Berry Heaven

                          

After a long sabbatical, this recipe has given me wings to blog. My very favorite thing in the world this time of year is DEWBERRIES!

We did not have any berries at Highview this year so I have been buying berries at the store. Oh, how I miss picking. I want to put on those fingerless cotton gloves and grab my buckets and get lost in the pasture! I want people to start looking for me because I've been gone too long. So, I'm praying again in the early spring that we have continued rain to carry a bumper crop till May.

This is such an awesome recipe for anyone that loves pie and cobbler. It makes pie portable! Picnics, reunions, parties...


Dewberry Pie Bars
INGREDIENTS
Crust:
zest of two lemons 
1 1/2 cups sugar
3 cups all-purpose flour
1/4 tsp. salt
1 1/2 cups (3 sticks) cold butter, cubed 

Filling:
4 eggs
1 1/2 cups sugar (or 2 cups if your blackberries are super tart)
1 cup sour cream
3/4 cup all-purpose flour
pinch salt
6 cups blackberries

DIRECTIONS
1. Preheat oven to 350 F. Lightly grease a 9x13 baking dish 

2. To make the crust, pulse to combine the lemon zest, sugar, flour, and salt in the food processor. Add the butter and pulse until the mixture resembles coarse crumbs. Reserve 1 1/2 cups in the refrigerator for topping. Press the remaining crust into the bottom of the prepared baking dish. Bake in preheated oven for 15-20 minutes, until golden brown.

3. To make the filling, whisk to combine the eggs, sugar, sour cream, flour, and salt. Gently fold in the blackberries. Spread over the pre-baked crust. Sprinkle with the reserved topping.

4. Bake in preheated oven for about 45 minutes, until the center is set and the topping is lightly browned. Cool on a wire rack before slicing into squares. 

Makes a 9x13 pan of bars.

                                                                             

Much Love! xo

Sweets for breakfast!

Buttermilk-Blueberry Breakfast Cake

Serves 6-8

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup + 1 T. sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

Berry Delicious!

Growing up, one of my grandmothers made a strawberry cake that I just loved.  It's made in a 9x13 pan and the icing is poured over the top.  Simple, sweet, very berry and perfect.  She called it her Sherri Berri Cake.  It is quick and easy to make for a covered dish dessert or a fast week night dinner.  
I have another yummy strawberry cake recipe that has a Cream cheese icing.  This is a very "pretty" cake in comparison to SherriBerri cake.  It's perfect for a little girl's birthday, a summer picnic or that sweet strawberry craving.There are many strawberry cake recipes out there, but my grandmother's still  is my favorite!   Try both and see which one you love best...

Strawberry Layer Cake

1 (18.25-ounce) box white cake mix
1 (3-ounce) box strawberry-flavored instant gelatin
1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup water
Strawberry cream cheese frosting

Strawberry Cream Cheese Frosting
1/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
1/2 teaspoon strawberry extract
7 cups confectioners’ sugar
Freshly sliced strawberries, for garnish, optional

Directions

Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.

In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.

Let cool in pans for 10 minutes. Remove from pans, and cool on wire racks.

For the frosting:
In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the strawberry extract. Gradually add confectioners’ sugar, beating until smooth.

Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.

SherriBerri Cake

1 (18.25 oz.)box white cake mix

1 (3 oz.) box strawberry flavored instant gelatin

4 large eggs

1 cup vegetable oil

1/2 cup milk

1 cup frozen strawberries in syrup, thawed and pureed

Directions:  Mix all ingredients together and pour in a greased and floured 9 x 13 cake pan.  Bake at 350 degrees for 35-40 minutes.  Frost cake when cool.

Frosting

1-1 lb. box of powdered sugar

1 stick of butter, softened

1/2 cup frozen strawberries in syrup (syrup drained) and then mashed.  You can adjust the amount of strawberries to the desired consistency.   Beat on medium speed until smooth.  Pour over cooled cake.

O le'! My Favorite New Dish! Chicken and White Bean Enchiladas with Creamy Salsa Verde

Oh, how I love Mexican food!  I grew up around alot of great cooks and they made some awesome tex-mex.  One friend of our family taught me how to make enchiladas when I was about 12.  She took me to her house and we made them in her kitchen.  And my grandmother could serve up some sensational carne guisada with home made tortillas.  I have collected several of these women's  recipes over the years and treasure them dearly. Sometimes we just make tortillas and eat them with butter!

One of the great new things I have discovered is Pinterest.  If you have not found this site yet, do it now.  It's a virtual pin board with things that people love.  I found this fantastic chicken enchilada recipe and made it for dinner tonight.  It's supposed to be low fat but I just used real butter, real sour cream and real chicken and chicken broth and not low fat tortillas.  I also had some left over white beans with ham hocks that I used instead of the canned.  Can't help it though...just saying.

CHICKEN AND WHITE BEAN ENCHILADAS WITH CREAMY SALSA VERDE
Chicken and White Bean Filling:

• 1 tsp olive oil
• 1/4 cup minced white onion
• 2 cloves garlic, minced
• 1 can (4.5 oz) chopped green chiles
• 15.5 oz can Navy beans (or Cannellini beans)
• 8 oz cooked shredded chicken breast
• 1/3 can water
• 1 chicken bullion
• 1 tsp cumin

Green Chile Enchilada Sauce:

• 1 tsp butter
• 1/2 cup chopped white onion
• 2 tbsp flour
• 1 cup fat free chicken broth
• 7 oz can chopped green chile
• 2 jalapeños, chopped (I used jarred)
• salt
• 1/2 cup light sour cream

• 3/4 cup reduced fat Mexican cheese
• 8 medium low carb tortillas
• chopped fresh cilantro or scallions (or both!)

Preheat oven to 375°.


For the Filling:
In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 2-3 minutes. Add green chiles, beans, water, bullion, and cumin. Mix well and cover.Simmer on low 15 minutes. Remove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside.

Green Chile Enchilada Sauce: 
In a large nonstick pan, melt the butter over medium heat. Add onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Add flour and stir well. Cook for 1 minute, stirring constantly. Slowlywhisk in the chicken broth. Whisk until the sauce becomes smooth. Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, jalepeños, and salt to tatse. Cook another minute then remove from the heat. Stir in the sour cream.

Spread about 1/4 cup of the enchilada sauce on the bottom of a 9x13" baking dish.Fill each tortilla with 1/3 cup of the chicken/white bean filling. Roll the tortillas and place seam side down in the prepared baking dish. Continue filling remainder of the tortillas.

Pour the enchilada sauce over the top of the enchiladas. Top with cheese. Cover with aluminum and bake 20-30 minutes, until the enchiladas are hot and the cheese is melted. Remove from oven and top with fresh cilantro or scallions.

Re-Decorate, Re-Purpose and Re-Style!

Transformation by Southern Re-design!

"Out with the old and in with the new" has been the mantra of human kind for years now.  Everything is disposable or just isn't made to last.  I am definitely guilty of falling into this lifestyle!

There are so many reasons not to live with this "new is better " or "just go buy another one" plan.  Yes, it is thrifty, and also eco-friendly but it can just be great fun sometime.  I have been trying to incorporate this idea into different areas of my life and it has been exactly that...so Fun!  Things like junking, transforming old furniture, ephemera and taking lessons from the master.

My friend, and the master MB is starting a new adventure with this all in mind called "Southern Re-design". She and I have worked together for a couple of years now and have done several projects together. What an eye for style she has!  I wish her much success and if anyone wants to see her work just message me.  Here is a link to her blog:  http://ohmysouthernsoul.blogspot.com/

Heart Strings

No matter how close or far away my three angels are from me, I feel their joys and their pains.  It's only natural as their mother as I have prayed over them every hour of every day for their entire lives.  Who knew you could love so much?  It just takes my breath away.  I can't imagine how I could have raised them without the hand of the Father.  

 I remember the day my first daughter was born and I knew that God had such magnificent plans for her.  When the second girl arrived,  I didn't know it was possible to feel such joy.  God was in control again.  And then there were three.  She was a delight and an angel.  God has always been my constant companion and Lord and Savior.  Through all the trials and experiences of my daughters lives, I know God will be there to lift them up, and so will I.  

It is only through Him that these girls have grown into the exceptional young women they are today. From every breath they took as infants, to every step they take as adults, what a wonderful time it has been. These girls have taught me so much and made me a better person.  Laughing until we cry and crying until we laugh.  They are my treasures!  

Prov 3:5: Trust in the LORD with all your heart and lean not on your own understanding.

Party Time!

It's no secret that I love to throw parties.  Over the years we have had everything from Care Bears, 1950's, Olympics, Luau all the way to fancy Easter tea parties with guests wearing beautiful dresses and hats.  There was also the American Girl Nutting party where I bought and scattered unshelled nuts out on the lawn since we didn't have any nut trees.  Can anyone relate?

  And I love a great Christmas party too!  I think this year I will do another one.  My dear friend Maribeth is such a great decorator/planner.  I've always thought she should be on a DIY show or have her own!  So talented...she has helped me with the last couple of parties I have hosted.  Another great friend, Amy, is a fantastic cook.  She loves sweets and her presentation is always over the top!  I love doing parties with these gals. 

I am usually inspired by some interesting photo or a great color these days.  I saw this picture of succulents in these beautiful antique silver dishes and felt a party coming on! Last year I had a wonderful party at Christmas time. Maribeth helped me recreate and repurpose my collection of decorations over the years into a beautiful wonderland of holiday cheer.  Favorite part of all was seeing friends and family and catching up on their lives. I served this yummy cappuccino punch and it's the best with Blue Bell ice cream.  Even if you aren't crazy about coffee, you will think this is fabulous! 

CAPPUCCINO PUNCH

1/2 c. sugar

1/4 cup instant coffee granules

1 c. boiling water

8 c. whole milk

1 quart vanilla ice cream, softened

1 quart chocolate ice cream, softened

In a small bowl combine the sugar and coffee; stir in boiling water until dissolved.  Cover and refrigerate until chilled.  Just before serving, pour coffee mixture into 1 gallon punch bowl. Stir in milk.  Add scoops of ice cream and stir until melted. Makes 1 gallon.  Double recipe for a crowd!