Crockpot Bread, Oreo Nutella Pie, Pear Pineapple Jam -- This Year's Favorites

Yep I am going to do it. I am going to do a roundup of 2010's top viewed recipes on Pantry Eats. It always amazes me that I can never guess what my most viewed recipes will turn out to be. And some of them are from way back when I first began this blog, while some are from a couple months ago.

So in case you missed these recipes the first go round and never found them later on my blog, here are 2010's Top 10 Pantry Eats recipes

1. Banana Cherry Jell-o Pops 

2. Crockpot Peach Cobbler

3. Crockpot Honey whole Grain Bread

4. Peanut Butter Pancakes from homemade pancake mix

5. Pineapple Pear Jam

6. Oreo Nutella Cream Pie

7. Bulk Freezer Pie Crusts

8. DIY Ranch Seasoning Mix

9. Make your own Pancake Mix

10. Reduced Sugar Blueberry Jam

Can't wait to see what my readers like next year. Happy New Year!

Calzone Pie Pockets

It was one of those nights. My plans for dinner went awry when I realized I had no whipping cream and no sun dried tomato pesto left. I hate when that happens. I am the kind of gal who needs to plan her meals in advance or I have no desire to cook come dinner time. And so I wondered what to make at 6:30 tonight when the kids came in from their swimming, play dates and air soft gun wars. They were famished and all I had was frozen food and no plan.

Then I thought hmmm. I have one more uncooked pie crust defrosted and lots of lunch meat and cheese. I decided to make a family favorite -- a version of Rachel Ray's monster calzone. The recipe usually calls for a pillsbury bread dough. But I rarely have that in my refrigerator. I decided to give it a go with the pie crust.


This recipe is great because you can basically use any lunch meat and cheeses you have in your house and as I found out you can use a premade pie crust -- which I always keep stocked in my freezer from my bulk pie recipe. I have mentioned before that I like to store vaccum packed pepperoni and salami in my food storage. This recipe makes good use of those meats.

One pie crust really only makes 2 large calozones. I would suggest using two pie crusts for 5 people.

For 2 Large calzones
1 pie crust rolled out and cut in half.
Several slices of pepperoni or other lunchmeat. (we used roast beef this time)
4 to 5 slices of thinly sliced ham.
4 slices of genoa salami
4 slices of provolone or meunster cheese.

1 tsp of olive oil
shredded parmesan cheese

marinara sauce (optional for dipping)

Cut rolled out pie crust in half. Layer meats and cheese slices on one side of each half.

Carefully fold over. Pie crust is much more delicate and temperamental than bread dough. You may need to pinch and patch your crust until any holes are filled.

Brush with olive oil and top with shredded parmesan cheese.

Bake at 400 degrees farenheit for about 20 minutes or until pie crust is golden and flaky.

Corn and Smoked Sausage Chowder

I now have two favorite corn chowder recipes. The first is meant to be used with fresh corn and so I call that my summer corn chowder. This chowder is definitely my winter chowder. It is creamy and satisfying and uses ingredients easily stored or found in the pantry. I love smoked sausage and keilbasa. It is one of my favorite go to foods. It stores for quite a while and it adds richness to every dish. Once again I went to my favorite source for kielbasa recipes: gomeat.com Once again they gave me a tasty dish that will now become a staple in my house.

A few notes:

This dish uses potatoes, canned corn and onions, all good pantry staples.

I used fresh milk but in a pinch you could reconstitute powdered milk making this a real food storage meal.

I have a lactose intolerant child in my house. I did not serve her this soup. She had the princess Campbells Chicken Noodle. I just did not think Soy Milk was going to cut it in this recipe. Plus the butter was not going to do her any good either. Feel free to try soy milk if you want. Just let me know how it turns out.

1 pkg  of smoked sausage, cubed

1/4 Cup butter or margarine

1 medium onion, chopped

1/4 cup flour

1/2 tsp salt

1/8 tsp pepper

4 Cups milk

1 can whole kernel corn, drained

2 Cups cubed potatoes (cooked and drained)

Shredded cheese

1. Melt butter in large saucepan over medium heat

2. Add onion and cook and stir for 4 minutes or until tender

3. Add flour, salt and pepper and cook stirring constantly for 1 minute

4. Add milk. Increase heat to medium high and bring to a boil stirring constantly. Boil and stir 1 minute

5. Add corn and sausage. Return to boil.

6. Reduce heat to medium lown and simmer for 10 minutes.

7. Add potatoes and heat through. Top each serving with cheese.

Gingerbread Tips and Ideas

This pic is by one of my favorite photographers and friends Karynn Jorgensen, BloomShoot Photography

Tomorrow the annual gingerbread house process will begin. We will start cooking dough and cutting out the shape for a Santa sleigh this year. So fun. Nothing gets me in the spirit like gingerbread house building. Are you decorating gingerbread houses this weekend? Need some fun ideas and expert tips? On my online magazine this month we are featuring a gingerbread slideshow and some tips from a gingerbread house expert. So, until our lovely Santa sleigh and house are posted next week enjoy a few fun tips and ideas here

http://aliveutah.com/content/gingerbread-houses-tips-ideas-0