No Bake Frozen Pineapple Pie

http://mooreorlesscooking.com/2015/06/04/frozen-pineapple-pie-no-bake/

Jane,  I don't know exactly what I season the brussel sprouts with.  LOL   You could use Season All or a seasoning blend.  Or just a little salt and pepper.  I usually roast them at 350 º  for maybe 30 min. or until the are tender.  I like to let them stay in until they start to get really brown.  Just don't let them burn.

Joy

Thanks, JOY.  Maybe I'll just let my imagination run wild when I season the Brussels Sprouts. 

I've got a pkg of frozen Brussel sprouts, I wonder if they can be used instead of fresh ones.

Angel, that pie sounds good.

Jean, is another great one for hot weather.

http://thesuburbansoapbox.com/2016/08/17/no-bake-chocolate-mousse-pie/

"Rich, creamy No Bake Chocolate Mousse Pie is the best way to end the summer.  Deep, decadent chocolate mousse is nestled in a chocolate coated chocolate cookie crust and topped with a light, fluffy whipped cream cloud. So simple to make it’s silly!"

Jean,  I don't see why you couldn't use the frozen Brussels sprouts.  You could steam them in the microwave and then mix them with the balsamic vinegar and seasonings.  And, maybe roast them at 400 º  and just watch them until they start to brown.  Probably would turn out a little soften than if you used the fresh ones, but I don't think that would affect the taste. 

Joy

Sharon's Greek Shrimp Pasta recipe is wonderful.  I don't use it often, but when I can get fresh shrimp and am having company, it's just what the "doctor" ordered!

SCFSue

Sue, I had forgotten that I gave it to you. Glad you enjoy it.  It's so easy to fix too, except for peeling the shrimp.

I use olive oil instead of balsamic on my Brussels sprouts.

The pies sound great too.
Sharon

Sharon, would you be willing to share your Greek Shrimp Pasta Salad recipe?   That sounds so good.  I love  Greek Salad, and I love Shrimp salad and I love Pasta Salad,  so  I am sure I would love yours all put together.  LOL 

There is a local place where we get steamed crabs and shrimp and they have a small deli along with the carry-out crabs and shrimp.  They make a Shrimp/Macaroni Salad that is also so good.  I had never even heard of it, and I got some for a 4th of July picnic when we were having steamed crabs.  It was really good. 

Joy

Now I love Brussels sprouts. Usually always fresh but I do have some frozen one here.  Maybe better to let the dry out in a colander and then pat the with paper towel. Lots of time I will just put lot of veg on a cookie sheet and put chicken parts on top and put in the oven on 400 deg. Fast and no cleaning up.
Now next time I use the onion soup mix on the potatoes I will make sure I don't use the ones called Beef Onion soup. Just to strong tasting

Joy, here it is.  It is an original I made up based on something I had at a restaurant.

Sharon’s Greek Pasta

1/2 lb or so of cooked shrimp cut into pieces.
12 oz linguini or pasta of choice, I always use whole wheat.
1 can drained artichoke hearts (optional), cut into bite size pieces
cherry tomatoes or quartered reg. tomatoes,
1 can sliced black olives,
4 ozs Feta cheese, crumbled,
about 1/2 pkg. fresh, washed spinach leaves (no stems),
2 anchovy filets (optional), may be used as a garnish or minced in dressing.;

Without shrimp, it is a good vegan dish.

Dressing:

1/3 Cup good olive oil,
2 Tblespns Balsalmic vinegar (or red wine vinegar),
1/2 tsp.more or less italian seasoning,
1/2 tsp. minced garlic,
chopped fresh parsley to taste,

Prepare dressing ahead to meld flavors and then toss everything together. Oh yes, I drain the
linguini over the fresh spinach in order to wilt it somewhat.

Enjoy!  Sharon

Thank you Sharon! I'm not Joy obivously but I thank her for requesting and you for posting!

Did not give the Biscuits the other day on the Sausage and Biscuits I make for freezer.  This is a good recipe.  I only make for 6 at a time. Cut recipe in half.


Angel Biscuits

Serves 12  Good size

This is my idea of the perfect light breakfast biscuit(right), but only if you have time to make the dough the night before and let it rise overnight. What’s special about these biscuits is what I call a three way flip: roll the dough out into a rectangle, then fold two opposite sides in so you have a triple fold,making three flaky layers. Cut the biscuits out of the trifold dough, and put them on a nonstick baking sheet and into the refrigerator overnight. In the morning, pop the pan into a preheated oven.

1 package active dry yeast
5 cups all-purpose flour
1/4 cup sugar
2 tablespoons baking powder
1 1/2 teaspoons salt
2 cups buttermilk
1 cup (2 sticks) butter

    Dissolve the yeast in 1â,,4 cup warm water. Sift together the flour, sugar, baking powder, and salt in a large mixing bowl. Add the buttermilk and dissolved yeast and mix well. Using a pastry knife, cut the butter into the mixture.
    Since this makes a light, fairly wet dough, sprinkle 1â,,2 cup of flour on the counter before you roll out the dough.Roll out the dough into a rectangle. Fold the two sides in, making a triple layer of dough. Cut the dough into 3-inch circles or squares. Place on a nonstick baking sheet, cover loosely, and refrigerate overnight.
    The next morning, preheat the oven to 400Ëš. Bake for 15â€"20 minutes, until golden brown.

Sharon,  thanks for the Pasta salad recipe.  It sounds  delicious .  I know I will like it as I like everything that is in it,  including the anchovies.  Love them !!!


And,  JeanneP,  thanks for the biscuit recipe.  I have never had much luck making anything with yeast,  but this sounds like you don't have to let it rise and then punch it down like most bread recipes that use yeast.  They will be on my  "to make"  list.

Joy

That biscuit recipe sounds easy.  I'll half the recipe and try it when I get some yeast.

How to convert a traditional recipe for your slow cooker slash crockpot.

http://www.onegoodthingbyjillee.com/crockpot-conversion-chart?utm_source=DailyRSSNewsletter&utm_medium=Email&utm_content=Button&utm_campaign=RSSNewsletter&omhide=true&mc_cid=9ce53cb667&mc_eid=ab6484d38d

Meant to go over to the mall to look at some drapes. Don't like to go on A weekend so will wait until monday.
Goofed up a little last night as I decided to make a couple of small loaves of Bread in the small pans I got at the trift show. Sort of the size they give at the restaurants. Each last me 2 or 3 days and one I freeze. Well I put the dough into my oven that just has pilot light on and then forgot it was in there. Got up at 8:30 to find it had over risen and sort of dried on the top. Anyway I just went ahead and baked. Its O.K but shape not good. Also had some overripe banana so made a couple of small banana bread loaves. Put in a few walnuts. Trying to stop buying my favourite cookies or any sweet stuff. This banana bread not much sugar. Have to have something after I eat dinner but not the candy bars or cookies I was eating.

Watch the TV at the moment Public Television. Have a one skillet dinner show on. Couple seemed pretty good. I like casserole type things when in a hurry. Had a Potato/reubin sandwich type one made in a skillet. No bread. I love Ruebin Sandwiches. Will get the makings next time store and try it.

Jeanne, I've also made several small whole grain loaves for the freezer lately. But, since I could live on bread alone, I watch my intake. One favorite is cinnamon dusted raisin bran or egg and whole grain. I always keep small jars of apple butter, chutney, salsas or refrigerator jams available from the ethnic or farmer's markets or will make toast, slather with part of a smashed avocado and then top that off with a fried egg. Another favorite indulgence, avocados or humus.

Here is what I had last night and made enough earlier to have two more servings froze.

Bucatini Corn-Banara From Better Home and Gardens.

Ingredients

6
ears corn on the cob, shucked and silks removed  (I used frozen corn instead.)
12
ounces dried bucatini pasta
1
cup half-and-half
2
egg yolks
1 - 2
teaspoons cracked black pepper
8
ounces bacon, chopped
1
tablespoon minced garlic
1/2
cup finely shredded Parmesan cheese

Directions
1.  In a large pot cook corn in lightly salted boiling water 5 minutes; remove. Add pasta to water and cook according to package. Drain, reserving 3/4 cup pasta water.

2.  Cut corn from cobs. Whisk together half-and-half, egg yolks, and pepper.

3.   In a very large skillet cook bacon over medium heat until crisp; drain, reserving 2 tablespoons drippings. Add garlic to skillet; cook and stir 30 seconds. Add cream mixture, bucatini, corn, cheese, and bacon. Bring just to boiling, stirring constantly. Add pasta water to desired consistency.

I had never heard of bucatini but looked it up and see it is similar to spaghetti but is thicker and has a hole down the center.  Different pastas compliment different recipes, I guess.  Anyway sounds like a tasty dish.

Yesterday we had chicken loins, potatoes and corn, so today I chopped the leftover chicken and made chicken fried rice.  Pretty good and simple.

I use to eat a lot of Pasta. Don't eat it any more. Don't know why.  I will eat Ravioli. about once a week. Just with Tomato sauce, Mushrooms and cheese.
Now I have give on must Wheat. I started buying most things with Whole wheat.Along with Banana's. Started having a few problems. And got a tummy. Quit it and problems went away. Quit drinking so much milk also. Use to drink almost 2 gal. week. Still love my Bread and Potatoes. trying now to cut down on cookies.

Lemon Meringue Pie Fudge is NO BAKE.

Recipe plus video and easy to make. A nice homemade gift or bake sale idea.


http://thewhoot.com.au/whoot-news/recipes/lemon-meringue-pie-fudge?omhide=true

Taco Pie with Crust  (Also recipe includes video).

Taco Pie Recipe Ingredients
Taco Pie Crust
1/4 cup butter
3 slices of American cheese
1 cup flour
1/4 teaspoon salt
2-3 tablespoons of water


Taco Pie Filling
1 pound ground beef
1/2 cup chopped onion
1/2 cup salsa
Taco Pie Toppings
1 cup shredded lettuce
1 medium tomato, chopped
sour cream
shredded cheese

Use a purchased crust or;
Crust:
Combine crust ingredients except for water in food processor bowl. Pulse until the mixture creates coarse crumbles. Add water, one tablespoon at a time, until the dough forms a ball.

How To Make Taco Pie
Roll out dough on a lightly floured surface. Place into 9-inch pie plate, and trim the sides. Bake 10-15 minutes or until crust is golden brown. Cook beef and onions in a medium skillet until beef is browned and cooked through. Drain if watery. Return to skillet and add salsa and taco seasoning. Cook until bubbly.

Pour into baked crust. Top with refried beans, and cheese.

Bake 3 minutes or until cheese is melted. Let cool. Top with lettuce, tomatoes, sour cream and more cheese!

http://thewhoot.com.au/whoot-news/recipes/taco-pie?omhide=true

Sultana Slice with Brown Sugar

http://thewhoot.com.au/whoot-news/recipes/sultana-slice-brown-sugar-recipe?omhide=true

These would be good for future meals from the freezer. Or even with on the go lunches.

I cheated last night and made my own supper instead of what had been planned. I took one each, a peach, nectarine, and plum. I chopped them into bite size pieces and dribbled them with pure maple syrup. Honey would have been good as well.

I topped the fruit with plain Greek yogurt and it was wonderful.  The leftovers became breakfast this morning!

That Yogurt with chopped fruit is what I have for supper every day, but without any sweetening.  The best is with ripe mango.

My mouth just watering thinking of that Lemon Fudge.  Lemon bars are my most favourite desert

I just bought peaches, nectarines, and black plums this trip but was thinking of pineapple next. I'll add mangos as well. Did you know nectarines were a type of peach? I had always thought of them as a manufactured variety fruit but learned about them in my peach pit article.

I make my own Greek yogurt in my InstaPot because I use so much of it. And store prices are way overpriced. I put some in my tomato sauces for binding, I use it in place of mayonnaise and for sour cream and it works well on your skin and as an antibacterial agent as well.

Did you know that your gut causes or can cause almost ninety percent of your ills? The back of the brain is directly connected to your gut and all that stuff for lack of a better word,(Or knowledge); travels in both directions, impacting both. Yogurt with its live cultures can keep it in good shape or repair damages. And you don't need all that sugar and chemicals from store bought to do so.

JeanneP., My favorite pie is lemon meringue and my favorite dessert from my childhood was to take lemon jello, or sometimes lime or orange if you preferred. Let it halfway solidify and then stir in some plain yogurt. It was heavenly with the lemon jello.

Angel.....For first time....I'm having trouble with excess mucus..phelm...think it might be acid reflux...but don't have any burning or cough....any suggestions for relief...other than over counter Meds ? Thanks. CC

CC, I have that acid reflux at times because I am both lactose intolerant, have irritable bowel syndrome and severe food allergies that have manifested in analeptic shock and expensive hospital visits from convenience, microwavable and fast food.

Evidently, I am among millions who cannot tolerate the chemicals used to prolong shelf life in these foods that may be years old before coming to a store near you. I had colon cancer in 2000 that may have also been related so I am very careful about what and how I eat and I also may post recipes here that don't reflect some changes that I make when using those recipes myself.

In any case, if it becomes more of a concern, I would either go to WebMD on line

http://www.webmd.com/

Or talk to your doctor. Here are some similar links;

http://www.webmd.com/heartburn-gerd/guide/laryngopharyngeal-reflux-silent-reflux

http://www.voiceinstituteofnewyork.com/silent-reflux-laryngopharyngeal-reflux-lpr-is-ubiquitous/

https://medlicker.com/1169-mucus-in-throat

http://thewhoot.com.au/life/heartburn-remedies?omhide=true

In any case, we are each so different that what works totally for one may totally injure another so do what's best for you.

"These Bacon Wrapped, Cream Cheese Stuffed Chicken Breasts are a taste sensation.

The combination of juicy chicken, crispy bacon, and cream cheese is the trifecta. This recipe gets absolute rave reviews and is one of our most popular. It also has only 5 simple ingredients."

http://thewhoot.com.au/whoot-news/recipes/bacon-wrapped-chicken?omhide=true