Amish Wedding Supper Pie Version Two! Made with my Pretzel Stuffing!

                                                                         

This is Amish food pure 100% Amish eating at its' best! This is a variation of an Amish Wedding Supper that I put into a pie shell! Hearty rustic delicious!

Pie Crust:

2 Cups Flour

1/4 TSP Salt

2 TSP Sugar

1/3 Cup Cold Butter

1/3 Cup Shortening

4 to 5 TBS Cold Water

Stir all the dry ingredients together Cut in the butter & shortening to make fine crumbs. Now stir in enough cold water to make the dough come together. Divide into 2 even balls. Roll one out for the pie & freeze the other or use to make Cinnamon & Sugar Roly Polys. The crust for this pie needs to be large enough to fit a deep 9 inch pie plate. Line the plate with the dough & fill with the following.

PIE FILLING:

1&1/2 cups cold leftover stuffing/filling/dressing

1 Cup Leftover Cooked Vegetables

3 Cups Cooked Diced Leftover Chicken/ Turkey/or Roast Beef

1&1/2 Cups Cold Leftover Gravy

4 Cups Leftover Mashed Potatoes, I used my Cheesy Mashed Potatoes

First layer in your unbaked crust is the stuffing, spread evenly. Then spread 1/2 Cup of Gravy over the stuffing. In a bowl mix the leftover meat, vegetables & gravy together then spread that over the stuffing gravy layer. Now spread the mashed potatoes over the meat layer. These spread better if lightly warm, so just warm them in the microwave for about 1 minute on high. Now sprinkle whatever seasonings you like. I did Pepper, Parsley & Sage. Bake in a preheated 350 degree oven for 1 hour & 20 minutes! AMISH EATING IS YUMMY! 

Pretzel Stuffing A very PA Dutch idea!

Pretzel Stuffing? Why not? In Lancaster Pennsylvania we love our pretzels! Bread was hard to cone by with the COVID19 crisis so I thought, hmmm I wonder if pretzels would make good stuffing? Yes they did! ENJOY!

4 Cups of Utz Sourdough Nuggets broken into coarse large crumbs

6 TBS Melted Butter

3 Ribs Celery chopped

1 Large Onion Chopped

3 TBS Chopped Parsley fresh or dried

2 TSP Ground Sage

2 TSP Onion Powder

2 TSP Garlic Chopped

1 TSP Pepper I use White Pepper

3 Large Eggs Beaten

1 Cup Milk

Melt the butter in saucepan or in a large bowl in the microwave I use 45 seconds in the microwave. Add the chopped veggies & all the seasonings & cook until tender. I microwave I cooked them on high for 3 minutes, stirred & cooked another 3 minutes. Dump into the bowl or saucepan the broken pretzels, now stir in the eggs & milk. Let sit for about 20 minutes & then stir again. Now stuff the bird or butter a casserole dish. Roast chicken as you normal would. I roast mine at 350 degrees uncovered 1 hour with about 1&1/2 cups water in the bottom of the pan,then covered 1 hour uncover & cook another 15 minutes. If making stuffing in the buttered casserole dish bake 45 minutes covered at 350 degrees then uncover & bake another 15 minutes! Great slathered with gravy! If making a large bird like a turkey double this recipe! The gravy was amazing too Thank you UTZ for making a great pretzel!

Another Brand New Recipe Coming Out Later Today!

I am very pleased to have another new recipe for you & it will be out a bit later today! This recipe is Pretzel Stuffing, & it is YUMMERS! 

Peach Snack Cake with Buttercream Frosting

                                                                         

What a great cake for snacking. Makes one 9x13 cake that will begone before you know it! Moist, flavorful just a great different cake for when you just have to have a piece of cake! ENJOY!

Here is the 9x13 cake frosted with butter cream frosting!

CAKE:

3/4 Cup Softened Butter

3/4 Cup Sugar

3 Eggs

2 TSP. Vanilla

2 & 1/4 Cups Flour

1 & 1/4 TSP Baking Powder

1 TSP Salt

2 TSP Cinnamon

1 Cup Plain Yogurt

2 Cups Canned Peaches drained & mashed, I used my potato masher & smooshed the peaches until they were chunky but not completely pureed.

Preheat oven to 350 Degrees & spray a 9x13 pan with baking spray.

Combine the flour , salt, baking powder, & cinnamon until mixed well. In mixing bowl beat butter until fluffy, add sugar beat again, add eggs & vanilla & beat again. Now starting with the flour mixture beat in about 1/3 of it into the batter. Now add 1/3 cup of yogurt & beat again. Go back to the flour add more beat in then yogurt & back until everything is added & beaten well. Now beat in the peaches. Spoon batter into your pan & smooth it out evenly. Bake for about 35 minutes. Yest cake with a toothpick  to be sure cake is done. No wet batter should be sticking to the toothpick! Remove from oven & let cool. I frosted mine with the following frosting.

FROSTING:

1/2 Cup Softened Butter

2 TSP Vanilla

3 Cups Powdered Sugar

Milk enough to get the spread-ability you like

Dash or 2 of Salt

1 Tsp Cinnamon

Beat Butter  until fluffy. Add vanilla, about 1/2 the sugar, the cinnamon & the salt. Beat adding milk as needed. Add remaining sugar & beat. Use more milk if you need or add more sugar if you want a thicker frosting! DELICIOUS! 

Creamy & Cheesy Chicken Ringers Casserole

                                                                         

This is a delicious meal. Creamy, cheesy with rice & veggies! Easy to whip up too! Makes a nice big 10 x 15 deep casserole!

2 lbs  Raw Boneless Skinless Chicken Breast cut into bite sized pieces

6 Cups Cooked Rice

1 Stalk Celery Chopped

1 Small Onion Chopped

8 oz. Can of Sliced Mushrooms drained

2 Cans 10 & 1/2 oz 2  Campbell's' Cream Soup I used Cream of Chicken with Herbs & Cream of Mushroom

1/2 Bag Frozen Peas & Carrots about 1/2 lb

2 Cups Shredded Cheese I used 6 Italian Blend but use your favorite!

1 Bag Frozen Onion Rings

Parsley Flakes to sprinkle on top! 

Mix the chicken, rice, & veggies together right in your casserole dish. Stir the 2 soups together & now mix that into your chicken & rice mixture.  Smooth it evenly in your casserole. Now top with the cheese & then the onion rings! Now sprinkle the top with parsley. Cook in a 350 degree preheated oven for 1 hour. Serve hot with crusty bread & or salad! YUMMY! makes 6 large servings!

                                                                       

Shepherds Pie My Mom's Version!

                                                                         

My Mom's Shepherd Pie brings back good times of childhood! Piled high with mashed potatoes too! Simple eats but good!

1 Pound Raw Burger, I use Turkey Burger but Beef is what Mom used.I am allergic to Beef now so Turkey works for me.

1 Pound Frozen Green Beans

1 Large Onion Chopped

Chopped Garlic if you wish

Salt & Pepper if you wish

Chopped Parsley

1 Can Tomato Soup do not dilute

Leftover Mashed Potatoes for on the top 3 to 4 cups. If no leftover mashed potatoes just mix up some instant! If using Leftover Mashed Potatoes stir in 1 beaten egg to give them some spread-ability

Option: 2 Cups of Shredded Cheese that you can spread over the meat mixture then top with mashed potatoes. I sometimes do this & I use shredded Cheddar!

 In a deep casserole or pie pan mix all the ingredients, except the Mashed Potatoes, together. Stir well to combine!  Now slather the to with the Mashed Potatoes & sprinkle with parsley. Bake in a preheated 350 degree oven for 1 hour. Serve piping hot! Add rolls, crusty hot bread or a salad & you have a great meal! Thanks Mom, for teaching me how to cook!

                                                                        

Cheese Pinwheel Dinner Rolls

                                                                         

My Cheese Pinwheel Dinner Rolls are soft & gooey with melted cheese! These are great with any main course but very nice for breakfast & brunch too! 

This recipe makes 14 large dinner rolls!

3/4 Cup Scaled Milk, I put mine in the microwave on high for 1:45 minutes to scald! Use a deep bowl or mug.

1/4 Cup Sugar

3 TBS Shortening

1&1/2 TSP Salt

1 Packet Yeast

1/4 Cup Lukewarm Water

1 Egg

3&1/2 Cups Flour

2 Cups Shredded Cheddar Cheese or use your favorite shredded cheese

2 TBS Parsley Flakes

                                                                    

Scald the milk then add shortening, sugar, & salt, stir until shortening melts. Set aside until lukewarm. Stir the yeast in the water then beat in the egg, as soon as the shortening & milk mixture is lukewarm beat in the yeast egg mixture, I just use a fork. Now with heavy spoon mix in the flour about 1 cup at a time until it is all mixed well. Dump out onto a lightly floured surface & knead lightly for about 5 minutes. Put into a deep greased bowl & cover, sit in a warm place until doubled. I turn my oven on to warm & as soon as it is up to temperature I turn it off & then put the dough the off oven to rise. It took about an hour to double. 

Once double dump out onto a lightly floured surface & roll out in a rectangle about 10 inches by 15 inches. Cover surface with the shredded cheese  & then roll up into a log like you would for cinnamon rolls. Slice in about 1 inch slices making 14 rolls. Lay face down on a non stick baking sheets & sprinkle the tops with parsley flakes. Bake for 15 minutes in a preheated 425 degree oven! Serve warm!