Recipes | Stephanie's Slice Of Life

Tag: Recipes
- Strawberry Rhubarb Pie
  
  Posted at 1:47 pm by StephMo
  
  Jun 26th
  Strawberry and rhubarb are such a classic summertime combination. I had never had rhubarb until a number of years ago when we purchased a house that had a large rhubarb bush in the yard. At the time I baked a few things with the rhubarb, but after we moved I stopped. Out of sight, out of mind I guess.
  
  This past Thanksgiving one of my daughter’s friends went to great lengths to track down rhubarb and make us a pie. It was delicious, and ever since my daughter has been mentioning that we should make a rhubarb pie. Yesterday we got some strawberries and rhubarb, and got baking. Wow am I glad we did! Sometimes I don’t realize how much I like something until I bake it myself, and that is why I share the recipes I love.
  
  I pretty much flipped a coin on whether to use corn starch or flour to mix with sugar for this pie. I use corn starch in my blueberry pie and flour in my apple pie, and decided to go with flour for this pie. I kept it simple and wasn’t sure how it would taste. I’m not kidding when I say it is one of the best pies I’ve ever had. Lots of recipes on-line have some other ingredients which seem very unnecessary to me, sometimes simple is the best. You often see this type of pie with a lot of liquid, but as you can see this filling set beautifully.
  
  Ingredients:
  
  2 1/2 cups sliced strawberries
  
  2 1/2 cups chopped rhubarb
  
  1 cup sugar, plus a little extra
  
  1/2 cup flour
  
  1 egg
  
  2 tbsp water
  
  Pie crust
  
  Clean and slice the strawberries and rhubarb, set aside. I cut the strawberries into fourths, and did about 1/4″ – 1/2″ piece for the rhubarb. We started with 4 cups of fruit, but it didn’t seem like enough so we upped it to around 5 cups.
  
  Prepare your pie crust. I use this recipe and it is delicious, https://stephaniessliceoflife.com/category/recipes/pies/vodka-pie-crust/.
  
  If you are making your own crust it will need to sit in the refrigerator for about an hour so make sure to prepare it first.
  
  In a large mixing bowl combine the sugar and flour. Add the chopped strawberries and rhubarb and combine well. Let this sit for at least 30 minutes.
  
  When you are ready preheat your oven to 400 degrees. Divide your crust in two and roll out the first portion. Line a pie plate with the crust.
  
  Spoon in your strawberry mixture.
  
  Roll out the second portion and top the pie. Cut the excess crust from the edges with a knife. Crimp the top and bottom together with a little water on your fingers.
  
  Beat the egg with about 2 tbsp of water and brush the top of the pie. Sprinkle a little sugar on top as well if you choose. Make a slit in the center so the steam can escape.
  
  Bake at 400 degrees for about 35-40 minutes or until the pie has started to brown and the juices are bubbling. Let cool.
  
  Serve plain, with vanilla ice cream, or whipped cream. However you decide to eat it you will love it!
  Strawberry Rhubarb Pie
  
  Print Recipe Pin Recipe
  
  Ingredients
  
  2 1/2 cups sliced strawberries
  2 1/2 cups chopped rhubarb
  1 cup sugar
  1/2 cup flour
  1 egg
  2 tbsp water
  Prepared Pie Crust
  
  Instructions
  
  Clean and chop the strawberries and rhubarb, and set aside. I cut the strawberries into fourths, and did about 1/4" – 1/2" piece for the rhubarb.
  If you are making your own crust it will need to sit in the refrigerator for about an hour so make sure to prepare it first.
  In a large mixing bowl combine the sugar and flour. Add the chopped strawberries and rhubarb and combine well. Let this sit for at least 30 minutes.
  When you are ready preheat your oven to 400 degrees. Divide your crust in two and roll out the first portion. Line a pie plate with the crust. Spoon in the strawberry mixture.
  Roll out the second portion and top the pie. Cut the excess crust from the edges with a knife. Crimp the top and bottom together with a little water on your fingers.
  Beat the egg with about 2 tbsp of water and brush the top of the pie. Sprinkle a little sugar on top as well if you choose. Make a slit in the center so the steam can escape.
  Bake at 400 degrees for 35-40 minutes or until the pie has started to brown and the juices are bubbling.
  Posted in Pies, Strawberry Rhubarb Pie | Tagged blog, food blog, food blogger, pie, pie recipe, Recipes, rhubarb pie, stephanie's slice of life, strawberry pie, strawberry rhubarb pie
- Indian Pudding
  
  Posted at 8:41 am by StephMo
  
  Nov 22nd
  
  I had never heard of Indian Pudding until I flipped through the pages of my mother’s Betty Crocker cookbook. I was in the pudding section as I was making Rice Pudding, and happened upon this. It was intriguing and even as it was in the oven, for 3 hours I must add, I still had no idea what to expect. Cornmeal and molasses, hmmm. Come to find out it tasted like brown bread, which was interesting.
  
  I’m not entirely sure this recipe actually worked, but since I am determined to make as many recipes as I can from my mom’s old cookbook I decided to write the blog anyway. Steph and Betty!
  
  As I mentioned the recipe called for a 3 hour baking time. However, it did not mention how to know if the pudding was done. After the 3 hours I thought how could it not be done, right? Well, I’m not really sure it actually was done as it was not set in the center even after sitting for an hour. If I ever am to make this again I would let it cook longer until the pudding seemed set. It did set in the refrigerator and was much better the next day. The only I picture I took was the night of, however, and you can see how loose it was.
  
  Ingredients:
  
  4 cups of milk
  
  2/3 cup molasses
  
  2/3 cup yellow cornmeal
  
  1/3 cup sugar
  
  1 tsp salt
  
  3/4 tsp cinnamon
  
  3/4 tsp nutmeg
  
  1/4 cup butter
  
  Heat oven to 300 degrees. Grease a 2 quart casserole dish.
  
  In a saucepan combine 3 cups of the milk and molasses and heat over low/medium heat.
  
  In a small mixing bowl combine cornmeal, sugar, salt, cinnamon, and nutmeg.
  
  Gradually stir into hot milk mixture. Add butter.
  
  Cook over low heat, stirring constantly, for about 10 minutes until thickened.
  
  It didn’t seem like it was going to thicken, but it did.
  
  Pour into the casserole.
  
  Pour the remaining 1 cup of milk on top of pudding; do not stir. Bake for 3 hours or until set.
  
  Serve warm with vanilla ice cream or whipped cream.
  
  Posted in Dessert, Indian Pudding, Recipes | Tagged betty crocker recipes, food blog, food blogger, indian pudding, indian pudding recipe, pudding recipe, Recipes, stephanie's slice of life
- Popovers For Piglet
  
  Posted at 1:31 pm by StephMo
  
  Jul 1st
  
  I have had this Pooh Cookbook since I was a child in the 70’s and the only recipe I ever remember making from it were the Popovers For Piglet. Despite the fact that I can no longer get the popovers to actually pop, I refuse to make any other recipe because every time I make these the memories make me smile. Not to mention it’s Pooh and how can you not smile with Pooh?
  
  I feel like they used to pop, maybe? I have tried them in two different ovens and they don’t pop. They are delicious regardless, but not going to win any awards for tallest popover lol. One thing that seems to be a little different than other Popover recipes I have seen is that these contain honey. Of course they do, because Pooh loves honey!
  
  Ingredients:
  
  1 cup flour
  
  1/2 tsp. salt
  
  3/4 cup milk
  
  2 tbsp. honey
  
  1 tbsp. melted butter
  
  2 large eggs
  
  Sift together the flour and salt.
  
  Stir in the milk, honey, and melted butter.
  
  Beat in the eggs.
  
  Fill greased muffin tins just under half full.
  
  Bake at 425 degrees for 25 minutes until the sides are rigid and tops are brown. Do not open the oven before they cook for 25 minutes or they will fall. However, mine never really popped. Hmmm.
  
  While they may not be the most perfectly popped popovers, they are delicious!
  
  Posted in Breads, Popovers for Piglet, Recipes | Tagged food blog, food blogger, pooh bear cookbook, popover recipe, popovers, popovers for piglet, popovers for piglet recipe, Recipes, stephanies slice of life, the pooh cook book
- The Best Irish Soda Bread
  
  Posted at 2:22 pm by StephMo
  
  Mar 17th
  
  What better thing to make on St. Patrick’s Day then the absolute BEST Irish Bread! This moist and buttery bread is hands down the best I have ever tasted, and super easy to make. You will definitely be sharing the luck of the Irish with anyone you make this for 🍀
  
  Ingredients:
  
  3 cups flour
  
  1/3 cup sugar
  
  1 tbsp. baking powder
  
  1 tsp. baking soda
  
  1 tsp. salt
  
  1 egg lightly beaten
  
  2 cups buttermilk
  
  1/4 cup butter, melted
  
  1/4 cup raisins
  
  Sift all dry ingredients together in a large mixing bowl.
  
  ** I make buttermilk by adding 1 tbsp. of lemon juice to the 2 cups of milk and letting it sit until it begins to curdle.
  
  Combine the beaten egg with the buttermilk.
  
  Add egg and buttermilk mixture to dry ingredients and mix only until just moistened.
  
  Stir in the melted butter.
  
  Fold in raisins. For this batch I didn’t add that many raisins because my family doesn’t like them and picks them out. When I make the bread for others I add more.
  
  Bake at 325 degrees in a greased loaf pan for 45-50 minutes or until toothpick inserted in the bread comes out clean.
  
  Cool on a wire rack. The bread tastes even better when it has been wrapped in aluminum foil for several hours.
  
  So good!!!!🍀🍀🍀
  
  Posted in Breads, Irish Soda Bread, Recipes | Tagged food blog, food blogger, irish bread, irish bread recipe, irish soda bread recipe, Recipes
- Amazing Chocolate Chip Muffins
  
  Posted at 6:47 pm by StephMo
  
  Feb 6th
  
  This morning my son was home sick from school and said he was craving a chocolate chip muffin. I offered to make him some, and I was thinking out loud that I don’t think I had ever made chocolate chip muffins. He asked if I could just use chocolate chips instead of blueberries in the muffin recipe we love. That is what I decided to do, except I decided to add a little vanilla to see how it would taste. And they tasted amazing!
  
  This recipe has never let me down, and always comes out perfect. It is so easy to make, the only downfall is that it doesn’t make many. I am always a little hesitant to double recipes and have yet to try that with this one. I usually just make two batches.
  
  So here is what you need to make these amazing muffins:
  
  1 1/2 cups flour
  
  3/4 cup sugar
  
  2 tsp. baking powder
  
  1/2 tsp. salt
  
  1/3 cup vegetable oil
  
  1 egg
  
  2/3 cup (less) milk
  
  1 tsp. vanilla
  
  3/4 cup mini chocolate chips
  
  Coarse sugar
  
  Grease a muffin tin. I prefer to use shortening, I’m old school like that I guess but you can use spray as well. Or you can use muffin liners.
  
  Combine flour, sugar, salt, and baking powder in a medium size mixing bowl. Sift all ingredients together.
  
  Add 1/3 cup oil to a 1 cup measuring cup. Add 1 egg, then add enough milk until it measures 1 cup.
  
  Mix oil mixture and vanilla into dry ingredients.
  
  Mix in chocolate chips, and scoop into muffin tin. I like to use a large cookie scoop just because I make quite a mess when I use a spoon. It works really well this way.
  
  Fill to the top, and as you can see it only made seven muffins.
  
  Bake at 400 degrees for 15-20 minutes or until done. Once muffins have cooked for a few minutes I like to sprinkle coarse sugar on to each muffin and continue baking.
  
  They look so good don’t they? Yum! Let them cool in the pan before trying to remove. I use a knife to just try to loosen the muffin tops at this point.
  
  My son was very happy to have these homemade chocolate chip muffins to satisfy his craving! And so was I 😋
  
  Posted in Chocolate Chip Muffins, Muffins, Recipes | Tagged chocolate chip muffin recipe, chocolate chip muffins, food blog, food blogger, lifestyle blogger, muffin recipe, muffins, recipe blog, Recipes
- Turkey Zucchini Rice
  
  Posted at 10:07 am by StephMo
  
  Jan 9th
  
  If all meals could be this easy, I would definitely order a lot less take out. I can already see my husband rolling his eyes when he reads this, and yes I would. I am pretty sure I have never grumbled about making dinner while making this meal, so that says something right? Easy, easy, easy, and yummy.
  
  I started making this meal about 20 years ago from a recipe I saw in a magazine. For such a simple recipe it is funny how many times my family requests it when I am asking for meal ideas. Fine with me!
  
  When I originally started making this recipe I used ground beef, but now I use ground turkey. You can use whichever you prefer.
  
  Ingredients:
  
  1 lb. ground turkey or ground beef
  
  1 14 oz. can tomato sauce
  
  1 large zucchini (or two small) chopped
  
  1 tsp. minced garlic
  
  1 tbsp. Italian Seasoning
  
  1/2 tsp. pepper
  
  1/2 cup – 1 cup of shredded cheddar
  
  2 – 3 cups cooked rice
  
  Start white or brown rice cooking. Once rice is started, cook ground turkey in skillet until no longer pink. Drain grease, transfer to a plate, and put aside.
  
  Wipe out the pan and spray with cooking spray. Cook zucchini and garlic until zucchini softens.
  
  Add cooked ground turkey back to pan along with all other ingredients except cheese, stir well, and simmer for 10 minutes.
  
  Once the rice is cooked and you are ready to serve, add cheese to turkey zucchini mixture and cook until cheese melts.
  
  Serve over rice and enjoy!
  
  Posted in Dinners, Recipes, Turkey Zucchini Rice | Tagged dinner, dinner recipe, easy dinner, easy dinner recipe, easy meals, food blog, food blogger, recipe blog, Recipes, turkey zucchini rice recipe, weeknight meals
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