Never Fail Pie Crust

Let's have some blueberry pie and blueberry tea today!  If you prefer,  you can have your tea iced.

 This blueberry pie is a family favorite and you can find the recipe here.
The only change is that I tried a new pie crust recipe, found below.

 I'm using my forget-me-knots teacup that was painted by my late Great Aunt.

 

Flowers from the grocery store and placed in a canning jar make for a pretty centerpiece.

Never Fail Pie Crust, adapted from Allrecipes.com

 I loved that this recipe made four crusts, and was very flaky!  I'm planning on using this from now on.

4 cups flour

1 T. sugar

1 1/2 tsp salt

1 1/4 cup shortening and 1/2 cup butter

1T.vinegar

1 egg

1/2 cup water

Mix flour, sugar, and salt. Cut-in the shortening and butter with a pastry blender, or put in a food processor.

In a separate bowl mix vinegar, egg, and water. Add it to the flour mixture, stirring with a fork until moistened. Divide dough into four equal parts.  At this point you can flatten them and put in freezer proof bags and freeze for later use, if you don't need them all. 

When ready to bake a pie, flour your surface and roll out the dough.  Gently roll your dough over the rolling pin and ease into the pie pan.  Trim around the edge, leaving a slight overhang.  Tuck the edges under and make a decorative border.  

I am sharing this with:

Fresh-Cut Friday

Make It Pretty Monday
Tea Time Tuesday
Tuesday Cuppa Tea 
Friends Sharing Tea
Tea Cup Tuesday 

Share Your Cup
Full Plate
Foodie Friday
Weekend Potluck

 

 Thank you for your visit!  xo

Krispie Treat Flip Flops

 

We are going to pretend that we're at the beach today and my mini waterfall  that's in the background, is a gorgeous waterfall in Hawaii!  I've gathered some shells and driftwood on my beach towel and we can share some tea as we dream!  

 My tea is being served in my turquoise Fiesta Ware mug, which goes perfectly with my beach towel.

This recipe is adapted from Betty Crocker's Fruity Flip Flops, which can be found here. The folks at Betty Crocker used Cheerios as their base.  I happened to have Rice Krispies cereal on hand and used that instead.  They also used white frosting to ice around the edge of the flip flop, but I didn't have any and thought that the bars were sticky enough to dip the edges into the sprinkles.  One of my granddaughter's and I had so much fun putting this recipe together!  I hope you try this recipe out this summer!

3 tablespoons butter

1 bag (10 oz) miniature marshmallows

5 cups Toasted Rice cereal (such as Rice Krispies)

3 rolls  Fruit Roll-Ups chewy fruit flavored snacks (any variety)

2 pouches Fruit Gushers fruit flavored snacks (any variety), or use M&M's, fruit snacks, etc.

colored candy sprinkles

Spray bottom and sides of 13x9-inch pan with cooking spray. In large microwaveable bowl, microwave butter and marshmallows uncovered on High about 2 minutes, stirring after each minute, until mixture is smooth.

Immediately stir in cereal until evenly coated. Press mixture evenly in pan with greased hands. Cool 15 minutes.

Cut into 4 rows by 3 rows to make 12 rectangles. Shape rectangles into flip-flop shapes, making 6 pairs total. Unroll and remove paper from Fruit Roll-Ups fruit flavored snacks. Cut the fruit flavored snacks into 4 strips—each 4 ¾ in long. Fold each strip in half lengthwise. Fold the strip into a v-shape. Press on bar to make flip-flop straps.

Put the candy sprinkles in a shallow bowl or pie plate and immediately press candy sprinkles around the edge.  This can be done by dipping the edges in the sprinkles.   Place 1 Fruit Gushers fruit flavored snack at tip of each V shape, or use any small candy.  A dab of frosting would be helpful here, but we didn't use any.

I am sharing this with:

Make It Pretty Monday
Tea Time Tuesday
Tuesday Cuppa Tea 
Friends Sharing Tea
Tea Cup Tuesday 

Share Your Cup
Full Plate
Foodie Friday
Weekend Potluck

 

Artichoke Frittata

 

 Breakfast is served out on the patio today.  I'm having an artichoke frittata, fresh berries, and a pot of tea.  The purple oxalis (shamrock) plant does so well in my giant teacup planter. 

 My Mom gave me the teapot and I received the teacup from the very first teacup exchange that I participated in.

I first tasted this frittata years ago when a friend made it for dinner.  It's a nice recipe to have for breakfast, brunch, lunch or dinner.  I found the recipe on www.allrecipes.com, but adapted it slightly.  Since I eat an egg every morning, I thought this  would be nice to reheat during the week.  The original recipe called for a pound of cheese and I thought that was a little excessive. One half pound (2 cups grated) seemed perfect to me.  

2 (12 oz.) jars marinated artichoke hearts, reserving 3 T. of the marinade

1 bunch green onions, chopped

9 eggs, beaten

2 cups grated cheese (I used a Mexican blend, but sharp cheddar would be good)

10 saltine crackers, crumbled

1 T. dried parsley flakes

2 cloves garlic, minced

1-2 dashes of hot sauce (I used Sriracha because my son loves it and he'll probably add more!)

salt and pepper to taste

Directions

1. Preheat oven to 325 degree.
2. Heat 3 tablespoons of the reserved marinade from the artichoke hearts in a large skillet. Cook and stir green onions in hot marinade until wilted, 2 to 3 minutes, add the garlic and cook about 30 seconds.
3. Stir the cooked green onions/garlic, eggs,  cheese, saltine crackers, parsley, hot sauce, salt, and black pepper together in a bowl; pour into a 9x13-inch  greased baking dish.
4. Bake in the preheated oven until center is puffy and no longer moist, about 30-35 minutes; cool slightly before cutting into squares.

NOTE:  The next time I make this, I'll bake it in a pie dish. 

I am sharing this with:

Make It Pretty Monday
Tea Time Tuesday
Tuesday Cuppa Tea 
Friends Sharing Tea
Tea Cup Tuesday 

Share Your Cup
Full Plate
Foodie Friday
Weekend Potluck

 Thank you for your visit!  xo

Strawberry Brownie Shortcake

 

 Won't you join me for some Berry Zinger tea and a strawberry brownie shortcake?  It is hot here in Texas, and you can choose your tea iced, if you'd like.

 

I'm using a favorite teacup that was gifted to me from a dear friend.  The poppy design looks pretty with the strawberries, don't you think?

 

This recipe comes from Duncan Hines and I opted to make individual brownies in muffin pans, instead of the round cake pans.  Make sure to use a baking spray that has the flour and oil in it to coat the muffin pans, if you decide to make the individual ones.  If you have a crowd, the large one would be perfect.  Another idea would be to make a trifle and just crumble the brownies,  and alternate with the filling and strawberries. 

• 1 package of brownies for a 9x13" pan
• 1 (3.5 oz.) package vanilla instant pudding and pie filling (I used  a box of sugar-free)
• 1½ cups milk
• 2 cups frozen non-dairy whipped topping
• 1 quart fresh strawberries

1. Preheat oven to 350 degrees. Grease bottom and sides of two 9" round cake pans.
2. Prepare brownie mix according to package directions for cake-like brownies; pour into prepared pans.
3. Bake 20 to 25 minutes or until top springs back when touched. Cool 10 minutes. Remove from pans; cool completely. (My brownies in the muffin pans baked in about 22 minutes)
4. Meanwhile, stir pudding mix and milk in medium bowl; mix well. Chill 5 minutes. Fold in whipped topping. Chill. To serve, place one brownie layer on plate. Top with half each of pudding mixture and strawberries. Repeat. Garnish as desired.

I am sharing this with:

Make It Pretty Monday
Tea Time Tuesday
Tuesday Cuppa Tea 
Friends Sharing Tea
Tea Cup Tuesday 

Share Your Cup
Full Plate
Foodie Friday
Weekend Potluck

Thank you for your visit!  xo

Grilled Chicken Breasts with Corn and Tomato Salad

I love watching cooking shows & especially love America's Test Kitchen & Cooks Country.  This recipe is from the Cooks Country's website, which I printed off several years ago.  It makes a really good, quick, fresh tasting summer meal with corn, basil & tomatoes.   Please try it!

2 ears of corn, husks & silk removed

2 t. olive oil plus 1/4 additional cup

salt & pepper

2 T. lemon juice
2 cloves garlic, minced
3 T. chopped fresh basil
1 T. Dijon mustard
1 T. honey
4 skinless, boneless chicken breasts, about 1/2" thick
1 ripe beef steak tomato

Wrap corn in microwave-safe plastic wrap (I actually use a microwave bag) & microwave on high , about 3 minutes, turning corn over halfway through cooking.  Remove plastic wrap & brush corn with 2 t. olive oil & season with salt & pepper.

Whisk lemon juice, garlic, basil & remaining 1/4 cup olive oil in small bowl & season with salt & pepper.  Transfer 2 T. of dressing to medium bowl & whisk in the mustard & honey. 

Pat chicken dry, season with salt & pepper & toss in the honey-mustard dressing to coat.

Grill corn & chicken over hot fire.  Grill chicken about 3 minutes per side.  Transfer to platter & cover with foil.  Grill corn until charred, about 5-6 minutes.  Remove from grill, cool slightly & cut kernels from the cob.

Combine corn, tomato & remaining dressing (without honey & mustard) in medium bowl & season with salt & pepper.

Serve corn salad with chicken.

I am sharing this with:

Make It Pretty Monday

Share Your Cup
Full Plate
Foodie Friday
Weekend Potluck

Thank you for your visit!  xo

Blueberry Kuchen

 

 We are having Blueberry Kuchen for our tea on the patio today.  I'm using my dishes that I purchased last year from the thrift store.  The teddy bear figurines were another thrift store find. 

 I'm having tea in my special mug.  I just love this Liberty stoneware pattern.  

 This Blueberry Kuchen recipe from my Penzey's catalogue is so tasty.  I hope you give it a try!

1 1/2 cups flour

3/4 cup sugar

2 t. baking powder

1 1/2 t. grated lemon peel

1/4 -1/2 t. ground nutmeg (I love freshly grated)

1/2 t. cinnamon

1/4 t. salt

2/3 cup milk

1/4 cup melted butter

1 egg, beaten

1 t. vanilla

2 cups fresh or frozen blueberries

Topping

3/4 cup sugar

1/2 cup flour

1/4 cup melted butter

Preheat oven to 350°. In a large bowl, sift together the flour, sugar, baking powder, lemon peel, nutmeg, cinnamon and salt. Add the milk, melted butter, egg and vanilla. Beat until well blended, about 2 minutes. Pour into a greased 9x13 pan.

For the topping, combine the sugar and flour. Add the butter and mix with a fork until the topping is crumbly. Sprinkle the blueberries over the cake batter and then sprinkle the topping over the blueberries. Bake at 350° for 40 minutes or until the batter is golden brown.

The flowers are from Costco and are perfect for the 4th of July!

I am sharing this with:

Make It Pretty Monday
Tea Time Tuesday
Tuesday Cuppa Tea 
Friends Sharing Tea
Tea Cup Tuesday 

Share Your Cup
Full Plate
Foodie Friday
Weekend Potluck
Fresh-Cut Friday