Zucchini Pie

Prep : 25 minutes Bake : 20 minutes Makes 6 servings

1           package (8 ounces) refrigerated crescent rolls
2           medium zucchini, sliced lengthwise and quartered
1/2        cup chopped onion
1/4        cup butter, cubed
2           teaspoons minced fresh parsley
1/2        teaspoon salt
1/2        teaspoon garlic powder
1/2        teaspoon pepper
1/4        teaspoon dried basil
1/4        teaspoon dried oregano
2           eggs, lightly beaten
2           cups (8 ounces) shredded part-skim mozzarella cheese
3/4        cup cubed fully cooked ham
1           medium Roma tomato, thinly sliced

Whether you're making sauces, salsas, salads, or just a snack, fresh and juicy tomatoes make any recipe better!

1. Separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal seams and perforations. Bake at 375° for 5-8 minutes or until lightly browned.

2. Meanwhile, in a large skillet, saute zucchini and onion in butter until tender; stir in seasonings. Spoon into crust. Combine the eggs, cheese and ham; pour over zucchini mixture. Top with tomato slices.

3 . Bake at 375° for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

Enjoy this pie with a medium-bodied white wine such as Riesling or Gewürtztraminer 

Happy Thanksgiving from my Family to Yours : The Caranos'

                           Thanksgiving is...
                Thanksgiving is anticipation...

the excitement of wonderful aromas,
golden, harvest-themed décor,
the best linens, china and silver.

Thanksgiving is...
platters of of special Thanksgiving foods
prepared only once a year,
mmn...mmn... mouths watering,
ecstatic taste buds quivering with joy.

Thanksgiving is...
the family all around the table,
clean, dressed, smiles all around,
recitation of what we are thankful for,
the saying of grace,
our special Thanksgiving prayer.

And now, finally, dig in!
We are thinking of you
at Thanksgiving, and hoping
your Thanksgiving experience
will be surrounded
by a special glow in your memory.

                    Author : Joanna Fuchs
~~Nee~~ 

THANK YOU SO MUCH : For the out Pouring of Your well Wishes & Prayers ~~Nee~~

Can't Kick as  high as  my birthday dance  ,  but  hey ,  I'm getting there . I am so bad .

Your friendship is a special gift , generously given , happily accepted and  deeply appreciated

If you could see my face , you'd see the smiles everyone put on it ;-() .
Thanks  again  my friends  for  all the prayers  and well  wishes .
  ~~Nee~~ Carano     

MIA ----I Got The Flu

Hello  everyone  I  am  down and out  for  the  count ,  don't worry  I will be back soon . Little  weak  but  coming back to my sassy self .
I thank  you for  your  dear  and heartwarming comments .  It  means  a  lot .

~Nee~

Bake Chicken Enchilada

Prep : 20 minutes Bake : 50 minutes + standing serves 6
4-1/2             cups cubed rotisserie chicken
1                   can (28 ounces) green enchilada sauce
1-1/4             cups (10 ounces) Daisy Brand Sour Cream (or your choice)
9                   corn tortillas (6 inches), cut into 1-1/2-inch pieces
4                   cups (16 ounces) shredded Monterey Jack cheese

1 . In a greased 13-in. x 9-in. baking dish, layer half of the chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers.

2 . Cover and bake at 375° for 40 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before serving.   

Cheese Crust Apple Pie

Size :9.5-inch pie plate
For the pie  dough :

2-1/2             cups all-purpose flour
1                    cup  shredded  sharp cheese
1                    tablespoon sugar
1                    teaspoon salt
2                   stick  unsalted butter, very cold, cut into 1/2-inch cubes
3/4                 cup very cold water
        
For  the pie filling :

3-1/2             pounds Granny Smith apples, peeled, cored, and cut into 1/8-inch slices
3/4                cup sugar
1                   teaspoon cinnamon
1/8                teaspoon ground nutmeg
1/8                teaspoon ground allspice
1/4                cup cornstarch
1/2                teaspoon lemon zest
juice of half a lemon
pinch of salt
1                   egg, combined with 1 tablespoon of water
turbinado sugar (optional)
To make the pie dough:

1 .     Begin by combing the flour, sugar, cheese and salt in a large bowl. Sprinkle the cubes of butter over the flour mixture. Using a pastry blender, cut the butter into the flour. Continue to do so until the mixture resembles small peas. Slowly drizzle in the cold water and combine with a rubber spatula. Continue to add water until the dough comes together. Use your hands to form the dough into a ball. Divide the dough into two balls. Flatten each ball into a dish, wrap in plastic wrap, and refrigerate for at least two hours.
2 .    After the pie dough has chilled for at least two hours, roll out one disc of dough into a 12-inch circle on a well-floured surface. Carefully transfer the dough to the pie plate. Using your hand, flatten the dough into the corners of the dish. The dough should hang over the edges of the dish. Cover with plastic wrap and refrigerate for at least 30 minutes.
3 .     Roll out the second disc of dough into a 12-inch circle on a well-floured surface. Wrap the dough in plastic wrap, place it on a baking sheet for easy transfer, and refrigerate for at least 30 minutes.

To make the filling:

1 .    Place the peeled, cored, and sliced apples in a large bowl. Toss with the juice of half a lemon.
2 .     In a medium-sized bowl, combine the sugar, cinnamon, nutmeg, allspice, cornstarch, pinch of salt, and lemon zest.
3 .     Add the sugar mixture to the apples. Using your hands, toss the apples and sugar mixture together until all of the apples are evenly coated.

To assemble the pie:

1 .     Preheat the oven to 375 degrees F.
2 .     Carefully spoon the apple filling into the dough-lined pie plate. Use a rubber spatula to press the filling down as needed. If necessary, it is okay to mound the apples slightly in the center of the dish.
3 .     Unwrap the second circle of dough and carefully lay over the top of the pie filling. Using your fingers, press the top and bottom crust together to seal. Use kitchen shears to trim the dough until it only hangs over the edge of the pie plate by half an inch. Tuck the dough under itself onto the edge of the pie plate. Crimp the crust with your fingers or a fork, if desired.
4 .     Using a sharp paring knife, cut four slits in the top of the pie crust to allow stream to escape. Combine an egg and 1 tablespoon of water to make an egg wash. Using a pastry brush, brush the top of the pie with egg wash. Sprinkle with about 2 tablespoons of turbinado sugar, if using.
5 .    Bake for 45 to 55 minutes, until golden brown. Cool for 1 to 2 hours. Serve with whipped cream or ice cream, if desired.

TIPS :

This pie is very buttery and juicy. If needed, place the die dish on a large baking sheet when baking to catch any and all juices.

Chocolate Coke Cake

Chocolate Coke cake is a Southern favorite, and this recipe of Old-Fashioned Coca-Cola Cake is a great version. The combination of buttermilk and Coke help to keep this chocolate cake perfectly moist. This recipe for Old-Fashioned Coca-Cola Cake is particularly special because it has marshmallows folded right into the batter. Another great thing about this homemade cake recipe is that you can either make it in two round cake pans or in one large casserole dish. Once the cake has cooled, it is frosted with a delicious homemade frosting made from butter, powdered sugar, cocoa, and a bit more Coke.
                                      Serves: 12
1            cup Coca-Cola
1/2         cup buttermilk
1            cup butter, room temperature
1            cup granulated sugar
3/4         cup brown sugar
2            large eggs
1            tablespoon vanilla
2            cups flour
1/2         cup unsweetened cocoa
1            teaspoon baking soda
1            cup mini marshmallows
1-1/2      cups chopped nuts, I used pecans
Frosting (recipe  below)

1.   Preheat oven to 350 degrees and place rack in middle of oven.
2 .  Mix Coke and buttermilk together in a measuring cup, set aside.
3 .  In a large mixing bowl, beat butter and sugars together until creamy. Add eggs and vanilla. Add the dry ingredients all at once. Mix and add the coke mixture all at once. Fold in the marshmallows.
4 .   Spoon mixture into two greased and lined 9 inch cake pans or one greased 9x13 cake pan.
5 .   Bake 30-35 minutes for layer cake and about 35-40 minutes for 9x13. Cake is done when a few moist crumbs are attached to a toothpick.
6 .  Remove from oven and if using layer pans, run a butter knife around edges and invert onto a rack to cool, placing the parchment side down so it won't stick to the rack. Make sure to peel parchment paper off before frosting cakes.
Cool completely.

Frosting:
3/4 cup butter, room temperature
4-5 cups powdered sugar
1/2 cup unsweetened cocoa
pinch of salt
1 teaspoon vanilla
1/4 cup coke
2-3 tablespoons milk or cream as needed

1 .  Mix the butter in a bowl with powdered sugar and cocoa. Add salt, vanilla and coke. Beat until creamy. Add milk until desired spreading consistency.
2 .  Place cake on a platter. Spread 1/3 of frosting on layer. Top with other layer. Spread frosting on top and sides. Place chopped nuts on top of cake.
Serves 12

Tips:
This cake is very tender, or falls apart easily because it is so moist. Be careful to not over bake. The first time I experimented with this recipe, it came out dry. I think I baked it for 40-45 minutes. I found that about 35 minutes worked perfect in my oven.

The cake will come out with little indents where the marshmallows have melted and sunken into the batter. No worries. The frosting will fill in the indents.

You may add up to another cup of marshmallows to the cake batter if you wish. Only use fresh marshmallows.
Don't use Diet Coke.