Shepherd's Pie

In the fall I like to make more 'comfort food' dinners.
Something about the cool crisp air, I want warm and comforting meals to serve my family.
Shepherd's pie is a perfect comfort food along side a fresh green salad and bread.
This is my favorite Shepherds pie recipe!
The recipe has a few steps, but it does not take to long to put together. This recipe makes enough for our family of 4 to have leftovers the night night.
Enjoy!



Shepherd's Pie

What you need:

For Mashed Potatoes:

2 1/2 lbs peeled diced potatoes

3 Tablespoons butter

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic salt

1 Cup milk

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For Beef Mixture:

2 Tablespoons extra virgin olive oil

1 medium onion, finely chopped

1 Tablespoon fresh minced garlic

1 lb ground beef or ground Turkey

1/4 teaspoon salt

1/4 teaspoon pepper

2 Cups green beans

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For Beef Sauce:

3 Tablespoons butter

3 Tablespoons all purpose flour

1/4 teaspoon salt

1/4 teaspoon black pepper

1 Cup chicken broth

_____

Topping:

1 Cup shredded cheddar cheese

How to make:

1. Place peeled and diced potatoes into a large pot of water. Bring to boil and boil for 13-15 minutes or until potatoes are fork tender. Drain and transfer to the bowl of a stand or electric mixer. Mix in butter, salt, pepper and garlic salt. Slowly add milk until nice and creamy. Keep tasting potatoes to see if you need more seasonings. When done to your liking, set aside for a few minutes.

2. Preheat oven to 350 degrees F. Heat oil into a large skillet over medium heat. Saute onions until translucent, about 5 minutes. Add garlic, beef, salt and pepper; cook until browned. Stir in green beans then reduce heat to low.

3. To prepare sauce, melt butter into a medium saucepan over medium heat. Whisk in flour, salt and pepper then slowly add in chicken broth until thick and creamy. Add sauce to meat mixture then transfer to bottom of a 9×13 inch baking dish. Pour mashed potatoes over meat mixture then top with shredded cheese. Bake for 20-25 minutes or until cheese is melted through.

8 servings

Cherry Turnovers

We just celebrated my husbands 32nd Birthday!
His all time favorite dessert is Cherry pie.
So with a little creativity I made these yummy Turnovers instead of the traditional Cherry Pie.
The result was VERY Yummy!
You can also substitute the cherry pie filling for apple or blueberry filling.
The cream cheese crust really gives these turnovers a sweater taste.
We topped ours off with a scoop of vanilla Ice cream, yum.


Cherry Turnovers
Makes about 8 turnovers

FILLING:
-2 to 3 cans of cherry pie filling (Store bought or Homemade)

CREAM CHEESE CRUST:

-1½ cups (7½ ounces) unbleached all-purpose flour
-3 tsp granulated white sugar
-pinch of salt
-1 stick (4 ounces) cold, unsalted butter, cut into ½-inch pieces
-8 ounce package of cold cream cheese, roughly cut into tablespoons

EGG WASH:
-1 large egg yolk
-2 Tbs milk

(whisk together)

TOPPING:
-Cinnamon Sugar mix

TO MAKE:

1. Prepare crust: Place the flour, sugar and salt in the bowl of a food processor and process for 10 seconds to blend. Add the cold butter pieces and process for just a few seconds, until the mixture looks like crumbs. Add the cream cheese and pulse quickly about 25 times (or until a clump of dough has formed). If you do not have a food processor you can use a pastry cutter or large fork. Turn the clump of dough onto waxed paper and knead gently 2 to 3 times to bring dough together. Flatten into a 7-inch square. Wrap with plastic wrap and chill for at least 30 minutes (or up to 2 days).

2. Place the dough on wax paper. Roll into a square that is roughly 15×15. At this point, you can decide if you’d like to make round or square-shaped turnovers. If you make round (half-moon shape) turnovers, you can simply use the top of a 6-inch diameter bowl as your cutter. If you’d rather make square (triangle-shape) turnovers, use a chef’s knife to trim a 15-inch square. Mark 5-inch increments along all sides of the dough & with the ruler as a guide, cut the dough into nine 5-inch squares. Re-roll scraps as necessary.

3. Line two rimmed baking sheets with parchment paper or silicone baking mats.

4. Assemble Turnovers: Place cut-out dough onto prepared baking sheets. Spoon about 1/2 cup of the cherry pie filling onto each half- keeping it on one side and leaving about a ¼-inch border along the edge. Brush edges on the fruit side of the turnover with egg wash (egg & milk whisked together). Carefully fold the other side over the fruit and use a fork to press the edges together and seal them. Move baking sheets to refrigerator and chill for about 20 minutes. Preheat oven to 375°F.

6. Bake Turnovers: Brush the tops of the turnovers with egg wash and sprinkle with cinnamon sugar mixture. Use the tip of a knife to carefully cut three slits in the top of each turnover to allow steam to escape during baking. Bake Turnovers for 25-30 minutes, or until the crust is golden brown. Transfer to a cooling rack to cool completely. Serve warm or at room temperature, with whipped cream or vanilla ice cream.

ENJOY!

Caramel Apple Crisp

Please excuse my lack of posting this last week,
our family took a little Fall Vacation to the Windy City of Chicago.
You can check out what we did on our family blog.

Now on to this delicious apple dessert.
This is a great twist on the traditional Apple Crisp.
Adding the caramel topping gives this dessert an extra Yummy flavor!
I do not remember where I found this recipe, but I have used it many times since.
This is a must make dessert for fall!



Caramel Apple Crisp

-1/2 cup caramel topping (the kind you would put on top of ice cream)
-1/2 teaspoon ground cinnamon
-6 baking apples (I like to use Golden Delicious), peeled, and cup into 1/2 inch slices about 6 cups
-2/3 cup all-purpose flour
-1/2 cup packed brown sugar
-1/2 cup cold butter, cut into small pieces
-2/3 cups quick-cooking oats

1. Heat oven to 375 degrees.

2. In a large bowl, stir together caramel topping and the cinnamon until well mixed. Add peeled and sliced apples; toss until evening coated. Spread in ungreased 8-inch square (2 quart) glass baking dish.

3. In same bowl, mix 2/3 cup flour and the brown sugar. Cut in butter using a pastry blender or fork, until the mixture looks coarse crumbs. Stir in oats. Crumble mixture over apples in baking dish.

4. Bake 45-50 minutes or until apples are tender and topping is golden brown.

5. Top with a scoop of vanilla ice cream or whipped topping, then drizzle extra caramel topping over all.

ENJOY!

Pumpkin Crisp

This is a delicious combination of
slightly spiced Pumpkin,
with a sweet, buttery, and crispy topping!
A warming fall desert that makes a lot.
Great for a treat when company is over,
or you can save the leftovers in the refrigerator to heat up at a later time.
Top with a dollop of cool whip or vanilla ice cream. Yummy!



Pumpkin Crisp

-1 can solid pack pumpkin (29 oz)
-1 cup of firmly packed brown sugar
-1 cup of granulated sugar
-3 eggs
-1 Tablespoon of vanilla
-1 can evaporated milk (12 ounces)
-2 tsp of ground cinnamon
-1 tsp ground allspice
-1 box yellow cake mix
-1/2 cup butter, melted
-3/4- 1 cup chopped pecans (optional)

1. In the bowl of a electric mixer, combine the pumpkin, sugars, eggs, vanilla, evaporated milk and spices, mix well.

2. Pour into a 9 by 13 inch pan. Sprinkle the dry cake mix on top and pat down gently. Drizzle the melted butter evenly on top. Sprinkle with nuts.

3. Bake at 350 degrees for 45- 60 minutes or until lightly brown and the cake is set.

4. Let cool. Serve with a dollop of cool whip, or vanilla ice cream.

Enjoy!

Blueberry Crumb Pie

Blueberry season is here!
I always love to take my two little boys to the local Blueberry patch to help me pick.
If you do not have a U-pick blueberry farm near by, or it is off season. You can find blueberries to be sold quite reasonably at Costco.
Now on to the pie. . .
I have been wanting to make a good blueberry pie, and found this recipe in a old family cookbook.
This pie did not disappoint.
A buttery pie crust filled with fresh blueberries, then topped with a crunchy oat crumb topping. Serve with a scoop of vanilla ice cream and you have got the whole package of blueberry pie goodness.
Enjoy!



Blueberry Crumb Pie

-2/3 cup sugar

-3 Tbsp. cornstarch
-2 Tbsp. lemon juice
-2 Tbsp. of lemon zest
-4-5 cups fresh blueberries
-1 9-inch frozen pie crust, thawed according to package directions. OR one refridgerated Pillsbury pie crust unrolled and put in a pie pan.

Crumb Topping:
-2/3 cup rolled oats
-1/2 cup all-purpose flour
-1/2 cup firmly-packed brown sugar
-1 tsp. ground cinnamon
-6 Tbsp. butter

How to Make:

1. Preheat oven to 375 degrees F.


2. Place sugar, cornstarch, lemon juice and lemon zest in a large bowl. Add blueberries. Toss gently to combine.


3. Pour blueberry mixture into pie crust.


4. In a small bowl, stir together oats, flour, brown sugar and cinnamon. Cut in butter until mixture becomes crumbly. Spread over blueberries in pie.


5. Place blueberry pie on a baking sheet. Bake 40-50 minutes until blueberries are bubbly and pie crust is golden brown.


6. Let blueberry pie cool and rest for at least 4-5 hours if you do not want it runny.
   

Pie Bars

Oh, these are so good!
They don't taste exactly like Pie, but have more of a cake-like texture to them.
You can really change them up, by using different fruit pie fillings. Blueberry, raspberry, apple, cherry, blackberry, lemon, etc. You get the picture!
Also, you have to use the almond extract in the glaze. That is what makes these bars so irresistible!
I just made the Pie Bars for a Church 'Pioneer Picnic' pot-luck dinner.
I had many requests for the recipe.
This is a very original dessert, you won't find many other recipes like it.
You have got to try this recipe!

Pie Bars

-1 3/4 cup sugar
-1 cup butter
-1 tsp. vanilla
-4 eggs
-3 cups flour
-1 1/4 tsp. baking powder
-2, 21 ounce cans of any fruit pie filling OR 2, 18 ounce lemon pie filling

GLAZE:
-1 cup powder sugar
-2 Tbsp milk
-1/2 tsp. almond extract (you have to use Almond Extract)

HOW TO MAKE:
1. Cream sugar, butter, vanilla. Add eggs, flour, baking powder until all mixed together.
2. Grease jelly roll or cookie sheet pan.
3. Spread 2/3 batter in pan.
(This is kind of hard because the dough is sticky. So I spray Pam cooking spray on my hands and spread out the dough with my my greased hands)
4. Spread the pie filling on top of the dough. (I usually will do two different pie fillings, just for the variety)
5. Drop teaspoon full of the leftover batter, Swirl around and spread kind-of flat.

6. Bake at 350 degrees for 35-40 minutes.
7. Cool, then pour glaze on top.

Enjoy!!

Chicken Pot Pie

I found it!
The BEST Chicken Pot Pie Recipe.
I have tried a few recipes for Pot Pie, but this one is a keeper.
This is a recipe from my sweet friend Michelle. I did change it a little bit, and it turned out perfect.

Chicken Pot Pie
adapted from Michelle Y.

-1/3 cup butter
-1/4 cup chopped onion
-2 cups chopped carrots
-1 cup chopped celery
-1/3 cup flour
-1/2 tsp. salt
-1/4 tsp. pepper
-1 can chicken broth (OR 2 cups made Shirley J Chicken Bouillon )
-1 chicken bullion cube (OR 1 tsp of Shirley J Chicken Bouillon)
-2/3 cup milk
-3 cups cooked, cubed chicken (3-4 chicken breasts)
-2 cups frozen green beans
-2 cups frozen corn
-2 refrigerated Pillsbury pie crusts

1. Melt butter, add onion, carrots, and celery. Saute for about 5 minutes.

2. Mix in flour and slowly add broth, bullion, milk, and cook until thick.

2. Add salt and pepper, cooked chicken, and frozen veggies to the mixture, and pour into pie plate lined with one crust.

3. Place the second crust on top, pinch together the edges, slit the top to vent and wrap the edges in foil

4. Bake at 400 until golden brown....about 45-60 minutes.

5. Let sit for 10 -15 minutes before serving.

Enjoy!

Mississippi Mud Pie

This dessert has the power of the three C's,
Creamy
Chocolate
Cold
This is a great pot-luck dessert!
Every time I make it, it is eaten up fast.
Very Yummy!

Mississippi Mud Pie

1st layer Crust:
2 cups graham cracker crumbs
1/2 cup of crushed pecans(optional)
1/4 cup white sugar
1/2 cup butter, softened
OR you can use 2 already made Graham cracker pie crusts (the quicker method)

Thoroughly blend graham cracker crumbs, pecans, 1/4 cup sugar, and butter. Press firmly in bottom of 9x13 inch pan.

2nd Layer:
1/2 of a 12 ounce container frozen whipped topping, thawed
3/4 cup white sugar
8 ounces cream cheese, softened

Blend together the whipped topping, 3/4 cup sugar, and softened cream cheese. Spread mixture on top of crust.

3rd Layer:
1 (3.9 ounce) package instant chocolate pudding mix
1 (3.4 ounce) package instant butterscotch or Vanilla or Chocolate Pudding mix(depending on how you want it to taste)
3 cups milk

Whip together the puddings and milk and spread on top of cream cheese mixture.

4th Layer:
the remaining 1/2 of the whipped topping
shaved chocolate bar

Top with whipped topping and shaved chocolate bar.

Makes about 12 servings

Raspberry Cheesecake

Fresh berries, creamy cheesecake, crisp Graham crust. . .
what more can I say?
This dessert is so So SO good!
A great spring or summer dessert.


Raspberry Cheesecake

-1 Ready Made Graham Cracker Crust (you can use Chocolate Graham or plain Graham)
-6 oz cream cheese softened
-14 oz can sweetened condensed milk
-1 egg
-3 Tablespoons of lemon juice
-1 tsp. vanilla
1 c. of fresh or frozen Raspberries

Make it:
1. Place fresh or frozen raspberries in crust.
2. Beat cream cheese until fluffy, beat in sweetened condensed milk until smooth. Add other ingredients mix until all combined.
3. Poor mix over berries into crust.
4. Bake at 350 degrees for 25 to 30 minutes.
5. After cooled store in refrigerator.
Serve with fresh berries and whipped cream.
*You can alter this recipe many ways to make different types of cheesecakes by adding different toppings or using different berries or omitting the berries.*