Raspberry Crumb Pie

Courtesy of Gingerbread Bagels
http://gingerbreadbagels.com/2011/07/22/raspberry-crumb-pie/

My friend Tabitha brought me over some fresh raspberries from her yard today - so we decided to make jam... We'll, we thought pie sounded yummy, so we made this instead. It was SO GOOD! Definitely will be making this again. Enjoy.

Raspberry Crumb Pie

Crust
(makes two single pie crusts)
4 cups all purpose flour
3 Tablespoons sugar
2 teaspoons kosher salt
1 3/4 cup cold shortening, diced
1/2 cup cold water
1 large egg
1 large egg mixed with 1 Tablespoon water (for the egg wash)

Filling
4 1/2 cups raspberries
1 cup sugar
1/3 cup flour
1/2 cup sour cream
2 large eggs
1/2 teaspoon vanilla extract

Crumb Topping
2 1/2 Tablespoons packed light brown sugar
2 Tablespoons sugar
1/2 teaspoon ground cinnamon
pinch ground nutmeg
1/4 cup unsalted butter, melted
1/2 cup plus 2 1/2 Tablespoons all purpose flour
In a large bowl, mix together the flour, sugar and kosher salt. Put the bowl in the freezer for 5 minutes. It’s important that the ingredients for the pie crust are very cold. Dice the shortening and also place it in the freezer for 5 minutes.
Take the bowl out of the freezer and add in the shortening. Using a fork, cut the shortening into the flour. The mixture should resemble small peas. Mix together 1/2 cup very cold water (I put the water in the freezer) and 1 large cold egg. Add it to the bowl and mix the ingredients together with a fork.
Put the dough onto a floured counter and form it into a large circle. Cover in plastic wrap and refrigerate for at least 2 hours.
Take the dough out of the refrigerator and take off 3/4 of the dough. I always use a little more so it’s easier to roll out. You can reserve the extra dough you don’t use for another pie.
Flour the counter, rolling pin and the dough. Roll it out into a large circle. Then roll the dough onto your rolling pin. Roll the dough over the pie plate (a 9 inch pie plate) and press it into the insides of the pie plate.
Crimp the edges of the pie or if you can just take a fork and crimp the edges.
Place the pie in the refrigerator while you work on the filling. In a bowl of a stand mixer with the paddle attachment, mix together the sugar and flour. Add in the sour cream, eggs and vanilla extract and mix on medium speed until combined.
Take the pie crust out of the refrigerator and put the raspberries on the bottom of the crust. Pour the filling over the raspberries and spread it out.
Now make the crumb topping. Mix together the sugar, brown sugar, ground cinnamon and ground nutmeg. Pour the melted unsalted butter into the bowl and mix everything together.
Add in the flour and mix until the ingredients form a crumble topping.
Crumble the crumb topping over the pie.
Mix together 1 large egg and 1 Tablespoon of water and brush over the edge of the crust. You won’t use all of the egg wash.
Bake the pie at 350 degrees for 1 hour and 10-15 minutes. (the pie is done when the filling is somewhat firm) Let the pie cool for at least 1 hour on a cooling rack before cutting into slices. The filling will set when the pie cools. Then enjoy!

Homemade Granola

Courtesy of Simple Organized Living
http://www.simpleorganizedliving.com/2010/08/04/homemade-granola/

We made this homemade granola this morning, and it was really good. Jack and Bree didn't like the raisins, so I think I'll use craisins next time I make it. We had it with yogurt this morning. It was a nice change from the normal breakfast food. Enjoy!

• INGREDIENTS 
• 4 1/2  c. uncooked oats
• 2 c. chopped nuts (I used one cup each of pecans and almonds)
• 2 c. dried fruit (I used one cup each of raisins and chopped apricots)
• 1/2. c. brown sugar
• 2 T. cinnamon
• 1 T. vanilla
• 1/2 t. salt
• 1  1/2 c. maple syrup (a 12 oz. jar)

• DIRECTIONS
• Mix all ingredients together in a large bowl
• Spread onto 2 large greased baking sheets (mine are 17 x 11 x 1)
• Bake at 325 F. for 45-50 minutes (stirring half way through)

Let it cool completely and store it in airtight containers.
It usually makes 2 1/2 quarts so we store the extras in our freezer. It should stay fresh for several months.

Original content from Simple Organized Living: http://www.simpleorganizedliving.com/2010/08/04/homemade-granola/#ixzz1x9PoCCdE
Under Creative Commons License: Attribution Non-Commercial No Derivatives

White Chicken Enchiladas

Courtesy of Joyful Momma's Kitchen
http://joyful-mommas-kitchen.blogspot.com/2011/09/white-chicken-enchiladas.html

I made these a few nights ago and they were delicious. My family always loves trying new enchilada recipes. Hope you enjoy:

Chicken enchiladas with green chili sour cream sauce

*These are seriously so so good*

10 soft taco shells

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chillies

1.  Preheat oven to 350 degrees.  Grease a 9x13 pan

2. Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.

3. In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  

4. Stir in sour cream and chilies.  Do not bring to boil, you don't want curdled sour cream.

5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Lime Cilantro Rice (Cafe Rio Copycat)

Courtesy of Chef in Training
http://www.chef-in-training.com/2012/03/cafe-rios-lime-cilantro-rice/

I made this last night for a party at my house along with cafe rio chicken and dressing. I thought it turned out super yummy. And, the rice wasn't hard to make at all. I doubled the recipe. Made a lot!

CAFE RIO’S LIME CILANTRO RICE

2 Tb. Butter pepper to taste
1 ¼ cup rice (I used long grain)
juice and zest from 1 large or 2 small limes
2 ¼ cups chicken broth
2 Tbsp. chopped cilantro
¾ tsp. salt
¼ tsp. cumin

In a skillet melt butter with rice.Add liquid, and other ingredients.Bring to a boil, reduce heat, cover and cook for 20 minutes or until rice is done.
Enjoy!

Scotcheroos

Courtesy of The Girl who Ate Everything
http://www.the-girl-who-ate-everything.com/2008/10/scotcheroos.html

Difficulty Level: Easy

Since it's mother's day today, I wanted to post this yummy recipe. Dusty and I made these last night for one of our good friends and they turned out delicious. Here you go:

Scotcheroos
1 cup sugar

1 cup peanut butter

1 cup corn syrup

6 cups Rice Krispies

1 ( 6 oz. ) bag chocolate chips

1 ( 6 oz. ) bag butterscotch chips

In large saucepan, combine sugar and corn syrup. Heat to dissolve sugar and bring to boil; remove from heat. Stir in peanut butter. Add Rice Krispies and mix until well blended. Press into buttered 9X13 inch pan. In small saucepan, melt together chocolate chips and butterscotch chips. Spread combined mixture over top of Rice Krispies mixture. Cool. Cut into 36 bars. More like 16 bars if I am eating them.

Lemonade Layer Cake

Courtesy of Cooking Light
http://www.myrecipes.com/recipe/lemonade-layer-cake-10000000249959/

Yesterday was Jack's birthday. He turned 10 - I feel old! I made him this Lemonade Layer Cake, and he loved it. So, give it a try. Here  you go:

Ingredients

• Cake:
• 1 1/3 cups granulated sugar
• 6 tablespoons butter, softened
• 1 tablespoon grated lemon rind
• 3 tablespoons thawed lemonade concentrate
• 2 teaspoons vanilla extract
• 2 large eggs
• 2 large egg whites
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/4 cups fat-free buttermilk
• Cooking spray
• Frosting:
• 2 tablespoons butter, softened
• 2 teaspoons grated lemon rind
• 2 teaspoons thawed lemonade concentrate
• 1/2 teaspoon vanilla extract
• 8 ounces 1/3-less-fat cream cheese
• 3 1/2 cups powdered sugar

Preparation

Preheat oven to 350°.
To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
To prepare frosting, place 2 tablespoons butter and the next 4 ingredients (2 tablespoons butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour.
Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator.

Cinnamon Roll Cake

Courtesy of Cookin' Up North
http://cookinupnorth.blogspot.com/2011/07/cinnamon-roll-cake.html

Sabrina, Sam and I wanted to make a dessert a few weeks ago - but, it had to be something that didn't take more then an hour. Well, we made this and it was DELICIOUS! Cinnamon rolls usually take so long so this is an alternative to that. So yummy - give it a try.

Cinnamon Roll Cake

Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla


While warm drizzle the glaze over the cake.