I know this may come as a shock to some, but I am not a great cook.
I will give that a moment to sink in.
I am not a trainwreck by any stretch of the imagination. However, I am no Emeril Lagasse either. Though I do occasionally throw in a “Bam!” while cooking. I hope everyone picturing this is getting a good laugh.
Anyway, back to the matter at hand.
While I am a novice when it comes to the culinary world, I enjoy testing my skill from time to time.
I started out grilling and have become somewhat proficient at it. I also like frying food, but I still have some room for improvement, especially where oil temperature is concerned.
That said, I also like to step back sometimes and make simple dishes that just about anyone can make.
They help not only boost my culinary confidence, but also make a good snack to reward my efforts.
Most of these require little to no cooking, and simply require measuring and mixing the proper ingredients. However, this is a good thing.
It helps with the most basic cooking skill, which is the ingredient measurement.
This is the basis of all cooking and having a low-pressure environment with little to no risk of failure serves to build a solid foundation.
These dishes offer just that.
The first dish, and perhaps the nearest and dearest to me, is the freezer pie.
I have been eating these since I was a young child. My mom would make them for holiday gatherings and I would relish every last bite.
As I grew older, and began helping out in the kitchen more, I took on the responsibility of preparing the pie from time to time.
If ever there was a simple pie recipe, this is it. It requires yogurt, whipped topping and a pie shell. That’s it.
The beauty of it is that it is fully customizable. It can be used with literally any flavor of yogurt. I always chose raspberry, but my brothers preferred chocolate.
No matter the flavor, the light, airy filling paired with the crunch of the graham cracker crust is unbeaten. At least in my opinion that is.
The next treat is one I have significantly less experience with, but am very interested in.
I love cookies, and as such, I love cookie dough.
However, as most probably know, eating raw cookie dough is frowned upon, and can lead to illness.
I recently found a recipe for no-bake cookie dough that is safe to consume. Needless to say, I was intrigued.
The ingredients in normal cookie dough that make it inedible when raw are eggs and flour.
This recipe does away with the eggs and heat treats the flour, making safe, raw cookie dough.
I can say that I will definitely be trying this one in the future. It might even be worth a revisit. Who knows?
FREEZER PIE
Ingredients
1- 6 ounce carton yogurt (any flavor)
1- 8 ounce tub of whipped topping
Graham cracker pie shell
Directions
■ Thaw whipped cream.
■ When thawed, combine in a bowl with yogurt.
■ Mix until well combined.
■ Pour into the crust.
■ Place in the freezer for 3-4 hours until frozen.
■ Cut and enjoy! (Can be refrozen as well)
NO-BAKE COOKIE DOUGH
Recipe courtesy of thepioneerwoman.com
Ingredients
2 1/4 cups all-purpose flour
1 1/2 cups light brown sugar
1 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
2 tablespoon milk
1 teaspoon kosher salt
1 cup mix-ins: chocolate chips, mini M&M’s, sprinkles, or chopped nuts
Directions
■ Place the flour in a large bowl. Microwave on high in 30 second intervals, until a digital thermometer inserted into the flour reads 165 degrees. (check the temperature in multiple spots to get an accurate read). Stir well, then let cool completely. Remove any small clumps.
■ Combine the brown sugar and butter in a large bowl. Beat with a hand mixer or stand mixer with a paddle attachment until creamy and well combined, about 2 minutes. Add in the vanilla and milk and mix until combined.
■ In a small bowl, combine the salt and heat-treated flour. Add the flour mixture to the butter mixture in 2 to 3 batches, mixing thoroughly to combine between each addition. With the mixer on low, add in your mix-ins and mix just until combined.
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