Tuesday, April 27, 2010

Tasty Tuesday Bottle of Pop Pie!

Donna sent me this one, which is probably something I should NEVER eat, but it sounds plum scrumptious!

Chef John's Bottle of Pop Pie

1 ¾ cups graham cracker crumbs
2 tablespoons light brown sugar, firmly packed
Pinch of regular or sea salt
7 tablespoons unsalted butter, melted
Crisco butter flavored cooking spray

Preheat oven to 350F degrees. Spray pie plate with cooking spray and set aside. Combine the graham cracker crumbs, brown sugar, and salt in a large mixing bowl. Using your fingers, mix together. Add the butter and incorporate well, mixing first with a fork, then with your hands, rubbing thoroughly to form evenly dampened crumbs. Spread the crumbs evenly and loosely in the pan, pressing them into the bottom and up the side. Refrigerate for 10 minutes. Bake for 8 to 10 minutes. Cool on a rack. Refrigerate 15 minutes before filling. Makes one 9-inch graham cracker crust.
2 ¾ cups Coca Cola soda
1/3 cup granulated sugar
2 envelopes unflavored gelatin
1 tablespoon gourmet cola extract
2 large egg whites, at room temperature
1 cup cold heavy whipping cream
1 cup confectioner’s sugar, sifted

In a mixing bowl, combine soda and sugar. Let rest for 10 minutes. Put ¼ cup of soda in a medium-sized bowl and sprinkle the gelatin over it. Set aside for 5 minutes to dissolve. Meanwhile, heat ½ cup of the soda in a small heavy bottom saucepan over medium heat to a near boil. Whisk the hot soda into the dissolved gelatin. Pour the remaining 2 cups soda into a large bowl and stir in the gelatin-watermelon juice mixture. Stir in extract. Place in the refrigerator. Using an electric mixer, beat the egg whites in a medium-size mixing bowl until stiff peaks form. Set aside.

Clean and dry the beaters. Using a chilled medium-size bowl and chilled beaters, beat the heavy cream with the mixer until it hold soft peaks. Add the confectioner’s sugar and beat until stiff peaks form. Refrigerate. When the cola mixture starts to firm up, add about one-quarter of the whipped cream and beat with the electric mixer until smooth. Add the beaten egg whites and remaining whipped cream and gently fold them in with a large spatula. Use a whisk, only if necessary and gently, to smooth the mixture. Pour the filling into the cooled graham cracker crust. Place in a tightly covered pie keeper or with plastic wrap. Refrigerate for at least 4 hours, preferable overnight. Serve with Sweetened Whipped Topping and slices fruit or cherries. Serves 8-10

Tuesday, April 20, 2010

Tasty Tuesday Spaghetti Sauce!

Well, at least Donna is cooking these days and sends us another great crockpot recipe!

MEAT LOVERS slow cooker spaghetti sauce
Tastes like you slaved all day. And gives you free time to Enjoy your favorite Men.


  • 2 tablespoons olive oil
  • 2 small onions, chopped
  • 1/4 pound bulk Italian sausage
  • 1 pound ground beef
  • 1 teaspoon dried Italian herb seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried marjoram
  • 1 (29 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 1 (14.5 ounce) can Italian-style diced tomatoes
  • 1 (14.5 ounce) can Italian-style stewed tomatoes
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 2 teaspoons garlic powder
  • 1 tablespoon white sugar


  1. Heat olive oil in a skillet over medium heat; cook and stir onions and Italian sausage until the sausage is browned, about 10 minutes. Transfer the sausage and onions to a slow cooker. In the same skillet, cook and stir the ground beef, Italian seasoning, 1 teaspoon of garlic powder, and marjoram, breaking the meat up as it cooks, until the meat is browned, about 10 minutes. Transfer the ground beef into the slow cooker.
  2. Stir in the tomato sauce, tomato paste, diced tomatoes, stewed tomatoes, thyme, basil, oregano, and 2 teaspoons of garlic powder. Set the cooker on Low, and cook the sauce for 8 hours. About 15 minutes before serving, stir in the sugar. Serve hot.

Tuesday, April 13, 2010

Tasty Tuesday Hawaiian Pork Roast!

This one is one of the easiest and tastiest things I've made in ages. I used a 3 pound roast and cooked it for about 8 hours and it was wonderful! Recipe and pics are courtesy of Diva Donna!



  • 1 (6 pound) pork butt roast
  • 1 1/2 tablespoons Hawaiian sea salt
  • 1 tablespoon liquid smoke flavoring


  1. Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.
  2. Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
  3. Remove meat from slow cooker, and shred, adding drippings as needed to moisten and enjoy!

Tuesday, April 6, 2010

Tasty Tuesday Scottish Shortbread!

A friend of mine brought back this shortbread mold for me when she visited Scotland many, many years ago. The recipe that was attached to it is long gone, but here's the recipe I have used since then. It's a variation of the recipe in the King Arthur Flour Cookbook. It's very simple and very good!

Scottish Shortbread

2 sticks of butter at room temperature
1/2 tsp salt
1/2 cup sugar
3 cups flour

Preheat the oven to 325 degrees. Cream together the butter and sugar in a food processor and then add the flour and salt and process it until well mixed. The dough will be dry and crumbly. Spray the mold with a little cooking oil and then dust it with sugar to keep the dough from sticking. Press portions of the dough into the mold and then turn onto a greased cookie sheet. If you don't have a mold, you can use a small pan to press the dough into. Make it about 1/2 inch thick. Bake the shortbreads until they're firm and just beginning to turn golden brown--about 30 minutes or so. This recipe will fill up my mold four times, but it's pretty easy to cut the recipe in half if you want. You can cut it into squares, but I prefer to break it into pieces since it tends to crack anyway.