Blackberry Chocolate Pie

• Ingredients:
• 1 (15 ounce) package pastry for a 9 inch double crust pie
• Or Beka's Grandma's Pie Recipe
• 2 cups of flour
• level t salt
• cup of crisco
• 1/3 cup of water
• mix with fingers the flour, salt and crisco until it turns into pea sized, or corn meal
• add water and mix it in with a fork just until it sticks
• make a ball out it (makes 2 crusts)
• 3/4 cup white sugar
• 1/3 cup all-purpose flour
• 3/4 teaspoon ground cinnamon
• 4 cups blackberries
• 3/4 cup semisweet chocolate chips
• 1/2 tablespoon lemon juice
• 
  

Preheat oven to 425 degrees F (220 degrees C). Place one of the pie crusts into the bottom of a 9 inch pie plate.

In a bowl, mix the sugar, flour, and cinnamon. Gently stir in the blackberries and chocolate chips. Sprinkle with lemon juice. Transfer to the pie crust in the pie plate. Place remaining pie crust over the top, and secure to the bottom crust by pressing with a fork, or fluting with your fingers.

Bake 35 minutes in the preheated oven, until top is golden brown. Cool slightly before slicing.

Spicy Salsa

this is loose - I really do change it all the time depending upon what I have on hand from the garden

10 cups roughly chopped tomatoes (and sometimes I add a can or two of chopped tomatoes - depending on how many peppers and onions I have)

5 cups chopped and seeded green bell peppers

5 cups chopped onions (I generally use yellow, but have been know to use all kinds)

2 1/2 cups hot peppers, chopped, seeded (a mix of of jalepenos and green chilis)

1 1/4 cups cider vinegar (this is the part that is essential for canning & not if you are eating this fresh)

6  garlic cloves, minced (use less if you don't love garlic like I do)

2 tablespoons cilantro, minced

3 teaspoons salt

1 (6 ounce) can tomato paste

STEP ONE: combine all ingredients in a large pot (stock pot)
STEP TWO: simmer to desired thickness
STEP THREE: (only have to do if you have people who don't like chunks) puree in a food processor
STEP FOUR: laddle into hot jars leaving 1/4 inch head space
STEP FIVE: process for 15 minutes in a water bath

Mint Syrup

Mint Syrup

2 ounces freshly picked mint leaves
Juice of 1 lemon or 1 tsp of corn syrup per jar (to prevent crystallization)
1 ¼ cups granulated sugar
1 tsp salt

Directions

Check the mint leaves for any insects, then tear the leaves into shreds. Put the lemon juice into a large bowl. Add the mint and pound with the end of a wooden rolling pin. Add the sugar and salt and continue to crush the mint leaves to release their menthol essence. Leave to macerate for 8 to 10 hours or overnight.

Pour 2 ½ cups of boiling water over the macerated mint mixture and let stand for a further 12 hours.

Strain syrup through a very fine sieve or cheesecloth into a saucepan. Gently bring to a simmer and simmer for a couple of minutes. Pour into warm, sterilized bottles and process in a boiling water canner for 10 minutes. The syrup will keep for about 9 months unopened. Once a jar is opened, then store in the refrigerator. 


Or another one that Peggy and I actually did:
We picked all the leaves we could off her plants
Then we boiled the leaves in about 6 cups of water
Strained off the leaves
Added 6 cups of sugar
Brought to syrup stage heat
and canned them in a water bath!  Voila!  Aren't they cute!

Glazed Lemon Cookies

Seriously the best lemon cookies I have ever had. I ate half the batch all by myself the first time I made them.









Glazed Lemon Cookies
From Two Peas and Their Pod

2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
2 tablespoons lemon zest
1 cup unsalted butter, at room temperature
1 egg
1 teaspoon vanilla extract

For the glaze:
1 cup powdered sugar
4-5 teaspoons fresh lemon juice

1. Preheat the oven to 35o degrees F. Line two baking sheet with parchment paper or a silicone baking mat. Set aside.
2. Combine flour, baking powder, and salt in a small bowl. Whisk and set aside.
3. In a small bowl, add granulated sugar and lemon zest. Rub the sugar and lemon zest together with your fingers, until fragrant.
4. Beat butter and sugar/lemon mixture together until light and fluffy. Beat in egg and vanilla extract. Mix until smooth.
5. Slowly beat in flour mixture on low speed until blended. Drop dough by tablespoon onto prepared baking sheets, spacing 2 inches apart. Gently flatten dough with the palm of your hand. 6. Bake for 12-14 minutes or until cookies are just set and slightly golden brown. Cool cookies on baking sheet for 2 minutes and transfer to cooking racks. Cool completely.
7. In a medium bowl, whisk together powdered sugar and lemon juice. Dip each cookie top into the lemon glaze. Let cookies sit until icing has set.

Makes about 3 dozen cookies

Roasted Asparagus

This is my number one favorite way to have asparagus. My kids love it and I love that it is sooooo easy, and so delicious – not to mention healthy!

Asparagus
Olive Oil
Sea Salt

Heat oven to 400 degrees. Wash and break ends off of asparagus. Peel stems, if desired. Put about two tablespoons of oil in the bottom of a metal pan (9x13 metal pan, rimmed cookie sheet, or roasting pan are all fine). Toss asparagus in the oil until well coated, adding more oil if needed. Spread asparagus into a single layer and salt. Roast for 6-8 minutes, until crisp-tender (or until a fork goes through the stem easily, but without the asparagus being mushy).

Minestrone Soup

This is my comfort food. I love this soup and while it looks like a lot of work, it isn't - most of the time is soup simmering. I love that you get so many yummy vegetables and can feel so healthy!


2 lbs. boneless chuck, cut into small pieces, or stew meat
Salt
1 - 14.5 ounce can of chopped tomatoes, undrained
1 medium onion, chopped
2 stalks celery, cut into ½ inch pieces
1 clove garlic, minced
2 T parsley flakes
½ t oregano
1/8 t pepper
2 cups zucchini, sliced
2 cups green beans, chopped
1 cup carrots, sliced
1 can V8 juice
1 cup small elbow noodles
1-2 cups cabbage, chopped
2 t beef base or beef bouillon
Parmesan cheese

Bring 12 cups of water to a boil in a large pot. Add beef and 1 T salt. Lower heat and simmer for one hour. Skim off fat and discard. Add another 1 T salt, tomatoes, onion, celery, garlic, parsley, oregano, and pepper. Simmer 20 minutes, stirring occasionally. Add the zucchini, green beans, carrots, V8, and noodles. Simmer for about 25 minutes. Suring last 5 minutes of cooking, add cabbage and beef base or bouillon (to taste). Sprinkle with Parmesan Cheese to serve.

Christmas Flank Steak

Option 1 (Adapted from the Heritage Cookbook):
1 ½ lbs. flank steak
¾ cup vegetable oil
¼ cup soy sauce
3 T honey
2 T vinegar
1 t powdered garlic
½ t powdered ginger
6 green onions, finely chopped

Tenderize flank steak by stabbing thoroughly with forks on both sides. Place steak in 9x13 glass pan. Mix all other ingredients together and pour over steak. Cover and marinate in refrigerator for 2-12 hours (Can leave it overnight). Remove steak from marinade and broil 8 minutes per side, or until desired doneness.

Option 2:
1 flank steak
Olive oil
Mesquite Steak Seasoning or Montreal Steak Seasoning or just salt and pepper

Tenderize both sides of steaks by stabbing with forks. Rub oil on both sides of steak. Sprinkle moderately with either of the seasonings or liberally with salt and pepper. Broil until desired doneness.

Garlic Mashed Potatoes

I thought it was time to put some Thanksgiving recipes up.  Here is my tried and true garlic mashed potatoes that you ask me to make every year.  I do have a couple of things I throw in them at home (when not trying to please a broad variety of tastes).  The essential ingredients are in bold.
Yield: 10 Servings

Ingredients:
5 lbs Yukon Gold potatoes (about 9 large) peeled
2 T butter, softened
2 cups shredded cheese of your choice (I don't do this for Thanksgiving, I just add 1 cup cheap grated parmesan cheese) - but it is seriously yummy with cheddar
6 ounces of cream cheese - I use reduced fat
4 T of garlic (about 8 cloves, crushed and salted, or use the stuff from Costco)
Up to 1 1/4 cup milk (food storage baby -use the powdered stuff if you don't use whole milk)
2-3 strips of bacon crumbled up (another add on)
green onions sliced thin (another add on)
Salt and pepper to taste and add more butter to get the desired flavor and texture
Sometimes I add more garlic salt as well.

STEP ONE: peel potatoes & cut into chunks - smaller cook faster
STEP TWO: cover with water in a large pot and bring to a boil (unless you have Aunt Alice's pressure cooker), then let sit for 20 minutes or until tender - ok, it's usually much longer, but the original recipe says 20 minutes - maybe they have Aunt Alice's pressure cooker!
STEP THREE: Drain
STEP FOUR: If your pot is an old beater like mine, then leave the potatoes in it for this next part - if not - In a large mixing bowl, use beaters to mash potatoes and add butter,  cream cheese, milk and garlic, and anything else you decide to add.

To Freeze and Serve Later:
Cool and freeze in 2 cup portions in sandwich freezer bags or freezer containers - good for up to 2 months.
Thaw in either fridge or defrost in microwave.  Obviously heat them up, because that would be gross!

Chicken & Sweet Potato Pot Pies

Best Halloween Dinner ever.  To make this festive, shape the pie top to look like a jackolantern!

Ingredients
2 Tbsp olive oil
1 Lb sweet potatoes (about 3-4) cut into  1/2 inch pieces
1 large onion, chopped
salt and pepper
1/4 cup all purpose flour
2 cups chicken stock
1 small rotisserie chicken, meat shredded
1/4 cup dried parsley or 1 cup fresh flat-leaf parsley, chopped
1/8 tsp freshly grated or ground nutmeg
2 sheets frozen puff pastry, thawed
1 egg, beaten (optional - I don't do this part)

STEP ONE: shred chicken
STEP TWO: chop onion and sweet potatoes
STEP THREE: heat oven to 375. Pam 6 ramekins or small pie tins (3 1/2 inch round)
STEP FOUR: Heat oil in a large skillet (one that has a lid).  Cook onions and sweet potatoes - could also add celery if you want - until tender, 10 to 12 minutes.
STEP FIVE: Stir in the flour and cook for 1 minute
STEP SIX: Gradually stir in chicken stock and bring to a boil
STEP SEVEN: Add the chicken, nutmeg, and parsley
STEP EIGHT: Cut out circles out of the puff pastry that cover the top of the pie
STEP NINE: brush with beaten egg (I usually omit this step)
STEP TEN: cook until puffed and golden brown, 20 - 25 minutes