Harvest Pie / Tarts

The name of this pie definitely conjures up a cornucopia  of fall flavors. The idea of combining fruit and vegetables has forever appealed to me.

I have always had a love for zucchini as far back as I can remember. Even though it is served as a vegetable, its technically a fruit because it comes from a flower. It has a golden blossom that grows under the leaves.

A member of the gourd family, zucchini is an easy to grow, summer squash, native to Central America and Mexico. Zucchini became quite popular after the 1940’s with the interest in Italian cookery.

In 1992, I came across a recipe in a little ‘Pillsbury Classic Cookbook’ for HARVEST PIE.  It had a great combination of apples, zucchini, carrots and spices. If you like these ingredients, this ‘classic’ will become a favorite fall ‘go to’ dessert recipe for you.

Harvest Pie
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Servings
6
Servings
6
Harvest Pie
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Servings
6
Servings
6
Instructions
  1. Preheat oven to 425 F. Line a 9-inch DEEP pie with pastry.
  2. In a large bowl, combine apples, zucchini, carrots, nuts & flour; toss to coat.
  3. In a medium bowl, beat brown sugar & margarine until well blended. Add cinnamon, nutmeg, salt, lemon juice, vanilla, orange zest & 2 eggs; blend well. Add to apple mixture; mix well.
  4. Spoon filling into pie crust-lined pan. Top with second crust & flute; slit crust in several places. In a small bowl, blend egg & water; brush over top crust. Bake for 40-50 minutes or until deep golden brown. Cover pie loosely with foil during the last 15 minutes of baking to prevent excessive browning.
  5. Serve with whipped cream if desired.
Recipe Notes
  • Oven temperatures often vary, so if you prefer, bake pie at a bit lower temperature.
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‘Retro’ Lemon Pudding Cheesecake Pie

Spring has finally arrived (at least that’s what the calendar says)!  It’s time to bring our taste buds out of hibernation and put our winter favorites on the back burner in favor of fresh spring flavors. Nothing says spring more than the taste of lemon. Fabulously versatile, lemons create a zesty, fresh flavor perfect for some spring zing.

I believe Lemon Meringue Pie  entered the mainstream culture in the 1940’s and remained popular through the 50′ and 60’s. It was definitely one of those desserts that most men of that time, including my dad, just loved. 

In doing a little research on the subject, it seems in 1951, the Sunkist lemon producers came up with a ‘new idea’. It was a Lemon Cheesecake pie in a graham wafer crust. It was advertised to be quick, easy, inexpensive as well as delicious! 

In March of 1959, the  Family Circle  magazine published a recipe for a Lemon ‘Pudding’ Cheesecake  pie. This version required no cooking  and basically had only about four ingredients. The idea appears to have been one from ‘General Foods’  using their Jell-o Instant Lemon Pudding  mix. It hardly seems it could be much easier than that.

In the spring of 2004, I saw a recipe on kraftcanada.com  for a more current remake of this recipe. Of course it takes longer to make and uses twice the amount of ingredients but sounded real good.

Just for fun, I decided to make the 1959 version with the addition of some lemon zest for a more vibrant lemon flavor.

'Retro' Lemon Pudding Cheesecake Pie
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Servings
4-6
Servings
4-6
'Retro' Lemon Pudding Cheesecake Pie
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Servings
4-6
Servings
4-6
Instructions
Graham Crust
  1. In a bowl, combine graham crumbs, sugar & melted margarine. Mix well. Reserve 1/4 cup of mixture for topping. Press remainder on bottom & up sides of an 8-inch pie pan or spread evenly on the bottom of an 8-inch spring form pan.
Filling
  1. In a bowl, soften cream cheese, blend with 1/2 cup milk. Add remaining milk, lemon zest & pudding powder mix. Beat on low, just until well mixed, about 1 minute (do not overbeat). Pour filling into graham crust. Sprinkle top with remaining 1/4 of crumbs. Chill at least 1 hour.
Recipe Notes
  • Just a little side note -- On April 16, 2016 I had published a blog which featured a  No-Bake Lemon Cheesecake. It was one of the first cheesecakes my mother made.  It used lemon jell-o powder and was extremely light tasting. We loved it!
  • I tried making the filling with 1% milk & light cream cheese as well as adding some food color to brighten it up, all adjustments worked out real good. Definitely made it a guilt-free dessert!
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Fresh Salmon Roll-Ups

As I have mentioned in previous blogs, Brion and I never pass up the opportunity to have a good fish/seafood meal. Living in the prairie province of Alberta, Canada, fresh fish is not always readily available. This week when we checked out the fish department at the grocery store, they were featuring ‘wild’ fresh salmon. Along with enjoying our salmon for supper it brought back some very special memories I’d like to share with you today.

I’m not sure if you have heard of or maybe you have visited the island of Burano in northern Italy. Situated 7 km from Venice, it’s just a short, 40 minute trip by Venetian water taxi or ‘vaporetto‘. Burano is an old fishing village, whose traditions date back to Roman times. Fishing was the main source of income for most of Burano’s history but the number of fisherman has greatly declined over the years.

Although the island was settled in the 6th century, its significance came in the 16th century. At that time women on the island began making lace with needles. Due to competition from cheaper machine made lace from Asia and dwindling interest among young people both in making lace and using lacy linens, the industry is dying out. 

With a population of less than 3000, this little, densely built-up island is interwoven by canals filled with colorful fishing boats which match the rainbow of colored houses. The first homes of Burano were built on raised piles, with walls made of woven canes and afterwards plastered with mud. Later these houses were replaced with ones made of bricks and the inhabitants began painting them with bright colors. The origin of the colors is unknown but as the story goes that years ago, when the fishermen returned from sea, they couldn’t recognize their homes through the fog, so they started painting them different colors. The houses follow a special color pattern, based on a specific system that has been in place since the village was founded. If you are a resident of the island, and wish to paint your house, you must send a request to the government, which responds by making a note of the colors permitted for that specific lot of houses.

Another interesting Burano sight is the ominously leaning, bell-tower of the church of St. Martin Bishop. The tower rises some 160 feet with the tower leaning 6 feet from its axis. Yikes!

Brion and I had the opportunity, while on a vacation one year with the Trafalgar Tours,  to visit the island of Burano. We boarded the ‘water taxi’ which took across the lagoon to the island. It like you were stepping into a postcard with its brightly colored houses and clothes hung out to dry on lines strung across second-story windows. Extra splashes of color came from the many flower boxes. As we strolled through the narrow streets, many ladies were sitting in the sun, chatting with their neighbors, while making their intricate and beautiful Burano Lace.

The highlight of the afternoon came when we were treated to a fabulous seafood lunch at a local restaurant. I’m not quite sure how to best describe this meal other than it was ‘just incredible’. 

Memories are priceless gifts to savor!

Fresh Salmon Roll-Ups
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Servings
3-4
Servings
3-4
Fresh Salmon Roll-Ups
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Servings
3-4
Servings
3-4
Ingredients
Servings:
Instructions
  1. Cook rice. Place salmon fillet in a large plastic bag. 'Gently' pound to flatten to an even thickness. Slice bag down one side and across bottom; open out & set aside in refrigerator.
  2. Microwave broccoli florets about 1 minute; chop. Shred cheese. Melt margarine & add spices; stir well.
  3. Preheat oven to 400 F. Combine rice, broccoli & cheese with 2/3 margarine/spice mixture. Spread 2/3 of the filling evenly over salmon; pat down. Using the help of the plastic bag, roll filled salmon up in a jelly-roll style. Line a 9 x 13-inch baking pan with foil & spread remaining filling in it. Place salmon roll on top, pushing under layer close up around roll. Spread remaining butter sauce over salmon roll. Bake for 20-25 minutes. Slice & serve.
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‘Kartoffelpuffer’ – German Potato Pancakes

Today is Shrove Tuesday or Pancake Day. The date can be any time between February 3rd and March 9th. It is exactly 47 days before Easter Sunday, based on the cycles of the moon. The expression ‘Shrove Tuesday’ comes from the word shrive, meaning ‘absolve’. This day is observed by many Christians who make a special point of self-examination of considering what wrongs they need to repent and what amendments of life or areas of spiritual  growth they especially need to ask God’s help in dealing with.

Shrove Tuesday precedes Ash Wednesday or the first day of Lent. Popular practices, such as indulging in food that one sacrifices before commencing the fasting and religious obligations associated with Lent.

FASTNACHT, (or Shrove Tuesday) is celebrated throughout Germany with masquerades, carnival processions and ceremonials that vary in character according to locality and folk custom. Fasching is Germany’s version of Mardi Gras, a French term for ‘Fat Tuesday’. This carnival climaxes on the night before the fast. It’s roots go way back to ancient Roman times.

Fastnachts are yeasted doughnuts that are eaten in Germany instead of pancakes. Typically they have no hole or filling and are dusted with powdered sugar. The rich treats presented a way to use up all of the butter, sugar and fat in the house prior to the self-denying diets of Lent.

GERMAN POTATO PANCAKES  are my Shrove Tuesday meal. I definitely grew up enjoying pancakes and with the many flavor options of today how could you not like them! 

Kartoffelpuffer - German Potato Pancakes
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Sour cream or applesauce make great compliments to this meal.
Servings
14 pancakes
Servings
14 pancakes
Kartoffelpuffer - German Potato Pancakes
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Sour cream or applesauce make great compliments to this meal.
Servings
14 pancakes
Servings
14 pancakes
Ingredients
Servings: pancakes
Instructions
  1. Par boil potatoes; cool slightly so you can peel & grate them. In a small bowl, combine next 6 ingredients. In a separate dish, whisk together melted margarine, buttermilk & eggs. Carefully combine wet & dry ingredients, stirring only until just blended.
  2. Heat a non-stick griddle to 350 F. Fold potatoes into batter. Using a 1/4 cup measure, place batter on grill, spreading slightly. Brown lightly on both sides.
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Chili Con Carne with Cornbread

At this time of year, this hearty, easy to prepare meal seems to fit in nicely. Here in northern Alberta, Canada we are still in the midst of those cold winter temperatures.

Since the first recorded recipe, chili has been reinvented to include different spices and ingredients changing basic things like beef to chicken, chili peppers to jalapeno peppers and tomato sauce to chicken broth. The fact remains, it’s a great meal no matter what recipe you use or what the weather conditions are. 

Chili con carne, which is Spanish for ‘chili with meat’,  is a spicy ‘stew’ containing meat (usually beef) chili peppers or spice, tomatoes, garlic, onions and beans. Geographic and personal tastes involve different types of meat and ingredients. There has been much discussion and dispute that the word ‘chili’ applies only to the basic dish, without beans and tomatoes.

When Brion and I spent three months in Ecuador, we had rented a furnished apartment. The kitchen was very basic, but I could still enjoy preparing our meals. Being in Ecuador, one would have thought something as common place as ‘chili powder’ would be no problem to buy. After much searching, we finally gave up and I concocted my own version using black pepper, garlic powder, cayenne powder, onion powder, dried oregano and cumin. It actually tasted quite good. Cooking in Ecuador was a real learning curve. Due to the fact that even though you could buy similar ingredients to home, they tasted somewhat different.

Thinking back to my mother’s cooking, I don’t recall much about her chili but the cornbread she served with it was ‘to die for’. Once again, I’m sure so much of it was time and place.

Cornbread is a generic name for any number of quick breads containing cornmeal and are leavened with baking powder. The quintessential late 20th to early 21st century recipe contains baking powder for convenience, sugar for sweetness and flour and eggs for lightness. Cornbread is an interesting recipe to track through the past few centuries. It is such a prolific crop, grown in America, that it was consumed across class, race and regional lines. Corn lends itself to change very easily, giving way to variations of cornbread recipes. Although traditional cornbread was not sweet at all, regional preferences for sweetness in the recipe have developed.

In order to bake some cornbread in Ecuador, we purchased a package of yellow corn meal. Although it seemed to be very finely ground, I was able to make it work and we really enjoyed it. One day, while we were out walking we came upon a street vendor selling something called ‘Humitas’. We purchased a couple to take back to the apartment to try. Humitas are made of ground young corn, seasoned with egg, butter and possibly cheese wrapped in a corn husk and steamed. These had a bit of anise flavor which gave them a real unique flavor. Humitas are one of the most traditional of Ecuadorian recipes. The ingredients can vary by region, town or even in family recipes and can be sweet or salty. They differ from corn tamales in that they are steamed rather then boiled or baked. The corn used in making them is called ‘choclo’, also known as Peruvian or Cusco corn (named for the capital city of the Incas). This Andean corn has extra large, bulbous kernels almost five times larger than North American corn with a creamy texture. Every so often during our stay in Ecuador, we made a point of treating ourselves to some.

My story has got a little ‘long winded’ today, but I hope you have enjoyed it. I am posting my ‘tried and true’ recipes for Chili & Cornbread.  Hope you give them a try and enjoy!

Chili Con Carne with Cornbread
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One of those 'stick to your ribs', comfort food meals!
Servings
4
Servings
4
Chili Con Carne with Cornbread
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One of those 'stick to your ribs', comfort food meals!
Servings
4
Servings
4
Ingredients
Cornbread
Servings:
Instructions
Chili
  1. In a large skillet, brown beef, onions, green pepper & spices until meat is thoroughly cooked & any liquid has evaporated. Stir in tomatoes, tomato sauce, beans & water. Cook over medium - high heat until bubbly. Reduce heat to medium; simmer, covered for 30 minutes, stirring occasionally.
Cornbread
  1. Preheat oven to 350 F. Line an 8-inch round baking pan with parchment paper or a mini loaf pan. In a food processor or blender, pulse first 5 ingredients for a few seconds. Place in a large mixing bowl. In a small bowl, whisk together melted margarine, milk & egg. Combine wet & dry ingredients, mixing only until moistened; batter should be lumpy. Pour into baking pan(s) & bake for 20 minutes or until test done. Serves 8
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Brownie Fudge Pudding

If you grew up in the 60’s, you probably remember ‘brownie fudge pudding’. Those wonderful pudding cakes every homemaker was making. The ultimate time saver because it could be mixed and baked all in the same dish.

Pudding cakes offer two treats in one. While baking, the cake portion rises to the top and a creamy pudding-like sauce forms on the bottom. They can also come in a variety of flavors and can even be made with fresh fruit. Adding fruit, such as blueberries or cherries, makes a pudding cake even better than a regular fruit cobbler in that it develops a thicker, richer sauce around the fruit than most cobblers would.

This dessert is relatively low in fat and it really isn’t necessary to add an extra topping, although ice cream or whipped cream are good. At the time my mother was making this dessert, it was only the chocolate version. It’s definitely one of those classic recipes that has never been forgotten.

Brownie Fudge Pudding
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Serving it parfait style adds a bit of elegance to this ordinary little pudding.
Servings
8
Servings
8
Brownie Fudge Pudding
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Serving it parfait style adds a bit of elegance to this ordinary little pudding.
Servings
8
Servings
8
Ingredients
Servings:
Instructions
  1. Preheat oven to 350 F. In an 8 x 8 inch baking dish, combine first 5 ingredients. Add milk, margarine & walnuts; combine. Spread batter evenly in dish (batter will be stiff). Sprinkle brown sugar & 1/2 cup cocoa over batter.
  2. Pour boiling water over all & bake for about 40 minutes or until batter rises to the top & is baked through.
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Halloween Brownies

Halloween means many things to different people. When I think back to Halloween when I was growing up on the farm, it was fairly ‘low key’. My mother did all that she could to make it fun for us — carving jack-o-lanterns, bobbing for apples and making a special treat of popcorn balls. My dad had his own point of view of such a holiday that being, ‘if he wanted his kids to have candy he would buy it for them’, as opposed to us asking the neighbors for it. Nevertheless, the world didn’t end because of it. There was always the school parties in grade school to ‘dress up’ for that were fun. Looking back at some photos of my sister Loretta and I in our costumes brings back some treasured memories.

Something Loretta and I always had in common was being adventurous. An almost forgotten memory came back to me as I was thinking about my Halloween blog. Whenever we got the chance to explore something mysterious that was right up our alley. One such occasion  arose one day when we decided to investigate an old empty farm house. This house was 2 or 3 miles from our farm. The land itself was being farmed by a neighboring farmer and  was posted ‘No Trespassing’. Nevertheless, this intriguing old  ‘haunted house’  was like a magnet for us. If I remember correctly, it took a little bit of doing to get in but we managed it. For being such an old house, I recall the inside being quite unique in its design. It had one of those staircases that you see in the movies. We went upstairs and snooped around. Of course, to add to the intrigue, one room was locked. When we listened we could hear a distinct buzzing or humming sound. After figuring out how to get in, to our surprise wasps had made it their home. The floor was covered with a huge pile of dead wasps but there was still lots of live ones buzzing around. At this point we decided we best call it a day and leave. Just when we were about to go the farmer had come and was working in the fields close to the buildings. Not to be caught ‘trespassing’ we hid by a granary, then high-tailed it out of there as soon as the coast was clear. Although our haunted house adventure didn’t happen on Halloween it left lasting memories.

It seems every year we have less and less kids ‘halloweening’ in our neighborhood. Either the weather is too cold or it’s just a safer idea to go to the many malls in the city. We have been very lucky to have great neighbors on either side of us. One couple has two little boys and the other, two little girls. I thought I’d like to do something special for the four of them this Halloween. I seem to always have many recipe ideas stored in my head. They are constantly under mental construction and revision every time my feet touch the kitchen floor. Putting a new spin on an old idea never stops with me. In 1969 / 1975, the Better Homes and Gardens company published a couple of cookbooks that had an oatmeal brownie in them called Tri-Level Brownies. So here we are, a vintage brownie with some spookiness for Halloween! Hope they will like them.

Halloween Brownies
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Three layers of decadence, including crunchy oatmeal, nutty chocolate and smooth fudge frosting.
Servings
16 squares
Servings
16 squares
Halloween Brownies
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Three layers of decadence, including crunchy oatmeal, nutty chocolate and smooth fudge frosting.
Servings
16 squares
Servings
16 squares
Ingredients
BOTTOM Layer of Brownies
MIDDLE Layer of Brownies
Fudge Frosting
White Chocolate Designs
Servings: squares
Instructions
Bottom Layer
  1. Preheat oven to 350 F. Line a 9 x 9-inch baking pan with parchment paper. Combine all bottom layer ingredients until crumbly. Pat into prepared pan; bake for 10 minutes.
Middle Layer
  1. In a double boiler, melt chocolate, remove from heat & add margarine. Stir until combined & slightly cool; add beaten egg & sugar. In a small bowl, combine flour, baking powder & salt. Add to chocolate mixture alternately with combined milk & vanilla. Fold in walnuts. Carefully spread batter over baked bottom layer. Bake for 20- 25 minutes; cool & slice into 16 squares.
Fudge Frosting
  1. In a double boiler, melt chocolate & margarine; stirring constantly. Remove from heat, cool slightly; stir in powdered sugar & vanilla. Blend in hot water & beat until smooth consistency. Spoon icing into a piping bag that has been fitted with a star tip. Top each square with a rosette of icing & decorate with white chocolate Halloween designs.
White Chocolate Designs
  1. In a small double boiler, melt chocolate wafers. Pour melted chocolate into a piping bag fitted with a fine tip. Place a large piece of waxed paper on a flat surface with a printout of Halloween shapes underneath. Free Halloween templates can be found at blog.candiquik.com Trace shapes & fill in after. Allow to set completely, then peel shapes from waxed paper & press lightly on top of icing rosette.
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Zucchini / Apple Bundt Cake with Limoncello Drizzle.

No doubt the biggest problem vegetable gardener’s have with the squash ‘family’, is it’s frightening productivity even when growing conditions are marginal. It’s growth is so rapid that when heat and moisture are ideal, you could be picking your zucchini daily. That being said, there’s no such thing as too much zucchini in my opinion. A member of the gourd family, its versatility is amazing! From appetizers to dessert, zucchini covers every recipe category.

This Zucchini-Apple Bundt Cake  is a healthy veg/fruit combo topped with a refreshing Limoncello Glaze. Authentic limoncello is made from Italian lemons, which come from the Amalfi coast in Italy. Families have passed down recipes for limoncello for generations, as every Italian family has their own recipe. In the winter of 2013, Brion and I spent some time travelling Italy. It was in Sorrento where we tasted limoncello for the first time and loved it.

Zucchini / Apple Bundt Cake with Limoncello Drizzle.
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Zucchini, apple & limoncello create an explosion of flavors in this moist bundt cake.
Servings
14
Servings
14
Zucchini / Apple Bundt Cake with Limoncello Drizzle.
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Zucchini, apple & limoncello create an explosion of flavors in this moist bundt cake.
Servings
14
Servings
14
Ingredients
Zucchini-Apple Cake
Apple Streusel Filling
Limoncello Glaze
Servings:
Instructions
Apple Streusel Filling
  1. Peel & chop apples. In a small bowl, combine apples with remaining filling ingredients & mix well. Set aside. If you prefer, you can cook everything except nuts for 3-4 minutes & then stir in nuts. Cool before adding to cake.
Zucchini-Apple Cake
  1. In a large bowl, beat zucchini, sour cream ( or yogurt), sugar, egg whites, oil, egg & vanilla until well blended. In a small bowl, combine flour, baking powder, baking soda & salt; gradually beat into zucchini mixture until blended.
  2. Preheat oven to 325 F. Spray & flour a bundt cake pan. Spread 1/3 of the batter in pan; spoon 1/2 of filling carefully over cake. Top with another 1/3 of cake batter then remaining filling, finishing with last 1/3 of cake batter.
  3. Bake for about 50 minutes or until a toothpick inserted near center comes out clean. Cool for 5-10 minutes before removing from pan to a wire rack to cool completely.
Limoncello Glaze
  1. In a small dish, mix together powdered sugar & limoncello liqueur. When cake is cool, drizzle slowly over top.
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Stuffed Summer Vegetables with Herb / Cheese Bread Sticks

Anyone growing a vegetable garden will now be reaping the benefits of all your hard work. Have you ever stopped and thought about how many summer vegetables are fantastic for hollowing out and stuffing? Any vegetable with a fairly sturdy shape can become an edible vessel for dinner. All we need to do is scoop out the middle and fill the inside with a stuffing of our choice. A little time in the oven until everything is heated through and dinner is ready!

When my siblings and I were growing up, my mother had many unique ways of teaching us how to take responsibility. On one side of her huge farm vegetable garden, she designated a ‘strip’ each for the three of us older siblings. The strips were each about 4 feet (1.22 m) wide and the length of her garden. The deal was that we could grow whatever we choose to, but it was ours to weed and care for all summer. At the end of the season, it was fun to see who had the most success. One of my sisters absolutely loved to grow pumpkins as they grew fast and large. I can’t really remember my mother stuffing a lot of vegetables but the idea of stuffing ‘things’ always appeals to me. The blended flavors make for some pretty tasty meals.

I couldn’t resist making a few kinds even if I’m not a vegetable gardener. These blog recipes have been adapted from tasteofhome.com which just happens to be one of my favorite recipe companies.

Stuffed Onions, Tomatoes & Zucchini with Herb / Cheese Bread Sticks
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If your a vegetable lover, this meal is for you.
Servings
6
Servings
6
Stuffed Onions, Tomatoes & Zucchini with Herb / Cheese Bread Sticks
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If your a vegetable lover, this meal is for you.
Servings
6
Servings
6
Ingredients
Onion Filling
Tomato & Zucchini Filling
Servings:
Instructions
Stuffed Onions
  1. Cut a 1/2" thick slice from tops; discard. Trim just enough off bottom for onions to stand upright. Scoop out all but outer 2 or 3 layers from each onion. Chop scooped out onion reserving 2/3 of it for tomato/zucchini filling.
  2. Cook bacon until crisp; transfer to a paper towel, reserving fat in skillet. Add onion, celery, salt & pepper to skillet; saute, stirring until vegetables are softened, about 5 minutes. Add garlic & saute, stirring about 1 minute. Transfer mixture to a bowl & stir in spinach, bread crumbs, margarine, chicken broth & bacon; cool.
  3. Preheat oven to 425 F. Arrange onion shells, open sides up, in a small baking pan. Add 1/2 cup water & cover tightly with foil. Roast onions until JUST tender. Do not over bake! Remove from oven. Lift carefully to work surface & fill with stuffing. Set aside until tomatoes & zucchini are prepared.
Stuffed Tomatoes & Zucchini
  1. Cut a thin slice off the top of each tomato; remove core, discard. Using a melon baller, scoop out pulp, leaving a 1/2" shell. Reserve pulp. Invert tomatoes onto paper towels to drain. Slice each zucchini into thirds. Using melon baller, scoop out centers, leaving one end of each piece in tact to hold filling.
  2. In nonstick skillet, cook turkey & reserved, chopped onion until meat is no longer pink; drain. Stir in basil, salt, pepper & reserved tomato & zucchini pulp; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes. Stir in rice, cheese & pesto; heat through. Cool slightly; spoon into tomato & zucchini shells.
  3. Preheat oven to 350 F. Place any remaining filling in the bottom of a 9 x 13-inch baking pan. Place stuffed onions, tomatoes & zucchini on top. Bake, uncovered, for about 20-25 minutes. Do not over bake as it is best when vegetables still have a bit of crispness rather than being completely soft or mushy.
Herb / Cheese Bread Sticks
  1. In a large bowl, combine the first 8 ingredients. Cut in butter until mixture resembles fine crumbs. In a small dish, beat egg & divide. In another dish, whisk yogurt with 1/2 beaten egg. Stir into dry ingredients until mixture forms a ball.
  2. Preheat oven to 400 F. Divide into 12 pieces & roll each into an 8" length. Lay on a parchment lined baking sheet. Brush with remaining beaten egg & sprinkle with poppy seeds. Bake for about 20 minutes or until golden. Cool on wire rack.
Recipe Notes
  • Don't hesitate to add some tomato sauce to your tomato/zucchini filling if you think it needs a little more flavor.
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Raspberry Vanilla Cream Pie

Summer’s bounty of fresh fruit is so hard to resist. Raspberries for instance — vividly pink, exquisitely perfumed and very delicate. I think I’ve tried to use them in everything imaginable. For one company event some years ago, I was trying to come up with a sauce that would take my cream puffs to the ‘next level’. I decided to put some Chambord raspberry liqueur in it. Chambord is created using black and red raspberries, vanilla, citrus peel, honey and hints of fragrant herbs. I definitely could say I think I ‘nailed it’ with that raspberry drizzle.

Although the red raspberries seem to be the most popular and well known, I have tasted the gold ones as well. Fall Gold raspberries ripen in the late part of the season becoming very large and sweet. If you get a chance, they are certainly worth trying.

It seems strange that raspberries are actually a member of the rose ‘family’ and not considered a true berry. Irregardless, they are certainly delicious to eat and always give such great eye appeal to everything they are used in. Pie has become such a global favorite, you might say, it’s a work of art that comes easily. Today’s blog recipe for Raspberry Vanilla Cream Pie  has always been one of my favorites. 

Raspberry Vanilla Cream Pie
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Showy and delicious!
Servings
6-8
Servings
6-8
Raspberry Vanilla Cream Pie
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Showy and delicious!
Servings
6-8
Servings
6-8
Ingredients
Oat Pie Crust
Raspberry Filling
Servings:
Instructions
Oat Pie Crust
  1. In a large bowl, combine the flour, oats, pecans, (sugar) & salt; bend in margarine until resembles coarse crumbs. Press onto the bottom & up the sides of a 9" pie pan. Bake at 400 F. for 12-15 minutes or until lightly browned. Cool on a wire rack.
Raspberry Filling
  1. In a large saucepan, heat water over medium heat. Whisk in pudding mix. Cook & stir for 5 minutes or until thickened & bubbly. Whisk in jell-o until completely dissolved. Remove from heat; cool slightly. Gently fold in raspberries. Spoon into cooled crust. Chill for at least 3 hours or overnight. Serve with a dollop of Cool Whip or Dessert Topping or decorate with a design.
Recipe Notes
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