Monthly Archives

June 2016

Cherry Pie Crumb Bars

GGB Cherry Bars

This recipe was created and baked by my fantastic baker sister, Micah! I can’t tell you all how delicious these bars are!! All the Cherry pie flavor you crave in the form of an easy, buttery crumb topped cookie bar! Just right for summer picnics and parties and last minute company too! You are sure to favorite this cherry sweet, Summertime dessert!
Yield:16 servings
Adapted from Caramel Buttery Crumb Bars from averiecooks.com

  • 2 cups butter (4sticks) softened
  • 1 ½ cups powdered sugar
  • 1 cup granulated sugar
  • 2 TBS Vanilla
  • 4 cups flour
  • 21ounce can Cherry Pie filling (you may also use Blueberry or Apple Pie filling as well!)Directions:
    1) Preheat oven to 325 degrees. Grease one 9X13 inch pan with butter. Set aside.
    2) Combine Butter and sugars. Add Vanilla. Mix in Flour just until combined.
    3) Press 1/3 of mixture into 9X13 pan to create bottom crust. Set aside remaining dough in refrigerator. Bake crust for 20 minutes.
    4) Remove crust from oven. Spread pie filling over crust. Remove remaining dough from fridge and Sprinkle all over the top to create a buttery crumb topping.
    5) Bake for 40 minutes, or until golden brown.
    6) Drizzle Nutella over the top and/or glaze if desired or dust with powdered sugar. Serve with ice cream and a cherry on top!
    7) Enjoy!

GGB CHERRY BARS 1

GGB Cherry Bars 2

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Italian Stuffed Bell Peppers!

SP || STUFFED BELL PEPPERS-3

Yes, it’s true! I usually stick with blogging the 3 main food groups… cupcakes, cookies, and coffee but occasionally I dive into a savory dish! 😉 When my brother brought in 1 dozen brilliant bell peppers from his garden one afternoon, I needed to find a dish that would accommodate them! Instantly Stuffed Bell Peppers was suggested but I really am not a huge fan of Mexican food. So I improvised and created Italian Stuffed Bell Peppers!! A Bell Pepper halved, layered with a basil garlic cream cheese, savory beef, Parmesan, marinara, and lots of mozzarella!!

Serves 6-8

  • 6 bell peppers cut in half and seeded
  • 1 8oz cream cheese (softened)
  • 1 tbs pureed garlic( or 1/2 tbs garlic powder!)
  • 1 tbs dried basil
  • 1 pound ground beef or sausage
  • 2 tbs Italian herbs (I mixed up my own using Basil, Parsley, Oregano, Garlic, and pepper)
  • 1 tsp salt
  • 1/2 cup Parmesan
  • 3 cups marinara(I use my quick marinara recipe found here)
  • 2-3 cups shredded mozzarella

Directions

  1. Preheat oven to 400 degrees Fahrenheit. Lightly coat 9×13 pyrex with olive oil or cooking spray! Place bell peppers in dish.
  2. Brown meat with Italian seasoning and 1 tsp salt. Meanwhile, cream together cream cheese, pureed garlic, and 1 tbs basil! Evenly divide and spreed cream cheese mixture on the bottom of halved bell peppers. Next equally divide cooked meat, top with Parmesan, marinara, and mozzarella between bell peppers.
  3. Cover and bake for 30 minutes! Uncover and continue to bake until cheese is bubbly and brown!
  4. Enjoy!!!

SP || STUFFED BELL PEPPERS-1 SP || STUFFED BELL PEPPERS-2 SP || STUFFED BELL PEPPERS-3

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It’s a Tomato Pie!

SP || TOMATO PIE-4
Y’all, it’s Tomato season here in Texas! With the rain we had in May, my expectation of a grand tomato harvest heightened. My brother diligently tended the garden and I paced the floor! 😉 For nearly 11 months I have been waiting for our tomato harvest…. Why? So I can make another Tomato Pie! 🙂 This pie was made when we experienced an overabundance of Tomatoes last year. I made it for dinner expecting to hate it but it was unexpected love at first bight for everyone in the house! So, if you find yourself with a few freshly grown tomatoes, BAKE THIS PIE!
Serves 8
  • 4 tomatoes, thinly sliced
  • 2 TBS Dried Basil
  • 1 1/2 tsp Garlic Powder
  • 1/2 cup chopped yellow onion
  • 1 (9-inch)  pie crust(I made my own using this recipe)
  • 1 cup grated mozzarella
  • 1 cup grated cheddar
  • 1 cup mayonnaise

Salt and pepper

  • Preheat oven to 350 degrees F.
  • Layer the tomato slices, basil, 1 tsp garlic powder, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses, 1/2 tsp garlic, and mayonnaise together. Spread mixture on top of the tomatoes!
  • Bake for 30 minutes or until lightly browned.

To serve, cut into slices and serve warm.

SP || TOMATO PIE-1

SP || TOMATO PIE-2

SP || TOMATO PIE-3 SP || TOMATO PIE-4

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