Desserts · Fruit

When Words Fail You, Pies Never Do

I just saw those words in a Taste of Home magazine over an advertisement for Lucky Leaf Blueberry Pie filling. As I sat there and pondered (and yes, I know, I need to get a life more than dissecting and trying to find meaning through recipes)

that statement, I remembered that all the years growing up, the nights when I got stood up (thankfully there weren’t TOO many of those), or didn’t make the grade I wanted, or having a bad hair day,( which there were so many of those, living in a humid windy city) walking into the kitchen and finding a homemade chocolate, cherry or buttermilk pie…well, I didn’t need to hear any words from my Mom or Dad, I just had to sit down with a great big glass of sweet tea and a piece of pie. It just made everything seem a little better. Pies just always seem to say, Welcome Home, I’m glad you are here.

When I was leafing through this old Taste of Home magazine, I came across this cream cheese stuffed blueberry pie. It sounds delish so think I will make it this weekend, you know, just in case I miss the 12 hour sale at Stein Mart or find that after stepping on the scale, that I have obtained a muffin top on top of the one I already have. I don’t know why I keep gaining a few pounds every year! Must be all the carrot sticks I keep munching on; note to self…give up the carrots so I will have more tummy space for pie!

Blue Ribbon Stuffed Crust Blueberry Pie (substitute cherry or apple, if you like)*If you use the apple, omit the almond extract)

1 8 oz package cream cheese, softened

1 teas grated lime peel

1 teas lime juice

1/2 cup sugar

1/2 teas almond extract

2 (9″) pie crusts (if using refrigerated crusts, let them get to room temp)

1/4 cup slice almonds

1 (21 oz) can Lucky Leaf Premium Blueberry Pie Filling or Cherry

Preheat oven to 425. Beat cream cheese, lime peel, lime juice, sugar and almond extract until creamy. set aside.

Unroll one pie crust and press into sides and bottom of the pie pan. Sprinkle with sliced almonds and press them lightly into the crusts. Top with 3/4 of cream cheese filling.

Unroll second crust; place on filling. Flute edges to form double crusts; pierce with fork. Spread Pie Filling on top of crust.

Add remaining cream cheese filling over the fruit filling and swirl with a spoon, being careful not to disturb the crust underneath.

Bake at 425 for 15 min; reduce oven to 375 and bake 25-30 minutes or until crust is golden around the edges. Cool and refrigerate before serving.

Daily Thoughts

Trudy’s Travel Truths

As Randy and I were driving back to Texas from Arizona the past two days, we reflected on several things that I thought might be fun to share. Driving through the desert in Arizona and New Mexico, one has LOTS of time to think, especially when someone falls asleep the minute he is the passenger and I am the driver. After I reminded him that I was very considerate in being sure I talked to him the entire time he was driving to assure that he didn’t fall asleep, I was told that yes, he is aware that I do talk the ENTIRE time and there isn’t a chance of him falling asleep, even thought he would love to do so…just to get some peace and quiet. Maybe we had a little too much time in the car together this trip. But…it did give me time to ponder some of the new wonders and sights that we found driving though the cactus thriving desert that goes on for miles and miles and miles. So here are the Travel Truths that we thought might be of some interest to you on your next car trip.

1. Remember to always pack your CD’s or books on tape, because without them, the miles seem endless, especially when you have no one to talk to because they are sleeping, while you drive.

2. Keep a bag of peanut M&M’s on the console to snack on, chocolate makes the time go so much sweeter. I finally figured out that Randy kept handing me candy, even while he was driving, hoping that it would keep me from talking if I had my mouth full. Didn’t work. I am so talented that I can talk, even with a mouth full of candy.

3.New Mexico has the best Mexican food EVER! To prove our point, we saw lots of people there that had muffin tops, on top of muffin tops. (just an observation, and we did our fair share of trying to get our 2nd muffin top going by the 3rd day of eating nothing but Mexican food)

4. The Indian Reservations have the most beautiful old Catholic churches I have seen this side of Italy.

5. The cheaper the hotel, the lousier the free breakfast. Why hadn’t I thought of that before booking? Worth a little more to at least have butter to put on those free pancakes.

6. Just like always getting in the line at the store, which is moving the slowest, we seem to always get the hotel room which is right beside precious little teenagers who are up all night, slamming the doors going in and out to visit with their friends who are on the other side of our room. How does this always happen?

7.Get off the highway to find the mom & pop restaurants, they have so much better food than the fast food chains. Don’t be afraid to step out of your comfort zone of hamburger joints. We have found several places that we count as “favorites” now along the highway between Texas and California. Have met such interesting people getting off the highway. Also learned a few new recipes from these great out of the way places.

8. No matter how much you want to get to a certain restaurant before it closes, do not, I repeat, do not, speed through Ruidoso, NM. The $75 speeding ticket made our “smothered in green chile sauce soppapilla” not taste as good as it usually does.

9. Do not eat green chles two days in a row, as you will really notice the lack of rest stops going through the desert.

10. The Border Patrol’s need to hire a few more agents, we found alien after alien2015-05-17 09.20.23 up and down the streets of Roswell!

11, Last one, truly everything in Texas is bigger!!!2015-05-17 09.29.14

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Meats

Buffalo Wing Pork Chops

A couple of nights ago our son-in-law made dinner for us. Randy and I walked in Tues night to the best aroma coming from the kids kitchen. We walked over to the stove and saw great looking pork chops. Eric told us that he had found the recipe on a blog that listed 15 simple dinners and had made it once before and fell in love with it. He immediately went out and bought some buffalo sauce and pork chops. We sat down to a great looking dinner. Salad, mac and cheese and these amazing pork chops. Recipe is truly so simple, but the result was the juiciest great tasting pork chops that we have had. Thanks Eric for a great meal!

4 (1/2″) pork chops

1/2 cup buffalo wing sauce

4 slices of mozzarella cheese

Butter

Salt, Pepper & Garlic powder to taste

Heat an iron skillet until warm. Melt about 4 tables butter in skillet. Season both sides of chops with garlic, salt & pepper. Saute chops on each side for about 3 to 4 minutes, each side. Drizzle some of the buffalo sauce on each chop as you are searing them on each side. Place lid on skillet and cook until chops are cooked throughout.

Place chops in a baking dish and place a cheese slice on each chop. Place in preheated oven to “broil” and broil until cheese is bubbling. Drizzle more of the buffalo sauce over the chops and serve immediately.

Daily Thoughts

Aquatic Exercise vs Baking

As I have shared with you, we are in Phoenix with our kids and have experienced quite a few new things this week. First of all, my daughter drug me to her aquatic exercise class yesterday morning. So not only did I show up in my old lady bathing suit, (you know the one with the skirt, but try to disguise it by getting the loudest print available) but it has been over 30 years since I have shown my face at any type of exercise class. It was embarrassing enough to walk up with her introducing me to her friends who have a collective weight of probably 200 lbs total from the 4 of them, but when I realized that I was the only one there that had skin so white that it glows in the dark, well…lets just say that this is one of the reasons I hide in cooking classes and art class. I never have to show up in a bathing suit. After reminding the instructor that I was almost 65 and had been years since doing anything but walking back and forth between the fridge and the table, I felt fairly certain that she would make it easy on me.

It started off well. Actually it started off great. Under water no one can see the hail damage on my legs, nor could they see parts of me that weren’t meant to be seen until I am laying dead on a table being examined by the coroner. The warm up began and we were off. “walk in a circle ladies and after each lap, walk it a little faster each time around. Ok, this is good, I’m a fast walker anyway, so I had this…smiling to myself, I thought, how hard can this be? I found out after about 5 more minutes. We were instructed to do jumping jacks up out of the water. Ok, I’m still doing pretty swell. Then when she told us to dog paddle with our arms coming out of the water like we were pushing a weight up and out, I almost drown. I fumbled back into the water, swallowing water and Jodi reached over and pulled me up. After a minute of coughing the water up, I imagined that surely we had done enough jumping jacks and swam back and forth that it must be time to QUIT!. But no, it had only been 15 minutes. Now came the part of the class where the wheat is separated from the tares. Teacher tells us to come grab hold of the wall and alternately swing our legs up out and over the side of the wall. You have got to be kidding me. Is she crazy? I thought the last time I had to get in this position was during labor. But here I was, trying to lift up my leg, when I happened to look over and see Jodi doubled over laughing so hard at me that I got ticklled, thinking what a sight I must look like. When we both caught our breath, we rejoined the class and I decided that maybe I should juist modify what I attempt (like the teacher suggested I do), rather than try to keep up with the other ladies. After what seemed like 4 hours, the class was finally over.

By nightfall, I could barely walk. This morning, I had to be pulled down the stairs and Randy had to put my shoes on me. Jodi just informed me that tonght we are off for a family adventure. I was hoping for either a movie where I could just sit in the dark and eat popcorn or maybe a trip to the ice cream store. No such luck. We are walking a mile to the Ranch House where the Wednesday night farmer’s market with food trucks arrive so the community can eat dinner on the lawn while the kids feed the ducks in the lake. I realize that this sounds fun, but  this means that not only do I have to inch my way down on the lawn, but then I have to get up off the lawn. If I succeed at being able to do this, I am going to reward myself and come home and have a huge slice of the strawberry chocolate cake I just made. It’s funny, I never remember having sore muscles from baking.

In the morning, Jodi has told me that the best thing to get me un-sore is to go back to the class. I’m not proud of the look I gave her or what I was thinking. The only reason I am going along with this is that one day she will be the one taking care of me and I want to be sure that she remembers to bring me cookies in the retirement home. She says that she’s not worried about having to do that as she doesn’t think I will live very long anyway. The way I bake everyday and never exercise, I probably won’t live long enough to be any trouble. Just for that, I’m going to go to her silly exercise class after breakfast, as soon as I finish my 3 egg omelet with extra cheese.

Tomorrow if I survive the class, I will celebrate by coming home and finishing the rest of the cake. So much easier on the ole body.

Uncategorized

Designer Underwear

We are in Phoenix visiting our kids…last night we spent the night in Las Cruces,NM.
After Randy took his shower,he walks out of the bathroom (now this is a picture you want etched in your mind forever)and holding up a pair of clean underwear,proceeds to say,”what happened to my new underwear?” As I sat there looking and laughing at gray undies with huge bleach spots all over them, I remembered that I was going to put that pair way back of his drawer, but got so involved with packing, guess I folded them and stuck them in the suitcase. Because I am so used to throwing all of his underwear in with the bleach water, I had forgotten that he had bought new colored underwear and still threw them in the water with bleach. Still laughing, i told him that if tie-dyed clothes come back in style he will be totally in fashion;plus he has a pair of “one of a kind” underwear and should be so thankful that at least I still do wash his clothes. So many of the wives today insist that their hubbies do their own laundry. So that shut him up real quick. I am hoping that if I ruin too many of his clothes in the wash, he will volunteer to do all of the laundry. Ladies, remember there are other ways,besides nagging,to get men to help around the house. You just need a big ole gallon of bleach and turn the dryer setting to “hot”!..forgot to mention that his new designer undies wouldn’t even fit a 10 yr old now. Who says you can’t get a man to do a women’s job?

Meats

Balsamic Glazed Pork Chops

Taken from Allrecipes.com, I came across this in one of our Frisco magazines and tore it out. Cannot wait to try them. They simply look delicious!

4 (3/4″) center cut pork chops

1 teas salt

1/2 teas black pepper

2 tables olive oil

6 oz small shallots, quartered & peeled, leave root ends intact

2/3 cup balsamic vinegar

1 1/2 teas sugar

1 1/2 teas salt

Pat the pork chops dry; sprinkle them with the 1/2 teas salt and 1/4 teas pepper.

Balsamic Glazed Pork Chops
Balsamic Glazed Pork Chops

Heat the oil in a 12″ skillet over high heat until it is hot. Cook the pork along with the shallots, turning the pork over once. Stir the shallots occasionally. Cook the pork until it is browned and the shallots are golden brown and tender (about 5 minutes). Put the pork on a plate and add the vinegar, sugar and the remaining 1/2 teas of salt and the 1/4 teas pepper to the shallots in your skillet. Cook and stir until the sugar is dissolved and the liquid thickens slightly (about one minute). Reduce the temperature to moderate heat and return the pork and juices on the plate to the skillet. Turn the pork chops two or three times to coat them in the sauce. Cook the pork all the way through. Transfer the meat to a platter. Boil the sauce until it is thick and syrupy before pouring it over the pork.

*This recipe is also delicious when sweet potatoes or new potatoes are substituted for the pork, as a vegetarian version.

Daily Thoughts

Magical 65

Last week I learned something very important. While visiting my mom in Corpus Christi and taking her to the doctor’s office, I have never felt so young.

Having always heard that being around youngsters keeps you young and being sure that you include people that will keep you challenged would keep you thinking young, I thought that that was the magical formula. But, after last week, I have a new theory.

You don’t have to be around people younger than you to feel young. You just have to go to a Doctor’s office that treats the elderly and you leave with a whole new sense of vitality. While sitting there waiting for them to call us back into the room, I glanced around to see that I was pretty much the only one there (out of about 20 people) who did not have a walker or wheel chair. Most of them had either a cast or limped or needed help in getting out of their chairs to go back to see the doctor. I was definitely the only one there that did not wear orthopedic shoes, so I was feeling pretty feisty. We were called back and they immediately took mother into the x-ray room to see if her wrist had healed. As I was waiting in the examination room, the nurse came in and told me she liked my hair. I told her thank you and that I had felt that I had to do something to get me out of “turning 65” depression, so I had it cut and colored the previous week. When she heard me say I was turning 65, she told me that I certainly didn’t look anywhere close to 65. Well, that was the best news that I had heard all week. As we walked out of the office, I was walking a little taller and smiling a little more, feeling that well, if I didn’t look 65, maybe this turning 65 wasn’t going to be so bad after all. But then I got to the rental car that I was using during my visit. When I wheeled my mom to the car, I realized that I had no one to help me get her out of the wheel chair and into the car. (the nursing home had brought her there but I told them I would bring her back) But, really how hard can it be getting a 130 lb dead weight 92 yr old lady out of a wheel chair into a car be? I am use to moving furniture and am still strong. Let’s just say that I am so thankful that I was not on Candid Camera. After I had mustered the strength to lift her out and get her into the car, I looked and she was only half-way sitting up and her body was slumped almost half-way to the floor board. I had to crawl into the back seat and grab her under her arms  (dealing with going around the head rest) and try to pull her to a sitting position. After 3 attempts she was almost sitting all the way back in the seat. The seat belt was just going to have to keep her from falling forward, I couldn’t lift her anymore. Now it was time to fold up the wheel chair. Surely, I could do this. But after trying about 10 min and being unable to fold it up, I left mother sitting halfway up in the car, swallowed my pride and went in to the Dr office and admitted that I could not fold up the wheel chair. One of the sweet ladies behind the desk offered to come out and help me. After she worked on it another 10 minutes, we discovered that you have to take out the extra pad that covers the alarm, which goes off should my mom try to get out of it. So when we take off the pad the alarm begins to go off and you can hear this alarm all over the parking lot. It is then that I discover that the rental car doesn’t have a trunk. So I get in one side of the car and the receptionist gets in the other end. As she pushes the finally folder up wheel chair  into one side of the back seat, I am on the other side of the car pulling it in.

I drove around for awhile before taking mother back to the nursing home, just trying to catch my breath and building up strength, knowing that I had to do this all over again, once we reached the nursing home. Actually, I bought us both a Whataburger feel that  maybe eating something would build a new muscle before I had to lift mother out of the car.

When we got back to the home, I began building the wheel chair with it’s alarms  (and yes, the alarm started going off again)and wires that have to be tied on to the back and then tied on the extra pad and was now ready to try to lift mom out of the car. This was the moment of truth, could I do it one more time? After several attempts of trying to get the wheel chair not to roll as I was trying to get her in a seating position, I looked down to see the breaks that I should have had on. Ok, now I had the breaks on and I was able to get behind her and pull her up to an almost sitting position, enough to at least roll her into the nursing home. When we got inside, we saw the driver of the van that delivers the residents to the doctors offices. When I told her that I almost dropped my mom in the parking lot because I couldn’t lift her out of the car, she told me, “I was wondering if you were going to try to do that by yourself, that surely you knew that it takes 2 people to lift her out of the chair. That is why we take her in the van that we just roll the wheel chair up the ramp and she doesn’t have to get out of the it.”

It was at this point that I discovered that no matter how cute a hair cut you might have, and no matter how young we might look, at 65, there are going to be some things that will make us feel like we are 80. This was one of those times.

Also, I cannot figure out why when you tell people you are 64, they don’t say, “oh my, you don’t look 64.”. But when people learn you are about to turn 65, you constantly hear, “my goodness, you sure don’t look that old.”   This tells me that 65 is the age that people begin to look at you in a whole new light. I think that when they learn that you are 65, they expect you to be in orthopedic shoes and eat dinner at 5:00.  The minute I turn 69, I’m going to say I’m 70. Would rather people think I look good for 70 instead of them thinking I look pretty bad for 69. It’s all in the out look!

Salads

Summer Salad

Why am I obsessed with pasta salads? While at my daughter’s house in Phoenix, babysitting the precious little darlings, I had about 2 minutes to sit down one night before I fell asleep and found this in a Better Homes & Garden. I couldn’t wait to get home to make it.

1/2 cup olive oil

3 cloves garlic, sliced

1 (12 oz) package spaghetti, broken in half

3 cups reduced sodium chicken broth

1 medium zucchini, ends trimmed

1 medium yellow summer squash, ends trimmed

6 sticks string cheese

4 cups cherry tomatoes, chopped

1 large purple onion (about 1 cup)

1 cup chopped fresh Italian flat-leaf parsley

1/4 cup red wine vinegar

1/2 cup walnut halves, toasted

Heat 2 Tables of the oil in a 12″ skillet over medium heat. Add garlic; stir 1 min. Add pasta; toss to combine. Add broth. Cook, uncovered over medium heat 10 minutes or until liquid is nearly absorbed, stirring occasionally. Remove from heat. Let cool 10 minutes. Transfer to a large bowl. Meanwhile, using a spiral vegetable slicer, cut zucchini and yellow squash  into strands; snip into shorter lengths, if desired. Add to spaghetti. Let cool completely. Pull cheese into thin strands, chill until read to serve and then pour dressing over before serving. *Dressing is below*

In a small bowl, combine the rest of the olive oil, the red wine vinegar, parsley, tomatoes, onion and walnut halves. Stir to combine and pour over spaghetti right before serving.

Daily Thoughts

Ya Ya Sisterhood

Last night some of our kids came over for dinner. We invite them to come  quite frequently because they have our 10 month old granddaughter. That, my dear friends, gets them a lot of homemade dinners. For some reason, last night Princess Payton decided that she just wanted me. It was glorious. She even went to me before her dad..I loved it. When Cameron was trying to get her to say, “ya ya” she did so and quite clearly. When I heard her say it, I thought to myself, “why that sounds so much cuter than Honey, which was what I had told them I wanted to be called, when Payton was born.. So I told them that I wanted to change my name from Honey to YaYa. That way, not only does it sound so cute, but she can already say it, which makes it even better. The kids started laughing at me and telling me that I cannot change my name AGAIN! Apparently, they think that just because I have gone from Honey Nonnie, to MiMi (but decided against that since my mom was called MiMi and I thought it might be confusing). The kids told me that it was no more confusing that me changing what I wanted to be called 5 times before Payton turned 1. But I decided that I really do like YaYa and I’m sticking to it. So now the grandkids in Phoenix call me Nana (which I tried to change but they said “NO”),  our 10 yr old grandson, which lives here calls me Nana and our granddaughter In Orlando calls me Honey. I won’t mention what Randy calls me. But back to the story. I figure that as the grandkids get older, I will be able to bribe them by telling them that if they will call me a cuter name than Nana, I will buy them stuff. So as of today, I am Nana Honey YaYa….oh my, that kinda has a ring to it. Maybe I should go with all 3 names….NanaHoneyYaYa!  Will take them awhile to learn to spell it, but by then I will probably have found a new cuter name anyway.

Desserts

Old Fashioned Cherry Pie

Some of our kids are coming to dinner tonight so of course, Cameron already texted to see what we were having around 10 this morning. I texted back that we were having the beans & brisket that I posted a few days ago and cherry pie, which is one of his favorites. As the pie process began to get underway, it reminded me that several friends have ask about some of the pies that I make. Figuring that this might be just as good a time as any, here is a couple of secrets that will make your homemade pies extraordinary.

Even if you use the store bought Pillsbury refrigerated pie crusts, these simply little tricks will make the crusts taste better and seem a little more less “store bought”.

!. After you have placed your pie filling, whether it be cherry, peach, apple, sprinkle about 3 tables of sugar over the fruit. Then dab cubes of butter (not margarine) over the pie filling before covering with the top crust. Sprinkle a little sugar over the top crust to give it a sugary exterior.

2. If you are making apple or peach pies, substitute light brown sugar over the fruit filling and sprinkle some cinnamon, as per your liking, over the filling. Just sprinkle regular granulated sugar over the top crusts, just like you would cherry or blackberry, etc.

3. If you like a little more homemade flavor, use the boxed Betty Crocker Pie Crust mix. Sells for $2.09 and makes 2 crusts. All you do is add cold water and roll them out. So easy, but so much better than the refrigerated.   2015-04-28 11.19.02

Butter cubes placed over pie filling!

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Finished and ready to enjoy!

Much flakier and so much better tasting.