Best Ever Strawberry Rhubarb Pie

We are a pie family. We absolutely love pies. At any family gatherings we have at least 10-15 different types and we all use the same pie crust, just with different fillings. Well today I am so excited to share one of my most favorite pies ever...Strawberry Rhubarb. Luckily, my mom freezes rhubarb so we can have it throughout the year and today we broke some out (yikes, not that much left)! Of course this mouthwatering pie comes from my grandmas cookbook. Grandmas always do know best :) 

Before you make this...I'm warning you...all self control WILL be lost. It is quite possible you will have it for breakfast, lunch and dinner...I do! 

Pie Crust:

4 cups flour
1 3/4 cups vegetable shortening (Crisco)
1 tablespoons sugar
2 teaspoons salt
1 egg
1 tablespoon vinegar
Ice water

Sift dry ingredients. Cut in crisco(using fork)- very slowly. Then combine in clear a pyrex 2 cup measuring cup: 1 egg- beaten plus 1 tablespoon vinegar. Fill with ice cold water till it reaches 1/2 cup in liquid. Then mix this into the flour and crisco, again, very slowly, stirring with a fork.
This dough is hard to work with, so roll out immediately. I pat it out a bit, then roll it out on a floured piece of wax paper. (This makes it easy to transfer, or cover with another piece of wax paper, and freeze in a zip lock bag.)
This recipe makes 2 pies, or 4 single pie crusts. Freeze the dough that is not used.

Same pie crust used in my Lemon Meringue Pie

Now for the oh so good filling: 
4 cups chopped rhubarb, peel out the tough strings
2/3 cup sugar
2-3 drops of red food coloring
If you do not have enough rhubarb, add enough strawberries to make a full 4 cups! Even if you do have enough, you can still add 5-7 sliced strawberries for added flavor.
If you do not want strawberries, you don't have to add any! Just make a Rhubarb Pie :)

Directions:
Mix together the ingredients for the filling and place in the prepared pie crust. Put the crust on top and join the edges together. Cut three notches on top for air to escape. Bake at 350* for 45 minutes and enjoy!

Wondering why this picture isn't as nice as the one above? The answer is...lack of self control. When my favorite pie comes out of the oven, I do not have the patience to let it set up and get all pretty. I have to have it then and there!

Divine S'more Bars

Holy S'mores these are amazing! These bars are absolutely die for. I could hardly keep myself from eating the whole pan...yes, they are that good. It totally reminds me of camping. Everyone MUST try these!

Ingredients

1/2 cup butter, room temperature

1/4 cup brown sugar

1/2 cup sugar

1 large egg

1 tsp vanilla extract

1 1/3 cups all purpose flour

3/4 cup graham cracker crumbs

1 tsp baking powder

1/4 tsp salt

2 king-sized milk chocolate bars (e.g. Hershey’s) or 4 regular sized bars

1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Directions

Preheat oven to 350°F. Grease an 8-inch square baking pan. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined .Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread the marshmallow layer across the chocolate. This part can get fairly messy J Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).

Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

Found this recipe from Here

Lemon Meringue Pie

We had a lot of extra lemons in the house, so my mom decided to make a Lemon Meringue Pie! It's such a refreshing pie and a nice change from the traditional berry pie. I really enjoy the different texture of it! Not to mention, it's really beautiful!
The crust! This crust is from my great grandma and it is truly one of a kind. I have NEVER had a pie crust that is as good as this one. We use this pie crust for every type of pie. It is definitely a family recipe that has and will be in our family for ever!

Pie Crust:
4 cups flour
1 3/4 cups vegetable shortening (Crisco)
1 tablespoons sugar
2 teaspoons salt
1 egg
1 tablespoon vinegar
Ice water

Sift dry ingredients. Cut in crisco(using fork)- very slowly. Then combine in clear a pyrex 2 cup measuring cup: 1 egg- beaten plus 1 tablespoon vinegar. Fill with ice cold water till it reaches 1/2 cup in liquid. Then mix this into the flour and crisco, again, very slowly, stirring with a fork.
This dough is hard to work with, so roll out immediately. I pat it out a bit, then roll it out on a floured piece of wax paper. (This makes it easy to transfer, or cover with another piece of wax paper, and freeze in a zip lock bag.)
This recipe makes 2 pies, or 4 single pie crusts. Freeze the dough that is not used.

For this recipe, bake just 1 crust at 350* for about 15 minutes. Makes sure and fork the pie crust so air can escape the bottom of the dough.
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The Pie
Place in saucepan on low heat:
6 tablespoons cornstarch
1/4 teaspoon salt
1/3 cup sugar
2 cups water
3 egg yolks
1/3 cup sugar
2 tablespoons butter
5 tablespoons lemon juice

Meringue:
1/4 teaspoon cream of tartar
3 egg whites
1/3 cup sugar

Directions:
Mix, and put first 4 ingredients in a saucepan. Start to cook, stir constantly on low heat. After this mixture cooks for about 3-4 minutes. Add: 3 egg yolks mixed with 1/3 cup sugar. Keep stirring and keep on medium to low heat. When it reaches a boil, let it boil for 1 minute. Remove from heat and add 2 tablespoons butter, and 5-6 tablespoon lemon juice. Beat and let cool. Pour into already cooked pie shell.

Beat cream of tartar, egg whites, and sugar (1/4 cup to 1/3 cup). Beat till stiff. Pour over lemon pie-outside edges touching crust first. Put in 350* oven and brown for approx. 10-15 minutes. Keep refrigerated.

Chicken Taco Casserole

Tonight was a "Pinterest" meal night. One night a week my mom tries out a new recipe and this one is a keeper! This casserole is so yummy and easy! Everyone in the family loved it and the best part is...leftovers for tomorrow! We found this recipe on Pinterest and its from Six Sisters. This recipe is great for a family.

Ingredients:
1 (10 oz) bag tortilla chips
2 (10.75 oz) cans cream of chicken soup
1 1/2 cups sour cream
1 (14 oz) can diced tomatoes and green chilis (Ro-tel)
1 can black beans, rinsed and drained
1 (1 oz) packet taco seasoning
3 cups chicken, cooked and shredded
2 cups cheddar cheese

Directions:
Preheat oven to 350* degrees. Lightly grease 9x13-inch pan. In a large bowl, combine the chicken soup, sour cream, Ro-tel, black beans, taco seasoning and chicken. Set aside.
Crush chips with hands (don't crush too small though) and spread half of them on the bottom of the pan. Spread half of the chicken mixture over the tortillas. Top with 1 cup of cheese. Repeat layers. Bake for 30 minutes, until bubbly and cheese is starting to brown.

I topped my casserole with salsa, green sauce and tapatio.
**When we made this, we made homemade chips instead. So good!**

Artisan Free-Form Loaf

This is seriously the BEST bread ever! It makes 4 loaves and you can store the dough in the fridge for up to 14 days until you need it. The way it's cooked makes a chewy outside and a soft inside. It is amazing! The bread hardly last a minute in the house, it is gone before the rest of the meal is even ready. It's really good with any kind of pasta dish.
We got this recipe off a site, so Here is the recipe! You won't be disappointed!

Buttermilk Chocolate Bread

This is seriously the best chocolate bread ever. I feel like anything that has buttermilk in it is just amazing! The buttermilk makes it so moist and delicious. You know the amazing chocolate muffins that Costco makes? Well this taste exactly like them! Put some butter on it while its warm and this bread will knock your socks off, one of my favorite breads of all time!

 Ingredients:
1/2 cup butter
1 cup white sugar
2 eggs
1 cup buttermilk
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup chocolate chips

Directions:
Preheat the oven to 350*. Grease the bottom of a 9x5 inch loaf pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the buttermilk  Combine the flour, 1/2 cup cocoa, baking powder, baking soda and salt: stir into the buttermilk mixture until moistened. Mix in 1 cup of chocolate chips. Pour into prepared pan.
Bake for 55 to 65 minutes in the preheated oven, until a wooden pick inserted near the center comes out clean. Cool in the pan for 15 minutes before removing t a wire rack to cool completely.

Pumpkin Spice Pancakes

This is one of my favorite meals in the entire world! My mom and I discovered these pancakes in the fall of last year and we are hooked on these! It is probably one of the best pancakes I have ever had in my life! The flavor is out of this world, it's downright amazing! Homemade Buttermilk Caramel Syrup, homemade whip cream and walnuts on top...nothing is better than that! We've made these pancakes for countless people and they all LOVE them! They are such a treat in the morning. Warning!!! You will crave these ALL the time! Also I think it is important that you know...you will not have any manners when you eat these, you may lick the plate. I do! 

Ingredients for pancakes:
2 1/2 cups flour
4 tablespoons sugar
1 1/2 tablespoons baking powder
2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon salt
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
2 cups milk
3/4 cup canned pumpkin puree
4 tablespoons melted butter
2 eggs

Directions:
Whisk together flour, sugar, baking powder cinnamon, ground ginger, salt, nutmeg, and a pinch of ground cloves. In a separate bowl, stir together milk, pumpkin puree, melted butter, and egg; fold mixture into dry ingredients. Set griddle to 350* and use non-stick spray on a griddle. Pour the desired size of the pancake. Cook pancakes about 2-3 minutes per side. Serve with Buttermilk Caramel Syrup, homemade whip cream, and walnuts on top (instructions listed below). Enjoy!



Caramel Buttermilk Syrup:
1 1/2 cups buttermilk
1 cup sugar
1 cup brown sugar
1/4 cup butter
1 teaspoon baking soda
1 teaspoon vanilla

Directions:
In a large saucepan, bring buttermilk, sugars, and butter to a boil over medium heat. Remove from heat and whisk in soda and vanilla. It will bubble a lot. Use a large enough saucepan to prevent syrup from boiling over. As it cools, the bubbles will go away. Keep the left overs in a dish and store in the refrigerator. After it is stored in the refrigerator, you will have to warm the syrup before serving again. We place the bottle in warm water before serving so it becomes liquid again. Or you could microwave it.




Homemade Whip Cream:
1 cup of heavy whipping cream
3 tablespoons of powdered sugar

Directions:
Make sure whipping cream is cold and place in mixer. Add the sugar. Using the whisk attachment, beat the cream on high until peaks are formed. Takes about 2 minutes. Enjoy!