• Seasonal Recipes
  • Grandma Gertie’s Blueberry Muffins

    Grandma Gertie's Blueberry Muffins
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    1. 1 1/2 C. all-purpose flour
    2. 3/4 C. white sugar
    3. 1/2 tsp. salt
    4. 2 tsp. baking powder
    5. 1/3 C. vegetable oil
    6. 1 egg
    7. 1/3 C. milk
    8. 1 C. fresh blueberries
    9. 1/2 C. white sugar
    10. 1/3 C. all-purpose flour
    11. 1/4 C. butter, cubed
    12. 1 1/2 tsp. ground cinnamon
    1. Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners.
    2. Combine the flour, sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with the flour mixture. Fold in the blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
    3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
    4. Bake for 20 to 25 minutes in the preheated oven, or until done.
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  • Seasonal Recipes
  • Double Chocolate Mousse Cake

    Double Chocolate Mousse Cake
    Serves 16
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    1. 16 oz. semisweet chocolate
    2. 1 lb. butter
    3. 1 C. sugar
    4. 1 C. half and half
    5. 1 Tbsp. vanilla extract
    6. ½ tsp. salt
    7. 8 large eggs
    8. Ganache
    9. 6 oz. semisweet chocolate
    10. 2 Tbsp. butter
    11. 3 Tbsp. milk
    12. 2 Tbsp. light corn syrup
    1. Preheat oven to 350 Grease 10” springform pan
    2. In a heavy 3-quart saucepan over low heat, melt chocolate, butter, sugar, half and half, vanilla, & salt, whisking until melted and smooth. Let cool slightly.
    3. In a large bowl, beat the eggs and slowly whisk the warm chocolate into the eggs until well blended. Pour batter in springform pan. Bake 45 minutes or until toothpick inserted comes out clean. Let cool completely on a wire rack.
    4. When cake is cool, remove from the pan. Wrap cake in plastic wrap and refrigerate until well chilled, at least 6 hours.
    5. Glaze
    6. In a heavy 2 quart saucepan over low heat, melt the chocolate & butter until smooth. Remove from heat and add in the melt and corn syrup.
    7. Unwrap the cake and place on a cake plate lined with parchment paper. Spread glaze on top of cake.
    8. Serve with fresh whipped cream and berries.
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  • Seasonal Recipes
  • Potato Crusted Mahi Mahi with Beurre Blanc Sauce

    Potato Crusted Mahi Mahi
    Serves 6
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    1. Half a stick of butter
    2. 6 salmon fillets
    3. 3 large potatoes, shredded
    4. ¼ C. lemon juice
    5. 4 scallions, finely chopped
    6. Salt and pepper
    7. Beurre Blanc Sauce
    8. 2 shallots, minced
    9. 1 C. dry white wine
    10. 1 C. white wine vinegar
    11. 1 C. butter, unsalted, cut into pieces
    1. Preheat oven to 450°. Cut 6 9x12 sheets of foil. Heavily butter the foil sheets and sprinkle with salt and pepper. Place a piece of rockfish on each foil sheet.
    2. Combine the shredded potatoes with the lemon juice, scallions, and salt & pepper. Pack the potatoes around the rockfish firmly. Enclose the foil and bake for 20 minutes.
    3. Open the foil packets. Heat broiler. Place under broiler to brown for about 6 minutes longer. Serve with sauce.
    4. Sauce
    5. Place the shallots in a saucepan with the wine and vinegar. Simmer until almost all of the liquor has evaporated, the remove from heat. Whisk in the butter. Season to taste.
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  • Seasonal Recipes
  • Make-Ahead Sausage Souffle

    Make-Ahead Sausage Souffle
    Serves 10
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    1. 2-3 C. herbed croutons
    2. 1 lb. spicy sausage
    3. 1/2 lb. mushrooms
    4. 4 eggs
    5. 2 1/2 C. milk
    6. 1 can cream of mushroom soup
    7. 2 C. shredded Cheddar cheese
    1. Preheat oven to 325 degrees F.
    2. Place the croutons in a greased 9x13 baking dish.
    3. Brown the sausage along with the mushrooms. Drain off excess fat.
    4. Place the sausage and mushrooms over top of the croutons followed by the Cheddar cheese.
    5. In a large bowl, combine the milk, eggs and cream of mushroom soup.
    6. Pour over the sausage souffle.
    7. Cover and refrigerate. Take out 1 hour before baking.
    8. Bake in 325 degree oven for 45 mins.
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  • Seasonal Recipes
  • Make-Ahead Gravy

    Make-Ahead Gravy
    Serves 8
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    1. 1 Tbsp. vegetable oil
    2. Backbone from turkey
    3. Neck from turkey
    4. 1 large onion, quartered
    5. 3 carrots, roughly chopped
    6. 2 celery stalks, roughly chopped
    7. 4 fresh thyme stalks
    8. 1 C. dry white wine
    9. 2 quarts chicken or turkey stock
    10. Kosher salt & freshly cracked black pepper
    1. Heat the oil in a large saucepan. Brown the backbone pieces, neck and vegetables to caramelize.
    2. Deglaze with the wine, scraping the browned bits off the bottom of the pan.
    3. Reduce until only about 1/4 C of liquid remains.
    4. Pour in the chicken or turkey stock.
    5. After simmering for about 45 minutes the broth will be deeply flavorful and intense.
    6. In a separate pan, melt 4 Tbsp. butter and add 4 Tbsp. of flour cooking until golden blond.
    7. Strain the bones and veggies off of the stock.
    8. Whisk half of the roux (flour/butter mix) in the strained stock to make a great gravy.Continue to add roux a tablespoon at a time until it is the consistency you like.
    9. Season to taste with salt and pepper
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  • Seasonal Recipes
  • Spanikopita Cups

    Spanikopita Cups
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    1. 2 pkg. store bought mini phyllo shells
    2. 1 10 oz. pkg. frozen spinach, defrosted, squeezed dry and chopped
    3. ½ onion, minced
    4. 1 Tbsp. olive oil
    5. ½ tsp. garlic powder
    6. 1 C. crumbled herbed feta
    7. 2 eggs, lightly beaten
    8. Salt & pepper
    1. Preheat oven to 350.
    2. In a saute pan, heat the spinach and onion in the olive oil until the onion begins to sweat. Season with garlic powder, salt and pepper.
    3. Off the heat, add the feta and eggs to the spinach mixture. Spoon into the phyllo shells. Bake at 350 for 15 minutes.
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  • Seasonal Recipes
  • Mini Pumpkin Pie Bites

    Mini Pumpkin Pie Bites
    Yields 24
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    1. 2 refrigerated pie crusts
    2. 1 (8 oz.) package cream cheese, softened to room temperature
    3. 1 C. pumpkin puree
    4. 1/2 C. sugar
    5. 2 eggs + 1 egg for egg wash
    6. 1 tsp. vanilla
    7. 1 tsp. pumpkin pie spice
    8. Whipped cream
    1. Preheat oven to 350 degrees.
    2. Spray a mini-muffin pan with nonstick cooking spray. Set aside.
    3. Roll the dough or pie crust out on a floured surface with a floured rolling pin.
    4. Using a round biscuit cutter (approx. 3” diameter) cut at least 24 rounds out
    5. Carefully press each round into the mini-muffin pan. Use a dough tamper to push the ends into the pan..
    6. Brush the top edge of the dough with egg wash.
    7. Using an electric mixer, beat the cream cheese and sugar until smooth. Add the 2 eggs, one at a time, beating each until combined.
    8. Add pumpkin puree and beat to combine. Stir in vanilla and pumpkin pie spice.
    9. Spoon mixture into each mini pie crust almost up to the top.
    10. Bake for 15-20 minutes or until golden brown around the edges.
    11. Remove from oven and let cool on a cooling rack, or chill in the fridge for 30 minutes.
    12. Top with whipped cream and sprinkle with more pumpkin pie spice or cinnamon on top and before serving. Keep refrigerated.
    13. Other Options: Top with toasted nuts and salted caramel followed by whipped cream.
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  • Seasonal Recipes
  • Roasted Cauliflower & Aged White Cheddar Gratin

    Roasted Cauliflower & Aged White Cheddar Gratin
    Serves 8
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    1. 1 large head cauliflower, cut into florets
    2. 2 tablespoons oil
    3. salt and pepper to taste
    4. 3 tablespoons butter
    5. 3 tablespoons flour (rice flour for gluten-free)
    6. 1 1/2 cups milk
    7. 1/4 teaspoon nutmeg, optional
    8. salt and pepper to taste
    9. 1 cup aged white cheddar cheese, shredded
    10. 1/2 cup panko bread crumbs (gluten free for gluten free)
    1. Toss the cauliflower florets in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet.
    2. Roast the cauliflower in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
    3. Melt the butter in a saucepan over medium heat, mix in the flour and let cook until it just starts to brown a little.
    4. Mix in the milk, nutmeg, salt and pepper and cheese and heat until the cheese melts and the sauce thickens.
    5. Mix cauliflower into the bechamel sauce, pour into a baking dish and top with the bread crumbs.
    6. Bake in a preheated 350F oven until it is bubbling on the sides and golden brown on top, about 15-20 minutes.
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  • Seasonal Recipes
  • Cheesy Broccoli Quinoa

    Cheesy Broccoli Quinoa
    Serves 4
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    1. C. quinoa, well rinsed
    2. 1 1/2 C. vegetable broth or water
    3. 2 C. broccoli, chopped
    4. 1 C. cheddar, shredded
    5. salt and pepper to taste
    1. Bring the quinoa, broth and broccoli to a boil over medium heat, reduce the heat and simmer covered until the broth has been absorbed and the quinoa is tender, about 13-17 minutes.
    2. Remove from heat and stir in cheddar. Season with salt and pepper.
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  • Seasonal Recipes
  • Classic Apple Pie

    Classic Apple Pie
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    1. Crust
    2. 2 ½ cups all-purpose flour, sifted
    3. 1 teaspoon kosher salt
    4. 2 sticks (1 cup) of cold unsalted butter, cut into 16 pieces
    5. ½ cup ice water
    6. ½ cup of sugar (optional; used for a tart)
    7. Filling
    8. 6 cups of peeled, thinly sliced apples (use medium size)
    9. ¾ cup of sugar (use less based on your preference)
    10. 2 tablespoons all-purpose flour
    11. ¾ teaspoon ground cinnamon
    12. ¼ teaspoon kosher salt
    13. 1/8 teaspoon nutmeg (optional to taste)
    14. 1 tablespoon lemon juice
    1. Crust
    2. In a food processor or a large bowl, mix together the flour and salt (if you only have salted butter, do not add additional salt).
    3. Add the butter pieces and pulse until the butter is the size of peas.
    4. Add the water while pulsing until the dough gathers up on the sides of the bowl.
    5. Flour a cutting board or work surface.
    6. Knead the dough into a ball, cut it in two, form each half into a disk.
    7. Wrap each in plastic wrap and refrigerate until firm (about 30 minutes)
    8. (Recommended: place the crust in the pan, press firmly against sides and bottom, poke with a fork, bake for 10 minutes then add filling)
    9. Filling
    10. Preheat oven to 425 degrees
    11. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against the side and bottom
    12. In a large bowl, mix filling ingredients
    13. Pour into the crust-lined pie plate
    14. Top with second crust and press the edges firmly to the bottom crust
    15. Cut slits or shapes into the top crust
    16. Cover edge of crust with 2 inch wide foil strips
    17. Place pie on a baking sheet or foil to catch any over flow juices during baking
    18. Bake 40-45 minutes or until apples are soft and crust is golden brown
    19. Place on cooling rack at least 2 hours before serving
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