Blueberry Cream Pie

The other day I stopped by a Trader Joe's store on my road trip home.  If you've never been to one, I highly suggest stopping at one.  We don't have one locally, so I love to stop and get some unique things for the pantry and freezer.  I sure wish they would get on the ball and build one closer to me!!

How does this bring me to blueberry pie?  Well, my husband LOVES blueberries - more specifically the wild variety that are small and tart (vs. the giant store bought monsters from California).  Trader Joe's just happens to have some awesome bags of frozen wild blueberries for sale!  My intention was to just make a standard blueberry pie, but then I started looking around on Pinterest where I had pinned this recipe and I decided to whip it up instead!  Let me tell you, this pie did NOT disappoint!  We weren't able to wait for it to completely cool and man was it good and even better as a cold slice out of the fridge the next day!

Pie.  It's what's for breakfast dessert!

I used a pre-made pie crust (from Trader Joe's), but your standard shortning crust recipe (right off the Crisco can) would work great for this pie!

Enjoy!

Blueberry Cream Pie

1 Pie Crust
1 egg + 1 Tbsp Cold Water

Filling:
3 Cups Blueberries
1 Cup Sugar
1/3 Cup Flour
2 Large Eggs, at room temperature
1/2 Cup Sour Cream
1/2 Tsp Vanilla

Crumb Topping:
2 1/2 Tbsp Brown Sugar
2 Tbsp Sugar
1/2 Tsp Cinnamon
Pinch of Nutmeg
1/4 Cup Unsalted Butter, melted
2/3 Cup Flour

Preheat oven to 350 degrees.  Lay crust in 9" pie plate and crimp edges - place in refrigerator while making filling.  For the filling; mix together sugar and flour, add eggs one at a time, then add sour cream and vanilla - beating until smooth.  Take crust out of the fridge, spread blueberries in bottom and pour filling evenly over the top and set aside while making crumb topping.  In small bowl, mix together brown sugar, sugar, cinnamon, and nutmeg with a fork - add melted butter until mixed and then add flour, stirring until crumbly.  With fingers, crumble topping over blueberries and filling.  Whisk together 1 egg and 1 Tbsp cold water, then brush over exposed edge of pie crust.  Bake for 50-55 minutes.  Let cool before slicing and serving!

Tip:  If using frozen blueberries, let thaw completely before using.  I set mine on top of a few folded paper towels in a bowl to soak up some of the extra juice before using. 

Peanut Butter Chocolate Chip Pound Cake

Oh man, this cake is dense and wonderful!  If you crave peanut butter and chocolate as much as I do, you better run and make this one!  We've nicknamed this one the "two glass of milk" cake because you're going to need a big 'ol jug of milk to go with it (or a nice cup of coffee)!

As you can tell by the puddle around the cake, I got a little carried away with the glaze.  Who doesn't love glaze though?!  I also was a little impatient and didn't let the cake cool, but man it was worth eating it warm!

Enjoy!

Peanut Butter Chocolate Chip Pound Cake

Cake:
3 Cups Flour
1 Tsp Baking Powder
1/2 Tsp Salt
1 Cup Creamy Peanut Butter (do not use natural)
1/2 Cup Butter, softened
3 Cups Sugar
6 Large Eggs
2 Tsp Vanilla
1 1/2 Cups Chocolate Chips

Glaze:
1 1/2 Cups Powdered Sugar
1/4 Cup Creamy Peanut Butter
1/4 Cup Milk
1/2 Tsp Vanilla
1/4 Cup Mini Chocolate Chips

Preheat oven to 325 degrees.  Butter and flour a 10" tube pan well (or use baking spray generously).  To prepare cake; in medium bowl, whisk or sift flour, baking powder, and salt - set aside.  In the bowl of your electric mixer cream peanut butter and butter, then add sugar and beat for 5 minutes.  Add eggs one at a time and vanilla - beating until well combined.  Add flour mixture a little at a time, until just combined.  Pour into prepared tube pan, then tap on counter gently to remove any air bubbles.  Bake for one hour, then check to make sure it's not browning too quickly (if it is, place some tin foil loosely over the top) and continue baking for another 20 minutes, until toothpick comes out clean from the center.  Remove from oven and let cool for 20 minutes, then flip and let finish cooling completely.

To make glaze; mix all ingredients with a whisk until smooth.  Slowly drizzle over cooled cake.  Then sprinkle mini chocolate chips on top.  Glaze will take a bit to set, but the process can be quickened by putting the cake in the fridge.

*Note: To make this truly sinful, try cutting up Reese's peanut butter cups instead of the chocolate chips!

Ham & Swiss Sliders

These are SO much better than just your everyday ham and cheese sandwich!  They are great party food - whether it's a football game with friends or a baby shower!  The sandwiches can be made a day ahead and stored in your refrigerator until you're ready to bake.  As for the mustard sauce, even the pickiest child in my house will eat these! :)

Enjoy!

Ham & Swiss Sliders
recipe adapted from here


24 Dinner Rolls (you'll want the good ones from the bakery)
24 Pieces Honey Ham (double this is you're using small pieces of ham)
24 Slices Baby Swiss (I cut the deli slices in half)
1/4 Cup Mayonaisse
1/4 Cup Miracle Whip

Mustard Sauce
1/2 Cup Butter, melted
1 Tbsp Poppy Seeds
1 Tbsp Minced Onion
1 1/2 Tbsp Yellow Mustard
1/2 Tsp Worcestershire Sauce

Preheat oven to 350 degrees.  In small bowl, mix together mayo and Miracle Whip.  Spread mixture inside each side of the cut bun.  Place a slice of ham (or two) and a slice of cheese on the bun and close.  Put on baking sheet or heavy pan; laying close together.

In a medium bowl, mix together all ingredients for mustard sauce with whisk.  Use a basting brush to coat the top of the buns until all the topping is used.  Let mixture soak and set into buns for 10 minutes.  Cover with foil and bake 12-15 minutes until cheese melts.  Remove foil and bake another 2-3 minutes to crisp up the buns.  Serve warm.

Old Fashioned Banana Bread

How can a person ever have too many banana bread recipes?!  This bread is nice and dense and does not require any oil, unlike a lot of other recipes.  This has become one of my go to recipes and would also be wonderful with the addition of nuts.
Enjoy!

Old Fashioned Banana Bread

1/2 Cup Butter, softened
1 Cup Sugar
2 Eggs (room temperature)
2 Tbsp Sour Cream
1 Cup Bananas, mashed
1 Tsp Vanilla
2 Cups Flour
1 Tsp Baking Soda
1/2 Tsp Baking Powder
1/2 Tsp Salt
1/4 Cup Buttermilk

Preheat oven to 350 degrees.  Butter and flour loaf pan.  Cream together butter and sugar until fluffy - slowly add eggs, 1 at a time.  Add sour cream, bananas, vanilla and mix well.  Then, add all dry ingredients, mixing until combined.  Slowly add buttermilk and pour mixture into prepared pan.  Bake for 50-70 minutes until toothpick in center comes out clean.  Cool for 10 minutes before removing from pan - finish cooling on wire rack.

Yields - 1 Large Loaf

Rolo Turtles

Thanks to pinterest, I came across these beauties and decided I wanted needed to make them!  These are a super easy Christmas treat.  Watch out though, they're dangerously addicting!  My kids also loved helping to make them!

Enjoy!

Rolo Turtles

Pretzels (I used the square snaps)
Rolos (to save time, buy the ones by the checkout - you won't have to unwrap them)
Pecan Halves

Heat oven to 350 degrees.  Place pretzels on a cookie sheet (line with parchment paper if desired), leaving a little room between each pretzel.  Place one rolo on each pretzel.  Put in the oven for 5 minutes - chocolate will look shiny, but not completely melted.  Once out of the oven, place a pecan half on each rolo - making sure not to push down too hard and make a mess.  Be careful not to burn yourself on the pan or hot caramel.  Let cool for 10 minutes, then place in the fridge to finish setting.  Once completely cooled, store in an air tight container.  These will keep longer in the refrigerator, but can be kept at room temperature.  If storing in the fridge, pull out 30-60 minutes before serving to soften the caramel.

Ree's Perfect Au Gratin Potatoes

I'm a big fan of The Pioneer Woman and just about all of her recipes call me to them (more like YELLING..."bake me, cook me!")...this one got put into rotation pretty much as soon as I read it.  I love garlic.  I love potatoes.  I love to cook with cream.  I love these au gratin potatoes!!

Enjoy!

Perfect Potatoes Au Gratin

4-5 Russet Potatoes
2 Tbsp Butter, softened
1 1/2 Cups Heavy Cream
1/2 Cup Whole Milk
2 Tbsp Flour
4 Cloves Garlic, minced
1 Tsp Salt
Ground Pepper, to taste
1 Cup Sharp Cheddar Cheese, shredded

Preheat oven to 400 degrees.  Smear softened butter over bottom of baking dish.  Slice potatoes, then cut into fourths.  In separate bowl, whisk together cream, milk, flour, minced garlic, salt, and pepper.

Place 1/3 of the potatoes in the bottom of the dish - pour 1/3 of the cream mixture over the potatoes.  Repeat this two more times; ending with the cream mixture.  Cover with foil and bake for 30 minutes.  Remove foil and continue baking for another 20 minutes or until potatoes are golden brown and really bubbling.  Add cheddar cheese to top of potatoes and bake for 3-5 more minutes until cheese is melted and bubbly.

Allow to stand a few minutes before serving.

Banana Spice Cake

In another attempt to use up some ripe bananas my monkey's left behind, I threw together this easy cake.  This cake has a wonderful spice undertone and I love how light and fluffy it is.  I simply dusted mine with powdered sugar, but some kind of glaze would taste wonderful too!

Enjoy!

Banana Spice Cake

1 Box Yellow Cake Mix
1 Small (3 3/4 oz) Box Vanilla Instant Pudding
1/2 Tsp Nutmeg
1/2 Tsp Cinnamon
4 Eggs
1/3 Cup Oil
1/2 Cup Water
3 Medium Ripe Bananas, mashed

Preheat oven to 350 degrees.  Grease and flour bundt pan OR 10" tube pan and set aside.  Combine all ingredients in large mixing bowl.  Mix on low until combined, then continue mixing on medium speed for 4 minutes.  Bake for 50-60 minutes until toothpick comes out clean.  Cool for 10 minutes, then invert onto rack to cool completely.

Banana Honey Oatmeal Bread

If a person eats an entire loaf of healthy banana bread, does that mean it's not healthy anymore?!  Because I could eat an entire loaf of this stuff!  I have a house full of monkeys and more often than not, do not have "left-over" bananas to bake with.  Fortunately this week, my monkeys left me a few to work with.  I ended up making this not-your-every-day healthy banana bread.  It is full of texture, flavor, ohh so moist, and not a single pinch of sugar added!

Enjoy!

Banana Honey Oatmeal Bread

1 Cup Whole Wheat Flour
1/2 Cup All-Purpose Flour
1 1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/4 Tsp Salt
3/4 Cup Oats
1 Cup Mashed Ripe Banana's (approximately 2-3)
2 Eggs
2/3 Cup Honey
1/3 Cup Sour Cream or Yogurt
1/4 Cup Milk
1/4 Cup Vegetable Oil
1 Tsp Vanilla

Preheat oven to 350 degrees.  In medium bowl, mix together flours, baking powder, soda, and salt with whisk, then stir in oats.  In mixing bowl, beat remaining ingredients until well combined.  Add dry ingredients to the banana mixture until just combined.  Pour batter into greased loaf pan.  Bake for 50-60 minutes until toothpick comes out clean from center.  Cool for 15 minutes in pan before removing, then finish cooling on wire rack.

Peaches 'n Cream Cake

What is better than warm cake with fruit and cream (cheese)?!  I came across this recipe awhile ago here and was finally able to whip it up.  Oh goodness, did we love this cake! From the cake layer, to the warm chunks of peaches, to the smooth cream cheese, and cinnamon/sugar crust on top - this did not disappoint!

Enjoy!

Peaches 'n Cream Cake

Cake:
1 1/2 Cups Flour
2 Tsp Baking Powder
1/2 Tsp Salt
3/4 Cup Granulated Sugar
1 Tbsp Cornstarch
1 Tsp Vanilla
2 Eggs
1 Cup Milk
6 Tbsp Butter, melted

Filling/Topping:
29 oz Canned or 1 Qt (home canned) jar or 3-4 Cups fresh Peaches
16 oz Cream Cheese, softened
1 Cup Granulated Sugar
6 Tbsp reserved Peach Juice
Cinnamon/Sugar

Preheat oven to 350 degrees.  Spray/grease 9x13" baking pan and set aside.

In large bowl, sift/whisk together flour, baking powder, salt, sugar, and cornstarch.  Make a well in the center and add wet ingredients.  Whisk together until well combined and pour batter evenly into pan.

Slice peaches into bite-sized pieces and evenly distribute across the top of the batter.

In medium bowl, beat cream cheese, sugar, and reserved juice until smooth and creamy.  Dollop cream cheese mixture over the top of the batter and then spread with a spatula  the best you can (perfection is not necessary).  Sprinkle cinnamon/sugar generously across the top of the cream cheese mixture.

Bake for 50-60 minutes until the edges are puffed and golden.  The cream cheese with be slighly bubbled.  The cake is done when it no longer jiggles in the center.  This cake should be stored in the fridge, but it best eaten warm or room temperature (hope that makes sense).

Chicken Noodle Casserole

This is a super simple casserole that is sure to please everyone in the family.  Use a rotisserie chicken bought from the store, leftover roasted chicken or turkey, or even use a couple cans of chicken.  You can pretty much wing this recipe and change up ingredients to suit what you have in your kitchen.  One of the things I love the most about the ingredients list for this casserole...it doesn't require "cream of something" soup.  :)

Enjoy!

Chicken Noodle Casserole

14-16 oz Pasta (I used bow-tie on this occasion)
1/2 Cup Butter
6 Tbsp Flour
4 Cups Chicken Broth
1 1/2 Cups Half & Half (or 3/4 cup milk & 3/4 cup cream)
1/2 Tsp Chicken Seasoning
1/4 Tsp Salt
1/2 Tsp Garlic Pepper
3-4 Cups Chicken, cut up
1/2 Cup Parmesan, grated
2 Cups Frozen or 1 Can Peas 
3/4 Cup Parmesan, shredded

Cook pasta al-dente per package instructions, drain.  In large sauce pan, heat butter until melted.  Stir in flour and seasonings - stir constantly until smooth and bubbly.  Slowly add in broth, then half and half and bring to a boil, stirring constantly - boil and stir for 1 minute.  In 9x13" pan, stir together noodles, cream mixture, grated parmesan, and peas.  Top with shredded parmesan.  To serve immediately: bake at 350 degrees for 30-40 minutes , until good and bubbly.  To freeze for another day: after topping with parmesan, do not bake.  Cover dish well and freeze.  When ready to use; completely thaw dish in refrigerator and bake according to directions.