Recipes

[ChiliPepper]

Thinking these might be good for or could be modified for lower carb eating.

Not a fan of 'shrooms myself but I know others are.

This is from our Wegman's grocery store.

Portabella Mushroom Pizza

A meatless, pizza-inspired delight using portabella mushrooms loaded with mozzarella, bruschetta, and fresh basil.

Serving size is 2 pizzas

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Servings 2

Ingredients

• 18 oz. Portabella Mushroom Caps - washed

• 16 leaves fresh basil

• 6 Tablespoons Bruschetta Topping - divided

• 1-1/3 cups Shredded Mozzarella Cheese Pizza Topping

• 1/2 teaspoon garlic herb seasoning - divided

Calculated for

2 servings

Directions

• Step 1

  Preheat oven to 350 degrees. Place mushrooms on baking sheet, gill-side up. Layer each with 4 basil leaves, 1 1/2 Tbsp bruschetta, and 1/3 cup mozzarella. Sprinkle each with 1/8 tsp garlic herb seasoning.

• Step 2

  Bake, 20-25 min, until cheese is golden brown.

Pro Tip

If preferred, replace bruschetta with 4 Wegmans Campari Cocktail Tomatoes. Cut each into 4 slices.

Note: When servings & ingredients are modified, nutrition & directions may vary.

Nutrition information per serving:

1 serving is 2 pizzas

340 Calories

Amount

% Daily Value

Total Fat

23g

29.5%

Cholesterol

65mg

20.0%

Sodium

1060mg

46.1%

Total Carbohydrate

14g

5.1%

Protein

21g

42.0%

Vitamin D

1mcg

0.0%

Calcium

430mg

33.1%

Iron

1mg

0.0%

Potassium

1094mg

23.2%

Note: Current daily values are based on a standard 2,000 calorie diet.

[ChiliPepper]

I made a version of this last week. I added a splash of lime juice, you could use lemon too but I had a lime.

I did cut the sugar some because I don't like things overly sweet. 

I did mine in a small Crock Pot.

Very YUM on a plain bagel.

I added some crushed red peppers to a couple spoonfuls & made a sweet/hot glaze for some kielbasa.

Pineapple Jam

Bright and sunny. Sweet and tart. This easy jam is full of pineapple bits and takes only 20 minutes to make.

Cook time: 20 minutes 

Total time: 20 minutes 

Servings: 12

Ingredients

• 1 8 ounce can crushed pineapple , with juice
• 3/4 cup white sugar

Instructions

• In a small saucepan, bring the pineapple and sugar to a boil.
• Boil for 20 minutes, stirring often, until the jam is thickened.
• Pour into a clean 8 oz jar.

Nutrition

Serving: 12 Servings | Calories: 60kcal

[ChiliPepper]

[ChiliPepper]

NATIONAL COCONUT CREAM PIE DAY

National Coconut Cream Pie Day on May 8 celebrates its own slice of deliciousness made with a sweet coconut cream filling. Pie lovers know a thick layer of real whipped cream topped with toasted coconut make this pie irresistible. 

 

Coconut cream pie seems to have began its delicious journey during the late 19th and early 20th centuries. In 1895, Franklin Baker, a flour miller from Philadelphia, received a shipment of coconuts from Cuba as payment for a debt owed to him. Recognizing the shipment as an opportunity, Baker established a factory to shred and dry coconut meat to make coconut more accessible to American bakers and homemakers. Consequently, shortly after this time, recipes for coconut cream pie started appearing in cookbooks. 

By the early 1900s, coconut cream pie had gained widespread popularity, especially in the Southern U.S. Coconut became a popular ingredient in Southern cuisine, it was commonly used in desserts, such as cakes and puddings. The combination of coconut, milk, eggs, and sugar likely led to the creation of the first versions of coconut cream pie.

Traditional coconut cream pie is made from a thick, creamy custard filling of milk, eggs, sugar, and shredded coconut. After the mixture is cooked, it is poured into a pie crust and topped with whipped cream or meringue then chilled. Luckily, coconut trees produce their fruit all year long, making it easily accessible to create a coconut cream by year-round! 

[ChiliPepper]

"CHEATER" COCONUT CREAM PIE

Easy Coconut Cream Pie

This coconut cream pie recipe with Jell-O instant pudding mix is so easy and quick. Being a nurse, I have little time to put into fancy recipes. It is so good and sinful. Use any pie crust you like.

Prep Time: 15 minutes

Additional Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 8

Yield: 1 (9-inch) pie

Ingredients:

• 1 ½ cups milk

• 1 (5 ounce) package instant vanilla pudding mix

• 1 ½ cups flaked coconut, divided

• 1 (8 ounce) container frozen whipped topping, thawed, divided

• 1 (9 inch) pie shell, baked

Directions:

1. Whisk together milk and pudding mix in a large bowl until mixture starts to thicken, about 2 minutes. Fold in 1 cup coconut and 1/2 of the whipped topping until well combined. Pour filling into baked pie crust.

2. Spread remaining whipped topping over filling. Sprinkle with remaining 1/2 cup coconut. Refrigerate pie and serve chilled.

Nutrition Facts:

Per serving:

             Calories 448

Total Fat 24g

Saturated Fat 15g

Cholesterol 4mg

Sodium 509mg

Total Carbohydrate 55g

Dietary Fiber 3g

Total Sugars 33g

Protein 5g

Vitamin C 0mg

Calcium 69mg

Iron 1mg

Potassium 173mg

[ChiliPepper]

[ChiliPepper]

NATIONAL BUTTERSCOTCH BROWNIE DAY

National Butterscotch Brownie Day on May 9 each year recognizes a delicious treat. Butterscotch Brownies, also known as Blondies or Brookies (brownie + cookie), debuted before chocolate brownies. 

 

Recipes for non-chocolate "brownies" or bar cookies, which are more akin to what we now know as blondies or butterscotch brownies, appeared before recipes for chocolate brownies.

Some sources suggest these date back to the late 19th century. One of the earliest published "brownie" recipes, appearing in Fannie Farmer's Boston Cooking-School Cook Book in 1896, did not contain chocolate and used molasses as a sweetener. This would have resulted in a flavor profile closer to a blondie.   

The term "Blondie" is used to differentiate the butterscotch/vanilla-based bar from the chocolate brownie. The butterscotch flavor in these brownies typically comes from the use of brown sugar, which has a caramel-like taste due to the molasses content.

Some recipes also incorporate butterscotch chips for an even more pronounced butterscotch flavor.  

Butterscotch brownies taste delicious with a dollop of ice cream on top. They also make terrific trifles when cut up into chunks and layered with puddings or mousse, and whipped cream.

Make them for bake sales or tasty little gifts. No matter what excuse you use to make them, be sure to share them!

[ChiliPepper]

Butterscotch Brownies


Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes 

Servings: 24 squares

Ingredients:

3/4 cup butter
3 cups brown sugar
3 eggs
1 1/2 cups all purpose flour
1 1/2 teaspoon baking powder
1 teaspoon salt
1 1/2 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350 degrees F. Either spray 9x13 half sheet pan (or brownie pan) with non-stick
spray or line with parchment paper.
2. Add softened butter, sugar, vanilla and eggs to mixing bowl. Mix until combined.
3. In a small bowl, stir together flour, baking powder and salt. Slowly add flour mixture to sugar
mixture and mix until combined.
4. Bake for 30 minutes and remove from oven. Let cool slightly before serving.

Notes:

Don't over cook the brownies. When you take them out of the oven they might not seem quite done. Let them sit and cool and they will be perfect.

Make sure butter is softened before mixing.

Use parchment paper to line pan and easily lift brownies out once cooled.

These are a really chewy consistency, not cakey.

Nutrition:

Calories: 192kcal | Carbohydrates: 33g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 35mg |
Sodium: 163mg | Potassium: 79mg | Sugar: 26g | Vitamin A: 205IU | Calcium: 40mg | Iron: 0.7mg

[ChiliPepper]

@Writer with Flair 

Hi Writer! Been thinking about you. I hope you got through the winter & have a lovely Spring to look forward to.

I hope you & Mr. Writer are doing well!!!  

Hugs & blessings to you both!

(((((Writer & Mr. Writer)))))

[RespectLife]

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@ChiliPepper wrote:

Thinking these might be good for or could be modified for lower carb eating.

Not a fan of 'shrooms myself but I know others are.

This is from our Wegman's grocery store.

Portabella Mushroom Pizza

A meatless, pizza-inspired delight using portabella mushrooms loaded with mozzarella, bruschetta, and fresh basil.

Serving size is 2 pizzas

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Servings 2

Ingredients

• 18 oz. Portabella Mushroom Caps - washed

• 16 leaves fresh basil

• 6 Tablespoons Bruschetta Topping - divided

• 1-1/3 cups Shredded Mozzarella Cheese Pizza Topping

• 1/2 teaspoon garlic herb seasoning - divided

Calculated for

2 servings

Directions

• Step 1

  Preheat oven to 350 degrees. Place mushrooms on baking sheet, gill-side up. Layer each with 4 basil leaves, 1 1/2 Tbsp bruschetta, and 1/3 cup mozzarella. Sprinkle each with 1/8 tsp garlic herb seasoning.

• Step 2

  Bake, 20-25 min, until cheese is golden brown.

Pro Tip

If preferred, replace bruschetta with 4 Wegmans Campari Cocktail Tomatoes. Cut each into 4 slices.

Note: When servings & ingredients are modified, nutrition & directions may vary.

Nutrition information per serving:

1 serving is 2 pizzas

340 Calories

Amount

% Daily Value

Total Fat

23g

29.5%

Cholesterol

65mg

20.0%

Sodium

1060mg

46.1%

Total Carbohydrate

14g

5.1%

Protein

21g

42.0%

Vitamin D

1mcg

0.0%

Calcium

430mg

33.1%

Iron

1mg

0.0%

Potassium

1094mg

23.2%

Note: Current daily values are based on a standard 2,000 calorie diet.

---

@ChiliPepper 

ME !!  I am a big fan of any kind of mushrooms!

Thanks for this recipe!!!!