Mile High Chocolate Meringue Pie

By now you can probably tell that I love to cook.
 I especially love to fix things that are simple as well as delicious.
Another plus is that they are from ingredients you most always have on hand! 

I love this pie and hope you do too!
The following recipe is for one regular pie shell 


**Note**
I baked these pies in my Pyrex pie plates and they are extremely large.
 I doubled the recipe for each pie.

Baked one for my Carly at home with new baby

**Note***

There is a green print friendly link @ the bottom of this post if you choose to print. 

RECIPE

1 cup sugar

1 cup milk

3 tablespoons cocoa

3 tablespoons flour

3 eggs

1 teaspoon vanilla

1/4 stick butter

Separate egg whites from yellow

Put egg yolks and all of ingredients above into large pot.

Cook on medium to medium low heat,  stirring constantly to rid pie filling of lumps

Cook until thickened

Pour into prepared pricked unbaked pie shell

Preheat oven to 425 degrees....****NOTES use your judgement according to your oven because mine cooks fast. I baked mine on 350 degrees...you are only cooking the crust and the meringue. Short cooking time.  You could also pre-bake for a flakier crust then you are only cooking the meringue.

MERINGUE

4 egg whites

1/2 teaspoon cream of tartar

1/2 cup sugar

1/2 teaspoon vanilla flavoring

Beat 2 to 4 minutes or until stiff peaks form

Beat egg whites with cream of tartar until soft peaks start to form

Add sugar pouring slowly in as you beat on high

Add  vanilla continue to beat on high until stiff peaks form

Spoon onto top of pie into middle first then add all around

Take spatula and press meringue to cover pie paying particular attention to the edge of pie crust...(being careful to seal it without openings to let air in...this will make meringue fall.)

BAKE IN UNBAKED PIE SHELL 10-15 MINUTES
BAKED PIE SHELL 5-6 MINUTES
Cool Pie on rack until cooled.  Then you must chill in refrigerator to set the pie.  

ENJOY!

Dolly

Beef Stir Fry

Great pot of cooked rice

Easy Beef Stir Fry

**Cook a pot of rice then cook stir fry**

1 Ribeye Steak, sirloin, or round beef slice extremely thin cut fat off (you may use chicken, fish, shrimp, pork...your choice)

1 head of broccoli cut into small  pieces (optional)

1 green bell pepper chopped

1 red bell pepper chopped

1 orange or yellow bell pepper chopped

1 onion chopped

2 cloves chopped finely
sliced fresh mushrooms
Thinly sliced carrots
Frankly any vegetable of your choice or whatever you have on hand, you could even slice cucumbers, fresh tomatoes, potatoes, squash...etc.

worcestershire sauce

soy sauce

1 cup water

1 beef bouillon cube or packet added to water

1 tsp. cornstarch

Set sliced beef aside with a little sprinkle of worcestershire sauce and sprinkle of soy sauce while you chop veggies.

Put drizzle of olive oil in wok or large frying pan

cook small amounts at a time to prevent steaming of veggies (you might start with broccoli it will take the longest to cook to crisp tender).

set aside in dish as soon as you only cook short time not to tender you want veggies crisp tender

cook meat very ,very quickly and only slightly browned with pink in middle of strips

take out

add water, bouillon and cornstarch mixture to pan boil to thicken

add veggies and meat to pan

Turn burner off

Serve immediately over cooked rice

delicious and easy

Vegetables are so beautiful in color and texture

  Enjoy!

Dolly

Sharing with The Country Homemaker Blog Hop #56

Easy Crock Pot Roast

Easy Crock Pot Roast

1 Beef Roast Rump, Round or Chuck any size that fits into pot

2 cans cream of mushroom soup 

2 envelopes of Lipton Onion Soup Mix

Put Roast and soups into crock pot

cover turn crock pot on low

cook overnight

Then:

When roast is tender add

carrots peeled and cut into pieces  

potatoes peeled and cut into pieces

turn crock pot on high

check in about an hour for tenderness

cook until vegetables are fork tender but not falling apart.

Serve with rice, peas or side of your choice and wonderful bread of choice.

This is an easy hearty meal for a busy day.

Recipe For a leaner version:

Use lean Rump or Round Roast Do not use Chuck because it has more fat.

Use  1 can of 98% Fat Free cream of mushroom soup

Use one large onion chopped instead of dry onion soup mix

Add 2 cups of water

Add Kitchen Bouquet if color is needed after cooking overnight

Do not add potatoes

Do add carrots

**Note**

Add a paste of flour and water to thicken if needed

put flour or cornstarch tablespoon at a time in very little water to make paste

use in liquid in crock pot cooked on high to thicken.

Enjoy!

Dolly 

French Onion Soup

I first had this soup in 1977 in St. Thomas.  I will never forget how wonderful that soup tasted. I asked the waiters if they knew how the soup was made. The chef came out and talked with us for quite a while.  He was gracious enough to tell me how they made the soup.

We have made it ever since.

I was in a hurry I would have normally browned my cheese more than this.

I love the Lions Head Soup Tureens.

Back in time:

We had this very filling soup with prime rib.

I now use this soup as a main course.
Add a green salad, french bread and you have a wonderful warm meal.

French Onion Soup

Printable Recipe

8 onions, peeled, sliced thin (recipe calls for white onions but family prefers yellow)

3 tablespoons butter

7 cups beef stock or Bouillon

1 cup chicken stock or Bouillon (recipe called for all beef but we like little chicken also)

4 tablespoons dry white wine

1 1/2 teaspoons salt

1/4 teaspoon pepper

2 cups of grated gruyere or grated swiss or grated mozzerella & parmesan cheese

 (that you grate yourself) 

8 small slices of toasted fairly hard french bread

To Cook:  In a large, heavy kettle, simmer the onion slices in the butter until they are lightly browned. This may take some time and I really like to brown mine sometimes until golden brown. You may start on top of stove and then transfer into oven if you wish to brown without having to stir so much. That is your choice. They do carmelize very beautifully in oven.

Stir in the beef stock, wine, salt and pepper and simmer for 20 minutes. You may keep this on low or warm until ready to serve.

When ready to serve:

Slice and toast the french bread 

This recipe makes 8 small bowls or about 6 larger soup tureens

Place about a tablespoon of grated cheese in bottom of bowl

Place bread into bowls

ladle soup in and when the bread rises to the top sprinkle with grated cheese.

Place in oven preheated at 375 degrees for 5 minutes or so, then put the oven on broil to brown the cheese. (make sure your bowls are oven proof) 

I personally think that anything you cook, can be changed to be a little healthier. There are always substitutions that can be made......

LOW FAT VERSION

For Those On a Diet
***For a lower fat version***
Use vegetable broth instead of beef
Use olive oil instead of butter
Do not use bread
Use a very small amount of low fat cheese on top to broil
or no cheese at all. 


Julia Child making her French Onion Soup

**note**  Print Friendly button below. 
You can delete pics and any text that you don't need.

Potato Soup

When the weather is cold outside what better to warm and fill you than potato soup?

 I love it! It is so easy to make yet so delicious.

So if you are pushed for time, this is the recipe for you.

Finished Product

Baked Potatoes

cubed potatoes cooking in chicken broth

***NOTE***

If you wish to print any recipe on this blog 

There is a green printer link below each post 

that makes it possible. You can delete text and pics you

don't want....easy for you.

RECIPE

4 large baked potatoes

1 small onion finely minced optional

minced garlic or garlic powder optional

6 cups chicken broth or you can use half water, half broth

1 Bay Leaf

Salt & Pepper to taste

1/2 cup heavy cream or milk

flour if needed to thicken

3 to 4 pieces of crumbled cooked bacon optional

Small amount shredded cheese of your choice optional

Instructions:

Heat Broth with onions, garlic and bay leaf while you prepare potatoes in 4 qt. pot

Bake potatoes in microwave, cool, chop into 1/2 inch cubes

Add to hot broth

Cook until very tender

Mash some of the potatoes in the pot this will thicken soup

To Thicken Soup:

If your soup is not as thick as you would like add a tablespoon of flour in small bowl add small amount of cold water stir to remove lumps this will be somewhat thick like a liquid paste. Add to broth that is cooking to thicken. Stir and cook until thickened as you wish.

Add Cream or milk just before serving. You do not want to boil after that.

Add salt and pepper other seasoning you wish to add to taste.

Heat on low/warm until serving 

A delicious salad, bread and you have your meal

I like 

Top Secret Restaurant Recipes: Red Lobster's Cheddar Biscuits

They are melt in your mouth delicious

ENJOY

Barbequed Pork Spareribs

Crockpot Ribs

Dot's Coconut Pie

The best coconut pie I've ever eaten....

Cleaning the Pantry @ Hibiscus House

Do you ever use things on a daily basis and not stop to really look?

I do in the case of this pantry. I was searching and searching for items and then it dawned on me.

"Dolly", " don't you think it is time to clean the pantry?"

Hibiscus House

Whew! Finally finished!

Click HERE to go back to HIBISCUS HOUSE

Planet Hollywood Chicken Crunch

My daughters love this recipe. I have to admit that Todd Wilbur has some very good clones from America's Favorite Restaurant Chains. It is fun to make something at home that tastes so amazingly like the real thing. I personally do not like to eat out all of the time. Sometimes it is wonderful but not all of the time. 

I think you would love this cookbook because there are several great recipes in it.

No I am not compensated I just post what I like.

Recipe

Creole Mustard Sauce

2 tablespoons Grey Poupon Country Dijon Mustard       

3 tablespoons mayonnaise                                                

1 teaspoon honey

1 teaspoon yellow mustard
1 teaspoon cream-style horseradish


Vegetable oil for frying                                                     

2 boneless, skinless chicken breast halves                        

2 cups Cap'n Crunch Cereal                                              

1/2 cup corn flake crumbs                                                 

 1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
1/2 teaspoon salt

1 egg beaten

1 cup milk

my personal notes per 12 oz. box kelloggs corn flakes chopped 3 1/3 cups measurements...

                                              

1.  Preheat oil in a deep pan or deep fryer to 375 degrees F.  You want to use enough oil to completely cover the chicken 1 to 2 inches deep.

2.  Combine all of the ingredients for the Creole Mustard Sauce in a small bowl and chill the sauce while the chicken is prepared.

3.  Cut each chicken breast, lengthwise, into 5 long slices (chicken fingers).

4.  Smash the Cap'n Crunch and corn flakes into crumbs using a food processor, or place the cereal into a plastic bag and start pounding.

5.  Combine the cereals, onion powder, garlic powder, salt and pepper in a medium bowl.

6.  Combine the egg with the milk in a separate bowl.

7.  Dredge each piece of chicken in the milk mixture, then completely coat it with the dry mixture.  Do this for all the chicken before frying.

8.  When the oil is hot, fry the chicken for 5 to 6 minutes or until golden to dark brown and crispy.  Remove to paper towels or a rack to drain.  Serve hot with Creole Mustard Sauce on the side for dipping.

Grate some fresh peeled crisp carrots and place on top to serve...

It is delicious!

***Note*** If you wish to print the link is below, you may delete pics if you wish and any dialog you don't need you may delete.  

Salmon Croquettes or Patties

Looking for something quick, easy and satisfying?  This old Salmon Patty Recipe is a simple and tasty item to fit the "I want fish quick" mood.  A family recipe that is delicious.