Blueberry Pie with Crumble Crust

Pie:

4.5- 5 C of blueberries
3/4 - 1 C of sugar
2 T flour
1 T lemon juice
1/4 t cinnamon

Mix flour, sugar and cinnamon together.  Pour over blueberries and stir gently so berries are covered.  Pour into prepared (but unbaked) pie crust.  Sprinkle with lemon juice.

Crumble Crust:

2/3 C packed brown sugar
1/2 C all purpose flour
1/2 t cinnamon
3/4 C rolled oats
6 T butter softened

Mix all dry ingredients together.  Cut in butter (you may have to use your hands).  Sprinkle on prepared pie and bake at 400 F for 45 minutes or until crumble crust is starting to brown.

As I have been a complete slacker on here I will post from the last two years as well!  Here's to making up for lost time:)

Roasted Tomato and Asparagus Tortellini 

Time: 30 minutes start to finish Yield: 6-7 servings  2 pints grape tomatoes 1 pound fresh asparagus 5-6 cloves garlic Olive Oil Salt and Pepper 1 (24 ounce) package cheese tortellini 1 C chopped spinach 1 T lemon juice (fresh is so much better) 1 C Parmesan cheese, grated Snap off the asparagus bottoms then cut the stalks into 1-2 in sections. Spread the asparagus pieces and the grape tomatoes out evenly over a large  cookie sheet with sides.Peel and roughly chop 5-6 cloves of garlic, then sprinkle  over the asparagus and tomatoes.  Drizzle olive oil ( 2-3 T) over top.   Grind salt and pepper over the top, then toss the ingredients together.  Make sure all of the veggies have a bit of oil on them.  Bake at 400 degrees, for about 20 minutes, or until the asparagus is fork tender.   Cook the tortellini, only about 5 minutes until done, but not soggy. Pour the tortellini and  boiling water into a colander and run a bit of warm water over the top. You want the  tortellini to stay quite warm. Don't run cold water over it. Pour the tortellini into a large mixing bowl and add 1 cup of chopped spinach to it.  Take your roasted vegetables  out of the oven. The tomatoes should have cracks all along them, and the garlic  should be golden in color. Carefully pour the roasted veggies into your mixing bowl,  making sure to scrape any of the wonderful juices off the roasting pan and into the bowl.   Crack a little more salt and pepper over the top. Squeeze 1 tablespoon of lemon juice  over the bowland add 1 cup of shredded Parmesan cheese. Toss it all together and eat!

Black Beans and Brown Rice Extravaganza

Serves 3-4

INGREDIENTS:

2 cans black beans, rinsed and drained

1 cup water or vegetable stock

1 tablespoon Bragg Liquid Aminos (or soy sauce)

1 teaspoon red chili powder

2 to 3 tomatoes, chopped

1 bunch green onions, chopped

1 can water chestnuts, drained

1 cup corn: fresh, frozen, or canned

2 red, yellow, or green bell peppers, seeded and chopped

1 bunch cilantro, rinsed and chopped

1 avocado, peeled and sliced

3 cups cooked brown rice (or white)

Salsa, guacamole, or tamari, to taste

INSTRUCTIONS:

Heat the beans with water, Bragg’s or soy sauce, and chili powder.

Chop vegetables and place in individual bowls.

To serve, place several big spoonfuls of brown rice onto large plates and ladle beans on top.

Add generous handfuls of chopped vegetables on top of the beans.

Add salsa or tamari to taste.

Cherry Grenadine Punch

1-2 cups sugar
3 cups lemon juice
1 25oz. bottle of cherry grenadine
1 46 oz. Can of pineapple juice

Mix all & chill.  Add 1 liter ginger-ale just before serving

Sweet Chili Chicken with Pineapple Salsa

Juice from 1 large lime (2-3 tbsp)
1 ½ tsp curry powder
2 tsp vegetable or olive oil
1 lb chicken tenders (about 8 tenders)
Kosher salt and black pepper, for light sprinkling
Lime wedges optional for garnish

Salsa:
1 ½ cups diced pineapple
1/3 cup thinly sliced red onion
1 avocado, diced
1 tbsp fresh lime juice
3 tbsp chopped cilantro
Pinch of kosher salt

Sauce:
3 tbsp sweet chili sauce
1 tbsp honey
1 ½ tsp soy sauce
1 tbsp warm water


Place lime juice, curry powder, and oil in a large zip-top bag and shake lightly to combine.  Add chicken tenders and marinate at least 30 minutes and up to 4 hours.  Preheat grill or indoor grill pan to medium-high heat and lightly oil grill grates.  Remove chicken from marinade and sprinkle both sides lightly with salt and pepper.  Grill chicken about 3 minutes on each side, or until internal temperature
registers 165 degrees.

For the salsa:  Combine all salsa ingredients and gently toss to combine.  Refrigerate until ready to use.

For the sauce:  Combine sweet chili sauce, honey, soy sauce, and warm water and whisk with a fork until smooth.

To serve, plate grilled chicken tenders, top with salsa and drizzle with sauce.  Serve with lime wedges, if desired.

Ali's Broccoli Salad

1 Large Bunch Broccoli washed and cut into bite sized pieces

1 c. shredded cheddar cheese

1/2 c. sunflower seeds

Chopped purple onion

crumbled bacon- I bought the bagged kind ready to use- not bacon bits but same area in store near salad dressings- fun discovery.

craisins

Dressing-

1 c. mayo

1/2 c. sugar

1/2 t. salt

2 T. red wine vinegar

Mix dressing and chill.  Pour on salad right before ready to serve.

Melt in your mouth Slow Cooker Pot Roast

Easy and yummy...what we all are looking for, right?

1 (3-4 pound) beef chuck roast
1 (12 oz. can coke, NOT diet)
3/4 cup dark brown sugar (used reg brown sugar)
3/4 cup Heinz chili Sauce (used another brand)
3/4 packet dry onion soup mix (I used it all )
4-5 new red potatoes (could do more)
2 cups baby carrots (also could add more)

Combine all ingredients in a slow cooker.  Cook on low 8-10 hours.
I added one Tbsp. cornstarch mixed in 3 Tbsp water and let 'gravy' thicken

Again, this meat could be used so many ways.  Tastes a lot like Cafe Rio Pork

Slow Cooker Honey Sesame Chicken
(East to throw together and can use in many ways)

4 boneless skinless chicken breasts
salt and pepper
1 cup honey
1/2 c. soy sauce
1/2 c. dried onion
1/4 c ketchup
2 Tbsp. vegetable oil
2 cloves garlic minced
1/4 tsp. red pepper flakes (optional)
4 tsp cornstarch
6 Tbsp. water
sesame seeds

Season both sides of chicken breasts lightly with salt and pepper; place in slow cooker.
In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic, and pepper flakes.
Pour over chicken.  Cook on low 3-4 hours or on high 1 1/2 to 2 1/2 hours, or just until chicken is cooked through.  Remove chicken from slow cooker, leaving sauce in ceramic insert.  Dissolve cornstarch in water and pour into slow cooker. Stir to combine with sauce. Replace lid and cook sauce on high 10 more minutes until slightly thickened.  Cut chicken into bite-size pieces or shred it, and return it to pot. Sprinkle with sesame seeds and serve over rice or noodles.
(I made paninis with the leftovers)

Buttermilk Pancakes - Joy of Baking.com
(makes 8 3 in. pancakes)

1 cup flour
1 tsp. Baking powder
1/4 tsp. Baking soda
1/4 tsp. salt
2 Tbsp. sugar

Combine dry  ingredients.

Whisk together and add:
1 large egg
1 cup buttermilk
3 Tbsp.melted butter

Combine all together. Do not overmix. Batter should have some lumps.
Grease, Pam or butter griddle.

Enjoy!

Breakfast Egg Casserole

6 sliced buttered bread

1 1/2 cup sliced mushrooms

1 1/2 cup diced ham ( or bacon)

3 cups grated cheese

1 1/2 Tbs. flour

6 eggs

1 1/2 tsp. dry mustard

2 1/4 cups milk

1/4 tsp. garlic powder

1/4 tsp. onion powder

Butter bread on one side and put face down in  9 x 13 pan. 

Saute mushrooms 5 min. and put with meats over bread. 

Then put half of the cheese mixed with flour on top of the  

mushrooms and ham.  Beat eggs and put in mustard, milk, 

salt, onion, and garlic.  Pour over bread and cover baking dish.  

Leave in frig 4 hours  or overnight.  Bake 375 for 35 min. or 

350 for 45 min. uncovered.  Five minutes before it is done put 

remaining cheese on top.

Grapefruit Slush

5 large Grapefruit (sectioned to remove membrane)
2 cans mandarin oranges
1 can crushed pineapple
1 cup orange juice
1/2 cup lemon juice
1/2 cup lime juice
Combine 3 cups sugar and 3 cups water and heat until sugar dissolves.
Then add rest of ingredients and freeze. Serve while slushy with 2 liters 
of Fresca or Sprite.

May add maraschino cherries sliced in half and / or a little of the maraschino cherry juice to add color.  
Only do this when serving someone other than David or his Dad....haha. And forget making it for Todd.

Nana’s Chocolate Fudge Sauce

1 can Eagle Brand Milk (No wonder it’s so yummy!)
generous 1/2 cup of water
1/2 cup sugar
2 1/2 squares of unsweetened Baker’s Chocolate
1/2 tsp. vanilla
pinch of salt

Put in a double boiler and cook over medium to low heat until thick.

Hearty Chicken Noodle Soup from Lion House  (adapted slightly by Gigi)

4 cups water

5 tsp.chicken bouillon 

2 cups chopped carrots (I like to add the packaged shredded ones....so easy)

2 cups celery3/4 cups chopped onion

2 cans of cream of chicken soup

1/4 cup evaporated milk or 1/2 cup whole milk

2 cups cooked diced chicken

2 1/2 oz. (about 4 cups cooked) noodles

salt and pepper to taste

Thicken if desired with Roux:  I like to make this an keep it in the fridge where it keeps well. I like thick soups and you can use this in any soup or sauce or gravy.

Mix 2 cups flour and 1 cup butter or margarine together until well blended.When ready to use, add to hot liquid a little at a time.  Stir constantly until the preferred consistency is reached.

Heat water and bouillon. Add carrots, celery, and onions and simmer until vegies are tender. Add cream of chicken soup and milk. Add roux if desired. 

Makes 10 one cup servings.

Also I love to add canned green beans or frozen peas for a little more color and nutrition. 

Crock Pot Chicken Tacos

1 medium onion, chopped

3-4 lbs. chicken

14-oz. can tomatoes

1 sweet red pepper

1 ½-2 tsp. cumin

1 tsp. garlic salt

1 tsp. oregano

¼ tsp. cayenne red pepper

4-oz diced green chilies

1 can corn, drained

1 can tomato paste

Put all but tomato paste in crock pot.  Cook on high for 5 hours.  Take out chicken and shred. Remove up to one cup liquid, straining out veggies. Return chicken to crock pot and add tomato paste. Stir. Heat through, approximately 30 minutes. Serve in warm tortillas, flour or corn.  Garnish with sour cream, cheese, lettuce, taco sauce…

This makes a lot and it freezes well.

18-Minute Cake

Mix:

2 cups flour

2 cups sugar

½ tsp. salt

Melt and add to above:

1 cube butter

½ cup oil

1 cup water

¼ cup cocoa

Combine and add:

½ cup buttermilk

1 tsp. soda

Beat and add last:

2 eggs

1 tsp. vanilla

Bake at 400 in 9x17 greased pan 18-25 minutes until done.  ??? for 9x13

Frosting:

2 cups powdered sugar

¼ cup cocoa

½ cube butter

Beat well until blended. Add ½ tsp vanilla and canned milk until thin.

Magleby's Buttermilk Pie

Mix together 2 1/2 cups sugar

1 1/2 cups flour

1 tsp baking powder

3/4 tsp baking soda

In a separate bowl mix together 4 eggs

2 c buttermilk

2 Tbsp lemon juice

2 tsp vanilla

1/2 cup melted butter *add last

Combine and pour into a baked pie shell (or not). Bake at 400 degrees for 15 minutes and then 325 for 50 minutes until spongy and brown.  Serve warm with raspberries and whipped cream.  

Simplest Cream Pie

1 sm package instant pudding

1 can sweetened condensed milk

1 can water

1 ¾ cup whipping cream

Wisk pudding, milk and water together.  Different bowl whip cream til pretty thick.  Fold into pudding mix.

Makes 2 pies

For banana cream use banana cream pudding and slice bananas into the bottom of the pie shell.

For coconut cream use coconut cream pudding and toast coconut for the top.  Can also stir coconut into pudding mix.

For chocolate cream use chocolate pudding, top with whipped cream.

Favorite Pumpkin Cookies

1 cup pumpkin           

1 cup shortening

1 cup sugar

1 egg

1 tsp. vanilla

Blend together.  Then add:

2 cups flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

½ tsp. salt

1 cup milk chocolate chips

Mix and drop on cookie sheet.  Bake 10 to 12 minutes at 375

Frosting

3 Tbsp. melted butter

3 Tbsp. milk

½ cup brown sugar

Powdered sugar

Boil butter, milk, and brown sugar 2 minutes.  Then add enough powdered sugar to make of thin spreading consistency.  Spread on cookies immediately because frosting will harden.  As frosting hardens add a few drops of milk to thin and make spreadable.  

Tortellini Soup

TORTELLINI SOUP

½ lb. Italian sausage, cooked

2 tsp. olive oil

½ c. chopped onion

2 cloves minced garlic

¼ c. chopped carrots

1-2 small zucchini, sliced

2 c. fresh spinach or 1 pkg. (10 oz.) frozen spinach

4 cans chicken or vegetable broth (I use bouillon paste)

1 can diced tomatoes with juice

(or 1 can whole tomatoes, pureed)

1 ½ tsp. dried basil

1 pkg. Butoni 3-cheese tortellini

Grated Parmesan cheese

In stockpot, sauté in olive oil onion, garlic and carrots.  Add broth, tomatoes and basil.  Bring to a boil, reduce heat and simmer 15 minutes.  Add zucchini, spinach and tortellini and simmer for 7-9 minutes (according to pasta cooking directions).  Add sausage.  Serve with Parmesan cheese.

Nana's Crock pot Stroganoff

Crock Pot Stroganoff

1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 pkg.Dry Lipton onion soup mix
Optional: 1 can mushrooms or fresh (I like the little button ones that come in a jar)
1 soup can water
2 lbs. stew meat

Cook in Crock Pot 5 hours
Serve over noodles
Serves 6 - 8