Blueberry Pie

Here is a wonderful pie recipe you can use with any type of berry.  Our berry of choice... blueberry!!! 

2 pie shells  (I use the refrigerated pie shells.)
1/2 c. sugar
3/4 c. flour
1/2 tsp. cinnamon
4 c. berries
1 1/2 T. butter

Carefully press one of the pie shells into the bottom and sides of an ungreased 9 inch glass pie dish.  In a mixing bowl, combine dry ingredients first, then stir in berries.  Slice butter and put on top of ingredients after it is poured into the pie shell.  Carefully lay the second pie shell over the berry mixture and wrap the edges under the bottom crust edge.  Press edges together to seal; flute.  Cut slits in top crust.  Bake in a 425 degree preheated oven for 35-40 minutes.  After 15 minutes of baking, remove pie and cover the edge of crust with strips of foil to prevent burning.  Return to oven and continue baking. 

Baked Spaghetti

This recipe is one I have thrown together for our youth and children summer camps.  Instead of slaving over hot noodles in the middle of the afternoon, I prefer to prepare this dish in the cool of the morning, pop it in the fridge, and pull it out to bake at dinnertime.  Here is a cheesy twist to your favorite spaghetti... a summer hit! 

2 pounds lean ground beef  (Or deer meat!)

2 (26 ounce) jars spaghetti sauce (I use garlic mushroom)

1 pound angel hair pasta 

2 cups shredded mozzarella cheese

1.  In large skillet, cook hamburger until brown. (I always season my meat with pepper, garlic salt, and seasoned salt while browning.)
2.  Bring a large pot of lightly salted water to a boil. Mix in pasta and cook according to package directions or until al dente; drain.
3.  Mix together pasta, sauce, meat, and about 3/4 c. of the mozzarella cheese.  Pour into 9x13 pan.
4.  Cover with foil and pop in the fridge until ready to bake.  (Be sure to set it out for about 30-45 minutes before baking to take the chill off.) 
5.  Preheat the oven to 350 degrees.  Using a new sheet of foil, cover and bake for 30-40 minutes. 
6.  Uncover, top with remaining cheese, sprinkle a little parsley (for color), and bake for another 5-10 minutes, or until cheese is bubbly.  (You could even turn your oven to broil at this point to make the cheese have a brown, crispy look.)

Midnight Delight

Here is a trifle I put together last weekend using pieces of different recipes.  It turned out delicious, but I advise you to only dip small portions.  After pondering a name, "Midnight Delight" seemed suitable.  CAUTION:  This is VERY rich.  Can't say I didn't warn you! 

Brownies:
1 family size (13x9) package of brownie mix  (check the back of the box for additional ingredients)
1 c. miniature size chocolate chips

Mix brownies according to package directions.  Add 1c. chocolate chips and stir.  Bake according to package directions and cool completely.
Hint:  I substitute coffee for the water on the brownie mix.  Coffee always brings out the best in chocolate!

Cream Cheese Fluff:
1 box powdered sugar
1 8oz. package cream cheese (room temperature)
1 10oz. container cool whip (do not use recuced fat or light)
1 teaspoon vanilla

Beat cream cheese and powdered sugar until creamy.  Then add cool whip and vanilla and beat until combined.  Set aside.

Fudge Sauce:
2 cups granulated sugar
1/4 cup cocoa
1/4 teaspoon salt
1 (12 oz.) can evaporated milk
1 stick butter
1 teaspoon vanilla

Combine all ingredients, except the vanilla, in a heavy sauce pan and boil fast for 2 minutes, stirring constantly.  Remove from heat, add the vanilla, and beat until creamy.  Set aside to cool.


Using a trifle dish (or clear glass dish), layer ingredients in this order:  brownies (crumble using hands), cream cheese fluff, fudge sauce; being careful to end with the fudge sauce.  The last layer of fudge sauce should be simply drizzled over the top.  And you can use 1/4 cup of miniature chocolate chips to sprinkle over the top as a garnish as well.

Pimento Cheese

This is a recipe I created while working at a local coffee shop.  Since I do not eat mayo, there were people who would taste these recipes to give me ideas on what to add or take away.  After much tweaking, here is the end result.  Enjoy!

4 c. finely shredded sharp cheddar cheese
1 1/2 c. mayo (I use Kraft)
2 jars pimentos
1/2 T. salt
1/2 T. pepper
1/2 T garlic powder

Using a glove, mix all ingredients well with your hand.  Store in an airtight container in the refrigerator.  Eat on bread as a sandwich or with crackers as a dip.  Makes 2 lbs.

Fiesta in a Pocket (Salsa topped chicken)

Are you ready for a new idea to "jazz up" your chicken breasts?  Here is a great way to accomplish that tonight!  This is a simple, colorful, fun, and yummy way to enjoy dinner.

Fiesta in a Pocket
4-6 chicken breasts
aluminum foil
Corn & Black Bean Salsa
shredded cheddar cheese

Tear aluminum foil in individual sheets for each piece of chicken.  (Almost double for each piece.)  Lay chicken breast on the middle of the foil sheets.  Spoon desired amount of Corn & Black Bean Salsa over each piece of chicken.  Fold aluminum foil up and around chicken.  Place on a cookie sheet (also lined with foil - for easy clean up) and bake in a 350 degree oven for 30-40 minutes or until center juices run clear.  When chicken is fully cooked, carefully open "pockets" and sprinkle cheddar cheese on each one.  Return to oven and cook until cheese is melted.  Enjoy!

Tip:
Beautiful and delicious when served with yellow rice!  (Or arroz con pollo)

Corn & Black Bean Salsa

I've been mixing salsa this way for several years now.  It is an easy way to make your salsa go further, cut the heat, and get in your veggies! 

Corn & Black Bean Salsa
1 jar of salsa (your choice)
1 can black beans (rinsed and drained)
1 can whole kernel corn (drained)

Mix these three ingredients together and POW... you have a new, exciting salsa!

Syrup Tea Cakes

If you're from the south, you've probably been to a cane grinding a time or two.  I just love the history and sense of family that comes from being a part of these events.  And if you've went to one, you've probably not come home empty handed.  More than likely, you either purchased or were given a bottle of fresh cane syrup.  Cane syrup is delicious on hoecakes, biscuits, pancakes, and waffles.  But it is also delicious when made into a soft, sweet cookie.  This recipe was passed down from a friend of my parents and is a favorite among our family.  My dad bakes these "tea cakes", as we call them, and takes them to shut-ins in our church.  And since this recipe makes more than enough for you to share and eat yourself, my children are never left out in the distribution of these amazing cookies.  So if you're in the mood for some cane syrup, pull that bottle out and get to work.  You will not be disappointed!


1 1/2 c. cooking oil
1 1/2 c. sugar
1 1/2 c. cane syrup
2 eggs
1/4 c. boiling water
1/2 tsp. baking soda
1 tsp. vanilla
1 tsp. allspice
1/2 tsp. mace
1/2 tsp. cinnamon
self rising flour  (don't ask how much... I don't measure)

Mix all ingredients (except flour) very well.  Using your hands, work in flour.  Roll about the size of small biscuits and place on cookie sheet.  Flatten.  (The softer the dough you can work with, the softer the cakes.  Grease your hands to roll.)  Bake at 450 degrees until brown around the edges.  (Don't ask how long... it's different for each batch.  Just turn your oven light on and peek in every now and then.)  Enjoy!