Wednesday, October 17, 2012

Nesselrode Pie

This pie was a real treat to make.  I've never made 'frozen' type pies so when I had my first bite of this it reminded me of cherry vanilla ice cream.  I was delighted!  With its chopped almonds and cherries it was sweet and had a bit of crunch, as well as feeling light on the stomach and not overly heavy as some pies can be.  I will be making this one again.  Maybe not with the vanilla crust to cut out a few calories, but overall I was very happy with the way this pie turned out.  I did not adorn the top as the recipe suggested but probably will next time (it'll also give me an excuse to use more cherries ;) ).

This pie has a history behind it I found very interesting.  Click here to read the history of this pie, as well as the original Nesselrode pie recipe as it was made way back in the 1800's.

Nesselrode Pie


  • 3 egg whites
  • 1/4 cup granulated sugar
  • 3/4 cup coarsely chopped blanched almonds
  • 2 tablespoons maraschino-cherry syrup
  • 1 10 oz jar maraschino cherries, cut in fourths
  • 1/3 cup sifted confectioners' sugar
  • 1 teaspoon vanilla
  • 1 1/2 cups heavy cream, whipped
  • 1 prepared Vanilla Wafer Crust (recipe below) (optional)


  • Beat the egg whites until foamy, add the granulated sugar gradually and beat until stiff.
  • Fold in the almonds, cherries, cherry syrup, and vanilla.
  • Fold confectioners' sugar into whipped cream; fold into the first mixture.
  • Pour into Vanilla-wafer Crust and freeze until firm.

Vanilla Wafer Crust Recipe:

  • Combine 1 1/4 cups fine vanilla-wafer crumbs and 1/3 cup melted butter or margarine.
  • Press into buttered 9-inch pie plate; chill till firm, about 45 minutes.

Source: Recipe found at: Momswhothink Go there to find the recipe for the gumdrops you can make to go on top.

Tuesday, October 16, 2012

Autumn Sausage Casserole

When I finished making this dish I was so happy with the way it turned out.  The sweetness of the raisins and apples played off so well with the spices and rice.  I'll be making it again next month for certain.  It just had that Autumn warm feel to it while I ate =)
Although I did alter this recipe slightly, I pretty much stuck to it.  I didn't have fresh parsley so used dried instead, and lowered the amount of rice and increased the amount of sausage.  We have the huge rolls of Blue and Gold sausage we bought from one of our nephews school fundraising thing.  They've been sitting there forever in the freezer and I'm so pleased to have found a recipe to use those in! No worrying about them going freezer burnt on me no, sir-E!

Autumn Sausage Casserole


  • 1.25 Lbs. pork sausage, ground.
  • 1 medium apple, peeled and chopped
  • 1 medium onion, chopped
  • 1/2 cup chopped celery
  • 2 cups cooked white rice (I used short grain but it's up to you what kind you'd like to use)
  • 1/2 cup raisins
  • 2 1/2 Tbsp. parsley (1/3 cup minced if using fresh)
  • 1 Tbsp. brown sugar
  • 1/2 tsp. salt
  • 1/4 tsp. ground allspice
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. pepper


  • In a large skillet, cook the sausage, apple, onion, and celery over medium heat until meat is no longer pink; drain.  Stir in the remaining ingredients.
  • Transfer to a greased 2-qt. baking dish.  Cover and bake at 350F degrees for 25-30 minutes or until heated through. 

Source: Adapted from a recipe found at Taste Of Home.

Sunday, October 14, 2012

Skinny Taco Dip

It's that time of year again! This is my favorite time of year.  When we all get together and celebrate family and friends and give well wishes to a year coming to an end.  We've been doing Game Night the past few Sundays and I decided this time to make a dip to go with our chips.  I've been using a Watkins mix that I'd purchased while at the state fair.  They are great by the way.  If you have the chance to try Bacon and cheese do so =)  Anywho, I came across a recipe over on Skinny taste and am giving it a try.  It tasted so good I went ahead and grabbed the camera.  I do not know why this picture looks so orange, but I'll take another picture next time I make it and if it turns out then I'll replace this one =)

I altered this recipe ever so much to accommodate my families personal tastes.  I put half as much salsa as the original recipe requested, which made the dip thicker, as well as using FF cream cheese and FF cheese. If you want to make this dip less 'healthy' go ahead and substitute regular cream cheese, sour cream, and cheese in place of the FF versions on the ingredient list.  

Skinny Taco Dip

Servings: 24

  • 8 oz Fat Free Philadelphia cream cheese
  • 8 oz reduced fat sour cream
  • 8 oz jar mild salsa
  • 1 packet taco seasoning
  • 8 oz lettuce, shredded
  • 2 to 3 large tomatoes, diced
  • 1 cup fat free shredded cheddar cheese
  • 2.25 oz black olives


In a large bowl combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer. Spread on the bottom of a large shallow glass dish. Top with shredded lettuce, tomatoes, shredded cheese and black olives. Serve with your favorite tortilla chips.

Source: Adapted from a recipe on Skinnytaste


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