Peaches and Cream Popsicles

Peaches and cream popsicles

Peaches and cream popsicles

Aren’t sweet, juicy, ripe peaches wonderful?  They smell like summer to me.  I think fresh peaches are my favorite fruit.  So today I thought I would make popsicles featuring peaches combined with yogurt, almond milk and almond extract to make a frosty cool treat.

As we head toward the last official weekend of summer you might be wondering why I’m still making popsicles. In my opinion you can never have too many recipes for peaches, so this is one more little way of enjoying them while they are still plentiful juicy and sweet.  I have a feeling there may be a few more peach recipes popping up here before peach season is over, because I’m not done with them yet.   Just like I’m not done with summer yet, either.  There’s plenty of time before we get swept away by all the apples and squash starting to appear at the Farmer’s Market—-much too soon for me.

In the fruit bowl in my kitchen are some peaches bought recently at the market.    They are ripening quickly, so I decided to experiment with another flavor of popsicle.  That’s how I came up with this combination that features peaches mixed with almond milk, a little sugar, yogurt , and almond flavoring.  Not too sweet, I let the tanginess of the yogurt assert itself.  We found them to be very light and refreshing.

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Just a side note here:  I noticed just recently that a variety of popsicle molds are being put on clearance in some stores, now that the end of summer is near, so this is a good time to get one if you been thinking along those lines, but have hesitated, wondering how much you will really use it.  If you would like to try these, but don’t have a popsicle mold you might try pouring the mixture into paper cups.  Put them on a tray or in a small baking pan and freeze them.  When they are partially frozen, insert the sticks, and continue with freezing until firm.  To eat, just peel away the paper cup, or run the cup under hot water briefly until it slips off.

PEACHES AND CREAM POPSICLES

Yield:   depends on size of molds.  I got 8 with mine.IMG_4600

Ingredients:

  • 3 medium, ripe peaches
  • 1/2 cup 2 % Greek yogurt
  • 1/3 cup sugar, or your favorite sweetener
  • 1/3 cup  vanilla unsweetened almond milk
  • 1/4 tsp, almond extract
  • 1/8 tsp salt.

Directions:

1.  Halve and pit the peaches.  Cut  into rough chunks and place in the blender container.  Add the remaining ingredients and blend until smooth, scraping down the sides of the blender as needed.

3,  Divide the mixture evenly into the popsicle molds, or disposable paper or plastic cups.  Insert the sticks and freeze until solid, at least 5 to 6 hours.

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SOURCE:  a  Carolyn Original

Biscoff Swirl Brownies

Biscoff-swirl Brownies

Biscoff-swirl Brownies

I try not to have an open jar of Biscoff in my cupboard, because it takes all the willpower I can muster not to sneak a little spoonful every time I pass by.  And knowing me one small taste is usually not enough,  so I absolutely had to use up that open jar in some way.   That’s how this recipe for Biscoff swirled into fudge brownies happened.

These are not going to last long!

These are not going to last long!

Not familiar with this yummy treat?   This spread, besides being totally delicious, is vegan, nut-free, produced in a nut-free facility and has no cholesterol or trans-fats in it.  It’s great on toast,  or in a sandwich, in place of peanut-butter.  I use it to jazz up lots of things, but when I decided to swirl some into my favorite brownie recipe, I’m not kidding when I say it took them over the top.  They taste as amazing as they look.

Fudgy, chewy, a little decadent!

Fudgy, chewy, a little decadent!

While I prefer to serve them while they are still slightly warm, so the cookie butter will still be warm and gooey, they’re still every bit as mouth-watering when they’re completely cooled.  But don’t take my word for it, you must try them for yourself.

BISCOFF SWIRL BROWNIES

Yield:   Makes about 16 squaresIMG_4776

Ingredients:

  • 3/4 cup unsalted butter, melted
  • 1 1/2 cups granulated sugar
  • 1 tsp. salt
  • 2/3 cup cocoa powder
  • 2 tsp. vanilla extract
  • 3 eggs
  • 1 cup all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 cup Biscoff Spread, melted

Instructions:

1.  Preheat oven to 350*F.  Line a square 8×8, or 9×9-inch baking pan with parchment paper or spray with a good coating of pan spray.

2.  Melt the butter on the stove top or microwave .  Whisk in sugar, salt and cocoa powder, and then stir in the vanilla extract.

3.  In a medium mixing bowl, whisk the eggs well, and then whisk in the chocolate mixture until well combined.

4.  In a separate bowl, whisk together the flour and baking powder until well combined.  Stir the flour mixture into the chocolate mixture until just combined.

5.  Pour the batter into the prepared pan.  Melt the Bixcoff Spread in the microwave and  drizzle over the top of the brownie batter.  Use a clean knife to swirl the Biscoff into the batter.

Pour biscoff on top and swirl into brownie batter with a knife.

Pour Biscoff on top and swirl into brownie batter with a knife.

6.  Bake at 350*F for 30 -35 minutes.  Cool on a wire cooling rack for at least 30 minutes before serving.

You know you want one ( or two)!!!

You know you want one ( or two)!!!

SOURCE:    Carolyn’s Originals

Stuffed Portabellos

Lasagna-stuffed portabellos.

Lasagna-stuffed portabellos.

We are big fans of stuffed mushrooms at our house.  I often make them as a side dish to serve with steak, or as appetizers when entertaining.  One day, however, I took special note of portabello mushroom caps and realized how many bites of stuffed mushroom you could get with just one cap.   Hey, maybe, just maybe, one of these jumbo s’rooms could become a whole meal. 😀

Well, that’s all it took for my imagination to go flying off in several directions trying to think up the perfect filling that would turn a mushroom cap into a meal.  I finally settled on lasagna as the answer.  I would take all the parts of lasagna that we love i.e.., the sauce, cheese and flavor; and leave out the pasta i.e.., calories and carbs, turning this into an inside-out vegetarian lasagna-stuffed mushroom.   Anything involving tomato sauce and gooey melted mozzarella cheese, is a winner with me.   I’ve made these several times now, testing the recipe, and I’ve determined that it’s ready for public unveiling.  Served with a side salad, we think they’re super for supper.   I hope you do too.

Please note that in the accompanying photos, I made only two caps as they were really large and definitely a meal in themselves.

After baking:  melty, cheesy,  goodness.

After baking: melty, cheesy, goodness.

LASAGNA-STUFFED PORTABELLOS

YIELD:   4 – 6 servings

Ingredients:

  • 4 – 6 large portabello mushroom caps
  • 2 cloves garlic, minced
  • 1  1/2 tablespoons olive oil
  • salt and pepper, to taste
  • 1 cup ricotta cheese
  • 1 egg
  • 1/4 cup grated Parmesan cheese
  • 6  oz. mozzarella cheese, divided
  • 2/3 cup drained chopped frozen spinach  (This time I used kale, precooked and chopped fine,)
  • 1/2 tsp. Italian seasoning
  • 1 cup tomato sauce, or pizza sauce

Directions:

1.  Preheat the oven to 425*F.   Line a rimmed baking sheet or baking dish with foil.   Remove stems from the mushrooms and carefully scrape the gills from the caps with a spoon or paring knife; discard.   Place the mushroom caps on the baking sheet.

2.  In a small bowl, combine the garlic and olive oil.  Brush the garlic-oil mixture over the inside of the mushroom caps.  Season with salt and pepper to taste.

Brush caps, inside and out, with seasoned olive oil.

Brush caps, inside and out, with seasoned olive oil.

Roast the caps for about 10 minutes.   Remove from the oven, maintaining the oven temperature.  If excess liquid has collected inside or underneath the caps, blot it away with a paper towel.

Roast for 10 minutes.

Roast for 10 minutes.

3.  Meanwhile, in a medium mixing bowl, combine the ricotta, egg, Parmesan, about 3/4 of the mozzarella, spinach, and Italian seasoning.  Season with salt and pepper.  Mix to evenly incorporate.  Divide the mixture into the roasted portabello caps, spreading gently to fill them evenly.

In goes the ricotta cheese filling.

In goes the ricotta cheese filling.

Top each with 1 – 2 tablespoons of the tomato sauce.   Sprinkle the tops with the remaining mozzarella cheese

Cover it with a little tomato sauce, then mozzarella cheese.

Cover it with a little tomato sauce, then mozzarella cheese.

4.  Return to the oven and bake 10 – 15 minutes more, until the cheese is melted and the filling is warmed through.  Serve with additional tomato sauce, as desired.

After baking:  melty, cheesy,  goodness.

After baking: melty, cheesy, goodness.

Make a meal on a meaty mushroom, and a side salad.

Make a meal on a meaty mushroom, and a side salad.

SOURCE:   Carolyn’s Originals

Pimiento Cheese Omelet

Pimiento-Cheese Omelet

Pimiento-Cheese Omelet

You know those open-faced pimiento cheese BLT sandwiches I wrote about here?  Well, there was just a tad of cheese mixture left over, and not being one to throw out or waste food, I put it into the fridge.

So now, here it is Sunday morning, and I’m making an omelet,  when out of the blue I thought of the pimiento cheese in the fridge.  Bingo!!  I’ll  put it into the omelet.  Instead of putting the cheese into the egg mixture, I partially cooked the egg/omelet and while the center was still wet dropped gobs of cheese on it.  Then folded it onto itself, covered the pan and let the heat finish cooking the egg and melt the cheese.  WOW!  moments of genius come at the most unexpected times! 😀

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This was so good it was incredible.  The cheese was just the right amount so that it did not overpower the delicate egg, yet added an extra wonderful flavor.  I think it might be worth having a small tub of pimiento cheese mixture in the refrigerator at all times just for such moments.  When genius strikes, one needs to be ready!!

PIMIENTO CHEESE OMELET

Serves 1

Ingredients:

  • 2 or 3 eggs, beaten lightly with a whisk,
  • salt and pepper to taste
  • 1 – 2 tsp. water
  • 1 – 2 tsp. butter
  • 2 Tbsp. pimiento cheese

Lightly beat the eggs with a whisk in a small bowl.  Add salt, pepper and a little water.  Mix well.

In a medium skillet, over medium heat, melt butter.  Swirl pan to coat.  Pour in the egg mixture and allow cooking to begin,  As the edges become set, lift gently and allow the liquid egg to run underneath at the edges.

When as much liquid egg has “run under”, but the top is still wet,  spoon small dabs of pimiento cheese over the top.  Then lift one side of egg and fold to the middle, lift again, and fold onto itself.  Turn off the heat, cover for a short time and allow the cheese to melt.

Fold the omelet in thirds and let the heat melt the cheese filling.

Fold the omelet in thirds and let the heat melt the cheese filling.

Serve warm with toast and breakfast meat or with a salad for a dinner entree .

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SOURCE:   a Carolyn Original

Grilled Hasselbach Potatoes

Hasselbach Potatoes

Hasselbach Potatoes

Hasselbach potatoes are a Swedish version of  baked potatoes.  They get their name from Hasselbacken, the Stockholm restaurant where they were first served. The seasoned potatoes turn out crispy on the outside and tender and moist on the inside.  They go with just about any entree.

Since we were preparing a full meal on the grill I wanted to include these potatoes if possible.  I got the idea that perhaps it would work after reading Bobby Flay’s book Barbecue Addiction in which he prepared whole potatoes on the grill.   So this is what I came up with–potatoes that have a garlic-scented mayonnaise, some crispy bacon bits and a scattering of fines herbes, wrapped up in foil and baked on the grill.  In order to have the potatoes cook in the same time frame as the pork chops that I was also grilling, I precooked the potatoes in the microwave until they were beginning to get tender, but were not thoroughly cooked.  Then I sliced them in the Hasselbach style, seasoned them, wrapped them in foil and finished cooking them on the grill.

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GRILLED HASSELBACH POTATOES

Yield:  serves 2 to 3

Ingredients:

  • 1/4 cup mayonnaise
  • 1 garlic clove, smashed to a paste or grated
  • 1 tsp. Dijon mustard
  • 1 tsp. grainy mustard, or yellow mustard
  • kosher salt and black pepper
  • 2 or 3 large baking potatoes, scrubbed
  • 1 -2 Tbsp. crumbled bacon or bacon bits
  • 1 Tbsp. mixed, dried fines herbes, ( parsley, rosemary, tarragon)

Directions:

1.  Wash and dry the potatoes, leaving the skin on.  Pierce in several places and cook in microwave for about 5 minutes, until they begin to steam, but are not yet soft to the touch. (Adjust time according to the number of potatoes you are cooking.)  Remove and cool so you can handle them.

2.  Meanwhile, whisk together the mayonnaise, garlic, and mustards in a small bowl;  season with salt and pepper.  Set aside.

3.  Heat your grill to medium heat for direct grilling.

4.  Put the potatoes on a cutting board, and one at a time, lay the handle of a wooden spoon next to the potato.  Slice the potato at 1/4-inch intervals, down to where the knife meets the wooden spoon handle.  This stops the knife and prevents you from cutting all the way through the potato.

Potato cut into slices ready for seasoning.

Potato cut into slices ready for seasoning.

5.  Spread the slices apart slightly and with a knife spread the mayonnaise aioli mixture on the cut sides of the potato. Spread some mayonnaise mixture on the top.   Sprinkle on bacon bits and herbs all over the tops of the potatoes. Season with salt and pepper to taste.

6.  Use a generous sized piece of heavy-duty foil and wrap each potato securely so it doesn’t leak.  Place on the grill and cook for 8 – 10 minutes, turning over several times.

Potato packets on the grill. Everything cooks in about the same time..

Potato packets on the grill. Everything cooks in about the same time..

7.  To serve, unwrap each potato and place on dinner plate.

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SOURCE:   a Carolyn Original

Fennel and Potato Hash Browns

Fennel and Potato Hash Browns

Fennel and Potato Hash Browns

A bag  of frozen hash brown potatoes from the supermarket is a great timesaver, so occasionally I will buy one to keep in the freezer.  There are times when a skillet of brown and crispy hash browns is the perfect side dish, and I really love them, but who wants to shred raw potatoes to make them from scratch.  Definitely not me,  thus the frozen variety in the freezer.

Last weekend I was making a fast meal on a hot evening and a wanted a side dish to go with the salmon kebabs and white bean salad, so I thought about the hash browns as a good go-with.  However I wanted to “doctor” them up a little, so I quickly added some thinly sliced fennel and some onion.  These were then sautéed together in a little olive oil till tender and nicely browned.  Wow! were they good.  Sometimes the most unexpected combinations turn out to be the best.  This is what I did:

FENNEL-POTATO HASH BROWNS

Slicing up the fennel and onion.

Slicing up the fennel and onion.

Servings:  about 4

Ingredients:

  • 2 Tbsp. olive oil
  • 2 cups frozen shredded hash brown potatoes, thawed
  • 2 cups cored, thinly sliced fennel bulb
  • 1/2 cup  (1 medium) vertically sliced yellow onion
  • 1  1/2 Tbsp. fennel fronds, chopped
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper

1.  Heat a large non-stick skillet over medium heat.  Add 2 tablespoons olive oil to pan; swirl to coat.

2.  Add the hash browns, fennel, and onion to the pan;  cook about 12 minutes or until golden brown, stirring frequently.

Cook it all together till nice and brown with crispy bits.

Cook it all together till nice and brown with crispy bits.

3.  Remove from heat; stir in the fennel fronds, salt and pepper.

Serve on a platter, garnished with fennel fronds.

Serve on a platter, garnished with fennel fronds.

SOURCE:  a Carolyn Original

Open-Faced Pimiento Cheese BLTs

Pimiento Cheese BLT's

Pimiento Cheese BLT’s

I must apologize in advance for giving you what is sure to become a new sandwich addiction, but really, I had no choice.  Somebody besides me has to know about this wonderful sandwich.  What got me started on this was a big dish of warm cheesy dip that had bacon, pimientos, and all sorts of other fabulous things mixed into it.   I remember thinking as it came out of the oven there was no way we were going to eat all of that.  But lo and behold before very long it was all gone.  I’m sure I had more than my fair share of it.

Within a few days I was craving it again.  Rather than making a big bowl of dip for just two of us to devour, I decided to use most of the ingredients that went into the dip in another, more healthy and nutritious form;  a sandwich.  This meal probably contains a few, Ok, a lot, more calories than you want to eat, so its a good idea to plan ahead for when you will be having it.  Blame all that cheese, and mayo, and bread.  So in preparation, have a light breakfast and lunch, go to the gym and work out really hard, and finally make only what you will eat, and no extra.

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OPEN-FACED PIMIENTO CHEESE BLTs

Yield:   Serves 4

Ingredients:

All the yummy ingredients, plus mayo.

All the yummy ingredients, plus mayo.

  • 2 Tablespoons bottled diced pimientos, drained
  • 1 Tablespoon grated, peeled shallots
  • 1 scallion, chopped
  • 2 Tablespoons canola mayonnaise
  • 1 teaspoon cider vinegar
  • 1/4 teaspoon black pepper
  • 4 ounces shredded sharp cheddar cheese (about 1 cup)
  • 1/3 cup grated Parmesan cheese
  • 4 slices country-style bread toasted (sour dough bread is good)
  • 12 tomato slices (colorful heirlooms are nice, here)
  • 1/4 teaspoon salt
  • 4 center-cut slices bacon, cooked and halved
  • 1 cup baby arugula leaves, or other green leaf lettuce of choice
We're ready to build a sandwich!

We’re ready to build a sandwich!

What you do:

Combine first 7 ingredients in a large bowl.  Spread 3 tablespoons cheese mixture on each bread slice; top each with 3 tomato slices.  Sprinkle tomato slices evenly with salt.  Top each sandwich with 2 bacon halves and 1/4 cup arugula.

You will probably want to eat this with a knife and fork.

You will probably want to eat this with a knife and fork.

To round out this meal, serve with sweet potato fries, or sweet potato chips.

SOURCE:   a Carolyn Original

Very Berry Strawberry Cookies

Very Berry Strawberry  Cookies

Very Berry Strawberry Cookies

This is the time of year when strawberries are reappearing at the market and they look so beautiful; red, ripe and juicy.  They never fail to get my creative juices flowing.  The native berries that grow here where I live have not ripened yet  (usually not till the end of May), so until those are available I will use the California-grown berries available at the market.

However, I have found from past experience  that baking with strawberries does not produce a true, vivid strawberry flavor.  They are so much more enjoyable in their natural state, luscious and juicy with just a little sugar on them.  So for baking I have been exploring ways to get a true strawberry flavor.  I think I have found the answer, and it happened quite by accident.  One morning I was eating Special K cereal with Red Berries and was struck by how strong the berry flavor was.  These freeze-dried strawberries had the color and flavor I have been looking for.  So I searched the dried fruits section of the supermarket and there I found bags of freeze-dried strawberries.

Freeze dried strawberries can be pulverized into powder.

Freeze dried strawberries can be pulverized into powder.

Bingo!  I was on to something.  Reasoning that if I could crush or pulverize those freeze dried berries and mix the powder into the dough,  I could get the strong flavor I wanted.    I love to experiment,  so I was excited to give this a try.  The results, I’m happy to tell you, were quite good.   Using a recipe I had for a basic sugar cookie that also uses some cream cheese, and adding the strawberry powder to the dough,  I got a tender cookie with a pretty pink color and real strawberry flavor.  They are just great on their own, but you know what?   You can also mix this strawberry powder into cream cheese frosting and make sandwich cookies for a double-whammy of strawberry goodness.  (Notice that I’m not mentioning calories here!)    Ok, Ok, let’s be reasonable.  Let’s enjoy these cookies with a dish of strawberry ice cream instead!!!

The perfect accompaniment to Very Strawberry ice cream.

The perfect accompaniment to Very Strawberry ice cream.

VERY BERRY STRAWBERRY  COOKIES

Yield:   Makes about 4 1/2 dozen 2″ cookies, or 27 sandwich cookies

For the Cookies:

  •  1 cup  ( 2 sticks) butter
  • 1/2 cup  ( 4 ounces) cream cheese at room temperature.  Reduced fat version is OK.
  • 1/4 tsp. salt
  • 1/2 tsp. baking powder
  • 1/4 cup strawberry powder
  • 3/4 cup granulated sugar
  • 1 cup confectioners’ sugar
  • 1 large egg
  • 3 cups flour,  I used half white whole wheat flour;

For the Filling:

  • 1/2 cup cream cheese  (4-ounces)
  • 3 cups confectioners’ sugar
  • 2 Tablespoons strawberry powder
  • 1 Tablespoon strawberry jam
  • milk or cream as needed for spreading consistency

To make the cookies:

1.  Preheat oven to 375*F.  Lightly grease two baking sheets or line with parchment paper.

2.  Begin by crushing the dry strawberries.  I used a mortar and pestle and was able to get a fine powder with little or no lumps.  If you have difficulty getting it smooth, you can always sift the powder to remove any lumps.   Measure 1/4 cup plus 2 tablespoons if making the filling.

3.  In a large bowl, cream together the butter, cream cheese, salt and baking powder, strawberry powder and sugars.

Mixing up the cream cheese, butter, sugars and strawberry powder.

Mixing up the cream cheese, butter, sugars and strawberry powder.

4.  Once the mixture is nice and light and fluffy, beat in the egg and then mix in the flour.

5.  Scoop by the tablespoon onto the prepared baking sheets.  Flatten each cookie into a 2″ circle with the bottom of a glass dipped into sugar.

Drop by tablespoon onto baking sheet and flatten into  2-inch circles.

Drop by tablespoon onto baking sheet and flatten into 2-inch circles.

Bake for 14 – 16 minutes, until barely golden around the edges.  Remove from the oven and cool on the baking sheet for 5 minutes before transferring to a rack to cool completely.  Makes about 54 cookies.

To make the filling:

1.  Beat the cream cheese until soft and fluffy.  Add the strawberry jam, and blend into the cream cheese.  Add the sugar and strawberry powder gradually  along with small amounts of milk or cream to achieve a spreading consistency.

2.  Generously frost the bottom side of one cookie and top with another to make a tasty sandwich.  Makes about 27 sandwich cookies.

These are not going to last long.

These are not going to last long.

You can never have too much of a very good thing!

You can never have too much of a very good thing!

SOURCE;  a Carolyn Original based on a modified recipe for sugar cookies from Taste of Home

Let’s Talk Turkey

Many people, I think, associate turkey with Thanksgiving and only cook it at that time of year.  Aside from using ground turkey for burgers and occasionally in chili,  I never cook a turkey whole, or even make turkey parts, so I count myself in that group of cooks who only cook it for the holiday.

That changed this past week when my supermarket ran a special on turkey parts.  What got my notice was the fact that half turkey breasts were available as well as legs and wings.  Turkey, of course is comparable to chicken with its high protein, low fat, no carb profile but turkey has a richer, deeper flavor.   So I bought half a breast and two wings (always my favorite part of roast turkey).   The question that followed was how to cook it?

A slow cooker, turkey parts, gravy, and onion soup mix.

A slow cooker, turkey parts, gravy, and onion soup mix.

Since I had a few busy days ahead of me, I decided to roast it in my slow cooker.  With just a couple of additional items for flavor and to make a nice gravy,  I  put it all in the crock pot and as the jingle goes,  ” set it and forget it”.   When I returned home later in the afternoon the house smelled wonderful, sort of like Thanksgiving dinner cooking.  To round out the meal for that night’s dinner I made mashed turnip, instead of mashed potatoes, and a green salad to which I added dried cranberries and chopped hazelnuts.  We felt like we had eaten a very full and satisfying meal, but it was extremely low in carbohydrates and fat.  Woo-hoo!   We “gobbled” it up!

This meal looked and smelled so good and I was so hungry, I forgot to take a picture of the final entree as it was served.  Sorry!

SLOW COOKER ROAST TURKEY PARTS

Let the slow cooker do it for you.   Set it and forget it1

Let the slow cooker do it for you. Set it and forget it1

SERVINGS:    depends on size and number of parts used

INGREDIENTS

  • 1 whole or half turkey breast, 2 turkey wings
  • 1 jar low-fat turkey gravy such as Heinz ( or two, if lots of gravy is desired)
  • 1 package dry onion soup mix such as Lipton**
  • poultry seasoning to sprinkle

1.  Empty the jar of gravy into a small bowl, and add about 1/4 cup dry onion soup mix.  Stir to combine.  Put 2 – 3  spoonfuls of this mixture in the bottom of the crock pot, just to cover it and prevent the turkey from sticking to the bottom.

2.  Using another Tablespoon or so of the onion soup mix,  rub it under the skin of the turkey breast.  Then sprinkle outside of skin with poultry seasoning.   Do the same with the other parts you are using.  Layer them into the crockpot, pouring some of the gravy mixture between layers.  Pour remaining gravy over the top.

3.  Cover, and cook on low for about 8 hours.

4.  The juices that accumulate can be thickened with a bit of flour, for a nice gravy that is very tasty.

**When I use prepared mixes like this, I always make note of the amount of sodium they contain–which can be high–so I do not add any additional salt.

This recipe was eaten by only two of us, so there was turkey left for another use.  Stop back tomorrow to see what I did with “second-time-around turkey”.

SOURCE:    a   Carolyn Original

Lemon Tassies

Lemon Tassies

Lemon Tassies

A “tassie” is a small cup-shaped cookie or tart, and comes from the Scottish word tass + ie. which means small cup.  Taking this idea to its simplest form I made the lemon tassies from supplies that I had on hand.  They were extremely easy to make and insanely good to eat.

I started with a package of refrigerated sugar cookie dough,  the kind that comes in a block and can be separated into 24 “squares”,  one for each cookie.  Using two mini-muffin pans,  I placed a block of cookie dough into each well, and with my fingers pressed it to cover the bottom, and up the sides of the muffin cups.  Then I baked them.  After baking, there was a depression in the center of each one where I spooned about 1 teaspoon of lemon curd.

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The heat from the still warm cookies, softened the curd so that it spread and filled the depression.  After they were completely cool, I put a dab of white frosting on each one.  (Frosting was left over from a previous baking project.)  If I didn’t already have the frosting, I would have dusted them with confectioners’ sugar, because I thought they needed something white on them for garnish.  For a special occasion a candied flower, like a violet, would be a lovely garnish.

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When first made the cookie part was crisp, but I kept them in a covered container, and the next day the cookie had softened and become chewy.  That seemed to fit the smooth, lemony filling better and we liked them better that way.

For some reason I always seem to want something lemon in spring time, and I already had a small amount of lemon curd that I had made, so that’s how I came up with this idea.  I think these little finger cookies ( or tarts) would be great served at a tea, a Mother’s Day Brunch,  a shower, or any other springtime occasion.

A few simple supplies are all you need:

  • mini-muffin pans, for a total of 24 cookies
  • 1 package of preformed , refrigerated sugar cookie dough, 24/pkg.
  • 1 jar lemon curd, or your own homemade.**
  • a small amount of vanilla frosting, or other garnish

Spray the muffin cups with non-stick spray.  Preheat the oven as the cookie package suggests.

Place one block of cookie dough in each of the muffin cups; with your fingers press to cover the bottom and up the sides to form a shell.

Press dough into the wells of a mini-muffin pan.

Press dough into the wells of a mini-muffin pan.

Bake for the recommended time on the cookie package, starting to check on them early, so they don’t get too brown.  Remove from the oven, and while still warm, spoon about 1 teaspoon of the lemon curd into the depression of each cookie.

After baking the shells, fill depressions with lemon curd.

After baking the shells, fill depressions with lemon curd.

Allow to cool completely on a wire rack,  loosening the cookies so they don’t stick.

Garnish the top of each cookie with your choice of frosting or other decorative garnish.

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**If lemon curd is not available, any flavor of jam would be a nice substitute.

SOURCE:  A Carolyn Original