Scalloped Potatoes with Ham- Bri

This is a great meal to take to new mothers or families with an ill parent because almost anyone will like it. 

4 cups thinly sliced potatoes
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
1/2 teaspoon salt
dash of cayenne pepper
1 cup grated cheese (I used a mixture of cheddar, pepper jack, & smoked guyere but I'm sure just cheddar would be great)
About 3/4 cup deli ham, cubed ( I just got a couple of extra thick slices of ham from the Macey's deli and cut them up)

1/2 cup grated cheese, to sprinkle on top
paprika

Directions:
1.  In a small sauce pan, melt butter and blend in flour.
2.  Let sit for a minute.
3.  Add all of cold milk, stirring with a whisk.
4.  Season with salt and cayenne.
5.  Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
6.  Reduce heat and stir in cheese and ham.
7.  Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
8.  Pour half of cheese sauce over potatoes.
9.  Repeat with second layer of potatoes and cheese sauce.
10.  Sprinkle the remaining cheese on top.
11.  Top with some paprika for color.
12.  Bake uncovered for about 45 min to 1 hour at 350°F.

Chicken in Basil Cream- Bri

Makes 4 servings

1/4 cup milk

1/4 cup dried Italian bread crumbs

4 skinless, boneless chicken breasts

3 Tbsp butter

1/2 cup chicken broth

1-4oz bottle pimentos

1 cup whipping cream

1/2 cup grated parmesan cheese

1/4 cup chopped fresh basil

1/8 tsp black pepper

Directions

1.     Place milk and bread crumbs in separate, shallow bowls. In skillet, heat butter or margarine to medium heat. Dip chicken in milk, then coat with crumbs. Cook in butter or margarine, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.

2.     Add broth to skillet. Bring to a boil over medium heat, and stir to loosen browned bits from pan. Stir in cream and pimentos; boil and stir for 1 minute. Reduce heat.

3.     Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve!

Blueberry Pie- Candis

3 1/2 cups frozen blueberries (thawed out)
1 cup sugar
1/4 tsp salt
4 Tbsp cornstarch
One double recipe pie crust


Thaw blueberries. Preheat oven to 375 degrees.

For filling, mix together all dry ingredients. Add thawed berries including the juice. Pour into crust and place top crust over berries. Seal edges.

Bake for 45-50 minutes or until crust is golden brown. Cool.

Veggie Pot Pie- Bri

2 tsp olive oil
1 onion, chopped
1 clove garlic, minced
2 large carrots, diced
1 cup broccoli, cut into 1 inch pieces
2 potatoes, peeled and diced
1 cup frozen peas
1 cup frozen corn
3 cups chicken or vegetable broth
1/2 tsp salt
1/4 tsp ground black pepper
2 Tbsp cornstarch
2 Tbsp soy sauce
1 recipe pastry for double-crust pie

Preheat oven to 425 degrees F

Heat oil in a large skillet or saucepan. Cook onions and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots and potatoes. Stir in broccoli and vegetable or chicken broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.  Add corn and peas.

In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.

Roll out 1/2 of the dough to line an 11x7 inch baking dish (can be deeper smaller dish). Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal the edges.

Bake in preheated oven for 35 minutes, or until the crust is brown.

Pie Crust-Bri

This pie crust can be made with white or whole wheat flour.  I recommend whole wheat if you are making quiche or pot pie, and you can add some sesame seeds as well.  I am also going to test it with coconut oil, so I'll let you know how it goes!

Makes enough for a top & bottom pie crust.

2 cups flour
3/4 cup cold butter
1/2 tsp salt
1/3 cup milk
1 Tbsp white vinegar

Cut butter into flour by using a food processor by pulsing a couple of times or a pastry cutter.  Mix milk and vinegar together.  Mix milk mixture and salt into flour mixture.  Knead until combined.  There will still be little chunks of butter.

Roll out with a rolling pin and place in pie tin.  

Maple Cinnamon Banana Bread- Bri

This is a recipe of my own creation.  I have only in the last couple of years begun to really enjoy banana bread.  It was always one of those weird halfway desserts to me.  Now that I have worked so hard to bread my sugar addiction, the halfway dessert gray area is where I occasionally satisfy my sweet tooth.

After searching online for a version that suited my needs, to no avail, I created this little monster.  Now I have to be careful not to overdose on this stuff.

4 over-ripe bananas
2 eggs
1/2 cup coconut oil, softened or liquified (could also try substituting applesauce)
1/2 cup pure maple syrup
1/2 cup brown sugar
2 cups whole wheat flour
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
dash nutmeg

Preheat oven to 350 degrees.  Liquify coconut oil by placing container in warm water.  Mash bananas in mixing bowl.  Add egg, maple syrup, brown sugar, and oil.  Mix thoroughly.  Mix in remaining dry ingredients.  Spoon into 9x6 bread pan.  Top with a tablespoon or so of brown sugar.

Bake for approx 45-50 min or until knife inserted comes out moist, but clean.

Lemon Truffle Pie- Candis

1 baked 9" pie shell (can also use pre-made graham cracker crust)
1/2 cup water
2 Tbsp sugar
1 egg
1 Tbsp cornstarch
1 Tbsp sugar
zest from 1/2 lemon
1-1/2 Tbsp lemon juice
1-1/2 tsp butter
1 cup white chocolate chips
1-8oz package cream cheese
1/2 cup whipped cream, sweetened
1 Tbsp sliced almonds, toasted (optional)

Put water & 2 Tbsp sugar in pan to and bring to boil.  In large mixing bowl, mix egg, cornstarch, 1 Tbsp sugar, and lemon zest.  Slowly add hot water to egg mixture while stirring.  Return to pan and heat until thickened, stirring constantly.  Remove from heat and add butter and lemon juice.  Stir until mixed and cool.

Pour two-thirds of filling into bowl.  Add white chocolate to remaining filling in the pan.  Stir until melted (you can hold in bowl of hot water if need be).  Place cream cheese and white chocolate mixture in a mixing bowl and beat until smooth.   Spread into pie crust.  Spread remaining two-thirds lemon mixture on top.  Chill for two hours.

Top with whipped cream and garnish with sliced almonds.