Maurice - Shortcrust pastry (buttermilk)

Thanks to Allrecipes.com

https://www.allrecipes.com/recipe/216057/buttermilk-pie-crust/

Note: I have increased ingredients by 50% from the web page's directions. This yields sufficient pastry for a top and bottom crust for a 9 1/2" diameter, 2" deep pie dish.

Ingredients

3 cups all-purpose flour

1 1/2 teaspoons salt

1 cup vegetable shortening

4 1/2 tablespoons cold butter

1/2 cup buttermilk

3 teaspoons vegetable oil

Instructions

Whisk the flour and salt together in a bowl. Cut the butter and shortening into small pieces with a knife (saves time with the pastry cutter). Cut the shortening and butter into the flour with a pastry cutter until the chunks are the size of small peas.

Stir in the buttermilk and vegetable oil with a fork until the dough is moistened and beginning to gather together. Form the dough into a compact shape.

Divide the dough roughly 60/40 - the larger piece will be for the pie dish, the smaller piece for the top - and roll each piece into a ball. Put each piece of dough between two sheets of parchment paper and roll them out. The larger one should be about 14" in diameter, the smaller one about 11-12".

Keep the rounds of dough flat and put them in the freezer for 30 mins or so. This will help to firm them up and also make it easier to remove the parchment paper. Remove the paper slowly, it will try to stick to the dough and tear it.

Pre-bake the lower half of pastry. Preheat the oven to 475 degrees. Leave extra dough on the top edge of the pie dish, prick the dough all over the bottom and sides with a fork, and bake for 8-10 minutes. It will shrink, but with the extra you left, it should now fill the bottom and sides. 

Fill the pie with the filling of your choice and place the top crust in place. Make a hole in the top for steam to escape. Bake at 475 degrees for about 15 minutes. 

Not Yo Mama's Banana Pudding-By Paula Dean-Candace

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Not Yo' Mama's Banana Pudding
Total Time:
30 min
Prep:
30 min
Yield:12 servings
Level:Easy
Ingredients
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
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Directions
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Recipe courtesy of Paula Deen

Read more at: http://www.foodnetwork.com/recipes/paula-deen/not-yo-mamas-banana-pudding-recipe.html?oc=linkback

Quiona Chili-Candace

INGREDIENTS

1 tablespoon olive oil
3 cloves garlic, minced
1 onion, diced
2 cups cooked quinoa
2 (14.5-ounce) cans diced tomatoes
1 (15-ounce) can tomato sauce
1 (4.5-ounce) can diced green chiles
1 1/2 tablespoons chili powder, or more, to taste
2 teaspoons cumin 
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1 1/2 teaspoons paprika
1 1/2 teaspoons sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon ground coriander
Kosher salt and freshly ground black pepper, to taste 
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1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 1/2 cups corn kernels
3 tablespoons chopped fresh cilantro leaves
Juice of 1 lime
1 avocado, halved, seeded, peeled and diced
 Make Festive Holiday Fudge Bites  
INSTRUCTIONS

Heat olive oil in a Dutch oven or large pot over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in quinoa, diced tomatoes, tomato sauce, green chiles, chili powder, cumin, paprika, sugar, cayenne pepper, coriander and 1-2 cups water, making sure to cover most of the ingredients; season with salt and pepper, to taste.
Reduce heat to low; simmer, covered, until thickened, about 30 minutes. Stir in beans, corn, cilantro and lime juice until heated through, about 2 minutes.
Serve immediately with avocado, if desired.

Grilled Indian Chicken-Candace

Grilled Indian Chicken - Makes 6 servings.
I so love chicken and making it on the grill is even better! You should marinate the chicken for at least 3 hours for a mild flavor. If you want a more intense flavor try using more spices.
Ingredients:
1 teaspoon ground ginger
2 tablespoons crushed garlic
2 teaspoons ground turmeric
1/4 cup yogurt
1 (3 pound) whole chicken, cut into pieces
Directions:
1. In a large bowl, combine ginger, garlic, turmeric, salt, and yogurt.
2. Marinate the chicken pieces in the mixture for 3 hours.

3. Preheat an outdoor grill for medium-high heat and lightly oil grate. Grill chicken until juices run clear.

Crazy Good Coffee Pot Roast-Candace

Crazy Good Coffee Pot Roast (http://fastpaleo.com/recipe/crazy-good-coffee-pot-roast-2/)

* 1 5-6 lb. beef roast

* 1 large onion (thinly sliced)

* 8 cloves garlic (peeled and smashed)

* Sea salt, pepper, marjoram

* ½ cup strong brewed coffee

* 2 T balsamic vinegar ( I don't use the vinegar as the boys don't like it)

Place sliced onion and smashed garlic in the bottom of your crock pot.

Generously (but not too generously) sprinkle your roast with salt, pepper and marjoram.

Be sure to rub the spices into the meat on both sides. Place roast on top of onions and garlic.

Brew your coffee and pour over the top of roast. Add vinegar as well.

Maurice - Maple Bars

Thanks to butterwithasideofbread.com

Ingredients

2 cups canola oil

¼ cup butter, soft

¼ cup brown sugar

3 tbsp milk

1 tbsp corn syrup

2 tsp maple extract

2 cups powdered sugar

Instructions

Pour 2 cups canola oil into a large (9” or so) saucepan, and heat it to 350F – the low side of medium.

In a medium (7” or so) saucepan, combine the butter and brown sugar. Whisk in the milk, and heat for a few minutes on medium, until the ingredients are fully melted and mixed, stirring often. Remove from the heat and add the corn syrup, maple extract and ½ cup of the powdered sugar. Mix the powdered sugar in completely. Continue adding ½ cup powdered sugar at a time, mixing it in completely before adding the next. The glaze should begin to thicken as it cools. Add 1-2 tsp more milk if needed.

Check the temperature of the oil. Set out a couple of paper towels to receive the hot bars when they come out of the oil. Prepare 2 biscuits by stretching them into an oblong shape. They will shrink back in the oil, so make them longer than you want. Put two bars into the oil. At the right temperature, they will take 2 minutes to turn golden brown on the underside. Turn them for 2 minutes more to cook the other side. Remove from the oil and set them on the paper towel to cool for a moment. Start two more bars.

Check that the glaze is thick enough that it won’t run off the bar. Spoon enough glaze onto the bar to cover the top. When the glaze has set, spoon more glaze onto each bar.

Candace-Chicken Verde Mac and Cheese

Chicken Verde Mac & Cheese
From The How To Mom

2 chicken breasts, cooked and chopped into bite size pieces (about 3 cups)
2 c elbow macaroni (I used whole wheat)
1 (10 oz) can green enchilada sauce
1 (4 oz) can chopped green chiles 
3/4 c sour cream
8 oz monterey jack cheese, shredded

Directions:
1. Cook macaroni as directed.
2. In large saute pan, combine chicken, enchilada sauce and desired amount of chiles, let simmer 5-10 minutes
3. Remove from heat and stir in sour cream. Then add half of the cheese and stir til combined and melted.
4. Pour pasta into 9x13 dish. Top with chicken mixture and stir to combine.
5. Top with remaining cheese.
6. Bake at 350 for 15 minutes. 

Candace-Black Bean Lentil Chili

Black Bean and Lentil Chili

3 T. olive oil
1 large sweet onion, diced
2 stalks celery, diced
4 large carrots, diced
4 cloves garlic, minced
4 T. chili powder
1 T. paprika
1 t. chipotle chili powder
1 t. allspice
1/2 t. cumin
1 bay leaf
5 – 6 C. vegetable or chicken broth
2 C. lentils, sorted and rinsed
1 29 oz. can tomato sauce
1 29 oz. can black beans, drained and rinsed
1 C. frozen sweet corn kernels
12 oz. jar roasted red peppers, diced
1 – 2 t. Tabasco sauce
1 T. honey
salt and pepper to taste

Toppings
Tabasco Sauce
sour cream
avocado, cubed
shredded cheddar cheese
a squeeze of lime
cilantro leaves

In a large heavy pot over medium high heat, add the olive oil, then the onion, celery and carrots. Sauté until the onions have softened, then add the garlic and continue to cook for just one minute. Add the spices next through the bay leaf. Cook for about two more minutes to get them fragrant.

Add the broth (start with 5 cups first, you may need an additional cup later to thin the sauce out), lentils and tomato sauce and raise the heat to high, bringing the broth to a boil. Once it boils, reduce the heat to medium low and simmer for about 30 minutes to get the lentils tender.

Add the black beans, corn, red peppers, Tabasco and honey and continue to cook for about 20 more minutes. Add the extra cup of broth, if needed.

Serve in bowls with the toppings of your choice.



Notes:

I use the jarred roasted red peppers for a few reasons. The roasted pepper adds a nice sweet and smokey flavor that you don’t get from a fresh pepper and it’s so much easier to use the jarred instead of making it yourself. If you want to roast your own…that would be delicious. I add the pepper at the end because I think it would become too mushy if it were cooked all the way through.
If you are using canned broth, don’t use salt until the dish is completely done, then give it a taste. Even if using low salt broth, you may not even need any additional.
This makes enough chili for 8 to 12 servings (depending on your serving size). This is great days later and freezes well too.

Muffin Tin Pancakes-Candace

How To Make Muffin Tin Pancakes

June 5, 2013 
by KarenH • 9 Comments
I love breakfast food. I can easily eat eggs for breakfast or dinner, and I am happy as a clam.  My kids are the same way about pancakes. They will eat them any time I take them to IHOP my husband makes them.
When I read Anissa’s post, How to Make a Puff Pancake That Will Get You Laid, I immediately thought, now there is a pancake that I want to make!  However.  I have two young children that may get in the way of any well planned romantic interlude, let alone a spontaneous romp.  So in the normal that is my life, I decided to try making these
Super Easy Muffin Tin Pancakes.

I can easily distract the children with the variety of tasty mix-ins to sneak upstairs for a little alone time with the huz.  I found this fun idea on Pinterest, but unlike many of the ideas that fill my crazy theme boards, this is an idea I actually tried.
I used a variety of fresh blueberries, chocolate chips, and even stirred in a little maple syrup in our muffin pancakes. I was a little disappointed the tops of the muffins didn’t really brown, but the texture was typical for a pancake, and the flavors were spot on with the kids. The chocolate chip muffins disappeared first, which should not be surprising, given any kid’s desire to eat candy for breakfast.

This idea would definitely be good when you have a bunch of hungry mouths to feed all at once, like a sleepover, a fun brunch side item, or even making them in advance as a quick reheat, grab and go breakfast. We will definitely be making them again, and since we always shoot for the mediocre here at Aiming Low, feel free to use the premade pancake mix of your choosing.  No judgement.  I swear!  But, just in case you were overcome by the intense need to overachieve one weekend morning, I am including my husband’s recipe for homemade pancakes.
Make these fun pancake muffins with a side of this Brown Sugared Bacon, and I bet you can easily distract your husband, as well as the children, and sneak off for a well deserved nap.

What’s your favorite type of pancake?

Easy Muffin Tin Pancakes
Ingredients:
1 1/2 Cups of flour
3 1/2 teaspoons of baking powder
1 teaspoon salt
1 Tablespoon of sugar
1 1/4 Cups of milk
1 large egg
3 Tablespoons of canola oil
Assorted mix-in ingredients like fresh blueberries or chocolate chips
Directions:
1. Preheat oven to 375 degrees F
2. In large bowl combine dry ingredients
3. Make a well in the center of the dry ingredients and add milk, egg, and oil
4. Stir to combine thoroughly
5. Spray muffin tin with baking spray
6. Fill each muffin cup about halfway up with pancake batter
7. Add in preferred mix-in
8. Cover mix-in with little more pancake batter
9. Bake in oven 20-25 minutes or until done

Kale, White Bean, Potato Soup-Candace

Yield
Makes 7 cups
Serves 6
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Ingredients
2 tablespoon extra-virgin olive oil, plus more for drizzling
1 onion, diced
1 stalk celery, sliced
1 carrot, peeled and diced
8 ounces Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
Coarse salt and freshly ground pepper
1 bunch kale, stems removed, leaves torn into small pieces (4 cups)
1 (15-ounce) can navy beans, drained and rinsed

Directions
Heat oil in a medium saucepan over medium heat. Saute onion, celery, and carrot until tender, 6 to 8 minutes.

Add potatoes and 4 cups water. Season with salt and pepper. Bring to a boil; reduce to a simmer. Cook until potatoes are tender, about 10 minutes. Mash half the contents of the pot until slightly thickened.

Add kale and beans and continue cooking until kale is tender, 6 to 8 minutes more.

 Drizzle with oil before serving.

Baked Broccoli Qunioa Bake-Candace

One 10 oz can condensed Cream of Broccoli soup (or mushroom), low-sodium if you prefer (*see note for gluten free)


2 tablespoons milk

1 1/4 cups reduced fat shredded cheese (cheddar, colby-jack, etc)



1/4 teaspoon black pepper

Dash freshly grated nutmeg

.
2 cups cooked broccoli

1 1/2 cups  COOKED quinoa (see note)

Feshly grated Parmesan cheese

.
To cook quinoa:

3/4 cup quinoa

1 1/2 cups water

1/4 teaspoon salt

.
Rinse quinoa in a fine sieve until water runs clear.  In a small saucepan combine the quinoa, water, and salt.  Bring to a boil over high heat.  Reduce heat to low and cover.  Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible.  Fluff with a fork.

Preheat oven to 350 degrees and coat a shallow (8×8 in or 5-6 cups) casserole dish – or individual ramekins – with vegetable cooking spray.

In a large bowl combine the soup,  milk, shredded cheese,  pepper, and nutmeg until well mixed. Stir in the quinoa and broccoli.
Spoon mixture into prepared casserole.  Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden.  Makes 8 generous 1/2-cup servings.

Per Serving: Calories 199,  Protein 10 g; Fat 9 g; NET Carbs 14 g; Fiber 2 g; Sugar 1 g; Sodium 297 mg

*NOTE FOR GLUTEN FREE…Progresso makes a Creamy Mushroom Soup that is gluten free…or  here is a recipe for a Cream of Anything Soup.  Haven’t tried it, (a comment-er  below did and loved it…) but it’s been a big hit on a Celiac/Gluten Free forum.)

.

Condensed “Cream of Anything” Soup

1 cup cold milk
2 Tbsp cornstarch
1 1/2 Tbsp butter
1 tsp chicken bouillon
1/2 tsp salt
dash of pepper

Instructions
In a small saucepan, whisk milk and cornstarch till well blended.
Stir in butter, bouillon, salt, and pepper.
Heat to a boil, stirring frequently. Simmer on low for one minute more to thicken.
Use in recipes to replace one can of cream of anything soup.

CONDENSED CREAM OF MUSHROOM SOUP:
Stir in a drained 4 ounce can of mushroom pieces to the recipe above.
Use in recipes in place of one can of Cream of Mushroom Soup.

CONDENSED CREAM OF CHICKEN SOUP:
Stir in 1/2 cup cooked chicken pieces to the recipe above.
Use in recipes in place of one can of Cream of Chicken Soup.

CONDENSED CREAM OF CELERY SOUP
Stir in 1/2 cup sautéed chopped celery to the recipe above.
Use in recipes in place of one can of Cream of Celery Soup.

Korean Beef-Candace

Korean Beef
Ingredients:
1 lb lean ground beef (I used ground turkey)
1/4 cup brown sugar
1/4 cup soy sauce
1 Tablespoon sesame oil
3 cloves garlic, minced
1/4 teaspoon ground ginger
1/2 - 1 teaspoon crushed red peppers (depending on how spicy you like it)
salt and pepper
1 bunch green onions, diced
Rice, cooked
Directions:
Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Apple Cinnamon French Toast-Candace

APPLE CINNAMON FRENCH TOAST


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PREP TIME
10 mins
COOK TIME
10 mins
TOTAL TIME
20 mins

Dessert or breakfast? It’s hard to tell with this rich and indulgent french toast! The perfect treat for a long awaited weekend!
Author: Tiffany
Recipe type: Breakfast
Serves: 3-4
INGREDIENTS
2 medium apples, peeled and sliced
¾ cup brown sugar
4 tablespoons butter
¼ teaspoon vanilla
½ teaspoon cinnamon
6 slices white bread
2 eggs, lightly beaten
½ cup milk
⅓ cup flour
¼ teaspoon vanilla
½ teaspoon cinnamon
Optional: powdered sugar
INSTRUCTIONS
Add apple slices, brown sugar, and butter in a medium sauce pan. Cook over medium high heat until brown sugar has dissolved and butter has melted. Add vanilla and cinnamon and reduce heat to simmer, cook 6-8 minutes longer. Remove from heat and allow to cool slightly and thicken while you prepare toast.
In a large, wide bowl whisk together eggs, vanilla, milk, and cinnamon. Stir in flour and whisk until smooth. Completely submerge one slice of bread in the mixture, careful to coat both sides. Lift the bread out of the liquid and allow to drip off excess. Cook toast in a large pan over medium heat 1-2 minutes until lightly browned, then flip and cook other side 1-2 minutes. Repeat with remaining bread slices. Generously top toasts with apple-cinnamon mixture. Sprinkle with powdered sugar if desired.

One Dish Chicken-Candace

One chicken tenderloin per person
Fresh green beans-about a cup
4-5 red potatoes cut into chunks
2 tsp olive oil
1 pkg Italian seasoning

Spray a glass casserole dish with cooking spray.
Place chicken, green beans and red potatoes in the dish.
Sprinkle the Italian seasoning packet and drizzle the olive
oil over the ingredients and bake in a 350 degree oven for one hour.

Enjoy! :)

Tortilla Chicken Casserole-Candace

Tortilla Chicken Casserole 

Makes 12 servings

Ingredients:
8 multigrain flour tortillas
3 cups chopped chicken
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red pepper
19oz black beans
14oz canned corn
1 tsp chili powder
3 cups salsa
1 1/2 cups sour cream
1 1/2 cup jalapeno monterey jack cheese, shredded
1 1/2 cup cheddar cheese, shredded
1 tablespoons finely chopped cilantro

Directions:
Preheat oven to 350. Spray a casserole dish large enough to fit tortillas. Heat olive oil in sautéing pan; sauté onion and red pepper for 5 minutes, until softened. Mix in chili powder, remove from heat, stir in black beans and corn. 

In a medium bowl, mix salsa and sour cream. Layer tortilla, salsa mixture, chicken, tortilla, vegetables, cheeses. Repeat 4 times, or until you reach the top of the casserole. *NOTE: Stop layering once you reach the top of your casserole dish and top with cheese* Cover and bake for 25 minutes. Uncover and bake 10-15 minutes longer or until cheese is bubbly and browning. Let stand for 10 minutes before serving. Sprinkle with chopped cilantro and cut into 12 pie shaped wedges...

Baked Ravioli-Candace

1 Package Frozen Ravioli
1 onion chopped
1lb ground meat 
1 jar spaghetti sauce
shredded mozzerella cheese


Preheat oven to 425 
Place a small amount of the spaghetti sauce in a 9X13 pan and spread
it around to cover the bottom of the pan

Brown the meat with the chopped onion  till fully cooked and onion soft.
Add a layer of the meat on top of the sauce
Layer the ravioli next and top with cheese
Continue layers till pan is covered 
Final layer is cheese, cover with aluminum foil and bake for
30 mins until bubbly
Last 10 mins take off the foil and let the cheese finish melting

Enjoy!

*Note* I used Chicken and Herb Ravioi when I made this recipe
so we didn't use the ground meat, can work either way. 

Candace's Crockpot Chicken Noodle Soup

Chicken breast, one per person
baby carrots 1/2 cup
celery, diced
onion, chopped
chicken broth3-4 cups
water-2 cups
salt and pepper
1/2 cup cooked peas
no yolk egg noodles-1 bag, cooked

Add all ingrediants except the noodles to the crockpot and cook on 
low for 8-10 hours or high for 6. 
Shred chicken when finished cooking and add back to the soup.
Cook the noodles as directed and add to the soup.
Serve with warm bread or rolls. :)

Sloppy Joe Casserole-Candace

1 onion, chopped
1 lb ground meat
shredded cheese
1 regular sized back tator tots
1 can cream of mushroom soup
1 can sloppy joe sauce

Brown meat with chopped onion, drain. 
Mix the sloppy joe sauce and cream of mushroom soup 
with the meat till heated through.
Layer in a 9X13 casserole dish the meat mixture on the bottom
then a layer of the shredded cheese
tator tots on top layer

Bake at 350 for one hour.

Enjoy! :)

One Pot Mexican Dish-Candace

Ground Turkey or Ground Meat of your choice (1 lb)
1/2 cup corn
1 can black beans
avacado diced
1 small tomato diced
1 quarter of a jar mild salsa
1 med sized can of tomato sauce
elbow noodles about 8 oz whole wheat
cilantro
shredded cheese of your choice

Cook noodles as package directs. Drain and set aside.
Meanwhile, cook the meat, drain. Add the salsa and tomato sauce, heat
through. Add the corn, beans, tomato, and any other veggies desired except the avacado. 
Lastly add the cooked noodles and shredded cheese and avacado. 
Enjoy! :)

Cheesy Chicken Broccoli over Rice-Candace

Creamy Crock-pot Chicken and Broccoli Over Rice

3-4 boneless chicken breasts
1 10oz can cream of chicken soup
1 10 oz can cheddar soup
1 14 oz can chicken broth
½ teaspoon salt
¼ teaspoon garlic salt seasoning

1 cup sour cream
6 cups broccoli florets, just fork tender (I cooked it in boiling water for 3-4 minutes)
1 cup shredded cheddar cheese1. Place soups, chicken broth, salt, and garlic seasoning into a crock-pot over low heat. Whisk until smooth. Place chicken in, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours.

2. When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli.

3. Serve over steamed rice and sprinkle with cheese.  4-6 servings