Monthly Archives: June 2013

Rhubarb Pie

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Rhubarb Pie

I have made this recipe for 51 years.  It is, by far, the best!  It is very easy and only 5 ingredients.  I just made this for my daughter’s birthday, which she requests every year and she said it was better than her Starbuck’s coffee that she loves.  Wow!  Can you believe that?

I always freeze a lot of rhubarb every year because we love it so many different ways.  But you can use either fresh or frozen.  No need to thaw it, but if it comes out of the freezer with a lot of ice on it, I put it in a colander and run cold water over it to get the ice off.  Then make sure you let it drip dry a little before you put it in the pie.

  • 4 cups rhubarb, chopped in 1/2-inch pieces (1 lb.)
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons butter, diced
  • 1 double crust refrigerated ready-made pie crust

Heat oven to 375 degrees.  Adjust oven rack to second from lowest position.

Fit one of the crusts in the bottom of a 9-inch pie plate.

In a large bowl, mix rhubarb, sugar and flour together.  Put mixture into pie crust.  Dot the top of rhubarb mixture with butter.

Fit remaining crust on top of mixture.  Seal your edges.  Make slits on top of pie crust for steam to come out.

Bake for 40 to 50 minutes.

If edges start to brown too much, cover with pie shield or foil the last 10 minutes of baking.  I baked my pie for 50 minutes and it was bubbling and ready to make a mess of my oven.

“We can accomplish more together than we can alone.”

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Pizza Tater Tot Casserole

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Pizza Tater Tot Casserole

I happened to grow up on casseroles, and I love potatoes and pizza, so this recipe really appealed to me.  It was so good, I should have made a double batch.

  • 1 lb. ground beef
  • 1/4 cup chopped onion
  • 1 (10-3/4 oz.) can cream of mushroom soup
  • 1 (8-oz.) can pizza sauce (I made my own)
  • 15 slices pepperoni
  • 1/2 cup chopped green pepper
  • 1 cup shredded mozzarella cheese
  • 1 (16-oz.) pkg. frozen Tater Tots

Preheat oven to 375 degrees.

Brown beef and onion in a skillet over medium-high heat; drain.  Stir in soup.

Spoon beef mixture into an 8″ x 8″ baking pan that has been lightly sprayed with non-stick vegetable spray.  Spoon pizza sauce evenly over beef mixture; arrange pepperoni and green pepper over sauce.  Sprinkle with cheese; arrange tater tots over top.

Cover with foil; bake at 375 degrees for 30 minutes.  Uncover; bake and additional 20 minutes, until heated through and bubbling.

Serves 4.

“God’s love does not keep us from trials, but sees us through them.”

Mini Cheesecakes

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Mini Cheesecakes

These are so easy, kids can make them.  And, of course, eat them.

  • 12 vanilla wafers
  • 2 (8-oz) packages cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/2 cup chocolate chips

Preheat oven to 325 degrees.  Place paper or foil liners in a 12-cup muffin pan.  Put a vanilla wafer in each.  In mixing bowl, blend together cream cheese, sugar, and vanilla on medium speed.  Add eggs, and mix well.  Pour over wafers, filling 3/4 full.  Bake for 15 minutes.  Allow to cool, then remove from pan.

Melt chocolate chips in microwave for 1 3/4 minutes on HIGH, then drizzle over baked cheesecake.

You may also top with fruit.

“God will either spare you from suffering or give you the grace to bear it.”

 

 

 

Best Baby Back Ribs

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Best Baby Back Ribs

These are finger lickin’ good.

  • 4 – 5 lbs. baby back ribs (2 racks)
  • 1/3 cup Italian salad dressing
  • 1 1/2 (18-oz) bottles barbecue sauce (We love Bull’s-Eye Original)
  • 1 (26-oz) jar spaghetti sauce
  • 1 1/4 cups brown sugar

Using heavy-duty foil, line a big roasting pan, and lay ribs on foil.  Mix dressing and sauces and pour over ribs, then sugar over all.  (Use 2 pans if necessary; just be sure ribs are mostly covered with sauce.)  Bake uncovered at 250 degrees for 6 hours.

“God’s training is designed to grow us in faith.”

Key Lime Pie

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I am on a quest to find the best Key Lime Pie recipe.  If this one is not the best, it sure is right at the top of the list.

  • 1 1/4 cups graham cracker crumbs
  • 1 1/2 tablespoons sugar
  • 5 tablespoons butter, melted
  • 4 egg yolks
  • 1 (14-oz) can sweetened condensed milk
  • 1/2 cup fresh Key lime juice (You may use Persian lime juice)
  • 2 teaspoons Persian lime zest
  • 2 tablespoons granulated sugar
  • 1 cup whipping cream
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon vanilla extract

Preheat oven to 350 degrees.  Combine first 3 ingredients; press in bottom and up sides of a 9-inch pie plate.  Bake 5 minutes.  Cool on a wire rack 20 minutes.

Meanwhile, whisk egg yolks; add condensed milk and next 3 ingredients, whisking until smooth.  Spoon into prepared crust.

Bake at 350 degrees for 15 minutes or until set.  Cool completely on a wire rack (about 1 hour).  Cover and chill 8 hours.

Beat whipping cream at high speed with an electric mixer until slightly thickened; add powdered sugar and vanilla, beating until stiff peaks form.

Spread whipped cream over top of pie.  Store in refrigerator.

Makes 10 servings.

“If Christ is the center of your life, you’ll always be focused on Him.”

 

Oven BBQ Chicken

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Oven BBQ Chicken

You can have delicious barbecue chicken in an hour with this recipe.  You don’t need to stand out in the rain or snow either.  So easy to make!!

  • 1/2 cup all-purpose flour
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 (2 1/2- to 3-lb) broiler-fryer, cut up (I used whatever bone-in pieces I wanted to bake and cut the breasts in half)
  • 1/4 cup butter, melted
  • 1/2 cup ketchup
  • 1/2 medium onion, diced
  • 2 tablespoons water
  • 1 tablespoon vinegar
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon pepper

Combine first 4 ingredients; stir well.  Dredge chicken in flour mixture.  Pour butter into a 13- x 9- x 2-inch pan.  Arrange chicken in pan, skin side down.  Bake at 350 degrees for 30 minutes.

Combine remaining ingredients, stirring well.

Remove chicken from oven, and turn; spoon sauce over chicken.  Bake an additional 30 minutes.

Serves 4.

Note:  I have not tried this, but I would think you could use your favorite bottled barbecue sauce here (maybe 1 cup).

“They do not truly love who do not show their love.”

Sausage Gravy and Biscuits

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Sausage Gravy and Biscuits

You can serve sausage gravy many ways, but I love them over biscuits.  You can make your own biscuits, but the quickest way is to buy you a can of refrigerated buttermilk biscuits.  Or, if you have no biscuits and don’t want to make them, serve this over toast.  You can have breakfast, lunch or dinner on the table in no time.

My son-in-law loves sausage gravy and biscuits and doesn’t get it very often, so I had the family over and made this for dinner one night.  I had to double the recipe.  Yum!

  • 1/2 lb. ground pork sausage
  • 1/4 cup butter
  • 1/3 cup all-purpose flour
  • 3 1/4 cups milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper, opt.
  • 1 can Pillsbury Grands buttermilk biscuits

Prepare biscuits as per directions on can.  Keep warm.

Brown sausage in a skillet, stirring until sausage crumbles.  There was not much drippings from my sausage, so I didn’t need to drain any grease off.  But if yours is, keep only 1 tablespoon drippings in skillet and drain the rest off.

Add butter to drippings and sausage; cook over low heat until butter melts.  Add flour; stir until smooth.  Cook 1 minute, stirring constantly.  Gradually add milk; cook, stirring constantly, over medium heat 10 minutes or until thickened and bubbly.  Stir in salt and pepper.

Split biscuits open; serve with gravy.

“God will either spare you from suffering or give you the grace to bear it.”