Saturday, November 20, 2010

Tripple Berry Pie


* 1 cup fresh strawberries, halved
* 1/2 cup white sugar
* 3 tablespoons cornstarch
* 2 cups raspberries
* 1 1/2 cups fresh blueberries
* 1 recipe pastry for a 9 inch double crust pie


1. In a large mixing bowl, stir together sugar and cornstarch. Add strawberries, raspberries, and blueberries; gently toss until berries are coated. When using frozen fruit allow fruit mixture to stand for 15 to 30 minutes, or until fruit is partially thawed.
2. Line a 9 inch pie plate with half of the pastry. Stir berry mixture, and transfer to the crust lined pie plate. Top with second crust, and seal and crimp the edge. To prevent overbrowning, cover the edge of the pie with foil.
3. Bake at 375 degrees F (190 degrees C) for 25 minutes when using fresh fruit, 50 minutes for frozen fruit. Remove foil. Bake for an additional 20 to 30 minutes, or until the top is golden. Cool on a wire rack.

Sunday, November 7, 2010

My Moms Cream Cheese Pumpkin Pie/ Original...and SUGAR FREE version

Yep with a diabetic kiddo, on board, we watch our sugar content and try to up the Fiber...but the biggest thing for a type one diabetic (which is VASTLY different than a type 1 diabetic) is CARBS.
So we watch the fatty carbs for Gavin, while I struggle with Sugar, and Yeast...and most processed stuff. Lupus can also cause Irritable Bowl Syndrome...on top of the lovely amount of steroids I have had to take throughout the last ten years .. it bumps up my intolerance for sugar, AKA Insulin resistance.

Soo I end up making A "Original Version"...for the other Nine peps in our fam..but also do a Sugar Free, version for me and my Gav.

Even with the bread we make, I buy a special flour that gives a whopping 5 grams protein per 1/4 cup....

Original Pumpkin Pie
(makes Two Pies

* 2 eggs
* 2 (15 ounce) can pumpkin
* 1/2 teaspoon salt
* 2 teaspoons Pumpkin Pie Spice
* 2 (12 ounce) Sweetened Condensed Milk
* 4 oz (half a block) of Softened Cream Cheese
* 1 -9 inch unbaked pie shell


1. Pre-heat oven to 425 degrees.
2. Combine ingredients.
3. Pour into pie crust.
5. Reduce heat to 350 degrees and bake 45 minutes.
6. Cool and garnish with whipped cream.

Sugar Free Pumpkin Pie
(sometimes for a treat I bake this without crust to be extra healthy)

* 2 eggs
* 2 (15 ounce) can pumpkin
* 3/4 cup Splenda granular/ or Tablespoons Stevia
* 1/2 teaspoon salt
* 2 teaspoons Pumpkin Pie Spice
* 2 (12 ounce) can evaporated milk
* 4 oz (half a block) of Softened Cream Cheese
* 1 -9 inch unbaked pie shell


1. Pre-heat oven to 425 degrees.
2. Combine ingredients.
3. Pour into pie crust.
5. Reduce heat to 350 degrees and bake 45 minutes.
6. Cool and garnish with whipped cream/ blended with vanilla & Splenda

Mini Sausage, Bacon, Cheese, Egg Cups

Sometimes we pleasantly surprise ourselves in the attempt at a new recipe...or just messing around. These are now a HUGE favorite of the short people.


*1 dozen eggs
*1 cup cooked and chopped bacon (I keep extra in freezer)
*1 cup cooked and crumbled sausage (I keep extra in freezer)
*1 cup shredded Monterrey Jack Cheese


Preheat oven to 425

1. Crack and beat eggs with added cold water till frothy
In greased muffin tins, pour 1/4 cup egg mix into each muffin round.
2. Sprinkle each of remaining ingredients per round.
3. Bake 8-10 minutes...
4. Pop out with dinner knife and enjoy~!

Cream Puffs or Eclairs

I remember being a little girl, and my Mom making these for catering jobs, for Weddings, Baptisms, baby showers. I remember the Nirvana of licking the beaters.
These are VERY easy to make, the only hard part so not opening the oven to check on them too soon, or your puffs WILL fall! Make sure they are a little brown and crispy on the tops. Before you put in a new batch, make sure the oven reheats up to 425.

Ingredients for Puffs.

* 1/2 cup butter
* 1 cup water
* 1/4 teaspoon salt
* 1 cup all-purpose flour
* 4 eggs

Custard Filling
(and filling and topping)

* 2 (3.5 ounce) packages instant vanilla pudding mix
* 3 cups heavy cream (Instead of milk, but still follow directions on box)

3 cups whipping cream,blend with sugar and added vanilla till peaks form.

One can Chocolate Frosting, and slivered almonds.


1. Mix together vanilla Cook and Serve pudding mix, cream. Cook as directed. Cover and refrigerate to set.
2. Preheat oven to 425 degrees F (220 degrees C).
3. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
4. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
5. When the shells are cool,cut the tops off with sharp knife, pull out spongy middle of puff and set aside,use a pastry bag to pipe the pudding into the shells.
1/3 way full. Spoon in fluffy whip cream. Spread chocolate frosting on puff top, sprinkle top with almonds, and put top on puff.

Keep chilled in fridge until serving.

Unfilled puffs, freeze really well.

Friday, November 5, 2010

Chicken Enchilada Soup

mmm...EASY AND freezable, great SOUP FOR CHILLY DAYS ! We eat A LOT of soup, I mean at *least* once a week while the weather is cold. This soup is si Yummy,AND I LOVE the noodle like quality the Tortillas give to the soup.


* 1 pound skinless, boneless chicken breast halves
* 1 tablespoon vegetable oil
* 1/2 cup diced onion
* 1 clove garlic, minced
* 1 quart chicken broth
* 1 can whole corn drained
* 1 can black beans drained
* 1 cup enchilada sauce
* 1 teaspoon salt
* 1 teaspoon chili powder
* 1/2 teaspoon ground cumin
* 3 flour Tortilla's cut with Pizza cutter in to strips (like noodles)

Garnish w/ shredded cheese & Sour Cream.


1. In a large pot over medium heat, cook chicken breasts ( I boil 5 pounds since I more than quadruple this recipe and freeze) in oil until well browned on all sides. Remove and set aside.
2. Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.
3. Pour into pot with remaining enchilada sauce, Corn,beans, salt, chili powder and cumin. Bring to a boil.
4. Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.
5. Slice Tortilla's (one on top of the other, with a pizza Cutter.
Add the tortilla strips while soup is still boiling and take off heat, stir and let sit for five minutes before serving.
6.Serve with a sprinkling of cheese, dollop of sour cream...tortilla chips, or quesidillas.

Monday, November 1, 2010

November Dinners

So school started right? ...and silly me, I thought OK..things will get EASY after I adjust...RIGHT? ...uh...WRONG.Gone are the late nights, sleeping in, getting to things when I got to them, running through the sprinkler, working in my yard, letting the kids live in their swim suits*bliss*.
Hello to the 5:15a.m. mornings to get to the gym before the short people wake up, 3 loads of laundry a day (because they wear MORE clothes when it is cold)...3 kids up at 6:30...breakfast for 11, packed lunches, piano schedules, Dance, sports conditioning & Hip Hop, Musical Theater, Therapy, Dr. Appointments, Driving to the the kids school to Volunteer, teach art,or regulate my sons diabetes (AT LEAST) twice a week....Oh and have a warm dinner on the table for a family of Eleven...Shea no Problem.
Sooo here goes the meal planning I need to keep the crazies at bay...
Lunches and Breakfasts are next. (we have a rotating menu on the fridge) EX:so every Monday we eat the same Breakfast and Lunch...hey don't judge...I have to be this regimented or we would eat ketchup.

Dinners for November

I tried to link the recipe's to the ones that are on here..let me know if there is something you see that I don't have up..and I will *try* to get it up for you before 2011. :0)

1. Alfredo Ravioli
2. Chili and Baked Potatoes
3. Lasagna
4.Chicken Enchilada Soup
5.Homemade Pizza
6.Chicken Creole & Rice and Beans
7. Taco Salad & Baked Quesidilla's
8. Thai Peanut Chicken
9. Spaghetti & Meatballs
10. Meatball Sub Sandwich's
11. Dip-Dip Night
12. Ham and Bean Soup
13. Pulled Beef Sandwiches in Aujou
14. Garlic Noodles and Veggies
15. Chicken, Black Bean & Nacho's
16. Steak & Taters
17.Wingers Strips & celery
18. Breakfast For Dinner
19.Fresh or Butternut/ Hubbard Squash soup
20. Beef Taquitoes
21. Grilled Cheese and Homemade Tomato Soup
22. Taco's
23. Oriental Rice Bowls (Veggies and Chicken in Crock-pot)
24.At least ONE take-out or FAST FOOD night (Mercy this is A LOT of Cooking)
26. Turkey Left Overs
27.Turkey Enchilada's
28. Turkey Noodle Soup ( just switch out Turkey for Chicken & add chicken bullion/ or gravy to taste.
29. Turkey Sheppard's Pie
30. Pizza