Author Archives: dixieskitchen

Feb8

German Apple Pie

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German Apple Pie

I love apples just about every way you fix them or in just about everything.  This may not be the prettiest pie, but it sure was devoured fast.  I’m not great at making pie crust, but this came out very well, easy to cut and didn’t crumble.  Next time I make it, I will not use quite as many apples.  It spilled over a little in oven so be sure you put it on a cookie sheet before you put it in the oven.  Did I say this was devoured?

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 1 teaspoon vanilla extract
  • 2 – 3 tablespoons ice water

Filling

  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 4 1/2 to 6 cups peeled, sliced, tart apples (I used 6 cups)
  • 1 cup heavy whipping cream
  • Whipped cream, opt.

In a small bowl, combine flour and salt; cut in the shortening until crumbly.  Add vanilla.  Gradually add water, tossing with a fork until dough forms a ball.  Roll out pastry to fit a 9-in. pie plate.  Transfer pastry to pie plate.  Trim pastry to 1/2 in. beyond edge of pie plate; flute edges.

For filling, combine the sugar, flour and cinnamon; sprinkle 3 tablespoons into crust.  Layer with half the apples; sprinkle with half of the remaining sugar mixture.  Repeat layers.  Pour cream over all.

Bake at 450 degrees for 10 minutes.  Reduce heat to 350 degrees; bake for 55-60 minutes or until apples are tender.  (My apples were slightly crunchy, but we like them that way.)  Cool on a wire rack.  Store in the refrigerator.  Serve with whipped cream, if desired.  (In my opinion, this is a must.)

Makes 8 servings.

“God pursues us in our restlessness, receives us in our sinfulness, holds us in our brokenness.”

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Feb8

Shrimp Scampi

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Shrimp Scampi

This is a very simple pasta dinner that you can put on the table in 30 minutes.  Creamy, lemony sauce over hot pasta with either shrimp or bay scallops.  Yum!!  Be sure to use a high-quality extra-virgin olive oil and freshly squeezed lemon juice.

  • 1/2 cup extra-virgin olive oil
  • 2 teaspoons grated lemon zest plus 1/3 cup juice (2 lemons)
  • 1 small garlic clove, minced to a paste
  • Salt and pepper
  • 2 oz. Parmesan cheese, grated
  • 1 lb. small shrimp (51 to 60/lb.), peeled, deveined and tails removed
  • 4 tablespoons unsalted butter, softened
  • 1 lb. pasta (I used spaghetti, but angel hair would be good too.)
  • 1/4 cup chopped fresh basil (I didn’t use because I didn’t have any on hand.)

Whisk olive oil, lemon zest and juice, garlic, and 1/2 teaspoon salt together in bowl, then stir in Parmesan until thick and creamy.

Pat shrimp dry with paper towels and season with salt and pepper.  Melt 2 tablespoons butter in 12-inch nonstick skillet over medium heat.  Add shrimp in single layer and cook until shrimp are curled and pink on both sides, about 2 minutes (3 minutes for bay scallops); transfer to separate bowl and cover.

Meanwhile, bring 4 qts. water to boil in large pot.  Add pasta and 1 tablespoon salt and cook, stirring often, until al dente.  Reserve 1/2 cup cooking water, then drain pasta and return it to pot.  Add olive oil mixture, shrimp (or scallops) and any accumulated juices, remaining 2 tablespoons butter, and basil and toss to combine.  Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency.  Serve.

Serves 4 to 6.

“God pursues us in our restlessness, receives us in our sinfulness, holds us in our brokenness.”

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Jan18

Gramma Pizza

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Gramma Pizza

This is a thin crust, rectangular pan pizza that is topped in reverse order.  The crust is sooo good!!  You can certainly add additional toppings if you like.  I think bacon would be good on it.

Dough

  • 3 tablespoons olive oil
  • 3/4 cup water
  • 1 1/2 cups (8 1/4 oz.) bread flour
  • 2 1/4 teaspoons instant or rapid-rise yeast
  • 1 teaspoon sugar
  • 3/4 teaspoon salt

Topping

  • 1 (28-oz.) can diced tomatoes (or use fresh)
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 8 oz. mozzarella cheese, shredded (2 cups)
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh basil

1.  For the dough:  Coat rimmed baking sheet with 2 tablespoons oil.  Combine water and remaining 1 tablespoon oil in 1-cup liquid measuring cup.  Using stand mixer fitted with dough hook, mix flour, yeast, sugar, and salt on low speed until combined.  With mixer running, slowly add water mixture and mix until dough comes together, about 1 minute.  Increase speed to medium low and mix until dough is smooth and comes away from sides of bowl, about 10 minutes.

2.  Transfer dough to greased baking sheet and turn to coat.  Stretch dough to 10 by 6-inch rectangle.  Cover with plastic wrap and let rise in warm place until doubled in size, 1 to 1 1/2 hours.  Stretch dough to corners of pan, cover loosely with plastic, and let rise in warm place until slightly puffed, about 45 minutes.  Meanwhile, adjust oven rack to lowest position and heat oven to 500 degrees.

3.  For the topping:  Place tomatoes in colander and drain well.  Combine drained tomatoes, oil, garlic, oregano, and salt in bowl.  Combine mozzarella and Parmesan in second bowl.  Sprinkle cheese mixture over dough, leaving 1/2-inch border around edges.  Top with tomato mixture and bake until well browned and bubbling, about 15 minutes.  Slide pizza onto wire rack, sprinkle with basil, and let cool for 5 minutes.  Serve.

Serves 4.

“To reflect the presence of the Father, we must rely on the Son.”

 

 

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Jan12

Cowboy Caviar

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Cowboy Caviar

Another appetizer for our New Year’s/Birthday party.

  • 1 (15-oz.) can black-eyed peas, drained and rinsed
  • 1 (15-oz.) can black beans, drained and rinsed
  • 1 (15-oz.) can whole kernel corn, drained
  • 1/2 cup diced onion
  • 1/2 cup chopped green bell pepper
  • 1 (4-oz.) can diced jalapeno peppers
  • 1 (14.5-oz.) can diced tomatoes, drained
  • 1/2 teaspoon garlic salt
  • 1 cup Italian-style salad dressing (I used a packet of Good Seasons and made my own)

In a large bowl, combine all ingredients and mix well.  Cover and refrigerate overnight to blend flavors.

“The promise of Christ’s return calls us to persevere in faith.”

 

Jan12

Kale Caesar Salad

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Kale Caesar Salad

Well, I finally tried kale.  And this was the perfect recipe to try.  Kale still isn’t my favorite thing to eat, but this was really good.  Just ask my husband.  He loved it!

Salad

  • 12 ounces curly kale, stemmed and cut into 1-inch pieces (16 cups)
  • 1 ounce Parmesan cheese, grated (1/2 cup)

Croutons 

  • 3 ounces baguette, cut into 3/4-inch cubes (3 cups)
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt

Dressing

  • 1/2 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons lemon juice
  • 1 tablespoon white wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 3 anchovy fillets, rinsed
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup extra-virgin olive oil

For the salad:  Place kale in a large bowl and cover with warm tap water (110 to 115 degrees).  Swish kale around to remove grit.  Let kale sit in warm water bath for 10 minutes.   Remove kale from water and spin dry in salad spinner in multiple batches.  Pat leaves dry with paper towels if still wet.

For the croutons:  Adjust oven rack to middle position and heat oven to 350 degrees.  Toss all ingredients together in bowl.  Bake on rimmed baking sheet until golden and crisp, about 15 minutes.  Let croutons cool completely on sheet.  (Cooled croutons can be stored in airtight container at room temperature for up to 24 hours.)

I took the easy way out and bought a box of croutons.

For the dressing:  Process mayonnaise, Parmesan, lemon juice, vinegar, Worcestershire, mustard, anchovies, garlic, salt, and pepper in blender until pureed, about 30 seconds.  (I will use my food processor next time.)  With blender running, slowly add oil until emulsified.

Toss kale with 3/4 cup dressing in large bowl.  Refrigerate dressed kale for at least 20 minutes or up to 6 hours.  Toss Parmesan and croutons with dressed kale.  Serve, passing remaining, 1/4 cup dressing at table.  (I also add some grape tomatoes.)

Serves 4.

“Jesus died in our place to give us His peace.”

Jan12

Reuben Dip

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Reuben Dip

This was another big hit at our New Year’s/Birthday Party.  It was outstanding!!  It makes quite a large batch, but it was all gobbled up.

  • 1 (16-oz.) jar sauerkraut, drained and rinsed
  • 1/2 pound deli-style corned beef, shredded
  • 1 (8-oz.) pkg. cream cheese softened
  • 1 (8-oz.) pkg. shredded Swiss cheese
  • 1/4 cup Thousand Island salad dressing

Combine all ingredients in a slow cooker*.  Cover and cook on high setting for 45 minutes, stirring occasionally, just until heated through and cheese is melted.

* I didn’t put mine in a slow cooker.  I put it in a baking dish and put it in the oven at 300 degrees for 30 to 45 minutes until it was heated through.  I also stirred it occasionally.

Serve this with party rye slices.

Makes 6 to 7 cups.

“The difference Christ makes in your life is a story worth telling.”

Jan12

Bacon Wrapped Smokies

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baconwrappedsmokies

Bacon Wrapped Smokies

This was one of the appetizers I made for our New Year’s/Birthday Party.  They went over very big.  Very easy three ingredient recipe to make.

  • 1 pound sliced bacon, cut into thirds (not thick cut)
  • 1 (14-oz.) pkg. beef cocktail wieners
  • 3/4 cup brown sugar, or to taste

Preheat oven to 325 degrees.

Wrap each cocktail wiener with a piece of bacon and secure with a toothpick.  (It is easier to wrap wieners with cold bacon, so keep it in the refrigerator while working with a third of it.) Place on a large baking sheet.

Sprinkle brown sugar generously over all.

Bake for 40 minutes, until sugar is bubbly.  To serve, place the wieners in a slow cooker and keep on the low setting.

“When we follow Jesus we get a new perspective.”

 

 

Dec31

Raspberry White Chocolate Swirl Cheesecake

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Raspberry White Chocolate Swirl Cheesecake

My daughter made this for Christmas this year.  It is so pretty and so delicious!  You might want to double the sauce for extra when you serve it.

  • 1 (10-oz.) pkg. frozen raspberries
  • 2 tablespoons sugar
  • 2 teaspoons cornstarch
  • 1/2 cup water
  • 1 cup chocolate cookie crumbs (from about 22 cookies)
  • 3 tablespoons plus 1/2 cup sugar
  • 1/4 cup butter, melted
  • 2 cups white chocolate chips
  • 1/2 cup half and half
  • 3 (8-oz.) pkgs. cream cheese, softened
  • 3 eggs, room temperature
  • 1 teaspoon vanilla extract

To make sauce:

Combine raspberries, sugar, cornstarch, and water in a saucepan; bring to a boil, and cook until sauce thickens, about 5 minutes.  Pour through a mesh strainer to remove seeds.

To make cheesecake:

Preheat oven to 325 degrees.

Mix together cookie crumbs, 3 tablespoons sugar, and butter in a bowl.  Press mixture into bottom of a 9-inch springform pan.

Melt white chocolate chips with half and half in a metal bowl set over a pan of simmering water, stirring occasionally until smooth.

Gently beat cream cheese and remaining 1/2 cup sugar with an electric mixer at low speed until smooth.  Beat in eggs 1 at a time.  Stir in vanilla and chocolate mixture.  Pour half of batter over crust, and drizzle 3 tablespoons sauce over it.  Add remaing batter, and spoon 3 tablespoons sauce on top.  Swirl batter with knife tip to create marbling effect on top.

Bake until center jiggles slightly and edges are puffed, 40 to 45 minutes.  Cool at room temperature 1 1/2 to 2 hours.  Cover with plastic wrap, and refrigerate 7 hours (or overnight) before removing from pan.  Serve with remaining sauce.

Makes 16 servings.

“Fear fades when we trust our Father.”

Dec29

French Onion Dip

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French Onion Dip

  • 2 tablespoons olive oil
  • 4 cups chopped onion
  • 3/4 teaspoon kosher salt, divided
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1/2 teaspoon garlic powder

Heat oil in a large skillet over medium heat;  add the onions and 1/4 teaspoon salt.  Cook and stir until onions are caramelized to a nice golden brown, about 20 minutes.  Remove the onions from the heat and cool.

Mix together sour cream, mayonnaise, garlic powder and remaining salt.  Stir in the onions when they are cool.  Cover and refrigerate the dip for at least 2 hours before serving.

“God is the only true God.”

 

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