~ Johnny's Garlic Spread ~

Once you have all ingredients placed sprinkle

Johnny's Garlic Spread liberally

on top before baking.

It definitely enhances the flavor of your pizza. 

Give it a try today and remember ... 

if you can't find it in your grocery

ASK FOR IT.

~ Chef ~

~ Johnny's Seasoning Salt ~

Add Johnny's Seasoning Salt to your flour,

then batter and fry.

OH MY!

~ Chef ~

~ Johnny's Salad & Pasta Elegance ~

Normally, I have my baked potato with ...
lots of butter and sour cream.

You know the true Southern way.

This time I tried it with only the Johnny's Salad & Pasta Elegance ... it was great!  Sprinkle on as much as you wish. For a person trying to watch their fat and calories this is a great item to keep on hand.  Try some today and if you don't find it on the grocery shelf ... ask the Manager to get it for you.  ~ Chef ~

~ Pear Pie ~

Ingredients for Crust:
2½ cups all-purpose flour
4 T. sugar
1 teaspoon salt
1¼ cups (2½ sticks) cold, unsalted butter
¾ cup ice water
~~~~~~~~~~~~~~

Ingredients for Filling:

2 pounds (6-8) fresh pears

1 teaspoon cinnamon

2 teaspoons cornstarch

⅔ cup brown sugar

¼ cup butter

Directions:  For the crust, mix the flour, sugar and salt together in a medium bowl with a fork.  Cube the butter and "cut" it into the flour mixture with a pastry cutter until there are no butter bits that are bigger than a pea.  Add the ice water, a tablespoon or two at a time, and use a fork to wet the flour/butter mixture.  Keep adding until the dough just starts to hold together. You don't want the dough too wet.  Cover the dough with plastic wrap, and refrigerate for a couple hours at least (overnight is best).

To make the filling, peel and quarter the pears and cut into ¼-inch to ⅓-inch thick slices.  In a large bowl, toss the pears with the cinnamon and cornstarch.  Place the brown sugar and butter in a large skillet over medium heat. Once the butter has melted, add the pears.  Simmer the pears, stirring occasionally, until they are somewhat tender and soaked in the butter/sugar mixture. This will be about 10 minutes for really ripe pears and more (20-30 minutes) for not-so-ripe pears.  Remove the filling from the heat and allow to cool to room temperature at least (overnight in the fridge is also fine). If you don't allow them to cool before assembling your pie, they'll melt your pie crust and make a big mess!

Now preheat your oven to 425° F.

Divide your pie dough in two. Roll out the first half on a floured surface and use it to line the bottom of a 9" pie pan.  Spoon the cooled filling into the pan.  Roll out the second half of the crust on a floured board and cover the pie, sealing and crimping the edges.  Cut several slits in the top of the pie to allow air to escape. Brush with an egg yolk wash and sprinkle with sugar if desired.  Bake at 425° for 15 minutes. Reduce heat to 350° F and bake for another 25-30 minutes, or until the filling is bubbly.  Allow to cool completely before serving.  Enjoy the fruits of your labor!  ~ Chef ~

~ Refreshing ~

It's too hot to blog ... enjoy!

~ Chef ~

~ Almost Wordless Wednesday ~

From this ...

to this ...

and now this.

Any questions?

~ Chef ~

~ Dark, Dark, Dark Chocolate Pudding ~

Ingredients:

2 1/4 cups whole milk, divided

3/4 cup extra strong coffee

1/4 cup cornstarch

1/2 cup sugar

1 cup dark chocolate chips

Directions:  In a small bowl, combine ½ cup milk and cornstarch. Use a fork or whisk and stir it until it is smooth and all of the lumps have been incorporated.  Combine 1¾ cups of milk, coffee and sugar in a medium sauce pan. Cook over a medium heat until it is just about to boil.  Lower the heat to keep the milk mixture from boiling. Slowly whisk in the cornstarch mixture. Cook over a low heat, whisking as necessary to prevent lumps from forming.  When the mixture begins to thicken add the chocolate chips. Continue stirring until the chips are completely melted and the pudding is smooth and thickened.  Pour pudding into one large bowl or individual bowls. To prevent a skin from forming, place plastic wrap on top of the pudding and smooth it gently against the surface of the pudding before refrigerating. If you are serving cold refrigerate for at least 3–4 hours before serving.  Or you can serve it warm with ice cream on top or serve it poured over chocolate cake. 

Oh my! 

~ Chef ~