Mason Jar Lid Pies

These are seriously the cutest most adorable pies I have ever seen.  Do you see that mini pie piece? When the boys golf, the girls bake and bake we did.  Adorable and Scrumptious!

Ingredients for filling: If you have filling left over you can freeze for later!

• 4 cups blackberries, thawed
• 1/2 cup white sugar
• 1/2 cup flower
• 1/2 teaspoon vanilla
• Around 12 wide mouth mason jar lids

Ingredients for Crust:

• 3 cups sifted flour
• 1 cup plus 2 tablespoons Crisco
• 1 1/2 teaspoon salt
• 6 tablespoons water

Ingredients for crust topping/Dusting:

• 2 tablespoons milk
• 1/4 cup white sugar

Directions:

1. In a large bowl stir together all ingredients and form into two equal balls. 
2. Chill dough in refrigerator for an hour
3. After dough is chilled preheat oven to 425 degrees.
4. Place dough on a flat surface that is dusted with flour
5. Roll dough into two equal pie crusts
6. Place rolled dough over as many mason jars it will fit.  Mine was about 5
7. Repeat with second crust and lids.
8. Using a knife or pizza cutter, cut around the lids leaving just enough dough to hang over a tiny bit.
9. Press dough into each lid and pinch sides against the lids like you would do in a pie pan.
10. Roll the remaining pie scraps into another crust and set aside.
11.  In a large bowl add 3 cups of the berries with the flour, sugar and vanilla.
12. Stir together while kind of lightly mashing the berries.
13. Add enough pie filling to almost fill the crust.
14. Using the remaining crust cut out little shapes or make individual lattice patterns and place over berry mixture.
15. Brush the crust lightly with milk and sprinkle with sugar.
16. Place individual pies on a cookie sheet.
17. Bake in oven for 15 minutes at 425 degrees.  Reduce heat to 375 degrees and bake for an additional 20 minutes.  Check on pies every so often.  If crust is golden brown before the suggested baking time you can remove early.
18. Remove from oven and let cool.

Sweetface Egg Salad

I can't even begin to explain the amazingness of this Egg Salad.  If you already love yourself a good old fashioned egg salad sandwich, this will knock your socks off.  How did this come about, you might ask?  Well, I was enjoying a wonderful homemade Cobb salad when I had the most amazing bite of hard boiled egg and Tillamook Extra Sharp White Cheddar.  My immediate reaction was pure bliss followed closely with the thought of an amazing Egg Salad Sandwich. So here you go....

Ingredients:

• 2 hard boiled eggs, diced
• 1 small tomato, diced
• 2 Tablespoons Mayo
• 1 Teaspoon Yellow Mustard
• A couple stems of chives, diced
• 1/4-1/2 cup Extra Shard White Cheddar
• 4 bread slices
• Salt and Pepper, to taste

Directions:

1. Add eggs, cheese, mayo and mustard to a small mixing bowl.
2. Stir together until blended well.
3. Stir in tomatoes and chives.
4. Season with Salt and pepper.
5. Place mixture onto bread slices and enjoy!!!

Easy Baked Teriyaki Chicken

 

My family was in town this past weekend and my sister marinated some chicken with this glorious sauce.  When I started this blog I was focusing a lot on Semi-Homemade recipes, as time went on I changed things up a bit and was making most recipes from scratch.  The truth is I could make this sauce from scratch and save some money but with two kids and two jobs I prefer to pour!  You can also double the recipe and prepare another meal and freeze.  WIN WIN 

Ingredients:

• 4-6 chicken breasts or thighs
• 1/2 jar Soy Yay Veri Veri Teriyaki
• 1 tablespoon Sriracha, optional
• 1 cup rice

Directions:

1. Preheat oven to 425 degrees
2. In a large bowl or Ziploc bag add teriyaki sauce and sriracha and mix together.
3. Add chicken to bag, close and shake
4. Steam rice according to package directions.
5. Place chicken with sauce into a large baking dish.
6. Place in oven for 20 minutes.
7. Remove chicken and flip.
8. Bake for an additional 20 minutes.
9. Serve over rice and enjoy.

Blackberry Pie



WOW, it has been awhile!  It has been six months since my beautiful baby girl Dilynn has joined us.

Had to show her off!

In that six month's I have opened up my own photography business while still working from home with two kids.  GEEZ, I am tired just typing that.  I LOVE LOVE LOVE this blog but I am sad to say it will be very limited.  Just think of it as a Surprise gift when I do get around to posting.  With all the craziness in my life, I have been going back to my staples in the kitchen.  I have made some wonderful dishes in the past six months and I promise I will get around to making them again.

Now back to PIE.  This pie is so amazing.  The blackberry filling is perfectly sweet and the crust is perfectly crumbly.  I'm not going to lie, this is the third one of these bad boys I have made in the last month.  My neighbor has a huge blackberry bush and everyday my little guy grabs the bucket and walks to it. I really feel I should bake the neighbor a pie for stealing all the berries.

Ingredients for filling:

• 4 cups blackberries, thawed
• 1/2 cup white sugar
• 1/2 cup flower
• 1/2 teaspoon vanilla

Ingredients for Crust:

• 3 cups sifted flour
• 1 cup plus 2 tablespoons Crisco
• 1 1/2 teaspoon salt
• 6 tablespoons water

Ingredients for crust topping/Dusting:

• 2 tablespoons milk
• 1/4 cup white sugar

Directions:

1. In a large bowl stir together all ingredients and form into two equal balls. 
2. Chill dough in refrigerator for an hour
3. After dough is chilled preheat oven to 425 degrees.
4. Place dough on a flat surface that is dusted with flour
5. Roll dough into two equal pie crusts
6. Place the first crust into a 10" pie pan
7. In a large bowl add 3 cups of the berries with the flour, sugar and vanilla.
8. Stir together while kind of lightly mashing the berries.
9. Pour mixture into pie pan and top with the remaining berries.
10. Top the pie with the remaining crust either in a lattice pattern or the whole thing.  (make some slits to vent if using the entire crust)
11. Brush the crust lightly with milk and sprinkle with sugar.
12. Bake in oven for 15 minutes at 425 degrees.  Reduce heat to 375 degrees and bake for an additional 45minutes.
13. Remove from oven and let cool.