Blueberry Pie Filling

Cooked right on the stovetop!

This delicious blueberry filling takes just five minutes of prep time and 10 minutes to cook on the stove top. One taste and you will never want to buy it from the store again!

I used fresh blueberries today, but frozen are fine too. You can use this as a pie filling or for other desserts, and would make a great sauce over pancakes or French Toast.

Ingredients:

2 cups blueberries (about 9 ounces)

1/4 cup water

1/3 cup granulated sugar

1/8 tsp. ground cinnamon (opt.)

1 Tbsp. cornstarch

1 Tbsp. water

1 Tbsp. lemon juice

Instructions:

Place blueberries, 1/4 cup water and sugar in a medium saucepan. Heat over medium-low and cook, stirring occasionally until some of the blueberries start breaking down, about 3-5 minutes.

While the blueberries are cooking, make a slurry by mixing the cornstarch, water and lemon juice in a small bowl and stir until smooth. Make sure there are no lumps. Set aside.

Add the cinnamon and slurry to the blueberries and stir constantly until it thickens (1-2 minutes). Once mixture bubbles, it's done. Remove from heat and transfer to a jar or bowl to cool.

Cover warm mixture so it doesn't form a skin and let come to room temperature, then chill in fridge until you're ready to use.

Store in an airtight container in the fridge for up to 5 days. 

Use as directed in desired recipes, as a no-bake filling for pie, lush or Danish, for example. Follow the directions on the recipe you're using for baking instructions.

A Tip from Grammy:

-Use for filling in cakes, pies, tarts, pastry, desserts. So versatile.

-Easily double the recipe. It will take a little longer to break down the blueberries in the first step.

-If using frozen blueberries, that them completely and drain well before using.

-In a two crust pie, bake at 425'F for 10 minutes, then lower the oven temperature to 350'F and bake for approximately 40-50 minutes more or until the crust is golden on top.

Be encouraged!

"I guarantee that anyone who keeps My word-heart and soul-will never know eternal death." -John 8:51

Stuffed Peppers (Classic Italian style)

"Delizioso!"

There are many ways to use peppers and stuffing them was one of my family's favorite dinners growing up. Dad would pick them fresh from our garden, wash them and get them all ready for Mom to turn into scrumptious meals for us.

We had them with sausage, pasta, eggs, casseroles, etc. I believe they actually are a staple in an Italian household. Yay...works for me!

Ingredients:

2 large bell peppers, cut in half from top to bottom (whatever color you want)

15 oz. can of tomato sauce (using your own is a game changer)

1/2 lb. ground beef

1/4-1/3 cup chopped onion

1 clove garlic, finely chopped

1 cup cooked rice (a heaping 1/4 c. dry rice makes about 1 cup cooked)

1/2 Tbsp. parsley

1/4 cup grated Parmesan or Reggiano cheese

Salt and pepper to taste

Instructions:

Preheat oven to 375'F. Prepare pie plate or pan with cooking spray. 

Cut off tops of peppers and slice in half from top to bottom. Clean out seeds and membranes. Set aside.

In a skillet, heat the ground beef, garlic and onion and cook until no pink remains. Drain.

Add the rice, grated cheese, parsley and half of the tomato sauce. Salt and pepper to taste. 

Stir to combine and fill the  pepper halves until heaping. Spoon the rest of the sauce over the tops and sprinkle with more parmesan if desired. Cover tightly with foil for the first half of baking, then remove foil and finish. 

Bake at 375'F. for 30-40 minutes until peppers are tender and the middle is heat through.

Serve with a salad and your favorite Italian bread, it's so good!

Be encouraged:

And I am certain that God, who began the good work within you, will continue his work until it is finally finished on the day when Christ Jesus returns. -Philippians 1:6

Brownie Truffles

 

The battle of the truffles? LOL!

Picture and recipe from "Tastes Better from Scratch.com"

How many of you are like me and enjoy those Oreo Truffles that we make for holidays and special occasions? They're so good and look really appetizing on your cookie tray or in a pretty dish.

Well, look out Oreos because I heard about another truffle and I believe I've it's one that I like just as much...maybe a little more! Brownies are a definite favorite with almost everyone I know and these don't disappoint. 

Give them a try and let me know what you think? 

Ingredients:

1 (9x13")pan of baked brownies (box mix or from scratch-your choice)

3 cups semi-sweet morsels (or a pkg. of Ghirardelli melting chocolate)

1 Tbsp. shortening if using chocolate morsels

Sprinkles or chopped nuts (totally optional)

Instructions:

Bake brownies according to the recipe (DO NOT OVERBAKE) We want them soft and chewy. Cool completely.

Cover a baking sheet with parchment paper and set aside.

Once cooled, use a fork to crumble the brownies. Roll into about 35 balls and freeze for about 15 minutes. This will make it easier to cover with the melted chocolate.

Melt chocolate in a double boiler or microwave, stirring frequently. If you are using the morsels, add the shortening to help give it a smooth, shiny coating.

Drop a brownie ball into the melted chocolate and roll with a fork, then let the access chocolate drip back into the pan before placing it onto the parchment paper. If you want to sprinkle them with nuts or candies, now is the time, before they harden.

Leave at room temperature until chocolate coating hardens. This only takes a few minutes.

These can be stored in the refrigerator for up to a week or in a plastic bag in the freezer for a month.

A Tip from Grammy:

-Make your own dipping fork by breaking off the two middle tines of a plastic fork and using just the two end ones.

-Use white chocolate morsels, add peppermint, cherry or raspberry extract to the chocolate coating.

Be encouraged!

"In the world you will have tribulation. But take heart; I have overcome the world." -John 16:33

Zucchini Bread

A great way to use summer zucchini!

This is a popular quick bread, especially in the US! It's made with shredded zucchini and a number of other ingredients that make it a sweet, moist, flavorful bread!

I've seen so many variations out there for Zucchini Bread, but this old standard has always been the one I use and is one of the best I've ever tasted. It's classic zucchini bread and the one my family and friends request most. Although, I recently saw one with a cream cheese swirl running through the middle...I may have to try that soon! LOL!

Ingredients:

1 cup shortening

2 cups sugar

3 eggs

3 tsp. vanilla

2 cups grated zucchini with skin, (medium grate) 

3 cups flour minus 3 Tbsp.

1 tsp. salt

1/4 tsp. baking powder

1 tsp. baking soda

3 tsp. cinnamon

1/2 cup chopped walnuts (optional)

Preheat oven to 350'F. Grease tube or Bundt pan.

Sift dry ingredients together; set aside.

Cream shortening, add sugar, eggs and vanilla; mix well. Add zucchini and mix.  

Add zucchini and mix; add sifted dry ingredients and mix until blended. Stir in nuts, if desired.

Baked in greased tube or Bundt pan (or two loaf pans) for 55-60 minutes.

A Tip from Grammy:

-Add dried currants or chocolate chips...delicious!

-Make in miniature bread pans and gift your friends and neighbors.

-Use a food processor or box grate to prepare zucchini (you don't have to wring out the liquid)

Be encouraged!

Don't copy the behavior and customs of the world, but let God transform you into a new person.  -Romans 12:2

Pink Flamingo Cake

A light, fluffy summer dessert!

A few years ago, I found this delicious dessert on the Southern Plate website, where this fun cake was originated. The color caught my eye first, but the ease of making it was a sure winner! I love experimenting with easy recipes that have the flavors my family enjoys.

Remember, you can change any of these recipes to suit your family's tastes. It's always fun to make a recipe your own!

My great-granddaughter loves pink...everything pink! So, of course, I'll be trying this out on her, minus the crushed pineapple in her frosting. She has a "texture" thing. Most kids do, right? LOL! One of my other grands hates cherries, so I may switch to strawberries. Either way, I think I'll be able to please them all.

Ingredients:

Cake:
1 (15.25 oz.) package white cake mix
1 (3.5) package cherry gelatin mix
3/4 cup vegetable oil
3/4 cup buttermilk or substitute sour milk (see Grammy's tip below)
3 large eggs
1 teaspoon Vanilla extract

Preheat oven to 350 degrees F. and lightly grease a 9x13 inch baking dish.
In a large bowl or mixer, beat cherry gelatin mix, vegetable oil, buttermilk, eggs and vanilla extract into white cake mix until just combined.  Pour into greased baking dish.

Place baking dish in oven and bake for 30-35 minutes or until toothpick inserted in center comes out mostly clean.
Remove from oven and let cool completely.

Frosting:
1 (8 oz.) can crushed pineapple, with juice
1 (3.4 oz.) package instant vanilla pudding mix
1 (16 oz. container frozen whipped topping, thawed
1 (8 oz.) jar maraschino cherries, halved (reserve juice)

Place crushed pineapple (including juice) and halved cherries in a large bowl.  Sprinkle pudding mix on top.

Fold in whipped topping and 1/4 cup cherry juice until smooth and well combined.  If desired, add more cherry juice. (I found it perfect with just the 1/4 cup.)

Frost the cooled cake and refrigerate for 2/3 hours until set.  Garnish with cherries, if desired.  Refrigerate any leftovers.

A Tip from Grammy:

-BUTTERMILK SUBSTITUTE - Place 1 Tbsp. vinegar into a measuring cup, add milk to reach 1 cup and stir until blended. That's it!  

Be encouraged!
"If I go and prepare a place for you, I will come again."  -John 14:3

Chicken Parmigiano (Parmesan)

A classic Italian dish!

Fun fact: Contrary to what you've been told, Italians never invented it. In fact, no one really knows who invented Chicken Parmigiano but it seems to spring up in big cities and places with a sizeable Italian immigration settlement – New York, New Jersey, Toronto, Australia, Argentina, and Brazil. Despite being a staple of Italian-American cuisine, “chicken parmesan” is nowhere to be found in Italy.  Instead, Italians nosh on parmigiana – eggplant layered with tomato sauce and cheese.

With that said, this has to be my very favorite way to eat chicken! I love chicken cutlets...plain, in a sandwich with fried peppers, or with tomato, lettuce and mayo, or as the main dish with mashed potatoes or macaroni and cheese. Heck, I'm getting hungry just telling you about it! But, I digress, because I must admit the one way that tops them all is Chicken Parmigiano!

It seems like a lot of steps, but once you start, you realize it's very basic and super easy to put together. The hardest part is waiting for it to finish off in the oven. Your kitchen will smell amazing!

You don't even have to make your own marinara, if you want a shortcut. Just use your favorite jar tomato sauce. Although, I have to tell you, nothing's as good as homemade. 

• Marinara Sauce:
• 3 tbsp. 

  extra-virgin olive oil

• 1 

  small yellow onion, finely chopped

• 6 

  cloves garlic, finely chopped

• 1 

  (28-oz.) can crushed tomatoes

• 2 

  large sprigs basil or 1/2 tsp. dry basil

• Salt and pepper to taste
• 
  
• In a medium pot, heat oil on medium heat, add onions and cook until translucent. Add garlic and continue cooking until fragrant. (Only about 3-5 minutes)

Add crushed tomatoes and basil. Simmer on medium-low heat, stirring occasionally, until slightly thickened, about 30 minutes; season with salt and pepper.

• 
  
• Chicken:
• 1 1/2 c. 

  plain bread crumbs (you can use Panko or a combination, if desired)

• 1/2 tsp. 

  garlic powder (I use granulated garlic)

• 1/2 - 3/4 c. 

  finely grated Parmesan (I always seem to add more)

• 1/2 Tbsp. parsley
• 2 

  large eggs

• 6 

  (1/4"-thick) boneless, skinless chicken cutlets (about 1 1/2 lb. total)

• salt and pepper
• 1 c. 

  shredded mozzarella

• 1 c. 

  vegetable or canola oil

• 
  
• Instructions:                       
• Preheat oven to 350'F. 

1. In a shallow bowl, combine bread crumbs, garlic powder, parsley and 1 cup Parmesan. In a another shallow bowl, beat eggs with 1 tablespoon water. (Pie plates work great for this.)
2. Pat chicken dry; season with salt and pepper. Dip into seasoned bread crumbs, shaking off excess, then into egg, then into the bread crumb mixture again, gently pressing to adhere.

1. 
   Heat about 1/4" oil in a large skillet over medium-high, until shimmering. Add chicken carefully and fry on both sides until golden brown. Time on each side will depend on how thick your chicken is cut. Drain on baking racks over sheet pans.
2. Place the fried chicken cutlets in a baking dish and top each with about 1/3 cup of marinara sauce, covering the cutlet. (I like to lightly cover the bottom of the pan with sauce and place chicken on top of that before adding cheeses.)
   
3. Add two ounces of shredded mozzarella cheese, then sprinkle with grated parmesan. (you can improvise here)
4. Sprinkle chopped, fresh parsley on top of the mozzarella and parmesan cheese, if desired.
5. Bake at 350'F. for 20 minutes or until the cheese is melted and slightly browning. (Make sure the chicken cutlet has reached a minimum internal temperature of 165'F).
6. Remove from oven and serve over your favorite pasta or with a side salad and garlic bread. 
7. Serves 6 

A Tip from Grammy:

-Make sure your chicken isn't too thick, flatten with a meat hammer or heavy cup. This will also tenderize them.

-Don't skimp on the mozzarella topping, but if you want to add more...go for it! LOL!

Be encouraged!

"If God is for us, who can be against us?" -Romans 8:29

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