their listeners, the LGBT community and allies. To learn more about them, go to their site. 

    This year I submitted my McGregor Cake recipe to them to be included in their Derek and Romaine's Fan Favorite Cookbook - Volume 1 and it was printed. So exciting!!! As I got my copy a few weeks ago, I selected a fan favorite recipe from the book to be included in my Year of Pie. This Butterfinger Pie recipe was submitted by Robin Autio. I've got my modifications/notes in italics for this very, easy recipe. I had to modify it because I didn't have the right amount of Butterfinger candy bars or whipped cream. I added some chopped, mini chocolate chips. It was delicious. 

    So, a quick "Thank You" to Derek and Romaine, for being the people you are and for bringing so much love and light to others. 

Ingredients:

6 (2 1/8 oz) Butterfinger candy bars, crushed (Like a doof I hadn't paid attention and only picked up a 12 pack of minis, so I added about 3/4 cup of chopped mini chocolate chips)

1 8 oz package of cream cheese, softened

1 8 oz container of Cool Whip (I also was only able to get a 6 oz container from the store I was at)

1 graham cracker crust (Buy a pre-made crust or make your own like I did)

whipped cream for decoration

chocolate for shaving

Directions:

In a large mixing bowl, blend the candy bars, cream cheese and Cool Whip. Use an electric hand mixer to get fluffiness. Gently spoon the mixture into your crust, sprinkle some extra crushed Butterfinger candy on top and chill for a few hours. Serve with a dollop or shot of whipped cream and a shaving of chocolate on top. This pie is sooooo good. It's rich, so you don't need a big slice.  Serves at least 8.

Optional: Try using a different kind of candy, like toffee or peanut butter cups. 

Graham Cracker Crust: 

1 1/2 cups finely crushed graham crackers

1/3 cup butter, melted

3 tablespoons sugar

Graham Cracker Crust Directions:

Mix together graham cracker crumbs, melted butter and sugar and press into a 9 inch pie pan. Press down and up the sides of the pie pan. 

Butterfinger Pie

Butterfinger Pie

Blueberry Muffins

 Blueberry Muffins

    From my favorite cookbook the Pillsbury Family Cook Book. Published originally in 1963, my copy is a sixth printing from 1970. I've been home sick for over a week (never did get confirmation on what virus I had), but on Saturday, I needed to eat and felt up to making some muffins. I'm trying to use up things I've had in my freezer, to make space, and had blueberries. So, I made these. It's a basic muffin recipe you can switch up as you like, with recipes for additions listed below the basic recipe. I baked these in my Pampered Chef square brownie bar pan. 

Ingredients:

2 cups all purpose flour

1/4 cup sugar

1/2 teaspoon salt

1 egg, beaten

1 cup milk

1/4 cup cooking oil or melted shortening (I used canola oil)

1 to 2 cups blueberries (However much you want, but remember that the more blueberries, the heavier they will be; I used close to 2 cups)

Directions:

Preheat oven to 425 degrees. Into a large mixing bowl, sift together flour, sugar and salt. Into a small bowl, combine egg, milk and oil/melted shortening. Slowly pour the wet ingredients into the dry ingredients and mix until there is no dry mix left. You need to stir until all is moist; being careful not to over mix. Stir in blueberries. Fill well-greased muffin cups 2/3 full and bake for 20 to 25 minutes. Serve warm with butter or your favorite topping(s).

Blueberry Muffins

Pie Number 22 - Lemonchick's Chicken & Vegetable Pie

 The Year of Pie

Pie Number 22 - Lemonchick's Chicken & Vegetable Pie

    This is my creation! 100% mine! I loved it. I really loved the seasonings I chose. The only two things I would do differently, is to bake at 375 degrees, not 350 degrees and I would make a gravy with 1 cup water, not 2 cups of water (it made too much gravy). I baked the pie for 35 minutes at 350, but ended up adding at least 15 more minutes. The crust never did get golden, but it was still a good crust.  If I'd baked it at 375 degrees for 35-40 minutes, I think the crust would have turned out more like how I wanted it to (golden). The first piece out of the pie pan did not come out very, well, but that was because it was still too hot. The second piece I had (the day after) came out just fine. I thought this creation of mine was really good and I hope you like it. 

Ingredients:

1 chicken breast diced

1 medium/large potato, peeled and diced

1/2 large onion, chopped

1 12oz bag frozen mixed vegetables, use the "steam in a bag" kind

1 cup water

1-2 tsp chicken bouillon (I used a low sodium variety)

3/4 tsp onion powder

3/4 tsp garlic powder, 

3/4 parsley flakes, 

3/4 tsp celery salt

3/4 tsp spicy chili seasoning 

3/4 tsp ground sage 

1/2 tsp salt, plus a sprinkle

1/2 tsp pepper, plus a sprinkle

canola oil

cornstarch

two-crust pie crust (unbaked)

Directions:

Heat oven to 375 degrees. Drizzle a bit of canola oil in a large heated skillet. In a saucepan, boil diced potato in water until softened, but not mushy. Drain cooked potatoes and set aside. Season diced chicken with a sprinkle of salt, sprinkle of pepper and 1/4 tsp of each of the rest of the seasonings and add to the skillet. Cook completely and remove from skillet. Add chopped onion to the same skillet and cook until translucent. Return chicken to skillet and turn burner to low. In a saucepan, boil 1 cup water and 1-2 tsp chicken bouillon. Use a little bit of water mixed with cornstarch, to thicken the bouillon into a gravy. If it is not thick enough, add a little more water/cornstarch mixture. 

Combine the gravy, potatoes, onion, chicken and vegetables. Pour into unbaked pastry shell, add top crust and crimp edges to seal crusts together. Cut slits into top crust and bake for 35 to 45 minutes or until crust is golden. Remove pie from oven and let cool. Serve pie with a sprinkle of parsley flakes if desired and serve with a garden salad. 

Serves 8

Lemonchick's Chicken & Vegetable Pie
(cooked by not golden)

The first piece of pie that I took out wayyyy too early.

The second piece of pie that came out wayyyy better.