Strawberry Rhubarb Pie

HOMEMADE FLAKY PIE CRUST (MAKES 2, 9" PIE CRUSTS)

• ▢ 2 cups All-Purpose Flour
• ▢ 1 teaspoon Salt
• ▢ 6 tablespoon Unsalted Butter(cold and cut into small cubes)
• ▢ ½ cup Vegetable Shortening(cold and cut into cubes)
• ▢ 4-6 tablespoon Ice Cold Water

STRAWBERRY RHUBARB PIE FILLING

• ▢ 3 cups Rhubarb (sliced in half and cut into small pieces)
• ▢ 3 cups Strawberries (hulled and sliced into small pieces)
• ▢ ½ cup Light Brown Sugar (lightly packed)
• ▢ ½ cup Granulated Sugar
• ▢ ¼ cup Cornstarch
• ▢ 2 teaspoon Vanilla Extract
• ▢ 1 tablespoon Lemon Juice
• ▢ 3 tablespoon Unsalted Butter (cut into small cubes)
• ▢ 1 Large Egg White (to be brushed onto the pie crust for shine)
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Instructions:

HOMEMADE FLAKY PIE CRUST (MAKES 2, 9" PIE CRUSTS OR 1 DOUBLE PIE CRUST)

• In a large mixing bowl and using a pastry blender (or two forks), mix together the all-purpose flour, salt, cold cubed butter, and cold vegetable shortening until you have small pea-size pieces. Some larger pea-size pieces are fine too! 

  You can use a knife to clear out the pastry blender if it gets clogged as you mix everything together.
  2 cups All-Purpose Flour, 1 teaspoon Salt, 6 tablespoon Unsalted Butter, ½ cup Vegetable Shortening
• Add in the ice cold water 1 tablespoon (tbsp) at a time, using a spatula or your hands until can form a ball and it is no longer crumbly. If there are any crumbly bits, just add the tiniest bit of water so they blend in with the rest of the dough.
  4-6 tablespoon Ice Cold Water
• After forming the ball of pie dough, place it on a lightly-floured, clean surface and divide it in half using a pastry cutter. Pat each half into a 1"-1 ½" thick disc, then double wrap tightly in plastic wrap and place them in the coldest part of your refrigerator (usually the back) for a minimum of 1 hour. 

STRAWBERRY RHUBARB PIE FILLING

• Adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 425ºF.
• On a well-floured, clean surface, roll out one of the discs of pie dough you made earlier (or unroll if using store-bought) and carefully place into a 9" pie plate. Trim the edges to your liking, then place it back in the refrigerator as you make the strawberry rhubarb pie filling.
• In a large bowl, mix together the rhubarb, strawberries, light brown sugar, granulated sugar, corn starch, vanilla extract, lemon juice, and cubed pieces of butter together. The mixture will start to become a little juicy—that's okay!
  3 cups Rhubarb, 3 cups Strawberries, ½ cup Light Brown Sugar, ½ cup Granulated Sugar, ¼ cup Cornstarch, 2 teaspoon Vanilla Extract, 1 tablespoon Lemon Juice, 3 tablespoon Unsalted Butter
• Take out the pie plate out from the refrigerator and carefully add in the strawberry rhubarb pie filling using a slotted spoon to drain some of the excess juices. Spread it around to make sure you get a somewhat level surface. Set the pie to the side as you roll out your 2nd disc of refrigerated pie dough out onto a well-floured, clean surface.
• For the top pie crust you can be as creative as you'd like to be! The easiest option is to simply place the top layer over the pie, trim the edges or fold the bottom layer over the top layer. Press them together, crimp the edges using a fork or your fingers, then cut a few slits across the top of the pie. 

  Another option: After rolling the top layer of pie dough out, you can create a cut-out pattern using a cookie cutter (see my Homemade Cherry Pie recipe). You can also, as a more detailed option, create a lattice top with overlapping rows of the pie dough.
• After adding the top layer of pie dough, lightly brush the egg white over top of the pie. You won't need to use all of this on the pie—just a little coverage will be good.
  1 Large Egg White
• Place the pie in the jelly roll pan or cookie sheet, then place it in the oven and bake for 15 minutes at 425ºF. 
• After 15 minutes, decrease the oven temperature to 375ºF and bake for an additional 50-60 minutes. At this time, it would be a good idea to add a pie crust shield to avoid burning your pie crust edges. You can can simply use pieces of aluminum foil to place around the edges.
• Once done, remove from oven and allow to cool completely.
  
  
  
  
  
  
  

Cranberry Salsa

 This recipe was introduced to me by my cousin's wife (Melissa Pearson) and ever since we have had it, we would rather have this than cranberry sauce at Thanksgiving. 

Cranberry Salsa  

1 can cranberries (not jellied)

1 vellow bell pepper, chopped

2-3 bunches green onions, chopped

1/2 bunch cilantro, chopped

Pinch of salt and pepper

1 tablespoon ground coriander

Juice of 1 lime

1 serrano pepper, diced (optional)

Combine all ingredients. Chill several hours before serving.

Delicious on turkey sandwiches and with Thanksgiving feasts. Combine several tablespoons with 8 ounces cream cheese for a yummy alternative.

Zucchini Stuffing Casserole

 This is so yummy, I now make it every year when the zucchini starts growing. 

Ingredients:

• 6 cups zucchini, cubed
• 1/4 cup butter
• 1/2 cup onion, diced
• 1 package stuffing mix, divided
• 1 cup cheddar cheese, shredded divided
• 1/2 cup parmesan cheese, shredded
• 2 eggs
• 3/4 cup milk
• 3/4 cup water
• 3 Tbs butter, melted
• salt and pepper to taste

Directions:

1. Preheat oven to 375 degrees. Spray a 8x11 or two quart baking dish with cooking spray.
2. Cook onion in butter on medium heat until translucent, about 5 minutes. Add zucchini and cook for 4-5 more minutes to remove some water.
3. In a medium bowl, combine 1/2 of the stuffing mix, 1/2 of the cheddar cheese, eggs, milk, butter, and the zucchini mixture. Add just enough water for the stuffing mixture to be moist. Spread into baking dish.
4. In a small bowl, combine the remaining stuffing mixture, remaining cheeses and 3 Tbs of butter. Sprinkle over zucchini mixture.
5. Bake for approximately 25 minutes or until stuffing is lightly browned.

Potato Ham Soup

 Have left over Ham & an Instant Pot? Make this soup! It is SO good!

Ingredients 

• 1 Tbs Olive Oil
• 2 Tbs Butter
• 1 small sweet onion
• 2/3 cup celery, diced (about 2 stalks)
• 1 cup carrots, diced (about 2-3 medium)
• 3 cloves of garlic, pressed or minced
• 1 Bay leaf
• 1/4 tsp Coriander, ground
• 1/4 tsp ground nutmeg
• 1/2 tsp Thyme leaves, dried
• 1 tsp kosher salt (or 1/2 tsp table salt)
• 3 cups chicken broth
• 1 1/2 lbs Gold Potatoes, diced (no need to peel)
• 2 cups Ham, diced

To Finish

• 1/4 cup flour
• 1 1/2 cups half & half (or heavy cream or whole milk)

Optional

• 1 cup sharp cheddar cheese, grated
• 1/2 cup sour cream

Garnish

• Green onions, chopped
• Italian Parsley, chopped

Instructions

1. Turn on Instant Pot Sauté function (Normal/Med heat). When the display reads "Hot" add the oilve oil and butter.
2. Add the onion, celery, and carrots. Cook until the vegetables start to soften, and the onions are starting to turn translucent.
3. Add the garlic. Sauté for a minute, stirring constantly, until fragrant.
4. Add the bay leaf, coriander powder, nutmeg, thyme, and salt. Stir
5. Pour in the broth and stir.
6. Add the potatoes and the ham. Stir.
7. Place the lid on the pot and lock it in place. Turn the steam and release knob to the sealing position.
8. Cancel the Sauté function.
9. Select Manual (or pressure cook) and use +/- buttons to choose 5 minutes. High pressure.
10. When the cooking cycle has finished, let the pot go into the natural release (warm) mode. You don't have to do anything, it will do this automatically.
11. After 15 minutes of Natural Pressure release, you can manually release the remaining pressure by turning the steam release knob to the venting position.
12. When the pressure is all out of the pot, and the pin in the lid has dropped, you can open the lid.
13. Whisk the flour into the half & half and then whisk it into the soup. Turn on the Sauté setting and keep stirring unti the soup thickens. Then cancel the sauté setting.
14. Stir in the cheese, if using.
15. Add the sour cream, if using, and stir.
16. Taste and adjust salt if necessary.
17. Garnish as desired and serve.

Peach Pie

 Had SO many peaches this year from the garden so I decided to try making a peach pie for the first time. This recipe was good, so I am saving it here for later.

Ingredients

• ▢ 1 recipe All Butter Pie Crust
• ▢ 5 cups fresh or thawed frozen peaches
• ▢ 2/3 cup granulated sugar
• ▢ 1/2 teaspoon ground cinnamon
• ▢ 1 tablespoon lemon juice
• ▢ 4 tablespoons cornstarch

FOR TOPPING:

• ▢ 1 recipe All Butter Pie Crust
• ▢ 1 recipe Crumble Topping

Instructions

• Preheat oven to 425°F.
• Place one pie crust in the bottom of a 9-inch pie plate and crimp as desired.


• Carefully stir together peaches, sugar, lemon juice, cinnamon and cornstarch. Pour into prepared pie plate.

TOPPING CHOICES:

• Top the pie with a crumble topping (as shown).
• Top the pie by making a lattice (see note) or a double crust pie. If using a double crust pie, be sure to cut holes in the top to vent during baking. If desired, cut shapes out of the top pie crust using a cookie cutter.
• Place a pie shield around the edge of the pie and place the pie on a cookie sheet.
• Bake for 10 minutes at 425° then lower the temperature to 350°F and bake for about 30-40 minutes, or until crust is baked through and golden.
  
  
  
  
  
  
  
  
  
  
  
  
  
  

Banana Bars

I made Cinnamon rolls for my family General Conference weekend and had a lot of leftover icing. I was scrolling through Pinterest and these banana bars popped up and I saw that the icing was pretty much the same.... so I decided to give these a try. I know... a really weird reason to try a recipee, but I also like banana. Also it was an easy recipe. I love easy recipes. So here it is!

Banana Bars

For the Bars:
* 1/2 cup butter, melted
* 1 cup light brown sugar
* 1 egg
* 1 1/2 tsp vanilla
* 1/4 tsp salt
* 1 cup flour
* 1/2 cup mashed banana (1 medium banana)

For the Frosting:
* 4 oz butter, softened
* 4oz cream cheese, softened
* 2 cups powdered sugar
* 1 tsp vanilla


Directions:

-For the bars: Preheat the oven to 350 degrees. Line a 8x8 baking dish with foil and spray with cooking spray. Set aside.

- In a bowl or stand mixer combine melted butter and sugar. Mix until combined. Add in egg and vanilla and continue mixing until incorporated. Stir in salt, flour and banana until batter is smooth and even. Spread in prepared dish.

- Bake for 25-30 monies until center is set. Transfer dish to wire rack to cool. Frost the bars when they are cooled.

- For the frosting. In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla.

- Serve the bars either at room temperature or chilled (I prefer chilled). Keep leftovers in the fridge.

Cinnamon Rolls

I LOVE cinnamon rolls, but for some reason have always been intimidated
 to make them.

My cousin Travis and I both like to cook. So whenever I go visit him we cook together and show each other favorite recipes. When I was there this last summer I asked him what he had yet to master. We both had homemade pizza down, french fries from scratch, homemade ice cream,,, so on and so forth. He said he still hadn't made cinnimon rolls. I said I hadn't either so we challenged each other to make cinnamon rolls. Not just make them but find a good recipe before I came to visit next summer.

So I did it! I found a great recipe but with coffee icing (no thanks) so I found the perfect icing recipe to go with these delicious cinnamon rolls. I found a winner. I will make these again for sure. What are the chances that I would do so well on the first attempt?

So here is the recipe

Rolls
* 2 and 3/4 cups of flour
* 1/4 cup sugar
* 1 tsp salt
* 2 and 1/4 tsp instant yeast
* 1/2 cup whole milk
* 1/4 cup water
* 3 Tbsp butter
* 1 large egg

Filling
*3 Tbsp butter
*1 Tbsp ground cinnamon
*1/4 cup sugar or packed light or dark brown sugar

Icing
* 2oz cream cheese, softened
* 7 Tbsp butter, softened
* 1/2 tsp vanilla
* 2 Tbsp milk
* 1 1/2 cups powdered sugar
* 1/4 tsp salt



Directions:

- Make the dough. Whisk the flour, sugar, salt and yeast together in a large bowl. Set aside.

- Combine the milk, water and better in a heatproof bowl, Microwave or use the stove and heat until the better is melted and the mixture is warm to touch. Pour into the dry ingerdients, add the egg, and stir until it forms a soft dough or use your mixer. (I used my bread machine to make the dough)

- On a lightly floured surface using floured handsm knead the dough for 3 minutes. Place in a lightly greased bowl. Cover loosely, and let rest for about 10 minutes.

- Fill the rolls. After 10 minutesm roll the dough out in a 14x8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar. Sprinkle it all over the dough. Roll up the dough tightly. Cut into 10-12 even rolls and arrange in a lightly greaced 9 inch round cake pan or pie dish

- Rise: Tightly cover the rolls with aluminum foil or plastic wrap and allow to rise in a warm, draft free environment for 60-90 minutes.

- Bake: After the rolls have doubled in size, preheat the oven to 375 degrees. Bake for 25-28 minutes until lightly brown. If you notice the tops are getting too brown too quickly, loosely cover the rolls with aluminum foil and continue baking.

- Make icing: Beat together the cream cheese and butter with an electric mixer in a large bowl until creamy. Mix in the vanilla and milk, then gradually mix in the powdered sugar and salt until smooth and fluffy

- Cover leftover frosted or unfrosted rolls tightly and store for up to 3 days at room temperature or up to 5 days in the refrigerator.