Berry Delicious Pie!

It probably seemed like I became extinct for a while. I was abducted by a 1050/1060 math class. Math and numbers are most difficult for me! Sadly, I chose to forgo some of my favorite things....ie. celebrating obscure holidays and such. However, as they say, better late than never! So here is my attempt at celebrating Pi day in a non-mathematical way! A couple of months and a day late! 

The berries this year have been fabulous!

As big as my thumb!

So I just had to make Tres Leche Cakes!!

 But this post isn't about Tres Leche Cake or fruit pizza!!

Two of my kids have birthdays in February and two in May. I purchased some berries for the most requested 'birthday cake'....not a cake at all but a fruit pizza(recipe is on this blog if you'd like it).....

and ended up with berries leftover. What else would I do besides make a berry pie!?

I had the crust in the freezer already made and so throwing together a pie was a cinch!

I searched online for a great recipe and couldn't find one I thought I would love so I combined a bunch of them and added some of my own flare.

The resulting pie was perfect! Indeed, it was awarded a '10' from the most critical of critics!

Place 2 cups of blackberries, 2 cups raspberries, and 2 cups blueberries in a bowl. Fresh or frozen may be used or a combination. I used fresh raspberries and blackberries and frozen blueberries.

Add 1 tablespoon lemon juice, 1 cup of sugar and 4 tablespoons of quick cooking tapioca. Toss with the berries and allow them to sit for at least 15 minutes.

Roll out your favorite pie crust and place in a pie dish forming a decorative edge. Don't poke holes in the bottom.

In a food processor, combine 1/2 cup flour, 1/2 cup quick oats, 1/2 cup brown sugar, 6 tablespoons butter, 1 teaspoon cinnamon, and a handful of nuts(I used sliced almonds and the crunch factor was spectacular!)

Pour berries into pie crust.

Sprinkle the top with the brown sugar, butter and nut mixture.

Bake at 375* for 40 minutes. Allow the pie to cool completely before serving!

Sink your teeth into this baby! So delicious I had it for breakfast!

Broccoli Soup

This is a yummy soup for a good cold day. Not that we've had any good cold days this winter! It has been unseasonably warm. I like to make this with bread bowls and the easiest way I have found to make them is simply by purchasing Rhodes frozen bread dough and letting it thaw in the fridge. Then cut each loaf into 3rds and shape them into round balls and place them on a greased cookie sheet to rise (sometimes I brush them with beaten eggs to cause them to become brown). Bake them according to the directions on the package. When you are ready to eat the soup, simply cut off the top and hollow out the bowl adding the warm soup and be prepared to feast! This is an extremely filling soup when coupled with a bread bowl.

Delicious Broccoli Soup

Cook in boiling salted water a large bunch of broccoli cut into small pieces. Melt a 6 Tbsp. butter in a saucepan with 2/3 C. chopped onion. When the onion is transparent, add 6 Tbsp. flour. Add 3 C. chicken broth stirring constantly till mixture comes to a boil. Stir in 2 C. light cream, 1/2 tsp. Worcestershire sauce, and 3/4 tsp. salt. Add cooked broccoli. Serve with grated cheese and chives.

Chicken Taco Soup

This is some delicious chicken taco soup and the perfect thing to make when you have leftover chicken! I served it with a dollop of sour cream, grated cheese and tortilla chips. 

Chicken Taco Soup

Brown 1 pound of cut up chicken in a pan with a little bit of olive oil and 2 tsp. cumin. When half done, add 1 chopped onion, 1 red, 1 yellow, and 1 orange pepper chopped, and 4 cloves garlic crushed. Saute till onion is tender. Add 3 shakes of red pepper. Pour in a crock pot and add 1 can chipotle flavored tomatoes, 2 cans diced tomatoes with juice, 1 can corn drained, and 1 can black beans drained and rinsed. Cook on low for at least 1 hour.

Delicious! 

I served a sheet style pie for dessert using the blueberry coconut cream slab pie recipe on this blog but substituting raspberries for the blueberries...it was heavenly!

Fourth of July Beans!

I got this recipe from my awesome sister in law who is an excellent cook! She has shared some of my all time favorite recipes! These beans are no exception! They are to die for and everyone who partakes of them is a fan; even the most finicky eaters! I even won a chili cook-off with these and they aren't even chili! 

Perfect for your July get-togethers!

Fourth of July Beans

Brown 1 lb. of ground beef with 1 C. chopped onion. Add 1/2 lb. of diced cooked bacon. Add 64 ounces of Pork and Beans, 2 cans drained kidney beans, 2 cans drained butter beans, 1 C. of your favorite barbecue sauce, 1 C. sugar, 1 C. brown sugar, 1 C. ketchup, 4 Tbsp. mustard, 4 Tbsp. molasses, 2 tsp. salt, and 1 tsp. chili powder. Warm it all together and serve or place in a crock pot for several hours.

Blueberry Coconut Cream Slab Pie

Picture had to be first in this post! Blueberries and Coconut are a match made in heaven! 

Pulse 3 & 2/3 C. flour, 1/3 C. sugar, and 1 tsp. salt in a food processor to combine. Add 3/4 C. coconut oil, and 1 stick cubed butter. Pulse until pea sized. Pour in 1/3 C. buttermilk and pulse to incorporate. Add 3/4 C. ice water in small amounts pulsing after each addition until dough holds together. Turn dough out and knead just to incorporate dry portions. Divide dough into two portions with one slightly larger. Refrigerate dough pieces wrapped in plastic wrap for 30 minutes. 

Sprinkle ground coconut onto a jelly roll pan. Roll out larger dough into a 13x18 inch rectangle on a floured and coconut sprinkled surface. Transfer dough to the jelly roll pan. Fold edge under and freeze dough until firm, 15 minutes.

Now for the blueberry filling...if you don't happen to like blueberries, you could try substituting raspberries, blackberries or even peaches.

Preheat oven to 500* with a baking stone on the lowest rack for 30 minutes (I loved what this part did to the crust, but I don't think it is totally necessary if you don't happen to have a stone)

Beat 1 pkg cream cheese and 1 egg till smooth. Add 1/2 C. cream of coconut (this was easy to find on Amazon.com) and beat until smooth. Spread on bottom crust. Reduce oven temperature to 400*. Whisk together 1/2 C. cream of coconut, 1 Tbsp. lemon juice, 4 tsp. quick cooking tapioca, and 1 tsp. coconut extract; toss with 4 C. fresh blueberries to coat, then sprinkle over cream cheese filling.

Roll remaining dough into a 12 inch square and place it over the blueberry filling. Cut slits and brush with beaten egg. Sprinkle with sugar. Bake until top and edges are golden, 35-40 minutes. Let pie cool to room temperature. Enjoy by itself or serve with ice cream! Soooo Scrumptious!!

Au Gratin Potatoes

I made these potatoes for an Au Gratin Potato lover and he said he is now ruined for all other Au Gratin Potatoes! They are made with Manchego cheese which I could only find at Sam's Club and Costco. It is kinda pricey, but worth it. These are some pretty tasty potatoes!

Manchego Au Gratin Spuds

Pour 1/2 C. heavy cream in the bottom of a 9X13 baking dish. Arrange a layer of peeled sliced potatoes on top overlapping them. Pour 1/2 C. cream over the potatoes and sprinkle 3 Tbsp. chopped green pimento stuffed olives and 1 C. Manchego cheese over the top. Season with salt and pepper. Repeat layering three more times starting with the potatoes. Top final layer with 2 C. Manchego. Cover dish with plastic and refrigerate overnight. 

Preheat oven to 375*. Replace plastic with tinfoil. Bake for 45 minutes. Remove foil and bake another 45 minutes. Let potatoes rest 30 minutes before serving.

I am not a huge fan of leftovers. To give you an indication of how good these are, I ate them five times! Usually, twice is my max.

Vanilla Bean Cheesecake!

So, I received a spring form pan for Mother's Day and decided to bake my first real cheesecake ever! It was delicious!

In a small bowl combine 1 and 1/2 cups vanilla wafer cookie crumbs and 1/4 C. melted butter. Press into the bottom and about an inch up the side of a springform pan. Bake at 325* for about 8 minutes.

In a large bowl, beat 4 pkgs of cream cheese until smooth and creamy. Add 1 C. sugar and beat till light and fluffy. Add 4 eggs one at a time beating on low speed until smooth. Add 3 Tblsp. flour, 1/4 C. heavy cream, and the seeds scraped from a vanilla bean pod. Mix well. Pour filling into cooled crust. Bake at 300* for 70-80 minutes or until center of cheesecake jiggles slightly when shaken. Cool completely.

In a large bowl, stir together 2 C. sour cream and 1/3 C. powdered sugar until smooth. Spread over cooled cheesecake. Refrigerate at least 4 hours before serving. Top with whatever suits your fancy! 

Blueberry-Crumb Jumbo Muffins

2-1/4 cups all-purpose flour

 1 cup and 2 tablespoons white sugar

 3/4 teaspoon salt

 1 tablespoon baking powder

 1/2 cup vegetable oil

 2 eggs

 1/2 cup milk

 2 cups fresh blueberries

Preheat oven to 350 degrees F. Grease muffin cups or line with muffin liners. I used my jumbo muffin pan that makes six large muffins.

Combine flour, sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the eggs and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: 

 3/4 cup white sugar

 1/2 cup all-purpose flour

 1/4 cup and 2 tablespoons butter, cubed

 2-1/4 teaspoons ground cinnamon. 

Mix with fork, and sprinkle over muffins before baking.

Bake for 25 to 30 minutes in the preheated oven, or until done.

Happy Easter!

I love the Springtime and all things new! I love that we have the opportunity to remember and celebrate the Easter season! I'm so thankful Christ gave me the gift of the Atonement and was resurrected!

My youngest is almost 13. She decided to hide eggs this morning for her 17 year old brother and even though he wasn't feeling the best, he participated and found them. He then took the time to hide her eggs so she could do the same. They are good to each other!

I threw a roast in the crock pot and we attended our church services.

Once home, my kids colored some hard boiled eggs! I love holidays and am glad my kids will still humor me by participating in them!

The simmering roast was beginning to smell just right! 

We sat down and enjoyed a delicious Easter dinner!

The roast was deliciously moist! I usually simply put onions on the bottom of the crock pot adding the roast and pouring two cans of cream of mushroom soup over it with a couple cans of water.

 The potatoes and carrots come later so they don't go all mushy. 
We had a green salad, jello salad, fruit and rolls to go with it! Mmmmm.

My kids have all retired to their rooms to read and enjoy the evening; that is why I am up to no good and posting on Easter Sunday! However, I am about to call them for the peach pie just emerging from the oven that we are going to eat a la mode! 

I certainly hope you and yours had an enjoyable Easter!

Mock Cheese Cake

This is a strawberry desert! The recipe I have says it is a cheesecake, but I wouldn't call it that. It is more like a super tasty cream pie.

Strawberry cake

This could easily be a raspberry, blueberry, blackberry, peach, or whatever you like cake!

crush a couple of packages of graham crackers into fine crumbs (or do it the easy way and purchase graham cracker crumbs).

Melt 1/2 c. butter

Stir in  1 & 1/2 C. crumbs and press into a 9 X 13 pan.

Cream 2 pkgs of softened cream cheese, 1 C. sour cream, 1 can of sweetened condensed milk, and 1/4 C. lemon juice.

Boil 1/2 C. water and dissolve a small pkg of lemon jello in it. Once dissolved, add 1/2 C. cold water and stir. Allow the jello to get cold and partially set. Add jello to the cream cheese mixture and mix well. Fold in about half of a container of cool whip (I whipped some cream instead). Pour over crumbs and place in fridge till set. Make a pkg. of Danish desert up

according to directions on pkg and add 4 C. sliced strawberries to it. Pour over the top and refrigerate again. When set, slice and serve! 

Note; you may use canned pie filling for the top.

Orange Glazed Pumpkin Cake

I made this cake back in February for my Mom's birthday and am just now getting around to posting the recipe. It is delicious and very moist!

Orange Glazed Pumpkin Cake

1 yellow cake mix

3 eggs

1 & 1/4 c. pumpkin

1 c. orange juice

1/3 c. sour cream

1 & 1/2 tsp vanilla

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. allspice

Combine and mix well. Pour into greased and floured pans. Bake at 350* for 30-45 minutes. Cool.

Orange Glaze

1 c. powdered sugar

4 tsp. orange juice

3/4 tsp. orange zest

Combine well and drizzle over cake.

Easy Chicken Lasagna!

This recipe was a shot in the dark, but I had leftover pesto and wanted a way to use it that was different. I found this recipe and was pleasantly surprised at how delicious it was!!

Chicken Lasagna

melt 4 T. butter in a large saucepan over medium heat. Whisk in 1/4 c. flour and cook 2 minutes. Whisk in 1/4 tsp. nutmeg and 3 c. whole milk and cook 2 minutes more. Take off heat and stir in 1/2 c. pesto.

Stir together 15 oz. ricotta cheese, 1 c. grated parmesan, 1/2 c. pesto and some salt and pepper to taste.

Spread 2/3 c. sauce in a 9X13 pan. Lay no boil lasagna noodles on top. Top with 1/2 c. ricotta mixture, 3/4 c. cooked diced chicken, 2/3 c. sauce, and 3/4 c. grated mozzarella. Repeat layering three more times, finishing with 1 and 1/2 c. grated mozzarella. Cover with foil. Bake at 350* for 45 minutes. Remove foil and bake 15 minutes more. Let lasagna rest 15 or so before serving. 

Saint Patricks Day Dinner!

Yeah, I'm a month late and a dollar short, but here it is for an idea you could use next year!

I made the bread stick recipe that is on my blog, the chicken lasagna that will be on my blog shortly (I'm a bit behind; stats class has been keeping my nose to the grind stone!). Steamed some asparagus, green spinach salad and served sugar snap peas. It was a fun GREEN dinner! We had green pistachio desert a few days later cuz that's the way I roll.

Happy Green Day!

Homemade Pesto!

I received a pasta roller for Christmas and haven't had much time to try it out. Made some pasta, so I had to make some pesto to go with it!

Basil Pesto

1/2 c. pine nuts

2 c. fresh basil leaves

4 cloves garlic

1/2 c. olive oil

1/4 c. grated parmesan cheese

3/4 tsp. salt

1/2 tsp. pepper

Combine ingredients in a food processor or blender. Add to any pasta dish!

Raspberry Cream Cheese Danish!

My sweet sister in law gave me this recipe. It is to DIE for! Seriously.

Danish

Dissolve 1 T. yeast in 1/3 C. warm water

Heat 1/2 C. sour cream to 110* and add to yeast. Add 1/4 C. melted butter, 1/4 C. sugar, 1 t. salt, and one egg. Combine. Add 2 & 1/2 C. flour and combine. Knead about 20 times in mixer. Transfer to a greased bowl and cover with a towel. Let rise till doubled (about an hour and a half).

Place dough on a floured surface and divide in half. Roll each half into two 12X8 rectangles. 

While the dough is rising, combine 1 softened pkg. of cream cheese, 1 egg, 1/2 C. sugar, 1 t. vanilla, and 1/8 t. salt.

Spread this filling on the two halves keeping it about an inch from the edge. Spread 1/4 C. raspberry jam on each half. 

Roll each half up like a jelly roll and pinch the edges tight. Place on baking pan and cut slices into it like you would french bread. Bake at 375* for 20 minutes.

After it is cool, drizzle with 1 & 1/2 C. powdered sugar, 1 t. vanilla, and 2 T. milk combined.