Saskatoon Pie

 Saskatoon Pie

Pie dough for a double crust

(I will share my favorite pie crust link below)

4 cups Saskatoon Berries 

2 tbsp Lemon Juice 

1/4 cup Water

1/2 cup White Sugar

1/4 cup Brown Sugar 

1.5- 2 tbsp Clear Jel

2 tsp Butter 

Optional Ingredients:

2 tsp milk or cream

Cinnamon Sugar mixture 

In a saucepan mix together the Saskatoon Berries water and lemon juice. Bring to a boil over low-medium heat. 

In a separate bowl mix together the white sugar,  brown sugar and clear jel.

Add the sugar and clear jel mixture.  Stir to combine. Simmer until mixture has thickened slightly. 

Remove from heat and add butter. Stir to combine.

Let cool. 

Preheat oven to 425°

On a lightly floured surface, use a rolling pin to roll out a ball of dough for the bottom of your pie, then place it into your pie plate. Gently press down.

Add the Saskatoon filling.

Roll out the top crust in the same way as the bottom. 

Dab the edge of the bottom crust with a bit of water before placing the top crust on.

Press together the edges of the crust with a fork or your fingers. Trim of the excess dough.

Use a knife or fork to cut slits or poke holes into the top crust to create air vents.

This next step is optional but it is one I usually take.

Brush approximately 2 tsp of milk or cream onto the top crust. Sprinkle with a cinnamon sugar mixture. 

Place your pie onto a cookie sheet. This is also optional but will save your oven from overflowing pie juices.

Bake at 425° for 10-15 minutes. Reduce heat to 350° and continue to bake for another 30-40 minutes; until you have a nice golden brown crust and the filling is bubbling in the vents.

https://countrygal33.blogspot.com/2020/03/never-fail-pie-dough.html?m=0

Sausage Rolls

 Sausage Rolls

1 coil Farmer Sausage

Sauce:

1/2 cup Ketchup 

1 tbsp Mustard 

2 tbsp Brown Sugar

Cut Farmer sausage into 2-3 inch pieces and then in half lengthwise. Place flat side down into a pan

 Mix together the sauce ingredients and brush on the top of each sausage piece. Bake at 350 for about 15-20 minutes. Remove from oven and let cool. 

Sour Cream Biscuits:

2 cups Flour

1 tsp Salt

1 tbsp Sugar

1/2 tsp Baking Soda

4 tsp Baking Powder

1 1/2 cups Sour Cream

Mix first 5 ingredients in a bowl. Add sour cream and stir to form a soft ball. Place dough onto a lightly floured counter top. Sprinkle a bit of flour onto dough. Roll into a large rectangle and cut into smaller rectangles.

Place one piece of cooled sausage into the center of a small rectangle biscuit. Wrap the dough around the sausage and pinch seams together. Place seam side down onto a cookie sheet. 

Bake at 375 for about 15 minutes or until baked and golden brown.

Brush with melted butter and sprinkle lightly with some seasoning salt.

Peanut Butter Crunch Bars

 

 Peanut Butter Crunch Bars

1 1/2 cups Chocolate Chips 

1/4 cup Peanut Butter 

1 cup Rice Krispies 

Put Chocolate Chips and Peanut Butter in a medium sized, microwave-safe bowl. Melt in the microwave in 30-second intervals, stirring between each interval.

When Chocolate is smooth and melted add the Rice Krispies and stir well.

Spread into an 8 x 8 pan line with parchment paper.*

Freeze for 15 minutes and cut into bars.

Store in the refrigerator or freezer.

*I used my granola bar tray

Creamy Chicken Fajita Soup

Creamy Chicken Fajita Soup 

1 Onion

 1 Red Pepper 

 1 lb Chicken Breast(about 4) 

 1 Package Fajita Seasoning(about 2 Tbsp)

1 Box Chicken Broth( about 4 cups) 

1 cup Salsa

 1 Tin Rotel or Regular Diced Tomatoes 

 1 tin Corn

 1 tin Black Beans drained and rinsed

3/4 cup Cream

Dice and fry Chicken Breasts with onions and peppers. Add Fajita Seasoning when Chicken is no longer pink.

Add remaining ingredients EXCEPT Cream. Bring to boil. Reduce heat. Simmer for about 15 minutes. Remove from heat and stir in cream. Serve with shredded cheese and tortilla chips. Can also serve with additional salsa, avocado or sour cream.

 

Tortilla Egg Bake

Tortilla Egg Bake

1 large Tortilla 

4 Eggs

1/2 cup Cottage Cheese 

Salt & Pepper to taste

Desired Toppings (bacon, ham, sausage, peppers or spinach)

1/2 cup shredded Marble Cheese 

 Preheat oven to 350º F and grease a 9-inch pie pan with cooking spray.

Place the tortilla into the prepared pie pan.

Blend the eggs and Cottage Cheese; pour the egg mixture evenly over the tortilla. Sprinkle lightly with Salt and Pepper. 

Sprinkle desired toppings on top followed by Shredded Marble Cheese. 

Bake at 350 for about 20-25 minutes or until center of the eggs is set.

Veggie & Turkey Sausage Egg White Frittata

 Veggie & Turkey Sausage Egg White Frittata

4 links Turkey Sausage, sliced 

1/4 cup Onion, diced 

1/4 cup Red Peppers, diced 

1/2 cup Mushrooms, sliced 

1 cup Spinach, chopped

2 cups Egg Whites

Salt & Pepper to taste

1/4 cup shredded Marble Cheese 

Preheat oven to 375°F. 

Saute Sausage and veggies on low-medium heat in a skillet until softened. 

Remove from heat.

Pour in Egg Whites. Sprinkle with Feta Cheese and Salt & Pepper. 

Bake for 15-20 minutes or until set. Remove from oven.

Sprinkle with shredded marble cheese. Slice and serve.

Chicken Nuggets

 

Chicken Nuggets 

1(12.5 oz) can Chicken Breast Chunks

1 egg

1/3 cup shredded Mozzarella Cheese 

3 tbsp Parmesan Cheese or Panko Crumbs 

Seasoning of choice

 (I used 1/4-1/2 tsp Ranch Powder)

Drain the chicken; squeezing out as much of the liquid as possible. 

Mix all the ingredients together in a bowl.

Use a small cookie scoop or a rounded tablespoon and form into small nuggets with your hands. 

This makes about a dozen. 

Bake at 400° for 15-20 minutes, flipping them over halfway through. 

Can also be made in the air fryer but the cooking time will be less.

One Pan Chicken Burrito Bowl

 One Pan Chicken Burrito Bowl

1 lb Chicken Breasts

1 cup Rice

1 can Black Beans, rinsed and drained

1 cup Corn, canned or frozen 

1 medium Onion, diced

1 Bell Pepper,  diced

 2 Tbsp Olive Oil

1 tsp Cumin

1 tsp Chili Powder 

1/2 tsp Garlic Powder 

Salt & Pepper, to taste

1 cup Salsa

2 cups Chicken Broth 

Dice the chicken into bite-sized pieces and season with salt & pepper, cumin, chili powder, and garlic powder.

Heat 2 tablespoons of olive oil in a large pan over medium-high heat.

Add the seasoned chicken to the pan and sauté until cooked through.

Add the diced onion and bell pepper. Sauté for another 5 minutes or until the vegetables are tender.

Stir in the remaing ingredients and mix well.

Bring to a boil. Reduce heat to low, cover the skillet, and let it simmer for about 15-20 minutes, or until the rice is fully cooked and has absorbed the liquid.

Fluff the rice and garnish with any additional toppings.