Amish Caramel pie

Amish Caramel Pie 

3 cups brown sugar
3 cups water
2 tablespoons butter
1 cup all-purpose flour
3 cups milk
6 egg yolks
2 pie shells, baked

Mix together flour, milk, and egg yokes. Set to the side. Boil brown sugar, water, and butter together for 2 or 3 minutes for a good strong caramel flavor. Slowly stir flour mixture into boiling syrup, stirring constantly until it comes to a boil. Remove from heat; cool 5 minutes and stir once. Pour into 2 baked pie shells. Top with either a meringue from the egg whites or allow pie to cool and top with whipped cream.

Amish Breakfast Casserole

1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups shredded cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/ 4 cups shredded Swiss cheese

In a large skillet, cook bacon and onion until bacon is crisp; drain. In a bowl combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13 x 9 x 2 baking dish. Bake, uncovered, at 350 degrees for 35–40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.

Amish Peanut Butter Pie

Amish Peanut Butter Pie 
3/ 4 cup powdered sugar
1/ 2 cup creamy peanut butter
1 cup sugar, divided
3 cups low-fat milk, divided
3 large eggs, separated
6 tablespoons cornstarch, divided
3 tablespoons flour
1/ 4 teaspoon salt
2 tablespoons butter
2 teaspoons vanilla, divided
1 pie shell, baked
1/ 4 teaspoon cream of tartar

Beat together the powdered sugar and peanut butter till the mix is crumbly; set side. In a large, heavy saucepan, combine 2/ 3 cups sugar and 2 cups low-fat milk; heat to scalding or possibly till bubbles start to form on the bottom. Don’t let it boil. Meanwhile, in a medium bowl, beat the egg yolks to mix; blend in 3 tablespoons cornstarch, flour, and salt. Stir to make a paste. Whisk in the remaining cup of cool low-fat milk, whisking till the mix is smooth. Pour in some of the warm low-fat milk mix, stirring to combine. Add in mix in bowl to the low-fat milk in the saucepan. Cook over medium-low heat, stirring constantly, till the mix bubbles up in the center. Add in the butter and 1 teaspoon vanilla. Remove from heat and let the custard cool. Preheat oven to 350 degrees. Sprinkle 2/ 3 of the crumbly peanut butter mix in the bottom of the baked (and cooled) pastry shell. Pour the cooled custard mix over the top. In a large mixer bowl, place the egg whites, cream of tartar, and remaining 1 teaspoon vanilla. Beat till stiff peaks form. Gradually, while beating, add in the 4 tablespoons remaining sugar and 3 tablespoons remaining cornstarch. Continue beating until the eggs whites are very thick and glossy. Spread meringue on top of pie; sprinkle the remaining peanut butter mix on top. Bake for 10 to 15 minutes; watching carefully, or possibly till the meringue is golden. Chill and serve.

Hamburger casserole

2 pounds hamburger
1 medium onion, diced
1 can cream of mushroom soup
1 can water
6 medium potatoes, peeled and cubed salt and pepper to taste

Brown hamburger and onion. Add soup, water, potatoes, and seasoning. Bake in casserole or cook in a skillet, stirring occasionally. Meal is done when potatoes are tender.

Cornbread Hamburger Pie

1 pound ground beef
1 large onion, chopped
1 can (8 oz.) tomato sauce
1 teaspoon salt
1 tablespoon chili powder
1/2 cup chopped green pepper
1 3/4 cup water
1/2 teaspoon black pepper
1 can (12 oz.) whole kernel corn

Corn bread mix (prepare as on package but do not bake) Brown ground beef and onion in skillet. Drain. Mix in the other ingredients and let simmer for 15 minutes. Pour into a greased casserole dish. Top with corn bread mix. Bake at 350 degrees for 20 minutes.

Roasted Brussels Sprouts

Roasted Brussels Sprouts

Heat 2 tablespoons olive oil in a small skillet over medium heat; add 2 chopped garlic cloves and 1/2 teaspoon each cumin seeds and kosher salt and cook 2 minutes. Stir in 1 tablespoon brown sugar, the juice of 1/2 lemon, and a pinch of red pepper flakes. Toss with 1 1/4 pounds halved Brussels sprouts on a baking sheet. Roast at 450 degrees F until tender, 18 to 24 minutes. Toss with torn cilantro.

Brussels Sprouts with Anne Burrell for Food Network Magazine

·        2 pounds Brussels sprouts, trimmed

·        Extra-virgin olive oil

·        Kosher salt

·        Pinch of red pepper flakes

·        1/3 cup pine nuts

·        6 ounces slab bacon, cut into lardons

·        Parmigiano-reggiano, for topping 

Preheat the oven to 400 degrees F. Cut the Brussels sprouts in half lengthwise, from top to bottom. Toss the sprouts with olive oil, 1/2 teaspoon salt and the red pepper flakes on a baking sheet. Put in the oven and roast until tender, about 20 minutes. Toast the pine nuts on a separate baking sheet in the oven for the last 5 minutes of roasting the sprouts. While the sprouts are roasting, put the bacon in a small saute pan with a splash of olive oil and bring the pan to medium heat. Cook the bacon until crispy, 7 to 8 minutes. Remove from the pan. Toss the roasted Brussels sprouts with the crispy bacon and toasted pine nuts. Using a peeler, shave a few slices of parmigiano on top.

Rachael Ray’s Brussels Sprouts

·        3 slices bacon, chopped

·        1 tablespoon extra-virgin olive oil, 1 turn of the pan

·        1 shallot, chopped

·        1 1/2 pounds Brussels sprouts, trimmed, small sprouts left whole, larger sprouts halved

·        Salt and pepper, to your taste

·        1 cup chicken broth

Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels sprouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.