I had to pass along this yummy recipe from The Pioneer Woman.
I love Laura Ingalls Wilder and all things Pioneer, so I have to try this tempting recipe. Thanks to Ree Drummond for this post. You must click over to this amazing site full of great inspiring thoughts and images. Enjoy!
Prep Time: 25 Minutes | Cook Time: 15 Minutes | Difficulty: Intermediate | Servings: 8
- Caramel Sauce
- 4 Tablespoons Butter
- 1 cup Brown Sugar, Packed
- 1/2 cup Half-and-half
- Pinch Of Salt
- 1 Tablespoon Vanilla
- 1/4 cup Egg Whites
- 1/4 teaspoon Salt
- 1/4 cup Sugar
- 1 cup Pecans, Finely Chopped
- 2 pints Ice Cream (1 Pint Each Of Different Flavors)
To make the caramel sauce:
Mix butter, brown sugar, half & half, and salt in a saucepan over medium low heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Add vanilla and cook another minute to thicken further. Turn off heat and pour sauce into a jar. Refrigerate until cold.
To make the crust:
Preheat oven to 350 degrees. Beat egg whites until frothy. Add sugar and salt and beat on high until stiff. Fold in nuts. Spread mixture all over the bottom and sides of a non-glass pie pan, making sure to adequately coat the sides. Bake for 15 to 20 minutes, watching toward the end to make sure crust doesn’t get too brown. Remove from oven when crust is golden brown. Allow crust to cook completely.
When crust is cool, remove ice cream from freezer. Allow to soften. When soft, spread one pint of ice cream (I used Butter Brickle) over the bottom of the crust. Spread the other pint (I used Vanilla Bean) over the first flavor. Cover with foil and freeze until very hard.
To serve, cut slices of pie and serve on individual plates with cold caramel sauce spooned over the top. *Note that the crust will be a bit sticky…but it’s oh, so good!
Ice Cream Pie with Easy Caramel Sauce | The Pioneer Woman Cooks | Ree Drummond
This recipe comes from one of my fav bloggers Esi at Dishing up Delights. The ingredients look amazing. Enjoy!
Roasted Beet Salad with Wilted Greens, Herbed Goat Cheese, and Candied Walnuts
Makes 8 servings
1/2 cup extra-virgin olive oil
1/2 cup balsamic vinegar
1 1/2 teaspoons Dijon mustard
Salt and pepper to taste
3 bunches of beets, roasted, cooled, and diced
Greens from 3 bunches of beets, washed and dried
6 ounces baby spinach, roughly torn
5 ounces herbed goat cheese
1 cup candied walnuts
1/4 cup pomegranate arils (optional)
In a medium bowl, whisk together the olive oil, balsamic vinegar, and Dijon mustard. Season to taste with salt and pepper and set aside.
Add the beet greens and spinach to a large pot. Cover and heat over low heat until the greens have wilted, about 10 minutes. Season the greens lightly with salt and cool to room temperature.
Arrange the greens on a large plate, top with the roasted beets, candied walnuts, dollops of goat cheese, and pomegranate arils if using. Serve the salad at room temperature with the dressing on the side.
Dishing Up Delights: Roasted Beet Salad with Wilted Greens, Herbed Goat Cheese, and Candied Walnuts
Finally a recipe that reminds me of being in England 20 years ago. The taste of traditional English Trifle can’t be duplicated, however this recipe comes close. Enjoy and Happy Holidays!
|Photograph by Lis Parsons
|“I think the title of this recipe really says it all. I have written so many recipes for trifle, I scarcely dare reiterate my love for it, but this, perhaps the most traditional of my offerings, shows the sensational, time-honored pud at its glorious, many-layered best: the jam-slashed and sherry-sodden sponge, the sharp fruity layer of flavor-oozing berries, the eggy custard and the whipped cream. On top, my favorite color combination: the Victorian pink of crystallized rose petals with the tender green of chopped pistachios. Perfection.” Nigella Lawson
Recipes from Nigella Christmas by Nigella Lawson. Photographs by Lis Parsons. Copyright (c) Nigella Lawson 2008, 2009. Photographs Copyright (c) Lis Parsons 2008, 2009. Published by Hyperion. Available wherever books are sold. All Rights Reserved.
The Boozy British Trifle | Dashrecipes.com
I posted this over on my style blog at Tumblr a few days ago – Click here for the link to Style-Elise.com. My personal blog is a micro blog full of images and inspirations. I love the bright colors of this photo and I adore anything jello. Enjoy this recipe from great blogger you might want to follow at jellyshottestkitchen. The post has all the details on where to get colored marachino cherries online. Enjoy
Scroll down for a copy of the recipe: Here is link to original post Rainbow Cherry Jigglers Recipe – Tablespoon.
Rainbow Cherry Jigglers! – Style-Elise
Light, tender, lacy texture almost enhanced by Corn Flakes cereal. One cup of butter + one cup oil = cookies remain tender and crisp at the same time. Best eaten first day baked.
Serves: 24 Preparation time: 35 Cooking time: 10 Difficulty: Easy – for beginners
3 1/2 cups flour
3 teaspoons baking soda
1 teaspoon salt
1 cup butter
1 cup brown sugar
1 cup sugar
1 tablespoon milk
2 teaspoons vanilla*
1 cup vegetable oil
1 1/2 cups Rice Krispies
1 1/2 cups oatmeal
12 ounces chocolate chips
*I also use butter-vanilla flavoring in place of vanilla,from http://www.doitwithicing.com
Preheat oven to 350*.
Sift together flour,baking soda, and salt and set aside.
In Large bowl beat butter, sugars and egg, milk, and vanilla.
Stir in flour mixture alternating with oil.
Add cereal, oatmeal and chips.
Drop by spoonfuls or scoop onto cookie sheets. (I spray mine with buttered Pam cooking spray. Due to oil cookies brown on edges sooner so be careful)
Bake for 8-10 minutes or until done.
Makes nine dozen.
See this recipe and more at: Crunchy Chocolate Chip Cookies | Recipe Binder
Made these Bakers Secret one bowl cream cheese brownies, added salt and orange food coloring, mmm good. Recipe after the jump.
4 squares BAKER’S Unsweetened Chocolate
3/4 cup (1-1/2 sticks) butter
2-1/2 cups sugar, divided
1-1/4 cups flour, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
HEAT oven to 350°F.
LINE 13×9-inch pan with foil, with ends of foil extending over sides. Grease foil.
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add 2 cups sugar; stir until well blended. Add 4 eggs; mix well. Stir in 1 cup flour until well blended; spread into prepared pan.
BEAT cream cheese and remaining sugar, egg and flour in same bowl with whisk until well blended. Spoon over brownie batter; swirl gently with knife.
BAKE 35 to 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to lift brownies from pan before cutting to serve.
Prepare using PHILADELPHIA Neufchatel Cheese.
Use Your Stove
Cook chocolate and butter in large saucepan on very low heat just until chocolate is melted, stirring constantly. Remove from heat. Stir in 2 cups sugar. Continue as directed.
Baking in Glass Baking DIsh
If a recipe calls for a metal pan and you substitute a glass baking dish, always reduce the oven temperature by 25ºF. This is necessary since the glass dish conducts and retains heat better than the metal pan.