4 cups fresh blueberries
1 cup all-purpose flour
3/4 cup granulated sugar
3/4 cup water
1/4 cup cornstarch
1 cube butter -- room temperature
2 tablespoons powdered sugar
1/2 teaspoon lemon juice
pinch salt
For crust - in a bowl mix with a fork the flour, powdered sugar and butter. refrigerate 20 minutes. When chilled, place in a 9" pie pan and spread by hand to form crust. Bake at 375° for 12 minutes (or until golden brown on edges). Cool completely.
For Filling - in a saucepan combine 1/4 cup of the water, cornstarch and pinch of salt. Stir to combine and dissolve. Add remaining 1/2 cup water, sugar and 1 cup of the blueberries. Cook, stirring constantly until mixture becomes quite thick. Stir in remaining 3 cups of blueberries and lemon juice and set aside to cool.
Pour filling into cooled pie crust and refrigerate. Serve with whipped cream or ice cream when thoroughly chilled.
NOTES : This is a very quick pie to make and the flavor is excellent.
Monday, May 4, 2009
Pasta Fagioli Soup
I love this soup at Olive Garden. I combined a lot of recipes to come up with this one and it is perfect. Once in a while you come across a really great recipe - this is it. Serve it with crusty french bread (for dunking) and sprinkle the top with fresh parmesan cheese.
1 pound ground beef
3/4 cup onion -- chopped
1 cup carrots -- slivered in 1" strips
1 cup celery -- diced
2 14 ounce cans peeled and diced tomatoes -- undrained
1 15.5 ounce can kidney beans -- rinsed and drained
1 15 ounce can garbanzo or small white beans -- rinsed and drained
6 cups water
6 teaspoons beef bouillon granules -- (cubes too salty)
1 1/2 teaspoons dried oregano
1 1/4 teaspoons black pepper
2 1/2 teaspoons parsley flakes
1 teaspoon Tabasco sauce
26 1/2 ounces spaghetti sauce -- (Hunt's Canned)
4 ounces dried pasta -- small shells or salad macaroni
Saute' beef in a small amount of oil in a large stock pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse the beans and add to the pot. Also add water, bouillon granules, oregano, parsley, pepper, Tabasco and spaghetti sauce. Simmer for 15 minutes more and then add pasta. Simmer until pasta is done, about 30 minutes.
Tip: This makes a lot of soup. If you don't think you'll use it all in a day or two, freeze some of it before you add the pasta, since pasta doesn't freeze well. Another idea is to eliminate the pasta in the soup and when you serve it, place a small amount of cooked pasta in a serving bowl before you ladle it up. Either way - this is a great soup!!
1 pound ground beef
3/4 cup onion -- chopped
1 cup carrots -- slivered in 1" strips
1 cup celery -- diced
2 14 ounce cans peeled and diced tomatoes -- undrained
1 15.5 ounce can kidney beans -- rinsed and drained
1 15 ounce can garbanzo or small white beans -- rinsed and drained
6 cups water
6 teaspoons beef bouillon granules -- (cubes too salty)
1 1/2 teaspoons dried oregano
1 1/4 teaspoons black pepper
2 1/2 teaspoons parsley flakes
1 teaspoon Tabasco sauce
26 1/2 ounces spaghetti sauce -- (Hunt's Canned)
4 ounces dried pasta -- small shells or salad macaroni
Saute' beef in a small amount of oil in a large stock pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse the beans and add to the pot. Also add water, bouillon granules, oregano, parsley, pepper, Tabasco and spaghetti sauce. Simmer for 15 minutes more and then add pasta. Simmer until pasta is done, about 30 minutes.
Tip: This makes a lot of soup. If you don't think you'll use it all in a day or two, freeze some of it before you add the pasta, since pasta doesn't freeze well. Another idea is to eliminate the pasta in the soup and when you serve it, place a small amount of cooked pasta in a serving bowl before you ladle it up. Either way - this is a great soup!!
Super Sloppy Joes
I had never had sloppy joes until the last couple of years when a friend of mine asked me to fix them for him. I scoured books and the internet and tried this one and I've been told it was the best they had ever had. You be the judge, I'd love your comments.
1 tablespoon olive oil
1 1/4 pounds ground beef
1/4 cup brown sugar
2 teaspoons steak seasoning blend -- Montreal Seasoning
1 medium onion -- chopped
1 small red bell pepper -- chopped
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
Heat olive oil in skillet over medium high heat. Add meat and spread it around the pan and begin to break it up. Combine brown sugar and steak seasoning, add to the skillet and combine with the meat. When the meat is browned, add onion and red pepper to the skillet. Reduce heat to medium and add red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun top.
You can use hamburger buns or toasted crusty rolls, which ever you like. Garnish as desired. Some suggestions are tomatoes, pickles, lettuce.
1 tablespoon olive oil
1 1/4 pounds ground beef
1/4 cup brown sugar
2 teaspoons steak seasoning blend -- Montreal Seasoning
1 medium onion -- chopped
1 small red bell pepper -- chopped
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
Heat olive oil in skillet over medium high heat. Add meat and spread it around the pan and begin to break it up. Combine brown sugar and steak seasoning, add to the skillet and combine with the meat. When the meat is browned, add onion and red pepper to the skillet. Reduce heat to medium and add red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun top.
You can use hamburger buns or toasted crusty rolls, which ever you like. Garnish as desired. Some suggestions are tomatoes, pickles, lettuce.
Sunday, May 3, 2009
Cream Puff Cake
1/2 cup butter
1 cup water
1 cup all-purpose flour
4 large eggs
8 ounces cream cheese -- softened
4 cups cold milk
3 sm. packages Instant Vanilla pudding and pie filling
1 pint whipped cream -- OR cool whip
chocolate syrup -- optional
cherry pie filling -- optional
In a saucepan, melt butter in water. Add flour all at once and stir until a ball forms. Remove from heat. Put into a bowl and beat in eggs, one at a time, beating well after each addition. Spread mixture flat in a 9 X 13 pan. Bake at 400° for 35 to 40 minutes. Cool.
Mix cream cheese in electric mixer until smooth, slowly add milk and beat until smooth.( don't worry if there's small lumps) Add instant pudding mix, one package at a time, mixing well. Spread over the cooled shell. Top with whipped cream (I use cool whip) and chill thoroughly. Just before serving, drizzle chocolate syrup over the top.
Note: I like to put a layer of cherry pie filling between the pudding and the whipped topping. I like to put the filling in the food processor and pulse 2 or three times to break up the cherries. It spreads better and the cherries are more evenly distributed. I always use sugar free pudding and cool whip, so it's not as fattening that way.
1 cup water
1 cup all-purpose flour
4 large eggs
8 ounces cream cheese -- softened
4 cups cold milk
3 sm. packages Instant Vanilla pudding and pie filling
1 pint whipped cream -- OR cool whip
chocolate syrup -- optional
cherry pie filling -- optional
In a saucepan, melt butter in water. Add flour all at once and stir until a ball forms. Remove from heat. Put into a bowl and beat in eggs, one at a time, beating well after each addition. Spread mixture flat in a 9 X 13 pan. Bake at 400° for 35 to 40 minutes. Cool.
Mix cream cheese in electric mixer until smooth, slowly add milk and beat until smooth.( don't worry if there's small lumps) Add instant pudding mix, one package at a time, mixing well. Spread over the cooled shell. Top with whipped cream (I use cool whip) and chill thoroughly. Just before serving, drizzle chocolate syrup over the top.
Note: I like to put a layer of cherry pie filling between the pudding and the whipped topping. I like to put the filling in the food processor and pulse 2 or three times to break up the cherries. It spreads better and the cherries are more evenly distributed. I always use sugar free pudding and cool whip, so it's not as fattening that way.
Berry Good Banana Bread
This is a great quick bread recipe.
1 box White Cake mix
1 3/4 cups mashed ripe bananas -- about 4
1 1/2 teaspoons apple pie spice
2 large eggs
1 cup fresh blueberries
3/4 cup cranberries -- dried or fresh
Preheat oven to 350°. Grease the bottom and 1/2 inch up the sides of two 8x4x2 loaf pans. Set aside
Combine cake mix, banana, spice and eggs until moistened. Beat by hand 1 minute (batter will be lumps). Fold in blueberries and cranberries.
Divide batter between pans and bake for 45 minutes or until test done.
Note: I spray my pans and place a waxed paper strip in the bottom of the pan and then spray that. My breads always come out of the pan easily that way
1 box White Cake mix
1 3/4 cups mashed ripe bananas -- about 4
1 1/2 teaspoons apple pie spice
2 large eggs
1 cup fresh blueberries
3/4 cup cranberries -- dried or fresh
Preheat oven to 350°. Grease the bottom and 1/2 inch up the sides of two 8x4x2 loaf pans. Set aside
Combine cake mix, banana, spice and eggs until moistened. Beat by hand 1 minute (batter will be lumps). Fold in blueberries and cranberries.
Divide batter between pans and bake for 45 minutes or until test done.
Note: I spray my pans and place a waxed paper strip in the bottom of the pan and then spray that. My breads always come out of the pan easily that way
Perfect Baked Beans
This is a wonderful baked bean recipes - goes together easily and is one of the bestI have had.
1 pound hamburger
1 pound bacon -- diced
1 small onion -- chopped
2 28 ounce cans baked beans -- Bush's
2 15 ounce cans pork and beans
1 15 ounce can tomato sauce
1/4 cup mustard
1/4 cup brown sugar
salt to taste
Brown hamburger, onion and bacon. Drain off any fat remaining and add other ingredients. Put in a Casserole dish and bake at 325° for 40 minutes, uncovered.
1 pound hamburger
1 pound bacon -- diced
1 small onion -- chopped
2 28 ounce cans baked beans -- Bush's
2 15 ounce cans pork and beans
1 15 ounce can tomato sauce
1/4 cup mustard
1/4 cup brown sugar
salt to taste
Brown hamburger, onion and bacon. Drain off any fat remaining and add other ingredients. Put in a Casserole dish and bake at 325° for 40 minutes, uncovered.
Friday, May 1, 2009
Crunchy Coleslaw
1 small head cabbage -- shredded
2 tablespoons sunflower seeds
1/2 cup slivered almonds
4 each green onions -- chopped fine
1 package chicken flavored Top Ramen Noodles
DRESSING:
4 tablespoons sugar
1 cup oil
1 teaspoon salt
1 teaspoon pepper
1 package Top Ramen Seasoning Mix
Toast sunflower seeds and almonds for 10 minutes in a 325° oven. Watch carefully so they don't burn.
Put cabbage in a large bowl with seeds, almonds, onions. Break up noodles in small pieces and mix thoroughly with cabbage.
Combine all of the dressing ingredients and add to cabbage, mixing until well coated,. You might not need the entire amount of dressing, just depends on how big the head of cabbage you use.
NOTES : I mix the salad ingredients together and chill along with the dressing ingredients. Just before serving, toss both together. This is an excellent salad.
2 tablespoons sunflower seeds
1/2 cup slivered almonds
4 each green onions -- chopped fine
1 package chicken flavored Top Ramen Noodles
DRESSING:
4 tablespoons sugar
1 cup oil
1 teaspoon salt
1 teaspoon pepper
1 package Top Ramen Seasoning Mix
Toast sunflower seeds and almonds for 10 minutes in a 325° oven. Watch carefully so they don't burn.
Put cabbage in a large bowl with seeds, almonds, onions. Break up noodles in small pieces and mix thoroughly with cabbage.
Combine all of the dressing ingredients and add to cabbage, mixing until well coated,. You might not need the entire amount of dressing, just depends on how big the head of cabbage you use.
NOTES : I mix the salad ingredients together and chill along with the dressing ingredients. Just before serving, toss both together. This is an excellent salad.
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