Recipes Galore!
I have been swamped with emails requesting copies of the recipes I shared on Coulee Region Cooks last week. So, here ya go, peeps!!
BLT Pie
Use your favorite Pie crust or pick up a frozen one from U-Bake.
Pie filling:
Slice 4-5 medium tomatoes and then place in a colander to drain. if they are really juicy tomatoes, give them a squeeze.
Cook:
4-5 slices of thick cut bacon and set aside meat.
Caramelize:
1 large onion sliced in rings in bacon drippings
Add:
2.5 cups chopped Swiss Chard and Kale. Keep the greens slightly undercooked.
Place greens as the bottom layer of the pie.
Top with shredded bacon.
Top with tomatoes and rings of red onions.
Mix:
1/3 cup mayonnaise
2 cups cheddar cheese
Handful basil chopped
2 T rice wine vinegar
Add this mayo-cheese mixture to the pie.
Top the pie with second crust.
After the egg wash, bake at 375 until golden brown about 35-40 minutes.
BLT Pie
Use your favorite Pie crust or pick up a frozen one from U-Bake.
Pie filling:
Slice 4-5 medium tomatoes and then place in a colander to drain. if they are really juicy tomatoes, give them a squeeze.
Cook:
4-5 slices of thick cut bacon and set aside meat.
Caramelize:
1 large onion sliced in rings in bacon drippings
Add:
2.5 cups chopped Swiss Chard and Kale. Keep the greens slightly undercooked.
Place greens as the bottom layer of the pie.
Top with shredded bacon.
Top with tomatoes and rings of red onions.
Mix:
1/3 cup mayonnaise
2 cups cheddar cheese
Handful basil chopped
2 T rice wine vinegar
Add this mayo-cheese mixture to the pie.
Top the pie with second crust.
After the egg wash, bake at 375 until golden brown about 35-40 minutes.
Buffalo Chicken Pretzels
2 soft pretzels rolls from U-Bake
1 cup chicken breast, shredded
1/2 cup celery, diced
2 tablespoons light mayonnaise
1 tablespoon hot sauce
1/4 cup monterey jack cheese
In a small bowl, combine the chicken breast, celery, light mayonnaise, and hot sauce. Divide the mixture evenly between the two pretzels, spreading to coat the top of the pretzel. This is easier if your pretzels don’t have giant holes in them. Top with the monterey jack cheese, and broil for 4-5 minutes, until the chicken mixture is warmed through and the cheese is bubbly and golden.
Salmon Dip
1 lb. can Salmon (I use Demings Red Salmon)
1 lb. can Salmon (I use Demings Red Salmon)
1 8oz. cream cheese (original, not low fat)
1 tsp lemon juice
1 tsp lemon juice
2 tsp grated onion
1 tsp prepared horseradish
1/4 tsp salt
1/4 tsp liquid smoke
1/2 cup chopped pecans
1/2 cup chopped pecans
3 tsp snipped parsley
Drain and flake salmon. Take out skin and bones. Combine salmon with the next 6 ingredients, mix and chill. Combine the nuts and parsley. Shape into an 8x2 log and roll it in the nuts and parsley.
Apple Dumplings
2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla
cinnamon
1 small can Mountain Dew
Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.
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