Candied Apple Jelly

Does that sound scrumptious or what?

It's easy, truly.  Even Dolly could do it.  However I won't allow it, as there could be fur in the jar.

If you have a lot of small gift giving to do at Xmas, then jelly is the answer.  It can be made ahead and stored until December.  And in case there are jelly snatchers in the house, may I suggest you re-label the box you're hiding it in.

Candied Apple Jelly Recipe
(borrowed from Taste of Home.com)

4 cups apple juice
1/2 cup Red Hots Candy
1 package (1-3/4 ounces) powdered fruit pectin
4-1/2 cups sugar

Using a 4-cup glass measuring cup, pour in just 2 cups of apple juice and Red Hot candies.  Heat in microwave in 1-minute intervals, and stir after each minute until candies are dissolved.

In a large saucepan, combine the juice with dissolved candies, remaining apple juice, and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute.

Remove from heat; skim off foam. Ladle hot mixture into six hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.

Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool. Yield: about 6 half-pints. 

(Note:  In order to cut down on the foam, I added 1 tablespoon of butter.)

That's all there is to it.  If you need to hunt down jelly jars, Dollar General may still have some in stock . . . in the very back, on the top shelf.

Until then, keep stitchin' . . . 

The Merry Month of May!

Since May is not only my birthday month, but also includes Mother's Day, graduation, and Memorial Day,

I'd thought I'd share this wonderfully decadent, easy to whip up chocolate cake recipe.  As a matter of fact, it's so moist, you won't even need to make icing for it.  Unless of course you want to.


Triple Chocolate Cake

Cocoa powder for dusting.
1 - 18-1/2 ounce box deep chocolate or devil's food cake mix
1 - 4 ounce box instant chocolate pudding mix
3/4 cup sour cream
1/2 cup vegetable oil
1/2 cup water
1/4 cup mayonnaise
1/2 cup toasted, chopped almonds
4 eggs
3 tablespoons almond liqueur
1 teaspoon almond extract
1 cup chocolate chips

(Note:  I usually leave out the liqueur and replace the almond extract with about 1 teaspoon of mint extract).

Preheat oven to 350 degrees.  Grease a 10-inch bundt pan and dust with cocoa.

Place all ingredients, except chocolate chips, in a large bowl and beat for 2 minutes with an electric mixer on medium speed.  Mix in chocolate chips.

Pour into prepared pan.  Bake for 50 to 55 minutes or until cake tests done.  Cool on rack for 10 minutes before removing from pan.

Place warm cake on serving dish and drizzle with glaze or dust with powdered sugar.

Glaze

1 cup powdered sugar
3 tablespoons milk
1 teaspoon almond, vanilla, OR mint extract

Mix all ingredients thoroughly in a small bowl.  Let stand at room temperature until ready to glaze cake.

This is a time tested recipe.  If you keep the chocolate cake mix and instant pudding in the pantry, you can mix this cake up and have it in the oven faster than you can say Happy Birthday.

Until then, keep stitchin' . . .

Eggless, Milkless, Butterless Cake

A recipe for hard times,

Or in case the storm keeps you at home while low on supplies.

Good Housekeeping Cookbook, 1922.  

Eggless, Milkless, Butterless Cake

2 cupfulls brown sugar
2 cupfulls hot water
2 tablespoonfuls shortening
1 teaspoonful salt
1 package seedless raisins
1 teaspoonful cinnamon
1 teaspoonful cloves
3 cupfuls bread flour
1 teaspoonful soda

Boil together the sugar, water, lard, salt, raisins, and spices for 5 minutes.  When cold, add the flour and the soda dissolved in a teaspoonful of hot water.  This makes two loaves.  Bake about 45 minutes in a 325 degree oven.  This cake is of good texture and will keep moist for some time.

Until then, keep stitchin' . .  .

A sneak peak, and a recipe.

I love this shot.  Trying to get shy Rachel to come out for a photo and Dolly, as always, wondering what's going on.

My latest QOV is coming together.  This one is for someone very special who served in WWII, testing the atom bomb.  Although at the time, the Army didn't tell them that.

Brown Sugar Bars Recipe

In mixing bowl blend:
1 cup butter or margarine, well softened. (I use margarine)
1 cup brown sugar

Add:
1 well beaten egg

Sift together:
3 cups of flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1-1/2 teaspoon cinnamon

Add to mixing bowl and blend well.

Form into ball.  Wrap in plastic wrap.  Chill in refrigerator for at least 30 minutes or overnight.

Roll out in between wax paper, dusting with confectioner's sugar (not flour).

Cut into your favorite shapes.  Bake on parchment paper lined cookie sheet 350 degrees, 8-10 minutes.

Ice with a glaze made of 3 tablespoons melted butter (not margarine), a dash of milk, 1 teaspoon vanilla or maple flavoring, and about 1/2 to 3/4 cup of confectioner's sugar.  Add more milk if needed to thin consistency.

Let icing dry before wrapping in a pretty tin and share them with someone you love.

Until then, keep stitchin' . . .

Lightbulb moment!

Every once in awhile an idea flies in the window like an intinerant bee. Why it took so long to arrive, I've no idea.

Recently when cleaning the fridge, I made up "soup packets" by chopping, dicing and slicing cabbage, carrots, celery, and onions. Exactly what I had in the veggie drawer.

I placed each item in a bowl and then combined ingredients in vacuum seal bags. Now everything is ready to pop in the crockpot with some soup stock also stored in the freezer.

Dolly loves the smell of soup cooking.

Ohhh alright, Dolly loves the smell of anything cooking, as she knows she's going to get a taste.

Until then, keep stitchin' . . .

OHHH nuts!

That's just what you'll find in this version of ohhh so decadent chocolate nut pie.

You can use an assortment of your favorite mixed nuts and it's very easy to make. I used a purchased chocolate pie crust, but I do believe the recipe will work better in a regular 9 inch shell. Beforehand, I baked the nuts for a few minutes in a heavy gauge metal pan to crisp them up a bit.

CHOCOLATE NUT PIE

1 - 9 inch pie shell

1 cup semi-sweet chocolate morsals

2 cups assorted unsalted nuts

3 eggs, lightly beaten

1/2 cup light brown sugar

1/2 cup light corn syrup

2 Tablespoons melted butter

1 teaspoon vanilla extract

Sprinkle chocolate morsals evenly over bottom of unbaked pie shell. Top with nuts. Lightly whisk eggs with brown sugar, corn syrup, butter, and vanilla. Pour mixture slowly over nuts.

Bake in a pre-heated 375 degree oven for 40 to 50 minutes. Cool at least 30 minutes before serving.

ENJOY!

Dolly has been with us for just over a year now. As you can see, she has calmed down quite a bit. All chewed sneakers have been replaced, but she did manage to obliterate one new flip-flop recently so we're not over the hill yet, but soon, very soon.

Thanks for sharing the journey . . .

It's cookie time!

Out of all the cookbooks I own, I treasure the recipes given to me by friends overall and often find them to be the best. This chocolate chip cookie recipe was given to me 10 years ago. They come out delicious every time. If there are grand darlin's around, you'll want to double the batch.

As you can see, Dolly got a new pair of sneakers from the thrift shop. The soles are extra thick and evidently extra chewy!

Happy November everyone. Here's the recipe:

Chocolate Chip Cookies

Cream together 1 cup Crisco, 1 cup brown sugar, 1/2 cup white sugar. Add 1/2 to 2 cups of oatmeal. (The more oatmeal, the drier the cookie.)

Add in 2 eggs beaten well and 1 teaspoon vanilla.

Mix in 1-1/2 cup flour, 1 teaspoon salt, and 1 teaspoon baking soda.

Pour in chocolate chips and nuts at your discretion.

Mix, chill in fridge until firm, bake at 350 degrees for 10 minutes, and enjoy.

Until then, keep stitchin' . . .

Mom's barbecue sauce

If you're lucky enough to have a mom who loved to cook, then you have "great food memories." Mine include barbecued chicken cooked over a fire at Tobyhanna State Park. It's a lovely area and we had a lot of family picnics there.

However, it doesn't matter if you cook over a fire, a grill, or in the oven, this barbecue sauce is a winner every time.

Jiffy Barbecue Sauce

1/2 cup salad oil

3/4 cup chopped onion

3/4 cup ketchup

3/4 cup water

1/3 cup lemon juice (fresh is best)

3 Tablesp. sugar

3 Tablesp. Worcestershire sauce (or soy)

2 Tablesp. prepared mustard

2 teasp. salt

1/2 teasp. black pepper

Cook onion until soft in hot oil. Add remaining ingredients. Simmer 15 minutes.

This makes enough sauce for basting and serving 2 chickens.

Until then, keep stitchin' . . .

Sweet treats

Chocolate Brownie Cookies

6 squares Baker's Semi-Sweet baking chocolate or 6 squares Baker's bittersweet chocolate

4 squares Baker's unsweetened baking chocolate

1 teaspoon baking powder

6 tablespoons butter

2 cups toasted chopped walnuts

1-1/4 cups sugar

3 eggs

2 teaspoons vanilla

1 cup flour

1/4 teaspoon salt

Heat over to 325 degrees F

1. Microwave: Chocolate and butter in a large bowl on high for 1-1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted and smooth.

2. Stir: Sugar into chocolate until blended. Mix in eggs and vanilla. Stir in flour, baking powder, and salt. Stir in nuts. Drop by rounded tablespoonfuls, 1-1/2 inches apart, onto ungreased cookie sheet.

3. Bake: 12 minutes or until set. Do not overbake.

(Makes about 3 dozen)

What to do if your turkey (or chicken) comes out dry. . .

. . . . if you have left overs, or if you simply want a good hot casserole with fixin's from the freezer.

This is one of those recipes that can be adjusted depending on how much you have on hand and how many folks you'll be feeding. And just so you know, I used turkey and celery (from the freezer), a half cup of cheddar cheese (leftover and needing to be used up), extra seasonings to suit my taste, and penne pasta as it was in the pantry.

Baked Mostaccioli and Chicken

1/2 of a (1-pound) package of Creamette brand mostaccioli, uncooked

1/3 cup margarine or butter

1/2 cup chopped celery

1/2 cup chopped onion

1/3 cup all-purpose flour

2 tablespoons Wyler's Chicken-Flavor instant Bouillon (I used 3 cubes)

4 cups milk

3 cups chopped cooked chicken or turkey

1 (2-ounce jar) diced pimiento, drained (Personally, I leave this out.)

1/3 cup grated Parmesan cheese (I use the pre-grated kind in the jar. Works for me.)

Prepare Mostaccioli according to package directions; drain.

In medium saucepan, melt margarine. Add celery and onion; cook until tender. Stir in flour and bouillon. Blend in milk. Cook, stirring constantly, until thickened and bubbly. Add chicken, pimiento, and Parmesan cheese; heat through. Combine chicken mixture and mostaccioli; mix well. Pour into a greased 3-quart baking dish. Bake in a 350 degree oven until hot and bubbly, about 30 minutes. Refrigerate leftovers. Makes 4-6 servings.

********

You also have the option of dividing up the portions in to 2 pans before baking and freeze one for later.

Another trick is to simmer your chicken/turkey meat bones like you'd do if making soup. After 30 minutes of simmer, strain the broth well and use it to cook the pasta. It adds a wonderful flavor to your noodles. When straining the pasta, save the broth to cool and pour over your dog's dry food a little each day. Your dog will love you even more.

Until then, keep stitchin' . . . .

The best sugar cookies I've ever tasted. . . bar none!

Treasures can often be found at local church rummage sales. This time it was in the form of the best sugar cookies ever. I had a heck of a time tracking down the baker who of course was out of town for a few months. Persistence pays off though and I promised to share the recipe with everyone I know.

You'll want to make them for Thanksgiving, Christmas, and any holiday in between. Or just make them for yourself. They are that good.

Amish Sugar Cookies

1 cup unsalted butter (room temperature).
1 cup vegetable oil (Canola)
1 cup sugar
1 cup confectioner's sugar
2 eggs
1 teaspoon vanilla
4-1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar

Combine butter, oil, and sugars in a large mixing bowl. Add eggs; beat 1 minute until well blended. Add vanilla, beat well. In a separate bowl combine flour, baking soda, and cream of tartar; add to creamed mixture, mixing well.

Drop by small teaspoonfuls onto an ungreased cookie sheet. Bake at 375 degrees for 8-10 minutes.

Yield: About 5 dozen medium size cookies.

4-Day Soup

Day 1: Bake 10 to 12 pound ham.

Rinse ham, place in foil lined baking pan, pour over 3-4 cups of apple juice or apple cider. Mix a paste of mustard and brown sugar to coat ham. Bring foil up from sides and seal tightly all around, leaving room so foil does not touch ham. You want the apple cider to steam around the ham. Bake at 325 degrees for 10 minutes per pound.

Remove ham from bone in sections. Place meaty bone in crock pot, cover with water. Cook on low overnight. Meanwhile place beans (18 varieties in 1 bag found at Wal-Mart for $1.18) in mixing bowl and add 6-8 cups of water. Soak beans overnight.

Day 2: Strain bone and broth into large bowl. Let cool. Place in fridge.

Drain beans, place in clean crock pot and fill with water. Cook beans on low overnight.

Day 3: Peel and dice 2 onions, 1/2 small cabbage, 8 carrots, 8 medium potatoes, 6 stalks celery.

Line sink with newspaper for easy cleanup.

Brown onions in 1 teaspoon olive oil and 1 tablespoon of butter until translucent. Add celery. Cook until soft.

Stir in 2 to 3 - 14 ounce cans of diced tomatoes.

Add cooked beans, bean broth, carrots, cabbage, and potatoes. Blend well, add a pinch of baking soda to decrease acidity of tomatoes.

Skim fat from ham broth, pour remaining broth into pot. Simmer about 1 hour. Let cool. Carrots and potatoes will be partially cooked.

Fill clean crock pot with soup. Leave room for 2 cups of ham. Put remaining portions of soup in large containers for the freezer.

Remove fat from ham with a fine sharp knife. This takes some work and has to be done in sections throughout the ham, not by slicing it, but by trimming fat from each portion.

Dice ham for each container of soup, about 2 cups per container.

Let crock pot cook on low overnight. Carrots and potatoes will finish cooking and flavors will blend nicely.

If you place the remaining soup in larger containers, it will be ready for the next crock pot meal freeing up more time for quilting.

The remainder of the ham can be diced and frozen for quiche, pizza topping, casseroles, etc.

From 1 ham and a few vegetables, I'll have enough for at least 30 meals, unless of course, like Joan, I invite the neighborhood for dinner.

Total cost between $20.00 and $25.00. How's that for budget stretching!

Note: My soup pot holds about 3 gallons. If you have a smaller pot, adjust portions accordingly.

Good stuff, enlightening stuff . . .

Did you know that the size of your blog pictures is important? I had no idea that pixel space was even being counted by the blog folks, let alone there was a possibility of running out. Hop on over to Tonya's place as she shares with us some very insightful information about this.

Thank you Tonya!

And of course, since it's apple season, I thought I'd share this very easy recipe. Enjoy!

Crockpot Apple Butter
7 cups applesauce, preferably homemade, but a good quality commercial kind (unsweetened) can be substituted.

2 cups apple cider
1-1/2 cups honey
1 teasp. ground cinnamon
½ teasp. ground cloves
½ teasp. ground allspice

In a crockpot, mix all the ingredients. Cover and cook on low heat for 14 to 15 hours, or until the mixture is a deep brown.

Pack while hot in to 4 hot pint jars. Process in a hot-water bath for 10 minutes, counting the time after the jars have been immersed and the water comes again to a rolling boil.

From the book, "Cooking from Quilt Country" by Marcia Adams

Until then, keep stitchin' . . .

Sharing

Quilters know that the best things in life are shared, and this recipe is no exception. Finish with your favorite pie filling and you'll have a winner every time.

Blue Ribbon Pie Crust
5 cups all-purpose flour
1-1/4 teasp. salt
1 teasp. baking powder
2-1/2 cups shortening (Crisco)
1 teasp. vinegar
1 egg

Combine flour, salt, and baking powder. Cut in shortening until mixture has a cornmeal texture.

In a 1-cup measure beat together vinegar and egg. Fill to 1 cup with cold water. Pour into flour mixture and work in to mix. (Dough will be soft and sticky.)

Divide dough in to 4 or 5 parts (I like 4 best). In between 2 sheets of waxed paper that have been floured, roll out to 1/8-inch thickness. Peel off waxed paper and put into lightly floured pie pans.

For pies requiring baked pie shells, press a piece of aluminum foil against the pie shell in pan.

Bake at 425 degrees for 6 minutes. Remove aluminum foil and bake another 12 minutes. Cool completely.

Variation: After dividing dough, wrap unused portions in wax paper or freezer wrap, place in Zip-lock and refrigerate or freeze. This recipe keeps for 3-4 days in the fridge. When ready to use, thaw, and roll out.

(The quiche recipe - shown above - is already posted in my blog under recipes - Ham and Egg Pie.) Enjoy :)

Until then, keep stitchin' . . .

Ye Olde Fudge Pan

Recently, I came across my mother's fudge pans. Isn't it amazing how such a simple utilitarian item conjours up smells, tastes, and images of the past. How often do we associate a favorite recipe with women who introduced us to the joys of baking and sharing. And aren't we lucky to have that intrinsic connection of food, laughter, and love.


Tender Fudge Layer Cake (for a 2-layer cake, double the recipe)

1-3/4 cup flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup butter - softened
1-1/3 cup sugar
2 eggs
1 teaspoon vanilla
2 squares unsweetened chocolate melted or 1/2 cup dry chocolate powder
1 cup ice water

Stir together flour, baking soda, and salt, set aside. In large mixing bowl cream butter, sugar, eggs, and vanilla at high speed until fluffy. Stir in chocolate. On low speed add flour mixture with water. Blend well. Pour into well greased 8" pan.

Bake in preheated 350 degree oven for 30 minutes. Cool and frost with your favorite icing.

Baking day

Yesterday was mixing up and baking day. The blueberry muffins got baked, but the peanut butter cookies were simply pre-mixed. Can you guess what the secret ingredient is? Come on Jeanne, I know you can get this one VBS :)







As time allows, I'll finish baking in preparation for the graduation party later in the week. Of course, I still have to get the label on the deadline quilt. Am I the only one running behind?

Here's the recipe just in case there's someone special you'll be baking for.

Irresistible Peanut Butter Cookies

3/4 cup peanut butter
1/2 cup Crisco
1-1/4 cups firmly packed light brown sugar
3 tablespoons milk
1 tablespoon vanilla
1 egg
1-3/4 cups flour
3/4 teaspoon salt
3/4 teaspoon baking soda

(*Secret Ingredient - 1 to 2 cups of your favorite chocolate chips.)

Combine peanut butter, Crisco, brown sugar, milk and vanilla in large mixing bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat until blended.

Combine flour, salt, and baking soda. Add to creamed mixture, mixing at low speed.

Chill dough for 2 hours or overnight.

Drop by heaping teaspoonfulls 2 inches apart on to ungreased baking sheet.

Bake 1 baking sheet at a time at 375 degrees Farenheit for 7 to 8 minutes or until set. Cool for 2 minutes on baking sheet and remove. Makes about 3 dozen cookies.

Enjoy!

Good things come in pie crusts.

Since I'm busy working on the deadline quilt, I'll post this recipe in case you have a graduation party coming up and need something simple to take along. (Photo borrowed from web)

Easy Chocolate Chip Cheesecake

1 - 6 oz. graham cracker (or chocolate) pie crust
1 - 14 oz. can sweetened condensed milk
2 - 3 oz. packages of cream cheese, softened
1 egg
1 teaspoon vanilla extract
1 cup mini milk-chocolate (or semi-sweet) chocolate chips
1 teaspoon flour

Chocolate glaze *

1. Preheat oven to 350 degrees Farenheit. In a medium bowl, with mixer, beat cream cheese until fluffy; gradually beat in condensed milk until smooth. Add egg and vanilla; mix well.
2. Toss chocolate chips with flour; stir in to cheese mixture. Pour into crust.
Bake 35 minutes or until center springs back when lightly touched. Cool and top with glaze. Serve chilled. Refrigerate leftovers.

* Glaze: In small saucepan, over low heat, melt 1/2 cup chocolate chips with 1/4 cup whipping cream. Cook and stir until thickened and smooth. Immediately spread over pie.

Until then, keep stitchin' (or bakin') . . .

Crockpot versus Kitchen Aid

Oh yeah, and a recipe . . .

I just had to chuckle over Nadine's comment about being a crockpot quilter. If she can be the crockpot quilter, then I want to be the Kitchen Aid Mixer complete with dough hook. After all, I'm made up of variable speeds. Why the dough hook? Well that's for those really rough days when I'm pulling fabric from every bin and still cannot find what I need. Trudging through all of those colors can be a real chore, especially when you cannot see the floor!

Knowing I'd be too busy today to cook, I placed chicken pieces to thaw in the fridge last night. This afternoon I placed the rinsed chicken, 3 chopped peppers, 1 chopped onion, 4 oz can of mushrooms, 2 cans of diced tomatoes, 6 oz of tomato paste and 1 packet of McCormick Italian Herb Chicken seasoning mix in the crockpot. In 4 hours I'll have a hot and hearty meal to pour over angel hair pasta. Meanwhile, it's back to quilting. There's a lot to do today.

Until then, keep stitchin' . . .

Lemony yumm

This is Mrs. Goodneedle's recipe with the QED rating - quick, easy, and delicious.

Easy Lemon Poppy Seed Cake

1 box lemon cake mix
1 box instant lemon pudding
1/4 cup poppy seeds
2/3 cup water
1/2 cup softened butter
3 eggs

Blend all ingredients. Grease and flour bundt pan (or bread pan). Pour batter into pan and spread all around evenly. Bake at 350 degrees for 35-45 minutes. For cupcakes bake 18 minutes, for large muffins bake 25-30 minutes. Enjoy and don't forget to thank Mrs. Goodneedle.

A Recipe, A Contest . . .

But not a recipe contest.

For today's menu, we have Ham and Egg Pie.

When my mom was President of the United Methodist's Women committee (and chief menu planner) she found this recipe to serve at the men's breakfast. It was not called quiche then. You may call it whatever you like. I call it delicious and quick! (Recipe at bottom of post).

Just for grins, I thought you might enjoy seeing my pincushion collection. After all, pincushions are like Lay's Potato Chips, you definitely will want more than one. It never fails that when you are working on your cutting table, your pincushion is over by your sewing machine. Or upstairs, or in your work basket . . . . (You know what I'm talking about.)

One day the light bulb finally went off and I said, "aha, why can't I have more than one?" So I've been making and collecting them ever since. I especially love homemade ones. Although the wooly purple egg, which I bought in Florida, is so tough in the middle I rarely use it. Now the one on the glass candlestick pedestal I made recently. It is stuffed with sheep's fleece that I bought from a local weaver who also raises sheep, and it keeps my pins very sharp indeed. The red plaid apple came from Ohio (made by local Amish ladies). The light colored basket was found at Joanne's Fabrics. And the brown basket was made by a local gal who sells them at a yearly craft fair nearby. (The log cabin background fabric I recently found at Susan's shop, but sorry folks, she's all out.)


And yes, I was serious when I mentioned a contest. You see these two well loved chickens? Well, they do not have names and are in desparate need of one. I know, I know, with my love of fiction, you'd think I could come up with something appropriate. However, my brain is tired so I'm leaving it up to you.

Please leave a comment and submit your favorite names. On Saturday, October 20th, I'll pick a winner. And what will you win?

This lovely lady right here. Whom I did name. She's Aunt Bertha and she rules the roost. Bertha wears a steel apron, carries a wooden spoon, and knows how to use it. When she cackles, the whole neighborhood wakes. (Of course, you can make up your own story.)


I'm going to leave you with my version of my mom's recipe. I'll be taking a few days off from blog land as there are some things I need to catch up on. Not to worry, I'll be back with more fun and adventure.

Until then, keep stitchin' . . . .

HAM AND EGG PIE

4 eggs (I use 6-8 for a fuller pie)
1/4 teaspoon pepper
2 cups cooked ham (cubed 1/2")
1/4 teaspoon baking powder
1/2 cup milk
1 cup grated sharp cheese (I use a medium sharp and monterey jack blend.)

Mix the above items. Pour into an unbaked pie shell. Bake at 425 degrees for 35 minutes OR 375 degrees for 45 minutes. Enjoy!