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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2. 
   
3. 
   

Upside-down Puff Pastry

 Brilliantly simple dessert!

Picture from ABC news

This past weekend was such a blessing to this old grandma! I had a few grandchildren and my great grandchild spend the weekend, then a big family dinner with my daughter and her hubby along with another granddaughter! Pretty awesome, huh? Loved every minute!

My grandson, Jordan, came with ingredients to make a dessert he spotted on TikTok, and we made this beautifully simple pastry together. Simple? Yes! Delicious? Yes, yes!

We used raspberries, canned peaches and thinly sliced apples, but the best part was baking and spending time with this wonderful young man! 

Ingredients:

1 box of frozen puff pastry, thawed overnight in fridge

Fruit slices (your choice)

Honey

1 egg, beaten

Parchment paper

Baking sheet with sides (the honey and juices spilled onto the oven)

Preheat oven to 400'F. 

Divide pastry dough into 12 rectangular pieces, keep in fridge until ready to use.

Make 6 rectangle shapes with a little of the honey onto the parchment paper lined baking sheet. Six pastry squares fit nicely per baking sheet.

Arrange your fruit onto the honey and cover with a sheet of puff pastry. Press down around the sides of the fruit.

Brush the egg wash over the top of the pastry. 

Bake for 17-20 minutes or until pastry is puffy and golden brown.

Let cool a few minutes, then flip them over onto a cooling rack. 

Makes 12 pastries.

A Tip from Grammy:

-Drizzle a glaze over top when cooled or powdered sugar.

-Use a savory filling, like caramelized onions flavored with balsamic vinegar and a little honey.

-Switch up the fruits

-Pepperoni and cheese with a little sauce (quick pizza)

Be encouraged:

"For the entire law is fulfilled in keeping this one command: Love your neighbor as yourself."  -Galatians 5:14

Hot Fudge Brownie Bread

Hot Fudge.Brownie.Bread...'nuff said!

A few weeks ago, my neighbor and good friend brought me a piece of her chocolate bread to try. It was delicious! This led me on a quest to find different versions of chocolate bread because that's what chocoholics do.  LOL!

A I began browsing the web, the title of this recipe alone stopped me in my tracks! What!? Is there really a recipe that contains three of my favorite food groups? Yes, Grammy, there is! And this could not get any easier to make using just five ingredients!

I'm not going to "sugar-coat" how rich this bread is...and it's a heavy loaf, but SO WORTH IT! The fudge brownie flavor is in every bite and it's slightly gooey in the middle. Just like a brownie!

This recipe is from the blog "12 Tomatoes" and I thank Rachel Murray for her version. I didn't need to change a thing!

Ingredients:
1 box brownie mix (your choice...I use Ghirardelli)

1 tsp. baking powder

1 (11 oz.) jar hot fudge sauce (I used Smuckers)

3 eggs (slightly beaten)

1/3 cup vegetable oil

Preheat oven to 350'F. and grease a standard loaf pan.

In a large bowl, combine brownie mix and baking powder. 

Microwave hot fudge sauce for 30 seconds to soften and add it to the mix along with the eggs and oil.

Transfer batter to the prepared loaf pan and bake for 50-55 minutes or until cooked though the center. (Insert knife or toothpick and if it comes out mostly clean, the bread is done)

Allow to cool completely before moving to a wire rack. 

Yields: 8-10 servings

A Tip from Grammy:

-Use slices to create a sweet treat with ice cream or whipped cream and strawberries.

-Slice and individually wrap each piece, then freeze until your next chocolate craving. LOL!

-Buy 2 jars of hot fudge sauce and use the second as a glaze for the top. Just heat it and pour over the bread, letting it drip down the sides. (You probably won't need the whole jar.)

Be encouraged!

"...God is light, and in Him is no darkness at all" 1 John 1:5-10

Roasted Cinnamon Sweet Potatoes

Easy, healthy and so delicious!

I was all set to make my Twice Baked Sweet Potatoes to go with our Easter ham and don't usually change my holiday menus right before the big day. But when I spotted this recipe, I just had to try it...so glad I did!

These sweet potatoes couldn't be easier to make and everyone had seconds!

Ingredients:

2 large sweet potatoes, peeled and cut into 1" cubes

2 Tbsp. olive oil

1 tsp. ground cinnamon

1/2 tsp. salt

1/8 tsp. black pepper (if desired)

2 Tbsp. honey (or maple syrup)

Preheat oven to 375' F.

In a large bowl, combine sweet potato cubes, olive oil, salt and pepper. Toss until the potatoes are all well coated.

Line a baking sheet with parchment paper and spread the sweet potato cubes onto the paper. 

Bake for 25-30 minutes, turning halfway through. 

Drizzle with the honey when they come out of the oven and stir them lightly to coat them all. 

Yields: 4 servings

A Tip from Grammy:

-This recipe will double easily, just make sure you don't crowd them in the baking sheet.

-You can substitute maple syrup for the honey, if you prefer.

-You can add the honey or maple syrup to the olive oil mixture before baking. I didn't because I was concerned they might burn.

Be encouraged!

Love does not delight in evil but rejoices with the truth. -1 Corinthians 13:6

Apple Crisp

 A favorite in our house any time of the year!

We all love the aroma of a great apple dessert baking in the oven every fall, and I know it's a long time until fall again. I have to tell you though, we love Apple Crisp any time of the year, it's a "comfort" dessert! We've even had it for Christmas dessert!

I do confess to one thing though...I never use tart apples. The apple that's our choice for "anything apple" has always been McIntosh. But, with that said, you can use whatever apple you like best! After all, it's all about pleasing your own family and making any recipe "yours"! 

Let this cool slightly before serving, and then top with vanilla ice cream...even a drizzle of caramel sauce would be delicious!

Bottom Layer:

5 cups apples (sliced thin and evenly)

1/2 cup granulated sugar

1/2 tsp. cinnamon

1 tsp. vanilla extract

Combine above ingredients until all the apples are evenly coated. Spread onto the bottom of prepared baking dish.

Topping:

3/4 cup packed brown sugar

1/2 cup unbleached all-purpose flour

1/2 cup old-fashioned or quick cooking oats

1/3 cup butter, melted

1/4 tsp. salt

3/4 tsp. ground cinnamon

3/4 tsp nutmeg

Heat oven to 350'. Prepare an 8" baking pan or deep dish pie plate with shortening or cooking spray.

In a separate, medium size bowl, mix all topping ingredients except butter, until well blended. Pour in the melted butter and mix together until well coated and crumbly. Sprinkle over evenly over apples. 

Bake about 45-60 minutes or until topping is golden brown and apples are tender when pierced with a fork.

Serve warm with vanilla ice cream or whipped cream and don't forget about the drizzle of caramel sauce. Yum!

Yields: 6 servings

A Tip from Grammy: 

-Slice your apples evenly to prevent some from over-cooking and others not cooked enough. 

-Check on your crisp before the time is up, to prevent over-browning of the topping.

-You can add extra flavor to the topping by adding chopped pecans or walnuts. (If you have no allergies in your family.)

Be encouraged!

"The Word of God is more precious than gold."  -Psalm 19:10

Fruit Slab Pie

A wonderful, big ol' pie!



Peach Slab Pie

One of the best things about a recipe like this, is that it can be made with your favorite berry or stone-in fruit; although the favored ones are sour cherries, blueberries and peaches.  I included a recipe for using apples, too, and I plan on trying them all. You can also use your favorite canned fruit filling, but I really like using fresh fruit best. 

If you can’t find fresh sour cherries, use two pounds of frozen pitted cherries instead; defrost and drain well before using. 

This type of pie is perfect for large gatherings, as it serves 15!   I like it best the first day, warm from the oven (preferably with a big scoop of ice cream), but it will keep for a few days.  Cover loosely with plastic wrap or waxed paper.

Ingredients:

 Crust:
4 cup flour
2 tsp. salt
1 Tbsp. sugar
1 1/2 cups unsalted butter, room temperature
1 to 1 1/2 cups cold water

Preheat oven to 350'F. 

Mix together the flour and salt.  Using a pastry blender or fork, blend in the butter into the flour mixture until the pieces are the pea sized.  Add 1 cup ice water and mix until combined enough to hold together when squeezed.  Do not over mix or it will get tough.

Divide dough in half.  Roll one piece into a 18 -x- 13 – inch piece.  Fit into a 15 x 10 – inch rimmed baking sheet, pressing into corners (pastry will hang over sides).  Chill while assembling the filling.

Fruit Filling: (Your choice)

Blueberry Slab Pie

2-1/2 pounds (about 6 cups) fresh sour cherries, stemmed and pitted; or 2-1/4 pounds (about 6 cups) fresh blueberries; or 7 medium peaches (2-3/4 pounds). cut into 1/2-inch pieces (about 8 cups) (Great with any of these fruit or apple filling, below)
1-1/4 cups granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 tablespoons heavy cream
1/4 cup sugar

In a large bowl, combine the fruit, granulated sugar, cornstarch, and salt.  Stir to combine.  Spread mixture over chilled pie shell.

Apple Slab Pie

Apple Filling: (alternate)
6 cups apples, peeled and sliced
1/3 cup flour
1 cup sugar
1/2 tsp. nutmeg
1-2 tsp. cinnamon (to your taste)

In a large bowl, mix apple slices, flour, sugar, nutmeg and cinnamon together. Spread over chilled crust.

Spread mixture over chilled crust and set aside.

On a lightly floured surface, roll out remaining piece of dough to a 16x11" rectangle; drape over filling.  Fold edge of bottom dough over top dough.  Pinch edges to seal.  Make slits in the top to let steam escape.

Bake  at 350'F. until the crust is golden brown and the filling is bubbling, 40 to 55 minutes. 

Transfer to a wire rack, and let the pie cool until it is just warm to the touch, about 45 minutes.
 
Icing:
1 cup confectioners' sugar
2 Tbsp. milk or light cream, approximately
1/2 tsp. vanilla extract
1/2 tsp. cinnamon (for the Apple Slab Pie)

Mix confectioners' sugar and milk/light cream with vanilla to make thin icing.  Drizzle evenly over warm slab pie.

Serve warm with vanilla ice cream...and enjoy!


Be Encouraged!
For the entire law is fulfilled in keeping this one command:  "Love your neighbor as yourself."   -Galatians 5:14

Very Berry Pie

Mixed berries, flakey pastry...what's not to love?

This is such an easy, uncomplicated pie to make and is a wonderful blend of sweet and tart.  A truly impressive dessert for pie lovers!  

Yes, I'm a pie lover, pies of all kinds, made with my Mom's Flakey Pastry recipe, of course.  She used to make the best pies, chocolate, banana cream, coconut, and more!  Her pastry has been my "go-to" recipe since I learned to bake.  I still think it's the best I've ever eaten.

You don't have to make your own pastry, though.  This recipe is delicious with the store-bought kind, too.  I just can't help but be partial to Mom's, so I'm including her pastry, in case you'd like to try it.  Hint, hint! 

Ingredients:

2 unbaked Pastry crust - enough for top and bottom of a 9" pie plate. 
(Make your own, or buy the roll out type in the refrigerated section of your grocery store.)

Mom's Flaky Pastry:
2 c. flour
1 c. shortening
1 tsp. salt
3-4 Tbsp. cold water

Combine flour, shortening and salt; cut with a pastry cutter or fork until it looks like coarse meal.  Then add water (start with 3 Tbsp.) then if it's still dry add more, 1 Tbsp. at a time. 

Divide in half, this makes 2, 9" bottom crusts, or a top & bottom.  Roll out on floured surface, using enough flour so the dough won't stick.

Berry Filling:
5 cups strawberries, washed and sliced
1 c. fresh raspberries, rinsed
1 c. blueberries or blackberries
1/2 c. brown sugar
1/2 c. granulated sugar
1 tsp. cinnamon
1/4 tsp. salt
1/4 c. corn starch or flour
1/4 tsp. vanilla extract
Zest of 1 orange

Preheat oven to 400'F.

Roll out a little more than half the dough - line 9" pie plate and crimp edges. 

Combine the berries with a 1/4 cup of sugar and let stand over a sieve for a half hour to drain some of the liquid.

In a large bowl, combine the rest of the ingredients minus the crust.   Spoon into unbaked bottom crust.

Roll out remaining dough and any scraps; place on top of filling; seal edges with bottom crust.  Crimp sides together, and make slits on top to let steam escape.  If desired, brush the top crust with a mixture of egg yolk and water, then sprinkle with sugar.  (The egg wash gives it a nice golden brown color.)

Bake 15-20 minutes at 400'F and then lower oven  to 350'F and bake for another 40-50 minutes or until golden brown and bubbly. 

Remove from oven and let sit 10-15 minutes before serving.


Be encouraged!

"But we do not belong to those who shrink back and are destroyed, but to those who have faith and are saved." - Hebrews 10:39

Greek Tortellini Salad

A twist on the classic Greek Salad!

Photo from website

A traditional Greek salad consists of sliced cucumbers, tomatoes, green bell pepper, red onion, olives and feta cheese. This classic combination is delicious, 

but I can't eat green peppers anymore, so I have to leave them out. In this recipe, to compensate, I added artichoke hearts (yes, because I love them too.) LOL!

I found this salad on the Two Peas and Their Pod site.  I love Greek Salad and I love tortellini, so after reading the ingredients, I thought it was a match made in "salad heaven!"  I'll be making this for our next family gathering, for sure!

The classic Greek Salad gets an update by adding cheese tortellini. This salad is great for picnics, parties, potlucks, and every day meals! 

Ingredients:

1 (20 ounce) package refrigerated cheese tortellini
1 1/2 cups grape tomatoes, cut in half
1 large cucumber, chopped

1 can artichoke hearts, roughly chopped 
1 cup Kalamata olives, pit removed and chopped
1/2 red onion, chopped
3/4 cup crumbled feta cheese

*For the Dressing:
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 clove garlic, minced
1/2 teaspoon dried oregano
Salt and pepper, to taste

Directions:

Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Drain the tortellini and rinse with cold water.

Place the tortellini in a large bowl. Add the tomatoes, cucumber, artichoke hearts, olives, red onion, and feta cheese.

In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper. Pour the dressing over the salad and stir until salad is well coated. Serve immediately or place in the refrigerator for up to 3 days.

*You can take a shortcut and use your favorite Greek Salad dressing, but this one is easy and delicious.

Be encouraged!

"The word of God is more precious than gold." Psalm 19:10