Quote Friday

I don't know if I could ever completely describe to you how important you are to me. Sometimes you feel like a gift that was given to my days to make sure that they would always have an abundance of happiness in them. More than once I have felt that what I lack in life, I make up for by having a family and a treasure chest of memories that I wouldn't trade for anything. Anytime. Anywhere.

Latest round up of quotes

Here is my latest round up of my favorite quotes!

Enjoy!

Mixed Berry Crumb Pie

I've done it!

I've made the BEST berry pie ever and nailed the crumb crust as well!

And I'm going to tell you all how to do it too!

You will need: 

Crust:

1 recipe for Pate Brisee

1/4 cup heavy cream ( to glaze pie edges)

Filling:

1 cup sugar

1/2 cup all purpose flour

1/2 tsp cinnamon

1 cup blackberries

1 cup raspberries

1 cup blueberries

1 cup hulled and quartered strawberries

(*optional* )

you can also just buy this bag of fruit and save time*

Cinnamon Sugar Crumb Topping:

1/2 cup all purpose flour

1/3 cup firmly packed dark brown sugar

1 tsp ground cinnamon

1/4 tsp salt

5 Tbsp unsalted butter, cold and cut into 1/4 inch cubes

Directions:

Preheat the oven to 425 F.

Line a baking sheet with parchment paper and set aside.

To prepare the pie shell, on a clean, lightly floured surface, roll out half the dough with a rolling pin until it forms a 10 inch circle.

Wrap the remaining dough in plastic wrap and reserve in refrigerator for future use (up to 5 days) or freeze it.

Place the rolled out dough into the pie pan and crimp the edges. Brush the edges with heavy cream to get a nice golden brown finish.

Set it aside while you make the filling.

In a small bowl, whisk together the sugar, flour, and cinnamon. Wash and dry all of the berries thoroughly. Place berries in large bowl and sprinkle them with sugar mixture, making sure they are all coated.

Place berries evenly along the bottom of the pie crust.

Now make the crumb topping.  

In a large bowl, mix together the flour, brown sugar, cinnamon, and salt. Using a pastry blender or food processor, incorporate the butter by cutting it into the flour until the butter forms smalls, pea sized pieces.

 Sprinkle the crumb toppings over the berry filling, covering it completely.

To bake, place the pie plate on a lined baking sheet and bake for 15 minutes. Reduce heat to 375 F and continue baking for 40 minutes or until crust is golden brown and juices are bubbling.

Transfer to a wire cooling rack and allow pie to cool for 1 1/2 hours before serving. 

This is best served at room temperature. 

It will keep at room temperature overnight.

You can store it in the refrigerator for up to 4 days.

To warm it, place in 350 F oven for 10 minutes.

Recipe Source: Perfect Pies and More by Michele Stuart

Secret Ingredient Chocolate Chip Cookies

Secret Ingredient Chocolate Chip Cookies

I make chocolate chip cookies ALL.THE.TIME. but I just haven't found that PERFECT recipe that makes a soft, chewy one that is beautiful looking as well. One of my friends recently asked me which chocolate chip cookie recipe I could recommend and I knew that I would tell her about the amazing Malted Chocolate Chip Cookies, but she was looking for a pretty cookie. I knew that although those cookies were TO DIE FOR in taste, they were super flat and not too appealing to look at. So I hunted down to find the perfect chocolate chip cookie recipe and I have found it!

The secret ingredient is cream cheese and I wasn't sure if I was going to like the cookies or not because I am NOT a cream cheese fa, BUT you don't even taste it.

Here the amazing recipe:

You will need:

2 1/4 cup all purpose flour

1 tsp baking soda

1 tsp salt

3/4 cup (1 1/2 sticks) unsalted butter, room temp.

1/4 cup cream cheese, room temp.

1/2 cup sugar

1 cup packed light brown sugar

1 1/4 tsp vanilla extract

2 large eggs

2 cups semi-sweet chocolate chips

To Make:

In a bowl add the dry ingredients, which are flour, salt, and baking soda.

Then get out your mixer and add butter, cream cheese, sugar, light brown sugar, and vanilla for 2 minutes. Add each egg one at a time and continue to mix.  Then add the dry mixture and after that is well incorporated, then add in the chocolate chips and mix by hand.

Cover the whole bowl with plastic wrap and place in refrigerator for a 2 hours up to 3 days. 

To bake preheat oven to 375 F and line baking sheet with cooking spray, parchment paper, or a nonstick mat.

Add 2-3 Tbsp dough and space them a few inches apart.

Bake for 9-11  minutes and cool on a wire rack.

Recipe Source: http://www.justataste.com/2013/09/secret-ingredient-best-chocolate-chip-cookies-recipe/

Quote Friday

I can barely begin to tell you of all my wishes for you. 

There are so many of them,

and I want them all to come true.

I want you to use your heart as a compass as you grow and 

find your way in the world,

but I want you to always have an appreciation

for the direction of home.

I want you to be self-reliant, 

self-motivated,

and self-sufficient,

but also to know that you will never be alone.

Best Corn

Best Corn

I found this highly rated recipe while searching on All Recipes and knew right away that I had to try it. I love corn dishes, casseroles, soups, chowders, etc. 

This recipe was unlike any other recipes, it was really easy and super tasty. 

It's safe to say that I ate WAY TOO MUCH of this and then didn't feel too great afterward. So, take my advice and make it....but don't overdo it!

*Tip* You can also halve this recipe. 

You will need:

2 (10 oz) packages frozen corn kernels, thawed

1 cup heavy cream

1 tsp salt

2 Tbsp granulated sugar

¼ tsp freshly ground pepper

2 Tbsp butter

1 cup whole milk

2 Tbsp flour

1/4 cup freshly grated parmesan cheese

To Make:

In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter.  Whisk together the milk and flour, and stir into the corn mixture.  Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat,  and stir in the Parmesan cheese until melted.  Serve hot. Recipe Source: All Recipes.com

Quote Friday

Things don't go wrong and break your heart so you can become bitter and give up.

They happen to break you down and build you up so you can be all that you were intended to be.

Chiles Rellenos Casserole

Chiles Rellenos Casserole

This recipe was so different from what I usually make, but I really enjoyed the flavor of the chiles mixed with green onions and tomatoes. 

You can also add shredded rotisserie chicken to add some protein and a side dish of Mexican rice!

What you need:

1 large (7 oz) and 1 small (4 oz) can whole green chiles, drained and seeded, and cut lengthwise into quarters

3 cups grated cheddar cheese

2 tomatoes, seeded, sliced, and drained

8 green onions, including some tender green tops, sliced

2 large eggs

2 cups milk

½ cup flour

½ tsp salt

To Make:

Preheat oven to 350 F. 

Arrange chiles in a 7 ½ x 11 ¾ inch glass baking dish lightly coated with cooking spray and oil. 

Layer with half the cheese and in another layer, place tomato slices and onions.

In a medium bowl, beat eggs, milk, flour, and salt. 

Pour batter over chile mixture. 

Top with remaining cheese.

Bake, uncovered, until puffed and set, about 40 minutes. 

Let stand 10 minutes before serving.

Recipe Source: The big book of casseroles by mayana vollstedt

Root Beer Pulled Pork

Root Beer Pulled Pork Sandwiches

This is a wonderful crock pot recipe, but warning: it cooks in the crock pot for 10-11 hours, so some planning is required when you make it. I was up early one morning so I got mine in my crock pot at 7:00am and it was done by around 5:00pm.

Perfect recipe for a mom on the go!

There is also a low carb option, by skipping the bun and using lettuce cups. (photo below)

You will need:

1 (5-6 pound) bone in pork shoulder butt roast

1 (1 oz) envelope dried onion soup mix

Salt and pepper

1 (12 oz) can root beer (Mug)

2 cups barbeque sauce, divided

10 hamburger buns

To Make:

Trim the pork roast of excess fat. 

Place on a work surface and sprinkle with the onion soup mix. 

Use hands to rub in onto meat well. Sprinkle generously with salt and pepper. Place the seasoned roast in your slow cooker.

In a medium bowl, whisk together the root beer and ½ cup of the barbeque sauce. Pour over the roast in the slow cooker.

Cook and cover on low for 10-11 hours. 

Remove the roast to a cutting board and let cool a few minutes. 

Use 2 forks to shred the pork, cutting around and disgarding all but ¾ cup of the juices. Disgard any fat pieces. 

Place all of the pulled pork back into the slow cooker along with the reserved juices. 

Add remaining 1 ½ cups barbeque sauce. 

Stir to combine and put lid back on.

 Cook on high heat 15-20 minutes. 

Meanwhile, preheat the oven to 200 F.

Split the buns and place cut side up on a baking sheet. 

Warm in the oven until ready to serve. 

Scoop pulled pork onto warmed buns and serve immediately.

Low carb option too: skip the bun and place them in lettuce cups.

Source: Recipe girl by lori lange

Quote Friday

If we don't change, we don't grow.

If we don't grow, we are not really living.

Sliders

Sliders

I saw the Pioneer Woman make these on her show and I knew that they had to go on the menu quick!

They were perfect and delicious, but more importantly the kids loved them because of their miniature size.

Ingredients

2 pounds ground beef

4 tablespoons heavy whipping cream

6 dashes Worcestershire sauce (less if you prefer)

1 teaspoon kosher salt

Freshly ground black pepper

8 whole dinner (or slider) rolls, split

Directions

Preheat the grill to medium heat.

Mix the ground beef, heavy cream, Worcestershire and the salt and some pepper in a bowl. Use your hands to thoroughly mix the ingredients. Form 1/4 cup of the meat mixture into patties, making 16 patties total. Make an indentation with your thumb to keep the patties from plumping too much when they cook.

Grill the sliders until just cooked through, 2 to 3 minutes per side. Remove from the grill and pile on a platter.

Toast the halved buns on the grill. Place the sliders between the buns and serve immediately.

Recipe Source: Pioneer Woman