Pour Over Coffee Icebox Pie

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“I heard a quote that says, “Motherhood. Powered by love. Fueled by coffee. Sustained by wine.” Like any sleep deprived, hungry human, I thought what if I combined my two favorite things. Who says you can’t have wine with your coffee? I know. I know. You don’t care what this top part says. No one reads the stories. You are here for the recipe so let’s get to it.”

Crust Ingredients:

  • Chocolate Premade Crust OR…
  • 1 package Nabisco Chocolate Wafers (I just used whole thin Oreos.  I think crushed Oreos would work better)
  • 5 Tab butter melted

Filling Ingredients:

  • 3.4 ounce package  Instant Vanilla Pudding Mix (Be sure to get the instant, not the cook and serve style)
  • 3/4 c strong cold coffee (author used Outsider because “I’m no amateur and it makes a dang good cup of joe” and it is the sponsor of the blog)
  • 1 tsp instant espresso
  • 1 c cold heavy cream divided
  • *Optional: Whipped Cream and Chocolate Syrup  (Not really optional!)

Crust Instructions:

  1. Pour yourself a glass of wine because you deserve it.
  2. Crush the wafers in a food processor or with a rolling pin. Make sure to get them nice and fine.
  3. Toss with the melted butter until well blended.
  4. Press into a 9 inch regular pie shell (not a deep dish.) (I doubled it and used a 9×13 – not critical demensions – more about volume)
  5. Refrigerate.
    If you went with my cheat step, open that pre-made crust and boom! You are ready for the next step.

Filling Instructions:

  1. Whip 1/2 cup of the cream and set aside.
  2. Blend the instant espresso into the remaining half cup of cream.
  3. Stir until the pieces are completely dissolved.  It may have to sit a few minutes.
  4. Whisk the pudding mix with the cold brew (or use your cold pour over (left 0ver) coffee) and the coffee infused cream.
  5. Mix 2 minutes to allow it to thicken.
  6. Fold in the whipped cream until no streaks remain.
  7. Pour into the crust and smooth out the top.
  8. Refrigerate at least 3-4 hours before serving.
  9. Garnish with whipped cream and chocolate drizzle.
    Pro Tip: Taste great with a glass of Madre Cabernet

Serves: 8

Source: Tami Farrell Wyrick – outsider.coffee

About the name – Outsider is a brand of coffee.  Pour over is a fancy-smancy coffee made in a carafe with fresh ground coffee (course ground of course, please), only the best, purist water, and a paper filter folded “just so”.  Strong black everyday coffee works too.

Note:  I thought it was t00 s0ft to serve as a pie.  Mayve a little less coffee in the pudding??)

Pinot Onion Tomato Soup

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I made a really good soup for lunch.  I used tomatoes I found in the freezer (past their prime for BLT), some Pinot Braised Onions, also in the freezer  (caramelized onions with a shot of pinot) and a pinch of sugar (because – you know- tomatoes) . I had to add about a cup of marinara because it was too thick (fork thick) and then served with a dollop of sour cream.  Ended up almost tomato stew.

Ingredients:  Measurments are flexible

  • 1 c Pinot Braised Onions
  • 3 c diced tomatoes (best if fresh/frozen but ok canned)
  • 1 c Marinara Sauce (from a jar)
  • 1 Tab sugar

Directions:

  1. Make the onions the day/week before.
  2. Place the onions, tomatoes and sugar in a large pot.
  3. Simmer for about 45 minutes, stir when you think of it.
  4. Check for flavor – does it need salt? garlic?
  5. Check for consistancy – probably needs the Marinara, but does it need some of the juice from the can?  Your choice – soopy or stewy.

Serves:  4 lunch, 2 dinner

Source:  Cleaning out the freezer

 

Pinot Braised Onions

Ingredients:

  • 3 large sweet onions cut into slivers (about 6 cups)
  • 2 Tab olive oil
  • 1 Tab butter
  • 1 1/2 c pinot noir
  • 1 Tab sugar
  • 1 tsp grated orange rind
  • 1 small cinnamon stick

Directions:

  1. In a 10-12 inch skillet, on lowest heat, saute the onions, stirring often (About 30 minutes – don’t let them brown).
  2. Add the pinot noir, sugar, orange rind, and cinnamon stick.
  3. Continue to cook on low heat until all the liquid is gone and the onion are very soft – about 30 minutes.
  4. Salt and pepper to taste.

Serves:  Makes abut 3 cups.
Source:  Annett Martin

Baked Caramelized Onions

Ingredients:

  • 5 # yellow (brown-skin) onions
  • ¼ c vegetable oil
  • 1 Tab salt

Directions:

  1. Preheat oven to 400°.
  2. Cut off the stem and root ends of the onions, then halve then lengthwise, and peel away the dried brown skin.
  3. Cut the onions into 1/4-inch slices. It is important to have all the onion slices roughly the same size so they cook evenly.
  4. Place all the onion slices in a large, heavy pot or Dutch oven (I like to spray the inside of my pot with non-stick vegetable spray).
  5. At this point, your pot will be full of sliced onions, but the onions will wilt and shrink dramatically during the cooking process.
  6. Toss the sliced onions with the vegetable oil and salt to help draw out the moisture and to keep them from sticking to the pot.
  7. Cover the pot and place in the preheated oven.
  8. Set your timer for 15 minutes.
  9. After 15 minutes, open the oven, remove the lid, and the stir the onions well (scrape all sides of the pot and make sure you get all the bits and pieces – stir the onions well).
  10. Cover with lid and return to the oven.
  11. Repeat this 15 minutes process for approximately 2 to 2 1/2 hours.
  12. Watch the onions shrink and the color change to a reddish-brown.
  13. After you reach the 2-hour point, your onions will have almost no water left and will have darkened and taste sweet. NOTE: If you feel you have too much water left in the pot, place the pot back in the oven with no lid for an additional 15 minutes to evaporate the excess water.
    Store in an airtight container in the refrigerator for up to 2 weeks or they can be frozen for up to 3 months.

Serves: Makes approximately 2 1/2 cups.
Source: What’s Cooking America

Notes:

Do you love how they never give a consistant measurment of quantity/weight when it comes to vegetables and fruit.

Onions: 1 medium onion = 1/2 cup chopped, 1 # onions = 4-5 medium, 3# bag frozen chopped onions = 12 cups

Tomatoes:   1# = 3-4 medium, 1# diced = 2 1/4 c, tomatoes, canned 35oz = 4 cups undrained, 28oz drained = 3 cups,

Here is what you need to know:

Make the Pinot Braised Onions using either method of cooking. Use any onions you want, even frozen.  Set aside 1 cup of the cooked onions for the soup. Save or freeze the rest to have with beef, chicken, greenbeans, spinach, potatoes – whatever.  If you leave out the little bit of butter, they will be dairy free.  They are delicious!

Tomatoes are another story.  You can do it with fresh, but you need to peel them.  If you freeeze them the skin slips right off under hot water.  (Toss any extra, not-so-good tomatoes in the freezer – as is skin and all) And canned would be just fine, but drain them, saving the juice in case you need it to thin the soup at the end.

Marinara Sauce comes in jars or cans – really!

And everyone with a grandmother who cooked will tell you to add sugar to tomatoes – every time!

 

Baked Cottage Fried Potatoes

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Not quite as crispy as Cottage Fries on the burner but quick and easy.  Adding another layer of potatoes and onions would be ok, but not as much yummy brown.  We took some liberties with the addition of bacon fat.

Ingredients:

  • 3 Tab butter – use bacon fat for really tasty potatoes
  • 3 medium potatoes (1 pound), thinly sliced
  •  1/4 garlic salt
  • ⅛ teaspoon pepper
  • 1 small onion,thinly sliced and separated into rings

Directions:

  1. Preheat oven 450°
  2. Arrange half potatoes and onion in a thin layer in a greased 9×13 1inch baking pan.
  3. Melt bacon fat/butter.
  4. Add garlic salt and pepper.
  5. Drizzle half over potatoes.
  6. Layer the rest of the potatoesd and onions.
  7. Drizzle the rest of the bacon fat/butter.
  8. Bake in a 450 ° oven about 25 minutes or untill browned.

Serves:  4
Source:  BHG Test Kitchen | Updated on August 25, 2023

No Flour Monster Cookies

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No Flour Monster Cookies are a naturally gluten-free cookie loaded with oats, peanut butter, chocolate chips, and M&M’s. These monster cookies are softbaked, chewy, absolutely delicious and they freeze perfectly raw dough or baked cookies.
Ingredients:

  • 3 large eggs
  • 1¼ c packed light brown sugar
  • 1 c sugar
  • 1/2 c (1 stick) salted butter, softened
  • 1½ c creamy peanut butter
  • 2 tsp baking soda
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 4½ c quick oats
  • 1 c miniature semi-sweet chocolate chips
  • 1 c mini M&M’s or regular M&M’s

Directions:

  1. Heat oven to 350°.
  2. Prepare a cookie sheet (or a few) by spraying with cooking spray, lining with parchment paper, or a silpat liner.
  3. In a large mixing bowl with a handheld mixer, or use the bowl of a stand mixer with the paddle attachment, cream together the eggs, brown sugar, and granulated sugar until smooth and combined.
  4. Add the softened butter, peanut butter, baking soda, vanilla, and salt.
  5. Beat together until combined.
  6. Add the quick oats, mini chocolate chips, and m&m’s.
  7. Beat on low speed (increase speed gradually as needed) until everything is mixed well and combined.
  8. Use a cookie scoop, or grab about 2 tablespoons of dough, and place 12 cookies per cookie sheet.
  9. Bake for 7-9 minutes. * These should look slightly underdone when you take them out of the oven. They will bake more as they cool and will set up as they cool as well. The tops will be lightly golden brown.
  10. If wanted, immediately after the cookies come out of the oven, gently press a few additional M&M’s onto the top of each cookie.  *The cookies don’t spread much while making so I like to do this to help the spread slightly and to make them look pretty.
  11. Keep leftovers in a airtight container on the countertop at room temperature.

Notes:

You can also freeze the baked cookies OR freeze the dough balls and bake when needed.
Gluten-free : For a true gluten-free cookie be sure to use gluten-free quick oats.
Quick Oats : I have only ever used the quick oats as called for in the recipe. Usually oats (quick vs regular old fashioned) are pretty interchangeable in recipes. You can experiment if you want, but for guaranteed results use the
quick oats 🙂
Creamy Peanut Butter : I highly recommend not using all-natural peanut butter. It’s drier, thicker, and does not have the oil content like the regular stuff.  Use the regular creamy peanut butter like Jif, Skippy, or Peter Pan Peanut Butter. I will mention, that readers have used all-natural peanut butter and commented that it worked just fine.

Servings: 48 cookies

Source:  togetherasfamily.com/ via Jackie

Pumpkin Bread with Salted Maple Butter

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Reported to be pretty close to Starbucks Pumpkin Bread.  Maple Butter a plus.  Someone added the Maple Mascarpone Cheese spread and it is a winner.

Caution! This calls for pure pureed pumpkin. Just make sure you’re not using pumpkin pie filling as that already has spices and sweeteners added to it. They are right next to each other in the grocery store so just had to make a note!

If you put tin foil around the outside of your loaf pan (shiny side facing in) will help prevent the sides and bottom from browning too much since it bakes for an hour. This is a fun trick and really works. Keeps the outside of the bread nice and soft! You can also place a piece of tin foil over the top of the bread after 45 minutes of baking.

Bread Ingredients:

  • Nonstick vegetable oil spray
  • 2½ c flour
  • 2 tsp ground cinnamon
  • 2 tsp kosher salt
  • ½ tsp baking soda
  • ½ tsp freshly grated nutmeg
  • ⅛ tsp ground cloves
  • 2 large eggs
  • 1 15-oz. can pumpkin purée
  • 1 Tab plus 1 tsp finely grated ginger (from about one 3″ piece fresh ginger)
  • 1½ c plus 1 Tab sugar
  • 1 c extra-virgin olive oil
  • ½ c raw pumpkin seeds

Maple Butter Ingredients:

  • 1½ sticks (¾ c) unsalted butter, room temperature
  • ¼ c pure maple syrup
  • ¾ tsp flaky sea salt, plus more for serving

Bread Directions:

  1. Preheat oven to 325°.
  2. Lightly coat a 9×5″ loaf pan with nonstick spray.
  3. Line bottom of pan with parchment, leaving a generous overhang on both long sides.
  4. Whisk flour, cinnamon, kosher salt, baking powder, baking soda, nutmeg, and cloves in a medium bowl.
  5. Whisk eggs, pumpkin purée, ginger, and 1½ cups sugar in a large bowl.
  6. Stream in oil, whisking constantly until mixture is homogeneous.
  7. Gently fold half of dry ingredients into egg mixture until no dry spots remain.
  8. Repeat with remaining dry ingredients, stirring to combine but being careful not to overmix.
  9. Transfer batter to prepared pan.
  10. Smooth top with a spatula.
  11. Scatter pumpkin seeds over batter, pressing lightly to adhere.
  12. Sprinkle seeds with remaining 1 Tbsp. sugar.
  13. Bake bread, rotating pan once halfway through, until a tester inserted into the center comes out clean, 80–90 minutes.
  14. Let cool slightly.
  15. Run a knife or small offset spatula around pan to help loosen bread.
  16. Using overhang parchment, transfer bread to a wire rack and let cool.

Do Ahead: Bread can be baked 4 days ahead. Cover tightly with plastic wrap and keep at  room temperature.

Maple Butter Directions:

  1. Using an electric mixer on medium-high speed, beat butter in a large bowl, scraping down
    sides, until light and fluffy, 5–6 minutes.
  2. Add maple syrup and ¾ tsp sea salt and beat, scraping down sides of bowl once more, just until incorporated.
  3. Transfer maple butter to a small bowl.
  4. Season with more sea salt.

Do Ahead: Maple butter can be made 5 days ahead. Cover tightly with plastic wrap and chill.  Let come to room temperature before using.

Maple Mascarpone Cheese

  • 8 oz Mascarpone cheese
  • 1 Tab powdered sugar
  • 3 Tab maple syrup
  • 1/4 tsp ground nutmeg

Maple Mascarpone Cheese Directions:

Whip together these ingredients, but not too long so it does not turn into butter.

Serves:  Makes 1 loaf

Source: Bon Appetit, Published October 2018 , Mary Doten

Drunken Tuna Dip

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A great dip that can double as a sandwich spread.  Easy ways to change it up – smoked tuna, Mircle Whip, Greek yogurt.  You might even sneak in canned chicken instead of tuna.  You can serve it served at room temperature or chilled.

Ingredients:

  • 1 1/2 Tab brandy
  • 1 c cream cheese, softened  (8 oz)
  • 1/4 c sour cream
  • 1/4 c mayonnaise
  • 3/4 c fresh tuna, flaked, or 6 1/2 oz tuna, well drained
  • 2 Tab green onion, minced, use all
  • 1 Tab lemon juice
  • 1/8 tsp hot sauce
  • 1/8 tsp salt

Directions:

  1. Beat the brandy and cream cheese to a smooth and creamy consistency.
  2. Blend in the sour cream and mayonnaise.
  3. Mix in the tuna and green onion, blending well.
  4. Add the remaining ingredients.
  5. Blend until almost smooth.

Serves:  Makes about 2 1/2 cups of dip.

Source:  An old newspaper clipping in the bottom of the file folder.

Suggested dippers: onion crackers, French bread cubes, cheese crackers, celery, cucumber, radishes, Monterey jack cheese sticks.

 

Bread Dough Ornaments

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This is a relly low craft ability project!  Works for Easter, Valentines Day and just for fun.  You can just mold something too, but keep it fairly thin.  Otherwise it takes forever to bake.

Ingredients:

  • 4 c flour
  • 1 c salt
  • 1/2 c water

Useful tools, etc.:

  • ornament hangers, paperclips or ribbon
  • Ungreased cookie sheet
  • garlic press – makes hair or fur
  • Other miscellaneous kitchen tools
  • toothpicks
  • straws
  • cookie cutters
  • icing bag and tips (or cut the corner out of a ziploc bag and insert a tip)
  • bowl of water
  • Spray acrylic
  • Some patients and an imagination….

Directions. 

  1. Preheat oven to 275°
  2. Mix flour and salt together in a bowl.
  3. Gradually add water to mixture. (or mix salt and water and add to flour)
  4. Stir with wooden spoon till ball forms.
  5. Place ball of dough on floured board or pastry sheet.
  6. Knead for 10 minutes, till dough is not tacky any more.
  7. Roll dough out to a little less than 1/4 inch.
  8. Dip cutters into flour before cutting.
  9. Before baking use toothpick or straw to make hole in the top for ribbon or hangers.
  10. For colored dough add a little food coloring to some of the dough or just use acrylic paint after you have baked them and let them cool.
  11. Brush lightly with Water to attach dough decorations. Don’t use too much water because the dough pieces will not adhere to each other.
  12. Decorate as you wish.
  13. Bake for 1 hour and 20 minutes at 275°
  14. You can use acrylic paints and varnish for the sheen…Use your imagination

Source:  www.justapinch.com and years of attempted creativity.

 

Garlic Dipping Sauce

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Try this with just about anythng you would dip – shrimp, veggies, tater tots, etc.

Ingredients:

  • 1/3 c mayo
  • 1/4 c sour cream
  • 2 tsp ninced garlic
  • 1/4 tsp smoked paprika
  • pinch of salt
  • 1/4 tsp black pepper

Directions:

  1. Mix mayo and sour cream.
  2. Add rest of ingredients
  3. Best chilled for several hours or over night

Serves: makes abut half a cup

Source:   Somewhere on the internet – can’t find it again.

 

Marry Me Chicken

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This cozy dish, which went viral on TikTok with claims that if you prepare it for someone, you will end up getting married, features boneless chicken breasts nestled in a creamy, tomato-y sauce.  Try it over pasta, rice or polenta.

Ingredients:

  • 3 large boneless, skinless chicken breasts, or 6 chicken cutlets (about 2¼ pounds total), patted dry (or use slightly pounded chicken tenders)
  • Kosher salt
  • black pepper
  • ¼ c flour
  • 3 Tab olive oil plus more as needed
  • 3 Tab  butter
  • 3 garlic cloves, chopped
  • 1 Tab tomato paste
  • ½ tsp dried oregano
  • Red-pepper flakes, to taste
  • 1 c low-sodium chicken stock
  • ½ to ¾ c heavy cream
  • ½ c (1½ ounces) grated Parmesan
  • ⅓ c (2.4 ounces) sliced sun-dried tomatoes, packed in oil
  • Fresh basil, for serving

Directions:

  1. If using chicken breasts, start from the thickest end and slice each chicken breast in half horizontally so you end up with a total of 6 cutlets.  To make it easier to slice into cutlets, place the chicken breasts in the freezer for 20 minutes.
  2. Season both sides of the chicken cutlets well with salt and pepper.
  3. Scatter the flour on a large plate and coat the cutlets, shaking off the excess.
  4. Transfer the cutlets to a sheet pan or large plate in a single layer.
  5. Heat the oil in a large pan over medium-high.
  6. Once hot, reduce the heat to medium.
  7. Add the butter.
  8. As soon as it melts, add the cutlets.
  9. Cook until golden on one side, about 5 minutes.
  10. Flip the chicken and cook the other side until golden, 4 to 5 minutes. Do this in batches, if needed, adding more oil, if needed.
  11. Transfer the cutlets to a plate or sheet pan.
  12. Reduce the heat to low.
  13. Add the garlic and cook, stirring often, until fragrant, 1 to 2 minutes.
  14. Add the tomato paste, stirring until the color deepens, about 2 minutes.
  15. Add the oregano and red-pepper flakes, to taste.
  16. Increase the heat to medium, add the stock and bring to a simmer, scraping up any bits from the bottom of the pan, until the liquid is reduced by half, about 5 minutes.
  17. Add ½ cup of the cream and warm through, stirring, until it thickens slightly, about 3 minutes. Watch the cream closely, reducing the heat if necessary, to maintain a gentle simmer.
  18. Stir in the Parmesan and the sun-dried tomatoes.
  19. Add more cream, if you like, and season the sauce.
  20. Place the chicken back in the pan to warm through, about 4 minutes.
  21. Remove from the heat and scatter basil on top.

Serves: 4
Source: Naz Deravian for The New York Times.

Strawberry Yogurt Parfait

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This is too simple!  Make it in tall parfait glasses, champagne glasses, on-the-rocks glasses, or mason jars – it all works.

Ingredients:

  • Nonfat/full fat vanilla yogurt
  • Fresh strawberries, sliced
  • Chocolate Decadence Granola – Trader Joe’s (or any granola – add mini chocolate chips – will do)

Directions:

  1. In a clear and pretty glass (it makes it more special) layer the berries then yogurt and granola.
  2. Repeat until the glass is full.
  3. Make sure to dig out some of the chocolate pieces to place on top for an extra tasty (and pretty) parfait.
  4. Enjoy!

Serves:

Source: For the Love of Cooking – Printable Recipes

Comment:  So why can’t you use raspberries or blueberries, or kiwis?  Oh, then you couldn’t call it Strawberry!

Villa Park Women’s League – GOURMET – June 21, 2014

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