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marie s recipes skip to main skip to sidebar marie s recipes monday july 26 2010 pw s burgundy mushrooms 4 lbs white button mushrooms 1 2 pound 2 sticks butter 1 1 2 teaspoons worcestershire sauce 1 liter burgundy wine other dry red wines will work 1 teaspoon freshly ground black pepper 2 cups boiling water 4 chicken bouillon cubes 4 beef bouillon cubes 1 teaspoon dill seed 1 teaspoon garlic powder 2 teaspoons salt optional wash mushrooms and through them into a large stock pot add all reminaing ingredients except salt stir to combine bring mixture to boil over medium high heat reduce heat to low and simmer covered for 6 hours remove lid continue cooking uncovered for 3 hours add salt to taste if desire the mushrooms will be dark in color they can sit in the pan until ready to serve have crusty bread nearby to soak up the deliciousness i couldn t find a link to this recipe online tip use the correct amount of bouillon i used the cheap mexican stuff and it ended up being way too salty follow recipe exactly posted by marie at 12 26 pm 0 comments labels sides pioneer woman s olive cheesebread recipe found here ingredients 1 loaf french bread 6 ounces weight pimiento stuffed green olives 6 ounces weight black olives 2 stalks green onions scallions 1 stick butter room temperature ½ cups mayonnaise ¾ pounds monterey jack cheese grated preparation instructions roughly chop both black olives and pimiento stuffed green olives slice green onions into thin pieces combine butter mayonnaise cheese olives and green onions in a mixing bowl stir together until thoroughly combined spread mixture onto french bread that has been sliced lengthwise bake at 325ºf for 25 to 30 minutes or until cheese is melted and browning mixture can also be refrigerated up to two days and used as a dip great with crackers as quoted by glen unbelievable posted by marie at 12 21 pm 0 comments labels bread sides monday may 3 2010 cinni mini s 1 recipe sugar cookies and 12 t butter softened 1 1 2 cups packed brown sugar divided 1 1 2 t cinnamon divided make sugar cookies according to directions after the dough has chilled in the fridge remove 1 disk and cut into thirds and roll into a 1 8 inch thick oval about 12 inches x 5 inches spread 2 t softened butter 1 4 cup brown sugar and 1 4 t cinnamon start rolling from the longest end closest to you rolling into a log shape using a sharp knife cut 1 2 inch pieces of dough and placing it on a cookie sheet bake at 350 degrees for 9 11 minutes remove and let cool for a few minutes on the baking sheet before transfering to a cooling rack prepare cream cheese frosting according to recipe and spread over top of the cookies and then die on the spot because they are that good cream cheese frosting 2 8oz pkgs cream cheese softened ½ c butter softened 2 tsp vanilla 4½ 4¾ c sifted powdered sugar beat cream cheese butter and vanilla until light and fluffy gradually add 2 c powdered sugar beating well beat in enough of remaining sugar to make frosting of spreading consistency yields 3 cups for chocolate cream cheese frosting add ¼ c unsweetened cocoa powder and reduce powdered sugar to 4¼ 4½ c courtesy of picky palate posted by marie at 8 08 pm 1 comments labels cookies friday april 30 2010 best ever apple pie i made this pie with pillsbury refrigerated pie crust and it was awesome easy and delicious best ever apple pie from country home we asked country home readers to send us their favorite original recipe for apple pie and tell us how it came to them we read and sampled and surmised that the maple sugar and cream infused one from reader vicki ehrenberg schlaerth was the winner for the story behind the pie read vicki s letter the secrets to my pie are the cream and maple sugar that give it a warm mellow flavor it s the perfect comfort food the recipe is made up of parts of several family recipes and the maple sugar was my own addition i put it together two years ago after i discovered the fun of estate sales and purchased a tin recipe box filled with family recipes i went home and spent an hour looking through the recipes they all sounded so delicious since then i have purchased every tin box i see as long as it s full of recipes vicki ehrenberg schlaerth new york best ever apple pie recipe the winning recipe from our apple pie contest 1 recipe pastry for double crust pie 3 4 cup granulated sugar 1 4 cup maple sugar or packed brown sugar 2 tbsp all purpose flour 1 tsp ground cinnamon 1 4 tsp salt 1 4 tsp ground nutmeg 3 lb tart cooking apples peeled cored and thinly sliced 8 cups 2 tbsp butter cut up 1 4 cup whipping cream 1 2 tbsp milk 1 tbsp raw sugar 1 prepare pastry on a lightly floured surface roll 1 pastry ball to a 12 inch circle transfer to a 9 inch pie plate set aside 2 in a large mixing bowl combine granulated sugar maple sugar flour cinnamon salt and nutmeg add apples toss to coat transfer to pastry lined pie plate dot with butter and pour whipping cream over filling trim edge of crust even with edge of pie plate 3 on the lightly floured surface roll out remaining pastry to a 12 inch circle cut an x or a design in the center of the pastry place pastry over filling in pie plate seal and crimp edges cut small slits in top of crust if desired brush with milk and sprinkle with raw sugar place pie on a foil lined baking sheet to prevent overbrowning cover pie edges with foil 4 bake in a 375 oven for 40 minutes remove foil from edges bake for 25 to 30 minutes more or until fruit is tender and filling is bubbly cool on a wire rack makes 8 servings pastry for double crust pie place steel blade in food processor add 2 1 2 cups all purpose flour 1 cup butter cut up 2 teaspoons granulated sugar and 1 2 teaspoon salt cover process with on off turns until most of mixture resembles cornmeal but a few larger pieces remain with processor running quickly add 1 3 cup cold water through feed tube stop processor when all water is added scrape sides process with 2 on off turns remove from bowl shape into a ball divide in half if needed wrap and chill until easy to handle or in a large bowl stir together 2 1 2 cups all purpose flour 2 teaspoons sugar and 1 2 teaspoon salt using a pastry blender cut in 1 cup butter until pieces are pea size sprinkle 1 tablespoon cold water over part of the flour mixture gently toss with a fork push moistened dough to side of bowl repeat using 1 tablespoon water at a time using a total of 5 to 6 tablespoons water until all the flour mixture is moistened shape into a ball posted by marie at 11 48 am 0 comments labels best ever dessert wednesday april 21 2010 chocolate chip pudding cookies my visiting teacher gave this recipe to me in exchange for my top secret best ever chocolate chip cookie recipe that i found in my great grandma angie family cookbook as bryan ate these cookies he used words such as awesome incredible and amazing so i think he liked them mix together 2 cubes butter softened 3 4 c sugar 1 1 2 c brown sugar 3 eggs 3 t vanilla add a small box of instant pudding any kind you wish add 1 t salt 1 t baking soda 4 5 c flour chocolate chips bake at 350 for 9 10 minutes posted by marie at 12 16 pm 0 comments labels cookies saturday december 19 2009 aunt lisa s cinnamon rolls 1 1 2 t yeast 1 c warm water 2 1 4 c milk 3 4 c sugar 3 4 c crisco 1 1 2 t salt 5 eggs 9 11 c of flour mix yeast and warm water together sprinkle with a squosh large pinch of sugar stir and let set heat in microwave the milk sugar crisco and salt until the crisco melts let the crisco mixture cool some then add 5 eggs and beat with beaters add the yeast mixture and beat again add 4 cups of flour and beat again then add enough flour to make proper dough proper dough is when the dough begins to pull away from the sides of the bowl usually 5 7 additional cups let rise until double in size roll out to about 18x24 inches spread on melted butter sprinkle with brown sugar and cinnamon roll up cut in 2 inch thick pieces spray cookie sheets with pam place 6 rolls on a sheet let raise again bake at 350 for 18 20 minutes frosting 1 cube margarine 1 c brown sugar 6 oz evaporated milk 1 bag powder sugar 2 lb boil all ingredients for 3 minutes remove from heat and beat in almost but not quite the whole bag of powder sugar posted by marie at 2 32 pm 0 comments labels best ever bread tuesday august 4 2009 slow cooker chicken chasseur bryan s critique unbelievable 8 slices bacon finely chopped vegetable oil 6 bone in skin on split chicken breast halves 10 12 oz each or 12 thighs at 6 8 oz each salt and pepper 1 1 4 lbs cremini mushrooms quartered 1 red onion chopped 4 garlic cloves minced 1 1 2 cups dry white wine 2 tablespoons tomato paste 14 1 2 ounces diced tomatoes drained 2 cups low sodium chicken broth 1 4 ounce dried porcini mushrooms rinsed thoroughly and finely chopped 1 tablespoon fresh thyme minced or 1 t dried 2 bay leaves 1 2 teaspoon red pepper flakes 1 4 cup flour 1 4 cup fresh parsley minced directions 1 cook bacon over medium heat until crisp about 8 minutes add bbacon to the crockpot reserve the bacon fat separately you should have at least 2 t if not use vegetable oil for the missing fat 2 dry chicken with paper towels season with salt and pepper add 2 t bacon fat to the skillet heat over medium high heat until just smoking brown half of the chicken on both sides about 10 minutes put in the crockpot remove the browned skin if using thighs return the skillet to medium high heat and repeat with 2 more teaspoons of fat and the rest of the chicken discard any fat left in the skillet 3 add the remaining 2 t fat to empty skillet heat over medium heat until shimmering add cremini s red onion and 1 4 teaspoons salt cook until mushroom are brown 10 15 minutes stir in the garlic cook for 15 seconds stir in wine and tomato paste scraping up any browned bits simmer until the wine has reduced by half about 5 minutes put in crockpot 4 add tomatoes 1 5 cups broth porcini s thyme bay leaves and red pepper flakes to crockpot cover and cook on low until chicken is tender about 4 hours 5 transfer chicken to large serving dish tent loosely with foil 6 discard bay leaves set the crockpot to high whisk flour with remaining 1 2 cup broth until smooth stir into crockpot cover and continue to cook until sauce is thickened and no longer tastes of flour 15 to 30 minutes longer 7 stir in parsley season with salt and pepper to taste spoon vegetables and some of the sauce over the chicken serve passing the remaining sauce separately posted by marie at 11 38 am 1 comments labels best ever chicken main dish older posts home subscribe to posts atom about me marie view my complete profile my blog jackie amanda s recipes sadie s recipes heidi s recipes miranda s recipes jami s recipes amy s recipes picky palate restaraunt recipes cupcakes take the cake dinner on a dime the best cookbook i own i want to learn to decorate like this labels appetizer beef best ever beverage bread breakfast cake candy chicken cookies crock pot dessert dip halloween main dish misc pasta pork salad sandwhich seafood sides snacks soup super ez blog archive 2010 5 july 2 pw s burgundy mushrooms pioneer woman s olive cheesebread may 1 april 2 2009 6 december 1 august 1 february 2 january 2 2008 19 october 1 august 4 july 2 april 5 march 5 february 2 2007 132 december 4 november 118 october 3 september 7