Blueberry Pie

I made my first-ever blueberry pie for Christmas.  Man, was it good.  It might be my new favorite pie.  Serve it with vanilla ice cream or don't.  Both are good choices!

Blueberry Pie
1  cup sugar
6 T. cornstarch
1/4 tsp. salt
1/2 tsp. cinnamon
1-2 T. lemon juice
4-5 cups frozen blueberries
2 pastry crusts
1 T butter

Preheat the oven to 425
Prepare a bottom and top crust.  Put the bottom in a pie tin and cut the top with vents (or you can make a lattice top if you prefer.)
Put the washed blueberries in a bowl.
Sprinkle the lemon juice over the berries.   Mix together the sugar, cornstarch, salt, and cinnamon and pour over the blueberries.  Gently mix. together and pour into the prepared bottom crust.  Dot butter over the filling.

Then adjust the top crust over the filling and seal with the bottom crust by crimping and fluting the edges.
Microwave on high for 8 minutes.  Then put the pie on a baking sheet and bake in the preheated oven for 10 minutes or until the crust is light golden brown.

Boston Cream Pie Poke Cake

 This is delicious, moist, and easy!

Boston Cream Pie Poke Cake

1 yellow cake mix plus the oil, water, and eggs called for on the box
2 (3.4 oz. boxes instant vanilla pudding mix
4 cups milk
1 teaspoon vanilla
1 bag chocolate chips
1 1/2 cups heavy cream

Bake the cake in a 9 x 13 pan according to instructions.  Let cool completely.
Poke holes all over the cooled cake using the end of a wooden spoon.
Whisk together the instant pudding, milk and vanilla in a large bowl.  Before the pudding sets, pour it evenly over the cake and down into the poked holes.  Place in the fridge to chill at least an hour.
After an hour, make the ganache:
Put the chocolate chips in a heatproof bowl.  Heat the cream on the stove or in the microwave on low until simmering.  Pour the cream over the chocolate chips and let sit for about 5 minutes, then stir until smooth.  Set aside for about 10 minutes, then pour the chocolate over the cake and smooth with a spatula.  Chill for at least four hours before serving.

Deluxe Chicken Noodle Soup

This soup is absolutely delicious!  I will be making it again and again!

This picture shows half the recipe below. I would definitely make the full recipe.

Chicken Bacon Cheese Noodle Soup

1 onion, chopped

4 carrots, diced

4 stalks celery with leaves, diced

4 Tablespoons bacon grease or olive oil
2 packages dry ranch seasoning mix
4-6 cups cooked chicken, chopped
1 lb spaghetti or other noodles
2 cups sharp cheddar cheese
1 package bacon, cooked and chopped fine
2  -32 oz boxes chicken stock
2 cans cream of chicken soup
2 cups half and half
Salt and pepper to taste

Heat the bacon grease or oil over med. high heat and add the vegetables.  Saute' until softened.  Sprinkle the ranch mixes over the veggies and stir and cook for a minute or so.  Add salt and pepper and stir.  Add the chicken broth and chicken soup all at once. Stir, then add the uncooked spaghetti, bacon and chicken.  Bring to a boil.  Reduce heat, cover and cook on low for about 15 minutes until the noodles are done.  Stir in the cheese and half and half and cook until heated through and well-blended.  About 5 minutes.  Serve hot.

Shrimp Enchiladas

These were yummy!

Shrimp Enchiladas
1 T. extra virgin olive oil
2 cloves garlic, minced
1 onion, diced
1 red bell pepper, chopped
1 jalapeno, seeded and minced
1 lb shrimp, shelled and chopped
Kosher salt
Pepper

Cream Sauce
4 T. butter
4 T. flour
1 1/2 cups milk
1/2 cup sour cream
1 small can diced green chilis
1 tsp cumin
Kosher salt

8 medium flour tortillas
1 1/2 cup shredded Monterey Jack cheese, divided
Freshly chopped cilantro for garnish
Pico de gallo

Preheat oven to 400.  In a large skillet, over medium heat, heat the olive oil and cook the onion and pepper and jalapeno. When softened, add the garlic and cook another minute.  It should take 7- 10 minutes.  Add the shrimp and cook until the shrimp is pink- about 5 minutes.  Season with salt and pepper.
In a medium saucepan, melt the butter over med. heat.  Add the flour and cook for a couple of minutes.  Add the sour cream and milk and cook until thickened.  Add the green chilis, cumin and season well with salt and pepper.  Stir into a nice sauce.
Assemble the enchiladas by spreading a thin layer of the sauce into a prepared 9 x 13 pan.  Spoon about 1/3 cup shrimp mixture into each of the 8 tortillas.  Sprinkle with cheese.  Put a spoonful of sauce in then roll up and place in pan seam-side down.  Repeat with all tortillas.  Spread the sauce over enchiladas then top with remaining cheese.  Bake until the cheese is melted and sauce is bubbly.  It will take about 30 minutes.  Garnish with cilantro and serve with Pico de Gallo.

Slow Cooker French Onion Pork Chops

 This dish is very easy and absolutely delicious. It tastes like French onion soup, but better! Serve it with mashed potatoes or rice and a vegetable.

Slow Cooker French Onion Pork Chops

2 onions, thinly sliced

8 oz. box of mushrooms, sliced (opt.)

2 cups beef broth (or 2 cups water with a large scoop of Beef Better Than Bullion) 

3-6 boneless center-cut loin pork chops

2 cups shredded Swiss cheese

Salt and Pepper

Spray your crockpot and turn it on high to heat.  Put the onions in and add the beef broth.  Season the pork chops well on both sides with the salt and pepper.  Rub it in.  Place the meat on top of the onions.  Cover and turn to low.  Cook for about 3 1/2 hours.  Remove the lid and add the mushrooms and sprinkle about 1/2 cup cheese on each chop.  Cover and cook for about 30 minutes more or until mushrooms are done and cheese is well-melted.