Month: November 2017

Triple Berry Pie, Oh My

Published by

So my Mom in law is the real MVP of pie making, but I was craving a berry pie of which she does not make. So I thought I’d give my pie making skills a refresher course. I am certainly not known for my baking skills and I’m ok with that. My pie is not the prettiest here, but I will say this… it sure turned out pretty darn delish! Here is the berry filling recipe I used. The only change I made… I cut back on the sugar by 1/2 cup. I thought a whole cup was just way too much for my taste buds, you might like a sweeter filling though so stick with the whole cup. When I topped a slice (or two ;)) of this pie with a scoop or two of vanilla ice cream, the bit of tang (in the filling) to sweet ratio with the ice cream was just right, at least for my husband and myself. All other steps I did the same. https://tastesbetterfromscratch.com/triple-berry-pie/ Here’s the pie crust …

Yorkshire Pudding/Popovers

Published by

A taste of England… So a few years ago my husband and I were blessed with a stay in England. Belgravia to be exact, thanks a katrillion Priya! While on this trip we had the opportunity to visit family friends in Oxford England, and so it was in Oxford that I was first introduced to the rather incredible delectable treats know as Yorkshire Pudding! Typically Yorkshire Pudding is served with Sunday Roast, a grand meal fit for any day of the week of, beef roast, gravy and sides, plus Yorkshire Pudding. The Yorkshire Pudding/Popovers are served on the plate with the roast, gravy and sides and you eat them with your meal. These Popovers are savory and super delish! Here’s the recipe I used. I just made 2 modifications. First of all I only used a 1/4 tsp oil in each popover cup. Secondly I added an exact 1/4 tsp salt to the mix. http://www.foodandwine.com/recipes/light-and-crispy-popovers Next time I make these I will be using beef roast drippings or bacon drippings instead of the canola oil …

BBQ Ginger (Ale) Whole Chicken In The Crockpot 

Published by

Here’s what you need 1 whole chicken, rinsed and patted dry Half an onion, sliced 1 cup ginger ale  4 cloves garlic, peeled left whole  1 spring of fresh rosemary, or a tsp dried rosemary  1 1/2 tsp salt divided  1/8 tsp pepper  1 tsp ground paprika (not pictured)  2 cups of your fav bbq sauce  Slice up half an onion and layer your crockpot with the slices.  Stuff your chicken with the 4 garlic cloves (peeled and whole), the rosemary spring and 1 teaspoon of salt.  Place the chicken in the crockpot. Sprinkle the outside of the chicken with remaining 1/2 teaspoon salt, 1 teaspoon of paprika and 1/8 tsp of pepper. Now pour 1 cup of your favorite ginger ale (not diet) around the chicken.  Next, pour 2 cups of your favorite BBQ sauce on top of the chicken. Cook on low in a crockpot for 8 – 8 1/2 hours. Here I’m using a large chicken, 5.5 pounds, so I set the timer for 8 1/2 hours.  The result is the most …