Strawberry Rhubarb Pie

Can we all say... "mmmmmmmmm!"

My rhubarb grows and grows and grows!  I'm always trying to use up its delicious goodness and this pie is one of the perfect ways.  I hope to get a few more rhubarb recipes up, but we'll see how busy the kids keep me around here! :)  This recipe makes 1 pie - serves 8 or maybe more if you share better than I do!

Enjoy!

Strawberry Rhubarb Pie

Pie Crust:
1/2 Cup (1 Stick) VERY Cold Butter
1 Cup Flour
1/8 Cup Sugar
1/8 Tsp Salt
1/8 Cup Cold Water, plus additional Tbsp or so if needed

Filling:
2 3/4 Cups Rhubarb, Sliced (about 5-6 stalks)
2 Cups Sliced Strawberries
2/3 Cup Sugar

3 Tbsp Corn Starch

Streusel Topping:
1 Cup Flour
1/2 Cup Brown Sugar
1/2 Cup Cold Butter

Crust: In a food processor or in a large bowl, if mixing the dough by hand, combine the flour, sugar, and salt. Mix for a second or two to blend. Add the butter and, on low speed or by hand with two knives or a pastry cutter, work the mixture until it is crumbly and the largest pieces of butter are no bigger than a pea. The butter should remain cold and firm. If the butter is becoming too soft, refrigerate the mixture for a 10-15 before continuing. Once the butter/flour mixture resembles large coarse crumbs, on low speed or tossing with a fork, if mixing by hand, sprinkle the cold water evenly over the flour mixture, and mix just until it pulls together in a shaggy mass. Add a tablespoon of cold water additionally at a time if the dough isn’t pulling together well. The object isn’t to have a smooth, tight ball of dough – the dough should still have loose pieces of flour here and there but should just start coming together when the water is mixed in.  Dump the dough out onto a work surface. Using your hands, pull the dough together and gently press it into a large ball. It should start joining more cohesively and forming more of a dough-like consistency.  Using a lightly floured work surface, begin rolling from the center of the dough outward. Stop the pressure 1/4 inch from the edge of the dough. Lift the dough and turn by a quarter and repeat the rolling until the dough is at least 12 inches in diameter. The lifting and turning is important because this will let you know if the dough is sticking and if more flour is needed on your work surface.  Carefully fold the dough into quarters and place in the pie dish.  Ease the dough into the bottom and up the sides of the pie dish without stretching (if the dough is stretched to fit the pie plate, it will shrink while baking). Using kitchen shears or a sharp knife, trim the excess dough around the edge of the pie plate so that there is still about 1/4 to 1/2-inch hanging over the edge of the pie plate. Fold this excess under the edge of the pie to form an extra thick edge on top of the pie plate rim. Flute the edges with your fingers. Cover the pie plate loosely with plastic wrap and refrigerate for at least 15 minutes or up to overnight before filling and baking.

Filling:  In a medium-large bowl, combine the rhubarb, strawberries, sugar and cornstarch. Mix well. The mixture should be thick and syrupy after being stirred well.  Pour the strawberry/rhubarb mixture in the crust, using a large spoon to fill evenly. 

Streusel:  In a small bowl, combine the flour and brown sugar. Cut the butter into pieces and using a pastry cutter or two knives, cut in the butter to the flour/sugar mixture until it has the consistency of coarse crumbs. Sprinkle the streusel topping evenly over the top of the pie.

Place the pie on a rimmed baking sheet and bake at 400 degrees for 50-55 minutes, covering the pie crust edges halfway with foil to prevent over-browning.

Let the pie cool completely before cutting into pieces. Serve with a dollop of freshly whipped cream, if desired.

Grilled Island Chicken

This recipe came via My Kitchen Cafe and it did not disappoint!  Incredibly tender and oh so flavorful!  I marinated three chicken breasts, but I think the marinade would easily do more.

Enjoy!

Grilled Island Chicken

1/3 Cup Vegetable Oil
3 Tbsp Lemon Juice (freshly squeezed is best)
1 1/2 Tbsp Soy Sauce
1 Clove Garlic, minced

1/2 Tsp Dried Oregano

1/4 Tsp Salt

1/4 Tsp Ground Pepper
2-4 Chicken Breasts

Combine all ingredients in gallon Ziploc bag.  Shake well until the marinade is well mixed.  Add chicken to bag - press out all air from bag and seal tightly.  Refrigerate and let marinate for up to 10 hours (3 hours at minimum).

Preheat grill.  Cook on grill for approximately 7 minutes each side or until center is no longer pink (approximately 165 degrees internal temp).  Remove from grill and tent with foil for about 5 minutes before serving.

"More Than Ordinary" Banana Bread

This is my "go-to" banana bread recipe.  When I look at my counter and see overly ripe banana's - I either make these bars or a batch of this bread.  I use my own canned applesauce to lessen the calories (which is why my bread is a bit darker), but if you don't have applesauce on hand, use equal parts oil.  If you don't wish to have coconut flecks in your bread, banana instant pudding works well (or really whatever you happen to have in the cupboard for instant pudding). Recipe yields 2 large loaves.

Enjoy!

Banana Bread

5 Eggs

1 1/2 Cups Applesauce

1 1/2 Cups Sugar

2 Cups Mashed Bananas (approximately 4-5 bananas)

1 Tsp Vanilla

1 Tsp Salt

1 Heaping Tsp Baking Soda
1 Heaping Tsp Cinnamon
2 1/2 Cups Flour
1 Pkg Instant Coconut Puddin

Preheat oven to 350 degrees.  Mix eggs, applesauce, sugar, bananas, and vanilla together until blended.  Add dry ingredients until moistened, then beat for a couple minutes until well combined - batter will remain a little lumpy.  Pour into prepared (greased and floured) bread pans and bake for 45-60 minutes until toothpick inserted in center comes out clean.

Fruit Dip!

I've been making this fruit dip for a LONG time.  I would honestly eat it with a spoon out of the bowl if I didn't like dipping actual fruit in it so much.  Besides being so yummy, it's easy!  Enjoy with green apple slices, strawberries, grapes, or any other fruit that suits your fancy! :)  Flavored cream cheese could be used to change this up if your heart desires it!

Fruit Dip

1 - 8 oz Package Cream Cheese, room temperature
1 - 7 oz Jar Marshmallow Fluff

Mix on medium-high until smooth.  Refrigerate until set (approx 1 hour).  Dip away!

Summer = Pie!

My husband and I went out to Perkin's for dinner a few weeks back - exciting date nights around here, let me tell you! ;)  Their promotion at the time was "Lemon Days" and it included this wonderfully, scrumptious looking Lemon Ice Box Pie!  If my computer wasn't so cranky, I'd have a picture from Perkin's themselves of the pie.(to compare, of course!)  Alas, my computer is cranky and Perkin's is onto another promotion.  I ate every last morsel and then decided I had to recreate it in my kitchen.  Oh and is it ever wonderful!  This recipe could easily be simplified by buying a can of lemon filling for the middle layer and using cool whip for the top - essentially the only thing you would be making by hand would be the first layer.  Because the fillings I made were recipes for one pie all by themselves, this recipe makes two pies with the multiple fillings.  FYI: If you go the fresh squeezed route, you're going to need about 6 lemons for these beauties!

Enjoy!

Lemon Ice Box Pie

2 Graham Cracker Crusts (I'm lazy, I buy the pre-made crusts - for under $2 a piece this saves lot of my sanity!)

Layer 1:
1 - 8 oz Package Cream Cheese, room temperature
1 - 14 oz Can Sweet-Condensed Milk
1/2 Cup Fresh Lemon Juice
1 Tbsp Lemon Zest
1 Tsp Vanilla

Mix all ingredients on medium speed until smooth.  Pour half into each pie crust and put in refrigerator.

Layer 2:
2 Cups Water
1 Cup Sugar
1/2 Cup Cornstarch
5 Egg Yolks, beaten
1/4 Cup Butter
3/4 Cup Lemon Juice
1 Tbsp Lemon Zest
1 Tsp Vanilla

Bring the water to a boil in a large, heavy saucepan.  Remove from the heat and let rest 5 minutes.  Whisk the sugar and cornstarch together.  Add the mixture gradually to the hot water, whisking until completely incorporated.  Return to the heat and cook over medium heat, whisking constantly until the mixture comes to a boil.  The mixture will be very thick (almost instantaneously).  Add about a cup of the hot mixture to the beaten egg yolks, whisking until smooth.  Whisking vigorously, add the warmed yolks to the pot and continue cooking, stirring constantly until mixture comes to a boil.  Remove from heat and stir in butter until incorporated.  Add lemon juice, zest, and vanilla - stirring until combined.  Cool filling for 15-20 minutes or more - cover with plastic wrap to keep skin from forming.  Once almost room temperature or only slightly warm, spoon half over first layer and smooth out. 

Put in refrigerator overnight to completely set.

Layer 3:
1 Pint Whipping Cream, very cold

Whip cream, adding sugar and vanilla to taste, until semi-hard peaks form.  Spoon over pies generously!

Mini-Donuts

These little beauties are soooo EASY to make! They remind me of the mini donuts you get at the fair - all hot and wonderful, but much cheaper!


All you need for these is a can of biscuits - I used the little can (not the grands) for a smaller donut...

• Pull the biscuits apart
• Poke a hole in the center of each biscuit (I use the end of a wooden spoon) - stretch it out a little bit, otherwise it'll "grow" shut during frying. If you use the bigger biscuits you can use a bottle cap to cut the center out.
• Fry in about 1/4" or more of HOT oil (I use canola or a canola/vegetable blend) in a frying pan - flip over when slightly browned and brown other side.
• Remove from oil and let stand on paper towel to absorb any excess oil

Now the fun part...I put mine in a paper bag with cinnamon and sugar, shook them all around and got the yummy result above. You can also shake them in a bag with powdered sugar or make an easy glaze with powdered sugar and milk.

Enjoy!

Wacky Cake & Chocolate Frosting

I love this recipe for so many reasons - it's so easy, I usually have everything in my pantry, it's ooey-gooey goodness, and did I mention it's easy?!  Another added bonus it this is egg-free for those with allergies.  I've included my favorite frosting recipe for with this, but you could easily use pretty much any kind of frosting your heart desires!

Enjoy!

Wacky Cake

3 Cups Flour
2 Cups Sugar
1/2 Cup Cocoa
2 Tsp Baking Soda
1 Tsp Salt
2 Tbsp Vinegar
2 Tsp Vanilla
2/3 Cups Oil
2 Cups Cold Water

Mix flour, sugar, cocoa, baking soda, and salt together well. Make three "wells" in the dry ingredients - add vinegar, vanilla, and oil into each well. Pour cold water over everything and mix well. Pour into 9x13 greased and floured pan. Bake at 350 degrees for 30-35 minutes.

I usually always heat my ingredients on the stove. Also, depending if I want the smooth (ganache-like) frosting shown in the picture above or a fluffy chocolate frosting changes how I complete the recipe. To make the glossy, thinner frosting above - once butter, cocoa, and buttermilk are heated whisk in (sifted) powder sugar, vanilla, and salt until smooth - pour onto hot cake. If I want the fluffier stuff (which is just as delish) I mix everything in my mixer with the whisk attachment until really smooth and fluffy!

Chocolate Frosting

1/2 Cup Butter
1/4 Cup Cocoa

6 Tbsp Buttermilk (I've used heavy cream with no problems)

2 1/2 Cups Powdered Sugar

1 Tsp Vanilla

1 Tiny Pinch Salt

(optional) 3/4 Cup Chopped Walnuts

Put butter, cocoa, and buttermilk in bowl - heat in microwave until boiling. Pour hot mixture in mixing bowl; add powdered sugar, vanilla, and salt - beat until smooth. Pour over hot cake (right after removing from oven). If using nuts sprinkle over frosting immediately.

 

Lemon Crusted Blueberry Muffins

These beauties are INCREDIBLE!! I've never had much luck with homemade muffins - they usually turn out dry and like little bricks! These, however, are so moist and wonderful! This recipe makes an incredible muffin base recipe - can't wait to see what else I can come up with it! :)

Enjoy!



Lemon Crusted Blueberry Muffins

Lemon Sugar Topping:
1/3 Cup Sugar
Zest from One Lemon

Muffins:
2 Cups Frozen Blueberries (or fresh)
1 1/8 Cups plus 1 Tsp Sugar
2 1/2 Cups All-Purpose Flour
2 1/2 Tsp Baking Powder
1 Tsp Salt
2 Large Eggs
4 Tbsp Butter, melted and cooled slightly
1/4 Cup Oil (vegetable or canola)
1 Cup Buttermilk
1 1/2 Tsp Vanilla Extract

Topping:
Stir together sugar and lemon zest - set aside.

Muffins:
Adjust oven rack to middle position and preheat oven to 375 degrees. Spray a standard (24 cup) muffin tin with cooking spray. Rinse one cup frozen berries under cold water - spread on double layer of paper towels to dry well. Bring remaining one cup berries and 1 tsp sugar to simmer in a small saucepan over medium heat. Cook, mashing berries with a spoon several times and stirring frequently until the berries have broken down and the mixture is thickened and reduced to about 1/3 cup (about 6-8 minutes). Transfer to a small bowl and cool to room temperature - about 10-15 minutes.

Whisk the flour, baking powder, and salt together in a large bowl. Toss the berries that have dried on the paper towels in with the flour mixture. Whisk remaining 1 1/8 cups sugar and eggs together in medium bowl until thick. Slowly whisk in the butter and oil until combined - add in buttermilk and vanilla until combined. Using a rubber spatula, fold egg mixture into flour mixture until just moistened. The batter will be lumpy with a few dry spots of flour - don't over mix (this is the key to moist and tender muffins).

Using ice cream scoop or large spoon - divide the batter equally into muffin tin (batter should fill cups). Spoon a teaspoonful of cooked berry mixture into the center of each muffin batter. Using a skewer (or chopstick), gently swirl the berry filling into the batter (using a figure-eight motion). Sprinkle lemon sugar evenly over the muffin batter.

Bake until the top of the muffins are golden and just firm - about 17-18 minutes. Cool muffins for 5 minutes, then transfer to wire rack and cool for an additional 5 minutes before serving.

Baked Fudge

The Pioneer Woman does it again with this recipe...man, we go together like butter and cream because I think we both use it just as much! lol  If you're looking for a simple, yummy, scrumptious, knock your socks off dessert to serve some guests or just a treat to devour on the couch in your jammies, this is it!

Enjoy!

Baked Fudge

2 Eggs
1 Cup Sugar
2 Heaping Tbsp Cocoa
2 Tbsp Flour
1/2 Cup Butter, melted
1 Tsp Vanilla

Preheat oven to 350 degrees.  Beat eggs until light in color.  Beat in sugar until just combined.  Add cocoa, flour, butter and vanilla gently until well-combined.  Pour batter into 4 large ramekins or 8x8 baking dish.  Set into another pan filled about 1/2 way with water (known as a "water bath").  Bake 40-50 minutes until the crust is crispy and the batter is just starting to set.  If you put a toothpick in it, it'll come out "dirty," but the batter won't be runny.  If you have second thoughts when you pull it out, just put it in for another 10 minutes.

Serve with sweetened whip cream or ice-cream if desired.  :)

Buttermilk Fried Chicken

Before the recipe, I had never fried chicken in my life.  KFC or my hometown's Dairyland were my go-to places when I felt the urge to have some fried chicken because fried chicken just isn't a last minute, whip up a batch kind of meal!  I love what buttermilk seems to do for any kind of recipe, so when I came across this it got put on the weeks menu pretty promptly.  We were not disappointed at all...the skin got beautifully crispy and yummy!

Enjoy!

Buttermilk Fried Chicken

1 Fryer Chicken (2 1/2-3 lbs), cut up
1 Cup Buttermilk
1 Cup Flour
1 1/2 Tsp Salt
1/2 Tsp Pepper
Vegetable Oil for Frying

Place chicken in a large flat dish or you can use a large ziploc (you'll lay it flat while it marinates).  Pour buttermilk over chicken, cover, and refrigerate for 1 hour.  Combine flour, salt, and pepper in a large ziploc.  Drain chicken pieces; toss, one at a time in flour mixture.  Shake off excess and placed on wax paper for 15 minutes to "dry."

Heat 1/8-1/4" oil in a large skillet (I had to use 2, my biggest wasn't big enough); brown chicken on all sides.  Cover and simmer, turning occasionally, for 40-45 minutes, or until juices run clear and chicken is tender.  Uncover and cook 5 minutes longer.  Remove chicken onto paper towels to get rid of excess oil.