{Thanksgiving Favorites} Crustless Derby Pie

Posted on November 2, 2011 by Denise

With Thanksgiving around the corner, I wanted to give myself plenty of time to share some of our very favorite recipes. I know it’s 3 weeks away but seriously, you know we’ll blink….and it will be here! Due to the recent upheaval exciting changes around here, we won’t be able to travel up to Arkansas to be with family. It’s quite the drive, but worth it. The nature of my husband’s work means he rarely took time off for vacations. I finally wrapped my head around the fact that he just wouldn’t couldn’t take time off, and that we would have to travel when work allowed. For him that meant he could take time off around Christmas and Thanksgiving.

When the kids were little I really preferred to spend those holidays at home, but now that they are getting older….I find that I want to be with family, and the change in seasons we experience as we trek north is a nice bonus. I’m sure part of it is because as they get older, we don’t have to drag gazillions of toys/presents along with us, and let’s face it…..the older they get the easier it is to travel….especially 18+ hour car rides. Oh yeah…and I’m sure the fact that we now own a minivan complete with dvd player also makes for a much cushier ride.

I’m very excited about our new business venture, but have to admit it’s disappointing not to be spending Thanksgiving with family this year. Oh sure….we’ll make the best of it. Our tradition of watching the Macy’s Day parade while daddy makes his family’s sausage stuffing recipe. The long leisurely day of hanging out while roasting the turkey, and time spent cooking in the kitchen together is always fun. It’s nice to have that day “off” from all cares and worries and places to be.

So we’ll choose to focus on the positives of staying in town this year: a weekend of leftovers, volunteering with our church in preparing thousands of Thanksgiving meals for others, setting up and trimming our tree that weekend and countless other traditions from when the kids were little. Counting our blessings of having our health, our home and each other. And friends….let’s not forget friends. By being in town, we’ll have the ability to SLOW the season down.

** Who else is staying in town this year? Is it by choice or circumstance? I’d love to hear from you!! **

I stumbled onto this Derby Pie online back in 2007. It was immediately pronounced a favorite by my husband, and I’ve been making it ever since. Since it’s so easy and delicious, it frequently makes it on our Christmas dinner menu as well. It’s rich so a small sliver is all you need, and definitely a treat when topped with homemade whipped cream.

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{Thanksgiving Favorites} Crustless Derby Pie
Author: 
Recipe type: Dessert, Thanksgiving, Holidays, Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8 - 10
 
Easy & delicious pie perfect for Thanksgiving!
Ingredients
  • 1 cup sugar
  • ½ cup flour
  • 2 eggs
  • 1 stick butter, melted
  • 1 cup walnuts, chopped
  • 1 cup chocolate chips
  • 1 tsp pure vanilla
Instructions
  1. Preheat oven to 350 degrees.
  2. In mixer, mix flour and sugar.
  3. Add in eggs and mix.
  4. Add in melted butter and mix.
  5. Mix in vanilla.
  6. Add in nuts and chocolate chips and mix gently.
  7. Pour batter into a greased pyrex pie pan.
  8. Bake in preheated oven for 35 - 45 minutes until chewy (but not runny). Test with toothpick. Bake longer if necessary.

 

If you enjoyed this post, won’t you consider sharing it with others? Handy share and “Facebook recommend” buttons are below. It really makes my day when you pass things along! To make sure you don’t miss a post or recipe you can either follow Creative Kitchen on Facebook or subscribe by Email in the sidebar. Thanks for reading….I love having company in the kitchen!

This recipe is linked up with Tidymom’s Love the Pie party!

“Come join Love the Pie with TidyMom  sponsored by Cherokee USA, Le Creuset, Wilton, Bags by Bloom and  Harvard Common Press”

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Mexican layer bake & what happened to me…

Posted on October 26, 2011 by Denise

I owe you guys a huge apology for falling off the face of the earth. Not literally, but one minute life is moving along with hubby earning a steady paycheck at a not very fulfilling job, and the next BAM….he’s opening up his own law practice! Yeah….pretty big deal. It doesn’t happen everyday, and sort of took us by surprise. In fact, it seemed so “meant to be” that what normally takes several months to line up fell into place within a week’s time. That’s not to say it hasn’t been a lot of work, but it’s been so exciting and such a blur I can hardly keep up with the days. Forgive me?

So I have a new job description…….a few actually……

You can add “office manager” and “secretary” and “marketer/promoter” to my other roles of wife, mom, homeschool mom/teacher, budgeter & bill payer, overall house manager, dishwasher, chef, laundry gal, housecleaner, pet keeper, errand runner, grocery shopper, therapist/mediator and mom taxi. I’m sure you all can relate!

And I never want to neglect my place here so don’t forget all the hats that a food blogger wears! Food blogging is such a fun part of my life. In fact, a few fun foodie events have taken place in my life these past few weeks, so I’ll have new posts regarding those thrown in among the recipes. Another huge announcement…..

FALL HAS ARRIVED HERE IN SOUTH FLORIDA!!! Everyone that lives here knows this announcement is worthy of all CAPS!!! I’m excited about jean and jacket weather as well as all the fun fall foods we get to make and blog about. I’ve got some great recipes lined up so make sure you keep popping in, and join in on the conversations over on my Facebook page. It’s fun getting to know each other…and I love to hear what you guys are up to and what’s cooking in your kitchen! I’m SO excited about the holidays!!

This mexican layer bake, for lack of a better name, popped up one night last spring when I was looking for something quick, easy and tasty. We all love recipes that meet those requirements, right? It’s also a good one when you’re in the mood for mexican food without the hassle of individual tacos or enchiladas. Since I kinda just threw it together…..the amounts are guesstimates, but I’ll put it all in a recipe card for you anyway. You can add or adjust for your tastes. You know I can’t follow a recipe to save my life, so take a walk on the wild side….adapt it, you may never go back. Cooking is fun that way!!

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Mexican Layer Bake
Author: 
Recipe type: Main dish, Mexican, Easy
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This mexican layer bake is quick, easy, tasty and easily adaptable. For Vegetarian option leave out chicken.
Ingredients
  • 1 - 2 chicken breasts, cooked and shredded, sprinkled with cumin, salt, & pepper
  • 8 - 10 corn tortillas, torn in chunks
  • 1 can black beans, or 2-3 cups if you make fresh
  • 1 can mexican rotel, or chopped tomatoes
  • 2-3 cups colby jack cheese, shredded
  • green onions, optional
  • black olives, optional
  • sour cream and salsa to serve, optional
Instructions
  1. Preheat oven to 350 degrees.
  2. In a 9 x 13 or larger dish layer ingredients above in anyway you desire. Have fun with this!
  3. Cook in oven for 15-20 minutes or until cheese is melted.
  4. *If making vegetarian, just leave out the chicken

 

If you enjoyed this post, won’t you consider sharing it with others? Handy share and “Facebook recommend” buttons are below. It really makes my day when you pass things along! To make sure you don’t miss a post or recipe you can either follow Creative Kitchen on Facebook or subscribe by Email in the sidebar. Thanks for reading….I love having company in the kitchen!

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Egg Muffins ~ Secret Recipe Club

Posted on October 24, 2011 by Denise

I’m back!! I’ll explain in my next post what’s going on here, and why I haven’t posted in awhile. Nothing bad…all good! I’ve just been super busy, and if you follow me on Facebook then you’re already in the know. But today I get to share about my involvement in the Secret Recipe Club again. I sure do love being a part of this group. This month I got assigned to Melissa’s Cuisine and she sure had a lot of great recipes to choose from! Melissa’s tagline is “sometimes healthy, sometimes indulgent, always delicious.”

Melissa’s been blogging since 2008 and like me, she married her best friend! They are still newlyweds and just celebrated their 1 year anniversary October 9th. Happy Anniversary Melissa!! As I looked through Melissa’s blog, I made a list of all the things I wanted to make. Then I narrowed it down to a few things. I was torn between the spinach dip, the individual apple crisps and these egg muffins that eventually won out.

I’m glad they did because my entire family loved them! I’ve made something similar before, but I never would have thought to put shredded potatoes in them. What a great idea. They were quick to whip up, and perfect for a grab and go breakfast on the way to church like we did yesterday. I only made a few small changes. I used turkey sausage links since I didn’t have bacon, and I used muenster cheese since I was out of cheddar. I’m sure you’ll love them as much as we did. Be sure to visit other participating blogs linked up at the bottom of this post!

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Egg Muffins ~ Secret Recipe Club
Author: 
Recipe type: Breakfast, snack
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This grab and go breakfast is a treat the whole family loves!
Ingredients
  • 6 eggs
  • 3 Tbsp milk
  • 3 large potatoes, shredded
  • 6 turkey sausage links or other breakfast meat
  • ½ cup shredded muenster cheese, plus extra for topping or cheese of choice
  • Salt and pepper, optional
Instructions
  1. Preheat oven to 350 degrees.
  2. In medium bowl beat eggs and milk together.
  3. Add in crumbled or diced sausage or other breakfast meat. Omit for vegetarian option.
  4. Add in shredded potatoes. Mix well.
  5. Mix in shredded cheese, and a pinch of salt and pepper if desired.
  6. Grease muffin tins, and fill each cup to almost full. Top with a bit of extra cheese.
  7. Bake for 20-25 minutes or until eggs are set. Serve warm.
  8. Makes 12 egg muffins

 

If you enjoyed this post, won’t you consider sharing it with others? Handy share and “Facebook recommend” buttons are below. It really makes my day when you pass things along! To make sure you don’t miss a post or recipe you can either follow Creative Kitchen on Facebook or subscribe by Email in the sidebar. Thanks for reading….I love having company in the kitchen!


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My favorite cornbread!!

Posted on October 10, 2011 by Denise

The humidity is finally starting to break here in South Florida, and I find I’m getting increasingly excited about meals like this one. What’s not to love about a bowl of hearty beef chili and sweet, melt in your mouth cornbread? This cornbread and I go way back, and I was thrilled when I found a recipe to recreate my favorite cornbread at home.

Back as a kid I didn’t realize there were different types of cornbread, only that some I preferred more than others. As I got older I realized the common denominator among the cornbread I liked was sugar. I know there are many die-hard southern cornbread fans that don’t like their cornbread sweet and dessert-like, but I can’t imagine my cornbread any other way. I’m the same way with coleslaw….I like it sweet, of course!

Back in the early 2000’s as a new mom, when cooking was really starting to “come together” for me, I found this recipe online for Marie Callender’s famous golden cornbread. It’s SO good, and I’m happy to share it with other sweet cornbread fans! Which type do you prefer?

5.0 from 2 reviews
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My favorite cornbread!!
Author: 
Recipe type: side dish, quick bread
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
My favorite sweet cornbread!
Ingredients
  • 1¼ cup flour
  • ¾ cup cornmeal
  • 2 tsp baking powder
  • ⅓ cup sugar or honey granules
  • ¾ tsp sea salt
  • 1¼ cup whole milk
  • ¼ cup melted butter or coconut oil
  • 1 egg
  • Honey Butter ~ 1 stick butter, softened blended with ⅓ cup honey
Instructions
  1. Preheat oven to 400 degrees.
  2. Combine flour, cornmeal, baking powder, sugar and salt in medium bowl.
  3. Add milk, melted butter and egg. Mix well until just combined. Don't overmix.
  4. Pour into a greased 8 x 8 pan.
  5. Bake 25 to 30 minutes or until top is golden brown. Let cool slightly before slicing.
  6. To make honey butter ~ blend with mixer on high until smooth and fluffy.

 

If you enjoyed this post, won’t you consider sharing it with others? Handy share and “Facebook recommend” buttons are below. It really makes my day when you pass things along! To make sure you don’t miss a post or recipe you can either follow Creative Kitchen on Facebook or subscribe by Email in the sidebar. Thanks for reading….I love having company in the kitchen!

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Lemon mousse & Fall in South Florida

Posted on October 3, 2011 by Denise

This lemon mousse might just be my shortest post ever! I know it’s fall, and I’m supposed to be moving on to apples, pumpkins, soup and comfort food, and I’ll get there….but I think I should have a little leeway since I’m in South Florida, don’t you think? We just dipped down below 70 degrees for the time since last May over the weekend…and it was only 69, and that was in the wee hours in the morning. But we are enjoying mid-80’s this week instead of the typical low 90’s……so I’ll take it.

I’m smiling big because I know fall is just around the corner here. It can’t come soon enough…everyone I know around these parts is just bursting at a chance to wear jeans, boots and jackets. Call us crazy, but our favorite season is usually late October through May. I’m not lying when I tell you that the very first actual COLD front (say a high during the day of low 70’s….or dare I say high 60’s) puts a huge smile on everyone’s face. Seriously….it’s a little like Christmas.

Every year when the first cold front swoops in…..out come the jeans, boots and jackets….and stylish scarves….and smiles everywhere you look. I think everyone is so relieved to actually walk around without breaking into a sweat. The funny thing about it all is that come spring up north…..you all put on shorts when the temps finally reach high 60’s and low 70’s. Here in South Florida….we get excited to bundle up a bit. 🙂 Am I right South Floridians? Don’t we love the small bit of season change we get?

About this lemon mousse….super easy!! Just make lemon curd and homemade whipped cream, mix them together in whichever ratio you want. Refrigerate and enjoy!! I also froze it and made a lemon mousse tart over the summer which I served with raspberries. So good!!

What are the temps like in your neck of the woods? I bet you’re already cooling off! It’s this time of year we are insanely jealous of you, and when you’re snowed in for the third time dying for spring, you’re insanely jealous of us. The grass is always greener…..right? Go on and tell me you already lit a fire in your fireplace the other night, or you took a brisk walk with a chill in the air…..I can take it! 🙂

If you enjoyed this post, won’t you consider sharing it with others? Handy share and “Facebook recommend” buttons are below. It really makes my day when you pass things along! To make sure you don’t miss a post or recipe you can either follow Creative Kitchen on Facebook or subscribe by Email in the sidebar. Thanks for reading….I love having company in the kitchen!

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