Blueberry Cream Pie

For the crust:
2 c. flour
1 1/2  Tbsp. sugar
1 tsp. kosher salt
1/2 cup plus 6T  shortening
1/4 c. cold water
1 med egg
For the filling:
3 c. blueberries
1 c. sugar
1/3 c. all purpose flour
2 large eggs
1/2 c. sour cream
1/2 tsp. vanilla extract
1 Tbsp. corn starch
For the topping:
2 1/2 Tbsp. brown sugar
2 Tbsp. sugar
1/2 tsp. ground cinnamon
pinch ground nutmeg
1/4 c. butter, melted
1/2 c. plus 2 1/2 Tablespoons all purpose flour


1.So first you want to make your crust because *ALERT* you have to chill the dough for two hours before you can proceed. This “chill the dough” step always takes me by surprise and messes my schedule up, so I always like it when that disclaimer is put right at the front of the recipe. So for the dough you’re going to mix the flour, sugar, and salt together, and then mix in the shortening. It will resemble shortbread-y type crumbs after you’ve mixed it thoroughly. Stick that mixture in the freezer for a good five minutes so it can be chilled.

2.Ok so after that has chilled out for a bit, take it out and add the egg and water. Mix it all together, form it into a nice ball, and stick it in the refrigerator for a couple hours! Once it’s been adequately chilled, spread a handful of flour out on a flat surface and roll the dough out with a rolling pin.
Then, spread some flour over the top of the rolled dough. Begin to roll the dough up into a tube for an easier transfer to the baking dish.

3.Now’s the time to whip up the filling. Start with the allotted sugar and flour, and then mix in the sour cream, eggs, and vanilla. Then mix the blueberries with the cornstarch and add them into the prepared crust, and finally pour the creamy mixture over the blueberries.

 4.Mix up those last ingredients for the topping  sugar, brown sugar, cinnamon, nutmeg, melted butter, and flour. Spread evenly over the top of the creamy-blueberry mixture.
Brush the dough over with an egg, so that when it comes out of the oven the crust is nice and brown. Bake in the oven at 350 for 55 minutes.Or until the middle is no longer jiggly.

* So yummy. This pie was a little time consuming with all of the chilling but it was so yummy and even tastes great the next day cold from the fridge I give it a 4 1/2

Strawberry And Cream Pie

Crust

1-1/2 cups graham cracker crumbs
5 tbsp butter, melted

Filling

2 8oz blocks of cream cheese, room temperature
2 cups heavy cream + 1 tbsp
2/3 cups sugar
2 tsp vanilla extract
1 carton strawberries, sliced into thirds or halves
1/2 cup chocolate chips

1.Preheat oven to 375.

2.In a small bowl, mix together graham cracker crumbs and melted butter until a crumbly, moist mixture forms.

3.Gently but firmly press the graham cracker mixture into the bottom of a springform pan or a super deep dish pie pan.

4.Bake for 10 minutes. Set aside to cool completely.

5.In a medium bowl, use an electric mixture to beat your cream until it holds firm peaks. Set aside.
6.In a separate, larger bowl, mix cream cheese, vanilla, and sugar until smooth and creamy.
7.Fold about 1/3 of the whipped cream into your cream cheese mixture to lighten it, then add the rest. Gently fold until evenly incorporated and smooth.

 8.Spoon filling into your cooled pie crust, and spread it out in an even layer.
9.Layer sliced strawberries in an overlapping rows around the top of the cream.
10.Melt chocolate + 1 tbsp cream, and stir until smooth and liquid. Drizzle melted chocolate over the top of the strawberries.

11.Stick the pie in the fridge for a few hours to allow the creamy filling to firm up.
12.Slice and serve immediately.


* This was simple to throw together and everyone loved it. I liked that it was like a cheesecake but not so rich and thick. It was a big hit I give it a 4 1/2

Cranberry Raspberry Jello

9 oz. raspberry Jello ( could use sugar free)
4 cups boiling water
1 11.5 oz. container frozen cranberry juice concentrate
1 cup frozen raspberries
1 9 oz. container frozen whipped topping, such as Cool Whip, thawed


1.Dissolve Jello in boiling water. Add frozen cranberry juice concentrate. Stir until cranberry juice is dissolved add raspberries.

2.Refrigerate 1 to 2 hours, until mixture is thickened, but not set.
3.With an electric mixer, beat in Cool Whip until well-combined. Refrigerate 4-24 hours, until set. Garnish with whipped cream, if desired.

Makes 12-14 servings


* Great side dish from any dinner. Was fast and had great taste I give it a 4 1/2

Curly Noodle Chicken Soup (light)

1 lb boneless skinless chicken breasts cut into 1" pieces
1 lg onion chopped
4 stalks celery sliced
2 med carrots sliced
4 cloves garlic minced
2T butter
2T olive oil
1 tsp dried basil
1/2 tsp oregano
1/8 tsp pepper
3 cans chicken broth low sodium divided
6oz uncooked tri color curly pasta
1/4 C flour
  
1.In a large saucepan, saute the chicken, onion, celery, carrots and garlic in butter and oil for 5 minutes. Stir in the basil, oregano and pepper until blended. 

2.Set aside 1 cup broth. Gradually add remaining broth to the pan. Stir in tomatoes. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes.

3.Return to a boil; stir in the pasta. Reduce heat; simmer, uncovered, for 10-13 minutes or until pasta is almost tender. Combine flour and reserved broth until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. 

 
Yield: 9 servings (about 2 quarts).

One serving (1 cup) equals 193 calories, 8 g fat (3 g saturated fat), 36 mg cholesterol, 602 mg sodium, 16 g carbohydrate, 2 g fiber, 15 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 fat.


 * We all loved this soup it was so yummy and simple to throw together. I will make it again I give it a 5

Ground Chicken Tacos

1 lb lean ground chicken
1 med green pepper chopped
1 med red pepper chopped
1 med onion chopped
2 cloves of garlic minced
1 T olive oil
1 can black beans drained and rinsed
1 can kidney beans drained and rinsed
1 jar 16oz salsa
2 T chili powder
1T ground cumin
24 taco shells
(optional)
Shredded lettuce
Tomatos
Cilantro


1.In a large nonstick skillet coated with cooking spray, cook chicken  over medium heat until no longer pink; remove and set aside. In the same skillet, saute the peppers, onion, carrots and garlic in oil for 8-10 minutes or until vegetables are tender. 

2.Add the chicken, beans, salsa, chili powder and cumin; bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened. Fill each taco shell with 1/3 cup meat mixture. Serve with lettuce, tomatoes and cilantro.

One serving (2 tacos) equals 297 calories, 11 g fat (2 g saturated fat), 30 mg cholesterol, 634 mg sodium, 36 g carbohydrate, 9 g fiber, 14 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 lean meat, 1 vegetable. 


* Super easy great taste a nice change from regular beef tacos was also good on taco salad. I give it a 4 

Corn and Pepper Chowder (light)

 
1 large onion  chopped
1 med red pepper chopped
1 tsp canola oil
3T all purpose flour
1/2 tsp ground cumin
2 cups water
1 1/3 C cubed potatos
1 tsp chicken bullion granules
3/4 tsp salt
1/4 tsp white pepper
2 C frozen corn
1 Can 12oz Fat free half and half


1.In a saucepan, saute onion and red pepper in oil until tender. Stir in flour and cumin until blended. Gradually stir in water. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the potatoes, bouillon, salt and pepper. Cover and cook for 10 minutes or until potatoes are tender. 

2.Add corn and milk. Cook, uncovered, 5 minutes longer or until heated through. 

Yield: 6 servings.

One serving (1 cup) equals 170 calories, 2 g fat (trace saturated fat), 2 mg cholesterol, 562 mg sodium, 33 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat-free milk. 


* This soup was great super easy and I loved the fact that it tasted like a think chowder and is low in fat and calories it was a big hit and I will for sure make it again. I give it a 5 

Orange Sponge Cake

 

6 egg whites

3 egg yolks

1-1/2 cups all-purpose flour

1-1/4 teaspoons baking powder

1/4 teaspoon salt

1 cup sugar, divided

2 teaspoons hot water

1/2 cup orange juice, warmed

1-1/4 teaspoons vanilla extract

3/4 teaspoon grated orange peel

1/4 teaspoon grated lemon peel

3/4 cup reduced-fat whipped topping (I used sugar free cool whip)

 

1.Let egg whites and egg yolks stand at room temperature for 30 minutes.
2.Sift together the flour, baking powder and salt; set aside. In a large bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar and hot water, beating until thick and pale yellow. 
 3.Blend in the orange juice, vanilla and orange and lemon peels. Add reserved flour mixture to egg yolk mixture. 

4. In another bowl and with clean beaters, beat the egg whites on medium speed until soft peaks form. Gradually beat in sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites.

5. Spoon batter into an ungreased 10-in. tube pan. Bake on the lowest rack at 350° for 25-30 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate. Serve with whipped topping. 

Nutritional Analysis: One serving (1 slice with 1 tablespoon whipped topping) equals 160 calories, 2 g fat (1 g saturated fat), 53 mg cholesterol, 103 mg sodium, 31 g carbohydrate, trace fiber, 4 g protein.  
Yield: 12 servings.

* Cake was really yummy we added a few strawberries to it and it was really light and tasty. It is best served the same day it is made. We noticed that by the middle of day two it stared to get pretty hard. But fresh it was great I give it a 4