Razzleberry Pie

Your favorite standard pie crust.

***Makes enough for 5 pies!

Filling:
4 3/4 c. water
3 1/3 c. sugar
1 large (6 oz.) package raspberry jello
1 1/3 c. cornstarch

Combine in large saucepan.  Stir constantly and bring to a boil.  Boil until it is clear and thick.
Fold in:
1 lb. frozen raspberries
1 lb. frozen blackberries
1 lb. frozen blueberries

You just need 3-4 lbs of a variety of berries!

Pour into pie crusts, top with crust.  Can freeze for later, or cook immediately.

Brush top crust with a little milk and sprinkle with sugar.

Bake at 375 degrees 45-60 minutes if not frozen; 60-75 minutes if frozen.  

From Lisa Clawson

Favorite Pie Crust

2 1/2 c. flour
1 tsp. salt
1 c. shortening
1 egg
1/4 c. cold water
1 Tbs. vinegar

Sift flour and salt into large bowl.  Cut in the shortening, using a pastry cutter, until you have coarse crumbs.  Do not over mix.

In a separate bowl, beat the egg and add the water and vinegar.

Slowly add the liquid to the flour mixture while "fluffing" with a fork until all the dry ingredients are moistened and starting to clump together.  Gently shape into a ball.  Store covered in the fridge if not using immediately.  You can also freeze to use later.

From Eva Barker

Zuppa Toscana Soup

1 lb. sausage
1 lb. bacon, cut into 1 inch pieces
1 c. minced onion
2 tsp. minced garlic
7 c. chicken broth
1 tsp. sugar
3-4 russet potatoes sliced into thin half-rounds (leave skins on)
2 c. half and half
3 c. chopped kale


Brown sausage, bacon, and onion.  Add minced garlic the last minute.  Pour in broth and sugar, bring to a boil.  Add potatoes and cook until tender, this will only take a minute or two.  Add half and half.  Warm through.  Add kale.  Warm for a minute then serve.

Green Bean Casserole

Fresh green beans (not canned)
4 Tbs. butter
1/4 c. flour
1 tsp. minced garlic
1/4 tsp. black pepper
1 tsp. salt
1 c. chicken broth
1 c. cream

french onions
parmesan cheese

Melt butter in skillet.  Add garlic, saute 1 minute.
Mix in flour to make a roux.
Add chicken broth, while whisking constantly.  Cook for 1-2 minutes until thickened.
Reduce heat and add cream.  Continue cooking 3-5 minutes until thickened.
Add salt/pepper.

Layer green beans in a casserole dish.  Pour sauce over green beans.  Top with french onions and parmesan cheese.

Bake 375 degrees until bubbly and green beans are tender, 30-45 minutes.
Broil the last few minutes for a crispy topping.

Creamy Basil Parmesan Italian Soup

2 c. chicken breasts, cut into bite sized pieces 

2 c. uncooked small noodles (shells or ditalini)

4 Tbs. butter

1 small onion, chopped

1 c. carrots, chopped

1 c. celery, chopped

1 red bell pepper, chopped

4 garlic cloves, minced

1/3 c. flour

5 c. chicken broth

1 (14.5oz) can diced tomatoes

1 (14.5oz) can diced tomatoes with chilis (*see note) 

1 tsp. sugar

1/2 tsp. oregano

1/2 tsp. cumin

1/2 tsp. salt

1/4 tsp. black pepper

1/4 c. loosely packed fresh basil, chopped 
(fresh is great, but you can use a heaping Tbs. of dried basil if needed)

2 c. half and half

1 c. grated parmesan cheese 

1. Cook pasta in salted water until al dente. Drain and set aside.
2. Meanwhile, heat 2 Tbs. butter in a large Dutch oven/soup pot over medium high heat. Add chicken and cook until almost cooked through.
3. Add remaining 2 Tbs. butter to pot with the chicken. Add onions, carrots, celery, red pepper, and garlic and cook, while stirring, for 3 minutes.
4. Sprinkle in flour and cook, while stirring, for 2 minutes (it will be thick). Gradually stir in chicken stock followed by tomatoes, sugar, and all remaining herbs and spices. Bring to a boil and reduce to a gentle simmer for 15 minutes or until vegetables are tender and chicken is completely cooked through.
5. Stir in Parmesan cheese until smooth followed by half and half. Stir in pasta. 

   
   

   *note: the tomatoes with chilis will add a little heat to your soup. If you don't like any heat, add 2 cans plain diced tomatoes.  If you really like some heat, add 2 cans of the diced tomatoes with chilies!  My family likes it best with one can of each.

   
   

   {adapted from carlsbadcravings.com}

Apricot Syrup

*you can use this method to make ANY kind of syrup!

Apricots (or other fruit)
classic jelly pectin
sugar
lemon juice (only if using apricots or peaches)

Blanch the apricots to remove the skins:

Drop the apricot in boiling water for 1-2 minutes, remove from boiling water and place directly into ice cold water.  The skins should come off easily!

Puree the fruit in a blender.

Follow the directions on the classic jelly pectin, except add TWICE the amount of fruit.  You may also need to add more sugar, to taste and/or decrease the lemon juice to taste.

Grilled Huli Huli Chicken (or Pork)

Marinade:
1 c. brown sugar
3/4 c. ketchup
3/4 c. soy sauce
1/3 c. chicken broth
1 tsp. ground ginger
1 1/2 tsp. minced garlic

Meat:
Chicken breast tenderloins, drumsticks, or thighs.
Pork Chops
or use as a marinade when making kabobs!

Mix the marinade ingredients.  Reserve 1 c. for basting.
Pour remaining marinade over meat and refrigerate for at least 8 hours, or overnight.

Grill meat; baste occasionally with reserved marinade during the last 5 minutes

Vanilla Almond Granola

5 c. old fashioned rolled oats
1 1/2 c. sliced almonds
1 tsp. cinnamon
1/4 tsp. salt
1 c. pure maple syrup 
1/2 c. melted coconut oil
1/2 tsp. almond extract
2 Tbs. vanilla extract (yes, 2 Tbs)

Preheat oven to 300 degrees.  Line a large baking sheet with parchment paper.

Toss the oats, almonds, cinnamon, and salt in a large bowl.  Set aside.  In a medium bowl, whisk the maple syrup and melted coconut oil together until combined.  Whisk in the almond and vanilla extracts.  Pour over the oats and toss to coat.

Spread onto the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes. Allow granola to cool completely- the air will help the granola obtain a crunchy texture.

Store in an airtight container at room temperature for up to 3 weeks.

You can add in other things after you make this basic recipe.  I loves crasins and white chocolate chips!
{from Sally's Baking Addiction}

Creamy Sausage Tortellini Soup

1 lb sausage
1 medium onion, chopped
1 tsp. minced garlic
1/2 c. chopped carrots
1/4 c. chopped celery
4 c. beef broth
1 Tbs. Italian seasoning
1/2 tsp. salt
1/4 c. cornstarch
2- 12 oz cans evaporated milk (can substitute half and half)
12 oz cheese tortellini
3 c. chopped spinach

Pour the beef broth into a saucepan and bring to a boil.  Add the carrots and celery and cook until the veggies are tender.

Cook the tortellini according to the package directions.

In a large pot, brown the sausage and onion (use 1 tsp. of olive oil if needed).  Add the garlic and cook another minute or two.

Add the beef broth and veggies to the sausage and onions.  Add the Italian seasoning and salt.

Dissolve the cornstarch in the evaporated milk (or half and half) then add to the soup.  Simmer until the soup has thickened slightly.

When the tortellini is done cooking, add it to the soup.  Heat through.  (If the soup is too thick add milk or beef broth 1/4 c. at a time until you reach the desired consistency.)

Add the spinach and cook just until the spinach is wilted (this only takes about a minute.)

Enjoy!

[adapted from cafedelites.com]

Easy Tortilla Soup

(Everything available at Costco.  If you don't live near a Costco, like me, you can use other brands.  It may change the flavor some, but it will still be yummy!  I'm working on getting more exact measurements.)

This makes LOTS,

1 container Jack's Special Salsa
1 container Mango salsa
2 cartons chicken broth
3 c. cooked, shredded chicken (can use 3 cans of canned chicken)
2 cans black beans (drained)
1 package frozen corn

Combine all ingredients and simmer for a couple hours.  (Crock pot on low 4 hours.)

Serve with sour cream, tortilla strips or chips, cheese, avocado.

{adapted from Challae Layton}

Tomato Tortellini Soup

1 tsp. olive oil
1 red bell pepper, diced
2 tsp. minced garlic
1 1/2 c. chicken broth
2 cans (10.75oz) tomato soup
1 Tbs. Italian seasoning
1 tsp. onion powder
salt & pepper to taste
2 1/2 c. half & half + 1 Tbs cornstarch
1 lb cheese filled tortellini (cook according to package)
1/3 c. parmesan cheese

Heat oil in a large pot over medium-high heat.  Add peppers and saute about 3 minutes.  Add the garlic and saute for another 2 minutes.

Add chicken broth and tomato soup.  Add Italian seasoning, onion powder, and salt and pepper.  Bring to a gentle boil.

Dissolve the cornstarch into the half & half.  Add to the soup.  Heat the soup through and allow to thicken slightly.

Reduce heat and add the cooked tortellini.  Stir in the parmesan cheese until melted.

Serve with additional cheese if desired.

[adapted from lecremedelacrumb.com]