Elle Marlow Western Romance Author: Stay tuned for July 1st, when the Ellite blog has ...

Elle Marlow Western Romance Author: Stay tuned for July 1st, when the Ellite blog has ...: Stay tuned for July 1st, when the Ellite blog has Crackerberres Anderson on board to discuss her latest novel, Blackhorse 2015 and she has t...

Tomato Pie

Crackerberries Tomato Pie

5 tomatoes fresh from the garden

Rule #1: Never put your tomatoes in the fridge because it halts the ripening process and kills the flavor

1 pie crust

Rule #2: Always make a homemade pie crust instead of a store bought. That way you can make the crust as thick as you like.

1 cup light mayonnaise

Rule #3: Be sure to use mayonnaise and not salad dressing because something like Miracle Whip is too sweet and it takes away from the flavor of the pie.

Fresh mozzarella cheese

2 cups shredded Monterey Jack, cheddar and Asadero cheese blend

Rule #4: Mix up your cheeses, use any kind you like.

4-5 Chile peppers, sliced

Rule #5: Do not touch your face after slicing Chile peppers

1 tsp fresh ground black pepper mélange

Rule #6: Don’t forget the seasoning

Sea salt

Preheat oven to 350º.

Prick the bottom of the pie crust and sides.

Bake 12-15 minutes until crust is slightly puffy.

Combine mayonnaise, 1½ cups cheese and pepper.

Slice tomatoes and sprinkle with sea salt.

Sprinkle bottom of pie with ½ cup of shredded cheese blend.  Layer with tomatoes, spread with mayo/cheese mixture. Do this three times. Top with slices of fresh mozzarella and sprinkle with Chile peppers.

Bake 40-45 minutes until crust is golden and juices are bubbling and cheese is melted.

Cool ten minutes or more before serving.

© Crackerberries 2014

Chile Dill Pickles

4 lbs. cucumbers

14 sprigs fresh dill

35 black peppercorns

14 Chile peppers

1 qt. water

1 qt. white vinegar

¼ cup canning salt

Soak fresh washed cucumbers in tub of ice water overnight. 

Next day prepare the jars.  Drain pickles and wipe dry.

Put into each jar:

2 sprigs dill

5 peppercorns

2 Chile peppers

Slice into spears or pack whole into jars.

Boil vinegar, water and salt for 5 minutes and pour over cucumbers.  Seal and process in boiling hot water bath for 10 minutes.  Makes 7 pints.

© Crackerberries 2014

Blueberry Muffins

Blueberry Muffins  

2 cups all-purpose flour

2/3 cup white sugar

1 tbsp. baking powder

1 tsp. salt

½ tsp. cinnamon

¾ cup milk

1/3 cup vegetable oil

2 eggs

1½ cups fresh or frozen blueberries

Combine dry ingredients in large bowl and mix well.  Gently stir in blueberries. In large measuring cup combine eggs, oil and milk and stir to blend. Combine to dry ingredients and stir just to moisten.  Spoon into lightly greased muffin tins and bake 400º for 20-25 minutes until golden brown.  Remove from tins immediately.

Optional Lemon Glaze:  Combine ½ cup confectioner’s sugar with 2-3 tsps. lemon juice and drizzle over muffins.

© Crackerberries 2014

Flavor Water

 

FLAVOR WATER

1 apple, cored and thinly sliced

1 lemon, thinly sliced

2 cinnamon sticks

1 tsp whole cloves

2-3 trays ice cubes

Water

 

Place the fruit on the bottom of jug and sprinkle with cloves and cinnamon stick.  Cover with ice and top with water.  Keep in fridge for a refreshing tall cool beverage during the hot days of summer.  Refresh ice and water 2-3 more times before changing fruit and spices.

 

© Crackerberries 2014







Eggs Bennie Cheese Burger

Eggs Bennie Cheese Burger

 

½ lb. ground beef

2 onion hamburger rolls

4 slices cooked bacon

2 slices Asiago cheese

2 poached eggs

½ cup Duke’s mayonnaise

¼ tsp. ground turmeric

½ tsp. lemon juice

½ tsp. garlic salt

½ tsp. onion powder

¼ tsp. fresh ground pepper

1 tsp. basil or other Italian seasoning

Form ground beef into two patties.  In small platter combine garlic salt, onion powder, basil and pepper.  Roll outside edges of burgers in mixture.  Heat cast iron skill on medium heat and cook burgers until done, (about 4-5 minutes per side).

In small pan or metal bowl, combine mayonnaise, turmeric and lemon juice.  Set on burner on low heat to barely warm mixture.

Toast hamburger buns.  Build by layering cheese, cooked bacon, burger, poached egg.  Top with warmed sauce and serve with fresh fruit and Jon Hunter’s favorite drink, a Bloody Mary made with V8 juice and garnished with a carrot. 

 

 © Crackerberries 2014

Southeastern Pita Breakfast Pockets

Southeastern Breakfast Pita

 

2 pita pockets

4 eggs

½ cup chopped onions

½ cup chopped red peppers

¼ cup chopped fresh tomato

¼ cup canned mushrooms, drained

2½ oz. turkey sausage

2 slices Gouda cheese

Cook turkey sausage until no long pink, (5-7 minutes).  Stir in onions and peppers and cook two more minutes. Stir in tomatoes, mushrooms and eggs.  Cook until eggs are fluffy, (3-4 minutes).

Meanwhile, preheat cast iron skillet on medium high heat.  Place one pita in at a time and grill until the bottoms are nicely browned.  Working with one at a time, place a slice of cheese on the center of the pita.  Fill with half of the egg mixture.  Fold over and hold in place to secure.  Continue with the second pita.

 
Serve with hot sauce and yogurt, or fresh fruit.

 

 

© Crackerberries 2014