Simple Cheese Danish

Am I actually posting a recipe?!

It feels like forever since I have talked about food.

Lately I have had a hankering for sugar. I think I am getting a little bit of sweet tooth, which is out of the norm for me. Crazy, I know. I am really good at refusing dessert. As of late though, I have been rummaging through the cupboards to find something sweet.

I was surfing the web a little bit ago and came across the recipe. I saved it, to be able to make it later. When I was looking through my recipes later to make us a treat I stumbled across this little gem of a recipe. I had an extra puff pastry in the freezer, a lemon and a block of cream cheese in the fridge, I was set!

After Dave bit into this wonderful pastry, he informed me it was the best Danish he had ever eaten. That will put a smile on your wife's face.

Simple Cheese Danish

*Makes 6 Danish 

8 ounces cream cheese, light or regular, softened to room temperature 

4 tablespoons granulated sugar 

1 teaspoons grated lemon zest 

1/2 teaspoon vanilla extract 

1 sheet frozen puff pastry, thawed (9 1/2 by 9-inch) 

1 large egg, lightly beaten with 2 tablespoons water 

Adjust an oven rack to upper-middle position and preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. In a small bowl, stir together the cream cheese, sugar, lemon zest and vanilla. Set aside. 

Roll the pastry into a 12 by 9-inch rectangle on a lightly floured counter, making sure it doesn't stick to the counter while rolling. Cut the rectangle into six 4 1/2 by 4-inch rectangles (cut it in half the long way and then cut each strip into thirds). Transfer the pastry rectangles to the baking sheet, spacing about 1 inch apart. Using the tip of a paring knife, score a 1/2-inch border around the edge of each pastry, then brush the borders with the egg wash (no fear - if you don't have a pastry brush, using your fingers works just as well!). Prick the pastry with a fork every 1 inch or so within the border (see the picture below for a visual). Place a generous 2-3 tablespoons of filling in the center of each pastry and spread it into an even layer leaving the border uncovered. 

Bake the pastries until fully puffed and golden about 12-14 minutes (watching carefully so they don't over-brown). Serve the pastries warm or at room temperature.

Recipe From: Mel's Kitchen Cafe

Fresh Peach Pie

This recipe is for Shelly, sorry to keep you waiting!

This fresh peach pie is wonderful! My husband's favorite pie is an apple pie, but he forgets all about apple pie when he bites into this peach pie.

The fresh peaches I bought had so much flavor and when combined with cinnamon and nutmeg, two of my favorite spices, it takes the peaches to a whole new element. The problem with this pie is waiting for it to cool down so I can cut into it to eat it! I'll be honest I hardly ever wait for a pie to cool completely. I like a warm piece of pie with a good scoop of plain old fashion vanilla ice cream. Now that is a tough dessert to beat!

Peach Pie 

6 cups Sliced Peeled Peaches 

 1 whole Lime, Juiced 

 ½ cups All-purpose Flour 

 1 cup White Sugar 

 ½ teaspoons Ground Cinnamon 

 ¼ teaspoons Ground Nutmeg 

 ¼ teaspoons Salt 

 1 whole Egg Beaten

 2 Tablespoons Butter 

You will also need one batch of your favorite pie crust recipe or pre-made pie crusts. Enough for two, this is a double crust pie. 

Preheat oven to 450 degrees. 

Toss the peaches with the lime juice and then drain off excess lime juice and peach juice. 

Mix together the flour, sugar, cinnamon, nutmeg, and salt. Then combine with the peaches. 

Line a 9 inch pie plate with one pie crust and brush the entire thing with egg. 

Pour the peaches into the pie pan, dot with the butter and top with the other pie crust. Pinch the edges, cut a few slits and brush the top with egg. 

Bake in preheated oven for 10 minutes and then reduce heat to 360 degrees and bake for another 30 -35 minutes. 

Let cool then serve.

Pie Crust 

2 1/4 cups flour 

 3/4 to 1 cup vegetable shortening 

 1 tsp. salt 

Cut shortening into flour and salt with a fork or a pastry blender until you get crumbles the size of a pea. 

6 Tbsp. cold water Add the cold water to the dough and work together with hands. Do not over work dough! It will become too tough. Roll out for pie pans. Use pie filling of choice. This recipe will make enough to do one double crusted pie or two single pie shells

Key Lime Pie

My friend Marybeth and I usually have a night once a week or every other week where we cook something together. It has all been dessert items and this pie was what we decided to make this week. I even squeezed all of the key limes by hand! Well worth it in my opinion.

 Is there anyone out there who doesn't like key lime pie? It is just to delicious too say no to a slice, or two, or three! It is so refreshing to eat on these HOT summer days. I love the tartness mixed with sweet. Though this pie isn't as tart as you think. So those of you who are unsure about it being too tart you don't need to worry. 

It is probably one of the most perfect desserts for summer. There is something about a homemade graham cracker crust that makes the pie even better. I love making things from scratch, food just seems to taste better that way to me. 

This recipe is super simple! If don't want to squeeze all those key limes you could just buy some key lime juice in a bottle. I squeeze a lot of those little limes to get 7 tablespoons. :)

It's a make ahead recipe so it can sit in the fridge overnight, or at least up to 4 hours so it will be all ready when you need it. You will just have to whip up some fresh whipped cream to dollop on top!

Key Lime Pie

10 honey graham crackers (the whole cracker, not just a square)

2 1/2 Tbsp. sugar

6 Tbsp. butter, melted

zest from 1/2 large lime (I zested 2 small key limes)

7 Tbsp. freshly squeezed juice from key limes

1 can (14oz) sweetened condensed milk

4 egg yolks

Preheat oven to 350 degrees and prepare 9 inch pan.
In bowl of food processor, pulse graham crackers and sugar until broken down into fine crumbs.
Add melted butter and pulse until loosely combined.
Remove bowl from processor and, using spatula, stir to combine butter well.
Scrape graham mixture into pie pan and carefully press to evenly coat bottom and sides of pan.
Place shell into oven and bake for 10 minutes.
Remove from oven and set aside (keep oven on)
In large bowl, combine remaining ingredients and stir until combined well (this will take a minute or two, make sure the mixture is even).
Carefully pour mixture into pie shell and lightly tap to evenly distribute filling.
Place carefully into oven and bake for 15 minutes or until set.
Remove from oven and let cool.
Once cooled, place into fridge for at least 4 hours and preferably overnight to set.
Serve with whipped cream and enjoy.     

Recipe Taken From: Good Things Catered                                                     

Chicken Pot Pie

I decided to make this pie since I had some left over chicken, some celery and carrots. I was so glad I did! I love pot pie! I used the pie crust I use for my fruit pies, it was extremely light and flaky! I used the recipe for the filling from The Pioneer Woman. She likes a little more thyme then I would recommend, and she just had a crust on top. This pie is meant for a deep dish pie. I don't have any deep pie dishes so I just used the extra filling to make little pies with just a pie crust on top. Next time I would try just having a top crust, the bottom crust got lost in the sauce. It was sure good though!!!

Chicken Pot Pie 
1 pie crust
4 Tbsp. (1/2 stick) butter
1 large yellow onion
3 medium carrots, peeled
3 celery stalks
1/2 cup frozen peas
2 cups cooked chicken, light and dark, diced or shredded
1/4 cup flour
2 cups low-sodium chicken broth
1 chicken bouillon cube
1/4 cup white wine (optional) (I didn't use it)
1 cup heavy cream
1 tsp. ground thyme (I would use 1/2 tsp. to begin with)
1 tsp. kosher salt, or more to taste
black pepper to taste


Preheat oven to 400 degrees. Begin by finely dicing the vegetables. Slice the celery stalks into narrow strips, then slice in the other direction to create a fine dice. Repeat process with the carrots and onion. 
Melt butter in a large pot or dutch oven over medium heat. Add the onion, carrots, celery and peas. Saute until the vegetables start to turn translucent, a couple of minutes. 
Add the chicken and stir to combine. Sprinkle the flour evenly over the vegetables and chicken and stir to combine. Cook for a couple of minutes, stirring gently. 
Pour in the chicken broth, stirring constantly. Stir in the bouillon cube and wine, if using. The flour will combine with the chicken to create a delicious gravy. 
Pour in the cream and stir. Allow the mixture to cook over low heat, thickening gradually, about 4 minutes. Season with the thyme, salt, and pepper. remove from the heat. Taste and adjust the seasonings as needed. Be sure it is adequately salted!
Pour the chicken mixture into a deep pie pan or small casserole dish. Roll out the crust so that it's 1 inch larger than the pan. Place the crust on top of the chicken mixture and cut small slits in the top. Press the crust gently into the sides of the dish to seal. 
Bake for 30 minutes, or until the crust is golden brown and the filling is bubbly. Cool for 10 minutes before serving.
Use a large spoon to serve. 

Pie Crust

2 1/4 cups flour

3/4 to 1 cup vegetable shortening

1 tsp. salt

Cut shortening into flour and salt with a fork or a pastry blender until you get crumbles the size of a pea.

6 Tbsp. cold water

Add the cold water to the dough and work together with hands. Do not over work dough! It will become too tough. 

Roll out for pie pans. Use pie filling of choice. 

This recipe will make enough to do one double crusted pie or two single pie shells.

Apple Dumplings

I made this lovely dish the other night. Let me tell you, it was delicious! And probably one of the easiest desserts I have ever made. I found it on The Pioneer Woman's website. I seem to be cooking a lot of her stuff lately. She just makes such yummy stuff. It does have a strange ingredient for a dessert, but don't be fooled by the Mountain Dew it did wonders on this dish. I am not exactly sure how but it did, just take my word for it.

Apple Dumplings

2 whole Granny Smith Apples

2 cans (8 Oz. Cans) Crescent Rolls

2 sticks Butter

1-½ cup Sugar

1 teaspoon Vanilla

Cinnamon, To Taste

1 can (12 Oz.) Mountain Dew Soda

Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.

Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Easy Peasy!

Canned Peach Pie Filling

I love peach pie! Better yet I love my Mom's peach pie filling. So when I canned peaches this year, that is all I canned was peach pie filling. :)

 I used these lovely peaches I bought up in Brigham City from a produce stand. I had to wait a couple weeks for them to ripen.

Pure goodness right out of the processor!

 Look at all the peach pie I can make! Yummy!

This pie filling also works for apples as well.

Apple/Peach Pie Filling

Peel and slice fruit to fill jars approximately 3/4 full.

4 1/2 cup sugar

1 cup cornstarch

2 tsp. cinnamon

1/2 tsp. nutmeg

1 tsp. salt

Combine all of the above ingredients with 10 cups of cold water. Cook until thick and bubbly. Then add 1/2 cup lemon juice. Pour mixture over fruit and seal. Process for 20 minutes.

You should give this canning recipe a try! It can get sticky and messy but well worth it!

Dutch Oven Apple Pie

This "apple pie" was delicious! And it was a super easy recipe. We had it up at the cabin for brunch one day over labor day weekend, Bonnie had seen it on T.V. and thought it looked good. She made a wise choice printing this recipe off. :) I have made it twice since. 

Here is the recipe:

Dutch Oven Apple Pie

12 Rhodes cinnamon rolls, thawed but still cold

2 granny smith apples, peeled and diced

1/2 cup brown sugar

1/2 tsp. cinnamon

1/2 cup graham cracker crumbs

1/4 cup chopped pecans (optional) (we didn't put nuts in ours)

2 packets cream cheese frosting (comes with rolls)

1/3 cup caramel ice cream topping

Cut each roll into 4 pieces and arrange in the bottom of a 12 inch dutch oven lined with aluminum foil or sprayed with nonstick cooking spray. In a bowl, combine the apples, brown sugar, cinnamon, cracker crumbs and pecans. Sprinkle evenly over cut rolls. Cover with lid and bake at 350 for 25 to 30 minutes. (I had to cook mine for 45 minutes.)

For icing, combine cream cheese frosting with caramel topping. Drizzle over pie while still warm.

If using briquettes, 16 on top of dutch oven, 8 on bottom.

Strawberry Rhubarb Pie

Last week I made this pie for a pie contest at my Dad's work party. I got the rhubarb from my neighbor Karen, she has been growing some in her garden this year. Karen had made this pie for us at the beginning of the summer and it was delicious so I figured it would be an instant winner. 

It looks like too much filling in the pie, but it cooks down so it will be just right. Yes, that is chunks of butter on top. :)

 This is what it look like in dough before I baked it. 

Once it was done baking I wanted to get the sticky juice off the pie tin so it would look nice and presentable. I also didn't want it stuck to the pizza pan I had cooked it on to catch the juices that would run over the edges of the pie. As I was lifting it off I told my Mom to hurry and wipe it off with a wet paper towel. Well, how my hands were placed with the hot pads caused me to squish the pie together a little, which than in turn cause hot liquid to pour out right onto my Mom's arm! :( I felt terrible! After she was burned I kind of dropped the pie cause it was burning me through the hot pads. I ended up breaking some of edges of the flower petal design and the tin was squished on one side. My Dad didn't mind, he said he was gonna take it any way. :) It really didn't look to bad, but I think for this type of a pie I should have skipped the flower design and stuck with a normal top crust. I didn't win the pie contest. I got beat by a Banana Cream and a Pecan Pie. I think it would be fun to enter another one though.

 Strawberry Rhubarb Pie

1 1/3 cups sugar
2 1/2 Tbsp. cornstarch (my pie was a little runny, so you might was 3 Tbsp) 
2 tsp. grated lemon zest
1/4 tsp. salt
2 1/2 cups fresh strawberries (or really any berry you would like)(I did 3 cups)
1 1/4 lb. rhubarb stalks, peeled if stringy and cut in 1/2 inch pieces, to make about 4 cups (I would do 3 1/2 cups)
2 Tbsp. unsalted butter, cut into small bits


Preheat oven to 425. Roll out half of pie dough for the bottom crust and fit into a 9 inch pie pan. Roll out remaining dough for the top crust, set aside on a sheet of wax paper. In a small bowl, using a fork or whisk stir together the sugar, cornstarch, lemon zest, and salt. Set aside. In a large bowl, toss the berries and rhubarb together. Add the sugar mixture and toss to combine and coat fruit evenly. Pile the mixture into the prepared pie pan, mounding the fruit in the center. Scatter the butter over the filling. Put on the top pie crust, then trim and flute edges. With the point of a sharp knife, cut out a few vents in the top for steam to escape. Bake for 20 minutes, than reduce heat to 350 and continue baking 35 to 40 minutes loner, until the top crust is well browned and the juices are bubbling. Serve warm or at room temperature.

 

Spicy Shrimp and Cherry Pie

First off let me just say that I love shrimp, and I love cherry pie. They are both pretty high in the food categories for me. So when I saw this spicy shrimp recipe on the Pioneer Woman's website I was pretty excited to try it. My Aunt made a cherry pie the other day and I loved the pie crust so I decided I would make a pie for my friend Lindsey for her birthday.

 I don't know if this pile of shrimp looks appetizing to any one else but they sure were delicious.

 Spicy Shrimp

 3 pounds (more or less) Unpeeled Shrimp (21-26 count or larger)

1/2 cup olive oil

Salt and Pepper to taste

3 whole lemons, just the juice

1/4 to 1/2 cups Worcestershire sauce

Tabasco sauce (I don't ever put that in)

1 stick of butter

Thoroughly rinse raw shrimp with shells still on. The Pioneer Woman uses 21-26 count (that means 21-26 per a pound.) I use bigger than that. Any smaller than this and it's difficult to get the peel the shrimp. So stick with 21-26 or bigger. Place the shrimp in a large baking pan in a single layer. Over the top of the shrimp pour the olive oil.

Generously sprinkle black pepper over the top of the shrimp. Be very generous! Now sprinkle generously the salt (I use kosher salt).

Squeeze the juice of the 3 lemons over the top of all the shrimp. Now generously drizzle Worcestershire sauce all over the shrimp, about 1/4 to 1/2 a cup. Drizzle Tabasco sauce over the shrimp to your desired temperature.

Now grab your stick of butter and cut into pats. Place the pats of butter on top of the shrimp as evenly placed as possible. 

Place the pan of shrimp under the broiler in your oven for 5 to 10 minutes until the shrimp are no longer translucent. Serve with crusty French bread. Use the bread to dip into the juice that is in the pan. 

 Cherry Pie! I only made the crust, I don't know how to make cherry pie filling yet.

Pie Crust

2 1/4 cups flour

3/4 to 1 cup vegetable shortening

1 tsp. salt

Cut shortening into flour and salt with a fork or a pastry blender until you get crumbles the size of a pea.

6 Tbsp. cold water

Add the cold water to the dough and work together with hands. Do not over work dough! It will become too tough. 

Roll out for pie pans. Use pie filling of choice. 

This recipe will make enough to do one double crusted pie or two single pie shells.