Ozark Mountain Berry Pie
This pie is one of Taste of Home’s 100 most requested recipes. So in honor of National Pie Day, January 23, I made this delicious pie.
- 1 cup sugar
- 1/4 cup cornstarch
- 1/2 teaspoon cinnamon, opt.
- Dash salt
- 1/3 cup water
- 1 cup fresh blueberries
- Pastry for a double-crust pie (9 inches)
- 1 cup halved fresh strawberries
- 1 cup fresh raspberries
- 3/4 cup fresh blackberries
- 1 tablespoon lemon juice
- 2 tablespoons butter, diced
In a large saucepan, combine the sugar, cornstarch, cinnamon, if desired, salt and water until smooth; add the blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside to cool slightly.
Line pie plate with bottom crust; trim pastry even with edge. Gently fold the strawberries, raspberries, blackberries, lemon juice and butter into the blueberry mixture. Pour into pastry; make a lattice crust. Trim, seal and flute edges.
Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees; bake for 45-50 minutes or until the crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.
Makes 8 servings.
This is delicious served warm with vanilla ice cream.
“Sharing the good news is one beggar telling another beggar where to find bread.”
Cake Mix Cookies
These are so easy to whip up at the last minute and are so good! Use any flavor cake mix and any kind of chip in it. Use your imagination. This time I used Triple Chocolate Fudge cake mix and Creme de Menthe baking chips. Yum!! Or try Red Velvet Cake / White Chocolate Chips or Chocolate / Reese’s Pieces. The list goes on and on.
- 1 pkg. cake mix (flavor of your choice)
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 egg
- 6 oz. baking chips (flavor of your choice)
Mix all ingredients together and drop by cookie scoopfuls onto ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes.
Makes 2 dozen cookies.
“Follow Christ, not the crowd.”
When you don’t have onions on hand for a recipe, these are good substitutions.
- 1 small onion is 1/3 cup chopped or 1 teaspoon onion powder or 1 tablespoon dried minced onion
- 1 medium onion is 2/3 cup chopped or 2 teaspoons onion powder or 2 tablespoons dried minced onion
- 1 large onion is 1 cup chopped or 1 tablespoon onion powder or 3 tablespoons dried minced onion
“Jesus is your most rusted Friend.”
Dessert In A Jar
This is just a fun dessert to make and serve. Take it with a casserole to a friend in need.
- 1 1/2 cups milk
- 1 (3.4-oz.) pkg. instant cheesecake pudding mix
- 1 (8-oz.) carton frozen whipped topping, thawed
- 4 large apples, chopped (about 6 cups)
- 4 (2.07-oz. each) Snickers candy bars, cut into 1/2-inch pieces
In large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft set. Fold in whipped topping. Fold in apples and candy bars. Refrigerate. Serve in parfait glasses or put into Mason jars with lids.
Makes 12 servings.
“When you think of all that’s good, give thanks to God.”
Grilled Turkey Burgers
Deliciously healthy burger. Add some light mayo, tomato and lettuce. Sooo good!
- 1 1/4 lbs. 93% lean ground turkey
- 1/2 cup part-skim ricotta cheese
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon vegetable or canola oil
- 4 whole-wheat deli flats or hamburger buns
Break the ground turkey into small pieces in a bowl and add the ricotta, Worcestershire, mustard, salt, and pepper. Using your hands, mix until combined.
Divide the meat into 4 equal portions, then form each into a loose ball and gently flatten into a 1-inch-thick patty.
Heat oil in a large heavy skillet (preferably cast iron or stainless steel with an aluminum core) (I used a large grill pan) over medium heat. Grill the burgers for 7 to 9 minutes on each side. Insert instant-read thermometer into the side of the burger until it registers 160 degrees. (Mine took exactly 7 minutes on each side.)
Remove from grill and serve immediately.
Makes 4 large burgers.
“I will build My church, and the gates of Hades shall not prevail against it.”
Classic Beef Macaroni Soup
This soup is very easy and quick to make. I make a double batch so if there are any leftovers, I can freeze it in individual containers and then take it out and heat it up in the microwave. Delicious!!
- 1 lb. ground beef
- 2 cups frozen mixed vegetables
- 1 (14 1/2-oz.) can diced tomatoes, undrained
- 1 1/2 – 2 (14 1/2-oz.) cans beef broth
- 1/4 teaspoon salt, opt.
- 1/4 teaspoon pepper, opt.
- 1/2 cup uncooked elbow macaroni
In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the mixed vegetables, tomatoes, broth, salt and pepper. Bring to a boil; add macaroni. Reduce heat; cover and simmer for 8-10 minutes or until macaroni and vegetables are tender.
Makes 5 servings.
“Jesus died in our place to give us His peace.”
Cinnamon Chip Scones
These scones will melt in your mouth. They’re delicious hot, warm or even cold!
- 3 1/4 cups all-purpose flour
- 1/3 cup plus 2 tablespoons sugar, divided
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup cold butter, cubed
- 1 cup buttermilk
- 1 (10-oz.) pkg. cinnamon baking chips
- 2 tablespoons butter, melted
In a large bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Fold in chips.
Turn onto a lightly floured surface; knead gently 10-12 times or until dough is no longer sticky. Divide in half; gently pat or roll each portion into a 7-in. circle. Brush with melted butter and sprinkle with remaining sugar.
Cut each circle into six wedges. Separate wedges and place on an ungreased baking sheet. Bake at 425 degrees for 10-13 minutes or until lightly browned. Serve warm.
Makes 1 dozen scones.
“Those who wait upon the Lord shall renew their strength.”
This is the quickest lunch that I have ever fixed. My grandson was here today and we made these for the three of us (husband included). They were delicious!
- 1 (15-oz.) can chili with beans
- 8 medium flour tortillas
- 8 Co-Jack cheese sticks
For each burrito, spread 1/4 cup chili down center of tortilla. Place 1 Co-Jack cheese stick on top of chili. Fold sides toward center over cheese stick; roll up from bottom. Place seam-side down on microwave-safe plate. Microwave at HIGH 1 minute for one burrito. 2 to 3 minutes for 4 on the plate, rotating after 1 1/2 minutes. Let stand 2 minutes before devouring. Serve with salsa, sour cream, guacamole, if desired.
“Kind words smooth, and quiet, and comfort the hearer.”
Skillet Chicken Pot Pie
A delicious healthy meal! Less than 30 minutes and you have a meal on the table.
- 1 (10 3/4-oz.) can Healthy Request cream of chicken soup
- 1 1/4 cups skim milk, divided
- 1 (10-oz.) pkg. frozen mixed vegetables
- 2 cups diced cooked chicken
- 1/2 teaspoon pepper, opt.
- 1 cup buttermilk biscuit baking mix
- 1/4 teaspoon dried parsley
Heat soup, 1 cup milk, vegetables, chicken and pepper in medium skillet over medium heat until mixture comes to a boil.
Combine biscuit mix and parsley in small bowl. Stir in remaining 1/4 cup milk until soft batter is formed. Drop batter by tablespoonfuls onto chicken mixture to make 6 dumplings. Partially cover and simmer 12 minutes or until dumplings are cooked through, spooning liquid from pot pie over dumplings once or twice during cooking.
Makes 6 servings.
Calories – 241, Total Fat – 5 g, Saturated Fat – 1 g, Cholesterol – 33 mg, Sodium – 422 mg, Carbohydrate – 25 g, Dietary Fiber – <1 g, Protein – 17 g.
“Teamwork divides the effort and multiplies the effect.”
Toffee Poke Cake
I had to make my own birthday cake this year. That’s ok. I love baking anyway and I wanted to try this recipe. Oh my goodness it was so good!! I got raves reviews from my family. So very simple to make also. The caramel oozes when you cut it.
- 1 (18 1/4-oz.) pkg. chocolate cake mix
- 1 (17-oz.) jar butterscotch-caramel ice cream topping
- 1 (12-0z.) carton frozen whipped topping, thawed
- 3 (1.4-oz. each) Heath candy bars, chopped
Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack.
Using the handle of a wooden spoon, poke holes in cake. Pour 3/4 cup caramel topping into holes. Spoon remaining caramel over cake. Top with whipped topping. Sprinkle with candy. Refrigerate for at least 2 hours before seving.
“When God works a change in us He can change others through us.”