Gourmet Cookie Bouquets Recipe Blog

I love how each new season brings a new flavor of pie to mind.  Summer is here, which is the perfect time to make a delicious cherry pie.  Fresh or frozen cherries can be used, and tart are the best as they nicely complement the nutmeg and cinnamon spices!

Ingredients:

Filling:

• 1-1/4 cups sugar
• 1/3 cup cornstarch
• 1 cup cherry juice blend
• 4 cups fresh tart cherries, pitted or frozen pitted tart cherries, thawed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon almond extract

Crust:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2/3 cup shortening
• 3 to 4 tablespoons cold water

Directions:

• In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add the cherries, cinnamon, nutmeg and extract; set aside.
• In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide pastry in half so that one ball is slightly larger than the other.
• On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer pastry to pie plate; trim even with edge of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.
• Bake at 425° for 10 minutes. Reduce heat to 375°; bake 45-50 minutes longer or until crust is golden brown. Cool on a wire rack.

Happy Father’s Day to all the dads out there!

If your dad is like mine, he’s going to be firing up the grill this weekend.  Instead of making a plain old boring hamburger, how about trying something new?  Here’s a great recipe for a tasty Southwestern Burger.

Ingredients (for 2 burgers):

• 1/4 cup mayonnaise
• 2 tablespoons spicy brown mustard
• 1 tablespoon ground cumin
• 1/4 teaspoon lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 medium green pepper
• 1/2 pound lean ground beef
• 2 slices cheddar cheese
• 2 hamburger buns, split
• 2 slices tomato
• 2 slices onion
• 2 lettuce leaves

Directions:

• In a small bowl, combine the mayo, mustard, cumin, lemon juice, salt and pepper.  Cover and refrigerate until serving.
• Grill green pepper, covered, over medium heat until skin blisters, about 6 minutes. With tongs, rotate pepper a quarter turn. Grill and rotate until all sides are blackened. Immediately place pepper in a bowl; cover and let stand for 15-20 minutes.
• Meanwhile, shape beef into two patties. Grill uncovered over medium-hot heat for 7-9 minutes on each side or until a meat thermometer reads 160°.
• Peel off and discard charred skin from green pepper; remove stem and seeds. Cut pepper in half. Top each patty with green pepper and cheese; grill 1 minute longer or until cheese is melted.
• Grill buns, cut side down, for 1-2 minutes or until toasted. Spread bun bottoms with mayonnaise mixture; top with burgers, tomato, onion and lettuce. Replace bun tops.

It’s grilling season!  Here’s a great recipe that can be made on the grill or in the kitchen.  Chicken, onions and barbecue sauce come together in tortilla shells to create a taste sensation!

Ingredients

2 medium size purple onions, caramelized
20 oz boneless skinless chicken breast
6 oz smoked cheddar, grated
1/2 cup barbecue sauce (your favorite brand – we use Sweet & Sassy Famous Dave’s)
5 – 10″ flour tortillas

Directions

Caramelize the 2 medium onions in a saucepan and set aside for later use.

Season chicken breasts with salt and pepper and grill either on an outdoor grill or inside on a Foreman grill for 12 minutes or until chicken is no longer pink inside (you could also use a stove top grill pan inside). Let chicken rest 4 minutes, and then thinly slice on the bias.

Once onions are done, remove them from the saucepan. Pour the bbq sauce into the onion saucepan and cook on medium low for 3 minutes until slightly reduced and sticky. Stir in the sliced chicken to coat.

Preheat oven to 425 degrees F or outdoor grill on medium heat. Place 5 tortillas on a large greased baking sheet for indoor baking or directly on a greased outdoor grill. Divide and layer the cheese, chicken and onions among the 5 tortillas and season with salt and pepper, to taste (put ingredients on only 1/2 of each tortilla because they will be folded over to form half circle shaped sandwiches). Fold the tortillas in half pressing down to hold in place. Brush the top tortillas with olive oil or spray with Pam. Bake in oven or grill for 7 minutes, then carefully flip the quesadillas over baking or grilling for about 5 more minutes (or until the tortillas are slightly crisp and the cheese has melted). Cut into thirds or quarters and serve on a platter with sour cream.

It’s growing season!  Soon peppers of every color will be sprouting in your garden.  Even if the green thumb gene skipped a generation, local Farmer’s Markets are a great place to pick up fresh produce.

Bell peppers are perfect for stuffing!  This classic recipe is healthy and delicious and perfect as a main dish served with garlic toast and a salad.

Ingredients:

6 – 8 large red, yellow or green bell peppers
3 Tbsp. vegetable oil
3/4 cup chopped onion
1 lbs of ground beef
3/4 cup uncooked white rice
1 can peeled chopped tomatoes
2 1/2 tsp salt
3/4 tsp. pepper
1 – 8 oz can tomato sauce
1/2 cup water

Step 1:  Prepare the Peppers: Rinse the peppers well under running water (if they have a waxy finish, you should scrub them as well). To core the pepper, use a paring knife to cut around the stem. Remove the stem and scoop out the pepper’s insides including the seeds and fibers.

Boil the peppers in salted water for 5 to 8 minutes (or steam them). Drain well and set aside to cool a bit.

Step 2: Cook the Rice:  Cook the rice according to package directions.

Step 3: Prepare the Filling: In a large frying pan, brown the onion and beef together adding a little oil if necessary. Once it is cooked, drain it.

Then either in the large frying pan or in a separate bowl, add the cooked rice, tomatoes, 1 1/2 tsp salt and 1/2 tsp pepper to the cooked onion and hamburger.

Stir well until all the ingredients are distributed evenly.

Step 4: Stuff the Peppers with Filling: In a 9 x 13 baking dish or similar sized oval dish, arrange (stand up) the bell peppers and stuff them full of the hamburger/rice mixture. If you still have any hamburger/rice mixture left after stuffing all the peppers, just pour it next to the peppers in the baking dish.

In a small glass bowl, mix together the tomato sauce, remaining salt and pepper. Pour evenly over the stuffed peppers (and any excess rice mixture that you placed outside the peppers in the baking dish).

Step 5: Bake the Stuffed Peppers: Cover the baking dish with foil and bake for 1 hour at 350 degF. Baste tops of peppers frequently with juices in the baking dish. Remove the foil and bake uncovered for 1/2 hour more. Top should be slightly brown and bubbly.

Enjoy!

Here is a potato dish that perfectly compliments your brunch menu!  Paprika, onion and other seasonings are used to create a savory side dish that is a hearty change from hashbrowns.

Ingredients

2 1/2 pounds of small red-skinned potatoes, coarsely chopped
3 tablespoons olive oil
1 red or yellow bell pepper, chopped (remove the seeds too)
1 medium onion, chopped
1 tablespoon Lawry’s seasoning
2 teaspoons sweet paprika

Directions

Preheat the oven to 500 degF. In a large ziploc bag, toss together all of the ingredients and then pour them on a large non-stick baking sheet for cookies or jelly roll pan. Spread them out so they are in a single layer (not piled on top of each other). Bake 30 minutes or until golden brown turning several times to make sure that they cook evenly.

Quiche is a great brunch recipe that will impress your friends and family!  Starting with a pre-made pie crust will cut down on time and still taste great!

Bacon, cheese and eggs all come together to create a dish that will have them coming back for more!

Ingredients

1 – 9″ deep dish pie shell, uncooked and chilled well
12 bacon slices, fried and crumbled
4 eggs
2 cups of heavy cream
3/4 teaspoon salt
Pinch of nutmeg and cayenne pepper
1/8 teaspoon pepper
1/2 cup grated mozzarella cheese
1/2 cup grated sharp cheddar cheese

Directions

In a medium saucepan, slightly beat together the eggs, cream and dry ingredients (not the cheese). Warm the mixture until it is just warm (like room temperature – do not bring to a boil) and stir in the cheese. Sprinkle the bacon evenly over the bottom of the pie shell. Pour the saucepan mixture over the top of the bacon. Carefully place in the oven and bake at 425 degF for 15 minutes and then at 300 degF for an additional 40 minutes or until a knife inserted in the middle comes out clean. Slice into pie pieces and serve.

Brunch doesn’t always have to include the same traditional egg dishes.  Seafood lovers will adore this recipe!  Give your scrambled eggs a delicious twist by adding crab meat.

Ingredients:

1/2 cup butter (1 stick), melted
9 eggs
1/2 cup milk
1 large package of cream cheese, cubed
1 can of crab meat
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon fresh baby dill, chopped to sprinkle on top

Directions:

Preheat the oven to 350 degF. Pour the melted butter in the bottom of a 7″ x 12″ pan. In a mixing bowl, mix together all of the other ingredients (except the dill). Pour mixture into the pan with the butter. Sprinkle the dill evenly over the top of the mixture. Bake for 30 minutes or until top is golden brown.

If you’re looking for a delicious dish to serve at your next brunch, here is one that combines eggs, sausage and cheese for a taste that will have them coming back for seconds!  Prepared the night before, all you have to do in the morning is pop it in the oven and then enjoy.

Ingredients:

1/2 pound hot sausage, cooked (not links – it should be loose)
1/2 loaf of french bread, cubed (the more stale the better)

In a large mixing bowl, mix together the following dry ingredients:
2 tablespoons flour
1 tablespoon dry mustard
1/8 teaspoon black pepper
1/16 teaspoon cayenne pepper
1/4 teaspoon basil
1/2 teaspoon salt

In another bowl, mix together the wet ingredients:
7 slightly beaten eggs
2 cups of milk
1 cup grated cheddar cheese + some extra to sprinkle on top

Directions:

Grease a 7″ x 11″ (best choice) or a 9″ x 13″ pan. Place the bread evenly in the bottom of the pan and then evenly sprinkle the crumbled sausage over the bread. Evenly sprinkle the bowl of dry ingredients on top of the bread and sausage. Then carefully pour the bowl of wet ingredients over the top of the entire thing. You’ll need to press down on any bread that floats to the top to make sure that it is all evenly distributed and coated with wet mixture. Sprinkle a layer of grated cheddar cheese on top. Cover entire pan with aluminum foil and refrigerate overnight. In the morning, bake covered at 350 degF for 1 hour or until top is golden. The combination of sausage and cheese make this one of our favorite brunch dishes.

We all know that French Toast is good, but here is a recipe that takes it to a whole new level!  This recipe starts the night before, then adds apples and cinnamon for a breakfast that borders on dessert!

Ingredients:

1/2 loaf of French bread
5 large eggs
1 1/2 cups milk
1 teaspoon vanilla
1 cup brown sugar, packed
2 tablespoons light corn syrup
3 Granny Smith apples, peeled and sliced thin

Directions:

Cut the bread into about 3/4 inch thick slices and place in a single layer in a lightly greased 9″ x 13″ baking pan.

In a mixing bowl, whisk together the eggs, milk and vanilla. Pour the mixture over the bread. Cover the pan and place in the refrigerator to chill overnight (8 hours) so that the bread absorbs the egg mixture.

Remove the bread from the baking dish placing it on a clean surface. Wipe the baking dish clean and spray with cooking spray (e.g. Pam).

In a small saucepan, melt the brown sugar, butter and corn syrup together over low heat stirring often until smooth. Pour hot mixture into the bottom of the greased baking dish. Evenly arrange the apples over the brown sugar mixture. Place the slices of bread back in the baking dish in a single layer on top of the apples.

Bake at 350 degF for 40 minutes. Loosen with a knife and invert the entire pan onto a platter so that the caramel apple mixture is then on top. Yields about 8 servings.

What could be better than cake for breakfast?  Whether as a bunch dessert, or a housewarming gift, this delicious cake is sure to be a hit.  An instant pudding creates a moist, succulent texture while the walnuts and cinnamon nicely complement a hearty breakfast.

Filling and cake:

1/3 cup packed light brown sugar
2 teaspoons ground cinnamon
1/2 cup chopped pecans or walnuts
1 (18.25-ounce) package plain yellow cake mix
1 (3.4-ounce) package vanilla instant pudding mix
3/4 cup vegetable oil, such as canola oil
4 large eggs
1 teaspoon vanilla

Glaze:

1 cup confectioners’ sugar, sifted
2 tablespoons milk
1/2 teaspoon vanilla

Directions:

Preheat the oven to 350 degF then grease and flour a 12 cup bundt pan. Sprinkle the pecans or walnuts in the bottom of the prepared pan.

Mix the filling in a small bowl by combining the brown sugar and cinnamon then stirring until combined. Set aside.

Place cake mix, pudding mix, oil, 3/4 cup water, eggs and vanilla in a large mixing bowl blending with an electric mixer on low speed for 1 minute and then medium speed for 2 additional minutes scraping down the sides as needed. Batter should be smooth and thick.

Pour a third of the batter into the prepared pan on top of the pecans. Evenly sprinkle half the prepared filling over the batter. Add another 1/3 of the batter over the top of the filling. Sprinkle the remaining filling over the batter and then pour the remaining batter on top. Be sure to even out each layer as you add them.

Place the cake on the middle rack in the preheated oven and bake cake 50 to 60 minutes or until it is golden brown and springs back when lightly pressed. Cool on wire rack for 20 minutes in the pan. Then run a knife along the edge and invert the cake onto the cooling rack. Cool entirely (about 30 more minutes).

While the cake is cooling, prepare the glaze. Combine the confectioners’ sugar, milk and vanilla in a small bowl and beat either with a mixer or vigorously with a spoon until smooth. Place the cooled cake on a serving platter and spoonglaze over the top so that it drizzles down sides and into center of cake. Slice and serve.