Memorial Day '21

 A couple of interesting facts I didn't know regarding Memorial day:

• there is a National Moment of Remembrance Act that asks for a moment of silence at 3:00 local time this afternoon. 
• flags should be flown at half-staff from sunrise to noon, and then raised to the top until sunset to honor the nation's battle heroes. 

'Remember to remember' ❤️

5.31.20: 🔥week 22

5.31.19: MSIH: dorito casserole

5.31.18: sweet potato hash

5.31.17: mini oreo cheesecake with chocolate mousse topping by Brooke

5.31.16: homemade croutons 

🔥Around the Campfire (week 22)

Dear Campers ~

Here's a quick recap incase you missed anything at MMDC last week:

Posts ~

5/23: 🔥week 21 

5/24: cream filled cupcakes and sprinkle blend

5/25: tip-sy tuesday: iced coffee

5/26: gift tag and card (all-in-one)

5/27: firecracker meatballs

5/28: red, white, and bleu potato salad

5/29: patriotic brownies

What's Cooking ~

• burgers on ciabatta rolls, potato salad, cole slaw
• grilled marinated thin chicken breast, caesar salad
• pork chops, mixed veggies, mashed cauliflower
• brats, cheesy potatoes
• bone-in marinated chicken, roasted asparagus, carba-nada pasta w/light alfredo

Isn't this painted flower pot a great idea? And seems pretty easy, especially if you have a star stamp or stencil.  I am so going to steal this project and make it!

Happy Memorial Day weekend! Keeping this short and sweet again because I've got to run and make more cupcakes to take to an afternoon get-together today. Hope you have a great weekend!

Sincerely ~

Jill 

camp counselor 

Patriotic Brownies

Going to my sister's today for a Memorial Day get-together, I initially said I'd bring deviled eggs but she said if I wanted blog post ideas she had a couple recipes she'd been wanting to try (more like wanted me to make for her hahaha). Sure, I always like to make new things so I can blog about them and share with you! One is for peanut butter cheeseball and the other for a wedge salad dip thing - since neither of those are very patriotic for the holiday I decided I'd also make some easy brownies with lots of red, white, blue, and silver star sprinkles. If you're looking for a quick dessert idea for this weekend check these out!

I cut a standard 8x8" pan of brownies into 16 pieces and then cut some of those in half - you know there's always too much food at a dish-to-pass picnic so I figure some smaller bites of brownies will be a good option for people.

I've been pre-slicing and individually portioning desserts for the past year to help spread the (sugar) love and not germs! 

 

5.29.20: flower seed bombs

5.29.19: banana bread

5.29.18: goat cheese mousse

5.29.17: happy memorial day (check out the star cookies!)

5.29.16: smashed red potatoes and summer slaw

Red, White, and Bleu Potato Salad

This is a repost from 2016 - a great dish for any Memorial Day celebrations (or just make and eat it by yourself any ol' time you want potato salad haha!):

Dave doesn't love potatoes (gasp! I could live on potatoes alone) but he does like potato salad - he 
likes it so much that when I don't have time to make it for him he'll go buy it at the grocery store for himself. A couple months ago he "accidentally" bought a different kind that had bleu cheese and bacon in it -  he said it was an accident but I'm pretty sure he saw bacon and just wanted it - and it inspired me to make a patriotic red, white, and bleu potato salad for July 4th this year.  I haven't googled it but I'm sure there are tons of recipes, I just winged this one.

Red potatoes, celery, mayo, a dash of mustard, salt and pepper, bleu cheese. No bacon (sorry Dave), I figure the potatoes, mayo, and cheese make it "red, white, and bleu" so bacon not necessary as far as I'm concerned, I'm sure it'd be a delicious addition if you want it!

I know this is unusual for me but I actually measured things this time so I could be a little more exact in my recipe! I don't know how many servings this makes, it's a pretty big bowl of it so I'd guess around 6-8.

2.5 pounds red skin potatoes
2 tablespoons white vinegar
1/4 cup olive oil
1/2 teaspoon each coarse salt and pepper

• Boil the potatoes until soft when pierced with a fork but not mushy, and drain. Break them up into big bite sized pieces (I use a fork and knife and roughly break them up) and sprinkle with white vinegar and olive oil, coarse salt and pepper. Let them stand until cooled to room temp. (If you love potatoes as much as I do then you'll put a little bit of this mixture in a bowl and have it for a snack, it's really good...just sayin'). 

1 cup diced celery
1 1/4 cup mayonnaise (I use light mayo, can't tell the difference), or as much as you like
1 tablespoon spicy brown or dijon mustard
6 oz. bleu cheese crumbles

• When the potatoes have cooled mix in celery, mayo, and mustard, then fold in the cheese. Adjust seasonings if it needs it.

I have parsley growing in my pallet herb garden so chopped some up to sprinkle on the top, not necessary but nice if you have it.

And of course feel free to add bacon if you want - don't tell Dave though cuz I didn't put it in his and he'll be jealous :)

5.28.20: TBT: pigs in a blanket

5.28.19: tip-sy tuesday: jicama

5.28.18: hasselback butternut squash

5.28.17: travel blog - Scotland

5.28.16: berry trifle

Firecracker Meatballs

Here's another Hello Fresh knock-off, this time it's Firecracker Meatballs which my sis said they love so I thought I'd give it a go. And I'm glad I did, these are great!

I don't love spicy so didn't put very much hot sauce in the firecracker sauce, but then I drizzled it with mild buffalo sauce which was the perfect amount of heat for me. Add as much as you want to make it more or less 'firecracker-y'. This is what I did:

Ingredients:

(for the meatballs)

• 1 lb. ground beef (I buy the leanest possible)
• 1/3 cup panko breadcrumbs
• 1 1/2 T. soy sauce 
• 1 t. ground ginger
• salt and pepper

(for the sauce)

• 1/4 cup mayo (I use light)
• 1/4 cup sour cream (ditto with the light version)
• 1 T. honey
• 2 t. soy sauce
• a couple dashes of hot sauce or sriracha (to taste)

(for serving)

• cooked Jasmine rice seasoned with salt and pepper to taste
• buffalo sauce (optional)

Directions:

Adjust oven rack to the top position. Preheat oven to 425'. 

Combine all the ingredients for the sauce in a large bowl. Set aside 

Combine all ingredients for the meatballs, form into approximately 20 (1 1/2") meatballs. Place on a baking sheet lined with foil. Bake until cooked through 14-16 minutes. Note: if you also want roasted veggies you can add to one half of the baking sheet and bake with the meatballs. 

To serve: Add the cooked meatballs to the bowl with the sauce, toss to coat. Serve over rice. Drizzle with buffalo sauce if desired. 

5.27.20: dill pickle soup

5.27.19: red, white, and blue berry trifle

5.27.18: chicken with apples

5.27.17: travel blog - Scotland

5.27.16: berry topping

Gift Tag and Card

I made this gift tag a bit larger than usual so I could write my message on the backside - tag and card in one. First I stamped the ball jar and flowers on white paper (Stampin' Up stamp set), then quickly colored it in using colored pencils. I didn't even try to color it in perfectly, just lightly filled in the spaces. Trimmed the white paper into a rectangle so it's just big enough for the image. Stuck on a couple little shiny gems to give it some bling. Made a little bow out of skinny ribbon and glued it to the ball jar using a glue dot. Cut out a colored piece of cardstock just a bit bigger than the white stamped rectangle (about 1/4" larger), glue the two papers together; hole punched a corner to tie it to my gift. Simple but cute!

5.26.20: instant flower pot filler

5.26.19: 🔥
5.26.18: tuna orzo salad
5.26.17: travel blog: Edinburgh, Scotland
5.26.16: herb pallet garden (I still use this and it's held up great!)

Tip-sy Tuesday: fluffy iced coffee

This isn't exactly a tip, more like a 'did you know how easy it is to make a fluffy iced coffee at home?'

Do you guys call flavored coffee with or without whipped cream and drizzle that you get at a coffeehouse 'fluffy'? I do!

I don't know (without Googling and I don't care enough to do that haha) the difference in all the iced coffees - frappuccino, macchiato, etc. I usually point at a picture when I'm ordering one or just ask for whichever one is blended (I prefer blended to over ice). And I usually gravitate towards a caramel one. So the other day it sounded good so I threw some things in a blender and ended up with a delicious fluffy caramel coffee and thought I'd share how easy it is to make one. Here's the general idea of what I did, change it to your preferences. 

I didn't think to put it in a clear glass to make the picture prettier! 

1 cup ice cubes

3/4 cup milk (I used 1%)

cold coffee (I didn't measure, probably 1/3 to 1/2 cup)

1 T. caramel coffee syrup (I used sugar free)

1 T. caramel sauce

Put it all in a blender and pulse until smooth. 

Cream Filled Cupcakes and Sprinkle Blend

I've said this before, I love sprinkles and have waaaaay too many (click here for a funny sprinkle story). One of my fave things to do is combine a bunch of different kinds/colors/shapes to make my own sprinkle blend. I was asked if I wanted to make cupcakes for Brooke's soccer senior night and of course I said yes before asking how many they needed - I'm thinking like 35, seems reasonable for a few girls right? Nope. I ended up making 13 dozen!!! Thankfully my sis helped me frost them and add the sprinkles! 

I made up a sprinkle blend using her team colors - I even found little silver edible stars that are SO cute and add a little sparkle to the mix.

For the cupcakes: I doctored boxes of cake mix with an extra egg, sour cream, melted butter instead of oil, a pinch of salt, and 1 teaspoon of vanilla. Bake according to package directions. Note I made regular size and also mini. Remove to racks to cool completely.

Combine 1 box of instant pudding (I used cheesecake flavor) with 3/4 cup whole milk. Whisk for a minute and then fold in 1/2 of an 8 oz. container thawed Cool Whip. Fill a decorator bag fitted with a large tip. Push the tip into the top of each cupcake and gently squeeze a little of the pudding cream mixture into each one. Don't put in too much or the top of the cake will explode! Yep, ask me how I know... 

After filling all of the cupcakes, frost with buttercream (homemade or store-bought, up to you) frosting and add sprinkles. Note: you need to add sprinkles right after frosting each cupcake, if you wait the sprinkles won't stick. Again, ask me how I know ;)

1 down - 149 to go... hahahahahhahaha!

🔥Around the Campfire (week 21)

Dear Campers ~

Here's a very short and quick recap in case you missed anything at camp last week:

Posts ~

5/16: 🔥week 20

5/17: individual baked eggs

5/18: TT: bread ties

5/19: spaghetti squash lasagna

5/20: MSIH: chicken tamale casserole

5/21: white fish ceviche by Macey

5/22: jam thumbprint molasses cookies 

What's Cooking ~

So I got super busy and behind this week - planted the garden then went to the campground to set up the RV for the summer (and did tons of yard cleanup!) so I didn't keep track of menu planning - so no dinner ideas share! 

I did read a couple more John Sandford 'Lucas Davenport' series books and liked them but not enough to share. I think I'm reading too many of them in a row and they're sort of all running together...

That's it for this week - still more outside work to do and the weather is a little cooler today so it's nice to be outside (it was so hot yesterday working in the sun - I got a little too much sun on my neck, boo) - gotta keep moving! Bye!

Sincerely ~

Jill

camp counselor

Jam Thumbprint Molasses Cookies

 I made these using Cathy's recipe for molasses cookies (click here for that post and a funny story, see below for the recipe); after rolling into balls and white sugar I just made a small well in the top of each one and added about 1/2 t. jam. You can press your thumb into the top, use the bottom of a small glass, or I found the handle of my pizza slicer is perfect! Bake as directed. Yum.

These are much prettier in person, they remind me of flowers. Use whatever kind of jam you like, I made with low-sugar strawberry. 

MOLASSES SUGAR COOKIES

• 3/4 cups shortening
• 1 cup sugar
• 1/4 cup molasses
• 1 egg
• 2 t. baking soda
• 2 cups flour
• 1/2 t. ground cloves
• 1/2 t. ginger
• 1 t. cinnamon
• 1/2 t. salt

Melt shortening in a 3 or 4 quart pan over low heat. Remove, cool. add sugar, egg, and molasses and beat well. Sift together dry ingredients and add to sugar and molasses mixture, mix well and chill until cold. Roll in 1 inch balls, roll in sugar, and place on uncreased cookie sheet 2 inches apart. Bake at 375' for 8-10 minutes. Makes 2 to 2 1/2 dozen 

White Fish Ceviche

Here's another light, fresh, and easy recipe from Macey - with summer and high temps coming quickly this no-cook dish might be a nice refreshing lunch or appetizer idea; I've never made ceviche before, I don't love fish so this might not be my favorite thing but I'm willing to try it and see! 

Ceviche is raw fish 'cooked' in citrus juice, somehow the acid in the juice changes the raw fish into not-raw fish - hahaha, not sure what word to use for 'not-raw' because I don't know if 'cooked' is the right word? It's no longer raw after marinating it in the juice. I did google how long to leave the fish marinating before it's ready to eat - seems like at least 1 hour at the minimum and a few recipes said they leave it for 4 hours. Check it after an hour and then keep checking until it's 'cooked' to your preferred doneness. I'd go 4 hours for sure, I'm not eating raw fish! You can use any mild white fish, Macey says she just buys what's on sale and looks good. I know you can also do this prep with shrimp and scallops. Here's how she makes it:

Cut the fish into small pieces and marinate in a mixture of lemon, lime, and orange juices (you want enough juice to completely cover the fish). Once it's done to your liking, toss with chopped tomatoes, onions, fresh jalapeño, avocado, mint, and fresh cilantro. Serve with tortilla chips (blue corn organic is my personal favorite). 

MSIH: Chicken Tamale Casserole

I've had this recipe in my drafts for 3 years, finally got around to making it and I'm so glad I did - we loved this! Bought enough ingredients to make my sis a pan - figuring I haven't done a 'my sis is hungry' for quite a while; then Dave came home after seeing them and told me to get ready for a bad review - what? How could we love it and they dislike it? LOL - I hear my b-i-l doesn't like cornbread so yep, it makes sense he wouldn't like a dish that is basically doctored up corn bread as a meal instead of a side dish hahaha. Read below for her review!

• 1 cup (4 oz) shredded Mexican blend cheese, divided
• 1/3 cup fat-free milk
• 1/4 cup egg substitute
• 1 t. ground cumin
• 1/8 t. ground red pepper
• 1 (14 3/4 oz) can cream-style corn
• 1 (8.5 oz) box corn muffin mix
• 1 (4 oz) can chopped green chiles, drained
• non-stick cooking spray
• 1 (10 oz) can red enchilada sauce
• 2 cups shredded cooked chicken breast
• 1/2 cup fat-free sour cream

Preheat oven to 400'F. 

Combine 1/4 cup cheese, milk, egg, cumin, red pepper, corn, corn muffin mix, and green chiles; stir just to combine (don't over mix). Pour into a 13 x 9" casserole dish sprayed with non-stick cooking spray. 

Bake air 400' for 15 minutes until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with shredded chicken, sprinkle with remaining 3/4 cup. shredded cheese. Bake for an additional 15 minutes or until cornbread is baked thru and cheese is melted. Remove from oven and let stand for 5 minutes. Cut into 8 pieces, top each serving with a tablespoon of sour cream. 

Jill's notes: I pretty much followed this recipe with a couple changes: I substituted 1 egg for the egg substitute and added some crushed red pepper flakes; I didn't love the idea of the chicken just being on top of the cornbread layer so I added some mexican seasoning to the chicken and put it in the baking dish before adding the prepared batter. I didn't top with sour cream, served with a side salad/garnish of lettuce, chopped tomatoes, chopped avocado, and sour cream. 

put seasoned chicken in the bottom of dish

add the batter over the chicken

bake 15 minutes or until set

poke holes and pour enchilada sauce over. add remaining cheese

From my Sis: 

Cornbread Casserole.  I LOVE Cornbread.  I’m going to let you peek to the last page of the book and say this was “good”.  The flavor was GREAT.  The Chicken (whatever Chicken my sister uses in this?) was GREAT.  Loved this.  What brought the entire recipe down for me to only a good was the consistency.  It was slightly Mushy.  Not sure what I would have preferred to keep it at a great but the base being mushy held me back. 

It had good flavor, like I said the chicken was awesome, and I put sour cream and jalepenos on mine also.  The husband didn’t put anything on his- and he gave it a solid “fine”.  But that isn’t a fair review because he doesn’t like cornbread. LOL.  

Brooke tried it also and didn’t enjoy but she’s a teenager so her review doesn’t count either.  If we ask her again today she may love it. HAHAHAHA.. Hope she doesn’t read this.

 

All in all, I try to give honest reviews – but hope by me doing that it doesn’t make my sister stop cooking for me! 😉

Click here for original recipe and source

 

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Nutritional Information

• Calories 354
 
• Caloriesfromfat 36%
 
• Fat 14.1g
 
• Satfat 7.1g
 
• Monofat 3.3g
 
• Polyfat 1.2g
 
• Protein 18.9g
 
• Carbohydrate 36.3g
 
• Fiber 2.5g
 
• Cholesterol 58mg
 
• Iron 1.7mg
 
• Sodium 620mg
 
• Calcium 179mg

Spaghetti Squash Lasagna

Made this for dinner for a healthy alternative to lasagna - no noodles (yes there's some cheese but not a ton!), and ground turkey...we loved this! Here's the original recipe, see my notes below for a couple changes. 

• 2 small spaghetti squash (about 1 1/2 pounds each)
• 2 t. olive oil
• 4 garlic cloves, thinly sliced
• 1 (8 oz) package fresh baby spinach
• 1/2 cup part-skim ricotta cheese
• 1/8 t. salt
• 2 oz. shredded park-skim mozzarella cheese (about 1/2 cup), divided
• 8 oz. 93% lean ground turkey
• 1 1/2 cups lower-sodium marinara sauce
• 1 oz. parmesan cheese (about 1/4 cup), grated

Directions:

1. Preheat oven to 350'

2. Cut each squash in half lengthwise. Scoop out seeds; discard. Place squash halves, cut sides up, on a baking sheet. Bake at 350' for 50 minutes. Let stand 10 minutes. Scrape inside of squash with a fork to remove spaghetti-like strands. Place strands on a clean dish towel; squeeze until barely moist. 

3. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic; cook 30 seconds. Add spinach; cook 1 minutes or until spinach wilts. Remove from heat. Combine spinach mixture, squash strands, ricotta cheese, salt, and half of mozzarella cheese in a medium bowl.

4. Return skillet to medium-high heat. Add turkey to pan; cook 4 minutes or until browned, stirring to crumble. Add marinara sauce; cover, reduce heat to medium, and simmer 4 minutes. Remove from heat. 

5. Increase oven temp to 425'

6. Spoon sauce evenly into the bottom of each squash half. Top evenly with squash mixture. Sprinkle evenly with remaining mozzarella cheese and parmesan cheese. Bake at 425' for 20 minutes.

7. Preheat broiler to high (keep squash in oven). Broil squash 1 to 2 minutes or until cheese is golden brown and bubbly. Remove from oven; let stand 10 minutes.

makes 4 servings. cal per serving: 374

recipe found here

note: I cooked the spaghetti squash my normal way (similar to this prep, I've posted it here), baked in 375' oven for 45 minutes, turned off the oven and left it in there for awhile (usually until I remember I left it in there, roughly an hour). It's usually dried out pretty good that way and I don't have to squeeze out the moisture. You can also cook the squash in the microwave if you want to speed things up, you'll need to drain and squeeze out a lot more moisture tho. I didn't have spinach, added a bit of cubed fresh mozzarella on top, and made one large squash - delish. 

Tip-sy Tuesday: bread ties

Here's something I didn't know, have never heard, never actually wondered about but when I read this I thought 'huh, interesting'. 

According to Insider, the different tag and tie colors display which day of the week the bread was baked on. Both Wednesday and Sunday tend to be excluded, though, since distributors use a five-day delivery schedule (bread makers need breaks, too!).

Here's what the different colors mean:

• Monday = blue 
• Tuesday = green
• Thursday = red
• Friday = white
• Saturday = yellow

In addition to telling consumers when the bread was baked, these ties also allow employees to know when bread loaves are stale and need to be replaced.

Since the colors are in alphabetical order, that makes it easier for everyone to remember. However, because every grocery store is different, you'll still want to check the expiration date just to be safe.

found at hunker

Individual Baked Eggs

A new favorite grab and go breakfast - bacon and eggs baked in a muffin tin! Yum. They might not be the prettiest thing but it's an egg baked in a muffin tin, does it need to be pretty? hahahaha. In the future I'll sprinkle pepper or other seasoning on top before baking, that'd probably make them look better...whatever, they taste great! 

Per serving:

• 1 slice bacon
• 1 t. melted butter
• 1 egg
• 1/4 slice cheddar cheese

1. preheat oven to 350'
2. place bacon in a deep large skillet over medium-high heat, cook until evenly browned but still flexible.Wrap bacon slice around the inside of a muffin tin cup, put butter in the center and add an egg.
3. bake in preheated oven for 10 to 15 minutes, place cheese over the egg and continue baking until cheese is melted and egg is cooked thru. 

Make up to 12 individual baked eggs in a muffin tin; if you don't fill all 12 cups try to spread them out so they'll cook evenly. 

Good for breakfast or as a quick, easy lunch. 

recipe found at allrecipes.com 

note: I saved a step and used precooked bacon!

5.17.20: 🔥week 20

5.17.19: pet emergency care
5.17.18: make a party planner
5.17.17: pallet garden
5.17.16: change a duvet cover

🔥Around the Campfire (week 20)

Dear Campers ~

Here's a quick recap in case you missed anything at camp last week:

Posts ~

5/9: 🔥week 19

5/10: cheese tulips

5/11: stamp ink hack

5/12: paper gift box

5/13: baked bbq chicken with smashed baby potatoes 

5/14: fresh tomato pie

5/15: gazpacho 2.0

What's Cooking ~

• grilled pork chops, breaded cauliflower, chopped salad
• stuffed eggplant, caesar salad
• grilled chicken breast, roasted asparagus, carba-nada pasta 
• chili, green salad
• chicken sausages, orzo salad with tomatoes, mozzarella, basil

That's all for this week - we are off to set up the camper today so I gotta run. Have a great day, stop back often to see more projects, recipes, whatever else I can think of to make at MMDC!! Bye!

Sincerely ~

Jill

camp counselor

5.16.20: Jane's baked beans with burger

5.16.19: mediterranean lentil salad

5.16.18: brownie strawberry trifle

5.16.17:  citrus pesto

5.16.16: crochet dish scrubby

Gazpacho #2

I posted a gazpacho recipe 3 years ago that had bread in it - click here for the recipe - it's really good but I wanted to make a lighter version without bread, so came up with this recipe after getting a few ideas online. It's just as good as gazpacho #1. I do still feel like gazpacho just tastes like runny salsa haha, but I'm changing my mind about not liking it - this is light and fresh, easy to put together, and was a perfect lunch. I pulsed it in the food processor to get it finely chopped but still chunky, you could just hand dice each vegetable if you want it very chunky (or don't have a processor). 

I didn't really measure the veggies so add as much as you want according to your preference - I'll guesstimate to give you an idea: 

• tomatoes (I used a big handful of cherry sized)
• cucumber (I used 1/2 an english hothouse cuke and left the peel on)
• 1/3 orange bell pepper
• 3 stalks celery
• bunch of green onions, white and a little of the light green part
• 1 minced garlic clove
• 2 T. olive oil
• 2 T. white wine vinegar
• 1 T. apple cider vinegar
• 1 t. Italian seasoning
• 1 t. pepper, or to taste
• 1/2 t. Worcestershire sauce 
• salt to taste
• 1 1/2 cups V8 juice (I used hint of pepper version)

1. Roughly chop the tomatoes and sprinkle with coarse salt while you are chopping the other veggies. 

2. Roughly chop the rest of the vegetables. Add everything to the food processor (if you're using) and pulse until it's the texture you want. Adjust the seasonings to taste. 

3. Transfer to a glass bowl and refrigerate overnight for the flavors to develop (but it tasted good right away if you don't want to wait!). 

5.15.20: baked chimichangas

5.15.19: french bread pudding with whiskey sauce

5.15.18: smoothies to go

5.15.17: container gardening

5.15.16: steak fries

Fresh Tomato Pie

This is from LeDonna, she has a funny story to go along with this amazing recipe. I can personally attest to how great it is, I even ate it cold for breakfast the next morning :) 

Summer, Friday TGIF drinks on our deck.  Dan/Bernadette and Dave/Susie from across the street. 

I was planning very simple dinner for Mark and I, can’t even remember what it was, but knew we had plenty.  Probably when 2nd martini’s were being shook, we invited them all to join us for dinner.

Well when we started getting dinner stuff around, Bernadette wanted to contribute and said, I am gonna run home and “whip up a tomato pie”, in her very sweet southern accent, that was awesome!  And so we had tomato pie along with whatever I made.

Obviously tomato pie was fantastic, and I asked her to give me the recipe!  Bernadette is so sweet and I have teased about “whipping up tomato pie”, now I am so happy to have whipped up my own tomato pie, and plan on whipping up more in the future ❣️

FRESH TOMATO PIE

• 9" unbaked pastry shell
• 1 medium onion, sliced and slices separated 
• 2 (6" to 8") ripe tomatoes, sliced
• 1/3 cup grated mozzarella
• 1/3 cup grated parmesan
• 3/4 cup mayo
• salt, pepper, and basil for garnish

Preheat oven to 400'

Bake pastry shell 8-10 minutes or until lightly browned. Remove from the oven.

Place onion slices in bottom and arrange tomatoes over top, salt and pepper to taste. Combine cheeses and mayo in a separate bowl, spread over tomatoes and onions. 

Bake 20-25 minutes until golden. Garnish with basil leaves. 

note: I did not have fresh basil, so I sprinkled parsley flakes on top after pulling from oven

And I used cherry tomatoes, sliced little.  Not sure how many, just what I thought would be enough to layer over the onion. Sometimes I add chopped cooked bacon.

5.14.20: barre workout

5.14.19: tipsy tuesday: cleaning the microwave
5.14.18: organizing die cut templates for the Big Shot
5.14.17: one of my favorite cakes - raspberry and whipped cream
5.14.16: make a birthday balloon card