When we all get to Heaven...

After going to the funeral home tonight I had these thoughts-

Parents should not have to loose a child, but a child shouldn't have to loose a parent.

Thanks to GOD, we'll all be in Heaven together.

The Pioneer Woman Cooks

If you've never checked out www.thepioneerwoman.com I highly recommend it. She's genius. In everything she does. I got Sweetheart one of her cookbooks for Christmas and I think she has actually used it. How many cookbooks do you have that don't have a cracked spine? Soon I'll show you my cooking book. It took me too long to make it, seeing as it took 45 minutes to put together. ANYWAY...

This blueberry pie is from the website. It's called Mom's Blueberry Pie and I LOVE IT. Maybe I'll marry it. Sorry Suge.

Mom's Blueberry Pie

2 Pints (to 3 pints) Blueberries (or for all you folks like me that can't convert 4-6 cups)

Sugar

1 dash (to 2 dashes) Nutmeg

2 tbs (to 3 tbs) Flour (optional)

2 whole pie crusts

1 stick butter, sliced into pats

In a large bowl place the fresh blueberries.

Coat them with regular white sugar, not too much,

just enough to bring out the natural sweetness.

Throw in a dash or two of nutmeg and a few tbs of all purpose flour.

If you prefer a pie that's more juicy leave it out.

Pour the blueberries into the pie crust and top with 8-10 small pats of butter.

Cover with a second pie crust. Press both edges together, tucking the dough under as needed.

Cut three or four slits in the top of the pie for ventilation.

Bake at 400 degrees for 35-40 minutes.

FYI: I always add the flour and I use 2 dashes (at least) of Nutmeg.

It's a hit, even with people like Suge, who insist on only eating chocolate dessert.

For Sweetheart, PW (Pinewood) and my Beautiful, Wonderful Stepmother

Ok ladies, I dare you to try this...

I found this recipe when I was organizing all the ones I had cut out and printed out etc...

Jalapeno Jelly

2 large sweet green peppers (about 1 lb) corded, seeded chopped
6 large jalapeno chiles, seeded and chopped (about 2/3 cup)
1 cup cider vinegar
5 1/2 cups sugar
1/2 cup water
1 box (1.75 oz) powdered pectin, dissolved in 3/4 cup water
1/2 cup fresh lemon juice
Green food coloring (what? why?)
6 canning jars (1/2 pint), lids and seals

1-In processor, finely chop green peppers and jalapenos with vinegar.
2-Place pepper mixture in 5 or 6 quart heavy-bottomed nonaluminum saucepan. Stir in sugar and water. Bring to boiling, stirring occasionally; boil over medium-high heat 5 minutes or until slightly thickened.
3-Meanwhile, in small saucepan boil pectin-water mixture 1 minute.
4-Add pectin mixture, lemon juice and desired amount of green food coloring to pepper mixture. Boil 2 minutes. Remove from heat.
5-Pour hot jelly mixture into sterilized canning jars; seal. Process in hot water bath following manufacturer's instructions. Remove jars from water and place on wire rack. Let stand at room temperature 24 hours or until jelly sets up.
6-Store in cool, dark place for up to 6 months.

Now ladies, I know you have gardens...

Wouldn't this be fantastic on tortillas, quesadillas etc. etc.

Let me know!

Cookout Season

I don't know if I've told you this before but my children and I guess my whole family really, love to eat! Wildman will eat practically any thing put in front of him and Tater Tot has thus far. Since it's that cookout time of the year I've got a few recipes for you to try out. I've highjacked both of them from the internet and will give credit where credit is due. Both serve as a base and you can definitely take creative liberties when preparing them for your crew.

We had a great time cooking out with our family last weekend. It's always fun to see what people bring and to see how your own new recipe turns out. We had Dad's smoked chicken~enough said!

This potato salad recipe was the one I took with me and although I'd never tried it, I was pleasantly surprised. It is definitely a base and I think you don't have to get too creative to come up with some really good additions. For example, green onion (which I did), bacon, dill pickles/relish etc. etc.

Fipps Family Potato Salad (from myrecipes.com)

4 lbs. baking potatoes

3 hard boiled eggs, grated

1 cup mayo (I used Dukes)

1 tbs. spicy brown mustard

1 1/2 teas. salt

3/4 teas. pepper

Cook potatoes in boiling water (I peeled and diced them first) until tender.

Stir together potatoes and egg.

Stir together mayo and next 3 ingredients.

Gently stir into potato mixture.

Serve immediately or cover and chill.

So so so so easy. Next up is a pasta recipe I served as a main course hot. But it was really good the next day cold. I think this would make for a great side at a cookout. Or I think it would be fantastic with chicken in it.

No-Time Pesto Pasta (from kraftrecipes.com)

1/2 of a 16 oz. pkg penne pasta, uncooked

1/2 cup pesto

1/2 cup chopped roasted red peppers

1/2 cup crumbled feta (w/ basil and tomato or plain)

Cook pasta as directed. Drain, return to pan

Add pesto and peppers, cook and stir on low heat 3-5 minutes

Stir in cheese.

What?!?! That's it?

Summer here we come!

Man of my dreams...